From Michelin-star pop-ups in St Barth to the hottest new restaurant openings around the Caribbean, Risa Merl samples the region’s evolving culinary landscape...
Everyone knows that St. Barths is synonymous with New Year’s Eve festivities, a time when hundreds of yachts descend on the island, anchoring offshore and piling into the petite port of Gustavia. Beach clubs swell with crowds; securing a table at the island’s most sought-after restaurants means booking weeks in advance, and pulsing parties spill from yacht deck to deck when the clock strikes midnight. Yet the true start of the Caribbean season in St Barths arrives far earlier, with an event that swaps fireworks in the sky for those ignited on the taste buds, star-studded guest lists for Michelin-starred chefs, and crowds for space. In early November (9-15 November in 2027), as the summer heat subsides and the trade winds pick up, the St Barth Gourmet Festival gives yacht owners a delicious reason to come ashore.
In the first week of November, a hand-picked selection of Michelin-starred and internationally acclaimed chefs is invited to St. Barth's to cook in the island’s leading restaurants, from Bagatelle to L’Esprit. “The Gourmet Festival highlights St Barth’s standing as a serious culinary destination through the calibre and diversity of chefs it attracts from around the world,” says Alexandra Questel, president of the St Barth Tourist Board. The invited chefs, many of whom have Michelin stars on their CVs, create a pop-up fine dining experience in restaurants across the island, working closely with the resident chefs to craft a set menu that highlights local Caribbean ingredients. “The result is a true four-hands menu, where tastes, flavours, ingredients and colours are selected in perfect harmony,” Questel adds.
It’s a rare chance for foodies to dine with the likes of Alexandre Koa, head chef of the two-Michelin-starred La Prossoir d’Argent Gordon Ramsay, Bordeaux, but in a laid-back atmosphere at the beachfront Rosewood Le Guanahani hotel in St Barths. The sound of the waves gently lapping at the beach and the fresh sea breeze in the air created a sensory experience that paired well with Koa’s take on island fare of melt-in-your-mouth Cajun lobster and perfectly seasoned Caribbean sea bass. Koa, who began cooking at 15, is originally from Cameroon, a heritage evident in his menu. “The dishes you have tonight are the same as some in my restaurant, inspired by French and Cameroonian cuisine,” says Koa, as he visits tableside between courses. He points out the use of a West African spice, esésé, which adds a sweet yet bitter flavour profile to his inspired strawberry and okra starter.
This year, five chefs joined kitchens in the finest restaurants on St Barths to offer dinners, plus one lunchtime seating at the raucously celebratory Nikki Beach. While the festival originally focused on French chefs, it has branched out, welcoming a Brazilian chef for the first time: Manuelle Ferraz of A Baineira in São Paulo. She was one of three women on the roster, alongside Eugénie Béziat of the 1* Espadon at the Ritz Paris and Béatriz Gonzalez of Neva Cuisine & Coretta in Paris. Joining these remarkable women was Alexandre Koa, whose skill far surpasses his relatively young age, and Franck Putelat, of the two-star La Table de Franck Putelat in Carcassonne. “Culturally, it’s always interesting to discover new places and new ingredients,” says Béziat. “It’s also good to be able to share my techniques with local chefs.”
During the Gourmet Festival, you can choose a different restaurant and chef each day, perhaps visiting them all. But unlike a typical Michelin-star restaurant, the price is much more forgiving. Each dinner costs a mere €135 per person, while lunch at Nikki Beach is only €95. This price point is also designed so that locals can partake of the culinary cultural exchange programme as well. “This festival is not only for visitors, but it’s also for the residents,” says Narcisse Dupré-Paul, deputy director, St Barth Tourism Board, who points out that this is just one of the island’s many festivals, along with jazz, classical music, film and even ballet events that pepper the calendar. “You can do St Barth however you want – whether you want to party, focus on wellness or dine and be inspired culturally, you’ll find it here.”
Beyond fine dining, the St Barth Gourmet Festival hosts a dynamic mix of events that celebrate culinary artistry and community spirit. Food lovers can savour exclusive classes, such as the Caviar Masterclass, where six varieties of Sturia caviar are paired with champagne for a decadent flavour exploration. The festival also builds excitement with competitions, including the Petite Toques Competition, where budding chefs under 15 create dishes, and the Bartender Contest & Waiters’ Race at the Eden Roc Hotel. These lively events, paired with the chance to meet and learn from world-renowned chefs, make the festival a true feast for the senses.
“We have guests who come specifically for this event, some with kids who aspire to be chefs,” says Charlotte Loubejac, director of sales at Le Barthélemy Hotel & Spa. In between feasting, there’s time to unwind with lazy beach club days and spa treatments, such as at Le Barthélemy, where my sun-soaked skin is healed with a revitalising La Mer signature facial. “People love this opening time of the season, when it’s calmer and [you]can find good rates at hotels,” she adds, noting that July is another surprisingly good time to enjoy shoulder season on St Barths.
Having just marked its 12th anniversary in 2025, the St Barth Gourmet Festival was conceived to attract visitors ahead of the busy high season. “The festival acts as a soft launch for the winter season, preceding the arrival of yachts [for New Year’s Eve] and festive visitors,” says Questel. Its position in the calendar also showcases the joys of visiting in November, which I muse is a rather lovely time to come to St. Barths, as I enjoy the beachfront views at the half-full La Guérite Beach in St. Jean. A bonus of visiting this early in the season is that the usually packed restaurants are blissfully crowd-free.
“In the high season, even the weekdays are busy,” says Justina Bakli, general manager at La Guérite. “People like coming now, in the beginning of the season, because there’s way less traffic and they can go to their favourite restaurants without reservations. It takes away the stress of overplanning and creates more freedom.” Arriving on the shores of St Barths in 2023, the menu for the beach club was brought from the famed La Guérite on Île Sainte-Marguerite off the coast of Cannes. Fresh, simple and perfectly prepared seafood is the star of the menu. “Our chef doesn’t like to overcomplicate things, instead focusing on simple, good quality ingredients” says Bakli, noting that all the fish served comes from local suppliers.
Whether it’s high-end dining or simple local dishes done well, St Barth offers a Caribbean dining experience like no other. The Gourmet Festival gives guests a reason to arrive early, enjoy the island at its most relaxed pace, and leave refreshed, with memories to savour long after the last bite.
The St. Barths Gourmet Festival 2027 will take place from 9 to 15 November across many of St. Barths' luxury hotels, restaurants and beach clubs.