Embark on a culinary tour of the world at The St. Regis Bora Bora Resort. With four outstanding restaurants and a cocktail bar by the beach, the resort serves a wealth of culinary delights from modernized French Polynesian fare to authentic Italian dishes. All their upscale offerings are crafted from fresh, island-sourced ingredients to honour the bounty of Bora Bora's natural landscape, as you dine in our breathtaking locales.
Te Pahu
Te Pahu is a contemporary reflection of Polynesian tradition.
Enjoy a classic international breakfast at Te Pahu Restaurant, featuring everything from pancakes, waffles and French toast to omelettes, homemade granola and more in a distinctly Polynesian setting. Open-sided architecture reveals the glittering white-sand beach and sparkling lagoon nearby.
Bam Boo Restaurant
Bam Boo revitalises the Resort’s Asian dining experience with the introduction of wok and teppanyaki options alongside our guests’ longtime sushi favourites.
Traditional Chinese wok dishes such as Kung Pao chicken and Sichuan style shrimp star on the opening menu while local lagoon fish is accommodated in a Chinese style. On the Japanese menu, the Sushi Chef sublimate the freshest caught fish with delicate flair. Sushi bestsellers include the Volcano and the Red Dragon Roll. Variety is further enhanced with the addition of a Teppanyaki stove, visible from the counter seating, from which you may order hot dishes.
Aparima Bar
Centrally located between the Main Beach and the Main Pool, the Aparima Bar is the St. Regis Bora Bora’s casual eatery, offering light meals or snacks and inventive cocktails, fruit drinks and other delights to complement a relaxing day. There is the option to swim up to the bar and sip a frozen drink without ever leaving the pool. Don't miss their famous "Indian night" every Monday orchestrated with their Indian chef "Sanjay"
The Hina cocktail, a mix of fresh coconut water and coconut puree blended with vanilla-infused rum and served in a real coconut shell, is one of the Aparima Bar’s most popular signature drinks, a perfectly refreshing Polynesian cocktail.
Experience the delicious Bora Mary, The St. Regis Bora Bora Resort’s personal take on the St. Regis spicy signature cocktail, the Bloody Mary, the drink invented at The St. Regis New York’s King Cole Bar in 1934. In Bora Bora, it’s made with watermelon juice instead of tomato juice and is a beautiful libation for a warm sunny day in paradise. Of course, the traditional version is also on offer at the Aparina Bar.
Lagoon by Jean-Georges
Lagoon Restaurant by Jean-Georges is The St. Regis Bora Bora Resort’s exclusive signature restaurant. Considered by many as Bora Bora’s top dining experience, taste the unique French-and-Asian melding of cuisines created by Jean-Georges Vongerichten. He has composed for the Lagoon restaurant his creations which are a constant delight, mixing unexpected ingredients or revisiting typical local dishes like the “Tahitian Red Tuna”, to create unique taste sensations.
Fresh fish caught in the waters around the Society Islands is always on the menu, along with locally sourced ingredients like the local fresh Uravena. A fish that is difficult to catch, found between 200 and 400 meters deep, and which we are the only restaurant in Polynesia to offer. Here it is declined from the traditional “Boeuf Bourguignon” to dazzle your senses. While the cuisine is spectacular, the view from this overwater restaurant is truly breathtaking. Mythic Mount Otemanu looms up outside the glassed walls that reflect the turquoise waters of the famed Bora Bora lagoon. Look closely and you just might see tropical fish moving majestically past your window seat.
Far Niente Restaurant
For a taste of comfort food with an Italian flair, Far Niente Ristorante is a top-notch choice for dinner, paired with a gorgeous setting and a sip or two of some of Italy’s finest wines. Favourite offerings include our signature black Angus beef carpaccio topped with an intense 24-month-old parmesan cheese coulis and served with fresh green asparagus and finish with grated Cidro citrus. Other original selections at the Far Niente would be the Italian Orecchiette served with braised veal “ragout”, fresh basil and saffron sauce and the Thazar burrida, a fish slow-cooked in a homemade seafood sauce and served with Sicilian Caponata.