Le Sereno Restaurant, a brand new St. Barths restaurant just as luxurious as our namesake hotel, from Miami’s James Beard Award-winning restaurant, Juvia, as well as St. Barth’s Bonito. Le Sereno Restaurant demonstrates the sophisticated essence of St. Barth with a menu that seamlessly blends French fare with Asian influence and utilizes the local vibrant flavors and ingredients of the Caribbean.
The team behind Le Sereno Restaurant includes husband and wife, Jonas and Alexandra Millan; business partner and co-owner, Juan Carlos Perez Febres and Le Sereno hotel-owner, Luis Contreras. Overseeing the kitchen is a team of talented chefs: Executive Chef Laurent Cantineaux, a protégé of celebrated Chef Daniel Boulud; Executive Chef Sunny Oh, who helmed the kitchen at Nobu South Beach for more than a decade; and Executive Pastry Chef Gregory Gourreau, who worked alongside iconic toques Alain Ducasse and Francois Payard. Altogether with Chef Mathieu Gourreau, this dynamic group delivers a lively atmosphere and exciting breakfast, lunch and dinner menus unique among restaurants in St. Barths.
The menu at Le Sereno Restaurant features a wide selection of dishes, both large and small, that highlight the island’s bounty of fresh seafood, fruits, and vegetables. Guests can begin their St. Barths fine dining experience with the light Seared Tuna salad with sliced scallion, grated ginger, and garlic chip citrus soy vinegar dressing; or a starter of Wagyu Dumplings with bonito flakes, micro arugula, and parsnip purée. Le Sereno will also offer an assortment of charcoal skewers “a la robata,” with options like baby lobster, Spanish octopus, and beef tenderloin. Entrées include composed dishes like the Maple Miso Seabass with eggplant chips; or Grilled Swordfish with red pepper mango chutney and baby bok choi. An abundant selection of sushi and sashimi are also available, as well as a number of signature rolls like the Sereno Roll or the Aji Amarillo Roll with tuna. Desserts are not to be missed with standout items like the Tropical Leche, a caramel panna cotta with coconut streusel and mango passion sorbet; or the Banana Filo Tart with caramelized bananas and white chocolate encased in a filo shell.
Additionally private dinners and in-Villa catering are also available upon request. As with our St. Barths hotel, it is our pleasure to serve you with an uncompromising commitment to excellence.
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