Menu International Aruba 2019

EXPLORE

EXPERIMENT

ENJOY

EXOT I C RESTAUR A N TS

AUT HE NT IC R ECIPE S

COM PE LL ING STORIES

2019 A R U B A R E S TAU R A NT G U I D E

FIERY CHEFS E XC LUS I V E I N T E RV I E WS

DENNIS VAN DAATSELAAR

RIES HELDSDINGEN

GODFREY VARGAS

GERBEN DE LANGE

Chef / Owner Carte Blanche

Chef Qué Pasa? Restaurant – Art Gallery & Bar

Executive Chef Texas de Brazil Churrascaria Steakhouse

Executive Chef / Co-owner Twist of Flavors Restaurant

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CONTENTS

100 120

INTERVIEW

COVE R SHOOT

DENNIS VAN DAATSELAAR OF CARTE BLANCHE

TREASURE ISLAND 13

YOUR GUIDE TO 60 +

RESTAURANTS

R E S TAU R A NT S 2 Fools and a Bull — 19 7 West Bar Restaurant — 21 Amuse Sunset Restaurant — 23 Aqua Grill — 25 Así es mi Perú — 29 Atardi — 8 & 31 Barefoot — 33 Bingo! Café & Restaurant — 35

ART AND SOUL

BLT Steak — 7 & 39 Bohemian Bar and Restaurant — 41 Buccaneer Restaurant — 43 Café the Plaza — 45 Casa Nonna — 49 Chalet Suisse Restaurant — 51 Chicken & Lobster — 53 Dragonfly Sushi – Asian Restaurant – Lounge — 55 Driftwood Restaurant — 61 & 199 Dushi Bagels & Burgers Restaurant — 63 Eetcafe The Paddock — 65 Elements Restaurant — 67 Fishes & More Restaurant & Bar — 73 Hadicurari Restaurant — 75 Hostaria da’ Vittorio Ristorante Italiano — 71 & 77 Iguana Cantina Fresh Mexican Grill — 79 Iguana Joe’s Caribbean Bar & Grill — 83 Ike’s Bistro — 85 Joe’s Island Kitchen — 87 L.G. Smith’s Steak & Chop House — 89 La Vista — 8 & 93 Las Ramblas Outdoor Charcoal Grill — 95 Lobby Restaurant & Bar — 97 Madame Janette — 1 & 99 Mangos — 103 Maroc Tapas Bar — 105 Matthew’s Beachside Restaurant — 107 MooMba Beach Bar & Restaurant — 109 Nos Clubhuis — 113

Oak Restaurant & Bar — 115 Omakase Japanese Sushi Bar — 117 Papillon Restaurant — 119 Passions on the Beach — 125 Qué Pasa? Restaurant – Art Gallery & Bar — 127 Quinta del Carmen — 129 Red Fish — 135 Ricardo’s Restaurant & Bar — 137 Ruth’s Chris Steak House — 9 & 139 Salt & Pepper Tapas Bar and Restaurant — 141 Santos — 197 Screaming Eagle Restaurant – Lounge — 145 Smokey Joe’s Island Grill — 147 Sunset Grille Prime Steakhouse — 149 Surfside Beach Bar — 151 Tandoor the Indian Grill House — 155 Tango Argentine Grill — 157 Taste of Belgium Restaurant — 159 Terrazza Italiana — 161 Texas de Brazil Churrascaria Steakhouse — 165 The Chophouse at Manchebo — 167 The Old Cunucu House Restaurant — 169 Twist of Flavors Restaurant — 171 Wacky Wahoo’s — 175 Water’s Edge 12˚N Restaurant & Bar — 177 Wilhelmina Restaurant — 179 Yemanja Woodfired Grill — 181

Menu International — P R O D U C T I O N D I R E C T O R : Brigitte Nantel — T R A F F I C C O O R D I N A T O R : Boris Kowka — P R O D U C T I O N C O O R D I N A T O R : Téo Cato Eric Quenneville — P H O T O G R A P H E R : Kenneth Theysen — C O V E R P H O T O G R A P H E R : Kenneth Theysen — A D D I T I O N A L P H O T O G R A P H Y : Menu International, Unsplash — C O N T R I B U T I N G W R I T E R S : Eva Cirnu, Timothy Dugdale, Amie Watson — P R O O F R E A D E R : Eva Cirnu G R A P H I C D E S I G N E R : Étienne Jacques – D I G I T A L I M A G I N G : Michel Mercure — W E B M A S T E R : Eric Quenneville — M A R K E T I N G D I R E C T O R : Mike Power A D V E R T I S I N G R E P R E S E N T A T I V E S : Alan Green, Michael Hamilton — C I R C U L A T I O N D I S T R I B U T O R : Fast Delivery Services N.V. — F O R I N F O R M A T I O N O R C O M M E N T S , C O N T A C T T H E P U B L I S H E R : M e n u I n t e r n a t i o n a l , 4 6 8 7 V i c t o r i a A v e n u e , M o n t r e a l , Q u e b e c , C a n a d a H 3 W 2 M 9 — T E L . : ( 5 1 4 ) 2 8 7- 3 3 2 7 E - M A I L : info@menuinternational.com — W E B S I T E : www.menuaruba.com //////// © C O P Y R I G H T 2 0 1 9 M E N U I N T E R N A T I O N A L . The publisher reserves all rights.

The name, concept, page layout and contents of Menu International shall not be used or reproduced without the express written permission of the publisher. Advertising material and information appearing in Menu International magazine and in the ads are provided by the advertisers. All advertisements and editorial material are the responsibility of advertisers. The publisher shall not be held responsible for the general information contained in Menu International, nor the advertisements. P R I N T E D I N C A N A D A PUBLISHER: ART

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CONTENTS

122

110

FOOD RECIPE

INTERVIEW

SEAFOOD SAUSAGE CREOLE

ANYI YULIETH

BY JOYCE DE CUBA-HÜSKEN

OF DRAGONFLY

S P E C I A L F E AT U R E S

A DV E R TI S E R S

Comic Strip – Ben of Aruba — 185-187

Aruba Supplies & Distribution (ASD) — 58-59

Cover Shoot – Art and Soul — 26-27, 120-121

Budget Aruba — 188-189

Interview – Anyi Yulieth

Gusto — 80-81

of Dragonfly — 110-111

Little Europe Jewels & Time — 200-201

Interview – Dennis van Daatselaar

Rage Silver — inside front cover

of Carte Blanche — 100-101

Shiva’s Gold & Gems — 3 & 5

Interview – Gerben de Lange

Super Food — 130-131

of Twist of Flavors — 16-17

Time Square Jewels & Time — 200-201 & back cover

Interview – Godfrey Vargas of Texas de Brazil — 152-153 Interview – Meredith Marin

MAPS

14

Aruba:

Aruba — 190-191 Downtown Oranjestad — 198

Writer’s Corner – Aruba:

BEYOND EXPECTATIONS

Beyond Expectations — 14-15

WRITER’S CORNER

of Vegan Aruba — 132-133 Interview – Ries Helsdingen of Qué Pasa? — 56-57

High-rise Hotels — 194-195 Low-rise-Hotels — 192-193 Oranjestad — 196

CO C K TA I L R E C I P E S The Cadushi

by Danovick (Dan) van der Linden — 36-37 The Cashew Fusion Martini

by Carmen Hurtado — 142-143 The Malibu Pineapple

by Jonathan Erasmus — 172-173 The Patillarita by Roger Villamarin — 68-69

FOOD RECIPES

152 AN EDUCATION

IN MEAT

6

Concomber Stoba by Marc Giesbers — 90-91 Lamb Shanks Braised in Red Wine

by Gerard Coste — 46-47

at Texas de Brazil

Peruvian Ceviche by David Lizano — 162-163

INTERVIEW WITH GODFREY VARGAS

Seafood and Sausage Creole

by Joyce de Cuba-Hüsken — 122-123

MENUARUBA.COM

162 PERUVIAN CEVICHE

by David Lizano of Así es mi Perú FOOD RECIPE

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INDEX

16

172

INTERVIEW

C O C K TA I L R E C I P E

GERBEN DE LANGE

THE MALIBU PINEAPPLE

OF TWIST OF FLAVORS

BY JONATHAN ERASMUS

AMERICAN

Passions on the Beach — 125

D U TC H

BLT Steak — 7 & 39

Ricardo’s Restaurant & Bar — 137

Café the Plaza — 45

Dushi Bagels & Burgers Restaurant — 63

Screaming Eagle Restaurant – Lounge — 145

Eetcafe The Paddock — 65

L.G. Smith’s Steak & Chop House — 89

Sunset Grille Prime Steakhouse — 149

Twist of Flavors Restaurant — 171

Ruth’s Chris Steak House — 9 & 139

Surfside Beach Bar — 151

ARGENTINE GRILL

Terrazza Italiana — 161

ECLECTIC

Water’s Edge 12˚N Restaurant & Bar — 177

Barefoot — 33

Tango Argentine Grill — 157

ARUBAN

B E LG I A N

EUROPEAN

Taste of Belgium Restaurant — 159

Carte Blanche — 100-101 Madame Janette — 1 & 99

Driftwood Restaurant — 61 & 199 Iguana Joe’s Caribbean Bar & Grill — 83

BRA ZILIA

Maroc Tapas Bar — 105

Joe’s Island Kitchen — 87

Texas de Brazil Churrascaria Steakhouse — 165

Twist of Flavors Restaurant — 171 Wilhelmina Restaurant — 179

Nos Clubhuis — 113 Red Fish — 135

BUFFET

The Old Cunucu House Restaurant — 169

La Vista — 8 & 93

Wacky Wahoo’s — 175

FRENCH 2 Fools and a Bull — 19

CAFÉ

Bohemian Bar and Restaurant — 41

ASIAN

Dushi Bagels & Burgers Restaurant — 63

Papillon Restaurant — 119

Dragonfly Sushi – Asian Restaurant – Lounge — 55

Santos — 197

B E AC H F R O N T, B E AC H S I D E A N D S E AV I E W R E S TAU R A N T S

CARIBBEAN 7 West Bar Restaurant — 21

Amuse Sunset Restaurant — 23

Amuse Sunset Restaurant — 23

GLUTEN-FREE

Atardi — 8 & 31

Fishes & More Restaurant & Bar — 73

Elements Restaurant — 67

Barefoot — 33

Iguana Joe’s Caribbean Bar & Grill — 83

BLT Steak — 7 & 39

Ike’s Bistro — 85

GRILL

Eetcafe The Paddock — 65

Joe’s Island Kitchen — 87

Dushi Bagels & Burgers Restaurant — 63

Elements Restaurant — 67

Madame Janette — 1 & 99

Eetcafe The Paddock — 65

Hadicurari Restaurant — 75

MooMba Beach Bar & Restaurant — 109

Las Ramblas Outdoor Charcoal Grill — 95

La Vista — 8 & 93

Papillon Restaurant — 119

Tango Argentine Grill — 157

Las Ramblas Outdoor Charcoal Grill — 95

Red Fish — 135

Yemanja Woodfired Grill — 181

Mangos — 103

Surfside Beach Bar — 151

Matthew’s Beachside Restaurant — 107

Wilhelmina Restaurant — 179

INDIAN

MooMba Beach Bar & Restaurant — 109

Yemanja Woodfired Grill — 181

Tandoor the Indian Grill House — 155

FUSION

Nos Clubhuis — 113

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Ike’s Bistro — 85

SAVORING FOOD, FAMILY AND LIFE Enjoy lunch and dinner from our à la carte menu SAVORING FOOD, FAMILY AND LIFE and themed buffet nights Enjoy lunch and dinner from our à la carte menu

A r u b a Ma r r i o tand t Re sthemed o r t • L . G.buffet Smith B oulevard 101 nights

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YOU D ESERVE

TH E B E ST O F B O T H WO R L DS. SO ORDER TH EM.

When in Aruba, indulge in Ruth’s Surf & Turf. Featuring our famous sizzling steak alongside our succulent shrimp.

Open Daily 5:30 – 11

P.M.

Aruba Marriott Resort & Stellaris Casino • 297.520.6600 L.G. Smith Blvd. 101

INDEX

68 90

C O C K TA I L R E C I P E

FOOD RECIPE

THE PATILLARITA

CONCOMBER STOBA BY MARC GIESBERS

BY ROGER VILLAMARIN

I N T E R N AT I O N A L

The Chophouse at Manchebo — 167

SE AFOOD

2 Fools and a Bull — 19

Twist of Flavors Restaurant — 171

Aqua Grill — 25

7 West Bar Restaurant — 21

Water’s Edge 12˚N Restaurant & Bar — 177

Atardi — 8 & 31

Amuse Sunset Restaurant — 23

Buccaneer Restaurant — 43

Aqua Grill — 25

I TA L I A N

Chalet Suisse Restaurant — 51

Barefoot — 33

Casa Nonna — 49

Chicken & Lobster — 53

Bingo! Café & Restaurant — 35

Hostaria da’ Vittorio Ristorante Italiano — 71 & 77

Driftwood Restaurant — 61 & 199

Bohemian Bar and Restaurant — 41

Terrazza Italiana — 161

Fishes & More Restaurant & Bar — 73

Buccaneer Restaurant — 43

Hadicurari Restaurant — 75

Café the Plaza — 45

JA PA N E S E

Joe’s Island Kitchen — 87

Carte Blanche — 100-101

Omakase Japanese Sushi Bar — 117

Lobby Restaurant & Bar — 97

Chalet Suisse Restaurant — 51

Mangos — 103

Chicken & Lobster — 53

LO B S T E R

Matthew’s Beachside Restaurant — 107

Eetcafe The Paddock — 65

Chicken & Lobster — 53

Nos Clubhuis — 113

Fishes & More Restaurant & Bar — 73

Oak Restaurant & Bar — 115

Hadicurari Restaurant — 75

MEDITERRANEAN

Passions on the Beach — 125

La Vista — 8 & 93

Bohemian Bar and Restaurant — 41

Quinta del Carmen — 129

Las Ramblas Outdoor Charcoal Grill — 95

Ike’s Bistro — 85

Red Fish — 135

Lobby Restaurant & Bar — 97

Maroc Tapas Bar — 105

Ricardo’s Restaurant & Bar — 137

Mangos — 103

Screaming Eagle Restaurant – Lounge — 145

Matthew’s Beachside Restaurant — 107

MEXICAN

Smokey Joe’s Island Grill — 147

MooMba Beach Bar & Restaurant — 109

Iguana Cantina Fresh Mexican Grill — 79

Surfside Beach Bar — 151

Nos Clubhuis — 113

Iguana Joe’s Caribbean Bar & Grill — 83

The Chophouse at Manchebo — 167

Oak Restaurant & Bar — 115

Wacky Wahoo’s — 175

Papillon Restaurant — 119

PERUVIAN

Water’s Edge 12˚N Restaurant & Bar — 177

Passions on the Beach — 125

Así es mi Perú — 29

Wilhelmina Restaurant — 179

Qué Pasa? Restaurant – Art Gallery & Bar — 127 Quinta del Carmen — 129

PIZZA

SOUTH CARIBBEAN

Ricardo’s Restaurant & Bar — 137

Hostaria da’ Vittorio Ristorante Italiano — 71 & 77

Oak Restaurant & Bar — 115

Salt & Pepper Tapas Bar and Restaurant — 141

Terrazza Italiana — 161

S PA N I S H

Screaming Eagle Restaurant – Lounge — 145 Surfside Beach Bar — 151

RIBS

Taste of Belgium Restaurant — 159

Smokey Joe’s Island Grill — 147

12

Maroc Tapas Bar — 105

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36

132

C O C K TA I L R E C I P E

INTERVIEW

THE CADUSHI

MEREDITH MARIN

BY DANOVICK (DAN) VAN DER LINDEN

OF VEGAN ARUBA

STEAKS AND STEAKHOUSE

Tandoor the Indian Grill House — 155

Matthew’s Beachside Restaurant — 107

BLT Steak — 7 & 39

Texas de Brazil Churrascaria Steakhouse — 165

MooMba Beach Bar & Restaurant — 109 Nos Clubhuis — 113

Buccaneer Restaurant — 43 Chalet Suisse Restaurant — 51

WORLD CUISINE

Oak Restaurant & Bar — 115

L.G. Smith’s Steak & Chop House — 89

Elements Restaurant — 67

Papillon Restaurant — 119

Lobby Restaurant & Bar — 97

Passions on the Beach — 125

Ricardo’s Restaurant & Bar — 137

Qué Pasa? Restaurant – Art Gallery & Bar — 127

Ruth’s Chris Steak House — 9 & 139

E N T E RTA I N M E N T

Quinta del Carmen — 129 Red Fish — 135

Smokey Joe’s Island Grill — 147 Sunset Grille Prime Steakhouse — 149

BARS

Ricardo’s Restaurant & Bar — 137

Tango Argentine Grill — 157

7 West Bar Restaurant — 21

Ruth’s Chris Steak House — 9 & 139

Texas de Brazil Churrascaria Steakhouse — 165

Amuse Sunset Restaurant — 23

Salt & Pepper Tapas Bar and Restaurant — 141

The Chophouse at Manchebo — 167

Barefoot — 33

Screaming Eagle Restaurant – Lounge — 145

Water’s Edge 12˚N Restaurant & Bar — 177

Bingo! Café & Restaurant — 35

Smokey Joe’s Island Grill — 147

Bohemian Bar and Restaurant — 41

Sunset Grille Prime Steakhouse — 149

S U N DAY B R U N C H

Buccaneer Restaurant — 43

Surfside Beach Bar — 151

La Vista — 8 & 93

Café the Plaza — 45

Taste of Belgium Restaurant — 159

Casa Nonna — 49

Terrazza Italiana — 161

SUSHI

Chicken & Lobster — 53

Texas de Brazil Churrascaria Steakhouse — 165

Dragonfly Sushi – Asian Restaurant – Lounge — 55

Eetcafe The Paddock — 65

The Chophouse at Manchebo — 167

Omakase Japanese Sushi Bar — 117

Elements Restaurant — 67

The Old Cunucu House Restaurant — 169

Fishes & More Restaurant & Bar — 73

Twist of Flavors Restaurant — 171

TA PA S

Gusto — 80-81

Wacky Wahoo’s — 175

Salt & Pepper Tapas Bar and Restaurant — 141

Hadicurari Restaurant — 75

Water’s Edge 12˚N Restaurant & Bar — 177

Iguana Cantina Fresh Mexican Grill — 79

Wilhelmina Restaurant — 179

VEGAN

Iguana Joe’s Caribbean Bar & Grill — 83

Elements Restaurant — 67

Joe’s Island Kitchen — 87

DINNE R SHOWS

Passions on the Beach — 125

L.G. Smith’s Steak & Chop House — 89

La Vista — 8 & 93

La Vista — 8 & 93

Mangos — 103

V E G E TA R I A N

Lobby Restaurant & Bar — 97

The Old Cunucu House Restaurant — 169

Barefoot — 33

Madame Janette — 1 & 99

Elements Restaurant — 67

Mangos — 103

NIG HTCLUB

Mangos — 103

Maroc Tapas Bar — 105

Gusto — 80-81

2019 ARUBA RESTAURANT GUIDE

13

TO BEGIN

Photography Kenneth Theysen

14

MENUARUBA.COM

TREASURE ISLAND YOUR GUIDE TO 60+ RESTAURANTS

All the best pirate stories have an island, a map and buried treasure. The pirates are long gone from Aruba but treasure remains.

For almost two decades, Menu International has provided intrepid travelers with the perfect map for treasure hunting. We introduce you to the most compelling chefs and their kitchens. In addition, we point you towards the interesting nooks and crannies of the island, including back road hamlets, ghost towns and natural wonders hiding in plain sight.

You've found your island. Now it's time to enjoy the treasure.

EXPLORE.

EXPERIMENT.

ENJOY.

— Menu International

2019 ARUBA RESTAURANT GUIDE

15

WRITER’S CORNER

ARUBA:

BEYOND EXPECTATIONS It’s Thursday night, which means I have a difficult choice to make: Ricardo’s Restaurant & Bar or the Latin dance night at Bugaloe Beach Bar and Grill?

I

’m a loyal patron of the infamous weekly Thursday night karaoke dance party at Ricardo’s (though I’m proud to say I’ve never limboed), but this time, I’m looking for a new experience…

There are some things you should expect from Aruba: endless sunshine, white sandy beaches and fresh seafood. The desert island, located outside the hurricane belt, boasts almost daily sunshine and warm breezes, meaning there’s rarely a day you’ll be forced to skip your date with the beach – or your beachside breakfast, lunch or dinner. If there is a morning sprinkle, it’s usually more of a joke, a welcome break from endless sunshine and heat, locals might say, and helpful for growing lettuce and dragon fruit.

But there’s so much beyond these expectations, including a growing appreciation for all things healthy, local and unique. And even those who come year after year discover new places, incredible snapper or lychee ceviche and cocktails that go beyond the much-loved Aruba Ariba.

Whether you’ve come for a wedding, vacation or work, sometimes breaking your habits, putting aside your expectations, getting out of your comfort zone and seeing where the island takes you can yield surprising results…

I’ve decided on Bugaloe (don’t tell Ricardo!). Located on a quay jutting into the water just south of the Hilton on Aruba’s West Coast, the bar and grill offers a free salsa class (the dance, not the hot sauce – though you should try the local Pica di Papaya) taught by ArubaSalsa. When I arrive, the bar is packed with pre- and post-dinner couples and groups and the class is underway.

I settle in at a long, wooden bench with a view (of the dancing and the ocean), but before long I’m swept up into a dance by an ArubaSalsa instructor.

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But it’s not salsa. It’s bachata. It turns out it’s not so hard. To the right: one-two-three-hip! To the left: one-two-three-hip! Turn-turn-turn-hip.

And it’s a lot slower than salsa, which, with all its spins would make an oven sweat in this warm evening air. Hours of salsa, bachata, merengue and kizomba (think African tango) later, I’ve made a plan to join the ArubaSalsa team on Saturday night at South Beach, the outdoor bar and dance floor next to the Hard Rock Cafe. That’s when the island’s three main dance schools come together weekly with locals and tourists to dance to live music – including reggaeton, so you don’t need a partner or salsa expertise. Dancing starts after 10:30 p.m., so for those who need a little liquid courage, there’s time for a pre-dancing Cashew Fusion cocktail at Ike’s Bistro (pages 142143) or a Cadushi at The Ritz-Carlton’s lobby bar (pages 36-37) to loosen your hips.

Walking back from Bugaloe along the beach to my home-away-from-home at the exquisite Blue Residences, the still-warm sand is exfoliating my tired toes, which reminds me of a few days earlier, when I was early for my interview with Chef Joyce of Yemanja Restaurant in downtown Oranjestad. With twenty minutes to kill, I’d noticed Cosecha next door, a non-profit shop that only opened a few years ago, selling paintings, jewelry, clothing and crafts all made by local artists. I’d stopped in to see if Ashlin Ahlip of Tangerine has

AMIE WATSON

Photography Kenneth Theysen

Writer

released his line of Portuguese tile prints for his “We the Boat People” tote bags yet, when to the left of his gorgeous bags, tucked into a corner of the traditional cunucu-style house, I’d noticed a Christmas tree ornament – sparkling silver bows wrapped around a see-through cube filled with sand.

Turning it over in my hand, I’d watched the trapped sand spill over the inside walls of the ornament. It was far from Christmas, but there was something about bringing a tiny bit of Aruba home with me (combined with idea of sand that will never sneak between my toes) that made me love the decoration. The fact that the purchase came with a description card of the local artist who made the ornament was the icing on the cake.

But leaving the shop, I wasn’t thinking about cake; I was thinking about sorbet – specifically, the home-made passion fruit sorbet that I had a few nights earlier at next-door Yemanja. It’s fair game for omnivores and vegans alike, which I took note of because vegan cuisine, much like the island’s ubiquitous sand – from beaches, to my toes, to Christmas decorations – is sprouting up all over.

Chef Joyce de Cuba-Hüsken of Yemanja was one of the first chefs on the island to offer upscale vegan dining. Her menu also features gluten-free, peanut-free, vegetarian and dairy-free options. While omnivores shouldn’t miss her juicy grilled shrimp in Caribbean-

Creole sauce, they’d be remiss to overlook the grilled portobello mushrooms stuffed with truffle risotto and the superfood salad with crunchy snow peas, creamy avocado, sweet pomegranate seeds, blueberries and nutty toasted pumpkin seeds in a sweet-and-sour carrot-ginger vinaigrette.

“I think in the beginning everybody thought people just wanted to eat meat and fish, especially on Aruba,” Joyce told me. “I don’t think everybody should become vegan or vegetarian, but I believe in a sustainable way of eating – being conscious of how and what we eat and where we get our products.”

For Joyce, adding an herb-crusted cauliflower steak with dairy-free arugula pesto, black beans, romesco and tomato antiboise to the menu was about education – “to show people that it’s okay to not eat meat once or twice a week.”

Her thoughts are echoed by chefs at Elements (pages 90-91), Manchebo Beach Resort & Spa (pages 84-85), Así es mi Perú (pages 162-163) and my new favorite breakfast and lunch spot on the island, Eduardo’s Beach Shack, home of the addictive (and vegan) coconut water ice cream that I want to eat every day of my life. “Trying to get people to have açai bowls thirteen years ago was crazy!” laughs Michelle, the owner of Eduardo’s, who came from Australia and opened the palm-topped hut on Palm Beach behind the Costa Linda Beach Resort. Now, regulars

2019 ARUBA RESTAURANT GUIDE

come daily for wheatgrass shots and blue-green Mermaid Bowls of blended açai with pitaya (aka dragon fruit) and spirulina.

Thankfully, times have changed. Now, in addition to vegan cuisine, you can find a shop exclusively selling works by local artisans and a Latin dance night that goes beyond reggaeton (think Latin Top 40, e.g. “Despacito” – did you know it was a Latino hit before the remix featuring Justin Bieber exploded?).

Whether or not you’re into salsa (either kind), art or vegan cuisine, Aruba will continue to surprise you. This trip, I don’t even mind the sand between my toes that will be hard to evict before my flight home. It may not be encased in a Christmas decoration and wrapped in sparkling ribbons like my discovery at Cosecha, but it still feels like a gift from Aruba – a souvenir from a trip that’s exceeded my expectations.

Amie Watson is a Montreal-based food and travel writer. www.multiculturiosity.com @MissWattson

17

INTERVIEW

AT HOME WITH CHEF GERBEN DE LANGE O F T W I S T O F F L AV O R S “You’re going to Twist of Flavors? We love that place!” says the woman sitting next to me on the beach sipping a mojito.

I’m not surprised. It’s the third time I’ve gotten that reaction after mentioning the restaurant located near Eagle Beach.

— By Amie Watson

O

pen for five years, Twist of Flavors is a casual all-day, all-evening restaurant in the Alhambra Casino Mall. Co-owners Chef Gerben de Lange and Susan Kruisselbrink Toonen say the concept has stayed the same: reasonable prices, quality food, exceptional customer service and lots of options from fish to pasta, quality cuts of beef, an extensive breakfast and lunch menu and to top it all off, a Dutch pancake menu.

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MENUARUBA.COM

“It makes you feel at home,” says Susan, which is a big part of why the restaurant gets a lot of repeat customers. “Some people come for breakfast and then come back in the evening. Or if they’re on the island for just a couple of weeks, they come once or twice a week,” she says.

The décor also helps: hand-made wooden tables and wooden tulips from Holland adorn the room and patio. Plus, there’s a daily threecourse early-bird special for less than $30 and Friday night is burger night, when beef, chicken, fish or black bean- and corn-based vegetarian burgers go for $11. ($1 extra gets you cheese, sautéed onions, bacon or a heap of fries – “It’s basically a make-your-own-burger,” says Chef Gerben.)

Gerben feels especially at home on foodand-wine pairing Mondays (four wines plus four menu samplers for $20, with a sommelier walking between tables to explain the pairings) when he occasionally incorporates his mom’s recipes into the menu. The menu changes every two months or so, but one of Susan’s favorite

GERBEN DE LANGE

Photography Kenneth Theysen

Executive Chef / Co-owner – Twist of Flavors Restaurant

menus included beef stroganoff with Hungarian rice; mussels and grouper in puff pastry; Bloody Mary shrimp, and apple pie crumble with red fruits and a home-made cinnamon mousse.

One of Gerben’s favorites is his mom’s flambéed strawberries.

“You fry strawberries in real butter, add sugar on top and flambé them with Drambuie.

Then you let it all caramelize in the pan and put it over ice cream or crêpes or something chocolaty and it’s just the best thing in the world,” he says. “My mom also makes really good sauces,” says Gerben. “I put more of her in my sauces than what I learned at culinary school or from other chefs. My father was a butcher and my mom always worked in the butcher shop with my dad, but her mom was a really good cook and I think her daughters and my mom took after her a lot. I was always in the kitchen when my mom was doing her thing.

I think that inspired me to become a chef.”

His father’s influence is seen on the meat side of the menu, where the tenderloin and surf

‘n’ turf are bestsellers. “I’m a meat lover myself,” he says, “maybe because I grew up in my dad’s butcher shop. But I prefer to work with seafood.

You can do so many things with it.”

For instance, his seafood lasagna comes loaded with fresh fish, shrimp, creamy béchamel, Dutch Gouda cheese, spinach and Parmesan. “People love it because it’s really filled to the brim with seafood and a lot of cheese,” he says. Other main marine attractions on the menu are the grouper and the shrimp with melted cheese.

Then there are the Dutch pancakes – dinner plate-sized, thin crêpes that come either savory or sweet. “Dutch people load it with 1001 different things, like mushrooms, onions, bacon, cheese,” says Gerben. “Or you can do it with syrup, sugar, strawberries, fruits, Nutella…”

With a father who’s a butcher, you might think Gerben would veer more towards savory, especially since his favorite Dutch pancake is ‘anything with bacon,’ “but actually, I am

2019 ARUBA RESTAURANT GUIDE

a sweet guy,” he says. “You can ask my wife!

I definitely have a couple of sweet periods per day. I’m probably addicted to milk chocolate.

I always have chocolate bars around.”

With so many restaurant options on Aruba, Susan and Gerben have worked hard to stand out. Their success is a testament to their hard work. “You’ve got to keep on top of the quality,” says Gerben. “I couldn’t do it without the people that I work with. It’s a good team. People here go the extra mile. If you do a good job in the kitchen and you have good people in the front, that makes the guests happy and they feel at home.”

The Monday night food-and-wine pairings takes place at 5 p.m. Reservations are required.

TWIST OF FLAVORS RESTAURANT ALHAMBRA CASINO MALL JUAN E. IRAUSQUIN BLVD. 47 ACROSS CASA DEL MAR BEACH RESORT

(297) 280-2518 www.twistofflavorsaruba.weebly.com

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RESTAURANT

French / International

>

W W W.2 F O O L S A N D A B U L L .C O M

2 Fools and a Bull G O U R M ET ST U D I O

2 Fools and a Bull may very well be the simplest dining experience you will ever have: a U-shaped bar where only 17 guests dine together, an exclusive experience in total dining comfort.

A 5 1/2-course dinner served by Fool #2, the master chef of Aruba. Fool #1, Roger, will guide you through the night and offer two unique wine pairings to your liking.

You could also try one of their 70 different wines, as the restaurant has the largest ROY ENGELEN

Caribbean selection of wines by the glass.

Executive Chef

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MENUARUBA.COM

2 FOOLS AND A BULL PALM BEACH 17 NOORD

DINNER: 7:00 to 11:00 p.m., Monday to Sunday

(297) 586-7177 info@2foolsandabull.com

Indoors Dinner ATTIRE: Elegantly casual BAR: No PARKING: Yes DINING:

SERVING:

LOCATE US | n˚1 on map | Page 194

SAMPLE MENU

➸ 5 ½-CO U R S E D I N N E R Price per person: 110.00 — with regular wine pairing (5 glasses) 180.00

SA MPLE OF OUR MENU

Seafood Tartare

— with premium wine pairing (5 glasses) 250.00

avocado and wasabi cream, pickled onions, puffed wild Canadian rice

THE CONCEPT

— Inside Out Short Rib

The 5 ½-course surprise tasting menu is prepared by Fool #2. Tell them about your food restrictions upon arrival, then be prepared for an exciting, exclusive dining experience. There are short breaks between each course.

THE FOOD Fool #2 creates the most exciting, flavorful and beautifully presented dishes.

THE WINE Fool #1 offers two optional choices of wine pairing by the glass. A regular and a premium wine pairing. Both pairings include five glasses.

You can also enjoy wines by the glass with more than 80 wines to choose from.

THE WELCOME, THE IN-BETWEEN, THE END Dinner includes champagne upon arrival, lemon-champagne cocktail mid-meal and coffee or tea with dessert.

THE EXPERIENCE The 2 new fools have more than 40 years combined experience in fine dining establishments all over the world.

FOOLISH RULES

parfait of foie gras, shiitake mushrooms, apple and mint jelly, truffle gravy

— Burrata with Slow-cooked Local Rock Lobster spicy tomato dressing, puffed wild Canadian rice

— Bone-in Filet Mignon served with truffle sauce, sweet mashed potatoes, blackened cauliflower

— Home-made Ravioli filled with oxtail, goose liver sauce and glazed mushrooms

— Hand-caught Scallops lime risotto, vanilla beurre blanc sauce, dried Iberian ham

Duo of Lamb lamb rack with stew of lamb shoulder, fresh pea and mint risotto, smoked potato foam, jus d’agneau

— Chocolate Lava cake raspberry sorbet, lemon curd, cookie crumble

No kids, no drunks, no vegans, no phones, no kidding!

All prices are in U.S. dollars.

A 6% tax will be added to your bill.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

2019 ARUBA RESTAURANT GUIDE

21

RESTAURANT

Caribbean / International

>

W W W.7 - W E S TA R U B A .C O M

7 West B A R R E STAU R A N T

Named for its location at 7 Weststraat in Oranjestad, this charming and chic open-air restaurant boasts a contemporary European sensibility with a touch of nostalgic Arubiana.

With its delightful layout and décor, 7 West offers a very reasonably priced menu.

The emphasis is on international classics complemented by a deft touch of Caribbean flavors. The à la carte menu tempts you with indulgent flavors but at the end of your feast, JOHN BOOMKAMP

you’ll be smiling at the check. 7 West is ideally situated. You can enjoy the breathtaking

Executive Chef

sight of Oranjestad harbor and its lovely vista of the Caribbean Sea. Dine on the terraces overlooking the street or cool off in the air-conditioned dining room while enjoying a classic Dutch breakfast, bargain-priced lunch or elegant dinner.

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MENUARUBA.COM

7 WEST

BREAKFAST, LUNCH AND DINNER:

WESTSTRAAT 7 DOWNTOWN ORANJESTAD

(297) 588-9983 info@7-westaruba.com

9:00 a.m. to 10:00 p.m., Monday to Sunday BAR: 9:00 a.m. to 3:00 a.m., Monday to Friday and till 5:00 a.m., on Saturdays Indoors – Open-air Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚1 on map | Page 198

SAMPLE MENU

➸ BURGERS

➸ P L AT T E R S

Hamburger — 7.50

All priced at: 10.00

lettuce, tomatoes, pickles and onions

— Cheeseburger — 8.75

grouper with salad and fries

lettuce, tomatoes, pickles and onions

— 7-West Burger — 10.00

lettuce, tomatoes, pickles, fried onions, bacon, cheese and egg

— Hamburger with Fries — 10.25

lettuce, tomatoes, pickles and onions

— Cheeseburger with Fries — 11.50

lettuce, tomatoes, pickles and onions

➸ SOUPS AND

Fish Platter

SALADS*

Potato-bacon Soup — 7.00 the best on the island

— French Onion Soup — 7.00 the French traditional way with bread and gratinéed cheese

— Crab Salad — 9.00

mixed lettuce topped with crabmeat

— Mango-chicken Salad — 10.99

lettuce topped with grilled chicken and mango

— Fish Salad — 10.99

— Ribs Platter

spare ribs with salad and fries

— Strip Loin Platter

strip loin with garlic butter, salad and fries

— Saté Platter

chicken saté with salad and fries

— Red Snapper Platter red snapper fillet with salad and rice

— Shrimp Skewer

shrimp with a garlic sauce, salad and fries

— Calamari Platter

calamari, salad and fries

— BBQ Chicken Platter barbecued chicken with salad and fries

➸ DESSERTS Chocolate Sundae — 4.00 chocolate ice cream with chocolate sauce

mixed lettuce topped with grilled grouper

— Caramel Sundae — 4.00

* Salads are accompanied by your choice of either house dressing, honey-mustard, Thousand Island or vinaigrette.

chocolate ice cream with caramel sauce

— Monkey Ice Cream — 6.00

vanilla ice cream with bananas and chocolate

— Deep-fried Oreo — 6.00

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

Our extensive menu also features breakfast omelettes, pastas, wraps and snacks.

2019 ARUBA RESTAURANT GUIDE

23

RESTAURANT

Caribbean Flair / International

>

W W W. A M U S E A R U B A .C O M

Amuse S U N S E T R E S TA U R A N T

Amuse Sunset Restaurant uses only the freshest and finest ingredients to prepare internationally-inspired dishes with an Aruban touch.

The menu features many French classics and unique gourmet creations. Chef Patrick creates daily carte blanche three- or five-course options, also available paired with wines.

There’s never any rush while in Aruba so let Amuse pamper you while enjoying their PATRICK VAN DER DONK Chef / Owner

24

delicious food and taking in some of the island’s most spectacular sunsets. Amuse is delightfully romantic.

MENUARUBA.COM

AMUSE BUCUTIWEG 50

DINNER: 5:30 to 10:30 p.m., Monday to Sunday

Next to Queen Beatrix Intl. Airport Please follow the general aviation signs

(297) 586-9949 / 592-0743 info@amusearuba.com

LOCATE US | n˚1 on map | Page 190

Open-air (covered) Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

➸ APPETIZERS Range: 9.50 – 24.00

Creamy French Onion Soup topped with crispy fried onions

— Escargots

served in garlic butter-white wine reduction with toast

— Foie Gras

pan-seared goose liver with green apples braised in port sauce

— Sesame Tuna

tataki style, with Oriental sauce, crispy fried rice and grapefruit dressing

— Beef Carpaccio

with pesto, truffle mayonnaise, ParmigianoReggiano fritters

— Deep-fried Calamari

with Thai-spiced coleslaw and currylemongrass sauce

➸ SURF AND TURF Range: 29.50 – 39.50

6-oz. Tenderloin and Lobster with red port sauce, mashed potatoes and veggies

— 6-oz. Tenderloin and shrimp

with red port sauce, mashed potatoes and veggies

— Short Rib and Lobster

with short rib stew sauce, mashed potatoes and veggies

➸ 8-OZ . T E N D E R LO I N * The Classic with crushed green pepper sauce, mashed potatoes and grilled green asparagus — Argentinian 29.00 — U.S.D. A. black Angus 45.00

Grilled with café de Paris butter, mashed potatoes and grilled green asparagus — Argentinian 29.00 — U.S.D.A. black Angus 45.00 * Choose your steak: U.S.D.A. black Angus or Argentinian.

➸ M A I N CO U R S E S Range: 28.50 – 56.00

U.S.D.A. Slow-braised Boneless Short Rib cooked Asian style, curry-carrot purée and Thai noodle salad

— Grilled Organic Free-range Chicken Brest

served on white rice with mixed onions, bell peppers, oregano and chimichurri

— Ossobuco Milanese

delicious tender braised beef shank served with its own stew sauce on mashed potatoes, finished with gremolata

— Pan-fried Scallops

on cauliflower purée, with roasted garlic-white wine-lemon sauce

— Grilled Yellowfin Tuna Steak

with ginger, soy, sesame sauce, fresh bok choy and wasabi mashed potatoes

— Baked Shrimp Mac and Cheese Casserole

shrimp and cheese au gratin with macaroni, Gruyère, mozzarella, Cheddar and Gouda cheeses

— 10-oz. Rock Lobster Thermidor

lobster cooked in thermidor sauce, gratinated in oven with Parmigiano-Reggiano cheese, served with sweet potatoes.

All prices are in U.S. dollars.

No service charge. Tipping at your discretion.

A 15% service charge will be added to parties of 6 or more and a 6% tax will be added to your bill.

Prices and menu items are subject to change.

We offer a vegetarian menu.

Menu items can change throughout the year.

2019 ARUBA RESTAURANT GUIDE

25

RESTAURANT

International / Seafood

>

W W W. A Q U A- G R I L L .C O M

Aqua Grill Among the island’s many fine restaurants, Aqua Grill delivers the premier seafood dining experience.

Prepared in the excitement of an open-view kitchen, Aqua Grill boasts fresh local catches like snapper, grouper and mahi-mahi. These signature items headline a menu that also offers delicacies from waters abroad including live Maine lobster and Alaskan king crabs.

Aqua Grill’s award-winning culinary team excels in a variety of regional styles, offering an SCOTT SCHEUERMAN Executive Chef

26

intriguing selection of non-seafood dishes. They also feature the island’s largest raw bar and a generous wine list of over one hundred select wines. Seeing is believing at Aqua Grill.

