Moorea cruise port guide

Moorea’s volcanic skyline is one of the most recognizable in the South Pacific, with sawtooth ridges and peaks such as Mount Rotui rising straight from two deep bays on the north coast. A fringing reef encloses a lagoon of glassy, shallow water, and pineapple fields and vanilla plots fill the valleys.

Ships usually anchor in one of the north-shore bays, and tenders bring you ashore. From there, the day is easygoing: a lagoon tour with snorkeling, a motu picnic, a drive up to the Belvedere, or simply a beach and a fresh pineapple juice. The island road loops about 37 miles (60 km), so you can circle it in a few hours.

Moorea suits snorkelers, hikers and anyone who loves big scenery without big crowds. It’s pricey, like all of French Polynesia, and there’s little nightlife or shopping.

Moorea is a tender port. Ships usually anchor in Opunohu Bay or Cook’s Bay on the north coast, and tenders land at a small pier or beach area where tour operators and a few taxis wait. Taxis are limited and expensive, so pre-booking tours or a rental car is wise. The Belvedere Lookout is about 20 to 30 minutes by road from the bays, and Temae Beach on the northeast corner about 20 to 30 minutes. Lagoon tours often pick up right from the landing area.

Poisson cru, French Polynesia’s national dish, is raw tuna marinated in lime and coconut milk with vegetables; you’ll find it everywhere. Try mahi mahi or tuna grilled with vanilla sauce, and chao men, the local take on Chinese noodles. A ma’a Tahiti feast, cooked in an underground oven, is sometimes offered at cultural shows. Fresh Moorea pineapple, coconut and Hinano beer complete the picture. Food trucks called roulottes offer good-value meals.