Menu International Aruba 2022

REFLECT

INDULGE

REJOICE

B EAU T I F UL V I STA S

LOCA L CUISINE

NE W A DV ENTURES

2022 A R U B A R E S TAU R A NT G U I D E

GOING NATIVE EXCLUSIVE INTERVIEWS + FOOD & COCKTAIL RECIPES

URVIN CROES

EDUARDO ELLIS JR.

Creator and Executive Chef / Owner Infini and Po-Ké Ono

Chef / Owner Papiamento Restaurant

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Don’t Miss the

M A D A M E

JANETTE EXPERIENCE

INTERNATIONAL CUISINE WITH A CARIBBEAN FLAIR Award-winning Cuisine Exquisite Culinary Creations BEST RESTAURANT OF THE YEAR Aruba Trade Wind Times

GOLD MEDALS 2004 & 2005

TWO GOLD MEDALS

Rising Culinary Star of the Year, Vienna, Austria

Les Amis d’Escoffier

THE ONLY HIMALAYAN SALT-DRY AGED MEAT COOLER IN THE CARIBBEAN! CUNUCU ABAO 37 RESERVATIONS: (297) 587-0184 / 587-4784 www.madamejanette.com | mjrestaurant@setarnet.aw

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BEST RESTAURANT OF THE CARIBBEAN Caribbean Travel & Life Magazine’s Annual Reader’s Poll

European-trained Chefs

A RUBA — 2022 RESTAUR ANT GUIDE

WELCOME TO ARUBA! Like a great meal with friends, it’s good to see you back.

If you’re wondering what’s hot on Aruba, or what’s changed since your last visit, you’ve come to the right place. Menu Aruba has been keeping track of the best Aruban chefs and food for more than 20 years, and this edition is no exception.

Our top pick for a sundown cocktail (p. 60); the history of Aruban Johnny Cake and a recipe for spicy beef sliders (p. 68); the secret to Ike’s Bistro’s tonguetingling lychee ceviche (p. 32) – we’ve got you covered!

We’re thrilled to be continuing this culinary journey with you, especially since Aruba’s culinary scene has never been more vibrant. Local chefs and bartenders have been busy perfecting exciting new menus, which means we’ve had lots to chat with them about, from what they appreciate most about the island to how much rum goes into the perfect Aruba Ariba cocktail (answer: more than you think!).

So slip-on your sandals (if you haven’t already), close your eyes, and feel that breeze, because it’s time to enjoy the island – one delicious cocktail, meal, and memory at a time.

2022 ARUBA RESTAURANT GUIDE

1

CONTENTS

90 FOOD RECIPE GINGER AND HONEY MAGRET DE CANARD

24

BY DAVID BOURGEOIS OF BOHEMIAN BAR

COVE R SHOOT

AND RESTAURANT

THE COMFORTS OF HOME

R E S TAU R A NT S

Las Ramblas Outdoor Charcoal Grill — 73 Madame Janette — 75 & inside front cover

2 Fools and a Bull — 17

Oak Restaurant & Bar — 77

Aqua Grill — 19

Omakase Japanese Sushi Bar — 79

Así es mi Perú — 21

Papiamento Restaurant — 83

Atardi — 23

Papillon Restaurant — 85

Barefoot — 27

Passions on the Beach — 87

Bingo! Café & Restaurant — 29

Pelican Nest Seafood Grill — 89

BLT Steak — 7

Po-Ké Ono by Urvin Croes — 93

Bohemian Bar and Restaurant — 31

13

BACK TO BA SICS YOUR GUIDE TO

50+ RESTAURANTS

PUBLISHER:

Menu International —

ART DIRECTOR:

Carte Blanche — 35

Quinta del Carmen — 95

Casa Nonna New York — 37

Red Fish — 97

Casa Tua Ristorante Italiano — 39

Ricardo’s Restaurant & Bar — 99

Chalet Suisse Restaurant — 41

Smokey Joe’s Island Grill — 103

Chicken & Lobster — 45

Sunset Grille Prime Steakhouse — 105

Divi Sushi Bar & Lounge — 47

Terrazza Italiana — 107

Driftwood Restaurant — 49 & 143

Texas de Brazil Churrascaria Steakhouse — 111

Elements Restaurant — 53

The Chophouse at Manchebo — 113

Hostaria da’ Vittorio Ristorante Italiano — 51 & 55

The Kitchen Table — 115

Iguana Cantina Fresh Mexican Grill — 57

Wacky Wahoo’s — 119

Iguana Joe’s Caribbean Bar & Grill — 59

Water’s Edge 12˚N Restaurant & Bar — 121

Ike’s Bistro — 63

Wilhelmina Restaurant — 123

Infini by Urvin Croes — 65

Yemanja Woodfired Grill — 127

L.G. Smith’s Steak & Chop House — 67

Yolo Rainforest Cafe — 129

PRODUCTION DIRECTOR:

Eric Quenneville —

PHOTOGRAPHER:

Brigitte Nantel —

Kenneth Theysen —

T i m o t h y D u g d a l e , Jo a n n a Fo x , I v y L e r n e r - Fr a n k , A m i e Wa t s o n DIGITAL IMAGING:

Alan

Green,

CONTACT E-MAIL:

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Hamilton

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WEBMASTER:

T R A F F I C CO O R D I N ATO R:

COVER PHOTOGRAPHER: PROOFREADER:

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DISTRIBUTOR:

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MARKETING DIRECTOR:

Fa s t

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Services

CONTRIBUTING WRITERS:

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WEBSITE:

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INFORMATION

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© CO PY R I G H T 2022 M E N U I N T E R N AT I O N A L.

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COMMENTS,

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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.

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PRINTED IN CANADA

CARIBBEAN CUISINE Find the best restaurants in Aruba serving Caribbean cuisine.

Index — page 6

Photo: Courtesy of Madame Janette

2022 ARUBA RESTAURANT GUIDE

3

CONTENTS

60 32

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

INTERVIEW

MEDICINA LATINA

JONNATHAN LESIRE OF IKE’S BISTRO

BY MARIA DURAN OF BAREFOOT

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

A DV E R T I S E R S

Cover Shoot – The Comforts of Home

Amigo Rent-a-Car — 144-145

— 24-25, 100-101, 116-117

Little Europe Jewels & Time — back cover

Culture – Learning the Lingo — 130-131

Monforte III Luxury Cruise — 42-43

Writer’s Corner – Finding Yourself

Pancake Factory — 8-9

in Aruba — 80-81

Renaissance Marketplace — 133

Interview – Rafael Lopez-Aliaga

Super Food — 124-125

of The Ritz-Carlton, Aruba — 14-15

Time Square Jewels & Time — back cover

Interview – Jonnathan Lesire

Yolo Cocktails & Tapas — 8-9

of Ike’s Bistro — 32-33

Yolo Nichtclub — 8-9

MAPS Aruba — 134-135 Downtown Oranjestad — 142 High-rise Hotels — 138-139 Low-rise-Hotels — 136-137 Oranjestad — 140

42

Set Sail for Supper:

THE MONFORTE III EXCLUSIVE DINNER CRUISE ADVERTORIAL

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Medicina Paradise by Maria Duran — 60-61

The Ritz-Carlton, Aruba Executive Chef Rafael Lopez-Aliaga Keeps Learning, Teaching, and Connecting

FOOD RECIPES

INTERVIEW WITH RAFAEL LOPEZ-ALIAGA

4

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

A GLOBAL CHEF ACTS LOCALLY:

Violet Sunset by Gleysh Croes— 108-109

Ginger and Honey Magret de Canard

by David Bourgeois— 90-91 Johnny Cake Sliders by Urvin Croes— 68-71

MENUARUBA.COM

100 & 116

THE COMFORTS OF HOME Meet chefs Eduardo Ellis Jr. and Urvin Croes COVER SHOOT

FUSION CUISINE Find the best restaurants in Aruba serving Fusion cuisine.

Index — page 6

2022 ARUBA RESTAURANT GUIDE

5

INDEX

90 68

FOOD RECIPE

FOOD RECIPE

GINGER AND HONEY MAGRET DE CANARD

JOHNNY CAKE SLIDERS BY URVIN CROES

BY DAVID BOURGEOIS OF BOHEMIAN

OF INFINTY AND PO-KÉ ONO

BAR AND RESTAURANT

AMERICAN

BRA ZILIAN

DINNER CRUISE

BLT Steak — 7

Texas de Brazil Churrascaria Steakhouse — 111

Monforte III Luxury Cruise — 42-43

L.G. Smith’s Steak & Chop House — 67 Yolo Rainforest Cafe — 129

B R E A K FA S T

ECLECTIC

Casa Tua Ristorante Italiano — 39

Barefoot — 27

ARUBAN

Chicken & Lobster — 45

Driftwood Restaurant — 49 & 143

Pancake Factory — 8-9

EUROPEAN

Iguana Joe’s Caribbean Bar & Grill — 59

Passions on the Beach — 87

Carte Blanche — 35

Red Fish — 97

Po-Ké Ono by Urvin Croes — 93

Madame Janette — 75 & inside front cover

The Kitchen Table — 115

Ricardo’s Restaurant & Bar — 99

Wilhelmina Restaurant — 123

Wacky Wahoo’s — 119

Water’s Edge 12˚N Restaurant & Bar — 121

BARBECUE

BRUNCH

2 Fools and a Bull — 17

Yolo Rainforest Cafe — 129

Elements Restaurant — 53

Bohemian Bar and Restaurant — 31

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 Iguana Joe’s Caribbean Bar & Grill — 59

FUSION

Atardi — 23

Ike’s Bistro — 63

Ike’s Bistro — 63

Barefoot — 27

Madame Janette — 75 & inside front cover

BLT Steak — 7

Papiamento Restaurant — 83

GLUTEN-FREE

Elements Restaurant — 53

Papillon Restaurant — 85

Elements Restaurant — 53

Las Ramblas Outdoor Charcoal Grill — 73

Pelican Nest Seafood Grill — 89

Passions on the Beach — 87

Red Fish — 97

GRILL

Pelican Nest Seafood Grill — 89

The Kitchen Table — 115

Las Ramblas Outdoor Charcoal Grill — 73

Ricardo’s Restaurant & Bar — 99

Wilhelmina Restaurant — 123

Pelican Nest Seafood Grill — 89

Sunset Grille Prime Steakhouse — 105

Yemanja Woodfired Grill — 127

Yemanja Woodfired Grill — 127

FRENCH

Papillon Restaurant — 85

Terrazza Italiana — 107

H AWA I I A N

Water’s Edge 12˚N Restaurant & Bar — 121

Po-Ké Ono by Urvin Croes — 93

6

MENUARUBA.COM

A MODERN AMERICAN STEAKHOUSE 28-Day dry-aged u.s.d.a. prime & american wagyu beef seafood selection weekly blackboard specials BLT Steak The Ritz-Carlton, Aruba L.G. Smith Boulevard #107 Palm Beach +297-527-2222

/BLTSteakAruba @BLTSteakAruba @ESquaredHospitality

Gourmet Pancakes

SOPHISTICATED WAY OF DINING & LIVE ENTERTAINMENT

YOU ONLY

LIVE ONCE

PANCAKE FACTORY, YOLO COCKTAILS & TAPAS AND YOLO NIGHTCLUB ARE LOCATED IN THE COVE MALL. J.E. IRAUSQUIN BLVD 384-A NOORD, ARUBA +297-280-0029 RESERVATIONS@YOLOARUBA.COM

INDEX

108 80

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

WRITER’S CORNER

VIOLET SUNSET BY GLEYSH CROES

FINDING YOURSELF IN ARUBA

OF PO-KÉ ONO

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

LO B S T E R

SE AFOOD

2 Fools and a Bull — 17

Chicken & Lobster — 45

Aqua Grill — 19 Atardi — 23

Aqua Grill — 19 Barefoot — 27

MEDITERRANEAN

Chalet Suisse Restaurant — 41

Bingo! Café & Restaurant — 29

Bohemian Bar and Restaurant — 31

Chicken & Lobster — 45

Bohemian Bar and Restaurant — 31

Ike’s Bistro — 63

Driftwood Restaurant — 49 & 143 Oak Restaurant & Bar — 77

Carte Blanche — 35 Chalet Suisse Restaurant — 41

MEXICAN

Passions on the Beach — 87

Chicken & Lobster — 45

Iguana Cantina Fresh Mexican Grill — 57

Pelican Nest Seafood Grill — 89

Infini by Urvin Croes — 65

Iguana Joe’s Caribbean Bar & Grill — 59

Quinta del Carmen — 95 Red Fish — 97

Las Ramblas Outdoor Charcoal Grill — 73 Oak Restaurant & Bar — 77

M I XO LO G Y

Ricardo’s Restaurant & Bar — 99

Papiamento Restaurant — 83

Divi Sushi Bar & Lounge — 47

Smokey Joe’s Island Grill — 103 The Chophouse at Manchebo — 113

Papillon Restaurant — 85 Passions on the Beach — 87

PA N C A K E S

Wacky Wahoo’s — 119

Quinta del Carmen — 95

Pancake Factory — 8-9

Water’s Edge 12˚N Restaurant & Bar — 121 Wilhelmina Restaurant — 123

Ricardo’s Restaurant & Bar — 99 The Chophouse at Manchebo — 113

PERUVIAN

Water’s Edge 12˚N Restaurant & Bar — 121

Así es mi Perú — 21

SOUTH CARIBBEAN

The Kitchen Table — 115

Oak Restaurant & Bar — 77

I TA L I A N Casa Nonna New York — 37

PIZZA

STEAKS AND STEAKHOUSE

Casa Tua Ristorante Italiano — 39

Casa Tua Ristorante Italiano — 39

BLT Steak — 7

Hostaria da’ Vittorio Ristorante Italiano — 51 & 55

Hostaria da’ Vittorio Ristorante Italiano — 51 & 55

Chalet Suisse Restaurant — 41

Terrazza Italiana — 107

Terrazza Italiana — 107

L.G. Smith’s Steak & Chop House — 67

JA PA N E S E

RIBS

Smokey Joe’s Island Grill — 103

Omakase Japanese Sushi Bar — 79

Smokey Joe’s Island Grill — 103

Sunset Grille Prime Steakhouse — 105

Ricardo’s Restaurant & Bar — 99

Texas de Brazil Churrascaria Steakhouse — 111

Po-Ké Ono by Urvin Croes — 93

The Chophouse at Manchebo — 113 Water’s Edge 12˚N Restaurant & Bar — 121

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MENUARUBA.COM

14

130

INTERVIEW

C U LT U R E

RAFAEL LOPEZ-ALIAGA

LEARNING THE LINGO:

OF THE RITZ-CARLTON, ARUBA

ARUBAN LOCAL FOOD ESSENTIALS

SUSHI Divi Sushi Bar & Lounge — 47 Omakase Japanese Sushi Bar — 79

TA PA S Divi Sushi Bar & Lounge — 47 Yolo Cocktails & Tapas — 8-9

T E X- M E X Yolo Rainforest Cafe — 129

VEGAN Elements Restaurant — 53 Passions on the Beach — 87

V E G E TA R I A N Barefoot — 27 Elements Restaurant — 53 Texas de Brazil Churrascaria Steakhouse — 111

WORLD CUISINE Elements Restaurant — 53

E N T E RTA I N M E N T BARS Aqua Grill — 19 Así es mi Perú — 21 Barefoot — 27 Bingo! Café & Restaurant — 29 Bohemian Bar and Restaurant — 31 Chicken & Lobster — 45 Divi Sushi Bar & Lounge — 47 Driftwood Restaurant — 49 & 143 Elements Restaurant — 53 Hostaria da’ Vittorio Ristorante Italiano — 51 & 55

The Chophouse at Manchebo — 113 The Kitchen Table — 115 Wacky Wahoo’s — 119 Water’s Edge 12˚N Restaurant & Bar — 121 Wilhelmina Restaurant — 123 Yemanja Woodfired Grill — 127 Yolo Cocktails & Tapas — 8-9 Yolo Nichtclub — 8-9 Yolo Rainforest Cafe — 129

N I G H TC LU B Yolo Nichtclub — 8-9

Iguana Cantina Fresh Mexican Grill — 57 Iguana Joe’s Caribbean Bar & Grill — 59 Ike’s Bistro — 63 L.G. Smith’s Steak & Chop House — 67 Madame Janette — 75 & inside front cover Oak Restaurant & Bar — 77 Papiamento Restaurant — 83 Papillon Restaurant — 85 Passions on the Beach — 87 Pelican Nest Seafood Grill — 89 Po-Ké Ono by Urvin Croes — 93 Quinta del Carmen — 95 Red Fish — 97 Ricardo’s Restaurant & Bar — 99 Smokey Joe’s Island Grill — 103 Sunset Grille Prime Steakhouse — 105 Terrazza Italiana — 107 Texas de Brazil Churrascaria Steakhouse — 111

2022 ARUBA RESTAURANT GUIDE

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TO BEGIN

12

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BACK TO BASICS YO U R G U I D E TO 50+ R E S TAU R A N T S

Oscar Wilde suggested that there is no such thing as happiness, only moments of happiness. The pandemic has taught us just how valuable those moments are and how rare they can be.

That’s why you’ve come to Aruba, famous for being “One Happy Island.” For over twenty years, Menu International has helped intrepid travelers chart a sure and rewarding course for their visit to Aruba. We introduce you to the legends, the survivors and the upstarts of Aruba’s culinary scene and take you into their kitchens. We also help you defeat habit and explore the whole island, including dusty back roads, intriguing hamlets and beautiful wild vistas.

Aruba has been waiting for you. Let Menu International guide you all over it, visit after visit.

R E F L E C T. I N D U L G E . R E J O I C E .

— Menu International

2020 ARUBA RESTAURANT GUIDE

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INTERVIEW

A GLOBAL CHEF ACTS LOCALLY: TH E RITZ-CARLTON, ARUBA EXECUTIVE CHEF RAFAEL LOPEZ-ALIAGA KEEPS LEARNING, TEACHING, AND CONNECTING “I'm lucky. I came from a home where we breathed art. My dad was a portrait painter, and my mom had a flower shop, creating amazing designs for weddings – the bouquets and the decorations,” says Executive Chef Rafael Lopez-Aliaga of The Ritz-Carlton, Aruba.

— By Ivy Lerner-Frank

R

esponsible for the resort’s five restaurants and culinary events, Lopez-Aliaga now assumes his own artistic role in creating memories for travelers and hotel guests alike.

The Executive Chef recalls always wanting to create in the kitchen. He studied hotel management in his native Peru, followed by a culinary degree at the Le Cordon Bleu in Lima, Peru. With three decades of experience as a chef, Lopez-Aliaga has been with Marriott International for fifteen years, including eleven at the JW Marriott in Lima and almost five in Aruba. This passionate chef relishes his role as an inspiring mentor to his team and an active member of the community, supporting life on the island he loves.

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How have things changed in Aruba since you arrived?

We’re sourcing a lot more locally now, for both farming and fishing. One of the recent big changes is the use of more sustainable farming methods. Hydroponic farming is big right now, especially for lettuces, like lollo rosso and butter lettuce. We’re working with a local farmer who is going to start growing cantaloupes and watermelons this way, and it's going to be fantastic. For our local catch of the day, we’re sourcing from Aruban fishermen and working with the authorities to ensure that we keep our reefs healthy. Right now, we’re getting fresh lionfish from the fishermen, and we’re using it in our daily specials, grilled and in ceviche.

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What about the changes in the hotel industry on the island?

