Naova Ke Uptown Cafe is more than just a local eatery — it’s a celebration of Levuka’s laid-back charm, rich culture, and authentic island flavours.
The business was originally started by Joji Bavononiburotu’s older sister Mereani Ikanivere, and his cousin, Reijeli Raisevaki.
Joji eventually stepped in to lead the business full-time and officially took over in 2020, after leaving his job in Suva.
He said before taking over this role, he used to look after all the books and finances of the restaurant.
The restaurant blends the old capital’s nostalgic charm with an easygoing island vibe.
Joji describes it as a place where customers come for a meal and leave with a full belly and some good “talanoa” (stories).
Joji said they don’t just sell food, they sell the Naova experience — fresh fish straight from the sea, cassava from the backyard, and stories you can’t find on TripAdvisor.
Naova Ke Uptown Cafe’s best selling dish is the fish in lolo (thick cooked coconut milk and fish with miti (raw coconut milk) with hot cassava.
“I think it is because it tastes like home – also, no one here can resist coconut milk,” he said.
When it comes to sourcing their ingredients, Joji shared that they keep it local and simple.
“We like to keep it local and simple, therefore, we get fresh fish straight from our local fishermen, and my cousin just drops off a bundle of dalo and fresh vegies right at the back door.”
Joji said they handle menu development and changes by closely listening to their customers and monitoring ingredient availability.
“If we hear frequent requests like “oi, you got any?…”, it signals a demand worth adding to the menu,” he said.
Customer feedback plays a key role in shaping Naova Ke Uptown Cafe’s offerings, ensuring the menu reflects what people actually want. Joji emphasised that they also adjust based on what fresh, high-quality ingredients are available, maintaining flexibility and seasonality.
He said this helps them remain relevant, responsive, and connected to their customer base while ensuring the food they serve was both in demand and made with the best ingredients available.
The busiest days on the restaurant are Fridays and Saturdays, and also social welfare recipients and pensioners pay days.
In Levuka, Joji said they attracted new customers through online platforms and by word of mouth.
“Here in Levuka, if your food is good, people will talk, and if its bad, they’ll talk even louder!”
When customers complain or give negative reviews, Joji usually responds with kind gestures and sometimes he said he’d give them extra tivoli ni Naova to soften the blow.
Joji highlighted that the pricing strategy was fair enough so the locals could eat every day and also enough to keep the lights on for him. His advise to those looking to invest in the food business “is that it’s not just a business but a lifestyle.”
“If you don’t love cooking and people, don’t bother,” he said.
Since he first started, Joji said people wanted more variety now — not just traditional food, but also things they see online.
Joji believes social media is a major force shaping the restaurant industry. He said a single appealing photo on platforms like Facebook can drive a surge in business, making online presence and visual appeal more important than ever.
“One nice photo of your plate on Facebook, and boom, you’re busy the whole week,” he said.
Joji’s advise to anyone hoping to open an eatery is to start small and be honest with the food they serve. Also, “never run out of miti!” he said.
Naova Ke Uptown Cafe is more than just a local eatery — it’s a celebration of Levuka’s laid-back charm, rich culture, and authentic island flavours.
Joji describes his restaurant as a place where customers come for a meal and leave with a full belly and some good “talanoa” (stories).
Right: The restaurant blends the old capital’s nostalgic charm with an easygoing island vibes.