MENUARUBA.COM

AQUA GRILL PALM BEACH 374 | NOORD Across the South Beach Centre, and a short walk from the high-rise hotels

(297) 586-5900 aqua-grill@setarnet.aw facebook.com/AquaGrillAruba LOCATE US | n˚2 on map | Page 194

DINNER: 6:00 to 11:00 p.m., Monday to Saturday and 5:00 to 11:00 p.m., on Sundays

Indoors – Outdoors Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

➸ STARTERS

➸ HOUSE SPECIALTIES

Ceviche Peruano — 15.00

Alaskan King Crab Legs — 60.00

prepared with a piquant lime marinade, sweet potato and toasted corn

1 1/4 lb. steamed whole in the shell, served with roast garlic aïoli

— Lobster Salad — 20.00

— Steamed Live Maine Lobster

served with celery root chips and grape tomatoes

served complete, in the shell

— Oysters on the Half-shell

— 2 1/2 lb. 88.00

seasonal varieties available, horseradish and cocktail sauce, or champagne mignonette

— 1 1/4 lb. 48.00

— Broiled Stuffed Maine Lobster filled with seasoned lump crabmeat and croutons

— half-dozen 22.00

— 1 1/4 lb. 51.00

— dozen 42.00

— 2 1/2 lb. 93.00

➸ ENTRÉES

➸ SIMPLY GRILLED

Plank Salmon and Scallop Soba Noodles — 35.00

Shrimp Skewer — 33.00

marinated fillet roasted and presented on a cedar plank, accompanied by a casserole of sea scallops, buckwheat soba noodles and ginger-sesame sauce

— Seared Chilean Sea Bass — 38.00 with shallots, habanero peppers, cilantro and Sauternes beurre blanc, served with asparagus and fingerling potatoes

— Cioppino — 52.00 Maine lobster, shrimp, scallops, mussels, clams and calamari simmered in a light tomato sauce with wine, saffron, fennel and herbs

jumbo South American whites

— Yellowfin Tuna — 34.75 sashimi grade, cooked rare to medium

➸ ADDITIONAL SELECTIONS Grilled Free-range Chicken — 25.00 half-chicken partially deboned, marinated in rosemary and garlic

— Center-cut Eye of Sirloin — 32.00 served with a cabernet-portobello sauce

Vegetarian selections also available.

All prices are in U.S. dollars.

A 15% service charge will be added to your bill.

Items subject to change on seasonality and availability.

Prices are subject to change.

2019 ARUBA RESTAURANT GUIDE

27

COVER SHOOT

28

MENUARUBA.COM

MENU ARUBA 2019 COVER SHOOT

ART AND SOUL Photography by Kenneth Theysen

Here are two ladies who understand the art and soul of G O O D F O O D . One is a fashion designer turned sushi

master, the other a cordon bleu-trained chef. Both have won accolades and they each bring their own S E N S I B I L I T I E S and S K I L L S to two of the island’s premier restaurants.

They bring the heat and know exactly what to do with it.

Continued on page 120...

2019 ARUBA RESTAURANT GUIDE

29

RESTAURANT

Peruvian

>

W W W. A S I E S M I P E R U E N A R U B A .C O M

Así es mi Perú AU T H E N T I C P E R U V I A N F O O D & M O R E

Así es mi Perú was opened in 2016 at Paradise Beach Villas

by Peruvian-born Roxanna Salinas.

The restaurant features authentic Peruvian cuisine, including ceviche, the Peruvian national dish. It is a culinary feast of fresh fish marinated in lime juice, prepared with an assortment of freshly caught seafood, as well as tomatoes, tostada chips, crisp onion, salt, hot pepper, and the world-famous aji amarillo. The restaurant gazebo area includes DAVID LIZANO Chef

a colorful Peruvian marketplace selling traditional arts and crafts, with a portion of the proceeds donated to Queen Wilhelmina Cancer Foundation Aruba. Indoors, the restaurant features a formal dining room and a menu that includes Peru’s most famous dishes, and several typical potato dishes, with papas a la huancaina y causa topping the list.

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MENUARUBA.COM

ASÍ ES MI PERÚ PARADISE BEACH VILLAS JUAN E. IRAUSQUIN BLVD. 64 EAGLE BEACH

(297) 588-3958 reservations@asiesmiperuaruba.com

LOCATE US | n˚1 on map | Page 192

LUNCH AND DINNER:

12:00 noon to 10:30 p.m.,

Tuesday to Sunday

Indoors – Open-air (covered) Lunch – Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

➸ APPETIZERS

Pescado a lo Macho — 24.00

Papa Rellena — 9.00

fish of the day in a mild sauce

stuffed potato

— Causa Limeña — 9.00 — Tamales — 9.00 — Chicken Soup — 12.00 — Ceviche of Fish — 13.00 — Shrimp Soup — 16.00 — Ceviche of Shrimp — 17.00

➸ S H A R I N G TA S T I N G T R AY S (F O R 2 P E R S O N S) Jalea de Mariscos — 25.00 mixed seafood

— Ceviche Carretillero — 25.00 ceviche and mixed seafood

— Trilogia China — 25.00 3 items, Peruvian-Chinese fusion

— Trilogia de Causa — 25.00 crab, tuna, chicken

— Cold Appetizer Tray — 45.00 5 items

— Hot Main Dish Tray — 66.00 5 items

➸ MAIN DISHES Parihuela — 16.00 rich seafood soup

— Arroz con Mariscos — 26.00 Peruvian rice and fish

— Quinotto con Frutos de Mar — 26.00 quinoa with cream sauce

— Lomo Saltado — 27.00 stir-fried tenderloin, onion and tomato

— Seco de Carne — 27.00 meat stew

— Tacu Tacu a lo Pobre — 27.00 rice, beans and sheet steak

— Arroz con Pato o Pollo — 27.00 fried rice with duck or chicken

— Lomo Saltado a la Huancaina — 27.00

➸ DESSERTS All priced at: 6.50

Picarones Peruvian doughnut in honey sauce

— Arroz con Leche milk rice pudding

— Naranjita China Cheesecake — Alfajor con Helado de Vainilla cookies in cream

— Chocolate Cake

We serve vegetarian and vegan dishes.

— Ají de Galiña — 22.00

All prices are in U.S. dollars.

A 10% service charge and a 6% tax will be added to your bill.

Prices and menu items are subject to change.

chicken in a mildly spicy pecan sauce

2019 ARUBA RESTAURANT GUIDE

31

RESTAURANT

Seafood

>

W W W. A R U B A M A R R I OT T.C O M

Atardi Aruba Marriott’s beachfront restaurant, Atardi, is the island’s best-kept secret.

It is the perfect setting for a romantic dinner, a place where you can be delighted by magnificent sunsets, exquisite meals under the fluttering palm trees, and feel the warmth of the sand between your toes. Atardi allows you to sit back and connect with all your senses as you listen to the sound of the ocean. Although their specialty is seafood, ROMEO PENACINO Complex Executive Chef

32

Atardi’s chefs take pride in knowing how to please meat lovers as well. The secret is out.

You must come by.

MENUARUBA.COM

ATARDI ARUBA MARRIOTT RESORT & STELLARIS CASINO (Beachfront) LLOYD G. SMITH BLVD. 101 | PALM BEACH

(297) 520-6225 office hours (297) 520-6537 after 2:30 p.m.

LOCATE US | n˚3 on map | Page 194

DINNER: 6:15 to 10:00 p.m., Monday to Sunday

Open-air Dinner ATTIRE: Casual ENTERTAINMENT: Live music (nightly) BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

➸ S TA R T E R S Range: 16.00 – 21.00

Tropical Bouillabaisse seafood mix, coconut cream, saffron soup

— Burrata

burrata cheese, arugula, balsamic reduction, roasted tomatoes, basil pesto

— Salmon Ceviche

sushi-grade salmon, jalapeño leche de tigre, sweet potato crème. green apple relish, cancha powder, red radish

— Scallops

seared scallops, corn purée, corn relish, bacon, lemon-parsley beurre blanc

— Octopus

slow-cooked and seared a la plancha octopus, ají panca, ajo blanco, parsley mayo, roasted peppers, chimichurri and crispy yucca

— Lobster Salad

lobster claw, apple-celery-tarragon salad, apple cream, Pica di Papaya sweet gastrique

➸ MAINS Range: 39.00 – 60.00

Scallops scallops, leek fondant, crispy polenta, roasted tomato, corn, arugula, garlic sauce

— Short Ribs

22-hour slow-cooked short ribs, roasted pumpkin purée, green asparagus, microgreens, herb crust, short rib jus

— Macadamia Grouper

macadamia-crusted grouper, bok choy, black quinoa, sesame oil, creamy red curry sauce

— Beef Tenderloin

8-oz. beef tenderloin, potato au gratin, green beans, cremini mushroom sauce

Lobster Tail grilled Caribbean lobster tail, potato aligot, green asparagus, cherry tomatoes, lobstertarragon-Pernod sauce

— Filet and Lobster

8-oz. filet mignon 6-oz. lobster, potato au gratin, green beans, butter sauce, red wine jus

➸ DESSERTS All priced at: 10.00

Romeo’s Memories matcha-alfajor-dulce de leche mousse, sweet coconut, dark chocolate, caramel crystals and green matcha crème anglaise

— White Chocolate Explosion

white chocolate mousse, banana, Nutella, strawberries, toasted hazelnuts, cinnamon praline

— Coconut Paradise

layered vanilla cake, rich coconut, white chocolate mousse filling, shredded coconut, pineapple sauce

— Apple Crumble Casserole

cinnamon apples, almond crumble, vanilla ice cream, butterscotch sauce

➸ S P EC I A LT Y CO F F E E S Range: 11.00 – 12.00

Aruba Moonlight Ponche Crema, Kahlúa, 151° Bacardi Rum, hot coffee and cool whipped cream

— Old Pirate’s Treasure

Grand Marnier, brandy and coffee

— Star Chaser

Frangelico, Kahlúa, coffee and whipped cream

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

A 15% service charge will be added to parties of 8 or more and a 6% tax will be added to your bill.

Prices and menu items are subject to change without notice.

33

RESTAURANT

Eclectic / International / Vegetarian

>

W W W. B A R E F O OTA R U B A .C O M

Barefoot E L EG A N T D I N I N G I N F L I P- F L O P S

As the name suggests, this is the ideal Aruba dining!

Barefoot is the perfect spot for an exquisite dinner in a tropical ambiance: great food, friendly, professional service, a gentle tropical breeze, the ocean in the background, and soft white sand for your feet‌ Located across from Talk of the Town, near the airport, Barefoot has tables right on the beach and under a large palapa. Gerco, Luc and the Barefoot team are looking forward to welcoming you for a fabulous evening, in FLORENTIJN VAN DER PAAL

flip-flops. More than just dinner, your evening at Barefoot will be an Aruba experience you’ll fondly remember for a long time!

Chef

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MENUARUBA.COM

B AREFOOT LLOYD G. SMITH BLVD. 1A ORANJESTAD

DINNER: 5:00 to 10:00 p.m., Monday to Sunday

(297) 588-9824 eat@barefootaruba.com

Indoors – Outdoors – Open-air Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚1 on map | Page 196

SAMPLE MENU

➸ APPETIZERS

Snapper Old Amsterdam

Range: 10.00 – 14.00

snapper fillet topped with a crust of Old Amsterdam cheese, parsley and breadcrumbs, complemented by a white wine sauce

Goat Cheese Medallions goat cheese on roasted bell peppers, topped with a red onion chutney, finished with balsamic syrup

— Skirt Steak Salad salad of gourmet lettuce, avocado and papaya, topped with grilled skirt steak and finished with a light spicy papaya dressing

— Prosciutto and Melon delight of Parma ham and melon, served with arugula, finished with a bell pepper reduction

— Lobster Cappuccino lobster bisque finished with a vanilla froth

— Dutch Crab Cakes Dutch-style crab cakes served with a sweet chilli sauce

— Shrimp Croquettes ragout of shrimp in a crispy jacket, served with a mustard sauce

➸ MAINS Range: 20.00 – 40.00

Caribbean Grouper

— Shellfish Trio marriage of lobster, shrimp and scallops in a delightful lobster sauce

— Chicken and Pineapple chicken breast sautéed with vegetables and pineapple, in an Oriental sweetand-sour sauce, served with rice

— Tenderloin and Truffle Angus beef tournedos served with a truffle and mushroom sauce

— Lamb Chops New Zealand lamb chops paired with a red wine-thyme sauce

➸ V EG E TA R I A N M A I N S Forest Mushroom Risotto — 19.50 with a touch of truffle, finished with blue cheese and arugula

— Zucchini Parmigiana — 19.50 lasagna of zucchini, mozzarella and Parmigiano-Reggiano, served in a marinara sauce with basil… buon appetito!

grouper fillet topped with mango cream cheese, served with a mango sauce

➸ DESSERTS

— Blackened Mahi-mahi

Snickers Cheesecake

blackened fillet of mahi-mahi accompanied by a home-made pineapple salsa

Range: 7.00 – 12.00

cheesecake made with snickers, served with hazelnut ice cream

BananaMisu tiramisu made with banana instead of coffee, fabulous!

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

A 6% tax will be added to your bill.

No service charge. Tipping at your discretion.

Prices and menu items are subject to change.

35

RESTAURANT

International

>

W W W. B I N G O A R U B A .C O M

Bingo!

CAFÉ & RESTAURANT

Bingo! is not on a beach or in the middle of a lush garden.

Disappointed? Don’t be, because the atmosphere here is welcoming and relaxed without the flash and the fuss.

You can dine very well on a large tropical verandah or have a cool drink at the Dutchstyle bar. They serve darn good food at modest prices. Everybody here strives to give you friendly and attentive service that is a jackpot every time. Expect much more than the HAROLD VAN DEN BURG Chef

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hurried and joyless food service of a fast-food operation. Sit back, relax and enjoy Aruba at its simple best. A winning call indeed.

MENUARUBA.COM

BINGO! PALM BEACH 6D NOORD

(297) 586-2818

DINNER: 5:00 to 11:00 p.m., Monday to Sunday BAR: 4:00 p.m. to 1:00 a.m., Monday to Sunday

Indoors – Open-air Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚4 on map | Page 194

SAMPLE MENU

➸ SALADS AND APPETIZERS Smoked Salmon Salad mixed lettuce, tomatoes, cucumber, feta cheese, pine nuts, capers and a yoghurt-dill dressing — small 9.00 — large 13.00

— Salad of the Sea mixed lettuce, tomatoes, cucumber, onions and capers, topped with pan-fried grouper and shrimp, served with a lemon-herb dressing — small 11.00 — large 15.00

— Coconut Shrimp deep-fried shrimp dipped in coconut flakes, served with a chili sauce — small 13.00 — large 20.00

— Fried Camembert breaded fried Camembert served in a cast-iron skillet with a cranberry sauce and grilled nut bread — small 13.00 — large 20.00

➸ M A I N CO U R S E S * Pork Tenderloin pork tenderloin served with a baconblue cheese sauce and French fries

Lamb Stew marinated slow-cooked stew with lamb shoulder, served in a cast-iron casserole with a burgundy sauce and mashed potatoes — small 16.00 — large 26.00

— Mixed Grill filet mignon, chicken breast and shrimp from the grill, served with a baked potato and home-made chimichurri — small 18.00 — large 28.00

— Rib-eye — 28.00 grilled rib-eye steak served with choice of sauce and a baked potato * Served with mixed fresh vegetables.

➸ EASY GOING BINGO! Bingo! Burger — 13.00 major burger with traditional toppings, served on a whopper bun with curly fries

— Bingo! Brochette marinated chicken, pork or beef on a skewer, served with peanut sauce, curly fries and a mixed salad — chicken 12.00 — pork 12.00 — beef 14.00

— small 14.00 — large 24.00

— Grouper pan-fried grouper fillet served with a lobster sauce and mashed potatoes — small 14.00 — large 24.00

— Fish Pasta fettuccine pasta with grouper, salmon, shrimp and a creamy saffron sauce — small 15.00 — large 25.00

— Norwegian Salmon pan-seared salmon steak served with pasta and a basil pesto sauce — small 15.00 — large 25.00

➸ DESSERTS Poffertjes Madurodam pancakes served with powdered sugar — small 6.00 — large 10.00

— Cream Puffs tower of cream puffs served with chocolate sauce — small 6.00 — large 10.00

— Crème Brûlée

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

vanilla crème brûlée with a crispy topping and frozen cream — small 6.00 — large 10.00

2019 ARUBA RESTAURANT GUIDE

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C O C K TA I L R E C I P E

THE

CADUSHI Cocktail

by Bartender Danovick (Dan) van der Linden of Divi Bar & Lounge, The Ritz-Carlton, Aruba

This locally inspired cocktail is the signature drink at the Divi Bar & Lounge, located in the opulent Ritz-Carlton Hotel’s main lobby. According to awardwinning bartender Danovick (Dan) van der Linden, “The best way to describe it is ‘you’re getting a detox and getting tipsy at the same time.’”

Photography Kenneth Theysen

T

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he cocktail features a tropical mix of white rum, orange liqueur, lime juice, soda and local fresh cadushi cactus, which is reputedly good for weight loss, digestion, lowering blood sugar and cleansing the body.

“A lot of people don’t use cadushi any more on the island, but my grandma and grandpa used to make a goat stew with a lot of the cactus,” he says. “I feel proud that we use it here and get to tell guests about it.”

DANOVICK (DAN) VAN DER LINDEN Bartender – Divi Bar & Lounge, The Ritz-Carlton, Aruba

The Cadushi Makes 1 cocktail

INGREDIENTS 1 oz. cactus purée ½ oz. lime juice ½ oz. simple syrup 1 oz. white rum ½ oz. triple sec 2 oz. club soda, or 1 oz. soda and 1 oz. Sprite Wedge of lime and a maraschino cherry, to garnish

Instructions 1. Combine the cactus purée, lime juice, simple syrup, rum and triple sec in a cocktail shaker with ice.

2. Shake and strain into a glass of ice. Top with soda (and optional Sprite) and garnish with a wedge of lime and a cherry.

BARTENDER’S TIPS You can make a low sugar, refreshingly sour version by leaving out the simple syrup and Sprite.

You can also make a virgin version without the alcohol, which turns it into a cadushi lemonade.

CADUSHI CACTUS PURÉE Van der Linden usually picks the spine-free cactus himself – it grows all over the island, he says. He chops it up, adds just enough water to blend it and strains it to make a limegreen purée that keeps for several days in the fridge. If you can’t find cadushi, you can use nopal, a cactus available at many Mexican specialty stores. Fresh aloe, though more widely available, isn’t quite the same, and it won’t give the same green color. A better idea would be to come to The Ritz-Carlton where van der Linden can make you a proper cadushi cocktail himself.

2019 ARUBA RESTAURANT GUIDE

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RESTAURANT

American / Steakhouse

> WWW.R ITZCA R LTON.COM/E N/H OTE LS/CA R IB B E A N/A R U BA/DIN I N G/BLT-ST EA K > WWW.E2H OSPITALITY.COM/R ESTAU R A N T S/BLT-ST EA K

BLT Steak The iconic décor of BLT Steak features an elegant dining area and a sleek, vibrant bar and lounge, where guests can enjoy exquisite dining and curated cocktails, craft beer, and a robust wine list with selections from around the world.

BLT Steak is also the perfect place to indulge in signature warm popovers, world-class selections of dry-aged U.S.D.A. prime and American Wagyu beef, raw seafood, and weekly MITCHELL PEREIRA

blackboard specials highlighting seasonal flavors and local ingredients.

Junior Sous-chef

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BLT STEAK THE RITZ-CARLTON, ARUBA L.G. SMITH BLVD. 107 PALM BEACH

DINNER: 6:00 to 10:30 p.m., Monday to Sunday

(297) 527-2399

DINING:

rcaruba.guestrelations@ritzcarlton.com

SERVING:

LOCATE US | n˚5 on map | Page 194

Indoors – Open-air (terrace) Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes SAMPLE MENU

➸ APPETIZERS AND SALADS Range: 17.00 – 32.00

Crabmeat Ceviche avocado, jalapeño, Peruvian limes

— Roasted Beets

endive, Gorgonzola, candied walnuts

— Lobster Cobb Salad

avocado, Cheddar, pancetta

— Wedge

Maytag blue cheese, bacon lardons, gremolata crumb

— Alaskan King Crab Leg ginger aïoli

— Crab Cake Meyer lemon, radish salad

— Tuna Tartare

avocado, soy-lime dressing

— Grilled Double-cut Smoked Bacon parsley, garlic, sherry

Local Snapper piperade basquaise, chorizo

— Rack of Lamb

double-cut, pine nuts, chives

— Grilled Branzino

fennel, oregano-lemon vinaigrette

➸ STEAK CUTS* Range: 57.00 – 74.00

New York Strip 16 oz. certified black Angus

— Kansas City 20 oz.

28-day dry-aged bone-in strip

— Cowboy 22. oz. bone-in rib eye

— Porterhouse for Two 36 oz.

28-day dry-aged

— Filet Mignon 10 oz. * Our beef is U.S.D.A. prime or 100% naturally raised certified black Angus.

➸ ENTRÉES Range: 37.00 – 56.00

Braised Short Ribs port wine-braised

— Grilled Tuna

sunflower romesco, celery

— Salt Brick Chicken

kale, pine nuts, lemon

— Hanger Steak ‘Hunter Style’ bacon, mushrooms, onions

— Sautéed Dover Sole

soy-caper brown butter

➸ DESSERTS Range: 8.00 – 14.00

Mini Doughnuts sugar- and cinnamon-coated doughnuts, chocolate sauce, coffee ice cream

— Crêpe Soufflée

warm and fluffy crêpe, crème anglaise, fresh passion fruit sauce

— Warm Chocolate Tart pistachio ice cream

— New York Cheesecake sour cherries, cereal milk anglaise

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

A 6% tax will be added to your bill.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

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RESTAURANT

French / International / Mediterranean

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W W W. B O H E M I A N A R U B A .C O M

Bohemian B A R A N D R E STAU R A N T

French flair with a pinch of bohemian magic are the intriguing ingredients of Bohemian Restaurant's world cuisine menu.

The laid-back restaurant, with its unique secret garden charm, is located on the corner of Barcelรณ Resort in the centre of the high-rise frenzy. Lounge music fills the air as waiters, wearing cool suspenders and berets, serve your dinner and drinks. Bohemian is hip, stylish and delicious.

DAVID NATAF Co-owner

GREGORY NATAF Co-owner

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MENUARUBA.COM

BOHEMIAN JUAN E. IRAUSQUIN BLVD. 83 PALM BEACH

(297) 280-8448 reservations@bohemianaruba.com

DINNER: 6:00 p.m. to 12:00 midnight (kitchen closes at 10:30 p.m.), Monday to Friday and until 1:00 a.m., on Saturdays and Sundays (kitchen closes at 11:00 p.m.)

Garden – Open-air (covered) Dinner ATTIRE: Casual ENTERTAINMENT: Flamenco and BAR: Yes PARKING: Yes gypsy music (Wednesdays) DINING:

SERVING:

LOCATE US | n˚6 on map | Page 194

SAMPLE MENU

➸ APPETIZERS

➸ M E AT A N D P O U LT RY

Escargots à la Bourguignonne — 12.00

Bohemian Classic 6-oz. Steak Tartare à la Minute — 19.00

6 escargots in the shell served in sizzling home-made garlic and parsley butter, a famous traditional French dish

— Tuna Tartare with Avocado and Cilantro Gazpacho — 13.00

sushi-grade diced raw tuna with shallots, sesame, ginger and soy sauce, served with chilled avocado and cilantro gazpacho

— Grilled Octopus — 14.00

marinated in olive oil, garlic, spices and herbs, served with a cream of potato and rouille sauce, topped with paprika-infused olive oil

— Classic Home-made Duck Foie Gras Terrine — 24.00

served with red wine-sangria jelly and toasted bread

➸ FISH AND SEAFOOD Roasted Kingclip Thick Fillet in Cumin Crust — 26.00 served with vegetable julienne, lemongrass, cilantro and lime sauce

— Grilled Sea Bass Fillet — 29.00

served with roasted caramelized fennel, grilled zucchini, aniseed- and saffron-flavored tomato coulis, red beets and sherry vinegar pearls

— Gambas à la Provençale — 34.00

5 whole shrimp on the shell marinated with Provence herbs, sautéed in virgin olive oil with parsley, garlic and diced tomatoes, flambéed with pastis, served with pilaf rice and ratatouille

— Mussels Marinière (seasonal) — Market price

fresh mussels sautéed in butter and olive oil with garlic, shallots and parsley, steamed in their own water and white wine with herbs, served with French fries, ask your waiter for the mussel’s flavor of the day

hand-minced raw black Angus beef, egg yolk, cornichons, shallots, parsley, capers, Dijon mustard, ketchup, Worcestershire sauce and Tabasco, served with French fries and mesclun salad

— Coq au Vin— 26.00

typical of Burgundy, a delicious chicken braised in red wine sauce with mushrooms, bacon strips, glazed pearl onions and croutons, served in the famous creamy Joël Robuchonstyle mashed potatoes

— Grilled 10-oz. Angus Rib-eye Steak Maître d’Hôtel — 39.00

simply grilled and topped with a maître d’hôtel butter medallion (shallots, parsley, lemon juice, salt and pepper), served with French fries and mesclun salad

— Grilled 7-oz. Angus Beef Tenderloin — 44.00

on a bed of sautéed corn and red onions, with fried sliced corn tortilla and cilantro, served with classic dauphinoise potato gratin

➸ DESSERTS Chocolat Éclair — 7.00 sooo Frenchy… a puff pastry tube filled with black chocolate cream and glazed with black chocolate fondant, served with a dash of chocolate sauce and a touch of Chantilly

— Chocolate and raspberry delight — 10.00 with raspberry coulis

— Mango Tarte Tatin — 12.00 with home-made ginger ice cream and maracuyá caramel

All prices are in U.S. dollars.

A 6% tax will be added to your bill.

No service charge.

Tipping at your discretion Prices and menu items are subject to change.

We offer a selection of vegetarian dishes.

2019 ARUBA RESTAURANT GUIDE

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RESTAURANT

International / Seafood / Steaks

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W W W. B U C C A N E E R A R U B A .C O M

Buccaneer R E STAU R A N T

Buccaneer, one of Aruba’s oldest restaurants, takes pride in serving seafood, steaks and international delicacies using only the freshest ingredients.

Two spectacular dining rooms are lined with wall-to-wall aquariums filled with colorful fish and sea life. Executive Chef and General Manager, James Rogan, is passionate about his art and runs a tight ship. Delicious food at reasonable prices, a warm casual JAMES W. ROGAN Executive Chef

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ambiance and a friendly experienced staff await. It’s no wonder visitors keep coming back year after year.

MENUARUBA.COM

BUCCANEER GASPARITO 11C NOORD

DINNER: 5:00. to 10:00 p.m., Monday to Saturday

Near high-rise hotels

(297) 586-6172

DINING:

restaurantbuccaneer@gmail.com

SERVING:

LOCATE US | n˚7 on map | Page 194

Indoors Dinner ATTIRE: Casual BAR: Yes PARKING: Yes SAMPLE MENU

➸ CO L D A P P E T I Z E R S Caribbean Seafood Tempura — 12.95 seafood marinated in lemon vinegar, onions, Madame Jeanette peppers

— Ceviche à la Buccaneer — 12.95

fresh catch of the day, lemon and lime juice, cilantro, Madame Jeanette peppers

— Seared Rare Blackened Ahi — 14.95 wakame salad, pickled ginger, wasabi, ginger soy

➸ H OT A P P E T I Z E R S Portobello Fries — 11.95 battered portobello mushrooms served with a sweet Thai chili sauce

— The Famous Buccaneer Escargots à la Bourguignonne — 12.95 garlic, shallots, red wine, demi-glace and fresh herbs

— Fruits of the Seven Seas — 12.95

assorted seafood, garlic, cream, Parmesan cheese, glazed hollandaise

➸ FISH AND SEAFOOD ENTRÉES Fresh Lemon-herb-garlic Grouper — 26.50 grouper, scampi butter, fresh herbs, lemon, parsley and white wine

— Norwegian Salmon — 26.50

served grilled, Cajun-style, sautéed, baked or poached

— Seafood Platter — 29.95

combination of seafood: New Zealand greenlipped mussels stuffed with shrimp and topped with lobster sauce, garlic shrimp, grouper, topped with scallops

Shrimp and Scallop Scampi — 29.95 sautéed shrimp and scallops, garlic, shallots, white wine, scampi butter and parsley on a bed of rice

— Chilean Sea Bass — 34.95

porcini mushroom essence, basil pesto mashed potatoes, balsamic glaze

— Broiled Lobster Tail (8 oz.-10 oz.) — 49.95 broiled with garlic butter and fresh herbs, melted butter and lemon

➸ STEAKS, LAMB A N D P O U LT RY Twin Tenderloin ‘Buccaneer’ — 29.95 two juicy filets mignons topped with mushrooms, melted mozzarella and Gouda cheeses, and demi-glace

— Land and Sea Platter — 29.95

a perfect combination of filet mignon, grouper and shrimp

— Half Roasted Duck — 29.95

served with sweet-and-sour sauce

— Black Pepper Filet Mignon — 29.95 pan-seared filet with cracked pepper and brandy demi-glace

— T-bone Steak (16 oz.) — 34.95

juicy t-bone topped with caramelized onions

— Rack of Lamb — 39.95

a large rack of lamb coated with a Dijon mustard, breadcrumb and fresh herb crust, baked to perfection

Our extensive menu offers soups, salads and Mediterranean pasta delights.

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

A 15% service charge will be added to your bill.

Prices and menu items are subject to change.

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RESTAURANT

Dutch / International

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W W W.C A F E T H E P L A Z A .C O M

Café the Plaza Located in the city center of Oranjestad, Café the Plaza is a must stop for superb food, great drinks and a relaxing, fun atmosphere.

You can unwind over a quick bite, while you read the newspaper, on their large patio, or enjoy a more leisurely meal – they serve exquisite breakfasts, lunches and suppers – while enjoying the Café the Plaza’s daily live entertainment. On the weekends, DENNIS JACQUEMYN

the Café the Plaza is a perfect destination for live music and fun nights out.

Chef

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CAFÉ THE PLAZA RENAISSANCE MARKETPLACE LLOYD G. SMITH BLVD. 9 DOWNTOWN ORANJESTAD

(297) 583-8826 cafetheplaza@arubawineanddine.com

LOCATE US | n˚2 on map | Page 198

BREAKFAST, LUNCH AND DINNER:

7:00 a.m. to 12:00 midnight (kitchen closes at 11:00 p.m.), Monday to Sunday HAPPY HOURS: 4:00 to 6:00 p.m., Monday to Sunday TUESDAY PUB QUIZ: 8:00 to 10:00 p.m.

Indoors – Open-air Breakfast – Lunch – Dinner – Drinks ATTIRE: Casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes (7:30 to 10:30 p.m., nightly) DINING:

SERVING:

SAMPLE MENU

BR EA K FA ST

DINNER

Waffles — Prices start at: 4.00 — American Wrap — 10.00

➸ APPETIZERS

eggs, bacon, a sausage, bell peppers and Cheddar cheese

— Aruban Breakfast — 12.50

scrambled eggs, toast, bacon and fresh fruit, served with regular coffee or tea

— American Style — 12.50

fluffy pancakes, sausages, bacon, eggs any style and hash browns, served with regular coffee or tea LUNCH

Crab Salad — 6.50 with greens, cucumbers and onions

— Spicy Chicken Wrap — 7.00

with romaine lettuce, onions, mushrooms and a cocktail sauce

— Soup and Sandwich — 10.00

your choice of soup: tomato, onion or soup of the day, and a sandwich with your choice of: ham, cheese, a croquette, roast beef, crab salad, tuna salad or filet American

— Carpaccio — 10.00

with marinated raw beef, mixed greens, Parmesan cheese, tomatoes, capers, pine nuts and a balsamic dressing

— Create Your Own Salad — 10.00

choose your ingredients, topping and dressing

— Plaza Burger — 13.00

bacon, mushroom, sautéed onions and cheese, served with salad and a garlic sauce

— Chicken Saté — 14.00

French Onion Soup — 6.00 classic French soup based on meat stock and onions, topped with gratinéed cheese and bread

— Garlic Shrimp — 10.00

jumbo shrimp sautéed in garlic

— Salade Niçoise — 12.50

tuna, green beans, tomatoes, onions, a boiled egg, capers and olives

➸ MAINS Plaza Burger — 13.00 Café the Plaza’s signature beef burger with bacon, mushrooms, sautéed onions and topped with cheese, served with French fries

— Schnitzel Café the Plaza — 16.00

breaded pork tenderloin with a pepper or mushroom sauce

— Grouper fillet — 18.00

pan-fried, served with French fries, a salad and a garlic or Creole sauce

— Spaghetti Bolognese — 18.00

pasta served in a fresh tomato sauce with ground beef, onions and mushrooms

— Surf and Turf — 26.00

the best of two worlds combined: shrimp and tenderloin, served with French fries and a salad

➸ S P EC I A L A L L-YO U -C A N -E AT Wednesday Rib Night — 22.50 all-you-can-eat ribs every Wednesday from 5:00 to 11:00 p.m.

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

3 chicken skewers, served with French fries, a salad and our famous peanut sauce

2019 ARUBA RESTAURANT GUIDE

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Photography Kenneth Theysen

FOOD RECIPE

LAMB SHANKS BRA I S E D I N R E D WINE W I T H S O F T L AV E N D E R P O L E N TA A N D B A C O N -W R A P P E D G R E E N B E A N S

by Executive Chef Gerard Coste of Passions on the Beach, Amsterdam Manor Beach Resort

This slow-cooked lamb dish by Executive Chef Gerard Coste of the Amsterdam Manor is an homage to Aruba’s innate ability to make you relax.

T

he two-and-a-half hours it spends braising in the oven gives you plenty of time to enjoy the view, the water, or a pre-dinner glass of that Cabernet Sauvignon that will pair perfectly with the tender meat.

“You can’t make it wrong,” says French Chef Gerard Coste, which is music to a home cook’s ears. In 2017, Coste took over the kitchen at the boutique property, where flagship

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restaurant Passions on the Beach occupies one of the most gorgeous strips of coastline in the lowrise hotel area. Guests can wiggle their toes in the sand while they enjoy Coste’s refreshing lobster tail tabbouleh salad with watermelon-mango relish; his fish of the day with scallops and shrimp; or this luscious braised lamb.

After working in top kitchens in France, England and Monaco, followed by 30 years on Aruba and eight grandchildren, the passionate chef (pardon the pun) understands the need for relaxation and joie de vivre, which includes simple, elegant and delicious meals. “Braising is an old cooking method popular in France,” he says, and guests at Passions, where this lamb is now on the menu year-round, can understand why. Seared and then cooked slowly in red wine with garlic and fresh rosemary and thyme, the lamb stays juicy and flavorful and all you have to do is leave it alone. While you could accompany it with basic mashed potatoes and steamed broccoli, the lavender polenta and bacon-wrapped green beans add a little je ne sais quoi – which pairs perfectly with that view.

GERARD COSTE Executive Chef – Passions on the Beach, Amsterdam Manor Beach Resort

Lamb Shanks Braised in Red Wine with Soft Lavender Polenta and Bacon-wrapped Green Beans Serves 6 INGREDIENTS 6 lamb shanks Salt and freshly ground black pepper 3 tbsp. (45 ml) olive oil 2 whole heads garlic, unpeeled, halved crosswise 1 rib celery, cut into large dice 2 carrots, cut into large dice 1 large onion, peeled and cut into about 8 wedges 2 tsp. (30 ml) tomato paste 3 cups (750 ml) dry red wine (about 1 bottle) 8 cups (2 l) beef stock 2 bay leaves 1 spring fresh rosemary 1 spring fresh thyme

Instructions 1. Heat the oven to 375°F (190°C).

2. Season the shanks with salt and pepper.

3. In a large, high-sided ovenproof pot, heat the oil over medium-high and sear the shanks in batches on all sides until golden brown.

4. Remove the meat from the pot and add the garlic, celery, carrots and onion. Cook until they’re light brown in color.

5. Add the tomato paste, red wine, beef stock, bay leaves, rosemary and thyme and return the lamb to the pot.

6. Cover the pot and place it in the oven, turning the shanks every ½ hour, until the meat is very tender but still on the bone, about 2 hours.

7. Remove the shanks from the pot and strain the braising liquid into a medium saucepan.

8. Remove the fat from the top of the liquid and simmer gently until the flavor has intensified and the volume is reduced by about a third.

9. Serve the shanks on top of the polenta and ladle the sauce over the lamb. Serve with the green beans.

Soft Lavender Polenta

Green beans

INGREDIENTS

INGREDIENTS

3 cups (750 ml) chicken stock 1 spoonful of butter Zest of ¼ of an orange 1 pinch dry edible lavender (if not available replace with “herbes de Provence”) ¾ cup (375 ml) polenta 1 cup (250 ml) heavy cream Salt and ground black pepper

1 ½ lb. fresh green beans 1 spoonful of butter ½ tsp. chopped garlic A pinch of freshly ground pepper 6 slices of bacon

INSTRUCTIONS

1. In a pot, combine the chicken stock, butter, orange zest and dry lavender and bring to a boil.

2. Whisk in the polenta, reduce the heat to medium-low and cook for 2 minutes.

3. Add the heavy cream and salt and pepper to taste.

4. Serve immediately. If you wait too long, the polenta will become hard; in this case, add water a little at a time until you reach a soft consistency.

INSTRUCTIONS

1. Blanch the beans in salted water (see tip).

2. Preheat the oven to 400°F (200°C).

3. Melt the butter over medium heat.

When hot, add the garlic and cook for 1 minute.

4. Add the green beans and ground pepper.

5. Divide the beans into six handfuls and wrap each in a slice of bacon.

6. In a dry, non-stick pan, sear the baconwrapped parcels on both sides over medium-high heat, then transfer to the preheated oven and bake until the bacon is crispy, about 3 minutes.

TIPS

1. If you don’t have a large enough ovenproof pot with a lid, you can reduce the recipe to four lamb shanks or use a large casserole dish covered in aluminum foil. Or sear the meat and then transfer it to a slow-cooker for six to eight hours on low or four to six hours on high.

2. Blanching the green beans means adding them to boiling water very briefly, bringing the water back to a boil, then removing them immediately and cooling them in ice water quickly. “This will keep them green and crispy.”

3. You can thicken the sauce by adding cornstarch to a tablespoon of the liquid and then whisking the mixture back into the sauce until it thickens like gravy.

4. The carrots, onions, celery and garlic heads – a classic “mirepoix” for sauces and stocks – are discarded after cooking, once their flavor has infused the cooking juices.

5. The lamb tastes even better reheated the next day, so don’t feel as though you need to invite over friends for dinner if you’re worried that six lamb shanks will be too many…

2019 ARUBA RESTAURANT GUIDE

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RESTAURANT

Italian

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W W W. R I T Z C A R LTO N .C O M / E N / H OT E L S / C A R I B B E A N /A R U B A / D I N I N G / C A S A- N O N N A

>

W W W. E 2 H O S P I TA L I T Y.C O M / R E S TA U R A N T S / C A S A- N O N N A

Casa Nonna Casa Nonna – “grandmother’s house” in Italian – is as open and inviting as you would expect it.

It is a tribute to authentic flavors and quality ingredients that are the hallmark of true Italian cuisine. From salumi, cheese and antipasti platters, to house-made pastas, the menu is available à la carte and family style, featuring many options ideal for sharing. The restaurant also boasts a robust wine list, celebrating the quality and ROLLYN R. ANGELA ROSAS

diversity of revered grape varietals as the ideal complement to an exquisite meal.

Chef de Cuisine

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CASA NONNA THE RITZ-CARLTON, ARUBA L.G. SMITH BLVD. 107 PALM BEACH

(297) 527-2699 rcaruba.guestrelations@ritzcarlton.com

LOCATE US | n˚8 on map | Page 194

DINNER: 6:00 to 10:00 p.m., Monday to Sunday

Indoors – Open-air (terrace) Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music (outdoor dining area) BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

➸ A N T I PA S T I

➸ S ECO N D I

Range: 14.00 – 23.00

Range: 34.00 – 55.00

Freddi — Barbabietole

Carne — Carne di Agnello

roasted beets, goat cheese, arugula, hazelnuts, beet vinaigrette

mint-crusted rack of lamb, roasted pumpkin, radish, kale sprouts, celeriac purée, lamb jus

— Peperone Dolce

house-made burrata cheese, marinated roasted red peppers

— Insalata di Spinaci

spinach, asparagus, ricotta salata, strawberries, toasted almonds, citrus-sherry vinaigrette

— Caldi — Calamari Fritti

fried calamari, julienne vegetables, lemon-chive aïoli

— Polipo

grilled octopus, Umbrian chickpeas, tomato, red onion, roasted red pepper, black olives, sherry vinaigrette

— Mozzarella in Carrozza

— Filetto di Vitello a la Saltimbocca

prosciutto-wrapped veal tenderloin, wild mushroom-Marsala ragu, kale-farro risotto

— Pesce — Merluzzo

citrus- and gremolata-crusted cod, cauliflower, lemon-caper olive oil

— Scampi

grilled shrimp with white wine-garlic sauce, oven-roasted tomatoes, grilled country bread

➸ M A N ZO * Range: 56.00 – 62.00

Filetto

tomato sauce and arugula pesto

10-oz. filet mignon, Barolo sauce

beef and pork meatballs, ricotta, pomodoro sauce

22-oz. bone-in rib-eye, horseradish sauce

— Polpetine

➸ PRIMI

— Costata

* Served with roasted potato wedges seasoned with rosemary and roasted garlic aïoli.

Range: 27.00 – 42.00

Spaghetti Pomodoro tomato, basil, olive oil

— Siamese Agnolotti

veal ragu, spinach and taleggio, truffled pecorino fondatu, Marsala glaze

— Gnocchi

house-made crumbled lamb sausage, Gaeta olives, eggplant, ricotta salata

➸ D O LC I Range: 12.00 – 14.00

Crostata di Pera pear tart, almond paste, salted caramel, sour cream gelato

— Torta di Cioccolato

chocolate-olive oil mousse, devil’s food cake, amaretto crunch gelato

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

A 6% tax will be added to your bill.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

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RESTAURANT

International / Seafood / Steaks

>

W W W.C H A L E T S U I S S E -A R U B A .C O M

Chalet Suisse R E STAU R A N T

Since 1988, visitors and locals alike have enjoyed the highly regarded Chalet Suisse Restaurant.

The kitchen serves only the finest meats, flown in regularly from the best purveyors of New York City. Their full rack of lamb is a masterpiece, a must-try. Along with lobster and shrimp, one can feast on locally caught red snapper and grouper. The main dining room is a paragon of comfort and warmth, the kind of room perfect for lingering over a YVES STEINMETZ

fine meal prepared by European master chefs.

