I was born on the island of Saint Thomas in the Virgin Islands. The last time I was there was when I was seven years old. My parents sold their home and moved the family to Ireland.

Flying into Saint Thomas, VI
Calm waters in Saint Thomas
Bay time
Dolphin sanctuary
Chill time
Catamaran in the evening

Because it would have been my mother’s birthday, I returned this month with several siblings and their children and partners.

One night we went to dinner at the Old Stone Farmhouse restaurant. The food and wine were excellent!


Old Stone Farmhouse Restaurant, Saint Thomas, Virgin Islands
Ancient canon at the entrance
A gathering from three generations


  • Spring rolls
  • Grilled yellowfin tuna – Togarashi dusted with sticky rice, parsnip chips and wasabi au poivre
  • Apple crumble & vanilla ice cream
Well prepared and delicious dishes

Wines were served by the glass, and were delicious. We worked with the sommelier to select the following:

  • Laurenz Und Sophie. Gruner Veltliner. Austria.
  • Ermacora. Pinot Grigio. Friuli-Venezia Giulia. Italy. 2021.
  • Tselepos. Assyrtiko. Santorini. Greece. 2021.


One evening we walked on a sandy path to a local restaurant named Sun & Sea Bar & Grill on Saint Thomas. The 17 year old chef, named St. Clair Magras Junior, cooked amazing food. A brother and I sat at an outdoor table and drank Chardonnay and Pinot Grigio and ate an excellent dinner that included fish tacos with local ingredients.

Sun & Sea
Bay waters
Margarita at sunset
The happy kitchen crew at Sun & Sea


  • Ceviche—fresh local seafood cured in lime juice with tomato, onion, fresh cilantro, with avocado and tortilla chips.
  • Pulled chicken tacos with Caribbean slaw, cotija cheese crumbles and passionfruit glaze.
Owner Brandon, left, and Chef St. Clair, right


Saint Thomas is serving some excellent food at reasonable prices, prepared by people who truly love their craft. Many ‘resort’ settings can sell poor food because business will not hinge on the quality of food alone. Fortunately, we found some venues—including these mentioned above—serving excellent fare.


Back in France, let me share a discovery made today that I shared on Instagram Sites (tjlmullen & VinoVoices).



Past noon (today) on Easter Sunday I phoned local restaurants and they were all full. On Google Maps I found some place named ‘La Castel’ a 12 minute drive away and thought—that’s bizarre—never heard of them. I phoned and the chef said, effectively, ‘Sure! Come have lunch!’  

Chateau Villarlong

The drive was an adventure on a single lane country road, and the site—Chateau Villarlong—only recently opened their restaurant to non-hotel guests. Whoa! What an Amazing venue in this stone cellar with soft lighting and the most positive, overt, happy staff!  

Interior of Le Castel Restaurant at Château Villarlong


Asperges aux Morilles et son Ouef Mollet, Espuma de Jambon, Pain de Campagne

Asparagus with Morels and Soft Boiled Egg, Ham Espuma, Country Bread  

Agneau en Croute d’Herbes

Herb-Crusted Lamb  

Soufflé Glacé à La Carthagène et Compote de Fraise à La Menthe

Cartagena-style Frozen Soufflé and Strawberry and Mint Compote  

Château Villarlong and Chef Luc Le Meur

WINES.   ·     

  • Glass of Château Villarlong rosé.
  • Lauran Cabaret. L’Empreinte. AOP Minervois. 2020.

Old vine Grenache with a rollicking mouthful of dark plums, blackberries and milk chocolate in a suave envelope of smooth Minervois juice. A Grenache masquerading as Syrah. Thanks to Chef Luc Le Meur from the Perigord, and staff!

Video of Outdoors.

Leave a Reply

Close Menu