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St. Martin and St. Maarten Restaurants


  • 18–19 Hope Estate Map It
  • Grand Case
  • French
  • Fodor's Choice

Updated 08/04/2014

Fodor's Review

If you want to lunch with the savviest locals, you have to scrape yourself from the beach and head into the industrial park outside Grand Case, where Benjamin Laurent, the best wine importer in the Caribbean, has built this lively, deliciously air-conditioned, reconstruction of a wine cellar. He serves up first-rate starters, salads, and main courses made from top ingredients brought in from France, lovingly prepared by top chefs. Shop here for gourmet groceries for your

villa, or order from the extensive take-out menu. Smokers love to hang in the new cigar–rum lounge. The wines are sublime, and you will get an amazing education along with a great lunch. You won't mind eating indoors here—just think of it as the perfect sunblock. Enter at the "Hope Estate" sign in the roundabout across from the road that leads to the Grand Case Airport.

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Restaurant Information


18–19 Hope Estate, Grand Case Rd., Grand Case, 97150, St. Martin

Map It



Restaurant Details:

  • No dinner. Closed Sun.

Updated 08/04/2014


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Fodorite Reviews

Average Rating
  • Service

  • Food

  • Décor

  • Value

Jan 23, 2011

Bacchus Review

I was skeptical that traditional French ingredients like fois gras and truffles would be good in St. Maartin, but these guys do an amazing job creating decadent foods that don't overwhelm considering the climate. We started with an antipasto platter of cured meats, olives, melon and figs, asparagus, a hard cheese that i can't remember, etc and a gaspacho with crab. The first was a special, light and refreshing with a nice mix of flavors. The second

was on the menu, and the crab was fresh and flavorful and gaspacho was lightly spicy with a tomato base and combined nicely with the glass of French rose I had. My BF had GlenRothe whisky and that also was a very nice pair. For the main course, the BF had Pig Trotter house made sausage with potato croquettes and wild mushrooms.. the sausage was etherial and not at all heavy or too much for the climate. I had fois gras seared, with eggs broiled on top, and fresh shaved black truffles on top. Absolutely delicious. And all of it was worth every penny.. about $150. The site is a bit deceiving.. On the outside Bacchus is in an industrial park, warehouse-y. But inside, they have made a cave for wine downstairs (Ask to see it.. or get invited to a wine tasting!) and on the ground floor, lovely blond stone arches where you sit in cool air consuming all the lovely things the Bacchus folks have prepared. There is also an area where you can buy their imported ingredients from France: fleur de sel, fois gras, herbs, spreads for crostini, etc. And they have a cigar area, a cognac area, wine area, chocolate area and a charcuterie area. They work really hard to make the whole experience special. Definitely email or skype them to make a reservation a couple of days ahead.. we did a 1pm lunch and it worked really well. Afterward, head over to the grand case beach for digesting and enjoying the sun.

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