What was your best meal on Bonaire? Worst? And where?

hmmmmm best meal, La Guernica, we had two great dinners there in March. I had the steak both times and Joe had the steak once and a really good barracuda the second time. We had excellent Tapas to start and yummy chocolate mousse for dessert.

Worst? Breakfast at The Great Escape. I don't know if we hit them on an off morning or what, but they didn't seem to know what to do when we got there. Breakfast? You want breakfast? They asked us what we wanted on the way to our table. They gave us a couple of options, we each took one and a very odd meal arrived. Two soft boiled eggs, nothing else, and a few pieces of french toast. Everyone disappeared, no coffee? We finally found someone and they brought coffee then disappeared again. No one ever came back, we went to the desk paid, (too much we thought) and left. We had had dinner there a few nights before and enjoyed that, so we were surprised and disappointed with breakfast.

Considering the places I have eaten dinner:

Best: The Lion's Den. I had the special... dolphin (mahi mahi, dorado, etc) florentine with seasoned potatoes & mixed veggies. it was delicious. the staff was super friendly & asked us how we would like to pace our meal. the cocktail & menu selection was huge. they make great mixed drinks... possibly the only place (that I've come across) on the island that knows how to make a Mai Tai. The scenery is very nice too, overlooking the water & watching people geting in for night dives. We went there 3 times during our last trip, & it was always great.

Worst: Capriccio's. Although the wine selection was good, no one there knew how to make a white Russian (one of my favorite dessert drinks) except for the owner. she said she would, we waited and waited, but she never came back. The food was mediocre at best, not worth what you pay for it. The shrimp were not de-veined, so I had to eat the yummy intestinal tract. The bread wasn't very good & I don't know why they give you butter instead of olive oil. At least at the other italian place (name?) the butter is seasoned with herbs and garlic. I've been there 3 times total, each trip giving it another try, but I don't think I'll be going back anymore. In general I am very disappointed by the Italian food on the island, but I am an Italian from NJ, so I am rather picky. I'm convinced that younger people get sub par service at Capriccio's, at least from the owner woman. I will say that it is nice of them to give you mimosas when you sit down & the desert was good - the waiter even drew little hearts on our shared plate in raspberry sauce.

Best;Mona Lisa. Both our fish dishes (tuna and yes, wahoo) were exceptional and the sides etc, were great as usual.

Worst; Though it wasn't really their fault, the conch at Zee Zicht really didn't like me one night. Tasted pretty good though.

BEST - CasaBlanca
Dined twice this Spring, both times had the Filet Mignon with a wonderful sauce....sorry can't remember the fancy name but it comes with creamy scalloped potatoes. I told the owner (who remembered us from past years) that if I knew I could only have one last meal...this would be it, the PERFECT meal!! He also got me hooked on Passoa, a liquor, mixed with Pineapple juice. Yummy!

WORST - Lion's Den
We try this every year...always wanting to give a place a second, third, fourth, etc. chance. We've never had good service and the food is just OKAY for the price. This year we went for dessert only. Kurt immediately took our place settings away (which was fine because we were'nt having dinner). But all four of us ate without napkins, we had to share a couple of spoons and our water glasses dripped through the wooden slats onto our legs. We couldn't get anyone's attention to remedy any of this...so we ate, whipped our mouths on our hands, went to the bar to get our bill and paid. Will we be back? Probably....but not with high expectations. (That way we're not disappointed)

It changes per visit....)
Best:
It Rains Fishes/Richards
Worst: Kontiki...only cause of how long we wait to get served (personally I am on vacation...but those who "know" Steve should understand.... )

Can't beat Captain Don's that is usually our first meal when we arrive...good music at the bar and a nice easy menue...great view....

I'm with Meryl, changes with each visit.

Best:
Richards/Casablanca
Love the view, love the leftovers for later in the week. Plus at both places the owners and staff are pretty great.