The Ritz-Carlton is the only luxury branded resort on the island, so that brought a whole new market for a certain type of affluent guest when we opened in 2013. A big part of our culture and brand is training and developing our ‘ladies and gentlemen’ in product and service excellence. Basically, all of our chefs de cuisine are Arubans, and we’re working together– with a lot of mentoring and coaching – to make sure they are very proud of what they are doing and that they can be the best they can be. That also means providing them with real career opportunities, like working in other Ritz-Carlton and St. Regis luxury hotels in the region. That’s important to us.

RAFAEL LOPEZ-ALIAGA

Photography: Kenneth Theysen

Executive Chef – The Ritz-Carlton, Aruba

Do you still find time to cook, or do you have to delegate?

I’m always cooking and creating because I want to inspire my chefs and lead by example.

Developing my chefs is a personal goal and a big part of our company’s culture, so we can create memories that create guests for life.

What is it that you love about your job?

I love the whole aspect of anticipatory service, understanding the expectations of our guests and meeting them. When we do that right, we’re doing the storytelling that is so important. So, when we present that fish, we explain the chef’s inspiration and why we’re using these ingredients.

This connects us – our servers and our chefs – with our guests. We have our daily tasting panels for the restaurants as well as for big events, like the beautiful weddings that we have here. While I’m fulfilling my responsibilities at the resort, I’m also part of the Marriott Culinary Council, which gives me the opportunity to see the big picture and be part of more than ten openings and pre-openings of other Ritz Carlton brands/hotels.

Are there any special events that stand out for you?

I’m excited about an upcoming wedding for over 200 people, with an elegant sit-down dinner

on the beach. There are going to be long tables, with three different options for dinner; we’re recreating a restaurant experience but taking it to another level. It’s going to be lovely, but you can imagine the logistics!

It must be like being a film director, with a party that size!

Absolutely. But we’re a large group of ladies and gentlemen all working together towards the same goal: excellence. Basically, what we do is divide and conquer – somebody is in charge of one station, and somebody is in charge of desserts, and my role is focusing on the big picture. To be successful, we have to have the whole team aligned. We practice!

What are the inspirations and influences that you bring to your role?

My family. My mother’s side is from Italy.

I have memories of my grandmothers and our family reunions every Sunday, with all the family cooking together. The food was always very generous – we wouldn’t just have one dessert; we would have two – and a fruit platter!

Every Sunday was like a big buffet. Sitting at the table as a family is something I continue to do with my daughter and wife and our friends. I cook at home every day for my family.

2022 ARUBA RESTAURANT GUIDE

It’s a joy to share with people you love, and I hope I bring that same feeling to experiences at The Ritz-Carlton, Aruba.

How do you stay connected with the island, yourself, and your family, considering all your responsibilities?

It’s important to have some down time – because I think you really have to disconnect to connect.

I love being on the beach, especially with my daughter, who loves it, too. I’m a surfer, though not everyone knows that about me!

I really love to eat and travel. That helps me continue to learn and create memories, which I can then put into creating new dishes and experiences for our guests.

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

www.ritzcarlton.com/en/hotels/ caribbean/aruba/dining BLT STEAK CASA NONNA NEW YORK DIVI SUSHI BAR & LOUNGE RITUAL COFFEE CULTURE SOLANIO IN-ROOM DINING DINNER ON THE BEACH BANQUETS MADERO POOL & BEACH GRILL

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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

Welcome to 2 Fools and a Bull, a dining experience you will never forget.

Seated at a U-shaped bar, 17 guests will dine together in ultimate comfort. Fool #1, Roger, will guide and serve you a 5 ½-course menu and an exquisite wine pairing through the night, while Fool #2, Erwin, will create the most surprising, flavorful and ERWIN HÜSKEN Executive Chef

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beautifully presented dishes. Prepare for an exclusive evening out where you can think and eat outside the box.

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2 FOOLS AND A BULL PALM BEACH 17 NOORD

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

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

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

SERVING:

LOCATE US | n˚1 on map | Page 138

SAMPLE MENU

> 5 ½-CO U R S E D I N N E R

SA MPLE OF OUR MENU

Price per person: 110.00

Smoked Cauliflower Soup

— with regular wine pairing (5 glasses) 180.00

with salmon tartare and a scallop

— with premium wine pairing (5 glasses) 230.00

THE CONCEPT 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.

— Seafood Tartare

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

— Locally Caught Red Snapper

with shrimp, avocado cream and barbecue-bell pepper sauce

— 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

— U.S.D.A. Prime Sirloin

with polenta, gravy and almonds

THE WELCOME, THE IN-BETWEEN, THE END

— Rigatoni Pasta and Lamb Shoulder

Dinner includes champagne upon arrival, lemon-champagne cocktail mid-meal and coffee or tea with dessert.

topped with white wine and black truffle sauce, and Parmesan cheese

THE EXPERIENCE

lime risotto, vanilla beurre blanc sauce, dried Iberian ham

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

FOOLISH RULES No kids, no drunks, no vegetarians, no phones, no kidding!

— Hand-caught Scallops

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

— Deconstructed Apple Pie

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

crème brûlée of cloves, star anise and vanilla, macaroon and Granny Smith sorbet

2022 ARUBA RESTAURANT GUIDE

17

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 a 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.

SCOTT SCHEUERMAN

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

Executive Chef

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.

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MENUARUBA.COM

AQUA GRILL PALM BEACH 374 | NOORD

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

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 138

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

SERVING:

SAMPLE MENU

> STARTERS

> HOUSE SPECIALTIES

Range: 9.00 – 26.00

Range: 54.00 – 96.00

Ceviche Peruano

Alaskan King Crab Legs

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

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

— Lobster Salad

— Steamed Live Maine Lobster

served with celery root chips and grape tomatoes

served complete, in the shell

— Oysters on the Half-shell

— 2 ∏ lb.

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

— 1 ∑ lb.

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

— half-dozen

— 1 ∑ lb.

— dozen

— 2 ∏ lb.

> ENTRÉES

> SIMPLY GRILLED

Range: 39.00 – 56.00

Range: 28.00 – 39.00

Plank Salmon and Scallop Soba Noodles

Shrimp Skewer jumbo South American whites

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

— Yellowfin Tuna

— Seared Chilean Sea Bass

> ADDITIONAL SELECTIONS

with shallots, habanero peppers, cilantro and Sauternes beurre blanc, served with asparagus and fingerling potatoes

Grilled Free-range Chicken

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

sashimi grade, cooked rare to medium

Range: 28.00 – 39.00

half-chicken partially deboned, marinated in rosemary and garlic

— Center-cut Eye of Sirloin 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.

2022 ARUBA RESTAURANT GUIDE

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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, DAVID LIZANO

salt, hot pepper, and the world-famous aji amarillo. The restaurant gazebo area includes

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

(297) 588-3958 reservations@asiesmiperuenaruba.com

LOCATE US | n˚1 on map | Page 136

LUNCH AND DINNER: 12:00 noon to 10:30 p.m. (last orders 9:30 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

2022 ARUBA RESTAURANT GUIDE

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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 EVER DE PENA

your senses as you listen to the sound of the ocean. Although their specialty is seafood,

Complex Executive Sous-chef

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

You must come by.

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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. marriottconcierge@depalmtours.com LOCATE US | n˚3 on map | Page 138

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: 17.00 – 22.00

Tuna Carpaccio thinly sliced tuna, pecans, Madame Jeanette peppers, cilantro, ginger, lemon juice, olive oil and sesame oil, soy

— Tropical Bouillabaisse

seafood mix, coconut cream, saffron soup

— Scallops

seared scallops, corn purée, roasted corn, crispy togarashi cracker, avocado-cilantro sauce

Blackened Mahi-mahi mahi-mahi, ajo blanco purée, tomatoes, olive-basil salt, roasted pepper sauce

— Corvina

celeriac purée, julienne vegetables, coconut, ginger-curry sauce

— Short Ribs

22-hour slow-cooked short ribs, pumpkin purée, caramelized baby onions, cashews, short rib-coconut jus

— Octopus

> DESSERTS

slow-cooked and smoked a la plancha octopus, ají panka, sweet potato foam, crispy potato, olivo sauce

Tropical Coconut Cake

— Garden Salad

local greens, apple, corn, radish, feta cheese, crispy wild rice, tomato, mint, balsamic vinaigrette

— Shrimp

grilled shrimp, roasted ají amarillo sauce, lime, ginger, green apple, mango, cilantro oil

> MAINS Range: 40.00 – 64.00

Lobster Tail seared rock lobster, potato fondant, green asparagus, chives, fennel, tarragon sauce

— Sea Bass

sea bass, parsnip purée, cardamom, caramelized baby carrots, chives, white wine sauce

— Filet and Lobster

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

— Beef Tenderloin

8-oz. filet mignon, potato au gratin, mushrooms, asparagus, compound truffle butter

All priced at: 11.00

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

— Chocoholic

chocolate warm cake, black forest compote, banana ice cream

— Cheesecake Mousse

mascarpone mousse, berry compote, vanilla crumble

— 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 All priced at: 11.00

Aruba Moonlight Ponche Crema, Kahlúa, 151° Bacardi rum, hot coffee, whipped cream

— Old Pirate’s Treasure

Grand Marnier, brandy and coffee

— Palm Beach Dream

Tia Maria, 151° Bacardi rum, coffee, whipped cream

2022 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

A 15% service charge will be added to parties of 8 or more.

Sales taxes are included.

Prices and menu items are subject to change without notice.

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COV E R S H O OT

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MENU ARUBA 2022 COVER SHOOT

THE COMFORTS OF HOME Photography Kenneth Theysen

There was a time not long ago when a visitor to Aruba might have found fish entombed in Gouda cheese on plenty of menus.

Those days are most certainly over. Thanks to a very active collection of government officials, farmers and chefs, the native tastes and dishes of Aruba are front and center at more and more restaurants. This year, we feature TWO CHEFS who have not only embraced the comforts of home but have made TRADITIONAL ARUBAN FLAVORS central to their cooking.

One of them was literally born into Aruban FINE DINING while the other went abroad to see the world before he could see clearly how to bring the bounty of Aruba to the plate.

They are both BOLD, ACCOMPLISHED and very much at home in Aruba.

Continued on page 100 and 116...

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 FLORENTIJN VAN DER PAAL Chef

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and the Barefoot team are looking forward to welcoming you for a fabulous evening, in flip-flops. More than just dinner, your evening at Barefoot will be an Aruba experience you’ll fondly remember for a long time!

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 140

SAMPLE MENU

> APPETIZERS

Snapper Old Amsterdam

Range: 11.00 – 16.00

snapper fillet topped with a crust of Old Amsterdam cheese, a hint of zucchini 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 and a hint of curry

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

> MAINS Range: 28.50 – 46.00

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

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

— 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

— Ossobuco veal shank stewed for hours, served in its own gravy

> V EG E TA R I A N M A I N S Forest Mushroom Risotto — 24.50 with a touch of truffle, finished with blue cheese and arugula

— Zucchini Parmigiana — 24.50 lasagna of zucchini, mozzarella and Parmigiano-Reggiano, served in a marinara sauce with basil… buon appetito!

> DESSERTS Range: 8.00 – 14.00

Snickers Cheesecake cheesecake made with snickers, served with hazelnut ice cream

— BananaMisu tiramisu made with banana instead of coffee, fabulous!

2022 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars and include a 6% tax.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

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RESTAURANT

International

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

Bingo!

CAFÉ & RESTAURANT

Service with a smile.

For 15 years, Bingo! Café & Restaurant has been serving great food and drinks at reasonable prices. Their daily specials are complemented by an exquisite menu that suits all tastes. A must-try are typical Dutch treats like bitterballen, small, deepfried meatballs, and Schrobbelèr, a specialty bitters from the city of Tilburg. They HAROLD VAN DEN BURG

offer alfresco, yet shaded seating, as well as an indoor bar and air-conditioned dining

Chef

area. Visit Bingo! Café & Restaurant for dinner or mingle with the locals over a drink!

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BINGO! PALM BEACH 6D NOORD

(297) 586-2818 info@bingoaruba.com

11:00 a.m. to 4:00 p.m., except Sundays 4:00 to 11:00 p.m., Monday to Sunday BAR: 11:00 a.m. to 12:00 midnight, Monday to Saturday and from 4:00 p.m. to 12:00 midnight, on Sundays LUNCH:

DINNER:

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

SERVING:

LOCATE US | n˚4 on map | Page 138

SAMPLE MENU

> SALADS AND APPETIZERS Camembert Salad mixed lettuce, tomatoes, cucumber, Camembert, raisins, mandarins, mixed nuts and a honeymustard dressing — regular 10.75 — large 15.00

— Chicken Caprese Salad

mixed lettuce, tomatoes, cucumber, grilled chicken, mozzarella and basil dressing — regular 10.75 — large 15.00

— Keshi Yena

local dish with chicken, olives, cashew nuts, raisins, onions and capers in tomato sauce gratinéed with Gouda cheese — regular 14.00 — large 21.50

— Smoked Salmon Carpaccio smoked salmon with creamy goat cheese, drizzled with honey-mustard dressing and pine nuts — regular 14.00 — large 21.50

Si, See and Sea salmon, snapper and shrimp, served with pico de gallo sauce and potato wedges — small 19.25 — regular 30.00

— Mixed Grill

filet mignon, chicken breast and shrimp from the grill, served with a baked potato and home-made chimichurri — small 20.25 — regular 32.00

— Filet Mignon

finest cut from the beef tenderloin served with a choice of sauce and a baked potato — small 20.25 — regular 33.00 * Served with mixed fresh vegetables.

> EASY GOING BINGO! Bingo! Shawarma — 15.00 pita bread stuffed with chicken shawarma, served with garlic and sweet chili sauce, French fries and a mixed salad

> M A I N CO U R S E S *

— Bingo! Burger — 16.00

Chicken au Camembert

major burger with traditional toppings, served on a whopper bun with curly fries

chicken breast baked in the oven with Camembert and honey-mustard sauce, served with French fries — small 16.00 — regular 26.75

— Pork Tenderloin

pork tenderloin served with bacon-blue cheese sauce and French fries — small 16.00 — regular 26.75

— Garlic Gambas

large shrimp sautéed in lots of garlic and a bit of lime, served with pasta — small 17.25 — regular 27.75

— Tuna Steak

grilled tuna steak with teriyaki-sesame sauce and fried rice — small 17.25 — regular 27.75

> DESSERTS Apple Cobbler à la mode home-made apple cobbler made with Dutch spiced cookie crumble, served warm with cinnamon ice cream on top and whipped cream — regular 7.50 — large 11.75

Fried Ice Cream fried vanilla ice cream drizzled with caramel sauce, served with mixed fresh fruits and whipped cream — regular 7.50 — large 11.75

— Poffertjes

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

Madurodam pancakes served with powdered sugar — regular 7.50 — large 11.75

2022 ARUBA RESTAURANT GUIDE

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RESTAURANT

French / International / Mediterranean

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 Barceló 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 DAVID NATAF

is hip, stylish and delicious.

Co-owner

GREGORY NATAF Co-owner

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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 gypsy music (Wednesdays) PARKING: Yes DINING:

SERVING:

LOCATE US | n˚6 on map | Page 138

SAMPLE MENU

> T H E S P EC I A L S

> FISH AND SEAFOOD

Cauliflower Creamy Soup — 14.00

Spicy Moroccan Mahi-mahi Kebab — 32.00

floating island, Gruyère sabayon, black truffle brisures

marinated in ras-el-hanout (a mix of Moroccan spices) and cooked a la plancha, served with chickpea hummus and a crumble of ratatouille

— Vitello Tonnato — 16.00

a classic dish combining thin slices of veal tenderloin, tuna, capers, olive oil, Parmigiano-Reggiano and arugula

— Gnocchi à la Crème de Truffe Noire — 26.00 gnocchi in black truffle cream

> LES SUGGESTIONS DU CHEF Cheese Board — 22.00 French and European selection of runny and dry cheeses – always start with the lightest one

— Charcuterie Board — 26.00

French cured meat; saucissons, saucisses sèches salamis, jambons crus and more – we import directly from farms and regional artisans

> APPETIZERS Pork Belly in Bao Bun — 8.00 one home-made Asian-style steamed bread pork belly, mixed nuts, fresh herbs, hoisin sauce

— Tuna Tataki on Asian Salad — 12.00

cucumber, daikon, carrots, red onions, seaweed, cilantro and miso-lemon-soy vinaigrette

— Goat Cheese Salad — 15.00

imported French bûche goat cheese on a toast with caramelized apples and rosemary honey, served with salad, vinaigrette, roasted pine nuts and balsamic reduction

— Grilled Octopus — 22.00

marinated in olive oil, garlic, spices and herbs, grilled on open flame, served with creamed potatoes and rouille sauce

— Home-made Foie Gras Terrine — 29.00 duck liver pâté, served with toast and a red fruit coulis

— Paella de Bohemian — 42.00

prepared in the traditional Spanish paella pan with shrimp, chorizo, chicken, squid, clams and mussels in the shell, simmered in a saffron rice with our home-made fish bouillon, seasoned with paprika, spices and herbs, served in individual paella pan, topped with a 3-oz. lobster tail

— Lobster Fettuccine — 49.00

Caribbean lobster meat in a lobster fumet reduction

> M E AT A N D P O U LT RY Bone-in Chicken Coq au Vin — 32.00 typical of Burgundy, a delicious bone-in chicken braised in red wine with mushrooms, smoked French bacon cubes and onions, served with a creamy Joël Robuchon-style mashed potatoes

— 10-oz. Beef Tenderloin — 37.00

choice of pepper or bordelaise red wine sauce, served with classic dauphinois potato gratin and seasonal veggies, prepared either rare or medium-rare

— Braised Lamb Shank — 39.00

slowly braised lamb shank in garlic with honey and rosemary sauce, served with carrots and couscous-stuffed tomato

> DESSERTS Home-made Apple Thin Tart — 13.50 with vanilla ice cream and butter-salted caramel

— Profiteroles au Chocolat Chaud — 13.50

home-made puff pastry filled with vanilla ice cream, topped with hot chocolate and whipped cream

All prices are in U.S. dollars and include a 6% tax.

No service charge.

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

We offer a selection of vegetarian dishes.

2022 ARUBA RESTAURANT GUIDE

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Photography: Kenneth Theysen

INTERVIEW

COOKING WITH LOVE:

C H E F J O N N AT H A N L E S I R E O F I K E ’ S B I S T R O PUTS HIS ALL INTO IKE’S VEGAN MENU

Chef Jonnathan Lesire is chill, but don’t let the relaxed demeanor of the 28-year-old Chef de Partie at Ike’s Bistro distract you from his focus: this is a young man going places.

L

— By Ivy Lerner-Frank

esire started as a cook’s helper at Ike’s Bistro at the Manchebo Beach Resort six years ago.

Since then, he’s been rising up the ranks under Executive Chef Sandro Herold to become Chef de Partie, and he’s not finished yet.

Lesire grew up on the island, enjoying his dad’s family barbecues and his grandparents’ cooking, especially their typical Aruban stews. Lesire holds them close to his heart. “My grandparents cooked with a lot of love,” he says, “and that’s how I cook, too.”

Lesire originally wanted to be a welder, but when there wasn’t room in the program he wanted to follow, he started working in kitchens – and got hooked. He loves the environment, learning from chefs and working with the students who come through for training. “I’ve always been very

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passionate about my job,” he says. “I’m there for my team. I can listen to their situation – I give them feedback and suggest options to them for working through any issues.”

