St. Maarten/St. Martin
Restaurants in St. Maarten/St. Martin
For a small island, there is not shortage of restaurants in St. Maarten, with more than 300 by one count. Options range from roadside barbeque stands to haute cuisine restaurants serving ingredients flown in from France. It's a unique mix of Dutch, French, and Caribbean cooking while everywhere you go, you'll find seafood prominent on menus. One of the more casual and very popular St. Maarten restaurants is Johnny B Under the Tree. Chef Johnny Bridgewater cooks ribs and lobsters over an open fire in the shade of genip trees. They are best washed down with a cold local beer. On many lists of the best restaurants in St. Maarten, Le Bistro Nu is a taste of France in the Caribbean. Located on a flower-lined alley in Marigot, the restaurant looks like a typically Caribbean gingerbread home but inside the décor evokes a French country restaurant. The menu includes French bistro classics like coq au vin, briny bulots (sea snails), tête de veau (calf's head), and boudin noir (blood sausage).
This sultry newcomer at the Inn at Cupecoy has an inspired and exotic menu that includes foie gras "lollipops" dusted with coconut and mango, and shrimp tempura with a medley of sauces (curry, mint and mango chutney, parsley garlic).
Chef Johnny Bridgewater is the grill master at this roadside barbecue joint, shaded by genip trees. Order an ice-cold Carib beer and settle into one of the 36 outdoor seats for pork ribs and whole lobster tails cooked over an open fire.
This little shack on the Marigot waterfront is the best of the island's many lolos (tiny restaurants specializing in Creole cooking).
From pistou and aioli to lobster ravioli bathed in a saffron broth, the menu here takes its cues from classic Provençal cuisine. Be sure to book a seat on the airy wraparound porch for views of Orient Bay.
Owner Jean-Claude ferries the menu, hand-scrawled on a blackboard, between the tightly packed tables at this bistro, located down a flower-lined alley in Marigot. Try the coq au vin, briny bulots (sea snails), tender tête de veau (calf's head), and rich boudin noir (blood sausage).