Caribbean Fine Dining Landmark Returns to Delfins Beach Resort Brass Boer Bonaire has reopened at Delfins Beach Resort following its most extensive renovation since launching in 2017. The oceanfront restaurant, sister to the Netherlands' three-Michelin-starred De Librije, was conceived by Jonnie and Thérèse Boer and represents one of the late chef's final projects. The redesign centers on three custom palapas shipped prefabricated from the Netherlands and assembled on site, with asymmetrical rooflines engineered to withstand Bonaire's trade winds. Designed by Dutch architecture firm EVE Architecten and built by Mudde Bouw, they reshape the waterfront terrace and expand outdoor dining capacity. "Jonnie and I dreamed up this renovation together, from the palapas on the terrace to Yerba Mesa on the pier," said Thérèse Boer, co-founder of Brass Boer Bonaire. "Every part of it carries something of him, his love of herbs, of the sea and of bringing people around a table. Seeing it come to life here on Bonaire, after everything that has happened, makes me incredibly proud. It shows that we are carrying on and continuing to look toward the future."
New Pier Tables Honor Boer's Legacy and Cruijff Partnership Yerba Mesa, a secluded two-top on the restaurant's private pier surrounded by growing herbs, pays tribute to Jonnie Boer's signature use of fresh botanicals. The experience begins with Champagne, Brass Boer's signature caviar egg, and menu guidance. Reservations are recommended between 5:30 and 6:00 p.m. to coincide with sunset. $14 from each reservation supports MBO Bonaire's culinary education program, funding a new Level 4 elective in Regional Specialties and Products and educational visits to local farmers and fishermen. Table 14, honoring Dutch football legend Johan Cruijff, seats two to five guests and features a glass of bubbles, oysters, refined bites, and a six-course dinner with wine pairings at $374 per person. $14 per guest benefits the Johan Cruyff Foundation. The partnership extends a 14-year relationship that began when Boer and Cruijff established Koken met een Doel, an annual fundraising dinner.
Menu Balances Signature Classics With Local Sourcing Chef Stefan Martens directs a six-course menu complemented by à la carte options and wine pairings. Iconic De Librije creations are available, including Corvina '1993,' Sweetbread '2004,' Egg Caviar '2006,' Deconstructed Apple Pie '2009' and Cauliflower '2010.' The kitchen sources locally whenever possible, working with island growers including Bon Tera, which supplies tomatoes, basil, mint and other produce adapted to Bonaire's arid climate. Thérèse Boer, a Master Sommelier, oversees the wine program and has curated one of Bonaire's largest wine lists, featuring her own label and international selections. The program has earned a White Star from Star Wine List. A new Brass Boer Lounge offers aperitifs and drinks before and after dinner, with planned evolution to include premium bites such as oysters, caviar, pata negra, langoustine lollipops and duck liver lollipops, paired with Champagne, rosé and signature cocktails.
Operations and Why It Matters Brass Boer Bonaire serves breakfast Tuesday through Saturday, 8:00–10:00 a.m.; lunch Wednesday through Saturday, 12:00–2:00 p.m.; and dinner Monday through Saturday, 5:30–10:00 p.m. The reopening positions Delfins Beach Resort—a 148-room Tapestry Collection property with a private reef, PADI dive center, and multiple dining venues—as a fine-dining destination in its own right. For resort operators, the integration of Michelin-caliber dining into beachfront hospitality offers a model for differentiation in competitive Caribbean markets. The culinary education partnerships and local sourcing commitments also reflect growing operator interest in sustainability narratives and community engagement as competitive amenities.
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Written by FBM Publications Editors