Chef Lesire loves cooking vegan food and pleasing his customers with the menu. “I can see the difference when people eat this way,” he says. “A lot of our guests from the island and beyond are focused now on eating really healthy, and we have some great dishes for them to try at Ike’s.”

In our conversation, we worked our way through some of his favorites on the menu.

LYCHEE CEVICHE: “It’s so refreshing! We prepare it the same way as a fish or seafood ceviche: we marinate the lychee in fresh lime juice, with salt and pepper and some sweet and spicy pica di papaya. Then we add bell peppers, red onions, and cilantro, and put it in the fridge to concentrate the flavors. The pica di papaya adds something special, because it’s from Aruba – it’s like a little blazing in your mouth, but not too much.”

JONNATHAN LESIRE Chef de Partie – Ike’s Bistro, Manchebo Beach Resort

PULLED JACKFRUIT-ALMOND SALAD: “We make this with green jackfruit and a vegan mayonnaise. It’s like a chicken salad, kind of like a vegan Waldorf.”

LENTIL STEAK: “I can’t tell you all the secrets about this one – I have to save some magic! But we put our art into it, first cooking the lentils with bay leaves and vegan broth. Once the lentils are done, we shape them into loaves. We serve them with two kinds of quinoa – red and white – and glutenfree soy sauce, along with sautéed mushrooms and steamed broccoli.”

PORCINI RISOTTO AND CRISPY MARINATED TOFU: “I love this crispy marinated tofu, and I wanted to pair it with almond milk risotto made with vegan cheese. I had one customer who wasn’t vegan and wanted to try it, just to check it out.

When he was finished, he said it was the best risotto he’d ever had. I really appreciated that compliment!”

THOSE DESSERTS: “All of our desserts are 100% home-made by our Pastry Chef Joyce Dijkhoff, and they’re intense!

Right now, one of our most popular desserts is the Caribbean Snickers. It’s a thick and high slice, with a tart shell underneath – on top there’s a layer of chocolate, peanut butter in the middle, and then some shredded coconut. And then more peanut butter, more chocolate, and walnuts.”

THE SPECIAL LOCAL TASTE: “We make a local cucumber stoba (stew) with orzo pasta sometimes on Sundays when we have locals coming for our menu. It can get crazy – I remember a few times we ran out of this dish and I had to tell the servers ‘86! 86!’, which means that there’s no more left. When you’re in the middle of service, that’s all you can do, but those dishes are really popular.”

THE TASTING MENU: “We can do a special tasting menu for vegans or vegetarians, which is a lot of fun to create.

2022 ARUBA RESTAURANT GUIDE

I might try some of the dishes out first with my team, and then we’ll think about what works and how to make it better. For the tasting menu, the customers will get three courses, but we also create a special dish for them – a surprise.”

AND WHAT ABOUT THE CUSTOMERS? “Because the menu is vegan and gluten-free, a lot of people really appreciate it, and they’re coming back year after year. We have one couple who has been coming for three years now, and they told me they just come for our menu. If we change anything, they ask us ‘Why did you change that dish? We loved it!’ So, if we have some notice, we can also make something special for them, just the way they like it, with a lot of love.”

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

(297) 522-3444 www.ikesbistro.com

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RESTAURANT

European / International

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

Carte Blanche AN E XCITING DINING E XPERIENCE

Often replicated, but never bested, Carte Blanche is the original chef’s table dining experience on Aruba.

If you want to have a memorable dinner experience and a fun social night out then Carte Blanche is the place to go. Still going strong after eleven years, it has proven to be a winning concept. After all, Carte Blanche is the original!

DENNIS VAN DA ATSELA AR Chef / Owner

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CARTE BLANCHE WILHELMINASTRAAT 74

DINNER: 7:00. to 11:00 p.m., Tuesday to Saturday

ORANJESTAD

(297) 586-3339

DINING:

info@carteblanchearuba.com

SERVING:

LOCATE US | n˚2 on map | Page 140

Outdoors Dinner ATTIRE: Elegantly casual ENTERTAINMENT: D and G BAR: Yes PARKING: Yes SAMPLE MENU

> 5-CO U R S E

C A R T E B L A N C H E DINNER

Price per person: 109.00 — with wine pairing (optional) 198.00

THE CONCEPT The concept of Carte Blanche is aimed at openminded diners who enjoy being surprised by an exciting night out. This unique dining experience will offer 14 guests the opportunity to sample exquisite culinary creations while chatting with other guests or their hosts Dennis and Glen.

THE FOOD Chef Dennis and his team create a 5-course surprise menu right in front of the guests.

Diners can expect fresh fish, tender meats, exquisite vegetables, and scrumptious desserts, with the best ingredients available. Whatever the menu, guests never leave hungry!

THE WINE Maitre D’ Glen can complement the menu with amazing wine pairing choices from around the world (optional). Carte Blanche also has an extensive wine list to choose from and offers a fine selection of martinis and other spirits from the bar.

THE EXPERIENCE Often replicated, but never bested, Carte Blanche is the original chef ’s table dining experience on Aruba. A night out at Carte Blanche is full of fun, laughter, delicious food, great company and amazing drinks!

SA MPLE OF OUR MENU

Raw Fish Marinated in Lemon and Lime Juice combined with peppers, red onion, ginger and cilantro, this has been a favorite for over 9 years at Carte Blanche!

— Chilean Sea Bass pancetta-saffron polenta, smoked potatoes, chorizo oil and veggies

— Beef Short Rib Tortellini with truffle dressing, sweet-and-sour local mushrooms, watercress, Parmesan crisps and clear porcini broth

— Halibut with celery root, parsley sauce, radishes marinated in hazelnut dressing, rice crisps and smoked cauliflower foam

— New Zealand Loin of Lamb served with barbecued lamb spare ribs, crème of sweet peas, polenta croutons and cumin jus

— Lemon Tart with Dutch hang up (old-fashioned Dutch dessert) and candied orange peels, blueberries, served with amarena cherry ice cream, caramelized white chocolate and pop rocks

All prices are in U.S. dollars.

No Service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

2022 ARUBA RESTAURANT GUIDE

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RESTAURANT

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

Italian

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 New York Casa Nonna New York – “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 can also be shared as family style, NELLY ACOSTA Jr. Sous-chef

featuring many options ideal for sharing at the table. The restaurant also boasts a robust wine list, celebrating the quality and diversity of revered grape varietals as the ideal complement to an exquisite meal.

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MENUARUBA.COM

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

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

LOCATE US | n˚7 on map | Page 138

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: No PARKING: Yes DINING:

SERVING:

SAMPLE MENU

> A N T I PA S T I

> S ECO N D I

Range: 16.00 – 24.00

Range: 36.00 – 45.00

Freddi — Barbabietole

Pollo alla Parmigiana

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

— 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

breaded chicken, pomodoro sauce, mozzarella, zucchini tagliolini

— Branzino Croccante

Mediterranean sea bass fillet, cannellini beans, sofrito, saffron aïoli, smoked paprika oil

— Local Snapper

local snapper, fennel, roasted red repper, artichoke, olive tapenade

— Scampi

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

> M A N ZO * Range: 58.00 – 89.00

Filetto

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

10-oz. filet mignon, Barolo sauce

beef and pork meatballs, ricotta, pomodoro sauce

* Served with roasted potato wedges seasoned

> PRIMI

> D O LC I

Range: 29.00 – 32.00

Range: 12.00 – 14.00

Spaghetti Pomodoro

Crostata di Pera

tomato, basil, olive oil

pear tart, almond paste, salted caramel, sour cream gelato

— Polpetine

— Siamese Agnolotti

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

— Pansotti di Zucca

— Costata

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

with rosemary and roasted garlic aïoli.

— Torta di Cioccolato

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

squash ravioli, brown butter, sage, walnut pesto, amaretti cookie

2022 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

Italian / Pizza

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

Casa Tua R I ST O R A N T E I TA L I A N O

Enjoy friends, food and wine.

Welcome to Aruba’s original pizzeria! Since 2004, owners Victor, Gregory and David, two generations of food fanatics, have been using their passion and talent to blend the simplicity of classic pizzerias with the freshness of fine Mediterranean cuisine.

Their reward is popularity, as Casa Tua has been a long-time favorite with locals and ROBERTO ZANARDO

tourists. It serves thin-crust pizzas, tasty pastas, seafood appetizers, and more traditional

Chef

fare: osso buco di vitello, tagliata di pollo alla parmigiana and carpaccio di manzo… using recipes that have been in their family since 1969. Casa Tua’s quality food and affordable prices inspire the sharing of delicious meals among family members and friends, over bottomless Italian and French wines.

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MENUARUBA.COM

CASA TUA

ARAWAK GARDEN

ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370 | PALM BEACH

RENAISSANCE MARKETPLACE

DINNER:

(297) 586-8470

RENAISSANCE MARKETPLACE DOWNTOWN ORANJESTAD

(297) 583-1990 LOCATE US |

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

BREAKFAST, LUNCH AND DINNER:

8:00 a.m. to 10:30 p.m., Sunday to Thursday and until 11:00 p.m., on Fridays and Saturdays Outdoors Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes ENTERTAINMENT: Live music PARKING: Yes DINING:

n˚8 on map | Page 138 n˚1 on map | Page 142

SERVING:

SAMPLE MENU

> APPETIZERS

> PIZZAS

Shrimp Bruschetta Rosemary — 12.00

Margherita della Casa — 16.00

toasted Italian bread topped with shrimp and diced tomatoes, all marinated in rosemaryand basil-infused virgin olive oil

tomato sauce, mozzarella and fresh basil

— Calamari Fritti — 12.00

deep-fried squid rings seasoned in spiced flour, served with fra diavolo sauce

— Mozzarella Caprese — 13.00

fresh mozzarella and tomatoes along with our home-made basil and pine nut pesto

— Beef Carpaccio della Casa (raw) — 18.00 thin slices of marinated raw beef sprinkled with onions, tomatoes, Parmesan, sunflower seeds, virgin olive oil, arugula, lemon juice and parsley

— Mediterranean Trio — 18.00

served with pita bread - hummus, chickpea dip - baba ganoush, roasted eggplant dip - tzatziki, traditional Greek yogurt dip

> PA S TA * Amatriciana (spicy) — 21.00 Italian bacon (pancetta), red onions, tomatoes, parsley and garlic, sautéed in virgin olive oil and cooked in marinara sauce with red hot pepper

— Alla Vodka

marinara pink sauce, Parmesan and vodka — regular 22.00 — with chicken 27.50 — with shrimp 29.00

— Sausage and Broccoli — 25.00 Italian sausage and broccoli sautéed in virgin olive oil and garlic with natural herbs

— Alla Portobello — 25.00

fresh portobello and white mushrooms sautéed in olive oil, garlic butter and white wine, cooked with melting Swiss cheese and Parmigiano-Reggiano

— Alle Vongole — 25.00

sautéed clams, garlic, white wine and olive oil

— Provençale — 18.00

tomato sauce, cheese, fresh sliced tomatoes topped with anchovies, black olives, mozzarella, Provence herbs and olive oil

— Hawaiian — 19.00

tomato sauce, cheese, ham, pepperoni, bacon and pineapple

— Paysane — 20.00

tomato sauce, mozzarella, goat cheese, onions, bacon, green peppers and parsley

— Meat Lovers — 21.00

tomato sauce, cheese, Italian sausage, bolognese meat, pepperoni and basil

> ENTRÉES Grouper Cartoccio — 28.00 grouper fillet in tomato sauce, capers, herbs and white wine, cooked in aluminum foil in our brick oven, served with seasonal vegetables and rice or pasta marinara, French fries or garden salad

— 8-oz. Beef Tenderloin — 29.00

cooked on hot iron with herbs along with our home-made fresh vegetable ratatouille and our classic mushroom and red wine sauce

> DESSERTS Home-made Tiramisu — 10.50 ladyfingers soaked in espresso and coffee liquor, topped with chocolate and creamy mascarpone

— Banana Split — 13.50

fresh banana, chocolate and vanilla ice cream, topped with hot chocolate and whipped cream

— Profiteroles au Chocolat Chaud — 13.50 home-made puff pastry filled with vanilla ice cream, topped with hot chocolate and whipped cream

All prices are in U.S. dollars.

No service charge.

Prices and menu items are subject to change.

* Choice of linguine, penne or fettuccine, also gnocchi for $2 more.

2022 ARUBA RESTAURANT GUIDE

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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 YVES STEINMETZ Executive Chef

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room is a paragon of comfort and warmth, the kind of room perfect for lingering over a fine meal prepared by European master chefs.

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 136

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

— 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

— Coconut-breaded Shrimp

— Chateaubriand – U.S. Prime Filet Mignon

served with a mango chutney sauce

( for two persons)

> 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

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!

2022 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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A DV E R TO R I A L

SET SAIL FOR SUPPER:

THE MONFORTE III EXCLUSIVE DINNER CRUISE Twenty-five of us are sipping glasses of sparkling wine at Pelican Pier as the Monforte III crew prepares the Brazilian-made 115-foot schooner for our evening sail and four-course dinner.

T

he musician hops aboard with his violin (there’s always a live musician, either a violinist, guitarist, pianist or vocalist) while our head waiter, bartender and captain offer hands to help us across the gangplank.

The on-board chef and her sous are already down below preparing the grouper ceviche with sweet potato crème and diced mangoes for our first course. Our head waiter, Alex, welcomes us to the ship, announces that the premium bar is open and invites us to wander between the bow and the stern to take pictures and enjoy the view as we head to Boca Catalina, where we’ll anchor for our meal.

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This is not your typical boat tour. A number of tables with comfortable banquette seating have been set for anywhere from two to eight people, according to reservations. Each is set apart, with two elevated two-person seating areas at the stern allowing for more intimate experiences; at one, newlyweds sip specialty mojitos with their legs stretched out in front of them on plush pillows, like a Moroccan tent as the anchored boat rocks gently in the bay.

With a three-hour duration from 6-9 p.m. (plus a pre-dinner drink when you arrive for check-in at 5:30), the Monforte III dinner cruises always come with a sunset, no matter the time of year. They also come with the visual show of chefs plating courses directly in front of you. Ours carefully places cherry tomatoes on top of the second-course poached shrimp salad and swirl strawberry sauce onto plates for the coconutcaramel flan dessert. The menu varies each year, but the chefs are happy to accommodate vegetarians, guests who don’t eat raw fish or have any other dietary restrictions. They’ll even change the menu for returning guests upon request.

MONFORTE III LUXURY CRUISE

Photography: Kenneth Theysen

Exclusive Dinner Cruise

The adult-only dinner cruise has been drawing food-loving guests looking for a relaxing evening and a stunning sunset since 2017. But for those looking to get into the water, the same boat also services the morning Luxury Lagoon Cruise, which comes with pre-swim fruit, an assorted cheese platter, lunch of fresh fish and peanut sate as well as snorkeling, kayaking, rope swinging and the same unlimited bar.

In addition to the sequestered newlyweds, several other couples and families are celebrating this evening. One couple in their seventies is on Aruba to celebrate their fiveyear anniversary, they tell Alex. When our violinist, Omar, asks them if they have any requests during the main course (exquisitely grilled beef tenderloin with red wine sauce, creamy lobster salad and roasted potatoes), he serenades them with their wedding song, a rendition so beautiful that half the boat is dabbing at tears, either from the romance or the salty ocean breeze. “I have loved you for a thousand years. I’ll love you for a thousand

more,” the couple mouths along to the violin as it tremolos to a high note and the husband reaches for his wife’s hand.

It’s no wonder the Monforte III has seen its share of weddings and vow renewals.

It’s also seen a number of proposals – a sunset serenade is seemingly the moment of choice to pop the question, though there’s something special about the period after dinner when the schooner heads back towards the shore.

As we stand up from our tables and move to the open-air deck with our after-dinner cognac, high-end whisky or one last caipirinha, the violinist has retired for the night and cheerful music is playing gently on the speakers.

The close-knit crew is relaxing around the helm after a job well done. As lights twinkle in the high-rise hotel area ahead, the stars are unobstructed above, creating a glittering canvas to end an already stellar evening.

And as we step off the boat at Pelican Pier, our land legs welcome us back to shore, accompanied by a warm farewell from the crew.

We’ll be back. At least a thousand more times.

2022 ARUBA RESTAURANT GUIDE

The Monforte III Exclusive Dinner Cruise $149 per person.

Four-course dinner with unlimited premium beverages.

Pelican Pier.

Boca Catalina Bay, West Coast.

DURATION: 6:00-9:00 p.m.

DAYS: Mondays and Thursdays. Additional dates are listed on the Monforte III website.

DEPARTURE:

DESTINATION:

MONFORTE III LUXURY CRUISE PELICAN PIER, NOORD Between Holiday Inn and Playa Linda Resorts

(297) 583-0400 www.monfortecruise.com

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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 JAIME J. RODRÍGUEZ SIERRA Executive Chef

44

for a delicious breakfast, lunch, dinner or an ice-cold drink as you enjoy one of the many 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 info@chickenandlobsteraruba.com facebook.com/chickenandlobster

LOCATE US | n˚9 on map | Page 138

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

SERVING:

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 — 9.95

Escargots Escoffier — 14.00

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

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

— Breakfast of Champions — 18.00

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

— Lobster Thermidor — 21.00

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 — 17.00 served with 1 side dish of your choice

> SALADS

— Truffle Linguine (vegetarian) — 22.00

Local Buffalo Mozzarella Salad — 12.00

a rich dish with truffle, Parmesan and cream

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

— with chicken extra 6.00 — 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 — 15.00

> SANDWICHES Club Sandwich — 12.00 home-made bread topped with lettuce, tomato, grilled chicken, Gouda cheese and bacon – our version of the classic!

— Lobster Roll — 21.00

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

> LU N C H S P EC I A L Price per person: 16.00

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

— Spicy Chicken — 22.00

— Chicken and Lobster — 41.00

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 — 58.00

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 8-oz. Wagyu Burger — 22.00 with caramelized onions, bacon, Gouda cheese and BBQ sauce, served with fries

— 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.

Tipping at your discretion.

Prices and menu items are subject to change.

served with 2 side dishes of your choice

2022 ARUBA RESTAURANT GUIDE

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RESTAURANT

W W W. R I T Z C A R LTO N .C O M / E N / H OT E L S /

Mixology / Sushi / Tapas

C A R I B B E A N /A R U B A / D I N I N G / D I V I - B A R - LO U N G E

Divi SUSHI B AR & LOUNGE

Whether you’re looking for mouth-watering sushi or a gathering place for an evening of exquisite cocktails, Divi is the place to be.

This all-day lobby bar offers delicious tapas and amazing sushi and maki rolls in a contemporary setting. The indoors experience, featuring an illuminated center bar and comfortable technology-enabled seating, is complemented by the outdoor terrace, MELVIN WINTERDAL

showcasing beautiful views of Palm Beach.

