Perched above the harbor of Gustavia, Le Bonito has become one of the most iconic dining destinations in Saint-Barthélemy. Since 2009, this restaurant has merged the precision of French cuisine with the bold flavors of South America, creating a singular culinary experience in the Caribbean. Chef-owner Laurent Cantineaux, trained at Guy Savoy and Daniel Boulud, brings nearly thirty years of international experience to create instinctive and refined cuisine. Between elegance and relaxation, the restaurant perfectly embodies the Saint-Barth lifestyle.
Le Bonito is the result of a masterful fusion of French techniques and South American influences. After ten years in Venezuela, Laurent Cantineaux made this dual influence the signature of the restaurant. Each dish tells the story of this meeting of rigor and warmth, blending French sauces with Latin acidity. The menu is inspired by Peru, Venezuela, and Japan, while respecting the codes of a fine gastronomic establishment.
Located on Rue Lubin Brin, in a former Creole house transformed into a contemporary beach house, the restaurant overlooks Gustavia and its harbor. The open terrace offers a spectacular view of the illuminated yachts, while the interior combines light wood, nautical furniture, and a cozy atmosphere. As evening falls, the lights dim, and the space becomes a suspended haven between the sky and the sea.
Le Bonito has built its reputation internationally around its ceviche bar. The chefs prepare local fish – mahi-mahi, tuna, wahoo – using traditional Peruvian techniques right before the eyes of the guests. Among the signature dishes, the ceviche with truffles combines the fish of the day, sweet potato, and black truffle from Périgord, an audacious alliance between Paris and Lima. The tuna tiradito and lobster risotto are also among the restaurant’s signature dishes.
Seafood arrives fresh every morning from local catches, ensuring exceptional freshness. On the menu, the average price per person is 80€, a position that reflects the establishment’s standing and the quality of the experience offered.
Open exclusively in the evening starting at 7 p.m., Le Bonito offers an experience that evolves throughout the night. After the refined gastronomic dinner, the atmosphere slowly transforms: a resident DJ starts playing at 9 p.m., and the vibe becomes more festive, yet remains elegant. The venue attracts both discerning food lovers and visitors seeking to experience the vibrant nightlife of Saint-Barthélemy.
Behind Le Bonito’s success is a talented team led by Laurent Cantineaux and Nicolas Gicquel, the general manager who has worked in luxury hotels such as the Mandarin Oriental Geneva and the Guanahani. Their shared vision is to create an atmosphere where guests feel “like at home,” even on their first visit.
The kitchen team includes seven specialized chefs, with Patricio Basombrio Cedano as executive chef and Paul Thomain as executive pastry chef. This structure ensures a consistent level of excellence in all aspects of the culinary experience, from the open kitchen visible from the dining room to the service on the terrace.
The open kitchen concept adds theater to the dining experience, allowing guests to watch the chefs at work. This transparency strengthens the authenticity of Le Bonito’s approach, where every dish tells the story of its creation. The restaurant also employs expert mixologists who create signature cocktails such as the “Bubbling Bonito” (champagne, cucumber, basil, watermelon, lemon) or the “Sex in the Bath Tub,” contributing to the overall unique experience.
In an archipelago with over a hundred restaurants, Le Bonito occupies a unique position. It is the only establishment in Saint-Barthélemy offering such a high-level Franco-South American fusion. Regularly ranked among the island’s top ten restaurants, it attracts a loyal international clientele, from food enthusiasts to celebrities like Beyoncé and Simon Cowell. This reputation has been built over fifteen years of consistent excellence, making the restaurant a must-visit for anyone in Saint-Barthélemy.
Reservations are essential weeks in advance during the high season. The restaurant even offers valet service to address parking challenges in Gustavia, a thoughtful touch that reflects the quality of service. This attention to detail extends to every aspect of the experience, from the welcome to the carefully curated musical ambiance.
Le Bonito also plays an active role in the island’s culinary life, notably at the Saint-Barth Gourmet Festival, where Laurent Cantineaux organizes the “St Barth Chefs Challenge.” This community involvement strengthens the restaurant’s local presence while contributing to Saint-Barthélemy’s international gastronomic reputation.
Le Bonito goes beyond the concept of a restaurant; it is an experience that embodies the very essence of Saint-Barthélemy’s lifestyle. Its success rests on the unique alchemy between Laurent Cantineaux’s culinary expertise, Nicolas Gicquel’s hospitality vision, and an exceptional natural setting. By revolutionizing the local gastronomic scene with its Franco-South American cuisine, the restaurant has created a distinct culinary identity that attracts a discerning international clientele. This success perfectly illustrates how culinary innovation, combined with excellent service and a prime location, can create an essential gastronomic destination in one of the world’s most prestigious archipelagos.
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