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The Beach Bistro

6600 Gulf Dr, Holmes Beach, FL, 34217

(941) 778-6444

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Beach Bistro: Award-Winning Surf-Side Dining

The Beach Bistro has consistently been awarded the highest ZAGAT scores in the state of Florida for “best food” and has been honored with inclusion in ZAGAT's “Top Restaurants in America". The Bistro also boasts a long-standing Wine Spectator Award and is enthroned in Florida Trend's "Golden Spoon Hall of Fame".

The Bistro's beachfront location, on the beautiful white-sand beaches of Anna Maria Island, overlooking the blue waters of the Gulf of Mexico has earned Bon Appétit's acclaim for being one of Florida's “Most Romantic Restaurants”. Food and Wine magazine acclaimed the Bistro's waterfront perch as "almost like being at sea".

The Beach Bistro's commitment to providing the very best locally sourced farm products, Prime American beef, domestic lamb and fresh, line-caught seafood is complemented by one of the best chef teams in the country.

Sean Murphy, Proprietor

A native of Halifax, Nova Scotia, Sean graduated from Dalhousie Law School, the “Harvard of the North.” Avoiding a career in law and Canadian winters, he followed his passion for food to New Orleans and learned the restaurant trade under the tutelage of industry renowned Archie Casbarian at the world-famous Arnaud's. There, he was introduced to Dr. Murf Klauber of the Colony Beach and Tennis Resort, where he worked before opening the Beach Bistro.

Sean has spread his passion for great food and service to include food writing and consulting. Sean Murphy and Beach Bistro Hospitality Consulting has provided services for a variety of great food endeavors. Evolving from one of those endeavors came the eat here Anna Maria Island cookery in 2010, followed closely by the opening of eat here Sarasota in 2011.

Sean attributes the success of his restaurant group to the strength of his team. “We have the strongest group of managers and chefs anywhere. They understand that our craft requires two major commitments: What we do must be done perfectly and we must be relentless in the pursuit of that perfection.”