It is not without reason that Saint Martin is called the “Gourmet Capital of the Caribbean“, as the numerous wonderful restaurants offer a rich selection of “fine dining”, French and international cuisine. The wide variety of fish and seafood dishes straight from the grill and the delicious Creole cuisine are also a feast for any foodie.

But today we have a very special tip that really leaves you speechless!

On the highest point of the island “Pic Paradis” Chef Bastian Schenk and his wife Sabine have fulfilled a dream: LA VILLA HIBISCUS

 

Creative, light and French cuisine at it’s best awaits you at the highest point of the island. The young, super nice and professional team completes this experience! Contact them and reserve a table very early, as they are fully booked well in advance and simply include what you absolutely dislike or cannot tolerate when making your reservation. Everything else is left to the chef, who is guaranteed to conjure up a 3-, 4-, 5- or 6- course menu that will tickle your taste buds! Not only is the view from the terrace fantastic, but everything that chef Bastian Schenk and patisserie chef Sebastien Barriere bring to the plates. What’s special is that you can watch them up close doing their magic in their open kitchen.

Chef Bastian and he and his wife Sabine, whose family home they have taken over, offer a limited number of guests the opportunity to one of the best culinary experiences Saint Martin has to offer. Bastian has worked at 3 Michelin star chef Anne Sophie Pic and 2 Michelin star chef Joël Robuchon and his art (you can’t call it cooking!) is at just that level!

Patisserie Chef Sebastien and his girlfriend Aleksandra have recently moved to the island, rounding out the new team -since Bastian’s brother moved to St. Barth to work at the newly opened “L’Atelier de Joël Robuchon Saint Barth” The approach is a bit steep, but manageable with any rental car.

The restaurant is partner of Magic of the Caribbean Card! Save 10%

 

 

La Carotte des Sables – Carrot in different ways paired with pepper from Madagascar and rose

 

 

 

 

La Langoustine – Slow roasted languste, chanterelles and cream mushrooms, frothy broth with Thai ginger and cinnamon tree leaves.

 

 

 

 

La Sole – Sole fried in butter, frothy broth with green zebra and pickled pine buds, seasonal vegetables on the side.

 

 

 

Cochon Noir – Pork in confit ballottine flavored with IPA beer and olives, sauce gribiche and homemade beet mustard.

 

 

 

Les Mini Tomates – Mini tomatoes paired with strawberries and sumac, melting feta and tomato water foam.

 

 

Le Corossol et la Pêche – The soursop and the peach in different variations, paired with beer and oolong tea.