I have been going to St-Barth since 1978 and haven't missed a year since -- over 40 visits to the island. I have been going to Maya's since the beginning in 1984. I have seen a lot of change on the island and seen so many restaurants come and go, but the one thing that has not changed are the flavors and the freshness and perfect cooking of Maya's food. My wife and I will go for 17-21 days at a time, and will end up at Maya's 4-6 times in one trip - we just cannot get enough of the fresh, clean, perfectly prepared flavors and dishes. The greatest French chefs always say that most of the success of a dish is in the quality and freshness of the ingredients treated with respect by the chef. Maya is the epitome of this credo. If you are fortunate enough to see her "asperges blanches" (white asparagus) on the menu, take them! You will immediately understand. The same is true of the soups, tartares, fish dishes (another favorite is the Dover sole -- meunière or simply grilled -- which rivals or surpasses the most famous NYC versions of this dish), prime meats (anything "filet de bœuf" or veal is terrific) and do not miss "chicken night" most every Monday. I could go on and on...but will finish by giving major props to Maya's husband Randy, who with hostess Dora run the front of the house with a young and energetic waitstaff who truly care about the overall experience of their patrons. The wine list is carefully curated and offers one the best values for money on the island. It is no surprise that Maya’s is the longest lasting restaurant on St. Barths under the same management. Bon appétit and bravo Chef Maya and Randy!!
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