Restaurants

Compared to mainland Chile, Easter Island is expensive. Almost everything from petrol to vegetables has to be shipped or flown in, and you may sometimes feel you’re not getting value for money. The upside to dining here is wonderful fresh fish and, in summer, mangoes and small, sweet pineapples. The guavas on the bushes are ripe (and plentiful) when yellow, and there are some other interesting island-only fruits around, which you can often try in the ice cream. Don’t leave Easter Island without trying the local banana bread known as poe (best bought at the Riro bakery opposite the church), at 1,000 pesos per hearty square.

At restaurants, local fish such as kana kana and tuna are nearly always on the menu. The only restaurants are in Hanga Roa or at the luxury hotels. There are some simple snack bars at Playa Anakena, and a few other fast food places around town, serving sandwiches and empanadas. Most other restaurants serve fish, salads, ceviche, and international dishes like pasta; there are plenty of imported ingredients, such as shrimp, which tend to come from Ecuador.

Most restaurants are open for lunch and dinner, and a few scattered cafés open for breakfast. At restaurants, check your bill before leaving a tip; most places add a 10% service charge (which you are not legally obliged to pay).