Sella
Chef Assaf Granit's Jerusalem-by-the-sea takeover of Public Beach's most storied address.
Why Go
When Maya's — Public Beach's beloved Creole institution of nearly four decades — finally closed its doors, no one expected the space to reopen as a Middle Eastern hafla. But that's exactly what happened in March 2022, when Jerusalem-born chef Assaf Granit (of Machneyuda and London's Palomar fame) turned the barefoot bayside shack into Sella: a loud, joyous, mezze-slinging love letter to Levantine cooking with the Caribbean lapping at your feet.
The Experience
Arrive as the sun drops behind Colombier and Sella shifts from candlelit terrace to full-blown celebration. The renovated deck hangs directly over the bay, string lights swaying above tables that are quickly buried under a tessellation of small plates. Servers move like they're in on a private joke, the DJ nudges the volume up around 10pm, and by midnight there's a good chance someone is dancing between the tables. It's the rare St Barth room that manages to feel simultaneously chic and unpretentious — the crowd is glossy but the cooking is grandmother-honest, and the hospitality has that particular Israeli warmth that treats every guest like a long-lost cousin.
What to Try
Start with the fattoush — Granit's version leans hard into sumac and pomegranate — and don't skip the lhamacun, a paper-thin Armenian flatbread that arrives blistered from the oven. The signature dish is the octopus glazed with amba (fermented mango) and maple syrup: sweet, funky, charred, and utterly unlike anything else on the island. Order more hummus than you think you need, get the whole roasted cauliflower for the table, and finish with the malabi if you still have room.
Insider Tip
Book the second seating (around 9:30pm) rather than the earlier one — that's when the room tips from restaurant into party, the DJ set kicks in, and the kitchen starts sending out off-menu experiments if the chef is in residence. Ask specifically for a table on the beach-side edge of the terrace; the tables tucked back toward the bar miss the bay breeze and the sunset light.
The Practical Stuff
Open Monday to Saturday, 7pm to 1am (closed Sundays and typically dark during the September low season). Dinner only — no lunch service. Reservations essentially mandatory in high season: +590 690 56 15 22 or reservations@sellasaintbarth.com. Expect around €70 per person for food before wine, more if you're deep into the natural wine list. Dress is St Barth casual-chic: linen and sandals, not shorts and flip-flops. Valet parking is available at the end of the beach road.
Pair It With
- 1493 Lodges St Barth Guide — A quiet Colombier hideaway 10 minutes up the hill — perfect for a slow morning-after breakfast on your private terrace once Sella's midnight DJ set has worn you out.
- Absolute Hot Yoga Guide — Sweat out the arak and the late night with a morning class in Gustavia before heading back to the beach for a mellower day.
- 6e SENS Massage Wellness Beauty — Book a deep-tissue session the day after — the antidote to a long night of mezze, natural wine, and dancing between the tables.
