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Miss Hawaii 1964 Leina'ala Teruya and Hawaiian Airlines' Pualani Photo: Hawaiian Airlines Archives
Vol. 7, No. 5
October/November 2004

 

Fare's Fare 
 

by Dominic Peralta
photos by John De Mello

 
The unassuming sign out front says "Snack Bar," but donít be fooled: Te Marara, on the out-of-the-way Society Isle of Huahine, offers tropical fine dining at its beachcomber best. With a five-star open-air view across the sparkling lagoon to Huahineís spired peaks, Te Marara combines elegant flavors with a laid-back, coconut-thatched decor. VIP

visitors like Jimmy Buffet, Quincy Jones and Dustin Hoffman have been known to rub elbows with the low-key locals who are fixtures at the restaurantís baróabout as close to a social hub as youíll find in Huahineís tiny main town of Fare.

With the lagoonís abundance literally at Te Mararaís doorstep, itís no surprise that the specialite de la maison is melt-in-your-mouth uncooked fish in any number of French-influenced gustatory guises, including tartare, carpaccio and Tahitiís national dish, poisson cru, a piquant concoction of coconut milk, onions and lime juice whose acidity "cooks" the raw fish to silky perfection.

"Tahitians have a way with fish," explains one Te Marara regular, pausing reluctantly between mouthfuls. "And, we love to eat."


The fish served at
Te Marara (above)
comes straight from
Hauhine's generous
lagoon.

Thirty years ago, when Edna and Guy Flohr first opened the restaurant, Huahine had no paved roads, telephones or TV, and Te Marara really did fit the snack bar bill, serving fish sandwiches and the islandís only hamburgersóbut always with a gourmet flair. Over the years, as upscale South Sea adventure seekers began to discover the island, Te Mararaís menu evolved accordingly. Among the restaurantís showcases now are langouste (small island lobsters) simmered in a Javanese curry of fresh-grated coconut milk and chile, Te Marara shrimp flamed in a whisky-and-tomato sauce and, to cap it all off, espresso spiked with vanilla-infused rum. With "snacks" like those, who needs haute cuisine?
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