Restaurant Review: Bon Tapa Bonaire

Xp Bonaire IslandLife Feature Story

A Return That Confirms Consistency

Revisiting a restaurant you once reviewed can be a risky business. Memories tend to be generous, and expectations can be unforgiving. Nearly two years after our last visit to Bon Tapa, we were genuinely curious to see whether the enthusiasm, atmosphere, and culinary quality we remembered so well were still present.

‘Some restaurants change. Others simply refine what already works.”

Once again, we found ourselves seated at Bon Tapa, still the only true tapas restaurant on Bonaire. Located at Kaya Isla Riba 1, just behind Luciano’s when approaching from the sea, it sits within a small but lively strip of restaurants that has undergone noticeable changes over the past year. The building that once housed City Café and later Trocadero is now home to The Jungle, and according to local whispers, construction is underway for a new restaurant between The Jungle and Bon Tapa.

“This corner of hospitality is slowly becoming a destination in itself.”

From the moment you step inside Bon Tapa, one thing is immediately clear: the enthusiasm of owner Marcel and his team remains unmistakably present. That energy permeates the entire restaurant. The atmosphere is warm and inviting, the space is clean and well-kept, and the temperature is pleasantly cool — an important detail on a tropical island. Even those arriving without much appetite are quickly tempted.

“A restaurant that makes you hungry before you even open the menu.”

A large television screen displays photos of dishes and cocktails, but not the polished, unrealistic images you might expect elsewhere. These are genuine photographs of the food as it is served. No exaggerated promises, no visual deception — simply what you see is what you get. A concept that feels refreshingly honest.

Just like during our previous visit, choosing from the menu proves to be a challenge. This time, even more so. Several new dishes have been added, and naturally, curiosity gets the better of us. While we debate our choices, we enjoy our drinks, including a carefully prepared Espresso Martini. According to our server, it is made with care and love — and that is not an exaggeration. Smooth, balanced, and full of character even tough for our taste a little on the sweet side.

One thing worth noting is Bon Tapa’s serving style: everything you order at once is served at once. For some diners, this may require adjustment, but for us, it fits the tapas philosophy perfectly. A table filled with different plates invites sharing, tasting, and conversation — exactly how tapas should be enjoyed.

Our selection for the evening includes Carpaccio Bonbon, Gamba al Ajillo, Picanha Steak, and Pulpo. On the side, we choose the ever-popular Patatas Bravas and a Caesar Salad.

“Familiar favorites meet new discoveries.”

The Carpaccio Bonbon is still fresh in our memory from our last visit, and we are pleased to find it just as refined and flavorful as before. The Gamba al Ajillo, prepared with spring onion, bell pepper, and generous amounts of garlic, turns out to be an excellent addition to the menu. Rich in flavor without overwhelming the palate.

The Picanha Steak is impressively tender and served with Aji Verde, a green, spicy Peruvian sauce that adds both heat and freshness. However, the real standout of the evening is the Pulpo. A beautifully tender octopus tentacle served with cauliflower purée, Romesco sauce, and black garlic oil. Romesco, a traditional Catalan sauce made from peppers, garlic, almonds, and a hint of red wine vinegar, pairs perfectly with the octopus.

“This is not just tapas — this is craftsmanship.”

For tapas, the portion sizes are generous without being excessive. Certainly not stingy, and more than enough to satisfy. It is clear that the kitchen team still cooks with the same passion and dedication as the owner himself.

Dessert provides a fitting finale. We choose a Passionfruit Cheesecake and a Ferrero Rocher Dessert. The cheesecake delivers exactly what you expect: fresh, creamy, and well-balanced. The Ferrero Rocher dessert, however, goes one step further. Served in a glass, it combines chocolate and hazelnut cream, white chocolate cream, cookie crumble, and chopped hazelnuts.

“A familiar chocolate, transformed into something memorable.”

Essentially, it is a Ferrero Rocher bonbon in liquid form — and without exaggeration, a small masterpiece created by the kitchen team.

We conclude the evening with a good cup of coffee and reflect once again on a thoroughly successful night. Excellent food, genuine hospitality, a relaxed atmosphere, and fair pricing make Bon Tapa just as recommendable today as it was two years ago.

“Some restaurants don’t need reinvention — consistency is their strength.”

Info

Name: Bon Tapa

Address: Kaya Isla Riba 1, Kralendijk, Bonaire

Location: Just behind Luciano’s, near the seaside

Cuisine: Tapas / International

Opening Hours:

Monday – Saturday: 5:00 PM – 10:00 PM

Sunday: Closed

Phone: +599 701 1234