Sushi Chef

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MENUARUBA.COM

DIVI SUSHI BAR & LOUNGE THE RITZ-CARLTON, ARUBA L.G. SMITH BLVD. 107 PALM BEACH

(297) 527-2222 rcaruba.guestrelations@ritzcarlton.com

LOCATE US | n˚10 on map | Page 138

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

Indoors – Outdoors Snacks – Dinner ATTIRE: Casual (snacks) – Elegantly casual (dinner) ENTERTAINMENT: Live music BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

> APPETIZERS AND MORE… Wakame Salad — 8.00 combination of seaweeds, soy, roasted sesame seeds, sesame oil, rice wine vinegar, and yuzu juice

— Edamame — 8.00

steamed young soy beans, furikake, sesame oil

— Nigiri, 2 Pieces — 14.00

yellowfin tuna (maguro) - Japanese amberjack (hamachi) - Atlantic salmon (sake) - red snapper (kurodai) - eel (unagi) - shrimp (ebi)

— Sashimi, 5 Pieces — 20.00

yellowfin tuna (maguro) - Atlantic salmon (sake) - red snapper (kurodai) - eel (unagi) - shrimp (ebi)

> S P EC I A LT Y R O L L S Iguana Roll — 21.00 shrimp tempura, cream cheese, cucumber, eel, topped with avocado, tobiko and eel sauce

— Volcano Roll — 28.00

shrimp tempura, mango, avocado, topped with torched spicy king crab, pica di papaya aïoli and eel sauce

— The Ritz-Carlton Roll — 29.00

king crab, shrimp tempura, cucumber, topped with tuna, avocado, yuzu aïoli, eel sauce and tobiko

> CEVICHE BAR The Classic — 20.00 red snapper, cancha (Peruvian corn), onion, cilantro, leche de tigre, chili and sweet potato

— Tuna Nikkei Tiradito — 22.00

tuna, soy sauce, sesame oil, leche de tigre, scallions, red onion, avocado, mango, tobiko and cilantro

> BOWLS Veggie Bowl — 23.00 sushi rice, quinoa, carrot, avocado, cucumber, corn, edamame, wakame, sweet potato, nori and soy-ginger vinaigrette

Poke Bowl — 25.00 sushi rice, quinoa, wakame, avocado, cucumber, edamame, tuna, sesame, pickled ginger and soy-ginger vinaigrette

— Salmon Bowl — 25.00

seared salmon, quinoa, carrot, avocado, cucumber, wakame, sesame, furikake and nori

> I N D U LG E Garden Salad — 15.00 local grown lettuce, tomatoes, cucumber, onions, carrots, radishes, served with lemon vinaigrette

— Quesadilla

Mexican cheese, sour cream, salsa, and guacamole — chicken 16.00 — steak 18.00

— Gyoza, 8 Pieces — 18.00 chicken and lemongrass, sesame oil, soy dip

— Divi Wings, 8 Pieces — 19.00

tossed in Asian-barbecue sauce, sesame seeds, green onion, served with pickled cucumber, cilantro ranch

— Divi’s Signature Burger — 22.00

8-oz. black Angus beef patty, caramelized onions, bacon, melted Cheddar cheese, crispy onions, local grown lettuce, tomatoes and pickles, served with twister fries

> DESSERTS Matcha Cheesecake — 15.00 crumble, yuzu sorbet and vanilla sponge

— 10-layer Chocolate Cake — 15.00

raspberry gel, chocolate cream and berries

— Banana Spring Rolls — 15.00

vanilla ice cream, caramel and banana sauce

— Pizookie — 15.00

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

vanilla ice cream, berries and caramelized almond

2022 ARUBA RESTAURANT GUIDE

47

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, YOVANI J. RANGEL

Herbert Sr. and Herbert Jr., share a passion for fishing, they know what the local waters

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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DRIFTWOOD KLIPSTRAAT 12 DOWNTOWN ORANJESTAD

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

(297) 583-2515 info@driftwoodaruba.com facebook.com/Driftwood.Restaurant

LOCATE US | n˚3 on map | Page 142

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

SERVING:

SAMPLE MENU

> APPETIZERS

Filet Mignon

Escargots in Garlic — 9.00

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

with lots of garlic

— Coconut Shrimp — 10.00 jumbo shrimp dipped in sweetened coconut batter, deep-fried and served with our sweet-and-sour sauce

— Seafood Chowder — 10.00 a rich, creamy, delectable chowder with fish, shrimp, baby clams and squid

— Shrimp Cocktail — 12.50 jumbo shrimp from our local waters peeled and deveined, served with our own cocktail sauce

— Crab Cake — 14.50 made with jumbo lump crabmeat and served with the perfect combination of seaweed and sweet-and-sour sauce

— Sea Scallops — 16.50 jumbo sea scallops grilled and served with pesto sauce

> ENTRÉES* Chicken Parmesan — 24.00 with marinara sauce, topped with cheese and served over linguine

— Grilled Fish — 28.50 served with our vinaigrette sauce

— Blackened Fish — 28.50 generously coated with Cajun spices, pan-fried and served with a sweet Caribbean peach sauce

— Pan-fried Fish “Aruban Style” — 28.50 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)

— 6 oz. 29.50 — 8 oz. 34.00

— Grilled Salmon — 30.50 8-oz. salmon steak served with béchamel and scallop sauce

— Rack of Lamb — 34.50 grilled, fresh rosemary, served with mint sauce

— Fish and Shrimp — 36.50 in garlic butter or Creole sauce

— Seafood Pasta Thermidor — 40.00 fish, shrimp, scallops, baby clams and lobster, served over linguine in a creamy thermidor sauce

— Driftwood Special — 44.50 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

> C A R I B B E A N LO B S T E R 12-OZ . TA I L *

Broiled Lobster — 49.50 with butter and lemon

— Lobster Thermidor — 49.50 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.

2022 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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Seal of Quality of Italian Restaurants Worldwide promoted by the Italian Chamber of Commerce

T H E A U T H E N T I C I TA L I A N E X P E R I E N C E After just one savory taste of any of Master Chef Vittorio Muscariello's mouth-watering creations, you will understand why Hostaria Da'Vittorio Ristorante Italiano has been recognized by the Italian government's Chamber of Commerce, Ospitalità ltaliana for serving truly authentic Italian food that meets the highest standards.

Prepared with premium quality-sealed ingredients flown in weekly from Italy and paired with the finest wines and dedicated service, it is a fabulous dining experience you do not want to miss.

OPE N FO R LU N C H A N D DI N N E R , S E V E N DAYS A W E E K .

LLOYD G. SMITH BLVD. 380 Across from the Hyatt Regency Aruba Resort For reservations please call: (297) 586-3838 hostariavittorio@setarnet.aw | www.hostariavittorio.com

RESTAURANT

World Cuisine / Gluten-free / Vegan-Vegetarian

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 JONATHAN BOYE Sous-chef

or vegetarian choices, offered in European portions, for healthier living. For a truly unique experience, Elements offers romantic dining in private, beachfront palapas with special 6-course meals, available for sunset or moonlight seating. Adults only (18+).

Maximum 6 diners. No smoking. Reservations recommended.

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MENUARUBA.COM

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

(297) 583-1100 Ext. 139 elements@bucuti.com

LOCATE US | n˚3 on map | Page 136

12:30 to 3:00 p.m., Monday to Saturday 6:00 to 10:30 p.m., Monday to Sunday SUNDAY BRUNCH: 11:30 a.m. to 2:00 p.m.

LUNCH:

DINNER:

Oceanfront – Open-air Lunch – Dinner – Sunday brunch ATTIRE: Elegantly casual ENTERTAINMENT: Live music (5:30 to 7:00 p.m. and 9:00 to 10:00 p.m., nightly) BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

DINNER 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

— Arepas with Eggplant ‘Mechada’

slow-roasted eggplant, shredded and carefully tossed with a home-made BBQ sauce, accompanied by sliced pickled onions

> 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

— Red Snapper ‘Cucumber Chiquito’ 6 oz.

skin-on pan-fried snapper fillet on a local style cucumber stew, enhanced with carrots, tomatoes and potatoes

> 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

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

— Ranch-free Steak 6 oz.

ground lentil patty served with roasted vegetable gravy, accompanied by a mosaic of squash, glazed carrots and classic fondant potatoes

— 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

— Skirt Steak Churrasco Style 6 oz. juicy U.S.D.A. choice skirt steak, grilled to your liking and served with our home-made chimichurri sauce

> DESSERT Carrot Cake with Strawberries moist cake served with almond ice cream and pistachios

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

2022 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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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 VITTORIO MUSCARIELLO Master Chef

54

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

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˚11 on map | Page 138

SAMPLE MENU

> ANTIPASTI – APPETIZERS Tortino di Melanzane — 14.50 baked eggplant, tomatoes, Parmesan and mozzarella

> MANZO, VITELLO,

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

— Calamari Fritti — 14.50

Lombata di Maiale e Salsicce con Broccoli di Rape — 37.50

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

— Carpaccio di Filetto di Manzo alla Cipriani con Rucola — 15.50

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 — 36.50 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 — 35.50 spaghetti prepared with extra-virgin olive oil, garlic, parsley, fresh cherry tomatoes and original Italian fresh clams, when available

— Filetto alla Griglia — 43.00

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

— Ossobuco di Vitello — 46.00

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 — 50.00 grilled 14-oz. U.S. veal chop

> FORNO A LEGNA

– WOOD-BURNING OVEN

Pizza Margherita con Arugula e Prosciutto di Parma — 19.00 pizza with tomato sauce, mozzarella cheese, fresh basil, arugula and prosciutto di Parma

> LA PASTICCERIA – DESSERTS

— Linguine dello Scoglio — 37.50

Tiramisu — 11.00

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

Italian pound cake topped with custard of mascarpone cheese, espresso, sweet Marsala wine, rum and grated chocolate

> PESCE, CROSTACEI E MOLLUSCHI – FISH AND SEAFOOD

Branzino Italiano al Gusto — 61.00

— Cannolo alla Siciliana — 11.00

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 — 62.00

All prices are in U.S. dollars and include a 6% tax.

A 6% service charge 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

2022 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 DAVID JACKSON

Cantina’s bar features premium tequilas and margaritas, including their newest

Chef

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

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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˚12 on map | Page 138

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 — 7.50 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 9.50 — by the pitcher 30.00

— Margarita-sangria Swirl — 12.95 a fabulous frozen cocktail combining our classic frozen margarita swirled with our cantina sangria

> APPETIZERS Jalapeño Poppers — 8.50 fresh jalapeños stuffed with Cheddar and cream cheese, breaded and fried, six poppers with ranch dipping sauce

— Grilled Chicken Quesadillas — 9.00 flat-top grilled flour tortillas stuffed with grilled chicken breast, peppers, onions and cheese

— Ceviche — 10.75 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 — 10.75 an appetizer portion of our popular entrée – five large Caribbean shrimp rolled in flaky coconut, crispy fried and served with chili dipping sauce

> M E X I C A N FA R E Fajitas... Our Cantina Specialty! — Range: 19.95 – 21.95

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 — 20.25 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 — 20.25 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 — 21.25 our newest award-winner! – eight baconwrapped jumbo shrimp stuffed with strips of jalapeño and blended Cheddar and Jack cheeses

> DESSERT Fried Ice Cream — 9.55 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

2022 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

Tipping at your discretion.

Prices and menu items are subject to change.

57

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 GIOVANNA RIZO Manager

are priced at less than $20. Iguana Joe’s bar is not only legendary for being the birthplace 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 LOCATION

ROYAL PLAZA DOWNTOWN ORANJESTAD

closed Sundays

(297) 583-9373

PALM BEACH PLAZA LOCATION

PALM BEACH PLAZA LLOYD G. SMITH BLVD. 95 | PALM BEACH

(297) 582-2317

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

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

DINNER: BAR:

Indoors – Outdoors Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:

joe@iguanajoesaruba.com LOCATE US |

LUNCH AND DINNER:

n˚3 on map | Page 142 n˚13 on map | Page 138

SERVING:

SAMPLE MENU

> S I G N AT U R E CO C K TA I L

Fish Tacos — 16.95

The Pink Iguana — 9.75

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! (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 11.75 — with grilled chicken 15.75

— Jamaican Jerk Chicken Skewers — 9.55 three appetizer skewers of jerk-seasoned chicken breast, grilled over an open flame

— “Bon-bon” Shrimp — 11.75 “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 — 13.75 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”

— Grouper BLT — 16.95 grilled grouper served open-faced on a toasted bun with bacon, lettuce, tomato and spicy mayonnaise, accompanied by French fries or rice and beans

> O U R S P EC I A LT I E S Aruban Keshi Jena — 20.25 Dutch Gouda cheese stuffed with a mixture of chicken, vegetables and spices – a traditional Aruban dish

— Jambalaya — 19.25 fresh Caribbean shrimp, tender chicken and spicy chorizo sausage, simmered with rice in a spicy Creole tomato sauce, served with fried plantain

— Coconut Shrimp — 22.50 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 — 20.75 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 — 15.95 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.

2022 ARUBA RESTAURANT GUIDE

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Photography: Kenneth Theysen

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

T

MEDICINA L AT I N A SWEET MEDICINE!

by Bartender Maria Duran of Barefoot

“Let me show you the garnish!” Maria Duran says, dashing to find a piece of candied ginger to adorn her special Medicina Latina cocktail.

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he fresh drink isn’t really medicine, rather a tongue-in-cheek wordplay created by the effervescent Duran, a Colombian native who has lived in Aruba for over twenty years.

Duran has been at Barefoot for more than half of her time in Aruba.

She’s always been on the bar side of hospitality. “I’m a bartender, I’ve been making cocktails for half my life.”

Duran loves Aruba (“It’s always sunny!” she exclaims) and the atmosphere of the beach and the sunset at Barefoot suit her perfectly.

“The first seating of guests starts around 5 p.m., when people settle in with a cocktail to watch the sunset, before their meal,” she says. “Every week we’re doing a different feature, and the waiters are excited to share it with our guests.” The cocktail list features Caribbean classics like mojitos and a range of refreshing fruit martinis, but this special cocktail is one that gives her a chuckle.

Medicina Latina gets its inspiration from folk remedies. “We always drink lime, ginger and honey when we have a cold,” Duran says.

“I thought I would mix some tequila with it to make a refreshing drink, and it’s turned out to be a big hit.” Barefoot in the sand with the sun about to set, we can’t imagine a nicer way to end a day.

MENUARUBA.COM

MARIA DURAN Bartender – Barefoot

Medicina Latina Makes 1 cocktail INGREDIENTS 2 oz. white tequila 2 oz. honey / lime juice / ginger juice mix (see bartender's tips below)

Instructions 1. Combine the white tequila and the honey, lime, and ginger juice mix in a cocktail shaker.

2. Shake and strain over ice into a rock glass.

3. Garnish with a slice of candied ginger.

BARTENDER’S TIPS 1. Duran uses Don Valente white tequila for this cocktail.

2. White tequila is a non-aged tequila, unlike reposado, which is aged two to twelve months in an oak barrel, or an añejo. The freshness of the white tequila enhances the bright aromatics here, but if you can’t find white tequila, you can always substitute.

The color of the cocktail will no longer be pale yellow, but darker, based on the type of tequila used.

3. Duran suggests preparing the ginger juice, lime juice, and honey aromatics in advance.

Mix equal parts of ginger juice, lime juice, and honey in a shakable jar or bottle.

This ensures that the honey isn’t gummy when it’s mixed with the tequila, and it’s easier to measure the two ounces of this peppy mix for the cocktail. Any excess can be refrigerated for 24-48 hours.

2022 ARUBA RESTAURANT GUIDE

61

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 Herold welcomes 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.

JONNATHAN LESIRE Chef de Partie

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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 136

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

> APPETIZERS

VEGA N MENU

Osso Buco Ravioli — 13.00

> APPETIZERS

home-made al dente gourmet ravioli, veal osso buco filling, tomato-herb sauce, toasted bruschetta chips

— Octopus alla Griglia* — 15.00

grilled octopus and squid-ink aïoli served with baby lettuce, orange wedge, cherry tomatoes and fresh herbs from our own garden

> M A I N CO U R S E S Salmon* — 24.00 grilled salmon fillet served with mashed potatoes, steamed carrots, zucchini and caperlemon-butter sauce

— Filet Mignon*

your choice of 5 oz. or 8 oz. of our most tender center-cut beef, served with mashed potatoes, vegetables, porcini mushroom sauce and home-made chimichurri — 5 oz. 30.00 — 8 oz. 36.00

— Caribbean Red Snapper* — 32.00 pan-fried, skin-on red snapper fillet, cherry tomato confit, market vegetables, arborio-tomato-basil risotto, herb-mango salsa, basil aïoli

— Bouillabaisse — 36.00

fish, shrimp, mussels, calamari and scallops, simmered in a rich seafood broth, served with rouille and slices of grilled garlic bread

— Broiled Lobster, Spinach and Cheese* — 52.00 8-oz. broiled Caribbean lobster tail, topped with garlic spinach and parmesan cheese, served with mashed potatoes, seasonal vegetables and melted butter

Lemongrass-carrot-ginger Soup* — 10.00 one of Ike’s all-time favorite soups: blended carrots, fresh lemongrass and ginger

Pulled Jackfruit-almond Salad — 12.00 pulled jackfruit, vegan mayonnaise, refreshing arugula lettuce, toasted almonds, shaved radish, orange fillets and agave-poppy seed dressing

— Lychee Ceviche — 13.00

the sweetness of the lychee combined with the fresh squeezed lime juice make up this light summer starter

> M A I N CO U R S E S Porcini Risotto and Crispy Marinated Tofu* — 25.00 risotto made with porcini mushrooms, almond milk, tamari sauce, vegan butter and cheese, topped with marinated grilled tofu and grape tomato confit

— Lentil Steak — 25.00

lentil steak served with sautéed mushrooms, quinoa, steamed broccoli and sesame-tamariginger glace

— Vegan Sautéed Shrimp and Scallops — 26.00 made with yam powder, vegan butter, marinated with lime, garlic and herbs, served with a cauliflower steak, corn polenta fries and mango salsa

> DESSERTS Caribbean Snickers — 10.00 roasted peanuts, walnuts, coconut rasp, caramel and dark chocolate, served with sorbet of your choice

— Hazelnut-chocolate Mousse Cake — 10.00 dark chocolate, roasted hazelnuts and fresh blueberries combined in one delicious fudge cake, served with sorbet of your choice

All prices are in U.S. dollars and include a 6% tax.

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

Prices and menu items are subject to change.

* Gluten-free.

2022 ARUBA RESTAURANT GUIDE

63

RESTAURANT

International

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

Infini

BY URVIN CR OES

Taste limitless possibilities at Infini, where Chef Urvin creates his most sensational dishes yet.

Infini is an exclusive chef’s table concept welcoming only 18 diners each evening, treating them to an unforgettable culinary experience, exquisite décor and a chance to interact with the staff and other guests alike. Chef Urvin and his team explore URVIN CROES

limitless possibilities and take guests on a culinary journey of an 8- to 12-course Chef’s

Creator and Executive Chef / Owner

Impression Menu, which can be paired with an equally unique premium selection of carefully selected wines or cocktails.

ASHWIN MADURO Chef de Cuisine

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MENUARUBA.COM

INFINI BLUE ARUBA RENTALS JUAN E. IRAUSQUIN BLVD. 266 | EAGLE BEACH

(297) 280-8869 / 699-3982 (305) 420-6432 reservations@infiniaruba.com instagram.com/infiniaruba facebook.com/infiniaruba LOCATE US | n˚5 on map | Page 136

DINNER: Starts at 7:00 p.m., please be advise to be there at 6:30 p.m., closed Mondays

Indoors Dinner ATTIRE: Smart casual BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

> 12-CO U R S E C H E F 'S

IMPRESSION MENU

Price per person: 149.00

SA MPLE OF OUR MENU

> 12 CO U R S E –

CARIBBEAN IMPRESSIONS

— with wine pairing (optional) 259.00

Journey Cake

CHEF'S IMPRESSION

beef, avocado, onions

Step into our unique dining area where limitless possibilities are waiting for you to discover.

We offer an unforgettable dining experience at our chef ’s table, where an extensive 8-course chef ’s impression menu will be prepared right before your eyes. For the ultimate experience, you can opt for a carefully curated wine pairing. The journey starts at 6:45 p.m. and takes approximately 3 hours.

