Some islands get the food right. Some islands get it right & more. Eating on St. Barth is about the food, of course. But it's also about how well the island delivers it.
Start with morning coffee, served in a handle-less cup with a fresh baguette (ah...so French). A picnic lunch from a gourmet take-out establishment. Like Rotisserie, in St. Jean, where we bought a roasted chicken, a little foie gras, a bottle of wine and another freshly baked baguette. To enjoy at Gouverneur Beach. And dinner? So many great choices, but Le K'Fe Massai, in Lorient, comes to mind for a meal beyond the call of duty.
There's a den-like mood to K'Fe Massai. An African ethnic feel to the place, hence its name, after a tribe in Kenya. Although we didn't think the food wasn't particularly African, it was very good. We had a delicious medium rare duck, served over roasted potatoes.
We could have easily passed on dessert. But we were so comfortable, that we weren't quite ready to go. And since the restaurant was partially open to a cool evening breeze & the sound of swaying palms, we couldn't say no. No doubt we did the right thing.
First we were served some vanilla rum, an island favorite & a specialty of Massai. It's here that Pinta rum is made. A delicious after dinner drink served in a stylish little bottle left on your table. Just enough for two...usually. (If you want to take some home, go to the Pinta shop in Gustavia. Their bottles come in such great styles, it was hard to choose one. But we opted for the same small bottle we had at the restaurant. And a big refill one that wasn't as classy, but that's not the point.)
Then our waiter, Denis, delivered our chocolate dessert. A work of art! This striking confection was worthy of a few moments of contemplation. But not too long, or the vanilla ice cream would melt. Called chocolate pie (ill-named, as far as we're concerned), it was more like a warm chocolate souffle. It was garnished with colorful fruit . And on the outer edge of the plate, was a little human figure, designed in very fine sugar. It looked familiar because it was...Massai's logo sweetly interpreted.
Dany, the English pastry chef, is responsible for this creative chocoholic's dream and other after dinner delights on the menu. The restaurant is well known for its desserts.
Please try to visit Le K'Fe Massai when it's not too crowded, to enjoy yourself as much as we did. Like all the good eating spots on St. Barth, visiting them "shoulder season," not too early or too late in the year, is the best way to get a great meal & great ambience, beyond the call of duty.