About Hibernia

VH1 filming Mary Pat & Raoul
for the Travel program on
top destinations in the world.

Travels 2009

Our Journey In Laos

From Our Guest Book

News from Hibernia

Some Reviews of Hibernia

Restaurant Hours

Directions to Hibernia

Some Extracts From Our Guest Book

"So much good food for so many years..." Paul Greengard, Nobel Prize Winner for Science.

"Thank-you for sharing your incredible restaurant with us..." Martha Burns (Tily) in 'As The World Turns'.

"Thanks for the beautiful food..." Chef, Todd English

"A wonderful meal..." Marvin Shankin, Wine Spectator & Cigar Afficionado magazines

"Quel plaisir de trouver de la Bonne Cuisine a Anguilla..." Michelin Star Chef, Michal Rostang

"In every way, perfect..." James Berrien, Forbes Magazine

"Great Food; Thank You", Mariah Carey.

"A Wonderful Evening; Thank-You", Liam Neeson.

"Great Food, Great Time; Thanks", Aidan Quinn.

"Thank-you, Terrific", Robert De Niro.

"With Awe & Gratitude for a Beautiful Meal", Kevin Kline.

"Thank-You for a Lovely Lunch", John Malkovitch.

"Merci Mille Fois", Quincy Jones.

"Gracie Molto", Nastassja Kinsky

"Just Amazing", Kyra Cedgewick and Kevin Bacon.

"Wonderful Food & Atmosphere", Phoebe Cates

"Delicious", Natasha Richardson.

"Looking forward to seeing you again & again", Mary Elizabeth Mastrantonio.

"Thank-You for the best meal this side of Heaven", Debra Winger.

"Thanks for a delish meal, a great treat, we can't wait to return", "Susan Sarandon & Tim Robbins.

"Many thanks for the lovely lunch", Elvis Costello.

"Nous avons eu beaucoup de plaisir et souhaitons revinir vite. Bravo!" - Roger Verg�.

"Thank-you for such beautiful food", Michael Flatley.

"Hope all my meals in 2001 are as delicious as this one, thanks & thanks & thanks", Carey Lowell & Richard Gere.

News from Hibernia

Special Burmese Evening

We could see that this orphanage was in desperate need of renovation. The monks and children were working on the building while we were there, trying to patch their leaking roof. Since we were at the end of our trip we donated what we could but really we wanted to be able to help them more. We are returning to Myanmar in October 2010 and would like to bring a donation to help these orphans. With this intent, on Friday 23rd April we will be serving a Special Burmese Dinner.

All profits from the evening will be brought to this orphanage. We look forward to having you attend this event. Reservations required.

Caribbean Edge Magazine

Travels 2009

Although we have now visited Bali many times, its people, cuisine and especially its arts continue to draw us back. In June we closed up Hibernia to return. We discovered some new artists and reconnected with others who had created new works of art that we fell in love with. One of our discoveries from this trip was getting to know some silversmiths and buying their unique hand-made jewelry pieces for the art gallery.

In August we felt a journey to Ireland was in order after a gap of 6 years. We partied with family and friends and showed our daughter the irish university options for next year. This was followed by a quick trip to France to confirm our wine purchases for the restaurant cellar.

In September we flew on to Myanmar for one month. After a certain amount of debate on whether or not to go we decided that to visit as a �traveller� and not a �tourist�, sleeping, dining, traveling & shopping only in small locally owned establishments, it would be benefiting the ordinary people. It was one of our best trips ever and any-one who wishes to visit Myanmar in this fashion should definitely do so. The people are very friendly and really eager to meet foreigners. The cuisine was exotic but as yet it is difficult to get a consistent source for the Burmese food products. Hopefully in the future........... We will be organizing a Burmese dinner at Hibernia in the spring to raise funds for a small orphanage we visited. At present the few monks and 62 orphans just get enough food donated by the fellow townspeople for their daily needs. We want to help them with renovating their building which is in very serious need of repair. With regard to the Burmese arts, we were able to fill our suitcases with original Burmese lacquerware and sculptures, handwoven silks, hand-crafted jewelry and antiques. All of which are now in the art gallery.