Worst:
Tipsy Seagull/Banana Tree
Overpriced and mediocre food - although the view is to die for from the Tipsy Seagull. The Banana Tree is simply because of how long it took. 3 hours for lunch and we had to ask repeatedly for our bill. Not to mention we missed a dive because of them.

We loved Stiflers...but alas, they are no more.

Best:
Chibi Chibi/Richards -- funny it was the same chef at both. That was the week Richard opened, way back when.

Worst:
The limp fries, unripe tomatoes, and medium rare chicken at the old Anchor snack.

Dining is indeed, by far, the most subjective of topics here on BT; forget the fact that places have good and bad nights -- the simple fact is that people's tastes, likes, and dislikes when it comes to food vary all over the place. Can't help but notice that Lion's Den is on one person's best and another's worst. I'll continue this trend with a vote for Capriccio's as best (there's already been a vote for it as worst).

Best: Tie between lobster pasta at Capriccio's, fish trio at Mona Lisa, ribs at Bobbe Jan's and Conch Stew at Antriole Catering.

Worst: Tie between Pasa Bon Pizza (terrible baked pasta and meatball dish with burned tasting sauce and mediocre at best pizza) and the new Den Leman (off tasting fish with bones in it, seafood dish with squid that went past rubber-band-toughness and into the realm of tire tread).

(Message edited by scott_phillips on May 11, 2006)

Best I must say is at Richards. Between the fish and the filet mignon, which I have never had a filet like that in the states.

Worst...Can't say that we ever had a bad meal on Bonaire.

best-Mona Lisa, every time we go. We usually go twice. Their food is absolutely wonderful.

worst-Cappricio, the last meal we had there. It wasn't very good, and was made worse by the surly attitude of the owner when we complained.

Okay, I'll try:
Worst: Zeezichts. Everything tasted as if it were soaked in salt. Veggies soft, no taste.

Best: This is the hard part.
1.Richard's steak.
2.Capriccio's pasta bolognese and tear drop mousse. I haven't been to Bonaire for about 18 months now, so I wonder what's happening at this restaurant. I did hear it was up for sale, but not sure if that's a rumor or not.
Never ate at Mona Lisa's. But from what I'm hearing, I'm missing out on something good.
We'll have to try it when we go in June.

There are many good restaurants, but my best vote goes to Capriccio.

Best: Casablanca. Worst: Zee Zicht.

My first trip to Bonaire, we ate dinner at Zee Zicht and it was really good. Our last trip, this past March, we went there for lunch & I will concur with Marcus & Lisa that it is pretty bad.

The salad bar appeared very unsanitary. I ordered a pasta dish with broccoli & I swear it was just a microwaved frozen dinner. We also ordered conch fritters, which weren't very good, and there were only 3 on the plate. I don't think I'll ever go back.

After many years of vacationing on Bonaire, I have found that all the restaurants can be great or awfull. After eating at a select location that we had an incredible meal & service, went back a few nights later and had awful food & service. This past year had several occasions to have experienced some food poisoning. This was a bit concerning to me, as over the past 7 years this was the first. A location that a BT'r mentions to be great, we have found bad, and a location that has got a bad rating from a BT'r we have found to be fabulous. We have only expeirenced one restaurant that we have had poor meals several times. We still keep going back, hoping things will change. I really beleive that it depends on the night, food availability, and sufficent staff on hand.

It surprises me what I just read.... About The Great Escape's breakfast.
I've been there a lot of times and it is my favorite place to have breakfast, the people are very friendly, the buffet is plentiful and you also get a choice of eggs pancakes and much more...
I think you got them on a bad day... Try it again ..

Best: Casablanca and Richards

Worst... Cocos

Best breakfast... hands down the Lost Penguin.

gotta vote for crocatino, maybe not spelled right, but the lasagna was great, also has some very affordable wines that compliment well......worst...hmmmmm......hmmmmm.....ok, maybe the rib factory

All this talk is making me HUNGRY!

