Ahead of Bonaire Culinary Week (May 21st – June 5th), we were invited by owners Dick and Frank of Breeze ’n Bites for a sneak preview of their special 3-course menu. Located directly by the sea at Den Laman, the restaurant will serve this menu during Culinary Week for $42.50, offering guests the opportunity to experience their cuisine in one of Bonaire’s most beautiful settings. The kitchen at Breeze ’n Bites is rooted in classic French techniques and foundations, while the menu itself has an international character with a strong focus on seafood, reflecting the island setting and the restaurant’s connection to the sea. And honestly, if there is one thing that immediately stands out at Breeze ’n Bites, it is the location.
Where Ocean Views Set the Pace
The restaurant is small and intimate, tucked right at the waterfront where the Caribbean Sea is practically part of the dining room. Throughout dinner, we could hear the soft sound of waves in the background while looking out over the water, a few boats resting on their moorings and the nearby pier where divers enter the sea. It is one of those idyllic Bonaire views that instantly slows everything down.
Despite the scenery, Breeze ’n Bites keeps things refreshingly informal. The atmosphere is relaxed, the service is warm and attentive, and the restaurant intentionally keeps dining approachable and affordable for everyone. Nothing feels overly formal or pretentious, just quality food in a beautiful setting.
Starters: Crispy Flammkuchen and a Surprising Carpaccio
For starters, guests can choose between: Flammkuchen with tomato, garlic shrimp and creamy avocado or Beef carpaccio with poached egg, mustard mayo, shallot and pickle. I chose the Flammkuchen, while my partner went for the carpaccio. The Flammkuchen immediately impressed because the base was exactly how it should be: thin and wonderfully crispy. For me, that is essential. The combination of tomato, garlic shrimp and creamy avocado worked very well together and kept the dish fresh and light without losing flavour.
My partner’s carpaccio was equally enjoyable. The quality of the beef was very good, but what made the dish stand out was the addition of a poached egg. It is not something you see every day with carpaccio and it added a rich, silky texture that worked surprisingly well with the mustard mayonnaise.
Both dishes were beautifully plated, something that remained consistent throughout the evening.
A Sweet Ending
For dessert, we both had the Normandy apple pie with homemade cinnamon ice cream and vanilla–Grand Marnier syrup. A comforting dessert and a pleasant way to finish the evening.
The apple pie had classic flavours, while the homemade cinnamon ice cream added warmth and depth. The vanilla and Grand Marnier syrup tied everything together nicely without becoming too heavy after the previous courses.
More Than Just a Restaurant
What makes Breeze ’n Bites even more interesting is the story behind it. Eleven years ago, Dick opened Breeze ’n Bites at the Den Laman apartment complex. Today, he mainly runs the front of house. After working as a chef in various places around the world, returning to Bonaire and opening his own restaurant marked the start of a new chapter.
Interestingly, the name Breeze ’n Bites was created during his farewell at Schiphol Airport together with his close friend, and now co-owner, Frank. Their friendship goes back to 1990, when both worked on Bonaire, Dick at the original Den Laman restaurant, which once stood on exactly the same location as today’s Breeze ’n Bites.
Back then, Den Laman was something of a Bonaire institution. The restaurant was known for its impressive seven-metre aquarium that housed live lobsters, with a total weight of around 40 kilograms, alongside the fresh seafood the restaurant was known for. The owner bought virtually every lobster and fresh fish available on the island. The restaurant was demolished in 2002 to make way for the current apartment complex.
Dick and Frank remained close over the years, with Frank continuing to visit Bonaire regularly. Shortly after the Covid period, he finally decided to move permanently to the island and join Dick in running Breeze ’n Bites together.
In many ways, it feels like things came full circle. Dick returned to the very place where his Bonaire restaurant journey began, and decades later the two friends now own Breeze ’n Bites together. Even the current logo carries that history forward: the seahorse is a reference to the old Den Laman logo and remains an important symbol for the owners.