CULINARY ARTISTRY From a dreamy imagination to an exquisite creation. A collision of ideas, techniques, and emotions come together to offer you the most sensational dishes.

ATTENTION TO DETAIL

— Pisca Tempera corn, moringa, mango

— Tartelette goat cheese, egg yolk, Creole sauce

— Bread and Butter spices, pineapple

— Rooi Biet Aguachile beets, mandarin, guava, cilantro

— Caribbean Salad carrots, ginger beer, dill

— Curry Lobster

The chef personally serves you a carefully composed menu. Infini offers a changing menu, featuring proteins from the land and from the sea, hand-selected seasonal products from all parts of the world combined with locally sourced ingredients and complemented by seeds, fruits, nuts, and grains.

saffron, curry, coconut

PRIVATE GROUPS OF 10 OR MORE

— Margarita

Infini is perfectly suited for intimate group dinners of up to 18 people. Enjoy a drink and take in the scenic views on the rooftop terrace overlooking Eagle Beach as you wait for your guests to arrive.

The menu is served at the chef ’s table together with your selection of preferred wines or drinks.

For a private experience, please e-mail us.

— Jerked Chicken sweet potato, coleslaw, plantain

— Bistec Encebollado certified Angus short ribs, rice, pumpkin, onions

lime, tequila, cointreau

— Bolo Preto prune, chocolate, rum, cherry, passion fruit

— Criollo Funk Gouda, polenta, pineapple, red bell pepper, basil

2022 ARUBA RESTAURANT GUIDE

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.

65

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

Aruba’s #1 steakhouse should be your #1 choice.

It’s no wonder Tripadvisor has once again ranked L.G. Smith’s Steak & Chop House Aruba’s no. 1 steakhouse. Their butcher’s table experience – offering aged black Angus beef carved to your liking, tableside – is hard to beat. But look deeper into the menu, and you’ll discover other tempting house specialties including rack of lamb, freshly SEBASTIAN CECHET

caught seafood, and more. The list of 120 wines by the glass and the unique cocktail cart

Chef

experience, where mixologists prepare cocktails right at your table, will complement your meal choice perfectly. All of this, in an elegant, upscale setting where live DJ music adds to the energetic atmosphere, keeping the enjoyment going until 6 a.m. at the restaurant’s Midnight Lounge.

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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

info@lgsmiths.com

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

SERVING:

LOCATE US | n˚4 on map | Page 142

ENTERTAINMENT:

Live music (nightly, after 10:00 p.m.)

PARKING: Yes SAMPLE MENU

> STARTERS

> BUTCHER EXPERIENCE **

Classic French Onion Soup — 14.00

Strip Loin — 4.00/ounce — Rib-eye — 4.00/ounce — Dry-aged Rib-eye

provolone cheese, crispy toast

— Quinoa Salad — 15.00 quinoa, chickpeas, green apple, cucumber, yogurt dressing

aged 30 days — 6.50/ounce

— Clams — 15.00

aged 45 days — 7.50/ounce

clams, beurre blanc

** Choose your Certified Angus Beef butchered-cut

— Crab Cake — 18.00

by the chef, minimum order 10 oz. The butcher

lump crab, sambal tartar sauce

kala namak salt (India), halite salt (Pakistan),

— Steak Tartare — 18.00

rose salt (Bolivia), alpine rock salt (Austria).

Angus beef, onions, capers, egg yolk

> LGS SIGNATURE STEAKS

— Scottish King Scallop — 20.00 pan-seared, salsa verde

> ENTRÉES * Catch of the Day — 31.00 — Cedar-wrapped Salmon — 33.00 with herb vinaigrette

— Lobster Ravioli — 36.00 home-made ravioli with creamy tarragon sauce

— Grilled Shrimp — 40.00 — Skirt Steak, 12 oz. — 41.00 — Short Ribs — 41.00 — Double-boned Grilled Lamb Chops — 42.00 — Filet Mignon, 8 oz. — 43.00

experience has salt options which includes:

Seafood Mignon — 55.00 linguine pasta with scallops and shrimp

— Porterhouse (20 oz.) — 70.00 — Cowboy Rib-eye (20 oz.) — 71.00 — Wagyu Tenderloin (8 oz.) — 90.00

> SURF AND TURF OPTIONS With Lobster — add 22.00 — With Jumbo Shrimp — add 22.00

> DESSERTS Bread Pudding — 10.00 rum raisin ice cream

— Classic Crème Brûlée — 11.00 rich custard topped with caramelized sugar

— The Dome — 11.00 dark chocolate mousse, Nutella

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.

* One side dish included.

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Photography: Kenneth Theysen

FOOD RECIPE

A

B I T E

O F

H I S T O R Y :

CHEF URVIN CROES’ JOHNNY CAKE SLIDERS WITH PULLED ARUBAN BEEF STEW, PICKLED ONIONS, AND AVOCADO CRÈME

by Creator and Executive Chef / Owner Urvin Croes of Infini and Po-Ké Ono

Chef Urvin Croes needs no introduction to Aruban gourmets: the restaurateur and Iron Chef Aruba winner’s lifetime goal has been to make the island a culinary destination.

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W

ith Infini, a chef’s table fine dining restaurant, and two outlets of the casual Po-Ké Ono, Asian and Pacific Islands restaurant and tiki bar, the internationally renowned chef is well on his way to reaching this goal.

Croes is excited to share this recipe for Johnny Cake or Journey Cake because it represents so much history to him. “This is the cake we grew up with,” he says. Traditionally filled with salted cod (bacalao) or cheese, Croes is sharing a new version with a local twist: slider style, with Aruban pulled beef stew (mechada) and topped with avocado crème and pickled onions.

Why is it called Journey Cake, you might ask?

“This fluffy fried bread actually comes from the Greater Antilles and was originally made with corn,” Croes says. “It was made by wives when their husbands went on days-long fishing trips– hence the name Journey Cake. But the name changed through its travels throughout the Caribbean, and here in Aruba we call it Johnny Cake.”

Journey or Johnny Cake, each component eaten separately or as a slider, you will definitely feel the love that Chef Croes puts into this recipe.

URVIN CROES Creator and Executive Chef / Owner – Infini and Po-Ké Ono

Johnny Cake Sliders Serves 6 PART ONE:

JOHNNY CAKE

INGREDIENTS 1 lb. flour 1 tbsp. baking powder ½ tbsp. yeast 240 grams milk 50 grams butter 1 tsp. salt 3 tbsp. sugar

Instructions 1. Set deep-fryer to 170°C. 2. Melt the butter in a bain-marie.

(See chef's tips on page 71) 3. Weigh milk and add the butter.

4. Weigh all the dry ingredients and add together in a large mixing bowl. Attach to a mixer and start mixing the dry ingredients together with a dough hook.

5. Add wet ingredients and mix / knead until dough is not sticking on the hook. If you are doing this by hand, knead until the dough is no longer sticky, approximately five minutes. (NB: the dough can be put in the refrigerator at this point to rest) 6. When the dough is ready, using a rolling pin, roll the dough flat to approximately 5 cm thickness, and cut out with a round cookie cutter approximately 4.5 x 4.5 cm, a bit less than 5.1 cm.

7. Fry until both sides are golden brown and bread is fluffy.

PA RT TW O:

PULLED ARUBAN BEEF STEW

STE P 1:

BEEF BASE

INGREDIENTS

Instructions

500 grams beef chuck or brisket, cubed 2 liters beef bouillon 6 garlic cloves, mashed ½ onion, diced 2 tbsp. olive oil 2 celery stalks, diced ½ small carrot, diced 6 cilantro stems

1. Add the olive oil to a hot stock pot and sweat the carrots, onions, celery and garlic until they have released their aromas.

2. Add the beef and deglaze with the beef bouillon.

3. Add cilantro stems and bring to a boil.

4. Reduce heat to medium; liquid should be boiling slowly with small bubbles.

5. When meat is fully cooked, strain and keep the broth, discard the vegetables, and pull the meat.

Continued on page 70...

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FOOD RECIPE ...Continued from page 69

PART TWO :

PULLED ARUBAN BEEF STEW

STEP 2:

PULLED BEEF STEW (MECHADA)

INGREDIENTS

Instructions

3 tbsp. roucou oil (achiote or annatto oil) 350 grams beef base, cooked and pulled 1 onion, cut into brunoise (See chef's tips on page 71) ½ Madame Jeanette pepper, cut into sugar brunoise 1 green bell pepper, cut into brunoise 3 garlic cloves, finely chopped 1 tbsp. Worcestershire sauce ½ tsp. black pepper ½ tsp. cumin 70 grams tomato paste 50 grams beef bouillon (left over beef base) 2 tbsp. cilantro, chiffonade cut 1 tsp. butter Salt to taste

1. In a small brazier, add the roucou oil.

2. Add and sweat the onions, green peppers, garlic and the Madame Jeanette peppers.

3. When onions are translucent, add the tomato paste and deacidify.

4. Add the pulled beef and mix with vegetables.

5. Deglaze with the beef bouillon and Worcestershire sauce; add the cumin, black pepper and stew until desired consistency.

6. Turn off and add the butter and cilantro; check for salt and add to taste.

PART THREE:

GARNISHES

PICKLED ONIONS

AVOCADO CRÈME

PRESENTATION & GARNISH

INGREDIENTS

INGREDIENTS

INGREDIENTS

300 grams red onions, julienne cut 100 grams sugar 100 grams red wine vinegar 5 black peppercorns 1 bay leaf 3 tbsp. red beet juice

1 avocado ¼ red onion, diced 2 garlic cloves, finely chopped ½ bunch cilantro, chopped ¼ bunch parsley, chopped ½ tomato, diced ½ lemon, juiced ½ lime, juiced 1 tsp. vinegar ¼ tsp. cumin ¼ tsp. coriander powder 1 tbsp. olive oil Salt and pepper to taste

3 Johnny Cakes per person 3 leaves of cilantro microgreens per person 3 pickled red onions per person 1 tbsp. beef stew per person 3 dots of avocado crème from a squeeze bottle per person

Instructions 1. Mix the vinegar and sugar in a stock pot, add peppercorns and bay leaf and bring to a boil.

2. Mix well until all sugar is dissolved, add red beet juice and turn off.

3. In a stainless steel or heatproof container, add the onions and pour the warm pickled liquid on top.

4. Let it all cool off at room temperature.

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Instructions 1. Add all ingredients to a blender and blend to a fine smooth purée / crème.

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Instructions 1. Hollow the upper part of the Johnny Cake.

2. Fill with 1 tbsp. of beef stew, topped with pickled onions and 3 dots of avocado crème.

3. Garnish with 3 leaves of cilantro microgreens on the avocado crème dots.

Repeat this until you have 2 or 3 per person.

URVIN CROES Creator and Executive Chef / Owner – Infini and Po-Ké Ono

CHEF’S TIPS 1. Croes recommends making the beef base one day and the mechada stew a day later to allow for the flavors to really meld. The Johnny Cake dough can also rest in the refrigerator overnight.

2. No bain-marie? No problem! You can also use a double boiler or set the bowl with butter inside another bowl with boiling water.

3. Brunoise chopping technique means the finest dice. Sugar brunoise means very, very tiny pieces, almost a mince.

4. Prepared guacamole can be substituted if you have no avocados.

2022 ARUBA RESTAURANT GUIDE

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RESTAURANT

Grill / International

W W W. L A C A B A N A .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 SONNY PARTODIKROMO Executive Chef

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.

Go deeper with delicious entrées such as chops and steaks served straight from the charcoal grill or try one of their succulent fresh seafood dishes. 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 lacabanaconcierge@redsailaruba.com

LOCATE US | n˚6 on map | Page 136

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

Range: 7.00 – 15.00

Range: 27.00 – 55.00

Wedge Salad — Ahi Tuna Poke — Bruschetta — Lobster and Mango Salad — Escargots à la Bourguignonne — Grilled Scallops — Lobster Bisque — Avocado Topped with Shrimp

5-oz. Petite Tenderloin — Braised Short Ribs — 10-oz. New Zealand Lamb Chops — Mignon and Mariscos — Black Grouper Meunière — Chilean Sea Bass — Seafood Paella

> DESSERTS Range: 7.00 – 9.50

Crème Brûlée — Key Lime Pie — White and Dark Chocolate Mousse Cake

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

2022 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, Madame Janette, an Aruban landmark restaurant, offers fine dining in a legendary atmosphere and state-of-the-art hospitality.

Chef Karsten “Kasi” Gesing, creates tasteful and creative dishes, with the help of his KARSTEN GESING The Original Hardcore Chef / Owner

knowledgeable international staff. Their menu delivers exquisite creations for every taste, in generous portions. Madame Janette also features an extensive and unique wine list, as well 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.

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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˚7 on map | Page 136

SAMPLE MENU

> APPETIZERS Range: 14.00 – 20.00

Original Hungarian Goulash Soup

> MJ’S REAL DRY-AGED CHAMBER MEATS *

Range: 110.00 – 150.00

out of the big pot, the way our chefs like it!

Tenderloin

toasted sunflower seeds, Parmigiano-Reggiano, served with mache salad and a morel-porcini vinaigrette

the queen of our steaks: U.S.D.A. prime chainon tenderloin topped with French Boursin, surrounded with a fine morel-truffle cream, served with home-made spätzle, sautéed in French butter with prosciutto di Parma and onions, finished off with fresh French Burgundy truffle, flown in specially for Madame Janette!

— Madame’s Black Angus Beef Carpaccio

— The Famous Bang Bang Shrimp

sweet and spicy crispy shrimp served on sliced romaine lettuce, fresh-cut pineapple concassé and sesame seeds

> M J ’S F I S H S E L EC T I O N Range: 35.00 – 48.00

MJ’s Asian Soy- and Honey-glazed Sea Bass Fillet served on a bed of wasabi mashed potatoes, crowned with stir-fried wok veggies, finished with an Asian soy sauce and a creamy ginger beurre blanc

— The Original Almond Grouper

invented in 1999 at Madame Janette, often copied, never reached, a fine grouper fillet in a coat of almonds, served with a creamed spinach sauce

> MJ’S SIGNATURE STEAK AND MEATS

Range: 50.00 – 90.00

The Old Butcher Steak invented by chef Kasi’s grandpa Jupp Marga, a European master butcher, the best cut, grilled to perfection and crowned with almond-roasted mashed potatoes, sautéed mushrooms and an out-of-this-world oxtail glace

— Schnitzel Vienna Style

plate-sized breaded schnitzel, sautéed in French butter and served traditionally with lemon slices

— The Old Butcher Lamb Rack

overnight marinated free-range lamb rack in a secret marinade, invented by our chef ’s father, grilled to perfection, served with lamb glace

— Porterhouse

the best of both worlds on one plate: our famous porterhouse steak, served with a crisp summer salad with truffle vinaigrette, potato of your choice and three of our famous sauces to choose from * Ask for availability.

> ROLL AND BURGER Range: 29.00 – 49.00

Kasi’s Giant Lobster Brioche Roll chunky lime butter-sautéed rock lobster meat, in a fantastic buttery, home-made giant brioche roll, drizzled with a bit of our beloved herb vinaigrette, served with a crunchy garden salad, clarified butter French fries and spicy sriracha aïoli

— The Famous Dry-aged Truffle Burger

a dry-aged prime sirloin burger with freshly sliced French Burgundy truffle, pickled red onions, sweet Kentucky bourbon bacon, sharp Cheddar, portobello mushroom and a bunch of fries

> DINNER FOR TWO Range: 50.00 – 150.00

The Big Filet Steak Brochette for Two served tableside on a big wooden cutting board with home-made fire-grilled chorizo, peppers, onions and bacon, accompanied by two different steak sauces and two choices of MJ’s fine potato sides

— The Aged Prime Tomahawk for Two

carved tableside, comes with three sauces: green peppercorn-cognac, Béarnaise and chimichurri, served with two MJ’s potato sides of your choice

2022 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 JAIRO BERNARD Chef

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 staff are ready to welcome you with their hospitality, contagious smiles, and, of course, a spectacular dining experience.

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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˚14 on map | Page 138

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 and shrimp served with a white wine sauce * Served with fresh mixed vegetables and oven-roasted potatoes.

white whine, garlic and olive oil

— Spicy Shrimp and Clams sautéed in a spicy creamy garlic sauce, served with Aruban polenta

> FISH AND SEAFOOD Range: 25.00 – 45.00

Seafood Casserole mixed seafood stew on a creamy sweet pepper sauce

— Coconut Snapper Fillet deep-fried and served with a creamy coconut sauce

— Charcoal-grilled Lobster Tail grilled with sizzling lemon butter

— Grouper Fillet à la Bruschetta

> I TA L I A N S P EC I A LT I E S Range: 14.00 – 39.00

Pasta Bolognese pasta served with a minced beef and fresh tomato sauce

— Linguine Frutti di Mare shrimp, clams, mussels and calamari served in olive oil, garlic and white wine sauce

— Lobster Pasta fresh lobster on pasta with creamy vodka sauce

— Chicken Piccata free-range chicken, sizzling butter, lemon juice, capers and white wine

tomato, basil and garlic sauce topped with feta cheese

2022 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

Japanese / Sushi

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.

MYLENE LEONA LAPINID Chef

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 at the Manchebo Beach Resort & Spa, Omakase also features a bar and comfortable seating with a boutique feel and ambiance. Because the sushi bar has limited seating capacity, reservations are required.

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OMAKASE MANCHEBO BEACH RESORT & SPA JUAN E. IRAUSQUIN BLVD. 55 EAGLE BEACH

DINNER: 5:30 to 10:30 p.m., Tuesday to Saturday

(297) 522-3444

DINING:

omakase@manchebo.com

SERVING:

LOCATE US | n˚8 on map | Page 136

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

> S TA R T E R S Gyozas — 12.00 Japanese deep-fried-style dumpling

— Kushikatsu (kushiage) — 13.00

Japanese deep-fried skewered steak

— Omakase Salad — 15.00

marinated lump of crab with cucumber, masago and seaweed salad

— Shrimp and Veggie Tempura — 15.00 3 pieces of shrimp and mixed veggie tempura

> TEMAKI (HAND ROLLS)

AND HOSOMAKI (THIN ROLLS)

Kani Maki (crab) — 10.00 — Sake Maki (salmon and spring onion) — 11.00 — Hamachi Maki (yellowtail and spring onion) — 13.00

> URUMAKI (MEDIUM ROLLS) Garden Maki — 15.00 mixed veggie tempura of sweet potato, carrot, zucchini and white onions

— Special Anakya Maki — 18.00 crispy eel and cream cheese

— Manchebo Special Maki — 19.00 salmon and cream cheese roll, topped with mixed crab and smoked salmon salad with mango (spicy)

> FUTO MAKI (BIG ROLLS) Miara Maki — 23.00 crispy breaded shrimp and cream cheese topped with mixed salmon, crab and mango (without rice)

— Sweet Banana Maki — 25.00

salmon and shrimp tempura, banana, scallions and cream cheese (without rice)

Surf and Turf Maki — 27.00 tempura shrimp and asparagus roll topped with grilled beef tenderloin

— Crazy Crispy Tiger Maki — 27.00

tempura-fried roll with salmon belly, masago, avocado and cream cheese

— Super Summer Fresh Maki — 27.00

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: 55.00

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 24.00 — with shrimp 29.00 — with steak 29.00 — with steak and shrimp 31.00

— Yakimeshi

Japanese fried rice mixed with garlic butter and soy sauce, served with egg, carrot and onion — regular 19.00 — with shrimp 24.00 — with steak 24.00 — with steak and shrimp 26.00

> DESSERT Matcha Green Tea Ice Cream — 9.00 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

2022 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars and include a 6% tax.

