Le Bélem

Le Bélem Review

To really experience Le Bélem, start with a cocktail in the super-chic bar lined with old black-and-white photographs of the island; a simple 'ti punch gets an elaborate presentation. At this special-occasion restaurant for the well-heeled, the innovative cuisine is served in a contemporary setting, with a bevy of servers who try hard to please. It's all definitely expensive, but the complimentary amuse-bouche may save you an appetizer. The menu changes seasonally: the latest favorite is the lobster medallions with local oyster mushrooms grown on cane mashed during the rum processing. The cassis sorbet and rosemary ice cream add unexpected flavors to the desserts. Although less glamorous, lunch at Campeche, the beach restaurant, is still a treat, and provides a more affordable alternative. It opens for dinner in high season. Hotel guests take breakfast at Le Bélem, and during the season, it's open seven nights a week.