Restaurant Aito

Frommer's Review

Literally extending out over the lagoon, this open-air cafe preserves the old South Seas ambience better than any other on Moorea. Adding to the charm are big aito (ironwood) trees growing through the deck and thatch roof (hence the restaurant's name). Owner Jean-Baptiste Cipriani grew up in Marseilles on the cooking of his Corsican ancestors, and he repeats some of those dishes here, including a luscious tomato sauce that requires 10 hours to prepare. You can dip your bread into some very spicy Corsican peppers while waiting. This isn't the cleanest place on Moorea, but it's a terrific spot for a lagoonside lunch, as many celebrity visits attest.

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