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Explora los sabores auténticos de Palau en una experiencia gastronómica inolvidable.
Palau is an extraordinary sovereign island state located in the western Pacific Ocean, in the region of Micronesia. Made up of more than 340 islands and islets of volcanic and coral origin, it is a world reference in marine conservation. It stands out for the emblematic Chelbacheb Islands (Rock Islands), declared a World Heritage Site by UNESCO, its internationally renowned diving spots with manta rays and sharks, marine lakes with harmless jellyfish and a traditional matriarchal society where the protection of nature is a sacred duty.
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Palau's cuisine is a true reflection of its island environment and Micronesian heritage, enriched over the decades by subtle Japanese, Filipino and American influences. It is based on the purest ocean products (yellowfin tuna, red snapper, parrot fish, mangrove crabs and shellfish) combined with traditional root vegetables such as taro and cassava, fresh coconut milk, tropical fruits and citrus marinades.
Freshly caught red snapper, grouper or parrotfish, marinated with minced garlic, fresh ginger, calamansi lime juice and soy sauce, wrapped in tender banana leaves and slowly grilled over coconut shell coals to retain all its natural juices.
Traditional and comforting stew cooked in a clay pot, combining tender pieces of purple or white taro root cooked in a light broth with fresh fish fillets, tender green taro leaves, ginger and creamy coconut milk.
Large mangrove crabs caught in the estuaries of Babeldaob, steamed and sautéed in a pan with fresh concentrated coconut milk, plenty of crushed garlic, ginger and a pinch of hot chili, served with white rice or boiled cassava.
Cubes of fresh yellowfin bluefin tuna or sailfish marinated to order with calamansi lime juice, soy sauce, sesame oil, chopped sweet onion, ginger and crispy local seaweed, a testament to the Japanese culinary legacy on the islands.
The most popular sweet and street snack on the islands. Small spheres of dough made with flour, cane sugar and yeast, fried in hot oil until golden and crispy on the outside and extraordinarily spongy and tender on the inside.
Hearty homemade soup of Filipino heritage adopted by local households, made with pieces of free-range chicken or fish slowly cooked with slices of tender green papaya, sliced fresh ginger and water spinach ('kangkong') leaves.
The natural drink par excellence of the islands. The green coconut freshly taken from the palm tree is opened to drink its fresh water, rich in electrolytes, and later the gelatinous interior pulp is tasted with a coconut spoon.
Palau's only award-winning microbrewery, founded in Koror. It produces unfiltered craft beers using pure rainwater and selected malts, highlighting the Red Rooster Amber Ale and the Light Mango Lager.
Refreshing juice made by squeezing fresh calamansi (a small indigenous aromatic citrus fruit with mild acidity) mixed with cold water, ice and a touch of wild mangrove honey or cane sugar.
Traditional infusion of sun-dried local medicinal herbs and leaves, highly valued by village elders for its renowned antioxidant and purifying properties.
The quintessential festive dessert of Palau. Sweet dough made by finely grating cassava or taro mixed with brown sugar and thick coconut milk, tightly wrapped in banana leaves and patiently boiled until it acquires a gelatinous and aromatic consistency.
Fresh tapioca pearls slow cooked in pure coconut milk with pandan leaves, vanilla and cane sugar, served cold in polished coconut shells.
The essential everyday dessert: local papayas with intensely sweet orange flesh, sweet dwarf bananas, ripe breadfruit and water mangoes freshly fallen from the tree.
Creamy natural lilac ice cream made with cooked taro root puree, fresh milk cream and coconut milk, very popular in cafes and restaurants in Koror.
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View full guideThe natural drink par excellence of the islands. The green coconut freshly taken from the palm tree is opened to drink its fresh water, rich in electrolytes, and later the gelatinous interior pulp is tasted with a coconut spoon.
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