Frommer's Review
We've had some of our best meals on Bonaire here. On the airport side of Kralendijk, within walking distance of the Divi Flamingo Beach Resort, this restaurant, with its large covered terrace, was once a private home. Reasonable in price, it's the favorite of many locals who have sampled every restaurant on the island. Boston-born Richard Beady and his Aruban partner, Mario, operate a welcoming oasis with a happy hour at 5:30pm. Gathered around the coral bar, guests peruse the chalkboard menu listing the offerings for the night: grilled wahoo or the fresh catch of the day, filet mignon béarnaise, U.S. sirloin with green-peppercorn sauce, scampi, or pasta. If it's on the menu, start with the fish soup. The menu is kept small so that each night's entrees can be given the attention they deserve. The kitchen focuses on bringing out the natural flavors of a dish without overwhelming it with sauces or too many seasonings. You'll be welcomed warmly. The most recent addition is a Kon-Tiki hut at the end of the pier, which is most often booked by honeymooners, who are given their own serving staff.
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