I can't really say that I've had a bad meal on Bonaire...an occasional mediocre meal maybe on an off night...but heck, I'm on Bonaire so it really doesn't bother me (unless I am REALLY hungry, in which case I go somewhere I know I can get food ASAP when the blood sugar is low)

Yes, it is all subjective isn't it? Because someone mentioned their worst as the Rib Factory, but I've had delicious meals of ribs there and I'm extremely picky about my BBQ!

Surprised not to hear Bistro De Paris mentioned as a fave. Everything is briliant there!

And Swiss Chalet...Mmmmm...always had a good meal at Lion's Den..also touted as someone's worst...

Lost Penguin rocks in everything I've had there...good nachos!

But being the rib freak that I am...my favorite place to eat is Bobbe Jans. Love the peanut sauce on the ribs and can't beat the price.

Someone mentioned worst as Pasa Bon?? I have to disagree...I'm originally from NY and Lisa still makes a delish pie in my opinion.

Julios..the little snack stand in the middle of town right where the curve is...fantastic conch fritters when they have them. Great afternoon snack place.

Surpisingly, and I know that not a one of you will agree with this one...maybe I hit them on a bad night...but I had a very mediocre meal at Richards the one and only time I went...and it made me not want to return.

The Lost Penguin does have awesome nachos (along with everything else)! Beware of the hot sauce... I drank a pitcher of ice tea after just one chip with that hot sauce on it.

The salad dressing on the salads at Lost Penguin is to die for !!

I agree with you Mercy... Bistro was one of our favorites the last trip. I plan to eat there quite a bit in July.

OK, I admit...I drink the mushroom sauce at Casablanca...forget putting it over the filet...just give me that little bowl and a spoon please...lol I wonder if I could get some of it to go next time?

Mercy, I am one of the few to agree with you about Richard's: ate there once, seemed to me to be mediocre, continental, country club kind of food. But I disagree about Pasa Bon Pizza; for pizza I'd take Rum Runners, Capriccio's, or Raja's pizzas at the Garden Cafe over Pasa Bon any day.

And, Jerry, how 'bout you, since you started this. What's your best and worst?

I know how to make it!

Jerry, you know how to make what?

The mushroom sauce at Casablanca.

I'm sure you're going to post it???? Email me privately... ??? It tastes like the sauce I make with cream of mushroom soup but there is definitely something missing. Is it a secret?

I'm hungry, can you tell??

Jerry, I would kill for that recipe. Will you PM it to me? PRETTY PLEASE??? OMG...I think I need to have a BBQ this weekend with filets and that sauce...I am BEGGING YOU!!!

I will post it soon.

And yes Grasshopper I will PM it to you as well.

I need to contact my dear wife, as I'm at work and all my resp's are at home.

My mouth is watering...thanks Jerry

TRUFFEL AND DEMIGLACE SAUCE.

Serves four. Add or subtract as needed.

Ingredients.

1/2 cup dried morel mushrooms. (Dried)
Two cups of Veal reduction stock. Can sub Demi-glace from store bought. (low sodium)
One tea-spoon butter at room temp.
One cup of sliced mixed mushrooms. Add some truffles if you happen to have any hanging around!
A tad of flower if needed to thicken?
One Bot of good wine. (red)

Night before.

Add the dry morels to a cup of water, cover and set aside at room temp.
Start your veal stock if making your own. If not, have a glass of wine and put on a Tony Bennett CD.

Putting the sauce together.

Put on a good CD.
Remove the morels from water, pat dry, set aside water, we will use it later.
Slice the morels, not chop.
In a sauce pan at low / med gas heat, add the veal stock, let simmer. No boiling.
Add the mixed mushrooms and morels to a small fry pan, add some unsalted butter and simmer over med heat, stir as needed until browned. When tender, remove from heat and add to the reduction souse, stir as needed.
Add a tad of the morel water to thin out the sauce. The water is packed with mushroom flavors. Have a glass of wine.