For further information and photos of our Burmese travels, you can check out our blog

We ended our trip with a few weeks in Bangkok. We did lots of inspiring dining around, bought some art and returned once again to Thai Language School.

Travels 2008

In June we returned to one of our favourite places; the town of Ubud on the island of Bali for an art buying trip. We took our daughter, Nina with us. This is the cultural heart of Bali and home to many of the artists we have come to know. We revisited with some and discovered new ones also.

In August we went to France to re-stock our cellar with wines from Champagne, Alsace and Burgundy. We included some awe-inspiring culinary experiences throughout the country, visited family and friends and settled Nina for her 3rd year at school in Nancy. In September we set off for the Far East once again. We spent 2 months in Laos and Thailand searching for new food inspiration and more artifacts for the gallery.

Laos is a little visited country, especially outside of one or two main towns. But since both Raoul & I had been studying the Thai language for the past two years, we felt ready to pluck up the courage to wander further a field having this skill at hand. (Most of the Lao people understand Thai as it closely resembles Lao and they all watch Thai T.V.).

We spent 5 weeks traveling by bus and pushbike throughout the north of Laos. We went way off the beaten track and down endless dirt roads. It was a very rewarding experience. We met with lots of different ethnic tribes people and bought stunning weavings. We discovered Lao silversmithing, and found many antiques from the opium-farming era. We experienced landslides, floods and saw how people had to cope with harsh living conditions.

On our return to Bangkok, we finished our trip meeting with many Thai artists, whose current works we were unable to resist. We shopped for many foods, spices and ceramics for the restaurant and organized to ship every-thing back to Anguilla for expected arrival in December.

Left with a few days to spare, we did an intensive and fun Thai language course at Bangkok�s A.U.A. and left well before all the politial troubles caused their airport to close.

We wrote a long blog on our exciting trip in Laos with many photos and videos.

Here is the link: http://raoulandmplaos2008.blogspot.com/

Summer 2007

We spent most of our time in Yogya a vibrant and colourful place. We discovered lots of new artists on both islands and to enhance the beauty of the paintings we worked with a family of wood carvers for the frames.

One of our new dishes has been inspired by the Balinese cuisine.

August was wine tasting time as we toured around France buying wines to replenish our cellar.

That was fun! And of course Raoul got together with some of his chef 'Chef Mates' to chat about the latest Food Tendencies.

September took us exploring Kyoto, Nara and Osaka.

Even though we only found a small amount of art, we familiarised ourselves with their cuisine which is so healthy, delicious, and inspiring. The Japanese influence is also in evidence on the new menu.

We did not have enough time to do all the exploring we wanted in Laos, but we found very original miniature stone carvings and small paintings.

Next year we hope to continue exploring the country further. It is still one of those unspoilt places.

Bangkok was as vibrant as ever. It is a stimulating place for restaurant shopping and dining out. This year we finally put our minds to learning Thai and it was definitely worth the effort as we loved being able to communicate better with the charming Thai people.

December 2007

We now have every-thing in place and we look forward to seeing you this year.

Summer 2006

Again we found many things that we loved enough to ship back to Anguilla. As well as paintings we included original wood and stone sculptures. Lucky for us, everything arrived intact 5 months later.

The new places we discovered on our annual trip this summer were Istanbul and Cambodia. The beauty of Istanbul did not disappoint us, but we did not fall in love with their contemporary art or food.

The Temples of Angkor have to be seen to be believed.

Our fondest culinary memory was a tasting menu of frogs. From baby to toad size, cooked whole, stuffed, stir-fried, in a soup or barbequed. We also enjoyed the crocodile meat but found the snake to be rubbery.

After a 4-year break, it was time for us to return to Prague where we have kept in contact with a few Armenian artists that we had bought from in the past. So we now have Armenian art once again.

Thailand is always included in our travels and Bangkok is becoming like our home away from home. It was interesting to witness their 'Golden Ribbon Coup'.

We know it pretty well now and we know where to find every spice and all the unusual dried Asian foods we like to ship back for our menu. We always love to buy their modern ceramics and even they sometimes inspire Raoul's new creations.

