Restaurants on Saint Martin : Going out

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Restaurants

In ten days you will have tasted it all: accras (cod fritters), Creole boudin (black or white pudding), stuffed crab, colombos, blaff (fish or seafood boiled in a spicy broth, marinated in lime), fish broth, poulet boucane (smoked chicken), braised shark, lambi (a special kind of sea snail) and chatrou (octopus), garnished with rice, lentils and kidney beans, and coconut custard, banana flambé and sorbets for dessert… though we are quite sure that nothing equals fresh fish directly from the fisherman’s net, grilled on an open-air barbecue.

Restaurants on Saint Martin fall into two categories. The French side’s reputation is that of gastronomic value, charm and a cosy atmosphere, and though prices are quite high, you are bound to find a better value for money than on other French islands (Guadeloupe or Martinique). There is a myriad of restaurants to choose from on the Dutch side of the island as well, but be aware that cooking is often adapted to the omnipresent American clientele, which means that though your plate is sure to be packed, quality doesn’t necessarily follow behind. For more sophisticated dishes, go to a French restaurant on the other side of the island, or opt for the simpler pleasures of a good hamburger, pizza or a huge mixed salad.

Service is not included in your bill on the Dutch side, so don’t forget to leave a 15% tip.