… -15 football team take on Puerto Rico National Under-15 football team … thick of things against the Puerto Ricans. (Photo: SLFA/ Anthony De …

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By Alexander Britell

THERE’S A popular restaurant in the onetime library of a very old Dominican abbey in the Dutch city of Zwolle.

It’s called “The Library,” and it’s won a Michelin star every year since 1993 — now boasting three of them — one of fewer than 200 such restaurants on the planet to do so.

“De Librije,” the the brainchild of the husband and wife team of Jonnie & Thérèse Boer, has become one of the world’s destination restaurants, with a firm place in the culinary pantheon.

But it’s not their only restaurant.

At the end of 2017, the Boers opened another eatery, “Brass Boer,” on the Dutch Caribbean island of Bonaire, a place long celebrated more for its remarkable diving than its cuisine.

Avocado with Indonesian spices at the Brass Boer.

But the Boers, who had been visiting the island for years, seemed to understand Bonaire.

There was something here. They just knew.

And they weren’t alone, either.

In recent years, tiny Bonaire has quietly developed an enviable culinary scene, filled with an impressive mix of high-end eateries, waterfront fare and gourmet food trucks — along with a robust offering of authentic local food.

La Cantina, a brewery-restaurant in the heart of the capital.

It’s a gastronomic renaissance that has been fueled by a group of adventurous chefs who were drawn here, aware of the potential in what was already one of the Caribbean’s most sophisticated — but equally laid back — places to visit.

That included eateries like the seafood-centric At Sea, the Italian hotspot Capriccio and another maritime-focused outlet, It Rains Fishes, or the venerable oceanfront Bistro de Paris.

At Sea.

Bonaire’s first craft brewery turned into another outstanding eatery, Chef Jeroen van der Kroft’s combination craft brewery and restaurant, the al fresco La Cantina that typifies the best of Bonaire eateries: unruffled charm, carefree cool and world-class food.

And the movement has only strengthened, in the manner of the best culinary destinations — high-end food, wonderful service and pervasive thoughtfulness have made its way from the Michelin to the mom-and-pop, begging travelers to explore beyond just a few popular seats.

The island’s quintessential local spot is Posada Para Mira in Rincon.

You can stop by Donkey Beach for a bite at Cactus Blue, the Caribbean’s only food truck specializing in lionfish burgers, or the beloved Kite City, now at its home in the heart of Kralendijk.

Or you can simply stroll the streets of the capital with an espresso and some gelato, or go have a dinner of Kuminda Krioyo at El Mundo.

Jovanka Clarenda and her family have owned this farm for generations.

And you can venture out to the island’s oldest town, Rincon, and visit Jovanka Clarenda and her Posada Para Mira, as authentic a spot as you’ll find in Bonaire, chowing down on fish balls or iguana stew (yes, iguana) — before stopping off for a sip at the nearby Cadushy Distillery, a family-owned company specializing in infused spirits and liqueurs.

Whether you’re on the water at Sebastian’s or having a romantic night at La Balandra, Bonaire passes the most difficult test for any budding gastronomic destination: it’s really, really hard to find a bad meal.

THAT’S CERTAINLY the sentiment just past noon at the Delfins Beach Resort, the newest and sleekest place to stay in Bonaire, where the beachfront food truck is already putting out burgers and Dutch treats like bitterballen.

There’s a palpable sense of cool in the air, cooler than the steak tartare and and the bottle of Polar beer.

Table 14 at Brass Boer.

It’s just a few meters here from Table 14, the thatched-roof overwater seating where the Brass Boer offers its five-course tastings and wine pairings, already the most sought-after dining location in Bonaire.

By night, the water at Table 14 glows with submarine lights, and you can see the tarpon and the barracuda approach, drawn in.

It’s almost like they know something.

— CJ

For more Bonaire eateries, visit Tourism Bonaire.

The post Bonaire Is the Caribbean’s Hottest Food Destination appeared first on Caribbean Journal.

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By the Caribbean Journal staff

Anguilla is starting to see a major tourism rebound, according to new data from the Anguilla Tourist Board.

Stopover arrivals to the island rose by 22 percent in January compared to the same month in 2018, ahead of a 20 percent growth target set by the ATB.

It represents a significant step forward as the island continues its post-Hurricane Irma recovery.

That included a 50 percent jump in arrivals from the United Kingdom, along with a 27 percent increase from the United States market and a 13 percent improvement from the Canadian market.

Cap Juluca.

““We’re thrilled that 2019 has got off to a fantastic start and hope this will set the pace for a great year for the destination,” said Cardigan Connor, Anguilla’s Parliamentary Secretary for Tourism.

Indeed, the full slate of the island’s top hotels have reopened, from the venerable Malliouhana to the transformed Cap Juluca, along with its all-important villa market, from villa resorts like Long Bay Villas to ultra-luxe villas like Tequila Sunrise.

Malliouhana.

“This success is also a result of our stakeholders and their financial investment to rebuild, making Anguilla’s restaurants, villas and hotels more spectacular than ever,” Connor said. “Their demonstrated confidence in Anguilla and Anguilla’s tourism has resonated in the marketplace and contributed to this impressive growth.”

— CJ

The post Anguilla Tourism Is Starting to Rebound appeared first on Caribbean Journal.

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By Alexander Britell

When the harvest changes, the rum changes.

It’s a tenet particular to the Rhum Agricole of the French Caribbean, the only Caribbean rum with a true terroir.

When you make your rum from freshly pressed sugar cane juice, the peculiarities of every year’s new cane mean a different result, just as rums made from different corners of Martinique and Guadeloupe have their own personalities.

What this also means is that the vintage year is of great importance for rhum agricole.

Which brings us to the our latest object of sugarcane affection, the Trois Rivieres Triple Millesime, from the venerable Sainte-Luce distillery — one that has been putting out increasingly impressive expressions in recent years.

This is no single vintage, but a trilogy, a blend of three Gran Crus from 1998, 2006 and 2007, respectively, aged in French and American oak.

It’s another wonderful innovation by French Caribbean rummakers, a new spin on an old concept, one most recently mastered by Rhum JM with their own Triple Millesime.

So what’s it like?

This amber-hued rhum has an aroma of apricot, orange peel and spice.

The flavor profile begins with spice and then notes of heavy wood, tobacco, dried apricot and the faintest whisper of vanilla.

Then things get even more interesting, as the rum starts to become savory, with a fascinating breadfruit-style accent.

Ultimately, the rum harmonizes the sweet and the savory into a buttery, very well balanced finish.

At 42 degrees, it’s a relatively robust rum, but the trio of rums collaborates on a very interesting — and satisfying melody.

The verdict? A very fine rum indeed.

Rum Journal Review: 93 Points

The post Rum Journal: A Triple Vintage from Martinique appeared first on Caribbean Journal.

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