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

Prices and menu items are subject to change.

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WRITER’S CORNER

FINDING YOURSELF IN ARUBA — By Timothy Dugdale

T

he first time I came to Aruba, I sat on the plane with a couple from Quebec. The wife did beautiful drawings on her iPad; the husband showed me videos of him windsurfing at Palm Beach. We agreed to meet the next day for drinks at Ling’s Bar & Restaurant, right across from the Coconut Inn where I was staying. They were amazed by Ling’s and its louche desert outpost vibes. Even after coming to Aruba for 23 years, they had never ventured away from the beachfront hotels.

Don’t make the same mistake. Aruba has three distinct areas – the beaches, the desert and the Atlantic Coast – each with their own charm, rendered by the curious history of the island. Unlike much of the Caribbean, Aruba never had plantation slavery. It’s a tropical desert, well-suited for all the cactus and goats you see away from the coasts. There was a gold rush but that went bust. There was an oil boom but that went bust. Now there’s tourism and Aruba is fully committed.

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Indeed, there’s never been a better time to visit Aruba. On the one hand, the pandemic has given us all pause to think about our lives.

Could it be that travel has more value as a mode of discovery rather than just escape? At same time, many talented people who left the island to cook in other places around the globe are coming back home to stake their claim in native Aruban cuisine. As a result, there is a greater demand for local food staples that deliver traditional flavors and cost much less than imported products.

Santa Rosa, otherwise known as the Department of Agriculture, Livestock and Fishery, hosts a monthly farmer’s market. The department has also launched a ‘10,000 Plant’ project in which fruit trees are planted throughout Aruba with the goal of providing fresh grown fruits to residents and visitors alike. Even if you prefer

TIMOTHY DUGDALE Writer

to hole up in your timeshare, seeking out local meats, fish and vegetables will enhance not just your cooking experience but your appreciation for the unique ecosystem of Aruba.

Sustainability is the future of Aruba.

Importing food, especially now with chronic supply chain interruptions, is expensive for residents and visitors. Likewise for fuel. Spend fifteen minutes in the lobby of any luxury hotel and you can’t help but wonder how much it costs to deliver such ferocious air conditioning.

The answer is ‘plenty’. That’s why Aruba has installed a sentry of large wind turbines on the Atlantic Coast, just at the edge of Arikok National Park. Limestone cliffs at the edge of a vast moonscape of cactus- and scrub-sequester Boca Prins, arguably the most beautiful beach in all of Aruba. This is real nature, raw and dangerous.

Savage undertows await the foolhardy. But the beach is a lovely place to let the sun give you a roasting while the wind blows you away. A flask of Palmera Rum, Aruba’s signature spirit, is a welcome companion.

It’s important to remember that Aruba is very much part of the Netherlands. And the island is closer to Latin America than it is the United States, both in culture and geopolitical strategy. If you visit the oil boom-bust town, San Nicolas, you can also feel uncertain vibrations of the black Caribbean and the pirate ship mentality of fossil fuel multinationals. Again, thanks to rise of locavore dining, San Nicolas is coming back to life and a trip from Noord to San Nicolas on the desert highway is a late afternoon road trip not to be missed.

The capital, Oranjestad, is a serious place

2022 ARUBA RESTAURANT GUIDE

run by serious people. It is also a bit of a time capsule. On quiet nights, as you walk along Caya Benito Croes, following the trolley tracks, it’s not hard to imagine yourself in Alan Furst’s thriller ‘Dark Voyage’, set in a 1940s European capital.

One evening, after a traditional fish soup and a couple of tumblers of rum at the Driftwood Restaurant, I rambled down the back streets of Oranjestad. Some of the houses are pressed right up against the sidewalk. As I walked by one, I noticed the door was wide open and a gent was rusticating in a BarcaLounger with a brew in his hand. Soccer was on the telly. He waved, gesturing me in. I waved back but kept walking.

Now that’s hospitality.

That’s Aruba, open and welcome. Go the distance, beyond easy comforts and old habits.

The rewards will surprise you.

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RESTAURANT

International with a Caribbean flair

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

Papiamento R E STAU R A N T

Enjoying exceptional food in an enchanting environment with professional attentive staff – that’s a great experience that makes a great memory.

Papiamento Restaurant is a family affair which began in 1983 when Eduardo and EDUARDO ELLIS JR. Chef / Owner

Lenie Ellis opened the restaurant in downtown Oranjestad. Today, Papiamento is set by a pool in a lush tropical garden adjacent to a 135-year old manor. Eduardo Jr., a European-trained head chef, personally oversees the restaurant. The pride he takes in the wonderful setting he created and his attention to detail, along with a professional friendly staff, are the unbeatable ingredients to a special dining experience. The Ellis family invites you to dine at Papiamento and cherish your visit for years to come.

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PAPIAMENTO WASHINGTON 61 NOORD

6:00 to 10:30 p.m., closed Sundays 5:30 to 10:30 p.m., closed Sundays

DINNER: BAR:

(297) 586-4544 / 594-5504 bookings@papiamentoaruba.com facebook.com/PapiamentoRestaurant

LOCATE US | n˚15 on map | Page 138

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

SERVING:

SAMPLE MENU

> APPETIZERS Range: 16.00 – 24.00

Salmon lightly smoked and sliced, served with capers and cucumber-horseradish sour cream

— Crudo

mortadella, salami, chorizo, olives, gherkins and whole-grain mustard

— Ceviche

marinated seafood, red onions, jalapeño, cilantro, fresh passion fruit and lime

— Saleme Tartufo (200 grams)

a complete Italian truffle salami, perfect for sharing

— Scampi

oven-baked shrimp, freshly prepared garlic butter

Chicken Pomodoro baked chicken filet in a tomato and basil sauce, gratinéed with ricotta and mozzarella, served with pasta

— Veal Osso Buco

veal shank braised in red wine and herbs, served with creamed orzo

— Grilled Pork Chop

dry-rubbed with Caribbean spices, grilled and served with malt whiskey-pink peppercorn sauce

— Grilled Rib-eye

grilled lip-on rib-eye presented with coarse whole-grain mustard

> GRILLED AND SERVED O N T H E S TO N E

— Keshi Yena

Range: 34.00 – 62.00

minced tenderloin and chicken stewed with prunes, golden raisins, olives and cashews, flamebroiled with Dutch cheese, the family’s recipe!

Caribbean rock lobster, mahi-mahi and shrimp, served with lemon butter

— Beef and Potato Empanada

accompanied by chimichurri with smoked chili flakes

> ENTRÉES Range: 29.00 – 49.00

Almondine pan-fried grouper fish fillet with lots of toasted almonds

— Halibut

oven-baked and served with lemon-caper sauce, light cream and limoncello

— Champagne Casserole

fillets of fish, scallops and crab poached in a creamy brut champagne sauce, gratinéed with Dutch Gouda cheese

Neptune — New Zealand Lamp Chops

marinated in red wine and dried herbs, presented with chimichurri

— Surf and Turf

6-oz. beef tenderloin and 8-oz. Caribbean rock lobster, served with clarified butter

> DESSERTS Range: 7.00 – 15.00

Parchita New York-style cheesecake served with a passion fruit sauce

— Pan Bollo

local bread pudding with Ponche Crema, an authentic Aruban dessert!

All prices are in U.S. dollars.

Tipping at your discretion.

Prices and menu items are subject to change.

Our menu also proposes wonderful specials.

2022 ARUBA RESTAURANT GUIDE

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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-Caribbean cuisine with original touches, for a memorable experience.

Famous convict Papillon’s incredible flight to freedom is the restaurant’s theme and JUAN LUDEÑA Chef

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 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!

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PAPILLON THE VILLAGE JUAN E. IRAUSQUIN BLVD. 348A

DINNER:

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

Across from the Hilton Aruba Caribbean Resort & Casino

(297) 699-5400 info@papillonaruba.com facebook.com/papillonaruba LOCATE US | n˚16 on map | Page 138

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

SAMPLE MENU

> APPETIZERS Range: 10.50 – 27.50

Escargots escargots in a creamy sauce with mushrooms, garlic, onions and herbs, served with toasted bread

— Goat Cheese Crème Brûlée

crème of goat cheese with caramelized apple, walnuts and a reduction of balsamic

— Carpaccio de Boeuf

rare, thinly sliced truffle-marinated Angus beef with roasted pine nuts, tomatoes, Parmesan and truffle crème — regular — with goose liver curls

— Foie Gras

seared goose liver on a classic brioche accompanied by truffle and goose liver pâté with red fruits

> EXCLUSIVE RECOMMENDATION Range: 49.00 – 119.00

Caviar brioche, ahi tuna, crème fraîche, capers — 10-gram classic Baeri — 10-gram Royal Ossetra — 30-gram classic Baeri — add optional fresh Dutch oysters

> MAINS Range: 31.00 – 49.00

Poisson Rouge 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

— Halibut Méditerranéen

pan-seared on the skin, accompanied by classic sauce vierge, extra-virgin olive oil, capers, tomatoes, onions and balsamic vinegar, served with Dutch garlic potatoes

Lobster à la Caraïbes 10-oz. Caribbean lobster tail with white wine and garlic butter sauce, served with a tomatomango compote

— Filet Mignon

8-oz. Angus beef grilled to your liking, served with a red wine-truffle sauce

— Poulet Dijon

wing-on chicken breast marinated in Caribbean spices and fried on the skin, served with a Dijon mustard-mango beurre blanc

— Rack of Lamb

marinated New Zealand rack of lamb with classic beurre maître d’hôtel

— Wild Boar

slow-braised wild boar shank served in its own gravy with red beet risotto

> V EG E TA R I A N A N D V EG A N Range: 23.00 – 26.00

Red Beet Risotto aux Champignons creamy red beet risotto with sautéed mixed mushrooms, served with Parmesan shavings and mesclun

— Cauliflower Bolognese

spaghetti with fresh tomato-cauliflower sauce, mushrooms and rosemary

> DESSERTS Range: 11.00 – 11.75

Crème Brûlée vanilla-bourbon crème classically served with a crispy caramel top layer and a quenelle blueberry fruit sorbet

— Tarte Tatin à la Papillon

caramelized pineapple with cinnamon on a pastry crust with Bourbon vanilla ice cream and a dark caramel sauce

2022 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

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 glutenGERARD COSTE

free and vegetarian choices; all their dishes are prepared on open fires without the use

Executive Chef

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.

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PASSIONS AMSTERDAM MANOR BEACH RESORT JUAN E. IRAUSQUIN BLVD. 252

(297) 527-1118 / 527-1129 concierge@amsterdammanor.aw

LOCATE US | n˚9 on map | Page 136

BREAKFAST: 7:30

to 11:00 a.m., Monday to Sunday a.m. to 5:30 p.m., Monday to Sunday DINNER: 6:00 to 11:00 p.m., Monday to Sunday BEACH BAR: 7:30 a.m. to 11:00 p.m., Monday to Sunday LUNCH: 11:30

Outdoors (on the beach) Breakfast – Lunch – Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

> SOUPS, SALAD

AND APPETIZERS

Range: 9.50 – 23.00

Aruban Seafood Soup a rich cream-based soup with mussels, shrimp, calamari and grouper, with a dash of cognac

— Ginger Pumpkin Soup

> LAND AND SEA Range: 19.50 – 49.00

Filet Mignon grilled black Angus beef tenderloin with red wine sauce

Truffle Pasta with Chicken in creamy sauce, mushrooms, truffle tapenade, over spaghetti

with polenta and pico de gallo

— South Beach Watermelon Salad mixed baby greens with feta cheese, Kalamata olives, cucumber and orangeginger-sweet chili sauce

— Shrimp Spring Rolls home-made spring rolls filled with wakame seaweed, orange-ginger-sweet chili sauce and wasabi mayonnaise

— Appetizer Sampler watermelon feta cheese, shrimp spring rolls, serrano caprese with baby greens

> VEGETARIAN

AND VEGAN DISHES

Range: 18.00 – 31.50

Vegan Surf and Turf

Coconut Grouper breaded with shredded coconut, banana dip mayo

— Calypso Shrimp with spicy piña colada-red curry creamy sauce

> SWEET AND DELIGHT Range: 10.00 – 11.00

New York Cheesecake — Key Lime Pie — Crème Brûlée — Ice Cream Parfait vanilla ice cream, brownies, chocolate sauce, whipped cream

vegan patty with vegan fried fish, taste like real!

— Jibarito mix lettuce, tomatoes, grill zucchini, peppers, eggplant, mushrooms and avocado between fried plantain, tofu

All prices are in U.S. dollars.

Prices include service charge and tax.

Prices and menu items are subject to change.

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RESTAURANT

Caribbean / Grill / Seafood

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

Pelican Nest SEAFOOD GRILL

A real taste of the Caribbean experience!

The Pelican Nest Seafood Grill offers a fun and laid-back atmosphere. A casual and relaxing place where you will be attended by courteous and friendly staff who love what they do. Try their wide array of fresh seafood and mouth-watering ceviche, while you take in the panoramic views of gorgeous Caribbean waters, or sip on an equally URBINE DONATA Executive Chef

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memorable creation from their cocktail list. Pelican Nest is Aruba's favorite place for locals and tourists alike!

MENUARUBA.COM

PELICAN NEST ON PELICAN PIER JUAN E. IRAUSQUIN BLVD. 237 NOORD

(297) 586-2259 reservations@pelicannestaruba.com

LOCATE US | n˚17 on map | Page 138

LUNCH AND DINNER:

11:00 a.m. to 11:00 p.m.,

Monday to Sunday

Open-air (covered) Lunch – Dinner ATTIRE: Casual ENTERTAINMENT: Live local artists BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

> S TA R T E R S A N D G R E E N S

> S E A F O O D S P EC I A LT I E S

Ceviche — 10.99

Martin’s Platter — 44.75

Peruvian ceviche is made combining the freshest catch with a ‘leche de tigre’ citrusbased marinade accompanied by red onions, peppers and cilantro

this amazing dish was created by the owner himself and has the perfect combination of calamari, shrimp, mahi-mahi fish and a 4-oz. lobster tail, everything is grilled together with diced onions and tossed in chimichurri, served on a bed of fries

— Caprese — 15.00

soft buffalo mozzarella and fresh sliced tomatoes served with our home-made pesto

— Cobb Salad — 15.99

crisp romaine lettuce with the bold flavors of grilled chicken, crumbled Roquefort cheese, bacon, ham, chopped boiled egg and pesto dressing

— Tuna Tataki Salad — 16.00

fresh ahi, lightly sesame-seared rare and served with avocado, tomato and mixed greens, tossed with wasabi vinaigrette

— Island Shrimp —20.00

prepared either crispy coconut, tasty breaded or tender grilled style, a gift from the Caribbean Sea!

> GRILLED FISH*

— Whole Red Snapper — Market price

dive right in and enjoy a whole red snapper prepared either grilled or fried, a gift from Neptune himself!

> FROM LAND Ann’s Grilled Chicken — 19.25 tender grilled chicken breast, simple and exquisite!

— Rib-eye — 27.00

rich and well marbled, a steak lover's cut with flavor that multiplies as marbling melts during grilling, a truly crave-worthy experience

— Filet Mignon — 32.00

10-oz. tenderloin grilled and coated with our signature chimichurri sauce

Grouper — 24.50

— Enjoy It Surf and Turf

sweet, light, moist and flaky

add one of the following to your entrée

— Wahoo — 25.50

— grilled shrimp add 9.00 — Caribbean lobster tail add 18.00

very white, firm, flaky and dense

— Caribbean Shrimp — 28.99

grilled shrimp skewer with fresh cuts of green peppers and onions

— Lobster Tail

wild-caught Caribbean lobster

> HANDHELDS Fish Sandwich — 11.00 fresh grouper fillet prepared either grilled or breaded, on a warm ciabatta bun, served with our home-made tartar sauce, the best fish sandwich on the island!

— 8 oz. 47.00 — 10 oz. 55.00

— Pelican Burger — 14.99

* All are seasoned with our famous chimichurri and served with a fresh-grilled lemon.

stacked up with a 6-oz. beef patty, grilled ham, melted cheese, crispy bacon, fried egg and completed with lettuce, tomato, onions and pickles, for the biggest appetites!

2022 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars and include a 6% tax.

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

Prices and menu items are subject to change.

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Photography: Kenneth Theysen

FOOD RECIPE

A

GINGER AND HONEY M A G R E T DE C A N A R D

by Chef de Cuisine David Bourgeois of Bohemian Bar and Restaurant

“This is a traditional French way of preparing duck breast,” says Bohemian Bar and Restaurant’s Chef de Cuisine David Bourgeois. “Rare or medium-rare, it’s a beautiful meat.”

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t Bohemian, Bourgeois receives special shipments from France. Fresh meats – including duck – and vegetables arrive each week, ensuring that the ingredients are true to the chef’s recipes and origins. “For the potato purée, we are getting a special potato from Holland,” Bourgeois says. “We prepare them in the style of Joël Robuchon, which makes a beautiful smooth bed for the duck.”

Chef Bourgeois is an expert at preparing classic European dishes. The Brussels-born chef loves the tropics and the heat; he left colder climes early in his career for warmer spots, from Monaco to St. Maarten and St. Barts, before taking up his role as chef de cuisine at Bohemian three years ago.

“Our customers are looking for something different, something that reminds them of their home and their travels,” he says. With the gingery notes of the sweet and salty sauce drizzled over the duck breast and enjoyed with a light Burgundy red, we’d say this one fits the bill.

DAVID BOURGEOIS Chef de Cuisine – Bohemian Bar and Restaurant

Ginger and Honey Magret de Canard Serves 4 INGREDIENTS 4 duck breasts, skin on

Potato Purée

650 g Dutch potato or other yellowfleshed potato, like Yukon Gold, scrubbed but not peeled 165 ml milk 350 g butter 3 g fine sea salt

Sauce Magret

25 g ginger, freshly washed, unpeeled, chopped 35 g honey 30 g lime rind 15 g fond de veau (veal stock) 250 ml water

Instructions Duck Breast 1. Remove any extra fat from the sides of the duck breast.

2. Using a sharp knife, score the fat on the top of the breast; create a cross-hatch pattern but avoid cutting into the breast itself.

3. Place the duck breasts in a cold pan, with the fat side down.

4. Cook on low flame for approximately fifteen minutes, until the fat is crispy and brown.

Use a spoon to gently baste the filet with the cooking fat released into the pan.

5. Remove the duck breasts from the pan, letting them rest for ten minutes.

6. Return the duck breasts to pan on a medium flame, this time meat side down.

7. Slice and plate the duck breast on a bed of potato purée, drizzling the sauce magret over the breast.

Potato Purée

Sauce Magret

1. Boil the potatoes in lightly salted water.

2. When a knife inserted in the potato comes out clean, remove the potatoes from the water.

3. Peel the potatoes while they are still hot.

4. Mix the potatoes in a bowl with salt, cold milk, and cold butter, hand-whipping until incorporated and the texture is smooth.

1. Boil ginger, honey, and lime rind, reducing until almost dry.

2. At the very end, add the veal stock and strain the sauce.

CHEF’S TIP 1. Ensure that the duck is room temperature and the pan is cold; warming the duck breast slowly ensures a slow melting of the fat.

2. The rendered duck fat is gold! Save it and use it as a cooking medium for other dishes, or to cook potatoes in another time.

