Bonito St Barth

"The real star is the Latin American menu (the chef spent a decade in Venezuela) with nine varieties of ceviche, tartare, and tiradito."

"It's simply a gorgeous spot: high up over the glittering Gustavia harbor with creamy white banquettes nestled into the curve of the open-air deck." Full review

"Open-walled view of Gustavia and a menu offering ceviches, tiraditos, and plates of mahi-mahi, tuna tataki, and lobster and calamari wok."

"An octopus tiradito comes with a black olive coulis, yellow potatoes, choclos, and cilantro; while the truffle ceviche features the catch of the day, truffle oil, sweet potato, and black truffle." Full review

"The food is memorable at Bonito, but the atmosphere is unforgettable"