A high price, no doubt . . . but not surprising in view of across-the-board high costs on SBH. For one thing, L'Isoletta is prime, prime real estate. I don't know the rent, but it has to be quite high. In addition, the expense of employees -- especially because some of them, certainly, must be provided costly housing at the employer's expense. Food costs also are inflating, as they are around the world.Something has to give
Your point about security is well taken for many reasons. Having been around the Caribbean since the late 70s like a number of our members, I can say that there is no island that has felt as safe and secure as SBH has up to this point, not counting the early days where I did not even consider safety as a factor. I rejected Turks this year for the safety factor, although many friends swear by it. ( I am unfamiliar with Anguilla, but I am guessing it is like SBH in that regard; not a problem in general.) I am not sure why those restaurants closed but I am guessing either location and/or management had a lot to do with it because the prices were on a par with other fancy restaurants that are not closing there. ( St-Tropez restaurant prices seemed similar or more than SBH but there are a lot more choices there and the housing is obviously more plentiful there. ) I do agree, hotel prices are equaling other large city or Côte d’ Azur or Amalfi hotels, and Amalfi is worse every year, too.A high price, no doubt . . . but not surprising in view of across-the-board high costs on SBH. For one thing, L'Isoletta is prime, prime real estate. I don't know the rent, but it has to be quite high. In addition, the expense of employees -- especially because some of them, certainly, must be provided costly housing at the employer's expense. Food costs also are inflating, as they are around the world.
The difficult state of economics for restaurants on St. Barths is made clear, moreover, in (a) the closing this season of three prominent dining venues -- La Kala, Ocean Club, and l'Atelier de Joel Robuchon and (b) escalating prices in all restaurants . . . not to mention some pretty shocking increases in rates for accommodations and for services.
"Something has to give" . . . I'd like to think that there's an inflection point coming in this rising curve, but I don't see it. Instead, I see the profile of visitors increasingly seeking -- and being willing to pay for -- bigger, newer, more extravagant & expensive villas . . . competing for private chefs . . . and tolerating the high cost of, and sometimes abusive, St. Tropez-isation in the restaurant scene. Herman Wouk and Jimmy Buffett got it in "Don't Stop the Carnival!"
Personal security, of course, will be a determining factor in continuing the party -- without it, the balloon will deflate (maybe burst).