Restaurant and Bar
D’Bonuron Restaurant and Bar
We specialize in whole fish! We offer a wide variety of cuisine and try to accommodate all special dietary needs and requests. All our vegetables come either out of our garden or fresh from the mainland every week. Our beef comes from the grass fed cattle next door, and our fish and seafood come from the local fishermen who bring us all our fish straight from their cayucos (small boat ) to the cleaning table in the backyard. That’s fresh!
Most of our meals and gatherings take place on the dining deck. But, if Mother Nature is uncooperative or we need more space, we expand/move into the restaurant/bar.
When our guests have a special occasion to celebrate, we will serve a 5-course meal using our fine china, crystal, silver, and linens. We love an excuse to bring out the “good” stuff! We are also able to accommodate special gatherings such as weddings/rehearsal dinners/high tea/showers or special group parties such as birthdays, pre-wedding parties, etc. We ask our guests if they will be celebrating a special occasion the month before, during, or after their stay and offer a special dinner/party. We have set up scuba wedding proposals, we’ve celebrated birthdays, anniversaries, graduations, and we love putting on a romantic Lovers’ dinner for our honeymooners. We are very good at keeping secrets and have had many surprise birthday dinners.
Our ‘Old Man and the Sea’
Captain Hernan fishes out of his cayuco (small boat) with a hand line. He is our “Old Man and the Sea.” Many times he gets a fish that is so large, he has to cut his line, because it will tow him too far out to sea, and he won’t make it back in before dark. I believe the largest he has brought in was a 75 pound king mackerel. Yummy!
Hernan knows we love our sashimi, so he brings us any black fin or yellow fin tuna he catches, so we get first pick. We can’t get wasabi on island, so our wonderful guests usually bring us a supply when requested. Snapper and grouper also make fabulous sashimi. We also get in fresh lobster, crab, shrimp, and conch when they are in season. We try to provide a variety of fresh seafood when possible for our guests.
When the catch is brought up by our fishermen, any guests that are present select their dinner, and George cooks it to their specification. We can either put it on the table with a roll of paper towels, hammers, crackers, and picks for everyone to help themselves, or put it together on a large platter for our lovers to share.
Fruits & Veggies
Of course, if you prefer vegetables and fruits, we try to accommodate that, as well. Our garden has produced a variety of leaf lettuces, mustard and turnip greens, radishes, carrots, beets, green beans, cucumbers, melons, squash, broccoli, peas and beans, and tomatoes. We are always trying different types of seeds to learn what grows best in our warm climate.
From our 26 lime trees to our mangos, avocados, papayas, and six types of bananas, chatas, and plantains, we have a continuing bounty of fruits available. We even produce a wonderful pineapple periodically, and we are told we have the sweetest papayas on the island. And, if you like hot stuff George has definitely got, the peppers for you! We produce at least six types of peppers, and George is happy to share his sauce with you from fairly mild peppers with veggies in vinegar to burn-you-up hot chili sauce!
Breakfast might be migas (scrambled eggs, onions, peppers, tomatoes, cheese and tortilla chips), black beans with sour cream, and home fries (potatoes sautéed with peppers, onions, and spices) served with homemade tortillas and fresh salsa, a plate of fluffy pancakes with the wonderful Honduran slab bacon, a Mediterranean frittata with Dijon mustard, cheese and broccoli, or George’s breakfast bowl full of stir fried veggies topped with an egg, cheese and tortilla. All our breakfasts come with fresh fruit, coffee, juice, and if you’re not diving, bloody Mary’s can be added.
Lunch could be a chilled pasta salad with fresh vegetables, topped with seared chicken breast, a steaming bowl of fresh corn and sweet potato soup with herb popovers, honey lime chicken wings with sweet/sour slaw and fried chatas, a nice big CPR burger with sweet potato fries, or tuna filet served over steamed potatoes and green beans marinated in a tarragon vinaigrette. And, of course, if you’re not diving, one of George’s fabulous hand stirred margaritas or a cold Salva Vida makes a nice accompaniment. Or, we might bring out the big wok and throw together a quick stir fry on the dining deck.
