— where we are
The Tuamotus are among the most remote inhabited places on Earth. Some 78 low-lying atolls scattered across 1,800 kilometers of open Pacific — closer to nowhere than to anywhere. The nearest supermarket to a boat at anchor in Fakarava is a domestic flight and a lagoon crossing away.
The Tuamotus are among the most remote inhabited places on Earth. Some 78 low-lying atolls scattered across 1,800 kilometers of open Pacific — closer to nowhere than to anywhere. The nearest supermarket to a boat at anchor in Fakarava is a domestic flight and a lagoon crossing away.
We wouldn’t have it any other way. Cooking on the edge of the world means every meal has a story: the mahi-mahi that took the trolling line yesterday afternoon, the coconut Dani cracked before breakfast, the bunch of Tahitian limes from the market in Rotoava, the wheel of Comté we packed carefully from Papeete because a week without good cheese isn’t a week worth sailing.
— three sources
What ends up on the plate.
FROM THE SEA
The morning’s catch.
una, mahi-mahi, wahoo, snapper, grouper — whatever’s biting the trolling lines between atolls or spearing off the reef at anchor. Coconut crab when we’re lucky. Lobster in season. What arrives on board that morning arrives on the plate that day.
FROM THE ISLANDS
Whatever the atoll has.
The Tuamotus grow more than most guests expect. Family gardens on the motus provide papaya, mango, banana, breadfruit, taro, cucumber, greens. The market at Rotoava on Fakarava is small but real — fresh baguette, eggs, vanilla, honey from the atoll. When we visit a pearl farm, we usually leave with more than pearls.
FLOWN IN FROM PAPEETE
Everything else.
The rest — good cheese, olive oil, the specifics of what Dani wants for the week — is planned for well in advance and flown in from Papeete before the voyage. A week without a proper vinaigrette or a good bottle open at dinner isn’t a week we’d want to serve.
— a sample week
Seven days, seven kitchens.
Every voyage’s menu is different — courses adapt to your group’s tastes, the day’s catch, and what inspires Dani in the market. This is a real menu from a real week aboard Holoholo. Yours will look different, and better, because it’ll be yours.
Sunset snacks appear every evening, paired with cocktails from whatever you brought aboard. Optional lunch desserts on request: ice cream, yogurt, or chocolate. Amounts adjusted for the size of your group.
— before the voyage
Tell us what not to serve.
Vegetarian, vegan, gluten-free, allergen-conscious menus — all prepared as beautifully as anything else on the plate. Because provisioning happens weeks before we sail, dietary requirements are important to share early.
The more Dani knows before she goes to market in Papeete, the more the menu can reflect exactly what you’d love and skip exactly what you wouldn’t.
Tell us as soon as you book. We’ll build the voyage’s menu around it.