The Pointe Taveuni Restaurant
A World-Class Experience Led by Our 3-Star Michelin Chef
At our boutique resort, dining is not just a meal—it’s an unforgettable journey. We are proud to have a 3-Star Michelin Chef - Gerd Steiner - leading our kitchen, bringing world-renowned culinary mastery to the serene shores of Fiji.
With an uncompromising dedication to flavour, technique and presentation, each dish is crafted with precision and passion. Chef Gerd blends the freshest local ingredients with global influences, creating menus that are both innovative and deeply satisfying.
A Taste of Paradise
Every plate celebrates Fiji’s rich bounty—from just-caught seafood and tropical fruits to organic island-grown produce. Expect bold flavours, delicate textures, and beautifully balanced dishes that honour both tradition and creativity.
What Awaits You
- Daily Changing Menus inspired by seasonal ingredients and the chef’s creative vision
- Oceanfront Dining with open-air ambience and breathtaking sunset views
- Curated Wine & Cocktail Selection expertly paired with each dish
- Signature Tasting Experiences designed to surprise and delight
- Fresh, Local, Sustainable—supporting Fijian farmers and fishermen
- An intimate culinary destination with only a handful of tables for a personalised experience.
The Pointe Taveuni Restaurant: Opening Hours
Whether you’re joining us for breakfast by the water, a relaxed lunch between adventures, or a slow, romantic dinner beneath the stars, every moment is crafted to be special.
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Keep up-to-date on our Facebook Page for daily specials, events and more...
About the Chef: Gerd Steiner
For Gerd Steiner, cooking is never just technique—it’s emotion, memory, and connection. “Cooking with heart” is the guiding philosophy behind every dish at The Pointe. It means honoring the ingredient, the guest, and the moment. It’s about transforming food into feeling.
Gerd’s approach blends Michelin-level precision with deep emotional resonance. Whether slow-braising stuffed oxtail, folding kokoda tortellini by hand, or layering marmalades like edible poetry, he cooks with intention and care. Every plate is a gesture of generosity. Every breakfast tray is a ritual of joy.
Trained in Michelin-starred kitchens and seasoned by years of hands-on mastery, Gerd brings a rare combination of technical precision and emotional storytelling to the table.
Gerd honed his craft in some of Europe’s most acclaimed restaurants. There, he mastered the discipline of haute cuisine—but it was in Fiji that he found his true voice: one rooted in generosity, improvisation, and the joy of transforming simple ingredients into unforgettable experiences.
