"Laurent Cantineaux's open ceviche bar and a sunset balcony over Gustavia harbour make Bonito St Barths' benchmark island room for a proposal."
About Bonito St Barth
Bonito St Barth is the French–Pan-American restaurant of chef-owner Laurent Cantineaux, set in a former Creole house on Rue Lubin Brin, on the hillside above Gustavia harbour. It opened in 2009 and has held a place near the top of our St Barths guide for its view and its raw-fish cooking. Cantineaux trained under Guy Savoy and Daniel Boulud before bringing nearly three decades of kitchens to the island.
The kitchen marries French technique with the flavours of the Americas, and the centrepiece is an open ceviche bar working local mahi-mahi, tuna and wahoo to Peruvian recipes in front of guests. With the harbour lights below at dinner, it reads more romantic occasion than casual Peruvian bar. For what to look for in a room like this, see our guide to the signs of a great restaurant.
The Kitchen
The ceviche bar leads: line-caught mahi-mahi, tuna and wahoo cut to order and dressed in leche de tigre, tiraditos and crudos alongside. From there the card runs through French–American plates and grilled fish, with cocktails to match. The average à la carte spend runs around €83 for a starter and a main before drinks, putting it firmly in island special-occasion territory, with the seafood and the setting the reasons to book.
The Room
The setting is the headline: a contemporary open-sided room and balcony in a converted Creole house, looking down over Gustavia and its harbour, where the boat lights fill the view after dark. It runs lively and stylish rather than hushed, busiest in high season when the yachts are in. Service is polished and used to a well-heeled crowd, and the sunset slot is the one to request.
Best for a proposal or a romantic anniversary
Request a balcony table at sunset for a proposal or a romantic anniversary over the harbour; the room and the cocktails also work to impress clients in high season.
Not for
A quiet, low-key dinner on a budget: this is a buzzy, see-and-be-seen island room where the view and the ceviche command top-end prices.
Frequently Asked
What kind of food does Bonito St Barth serve?
Bonito serves French–Pan-American cuisine built around an open ceviche bar, where local mahi-mahi, tuna and wahoo are prepared to Peruvian recipes, alongside grilled fish and French–American plates.
Who is the chef at Bonito St Barth?
Bonito is led by chef-owner Laurent Cantineaux, who trained under Guy Savoy and Daniel Boulud and opened the restaurant in 2009.
Does Bonito St Barth have a view?
Yes. The restaurant sits on a Gustavia hillside in a converted Creole house, with an open-sided room and balcony looking over the town and its harbour, best at sunset.
How much does dinner at Bonito cost?
The average à la carte spend is around €83 for a starter and a main before drinks. It is open for dinner, Monday to Saturday, and booking ahead is advised in high season.
Where is Bonito St Barth?
Bonito is on Rue Lubin Brin in Gustavia, on the hill above the harbour in St Barthélemy.
Reserve a Table
Reserve at Bonito St Barth
Book ahead in high season and request a sunset balcony table; dinner only, Monday to Saturday.
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Practical Information
AddressRue Lubin Brin, Gustavia 97133, St Barthélemy
NeighbourhoodGustavia hillside, above the harbour
CuisineFrench–Pan-American · ceviche bar
Price$$$$ · around €83 à la carte before drinks
RecognitionOpened 2009; chef-owner Laurent Cantineaux, trained at Guy Savoy and Daniel Boulud
SignaturePeruvian-style ceviche of local mahi-mahi, tuna and wahoo