Executive Chef

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MENUARUBA.COM

CHALET SUISSE JUAN E. IRAUSQUIN BLVD. 246 EAGLE BEACH

DINNER: 5:30 to 10:00 p.m., closed Sundays

(297) 587-5054 reservations@chaletsuissearuba.com

Indoors Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚2 on map | Page 192

SAMPLE MENU

➸ APPETIZERS

➸ ENTRÉES

Range: 6.95 – 14.50

Range: 20.95 – 39.95

Fresh Mixed Garden Salad

Chalet Chicken

salad of mixed greens accompanied by our house dressing

a tender boneless chicken breast stuffed with spinach and cream cheese, served with a fine mushroom sauce

— Home-made Ravioli

in a creamy tomato sauce

— Smoked Scottish Salmon served with cornichons, capers and toasted brown bread

— Seafood Chalet Suisse

delicately prepared with shrimp, crabmeat, fish, lobster and freshly sliced mushrooms

— Coconut-breaded Shrimp

served with a mango chutney sauce

➸ SEAFOOD ENTRÉES Range: 26.95 – 44.95

Almond-crusted Red Snapper or Grouper Fillet prepared to your liking, served plain or with our locally famous Creole sauce

— Shrimp Provençal

prepared in a tasty tomato and garlic sauce, served with linguine

— Caribbean Seafood Platter

a combination of freshly broiled lobster tail, garlic shrimp and fillet of fish

— Lobster Tail (12 to 14 oz.)

large juicy lobster tail broiled chef ’s style

— Surf and Turf

a broiled 7-oz. lobster tail and an 8-oz. tender U.S. prime filet mignon

— Wiener Schnitzel

a generous portion of U.S. veal filet, breaded and prepared the traditional way

— Zürcher Geschnetzeltes – a Typical Swiss Dish

sliced veal tenderloin sautéed with fresh mushrooms, shallots, herbs and riesling wine, served with home-made spaetzle

— Chateaubriand – U.S. Prime Filet Mignon ( for two persons)

broiled double-cut served with fresh vegetables and a Béarnaise sauce, carved tableside

— U.S. Prime Filet Mignon Madagascar with a green peppercorn sauce and a touch of cognac

— Whole Roast Rack of Lamb

delicately herb-crusted and served with stuffed baked tomatoes

➸ DESSERTS Range: 5.95 – 12.95

Our Famous Apple Strudel baked fresh daily and served with vanilla ice cream

— Chocolate Cake

with a raspberry coulis

— Swiss Toblerone Chocolate Fondue ( for two persons) served with a variety of fresh fruits, our house specialty!

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

A 15% service charge will be added to your bill.

Prices and menu items are subject to change.

53

RESTAURANT

International / Lobster / Seafood

>

W W W.C H I C K E N A N D LO B S T E R A R U B A .C O M

Chicken & Lobster The name says it all. Their specialties are free-range rotisserie chicken and fresh local lobster.

The restaurant is conveniently located in the high-rise area, nearby the Playa Linda Beach Resort. They take pride in using fresh, environment-friendly products to create original dishes for a fair price. Chicken & Lobster is open from 7:30 a.m. until 10:30 p.m., so come in for a delicious breakfast, lunch, dinner or an ice-cold drink as you enjoy one of the many RON VAN DER PUT Chef

54

major sports games on the sports bar screens. The friendly and attentive staff guarantees you’ll have a great experience!

MENUARUBA.COM

CHICKEN & LOBSTER JUAN E. IRAUSQUIN BLVD. 87 PALM BEACH

BREAKFAST, LUNCH AND DINNER:

7:30 a.m. to 10:30 p.m., Monday to Sunday

(297) 586-0909 facebook.com/chickenandlobster

Outdoors – Open-air Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚9 on map | Page 194

SAMPLE MENU

BR EA K FA ST

DINNER

➸ B R E A K FA S T S P EC I A L S

➸ APPETIZERS

The Kick Starter — 12.00

Escargots Escoffier — 14.00

2 free-range eggs, ham, cheese and home-made bread, served with a glass of fresh orange juice, unlimited coffee

— Breakfast of Champions — 16.00

3 free-range eggs, bacon, cheese, ham, mushroom, home-made fries or hash browns, and home-made bread, served with a glass of fresh orange juice, unlimited coffee LUNCH

1 dozen of slow-cooked escargots in garlic butter, served with fresh toast

— Lobster and Shrimp Gratin — 19.00

fresh lobster chunks, shrimp bits, mushrooms, onions and garlic all tossed in hollandaise sauce

➸ O U R S P EC I A LT I E S Half Free-range Rotisserie Chicken — 15.00 served with 1 side dish of your choice

➸ SALADS

— Truffle Linguine (vegetarian) — 20.00

Local Buffalo Mozzarella Salad — 11.00

a rich dish with truffle, Parmesan and cream

Aruban-made buffalo mozzarella, tomatoes and home-made basil pesto sauce

— with chicken extra 9.00 — with 6-oz. lobster chunks extra 26.00

with lots of shrimp and slices of avocado

served with teriyaki sauce, rice and fresh vegetables

— Avocado and Shrimp Salad — 12.00

➸ SANDWICHES Royal Club Sandwich — 15.00 home-made bread topped with lettuce, tomato, grilled chicken, Gouda cheese and bacon – our version of the classic!

— Lobster Roll — 19.00

a roll filled with lobster meat cooked in butter and served on a soft bun

— Spicy Chicken — 22.00

— Chicken and Lobster — 38.00

half free-range rotisserie chicken and Caribbean rock lobster tail served with BBQ sauce, clarified butter and 1 side dish of your choice

— Fresh Lobster — 55.00

two 6-oz. Carribean rock lobster tails and 1 side dish of your choice

➸ OT H E R G O O D S T U F F ➸ LU N C H D I S H E S

8-oz. Wagyu Burger — 18.00

Shrimp in a Bucket — 24.00

with caramelized onions, bacon, Gouda cheese and BBQ sauce, served with fries

shrimp and seasonal vegetables in a cream sauce, served with one side dish of your choice

— Lunch Special

Special price: 15.00

This lunch special includes: - soup of the day - half free-range chicken - choice of one side dish - choice of one soda

— BBQ-glazed Spare Ribs — 26.00

served with 2 side dishes of your choice

— Almond-crusted Pan-fried Grouper — 26.00 served with 2 side dishes of your choice

— 8-oz. Filet Mignon — 31.00

All prices are in U.S. dollars.

No service charge.

Prices and menu items are subject to change.

served with 2 side dishes of your choice

2019 ARUBA RESTAURANT GUIDE

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RESTAURANT

Asian / Sushi

>

W W W. D R A G O N F LYA R U B A .C O M

Dragonfly SUSHI – ASIAN RESTAURANT – LOUNGE

Dragonfly is a trendy new spot for dinner, dessert or drinks, located in the heart of Arawak Garden, across from Barceló Resort, along the high-rise strip.

This cozy indoor/outdoor Asian eatery is open daily from 4 to 11 p.m., with live music from 7:30 to 10:30 p.m. The menu features traditional ramen with veggies, shrimp, chicken or beef, a vegan and gluten-free menu, as well as a full menu of sushi and sashimi. Desserts of banana ANYI YULIETH FERNANDEZ VALDES

tempura, fried ice cream and Nutella crêpes are perfect finales to their Japanese selection.

Chef

saketini and lychee martini, as well as an impressive international wine list. Dragonfly also

Included in the premium beverage and cocktail list are specialty drinks such as ginger offers free parking for patrons.

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MENUARUBA.COM

DRAGONFLY ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370

DINNER:

4:00 to 11:00 p.m., Monday to Sunday 4:00 to 7:00 p.m., Monday to Sunday

EARLY BIRD:

Across from Barceló Aruba

Indoors – Open-air Dinner ATTIRE: Casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes

PALM BEACH

DINING:

(297) 280-0019

SERVING:

dragonfly@arubawineanddine.com LOCATE US | n˚10 on map | Page 194

SAMPLE MENU

➸ A P P E T I Z E R S

➸ V EG A N

Gyozas — 10.50

Veggie Tempura — 10.00 — Veggie Roll — 15.50 — Tofu Teriyaki — 19.00

Japanese pan-fried dumplings, ask your waiter for today's flavor

— Grouper Butterfly — 12.00 fried grouper filled with a dynamite salad, tartar sauce and eel sauce

➸ S A L A D S Dynamite Salad — 9.50 a salad of wakame, crab and masago with a spicy mayonnaise dressing

— Summer Salad — 10.00 garden salad served with mango, pineapple, apple, peanuts, cherry tomatoes and coconut flakes

➸ M A I N CO U R S E S Swordfish — 23.00 grilled swordfish, also known as broadbill, topped with a creamy lemon sauce and broccoli

— Chinese Pork Tenderloin — 23.00 roosted pork tenderloin in a lightly sweetened BBQ sauce, with noodles and scallions

— Mongolian Beef — 23.00

➸ S U S H I Dragon Roll ( fried) — 15.00 shrimp tempura, crab tempura and cream cheese

— California Fly Roll — 16.50 cucumber, crab, tempura and avocado with a topping of shrimp, masago and cream cheese

— I Love Aruba Roll — 18.00 breaded eel, grouper and scallions with a topping of shrimp tempura and a honeymustard sauce

➸ E A R LY-B I R D S P EC I A L S 3-course Choice Menu — 19.75 4:00 to 7:00 p.m., daily

— All-you-can-eat Sushi — 23.50 4:00 to 6:30 p.m., daily

sautéed beef with broccoli and a teriyaki sauce

➸ F R O M T H E W O K Pad Thai — 15.50 rice noodles with chicken, shrimp, eggs, peanuts, onions, ginger, garlic, tamarind sauce, oyster sauce and sautéed veggies

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

— Red Curry Beef — 20.00 beef with peppers, zucchini, mushrooms, peppers, garlic and coconut milk with a creamy red curry sauce

2019 ARUBA RESTAURANT GUIDE

57

INTERVIEW

Q

A

WHAT’S IN A NAME? Chef Ries Helsdingen of Qué Pasa?

Is Breaking Culinary Barriers with his Caribbean, Asian, South American and European Cuisine Don’t be fooled by the name, the casual-leaning menu and décor or the low prices; the international food at Qué Pasa? is a cut above.

— By Amie Watson

C

hef Ries Helsdingen laughs at me when I ask him why he won’t be going home to Holland any time soon.

“The weather here. It’s better than Holland,” he says.

“And I have an Aruban wife and child now.” All good reasons, especially when you have creative license as the chef of one of the best downtown Oranjestad restaurants.

His job includes exploring a world of cuisine and turning his curiosity into a menu featuring anything from Caribbean sweet potato-crusted pan-fried grouper with passion fruit sauce to Indonesian chicken saté to creamy vegetarian truffle pasta and his daughter’s favorite lasagna.

And despite being located in a 100-yearold heritage building on the Wilhelminastraat, there isn’t a hint of stuffiness. Vintage CocaCola, Harley-Davidson and Pepsi-Cola posters, Aruban license plates and signs with encouraging phrases such as “Friends don’t let friends drink alone” decorate the coral stone walls. Who needs silk linens when you have a rainbow of upside-down flowers hanging from the entryway’s ceiling, and stained

58

glass windows and drawers painted with a cornucopia of vegetables behind the bar?

Be warned – those flowers might start looking right-side-up after one of Bartender Gerry’s English Garden cocktail: a deceptively stiff concoction of Hendrick’s gin, apple juice, simple syrup, cucumber, apple and a squeeze of lime. It’s 50 percent off at the daily happy hour (rather, two hours of happy) from 4 to 6 p.m.

Before guests started arriving and before he had to go check the lemongrass and Kaffir lime chicken for that evening’s special, Chef Helsdingen took a break at a high top to talk culinary inspiration, his wife’s favorite dish and how he ended up on Aruba.

MENUARUBA.COM

How did you end up at Qué Pasa?

I did cooking school in Holland and I was looking for a job outside of the country. Divi was recruiting, so I worked there for one-and-a-half years, then three-and-a-half years at Screaming Eagle before a friend I knew from a restaurant in Holland called me and asked if I’d like to work here at QuéPasa?.

How would you describe your menu?

It’s international fusion. We have a lot of European, Asian, Caribbean and South American.

What are some of your bestselling dishes?

The most popular dishes are the specials and

RIES HELDSDINGEN

Photography Kenneth Theysen

Chef – Qué Pasa? Restaurant – Art Gallery & Bar

anything with fish, like the grilled scallops, the pan-fried shrimp ajillo – shrimp with garlic – and the fresh mahi-mahi with home-made teriyaki sauce, sweet potato fries and banana cakes. The cakes are like fried plantains but I cook them for an hour with chicken stock, then smash them and mix them with flour, eggs and spices and make them crispy in the deep-fryer.

The sweet potato fries are crispy from being breaded in flour, too.

The menu is different every week. Last week was mussels in garlic sauce, a smoked salmon bomba, a beef short rib with smoked mushroom sauce and shrimp in blue cheese sauce.

What’s your favorite dish to cook?

I like to cook everything. Like the hanger steak, it’s also called a “butcher’s steak” in English. It’s more flavorful and juicy than a tenderloin.

In addition to the daily happy hour, you have a daily Florin-for-U.S. dollar deal?

Yes, it’s also from 4 to 6 p.m. You save about 40 percent by paying in Florins.

What do you cook at home?

I never cook at home! I get one day off, so I go out for dinner. I like to go to Café the Plaza for the chicken livers.

Why do you love working at Qué Pasa?

I love cooking. And I like that I can make specials every two or three days. There’s really a motivation in that. I also love seeing local people coming back. There’s this one guy who’s very nice and always wants the beef tips, so I make them special for him even if they’re not on the menu that night.

Qué Pasa? has a lot of weekly events, like Monday night tapas. What’s on the menu?

It’s four tapas and a glass of sangria for $29.50.

What’s a bomba?

It’s a thick-cut piece of smoked salmon wrapped around a potato and green salad and shaped into a ball, then served with caper dressing.

2019 ARUBA RESTAURANT GUIDE

What’s your wife’s favorite dish?

My wife likes the tenderloin. It comes with a choice of sauce and side and she gets it with mushroom sauce and French fries.

Why should people come here if they’re not staying downtown?

The prices, the cocktails, the food and the service. You won’t regret it.

What’s the best compliment you’ve ever received at the restaurant?

When people tell me it’s the best food they’ve ever eaten on the island. There’s no better compliment than that.

QUÉ PASA? RESTAURANT – ART GALLERY & BAR WILHELMINASTRAAT 18 DOWNTOWN ORANJESTAD

(297) 583-4888 www.quepasaaruba.com

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ADVERTORIAL

WE ARE ASD, SERVING THE HOSPITALITY INDUSTRY FROM A TO Z WHER E HA PPINES S WORKS In 2003 the founders of ASD met on Aruba to discuss their dreams and plans. On this island of turquoise seas and sloping watapana and fofoti trees, they wanted to establish a spin-off of PDG, a company on Saint Martin Island that sold hotel and restaurant supplies.

— By Miguel van der Velden

A 60

ruba was perfect for a hospitality-related business venture – stunning weather, great location, and a tourist hotspot. And so, that same year they established Aruba Supplies & Distribution, known locally as ASD.

MENUARUBA.COM

Today, ASD has 44 staff and the best hotel and restaurant supplies showroom in the Caribbean. It took hard work and determination to grow the company from a small-scale supplier with a team of 4 to what it is today. In its 15 years in business, ASD has become a leader in eco-friendly products on the island. Offering sustainable, environmentally-conscious products, it aims to educate and influence the hospitality sector on Aruba in order to protect and nurture this lovely island.

To do so, ASD offers products designed to have less of a negative impact on the environment, while its operations reflect the same values. The company features solar panels, paperless service invoicing, and uses electric cars. Also in line with the company’s concern for the environment, ASD is about to become entirely digital, implementing a

Photography Kenneth Theysen

A R U B A S U P P L I E S & D I S T R I B U T I O N | 15 T H A N N I V E R S A R Y

complete online store and logistics system, eliminating any need for paper.

Located on Schotlandstraat – and also boasting a complete online catalog – ASD’s product range has also expanded, as the company now features kitchen design, laundry design and installation services. Their professional, motivated staff offers personalized 24/7 technical service; their technicians are periodically trained by manufacturers to troubleshoot equipment and ensure that their clients have the shortest down time possible.

So, as they mark their 15th anniversary this year, the ASD team can look back at all

they’ve achieved with pride. Of course, their amazing staff and clients had everything to do with it, and ASD is grateful for all their support and collaboration. From the smallest cafés to the largest hotels, they have been open and receptive to new, more holistic ways of doing business, and have taken the opportunity to turn their business into a venture that benefits everyone on the island, including the environment. After all, the environment is what attracts people to Aruba, so it makes sense that the island’s hospitality industry would have environment protection as a priority.

2019 ARUBA RESTAURANT GUIDE

ARUBA SUPPLIES & DISTRIBUTION (ASD) Hotel and Restaurant Equipment and Supplies SCHOTLANDSTRAAT 73 BUSHIRI

(297) 582-0765 www.asdaruba.com

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RESTAURANT

Aruban / Seafood

>

W W W. D R I F T W O O D A R U B A .C O M

Driftwood AUTHENTIC ARUB AN SEAFOOD RESTAURANT

Welcome to Driftwood!

Driftwood, a family-owned restaurant established in 1986, has been serving locals and tourists alike, and building up a loyal clientele and stellar reputation. The restaurant is specialized in fresh Caribbean seafood and is a hot spot for Aruban-style dishes.

Their fish is caught daily by their award-winning fishing team. The restaurant owners, Herbert Sr. and Herbert Jr., share a passion for fishing, they know what the local waters YOVANI J. RANGEL Chef

have to offer and how to best prepare their catch. The fish and seafood come straight from the pier to the kitchen, where they are masterfully prepared by the restaurant’s talented chef. Visit Driftwood for an intimate and cozy atmosphere, delicious seafood and a memorable dining experience.

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MENUARUBA.COM

DRIFTWOOD KLIPSTRAAT 12 DOWNTOWN ORANJESTAD

DINNER: 5:30 to 10:30 p.m., closed Sundays

(297) 583-2515 driftwood@setarnet.aw facebook.com/Driftwood.Restaurant

LOCATE US | n˚3 on map | Page 198

Indoors Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

➸ APPETIZERS

Filet Mignon

Escargots in Garlic — 8.50

U.S. tenderloin, the most tender cut of beef, grilled and served with a mushroom sauce

with lots of garlic

— Coconut Shrimp — 9.50 jumbo shrimp dipped in sweetened coconut batter, deep-fried and served with our sweet-and-sour sauce

— Seafood Chowder — 9.50 a rich, creamy, delectable chowder with fish, shrimp, baby clams and squid

— Shrimp Cocktail — 11.50 jumbo shrimp from our local waters peeled and deveined, served with our own cocktail sauce

— Crab Cake — 13.50 made with jumbo lump crabmeat and served with the perfect combination of seaweed and sweet-and-sour sauce

— Sea Scallops — 15.50 jumbo sea scallops grilled and served with pesto sauce

➸ ENTRÉES* Chicken Parmesan — 22.50 with marinara sauce, topped with cheese and served over linguine

— Blackened Fish — 26.95 generously coated with Cajun spices, pan-fried and served with a sweet Caribbean peach sauce

— Pan-fried Fish “Aruban Style” — 26.95 fresh catch lightly seasoned, pan-fried and served with a mild Creole sauce (Creole sauce is made with tomatoes, onions, bell pepper and fresh local herbs)

— Grilled Fish — 26.95

— 6 oz. 27.50 — 8 oz. 32.00

— Rack of Lamb — 32.50 grilled, fresh rosemary, served with mint sauce

— Fish and Shrimp — 34.50 in garlic butter or Creole sauce

— Seafood Pasta Thermidor — 38.00 fish, shrimp, scallops, baby clams and lobster, served over linguine in a creamy thermidor sauce

— Driftwood Special — 42.00 6-oz. lobster tail and a 4-oz. filet mignon served with mushroom sauce or 6-oz. lobster tail and jumbo shrimp served with garlic butter

— Alaskan King Crab Legs — 52.00 full pound of crab legs boiled and served with melted butter

➸ C A R I B B E A N LO B S T E R 12-OZ . TA I L * Broiled Lobster — 46.50 with butter and lemon

— Lobster Thermidor — 46.50 chunks of lobster with Gouda cheese, mushroom, peppers and mustard, topped with melted Parmesan cheese and served in the shell

* Served with white rice or a baked potato, sautéed vegetables and our local cornbread.

All prices are in U.S. dollars.

Tipping at your discretion.

Prices and menu items are subject to change.

served with our vinaigrette sauce

2019 ARUBA RESTAURANT GUIDE

63

RESTAURANT

American / Café / Grill

>

W W W. D U S H I B A G E L S A N D B U R G E R S .C O M

Dushi Bagels & Burgers RESTAURANT

The place you shouldn’t miss while in Aruba!

Dushi Bagels & Burgers is a family-owned restaurant. The friendly owners moved from Argentina seventeen years ago to follow their dream of running a unique restaurant where tasty food is home-made, from scratch. They call it “Dushi” which means “Tasty” or “Exquisite” in Papiamento. Dushi is the only place in Aruba offering the largest variety of bagels, breakfast options and prime beef gourmet burgers cooked to SAHILY COROMOTO MENDOZA Chef

perfection, the Argentinian way. Open for breakfast, lunch and dinner, Dushi is a laid back, artistically decorated restaurant, where locals and tourists treat themselves to a wonderful experience. The restaurant offers air-conditioning sitting and a charming terrace with live music every night, overlooking the bustling hotel strip.

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MENUARUBA.COM

DUSHI BAGELS & BURGERS PLAYA LINDA BEACH RESORT JUAN E. IRAUSQUIN BLVD. 87 NOORD

(297) 586-3035 dushibagels@gmail.com

LOCATE US | n˚11 on map | Page 194

BREAKFAST, LUNCH AND DINNER:

7:00 a.m. to 11:00 p.m., Monday to Sunday BAR: 7:00 a.m. to 11:00 p.m., Monday to Sunday Indoors – Open-air (covered) Breakfast – Lunch – Dinner – Drinks ATTIRE: Casual ENTERTAINMENT: Live music (7:00 to 10:00 p.m., nightly) BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

BR EA K FA ST

Farmer Bagel — 8.75 scramble egg with crispy bacon, sausage and melted cheese

— Protein Bowl — 8.75 banana blended with wild berries on a granola bed

— Eggs Benedict — 8.25 two poached eggs over ham and English muffins drizzled with hollandaise sauce and chives

— New York Bagel — 11.75 Nova Scotia smoked salmon, cream cheese, capers, red onions and lemon drops

— From Grandma's Garden Omelette — 11.99 chopped and sautéed vegetables, mushrooms and cheese omelette with whole-wheat toast and butter

— Islander combo — 13.25 two fried eggs, sausage, crispy bacon, hash browns, butter, toast, unlimited coffee and orange juice

Caribbean Grouper — 19.50 soft bites of grouper fillet topped with sweet plantain and melted Gouda cheese, served with hash browns and a home-made sauce

— Coconut Shrimp — 20.99 crispy shrimp in shredded Caribbean coconut crust with sweet-and-sour sauce, home-made coleslaw and French fries

➸ GOURMET BURGERS* Blue Cheese — 15.99 home-made half-pounder topped with blue cheese, caramelized peppers and arugula

— Famous — 16.50 select prime beef burger topped with crispy bacon, Gouda cheese, tomato, lettuce, red onion and pickles

— Portobello — 16.50 with a grilled portobello mushroom stuffed with sautéed veggies and melted cheese * All our burgers are premium beef selection, home-made half-pounders and they come with your choice of French fries or coleslaw, unless specified otherwise.

LUNCH A ND DINNER

➸ S TA R T E R A N D S A L A D

➸ DESSERTS

Calamari Rings — 9.00

Grilled Pineapple — 6.00

crispy and deep-fried with tartar sauce

— Caprese Salad — 9.00 mozzarella di bufala and tomato slices served with a home-made basil pesto sauce on an arugula bed

➸ ENTRÉES

a Caribbean specialty

— Chocolate Lovers — 7.00 chocolate brownies with ice cream and chocolate syrup

— Banana Bacardi — 7.00 sliced and flambéed in brown sugar and Bacardi rum, served with ice cream

Chicken Quesadilla — 15.99 with grilled chicken breast morsels, served with guacamole, sour cream and French fries

All prices are in U.S. dollars.

No Service Charge.

Tipping at your discretion.

Prices and menu items are subject to change.

Children’s menu available.

2019 ARUBA RESTAURANT GUIDE

65

RESTAURANT

Dutch / Grill / International

>

W W W. PA D D O C K-A R U B A .C O M

EetCafe The Paddock Eetcafe The Paddock, an Aruban institution, is perfectly located in Oranjestad’s Wharfside Market and offers stunning views of the yacht harbor and its turquoise waters.

The only genuine Dutch bar in Aruba draws both locals and tourists. The extensive menu features Dutch favourites as well as burgers, steaks, and seafood. There’s something for everyone. It’s the perfect place for breakfast, lunch, dinner, a snack or JOHN BOOMKAMP

drinks, all at reasonable prices. Don’t miss the happy hours every Tuesday, Saturday

Chef

and Sunday. With great music, cold beer and a fun atmosphere, every day is a special day at The Paddock.

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MENUARUBA.COM

EETCAFE THE PADDOCK WHARFSIDE MARKET LLOYD G. SMITH BLVD. 13 DOWNTOWN ORANJESTAD

(297) 583-2334

BREAKFAST AND LUNCH: 9:00 a.m. to 5:00 p.m., Monday to Sunday DINNER: 5:00 to 11:00 p.m., Monday to Sunday (kitchen closes at 10:45 p.m.)

BAR: 9:00 a.m. to 2:00 a.m., Sunday to Thursday and till 3:00 a.m., on Fridays and Saturdays

Open-air Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes ENTERTAINMENT: Live music PARKING: Yes DINING:

SERVING:

LOCATE US | n˚4 on map | Page 198

SAMPLE MENU

LUNCH MENU

DINNER MENU

➸ H A M B U R G E R S AND SANDWICHES*

➸ A P P E T I Z E R S

Hamburger — 7.85 lettuce, tomatoes, onions and pickles

— Italiano Sandwich — 8.42 salami, tomatoes and pesto on fresh oven-baked French bread, gratinéed with cheese

— Grilled Grouper Fillet Sandwich — 8.42

delicious fish fillet on fresh oven-baked French bread, served with tartar sauce

— Cheeseburger — 9.00

cheese, lettuce, tomatoes, onions and pickles

— Paddockburger — 10.14

pineapple, cheese, lettuce, tomatoes, onions and pickles * Extra fries add $3.42.

➸ P L AT T E R S Fish Platter — 10.14

Potato-bacon Soup — 5.14 — Escargots — 8.42 served the classic way with melted garlic butter

— Dutch Pea Soup — 9.00 heavy Dutch pea soup with bacon and bread

— Shrimp Skewer — 10.71 with onions, bell peppers and a spicy sauce

— Grilled Grouper Salad — 12.42 half-grouper on a bed of fresh salad, served with tartar sauce

➸ E N T R É E S ** Pork Medallions — 20.85 served with a creamy mushroom sauce

— Mahi-mahi Fillet — 22.71 served with a delicious white wine sauce

— Garlic Shrimp — 22.71

half-grouper served with fries, salad and tartar sauce

jumbo shrimp with lots of garlic

tortilla shell filled with chicken, cheese and sour cream

steak, Cajun chicken breast, pork saté and spare ribs

pieces of chicken served with soft pita bread and garlic sauce

center-cut, the best of the best!

— Chicken Tortilla — 10.71

— Chicken Shawarma — 11.85

— Saté with French Bread — 11.85 3 pork or chicken skewers served with peanut sauce

— Mixed Grill — 22.71 — Beef Tenderloin — 23.14

** Entrées include your choice of either French fries, baked potato, rice or potato croquette.

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

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RESTAURANT

World Cuisine / Gluten-free / Vegan-Vegetarian

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W W W. E L E M E N T S A R U B A .C O M

Elements RESTAURANT

Enjoy the best of European and Caribbean cuisine on Elements’ oceanfront deck or air-conditioned dining area, with full view of the beach and sparkling sea.

In addition to the international menu, their specialties include gluten-free, vegan or vegetarian choices, offered in European portions, for healthier living. For a truly unique experience, Elements offers romantic dining in private, beachfront palapas with MARC GIESBERS Food and Beverage Director

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special 6-course meals, available for sunset or moonlight seating. Adults only (18+).

Maximum 6 diners. No smoking. Reservations recommended.

MENUARUBA.COM

ELEMENTS BUCUTI & TARA BEACH RESORT LLOYD G. SMITH BLVD. 55B EAGLE BEACH

(297) 583-1100 Ext. 112 www.elementsaruba.com

LOCATE US | n˚3 on map | Page 192

DINNER:

6:00 to 10:30 p.m., Monday to Sunday DINING: Oceanfront – Indoors – Open-air – Open-air (covered) SERVING: Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music (6:00 to 7:00 p.m. and 9:00 to 10:00 p.m., nightly) BAR: Yes PARKING: Yes

SAMPLE MENU

➸ APPETIZERS Range: 8.50 – 17.50

Ahi Tuna Tartare ahi tuna chopped with tamari soy sauce and chives, presented with crispy wonton shells, wakame salad, egg and avocado salsa

— Beef Carpaccio sesame-crusted thinly sliced beef tenderloin on frisée lettuce with avocado tartare, accompanied by smoked mayonnaise

— Mini Crab Cake ‘My Style’ blue crab cake with cucumber tartare, herbed aïoli, on a bed of mango salsa

— Seafood Napoleon shrimp, crawfish and lobster carefully sautéed with a touch of garlic in creamy seafood sauce, presented with puff pastry points

➸ M A I N CO U R S E S Range: 17.95 – 35.50

Grouper with Fruit Salsa fresh black grouper fillet, pan-fried and served on top of a Caribbean-scented chilled fruit salsa of papaya, pineapple and black beans

— Black Angus Sirloin Steak U.S.D.A. choice, grilled to perfection and laid on a three-peppercorn sauce

— Skirt Steak Churrasco-style U.S.D.A. choice, grilled to your liking and served with our home-made chimichurri sauce

➸ V EG E TA R I A N A N D V EG A N D I S H E S Range: 7.50 – 25.50

Carrot-Ginger Soup unique composition of sweet carrots and zesty ginger with roasted peanuts, topped with chilicoconut oil pearl

Elements Mediterranean Mezze Scotch bonnet hummus (chickpea purée), baba ganoush (roasted eggplant spread) and tzatziki (Greek yogurt, garlic, cucumber dip) with toasted pita bread

— Potato Gnocchi Delight sautéed in a touch of olive oil and a rainbow of colored grilled vegetables, enhanced with fresh herbs and a touch of spices

— Grilled Pineapple and Coconut Sherbet golden in color and perfect ripe pineapple slices marinated in spiced rum and raw sugar, chopped and served with a coconut sherbet

➸ G LU T E N -F R E E D I S H E S Range 12.50 – 24.50

Pepper-Seared Beef tenderloin kebab marinated with various peppers and Asian spices, flash-seared and layed on a mango-passion chutney with a chili drizzle

— Spicy Shrimp large shrimp carefully simmered in a wonderful delightful spiced chili-cream sauce

— Mango Chicken free-range corn-fed seared chicken breast with fresh mango and pink peppercorn sauce

— Polenta Galettes finest Italian herb polenta cake topped with melted Gorgonzola, sautéed wild mushrooms and asparagus over a medley of lentils

➸ DESSERT Ferrero Chocolate Risotto — 9.50 risotto-style rice pudding with Swiss chocolate, topped with an exquisite Ferrero Rocher ice cream and praline

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

No cash accepted Restaurant is adults only (18+)

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C O C K TA I L R E C I P E

THE

PATILLARITA

Cocktail

by Bartender Roger Villamarin of Quinta del Carmen

At the outdoor bar on the front patio of the beautiful 1918 traditional cunucu house, Bartender Roger Villamarin is muddling fresh watermelon for this take on a classic margarita before the dinner rush starts.

“E

very week we make special cocktails, always with fresh fruit and not a lot of sugar – and whenever we put watermelon in the cocktails, it’s a hit,” he says.

Over the course of the more than two years that he’s worked at Quinta del Carmen, that’s a lot of watermelon. In addition to fresh watermelon, a watermelon-rosé syrup adds a tangy fruit flavor to this perfectly balanced sweet-andsour drink. Villamarin’s tips include using seedless watermelon and any tequila you like.

You can also replace the triple sec with Grand Marnier, the rosé with pink Zinfandel and the salt rim with a sugar rim.

“I’m very proud to work here,” says Villamarin. “After the first sip, if you smile, I know my colleagues and I are doing a great job.” With a drink like this, there will be plenty of smiles.

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MENUARUBA.COM

ROGER VILLAMARIN Bartender – Quinta del Carmen

The Patillarita Makes 1 cocktail

INGREDIENTS 2 oz. fresh watermelon, plus more for serving 1 ½ oz. tequila (Patrón Silver) 1 oz. Grand Marnier or triple sec 1 oz. fresh lime juice 2 oz. watermelon-rosé simple syrup 1 small triangle of watermelon, for garnish

Instructions 1. Muddle 2 oz. of fresh watermelon in a cocktail shaker.

2. Add the tequila, Grand Marnier, lime juice and watermelon simple syrup.

3. Prepare a tall glass by running a wedge of lime around the rim and dipping into a plate of salt. Clean the salt from inside the glass so the salt is only on the outside.

4. Add ice and a small handful of cubed watermelon to the glass.

5. Shake the cocktail with more ice and strain the drink into the salt-rimmed glass. Garnish with a wedge of watermelon.

Photography Kenneth Theysen

WATERMELONROSÉ SIMPLE SYRUP Blend 2 oz. watermelon with 2 tbsp. sugar and 2 oz. rosé, then strain.

2019 ARUBA RESTAURANT GUIDE

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2019 ARUBA RESTAURANT GUIDE

73

RESTAURANT

Caribbean / International / Seafood

>

W W W. F I S H E S A N D M O R E .C O M

Fishes & More R E S TAU R A N T & B A R

The name says it all. While they specialize in fresh fish and seafood, Fishes & More also offers tasty dishes for the non-fish lovers on their extensive menu.

Their kitchen cooks with only the freshest products. Everything is prepared Ă la minute by an internationally experienced culinary team. The menu reflects their varied origins and influences from all over the world. The restaurant enjoys an enviable reputation BRUNO SANTOS Chef

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for its daily specials. And because they cook fresh, they can arrange to have your dinner or party prepared exactly as you desire. At Fishes & More, you get the most.

MENUARUBA.COM

FISHES & MORE ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370 Across from Barceló Aruba

PALM BEACH

(297) 586-3659 fishesandmore@arubawineanddine.com LOCATE US | n˚12 on map | Page 194

DINNER: 4:00 to 11:00 p.m., Monday to Sunday

Indoors – Outdoors Dinner ATTIRE: Casual ENTERTAINMENT: Live music (7:30 to 10:30 p.m., nightly) BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

➸ APPETIZERS Greenshell Mussels — 13.00 sautéed in garlic and served with a lobster sauce

— Spicy Shrimp — 14.00

sautéed shrimp in granny’s spicy creamy-tomato sauce

— Tuna Tataki — 14.00

tataki of yellowfin tuna served with soy sauce, wasabi and sushi ginger

➸ FISHES… Fresh Caught Grouper — 28.00 fresh local grouper fillet prepared to your liking

— Shrimp Creole — 29.00

fresh Caribbean shrimp pan-fried in our home-made Creole sauce (please ask your waiter to make this dish spicier if you wish)

— Yellowfin Tuna — 29.00

an 8-oz. beauty direct from the sea to your plate, served rare, let your waiter know if you wish to have it prepared a different way

— Caribbean Lobster Tail — Market price

golden-grilled rock Caribbean lobster tail, served with clear melted butter sauce

➸ …& M O R E *

Filet Mignon — 29.00 8 oz. of juiciness and fine quality grilled to perfection, served with a sauce of your choice (garlic, pepper, Béarnaise or mushroom)

— Mixed Fish Combination — 32.00

our fresh catch, grouper, swordfish, mahi-mahi, shrimp and mussels, served with a sauce of your choice

— Fishes’ Famous Fish Dish — 34.00

all our catches are sautéed in a lemon-lobster sauce with calamari, shrimp, mussels and scallops * Grilled to perfection and served with the sauce of your liking: either garlic, pepper, Béarnaise, Creole or mushroom.

➸ T H E E A R LY-B I R D M E N U ** Price per person: 22.75

This 3-course special includes your choice of: - French onion soup, mixed salad or Caesar salad - catch of the day, filet mignon, fettuccine Alfredo (with chicken add $4.00, with shrimp add $8.00)

or chicken breast, all served with a potato gratin and fresh vegetables - hot chocolate sunday

Tropical Tofu Tower — 19.00 grilled tofu, oven-roasted mushrooms and tomatoes, served over grilled pineapple and topped with grilled romaine hearts and crispy rice vermicelli, drizzled with a coconut and red curry sauce

— Chicken Parmigiana — 26.00

grilled chicken filet gratinated with mozzarella and Parmesan, served with a side of pasta

** Served daily from 4:00 to 6:30 p.m. and all night on Tuesdays.

All our main courses (except pastas) are served with ‘au gratin’ potatoes, mixed vegetables, and your choice of sauce: hollandaise, Creole, garlic or lemon.

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

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RESTAURANT

International / Local Seafood

>

W W W. H A D I C U R A R I .C O M

Hadicurari RESTAURANT AT THE FISHERMAN’S PIER

Let the eye lead the stomach to paradise at Hadicurari. Enjoy scenic waterfront views and watch the colorful local fishing boats bring in the day’s catch that will soon be gracing your plate.

At Hadicurari they spoil you with an international menu infused with contemporary touches. Try the daily fresh catch or the succulent steaks, grilled to perfection. There’s something for every taste on the Hadicurari menu. They also have an extensive NANDO MEIJER Chef

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wine list and a children’s menu. They are right on the beach, next to the Marriott’s Aruba Surf Club.

MENUARUBA.COM

HADICURARI JUAN E. IRAUSQUIN BLVD. 96 PALM BEACH Next to the Marriott’s Surf Club

(297) 586-2288 hadicurari@arubawineanddine.com

LOCATE US | n˚13 on map | Page 194

8:00 to 11:00 a.m., Monday to Sunday 11:00 a.m. to 5:00 p.m., Monday to Sunday DINNER: 5:00 to 11:00 p.m., Monday to Sunday

BREAKFAST: LUNCH:

Beach dining – Open-air Breakfast – Lunch – Dinner ATTIRE : Elegantly casual ENTERTAINMENT: Live music (Tuesdays, Wednesdays, Thursdays and Saturdays) BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

➸ APPETIZERS

Scallops — 31.00

Calamari — 12.50

seared scallops with a saffron sauce and a nut risotto with fresh herbs

deep-fried calamari rings with a garlicmarinara sauce

— Ceviche — 13.00 fresh fish marinated in Key lime juice, with Spanish onions, cilantro and red bell peppers

— Garden Salad — 13.50 mixed lettuce with a potato confit, cherry tomatoes, mushrooms, zucchini, goat cheese and a ginger-sesame dressing

— Prosciutto and Melon — 13.50 prosciutto ham and watermelon with a mango dip, melon relish and Parmesan cheese

— Tuna Duo — 14.50 tataki and tartare of tuna with a teriyaki sauce, mango and wakame

— Goat Cheese and Dates — 14.75 terrine of goat cheese with herbs and dates, served with nut bread and a honeytruffle sauce

— Shrimp Cake — 16.00

— Mahi-mahi — 31.00 Cajun-rubbed mahi-mahi fillet served with polenta and a shrimp-vegetable teriyaki mix

— Sea Bass — 32.50 skin-roasted sea bass with a potato mousseline, vegetables and a lobster sauce

— Lobster and Shrimp Pasta — 37.00 lobster tail, shrimp skewer and penne pasta with a pesto sauce, toasted cherry tomatoes, olives and pine nuts

— Lobster Tail — 45.00 grilled 8-oz. lobster tail with a spinach mousseline and a hollandaise sauce

— Rack of Lamb — 45.00 New Zealand lamb chops with balsamic sauce and celeriac mousseline

— Super Surf and Turf — 45.75 6-oz. tenderloin, 4-oz. lobster tail and a shrimp skewer with a Béarnaise sauce

home-made shrimp cake with curry, curd cheese and a papaya salsa

➸ SUNSET MENU*

— Lobster Tempura — 23.00

This 3-course special includes your choice of:

4-oz. tempura battered lobster tail with an Asian salad and hoisin mayonnaise

Price per person: 29.50

– mixed salad or soup of the day – catch of the day or filet mignon – hot chocolate sundae

➸ ENTRÉES Spicy Shrimp Skewer — 29.50 grilled garlic shrimp with a spicy sauce and a potato mousseline

– a glass of sparkling wine * Served daily from 5:00 to 7:00 p.m.

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

A 15% service charge will be added to your bill.

Prices and menu items are subject to change.

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RESTAURANT

Italian / Pizza

>

W W W. H O S TA R I AV I T TO R I O.C O M

Hostaria da’ Vittorio R I S T O R A N T E I TA L I A N O

For the past 45 years, unrivalled Master Chef Vittorio Muscariello has prepared superb classic dishes inspired by some of the most prestigious Italian kitchens around the world.

Since 1999, Hostaria da’ Vittorio has been one of those kitchens. Chef Vittorio prepares all his authentic dishes with the finest products flown in weekly from Italy, complemented by the heavenly flavors of his own garden-grown herbs and greens. You are cordially VITTORIO MUSCARIELLO

invited to savor a perfect Italian meal in the rustic elegance of Hostaria da’ Vittorio.

