Palauan food reflects the islands' layered colonial history — Japanese, Filipino, American, and Micronesian traditions all show up on the plate.
Seafood is everywhere and generally excellent. Fresh tuna, reef fish, and shellfish feature on most menus. Local cooking tends toward simple preparation — grilled or steamed — though Japanese influence shows up in sashimi and various fish preparations.
Taro is the traditional starch staple, eaten boiled or in various preparations. It's less common in restaurants but still appears in home cooking and some local eateries. Cassava and breadfruit fill similar roles.
Fruit bat soup (kemedukl) is the dish that gets the most attention from outside — bats are cooked whole in broth with coconut milk and local vegetables. It's a delicacy for Palauans and you'll find it occasionally in local restaurants. Most visitors don't seek it out; a few do and report that it tastes better than it sounds.
The restaurant scene in Koror is small but functional. Several Japanese restaurants serve good food, reflecting the longstanding Japanese connection to the islands. Filipino restaurants are common and cheap. A handful of international-leaning spots cater to the dive tourism crowd. Don't expect fine dining — the best meals are usually simple: fresh fish, rice, and whatever vegetables are in season.
The night market in Koror is the best place to eat cheaply and locally, with grilled skewers, rice dishes, and snacks from Filipino and Palauan cooks. It runs most evenings and is worth visiting at least once.
Alcohol is available at restaurants and hotels. Local drinking tends to happen at small bars in Koror — a few are lively on weekends.