Le Toiny

Le Toiny

At Le Toiny, afternoons often mean watching surfers take on the swell in Toiny Bay from a lounger beside the pool, cocktail in hand. The hotel sits on a seventeen-hectare estate on the southeastern point of St Barthélemy, eight kilometres from the shops and restaurants of Gustavia, and its fourteen suites are spread across a single floor, each with its own private terrace and pool looking out over the bay. Built in 2018 and part of Relais & Chateaux, it runs La Table under Executive Chef Eric Desbordes, who trained under Éric Frechon at the Bristol and later under Jean-Georges Vongerichten at Eden Rock before taking charge of the kitchen here, where Japanese technique meets Latin American flavour. Down at the Beach Club, Mediterranean grilling, sunbeds, hammocks and a massage cottage fill the slower hours, and on Thursdays the Beach Extravaganza turns the sand into a dinner party with live music and fire shows. In-suite treatments, a fitness centre, a library and a surf shack round out the rest. This suits travellers who want a genuinely private, low-density stay and are happy to arrange a car or transfer for anything beyond the estate. It will feel isolated to anyone expecting to walk into town after dinner, and the 300 euro nightly fee for an extra bed is worth factoring in before booking one of the family suites. Pets are welcome too. What sets it apart is the space itself: fourteen suites across seventeen hectares, more room per guest than almost anywhere else on the island. Fourteen single-storey suites sit across seventeen hectares on St Barthélemy's southeastern point, each with a private pool and terrace over Toiny Bay. Executive Chef Eric Desbordes, formerly of the Bristol and Eden Rock, runs the kitchens here. It suits travellers who want space and privacy over walking distance to Gustavia.