Master Chef

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MENUARUBA.COM

HOSTARIA DA’ VITTORIO LLOYD G. SMITH BLVD. 380 PALM BEACH

LUNCH:

12:00 noon to 3:00 p.m., Monday to Sunday 6:00 to 11:00 p.m., Monday to Sunday

DINNER:

(297) 586-3838 hostariavittorio@setarnet.aw

Indoors – Outdoors – Open-air Lunch – Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚14 on map | Page 194

SAMPLE MENU

➸ ANTIPASTI – APPETIZERS baked eggplant, tomatoes, Parmesan and mozzarella

➸ MANZO, VITELLO, AGNELLO, MAIALE E POLLO – BEEF, VEAL, LAMB, PORK AND CHICKEN

— Calamari Fritti — 13.50

Lombata di Maiale e Salsicce con Broccoli di Rape — 35.50

fresh squids marinated with fresh garlic, parsley, salt and pepper, tossed in white flour, deep-fried

14-oz. U.S. pork chop, 2 Italian sausages and broccoli rape cooked in olive oil with garlic and crushed red pepper

Tortino di Melanzane — 13.50

— Carpaccio di Filetto di Manzo alla Cipriani con Rucola — 14.50

thin-sliced marinated raw beef filet served with extra-virgin olive oil and shaved Rocca Parmigiano-Reggiano cheese over a bed of fresh arugula salad

➸ IL RISOTTO / RICE Risotto alla Pescatore — 34.00 arborio rice cooked in extra-virgin olive oil with parsley, squid, baby octopus, mussels, clams, shrimp and fresh tomatoes

➸ LE PASTE FRESCHE E SECCHE – FRESH AND DRY PASTAS Spaghetti alle Vongole Veraci Italiane — 33.00 spaghetti prepared with extra-virgin olive oil, garlic, parsley, fresh cherry tomatoes and original Italian fresh clams, when available

— Linguine dello Scoglio — 35.00

linguine prepared with extra-virgin olive oil, garlic, parsley, fresh cherry tomatoes, clams, mussels, squid, baby octopus and shrimp

➸ PESCE, CROSTACEI E MOLLUSCHI – FISH AND SEAFOOD Branzino Italiano al Gusto — 57.00

— Filetto alla Griglia — 40.00

grilled 8-oz. U.S. beef tenderloin served with a fresh mushroom sauce on the side

— Ossobuco di Vitello — 42.50

16-oz. U.S. veal shank braised in dry red wine with fresh herbs and spices, served with risotto alla Milanese

— Nodino di Vitello alla Brace — 46.00 grilled 14-oz. U.S. veal chop

➸ FORNO A LEGNA – WOOD-BURNING OVEN Pizza Margherita con Arugula e Prosciutto di Parma — 17.50 pizza with tomato sauce, mozzarella cheese, fresh basil, arugula and prosciutto di Parma

➸ LA PASTICCERIA – DESSERTS Tiramisu — 10.00 Italian pound cake topped with custard of mascarpone cheese, espresso, sweet Marsala wine, rum and grated chocolate

— Cannolo alla Siciliana — 10.00

the classic pastry of Sicily, a crunchy tube of pastry filled with ricotta cheese and studded with bits of chocolate

24-oz. fresh Italian Mediterranean sea bass cooked to your liking

Sogliola all Mugnaia — 58.00

All prices are in U.S. dollars.

A 6% service charge and a 6% tax will be added to your bill.

Prices and menu items are subject to change.

20-oz. Dover sole baked in extra-virgin olive oil, butter, parsley and fresh lemon juice

2019 ARUBA RESTAURANT GUIDE

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RESTAURANT

Mexican

>

W W W. I G U A N A C A N T I N A A R U B A .C O M

Iguana Cantina FRESH MEXICAN GRILL

Aruba’s oldest and most celebrated Mexican restaurant is located in Palm Beach’s lively Paseo Herencia Mall.

Iguana Cantina is a fun and colorful restaurant serving traditional Mexican and Tex-Mex fare. Iguana’s top sellers are their fajitas, served sizzling on a cast-iron skillet.

Other specialties include crispy chimichangas and Aruba’s largest burritos. Iguana Cantina’s bar features premium tequilas and margaritas, including their newest THOMAS TERRENCE Chef de Cuisine

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sensation, the cool and refreshing margarita-sangria swirl. The party is always hot and always fresh at the Cantina.

MENUARUBA.COM

IGUANA CANTINA PASEO HERENCIA MALL JUAN E. IRAUSQUIN BLVD. 382 PALM BEACH

5:00 to 10:30 p.m., Monday to Sunday 5:00 to 11:00 p.m., Monday to Sunday HAPPY HOUR: 5:30 to 6:30 p.m., Monday to Sunday

DINNER: BAR:

(297) 586-9375

DINING:

info@iguanacantinaaruba.com

SERVING:

LOCATE US | n˚15 on map | Page 194

Indoors – Open-air Dinner ATTIRE: Casual BAR: Yes PARKING: Yes SAMPLE MENU

FREE CHIPS AND SALSA SERVED WITH ALL ENTRÉES! ➸ M A R G A R I TA S A N D M O R E Aruba’s Best Margaritas — 6.95 served frozen or on the rocks, in a salt-rimmed glass

— Cantina Sangria delicious refreshing combination of red wine, rum and triple sec liqueur, served by the glass or by the pitcher — by the glass 8.95 — by the pitcher 28.00

— Margarita-sangria Swirl — 11.95 a fabulous frozen cocktail combining our classic frozen margarita swirled with our cantina sangria

➸ APPETIZERS Jalapeño Poppers — 7.95 fresh jalapeños stuffed with Cheddar and cream cheese, breaded and fried, six poppers with ranch dipping sauce

— Grilled Chicken Quesadillas — 8.50 flat-top grilled flour tortillas stuffed with grilled chicken breast, peppers, onions and cheese

— Ceviche — 9.95 Executive Chef Denis Rodriguez's family recipe for fresh-caught Caribbean fish marinated in Key lime juice with sliced onions, chili peppers, salt and pepper

— Coconut Shrimp — 9.95

➸ M E X I C A N FA R E Fajitas... Our Cantina Specialty! — 18.95 marinated strips of grilled chicken, steak or fresh island shrimp with sautéed peppers and onions, ready to wrap in warm, soft flour tortillas, accompanied by Mexican rice, your choice of refried or black beans, sour cream, fresh pico de gallo and guacamole – every Wednesday it’s all-you-can-eat chicken and/or steak fajitas

— El Combo Favorito — 18.95 our top-selling Mexican combo, grilled steak quesadilla, Caribbean fish taco and grilled chicken enchilada, garnished with lettuce, tomato, guacamole and pico de gallo, served with refried beans and Mexican rice

— Chicken Under a Brick — 18.95 a deboned, skin-on half-chicken pressed and cooked under a foil-wrapped brick, the compression leads to beautifully browned crisp skin on the outside, and succulent and juicy meat on the inside

— Bacon-wrapped Stuffed Shrimp — 19.95 our newest award-winner! – eight baconwrapped jumbo shrimp stuffed with strips of jalapeño and blended Cheddar and Jack cheeses

➸ DESSERT Fried Ice Cream — 8.95 a large scoop of vanilla ice cream dipped in a crunchy coating, flash-fried, topped with cinnamon sugar and melted chocolate sauce, served in an edible cinnamonand sugar-coated taco shell All prices are in U.S. dollars.

Tipping at your discretion.

Prices and menu items are subject to change.

an appetizer portion of our popular entrée – five large Caribbean shrimp rolled in flaky coconut, crispy fried and served with chili dipping sauce

2019 ARUBA RESTAURANT GUIDE

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UNWIND AT ARUBA’S ULTIMATE NIGHTCLUB

WE DON’T JUST SERVE YOU DRINKS, WE SERVE YOU A TOTAL EXPERIENCE! Hottest DJ’s / Best Bartenders / Coolest Cocktails Outdoor Terrace / Inside Dance Floor / Exclusive VIP Deck Daily Happy Hours Juan E. Irausquin Blvd. 348A The Village Palm Beach 7:00 p.m. to 1:00 a.m., Sunday to Thursday and until 3:00 a.m., Friday to Saturday

RESTAURANT

Aruban / Caribbean / Mexican

>

W W W. I G U A N A J O E S A R U B A .C O M

Iguana Joe’s CARIBBEAN BAR & GRILL

Since 1996, Iguana Joe’s has been Aruba’s most popular and acclaimed Caribbean restaurant.

Their menu features local and Carib-Mex favorites such as coconut shrimp, island jerk roasted chicken, sizzling fajitas, stuffed burritos, fresh-caught mahi-mahi and Smokey Joe’s ribs, the best in the Caribbean‚ no bones about it. Most of these incredible entrées are priced at less than $20. Iguana Joe’s bar is not only legendary for being the birthplace MILTON HAZEL Food and Beverage Manager

of the Pink Iguana‚ an incredibly smooth and refreshing strawberry colada, but is also home to arguably the best mojitos on Aruba! This year Iguana Joe's will open its second location at the Palm Beach Plaza.

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MENUARUBA.COM

IGUANA JOE’S ROYAL PLAZA DOWNTOWN ORANJESTAD

LUNCH AND DINNER:

10:30 a.m. to 10:00 p.m.,

closed Sundays

(297) 583-9373 joe@iguanajoesaruba.com

Indoors – Outdoors Lunch – Dinner ATTIRE: Island casual BAR: Yes PARKING: Yes (ample street parking) DINING:

SERVING:

LOCATE US | n˚5 on map | Page 198

SAMPLE MENU

➸ S I G N AT U R E CO C K TA I L

Fish Tacos — 15.95

The Pink Iguana — 7.95

blackened Caribbean grouper served in three soft flour tortillas, topped with spicy aïoli, home-made coleslaw and fresh pico de gallo

our frozen piña colada is a cool and creamy creation of crushed strawberries, pineapple, white rum and coconut cream; this is the home of the Pink Iguana!

➸ S H A R E A B L E S TA R T E R S Igua-Na-Chos™ – Our “Signature” Starter!

— Mahi-Mahi BLT — 15.95 grilled grouper served open-faced on a toasted bun with bacon, lettuce, tomato and spicy mayonnaise, accompanied by French fries or rice and beans

(pronounced Iguana Joe’s!)

crispy corn tortilla chips topped with chili con carne, black olives, jalapeños and pico de gallo, topped with sour cream, guacamole and melted Gouda and Cheddar cheeses — regular 10.95 — with grilled chicken 14.95

— Jamaican Jerk Chicken Skewers — 8.95 three appetizer skewers of jerk-seasoned chicken breast, grilled over an open flame

— “Bon-bon” Shrimp — 10.95 “bon” means good in Aruba’s native Papiamento, and “bon-bon” means that these crispy shrimp in their creamy, sweet-and-spicy sauce are simply... to die for!

➸ L I G H T FA R E The Greatest Burger in Paradise — 13.95 a half-pound of certified U.S.D.A. black Angus beef topped with bacon and melted Cheddar or Gouda cheese, served on a toasted bun with lettuce, tomato, onion, a pickle slice and fries – reputedly “the greatest burger in paradise”

➸ O U R S P EC I A LT I E S Aruban Keshi Jena — 18.95 Dutch Gouda cheese stuffed with a mixture of chicken, vegetables and spices – a traditional Aruban dish

— Jambalaya — 17.95 fresh Caribbean shrimp, tender chicken and spicy chorizo sausage, simmered with rice in a spicy Creole tomato sauce, served with fried plantain

— Coconut Shrimp — 20.50 ten large Caribbean shrimp dipped in a light coconut batter, hand-breaded in flaky coconut and lightly fried, served with a jalapeño-guava salsa

— The Chef’s Almond-crusted Grouper — 19.50 Executive Chef Denis Rodriguez’s favorite preparation – hand-sliced fillet of local grouper rolled in sliced almonds and panko crumbs, gently fried and served with a lemonbutter sauce

— Taco Salad — 14.95 a crisp tortilla bowl filled with chopped greens, diced tomatoes, corn and black beans, topped with sour cream, pico de gallo, shredded Cheddar cheese and your choice of either chili con carne or grilled chicken breast

All prices are in U.S. dollars.

Tipping at your discretion.

Prices and menu items are subject to change.

2019 ARUBA RESTAURANT GUIDE

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RESTAURANT

Caribbean / Fusion / Mediterranean

>

W W W. I K E S B I S T R O.C O M

Ike’s Bistro M E D I T E R R A N E A N & CA R I B B E A N

Executive Chef Sandro Herrold and Senior Chef Ecleciaste (Junior) Civil welcome you to Ike’s Bistro.

While the Mediterranean region is their main focus, Ike’s creative chefs have a passion for avant-garde fusion strongly inspired by Caribbean ingredients. They compose beautiful dishes with subtle and complex flavors. Perfectly set by the tropical pool, Ike’s Bistro makes for an enchanting experience. Let their chefs surprise you with SANDRO HEROLD Executive Chef

a four-course tasting menu or their wide selection of vegan and vegetarian dishes, accompanied by a savvy selection of wines.

ECLECIASTE (JUNIOR) CIVIL Senior Chef

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IKE’S BISTRO MANCHEBO BEACH RESORT & SPA JUAN E. IRAUSQUIN BLVD. 55 EAGLE BEACH

(297) 522-3444 ikesbistro@manchebo.com

LOCATE US | n˚4 on map | Page 192

DINNER: 5:30 to 10:30 p.m., Monday to Sunday

Patio - Open-air (poolside) Dinner ATTIRE: Resort casual ENTERTAINMENT: Live music (3 times a week) BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

Salmon * — 32.00

➸ A P P E T I Z E R S †*◊

Green Gazpacho

— 8.00

chilled cucumber and honeydew melon, basil, organic sea salt

— Lychee Ceviche† * ◊ — 12.00

vegan ceviche made with lychee, avocado, mango, red onions and bell peppers cured in fresh squeezed lime juice

— Osso Buco Ravioli — 12.00

locally produced al dente gourmet ravioli, veal Osso buco filling. tomato-herb sauce, toasted bruschetta chips

— Octopus alla Griglia * — 16.00

grilled octopus and squid-ink aïoli served on red quinoa, orange wedge, cherry tomatoes and fresh herbs from our own garden

grilled Alaskan salmon, mashed potatoes, steamed mini-carrots and baby zucchini, sweet pea purée and dill aïoli

— Braised Bone-in Short Ribs * — 32.00

braised with red wine and Mediterranean herbs, served with sautéed mushrooms, steamed broccoli, mashed potatoes and rosemary-red wine demi-glace

— Sea Bass Delight * — 38.00

pan-seared Chilean sea bass, red quinoa, sweet potato purée, sautéed spinach and coconut-red beets coulis

— Lobster and Filet Mignon* — 38.00

grilled 5-oz. center-cut filet mignon topped with a 4-oz. Caribbean lobster tail au gratin, mashed potatoes, seasonal vegetables, salsa verde, red-wine sauce and melted butter

➸ M A I N CO U R S E S Cauliflower Steak† * ◊ — 24.00

➸ PA E L L A M E N U

roasted cauliflower marinated with organic herbs and garlic olive oil, served with corn polenta fries, Brussels sprouts and truffle aïoli

Price per person: 45.00

— Tofu Steak† * ◊ — 25.00

golden pan-fried tofu steak served with red quinoa and green asparagus, grilled pineapple, roasted pine nuts and cilantro vinaigrette

Paella Night join us for a special paella night every Thursday from 7 to 10 p.m. and watch Chef Sandro cooking live, enjoy a welcome glass of sangria and live Spanish guitar music

— Tuna — 29.00

➸ D E S S E R T S

marinated ahi tuna loin, seared on the outside and rare on the inside, steamed zucchini, garlicspinach couscous, herb-mango salsa

passion fruit parfait, wild berries, lime sauce and coconut ice cream

— Herb-crusted Duck Leg — 29.00

duck leg confit with an herb crust, carrot purée, spinach-chickpea couscous, basil-tomato-orange salsa and a rosemary-red wine demi-glace

— Filet Mignon* — 30.00

grilled 8-oz. center-cut filet mignon, mashed potatoes, pearl onion confit, vegetables, porcini mushroom sauce and home-made chimichurri

Passion Fruit Parfait and Berries* — 8.00 — Chocolate Tart — 10.00

home-made chocolate tart, hazelnut ice cream, toasted almond crush and lime candies

†

Vegetarian. * Gluten-free. ◊ Vegan.

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

A 15% service charge and a 6% tax will be added to your bill.

Prices and menu items are subject to change.

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RESTAURANT

Aruban / Caribbean / Local Seafood

>

W W W. J O E S I S L A N D K I TC H E N .C O M

Joe’s ISLAND KITCHEN

Joe’s Island Kitchen, the newest member of the Aruba Joe’s Restaurant Group, brings the excitement of Iguana Joe’s to the high-rise Palm Beach area, with a new twist.

The restaurant’s sand floor courtyard is the perfect setting to relax and enjoy casual, high-quality food in a fun atmosphere at reasonable prices. Joe’s bar features daily specials at its 5 to 7 p.m. happy hours.

DAVID JACKSON Chef

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JOE’S PALM BEACH PLAZA LLOYD G. SMITH BLVD. 95 PALM BEACH

(297) 582-2317

5:00 to 10:30 p.m., Monday to Sunday 5:00 to 11:30 p.m., Monday to Sunday

DINNER: BAR:

DINING: Open-air SERVING: Dinner ATTIRE: Casual

LOCATE US | n˚16 on map | Page 194

BAR: Yes

PARKING: Yes

SAMPLE MENU

➸ APPETIZERS Joe’s Island Nachos — 10.95 our loaded signature starter, crispy corn tortilla chips, chili con carne, black olives, jalapeños and pico de gallo, topped with sour cream, guacamole and melted Gouda and Cheddar cheeses

— Fresh Ceviche — 11.95

fresh caught Caribbean shrimp and Caribbean fish marinated in Aruban lamoenchi lime juice with sliced onions and a kick of Aruban habanero promente pepper

— Garlic Shrimp — 12.95

six large island shrimp sautéed in butter with fresh garlic and a hint of lemon, served with grilled French bread for dipping

➸ ENTRÉE SALADS Classic Cobb Salad — 14.00 grilled herb-marinated chicken breast, crisp bacon, hard-boiled egg, Cheddar cheese and diced tomato served on chopped romaine lettuce with Joe’s home-made avocado-cilantro dressing

— Shrimp and Mango Salad — 14.95

sautéed Caribbean shrimp, mixed greens, thinly sliced red cabbage, cubed mangos, almonds, fresh mint and cilantro, flavored with a Caribbean orange–soy vinaigrette

➸ HANDHELDS The Greatest Burger in Paradise — 12.95 a half-pound of 100% U.S.D.A.-certified Angus beef, grilled to order, served on a toasted-on-the-grill bun with lettuce, tomato, onion and pickle — add bacon, Cheddar, Gouda, Swiss, jalapeños, guacamole, sautéed onions, sautéed mushrooms or caramelized onions for 1.00 each

— Fish Tacos — 14.95

blackened Caribbean grouper served in three soft flour tortillas, topped with spicy aïoli, home-made coleslaw and fresh pico de gallo

Fajita Steak Sandwich — 14.95 fajita-sliced beef strips sautéed with peppers and onions, served open-faced on a French baguette with lettuce and tomato, topped with your choice of cheese

— Cuban Sandwich — 14.95

imported Cuban bread layered with thick slices of in-house roasted pork and baked ham, topped with Swiss cheese, yellow mustard and dill pickle slices, buttered on the outside and pressed on a grill till golden-toasted, delicioso!

➸ J O E ’S FAVO R I T E S Island Grilled Chicken Skewer — 16.95 tender pieces of boneless chicken breast marinated and grilled over an open flame, served with steamed white rice and black beans

— Trinidadian Chicken Curry — 17.95

tender pieces of boneless chicken breast, slowly braised in a Trinidadian curry blend, served with white rice and garnished with popadum

— Jambalaya — 19.95

fresh Caribbean shrimp, tender chicken and Spanish chorizo sausage, simmered with rice in a spicy New Orleans Creole-tomato sauce

— Scampi Linguine — 19.95

large island shrimp sautéed scampi-style with fresh garlic and served over linguine with a light aglio e olio-chili sauce

— Red Snapper — 23.95

fresh fillet of local red snapper, broiled and served with roasted corn salsa and steamed rice

— Joe’s Mixed Grill for Two — 57.95

piranha steak, island grilled chicken and BBQ ribs, served island style with rice, beans and potatoes

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

Tipping at your discretion.

Prices and menu items are subject to change.

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RESTAURANT

American Steakhouse

>

W W W. LG S M I T H S .C O M

L.G. Smith’s ST E A K & C H O P H O US E

L.G. Smith’s masterfully adds its own upscale flare to the modern steakhouse.

Featuring choice, U.S.D.A.-certified Angus Beef and mouth-watering appetizers, L.G. Smith’s offers every adventurous epicurean an imaginative fine dining experience. Rated #1 steakhouse in Aruba by TripAdvisor, L.G. Smith’s Steak & Chop House is also known for its rack of lamb and fresh local seafood. The restaurant has added new appetizers, BHUMI RAI UPADHYA

entrées and desserts to its menu, as well as a new brunch concept featuring an all-you-

Chef

can-eat à la carte menu of cold and hot tapas-style dishes, soups, salads, desserts, and unlimited mimosas. Fully embracing the trend of craft cocktails, L.G. Smith’s mixologists offer both the latest in modern mixology and all-time classics. They use fresh organic juices, local Aruban aloe, and premium whiskey, bourbon, gin, port and cognac.

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L.G. SMITH’S L.G. SMITH BLVD. 82 DOWNTOWN ORANJESTAD

(297) 523-6115 / 523-6195

5:30 to 11:00 p.m., Monday to Sunday the Cinema at the Renaissance Marketplace, seatings at 5:30, 6:00 and 6:30 p.m.

THE LOUNGE MIDNIGHT GRILL: 11:00 p.m. to 6:00 a.m., live music until 3:00 a.m.

DINNER:

DINNER AND A MOVIE: At

Indoors Dinner ATTIRE: Elegantly casual LOUNGE: Midnight Grill DINING:

SERVING:

LOCATE US | n˚6 on map | Page 198

ENTERTAINMENT:

Dinner and a movie, nightly live music (after 10:00 p.m.)

PARKING: Yes SAMPLE MENU

➸ APPETIZERS

➸ S P EC I A LT Y E N T R É E S

Gazpacho of the Day — 7.00

Seafood Mignon — 39.00

ask for our cold soup of the day

5-oz. Certified Angus Beef filet mignon, shrimp, scallops and lobster sauce over linguine

— The Burrata — 10.00 baby arugula, grape tomatoes, olive oil, basil pesto and crostini

— Crab Cake — 14.00

— Pink Pepper- and Herb-crusted Lamb Chop — 39.00

lump crabmeat, lemon butter, caper sauce

Gorgonzola and pear ravioli, spinach, port wine sauce

— Tuna Cube Brûlée — 15.00

— The Big Oscar — 41.00

coriander, fennel, roasted garlic, herband lemon-infused milk, fish roe

8-oz. Certified Angus Beef prime top sirloin topped with scampi, king crab, tiger shrimp, lobster and lobster hollandaise

➸ SALADS L.G. Smith’s Garden Salad — 8.00 arugula, avocado, cucumber, shallots and port wine dressing

— Beef and Barnacles ( for two persons) — 59.00

— L.G. Smith's Steak Salad — 15.00

braised, 16-oz. Certified Angus Beef flat-iron steak and succulent half-shell garlic mussels in a classic blend of herbs and spices with savor beef stock gravy

Certified Angus Beef steak, sautéed carrots, asparagus, mushrooms, cherry tomatoes and peppers

➸ DESSERTS

➸ S T E A K S E L EC T I O N S Certified Angus Beef Prime Top Sirloin Baseball (8 oz.) — 27.00 — Filet Mignon — (6 oz.) 28.00 — (10 oz.) 39.00

— Dry-aged Strip (8 oz.) — 41.00 — Rib-eye (16 oz.) — 49.00 — Porterhouse (20 oz.) — 53.00 — Tomahawk ( for two persons)

Our Traditional Crème Brûlée — 7.00 — Freshly Baked Mango Crumble — 8.00 — Sweetest Taboo — 10.00 — L.G. Smith's Signature Mascarpone Tart — 12.00

All entrées are served with your choice of one side dishes which include: buttery rice and herbs, creamed spinach, potatoes au gratin, mixed vegetables, creamy mushrooms, steak fries, wine-poached carrots, smokey mac and cheese, Certified Angus Beef short rib rice, asparagus spears.

All prices are in U.S. dollars.

A 15% service charge will be added to your bill.

Additional gratuities at your discretion.

Prices and menu items are subject to change.

(30-36 oz.) — 99.00

2019 ARUBA RESTAURANT GUIDE

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Photography Kenneth Theysen

FOOD RECIPE

CONCOMBER STOBA A N D B A S M AT I W I L D R I C E

by Food and Beverage Director Marc Giesbers of Elements Restaurant

Aruban cucumbers are small, spiny and spherical and don’t fall apart during cooking.

Y

ou can sometimes find them at Aruban grocery stores or specialty stores at home, but you can also use zucchini or eggplant as a substitute and cook them for less time, notes Marc Giesbers, the Food and Beverage Director at the adults-only Bucuti & Tara Beach Resort.

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This dish is served with seared red snapper on the Elements dinner menu, but it’s just as good served with rice – a version that Giesbers uses in the resort’s weekly cooking demo as part of its wellness program. The low-calorie dish is light but incredibly satisfying, with a touch of bitterness from the green peppers, sweetness from the tomatoes and potatoes, and earthiness from the nutmeg.

In addition to vegan options like this dish, Elements Restaurant offers sustainable seafood like lionfish and local lobster, when available.

“There’s no need to fly-in Maine lobster or Dover sole,” says Giesbers. The resort itself is also a LEED Silver property, the first certified carbon neutral resort in the Caribbean. It was named the “Most Sustainable Hotel in the World” in 2016 by Green Globe. Enjoy this dish at home or on Elements’ beachside patio, complete with a stunning sunset view – or book a six-course private dinner in one of its palm-roofed cabanas directly on the white sandy beach.

MARC GIESBERS Food and Beverage Director – Elements Restaurant

Concomber Stoba (Stewed Aruban Cucumber) Serves 4 INGREDIENTS 2 cups (9 oz.) Aruban cucumber wedges 3 tbsp. (45 ml) olive oil ½ cup (2 oz.) finely chopped onions ⅓ cup (2 oz.) roughly chopped green peppers 2 cloves garlic, minced 2 tbsp. (30 ml) tomato paste 2 cups (14 oz.) chopped tomatoes 2 cups (16 oz.) vegetable broth ¾ cup (8 oz.) diced white potatoes A dash of nutmeg, salt and pepper

Instructions 1. Wash the cucumbers and remove the stems.

Cut them in half, cut out the seeds and chop each half into 4 to 6 wedges. Place in a bowl.

2. Sauté the onion, green pepper and garlic in olive oil until brown.

3. Add the tomato paste, chopped tomatoes and vegetable broth. Simmer for at least 15 minutes.

4. Add the cucumber and potatoes and simmer for 20 additional minutes.

5. Add salt, pepper and nutmeg to taste. Serve hot with basmati and wild rice.

CHEF’S TIPS

Giesbers says you can use any rice you like to accompany this dish, but wild rice adds a delicious nutty flavor. At Elements, he uses a basmati and wild rice blend and seasons it with a little oregano, salt and pepper.

2019 ARUBA RESTAURANT GUIDE

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RESTAURANT

Buffet / International

>

W W W. A R U B A M A R R I OT T.C O M

La Vista For breakfast, lunch and dinner, enjoy dining at La Vista restaurant.

An open-air terrace provides outdoor seating with an ocean view, while indoors the spacious oceanfront restaurant offers cozy booths as well as large tables, perfect for family-style meals. Savor themed buffets and Italian Ă la carte menu with exquisite land and sea options, live cooking stations and a delightful selection of desserts. On Thursdays, ROMEO PENACINO

be dazzled by a spectacular Caribbean Carnival show. Celebrate life at La Vista.

Complex Executive Chef

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LA VISTA ARUBA MARRIOTT RESORT & STELLARIS CASINO LLOYD G. SMITH BLVD. 101 PALM BEACH

(287) 520-6312 LOCATE US | n˚17 on map | Page 194

BREAKFAST: 7:00 to 11:00 a.m., Monday to Saturday and until 10:00 a.m., on Sundays LUNCH: 11:30 a.m. to 5:00 p.m., Monday to Saturday DINNER: 5:30 to 10:30 p.m., Monday to Sunday SUNDAY BRUNCH: 10:00 a.m. to 2:00 p.m.

HAPPY HOURS – SUNSET BY LA VISTA : 5:00 to 9:00 p.m., Monday to Sunday DINING: Indoors – Open-air SERVING: Breakfast – Lunch – Dinner – Sunday brunch

ATTIRE: Casual

ENTERTAINMENT: Live

(Thursdays) BAR: Yes PARKING: Yes

carnaval show

SAMPLE MENU

➸ APPETIZERS

➸ ENTRÉES

Tomato Soup — 13.00

Tortellini al Basilico e Tomato — 30.00

tomato relish, basil oil, herb croutons

cheese tortellini, fresh basil, tomato-white wine sauce

— Burrata — 18.00

burrata cheese, tomato salad, sweet balsamic, prosciutto ham, arugula, toasted artisan bread

— Capesante — 18.00

seared scallop, cauliflower purée, walnut-honey vinaigrette, crispy prosciutto

— Lobster Salad — 21.00

eggplant-mascarpone mousse, basil oil, tomatoes, crumbled herbs

➸ SALADS Citrus-tuna Salad — 16.00 seared fresh tuna, mixed baby greens, spinach, orange segment, cherry tomatoes, avocado, almonds, orange-honey vinaigrette

— Caprese Salad — 18.00

tomatoes, fresh burrata cheese, balsamic glaze, basil pesto, lemon vinaigrette

— Steak Salad — 19.00

marinated skirt steak, avocado, blue cheese, cherry tomatoes, bacon, tobacco onion, blue cheese dressing

➸ SANDWICHES Grilled Chicken Sandwich in Artisan Bread — 18.00 chicken breast, provolone, pepperoncino, tomato, arugula, bacon and lemon aïoli, French fries, spinach dip

— Hamburger per Coraggiosi ( for the brave ones) — 19.00

Angus burger, bacon, roasted tomato, mushrooms, caramelized onions, Cheddar cheese, pepperoncino and brown horseradish mayo, French fries with Parmesan cheese, sea salt

— Penne Bolognese — 30.00

penne pasta, Bolognese sauce, Parmesan cheese

— Shrimp Carbonara e Cacio Pepper — 32.00 black tiger shrimp served with spaghetti carbonara, crispy pancetta, freshly ground black pepper

— Pollo e Risotto — 32.00

pan-fried chicken breast with mushroom risotto, truffle oil, fine herbs, Parmesan cheese, herb jus

— Ravioli al Fungi — 32.00

mushroom ravioli, beef ragout, basil, Parmesan foam, crispy Parmesan

— Salmon — 39.00

pan-seared salmon with butter beans, grilled yellow corn, puttanesca sauce

— Sea Bass — 39.00

pan-seared sea bass with vanilla-carrot purée, green beans, white citrus sauce

— Manzo al Barolo — 40.00

beef tenderloin, mashed potatoes, spinach, Barolo sauce

➸ DESSERTS Pear Bread Pudding — 10.00 pear bread pudding, butterscotch sauce, vanilla ice cream, mixed berries

— Tiramisu — 11.00

espresso, ladyfingers with mascarpone mousse

— Hazelnut Trifle — 12.00

chocolate mousse, hazelnut brittle, chocolate sponge cake, whipped ganache, vanilla Chantilly, chocolate

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

A 15% service charge will be added to parties of 8 or more and a 6% tax will be added to your bill.

Prices and menu items are subject to change.

95

RESTAURANT

Grill / International

>

W W W. L A C A B A N A B R C .C O M

Las Ramblas OUTDOOR CHARCOAL GRILL

This cozy restaurant offers a romantic and unique dining experience overlooking Eagle Beach and the most beautiful sunsets on Aruba.

Barcelona has a street famous for its cafes and restaurants. We invite you to enjoy those special vibrations in Aruba at Las Ramblas, Outdoor Charcoal Grill. Start with a selection of tasty appetizers while listening to the guitar player’s evocative tunes.

OCTAVIO VERHELST

Go deeper with delicious entrĂŠes such as chops and steaks served straight from the

Executive Chef

charcoal grill. The chef uses only the freshest ingredients, including herbs from his own herb garden. The genuine and knowledgeable staff is eagerly waiting to serve you.

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LAS RAMBLAS LA CABANA BEACH RESORT AND CASINO J.E. IRAUSQUIN BLVD. 250 | EAGLE BEACH

(297) 520-1154 guestservices@lacabanabrc.com

LOCATE US | n˚5 on map | Page 192

DINNER: 6:00 to 10:30 p.m., Monday to Saturday

Open-air Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

➸ APPETIZERS

➸ ENTRÉES

Bruschetta — 5.75 — Eggplant Rollatini — 7.50 — Escargots à la Bourguignonne — 8.75 — Lobster Bisque — 9.00 — Green-lipped Mussels Marinières — 9.00 — Angus Roquefort Bruschetta — 9.75 — Sesame-crusted Ahi Tuna — 9.75 — Gravlax 43 — 9.75 — Grilled Scallops — 10.75 — Avocado Topped with Shrimp — 11.00

Grouper Meunière — 26.00 — Seafood Paella — 28.00 — 6-oz. Petit Tenderloin — 29.00 — Dover Sole Fillet — 30.00 — 14-oz. Rib-eye Steak — 35.00 — Mignon and Mariscos — 36.00 — New Zealand Lamb Chops — 39.00

➸ DESSERTS Crème Brûlée — 6.50 — Key Lime Pie — 8.00 — Chocolate Decadence — 8.50

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

2019 ARUBA RESTAURANT GUIDE

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RESTAURANT

International / Seafood / Steakhouse

>

W W W. LO B B YA R U B A .C O M

Lobby R E STAU R A N T & B A R

Lobby Restaurant & Bar is the hot spot in Aruba.

With expertly prepared creative cocktails, an extensive wine selection, and an exquisite outside terrace, the Lobby Restaurant & Bar is the perfect place to grab a drink, share an appetizer, or delight in an unforgettable meal. Guests enjoy an alfresco setting, modern and comfortable seating, and a detailed menu featuring international cuisine, certified U.S.D.A. prime steaks and fresh fish. Lobby Restaurant & Bar is not just great ROB NOLLÉ

dining, but also the guarantee of a great night out!

Chef de Cuisine

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LOBBY THE VILLAGE JUAN E. IRAUSQUIN BLVD. 348A | PALM BEACH

(297) 280-5330 info@lobbyaruba.com instagram.com/lobbyaruba facebook.com/lobbyaruba LOCATE US | n˚18 on map | Page 194

6:00 to 11:00 p.m., Monday to Sunday 11:00 p.m. to 1:00 a.m., Sunday to Thursday and until 3:00 a.m., on Fridays and Saturdays DINNER:

LATE-NIGHT MENU:

DINING: Indoors – Outdoors – Open-air (covered) SERVING: Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live DJ (nightly)

BAR:

Yes

PARKING:

Yes SAMPLE MENU

➸ APPETIZERS Artichokes and Buffalo Mozzarella — 13.50 sautéed artichokes with black olives, basil oil, dried tomatoes, buffalo mozzarella and a Parmesan cheese cookie

— Pork Belly — 13.50

cooked sous-vide for 36 hours, glazed with five-spice, ginger and balsamic vinegar, green bean salad and spicy mayonnaise

— Shrimp — 14.50

served cocktail style with American and European cocktail sauce and aïoli

— Tuna — 14.50

served as tartare with purée of avocado, orange, seaweed and teriyaki sauce

— Peking-style Duck — 14.50

confit of duck leg with hoisin sauce, served with small pancakes and cucumber

— Black Angus Tenderloin — 17.50

served as tataki with marinated fennel, grapefruit and walnut mayonnaise

— King Crab — 33.50

king crab with apple-celery root salad and lemon mayonnaise

— Lobby Seafood Appetizer — 59.00 4 oysters, 4 shrimp, half-lobster tail and tuna sashimi

— Lobby Seafood Platter — 190.00

8 oysters, 8 shrimp, whole lobster tail, king crab legs, tuna, salmon and sea bass sashimi

➸ M E AT * Corn Chicken Supreme 13 oz. — 26.50 cooked sous-vide

— Braised Boned Pork Shank 22 oz. — 28.50 — Tenderloin 8 oz. — 47.50 — Rib-eye Steak 11 oz. — 49.50

Whole Rack of New Zealand Lamb 16-18 oz. — 49.50 cooked sous-vide with garlic and thyme, served medium

— Tomahawk Steak 32 oz. — 145.00

* All our steaks are certified U.S.D.A. black Angus prime and served with choice of Béarnaise, red wine, truffle or bacon-mushroom sauces.

➸ SURF AND TURF UPGRADE 6 Shrimp — 19.50 — Half-lobster Tail — 27.50

➸ FISH Norwegian Halibut — 32.50 with capers, olives, tomatoes and red onion dressing

— Crispy Skin-on European Sea Bass — 34.50 with lemon beurre blanc

— Poached Lobster Tail — 57.50 with garlic butter

— Whole Dover Sole 24 oz. — 79.50 served ‘à la meunière’

➸ DESSERTS Poached and Grilled Pineapple — 8.50 with vanilla mascarpone and yoghurt ice cream

— Lemon Curd Pie — 9.50 with meringue

— Cheese Platter — 14.50 selection of cheeses served with apple jelly, roasted nuts and bread

— Chocolate Meltdown ( for two) — 19.50

raspberry and milk chocolate ganache with cookie crumble and chocolate ice cream, served in a chocolate ball topped tableside with hot chocolate sauce

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

We also have an extensive late-night menu.

2019 ARUBA RESTAURANT GUIDE

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RESTAURANT

Caribbean / European

>

W W W. M A D A M E J A N E T T E .C O M

Madame Janette Founded in April 1999 by European Master Chef Karsten Gesing and Ramon Helgers, Madame Janette, an Aruban landmark restaurant, offers fine dining in a legendary atmosphere and stateof-the-art hospitality.

Rommel Manlapaz, “the wise guy in the kitchen” trained by “The Original Hardcore Chef” Karsten “Kasi” Gesing, creates tasteful and creative dishes, with the help of his KARSTEN GESING

knowledgeable international staff. Their menu delivers exquisite creations for every taste, in

The Original Hardcore Chef /

generous portions. Madame Janette also features an extensive and unique wine list, as well

Co-owner

as the largest beer selection in the Caribbean: over 100 different craft beers from all over the world and 10 beers on tap. At Madame Janette, you can enjoy daily live music and experience alfresco dining that deliciously embraces Caribbean excitement with a European touch.

ROMMEL MANLAPAZ Executive Chef

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MADAME JANETTE CUNUCU ABAO 37

DINNER: 5:30 to 10:00 p.m., closed Sundays

(297) 587-0184 / 587-4784 mjrestaurant@setarnet.aw

Outdoors Dinner ATTIRE: Casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚6 on map | Page 192

SAMPLE MENU

➸ A P P E T I Z E R S

Almond-crusted Grouper

Range: 13.00 – 19.00

a fine grouper fillet in a coat of almonds, served with a creamed spinach sauce

Fiochi alla ‘Taivonio’ home-made stuffed tortellini-style pasta with robiola, Grana Padano, taleggio, ricotta cheese and a hint of sweet pear, served with creamed white truffle glaze

— Janette’s Black Angus Beef Carpaccio served with lightly marinated garden greens, extra-virgin olive oil, black truffle-aged balsamico vinaigrette and roasted pine nuts, sprinkled with Parmigiano-Reggiano

— Madame’s Steakhouse Wedge cool, crisp greens with crumbled blue cheese, tomatoes and applewood-smoked maple bacon bits, served with a light buttermilk-blue cheese dressing

— Bang Bang Shrimp sweet and spicy crispy shrimp served over sliced romaine lettuce with fresh chopped pineapple and black sesame seeds

➸ FRESH SEAFOOD

— Shrimp Casserole ‘du Chef’ a casserole with shrimp, baked in the oven with a creamy mushroom sauce, gratinéed with a blend of Gorgonzola and aged Gouda cheeses

➸ F R O M T H E R OT I S S E R I E Range: 28.00 – 39.00

Kasi’s Famous Burgerloin center-cut tenderloin, caramelized onions, sautéed mushrooms, Gouda cheese, Béarnaise sauce

— Le Filet Mignon Gianni Versace with spinach, lobster medallions, portobello mushroom, hollandaise

— Madame’s Skirt Steak with green peppercorn sauce, caramelized onions, sautéed mushrooms, roasted garlic mash

— Old Butcher Rack of Lamb

Range: 28.00 – 43.00

marinated overnight, served with a home-made lamb jus

MJ’s Asian Soy- and Honey-glazed Sea Bass Fillet

A N D M A N Y M O R E ...

served on a bed of wasabi mashed potatoes, crowned with wok stir-fried veggies, finished with a light spicy Asian soy sauce and creamy ginger-flavored beurre blanc

— Jumbo Shrimp ‘Coco di Rasta’ All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

breaded in an almond-coconut mix and served in our Thai red curry sauce, accompanied by rice

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INTERVIEW

CARTE BLANCHE: THE ORIGINAL Often replicated, but never bested, Carte Blanche is the original chef’s table dining experience on Aruba.

— By Amie Watson

W

hen Chef Dennis van Daatselaar first opened Carte Blanche nine years ago, it was a new restaurant concept for the island: bringing guests together for an intimate multi-course dinner prepared in front of their eyes, optionally paired with quality wines by Maître D’ Glen Bonset, who has been working alongside Chef Dennis since opening in September, 2010.

