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Ship & Onboard

Eating Well on a Paul Gauguin Cruise

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I'll admit I was sceptical about cruise food until I ate my way through a Paul Gauguin sailing. The ship runs three restaurants for only about 330 guests, so nothing feels mass-produced. L'Etoile leans French, La Veranda does Polynesian cooking and local fish, and Le Grill is the relaxed open-air option I gravitate to at lunch. Here's what I actually tell food-minded travellers to expect.

The three restaurants

L'Etoile is the main dining room, French in style and good for a slower evening. La Veranda turns Polynesian for dinner, with local fish handled simply, and Le Grill up top is the casual choice for breakfast and lunch by the pool. Because the guest count is low, you rarely wait and the kitchens can cook to order more than a big ship ever could.

Natura discovery 4wd safari half day, French Polynesia
Natura discovery 4wd safari half day, French Polynesia

Local dishes worth ordering

Poisson cru — raw tuna in lime and coconut milk — is the one dish I'd never skip; it shows up often and it's done well. Look for Tahitian vanilla in the desserts and anything built around local reef fish. The kitchen sources island ingredients where it can, so the fruit and fish taste of where you actually are.

Eating ashore

Some of my best meals were off the ship: a roulotte (food truck) dinner on the Papeete waterfront, or a market morning buying vanilla and fruit. If food is central to your trip, leave a couple of evenings free in port rather than dining aboard every night. Prices ashore vary, so carry some cash and confirm before you order.

Moorea sailing sunset cruise taboo, French Polynesia
Moorea sailing sunset cruise taboo, French Polynesia

Frequently asked questions

How many restaurants are on board?

Three for about 330 guests: L'Etoile (French), La Veranda (Polynesian and local fish) and the casual Le Grill. The low guest count means little queuing.

Is the food included?

Dining aboard is part of the fare. Meals ashore are extra, and prices vary by island, so I'd budget separately for those.

What one dish should I try?

Poisson cru — fresh tuna marinated in lime and coconut milk. It's the dish I most associate with Tahiti and it's served well on board.

Planning a Paul Gauguin voyage? Tell us your dates and what you're dreaming of and we'll map it out for you.

Far & Away Adventures are South Pacific & French Polynesia specialists. Norm has sailed the m/s Paul Gauguin himself and is familiar with this and many other cruise options across French Polynesia and the South Pacific; Kirsten has travelled these islands too — so the advice here comes from firsthand time aboard, not a brochure. Tell us your dates and we'll plan it with you — or call +1 250-385-3001.

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