Allow the sauce to simmer until it thickens to suit your taste. If it still seems a bit thin, add a very small amount of flower and stir as you add the flower, let sit, add more if needed. If to thick, add a splash of the morel water.

When ready to serve, add the 1tsp of butter, stir in until melted and the sauce takes on a smooth consistency.

Serve with what ever!

Wow...thanks...but what is "Demi-glace?" I know I won't be using veal stock (do you have to have veal to make it???) Can you tell I don't cook! LOL!

Beef stock in a can. It will have to be reduced in order to thicken. Also low salt.

The mushroom sauce is not hard to make, but it's the prep that gets us.
Just remember, it's the sauce that counts.

A crap cut of meat cooked low and slow and topped with a nice sauce can taste out of this world.

What is "Demi-glace?

Do you have a recipe for demi-glaze?
One of the great classic French sauces, demi-glace is a rich brown sauce that is itself a base for many other sauces. Making it is not exactly a walk in the park, for it is a combination of an Espagnole or brown sauce, beef or veal stock, and Madeira or sherry, which is reduced by half.

So the first order of business is the Espagnole sauce. A couple of carrots, celery and onions are chopped into a mirepoix, and sautéed in butter until the onions are golden brown. Add 2 tablespoons tomato paste and continue cooking gently. Make a brown roux over low heat in a heavy pan with 1 cup of butter and 1 cup of flour. When the roux is a hazelnut color, add 6 cups hot stock, and whisk together. Add the vegetables, as well as a bay leaf, a little thyme and some parsley stems. Simmer the mixture for 2 to 3 hours, skimming off the scum that rises to the surface. Strain it through a fine strainer, and press the mirepoix gently to extract their juices. (For step-by-step instructions, follow this Espagnole sauce recipe).

Then, for the demi-glace, add an equal amount of beef or veal stock, bring it to a boil, and simmer until the sauce is reduced by half, again skimming the surface as necessary. Off the heat, add 2 tablespoons Madeira. The sauce can be kept in the refrigerator for a week or frozen for 6 to 8 months.

Having said that, these sauces are seldom made any more, even in restaurants. The more common alternative is Jus Lié, a stock quickly thickened with cornstarch, potato starch, or arrowroot. (Heat 3-1/2 cups of stock to the boil. Mix 5 teaspoons of starch with 1/2 cup of cold stock, and mix it into the simmering stock. Simmer the mixture until thickened and clear.) The quality of your stock is what will make your jus lié work or not. That is also true of the traditional sauces, but it has more to hide behind in the demi-glace.

I think it would be much easier for me to just wait til I get to Bonaire in July. ;)

Try this.
www.Williams-Sonoma.com
Search { demi glace}

I use this dimi alot, saves a bunch of time in the kitchen. The mushroom sauce takes about 30 mins to make if using the WS dimi.

So Jerry, can I sub with the 2 cups of demi glace then instead of the Two cups of Veal reduction stock??? I like the demi in a can

Yes, and as you mix / cook, taste as you go. Stop when the proper taste has been achieved. Just watch the salt.

It took me two try's B-4 I got it right. Good luck!

Oh Jerry, just tell the poor girl that demi-glass is really just SPAM sauce. See, no veal needed, Cyndee.

And back to the original thread... one of the truly wonderful things about Bonaire, is that the beef is butchered South American-style. I don't believe you can even get meat cut that way in the US. So "no", Diane and Bea, you'll never get a filet like that in the states--Argentina, maybe, but not in the USA.

Thanks Jerry. Now I have all the info, just need to find out what morel mushrooms are ;-) I'll try it in a couple weeks when I have time

Back on topic

Cyndee, it looks like we need cooking 101?
Morel mushrooms are dried mushrooms, sold in a bag, or box. We soak them in water, or other liquids, depending on what we are making. We use the liq as well to enhance the flavor if needed.

