3 Best Restaurants in New Caledonia

The view dazzles at this 19th-floor eatery, the only revolving restaurant in New Caledonia, which delivers an ever-changing view of the blue waters of Anse Vata Bay, the off-shore islands to the west and south, downtown Noumea, and the regional bushland areas beyond the city. The menu is French—tuck into the escargot and the stuffed lobster, and enjoy the fresh-baked baguettes. The four-course French dégustation menu (7,500 CFP) is a good deal, and it may feature foie gras, risotto and prawns, or succulent beef, while among the desserts, don't miss the half-baked chocolate cake with vanilla sauce and vanilla ice cream. Sometimes diners, because the restaurant revolves, forget which table is theirs, so the staff marks each table with different-color, brightly lit LED napkins in the evening. It's a nice touch.

This restaurant, said to be the oldest in Noumea, offers a little touch of France in the South Pacific. Here beside Anse Vata, you can try the popular native snails (or escargot)—they're fat and juicy and usually smothered in garlic. Or opt for classic French onion soup or confit of duck. The traditional menu also runs to delicious beef entrecote, crayfish stew, and lobster casserole. And to finish off there's a twist on a classic dessert: orange crème brûlée. While thoroughly French, the waitstaff speak English and can explain the menu and recommend the best dishes.

For a romantic meal with an unusual location, Le Roof is the place to go for lunch or dinner. However, be warned that it's an expensive gastronomic experience. Covered with a thatched roof and sitting at the end of a pontoon suspended over the water, 100 meters (330 feet) from the shore, Le Roof has a wonderful setting. A big square has been cut out of the restaurant floor, allowing patrons to view the lagoon below—watch sharks, remoras (long sucker fish), stingrays, and sea-snakes swim by, along with, if you're lucky, the occasional frolicking dolphin. This is classic French fare with an emphasis on seafood, and may include coconut shrimp, crab terrine, crab ravioli, roast duck in a puff pastry, red snapper, and traditional crème caramel for dessert.