Treehouse Restaurant

The story

Crafted with passion, served with love

Where the Kitchen Begins on the Farm

Treehouse Restaurant sits within Anse Chastanet, a 600-acre luxury eco-resort on the south-west coast of Saint Lucia, designed by architect and owner Nick Troubetzkoy. The setting is singular: the twin peaks of the Pitons — a UNESCO World Heritage Site — rise from the Caribbean Sea just beyond the table, while two soft-sand beaches border the estate below. It is a backdrop that frames every meal before the first dish arrives.

The dining philosophy here is rooted in something more literal than most farm-to-table claims. In 2007, Nick Troubetzkoy and his wife Karolin established Emerald Estate, a 40-acre organic farm in the Soufrière hills. Today it supplies roughly 70% of the food served across the resort's restaurants — mangoes, sugarcane, eggplant, cilantro, Malabar spinach, cinnamon, vanilla bean, and a great deal more. Fresh seafood is delivered daily, grounding the contemporary Caribbean menu in what the island actually produces.

The People Behind the Plates

Executive Chef Juan Bochenski, born in Buenos Aires and trained across London, Paris, and Australia — with stints at Chez Nico and La Taillevent among others — oversees all of the resort's dining venues. His approach is to work closely with each Chef de Cuisine to refine recipes around local produce, visiting partner farmers in person. Organically grown herbs, salads, and vegetables from Emerald Estate appear across every restaurant. The wine program earned a Wine Spectator Award of Excellence, reflecting the same attention to quality that runs through the food.

The resort also celebrates Saint Lucia's Creole heritage at the table year-round. One guest favourite is freshly grated cocoa tea at breakfast — made from cocoa sticks produced on the estate's own plantation, combined with farm-grown cinnamon, bay leaves, star anise, vanilla bean, and coconut milk. It is the kind of detail that makes the Caribbean cuisine here feel genuinely rooted rather than decorative.

Chocolate, Craft, and the Full Picture

Anse Chastanet has built a serious reputation for its estate-grown chocolate. The farm's 1,000 Trinitario cocoa trees yield two harvests a year, and the resort's Chocolate Lab — led by its Executive Pastry Chef — produces organic bars in 60%, 70%, and 92% bittersweet varieties. The two-hour Tree to Bar tour, which takes guests from the farm through roasting, grinding, and conching at the lab, has become one of the more memorable things to do on the property.

Meals can be enjoyed in the restaurants or by candlelight on the beach. The setting, the sourcing, and the skill in the kitchen make Treehouse Restaurant and its sister venues at Anse Chastanet a serious destination for anyone who takes contemporary Caribbean seafood and organic dining seriously.