Eating on Rapa Nui is expensive — almost everything except fish and a little fruit is shipped or flown in — but the seafood is worth the markup. Tuna and yellowtail come off the boats every afternoon and turn up the same evening as ceviche, sashimi, or grilled fillets. Tunu ahi is the local style of slow-cooking fish over hot stones; it is on most menus. Pisco sours are the standard cocktail.
Most restaurants cluster along the seafront in Hanga Roa and the parallel Te Pito Te Henua street. Allow CLP 25,000 to 40,000 per person for a sit-down dinner with wine. Te Moana is the long-running reliable choice on the waterfront; La Kaleta nearby is the upmarket option with the best view of the sunset.