International cuisine is available, but the local cooking is Fijian and Indian. Table service is normal, although some establishments offer buffet-style food at lunchtime. Hotels often serve meals to non-residents. Bars and cocktail lounges have table and/or counter service. Only licensed restaurants, clubs and hotel bars can serve alcohol.

National specialties:

- Kakoda (a marinated local fish steamed in coconut cream and lime).

- Rourou (a taro leaf dish).

- Kassaua (tapioca, often boiled, baked or grated and cooked in coconut cream
with sugar and mashed bananas).

- Duruka (an unusual asparagus-like vegetable in season during April and May).

- Breadfruit.

- lovo (feast of meat, fish, vegetables and fruit cooked in covered pits).

National drinks:

- A wide range of drinks is available including the traditional kava. Traditionally, the drink was prepared by virgins, who chewed the root into a soft pulpy mass before adding water. It is made from the root of the pepper plant and the yaqona drinking ceremony is still important in the Fijian tradition, although it has also become a social drink.

- Carlton (a local beer brewed in Suva).

- Fiji Bitter (brewed in Lautoka).

- Meridan Moselle and Suvanna Moselle (local wines).

- Booth’s Gin, Bounty Fiji Golden Rum, Cossack Vodka and Old Club Whisky (produced by South Pacific Distilleries).

Tipping: Give small tips only for special services.