Tamarin

[cec1]

The Tamarin experience seems to be rather polarizing among forum folk.
So far, we like it.

I'm very happy, Cass, that you and Donna like Tamarin, and I'm sorry to be a bit of a detractor in my assessment.

I love the setting and have known (& genuinely like) the manager / host (a/k/a "Directeur"), Manu, for many years and consider him to be a friend -- reasons that explain why I continue to return to the restaurant from time to time. I find that food and service, however, are irregular/unreliable . . . a change that occurred, unfortunately, after former owners, Julie & Paco, sold the business. It marked a transition, IMO, to a very "corporate" dining experience . . . away from an Old St. Barths, personal vibe to perfunctory, formulaic service. The food can be exceptional, but I more typically find it to be predictable & uninspired. Servers, moreover, appear to be well trained in a high-volume strategy of churning tables.

 

[Amery]

I wouldn't necessarily use the word polarizing?
I think the hesitation is that it has become more corporate (like much of the island) and thus lost some of it's original free spirit and charm. With replacement of the original tree, the new photo "spot" and paving of half the garden, it feels different for those of us who have been visiting for many years. Still unique and beautiful (!) but different.
In our experience, the food has gone up and down over the years though more recently seems to have leveled out? We last ate there a year ago and it was very nice. Even though we prefer it for cocktails, we often bring first-time visitors and would not dissuade others from dining--as long as they know it might be uneven both in food and service--depending upon what is ordered and how busy (or not) the restaurant might be.

 

[KevinS]

I miss the days, years before Paco & Julie, when you could find multiple island chefs and their families enjoying Sunday Lunch at Tamarin.

 

[elgreaux]

I miss the days, years before Paco & Julie, when you could find multiple island chefs and their families enjoying Sunday Lunch at Tamarin.

those were the days ....

 

[cassidain]

We went for the first time 3 years ago. Reviews before then were too uneven, we thought.
Everyone loves the setting.
So far, we have found the cuisine (and cocktails) to be beautifully presented and quite good.
The service professional and competent.
We consider all restaurants on an even scale . . . part of a group or mom & pop . . . we don't discriminate.

 

[shihadehs]

It has always been up and down for us since 1986 when Cat was owner and Boubou our waiter. Loved and miss the long decadent lunches from years ago. But we have been loyal throughout the many owners. There was a time where when Tof ran Tamarin for a while and the seating was away from the main house. Loved Julie and Paco. Yes it has turned corporate but the greeting from Manu reminds us of how it used to be. Some meals good and some meals bad and rushed. Our last meal there last week was perfect!!!
Still on top of list for us.

 

[cec1]

It has always been up and down for us since 1986 when Cat was owner and Boubou our waiter. Loved and miss the long decadent lunches from years ago. But we have been loyal throughout the many owners. There was a time where when Tof ran Tamarin for a while and the seating was away from the main house. Loved Julie and Paco. Yes it has turned corporate but the greeting from Manu reminds us of how it used to be. Some meals good and some meals bad and rushed. Our last meal there last week was perfect!!!
Still on top of list for us.

Great memories! BTW, very few people remember Tof there — congratulations! Still a great place, though “corporate” & “some meals good and some meals bad and rushed” no longer “work” for me. (“Good” is as good as it gets? I’m sorry, but at Tamarin prices & lackluster service . . . really!?!? Apart from a charming venue & friends with Manu, why go there?)

 

[Max1030]

As others have stated, we absolutely love the tropical grounds and miss the namesake tree. We appreciate Manu’s attention since the Tom Beach days, but the service and plates rarely meet expectations.

We visit for the ambiance in the off‑season to help with table noise. When the restaurant is quiet, with soft music and soft‑spoken tables, it can be truly beautiful. Listening to the coqui frogs and the wind rustling through the palm fronds, paired with the dramatic garden lighting and reflection ponds, creates a dreamy, romantic setting.

We have had loud tables ruin our dining experience, so the quieter evenings really allow the magic of the place to come through.

 

[cassidain]

Seems pretty polarizing to me.