The Bonito is a temple for well-informed gourmet enthusiasts. According to the restaurant manager Nicolas Gicquel, “it’s an extension of our own home”, with the philosophy that relaxation and well-being come before everything else. Sporting chic and contemporary colonial decor, white woodwork and rattan structural elements, the Bonito’s suspended terrace provides a breathtaking view over the port of Gustavia. Whilst the team are highly professional, it is important to note that access for those with reduced mobility is complicated due to the one-way street where it is located: as such, less able bodied guests must be dropped off and cars parked further afield. In the kitchen, French executive chef Laurent Cantineaux returned to the isles after spending time with the Troisgros brothers in Roannes, in Daniel Boulud’s kitchens in New York, and lastly, in Venezuela where he gained inspiration. At Bonito, he serves up cross-cultural cuisine alongside Laurent Mahé, blending French cuisine with Peruvian flavours. Not to be missed on the menu: Anticuchero octopus grilled with aji panca and other sauces; crispy suckling pig served with an oriental sauerkraut in a sweet and sour sauce, and the surprising sweet cheese - a bold but interesting blend of cheese and red berry sauce. For a beautiful end to your culinary voyage, indulge in one of the many rum cocktails on offer, or simply opt for a fine cognac.