3. Cooking the potatoes with peel preserves the most flavor.

4. If no veal stock is available, beef, chicken, or duck stock could be used as an alternative.

2022 ARUBA RESTAURANT GUIDE

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RESTAURANT

Hawaiian / Japanese

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

Po-Ké Ono

BY URVIN CR OES

Dine in a casual, welcoming and relaxed ambiance at JapaneseHawaiian-inspired Po-Ké Ono. The restaurant name reflects its fusion menu and Chef Urvin’s Chinese heritage and passion for Asian cuisine: Po (‘soul’ in Chinese), Ké (‘family’ in Japanese), and Ono (‘delicious’ in the Hawaiian language). The Po-Ké Ono family is committed to treating URVIN CROES Creator and Executive Chef / Owner

guests to a memorable dining experience and a unique take on poke bowls, sushi and steamed baos. At Po-Ké Ono, Asian food is soul food.

ROOSJE LOOPSTOK Chef de Cuisine

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PO-KÉ ONO

AZURE BEACH RESIDENCES LOCATION

AZURE BEACH RESIDENCES JUAN E. IRAUSQUIN BLVD. 260 | EAGLE BEACH

(297) 525-3610

rm@pokeonoaruba.com

RENAISSANCE MARKETPLACE LLOYD G. SMITH BLVD. 9, UNIT 25 DOWNTOWN ORANJESTAD

(297) 280-0774

rm2@pokeonoaruba.com

instagram.com/pokeonaruba | facebook.com/pokeonoaruba

LOCATE US |

n˚10 on map | Page 136 n˚5 on map | Page 142

8:00 to 11:00 a.m., closed Sundays 12:00 noon to 4:00 p.m., closed Sundays DINNER: 5:00 to 10:00 p.m., , closed Sundays BREAKFAST: LUNCH:

RENAISSANCE MARKETPLACE LOCATION LUNCH:

12:00 noon to 5:00 p.m., Monday to Sunday 5:00 to 9:00 p.m., Monday to Sunday

DINNER:

Indoors – Outdoors Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

> POKE BOWLS* Tonkatsu Chicken Poke 

tonkatsu chicken, served with peanut dressing and sesame seeds, crushed peanuts, avocado, pickled cucumbers, roasted pineapple, kimchi and spicy tonkatsu sauce — small bowl 11.00 — big bowl 17.00

— Pad Thai Shrimp Poke 

pad Thai shrimp poke, tossed with eel sauce and topped with tobiko wasabi and crushed peanuts, served with wakame, pickled cucumbers, Thai noodle salad with peanut dressing, cashew nuts, green mango salad, spicy cucumber salad and avocado — small bowl 14.00 — big bowl 21.00 * Choice of rice, quinoa or lettuce.

> S T E A M E D B AO S “KFC” Bao  — 15.00

Korean fried chicken served with Asian coleslaw, lettuce and garlic mayo

— Herbivore Bao  — 15.00

Korean fried cauliflower served with Asian coleslaw, spicy vegan mayo, lettuce and avocado

— Teriyaki Burger Bao — 18.00

grilled 8-oz beef patty topped with Cheddar cheese, teriyaki sauce, lettuce, spicy mayo and Asian coleslaw

> S U S H I R O L L S ** Flower Power Roll 

inside: watermelon and spicy mango salad, lettuce, avocado, fried yucca — outside: wakame, cilantro,

vegan mayo, kakiage tempura — half-roll 12.00

— Caribbean Roll

— full roll 18.00

inside: plantain, cream cheese, avocado, eel — outside: tuna tataki, eel sauce, crispy spam,

plantain crème

— half-roll 14.00

— full roll 24.00

— Golden Dragon Roll 

inside: tempura kanikama, cream cheese, cucumber — outside: spicy salmon tartare, mango,

> APPETIZERS Range: 9.00 – 15.00

Vegan Steamed Gyoza

vegetable-filled steamed gyozas served with Asian slaw and a ginger and soy dip

— Chicken Karaage 

Japanese-style fried chicken served with an Asian slaw, lemon and a spicy mayo dip

— Hawaiian Tuna Tataki 

miso-marinated tuna served with a pineapple and shrimp salad, spicy mayo and crispy noodles

— Japanese Beef Tataki

thinly sliced, marinated and seared beef tenderloin, served with a wasabi mayo, teriyaki sauce, red onions, ginger oil, peanuts, crispy onions and lettuce

> M A I N CO U R S E S Range: 25.00 – 29.00

Tofu and Yakisoba 

crispy breaded tofu served with Japanesestyle fried noodles, Asian-style salad, pickled cucumbers, tonkatsu sauce and spicy peanut sauce

— Thai Curry Fish 

mahi-mahi poached in Thai red curry, served with coconut rice, green mango, pad Thai salad and a basil-yoghurt sauce

— Bulgogi Beef Short Ribs

braised short ribs served with sesame mashed potatoes, braised cabbage, crispy onions and an Asian-style salad

> DESSERTS

Range: 9.00 – 14.00

Tempura Banana

fried banana served with 5-spice syrup and vanilla ice cream

— Mount Fiji

Po-Ké Ono’s twist on the baked Alaska, layer of wasabi ice cream, black sesame ice cream and yuzu ice cream, covered with a wasabi Italian meringue, matcha crumble, wasabi sponge cake and a miso caramel

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.

garlic mayo, crispy onions, tobiko wasabi — half-roll 14.00

— full roll 25.00

 Mild

 Spicy

** All rolls have nori and seasoned sushi rice.

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RESTAURANT

International / Seafood

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 JORDI KLOMP Chef

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is flawless. Join them for dinner and experience an evening that is sure to be a treasured memory for years to come!

MENUARUBA.COM

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 136

SAMPLE MENU

> APPETIZERS

Shrimp Piña Colada

Range: 9.00 – 15.00

stir-fried shrimp with pieces of pineapple, complemented by a light spicy coconutpineapple sauce

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

— Watermelon Delight tropical surprise of watermelon, cucumber, tomatoes, mint, olives and marinated onions, topped with feta cheese

— Cheese Croquettes Grandma’s Favorite mixed cheese croquettes, served with a raspberry coulis and a summer salad with grapes and nuts

— 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

— Tenderloin and Blue Cheese black Angus tenderloin ‘au gratin’ with blue cheese, served on sautéed garlic mushrooms, complemented by a madeira au jus

— Grouper, Shrimp and Salmon Grandma’s Favorite grouper fillet topped with shrimp, smoked salmon 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!

— Escargots and Mushrooms Grandma’s Favorite

> DESSERTS

sautéed in a garlic-herb-butter sauce

Nutella Cheesecake

> M A I N CO U R S E S

home-made cheesecake made with Nutella, drizzled with chocolate and served with hazelnut ice cream

Range: 29.00 – 49.00

Grouper, Mushroom and Truffle grouper fillet topped with a duxelles of local mushrooms, served on a bed of pasta in our famous creamy truffle sauce

Range: 8.00 – 9.00

— Stroopwafel Parfait Grandma’s Favorite

All prices are in U.S. dollars and include a 6% tax.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

parfait of the famous stroopwafel (Dutch sweet waffle), fabulous!

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RESTAURANT

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 YOVANI J. RANGEL Chef

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, all reasonably priced. Get in the swim to Red Fish, a casual dining experience that is in a class by itself.

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RED FISH ORANGE PLAZA ITALIESTRAAT 50 ORANJESTAD

(297) 280-6666 reservation@redfisharuba.com facebook.com/redfisharuba LOCATE US | n˚12 on map | Page 136

LUNCH AND DINNER:

11:00 a.m. to 10:00 p.m.,

closed Mondays

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

SERVING:

SAMPLE MENU

> S TA R T E R S Funchi cu Keshi — 5.42 fried polenta with cheese

— Croquet di Pisca — 6.00 fish croquette

— Fish Soup — 9.15 — Calamari Fritti — 8.00 fried squid with marinara sauce

Calco “Conch” — 21.70 in Creole or garlic sauce

— 7-oz. Pan-fried Lobster Tail — 35.40 — Calco and Shrimp — 27.40 in Creole or garlic sauce ** Served with rice, coleslaw, French fries and fried plantain.

— Conch Fritters — 8.85 — Shrimp Cocktail — 10.42

> PA S TA A N D PA E L L A

> D E E P -F R I E D *

— Paella — 37.15

Fresh Fish

Seafood Pasta — 25.42 with fish, shrimp, squid and mussels, with your choice of marinara or Alfredo sauce

mochi, cut through the bone

with lobster, shrimp, squid and mussels

— ∏ lb. 13.70 — 1 lb. 32.85

> L A N D LU B B E R S

— Fresh Shrimp cleaned and deveined

Chicken Filet on the Grill — 13.42 with mushroom sauce

— ∏ lb. 17.57 — 1 lb. 32.85

— 8-oz. Angus Filet Mignon — 25.15

∏ lb. fish and ∏ lb. shrimp

> S P EC I A L S ***

— Mix Fish and Shrimp — 30.00

* Served with French fries, rice, funchi and fried plantain.

> PA N-FR I E D

O R O N T H E G R I L L **

Balchi di Pisca — 12.85 2 fish cakes

with mushroom sauce

Fish Fillet and Shrimp — 25.42 — Filet Mignon and Shrimp — 32.55 — Lobster and Shrimp — 44.00 *** Served with rice, coleslaw, French fries and plantain.

— Fresh Shrimp — 17.57

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

2 skewers, on the grill

— Fish Fillet — 19.40

pan-fried or on the grill with Creole or garlic sauce

2022 ARUBA RESTAURANT GUIDE

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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 JOSÉ CUERO BONILLA Chef

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 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.

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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 136

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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COV E R S H O OT

...Continued from page 25

URVIN CROES

BIRTH YEAR: 1981.

Creator and Executive Chef / Owner

BIRTHPLACE: Oranjestad.

Infini / Po-Ké Ono

BIRTH COUNTRY: Aruba.

Chef Urvin Croes has a simple approach to cooking – think global, cook local.

The winner of Aruba's first Iron Chef competition in 2013, Croes studied the culinary arts in Italy and the Netherlands. Then he came home to Aruba and his career blossomed on native soil. Croes made a splash with White, a restaurant that married highbrow gastronomy to locavore ingredients. He has doubled down on this approach at Infini while his casual spot, Po-Ké Ono, riffs on cuisines from Asia and the Pacific Islands. Croes is a man open to the world but in a love with the flavors and traditions of Aruban cuisine.

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FAVORITE ARUBAN DISH: Banana stoba. This is my mother-in-law’s sweet plantain and pork stew. Very Aruban and packed with flavors.

FAVORITE DRINK: It depends on the mood! If I want to chill, I would do a nice rum on the rocks. If I'm in a party mood, a nice gin and tonic would do it!

YOUR BIGGEST CULINARY MISHAP (MISTAKE): Waaay …before I became a cook, I tried cooking a dish of braised beef with rum instead of wine, I ended up putting in too much rum and it wasn’t that tasty. It was more like a rum stew with beef, hahahahaha, or a drunk man’s stew.

FAVORITE SONG TO COOK TO: Faithfully by Journey. It brings back memories of my childhood, of Sundays at grandma’s, and weekend dinners at home before my parents divorced.

BEST MEAL OF YOUR LIFE: This is difficult, yet easy. The best dinner I ever had was at Jônt, a two-Michelin-starred restaurant in Washington, DC. Simply amazing!

FAVORITE LOCAL INGREDIENT: My favorite local ingredient is roucou in Aruba’s native Papiamento, or achiote / annatto. It gives so much depth and flavor to dishes.

A RECIPE YOUR MOTHER STILL MAKES FOR YOU TODAY: Aw yes! her beef and string bean stir-fry or her jachtschotel, a Dutch-style potato casserole.

ON A DESERTED ISLAND, WHICH 3 FOOD PRODUCE WOULD YOU BRING: I would just bring my knife and a huge amount of drinkable water.

Whatever produce I find on the island I’ll make edible! Give me a sea rock and I’ll make you a killer soup! This would be an awesome challenge.

YOUR COMFORT FOOD: Soup! Whatever soup you serve me. I just love soups!

WHAT WOULD YOUR LAST MEAL BE: Since it would be my last meal, that means that I would be dying.

I would LOVE to eat a lobster dish! I’m highly allergic to lobster.

So it wouldn't matter anymore if I died from the allergy. Appetizer: a lobster roll, second course: lobster bisque, main course: lobster thermidor and dessert: a pint of Chunky Monkey ice cream.

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RESTAURANT

Ribs / Seafood / Steaks

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 RAUL ALLEYNE

burger. There’s also fresh-caught Caribbean fish and large Caribbean shrimp. Joe’s Island

Manager

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!

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SMOKEY JOE’S JUAN E. IRAUSQUIN BLVD. 87 PALM BEACH

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 EARLY BIRD: DINNER:

Across from the Playa Linda Beach Resort

(297) 586-2896 smokey@smokeyjoesaruba.com

LOCATE US | n˚18 on map | Page 138

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

SERVING:

SAMPLE MENU

> APPETIZERS

> FRESH ISLAND FISH

Joe's Wings — 11.75

Catch of the Day

one pound of crispy fried wings tossed in either classic Buffalo, spicy Jerk or in our “original BBQ” sauce

— Range: 19.95 – 24.95

— Coconut Shrimp — 11.75 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 19.50 — full rack 27.50

> ISLAND SALAD Crispy Chicken Salad — 15.95 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 — 17.95 one half flame-roasted rotisserie chicken marinated in Jamaica’s well-rounded sweet, hot, herbal and spicy “jerk” seasoning, served with two sides

“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!”

— Joe's Dry-rub dry outside, moist inside, no sauce here!

– “the flavor is packed in the rub!”

> SANDWICHES

> DESSERTS

The Greatest Burger in Paradise — 14.95

Oreo® Surprise — 8.50

∏ 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 — 16.95 succulent pulled pork simmered in Smokey’s signature BBQ sauce till fall-apart tender, stacked high on a soft bun

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 — 9.50 smooth and creamy New York-style cheesecake with graham cracker crust topped with guava purée

2022 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

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

Sunset Grille PRIME STEAKHOUSE

Aruba’s iconic Sunset Grille features alfresco dining with breathtaking sunset views and flavors to match.

Enjoy an unforgettable dining experience at this modern steakhouse, offering aged prime steaks and chops, fresh-caught seafood with an authentic Aruban flare.

OLIVIER FALCHI 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@depalmtours.com

SERVING:

LOCATE US | n˚19 on map | Page 138

Outdoors – Indoors Dinner ATTIRE: Resort casual BAR: Yes PARKING: Yes SAMPLE MENU

> APPETIZERS

Cowboy Steak

Range: 13.00 – 25.00

22 oz., bone-in rib-eye

Lobster Bisque puff pastry, touch of brandy, vanilla essence

— Double-cut Lamb Chops walnut pesto, roasted tomatoes

— Shrimp Cocktail

> ENHANCEMENTS

served with horseradish cocktail sauce

Range: 12.00 – 32.00

— Seared Sesame Ahi Tuna

Seared Foie Gras — Jumbo Lump Crab Cake — Grilled Shrimp — Caribbean Lobster Tail

seared tuna, fennel marmalade, togarashi aïoli, wakame cucumber

— Burrata and Tomato local handmade burrata, tomato, balsamic reduction, basil oil

> ENTRÉES Range: 31.00 – 65.00

Sea Bass miso-glazed sea bass, spinach and roasted red peppers

— Catch of the Day — Aruban Seafood Risotto fresh lobster sauce, shrimp, scallops, mussels, clams and local grouper

> DESSERTS Range: 9.00 – 15.00

Chocolate Soufflé coconut-crusted and served with vanilla ice cream

— New York Cheesecake — Crème Brûlée Trio coffee, chocolate, vanilla

> STEAKS AND CHOPS Range: 38.00 – 90.00

Filet Mignon — 6 oz.

— 8 oz.

— Rib-eye Steak — 16 oz.

— New York Prime Sirloin

All prices are in U.S. dollars and include an 18 % service charge and a 6% tax.

Tipping at your discretion.

Prices and menu items are subject to change.

16 oz., seasoned and seared to perfection

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RESTAURANT

Italian / Pizza

W W W.T E R R A Z Z A I TA L I A N A .C O M

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. Every day the bar offers happy hours from MIMMA BARONCINI

1:00 to 3:00 p.m. and from 5:00 to 7:00 p.m. The restaurant also features an enticing

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 everyday 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 facebook.com/terrazzaitaliana LOCATE US | n˚14 on map | Page 136

SAMPLE MENU

> INSALATE, ZUPPE E ANTIPASTI

> LA CARNE

Fresh Salad

Filetto al Naturale — 27.00

— small 6.00 — large 9.50

simple filet mignon served with a house salad

— Fresh Home-made Soups 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

— Filetto all’Aglio — 33.50

filet mignon in a creamy garlic sauce with a side house salad and risotto or pasta Alfredo

— Filetto ai Funghi — 35.50

— cup 6.00 — bowl 8.00

filet mignon in porcini mushroom sauce with a side house salad and risotto or pasta Alfredo

with Parma prosciutto

> IL PESCE E I CROSTACEI

— Fresh Burrata — 19.50 — Eggplant Parmigiana — 20.50 and home-made meatballs

— Il Tagliere

meat and cheese board — small 23.00 — large 29.00

> I SECONDI, IL POLLO Petto di Pollo al Limone — 21.00

Gamberi alla Puttanesca — 30.50 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 — 29.50 grouper fillet in a creamy lemon and caper sauce with a side house salad, served with shrimp risotto or linguine Alfredo

— Filetto di Pesce ai Funghi — 31.50

chicken breast, lemon and olive oil served with a house salad

grouper fillet in a creamy mushroom sauce with a house salad, served with shrimp risotto or pasta Alfredo

chicken breast, lemon, capers and wine-cream sauce, served with a house salad and your choice of either linguine garlic and oil, linguine Alfredo or risotto

> L A PA S TA

— Petto di Pollo Parmigiana — 33.50

— Spaghetti alla Bolognese — 20.00

breaded chicken breast, fried and baked in marinara sauce, topped with mozzarella, served with a side house salad and pasta alla marinara

traditional bolognese meat sauce

— Rigatoni alla Vodka — 20.00

— Petto di Pollo alla Francese — 27.50

Spaghetti alla Carbonara — 20.00 onion, bacon and eggs in a creamy sauce

pink vodka sauce

We also offer dishes to meet your dietary needs, vegetarian and vegan options on request, and gluten-free pastas and pizzas with any sauce of your choice.

2022 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars and include a 6% tax.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

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

VIOLET SUNSET:

PO-KÉ ONO’S GLEYSH CROES’ SERENDIPITOUS

Photography: Kenneth Theysen

by Mixologist Gleysh Croes of Po-Ké Ono

A

n inveterate cocktail researcher who thrives on experimentation, the backstory of Croes’ Violet Sunset tiki cocktail is a serendipitous one. Last Halloween, Croes was awarded a bottle of Spirited Union Pink Grapefruit and Rose Botanical Rum in a friendly competition with another of Po-Ké Ono’s mixologists.

“I’d always loved these botanical rums,” Croes says. “The distillery makes six different flavors. But I’d wanted a bottle of the pink grapefruit and rose flavor for myself, because I really wanted to create cocktails with it.”

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“Tiki cocktails are always rum-based,” Po-Ké Ono’s mixologist Gleysh Croes explains. “Usually a few Caribbean rums. And the syrups should all be made from scratch. You have to craft your own syrups and juices – that’s the beauty of it.”