Laos is also somewhere we like to return to. It is still an un-spoilt country. This makes it pretty rough going at times so we have to make sure we are in the right mood to live with the unexpected. When we were leaving the country overland, because we had more luggage than is customary for a tourist (having bought lots of artifacts for the gallery) we were taken in by the customs authority for 3 hours of interrogation. Lucky for us, after a pretty un-nerving experience, with good-natured smiles they let us return to Thailand once again!

Our last stop before returning to Anguilla was to visit some one who behind the scenes has been an integral part of the restaurant for the last 14 years. being the first to taste and give judgment on all Raoul's new creations. She had original culinary opinions and a sophisticated palate that was always respected by Raoul. Some of you may have seen her over the years about the restaurant; as a small baby on Raoul's back as he cooked lunch, being given a bottle by one of the staff, doing her home-work at the little table by the bar or had her present you with a hand-made New Year's Eve party hat. In September Nina moved to France to attend high school. Hibernia is a different place without her, but of course we know she will be back. Anguilla is her home.

Summer 2005

Inspiration from discovering new spices, products and ceramics during the two month trip is reflected in the current 2006 menu.

Mary Pat and Raoul continue to travel annually throughout Asia and Europe for inspiration. Their travels have taken them through Laos, India, Thailand, Japan, China, Vietnam, Burma, Malaysia, and Singapore as well as most of Europe.

In Paris, Raoul met with and visited the laboratory of Mr Herv� This, a French food scientist from the College De France. He is a prominent leader in research into a modern approach to cooking techniques. It was a very inspiring experience. We then spent a few days in the capital, checking the current trends in French gastronomy.

While exploring Asia, we quickly found that each country had its own food culture. Raoul attended an indigenous food discovery course in Luang Prabang, Laos and cooking schools in Hong Kong and at Bangkok's Oriental Hotel. We discovered new exotic foods and spices as well as art that we ship back to Anguilla. We complete our shipment in Thailand, with some more spices as well as new crockery. Our remaining time is spent in Bangkok where we experience all the different types of Asian cuisine.

While in Europe, we fly to Hungary and the Czech Republic where we met new contemporary artists whose art we feature in our gallery.

Plans are already underway for next summer's trip to Sri Lanka, Cambodia and Bali.

For current reviews of the restaurant, checkout the 2005 Caribbean guides and Bon App�tit in either April or May. Raoul's biography also features in the publication "International Who's Who of chefs 2004/2005

Some Reviews of Hibernia

BBC OLIVE MAGAZINE JULY 2007
Foodie Reasons to Visit Anguilla "Contemporary Cool"
"In a very non-touristy spot at Island Harbour is Hibernia, 'OLIVE'S tip' for the most inventive cooking on the island. It's run by Mary Pat O'Hanlon & Raoul Rodriguez, who travel to Asia every year for inspiration. Try their roasted lobster tail ($43.75), followed by lime sorbet.

ELLE MAGAZINE DECEMBER 2005
ELLETRAVEL recommendations on this season's clique-chic getaways:
Who's going: ...
Where to stay: ...
Dinner Party: Hibernia, the elegant seaside home and restaurant of French chef Raoul Rodriguez, serving Asian-Caribbean fusion.

BON APPETIT APRIL 2005
�..Hibernia's cuisine is some of the most creative and delicious on the island. An array of Caribbean fish smoked on the premises, is served like lox, with horseradish and ginger cream cheese and toast; the local crayfish makes its appearance in a piquant Thai casserole, fragrant with basil and coconut milk. The food is ambitious, the setting casually elegant� relaxing over a glass of good wine and listening to Mary Pat greet her customers , you can see that she and Raoul have taken their cues from the easy good cheer of those humbler establishments.

Travel & Leisure March 2005
Expert Advice
George Reid STAR CHEF, MASTER CHEESEMAKER
Anguilla-born Reid reigns over Cap Juluca's three restaurants but still finds time to tend his herd of more than 80 goats and to produce first-rate ch�vre. TOP TABLE "My favorite restaurant on Anguilla is Hibernia [264/497-4290], a small [11-table] French-Asian place up at the east end of the island, where I always order the tom yam pla, various Caribbean fishes cooked in a spicy Thai broth and served with wild rice.

