Bistrot Cinq – A cozy French bistro in the heart of Antigua
Rated one of the top restaurants in Antigua.
Our doors have been open, waiting for your visit since midday November 16th, 2007. On this very same street corner, only 2 blocks from Antigua’s main plaza.
Every single dish you find on the menu is made from scratch, just like Grandma used to do it. We get up early and go to bed late so you can enjoy fresh, seasonal ingredients from local vendors we know and trust. (Except the salmon and escargot. They’re on a tourist visa.)
Receive friendly, knowledgeable, and personalized attention in English or Spanish (all with a smile).
When you walked in, you became family. Expect us to feed you generous portions that will fill you up… while still leaving room for our tasty Key Lime Pie. You’ll laugh, enjoy, and if you can draw, maybe we’ll hang your drawing on the wall for the world to admire.
Complement your meal with a variety of local and foreign craft beers, a wine list to satisfy a sommelier, spirits from all over the world, and an Absinthe Bar, so well stocked, Hemingway and Picasso would be thrilled.
Please ask us for recommendations and pairings. We’re happy to help.
You’ll never be bored with our ever changing list of weekly specials, on our 7 foot high blackboard.
This magical journey you’re about to take, will have you thinking the same as a recent guest: “we had to remind ourselves we were in Antigua and not Paris.” Experience another world by stepping inside.
And…if by some strange reason, you’re not satisfied with something, we’ll make it right.
Don’t take our word for it.
Reviews from our lovely guests…
“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.”
“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.”
“The staff are very friendly and accommodating. A good number of diners were locals, which is always a good sign. Had a delicious French onion soup with warm French bread and a very succulent steak and frites.”
“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.”
“A cozy atmosphere, simple and elegant at the same time. Offers a touch of France in its tasty and well thought out cuisine, with a variety of wines that perfectly accompany their dishes. The Duck Magret is outstanding.”
“I’ve eaten in this wonderful restaurant for the last couple of years and every time I leave happy and satisfied. They change the menu very often but leave some of the classics. Fish is always fresh and they cook it just perfect. The wine list is good. I usually drink Chablis or the Pinot Grigio. They also make great cocktails. I often get service by Marlon who is attentive, very professional and knows exactly the sort of food I eat and what kind of wine I like.”
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.