Into The Jungle for a Taste of Bonaire Culinary Week

The Jungle

Ahead of Bonaire Culinary Week (September 24th – October 8th), we were invited by the team at The Jungle Bonaire for a sneak preview of their special 3-course menu. Located in the heart of Kralendijk with sea views drifting in past the greenery, the restaurant will serve this menu during Culinary Week for $42.50, giving guests a taste of what this lush, jungle-inspired restaurant has planned for the fifteen days ahead. The kitchen at The Jungle is built around the Mi Brasa grill, a charcoal grill that gives their fresh local fish and prime cuts of meat a distinct smoky depth, and it is that same care, paired with the restaurant’s striking jungle setting, that immediately stands out.

We also loved the ocean view setting, a beautiful stretch overlooking both the sea and Kralendijk’s old fish market, itself watched over by a striking piece of art: a painted cow dressed in zebra and leopard print. It is a small, quirky detail that somehow sums up The Jungle perfectly, playful and eye-catching, yet fitting seamlessly into the bigger picture.

A Little Hideout, Jungle Style

Restaurant The Jungle on Bonaire leans fully into its name. Lush greenery wraps around the tables, lanterns cast a warm, flickering glow once the sun goes down, and the whole setup has a tropical paradise feel with a cozy, jungle-like atmosphere. It is clear a lot of thought and care has gone into that design, and the same goes for what comes out of the kitchen, both the setting and the food are taken seriously here.

With that atmospheric decor, The Jungle feels warm and welcoming rather than formal. Service is friendly and attentive, and with sea views drifting in past the foliage, the whole setting feels like an escape without ever leaving Kralendijk.

restaurant-the-jungle-bonaire_tropical-atmosphere
restaurant-the-jungle-bonaire_starter-tuna-duo
Starter during the Bonaire Culinary Week: Tuna Duo - Spicy Tuna Sushi & Tuna Sashimi

Starters: Sushi-Style Tuna and a Bold Carpaccio

For starters, guests can choose between: Tuna Duo, spicy tuna sushi paired with tuna sashimi, Carpaccio with black olive, truffle and parmesan, or Carrot Tartare with yellow curry, lime and almonds. Between us, we tried both the Tuna Duo and the Carpaccio.

The Tuna Duo was wonderfully fresh and soft, the tuna practically melting, with the flavors really coming through in every bite. The Carpaccio went a different route: thin-sliced and finished with black olive, truffle and parmesan, leaning savory and earthy, with the truffle adding an extra layer of richness.

The Carrot Tartare sounded like a bright, plant-forward option for anyone looking to start lighter, we just did not get to it this time.

Starters: Sushi-Style Tuna and a Bold Carpaccio

For starters, guests can choose between: Tuna Duo, spicy tuna sushi paired with tuna sashimi, Carpaccio with black olive, truffle and parmesan, or Carrot Tartare with yellow curry, lime and almonds. Between us, we tried both the Tuna Duo and the Carpaccio.

The Tuna Duo was wonderfully fresh and soft, the tuna practically melting, with the flavors really coming through in every bite. The Carpaccio went a different route: thin-sliced and finished with black olive, truffle and parmesan, leaning savory and earthy, with the truffle adding an extra layer of richness.

The Carrot Tartare sounded like a bright, plant-forward option for anyone looking to start lighter, we just did not get to it this time.

restaurant-the-jungle-bonaire_starter-tuna-duo
Starter during the Bonaire Culinary Week: Tuna Duo - Spicy Tuna Sushi & Tuna Sashimi

Prime Picanha Meets the Grill's Softer Side

The main course options are Prime Picanha with chimichurri, Tuna Steak with yellow curry, chives and beurre blanc, or Miso Cabbage with aioli and mushroom for a vegetarian route through the menu.

The Prime Picanha showed exactly why it is the kind of dish The Jungle built its reputation on: well-charred on the outside, tender inside, with the herby, garlicky chimichurri cutting right through the richness of the meat. It is a generous, satisfying dish that leans fully into everything the Mi Brasa grill does best.

restaurant-the-jungle-bonaire_main-course-prime-picanha
Main Course Prime Picanha with Chimichurri during Bonaire Culinary Week
restaurant-the-jungle-bonaire_main-course-tuna-steak
Main Course Tuna Steak with Yellow Curry & Chives, Beurre Blanc

Tuna Steak, Freshness You Can Taste

The Tuna Steak went in a lighter but no less flavorful direction. Here too it was the freshness of the fish that really made the dish, the tuna cooked with a delicate touch so it stayed soft and moist throughout. The yellow curry added warmth without ever overpowering the fish, the chives brought a light, fresh sharpness, and the beurre blanc tied everything together with a silky, buttery finish. Honestly, the combination of the tuna with that yellow curry sauce was an absolute winner, one of the standout pairings of the night. It is a dish that shows the kitchen is just as comfortable with a lighter touch as it is with fire and char.

We did not try the Miso Cabbage, but it fits neatly into the kitchen’s habit of giving every course a non-meat, non-fish option.

Tuna Steak, Freshness You Can Taste

The Tuna Steak went in a lighter but no less flavorful direction. Here too it was the freshness of the fish that really made the dish, the tuna cooked with a delicate touch so it stayed soft and moist throughout. The yellow curry added warmth without ever overpowering the fish, the chives brought a light, fresh sharpness, and the beurre blanc tied everything together with a silky, buttery finish. Honestly, the combination of the tuna with that yellow curry sauce was an absolute winner, one of the standout pairings of the night. It is a dish that shows the kitchen is just as comfortable with a lighter touch as it is with fire and char.

We did not try the Miso Cabbage, but it fits neatly into the kitchen’s habit of giving every course a non-meat, non-fish option.

restaurant-the-jungle-bonaire_main-course-tuna-steak
Main Course Tuna Steak with Yellow Curry & Chives, Beurre Blanc

Dessert: Comfort Versus Indulgence

Dessert comes down to a choice between two very different moods: Apple Pie Coupe with cinnamon, cream cheese and whipped cream, or Chocolate Praline with peanut and salted caramel. We tried both.

The Apple Pie Coupe was the comfort-food option, familiar flavors dressed up just enough to feel special, honestly, you could wake me up in the middle of the night for this one. The Chocolate Praline went the other way entirely: rich, a little indulgent, and the kind of dessert that closes out a meal on a high note.

restaurant-the-jungle-bonaire_dessert-chocolate-praline
Dessert: Chocolate Praline Peanut, Salted Caramel

Why The Jungle Deserves a Spot on Your Culinary Week List

The Jungle’s Bonaire Culinary Week 3-course dinner menu manages to stay true to the restaurant’s identity, bold, a little playful, yet refined, built around that Mi Brasa grill, while giving guests real variety across all three courses. Between the sushi-style tuna, the charcoal-grilled picanha and the curry-laced tuna steak, there is enough range on this menu to bring a table of different tastes together, with a vegetarian option worked into every course.

For those who prefer to experience The Jungle earlier in the day, the restaurant also offers a 2-course lunch menu for $21.50 during Bonaire Culinary Week, a good way to enjoy the same jungle setting and grilled flavors without committing to a full dinner.

If the greenery, lantern light and smoky-grilled flavors sound like your kind of evening, this is a solid pick for the upcoming Culinary Week. The Jungle Bonaire is open daily from 11:00 AM to midnight; reach out directly to reserve a spot for the special 3-course menu before it wraps up on October 8th.

Reserve a table