The Cozy Corner of Antriol: El Canton

How Rhashindra and Nerio Built Bonaire’s Newest Culinary Oasis

When seasoned island chefs Rhashindra Donge and Nerio Acosta first sat down to sketch out their independent culinary futures, they weren't dreaming of a sprawling estate. Facing the natural anxieties of business ownership, Rhashindra envisioned a modest food truck—a small, low-risk investment she knew she could easily manage. Nerio, navigating life with a newborn baby girl, shared her caution but felt a deep, burning motivation to build something meaningful.

Enter Han ten Winkel. One of the executive chefs and founder of CHEFS Bonaire had spent well over a decade watching this powerhouse duo work alongside him at the Plaza Resort and Spice Beach Club. Recognizing a rare magic in their partnership, Han stepped in with a complete business plan that shattered the food truck concept. He didn't want to run the show; instead, Han acted as the visionary initiator and a supportive minority shareholder. He backed them 100%, stepping into the shadows as a mentor so Rhashindra and Nerio could step into the light as the active, primary co-owners of their dream restaurant: El Canton.

Today, that transformed vision stands proudly at Kaya Korona 74 in the Antriol neighborhood of Kralendijk, home to the art Gallery Saca, a rooftop Yoga location, and soon home to Hair salon Snip it. Translating from Spanish as "the corner" or "the district," El Canton lives up to its name as a cozy neighborhood gathering spot. The physical location is a stunning architectural marvel, and beneath the gorgeous canopy lies a lush, green, open-air garden courtyard.

Two Nations, One Kitchen: The Unbreakable Bond of Chef and Sous Chef

The soul of El Canton relies entirely on the seamless, almost telepathic chemistry between Rhashindra and Nerio. Rhashindra’s culinary roots run deep in Curaçao, where she spent her childhood watching her mother and grandmother orchestrate massive catering feasts. After Han recruited her to Bonaire in 2007, she built her confidence, eventually leading the island’s culinary team to a gold-medal victory in 2014.Nerio’s journey began in Venezuela, a country he left in 2016 to seek a brighter future. He literally started from the absolute bottom washing dishes, peeling potatoes, and cleaning salad greens, which led to his culinary education. He eventually rose to become Rhashindra’s sous chef at the Plaza Resort, where their connection was instantaneous. "We worked together for years," Nerio says. "I reached a point where I only had to look at her to know exactly what she wanted."

Their partnership is a masterclass in balance. Rhashindra brings decades of structural island experience and deep daytime creativity, while Nerio has a gift for rapidly translating the ideas into culinary reality. Together, they guide the restaurant’s vision.

Upscale Brunches and Sun-Drenched Flavors on the New Menu

From Tuesday through Saturday, between 9:00 AM and 3:00 PM, Rhashindra and Nerio channel their energy into an upscale breakfast, brunch, and lunch menu that flawlessly merges Caribbean-South American heritage with modern plate presentation.

Their newly expanded daytime menu offers a vibrant array of choices. Guests can graze on casual snacks like Venezuelan Tequeños ($12.00) served with garlic mayo, local Conch Croquettes ($8.00), or classic homemade Pastechis ($3.50).For a more complete lunch, the mains showcase their collaborative culinary flair. The signature Nos Salpicón ($22.50) features fresh shrimp and octopus marinated in a tangy red wine vinegar sauce, served with crispy homemade nacho chips. Other crowd-favorites include the Smoked Rib Eye Sandwich on ciabatta ($19.50), crispy Chicken Waffles with chili mayo ($17.50), and tender, citrus-marinated Pork Belly ($17.50).

When the Sun Sets: Nighttime Sushi Fusion and the Exclusive Twelve

As the daytime rush winds down, the duo intentionally shifts the energy of their garden oasis to embrace the island's evening rhythm through highly specialized weekly and monthly events.

Every Thursday night starting at 6:00 PM, the brunch menu vanishes, and the kitchen pivots to Nerio’s personal passion: Sushi Night. "I love sushi," Nerio smiles, "but I like to make it a little different." He breaks traditional rules by rolling bold Caribbean elements and savory meat profiles. His signature creations ($18,00-21,00) include a crunchy, tempura-fried Dinamita Roll, a rich Pork Belly Roll, a Beef Carpaccio Roll with truffle mayo, and a localized Salpicón Roll.

The atmosphere gets even livelier during their monthly Friday Night Happy Hour, kicking off at 6:00 PM with specialty cocktails, curated music, and complimentary house-made bites.

However, the absolute crown jewel of El Canton’s calendar is their monthly Chefs Table, with the next exclusive event arriving on Saturday, July 25 at 6:00 PM. Limited strictly to 12 guests by reservation, this Saturday night showcase allows Rhashindra and Nerio to unleash their full gastronomic imagination. For $75 per person, the co-owners curate an intimate, experimental four-course journey, proving that this cozy neighborhood corner is serving up some of the most soulful, exciting dining on Bonaire.

El Canton at a Glance

Hours: Tue-Sat 9 am – 3 pm

Location: Kaya Korona 74, Antriol, Kralendijk, Bonaire

Phone / WhatsApp: +599 787 7557

Email: info@elcantonbonaire.comWebsite: elcantonbonaire.com

Socials: El Canton Bonaire

NOTE: Watch our socials for Pop up Events in the evenings!