Julians

The story

Crafted with passion, served with love

Where the Caribbean Meets Lyon

At Julians, the restaurant within Quintessence Hotel on Long Bay, fresh tropical flavors and classic French cuisine come together in a way that feels entirely natural on the island of Anguilla. The kitchen draws on locally-inspired favorites alongside timeless French preparations, and a colorful vegetarian menu ensures there is something to delight every guest at the table.

The Chef Behind the Kitchen

The culinary vision belongs to Chef Dominique Thevenet, born in Lyon — France's gastronomic capital — to a family of bakers, chefs, and grocers. Four decades of international experience inform every plate that leaves his kitchen, bringing a distinctly French discipline to the Caribbean ingredients and rhythms of Anguilla.

A Menu Built for Every Hour

Julians serves both lunch and dinner, with menus that span the full arc of a meal: a tapas selection, a dedicated dessert menu, and vegetarian options that go well beyond afterthought. The range reflects a kitchen confident enough to move between the casual warmth of a Caribbean afternoon and the refinement of an evening sitting.

A Cellar Worth Noting

The dining experience at Julians is supported by one of the most serious wine programs in the Caribbean. Quintessence Hotel's cellar holds over 550 individual vintages, including nearly 75 champagnes — a collection that earned the Wine Spectator Best of Award of Excellence in 2022. For guests who take wine seriously, that recognition speaks clearly.

The Setting

Quintessence Hotel was built stone by stone over ten years on Long Bay, and the care taken in its construction carries through to every corner of the property. Julians sits within that context — a place where the ambition of the kitchen and the depth of the cellar are matched by surroundings that take their time to get things right.