Before we left Santiago, our food guide Karla Lodis recommended three restaurants I should try while on Easter Island. At the top of the list? Tataku Vave, which she said served the best ceviches and fresh fish.

Then, once on Easter Island, I asked our local guide Cristin Arvalo Pakarati which restaurant he thought served the best fish. His answer, without any prompting from me? Tataku Vave.

And so, Monday night, after our first day’s touring, Tataku Vave it was!

We timed our meal to end at the right time for us to amble over to that night’s installment of the Tapati festival, set to begin at 9:45, which meant that as we ate out on the patio we were once more treated to a terrific sunset.

After all the raves the ceviche had received, there was no way I could not order it, and it indeed turned out to be the best I had while on Easter Island.

Irene chose camaron en mantequilla for her appetizer. If there’s shrimp on the menu, that’s usually what she’ll order.

Continuing with my rule of having octopus at least once each day while on vacation, I went for the pulpo al olivo y arroz. Very fresh, very refreshing.

Irene chose pescado a la plancha for her entree, which turned out to be tuna, flavorful, delicately cooked.

For dessert, we ordered fried banana …

… as well as poi cake.

I’d never heard the word “poi” before used to refer to anything but the paste-like Hawaiian taro mash, so I was interested in learning what that cake was all about. Turns out it’s a traditional Rapa Nui dish made with taro and (in this case) guava. It had a dense, rubbery texture that was smooth and consistent throughout, and a cool and fruity flavor. Definitely worth trying at least once.

Tataku Vave is sort of at the edge of Hanga Roa, and it was unlikely that we would have happened upon it on our own while walking the town’s streets, so I was very glad to have had multiple recommendations.

And now you have mine as well. We’d definitely return if we ever make it back to Easter Island. Great food, great ambiance, great views!