When ever I cook a dish that has mushroom s in it, I always add some slivered truffles, that gives the dish a supper kick of flavor.

I buy most of the hard to get stuff on line.

When you are ready to tackle this, E-me, I will walk you through it. It's not that hard when you have someone helping. If you have a Vid hook up, I would link with you and we could do it together. Link with me, that sounds a tad racy, No?

Jerry, you obviously have not seen the many posts in regard to my cooking skills (or lack there of) on BT over the years. Let's just say I cook very few things, but a couple of the few things I cook are pretty good. The mushroom sauce is something that I would like to master...I think I can manage the video hookup to my laptop...I'll E-you when I get the ingredients and the "date" for the "experiment." (think evil dr frankenstein evil laugh here)...mmmuaaaahhhhahahhahahahah

Ah Grasshopper, just make my favorite for dinner, reservations! (Indoors at Capriccio's or the private pier table at Richards).

Cap's it is.

More wine please!

OK, I'll join you at caps...(still gonna make the sauce though)

Best Casablanca and Lost penguin

Worst............I live here so.............

I played in the kitchen last night to see if I could come up with a simple mushroom sauce that would stand up to any meat dish.
My approach was based on people who don't cook, can't cook, or hates to cook.
After two hours I hit pay dirt, three ingredients, 15 min cooking time, just open the jars, mix the three together with some water and you are done.

Williams-Sanoma demi-glace

And

Savini Truffle Hunter's Spread, 90ml, $15.99 CDN

A top selling creation from Savini Tartufi, a small Tuscan company whose motto is "Esperienza e Passione". Savini's experience and passion both shine through in this versatile, enthralling product. A truffle lover's dream come true, this sauce/spread is a blend of black truffles, black olives, capers and anchovies. Incorporate it into pasta, spread it on toasted bread, or serve it as a garnish for meat and game.

Web site is http://www.casabellezza.com/

Serves 2, adjust as needed.
This is what I did

11/2 cup of water, bring to boil in a souse pan, turn down heat to a simmer, add two tbs of dimi to water, mix with a wooden spoon until dissolve. Allow to simmer a bit, this will thicken the sauce. When thickened to your licking, add 2 tbs of the truffles, mix over low heat, add one tsp of butter, mix until melted. Hay Grasshopper, your done. Serve and enjoy!

Wine---I tried a few with this and a Oregon Pinot Noir won out. Mine was a Archery Summit 1998. Outstand match with beef, lamb.

Jerry,
You forgot the "O" rings and Spam...

Ok, dice some SPAM and pan fry the small chunks to a well done state, drain the fat, dry the chunks on a paper towel. Add the chunks to the souse.

But what the hell do I do with the O ring?

Best meals:

Casablanca (if you're abstaining from meat, don't bother!);Lost Penguin (never had a bad meal there; b-fasts especially tasty); China Nobo (reviewed by NY Times!)

Worst:
There was some sort of Mexican restaurant outdoors that used to be next to the Zeezicht complex. I don't know if it's still there or if it's been renamed. It was expensive and it tasted like it came out of a can. But I got a carved wooden parrot thingy in my margarita! It still lives on my desk at work.

Jerry,
The O rings can be napkin rings. Classy touch!

(Message edited by morgans4me on May 15, 2006)

Thanks Beckey,
Next time we have a pot-luck dinner here at the trailer park, I'll brake out the SPAM and BUD, with the best linen and with an O-ring. BonapatitO!

(Message edited by bonaire9 on May 15, 2006)

Seems I'm searching for the past here:

Best ever food: Bistro Des Amis ( this during the period when Rendevous, Beefeater, Mona Lisa, Bistro, Richards, etc. were all open at the same point in time.)

Any old hands here know anyplace open now that compares to the old Bistro ?