When the concept proved a success, Dennis decided it was time to pursue his larger dream of having three unique restaurants in the same building. The corner of Wilhelminastraat in downtown Oranjestad became home to his second restaurant, Wilhelmina (where some of the surprise dishes from Carte Blanche ended up on the à la carte menu), in October 2015, followed a year later by Maroc Restaurant & Tapas. Then, in January 2018, he moved Carte Blanche from its previous location into the same building.

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“Wilhelmina is an artistic-style restaurant with a beautiful speakeasy city garden. Maroc is a local/casual restaurant/tapas bar, and Carte Blanche is unique and fun,” says Dennis. “And with the speakeasy city garden we can also do weddings and parties. When I took a chance to invest in downtown Oranjestad, it was a risky decision but we’re steady and it’s more convenient to have all my restaurants under one roof, so I can go say hello to my regulars at Wilhelmina when I’m cooking at Carte Blanche.”

Each night at Carte Blanche, 16 guests enjoy a five-course surprise menu while being entertained by Dennis, Glen and fellow guests.

“Doors open around 6:30 p.m., we guide guests to the speakeasy city garden where we start with a sparkling wine, then Glen brings them in and seats them,” Dennis explains.

Seated at his stylish black granite wraparound 16-seat bar, he seems very comfortable in the space he literally built himself. Dennis designed and renovated the whole building,

DENNIS VAN DAATSELAAR

Photography Kenneth Theysen

Chef / Owner – Carte Blanche

Right: Glen Bonset — Maître D’

which used to be a kitchen and bathroom store

people who are more outspoken. But Glen’s very

whole organization behind Carte Blanche, which

with a warehouse. Now, his own Picasso-style

sharp in conversation. He’s knowledgeable about

most people don’t know,” says Dennis.

paintings (he also paints) decorate the walls.

the wines, he’s very professional and personable.

As for the surprise menu, diners can expect

The behind-the-bar setup, with his six-burner

He had his education in Switzerland and speaks

fresh fish, tender meats, exquisite vegetables,

gas stove and an old refrigerator-turned-oven

five languages. He’s well-traveled. I’m creative,

and scrumptious desserts. Whatever the menu,

on top and wine cooler on bottom, allows

passionate and straight forward. We have totally

guests never leave hungry, he says. “I give

Dennis and Glen to operate smoothly together

different personalities, and we always have a

generous portions and over the last eight years

while socializing with guests.

good time.”

of doing this, we found out what our guests enjoy

For Dennis, who went to culinary school

The concept of Carte Blanche is aimed at

eating. Basically, it’s creative, but not over the

in Holland and trained in Michelin-starred

open-minded diners who enjoy and appreciate

top! It’s not only about the food, it’s about the

European restaurants, the design is all part of

being surprised by an exciting night out, says

engagement. It’s a complete package.”

creating a complete and memorable experience.

Dennis. He can accommodate certain dietary

Still going strong after nine years, Carte

“People love to cook, to watch the Food Network,

restrictions, but does not accommodate dislikes.

Blanche has proven to be a winning concept.

to mingle,” says Dennis. “If the chef steps out to

“My food is very healthy and fresh. I don’t use a

“It’s a compliment that our concept has been

the table, you get those things together. Imagine

lot of gluten, but butter is a key ingredient, so

adopted by other restaurateurs on the island,”

you get that all night – that’s Carte Blanche. You

if you have too many restrictions, it’s better to

says Dennis.

can relax, interact. It’s not only about the food.

visit my à la carte restaurant Wilhemina next

It’s a whole night out. After the sun has set,

door where we can be more flexible. It’s about

there’s not much more to do, so spending your

preserving the quality of the food I’m serving.”

night at Carte Blanche and eating your dinner with strangers is fun. It’s a social get-together.”

Though he’s alone cooking and plating behind the bar during service, he does have help, including

After eight years, Dennis and Glen are

Sandra, who’s zesting oranges and shredding

experts at making sure all guests have a good time.

asparagus for that evening. And his kitchen team

“There are people who are more introverted and

at Wilhelmina also helps with prep. “There’s a

2019 ARUBA RESTAURANT GUIDE

After all, Carte Blanche is the original.

CARTE BLANCHE WILHELMINASTRAAT 74 | ORANJESTAD

(297) 586-3339 www.carteblanchearuba.com 4 NON-RESERVED SEATS ARE ALWAYS AVAILABLE DAILY, GIVE THEM A CALL.

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RESTAURANT

International / Seafood / Vegetarian

>

W W W. A M S T E R D A M M A N O R .C O M / D I N I N G

Mangos Aruba is famous for its unique combination of great food and breathtaking views. And at Mangos, you’ll find both.

In the evening, the tropical breeze pulls you back into that special Caribbean frame of mind, ideal for enjoying a delicious dinner and watching the sunset over Eagle Beach.

Mangos’ dinner menu features international favorites complemented by a fusion of local flavors. Their casual atmosphere will charm you, with a spacious outdoor area just GERARD COSTE Executive Chef

perfect for dining under the stars. For breakfast, you can give your taste buds the same pep Mangos delivers so well for dinner. Start your morning off on a high note by enjoying Mangos’ breakfast buffet or continental breakfast, in their semi-open air restaurant.

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MANGOS AMSTERDAM MANOR BEACH RESORT JUAN E. IRAUSQUIN BLVD. 252

7:30 to 11:00 a.m., daily 6:00 to 10:30 p.m., daily

BREAKFAST: DINNER:

(297) 527-1125 / 527-1118

DINING:

concierge@amsterdammanor.aw

SERVING:

LOCATE US | n˚7 on map | Page 192

Open-air Breakfast – Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live show (Tuesdays) BAR: Yes PARKING: Yes SAMPLE MENU

➸ S O U P, S A L A D AND APPETIZERS

➸ V EG E TA R I A N D E L I G H T S

Onions and Cheese — 7.95

appetizer salad with chopped tomatoes, black olives, roasted peppers and grilled asparagus

a classic onion soup, prepared the traditional way, with a Gouda cheese crouton

— Caesar and Croutons — 8.50 romaine lettuce, anchovy dressing, Parmesan cheese, garlic croutons

— Carpaccio and Truffle — 12.50

thin-sliced raw beef tenderloin with truffle mayonnaise, Parmesan cheese, pine nuts and mixed greens

— Crab and Lime — 16.50

pan-fried home-made crab cakes made from lump meat, served with a parsley-lime aïoli

➸ R E E F A N D R A N C H Shrimp and Chicken — 22.00 jumbo butterflied shrimp hand-dipped in batter flavored with Captain Morgan rum and coconut flakes, together with grilled chicken breast and piña colada dipping sauce

— Snapper and Lamoenchi — 24.50 snapper fillet cooked to perfection, the chef ’s secret way, served with a creamy lime sauce

— Lamb and Honey — 25.00

cross-hatched grilled lamb chops with a honey-thyme sauce

Quinoa and Cucumbers — 14.95

— Camembert and Cranberry — 17.50

crisp golden fried cheese with a cranberry dip on a bed of garden greens

— Stuffed Mushrooms and Truffle Butter — 16.50

appetizer with grilled asparagus and a creamy parsley sauce

➸ S W E E T A N D D E L I G H T Cheese and Strawberries — 7.50 fried cheesecake served with a strawberry sauce

➸ T H E M E N I G H T S Sunday — Price per person: 32.50 a taste of Italy

— Monday — Price per person: 32.50 a night in France

— Tuesday — Price per person: 39.50 dine like a local with our fresh catch of the day and live entertainment

— Thursday — Price per person: 32.50 a 3-course Asian delight menu

— BBQ and Beef — 26.50

a delicious skewer with beef tenderloin tips, onions, peppers and a home-made barbecue glaze

All prices are in U.S. dollars.

A 15% service charge and a 6% tax will be added to your bill.

Prices and menu items are subject to change.

— Catch and Creative — Market price

what we received today from the fishmonger, our chef creative impulse, prepared with market-fresh ingredients

2019 ARUBA RESTAURANT GUIDE

105

RESTAURANT

European / Mediterranean / Spanish

>

W W W. M A R O C A R U B A .C O M

Maroc TA PA S B A R

Maroc Tapas Bar is located in the hip and trendy restaurant district downtown Oranjestad, next to Wilhelmina Restaurant.

It is an ideal spot to meet up with friends or family for delicious Mediterranean-style dishes, or for a nice glass of wine at their wine bar, which is also stocked with premium brand spirits. Everything they serve is healthy, fresh and prepared right in front of guests, at the tapas bar. The menu has over 35 different tapas, chef’s platters, pastas, DENNIS VAN DA ATSELA AR Chef / Owner

empanadas, Aruban seafood, and more. A night out in Maroc won’t break the bank, so join the locals for delicious tapas and drinks.

ARD SLOT Chef de Cuisine

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MAROC WILHELMINASTRAAT 74 ORANJESTAD

DINNER: 5:00 to 10:00 p.m., closed Mondays

(297) 583-0404 info@marocaruba.com

Indoors – Open-air (covered) Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚3 on map | Page 196

SAMPLE MENU

➸ CO L D TA PA S Range: 4.00 – 9.50

Home-made Pita* — Hummus* — Tzatziki* — Guacamole* — Black Olive Tapenade* — Garlic Aïoli — Garlic and Cheese Focaccia* — Gazpacho with Toast and Serrano Ham — Goat Cheese and Date Bruschetta* — Couscous* — Smoked Fish with Garlic Aïoli — Watermelon with Feta Cheese* — Prosciutto di Parma — Chorizo — Salami Spianata Romana

➸ H OT TA PA S Range: 6.50 – 9.50

Grilled Smoked Sausage with Spicy Mayo — Chicken Souvlaki with Tzatziki — Sesame Fish Cakes with Lemongrass Mayo — Baked Artichokes with Gorgonzola* — Eggplant Parmesan*

Chili Bean Burger* — Albondigas — Mini Tajine with Beef — Calamari Mediterană — Goat Cheese Falafel* — Beef Kebabs — Lamb Shoarma with Pita Bread — Chorizo de Cerdo a la Parrilla (picante) — Garlic Shrimp — Mini Tajine with Lamb

➸ TA PA S P L AT T E R S Range: 17.50 – 27.50

Pita Platter* hummus, tzatziki, guacamole, black olive tapenade, tomato salsa

— Meat Platter serrano, chorizo, salami, smoked sausage, albondigas, pita

— Fish Platter sesame fish cakes, catch of the day, smoked fish, gazpacho, guacamole, pita

— Cheese Platter* selection of cheeses with black olive tapenade and pita bread

— Chef’s Platter

* Vegetarian.

All prices are in U.S. dollars.

A 15% service charge will be added to your bill.

Prices and menu items are subject to change.

We also offer affordable specials every day.

2019 ARUBA RESTAURANT GUIDE

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RESTAURANT

International / Seafood

>

W W W. M AT T H E W S -A R U B A .C O M

Matthew’s B E A C H S I D E R E STAU R A N T

Located at the Casa del Mar Beach Resort, Matthew’s is celebrated as one of the best casual yet chic open-air beachfront restaurants in Aruba.

Upscale Caribbean, international and seafood dishes are prepared using the freshest ingredients. In addition to breakfast, lunch and dinner, they offer all-you-can-eat spare ribs on Tuesdays, karaoke from 4 to 6 p.m. on Wednesdays, Italian night including a free MILCA LEGGER

tiramisu with your Italian main course on Thursdays and daily happy hours. If you are a

Co-owner

sports fan, three flat-screen TVs at the bar are always tuned in to the most exciting events.

STEFAN LEGGER Co-owner

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MATTHEW’S A private restaurant located on the beach (Punta Brabo) at Casa del Mar Beach Resort

JUAN E. IRAUSQUIN BLVD. 51

(297) 588-7300 / 582-7000 info@matthews-aruba.com

7:30 to 11:00 a.m., daily 11:00 a.m. to 5:00 p.m., daily DINNER: 5:00 to 10:00 p.m., daily BAR: 7:30 a.m. to 11:00 p.m., daily HAPPY HOURS: 12:00 noon to 1:00 p.m., 4:00 to 6:00 p.m. and 9:00 to 10:00 p.m., daily BREAKFAST: LUNCH:

Open-air Breakfast – Lunch – Dinner ATTIRE: Casual (breakfast and lunch) – Elegantly casual (dinner) DINING:

SERVING:

LOCATE US | n˚8 on map | Page 192

BAR:

Yes

PARKING:

Yes SAMPLE MENU

➸ S TA R T E R S

➸ THE FIELDS

Goat Cheese Wrapped in Italian Prosciutto Ham† — 13.95

Greek Ground Beef Kofta* — 25.95

pan-seared, served over mixed local organic lettuce, raspberry vinaigrette

marinated with Greek spices, served on roasted eggplant purée, accompanied by garlic mayo

wasabi green pea purée, wakame-cucumber salad, teriyaki glaze

petit filet mignon, chicken breast, chorizo, mashed potatoes, seasonal vegetables and creamy peppercorn sauce

— Sesame-crusted Sushi-grade Tuna Tataki * — 13.95 — Spicy Shrimp* † — 13.95

asparagus, spicy cream sauce

— Shrimp Cocktail * — 14.95

served with horseradish cocktail sauce, lemon wedge

➸ S E A F O O D M A I N CO U R S E S Blackened Corvina* — 26.95

— Meat Combo* † — 26.95

— Beef Tips† — 28.95

beef tenderloin tips, fettuccine and creamy truffle sauce

— Filet Mignon 8 oz.* † — 32.95

served with mashed potatoes, seasonal vegetables and red wine sauce

➸ I TA L I A N

sweet potato-bacon hash, sautéed vegetables, tomato-pineapple sauce

Chicken Parmigiana† — 23.95

shrimp breaded with coconut and served with rice, seasonal vegetables and piña colada sauce

— Pasta Cartoccio† — 29.95

— Coconut Shrimp — 29.95

— Piña Colada Shrimp — 29.95

shrimp prepared with pineapple and Caribbean rum in a creamy coconut sauce with rice and seasonal vegetables

— Sesame-crusted Tuna Steak — 31.95

seared and served with warm soba noodles, ginger, Asian vegetables and Chinese sauce

— Lobster Tail 10 oz.† — 45.00

pan-roasted with garlic-herb butter and served with rice and seasonal vegetables

➸ V EG E TA R I A N D I S H

Parmesan cheese-crusted, topped with mozzarella cheese, served over linguine pasta with tomato sauce

scallops, shrimp, mussels, squid, fish chunks, baby clams and tomato-basil sauce

— Lobster Pasta† — 34.95

vodka-cream-tomato sauce

➸ DESSERTS Night and Day — 10.95 dark and white chocolate mousse, raspberry sauce and compote, chocolate crumble

— Warm Chocolate Liquid Centre Cake — 10.95

orange sponge cake crumble, white chocolate mousse, vanilla ice cream, chocolate sauce

Stuffed Roasted Peppers* ◊ — 16.95 large couscous, spinach, mushroom, squash, zucchini and tomato sauce

* Gluten-free.

All prices are in U.S. dollars.

A 15% service charge will be added to your bill.

For split tables no more than 4 checks.

Prices and menu items are subject to change.

† Contains ◊

dairy.

Vegetarian.

2019 ARUBA RESTAURANT GUIDE

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RESTAURANT

Caribbean / International

>

W W W. M O O M B A B E A C H .C O M

MooMba Beach B A R & R E STAU R A N T

Life can’t get any better than sipping your favorite drink and enjoying delicious food while sitting barefoot on the beach.

Located on a white sandy beach, MooMba Beach has what it takes to please every guest.

The exotic bar serves cool tropical drinks, and the restaurant offers delicious Caribbeanstyle cuisine and international dishes in an open-air setting under huge palapas.

At night, the whole scene gives off a beautiful, energizing glow. Come and treat yourself EWEN VAN SEUMEREN

to a special time.

Chef

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MOOMB A BEACH JUAN E. IRAUSQUIN BLVD. 230 PALM BEACH Between the Holiday Inn Resort Aruba and the Marriott’s Aruba Surf Club… right on the beach!

(297) 586-5365 moombabeach@arubawineanddine.com LOCATE US | n˚19 on map | Page 194

8:00 a.m. to 12:00 noon, Monday to Sunday 11:00 a.m. to 5:00 p.m., Monday to Sunday DINNER: 5:00 p.m. to 11:00 p.m., Monday to Sunday BEACH BAR: 10:00 a.m. to 1:00 a.m., Monday to Sunday BREAKFAST: LUNCH:

Open-air (on the beach) Breakfast – Lunch – Dinner ATTIRE: Casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes

DINING:

SERVING:

SAMPLE MENU

➸ APPETIZERS Fresh Seafood Chowder — 9.00 traditional Aruban chowder, thick and creamy, loaded with seafood

— Calamari — 11.00

crispy fried squid with a home-made spicy arrabbiata sauce

— Mushroom and Escargot Casserole — 11.00 mushroom and escargot ragout gratinated with cheese

— Asian Chicken Salad — 13.00

delicious soy-marinated chicken with mixed greens, snow peas, carrots and scallions, topped with chow mein noodles and served with a soy-teriyaki dressing

— Coconut Shrimp — 13.00

pan-fried shrimp prepared in a delicious sweet coconut-rum sauce

— Tuna Bowl — 14.00

tuna tartare served with noodles, wakame, wasabi, wonton strips and soy sauce

➸ MAINS Sizzling Fajitas cooked on a sizzling skillet with onions and bell peppers, served with flour tortillas, guacamole, sour cream and pico de gallo — vegetarian 18.00 — chicken 22.00 — combo 23.00 — steak 24.00 — shrimp 24.00

— Vegetarian Penne Pasta al dente penne pasta with forest mushrooms and fresh spinach leaves in a creamy white sauce — regular 18.00 — with chicken 22.00 — with steak 23.00 — with 6 shrimp 24.00

MooMba Burger — 20.00 this burger is so big and juicy, you will fall off your chair when you see it, grilled to your liking and served with potato wedges

— Grouper Fillet — 24.00

pan-seared and served with vegetables, rice and a lemon-butter sauce — regular 24.00 — with shrimp 29.00

— Pincho

with onions, bell peppers and mushrooms, grilled live on the large beach barbecue and served with French fries, a garden salad, BBQ sauce, garlic sauce and a home-made chimichurri sauce — 10-oz. chicken filet 25.00 — 10-oz. beef churrasco 28.00 — jumbo shrimp 28.00

— Black-peppered Tuna Steak — 28.00 lightly seared over high heat, served medium-rare with a flavored seaweed salad and a mango mayonnaise

— Catch of the Day — Market price

caught by our local fishermen and served with chef ’s special home-made sauce, vegetables and rice

➸ DESSERTS Fresh Fruit Cocktail — 8.50 mixed fruits topped with white wine sabayon and sambuca, served with vanilla ice cream

Brownie — 8.50 chocolate brownie with pastry cream, passion fruit and white chocolate ice cream

Mojito — 8.50 a twist on the classic cocktail, we mix the mint, lime and rum with some delicious chocolate cake and cream cheese, a definite must-try!

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

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INTERVIEW

WOK STAR: CHEF ANYI YULIETH CAN HANDLE T H E H E AT AT D R AG O N F LY From the sleek, dark-wood dining room, you can see the flames rising from the Colombian chef’s stove in the kitchen as she whips up an order of pad thai, red curry beef, Cantonese fried rice or chicken teriyaki.

— By Amie Watson

T

he wok-star helped design the new pan-Asian menu for Dragonfly, adding a sizzling pepper steak platter with onions, mushrooms and peppers; a Chinese pork tenderloin with sweet barbecue sauce, noodles and scallions; chicken and beef yakitori skewers thick with home-made teriyaki sauce; and chicken or vegetable spring rolls – which means more high heat cooking.

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Chef Yulieth’s petite stature and soft voice belies the fact that she’s a culinary powerhouse. She’s been running the Dragonfly kitchen since the restaurant opened in February 2017. “The first day that we opened was very exciting,” she recalls. “We were wondering how many people were going to come, because a few days before we were all here unwrapping spoons and forks.” But people did come, and they return regularly for the nightly live music, the by-reservationonly all-you-can-eat sushi from 4 to 6:30 p.m. and the early bird three-course specials featuring miso soup, grouper wrapped around a Dynamite salad or mozzarella salad as an appetizer; teriyaki chicken, vegetarian green curry or another wok specialty as a main course; and ice cream for dessert. (“The menu says only vanilla but sometimes we’ll surprise you with coconut or green tea,” adds Dragonfly Supervisor Naomi Cruz, who translated the interview with Chef Yulieth from Spanish.)

ANYI YULIETH

Photography Kenneth Theysen

Chef – Dragonfly Sushi – Asian Restaurant – Lounge

The Dragonfly kitchen staff has grown close in two years. “There are no conflicts between us in the kitchen. We all work as a team,” says Yulieth. “Unlike a lot of kitchens, there’s no ‘that’s not my station, so that’s not my problem.’ We all take responsibility,” she says. More than that, they’re friends. On her birthday, they sang for her and then went out after work to celebrate. They can’t hear the daily live guitar or Sunday steel-pan music from the kitchen, but they play their own. “We play everything. I like rock a lot,” she says, “but since it’s a bigger team, I play whatever makes everybody happy.”

That willingness to please is reflected in the updated sushi menu – which includes more cooked options than raw and a combination of Caribbean and Asian flavors. Her favorite roll is the smoked salmon, fried avocado and cream cheese roll with sweet plantains, wakame seaweed salad and a creamy ceviche-inspired sauce. “I love the combination of the sweetand-sour flavors,” she says. The same lime and

cream sauce does double duty in her new Fly Roll with cooked chicken, avocado, caramelized pineapple and bacon in a lettuce wrap. “I like it because it’s very tropical and light,” she says.

In addition to the new items, the revamped Dragonfly menu has expanded to accommodate the special dietary requests they used to get from their customers. The new menu now features a vegan and glutenfree section that spans Asia: veggie tempura, a tofu sushi roll with roasted peppers and pesto, a veggie roll with avocado, mango, carrots and cucumber as well as vegetarian pad thai, tofu teriyaki, mushroom soup made thick and creamy with coconut milk, and an exotic summer salad of mango, pineapple, apple, peanuts, cherry tomatoes and coconut flakes.

They even have gluten-free soy sauce available. And all the sushi can be made glutenfree without the sauces, and some sauces that come with the cooked dishes are naturally gluten-free, like the passion fruit sauce for the sautéed shrimp or the mango sauce for the

2019 ARUBA RESTAURANT GUIDE

grilled grouper (Chef Yulieth combines the pulp of fresh mangoes with a sprinkle of togarashi chili flakes, cream and salt rather than soy sauce).

And while the food and ambiance are reason enough to try the restaurant, the ginger saketini don’t hurt. Well, too many would probably hurt, but the refreshing cocktail made with gin, ginger liqueur, sake and orange bitters is the perfect way to cool off after all the wokfuelled flames (or the beach) – though, if you walk in straight off Palm Beach, you might be more in the mood for Dragonfly’s refreshing sparkling sake and elderflower creation. When in doubt, order both? Kampai!

DRAGONFLY SUSHI – ASIAN RESTAURANT – LOUNGE ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370 Across from Barceló Aruba

PALM BEACH

(297) 280-0019 www.dragonflyaruba.com

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RESTAURANT

Aruban / International / Seafood

>

W W W. N O S C LU B H U I S A R U B A .C O M

Nos Clubhuis ARUBA

Nos Clubhuis (our clubhouse) bar and restaurant is known for its authentic Aruban cuisine and ambiance.

Located right on the beach at the “centro di pesca” (fishing center), where local fishermen gather and bring in their catch of the day, it welcomes its guests to share this experience and interact with the locals. For truly authentic Aruban cuisine, fun drinks and an amazing sea view (especially at sunset), go upstairs and mingle with the locals. Bon bini MIGUEL CLEMENDORE

to Nos Clubhuis! means Welcome to our clubhouse!... and they mean it!

Chef

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NOS CLUBHUIS JUAN E. IRAUSQUIN BLVD. 96 PALM BEACH Above Hadicurari Restaurant Next to the Marriott’s Aruba Surf Club

(297) 583-1188 nosclubhuis@arubawineanddine.com LOCATE US | n˚20 on map | Page 194

LUNCH AND DINNER: 10:00 a.m. to 10:00 p.m., Monday to Sunday SUNDAY BBQ: 12:00 noon to 10:00 p.m.

HAPPY HOURS: 12:00 noon to 1:00 p.m. and 5:00 to 6:00 p.m., Monday to Sunday

Outdoors Lunch – Dinner – Drinks ATTIRE: Casual ENTERTAINMENT: Live music (Fridays) DINING:

SERVING:

BAR :

Yes

PARKING:

Yes SAMPLE MENU

➸ S TA R T E R S

Chicken Wings — 12.50

Fish Soup — 8.00

deep-fried with mango-BBQ sauce

local fish soup with fish, potato, carrots and corn

— Caesar Salad crispy romaine lettuce with Parmesan, croutons and Caesar dressing — regular 9.50 — with chicken 13.50 — with grouper 14.50 — with shrimp 15.50

— Ceviche — 11.00 lime-marinated white fish with peppers, red onions and cilantro, served with tortilla chips

— Nos Nachos — 11.50 fried corn tortilla chips topped with spicy chili, sour cream, guacamole, beans, salsa and cheese sauce

➸ BITES Bitter Balls — 8.50 battered beef that is deep-fried and served with mustard – just perfect, the pride of the Dutch!

— Cheese Balls — 9.50 home-made cheese balls with a Thai-chili sauce

— Calamaris — 11.50 deep-fried with garlic sauce

— Mussels — 12.00 deep-fried and served with tartar sauce

— Clubhuis Platter — 18.50 combination platter with cheese balls, calamari, chicken wings and bitter balls

➸ MAIN DISHES Hamburger — 12.00 8-oz. beef burger served with sweet potato fries

— Fish and Chips — 15.00 battered and fried, served with fries

— Tacos Mexican hard-shell tacos — vegetarian 15.00 — chicken 18.00 — steak 20.00 — shrimp 20.00

— Garlic Shrimp Skewer — 19.00 shrimp skewer marinated in garlic, served with rice and plantain

— Rack of Ribs — 20.00 delicious BBQ ribs served with sweet potato fries and coleslaw — feeling hungry? double your rack for just 6.00

— Pisca di Dia — 25.00 brought in by our own fishermen: local catch of the day served with plantain, rice and a Creole sauce

— Pisca Cora Henter — 25.00 a whole battered red snapper served with sweet potato fries and salad

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

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RESTAURANT

International / Seafood / South Caribbean

>

W W W.O A K A R U B A .C O M

Oak R E STAU R A N T & B A R

Get away from busy and crowded hotel strips and enjoy dinner in a tranquil setting. Oak Restaurant & Bar is Ricardo and July Chirino’s new venture.

Set in a quiet residential area, this new gem is located just 5 minutes from the Marriott resorts and The Ritz-Carlton. The menu features international and South Caribbean cuisine with a focus on seafood and grilled meats. Ricardo, July and their amazing HEMERSON ZAMBRANO Chef

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staff are ready to welcome you with their hospitality, contagious smiles, and, of course, a spectacular dining experience.

MENUARUBA.COM

OAK WAYKIRI CONDOS ROOI SANTO 3A, UNIT B04 NOORD

DINNER: 5:00 to 10:00 p.m., closed Sundays

5 minutes from The Ritz-Carlton and Marriott resorts

(297) 280-4660 info@oakaruba.com LOCATE US | n˚21 on map | Page 194

Indoors – Open-air Dinner ATTIRE: CasuaL BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

➸ APPETIZERS

➸ M E AT *

Range: 8.00 – 14.00

Range: 19.00 – 45.00

Goat Cheese and Mango

Churrasco Steak

deep-fried goat cheese served with a creamy mango-wasabi dressing

chargrilled beef tenderloin served with chimichurri sauce

— Calamari Fritti

— Peppercorn Steak

fresh calamari, breaded and deep-fried, served with a mildly spicy sauce

charcoal-grilled beef tenderloin, served with a peppercorn and cognac sauce

— Fish and Shrimp Ceviche

— Sirloin Steak

marinated in lemon and sea salt, served with onions, cilantro and sweet peppers

served with chimichurri sauce

— Fresh Tuna Salad sesame-crusted, served with toasted almonds and a passion fruit-wasabi dressing

— Sizzling Clams and Mussels

— Surf and Turf beef tenderloin, shrimp and scallops served with a mushroom sauce * Served with fresh mixed vegetables and oven-roasted potatoes.

white whine, garlic and olive oil

— Spicy Shrimp and Scallops sautéed in a spicy creamy garlic sauce, served with Aruban polenta

➸ I TA L I A N S P EC I A LT I E S Range: 14.00 – 32.00

Mixed Seafood Lasagna filled with fish, seafood and béchamel sauce

➸ FISH AND SEAFOOD Range: 25.00 – 45.00

— Scampi, Vongole and Cozze

Seafood Casserole

shrimp, clams and mussels served on garlic-oil pasta

mixed seafood stew on a creamy sweet pepper sauce

— Lobster Pasta

— Coconut Snapper Fillet deep-fried and served with a creamy coconut sauce

— Charcoal-grilled Lobster Tail

fresh lobster on pasta with creamy vodka sauce

— Chicken Piccata free-range chicken, sizzling butter, lemon juice, capers and white wine

grilled with sizzling lemon butter

— Grouper Fillet à la Bruschetta

All prices are in U.S. dollars.

A 15% service charge will be added to your bill.

Prices and menu items are subject to change.

tomato, basil and garlic sauce topped with feta cheese

2019 ARUBA RESTAURANT GUIDE

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RESTAURANT

Japanese / Sushi

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W W W.O M A K A S E A R U B A .C O M

Omakase JA PA N E S E S US H I B A R

Omakase means “I’ll leave it to you” (from Japanese “to entrust”).

In the classic style of sushi restaurants, the chef will present a series of plates, beginning with the lightest and proceeding to heavier, richer dishes.

When ordering Omakase, expect the chef to be innovative and surprising in the selection of dishes. Menu ordering is available as well. Located inside The Chophouse Restaurant MYLENE LEONA LAPINID

at the Manchebo Beach Resort & Spa, Omakase also features a bar and comfortable seating

Chef

with a boutique feel and ambiance. Because the sushi bar has limited seating capacity, reservations are required.

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MENUARUBA.COM

OMAKASE MANCHEBO BEACH RESORT & SPA JUAN E. IRAUSQUIN BLVD. 55 EAGLE BEACH

(297) 522-3444 omakase@manchebo.com

LOCATE US | n˚9 on map | Page 192

DINNER: 5:30 to 10:30 p.m., Tuesday to Saturday

Indoors Dinner ATTIRE: Casual ENTERTAINMENT: Live jazz piano BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

➸ S TA R T E R S Gyozas — 12.00 Japanese deep-fried-style dumpling

— Kushikatsu (kushiage) — 12.00

Japanese deep-fried skewered steak

— Omakase Salad — 14.00

marinated lump of crab with cucumber, masago and seaweed salad

— Shrimp and Veggie Tempura — 16.00 3 pieces of shrimp and mixed veggie tempura

➸ TEMAKI (HAND ROLLS) AND HOSOMAKI (THIN ROLLS) Kani Maki (crab) — 9.00 — Sake Maki (salmon and spring onion) — 10.00 — Hamachi Maki (yellowtail and spring onion) — 12.00

➸ URUMAKI (MEDIUM ROLLS) Garden Maki — 14.00 mixed veggie tempura of sweet potato, carrot, zucchini and white onions

— Special Anakya Maki — 17.00 crispy eel and cream cheese

— Manchebo Special Maki — 18.00 salmon and cream cheese roll, topped with mixed crab and smoked salmon salad with mango (spicy)

➸ FUTO MAKI (BIG ROLLS) Miara Maki — 22.00 crispy breaded shrimp and cream cheese topped with mixed salmon, crab and mango (without rice)

Surf and Turf Maki — 25.00 tempura shrimp and asparagus roll topped with grilled beef tenderloin

— Crazy Crispy Tiger Maki — 25.00

tempura-fried roll with salmon belly, masago, avocado and cream cheese

— Super Summer Fresh Maki — 25.00

roll wrapped in soy paper with shrimp, crab, avocado, cucumber, jalapeño pepper and iceberg lettuce (rice-less)

➸ OMAKASE 4-COURSE MENU (MINIMUM OF 2 PERSONS) Price per person: 52.00

Let the Chef Decide The chef will present a series of plates, beginning with the lightest and proceeding to heavier, richer dishes, showcasing seasonal ingredients that may not make it to the printed menu. Ordering Omakase may lead you to discover new items that you might have overlooked or never thought to try.

Please let us know if you have any allergies or particular dislikes.

➸ CHEF’S SPECIALS Yakisoba Japanese stir-fried noodles with garlic butter and Chef Mylene secret sauce, served with cabbage, carrot, green bell pepper and onion — regular 23.00 — with shrimp 28.00 — with steak 28.00 — with steak and shrimp 30.00

— Yakimeshi

Japanese fried rice mixed with garlic butter and soy sauce, served with egg, carrot and onion — regular 18.00 — with shrimp 23.00 — with steak 23.00 — with steak and shrimp 25.00

— Sweet Banana Maki — 24.00

➸ DESSERT

salmon and shrimp tempura, banana, scallions and cream cheese (without rice)

green tea ice cream home-made from a highly sought-after Japanese matcha green tea, a ceremonial tea prized for its intense yet delicate essence

Matcha Green Tea Ice Cream — 8.00

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

A 15% service charge and a 6% tax will be added to your bill.

Prices and menu items are subject to change.

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RESTAURANT

Caribbean / French / International

>

W W W. PA P I L LO N A R U B A .C O M

Papillon R E STAU R A N T

Break free at Papillon in The Village. It combines history with a trend-setting, elegant menu, infusing its French-Belgian cuisine with Caribbean flair.

Famous convict Papillon’s incredible flight to freedom is the restaurant’s theme and the menu reflects the Frenchman’s arduous journey. The spacious outside terrace is perfect for casual fine dining. The iron bars and flecks of rust and stains on the walls JUAN LUDEÑA Chef

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make one very glad to be here and not in Papillon’s shoes, in the 1940’s. Charrière would undoubtedly have loved ‘his’ place on Aruba: this is luxury escape for anyone!

MENUARUBA.COM

PAPILLON THE VILLAGE JUAN E. IRAUSQUIN BLVD. 348A

DINNER:

5:00 to 11:00 p.m., Monday to Sunday

Across from the Hilton Aruba Caribbean Resort & Casino

(297) 586-5400 reservations@papillonaruba.com facebook.com/papillonaruba LOCATE US | n˚22 on map | Page 194

DINING: Indoors – Outdoors — Open-air (covered) SERVING: Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes

SAMPLE MENU

➸ APPETIZERS Escargots — 14.00 escargots in a creamy sauce with mushrooms, garlic, onions and herbs, served with toasted bread

— Cuisses de Grenouille — 15.50

frog legs coated in spices and tossed with a dressing of herbs and garlic, served with lime

— Crab Cakes de L’Île — 16.00

lump crab cakes with scallions and cilantro served with tamarind remoulade

— Carpaccio de Boeuf

rare, thinly sliced truffle-marinated Angus beef with roasted pine nuts, tomatoes, Parmesan and truffle crème — regular 16.75 — with goose liver curls 22.75

— Foie Gras — 26.00

seared goose liver on a classic brioche accompanied by truffle and goose liver pâté with red fruits

➸ MAINS Grouper Papillon — 29.00 grouper fillet pan-fried with garlic, herbs and lemon under a potato crust, served with a white wine-lobster sauce

— Poisson Rouge — 29.50

tuna steak spiked with Cajun spices, seared medium-rare over high heat, served with a soy and brown sugar drizzle, mango compote and spicy papaya sauce

— Canard à l'Orange — 31.00

duck breast seared on the skin, served with roasted sweet potato, green asparagus, orange-passion fruit sauce and a chocolate drizzle

Wild Boar — 35.00 slow-braised wild boar shank served in its own gravy, with red cabbage and red beet risotto

— Filet Mignon — 38.00

8-oz Angus beef grilled to your liking, served with a red wine-truffle sauce

— Lobster à la Caraïbe — Market price

broiled butterfly Caribbean lobster tail with white wine and garlic butter, served with herbed oil and a tomato compote

➸ V EG E TA R I A N , V EG A N A N D PA S TA D I S H E S * Aubergine Provençale — 24.50 roasted eggplant stuffed with onions, celery, leeks, mushrooms, mozzarella and Parmesan with red wine risotto and blue cheese artichokes

— Fettuccine Forêt — 27.00

fettuccine pasta prepared with olive oil, black pepper, portobello mushroom, truffle, roasted tomatoes and shaved Parmesan * Vegan menu available, ask your waiter for all our options!

➸ DESSERTS Lime Cheesecake — 10.00 home-made cheesecake with a touch of lime, a cantaloupe sorbet, a ginger snap crust and a red fruit coulis

— Chocolate Lava Cake — 10.50

chocolate cake with a soft center, baked à la minute and served with butterscotch ice cream and almonds – it’s worth the wait!

➸ DAILY EARLY-BIRD SPECIAL

— Sea Bass en Sel — 34.50

Price per person: 29.75

oven-baked sea bass in a sea salt crust, served with a cilantro pesto and a mango-tomato compote

served from 5:00 to 7:00 p.m.

3-Course Menu Including Wine

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

No service charge. Tipping at your discretion.

A 15% service charge will be added to parties of 8 or more.

Prices and menu items are subject to change.

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COVER SHOOT

...Continued from page 27

1979.

JOYC E D E C U B A- HÜ SK E N

BIRTH YEAR:

Chef / Owner

BIRTH COUNTRY:

The Netherlands.

Yemanja Woodfired Grill

FAVORITE FRUIT:

Golden kiwi.

BIRTH PLACE:

Amersfoort.

FAVORITE VEGETABLE:

The popularity of cozy downtown restaurant Yemanja (meaning ‘goddess of the ocean’) is all thanks to Chef Joyce, the wood-fired grill queen.

After eight years of European hospitality and culinary training combined with restaurant internships in Holland, she soaked up experience in several reputable kitchens before crossing the Atlantic in 2006. Her plan was to come to Aruba for a year, but she quickly grew fond of life in the tropics and eventually took over Yemanja, where her culinary passion and creativity flourished. Now, years later, she knows the finicky grill so well that she even has the same Texas-made model at home – it’s great for parties, despite the fact that importing enough wood in high season occasionally keeps her up at night. What’s next for the grill master? A cookbook, she hopes.

Cross your fingers that it includes her truffle risotto…

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FAVORITE SPICE: FAVORITE DISH:

Garlic.

Cumin.

I don’t have just one favorite, but certain food items always put

a smile on my face. One of them is grilled octopus. That lightly charred, meaty texture takes me on a little Mediterranean vacation.

FAVORITE DESSERT:

For me, a great dessert is neither too sweet nor too rich.

My absolute favorite is mixed red berries with cold champagne sabayon.

FAVORITE WINE:

Rombauer Chardonnay.

FAVORITE KITCHEN TOOL: FAVORITE FOOD CITY:

A chef’s knife.

New York city, because it’s easily accessible from Aruba,

and because when it comes to cuisine you can find the entire world there.

I’m also very curious to visit Israel and Japan.

FAVORITE VACATION PLACE:

As a chef and restaurant owner, I don’t have that much

spare time, but when I do go on vacation, I look for places that offer exciting flavor, fresh local ingredients and off-the-beaten-track food combinations.

A CHEF WHO MOST INSPIRES YOU:

I am fascinated by chefs like Tomas Keller and

Daniel Humm, and I am inspired by Bobby Flay’s culinary style. But, at the end of the day, my own palate is my main culinary compass.

MENUARUBA.COM

KENNETH THEYSEN

Official Photographer / Menu International www.timeless-pixx.com

Kenneth Theysen is the owner and main operator of Timeless-Pixx, a well-established, dynamic Aruba-based photo studio. Theysen has been a long-term collaborator of Menu International, delivering astonishing photographs, one edition after another.

With an eye for detail but also a broad vision of largescale projects, Theysen was the natural choice when it came to choosing a photographer that would cover Aruba’s extensive and varied restaurant scene.

Theysen’s esthetic sense and work ethic make him versatile and a pleasure to collaborate with. This is why so many of the island’s great (and very busy) chefs are always relaxed and in a great mood during his photo shoots.

And, as any good photographer knows, that is just priceless.

BIRTH YEAR:

M Y LE NE LEO NA LA P I N I D Chef Omakase Japanese Sushi Bar

1973.

BIRTH PLACE:

Tanza, Cavite.

BIRTH COUNTRY:

The Philippines.

FAVORITE FRUIT:

Grapefruit.

FAVORITE VEGETABLE: FAVORITE SPICE:

After coming to Aruba with a master’s degree in fashion design in 1995, Chef Mylene Leona Lapinid traded in her scissors for kitchen knives. At Omakase Restaurant, she puts her creativity, eye for detail and more than 20 years of experience into crafting exquisite Japanese dining experiences.

As the sushi chef, she’s branched out from basic maki to incorporating ingredients like banana and crunchy tempura into a wide selection of cooked rolls, all while paying homage to the traditional art of sushi-making that she has learned from sushi masters. Consider yourself in good hands when you pull up a seat at the 10-seat bar inside The Chophouse Restaurant, where Chef Lapinid directs the fashion runway-worth presentation of carefully shaped maguro nigiri, rainbow rolls and yellowtail handrolls. After all, Omakase means “leave it to the chef."

FAVORITE DISH:

Zucchini.

Ginger.

Litson. It’s a whole roasted pig.

FAVORITE DESSERT:

Halo-halo. It’s sweetened mixed fruit and milk

served with crushed ice.

FAVORITE WINE:

Malbec.

FAVORITE KITCHEN TOOL:

The sashimi knife that I’ve been using

for over 20 years.

FAVORITE FOOD CITY:

Bangkok.

FAVORITE VACATION PLACE:

Anywhere in Asia.

