Brass Boer Reopens With Dinner at Sea

At the end of a pier in Bonaire, there is a table for two surrounded by growing herbs. The Caribbean Sea stretches in every direction. Dinner begins with Champagne and a caviar egg. That is Yerba Mesa, the centerpiece of a major transformation at Brass Boer.

A Restaurant With a Pedigree

Brass Boer sits at Delfins Beach Resort, Tapestry Collection by Hilton. It is the oceanfront sister of the three-Michelin-starred De Librije in the Netherlands. Caribbean.

The reopening follows the most extensive renovation since the restaurant debuted in 2017. For a destination best known for diving, that matters. Bonaire’s reputation has long rested on shore snorkeling and protected reefs. Restaurants like this are changing the story.

What Changed

The headline feature is three new palapas, designed in the Netherlands with the firm EVE Architecten and created by Jonnie and Thérèse Boer. They have dramatic asymmetrical rooflines that rise at different heights over the waterfront terrace. Mudde Bouw prefabricated them in the Netherlands, and the same craftsmen assembled them in Bonaire. The palm-leaf roofs are engineered to withstand the island’s trade winds.

Other changes include an expanded outdoor dining area, a redesigned entrance and refreshed private dining spaces. Inside, there is a new walk-in wine cellar showcasing Thérèse Boer’s collection, with warm wood, natural materials and colors inspired by Bonaire.

Yerba Mesa: The Table at the End of the Pier

The most talked-about addition is Yerba Mesa, a secluded table for two overlooking the resort’s house reef, surrounded by herbs. Jonnie and Thérèse Boer conceived it before Jonnie’s death in 2025, and the finished experience honors his lifelong fascination with herbs and creative cooking.

The format is straightforward. Dinner starts with Champagne and the signature caviar egg, followed by a personalized menu introduction. Guests then order à la carte, choosing their own dishes and wines. Reservations are recommended between 5:30 and 6 p.m., timed to sunset. Fourteen dollars from each guest supports culinary education at MBO Bonaire, where students learn about local ingredients through visits to farmers, fishermen and producers.

The pier is also home to Table 14, a longstanding private dining experience honoring Dutch football legend Johan Cruijff. It features a six-course dinner with wine pairings and contributions to the Johan Cruyff Foundation.

The Food

Under chef Stefan Martens, the kitchen continues to serve a six-course tasting menu alongside an à la carte selection. Some dishes from De Librije remain, including the Egg Caviar from 2006, Corvina from 1993 and a Deconstructed Apple Pie from 2009.

What is new is a stronger focus on ingredients grown on Bonaire. The restaurant works with local producers including Bon Tera, a farm growing vegetables and herbs in the island’s famously dry climate. Its tomatoes, basil and mint are among the ingredients now reaching the kitchen. Thérèse Boer oversees the wine program, which has earned a White Star from Star Wine List.

A new Brass Boer Lounge adds a waterfront space for drinks before or after dinner. Its concept is still developing, with plans for Champagne, cocktails and premium bites such as oysters, caviar and pata negra.

Destination dining is now a real reason to choose a Caribbean island. Travelers used to pick islands for beaches and weather and then find dinner. Increasingly the order is reversed. A restaurant with a European fine-dining pedigree, an emphasis on local farms and a once-in-a-trip setting can shape the itinerary.

Bonaire fits that shift. it is a small Dutch Caribbean island with a strong diving identity, and it has historically drawn travelers who prioritize the water over resort polish. A top-tier restaurant widens its appeal to couples and food-focused travelers who might otherwise default to bigger-name islands.

The farm-to-table push is more than marketing. Sourcing from Bon Tera, and the $14-per-guest contribution to culinary education, ties the restaurant to the island economy. That kind of link is increasingly what travelers say they want, though it is worth asking resorts how contributions are structured before assuming impact.

Brass Boer’s relaunch is a signal that Bonaire’s culinary ambitions are maturing. Expect more attention for the island’s dining scene, and more pressure on other Dutch Caribbean destinations to match it. For travelers, the practical takeaway is simple: if you have been thinking of Bonaire as a diving trip only, add a sunset table to the plan.

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