Scotts Dad, Oldtimer (I prefer long-timer)here. I have eaten in all of them. Lucille made an ostrich filet with a port wine sauce that I still remember. Mona Lisa remains of course and remains my favorite if I only had one meal to eat on Bonaire.

Glad Mona Lisa is still holding up. Our first trip to Bonaire was in 1987, and there has been a lot of change since then, some good and some bad. Probably 12 or more trips to Bonaire, but we havent been back since 2002, coming back this Fall.

Sorry guys, but Jan (former co-owner & chef of Bistro des Amis, with Lucille) is now my private chef... aka husband.
;-)

Ruth,

I recalled the ( van Tilburg) name but couldnt place it, so that makes sense now.

Anyway, people are funny about the "bests" and so forth- all influenced by time and place and circumstance.

Like how fabulous the first ice cold Amstel tastes after an all-day adventure up in the park.

I remember being on a sunset cruise here, 11 years ago (Oscarina?), and once it became known I was one of only 3 Bonaire residents on the sail, the questions started. Being the small world it is, there was a couple asking about the place that made the best filet when they were here back in '85--"what was its name again?...it was small, in town, and I'm talking about filet mignon-the chef made the best red-wine sauce, yada yada"--they were talking about Jan & Bistro des Amis.

Now, more importantly: Why on earth wait till after an all-day park adventure to drink beer? Trust me, ice cold beer that crackles on your tongue tastes good any time here.

Oh yeah--the "chef" made hamburgers last night.

Way O/T but I just realized that the container of Yeast we have in the freezer is from Bonaire. Cultimara story...one of those days when the shelves were sorta bare and we couldnt find any size other than a Kilo (!) for some small thing we wanted to make ...it was cheap enough so we got it and took the rest home.

Still using it, it still proofs after what has to be 10 years.

because of the suggestions here we tried the mixed grill at Casablanca.....absolutely the WORST meal all week. The service and atmosphere were great. We didn't go back.

The best was... steaks and shrimp at Will's grill and the best veggie pizza I've EVER had at Pasa Bon.

We also liked the snack we had at Le-Ma-Se,though I'm still not sure what it was. Norman, suggested "local" food. He was a hoot!

Best ever, anywhere, anytime: Rum Runner's "special dinner" We LOVE to eat fine food and they were the best
Best desert: chocolate lava cake Wil's Tropical Grill (fish excellent there also)

Worst(mediocre, not BAD): Richard's. Donna and Georgio's

Worst meal we had was at La-Ma-Se, not at all good, but milkshakes were ok.

Best was Casablanca - Rib Eye with Mushroom Sauce. Service was phenominal!

Well...back in May I posted that for me it changes every trip.

I have to agree with Becky on La-Ma-Se. We could have played hockey with the burgers and I think the bread was even too stale for the birds. Now the milkshakes were pretty good. I would stop again, but ONLY for the milkshakes.

Casablanca is still the tops with me. However I did like the tapas place as well, La Guernica I think is the name.

worst meal: Tipsy Seagull at Plaza in 2002 - First meal ever on Bonaire. Service was lousy. My kids fell asleep at the table it took so long. My fish was cold and served with frozen mixed vegetables that were still frozen.

best: probably Casablanca. We always get the mixed grill, plus I love the salad, beans & rice that come with it. My kids would vote for takeout from China Nobu and Pasabon. China Nobu accomodates my son's love of white meat chicken strips & fries served with lots of ketchup.

Sue...have to agree about Tipsy Seagull. What a shame..great place and atmosphere...SOMEONE HELP THEM!
The menue and food are below average..Personally this should be the resorts best restaurant, as it is located at the end of the resort..
The menue should be diverse, and they could add their own daily specials.(DUH) (Burgers/veggies/appy's/salads/fish/steaks?)
We have found the menue to be either fish or meat with no ...well....diversity!
As far as "the wait" for ANY busy establishment goes....give them bread....
Steve is the WORST critic, but if he has bread and "cold" butter"...he's ok.....
poo...glad I got that out...