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  • Le Barthélemy Hotel & Spa Hotel St Barts Le Barthélemy Hotel & Spa Best Hotel in St Barts

    Dine with style in our St Barts restaurant

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Dine with style in our St Barts restaurant

Offering island-inspired French Mediterranean cuisine during lunch and dinner, Amis St. Barth in St Barts is elegant but never staid. At lunch, keep your toes in the sand and allow Amis Plage to bring the flavors of the restaurant to the beach. From all day light snacks and smoothies at Le Turquoise pool bar or our 24-hour room service, Le Barthélemy can satisfy what you hunger for in the best restaurants in St Barts.

Offering island-inspired French Mediterranean cuisine during lunch and dinner, Amis St. Barth in St Barts is elegant but never staid. At lunch, keep your toes in the sand and al...

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amis

Our new St Barts restaurant, Amis St. Barth, blends the carefree Caribbean and its signature French chic in a spectacular seaside setting on the secluded Grand Cul de Sac bay. Led by master French chef Vincent Gomis and his wife & sous-chef Marie Cécile and sous-chef Mathieu Oysellet, Amis' menu infuses the flavors of the South of France and Mediterranean with fresh local ingredients, featuring concept tables for a tailor-made dining experience

Because that's what the very best of friends do.

Meet our chef: Vincent Gomis

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Meet our chef: Vincent Gomis

If you've visited our partner hotel Le Barthélemy, them you're well acquainted with Vincent Gomis' style. His two seasons as Sous Chef at Le Barth, plus his vast culinary background in restaurants such as the one at Paris Palais Park Hyatt, Le Bristol, and many more - some of them even being Michelin starred entities-, promise a unique, tasteful experience.

Vincent decided to make a home on our island because of its ambiance and refreshing energy, both qualities that inspire his work, creative as can be when talking about the culinary arts. His journey, luckily, got him here, to our beautiful St. Barts restaurant Amis and its Unique Mediterranean dishes, carefully crafted by skilled hands, experienced minds and fresh ideas.

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Arrival date

25 August

Departure date

26 August