Once inside, we appreciated the relaxed ambiance with muted international background music. The dining room had an open air design with an adjacent landscaped area, which lent it a tropical feel. It also minimized the cigarette and cigar smoke from neighboring tables. Though we didn’t mind dressing up to meet the smart causal attire requirement, our shoes and feet got wet walking along the puddle strewn path. By the time we arrived at the restaurant we were sweating profusely. We enjoyed dinner in spite of the intermittent rain and sweltering heat (the few rotating fans barely made a dent).
Subtle and well combined flavors made a worthwhile sampling of St. Barths French gourmet cuisine. The dishes were appetizing and beautifully presented on attractive dinnerware. Because it was so hot and muggy, we were unwilling to linger for after dinner drinks or, perish the thought, hot beverages. We look forward to a future dining experience in Bartolomeo on our next visit to St. Barth and hope for mild breezes upon our return.
In 1989, he was named chef at the Hôtel Guanahani, where he spent two years. In 1991, Masseglia traveled to Polynesia where he worked at the Kia Ora in Rangiroa. He later returned to France where he worked for two years at the Golf Plaza in Ste. Maxime near St. Tropez before once again working at Le Guanahani. Chef Masseglia has worked with many world class chefs including Jacques Cagna, Marc Meneau and the Pourcel brothers.
Chef De Cuisine Sylvain Fernandez, who had worked at Guanahani for five years when we visited the property
Handicapped Access It seemed reasonably accessible
Head Sommelier Franck Toupin a 10-year Bartolomeo veteran
Location On the Hotel Guanahani grounds
Manager And Executive Chef Philippe Masseglia
Opened-Renovated In 1986 and renovated in 2004
Owned Hotel Guanahani & Spa
Size There was seating for 70
Type Of Restaurant French
Special Menus There were two fixed price options: a two course meal (a selection of two options from the appetizer, main course, and dessert options) for 55 euros and a three course meal (appetizer, main course and dessert) for 80 euros.
We had to sample the desserts. We chose a Banana Island which was made of coconut and vanilla ice cream, liquor infused banana and banana mouse sitting on a pastry with a smattering of chocolate sauce and a passion fruit. We also had Mint Cake with Bellini Sherbert (peach ice cream floating in champagne). We sampled a tasty post dessert treat of raspberries, blueberries and blackberries in a chilled passion fruit juice.
Reviewers Article by Elena del Valle
Photos by Gary Cox
Service Although the service staff were eager, attentive, accommodating and polite, the service was disappointing the night we were there. For example, they took our drink order after they brought us our first course. That meant our champagne was warmish until the end of our main course. One of us had no fork when our main course was served so we both had to wait for someone to come to our area of the dining room to request one and that took several precious minutes during which our hot entrée cooled.
Would You Dine There Again-Recommend It? Yes
- Hotel Guanahani & Spa
- Grand Cul de Sac
- 97133 Saint Barthélemy, F.W.I.
- +590 27 66 60
- +590 27 70 70