A CHEF WHO MOST INSPIRES YOU:

2019 ARUBA RESTAURANT GUIDE

Masaharu Morimoto.

WANT TO APPEAR IN THIS MAGAZINE ?

CONTACT MIKE POWER AT

mike@menuinternational.com

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Photography Kenneth Theysen

FOOD RECIPE

SEAFOOD SAUSAGE CREOLE

by Chef / Owner Joyce de Cuba-Hüsken of Yemanja Woodfired Grill Our co-cover Chef Joyce Hüsken is known for exceptional flavors at her downtown wood-fired grill restaurant – not just in her on-point seafood and steaks, but also in her creative vegetarian and vegan dishes.

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his seafood and sausage Creole dish may not be on her menu, but its herbs and spices create the bold tastes for which Yemanja is known. Besides, who doesn’t love an excuse to flambé with bourbon?

MENUARUBA.COM

“This dish adds a bit of a New Orleans kick to the seafood Creole that we all know and love in Aruba,” says Joyce, “and it reflects who we are as a restaurant. Yemanja is flavorful, it’s colorful, it’s bold.”

That aesthetic is reflected in the menu’s Caribbean BBQ mahi-mahi fillet, the chimichurri calamari and the blackened triple tail, a juicy whitefleshed fish, which Chef Joyce grills to crispyskinned, buttery-fleshed perfection.

The beauty of this recipe lies in the fact that you only need one pot to make it and you can add or substitute just about anything. “It’s very forgiving,” she says. Can’t find baby octopus? Use squid instead, or scallops, fish or even chicken – though you’re not going to want to skip on the sausage or those giant shrimp.

Her favorite way to serve this quasi-gumbo is with flat bread for dunking, but you can also serve it with rice. Just remember to leave the heads on the shrimp. “That’s where all the nice flavors are hidden, and it’s where the spices end up,” she says.

After all, without flavor, it’s not Yemanja.

JOYCE DE CUBA-HÜSKEN Chef / Owner – Yemanja Woodfired Grill

Seafood and Sausage Creole Serves 6

INGREDIENTS 2 tbsp. (30 ml) vegetable oil 2 large sausages (any kind you prefer, like andouille or spicy chorizo) cut into ½-inch slices ½ cup (125 ml) butter 1 cup (250 ml) sliced onions ½ cup (125 ml) sliced celery 1 cup (250 ml) sliced green bell pepper 1 cup (250 ml) halved cherry tomatoes 8 garlic gloves minced by hand 2 green jalapeños, seeded and sliced 2 tbsp. (12 g) Cajun spices 1 tbsp. (6 g) dried oregano 1 tsp. (2 g) chili flakes 1 tbsp. (6 g) paprika powder 2 tsp. (4 g) chili powder 2 bay leaves ½ tbsp. (3 g) fresh thyme leaves ¼ cup (60 ml) all-purpose flour ½ cup (125 ml) bourbon or white wine 2 cups (500 ml) chicken broth 1 tbsp. (15 ml) Worcestershire sauce 1 cup (250 ml) tomato sauce 1 lb. (450 g) jumbo shrimp, heads on, deveined ½ lb. (225 g) baby octopus, heads removed 1 lb. (450 g) mussels, scrubbed 1 lime, juiced ¼ cup (60 ml) chopped parsley,

Instructions 1. In a large frying pan, heat the vegetable oil over medium-high heat and fry the sausage until browned.

2. Add the butter and onions and sweat until glazed, about 2 minutes.

3. Add the celery, bell pepper, thyme, cherry tomatoes, green jalapeños and garlic and cook for 3 to 4 minutes.

4. Add the dry spices and flour and stir to coat.

5. Add the bourbon, remove the pot from the direct heat and ignite the alcohol carefully with the flame of the stove or a barbecue lighter if using an electric rather than gas stove.

6. When the flames dissipate, return the pot to the heat and add the chicken broth, Worcestershire sauce and tomato sauce.

7. Add the shrimp and cook for 2 minutes.

8. Bring to a boil and add the octopus and mussels followed by the parsley and lime juice.

9. Cover and cook for 3 minutes to cook the mussels (without removing the lid). Discard any mussels that don’t open.

10. Season with salt, pepper and hot sauce to taste and garnish with fresh parsley.

plus more to garnish Salt, pepper and hot sauce to taste

CHEF’S TIPS

1. For this dish, I love to use a 24-inch frying pan and 24-inch lid.

2. Always make sure you have a lid nearby when flambéing, in case the flames go higher than expected!

3. Measure all the ingredients and chop the vegetables before you turn on the heat.

Good prep is half the work.

4. Mincing the garlic by hand is more effort than using a garlic press, but hand-minced pieces will burn less easily, cook more slowly and end up sweeter.

5. Look for certified sustainable shrimp.

6. The sauce tastes even better the next day, after the herbs and spices have married, says Chef Joyce – a romantic but, in this case, mercifully inexpensive endeavor.

2019 ARUBA RESTAURANT GUIDE

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RESTAURANT

International / Seafood / Vegan

>

W W W. A M S T E R D A M M A N O R .C O M / D I N I N G

Passions ON THE BEACH

What is life without passion? Passions offers the most romantic beach dinner experience in the low- and high-rise hotel area.

They’re right on the beach, in a romantic setting with dramatically lit torches. You can enjoy fresh fish, seafood and meat dishes, while you watch a stunning Aruban sunset with your toes in the soft white sand. Passions also offers an extensive range of glutenfree and vegetarian choices; all their dishes are prepared on open fires without the use GERARD COSTE Executive Chef

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of electrical appliances. End your dinner with one of their delicious desserts while gazing at the romantic starry sky. Fire up your romance and your appetite at Passions.

MENUARUBA.COM

PASSIONS AMSTERDAM MANOR BEACH RESORT JUAN E. IRAUSQUIN BLVD. 252

(297) 527-1118 / 527-1129 concierge@amsterdammanor.aw

LOCATE US | n˚10 on map | Page 192

LUNCH: 12:00

noon to 4:30 p.m., Monday to Sunday to 9:30 p.m., Monday to Sunday BEACH BAR: 10:00 a.m. to 11:00 p.m., Monday to Sunday HAPPY HOUR: 5:00 to 6:00 p.m., Monday to Sunday DINNER: 6:00

Outdoors (on the beach) Lunch – Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

➸ SOUP, SALAD AND APPETIZERS Range: 9.00 – 15.00

Aruban Seafood Soup a rich cream-based soup with mussels, shrimp, calamari and grouper with a dash of cognac

— South Beach Watermelon Salad

mixed baby greens with Kalamata olives, cucumber and feta cheese, drizzled with orange-ginger-sweet chili sauce

— Ceviche

fresh raw fish cured in lemon and lime juice, onions, bell peppers, cilantro and spicy cassava cracker

— Ahi Tuna Poke Style

tuna, Indonesian-flavored vinaigrette with golden berries, cucumber and wasabi mayonnaise

Vegetables and Salad Entrée Caribbean ratatouille, asparagus, green beans and roasted tomatoes, served with a small cunucu salad

➸ F I S H A N D S E A F O O D Range: 29.00 – 49.00

Grouper and Lobster fillet rolled with lobster mousse, cognacbisque sauce, Caribbean ratatouille and lavender polenta

— Barbecue-rubbed Mahi-mahi

with bacon-wrapped scallops, mustard sauce, cilantro pesto and Creole-style potatoes

— Passions Fish Platter

combination of grouper, sea bass and mahimahi with green beans and lavender polenta

➸ D E S S E R T S

— Lobster Tabbouleh

Range: 8.50 – 18.00

couscous salad, mint, parsley, watermelon, mango, lobster medallions and tomato coulis on baby greens

a delicious classic dessert of creamy chilled custard with caramelized sugar

➸ V EG E TA R I A N A N D V EG A N D I S H E S Range: 13.50 – 26.00

Crème Brûlée — Fruity Cholado

Latin exotic fruit cocktail with white cheese and condensed milk, served with passion fruit sherbet

Beetroot Couscous couscous salad, mint, parsley, watermelon, mango, and tomato coulis on baby greens

— Samosa Turn Over

served with lavender polenta, Caribbean ratatouille, asparagus, roasted tomato and cilantro pesto

— Quorn Chik’n Penne Pasta

All prices are in U.S. dollars.

A 15% service charge and a 6% tax will be added to your bill.

Prices and menu items are subject to change.

tossed in a Caribbean ratatouille with asparagus, roasted pepper pesto, sun-dried tomatoes and olives, topped with vegan chik’n patty

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RESTAURANT

International

>

W W W.Q U E PA S A A R U B A .C O M

Qué Pasa?

R E S TA U R A N T – A R T G A L L E R Y & B A R

Qué Pasa? is a unique and authentic restaurant, bar and art gallery located in a historical colorful Aruban building in the heart of Oranjestad.

Although the name is a familiar Mexican phrase, Qué Pasa? is not a Mexican restaurant.

Its menu has a European flair; with influence from the Caribbean, South America and even the Middle East; it showcases fresh seafood and meat signature dishes such as

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RIES HELDSDINGEN

mouth-watering tuna tataki and juicy steaks. Qué Pasa? is famous for its shrimp dishes

Chef

as well as for its many daily specials featuring a pinch of fusion and a dash of daring.

MENUARUBA.COM

QUÉ PASA? WILHELMINASTRAAT 18 DOWNTOWN ORANJESTAD

4:00 to 11:00 p.m., Monday to Sunday 4:00 p.m. to 12:00 midnight, Monday to Sunday DINNER: BAR:

(297) 583-4888 quepasa@arubawineanddine.com

Indoors – Open-air (covered) Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚7 on map | Page 198

SAMPLE MENU

➸ APPETIZERS Fried Brie — 12.00 warm melted Brie oozes out when you take a bite of this heavenly appetizer, crispy on the outside, soft inside, served with a salad and a watermelon and balsamic reduction

— Escargots and Mushrooms — 12.00

experience the marriage of land snails and forest bounty smothered with a creamy garlic sauce topped with Parmesan

— Corvina Ceviche — 12.00

art lovers, take a moment to peruse this fishy still life on your plate, corvina marinated in lime juice and spices, served in a tortilla shell and topped with plantains

— Taco — 12.00

stand up if you’ve never tasted a taco because at Qué Pasa? our taco is a piece of art with beef, lettuce, sour cream, aïoli and tomato salsa

— Spicy Shrimp Pil Pil (hot) — 14.00

simple, but oh so good, shrimp in small pot in a spicy garlic sauce, it’s a Basque tapas called gambas al ajillo, and these garlicky crustaceans are a big hit at Qué Pasa?

➸ MAINS Chicken-sesame Stir-fry* — 19.00 hints of the Orient surround your chicken and veggies stir-fry, served with a teriyaki-sesame sauce, this dish will take your palate to Bali and beyond

— Shrimp Piña Colada* — 22.00

when the word piña colada is uttered, visions of gorgeous white beaches lined with palm trees appear and this time it’s shrimp that get the tropical treatment, served with rice and plantains, this is Caribbean-style dining

— Caribbean Grouper — 23.00

we’re firmly staying in the Caribbean with this sweet potato-crusted, pan-fried grouper, which is served with a sweet-and-sour passion fruit sauce

Tuna Pepper Steak* — 24.00 tuna is so good when it’s served sizzling from the grill with stir-fried vegetables and a teriyaki sauce, not a morsel will be left on your plate

— Skirt Steak — 28.00

so tender it will fall off your fork if you’re not careful because Qué Pasa? adds a local touch, your skirt steak is served with a savory chimichurri sauce * Choose your side order of French fries, rice, or a side salad.

➸ TA PA S B A R Flatbread — 13.50 the idea originated from the Mediterranean coast but was perfected on dushi Aruba and our selection includes home-made flatbread topped with pulled barbecue beef, arugula and gratinéed with Gouda cheese or homemade flatbread topped with goat cheese, pine nuts, arugula and honey

— Chef's Platter — 24.00

bite the bullet and order a selection of the chef 's favorite bites and you'll be in for a nice surprise!

— Fish Platter — 24.00

the chef is fishing for compliments when he’s dishing up this plate of tuna tataki, spicy tuna tartare, salmon sashimi and shrimp

➸ DESSERTS Banana Fritters — 6.00 a Qué Pasa? favorite, don’t count the calories, just eat!

— Crème Brûlée Coffee Special — 6.00

with Baileys, a crisp sugar layer and mocha ice cream

— Chocolate Lava Cake — 7.00

All prices are in U.S. dollars.

6% tax will be added to your bill.

No service charge.

Tipping at your discretion.

A 15% service charge will be added to parties of 7 or more.

Prices and menu items are subject to change.

only if you’re not in a hurry as it comes fresh from the oven, so good… served with vanilla ice cream

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RESTAURANT

International / Seafood

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W W W.Q U I N TA D E LC A R M E N .C O M

Quinta del Carmen In a recently restored century-old mansion, Quinta del Carmen is cooking in style.

Gerco and Luc offer a unique dining experience in the courtyard of this beautifully situated and gorgeously designed historical land house. A short drive from all the major hotels, Carmen hits all the right notes. The synergy between the kitchen and the waitstaff is flawless. Join them for dinner and experience an evening that is sure to be a treasured JORDI KLOMP

memory for years to come!

Chef

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QUINTA DEL CARMEN BUBALI 119

DINNER: 5:00 to 10:00 p.m., Monday to Sunday

(297) 587-7200 dine@QuintaDelCarmen.com

Indoors – Outdoors Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚11 on map | Page 192

SAMPLE MENU

➸ APPETIZERS

Caribbean Lobster Tail

Range: 9.00 – 14.00

served with drawn butter

Duo of Tuna delightful combination of tuna tartare and tuna tataki (lightly peppered and seared sushi-grade tuna), served with soy sauce

— Scallops “Au Gratin” scallops under a crust of béchamel sauce and Old Amsterdam cheese

— Crispy Shrimp lightly battered shrimp, drizzled with a spicy sauce, served with romaine and pineapple tossed with an orange-soy dressing

— Goat Cheese Salad goat cheese blended with honey, walnuts and apple, warm on a crouton, served over a salad of baby lettuce complemented by a blackberry sauce

— Quinoa Salad quinoa, celery, green apple and dried cranberries served on gourmet lettuce, finished with a lemon sour cream

— Cheese Croquettes Grandma’s Favorite mixed cheese croquettes, served with a raspberry coulis and a summer salad with grapes and nuts

— Escargots and Mushrooms Grandma’s Favorite sautéed in a garlic-herb-butter sauce

➸ M A I N CO U R S E S Range: 27.00 – 45.00

Grouper Caprese grouper fillet topped with tomatoes and buffalo mozzarella, served on a bed of pasta in a spinach-ricotta sauce

— Quinta’s Seafood Paella our version of the Spanish classic, fresh seafood medley, cooked and served with dry saffron rice, topped with jumbo shrimp, clams and mussels

— Skirt Steak à la Parrilla grilled skirt steak marinated for hours, served in a spicy barbecue sauce

— Pork Roast Tennessee apple bourbon-glazed pork chop, cooked to perfection

— Grouper, Shrimp and Salmon Grandma’s Favorite grouper fillet topped with shrimp, smoked salmon, green asparagus and goat cheese, finished with a white wine-herb sauce

— Sucadelappen Draadjesvlees Grandma’s Favorite a traditional Dutch dish similar to an iron steak, stewed for hours in red wine, herbs and spices, served in its own gravy, fantastic!

➸ DESSERTS Range: 7.00 – 9.00

Nutella Cheesecake home-made cheesecake made with Nutella, drizzled with chocolate and served with hazelnut ice cream

— Stroopwafel Parfait Grandma’s Favorite parfait of the famous stroopwafel (Dutch sweet waffle), fabulous!

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All prices are in U.S. dollars.

A 6% tax will be added to your bill.

No service charge. Tipping at your discretion.

Prices and menu items are subject to change.

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INTERVIEW

VEGAN ARUBA: From Breakfast Bowls to Fine Dining with Meredith Marin Meredith Marin opens the fridge at the Ling & Sons grocery store to show seven chefs from the Manchebo Beach Resort her favorite brands of soy sausages, marinated jackfruit and plant-based milks.

— By Amie Watson

T

oday’s excursion is meant to educate and inspire them for their upcoming three-day hands-on kitchen training, where they’ll learn to make smoothie bowls, vegan mac ‘n’ cheese, vegan sushi and beach bar snacks, including vegan nachos with cashew cheese.

Marin is the founder of Vegan Aruba, the go-to website and restaurant consultancy for vegan food on the island. A few years ago, when she moved to Aruba from New York, with her Aruban husband and young daughter, she found that eating vegan on Aruba was difficult.

Hidden gems existed, like Eduardo’s Beach Shack, with its açai breakfast bowls, juices, poke bowls, gluten-free waffles, wraps, vegan lattes, energy balls and CocoWhip – an incredibly creamy vegan soft serve made with coconut water. But in general, restaurants didn’t know how to adapt and she ended up eating a lot of pasta.

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So she turned her frustration into an opportunity, which started with a presentation to the Aruba Gastronomic Association about what it was like to be a vegan guest. “I showed them pictures of my meals and explained how vegans feel left out. We can’t order off the menu like a regular client,” she said.

The response was overwhelming. She says, “Everyone was really excited and asked, ‘Can you help us?’” She launched Vegan Aruba in October 2017. Now, she’s worked with more than 10 restaurants, from vegan menu consultation to her complete package: a grocery store field trip, multi-day recipe and menu development, server training and promotion, and menu launch support.

Back at the grocery store, Marin smiles as Manchebo Beach Resort Executive Chef Sandro Herold grabs a few packages of jackfruit to experiment with tacos back in the kitchen. “A lot more people are asking for vegan food,” he says. “It’s important to have options for guests and to have staff knowledgeable about the vegan lifestyle. It’s also a healthy choice for non-vegans to have an exciting meal without animal products.”

That’s a trend he’s already seeing at Manchebo. More people are ordering lunchtime

MEREDITH MARIN

Photography Kenneth Theysen

Founder – Vegan Aruba

salad bowls and quinoa burgers at the resort’s Pega Pega Restaurant and roasted cauliflower steaks with polenta fries, truffle aïoli and organic herbs (from the on-site garden) at Ike’s Bistro.

General Manager Menno Conijn of Taste of Belgium worked with Marin on the brunch menu, where flax seeds now replace eggs in the French toast and indulgent chocolate brownie cake, and a full vegan dinner menu is available.

“She’s passionate and inspirational,” said Conijn.

Food and Beverage Director Mark Giesbers of the Bucuti & Tara Beach Resort was amazed by what she taught his team to do with cashews, a nut that Marin uses for everything from creamy pasta sauces to desserts. The cashew cheese tacos with peppers, black beans, tomato salsa and chunky guacamole are now a bestseller on Elements’ vegan lunch menu.

Marin’s ultimate menu creation, though, might be the vegan seafood platter at Fishes & More: watermelon “tuna,” smoked carrot “lox,” lychee ceviche, portobello “shrimp” tempura and Cajun tofu fillets served with brown rice, fried nori and spicy vegan mayo. “The watermelon is sautéed with teriyaki sauce with sesame seeds on top, but the texture and look is like eating ahi tuna,” she says.

Thanks in part to her, many restaurants on the island now feature vegetarian, vegan, dairy-free and gluten-free items on their regular menus. Some have even launched full vegan dinner menus, including Cuba’s Cookin’, Fishes & More, Elements at the Bucuti & Tara Beach Resort, Papillon Restaurant, Faro Blanco, Hadicurari, Dragonfly and The Chophouse, Omakase and Ike’s Bistro at Manchebo. Increased demand has also made it easier to source ingredients, from vegan sausages to ice creams. Almond milk and soy milk are now available at almost every coffee shop on the island.

Since most of the island’s food is imported, though, local chefs have to consider cost. That organic vegan ranch dressing, soy-chicken cutlet or marinated jackfruit that Chef Herold’s excited about can be a huge restaurant expense.

That’s why Marin offers tips like buying hydroponic lettuces and dragon fruit from a local producer. “Prices are better and the flavor is better,” she says.

She also stresses the importance of checking ingredients for things like monodiglycerides, lard and sugars, which may contain animal products. “Most sugar is processed through bone char to whiten it. You might think brown sugar isn’t, but it’s actually refined sugar with

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molasses added,” says Marin as the chefs listen raptly. The same goes for icing sugar, but organic sugar or raw cane sugar are always vegan.

Confusing? “If you have questions, just email me and I’ll let you know or I’ll contact the brand to ask,” she tells the chefs.

Marin also answers questions from vegan tourists coming to Aruba, organizes meetups and has recently launched Vegan Aruba Retreats.

A collaboration with the website When In Aruba, the retreats are a series of what she calls “the ultimate vegan foodie vacation experience.” She’s also created an active support group for vegans and those interested in changing their diets, all managed through her website veganaruba.com.

“Someone emailed me yesterday saying that as of today they decided to go vegan,” she says, a hint of a self-conscious pride peeking onto her face.

“I already get people who tell me they come to Aruba because of my website.”

Thanks to her, it’s never been easier – or more delicious – to eat vegan on Aruba.

VEGAN ARUBA

(297) 569-5194 veganaruba@gmail.com www.veganaruba.com

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Aruban / Caribbean / Seafood

>

W W W. R E D F I S H A R U B A .C O M

Red Fish Q UA L I T Y S E A F O O D

Located right off the highway, Red Fish is the best place to enjoy quality seafood in a local setting. It’s just the sort of casual eatery everyone seeks out but can be hard to find.

They focus on fresh quality food. Brought to you by Herby Merryweather, local fisherman and founder of world-famous Driftwood Restaurant, you’re certain to get the freshest fish and seafood. They also offer chicken satés and a delicious 6-oz. filet mignon, YOVANI J. RANGEL Chef

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all reasonably priced. Get in the swim to Red Fish, a casual dining experience that is in a class by itself.

MENUARUBA.COM

RED FISH ORANGE PLAZA ITALIESTRAAT 50 ORANJESTAD

LUNCH AND DINNER:

(297) 280-6666

DINING:

facebook.com/redfisharuba

SERVING:

LOCATE US | n˚12 on map | Page 192

11:30 a.m. to 10:00 p.m.,

closed Mondays

Open-air Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes SAMPLE MENU

➸ S TA R T E R S Funchi cu Keshi — 5.00 fried polenta with cheese

— Croquet di Pisca — 6.00 fish croquette

— Fish Soup — 6.85 — Calamari Fritti — 8.00

Calco “Conch” — 21.70 in Creole or garlic sauce

— 6-oz. Pan-fried Lobster Tail — 24.00 — Calco and Shrimp — 25.15 in Creole or garlic sauce ** Served with rice, coleslaw, French fries and fried plantain.

fried squid with marinara sauce

— Webo di Pisca — 8.00 fish eggs

— Shrimp Cocktail — 9.70

➸ D E E P -F R I E D * Fresh Fish

➸ PA S TA A N D PA E L L A Penne Pasta — 20.28 with fish, shrimp, squid and mussels with your choice of sauce (garlic, marinara or Alfredo sauce)

— Paella — 35.00

with lobster, shrimp, squid and mussels

mochi, cut through the bone — 1/2 lb. 12.28 — 1 lb. 22.57

— Fresh Shrimp cleaned and deveined — 1/2 lb. 16.57 — 1 lb. 30.85

— Mix Fish and Shrimp — 27.70 1/2 lb. fish and 1/2 lb. shrimp * Served with French fries, rice, funchi and fried plantain.

➸ PA N-FR I E D OR O N TH E G R I L L ** Balchi di Pisca — 12.00 2 fish cakes

— Fresh Shrimp — 16.57 2 skewers, on the grill

— Fish Fillet — 19.42

➸ L A N D LU B B E R S Chicken Sate — 10.85 with French fries, plantain and peanut sauce

— Chicken Filet on the Grill — 12.00 with mushroom sauce

— 8-oz. Angus Filet Mignon — 22.57 with mushroom sauce

➸ S P EC I A L S *** Fish Fillet and Shrimp — 30.00 — Filet Mignon and Shrimp — 32.00 — Lobster and Shrimp — 35.00 — Cowboy Steak — 40.00 20-oz. Angus rib-eye, bone-in *** Served with rice, coleslaw, French fries and plantain.

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

pan-fried or on the grill with Creole or garlic sauce

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RESTAURANT

International / Seafood / Steaks

>

W W W. R I C A R D O S A R U B A .C O M

Ricardo’s R E STAU R A N T & B A R

Ricardo’s Restaurant & Bar menu, featuring international cuisine executed with a special Aruban twist, has been carefully crafted to please and impress.

Resting by the edge of the Caribbean Sea, Ricardo’s serves breakfast, lunch and dinner in a light, comfortable and airy setting. Transformed by candlelight in the evening, the restaurant takes on a warm romantic glow, providing the perfect ambiance for that JOSÉ CUERO BONILLA Chef

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unforgettable dining experience. With spectacular sunsets and great cooking, Ricardo’s is the perfect place for that special occasion, whether you’re a party of six or sixty.

MENUARUBA.COM

RICARDO’S LOCATED AT THE ARUBA BEACH CLUB RESORT JUAN E. IRAUSQUIN BLVD. 53

8:00 to 11:00 a.m., Monday to Sunday 11:00 a.m. to 5:00 p.m., Monday to Sunday DINNER: 5:00 to 10:00 p.m., Monday to Sunday

BREAKFAST: LUNCH:

(297) 587-0760

DINING:

ricardos.restaurant.aruba@gmail.com

SERVING:

LOCATE US | n˚13 on map | Page 192

Open-air Breakfast – Lunch – Dinner ATTIRE: Casual ENTERTAINMENT: Live music BAR: Yes PARKING: Y es SAMPLE MENU

➸ APPETIZERS

➸ M E AT A N D P O U LT RY **

Calamari Fritti — 9.95

Chicken Cordon Blue — 22.95

fresh calamari, breaded and deep-fried, served with a mildly spicy sauce

rolled with ham and Gouda cheese, served with a light mustard sauce

served with a garlic-white wine reduction

beef, chicken and Argentinian chorizo skewer

— Chef’s Favorite Escargots — 9.95

— Caribbean Seafood Soup — 10.95 consisting of fish, shrimp, scallops, mussels and more...

— Fish Ceviche — 10.95

marinated in lemon and sea salt, served with onions, cilantro and sweet peppers

— Ricardo’s Favorite Fresh Tuna Salad — 12.95

mozzarella cheese, sliced tomatoes and basil topped with olive oil and freshly ground pepper

— Shrimp and Scallops — 13.95

sautéed on a creamy garlic sauce and served with Aruban polenta

➸ FISH AND SEAFOOD* Pan-fried Grouper Fillet — 26.95 served with mango-Creole sauce

— Coconut Scallops — 30.95 deep-fried and served with a creamy coconut sauce

— Seafood Casserole — 32.95 mixed seafood stew with a creamy sweet pepper sauce

— 10-oz. Caribbean Lobster Tail — 45.95

prepared either grilled, thermidor or fra diavolo style

— Argentinian Mixed Grill — 28.95 — 8-oz. Argentinian Churrasco — 29.95

charcoal-grilled beef tenderloin served with a chimichurri sauce

— 8-oz. Filet Mignon — 31.95 beef tenderloin served with a red wine sauce

— Surf and Turf — 33.95

beef tenderloin and shrimp served with a mushroom sauce ** Served with vegetables and mashed potatoes.

➸ I TA L I A N S P EC I A LT I E S Lasagna Bolognese — 14.95 filled with ground beef and béchamel sauce

— Chicken Parmigiana — 22.95 served with pasta and topped with fresh marinara sauce and mozzarella cheese

— Seafood Pasta Cartoccio — 31.95 served with linguine pasta, mixed seafood and fresh tomato sauce

— Scampi and Vongole — 31.95

shrimp and clams served on pasta prepared with either fresh tomato sauce or aglio e olio

All prices are in U.S. dollars.

A 15% service charge will be added to your bill Prices and menu items are subject to change.

* Served with fresh vegetables and rice.

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RESTAURANT

>

American / Steakhouse

W W W. A R U B A M A R R I OT T.C O M

>

W W W. R U T H S C H R I S .C O M

Ruth’s Chris STEAK HOUSE

This classic steak house, famous the world over, offers New Orleans-inspired menu items such as the seafood gumbo and renowned giants of the plate such as the porterhouse, all from recipes developed by Ruth herself.

You’ll always find exceptional steaks, selected from the top 2% of U.S. beef and then broiled in 1800-degree ovens and served sizzling on 500-degree plates. Every bite is hot ROMEO PENACINO

and delicious. Ruth’s is always right on.

Complex Executive Chef

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RUTH’S CHRIS ARUBA MARRIOTT RESORT & STELLARIS CASINO LLOYD G. SMITH BLVD. 101 PALM BEACH

(297) 520-6600 LOCATE US | n˚23 on map | Page 194

DINNER: 5:30 to 11:00 p.m., Monday to Sunday

Indoors Dinner ATTIRE: Business casual BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

➸ APPETIZERS Range: 11.00 – 22.00

Mushrooms Stuffed with Crabmeat broiled mushroom caps with jumbo lump crab stuffing, sprinkled with Romano cheese

— Sizzling Blue Crab Cakes

two jumbo lump crab cakes with sizzling lemon butter

— Seared Ahi Tuna

ahi tuna perfectly complemented by a spirited sauce with hints of ginger, mustard and beer

— Chilled Seafood Tower

Maine lobster, Alaskan king crab legs, jumbo shrimp and colossal lump blue crab served with both sriracha-lime seafood sauce and cocktail sauce

— Ruth’s Chop Salad

a Ruth’s Chris original, julienne iceberg lettuce, baby spinach and radicchio are tossed with red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, bleu cheese and lemon-basil dressing, then topped with crispy onions

➸ S I G N AT U R E S T E A K S AND CHOPS Range: 44.00 – 96.00

Filet the most tender cut of corn-fed Midwestern beef

— Petite Filet and Shrimp

two 4-oz. medallions of our filet topped with jumbo Gulf shrimp

— Porterhouse for Two

Lamb Chops three chops cut extra thick, marinated overnight and served with fresh mint, they are naturally tender and flavorful

— Rib-eye

an outstanding example of U.S.D.A. prime at its best, well marbled for peak flavor, deliciously juicy

— T-bone

a full-flavored classic cut of U.S.D.A. prime

➸ S E A F O O D A N D S P EC I A LT Y ENTRÉES Range: 25.00 – 36.00

Barbecued Shrimp our signature large shrimp, sautéed New Orleans style in reduced white wine, butter, garlic and spices, on a bed of our roasted garlic mashed potatoes

— Sizzling Blue Crab Cakes

three of our jumbo lump crab cakes with sizzling lemon butter

— Stuffed Chicken Breast

oven-roasted free-range double chicken breast stuffed with garlic-herb cheese and served with lemon butter

➸ S P EC I A LT Y C U T S Range: 60.00 – 125.00

Bone-in Filet an incredibly tender 16-oz. bone‑in cut, at the peak of flavor

— Tomahawk Rib-eye

U.S.D.A. prime bone-in 40-oz. rib-eye, well-marbled for peak flavor

All prices are in U.S. dollars.

A 15% service charge will be added to parties of 8 or more and a 6% tax will be added to your bill.

Prices, menu items and opening hours are subject to change.

this U.S.D.A. prime cut combines the rich flavor of a strip with the tenderness of a filet

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RESTAURANT

International / Tapas

>

W W W. S A LTA N D P E P P E R A R U B A .C O M

Salt & Pepper TA PA S B A R A N D R E S TAU R A N T

For casual dining in a friendly atmosphere, come to Salt & Pepper.

Located at Arawak Garden, across from Barceló Aruba and the high-rise hotels, Salt & Pepper is a great place for breakfast, lunch and dinner. Their menu offers something for everyone, including daily specials that feature a bounty of fresh seafood, exquisite à la carte choices and their famous tapas… which go perfectly with their home-made sangria.

PEDRO FERRANDIZ Chef

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SALT & PEPPER ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370A Across from Barceló Aruba

PALM BEACH

(297) 586-3280 saltandpepper@arubawineanddine.com

7:00 a.m. to 12:00 noon, daily 12:00 noon to 11:45 p.m., daily EARLY BIRD ($19.50 PER PERSON): 4:00 to 6:30 p.m., daily BAR: 7:00 a.m. to 1:00 a.m., daily HAPPY HOURS: 4:00 to 6:00 p.m. and 11:00 p.m. to 1:00 a.m., daily LIVE MUSIC: 7:00 to 10:00 p.m., daily BREAKFAST:

LUNCH AND DINNER:

Indoors – Outdoors Breakfast – Lunch – Dinner – Drinks ENTERTAINMENT: Live music (daily) BAR: Yes ATTIRE: Casual PARKING: Yes

DINING:

SERVING:

LOCATE US | n˚24 on map | Page 194

SAMPLE MENU

➸ BREAKFAST

➸ SANDWICHES AND BURGER

Order of 3 Pancakes — 5.75

Chicken Quesadilla — 11.00

best on the island!

with mozzarella cheese and Cheddar

— American Breakfast — 10.00

— Fish Sandwich — 11.50

2 eggs, any style with wheat toast, bacon, one pancake, butter and jelly, choose hash browns or sausages, with your choice of coffee or tea

fillet of grouper with a home-made tartar sauce

— Croissant Breakfast — 11.50

topped with bacon, cheese and pineapple

2 scrambled eggs with you choice of sides and hash browns or home fries

➸ COLD TAPAS S&P Dip — 5.00 spinach and cream cheese, served with tortilla chips

— Grouper Ceviche — 7.00 lime-marinated grouper fillet prepared the authentic Peruvian way

— Tuna Tataki — 8.00 seared tuna served with seaweed and a soy sauce

➸ HOT TAPAS Fried Brie — 5.50 with a mango chutney

— Grilled Chorizo — 6.00 with our home-made chimichurri sauce

— Teriyaki-Chili Chicken — 6.00

— S&P Burger — 11.50 — Steak Sandwich — 12.00 grilled, with sautéed onions, peppers and Gouda cheese

➸ WRAP AND SALADS Grilled Chicken Wrap — 11.50 flour tortilla with lettuce, tomatoes, onions, grilled chicken, sour cream and guacamole

— Grilled Tenderloin and Pasta Salad — 13.50 cold penne, teriyaki-soy sauce, marinated beef and pine nuts

— S&P Salad — 14.50 a salad with bacon bits and peppery shrimp

➸ PASTA AND MAIN COURSES * Pasta Carbonara — 19.50 with chicken

— Tenderloin — 28.00

a cutlet with teriyaki sauce and pine nuts

medallions with blue cheese crumbs and a red wine-mushroom sauce

— Ribs — 7.00

— Surf and Turf — 29.50

baby back ribs with BBQ sauce

6-oz. tenderloin and garlic shrimp

— Sautéed Garlic Shrimp — 8.00

* Served with fresh mixed vegetables

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

and a choice of either rice, French fries or pan-fried potatoes.

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Photography Kenneth Theysen

C O C K TA I L R E C I P E

THE

CASHEW FUSION MARTINI

Cocktail

by Mixologist Carmen Hurtado of Ike’s Bistro The Cashew Fusion is the Star of Martini Night at Ike’s Bistro.

I

t is a truth widely acknowledged by Arubans that cashews make delicious juice. To take that juice and distill it into an artisanal local liqueur is the inevitable result of a good idea, which is what one local company did. At Ike’s Bistro, Mixologist Carmen Hurtado took that cashew liqueur, added some vodka, citrus and foam and turned it into a drink she calls a “Cashew Fusion,” which headlines the Friday night martini specials at the Manchebo Resort’s poolside restaurant.

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The Friday martini menu includes this cocktail and 11 other martinis, such as a classic gin martini, a hazelnut martini (vodka, Frangelico and cacao white) and Hurtado’s other bestseller: a basil martini with pineapple, ginger syrup, lime foam and fresh basil juice made with plants from the restaurant’s garden and from her own home.

Hurtado came up with this drink a few years ago, before she was promoted to hostess. Back then, she was doing bartending competitions and creating molecular cocktails. Most of the drinks list is still hers and she trains new staff to make her fresh juices and foams, including the subtly nutty cashew foam that she siphons on top of this drink’s sweet-and-sour citrus base.

“I made this so that our guests would have something special from Aruba,” she says. The familyowned company, Sam Wine and Cashew Liqueur, also makes wines and champagne. “I like that they use what we have on the island,” says Hurtado.

CARMEN HURTADO Mixologist – Ike’s Bistro

The Cashew Fusion Martini Makes 1 cocktail

INGREDIENTS 1 ½ oz. vodka ½ oz. cashew liqueur ½ oz. simple syrup ¼ oz. Cointreau 1 ½ oz. fresh orange juice Squeeze of lime 5 thin circular slices of lime, for garnish

Instructions 1. Combine the vodka, cashew liqueur, simple syrup, Cointreau, orange juice and squeeze of lime in a cocktail shaker with ice.

2. Add ice to a rocks glass and add a few circular slices of lime vertically against the glass so they’re visible from the outside.

3. Shake then strain the cocktail into the prepared glass.

4. Add a few more ice cubes so the foam stays cool and siphon the foam on top.

ENTERTAINMENT INCLUDED CASHEW FOAM Makes 10 servings

4 oz. cashew liqueur 3 oz. lemon juice 2 oz. simple syrup 2 egg whites 4 oz. water 1. Combine the ingredients in a siphon.

2. Shake and charge with two CO2 canisters, shaking again between and after each canister.

Chill until needed.

R&B, jazz and lounge singer Lucre Houtman sets the mood every Friday while you sip your first – or second – martini.

LINGER OVER LIMONCELLO Hurtado started making her own limoncello – nicknamed Carmen-cello – in 2014 and keeps a bottle behind the bar. The sweet infusion of lemon peel, cloves, a touch of orange and sugar is the perfect after-dinner sipper.

A TIP FROM THE PRO If you don’t have a siphon, you can make the cashew foam by whisking the egg whites, lime and sugar to stiff peaks, like a meringue, then spooning it on top of the drink. You can also add a little gelatin before whipping to make it extra-firm.

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RESTAURANT

International / Seafood

>

W W W. S C R E A M I N G - E A G L E . N E T

Screaming Eagle R E S TA U R A N T – L O U N G E

Screaming Eagle – taste and the pleasure of dining.

Chef Erwin Hüsken prepares fresh seafood – locally caught and from around the world – in his modern interpretation. The meats proudly reveal their affinity to French cuisine, while seasonal specials are at times exotic and unique. Chef Erwin’s new and growing passion are healthy vegan and vegetarian options. And, since great food screams for great wine to come along, Screaming Eagle propelled the wine list to the next level with over 300 listings – ERWIN HÜSKEN Chef / Co-owner

of course, Wine Spectator awarded. Mixologist and Junior Sommelier Joanne Eckmeyer has many more liquid dreams at your disposal. Screaming Eagle was voted best restaurant in the Caribbean in 2015, repeating to make a mark on the Top 50 list for 2016 and Chef Erwin Hüsken excelled to ‘Caribbean Chef of the Year Award’ for 2017. Welcome to deliciousness!

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MENUARUBA.COM

S CREAMING EAGLE J.E. IRAUSQUIN BLVD. 228 | EAGLE BEACH

(297) 587-8021 / (917) 725-4242 US WhatsApp (297) 566-3050 info@screaming-eagle.net twitter.com/ScreamEagleRest pinterest.com/ScreamEagleRest instagram.com/ScreamingEagleAruba facebook.com/ScreamingEagleRestaurant

LOCATE US | n˚15 on map | Page 192

DINNER: 6:00 p.m. till… (kitchen closes at 11:00 p.m.), Monday to Sunday

DINING: Indoors – Lounge beds – Outdoors (terrace) SERVING: Dinner ATTIRE: Semi-casual BAR: Yes PARKING: Yes SAMPLE MENU

➸ APPETIZERS Range: 9.50 – 24.50

Mexican Shrimp Tacos 2 soft-shell tacos stuffed with caramelized onions, shrimp tempura and chorizo, topped with pickled red onions, garlic-mustard-lime mayonnaise, Habanero spice and cilantro

— Asian-glazed Pork Belly

melt-in-your-mouth pork belly, white cabbage-red onion salad, bacon bits, and nam prik mayonnaise

— Buffalo Mozzarella*

locally made, served with arugula, sun-dried tomatoes, grilled marinated zucchini, balsamic reduction and a truffle mayonnaise

— Ahi Tuna Tartare

with lettuce, wakame salad, tomatoes, croutons, sweet-and-sour red onions, spicy papaya mayonnaise and a sesame cracker

Pan-fried Scallops and Grilled Applewood Smoked Bacon kimchi mashed potatoes, hoisin-glazed Brussels sprouts, serundeng and pineapple salsa

— Portobello Mushroom*

filled with spinach and herb-garlic cream cheese, gratinated and served with truffle risotto and balsamic vinegar reduction

— Bone-in Braised Pork Shank (22 oz.)

with mashed potatoes, haricots verts and a sauce made of mushrooms, bacon and Eagle Rare bourbon

— Certified U.S.D.A. Black Angus Tenderloin (7 oz.)

with mashed potatoes, sautéed onions, mushrooms, bacon and blue cheese crumbles with red wine sauce

— Crème brûlée of Hungarian Duck Liver

➸ DESSERTS

Dutch apple jelly and toasted brioche

Aruba Flan

➸ ENTRÉES

custard made of eggs and condensed milk, topped with caramel sauce and served with whipped cream and vanilla ice cream

Range: 27.50 – 49.50

Grilled Mahi-mahi Fillet with oven-roasted sweet potatoes, broccoli rabe and Mediterranean butter sauce

— Pan-fried Corvina Fillet

with mushroom risotto, grilled zucchini, broccoli, pesto and romesco sauce

— Blackened Kingclip Fillet (king of the stone fishes)

with truffle risotto, spinach, broccoli and champagne sauce

— Grilled Fresh Yellowfin Tuna

with wakame risotto, mushrooms, braised spring onions and Japanese dressing

— Lobster Thermidor

Range: 9.50 – 14.50

— La Tazza Famosa

chocolate cup and saucer filled with Tia Maria liqueur, white chocolate mousse and orange sherbet

— Chocolate Lava Cake

served with Dutch strawberries, whipped cream and vanilla ice cream

— Cinnamon Churros

served with condensed milk and arequipe, chocolate sauce, hazelnut ice cream

* Vegetarian.

