In the lounge bar of the hotel Simon, also called Le Bolibar, you can enjoy the view of the Baie des Flamands during your meal. The cuisine is simple, fresh and tasty : fish tartar with sesame oil and blessed thistle, steak and fries with salad, and the delicious "mini ébène gros Kako", a sort of large crispy chocolate Finger dessert. The chef, Marcel Ravin, was elected 2018 Gault et Millau Chef of the Year for Martinique.
Brochette de Yakitori (10pièces) sauce pimenté et sauce sucré
Panko de crevette (10 pièces) sauce pimenté et sauce sucré
Ceviche de poisson fin/vinaigrette à l’orange amer.