FINANCIAL TIMES; TRAVEL SECTION; 29TH NOVEMBER 2003:
Travel Caribbean Round-up 'Griller in Anguilla' by James Henderson
'Crayfish meat is also versatile and is often served outside the shell. Hibernia is a delightful small restaurant, just 11 tables overlooking a tropical garden. It is at the eastern end of the island, a (relatively) long drive but the locals make the effort and they should know. French chef Raoul travels to the far east each summer and this year he is serving crayfish saut�ed with Japanese perfume mushrooms and crunchy vegetables, with nems of aromatic Lao rice.'

DEPARTURES MAGAZINE, OCTOBER 2003:
"Essential Reservation - the Hideaway"
WHEN YOU NEED A NIGHT AWAY FROM RESORT FOOD, COOKIE CUTTER SMILES, AND GLITZ, SEEK OUT HIBERNIA ON ANGUILLA'S QUIET EAST END. THE EXCELLENT FOOD BY FRENCH CHEF RAOUL RODRIGUEZ AND THE WARM WELCOME FROM HIS IRISH WIFE, MARY PAT, MAKE MEALS ON THE TERRACE HERE FEEL VERY SPECIAL. THE RESTAURANT SMOKES ITS OWN FISH - KINGFISH, MAHI-MAHI AND TUNA - THAT IT SERVES WITH HORSERADISH CREAM AND IRISH BROWN BREAD. BUT THEN, EVERYTHING HERE IS EXCELLENT: THE RED PEPPER SOUP, GRILLED DUCK BREAST WITH POLENTA AND THE APPLE & GINGER CRUMLE WITH BLACKCURRANT SORBET."

CONDE NAST TRAVELER NOVEMBER 2003:
"WHAT ANGUILLA LACKS IN CONVENTIAL SIGHT-SEEING ATTRACTIONS IT MORE THAN MAKES UP FOR WITH A BURGEONING RESTAURANT SCENE. THE NOT-TO-BE-MISSED EATERY IS HIBERNIA, A CASUAL YET SOPHISTICATED RESTAURANT IN THE HOUSE OF FRENCH CHEF RAOUL RODRIGUEZ, ON THE ISLAND'S EAST END

TOWN & COUNTRY DECEMBER 2002: "Anguilla is a gentle place.....you come after all for the salbrious effect on body & soul.....and the possibility of doing nothing......The action on Anguilla is limited to observing baby lizards scuttle under the beach grape scrub, .....snorkeling off Little Bay....going to Shoal Bay to watch the sunset or.....dining well at Hibernia."

FROMMER'S CARRIBEAN 2003: Hibernia: French/Asian. In a modest, breezy West Indian seaside cottage with fewer than a dozen tables, Chef Raoul Rodriguez and his Irish wife, hostess Mary Pat O'Hanlon, continue-after almost 15 years in business--to turn out the island's most cutting edge cuisine, stunningly presented. Chef Raoul, trained in Ecole Hotelier of Strasbourg, France, as well as in Hong Kong and Bangkok, has represented the island in international cooking competitions and is one of the island's star chefs. Count Robert De Niro, John Malkovich, and Richard Gere among the fans who have stopped in to taste the results of the couple's annual two-month globe trotting to glean the best culinary thoughts to deploy in their own kitchen.

A French- and Indonesian-inspired decor serves as the backdrop for modern art (for sale) collected from such far-flung spots as Bolivia, Ireland and Cuba. The menu changes annually, but our favorite beginnings were chilled tomato and zucchini soup flavored with goat cheese and a hint of lavender as well as unusual spring rolls with Anguillan rabbit and prunes, accompanied by an herb dressed salad. Recent main dish choices included succulent pan-grilled lobster medallions with almonds and star anise, accompanied by plaintain wrapped in bacon and a potato puree; saut�ed crayfish with shitake mushrooms and fresh ginger sauce served with rice souffl�; or grilled fish of the day with a spice crust, served with zucchini rolls filled with basmati rice and onion. Another nice new touch is the small wine cellar featuring 100 French wines that the couple personally acquired from their favorite wineries.

