Ivatan Cuisine & Local Dining

Traditional Ivatan Dishes

1. Uved (or Kabuyao)

• Description: Ground pork or beef mixed with finely grated banana pith (kabuyao stem), seasoned with local garlic, onion, and herbs, formed into savory balls or cooked as a hash.
• Flavor Profile: Tender, herbal, comforting, and mildly savory.

2. Luñis

• Description: Traditional Ivatan preserved pork. Pork belly chunks are slow-cooked in their own lard with sea salt until crispy on the outside and tender inside, then stored in earthenware jars (tayak).
• History: Created as a storm-preservation method long before refrigeration existed.

3. Dibang (Flying Fish)

• Description: Freshly caught flying fish (dibang). Prepared in multiple ways: grilled, fried crispy, cooked in vinegar (lataven), or sun-dried (daing).
• Seasonality: Harvested abundantly during summer months by local fishing cooperatives.

4. Supas (Turmeric Rice)

• Description: Rice cooked with natural yellow turmeric juice (kunig), coconut milk, and minced garlic or pork bits.
• Serving Tradition: Commonly served as the centerpiece grain during Ivatan celebrations and tour lunches.

5. Vunes

• Description: Dried taro stalks and leaves chopped finely, rehydrated, and slow-cooked with pork, garlic, and coconut milk. Similar in concept to Bicolano laing, but milder and earthy.

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Environmental Protection Note: Tatus (Coconut Crab)

The coconut crab (Birgus latro), known locally as tatus, is a land-living decapod crustacean prized for its rich, oily meat.

Environmental advisory. Tatus is a protected wildlife species in Batanes. Harvesting egg-bearing females, or crabs below the legal size limit, is prohibited under Philippine Bureau of Fisheries and Aquatic Resources rules. Responsible tour operators, J-Line Paradise Tours included, do not serve wild-caught egg-bearing or undersized tatus.

Travelers are urged to observe environmental guidelines and avoid purchasing illegal wild coconut crabs from unaccredited vendors.

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Where to Dine in Batanes

Basco Town Center

• Local Eateries & Hometel Dining: Serve set menus including uved, fried dibang, luñis, and fresh local sea catch.
• Cafes: Local coffee shops offering Batanes coffee, sweet potato pastries, and light meals.

Ivana & Mahatao

• Catering at Tour Stops: Lunch buffets arranged as part of day tours feature yellow supas rice served on broad breadfruit leaves (vunung), allowing travelers to sample multiple Ivatan dishes in one meal.

Sabtang Island

• Morong Beach Huts: Local catering stalls near Nakabuang Arch serve freshly prepared Ivatan sea catches and root crops for day visitors.

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Dining Etiquette and Recommendations

1. Vunung Meal Service: Traditional Ivatan meals are often wrapped or served on vunung (breadfruit) leaves. Clean up your leaf wrapper after dining.
2. Meal Inclusions: J-Line Paradise Tours packages include full lunches during day tours. Dinners are generally left open for guests to explore Basco's local dining spots independently.
3. Hydration: Always drink purified bottled or filtered water available at your hometel or tour van.

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