Opt for the six-course Brass Boer menu, which also features a few classics from De Librije. Naturally, this is accompanied by Thérèse Boer’s now-legendary wine selections, ranging from rosé to white and… sake. Speaking of sake: it’s a good story. Thérèse had sent a substantial shipment from the Netherlands to the island. However, somewhere along the way, communication went wrong. The result? A slightly surprised team at Brass Boer when pallets (perhaps taken with a grain of salt) of sake suddenly appeared on the doorstep. Small catch: there wasn't a single dish on the menu yet that paired with that sake. One phone call to the Netherlands later, and the answer came surprisingly simply: sake works perfectly with eggs.

And so it happened. The sake is served with the iconic 'caviar egg', a classic from De Librije. An egg filled with creamy yolk, sour cream, potato, and chives, finished with a generous dollop of caviar. Spoon in, take all the layers, and a taste sensation. Period.

In that six-course menu, one highlight follows another. No unnecessary frills or endless table presentations, but sleek, well-thought-out dishes finished to perfection in the kitchen. Naturally, a few stood out. Or actually, everything, but never mind: one is allowed to have favorites. Two, even, if choosing becomes difficult. The spicy mussels with yellow curry, kimchi, apple, and chili. Damn, that was delicious. 

And the octopus with aioli, black garlic, gherkin, and bell pepper. That octopus, slow-cooked and sliced ​​into wafer-thin slices, had almost the texture of carpaccio. Mindblowing Right. And that's even though we don't even like octopus. Now it's your turn.

The entire evening feels like one big feast of dishes. And let's be honest: the glasses are also generously filled with one divine drink after another that seamlessly complements the flavors of the kitchen. Add to that the skilled, friendly staff, along with that relaxed atmosphere in the gentle Caribbean breeze, and you know enough. Make a reservation.

Brass Boer Bonaire