Dinner might be smoked whole fresh Mahi or a nice big king fish roast with pasta in an olive oil, garlic, anchovy & caper sauce with fresh grated Parmesan, along with a fresh veggie from the garden and a fresh lime soufflé for dessert, Ginger’s pasta with lobster or shrimp in a vodka coconut cream sauce with a Caesar salad and individual chocolate soufflés, crab-stuffed chicken breast with a homemade mango jam sauce, garden rice pilaf and roasted broccoli salad with a starter of chilled sweet pea soup and Crème Brulee for dessert, or broiled chicken basted with a buttery, garlicky, soy sauce with a fresh cauliflower/broccoli salad and a side of Ginger’s creamy, cheesy, potato pie with Irish cream chocolate chip cheesecake for dessert.
Are you a vegetarian? We might have a fresh green salad with herbs, Kalamata olives, avocado & lime juice along with Ethiopian Cabbage, Potatoes & Carrots with zucchini and dark chocolate and cinnamon custard, a fresh corn and cheese soufflé with a chilled beet soup and garden salad with homemade strawberry sour cream ice cream and ginger snaps for dessert, or spicy black bean soup with melted cheese and sour cream, cheesy Mexican cornbread, salad greens over homemade pickled beets with shaved carrots, almonds, and balsamic vinaigrette, and finished with black bottom chocolate cream pie.
The Restuarant Bar
We have a fully stocked bar with most beverages of your choice specializing in George’s famous margaritas. We keep all four of the local Honduran beers along with a variety of rums and other liquors and ingredients necessary for those cool pina coladas or a nice, tall vodka and soda or gin and tonic. And, we always have a selection of wine on hand.
We make sure there are fruit, snacks, juice and water on the dive/snorkel boat, after diving snacks in the afternoon, and cookies in the cookie jar. We always announce what the menu for the day will be, so our guests can let us know if it sounds yummy, or if they would prefer something different. There are no buffets here, and, for the most part, there is no “prefab” food. It’s all made here from the special breads to all the desserts, including homemade cookies and homemade ice creams and sorbets.
Whatever your dietary preferences/needs, we are here to fulfill them! Our fresh bounty from our garden, along with the fresh-caught fish and seafood brought to our dock by local fishermen, such as Captain Hernan, enable us to create healthy, fresh, wonderful meals to your liking! So, leave the diet at home, and plan on having some good food on our breezy dining deck overlooking the crystal blue waters of the Caribbean! We promise, you won’t go home complaining that there just wasn’t anything good to eat on vacation or that you went home hungry.
Here are just a few of the wonderful comments about our food that some of our guests have written on Trip Advisor:
Finally, but perhaps most notably, Ginger and George serve some seriously haute cuisine. I somehow ended up gaining 5 pounds on a 8 day vacation. It was worth it though, as Ginger makes some of the best desserts I’ve ever had. I’m still dreaming about the homemade ice cream and soufflés. Ginger gave me instructions on how to make them, so I’ll have to give it a try myself soon. Ginger and George have a huge garden; so much of the produce is freshly picked that day. I’m a vegetarian, but my boyfriend claimed he had some of the best fish of his life.
The food (vegetables from their own garden!) is excellent.
Both George and Ginger are consummate hosts and extraordinary cooks. Inspired by the fresh seafood delivered to their dock by local fishermen, and bolstered by the fresh vegetables and fruits from their beautiful, well-tended garden, the food we were served was positively amazing, drawing comparisons with exquisite restaurants we’ve visited, and surpassing many of them. With an adventurous palate, a reverence for freshness, and an eye for presentation, mealtimes at Clearwater were worth the trip all by themselves.
Who gets to go to a far off Island like Guanaja and be served a fresh, homemade on the spot Caesar salad with anchovies and all?
The food is the best we’ve experienced at a beach resort, with fresh fish still kicking.
Ginger and George made us gourmet meals and accommodated all my special dietary requests.
George and Ginger love to cook, and food was a big part of our week. We were there for Valentine’s Day and had a wonderful, romantic dinner on the deck, topped off by Chocolate Mousse! Every meal was an adventure and had endless variety.