Compared to mainland Chile, Easter Island is expensive. Almost everything has to be shipped or flown in, and you may sometimes feel you’re not getting value for money. The upside is the wonderful fresh fish and, in summer, mangoes and small, sweet pineapples. The guavas on the bushes are ripe (and plentiful) when yellow, and there are some other interesting island-only fruits around, which you can try in the local ice creams. Don’t leave Easter Island without trying the local banana bread known as poe (best bought at the Riro bakery opposite the church), at 1,000 pesos per hearty square.

At restaurants, local fish such as kana kana are nearly always on the menu. The only restaurants are in Hanga Roa or at the luxury hotels. There are some simple eateries at Playa Anakena, and a few other snack or fast food places around town, serving sandwiches or empanadas. Most other restaurants serve fish, salads, ceviche, and some more international items such as pasta, but there are plenty of imported ingredients as well, such as shrimp, which are generally imported from Ecuador.

Most restaurants are open for lunch and dinner, and a few scattered cafés are open for breakfast, but most people eat breakfast at their hotel. At restaurants, check your bill before leaving a tip; some restaurants add on a 10% service charge (which you are not legally obliged to pay).