Like many, my first encounter with St. Maarten took place on a half-day cruise excursion via a mega-liner around the age of 14. While I’ve certainly remembered the island’s turquoise waters and cloud-free blue skies, to say that I didn’t really experience all that it had to offer would be a serious understatement.
Recently, I was able to go back and spend a quick weekend at St. Maarten’s Sonesta Resort. Conveniently located just five minutes from the airport, this all-inclusive hotel boasts a 420-room, family-friendly resort, as well a separate adults-only property called Ocean Point. We posted up at the latter, which offers approximately 1/3 of the amount of room’s as the eponymous former—and more importantly, a lineup of show-stopping on-site restaurants that promise to keep you coming back for more.
While each of Ocean Point’s dining accommodations offered a gastronomic and hospitable experience, the meal that resonated with me most was the one I had at Portofino, the property’s answer to seafood-forward, Italian-inspired cuisine. Opened in May of 2022, Portofino offers a five-course menu, fully stocked wine list, and best of all, open-air seating set right along the coastline of Maho Bay.
My partner and I kicked off our meal with an expertly crafted gin martini, enjoyed alongside an appetizer course of Original Caprese Salad made with creamy buffalo mozzarella, freshly sliced tomato, pesto, and dressed with an oregano balsamic reduction.
Our starter course followed with a Clams and Vegetable Soup drizzled with pesto oil, paired with a bottle of Domaine Jean Durup Petit Chablis. (The Cream of Kale soup was equally tempting, though we opted for the seafood-forward option, as per the restaurant’s specialty.)
Portofino’s main entrée menu is broken down into two sections: pasta and meat. The former offers suggestions of Lasagna Bolognese, Milano Spaghetti with Meatballs, and Ricotta Spinach Ravioli, whereas the latter boasts Rack of Lamb with Rosemary Sauce, Parmesan Chicken, and Salmon Carbonara. Despite the numerous options, my partner and I ordered the same thing: Tagliatelle Fruitti di Mare, prepared with scallops, calamari, shrimp, and black mussels cooked ina white wine, garlic, onion, and Napolitano sauce.
While we were certain the seafood would be the star of the show, it was actually the pasta that blew us away. Unlike the standard box pasta used at many resort restaurants, the noodles at Portofino were beautifully handpulled and just the right amount of chewy, offering a perfect vessel for soaking up the slightly sweet, seafood-forward sauce.
With little room to spare, we couldn’t finish the meal without a bite of something sugary. After much deliberation, we settled on the tiramisu prepared with coffee liquor, mascarpone cheese, and a drizzle of berry coulis.
Our takeaway? Resort food generally leaves little to be remembered, though a meal at Portofino promises to leave a lasting impression.
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