HOTELS AND RESTAURANTS

The National Office of Tourism (Ofis Turis Kaupelan) supervises the Kaupelanese hotel network. Around the country, 50,000 rooms are available in the year 2005, with 212 certified hotels plus about 720 lodges and inns. The city of Purikali has 21,000 hotel rooms. Additionally, 105,000 bungalows (yokabakan) are available and used mostly by local families in the weekends and holidays.

Best Hotels

The 5 star hotels are: BANDA SHERATON (Purikali and Bandajaya), RAJAKAOPALAN HOTEL (Purikali), HYATT REGENCY MASAR (Masar), NILAU PARK HOTEL (Irnik) MARRIOTT PURIKALI (Purikali), WALMAHEL PALACE (Jalabara) and ROYAL NILAU (Irnik). Other important 4 star hotels are: GOLDEN PARK (Irnik), RAJARATNAN HOTEL (Purikali), COCONUT COAST RESORT (Weunol), ALIFURO PALM RESORT (Irnik), UMAH OSUNE (Kumferu), KAUTAMAKUWA PALACE (Masar), TAANGAK SEA (Sanantonyo), AMBASSADOR GARDEN (Jalabara); and the more important chains of motels are: MAKUWA INN , ACCOR IBIS and SUNSHINE INN.

Best restaurants

The best restaurants are: KÈRATUN (international cuisine, Purikali), LA TABLE KAUPELANAISE (Kaupelanese and French cuisine, Purikali and Paris), VALE D'OIRO (Portuguese cuisine, Purikali), ILHA BELA (Brazilian cuisine, Purikali), AXÈ BAHIA (Brazilian cuisine, Purikali), SPICE ISLANDS (Moluccan and Bandanese cuisine, Purikali), UMARAUN (vegetarian cuisine, Purikali and Irnik), TASI BANDA (Kaupelanese cuisine, Purikali, London and Amsterdam), SHANGHAI (Chinese cuisine, Purikali), MAJAPAHIT (Indian and Indonesian cuisine, franchising), KARÈUMAS (Wisanyo cuisine, Purikali and Jalabara), CHIMA MALANAWO (Paleanga and aboriginal cuisine, Purikali and Irnik), WASSATI (Aimarata cuisine, franchising).

National Cuisine

ENTREE: Supè bakmi, soup of sago noodles and vegetables (Nilau); Tèlaudau, scrambled eggs with goat milk cheese (Kiwangar); Rèunwèuh, salad with spicy sauce and fruits (Wisanu).

MAIN COURSES: Was Waletari, rice with seafood (Wisanu); Puilawira, rice with shrimps (Kiwangar); Sayaing Kèsapi, grilled fish with spicy sauce (Kiwangar); Mukata Kifen, wild pig (ludu) barbecue (Nilau); Kengiwayum, roasted kid meat (Kiwangar); Heruru Sati, fried fish (Kiwangar); Malè Sènol, spicy wild chicken cooked with coconut milk (Wisanu); Paim, sago bread (Terong); Was Sati, fried spicy rice cake (Kiwangar); Hinys Kiwayom, roasted possum with herbs (Wisanu); Fahu Moimoi, roasted pig with hot stones, served in banana leaves (Nilau); Lengili, sago and coconut milk rolls of spicy crab meat, fried in palm oil (Kiwangar).

DESSERTS: Audibauna, banana and cinnamon cake (Kiwangar); Rajasilan, dessert of coconut and honey (Kiwangar); Wianur, sago cake with fig, coconut and nuts (Wisanu); Fohbele, fruit salad with coconut milk and palm sugar (Nilau).

BEVERAGES: Arak, distilled rice and sugar syrup drink; Kiyuru, traditional palm wine; Misai, iced tea.