Joe’s Restaurant Bonaire

A Story of Grit, Flavor, and Family

In a world where restaurants come and go, Joe’s Restaurant in Kralendijk stands as a living testament to what persistence, passion, and teamwork can build. Since opening in 2012, this island favorite has transformed from a modest grill house into one of Bonaire’s respected fine-casual dining spots — a place where warmth and refinement meet on every plate.

 When you walk through the doors of Joe’s, you’re greeted by more than the aromas of fresh seafood and sizzling steak. You’re welcomed by the story of Bart and Jessica Tholen and, more recently, their new business partner and co-owner, Chef Justin Paap. Together, the trio represents three distinct energies that power the restaurant’s success: Bart’s determination and creativity, Jessica’s charm and hospitality, and Justin’s professionalism and calm, youthful perspective.

From Grill House to Culinary Landmark

Joe’s began humbly as Joe’s Grill House, founded by Bart and Jessica with Jessica’s parents. Bart had spent years in all aspects of the trade, from washing dishes to managing festival kitchens, while Jessica had learned the rhythms of service through hard-earned experience in their family businesses. What they lacked in experience at first, they made up for with heart and grit.

“When we opened, it was really just a small idea — a grill house where we could make something of our own,” Jessica recalls. “We didn’t have much help; my parents were busy, and we were learning everything as we went. But we kept going — we just didn’t stop.”

The couple arrived on Bonaire in the mid-2000s. Jessica had moved with her parents from the Netherlands as a teenager, and Bart came to the island in 2007 as a diving instructor. Their shared dream of building a life on Bonaire led them to the restaurant business — not by design, but by opportunity and perseverance. “We just put our shoulders to it and went for it,” says Bart. “It wasn’t easy, but we built something real.”

Over the years, Joe’s evolved from hearty grill favorites into a casual fine-dining concept. “We never really wanted to stay with just ribs and burgers,” Bart explains. “We slowly refined the menu, added a chef’s menu, and started cooking the kind of food we actually love.”

The Food: Honest, Inventive, and Always Fresh

Today, the menu at Joe’s strikes a balance between sophistication and comfort. Diners can order simply — like a perfectly prepared schnitzel — or dive into something special from the Chef’s Menu, which changes every two weeks. It’s this variety that keeps locals and visitors returning.

Recent highlights include Scallops with oxheart cabbage and macadamia nuts (ƒ18.50), Goat Cheese with mixed nuts, sugar bread, apple, and Parm ham (ƒ18.50), and Pasta Taleggio with black truffle and taleggio cheese (ƒ18.50).

As an alternative to the à la carte menu, there is the Surprise Menu, devised and compiled with great care. Menus can be ordered per person or per table, and the team is happy to cater to individual needs. It is also possible to replace the sweet dessert with a cheese selection (four different cheeses, supplement $5), except for the six-course menu, which already includes cheese.

4-course menu – ƒ69.50, 5-course menu – ƒ79.50, 6-course menu – ƒ89.50

Almost everything is made from scratch, right down to the sauces and desserts. “We make everything ourselves — except the bread,” Bart says with a grin. “It’s a matter of pride. Everything has to be good.”

The restaurant also celebrates drinks: fine wines personally curated by Jessica, specialty beers served in the proper glass, and even their own house liqueur, a locally crafted coffee liqueur.

A Team That Feels Like Family

For Bart and Jessica, the restaurant is more than a workplace — it’s a community. “We’re like a small family,” Bart says. “Even in the high season, when we have nine people, it still feels close. We go out to dinner together a few times a year, and sometimes the team organizes their own outings. It’s just fun.”

That sense of togetherness deepened in 2025, when chef Justin Paap officially became a co-owner and partner at Joe’s. Justin had first arrived on Bonaire during the COVID-19 period, in 2021, initially just for a break after years of working as a chef in the Netherlands. “I came here just to slow down a bit,” Justin recalls. “But I started cooking again, and before I knew it, I was part of Joe’s.”

His skill and easygoing personality made an immediate impact. For several years, he worked closely with Bart in the kitchen, helping shape new menus and daily specials. Over time, it became clear that their partnership was more than professional — it was built on mutual trust and shared vision.

“Bart and I are both people who like to keep control,” Jessica admits. “But when we met Justin, it just clicked. He’s calm, talented, and we’re completely on the same wavelength.”

In May 2025, that connection became official: Justin joined Bart and Jessica as a full business partner and co-owner. “We talked everything through, openly and honestly,” Justin says. “It felt right — not just as a job, but as a future.”

Now, Justin shares responsibility for purchasing, menu development, and kitchen operations, while learning the business side of restaurant management. “He’s growing into it at a good pace,” Bart adds. “He brings new energy, a fresh look — and maybe one day, he can take the lead. I’d rather pass it to someone I like and trust than to a stranger.”

Looking Ahead: The Spirit of Joe’s

Even after more than a decade, Bart and Jessica aren’t slowing down. With Justin’s creative drive and steady personality complementing their experience, the team is focused on innovation, sustainability, and keeping the soul of Joe’s alive.

In their world, there’s no secret formula — just hard work, heart, and humor. “We all have the same attitude,” says Bart. “No complaining, just keep going.” And with that simple philosophy, Joe’s continues to thrive, delighting diners one plated dish at a time.

The Holidays at Joe’s

As 2025 draws to a close, Joe’s Restaurant is preparing a special festive season filled with flavor and celebration. On December 24, guests can enjoy the full à la carte experience alongside a choice of four to six-course holiday specials. On December 25 and 26, Joe’s will serve exclusive six-course Christmas menus, carefully designed by Bart and Justin to showcase seasonal ingredients and creative pairings.

To ring in the New Year, the restaurant will stay open with its signature warmth and style — offering guests a joyful, relaxed evening to toast to 2026 with good food, fine wine, and the unmistakable spirit of Joe’s.

Info – Joe’s Restaurant Bonaire

Address: Julio A. Abraham Boulevard 87, Kralendijk, Bonaire, Caribbean Netherlands

Phone: +599 717 9182

Website: www.joesbonaire.com

Hours: Friday–Tuesday, 5:30 PM – 10:00 PM (Closed Wednesday & Thursday)

Reservations: Strongly recommended, especially during high season

Highlights:

Rotating 4–6 course Chef’s Menu

Festive holiday menus and New Year’s dining experiences