L'Houstalet Restaurant — Restaurant in Efate

This was our favourite dining experience in our 10 days in Port Vila.

The staff were welcoming and we loved the decor which looks like it's probably original. The service was occasionally a tiny bit haphazard, but it really didn't matter.

The food is exactly what we were hoping for, having spent considerable time in the South of France over both our lifetimes. Traditional French dishes such as the garlicky escargot and tender beef with Roquefort were absolutely magnificent, and I also loved the flavoursome prawn and cheese gratin. Dessert was also fantastic - we had the French apple tart with ice-cream.

The wine list was exceptional, with some absolute classics on there to our delight. It's not cheap, but the price is reasonable given the quality of the food and experience.

We stayed for a game of pool after dinner in the bar, and the friendly environment was amazing. We got talking to some other tourists, and also spent some time with charming Mr Clements and his lovely French friend.

Looking at some of the bad reviews, I just don't understand why anyone coming to this very French institution for the first time would order a pizza, given the astonishing French menu options available. I also find it strange that anyone having set foot in literally any restaurant or resort in Port Vila would object to the friendly cats in the and restaurant.

If you love authentic French food and hospitality, I recommend surrendering yourself to the unique vibe of this amazing institution for a wonderful Port...

L’Houstelet is a Vanuatu institution. It celebrated 50 years this year, and still boasts the same menu as when it opened. It is credited as the birthplace of the nation’s independence, with the constitution drafted, it is said, over bowls of French onion soup. We opted instead for the bisque de chevrette (890VT) made from freshwater prawns: rich, and tasty. The same prawns are served on tender potato with mushrooms and cheese in gratin de queues de crevettes (2680VT).

Offset the richness with a salade au fromage de chèvre (1290VT), a green salad topped with tiny toasts bearing melted slices of goats cheese. A heaving plate of spaghetti bolognaise (1490VT) is taken somewhere French with the addition of butter and cream. They also make good use of the creamy stuff (crème fraiche) in Alexandra (980VT) shaken at the table with cognac and crème de cacao. This restaurant is the kind of place hipsters would take over in Sydney to make an upmarket dive bar. The toilets were pretty skanky though: wet newspaper on the floor. I did however like the restaurant cat, who chose her mark well, and worked me over for her...

Everyone raved on about going to this place so we thought we would definitely check it out. There are still smoking and non smoking areas and the restaurant was basic but clean and comfortable. Claude the owner was there and was available to speak to which was good. The maitre'd (male) was very nice and helpful and polite. The female wait staff were just terrible - three of them were loitering around leaning, and so when we looked to get their attention to order they all looked at us and walked away! This was disconcerting. When we eventually placed our order, I asked the waitress a question about a dish and she did not know. This is why it was helpful to have Claude who saved the vibe. The staff also cleared around me while I was still eating which was not ideal. Nevertheless the French Onion soup and the coconut crab chowder were very nice, and the mains were generous and piping hot and tasted great. Definitely visit - it's an institution - but don't expect much from the...