We feature an extensive, exclusive wine list.

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

gratinated lobster tail, mashed potatoes, creamy leek, garlic-lobster aïoli and roasted red bell pepper coulis

2019 ARUBA RESTAURANT GUIDE

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RESTAURANT

Ribs / Seafood / Steaks

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W W W. S M O K E YJ O E S A R U B A .C O M

Smokey Joe’s ISLAND GRILL

Smokey Joe’s Island Grill offers open-air dining in a colorful, informal and festive atmosphere.

Their award-winning ribs are served in four distinct flavors – original recipe, hot 'n' spicy sriracha-BBQ, Joe's dry-rub and Smokey’s signature smoke sauce. Smokey’s menu also offers succulent BBQ pulled pork, great burgers, including “Big Joe”, Aruba’s largest burger. There’s also fresh-caught Caribbean fish and large Caribbean shrimp. Joe’s Island RAUL ALLEYNE Manager

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Bar is known for its tropical classics such as the Pink Iguana and the Cuban Mojito, all served in 16-oz. mason jars. Every Tuesday is all-you-can-eat ribs night!

MENUARUBA.COM

SMOKEY JOE’S JUAN E. IRAUSQUIN BLVD. 87 PALM BEACH Across from the Playa Linda Beach Resort

(297) 586-2896

5:00 to 6:00 p.m., Monday to Sunday 5:00 to 10:30 p.m., Monday to Sunday BAR: 5:00 to 11:30 p.m., Monday to Sunday HAPPY HOURS: 5:00 to 6:00 p.m. and 10:00 to 11:00 p.m., daily EARLY BIRD: DINNER:

smokey@smokeyjoesaruba.com

Open-air Dinner ATTIRE: Casual DINING:

SERVING:

LOCATE US | n˚25 on map | Page 194

BAR:

Yes

PARKING:

Yes SAMPLE MENU

➸ APPETIZERS

➸ FRESH ISLAND FISH

Joe's Wings — 10.95

Catch of the Day

one pound of crispy fried wings tossed in either classic Buffalo, spicy Jerk or in our “original BBQ” sauce

— Range: 18.95 – 22.95

— Coconut Shrimp — 10.95 hand-battered Caribbean shrimp breaded in coconut flakes and delicately fried, served with sweet chili sauce

at least two varieties of fresh seafood are featured daily, frequently grouper, wahoo or mahi-mahi

➸ B A BY B AC K R I B S — half-rack 17.95 — full rack 25.95

➸ ISLAND SALAD Crispy Chicken Salad — 14.95 lightly breaded deep-fried chicken tenders, sliced and tossed in a bed of chopped lettuce, toasted almonds, cucumber, hard-boiled eggs, corn and tomatoes with home-made honeymustard dressing

➸ R OT I S S E R I E C H I C K E N Jamaican Jerk Chicken — 16.95

“Original Recipe” our award-winning recipe for the “best ribs in the Caribbean”

— Smokey’s Signature Smokey Joe’s signature sauce – “a zing of spices and a whiff of smoke”

— Sriracha-BBQ our newest rib sauce is exactly “where sweet meets heat!”

one half flame-roasted rotisserie chicken marinated in Jamaica’s well-rounded sweet, hot, herbal and spicy “jerk” seasoning, served with two sides

— Joe's Dry-rub

➸ SANDWICHES

➸ DESSERTS

The Greatest Burger in Paradise — 13.95

Oreo® Surprise — 7.95

1/2 lb. of certified U.S.D.A. black Angus beef burger topped with bacon and your choice of Gouda or Cheddar cheese, served on a toasted bun with lettuce, onion, tomato and fries, reputedly “the greatest burger in paradise”

— Pulled Pork — 15.95 succulent pulled pork simmered in Smokey’s signature BBQ sauce till fall-apart tender, stacked high on a soft bun

dry outside, moist inside, no sauce here!

– “the flavor is packed in the rub!”

our irresistible taste sensation, crispy on the outside, soft and melty on the inside, dusted with powdered sugar, served with a scoop of vanilla ice cream… it’s pure heaven!

— Guava Cheesecake — 8.95 smooth and creamy New York-style cheesecake with graham cracker crust topped with guava purée

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

Tipping at your discretion.

Prices and menu items are subject to change.

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RESTAURANT

Steakhouse

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W W W. H I LTO N A R U B A .C O M

Sunset Grille PRIME STEAKHOUSE

Enjoy stunning sunsets and unforgettable dining at this traditional steakhouse.

Sunset Grille is a traditional steakhouse welcoming guests with a variety of steaks, chops and a selection of succulent seafood, all among awe-inspiring views.

MATT BOLAND Executive Chef

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SUNSET GRILLE HILTON ARUBA CARIBBEAN RESORT & CASINO JUAN E. IRAUSQUIN BLVD. 81 PALM BEACH

DINNER:

5:30 to 10:30 p.m., Monday to Sunday

(297) 526-6612

DINING:

hiltonconcierge@depamltours.com

SERVING:

LOCATE US | n˚26 on map | Page 194

Indoors – Outdoors Dinner ATTIRE: Resort casual BAR: Yes PARKING: Yes SAMPLE MENU

➸ S TA R T E R S Seared Sesame Ahi Tuna — 16.00 seared tuna, fennel marmalade, togarashi aïoli, wakame cucumber

— Burrata and Tomato — 16.00

sliced beefsteak tomato, aged balsamic, pesto, Parmesan tuile

— Jumbo Lump Crab Cake — 17.00

roasted red pepper aïoli, lime compote, capers

— Pan-seared Scallops — 18.00

mushroom-leek risotto, green herb sauce

➸ SALADS Steakhouse Wedge — 11.00 lettuce, bacon, Roma tomatoes, Gorgonzola chunks, blue cheese dressing

— Caesar Salad — 14.00

romaine, white anchovies, bacon, ciabatta croutons

Double-cut Lamb Chops — 49.00 4 double-cut chops, mint-pistachio pesto, roasted tomatoes

— 38-oz. Porterhouse for Two (price per person) — 52.00

38-oz. wood-grilled, dry-aged Creekstone prime beef

— Cowboy Steak 22 oz.

Bone-in Rib-eye — 54.00

➸ FISH AND SEAFOOD Crab-stuffed Shrimp — 33.00 broiled crab-stuffed shrimp, served with black rice and saffron-sambuca cream

— Sea Bass — 39.00

miso-glazed and served with spinach and roasted red pepper

— Twin 6-oz. Caribbean Lobster Tail — 49.00

➸ V EG E TA R I A N

➸ STEAKS AND CHOPS

Stuffed Bell Pepper — 22.00

Sunset Grille Signature Wellington Burger — 29.00

roasted bell pepper, sautéed wild mushrooms, spinach, seasoned couscous

dry-aged beef burger, mushroom duxelles, foie gras and red pepper aïoli, served with French fries

— Grilled Churrasco — 30.00

skirt steak served with a green herb-mojo sauce

— Kurobuta Pork Chop — 32.00

— Penne Primavera — 23.00

spinach, tomatoes, zucchini, fire-roasted tomato sauce

— Roasted Caribbean Pumpkin Risotto — 25.00

mascarpone cheese, spinach, asparagus

thick-cut, wood-grilled, apple compote

— Petit Filet Mignon 6 oz. — 38.00 — Filet Mignon 8 oz. — 45.00 — New York Prime Sirloin 16 oz. — 49.00

➸ DESSERTS Chocolate Decadence Cake — 12.00 — Mom’s Apple Pie — 12.00 served with vanilla ice cream

— New York Amaretto Cheesecake — 12.00

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

An 18 % service charge and a 6% tax will be added to your bill.

Tipping at your discretion.

Prices and menu items are subject to change.

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RESTAURANT

Caribbean / International / Seafood

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W W W. S U R F S I D E A R U B A .C O M

Surfside BEACH BAR

Life is exceptionally good at sunny Surfside Beach Bar. The lounge chairs are comfy, the umbrellas just perfect. The smiles are real, the sun hot, drinks ice cold and the food finger-licking good. You can stay the whole day, from coffee time until sunset, enjoying a great lunch, sinfully good snacks and a lovely dinner. And after trying their food and drinks, you may want to do just that: stay for the day.

DELROY A. MORRIS Chef

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MENUARUBA.COM

SURFSIDE LLOYD G. SMITH BLVD. 21 SURFSIDE BEACH ORANJESTAD

OPENING HOURS:

9:00 a.m. to 8:00 p.m., Monday to Thursday and till 10:00 p.m., Friday to Sunday HAPPY HOUR: 5:00 to 6:00 p.m., Monday to Sunday

(297) 280-6584

DINING:

surfsidearuba@gmail.com

SERVING:

LOCATE US | n˚4 on map | Page 196

Outdoors – Open-air (covered) Breakfast – Lunch – Drinks ATTIRE: Casual BAR: Yes PARKING: Yes SAMPLE MENU

➸ SANDWICHES AND SALAD

➸ P L AT T E R S

Dutch Panini — 4.00

Pizza

toasted sliced bread stuffed with ham and Dutch cheese

create your own pizza including 2 toppings: pepperoni, ham, onions, bell peppers, tomatoes

— Tuna Sandwich — 5.00 our home-made tuna salad with onions and romaine lettuce

— Croquette on a Bun — 5.00

— with 2 toppings 8.60 — extra topping add 1.15

— Beef Burger — 9.15

Dutch-style croquette served with mustard

served on a bun with lettuce, tomatoes, onions, pickles and French fries

— Italian Panini

— Chicken Sate — 10.30

toasted sliced bread stuffed with fresh tomatoes, pesto and mozzarella cheese

chicken skewers served with a spicy peanut sauce, salad and French fries

— regular 5.00 — with pepperoni 6.25

— Surfside Salad — 5.75 romaine lettuce, onions, bell peppers, tomatoes, and your choice of either Caesar or Italian dressing — add chicken 2.85

— Fish and Chips — 11.45

battered fish fillet served with salad, tartar sauce and French fries

— Surfside Snack Platter — 11.45

chicken wings, battered fish, spicy shrimp and nachos

— add shrimp 4.30

— Cajun Chicken Sandwich — 6.30

➸ S N AC K S

chicken cut small with Cajun seasoning, onions and bell peppers, served with cocktail sauce

served with your choice of sauce: peanut, curry, ketchup, or mayo

— Fried Fish Sandwich — 6.30

battered pieces of fish served with lettuce, tomatoes and garlic sauce

French Fries

— with one sauce 5.15 — extra sauce add 0.55

— Spicy Chicken Wings — 6.85 served with BBQ sauce

— Nachos Surfside Style — 8.60 tortilla chips topped with ground beef, cheese, tomatoes and onions

➸ S P EC I A L Every Sunday BBQ — 8.60 from 12:00 noon to 7:00 p.m., chicken, ribs, salad and mixed rice

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

A 6% tax will be added to your bill.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

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INTERVIEW

AN EDUCATION IN MEAT AT TEXAS DE BRAZIL From picanha to tenderloin, Chef Godfrey Vargas breaks down the churrascaria’s coveted cuts.

— By Amie Watson

“F

ilet mignon, linda?” asks a server approaching my table with a giant skewer of beef and a very sharp knife. My name is not Linda, though I’m flattered – until I hear him say the same to a woman behind me. Surely, there’s no need to call a guest pretty to convince her that she wants a juicy slice of rotisserie tenderloin?

Especially when it’s an all-you-can-eat buffet. Really, it’s an easy sell. I happily accept, and follow it up with carved pieces of alcatra, picanha and churrasco steaks from the steady stream of servers who walk by.

Rotisserie should never require monogamy.

Only by comparing Texas de Brazil’s eight cuts of beef can you appreciate the differences in flavor, juiciness and texture. For example, the crispy, seasoned exterior of the top sirloin alcatra washes the meat in juicy flavor as you chew, while the thick layer of fat around the circular picanha (the rounded top of the alcatra) protects its bright red interior. But then comes the churrasco – the famous gaucho flank steak with its marbled flesh and much stronger meat flavor than the filet mignon, the prized cut of tenderloin.

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Chef Godfrey Vargas of the Aruba outlet of Texas de Brazil is a Venezuelan native who worked in a butcher shop before moving into restaurants. He’s spent the last 11 years in his element at Texas de Brazil, overseeing the 66spit rotisserie in the kitchen, where charcoal flames gently caramelize the exteriors of skewered meat.

In addition to the succulent cuts of beef cooked with nothing but salt (except one of the two filet mignon cuts, to which he adds pepper), he’s responsible for the bacon-wrapped marinated chicken, Parmesan-crusted pork

MENUARUBA.COM

loin and chicken, the leg of lamb and the pork ribs in barbecue sauce – all included in the walking buffet.

The marinade for the non-beef cuts is a secret, but he’s happy to tell me about the dishes in the enormous (stationary) buffet.

Decorated with a massive floral arrangement featuring pink heliconia, reflected by woodframed mirrors that wrap halfway around the dining room, it’s far from an afterthought. It takes about four hours every day to prepare the creamy fish soup, black bean and beef stew, extensive salad bar and platters of roasted

GODFREY VARGAS

Photography Kenneth Theysen

Executive Chef – Texas de Brazil Churrascaria Steakhouse

peppers, pickled hot peppers, artichoke heart salad and sushi, says Vargas. But the results are worth it for vegetarians and omnivores who appreciate the crispy romaine, juicy tomatoes and portobello mushrooms still warm from the stove.

Some other secrets he can share include how he coats pieces of alcatra in freshly blended garlic before putting it immediately onto the rotisserie – no marinade time required. Rather than being carved from a larger piece of meat, it’s one of the cuts that comes in chunks, which servers slide whole onto your plate.

For anyone looking for a lean piece of meat, try the tenderloin, churrasco and leg of lamb, says Vargas. “The tenderloin is less flavorful than the alcatra, but all the cuts are delicious,” he adds. His favorite? The churrasco.

And while most of the beef is prepared medium-rare, you can always ask for a meatier or fattier cut. Want to compare the crispy bits at the bottom of the skewer with a long slice from the top? No problem. The first carved slices when a server exits the kitchen will be the most

well-done, salty and caramelized. That means that if you like rarer meat, you should wait for a server to make a round in the dining room before requesting a slice. “We only cook the outside part of the meat, not the whole thing, so it’s inside still raw,” says Vargas. “Then we bring it back inside, add salt and cook the outside again. We’re using the flame every time to seal in the juices.”

The last shareable secret of the Texas de Brazil experience is that you should try cuts again and again, since each round will be slightly different – one time you might get more of the salty (and in the case of lamb, lemon pepper) exterior and the next, more of the carpaccio-like interior where less salt has infused. Both are delicious.

While there’s rarely a moment where you’re waiting for your next cut of meat (turn the cardboard circle on your table green-side-up to let servers know you’re still hungry and redside-down to take a break), there’s also a private dining option in the exquisite glass-walled wine cellar that offers more intimate service.

2019 ARUBA RESTAURANT GUIDE

Speaking of wine, a bottle of South American red would pair perfectly with all the meat, but in true Brazilian style, there’s a menu of caipirinha cocktails, premium sangria and craft beers.

“Linda! What happened?” asks my flattering server as he looks at my cleared table with chagrin. My cardboard circle is turned red-side-up and he’s evidently disappointed that there’s nowhere to put the next chunk of juicy garlic sirloin.

“No room!” I answer, equally disappointed, because I’ll be dreaming of a bite of that filet mignon mixed with a crunchy, melting bite of churrasco for weeks. We can’t all have Vargas’ dream job, but we can come back again and again.

At Texas de Brazil, education is ongoing.

TEXAS DE BRAZIL CHURRASCARIA STEAKHOUSE JUAN E. IRAUSQUIN BLVD. 382 PALM BEACH

(297) 586-4686 www.texasdebrazil.com

155

RESTAURANT

Indian / Vegetarian

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W W W.TA N D O O R A R U B A .C O M

Tandoor T H E I N D I A N G R I L L H O US E

Indian cuisine is a combination of many subtle flavors. Dishes are as varied as the climates of India, and as exotic as its people.

Fragrant, pungent and warm spices are delicately blended in meticulous proportions to create their dishes. Spices are prepared fresh each day so each individual dish has its distinctive flavor and aroma. Tandoor’s traditional dishes are rooted in the soil of northern India and the chefs prepare them as they would in their own homes. Tandoor’s BHAGWAN SINGH

many delectable dishes may taste indulgent but they are healthy as well.

Chef

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MENUARUBA.COM

TANDOOR SOUTH BEACH CENTRE | PALM BEACH

LUNCH:

12:00 noon to 3:00 p.m., closed Mondays 6:00 to 10:00 p.m., closed Mondays

DINNER:

Opposite the Hilton Aruba Caribbean Resort & Casino

(297) 586-0944 tandoor@setarnet.aw

Indoors – Outdoors Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚27 on map | Page 194

SAMPLE MENU

➸ S TA R T E R S Range: 5.00 – 15.00

Hara Bhara Kabab

➸ M A I N CO U R S E S / N O N -V EG E TA R I A N Range: 16.00 – 25.00

cottage cheese cooked with spinach and fried in coin shape

Chicken Makhanwalla

— Vegetable Cutlet

boneless tandoori chicken pieces cooked with butter and in its own sauce

mashed vegetables (potatoes, beans, peas and carrots) mixed with spices and deep-fried

— Crabmeat Chaat a tangy combination of spiced crabmeat, onions and tomatoes

➸ TA N D O O R * / B A R B EC U E Range: 12.00 – 30.00

Lamb Chops tender lamb chops marinated in special Indian spices and grilled in a tandoor

— Lobster Tandoori tender 7-oz. lobster tail marinated with yogurt and special spices, grilled in a tandoor to perfection

— Fish Tikka

(butter chicken)

— Mutton Rogan Josh originating from Kashmir, rogan josh is known for its red-colored hot sauce, the color is derived from using Kashmiri red chili liberally, however since a lot of non-Indians are not used to chili, we use tomato purée/paste for the color

— Shrimp Masala shrimp cooked with onion, tomato and green pepper

— Fish Saagwala fish cooked with spinach and mild spices

— Calamari Steak Masala calamari steak cut into cubes, simmered to perfection in seafood spices and tomato gravy

chunks of fresh fish marinated in yogurt, fresh spices and lemon juice, then grilled in a clay oven

➸ M A I N CO U R S E S / V EG E TA R I A N

* A tandoor is an Indian clay oven.

Paneer Kaju Masala

Range: 16.00 – 20.00

cottage cheese cooked in cashew paste and chef ’s special spices

— Baigan Barta whole eggplants partially cooked on skewers in a tandoor, then recooked with tomatoes, onions and tomato sauce

— Vegetable Kebab Masala

All prices are in U.S. dollars.

A 10% service charge will be added to your bill Prices and menu items are subject to change.

mixed vegetable kebab cooked in a cilantro and onion sauce

2019 ARUBA RESTAURANT GUIDE

157

RESTAURANT

Argentine Grill / Steakhouse

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W W W.TA N G O A R U B A .C O M

Tango ARGENTINE GRILL

Since 1997, Tango Argentine Grill has served the best cuts of Argentinian beef sizzling hot from its traditional charcoal parrilla grill.

Award-winning Chef Julian has been grilling his steaks to perfection since the very first day Tango opened. Besides juicy steaks, the menu offers delicious fish, shrimp and chicken entrĂŠes. Every dish is served with traditional, house-made chimichurri

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JULIAN MORONTA

(garlic-herb sauce) and hearty side dishes. Evenings at Tango Argentine Grill are always

Chef

memorable as Aruba’s best musicians perform every night in the open-air seating area.

MENUARUBA.COM

TANGO ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370A

4:00 to 11:00 p.m., Monday to Sunday 4:00 to 7:00 p.m., Monday to Sunday and until 11:00 p.m., on Wednesdays DINNER:

EARLY BIRD:

Across from Barceló Aruba

Indoors – Outdoors Dinner ATTIRE: Casual ENTERTAINMENT: Live music BAR: No PARKING: Yes

PALM BEACH

DINING:

(297) 586-8600

SERVING:

tango@arubawineanddine.com LOCATE US | n˚28 on map | Page 194

SAMPLE MENU

➸ APPETIZERS Empanadas — 10.00 traditional crispy fried empanadas filled with your choice of chicken or beef

— Lobster Bisque — 10.00 creamy lobster soup enriched with shrimp and cognac

— Calamari — 10.00 crispy fried calamari with curry-garlic mayo

— Chorizo and Morcilla — 10.00 authentic pork sausage and blood sausage from Argentina

— Grilled Portobello — 11.00 a large mushroom stuffed with Gouda cheese and spinach

➸ M E AT S P EC I A LT I E S Chicken Skewer — 28.00 skewer of grilled chicken, mushrooms, red onions and bell peppers

— Filet Mignon — 29.00 8-oz. tender cut of beef, the all-time favorite

— Sirloin Steak — 33.00 a 12-oz. cut of aged and marbled prime sirloin, grilled to perfection

T-bone Steak — 38.00 an untrimmed 18-oz. cut that combines the rich flavor of a strip with the tenderness of a filet

— Cowboy Rib-eye — 44.00 for the true meat lover: a bone-in juicy 18-oz. prime rib

— Tomahawk Steak — 125.00 a 40-oz. tomahawk steak which can be shared by two persons, check for availability

➸ ENTR É E S Creamy Chicken Fettuccine — 26.00 served in a rich creamy sauce with bacon, chicken, mushrooms, onions and bell peppers

— Tango Ribs — 28.00 a true grill lover’s all-time favorite

— Garlic Shrimp — 29.00 shrimp sautéed with garlic and finished with white wine, lemon juice and parsley

— Pork Chop — 34.00 a 14-oz. Frenched-grilled pork chop

➸ EARLY BIRD Daily Early-bird Menu — 22.95 available from 4:00 to 7:00 p.m., daily and until 11:00 p.m., on Wednesdays

— Tenderloin Churrasco — 34.00

➸ S P EC I A L A L L-YO U -C A N -E AT

a juicy 10-oz. Argentinian-style cut of tenderloin

Every Sunday All-you-can-eat Ribs — 29.95

— Full Outside Skirt Steak

served with corn on the cob, coleslaw and French fries

skirt steak grilled to perfection — 12 oz. 36.00 — 16 oz. 46.00

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

A 15% service charge and a 6% tax will be added to your bill.

Prices and menu items are subject to change.

159

RESTAURANT

Belgian / International

>

W W W.TA S T E O F B E LG I U M . AW

Taste of Belgium R E S TA U R A N T

It's no surprise that this gem is celebrating its 8th Anniversary.

Visitors and locals can't get enough of the Belgian excellence at Taste of Belgium Restaurant!

The food will evoke bracing memories of a time when diets were forsaken and taste buds enjoyed overload with no guilt. Belgium’s cuisine is famous in Europe and its gastronomic excellence is on full display at Taste of Belgium. Guests can MENNO CONIJN General Manager

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leisurely read the morning papers, meet friends and hold business meetings.

Taste of Belgium also arranges wine and beer tastings.

MENUARUBA.COM

TASTE OF BELGIUM PALM BEACH PLAZA LLOYD G. SMITH BLVD. 95 PALM BEACH

(297) 586-6388 info@tasteofbelgium.aw facebook.com/tobaruba LOCATE US | n˚29 on map | Page 194

BREAKFAST, LUNCH AND DINNER:

8:00 a.m. to 12:00 midnight, Monday to Sunday

Indoors – Open-air (covered) Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

➸ B R E A K FA S T Gaufre de Bruxelles / Brussels Waffle — 6.00 our grandma’s Belgian recipe

— Crêpes Belge / Belgian Pancakes (2 pieces) — 7.00

thin pancakes, great with Dutch syrup

— Déjeuner Américain / American Breakfast — 13.50

2 scrambled eggs, bacon, sausages, hash browns, toast, butter, yogurt, fruit and jelly

— Déjeuner Santé / Healthy Taste — 13.50

scrambled egg white, fruit, yogurt, muesli, smoked salmon and whole-wheat toast, butter and jelly

➸ APPETIZERS Soupe à l’Oignon / Onion Soup — 7.00 French onion soup topped with a Gouda cheese crouton

— Vol-au-Vent / Belgium Puff Pastry — 14.50

Vivaneau Frais Entier / Whole Local Red Snapper — 28.50 deep-fried, served with pan bati and fried plantain

— Pâté au Filet Mignon / Beef Tenderloin Pie — 32.50

beef tenderloin with truffle and herbs in a soft puff pastry with mushroom sauce, veggies and potato croquettes

➸ DESSERTS Moelleux au Chocolat / Chocolate Lava Cake — 8.50 Belgian dark chocolate lava cake with a scoop of vanilla ice cream

— Gâteau au Fromage Frit / Deep-fried Cheesecake — 10.50

with walnuts, vanilla ice cream and a red berry sauce

➸ S P EC I A L B E E R S *

a creamy ragout of chicken, mushrooms and meatballs served in a puff pastry, a traditional Belgian dish

Kasteelbier (11%) — 9.75

peeled tiger shrimp pan-fried and served in our chef ’s special curry-based sauce

Pauwel Kwak (8.1%) — 9.75

served with mixed salad, capers, tomatoes, cucumber and a saffron mayonnaise

La Chouffe (8.0%) — 9.75

— Crevettes Tigrées Le Dôme / Le Dôme Tiger Shrimp — 16.50

— Carpaccio de Thon / Tuna Carpaccio — 18.50

➸ MAINS Carbonade Flamande / Flemish Stew — 22.50 beef tenderloin slowly simmered in Belgian beer with spices, served with Belgian fries and bread

a dark beer having a sweet aroma with roasted malt nuances, though it’s treacherous, it’s our most exciting Belgian beer – Kasteel beer makes you feel like a king!

— amber-colored with a fruity aroma, a slightly malt flavor and notes of spices and licorice — a golden blond Belgian beer with a pleasantly fruity, spicy taste, a hint of coriander and a light hop. * Largest selection of Belgian beer on the island!

— Saumon d’Anvers / Salmon Fillet — 25.50 grade ‘A’ salmon fillet and baby shrimp, served with stoemp and vegetables, accompanied by a hollandaise sauce

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

No service charge. Tipping at your discretion.

A 15% service charge will be added to parties of 8 or more.

Prices and menu items are subject to change.

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RESTAURANT

Italian / Pizza

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W W W. FA C E B O O K .C O M / T E R R A Z Z A I TA L I A N A

Terrazza Italiana Terrazza Italiana – On popular demand, now open for lunch and dinner.

Take a break from the beach and come upstairs to enjoy a nice breeze with breathtaking views of Eagle Beach while sipping your favorite cocktail or enjoying refreshing homemade salads, crispy pizzas, or light entrées. Everyday the bar offers happy hours from 1:00 to 3:00 p.m. and from 5:00 to 7:00 p.m. The restaurant also features an enticing MIMMA BARONCINI Chef / Owner

early-bird special, from 4:30 to 6:00 p.m., available all night on Saturdays. Mimma and a stunning sunset welcome you with a traditional dinner menu and every day specials starting at 5:00 p.m. Terrazza Italiana takes casual dining to new heights… speaking of which, the restaurant’s beautiful rooftop terrace is easily accessible by elevator.

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TERRAZZA ITALIANA PARADISE BEACH VILLAS JUAN E. IRAUSQUIN BLVD. 64

LUNCH AND DINNER:

11:30 a.m. to 10:00 p.m., closed Sundays

3rd Floor Terrace (Elevator access available)

Open-air (rooftop terrace) Lunch – Dinner ATTIRE: Casual ENTERTAINMENT: Live music (certain days) BAR: Yes PARKING: Yes

EAGLE BEACH

DINING:

(297) 561-1699 / 587-4000 Ext. 327

SERVING:

mimma1965@hotmail.it LOCATE US | n˚16 on map | Page 192

SAMPLE MENU

➸ ZUPPE, INSALATE E ANTIPASTI

➸ LA CARNE

Fresh Home-made Soups

Filetto al Naturale — 24.50

ask for our fresh and natural home-made soup of the day which can includes minestrone, pumpkin soup, pasta e fagioli, cream of broccoli or spinach, mixed seafood and more

simple filet mignon served with a house salad

— cup 5.00 – 7.00 — bowl 7.00 – 11.00

— House Salad — 5.00 — Greek Salad — 8.50 — Caprese Salad — 8.50 — Caprese e Prosciutto di Parma — 15.50 fresh mozzarella and tomatoes served with Parma ham

— Mozzarella di Bufala e Prosciutto di Parma — 15.50

fresh buffalo mozzarella with Parma ham

➸ P I AT T I CO M B I N AT I

— Filetto all’Aglio — 29.50

filet mignon in a creamy garlic sauce with a side house salad and risotto or pasta Alfredo

— Filetto al Funghi — 31.50

filet mignon in porcini mushroom sauce with a side house salad and risotto or pasta Alfredo

➸ I L P E S C E E I C R O S TAC E I Gamberi alla Fra’Diavolo — 27.50 shrimp in spicy marinara sauce with a side house salad, served with shrimp risotto in tomato sauce or penne arrabbiata

— Filetto di Pesce alla Mediterranea — 27.50 grouper fillet in a creamy lemon and capers sauce with a side house salad, served with shrimp risotto or linguine Alfredo

beef lasagna with soup of the day

— Filetto di Pesce ai Funghi — 29.50

beef lasagna with Greek or caprese salad

grouper fillet in a creamy mushroom sauce with a house salad, served with shrimp risotto or pasta Alfredo

Lasagna and Soup — 19.50 — Lasagna and Salad — 21.50

— Lasagna and Pasta — 24.50

beef lasagna served with your choice of pasta, either penne Alfredo with chicken or spaghetti and meatballs

➸ I S ECO N D I , I L P O L LO Petto di Pollo al Limone — 19.50 chicken breast, lemon and olive oil served with a house salad

— Petto di Pollo alla Pizzaiola — 26.50

➸ L A PA S TA Spaghetti alla Carbonara — 17.00 onion, bacon and eggs in a creamy sauce

— Spaghetti alla Amatriciana — 17.00 onion, bacon and tomato sauce, spicy if requested

— Spaghetti alla Bolognese — 18.00 traditional bolognese meat sauce

chicken breast in marinara sauce, topped with mozzarella, served with a side house salad and pasta alla marinara

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

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Photography Kenneth Theysen

FOOD RECIPE

P ERUVIA N CEV IC HE

by Chef David Lizano of Así es mi Perú This is not Aruban ceviche. It’s better. Chef David Lizano, recruited from Peru along with the rest of Así es mi Perú kitchen staff, tested every sweet potato available to find just the right one to balance the sour lime of the leche de tigre – the tongue-tingling marinade for the fish.

T

hat balance is the biggest difference from Aruban ceviche, in addition to the spicy rocoto chili pepper and crunchy cancha and soft, white choclo corns (yes, you need both).

The guest leaving after a late lunch gets it. “That was the best ceviche I’ve ever had,” he says to owner Roxanna Salinas, who opened Así es mi Perú in the Paradise Beach Villas by Eagle Beach in December 2016.

“We prepare everything like we would if you came to my family’s home in Peru,” she says. “We’re lucky because on this island we’re able to find the right ingredients.” When she lived in the US, limes often weren’t acidic enough. Now, she travels every two months to Peru for ingredients like frijol canario, ají amarillo, ají panca and choclo. “The choclo is totally different from American corn. We bring 20 kilos of it every week during high season,” she says.

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Besides quality ingredients, the secret to Chef Lizano’s ceviche marinade is home-made fish broth, reduced and blended with fresh aromatics, minced fish and a touch of evaporated milk, which is added to the larger slices of grouper. (Chef Lizano leaves out the milk for guests with lactose intolerance; he also makes a vegan ceviche with mushrooms).

You can order this ceviche solo or get it as part of the Trilogia Marina, with arroz con mariscos (comforting seafood with rice) and jalea (crispy, deep-fried seafood or fish with caper-tartar sauce and Peruvian salsa criolla). Other menu standouts include lomo saltado (beef stir-fried with French fries, onions and tomatoes in soy sauce), crab causa (layers of spiced potato surrounding a creamy seafood salad with avocado, hard-boiled egg, Peruvian olive sauce and crispy fried plantains), and a rich parihuela seafood soup made with the intensely flavored Peruvian madre or mother stock.

Save room for cinnamon-spiced purple corn mazamorra morada custard and picarones – sweet potato-pumpkin donuts with lúcuma ice cream, a Peruvian fruit that tastes something like caramel mixed with roasted sweet potato and avocado. Or come back to try the assortment of freshly made exotic ice creams and sorbets at Salinas’ gelateria next door, adjacent to her newly opened Peruvian rotisserie chicken spot, Las Brasas Peruanas.

The whole street is starting to feel like a Little Peru, and, as she says, you’ll feel plenty at home.

DAVID LIZANO

ROXANNA SALINAS

Chef

Co-owner

Peruvian Ceviche Serves 2

INGREDIENTS 1 orange sweet potato, boiled, then peeled and sliced into ½-inch-thick slices 2 leaves of crispy romaine lettuce 300 g (10 oz.) red snapper 2 tsp. (4 g) minced garlic 2 tsp. (4 g) minced celery 2 tsp. (4 g) minced ginger 2 tsp. (10 ml) water 1 tsp. (5 g) salt ½ tsp. (2 g) minced red jalapeño 2 tbsp. (30 ml) sliced cilantro leaves, plus more to garnish 6 ice cubes Juice of 4 limes, about ½ cup (125 ml) juice ½ cup (125 ml) leche de tigre (see sidebar)

TIGER’S MILK RECIPE

½ cup (125 ml) red onion slices ¼ cup (65 ml) cancha chullpi, baked

In a medium pot, simmer 1 fish head, 1 fish fillet, a few cloves of garlic, a handful of chopped celery, some sliced red onions, a little salt in just enough water to cover. After 15 to 20 minutes, strain the stock (use the fish fillet for soups or salads) and blend the stock with a heaping tbsp. (10 g) each of celery, ginger, garlic, lime juice, red onions, cilantro, and minced fish fillet. Add 2 to 3 grams (½ tsp.) of rocoto chili pepper or purée, a little evaporated milk (optional) and salt and black pepper to taste. It’ll be worth the effort. “You could use fish stock, but it’s different,” agree Salinas and Lizano.

with oil and salt until toasted ¼ cup (65 ml) fresh choclo kernels 1 slice of rocoto or red jalapeño pepper, to garnish, optional

Instructions 1. Place a one-inch-thick slice of sweet potato and a lettuce leaf in two bowls.

2. Slice the red snapper into approximately one-inch by one-inch pieces. Place in a medium mixing bowl.

3. Blend the garlic, celery, ginger and water until smooth.

4. Add to the mixing bowl along with the salt, minced red jalapeño and cilantro.

5. Add the ice cubes and pour the juice of four limes and the leche de tigre over top.

6. Stir in the red onion slices and a little more chopped cilantro.

7. Add more salt to taste then divide between the two bowls of sweet potato.

8. Garnish with the cancha, fresh choclo and a slice of hot red chili pepper.

CHEF’S TIPS

1. The most important part of this recipe it to use fresh ingredients, from the red snapper to the choclo. You can sometimes find fresh white Peruvian corn at Ling & Sons or at specialty South American grocers.

2. Chef Lizano likes eating the ceviche right away, when the fish is barely marinated.

“You can still taste the fish that way,” he says.

3. Use fresh lime juice and don’t cut the fruit to juice it until you’re ready to marinate the fish. “The lime loses its acidity after it’s cut,” says Lizano.

4. The best way to eat Peruvian ceviche is to take a little bit of everything in one bite – fish, sweet potato, corn, red onion and leche de tigre.

2019 ARUBA RESTAURANT GUIDE

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RESTAURANT

Brazilian / Steakhouse / Vegetarian

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W W W.T E X A S D E B R A Z I L .C O M

Texas de Brazil C H U R R A S CA R I A ST E A K H O US E

Embracing a time-honored tradition of churrasco-style cooking, Texas de Brazil is an authentic continuous service Brazilian-style steakhouse offering an extravagant 40-item seasonal buffet of salads, roasted vegetables and home-made soups.

Savor choice cuts of sizzling beef, pork, lamb, sausage and poultry, flame-grilled to perfection and carved tableside by the restaurant’s gauchos. Signature Brazilian GODFREY VARGAS Executive Chef

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cocktails, rare wines, delectable desserts and Cuban cigars make the Texas de Brazil experience not only enjoyable but memorable as well.

MENUARUBA.COM

TEXAS DE BRAZIL JUAN E. IRAUSQUIN BLVD. 382 PALM BEACH

6:00 to 10:30 p.m., Monday to Sunday 5:30 to 11:30 p.m., Monday to Sunday

DINNER: BAR:

(297) 586-4686 arubageneralinfo@texasdebrazil.com

Indoors – Outdoors Dinner ATTIRE: Smart casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚30 on map | Page 194

SAMPLE MENU

➸ O U R S P EC I A LT Y

➸ DESSERTS

The continuous dining service of this Brazilianinspired restaurant makes this concept unique and special. Guests enjoy endless servings of beef, lamb, pork, chicken and sausage, all perfectly seasoned, slow-roasted over an open flame and then carved tableside by the restaurant’s authentically dressed gauchos.

Satisfy your sweet tooth with one of the many decadent dessert selections including triple-layer chocolate mousse cake, bananas foster pie to the house specialty, the papaya crème.

➸ SALAD AREA From the first glimpse, you will find this is a steakhouse even vegetarians love. Diners are tempted to help themselves to an extravagant 40-item salad area which consists of the freshest salads, home-made dressings, buffalo mozzarella, potato salad, daily cold pastas, traditional black beans with beef, baby corn, cucumbers, portobello mushrooms, sweet bell peppers, olives, hearts of palm, salamis, tomatoes, smoked bacon, rice, imported cheeses, daily house soups and more...

➸ M E AT S The meats include various cuts of flame-grilled filet mignon, filet mignon wrapped in bacon, top sirloin, leg of lamb, Brazilian sausage, parmesan pork, chicken breast wrapped in bacon, Brazilian picanha (our house specialty), garlic picanha, flank steak, crispy chicken drum sticks, pork loin and pork ribs.

➸ WINE CELLAR* Featuring an extensive internationally composed list, heavy in South American varietals, as well as rare wines and a Wine Spectator award-winning wine list since 2016.

Let their in-house connoisseurs help you select the perfect pairing for your meal.

➸ BAR* Texas de Brazil offer you a warm welcome as you step into their beautiful, and well-stocked, bar and lounge. Guests can enjoy a traditional caipirinha, Brazil’s most famous cocktail, a perfectly aged single malt Scotch or one of their handrolled cigars. The large collection and variety of spirits is sure to please all.

Relax and enjoy… Cheers!

* Item prices vary according to selection.

➸ SIDE ITEMS Garlic mashed potatoes, fried sweet bananas, Brazilian cheese bread and house specialty sauces are all brought right to your table and make for the perfect side accompaniments.

Fixed price menu.

A 15% service charge will be added to your bill.

Menu items are subject to change.

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RESTAURANT

International / Seafood / Steakhouse

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W W W.T H E C H O P H O U S E A R U B A .C O M

The Chophouse AT M A N C H E B O

The Chophouse serves exquisitely crafted cuisine in a more modern, indoor space.

The menu features a variety of delicious appetizers, soups, salads, poultry and vegetarian dishes. It also boasts many steak and Chophouse classics such as escargots Ă la Pernod, onion soup, caprese salad, grilled lobster tail, porterhouse, rib-eye and churrasco steaks, in addition to Cajun tuna. Alfresco diners, rejoice. The Chophouse SANDRO HEROLD

features a small outdoor patio and serves romantic dinners on the beach.

Executive Chef

WILLY SARMIENTO Chef

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THE CHOPHOUSE MANCHEBO BEACH RESORT & SPA JUAN E. IRAUSQUIN BLVD. 55 EAGLE BEACH

(297) 522-3444 thechophouse@manchebo.com

LOCATE US | n˚17 on map | Page 192

DINNER: 5:30 to 10:30 p.m., Monday to Sunday

Indoors – Garden Dinner ATTIRE: Resort casual ENTERTAINMENT: Live jazz piano BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

➸ SALADS AND APPETIZERS

➸ STEAKS*

Alkaline Salad — 9.00

Aruban Stew — 26.00

baby spinach, mixed greens, cherry tomatoes, quinoa, grilled portobello mushroom, toasted almonds and sweet cilantro vinaigrette

locals call it “carni stoba,” stew beef, olives, plum tomato, cilantro, potatoes, carrots and onions

— Portobello Ravioli — 9.00

portobello mushroom ravioli with mixed greens, Parmesan cheese and balsamic vinaigrette

— Caprese — 10.00

buffalo mozzarella with ripe tomatoes, basil from our own greenhouse, olive oil, garlic croutons and balsamic vinaigrette

— Authentic Aruban Keshi Yena — 10.00 baked stuffed cheese with chicken, capers, celery, carrots and green olives, served with plantain and fried polenta

— Beef Tataki — 14.00

tenderloin tips marinated in charcoal oil with truffle aïoli, mixed greens, red onions and spicy toasted peanuts

➸ S E A F O O D P O U LT RY A N D V EG E TA R I A N Vegetable Linguine — 24.00 home-made linguine with roasted vegetables, tomatoes, white wine sauce, toasted almonds and Parmasan

— Chicken Breast — 25.00

corn-fed free-range bone-in chicken breast served with baby potatoes, cherry tomatoes and broccoli, accompanied by an herbes de Provence-mushroom sauce

— Almond-crusted Grouper — 29.00

pan-seared almond-crusted grouper served with sweet potato purée, green beans and coconut-white wine sauce

— Seafood Pasta — 30.00

— Churrasco Steak — 36.00

12 oz. of tenderloin generously seasoned with sea salt and served with our own chimichurri sauce

— U.S.D.A. Choice Filet Mignon — 46.00

8 oz. of choice filet mignon, accompanied by an herbes de Provence-mushroom sauce

➸ C H O P S * Tomahawk — 36.00 14-oz. of hand-cut pork chop marinated with thyme and served with red wine sauce

— Lamb Rack — 38.00

Roasted rack of New Zealand lamb marinated with garlic, herbs and onions

— Rib-eye — 42.00

fully marbled for exceptional flavor, carefully seasoned and cooked to perfection

— Veal Chop — 48.00

10-oz. veal chop marinated with fresh herbs, toasted garlic and Dijon mustard sauce

— Porterhouse — 58.00

20-oz. seasoned bone-in porterhouse, a New York strip and a tenderloin in one! * Served with a choice of side dishes and sauces.

