HOTELS AND RESTAURANTS
The National Office of Tourism (Ofis Turis Kaupelan) supervises the Kaupelanese hotel network. Around the country, 90,000 rooms are available in the year 2017, with 376 certified hotels plus around 1290 lodges and inns. The city of Purikali has 30,500 hotel rooms. Additionally, there are 152,000 bungalows (yokabakan) in the country are available and used mostly by local families in the weekends and holidays.
The 5 star hotels are: BANDA SHERATON (Purikali and Bandajaya), RAJAKAOPALAN HOTEL (Purikali), HYATT REGENCY MASAR (Masar), NILAU PARK HOTEL (Irnik), MARRIOTT PURIKALI (Purikali), MARRIOT IRNIK (Irnik) , WALMAHEL PALACE (Jalabara), HUBIAN PLAZA (Purikali), ROYAL NILAU (Irnik), PEARL OF KIWANGAR (Purikali), PEARL OF NILAU (Irnik) and PARADISE ISLAND (Irnik). There is a cruise ship, MARINA PEARL, docked in Purikali. Other important 4 star hotels are: GOLDEN PARK (Irnik), RAJARATNAN HOTEL (Purikali), COCONUT COAST RESORT (Weunol), ALIFURO PALM RESORT (Irnik), UMA OSUNE (Kumferu), KAUTAMAKUWA PALACE (Masar), TAANGAK SEA (Sanantonyo), AMBASSADOR GARDEN (Jalabara); and the more important chains of hotels are: MAKUWA INN, WITUEN HARIT ECO RESORT, ACCOR IBIS and SUNSHINE INN.
The best restaurants are: KERATUN (international cuisine, Purikali), RAJARATNAN (international cuisine, Purikali), AKAI NUHU (Kaupelanese cuisine, Purikali), PURIKALI (Kaupelanese cuisine, Purikali, New York, Sydney, Sao Paulo), UMARAUN (Kaupelanese cuisine, Purikali and Irnik), TASI BANDA (Kaupelanese cuisine, Purikali, London and Amsterdam), LA TABLE KAUPELANAISE (Kaupelanese and French cuisine, Purikali and Paris), VALE D'OIRO (Portuguese cuisine, Purikali), PORTO (Portuguese cuisine, Purikali, Irnik, Sanatonyo), ILHA BELA (Brazilian cuisine, Purikali), AXE BAHIA (Brazilian cuisine, Purikali), FAZZINI (Italian cuisine, Purikali), DI SAGO (sago pizzas, sago noodles, lengili, hondaik, franchising), SPICE ISLANDS (Moluccan and Bandanese cuisine, Purikali), SHANGHAI (Chinese cuisine, Purikali), HOKTJIU MI (Hokkien-Chinese cuisine; franchising) MAJAPAHIT (Indian and Indonesian cuisine, franchising), KAREUMAS (Wisanyo cuisine, Purikali and Jalabara), TJIMA MALANAWO (Paleanga and aboriginal cuisine, Purikali and Irnik), WASSATI (Aimarata cuisine, franchising).
ENTREE: Supè bakmi, soup of sago noodles and vegetables (Nilau); Telodau, scrambled eggs with goat milk cheese (Kiwangar); Reunwoe, salad with spicy sauce and fruits (Wisanu); Hondaik, sago pancakes (Kiwangar).
MAIN COURSES: Was Waletari, rice with seafood (Wisanu); Puilawira, rice with shrimps (Kiwangar); Sayaing Bauna, grilled fish with spicy sauce (Kiwangar); Heru Kauleng, grilled mackerel with sago congee (Kiwangar);Mukata Kifen, wild pig (ludu) barbecue (Nilau); Kengiwayum, roasted kid meat (Kiwangar); Heruru Sati, fried fish (Kiwangar); Male Nolwan, spicy wild chicken cooked with coconut milk (Wisanu); Paim, sago bread (Terong); Was Sati, fried spicy rice cake (Kiwangar); Hinūs 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).
cake of banana and cinnamon (Kiwangar); Rajasilan,
dessert of coconut and honey (Kiwangar); Wianur,
sago cake with fig, coconut and nuts (Wisanu); Fobele,
fruit salad with coconut milk and palm sugar (Nilau); Makbele,
traditional cookies of sago flour, stuffed with coconut or banana sweet and covered with palm sugar and cinnamon; modern makbele are also stuffed with chocolate or dulce de leche and topped with chocolate.
BEVERAGES: Arak, distilled rice and sugar syrup drink; Kyuru, traditional palm wine; Misai, iced tea.