7832-5510 | Mon - Sun 12PM- 10PM | 4a. Calle Oriente #7 Antigua, Guatemala

Bistrot Cinq

A cozy bistro in the heart of Antigua

American Chef, Robbin Haas opened Bistrot Cinq’s doors on November 16, 2007. Now we’re fully run by a young, energetic, and eager group of Antigua natives. We’re turning 12 and as you’d expect from any pre-teen, we march to the beat of our own drum. We also cook and take care of our guests that way.

Every single thing we serve is made from scratch, just like Grandma used to do it. We only serve what she would approve of. We get up early, go to bed late, and work our tails off so we can offer you, fresh, seasonal ingredients that we buy from people we personally know and trust. (Except the salmon and escargot. They’re on a tourist visa.)

We’ll give you personalized, 1 on 1 attention in English or Spanish and we’ll do it with a smile (just like the photo). We know your name, what you like to eat, drink, and even where you like to sit. And if by chance we don’t know all that, then Welcome…It must be your first time here. We’ll be taking notes.

 

WHAT ELSE MAKES US UNIQUE

We treat you like family (why else would we hang your masterpieces on our walls). We also feed you like family. Trust us, you won’t leave hungry with our generous portions and you’ll still have room for our tasty key lime pie. Your experience will be complemented by a variety of local and foreign craft beers, a wine list to satisfy a three star Michelin restaurant’s sommelier, spirits from all over the world, and an Absinthe Bar, so well stocked, Hemingway and Picasso would hang here and talk about their next magnum opus.

We take pride in what we do because we’re craftsmen, who work daily to perfect our knowledge and skills in the kitchen and bar. (Please ask us for recommendations and pairings). We keep it interesting with an ever changing list of specials, on our seven foot high blackboard. This magical journey you’re about to take, should you choose to step inside our bistro, will have you thinking the same as a recent guest: “we had to remind ourselves we were in Antigua and not Paris.”

And…if you’re not satisfied with something, we’ll pay for it. Period.

Q.72

Wedge Salad

Some think it’s just a name, but we mean a chunk of lettuce, sliced into 3 wedges. Toss in some blue cheese, bacon, tomatoes and a vinaigrette made from apple juice, apple vinegar, and onions that have been cooking for 3 hours and you’ve got a reason to get up in the morning.

Q.75

Calamari

Spent the morning deep sea diving off the pacific. Using artisan fishing practices we caught some squid, sautéed them with garlic, extra virgin olive oil and 100% natural lemon juice.

Q.155

Steak Frites

6 or 10 oz. of thick Beef tenderloin with our homemade fries. They go through a long 3 step process to taste that good. Bearnaise sauce, herbs, butter and a few sprinkles of this and that.

Q.160

Filet Mignon

6 oz. of beef tenderloin. Lying on a bed of colorful, tasty, sauteed veggies, bacon & a blue cheese sauce that would make any cheddar cheese jealous.

Q.72

Escargot

Fully fluent in French and on a tourist visa. They’re cooked with indirect heat and flavored with the perfect mix of herbs, fennel seeds & butter. Ask for more bread so you can dip into the sauce. It’s ok, we all do it.

Q.145

Mushroom Risotto

Slow cooked risotto, with finely diced wild, seasonal mushrooms, herbs, & our very own vegetable broth. Topped off with cheese.

Q.75

Calamari

Spent the morning deep sea diving off the pacific. Using artisan fishing practices we caught some squid, sautéed them with garlic, extra virgin olive oil and 100% natural lemon juice.

Q.155

Steak Frites

6 or 10 oz. of thick Beef tenderloin with our homemade fries. They go through a long 3 step process to taste that good. Bearnaise sauce, herbs, butter and a few sprinkles of this and that.

Q.160

Filet Mignon

6 oz. of beef tenderloin. Lying on a bed of colorful, tasty, sauteed veggies, bacon & a blue cheese sauce that would make any cheddar cheese jealous.

Q.72

Escargot

Fully fluent in French and on a tourist visa. They’re cooked with indirect heat and flavored with the perfect mix of herbs, fennel seeds & butter. Ask for more bread so you can dip into the sauce. It’s ok, we all do it.

Q.145

Mushroom Risotto

Slow cooked risotto, with finely diced wild, seasonal mushrooms, herbs, & our very own vegetable broth. Topped off with cheese.

ONE LAST THING…

The stoves are on, the chef, sous chef, and the small militia of cooks and culinary students have been receiving orders and prepping all morning. The front house cast is all spick and span, nails polished, shoes shined, buttered up and ready to go. Smiles are a given. The only thing missing, the only ingredient, the last piece of the magical puzzle for this lovely day- You.

Go to the bottom of the page and make a reservation with us on Opentable. Our telephone rings a lot and we don’t want to miss your call.

Testimonials

What People are Saying

“It was my last night in Antigua visiting my daughter and stumbled across this restaurant. The atmosphere attracted us in for a drink and we ended up staying for dinner. The wait staff was very friendly and the service was top shelf. I had the daily special, sea bass, which was cooked to perfection while my daughter enjoyed a healthy serving of mussels. I would highly recommend this place for either drinks or dinner.”

Tripadvisor

“This has been a standout on my list of Antigua restaurants for a couple of years now. I’ve yet to be disappointed. The food is inventive, the service is good, it’s well-located a couple of blocks from the plaza, and you simply cannot go wrong. I’ve been there alone, with family, and with friends and I’m confident every time I take someone there that they’ll be happy.”

Tripadvisor

“The food was delicious and plentiful. My dish was spiced to perfection and covered with a crunchy crust of breadcrumbs. The cheeses they used gave the dish a depth you don’t normally find in a humble mac & cheese.”

Michigan, Tripadvisor

“It was my last night in Antigua visiting my daughter and stumbled across this restaurant. The atmosphere attracted us in for a drink and we ended up staying for dinner. The wait staff was very friendly and the service was top shelf. I had the daily special, sea bass, which was cooked to perfection while my daughter enjoyed a healthy serving of mussels. I would highly recommend this place for either drinks or dinner.”

Tripadvisor

“This has been a standout on my list of Antigua restaurants for a couple of years now. I’ve yet to be disappointed. The food is inventive, the service is good, it’s well-located a couple of blocks from the plaza, and you simply cannot go wrong. I’ve been there alone, with family, and with friends and I’m confident every time I take someone there that they’ll be happy.”

Tripadvisor

“The food was delicious and plentiful. My dish was spiced to perfection and covered with a crunchy crust of breadcrumbs. The cheeses they used gave the dish a depth you don’t normally find in a humble mac & cheese.”

Michigan, Tripadvisor

Hours of Operation

Mon – Sun
12:00pm – 10:00pm

Drop Us a Line

Let us know if you have any questions!

Reserve with OpenTable

 

We highly recommend making a reservation and the best way is through the Opentable link below.

Looking forward to meet you soon.

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