Side dish choices: skin-on mashed potatoes, herbed French fries, carrot rice or gourmet baby potatoes.

Sauce choices: bordelaise-peppercorn, red wine jus, chimichurri or herbes de Provence-mushroom.

We offer vegetarian, vegan and gluten-free dishes.

Please let your waiter know if you have any allergies and/or dietary restrictions.

All prices are in U.S. dollars.

A 15% service charge and a 6% tax will be added to your bill.

Prices and menu items are subject to change without notice.

shrimp, mussels, calamari and grouper served with linguine and lobster-basil sauce

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RESTAURANT

Aruban

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W W W.T H E O L D C U N U C U H O U S E .C O M

The Old Cunucu House R E S TA U R A N T

One of the first restaurants to feature traditional island dishes when they opened their doors over 25 years ago, The Old Cunucu House is an essential destination for veteran vacationers.

Colonial influences of the Spanish, Dutch, English and French have all left their mark on Aruba’s native cuisine and The Old Cunucu embraces them all. Enjoy grandma’s “secret recipes” for seafood, fresh-caught fish, beef, pork and poultry, as well as the signature LUZ ELENA SANTANA

goat stew. Nobody can resist the charm of the beautifully restored landmark farmhouse,

Chef

which offers dining in air-conditioned comfort or under the stars in their lovely gardens.

Affordable and delicious, The House is where the authentic tastes of Aruba call home.

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THE OLD CUNUCU HOUSE PALM BEACH 150 NOORD

(297) 586-1666 theoldcunucuhouse@setarnet.aw facebook.com/theoldcunucuhouse

LOCATE US | n˚31 on map | Page 194

LUNCH AND DINNER:

12:00 noon to 11:00 p.m.,

Monday to Sunday Indoors – Open-air Lunch – Dinner ATTIRE: Casual ENTERTAINMENT: Sinatra Dinner Show ($15.00 supplement per person, 7:30 to 10:00 p.m., on Thursdays) BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

➸ A P P E T I Z E R S

Grilled Loin Ribs — 19.00

Tomato Salad — 6.00

marinated rack of tender pork ribs served with our special home-made barbecue sauce

fresh sliced tomatoes with onions and a vinaigrette

— Escargots — 8.00 gratinéed snails with herbs

— Fiesta Arubiano (our special appetizer) — 9.00

fish cake, cheese pastechi (pocket), squid and meatballs, served with a delicious Creole sauce

— Fried Calamari — 9.00 with a spicy tomato sauce

— Shrimp Cocktail — 9.50 local shrimp served with a light chili sauce

— Marinated Seafood — 9.50 marinated Old Cunucu House style

➸ ENTRÉES Higra Hasa — 16.00 beef liver cut in small pieces and cooked with onions

— Cabrito Stoba (goat stew) — 18.00 prepared Aruban style

— Sautéed Shrimp — 23.00 flambéed with brandy

— Veal Escalope Old Cunucu House Style — 23.00 served with a white wine-cream sauce, mushrooms, sweet peppers and onions

— Calco Stoba (stewed conch) — 27.00 fresh conch prepared the Aruban way, served with a Creole or garlic sauce

— Caribbean Lobster Tail — Market price

prepared either broiled with drawn lemon butter or thermidor style

➸ DESSERTS* Chocolati Pinda — 4.00 — Quesillo ( flan) — 4.50 — Coupe di Amor for Two — 9.50 * Ask your waiter for our special cakes, prepared daily by our Aruban chef.

— Fresh Catch of the Day — 19.00 from our waters, prepared either broiled or pan-fried, accompanied by a lemonbutter, garlic or Creole sauce

— Keshi Yena (our famous dish) — 19.00

All prices are in U.S. dollars.

A 6% tax will be added to your bill.

No service charge. Tipping at your discretion.

Prices and menu items are subject to change.

Gouda cheese and chicken baked with onions, peppers, celery, green olives, raisins and cashew nuts

2019 ARUBA RESTAURANT GUIDE

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RESTAURANT

Dutch / European / International

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W W W.T W I S TO F F L AV O R S A R U B A .W E E B LY.C O M

Twist of Flavors R E STAU R A N T

Founded by Gerben de Lange and Susan Kruisselbrink Toonen, Twist of Flavors offers old world cuisine with a twist, in a modern fresh atmosphere.

Gerben’s culinary training and 30 years of experience, combined with Susan’s charismatic energy and hospitality have proved to be the right ingredients for a successful restaurant. TOF is located in the recently renovated Alhambra Casino Mall, in the low-rise GERBEN DE LANGE

hotel area, near Oranjestad. Their menu offers something for every taste, from massive

Executive Chef / Co-owner

rib-eye steak, plate-sized strawberry Dutch pancakes to the best martinis on the island.

TOF has it all, and then some! They can't wait to welcome you and your appetite.

SUSAN KRUISSELBRINK TOONEN Co-owner

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TWIST OF FLAVORS ALHAMBRA CASINO MALL JUAN E. IRAUSQUIN BLVD. 47 Across Casa del Mar Beach Resort

(297) 280-2518 tofreservations@gmail.com

LOCATE US | n˚18 on map | Page 192

LUNCH AND DINNER:

10:00 a.m. to 10:30 p.m.,

Monday to Sunday Indoors – Open-air (covered) Lunch – Dinner ATTIRE : Casual ENTERTAINMENT: Live music (7:00 to 9:00 p.m., Wednesdays and Sundays) BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

➸ APPETIZERS Range: 10.50 – 14.00

Home-made Spring Rolls filled with veggies and shrimp, served with sweet chili sauce

— TOF Trio

small tomato soup, smoked salmon salad and gratinéed shrimp

— Asian Beef Strips

with wakame salad and a sweet gingersoy sauce

— Blackened Flash-seared Tuna

sliced thinly and served with an orangeginger sauce and wasabi

— Grouper Salad

fresh gourmet salad with a pan-seared grouper fillet

— TOF Spicy Shrimp

grilled and topped with melted cheese

— Seasoned Ground Beef

in a puff pastry, served with a truffle demi-glace

➸ M A I N CO U R S E S – FROM THE GRILL Range: 19.50 – 45.00

TOF Burger

Tenderloin Skewers rich and juicy beef skewers with roasted bell peppers, served with our rich pesto olive oil

— Catch of the Day

ask your waiter about today’s choices

— Lobster Xtravaganza

rich lobster meat covered with fresh herb-white wine sauce and gratinéed with Old Amsterdam cheese

— Shrimp Seasoned and Grilled

with your choice of either honey balsamic, grilled red bell pepper salsa, garlic-herb mayonnaise or diablo’s fire sauce

— Tuna Steak

flash-seared tuna steak served with soy sauce and a wakame salad

— Surf and Turf

4-oz. tenderloin, chef ’s seasoned shrimp and Caribbean lobster gratin

— Aztec Chicken

spicy strips of marinated chicken cooked in chef ’s secret sauce, nachos, sour cream, field greens and salsa, gratinéed with cheese

— Seafood Lasagna (our most popular dish!)

fresh catch of the day, shrimp, scallops, spinach, cream sauce and Old Amsterdam cheese

8-oz. black Angus

➸ DESSERTS

— with cheese add 1.00 — with bacon add 1.00 — with fries add 1.00

Home-made Dutch Apple Pie

— Tenderloin

9-oz. prime steak, tender and juicy, served with a home-made pepper sauce

— Rib-eye Steak

12-oz. U.S.D.A. cut, grilled to your liking and served with melted garlic butter

served warm of cold

— Strawberry Cheesecake — Tiramisu Italy’s favorite

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

We offer a kids’ menu.

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C O C K TA I L R E C I P E

THE

MALIBU PINEAPPLE

Cocktail

by Bartender Jonathan Erasmus of 7 West Bar Restaurant

Aruban Bartender Jonathan Erasmus has been at 7 West for six years. With a second-floor view overlooking the Main Street of downtown Oranjestad, it’s not a bad gig, especially when the breeze comes through the openair bar and restaurant.

Photography Kenneth Theysen

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rasmus likes this layered drink for the aesthetic as much as the taste. “It’s beautiful. It’s yellow at the bottom and blue on top,” he says. It’s popular with locals, he says, especially during the bar’s Friday and Saturday late-night happy hour from 11 p.m. to midnight. But you can drink it any time, he adds. “If it’s hot outside, it’s very refreshing. It doesn’t matter what time of the day.”

As the blue top half of the drink sinks slowly into the yellow bottom, transforming the middle into a kaleidoscopic, upside-down Aruban sunset, you’ll be relaxed – Aruba style – in no time.

JONATHAN ERASMUS Bartender – 7 West Bar Restaurant

The Malibu Pineapple Makes 1 cocktail

INGREDIENTS Pineapple juice 1 oz. Malibu rum ¼ oz. Blue Curaçao 1 maraschino cherry, to garnish

Instructions 1. Add ice to a tall glass and fill halfway with pineapple juice.

2. Shake the rum and blue Curaçao in a cocktail shaker with ice.

3. Strain it slowly over the pineapple juice to create layers.

4. Garnish with a maraschino cherry.

WHY SO BLUE? Blue Curaçao is actually an orange liqueur made with the dried laraha peel – think old-school Valencia oranges brought by the Spanish to Curaçao, Aruba’s neighboring ABC island (ABC = Aruba, Bonaire and Curaçao) – but the blue color is said to have originated from infusing the liqueur with the flower of the butterfly pea, a Southeast Asian plant whose flowers contain a natural blue dye. The liqueur was originally dyed to make colorful cocktails, like this one. Butterfly peas were just the easiest way to do it before commercial food coloring.

In addition to the eye-popping blue version, white, red, green and orange Curaçao liqueurs have been made since at least the 1920s, but the most widely available is still blue. Nowadays, some artisanal distillers are reverting to natural dyes. Feel free to use any brand or another orange liqueur such as triple sec or Grand Marnier for this recipe – but the drink will be the most striking with blue.

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RESTAURANT

Aruban / Fresh Fish / Seafood

>

W W W.WA C K Y WA H O O.C O M

Wacky Wahoo’s There is nothing like eating fresh seafood at a restaurant owned by actual fishermen.

That's Wacky Wahoo’s, located within walking distance of the high-rise hotels. Rossana and Harald Rudel offer their guests the freshest bounty of the sea, prepared in a uniquely Caribbean style, at a reasonable price. Wacky Wahoo’s is the catch of your day.

RUDEL HARALD Chef / Owner

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MENUARUBA.COM

WACKY WAHOO’S PALM BEACH 33B NOORD

DINNER: 5:30 to 10:30 p.m., Monday to Sunday

(297) 586-7333 Indoors Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚32 on map | Page 194

SAMPLE MENU

➸ STARTERS AND SOUPS

➸ SPECIALTIES OF THE HOUSE

Range: 8.50 – 15.00

Range: 25.95 – 42.00

Seasonal Salad

Marinated Seafood Kebab

with choice of dressing, either garlicmustard, balsamic vinegar and olive oil, or home-made ranch

shrimp and fish fillet served over fettuccine primavera and red devil sauce

— regular — with goat cheese and mandarin oranges — with seared tiger prawns in garlic-basil butter — with Norwegian-style cured salmon

— Cuban Black Bean Soup

a hearty soup for hungry fisherman, with roasted garlic and sour cream

— Aruban Fish Soup

a family recipe like mama used to cook it

— Cream of the Ocean Soup

a rich, delicious creamed seafood soup, flavored with saffron and fennel

— Smoked King Crab and Corn Chowder

our version of a beloved east coast dish

Wacky Wahoo’s Aruban Ceviche an assortment of marinated local fish and seafood flavored with fresh lime and cilantro, a hot and refreshing treat

— Crispy Tiger Shrimp

lightly battered butterflied shrimp, flash-fried and served on romaine lettuce hearts with mango salsa

— Grilled Crab and Corn Quesadilla

from Tijuana to Aruba, enjoy a Mexican classic

— Pan-seared Local Conch and Calamaris

also known as calco, this tasty sea creature is served in a garlic, wine and herb-infused Creole sauce

—

Aruban Conch and Shrimp Stew also called ‘island viagra’, served spicy hot for those who can handle it

— Shrimp and Catch of the Day en Papillote

baked in wine, olive oil and fresh herbs

— Wacky Wahoo’s Mixed Seafood Platter

with garlic shrimp, fresh catch, sautéed squid and broiled mussels

— Seared Sea Scallops and Tiger Shrimp Combo

served on a bed of Japanese seaweed and sesame pasta

➸ WAC K Y WA H O O ’S F R E S H C ATC H O F T H E DAY * Range: 25.95 – 42.00

Pan-fried Boneless Fillet the Aruban way

— Grilled in Olive Oil with sautéed tomatoes, olives and lime

— Blackened with Louisiana Cajun Spices

seasoned with a spicy dry rub

— Gratinéed with Dutch Basil Gouda Cheese on a mushroom and spinach ragout * We catch it in the morning and cook it to your liking. Please note that sea, weather conditions and time of the year influence the kind of fish we’re able to offer.

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

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RESTAURANT

International / Seafood / Steaks

>

W W W.WAT E R S E D G E -A R U B A .C O M

Water’s Edge 12˚N R E STAU R A N T & B A R

Located at Costa Linda Beach Resort and resting on the edge of the Caribbean Sea, Water’s Edge 12˚N, with its beautiful octagon-shaped dining room, offers spectacular ocean views in a comfortable air-conditioned environment.

The reasonably priced menu features generous portions and offers a modern twist on pasta, fresh seafood and steak dishes. You can enjoy breakfast and lunch in their tropical HAROLD CASTRO Executive Chef

178

outdoor setting, or cocktails at their stylish bar. The Water’s Edge delivers the best degree of relaxation, guaranteed.

MENUARUBA.COM

WATER’S EDGE 12˚N COSTA LINDA BEACH RESORT JUAN E. IRAUSQUIN BLVD. 59

(297) 583-8000 Ext. 725 or 788 wateraua@gmail.com facebook.com/WatersEdgeAruba

LOCATE US | n˚19 on map | Page 192

8:00 to 11:00 a.m., Monday to Sunday 11:00 a.m. to 4:00 p.m., Monday to Sunday DINNER: 4:00 to 11:00 p.m., Monday to Sunday BAR MENU: 11:00 a.m. to 11:00 p.m., Monday to Sunday

BREAKFAST: LUNCH:

Indoors – Outdoors Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

➸ APPETIZERS Caesar Salad — 8.00 fresh, crisp romaine lettuce tossed in our Caesar dressing, topped with garlic croutons and fresh shaved Parmesan cheese.

— Escargots — 11.00 tender escargots baked in garlic-lemon butter, topped with Parmesan breadcrumbs

— Coconut Shrimp — 13.00 plump shrimp coated with a coconut batter, flash-fried and served with a warm marmalade-horseradish dipping sauce

— Crispy Calamari — 13.00 fresh calamari dipped in our seasoned flour, flash-fried golden, served with soy, ginger and sweet chili dipping sauce

— Pan-seared Scallops — 16.00 3 jumbo scallops served over fresh spring mixed greens and tossed in a lemon vinaigrette with a drizzle of soy-ginger sauce

— Maryland Crab Cakes — 16.00 lump crabmeat served with tossed arugula and mango tartar sauce

➸ ENTRÉES* Shrimp Scampi — 25.00 garlic, lemon, white wine and Parmesan cheese over a bed of linguine pasta

— Island Chicken — 25.00 two chicken breasts, grilled then basted with fresh apricot sauce, served over mashed potatoes with seasoned vegetables and a tropical fruit sauce

Mahi-mahi — 25.00 fresh local mahi-mahi, seasoned and grilled, topped with fresh herb butter, served with home-made mashed potatoes and seasoned vegetables

— Spicy Caribbean Seafood Pasta — 26.00 shrimp and scallops sautéed in a spicy red sauce, served over linguine

— Ahi Tuna — 27.00 sesame seed-crusted, seared rare, wasabi mashed potatoes, soy-ginger sauce and balsamic glace, topped with an Asian salad tossed with a honey-lime vinaigrette

— Filet Mignon — 30.00 8-oz. filet, seasoned and grilled to your liking

— N.Y. Strip Loin — 31.00 12-oz. center-cut, seasoned and grilled to your liking

— Rib-eye — 34.00 12-oz. cut, seasoned and grilled to your liking

— French Rack of Lamb — 39.00 seasoned with garlic and herbs, oven-roasted, served with mashed potatoes, sautéed vegetables, au jus with a mint jelly * All our steaks are seasoned with a blend of kosher salt and freshly cracked black pepper. Also available without seasoning.

All served with home-made mashed potatoes, seasoned vegetables, and a choice of either red wine reduction, green peppercorn demi-glace, mushroom sauce, or bacon-blue cheese butter.

All prices are in U.S. dollars.

A 15% service charge and a 6% tax will be added to your bill.

Prices and menu items are subject to change.

— Grouper — 25.00 fillet of grouper, lightly seasoned, pan-seared and topped with fresh mango salsa, served with homemade mashed potatoes and grilled asparagus

2019 ARUBA RESTAURANT GUIDE

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RESTAURANT

Caribbean / European / Seafood

>

W W W.W I L H E L M I N A A R U B A .C O M

Wilhelmina R E STAU R A N T

Wilhelmina Restaurant is an elegant restaurant with a creative setting.

It is a great place to dine, celebrate a party or just have a cocktail at the bar. Guests have the choice between a cool interior setting and an outdoor "speakeasy" city garden. Located on Wilhelminastraat, in the hip and trendy restaurant district downtown Oranjestad, Wilhelmina has a beautiful view over the Gerrit Rietveld Park.

DENNIS VAN DA ATSELA AR Chef / Owner

High-quality ingredients from around the world are served by their dedicated team, in a comfortable atmosphere with pampering service.

ARD SLOT Chef de Cuisine

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MENUARUBA.COM

WILHELMINA WILHELMINASTRAAT 74 ORANJESTAD

DINNER: 5:30 to 11:00 p.m., November to July and from 6:30 to 11:00 p.m., August to October, closed Mondays

(297) 583-0445 reservations@wilhelminaaruba.com

Indoors – Open-air Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚5 on map | Page 196

SAMPLE MENU

➸ APPETIZERS Range: 14.00 – 21.00

Tomato and Lobster* pickled cherry tomatoes marinated with basil oil, served with small chunks of Caribbean rock lobster, topped with pan-seared catch of the day, accompanied by a clear tomato broth

— Ceviche Carte Blanche Style

raw fish marinated in lemon and lime juice combined with peppers, red onion, ginger and cilantro, a Carte Blanche favorite for more than seven years

Dover Sole whole Dover sole filleted tableside, served with brunoise vegetables, potatoes and butter sauce

— Simply Truffle†

fresh home-made pasta with mushrooms and parsley in a creamy truffle sauce, topped with Parmesan cheese and served with parsley dressing

— Add Wild Caught Shrimp (5 pieces)

— Wilhelmina Salad

➸ M E AT S E L EC T I O N

scallops and wild-caught shrimp with edamame beans, potatoes, radish, tomatoes, mixed lettuce, croutons, bacon bits, pine nuts and lemon crème fraîche

Chicken and Mushroom*

— Shrimp and Cauliflower Risotto

risotto with curry cauliflower, served with shrimp and basil oil

— Wilhelmina’s Ravioli

ravioli filled with braised beef short ribs, foie gras and mushrooms, served with baby spinach, roasted portobello and Parmesan cheese, trufflebalsamic dressing and mushroom sauce

➸ F I S H A N D V EG E TA R I A N S E L EC T I O N Range: 26.00 – 69.00

Red Snapper and Shrimp pan-seared fillet of snapper with sweet potato purée, fried funchi, shrimp, cucumber-curry chutney and sweet pepper sauce

— Fish of the Day*

pan-seared fillet of fish with kohlrabi, truffle, duxelles of mushrooms, red beet vinaigrette and smoked butter sauce

— Kandratiki (Surinamese sea bass) and Chorizo

pan-seared sea bass with saffron and crispy chorizo crust, served with cauliflower, braised leek, baby spinach and lemongrass sauce

Range: 29.00 – 46.00

pan-seared corn-fed chicken breast, served with spinach, potato, mushrooms and Madeira sauce

— Duo of Beef

braised beef short ribs and 4-oz. tenderloin with a red wine jus, truffle cabbage, crispy polenta and porcini sauce

— ◊ Indonesian Roasted Pork

pork marinated overnight in a traditional Indonesian sauce, stewed and served with fresh pasta, chunks of shrimp, edamame soy beans and a light spicy papaya chutney

— Filet Mignon*

8-oz. certified Angus beef tenderloin with purée of celery root, roasted onion, parsley and a red port wine sauce, served with a side of potato gratin (also available as a 4-oz. ladies steak)

— Lamb Rack*

New Zealand loin of lamb served with barbecued lamb spare ribs, crème of sweet peas, polenta croutons and cumin jus

* Gluten-free. †

Vegetarian.

◊ Lactose-free.

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

Don’t forget our chef ’s 5-course tasting menu.

We also have vegan options.

2019 ARUBA RESTAURANT GUIDE

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RESTAURANT

Caribbean / Wood-fired Grill

>

W W W.Y E M A N J A-A R U B A .C O M

Yemanja WOODFIRED GRILL

There’s nothing better than enjoying your favorite meal in a relaxed ambiance. That’s why Yemanja should be your next destination for dinner.

Chef and owner Joyce de Cuba-Hüsken uses fresh, locally caught fish and U.S.D.A. beef. She grills that beautiful fish and meat to perfection on Yemanja’s wood-fired grill, using mesquite wood for maximum flavor. In addition to their regular menu, Yemanja JOYCE DE CUBA-HÜSKEN Chef / Owner

182

also offers an extensive menu of savory gluten-free, vegetarian and vegan choices.

At Yemanja, all are welcome and all leave satisfied. Yemanja is hospitality done right.

MENUARUBA.COM

YEMANJA WILHELMINASTRAAT 2 DOWNTOWN ORANJESTAD

(297) 588-4711 yemanja@setarnet.aw

LOCATE US | n˚8 on map | Page 198

DINNER: 5:30 to 10:30 p.m., closed Sundays

DINING: Indoors (air-conditioned) – Outdoors (on a terrace) SERVING: Dinner ATTIRE: Casual BAR: Yes PARKING: Yes

SAMPLE MENU

➸ APPETIZERS

Grilled Picanha — 30.00

Superfood Salad — 14.00

mashed potatoes, stir-fried vegetables, chimichurri butter, green peppercorn sauce, crispy fried onions

spinach, red cabbage, kale, snow peas, shiitake mushrooms, avocado, edamame, pomegranate, blueberries, pumpkin seeds, chia seeds, radish, alfalfa sprouts, carrot-ginger dressing

— Crab-stuffed Shrimp — 16.00 3 shrimp stuffed and topped with a crunchy herb and garlic bread crust, romesco sauce and horseradish crème, fried basil leaves

— Beef Carpaccio Bombe — 18.00 thinly sliced raw beef tenderloin, salad blend, cucumber, tomato, arugula, pine nuts, scallions, Old Amsterdam cheese, sour dough croutons, pesto, truffle sauce, balsamic crème

— Ceviche of Scallop and Coconut Shrimp — 18.00

— Grilled Seafood Medley — 35.00 mahi-mahi, parrot fish, chimichurri calamari, shrimp, scallop, fresh mussels, white rice, stir-fried vegetables, light spicy bell peppercoconut-curry sauce

— Surf and Turf Skillet (7 oz.) — 38.00 grilled beef tips served on a hot skillet, topped with caramelized onions, mushrooms, shiitake, portobello, crunchy bacon, melted blue cheese crumbs, served with 3 grilled garlic shrimp

➸ DESSERTS Apple and Cinnamon Millefeuille — 9.00

leche de tigre, mango, Peruvian corn, avocado, sweet potato, toasted cancha, lime-chili oil, Pica di Papaya sauce

yoghurt cake, crème pâtissière, cinnamonsugared pastry, caramelized apples, whipped vanilla cream, almond crunch, cinnamon gelato

➸ M A I N CO U R S E S

— Peach Cobbler Cheesecake — 9.00

Herb-crusted Cauliflower Steak — 25.00 marinated grilled cauliflower steak, arugula pesto zoodles, black beans, romesco sauce, tomato antiboise, fried capers, fried garlic chips and basil leaves

— Stuffed Pork Tenderloin — 29.00 grilled medium-well, mild-spiced house rub, pesto risotto, glazed green asparagus, porcini, portobello, shiitake and button mushrooms, mascarpone filling, white wine, sun-dried tomato sauce

— Blackened Triple Tail — 30.00

whipped vanilla bean cream, cinnamon-oat crumble, strawberry sauce

— Chocolate Molten Lava Cake — 12.00 strawberries, vanilla gelato, whipped cream

— Raw Vegan Snickers Bar — 12.00 80% raw and guilt-free, served with vanilla-almond sauce

We offer gluten-free, vegetarian, nut-free and dairy-free dishes. Some vegetarian dishes can be made vegan, please ask your waiter.

truffled risotto, glazed green asparagus and snow peas, white wine sauce, Sicilian tomato dressing

2019 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

No service charge. Tipping at your discretion.

A 15% service charge will be added to parties of 6 or more.

Prices and menu items are subject to change.

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PA R A D I S E IN YOUR

POCKET Menu International puts the great content of its luxury travel magazine at your fingertips.

I

Your handy is most certainly at hand. n keeping with the signature form and content of our magazines, our website is an easy to access, fun and comprehensive resource that will help you realize your travel objectives while in Aruba. You’ll be

introduced to well-kept local secrets as well as to our chefs’ acclaimed

food and drinks recipes, fun cultural activities and unique places to discover, complete with well-researched historical background.

The traveling companion you came to know and trust is available at a click of the mouse. Plan your vacation with confidence and a sense of adventure, or extend your experience by bringing a little of the island life back home.

WWW.MENUARUBA.COM

2019 ARUBA RESTAURANT GUIDE

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MENUARUBA.COM

BRIGNAUD-BRIMIK

BEN OF ARUBA

MENU INTERNATIONAL

2019 ARUBA RESTAURANT GUIDE

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188

MENUARUBA.COM

2019 ARUBA RESTAURANT GUIDE

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QUALITY VEHICLES | PICK-UP AND DROP-OFF COURTEOUS AND FRIENDLY SERVICE

Call:

(297) 582-8600

www.budgetaruba.com info@budgetaruba.com

MAIN OFFICE:

8 a.m. to 6 p.m., daily |

HIGH-RISE HOTELS:

AIRPORT:

8 a.m. to 9 p.m., daily

6 a.m. to 10 p.m., daily

MAP

ARUBA

R E STAU R ANT

1 Amuse Sunset Restaurant — 23

ADVE R TI S E R S

1 Budget Aruba (Main Office) — 188-189 2 Budget Aruba — 188-189 (Queen Beatrix International Airport)

H OTE L

1

Tierra del Sol Resort & Golf

G O LF CO U R S E

1

Tierra del Sol Resort & Golf

P L ACE S O F I NTE R E ST

1 2 3 4 5 6

Alto Vista Chapel Ayo Diorite Boulders Balashi Gold Smelter Ruins Boca Prins Sand Dunes Bushiribana Gold Smelter Ruins California Lighthouse /

California Sand Dunes 7 Casibari Diorite Boulders 8 Fontein Caves 9 Franse Pas 10 Guadirikiri Caves 11 Hooiberg 12 Lourdes Grotto 13 Natural Bridge 14 Natural Pool 15 Seroe Crystal

GA S STATIO N

I NTE R NATIO NAL AI R P O R T

LI G HTH O U S E

B E ACH E S

1 Arashi Beach 2 Baby Beach 3 Boca Andicuri 4 Boca Catalina 5 Boca Grandi 6 Boca Prins 7 Dos Playa 8 Hadicurari 9 Malmok 10 Rodger’s Beach

192

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RO U N DABO UT

6 1 4

1

1

Druif Urirama

9

8

SEE HIGH-RISE HOTELS MAP PAGES 194-195

1

Boca Grandi

Wariruri 5 15 3 13

SEE LOW-RISE HOTELS MAP PAGES 192-193

Paradera

2

Boca Daimari

7 14

Santa Cruz

11

SEE ORANJESTAD MAP PAGE 196

1

7 6

4

2

8

Queen Beatrix Intl. Airport 1

Simeon Antonio

De Palm Island

10

ARIKOK NATIONAL PARK

9 3

Pos Chiquito

Rincon

Savaneta

12

San Nicolas

5

Seroe Colorado 10

EXCELLENT RATES — BUDGET ARUBA — Tel.: (297) 582-8600 Fax: (297) 582-7212 info@budgetaruba.com www.budgetaruba.com

2

2019 ARUBA RESTAURANT GUIDE

193

MAP

LOW-RISE HOTELS

R E STAU R ANTS

1 Así es mi Perú (Paradise Beach Villas) — 29 2 Chalet Suisse Restaurant — 51 3 Elements Restaurant (Bucuti & Tara Beach Resort) — 67 4 Ike’s Bistro (Manchebo Beach Resort & Spa) — 85 5 Las Ramblas Outdoor Charcoal Grill — 95 (La Cabana Beach Resort and Casino)

6 Madame Janette — 1 & 99 7 Mangos (Amsterdam Manor Beach Resort) — 103 8 Matthew’s Beachside Restaurant — 107 (Casa del Mar Beach Resort) 9 Omakase Japanese Sushi Bar — 117 (Manchebo Beach Resort & Spa) 10 Passions on the Beach — 125 (Amsterdam Manor Beach Resort) 11 Quinta del Carmen — 129 12 Red Fish — 135 13 Ricardo’s Restaurant & Bar — 137 (Aruba Beach Club Resort) 14 Santos — 197 15 Screaming Eagle Restaurant – Lounge — 145 16 Terrazza Italiana (Paradise Beach Villas) — 161 17 The Chophouse at Manchebo — 167 (Manchebo Beach Resort & Spa) 18 Twist of Flavors Restaurant — 171 (Alhambra Casino Mall) 19 Water’s Edge 12˚N Restaurant & Bar — 177 (Costa Linda Beach Resort)

H OTE L S

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

Amsterdam Manor Beach Resort Aruba Beach Club Resort Aruba Blue Village Blue Residences Bucuti & Tara Beach Resort Casa del Mar Beach Resort Costa Linda Beach Resort Divi Aruba All Inclusive Divi Village Golf & Beach Resort Dorado Eagle Beach Hotel La Cabana Beach Resort and Casino La Quinta Beach Resort Manchebo Beach Resort & Spa MVC Eagle Beach Oceania Resort Residences Paradise Beach Villas Perle d’Or Tamarijn Aruba All Inclusive Tropicana Aruba Resort & Casino

194

ADVE R TI S E R S

1 2

Aruba Supplies & Distribution (ASD) — 58-59 Super Food — 130-131

G O LF CO U R S E

1

The Links at Divi Aruba

B E ACH E S

1 2 3

Druif Beach Eagle Beach Manchebo Beach

P L ACE O F I NTE R E ST

1

Bubali Bird Sanctuary

GA S STATIO N

H OS P ITAL

MAR S H L AN D

RO U N DABO UT

TO U R I ST I N FO R MATIO N

MENUARUBA.COM

To High-rise Hotels

To High-rise Hotels

yd

G.

Sm

i th

Blv

d.

1

EXCELLENT RATES — BUDGET ARUBA — Tel.: (297) 582-8600 Fax: (297) 582-7212 info@budgetaruba.com www.budgetaruba.com

Llo

4

SAN MIGUEL

7 10

1

2

5

17

11

11 19

lvd

.

1

squ

in B

2

16

BUBALI

16

CUNUCU ABAO

Ju

an

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15 14

6 3

POS ABAO

2

15

Route 4

Route 4

12

To Santa Cruz

10

C ay

19

aJ

7

end s

4

Pun

ta B

ra b o

9

1

12 13

18

2 8

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PARADIJS

1

8

9

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BUSHIRI

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18

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B

3

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17

5

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.E.M

3

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aa t

2019 ARUBA RESTAURANT GUIDE

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MAP

HIGH-RISE HOTELS

R E STAU R ANTS

1 2 Fools and a Bull — 19 2 Aqua Grill — 25 3 Atardi (Marriott Aruba Resort & Stellaris Casino) — 8 & 31 4 Bingo! Café & Restaurant — 35 5 BLT Steak (The Ritz-Carlton, Aruba) — 7 & 39 6 Bohemian Bar and Restaurant — 41 7 Buccaneer Restaurant — 43 8 Casa Nonna (The Ritz-Carlton, Aruba) — 49 9 Chicken & Lobster — 53 10 Dragonfly Sushi – Asian Restaurant – Lounge (Arawak Garden) — 55 11 Dushi Bagels & Burgers Restaurant (Playa Linda Beach Resort) — 63 12 Fishes & More Restaurant & Bar (Arawak Garden) — 73 13 Hadicurari Restaurant — 75 14 Hostaria da’ Vittorio Ristorante Italiano — 71 & 77 15 Iguana Cantina Fresh Mexican Grill (Paseo Herencia Mall) — 79 16 Joe’s Island Kitchen (Palm Beach Plaza) — 87 17 La Vista (Marriott Aruba Resort & Stellaris Casino) — 8 & 93 18 Lobby Restaurant & Bar (The Village) — 97 19 MooMba Beach Bar & Restaurant — 109 20 Nos Clubhuis — 113 21 Oak Restaurant & Bar (Waykiri Condos) — 115 22 Papillon Restaurant (The Village) — 119 23 Ruth’s Chris Steak House — 9 & 139 (Marriott Aruba Resort & Stellaris Casino) 24 Salt & Pepper Tapas Bar and Restaurant (Arawak Garden) — 141 25 Smokey Joe’s Island Grill — 147 26 Sunset Grille Prime Steakhouse — 149 (Hilton Aruba Caribbean Resort & Casino) 27 Tandoor the Indian Grill House (South Beach Centre) — 155 28 Tango Argentine Grill (Arawak Garden) — 157 29 Taste of Belgium Restaurant (Palm Beach Plaza) — 159 30 Texas de Brazil Churrascaria Steakhouse — 165 31 The Old Cunucu House Restaurant — 169 32 Wacky Wahoo’s — 175

1 2

ADVE R TI S E R S

Budget Rent a Car (Arawak Garden) — 188-189 Gusto (The Village) — 80-81 3 Rage Silver (Palm Beach Plaza) — inside front cover 4 Shiva’s Gold & Gems (Palm Beach Plaza) — 3 & 5 5 Time Square Jewels & Time — 200-201 & back cover (Paseo Herencia Mall)

196

H OTE L S

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

Barceló Aruba Brickell Bay Beach Club & Spa Caribbean Palm Village Resort Coconut Inn Divi Aruba Phoenix Beach Resort Hilton Aruba Caribbean Resort & Casino Holiday Inn Resort Aruba Hyatt Regency Aruba Resort Spa and Casino Marriott Aruba Resort & Stellaris Casino Marriott’s Aruba Ocean Club Marriott’s Aruba Surf Club Playa Linda Beach Resort Riu Palace Antillas Riu Palace Aruba The Mill Resort & Suites The Ritz-Carlton, Aruba

B E ACH E S

1 2

Hadicurari Beach Palm Beach

P L ACE S O F I NTE R E ST

1 2 3

Bubali Bird Sanctuary De Olde Molen St. Anna Roman Catholic Church

BAN K

GA S STATIO N

MAR S H L AN D

PAR K I N G

P O LICE STATIO N

RO U N DABO UT

MENUARUBA.COM

To California Lighthouse

1

To California Lighthouse

21

8 5 16 23

9

3 17

10

11

20

Caya Franc

13 19

15 5

16

3

4

29

PALM BEACH PLAZA

LA HACIENDA

11

12

9

25

14

2

1

8

24 28

1

10

ARAWAK GARDEN

12

6

PALM BEACH

2 31

27 6

SOUTH BEACH CENTRE

2 22 14

18

CAMAI

PASEO HERENCIA MALL

30

26

a ro a

SALIÑA CERCA

7

2

i s c o D. F i g

EXCELLENT RATES — BUDGET ARUBA — Tel.: (297) 582-8600 Fax: (297) 582-7212 info@budgetaruba.com www.budgetaruba.com

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THE VILLAGE

1 Pa lm

13

Be

4

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4

15

3

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2 5

3

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To Low-rise Hotels and Downtown Oranjestad

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Emmastraat

2

Ho

sp

lst

ra a

t

3

5

A.

3 John G. Emanstr aat

a i ta

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Boerhaa vestraat

Professor

Weststraat

Llo yd G. Sm ith Blv d.

Driemasters traat

To Noord

Pa ard e str nbaa aat i-

To Hotel Area

2

Caya G.F. Be tico Croes (Main Street ) Wilhelminastr aat

yd G. Sm Bl vd .

MAP

1 2 3 4 5

Barefoot — 33 Carte Blanche — 100-101 Maroc Tapas Bar — 105 Surfside Beach Bar — 151 Wilhelmina Restaurant — 179

H OTE L

1

Talk of the Town

P L ACE S O F I NTE R E ST

1 2 3

Beth Israël Synagogue St. Franciscus Roman Catholic Church Water Tower

198

1 1

4

To San Nicolas

ORANJESTAD R E STAU R ANTS

Vondellaan

ith

1

Paarden Bay

Adriaan Laclé Blvd.

Llo

EXCELLENT RATES — BUDGET ARUBA — Tel.: (297) 582-8600 Fax: (297) 582-7212 info@budgetaruba.com www.budgetaruba.com

SEE DOWNTOWN ORANJESTAD MAP PAGE 198

To Santa Cruz

BAN K

B U S TE R M I NAL

GA S STATIO N

PAR K

PAR K I N G

P O LICE STATIO N

P OST O F FICE

RO U N DABO UT

MENUARUBA.COM

COFFEES YOGURTS

|

|

TEAS

FRUITS

|

|

FRESH JUICES

SANDWICHES

DESSERTS

|

WINES

|

SMOOTHIES

|

SALADS

|

BEERS

|

COLD CUTS

Juan E. Irausquin Blvd. 51 In front of Casa del Mar Beach Resort. Behind Alhambra Casino.

(297) 280-0303 | www.santos-aruba.com OPEN DAILY:

6:00 a.m. – 9:30 p.m.

2019 ARUBA RESTAURANT GUIDE

199

tra

at

OROUBO PLAZA

We s ts

To Hotel Area

John G. Emans

traat

ith

Ha ven s

tra

Blv d.

at

Klip

stra

6

Llo yd

tm

Yacht Basin

Sm

ith

Blv d.

5

RENAISSANCE MARKETPLACE 7

MAP

DOWNTOWN ORANJESTAD

2

R E STAU R ANTS

7 8

7 West Bar restaurant — 21 Café the Plaza (Renaissance Marketplace) — 45 Driftwood Restaurant — 61 & 199 Eetcafe The Paddock (Wharfside Market) — 65 Iguana Joe’s Caribbean Bar & Grill (Royal Plaza) — 83 L.G. Smith’s Steak & Chop House — 89 (Renaissance Marina Hotel) Qué Pasa? Restaurant – Art Gallery & Bar — 127 Yemanja Woodfired Grill — 181

ADVE R TI S E R S

1 2 3

Little Europe Jewels & Time — 200-201 Rage Silver (Renaissance Marketplace) — inside front cover Shiva’s Gold & Gems (Royal Plaza) — 3 & 5

H OTE L S

1 2

Renaissance Marina Hotel Renaissance Ocean Suites

200

str aa

P L ACE S O F I NTE R E ST

1 2 3 4 5 6 7 8

Fort Zoutman Fruit Market Government Offices National Archaeological Museum Aruba Parliament Building Protestant Church Wilhelminapark Willem III Tower

BAN K

B U S TE R M I NAL

PAR K

PAR K I N G

TA XI

TO U R I ST I N FO R MATIO N

MENUARUBA.COM

7

3 G.

2

an

t

2

1 2 3 4 5 6

Wilhe lminast raat

8

Zo u

1

3

6

RENAISSANCE MALL

Arn old Sc hu tte str aat

4

at

Rifs traa t

2

EXCELLENT RATES — BUDGET ARUBA — Tel.: (297) 582-8600 Fax: (297) 582-7212 info@budgetaruba.com www.budgetaruba.com

To Santa Cruz

Caya G. F. Betico Croes (Main St reet)

lstra at

Sm

Elleboogstraat

Scho o

G.

at

Oranjestra at

We rf

stra

at

st r aa t

Llo yd

Sche lp

tra

Sh ell

1

Ha ven s

ROYAL PLAZA

5

str aa

t

Ru izs tra a

t

3

Hendrikstra at

1

Kazerne - Emma straa t straat

4

8

1

To San Nicolas

3 0t

SINCE 1986

h An n i v ers a r y

This is how you enjoy an authentic Aruban seafood restaurant!

Fresh fish is caught daily by the owner himself and perfectly prepared by our talented local chef.

This comfortable downtown restaurant has a long tradition of serving the finest seafood and steaks for over 30 years. Enjoy the freshest fish, the biggest shrimp and the most succulent Caribbean lobster; or savor a tender, grilled Black Angus steak in the ambiance of a natural driftwood dining room.

2019 ARUBA RESTAURANT GUIDE

201

202

MENUARUBA.COM

2019 ARUBA RESTAURANT GUIDE

203

204

MENUARUBA.COM