Recently moved to the Taïwana Hotel, this popular St. Barth restaurant serves huge portions of house-made pasta, wood-oven pizza (at lunch only), and authentic Italian main courses (including chicken Milanese and fresh local fish carpaccios) in a sophisticated setting on Flamands Beach. The menu—handwritten on a chalkboard—changes daily. Don't miss the softball-size hunk of the best artisanal mozzarella you've ever had, flown in from Puglia, Italy and garnished with prosciutto or tomato and basil. The eggplant Parmesan appetizer is delicious and more than enough for a meal. Like the pastas, the bread and the desserts are made in-house; the fresh Bamboloni, a hot beignet-like dessert made with ricotta, is to-die-for.
Anse des Flamands, 97133, St. Barthélemy
Mar 19, 2007
Both the menu and the entire staff at PaCri are authentic Italian, so it comes as quite a shock to go from saying "merci" to "grazzi". The big item here is the burrata appetizer - a huge ball of mozzarella (soft on the inside) that is served with tomatoes. Fodor's recommends the pizza, but there was none on the menu the night I ate there. The pasta is very good but very expensive. The dinning room is an open-air garden, but don't worry about the
smell from the salt flats - it doesn't reach the restaurant.