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a8 local
Wednesday 2 March 2022

Bohemian Restaurant & Bar, The Story:

French Nomads in Culinary

Avant-Garde

Like nomads travel from place music fills the air. The décor is de- Add this to the time he spent and ratatouille crumble, Paella
to place to find fresh pasture for signed by David himself. at the grandparents’ house in made with their own fish broth
their livestock, the Nataf fam- the vineyards with fruits, veg- filled with chicken seafood and
ily –father Victor with sons Da- David Nataf - Owner gies, poultry, and game within chorizo are other culinary de-
vid and Gregory - faithfully fol- “Thoughts of finger licking dishes hand’s reach. What was missing lights but there is much more.
lowed their nose for good food. fill my mind thinking of my youth. was bought at the weekly farm- Wines are imported directly from
As young boys, they indulged in The smell of fresh-baked crois- ers market. “I grew up with the France regions, as is the cham-
their grandparent’s culinary joie- sants and chocolate bread farm-to-table concept.” pagne. Italian, Spanish, Ameri-
de-vivre in the South of France. hand made by my uncle’s broth- can and Australian choices
Tickled by the palette of excel- er in law’s father “the baker”. Le Magic complete the list.
lent dishes prepared in their The restaurant’s kitchen fridge The family magic is translated Raving reviews on a continuous
mid-seventies’ restaurant in the stuffed with the most exquisite through David into Bohemian. basis prove that Bohemian has
Alps of France and filled with dishes that my brother and I con- Starters like Vitello Tonnato, le got it! Every Wednesday there
exquisite taste of their other res- sumed secretly after a night out Ceviche, homemade Foie Gras is Live Flamenco with Angela
taurants in the beautiful island of to the frustration of the chef. We Terrine or Escargots “A la Bour- Croes, on Thursdays you will en-
Porquerolles near St Tropez that were young boys eating away guignonne” tickle your taste joy the beautiful live sounds of
made it to a ranking of 13/20 in the night with foie gras and loup buds. For entrees Whole Shrimps Angela’s violin and on Friday’s
the Gault Millau restaurant grad- de mer local branzino.” Flambe with Cognac, Grilled and Saturday’s go with the beat
ing. To the Natafs, food is a bo- Tongue melting fondue and ra- 10oz Angus Rib Eye Steak “Maî- of electro lounge. Live salsa mu-
hemian experience_ unconven- clette, wood oven pizzas with tre d’Hôtel” or Braised Lamb sic can be enjoyed on Sunday’s.
tional, eclectic and off the beat- fresh Emmentaler cheese and Shank ignite passion in your soul.
en track. Welcome to Bohemian hand-picked champignons Spicy Moroccan Mahi-Mahi Ke- “Join our gypsy experience,
Aruba! founded his foodie character. bab with chickpea hummus travel with taste”

A Grande entrée through a For reservations call +297 280
huge, wooden, Moroccan-style 8448 or mail reservations@bohe-
door takes you into a foodies mianaruba.com or book through
Garden of Eden. Big trees stand the website bohemainaruba.
tall and proudly, lit with hanging com.q
lanterns creating a green and
romantic lush paradise. There’s
a playful setting of different-
styled tables, including seating
under a Colombian Rattan tipi
tent, complete the feel of let go
alias laissez-faire. The cool bar
blinks to New York loft style, think
industrial bold. Waiters with hip
suspenders and berets add a
hint of French flair while lounge