BON APPETIT FEBRUARY 2001: "The cuisine has been consistently rated as among the best on the island." Photo and recipe of 'TOM YAM PLA' is also featured.

FODOR'S 2001: "Unorthodox yet delectable culinary pairings inspired by the chef's continued travels from France to the Far East ."

FROMMER'S 2001: "When you taste some of the delectable & creative cuisine of Chef Raoul, you'll know why he was voted Chef of the Year..."

PASSPORT; America's original luxury travel newsletter "a recent visit to HIBERNIA reminded us that this small, out- of-the-way restaurant continues, year after year, to be one of the Caribbean's finest"

NEW YORK MAGAZINE: " The cognoscenti's current hot spot��.Worth crossing an isle or a body of water for."

FIELDINGS, AUTHOR'S AWARDS: " HIBERNIA is my 1st choice for independent dining��this place is worth the drive."

CARIBBEAN TRAVEL & LIFE: "My favorite, HIBERNIA � For superb innovative light French cuisine with a Far Eastern touch."

TOWN & COUNTRY: " The Anguilla aficionado's favorite� Raoul is considered the best chef on the island�"

RESTAURANT HOURS AND ART GALLERY

HIGH SEASON:

Dinner: Tuesday through Sunday.
Lunch: Tuesday through Saturday.

LOW SEASON:

Dinner: Wednesday through Sunday.
Lunch: Wednesday through Saturday.

ART GALLERY:

Art Gallery is open during restaurant hours and can also be visited by appointment by calling 264.497.4290

We offer the same menu for lunch and dinner. Reservation required.

 

Directions to Hibernia

For those who are making their way to Hibernia for the first time, here are directions from the western end of the island:

1. AT TRAFFIC LIGHT, PASS BY 'CONNORS CAR RENTAL' ON YOUR LEFT AT SOUTH HILL VILLAGE. CONTINUE STRAIGHT ON, STAYING ALWAYS ON THE MAIN ROAD.
2. JUST AFTER YOU PASS THE 'ACE' HARDWARD SHOP ON YOUR RIGHT, CONTINUE ON THE MAIN ROAD AS IT BEARS TO THE RIGHT GOING AROUND THE ROUNDABOUT.
3. STAY ON THE MAIN ROAD UNTIL YOU REACH THE NEXT ROUNDABOUT TAKE THE FIRST EXIT ( turn left ) AND ENTER 'THE VALLEY'.
4. STAY ON THE MAIN ROAD UNTIL YOU REACH THE NEXT ROUNDABOUT (with a small water fountain in the centre).
5. Shaped like A CROSSROADS, TAKE THE SECOND EXIT WHICH IS THE ROAD DIRECTLY STRAIGHT AHEAD, ON TO 'QUEEN ELIZABETH ANENUE'.
6. DRIVE TO THE END OF THIS ROAD AND TURN LEFT AT THE TRAFFIC LIGHT.
7. AT THE NEXT ROUNDABOUT, (formerly SHOAL BAY JUNCTION), TAKE THE SECOND EXIT, HEADING TO ISLAND HARBOUR VILLAGE.
8. AT THE NEXT 'V' JUNCTION, BEAR LEFT (SEE HIBERNIA SIGN).
9. STAY ON THE MAIN ROAD TO REACH ISLAND HARBOUR VILLAGE.
10. CONTINUE STRAIGHT ON TO THE OTHER END OF THE VILLAGE PASSING A SHELL GAZ STATION ON YOUR LEFT.
11. CONTINUE STRAIGHT AHEAD FOR ANOTHER FEW MINUTES AND TAKE THE NEXT LEFT (LOCATED ON A SMALL HILL) . (SEE THE HIBERNIA SIGN.)
12. YOU HAVE ARRIVED AT HIBERNIA!

From West End hotels to Hibernia, 30 minutes.

Printable Directions

 

Hibernia Art Gallery

Telephone: 264.497.4290
Email: hibernia@caribcable.com
 
Click any picture to enlarge it.
 

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