That same week she went to the beach with her partner and their two dogs. On the way, they passed by a supermarket to buy some ice and cranberry juice. There was none left, though – only white cranberry juice, which they decided to buy. “The combination of the botanical rum together with the white cranberry juice was so spectacular,” Croes says. “From the moment I tried it, I knew I was going to craft a new tiki-inspired cocktail.

That was my chance,” Croes says with her characteristic smile. And voilà!

The Violet Sunset was born.

MENUARUBA.COM

GLEYSH CROES Mixologist – Po-Ké Ono

Violet Sunset Makes 1 cocktail INGREDIENTS 1 ½ oz. Spirited Union Pink Grapefruit and Rose Botanical Rum ¾ oz. Ron Varadero Añejo 3 Años rum ¾ oz. Bols Crème de Cassis ¾ oz. home-made frangipaniblueberry syrup (recipe below) 2 oz. white cranberry juice (Croes uses Ocean Spray brand) 2 dashes or sprays of lavender bitters (Croes uses Bar Keep brand) Grapefruit quarter and mint spring to garnish

TOOLS Shaker Jigger 4-prong strainer Small fine mesh strainer Mini spray bottle Tiki coupe or martini glass

Instructions 1. Combine rums, crème de cassis, syrup, and juice.

2. Shake on high with rocks.

3. Double strain (4-prong over shaker, fine mesh over glass) into chilled glass.

4. Dash or spray cocktail with lavender bitters.

5. Garnish with quarter grapefruit slice and mint sprig.

Frangipani-blueberry Syrup 10 pink frangipani flower petals 100 g sugar 50 g water 25 blueberries

1. Before you begin, let the “milk” drain from frangipani flowers.

2. Add boiling water to the sugar to make simple syrup.

3. Add the flower petals and blueberries to the syrup.

4. Smash/squeeze all solids in the syrup using your hands or a muddler.

5. Leave the mixture to rest for 24 hours.

6. Strain through cheesecloth before use.

7. Refrigerate until needed.

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RESTAURANT

Brazilian / Steakhouse / Vegetarian

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.

GODFREY VARGAS Executive Chef

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 cocktails, rare wines, delectable desserts and Cuban cigars make the Texas de Brazil experience not only enjoyable but memorable as well.

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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˚20 on map | Page 138

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

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.

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*

> 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.

2022 ARUBA RESTAURANT GUIDE

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RESTAURANT

International / Seafood / Steakhouse

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 à la Pernod, onion soup, caprese salad, almond grouper, porterhouse, rib-eye and churrasco steaks.

SANDRO HEROLD Executive Chef

Alfresco diners, rejoice. The Chophouse features a small outdoor patio and serves romantic dinners on the beach.

JORGE PUERTA Chef de Partie

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THE CHOPHOUSE MANCHEBO BEACH RESORT & SPA JUAN E. IRAUSQUIN BLVD. 55 EAGLE BEACH

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

(297) 522-3444

DINING:

thechophouse@manchebo.com

SERVING:

LOCATE US | n˚15 on map | Page 136

Indoors – Garden Dinner ATTIRE: Resort casual BAR: Yes PARKING: Yes SAMPLE MENU

> SALAD AND APPETIZERS Caprese — 12.00 buffalo mozzarella with ripe tomatoes, basil, olive oil, garlic croutons and balsamic vinaigrette

— Escargots à la Pernod — 12.00

sautéed snails in garlic butter, onions and herbs, finished with a touch of Pernod

— Authentic Aruban Keshi Yena — 12.00

baked stuffed cheese with chicken, capers and green olives, served with plantain and fried polenta

— Portobello Ravioli † — 12.00

portobello mushroom ravioli with mixed greens Parmesan cheese and balsamic vinaigrette

— Beef Tataki — 16.00

> STEAKS AND CHOPS� Filet Mignon*

your choice of 5 oz. or 8 oz. of our most tender center-cut beef, grilled to perfection — 5 oz. 28.00 — 8 oz. 34.00

— Beef Stroganoff — 30.00 flash-seared beef tips in a sour cream sauce with bell peppers, capers and mushrooms, served on fettuccine

— Pork Tomahawk* — 38.00

14-oz. hand-cut pork chop, rubbed with thyme and rosemary oil

— Churrasco Steak* — 40.00

12-oz. tenderloin seasoned with sea salt and fresh ground pepper, served with chimichurri sauce

marinated tenderloin tips, truffle aïoli, mixed greens, red onions and spicy toasted peanuts

— Lamb Chops* — 45.00

> S E A F O O D, P O U LT RY

— Veal Chop — 52.00

Vegan Lentil Steak † * ◊ — 25.00

remarkable 10-oz. veal chop, praised for its flavor and texture, a true delight

A N D V EG E TA R I A N

lentil steak served with sautéed mushrooms, quinoa, steamed broccoli and sesametamari-ginger glace

— Chicken Breast* — 26.00

corn-fed free-range bone-in chicken breast served with baby potatoes, cherry tomatoes, broccoli and porcini mushroom sauce

— Seafood Pasta — 32.00

shrimp, mussels, calamari and fish of the day, simmered in a creamy lobster sauce, served over al dente linguine pasta

— Almond Grouper* — 34.00

pan-seared almond grouper served with potato purée, green beans and coconut-white wine sauce

8-oz. New Zealand lamb chops marinated with garlic and herbs from our herb garden

— Rib-eye* — 55.00

12-oz. certified U.S.D.A. Angus beef, fully marbled for exceptional flavor

— Porterhouse* — 64.00

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 and include a 6% tax.

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

Prices and menu items are subject to change without notice.

† Vegetarian.

* Gluten-free. ◊

Vegan.

2022 ARUBA RESTAURANT GUIDE

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RESTAURANT

Aruban / Caribbean / Peruvian

W W W.T H E K I TC H E N TA B L E I N A R U B A .C O M

The Kitchen Table While in Aruba, try The Kitchen Table and treat yourself to an unforgettable evening.

The restaurant is elegant, warm, and intimate. Dining there is like sharing a meal at your best friend’s or your family kitchen table, feeling all the love and care your food was prepared with. The exquisite, 8-course culinary escapade starts at 6:00 p.m. with a DAVID LIZANO Chef

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warm welcome and sparkling wine on the restaurant's patio. The owner and staff love their job and it shows, so be prepared to be pampered.

MENUARUBA.COM

THE KITCHEN TABLE PARADISE BEACH VILLAS JUAN E. IRAUSQUIN BLVD. 64 EAGLE BEACH

(297) 280-7117 reservations@thekitchentableinaruba.com

LOCATE US | n˚16 on map | Page 136

CHAMPAGNE WELCOME: 6:00 to 6:30 p.m., Tuesday to Saturday DINNER: 6:30 to 10:00 p.m., Tuesday to Saturday

Indoors Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Piped music BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

> 8-CO U R S E D I N N E R Price per person: 120.00 — with wine pairing (6 glasses) 210.00

ABOUT YOUR 8-COURSE CULINARY JOURNEY Dinner at The Kitchen Table is best described as a culinary journey. The experience of lingering over 8 exquisite courses is limited to just 16 guests per evening, and features Aruban, Caribbean and Peruvian cuisines.

What’s more, the restaurant features an amazing new menu every four to six weeks.

Classic Peruvian Ceviche — Stuffed Peppers filled with meat, cream of quinoa and gratinéed with cheese

— Aruban Fish Soup — Salmon

with purée and vegetables of the season, and passion fruit sauce

— Duck à l’Orange

with a touch of pisco

The team greets their guests in front of their sister restaurant, Así es mi Perú, for a champagne flute, between 6:00 and 6:30 p.m. At 6:30 p.m. guests move to the second floor of the restaurant, and the journey begins. About an hour later they take a refreshing break, while a lemon sorbetchampagne cocktail is served. The journey takes 3 to 3 ½ hours.

— Popsicle of Sorsaca (tropical fruit) — Pionono (small pastries)

SPECIAL DIETS

- chicken empanada - crab and shrimp egg roll - cucumber and tuna Nikkei

The Kitchen Table accommodates vegan, vegetarian, gluten-free dietary requests or other requests, with a minimum 24-hour notice or made at the time of the reservation.

VERY SPECIAL We are children-friendly, as we believe it is never too early to embark on a culinary journey.

THE FOUR E’S, FOOD AND WINE Elegant, Exquisite, Extraordinary and Entertaining. The food offering consists of 8 mouth-watering courses. The wine pairing is optional and consists of 6 wonderful wines from around the globe; service charge and taxes are included. The Kitchen Table also offers wines by the glass, the bottle, cocktails, beers, and sodas.

SA MPLE OF OUR MENU

> MENU SAMPLE 1 Snack Trio - causa of fish with pica de papaya - goat taco - empanadita with chicken

with strawberries and vanilla ice cream

> MENU SAMPLE 2 Caribbean-Peruvian Snack Trio

— Mahi-mahi Tartare — Beef Tataki with quinoa

— Peruvian Red Snapper Casserole — Scallops and Shrimp within a risotto of green pea purée with a foam of coconut milk sauce

— Veal

in its own jus, served on a layer of potato purée and seasonal vegetables

— Mango Popsicle

dragon fruit jelly and moringa dust

— 3-layer Cheesecake

topped with chocolate garnish, with strawberry sauce and triple sec

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All prices are in U.S. dollars.

Service charge included.

Prices and menu items are subject to change.

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COV E R S H O OT

...Continued from page 25

BIRTH YEAR: 1964.

E D U AR D O E LLIS JR .

BIRTHPLACE: Oranjestad.

Chef / Owner Papiamento Restaurant

Chef Eduardo Ellis is a true home cook. This is a guy who learned to cook in the family restaurant as a teenager and never left that kitchen.

Indeed, the Ellis family home and its lush gardens host Papiamento, an elegant and popular restaurant. Ellis has embraced the growing farm-totable initiatives of the Aruban government. Using the bounty of Caribbean spices, vegetables and herbs, Ellis creates wonderful dishes. He estimates that more than half his guests are faithful repeat customers. No surprise there. The Papiamento experience of hospitality is as captivating as the beautiful food Ellis serves.

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BIRTH COUNTRY: Aruba.

FAVORITE ARUBAN DISH: Stoba or sopi di cabrito bestia chiquito (young goat stew or soup).

FAVORITE DRINK: Gin and tonic with lime.

YOUR BIGGEST CULINARY MISHAP (MISTAKE): Serving a seafood bisque for hours without salt.

FAVORITE SONG TO COOK TO: Dreadlock Holiday by 10cc.

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’ 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.

BEST MEAL OF YOUR LIFE: An old Dutch-style dish prepared by Arlene (my wife) of braised meat and vegetables paired with a Château Meyney.

www.timeless-pixx.com

FAVORITE LOCAL INGREDIENT: Coconut (water, milk, cream and the white flesh, both fresh and dried).

A RECIPE YOUR MOTHER STILL MAKES FOR YOU TODAY: Sopi yambo, Aruban soup with fish, salted beef and pork, okra and yerbe hole.

ON A DESERTED ISLAND, WHICH 3 FOOD PRODUCE WOULD YOU BRING: Leeks, garlic and red onions.

Aruba

YOUR COMFORT FOOD: Asian noodle soup (ramen, pho, Sukhothai, janchi-guksu or sotanghon).

WHAT WOULD YOUR LAST MEAL BE: French bouillabaisse with freshly baked bread and rouille.

WANT TO APPEAR IN THIS MAGAZINE ?

CONTACT MIKE POWER AT

mike@menuinternational.com

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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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WACKY WAHOO’S PALM BEACH 33B NOORD

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

(297) 586-7333 We do not take reservations, first come, first serve.

LOCATE US | n˚21 on map | Page 138

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

SERVING:

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.

2022 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.

HAROLD CASTRO Executive Chef

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 outdoor setting, or cocktails at their stylish bar. The Water’s Edge delivers the best degree of relaxation, guaranteed.

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WATER’S EDGE 12˚N COSTA LINDA BEACH RESORT JUAN E. IRAUSQUIN BLVD. 59

(297) 586-9494 direct line (297) 583-8000 Ext. 6106 or 6104 wateraua@gmail.com facebook.com/WatersEdgeAruba LOCATE US | n˚17 on map | Page 136

8:00 to 11:00 a.m., Monday to Sunday 11:00 a.m. to 6:00 p.m., Monday to Sunday DINNER: 6:00 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 Garlic-tarragon Shrimp — 15.00 jumbo shrimp sautéed in a creamy garlictarragon-butter sauce, ciabatta toast

— Water's Edge Ceviche — 16.00

shrimp, scallops, fish, red onions and cilantro finished in fresh lime juice, with sweet potato and toasted corn

— Maryland Crab Cakes — 17.00

lump crabmeat served with tossed arugula and mango tartar sauce

— Pan-seared Scallops — 17.00

Red Snapper — 30.00 fresh local snapper seasoned and pan-fried, served with Aruban-Creole sauce or garliclemon butter, timbale potatoes and fresh vegetables

— Salmon — 30.00

fresh salmon fillet seasoned and grilled, topped with lemon-cilantro butter, served with home-made mashed potatoes and fresh asparagus

> P O U LT RY Island Chicken — 28.00

3 jumbo scallops served over fresh spring mixed greens and tossed in a lemon vinaigrette with a drizzle of soy-ginger sauce

2 chicken breasts grilled then basted with fresh apricot sauce, served over mashed potatoes with seasoned vegetables and tropical fruit sauce

> SALAD AND SOUP

> T H E B U TC H E R B LO C K

Water's Edge House Wedge — 10.00 a crisp wedge of fresh romaine lettuce topped with home-made blue cheese dressing, diced tomatoes, chopped bacon, caramelized pecans and blue cheese crumbles, drizzled with a balsamic reduction

— Crab and Corn Chowder — 11.00

a rich creamy, delectable chowder with lump crabmeat, corn and vegetables

> S E A F O O D A N D PA S TA S Mahi-mahi — 28.00 fresh local mahi-mahi seasoned and grilled, topped with fresh herb butter and served with home-made mashed potatoes and seasoned vegetables

— Shrimp Scampi — 29.00

garlic, lemon, white wine and Parmesan cheese over a bed of linguine pasta

— Spicy Caribbean Seafood Pasta — 29.00 shrimp and scallops sautéed in a spicy red sauce and served over linguine

14-oz. Bone-in Apple-glazed Pork Chop — 33.00 bone-in pork loin, pan-seared, oven-roasted, topped with apple glaze

— N.Y. Strip Loin — 34.00

12-oz. center-cut strip loin, seasoned and grilled

— French Rack of Lamb — 43.00

seasoned with garlic and herbs, oven-roasted, served with mashed potatoes, sautéed vegetables, au jus with mint jelly

— 22-oz. Bone-in “Tomahawk” Rib-eye — 59.00

pan-seared in garlic-infused oil, finished in the oven * 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.

2022 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars and include a 6% tax.

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

Prices and menu items are subject to change.

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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 serves remarkable dishes in an elegant and unique tropical city garden.

It is a great place to dine, celebrate a party or just indulge in a cocktail at the bar.

Located on Wilhelminastraat, the hip and trendy restaurant district downtown Oranjestad, Wilhelmina has a beautiful view of the Gerrit Rietveld Park. Guests are DENNIS VAN DA ATSELA AR Chef / Owner

seated in the beautiful tropical outdoor "speakeasy" city garden, while high-quality ingredients from around the world are served by their dedicated team. Wilhemina has it all: great food, a comfortable atmosphere and pampering service.

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WILHELMINA WILHELMINASTRAAT 74 ORANJESTAD

DINNER: 6:00 to 11:00 p.m., December to March and from 6:30 to 11:00 p.m., April to November, closed Mondays

(297) 583-0445 reservations@wilhelminaaruba.com

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

SERVING:

LOCATE US | n˚3 on map | Page 140

SAMPLE MENU

> APPETIZERS Range: 14.00 – 24.00

Wilhelmina Salad wild-caught shrimp with edamame beans, potatoes, radish, tomatoes, mixed lettuce, croutons, bacon bits, pine nuts and lemon crème fraîche

— Veggie Escabeche†

Mexican-style pickled radish, cauliflower, carrots, edamame, haricots verts, green asparagus, pumpkin, cucumber, red onions, ginger, chives and red beets with smoked pumpkin dressing and cassava chips

— Shrimp and Watermelon◊

pan-seared shrimp served with watermelon, cucumber noodles, wasabi mayonnaise, pork popcorn and teriyaki sauce

— Wilhelmina’s Ravioli

ravioli filled with braised beef short rib, foie gras and mushrooms, served with baby spinach, roasted portobello and Parmigiano-Reggiano, truffle-balsamic dressing and mushroom sauce

— Balchi di Pisca

Aruban-style fish cakes with Caribbean rock lobster, local spicy Madame Jeanette pepper mayonnaise

> F I S H A N D V EG E TA R I A N S E L EC T I O N

Range: 31.00 – 43.00

Catch of the Day #1 pan-seared fillet of fish with shrimp, sweet potato purée, fried funchi, cucumber-curry chutney and sweet pepper sauce

— Kandratiki and Chorizo

pan-seared Surinamese sea bass with saffron and crispy chorizo crust, served with cauliflower, braised leek, watercress and lemongrass sauce

— Gamberetti Pasta

fresh home-made spaghetti with pan-seared shrimp, white wine, garlic, butter, parsley and basil dressing, topped with baked cherry tomatoes and Parmigiano-Reggiano shavings

Simply Truffle† fresh home-made pasta with mushrooms and parsley in a creamy truffle sauce, topped with Parmesan cheese and served with parsley dressing

— Wilhelmina’s Goat Cheese Falafel†

our twist of a traditional Middle Eastern dish served on top of a warm tomato carpaccio with watercress and cucumber chutney

— Shrimp, Escargots and Sea Bass

escargots, shrimp, mushrooms, potatoes and cherry tomatoes, braised in ‘beurre maître d’hôtel’, topped with pan-seared fillet of Surinamese sea bass, served with provençale tomato bread

> M E AT S E L EC T I O N Range: 29.00 – 54.00

Chicken & Mushroom* filet of chicken breast served with watercress, potato, mushrooms and Madeira sauce

— Braised Beef Short Ribs, 10 oz.

braised classically for 5 hours in red wine jus, served with 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 soybeans and a light spicy papaya chutney

— Certified Angus Center-cut Filet Mignon pan-seared beef tenderloin with purée of celery root, roasted onion and red port wine sauce, served with a side of potato gratin — 4 oz. — 8 oz.

— New Zealand Whole Rack of Lamb pan-seared loin of lamb, served with braised barbecue lamb rack ribs, crème of sweet peas, polenta croutons and jus * Gluten-free. †

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

Vegetarian.

◊ Lactose-free.

We also have vegan options.

2022 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

Tucked away in a charming monument in downtown Oranjestad, Yemanja Woodfired Grill has been captivating palates since 2007.

By mastering the world’s oldest and most beautiful cooking method, Chef Joyce de Cuba-Hüsken and her staff carefully manoeuvre smoke and fire to cultivate the natural flavors that emerge once wood-fired grilling is done with precision. At Yemanja, JOYCE DE CUBA-HÜSKEN

fine dining is redefined by the international cuisine electrified with bold Caribbean

Chef / Owner

flavors, the exquisite presentation, and the casual and welcoming setting. Most notably known for the exciting and creative dishes that can also meet dietary restrictions, Yemanja continues to be a restaurant that is truly welcoming to everyone.

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YEMANJA

DINNER: 5:30 to 10:00 p.m., Monday to Saturday (open certain Sundays, check our website)

WILHELMINASTRAAT 2 DOWNTOWN ORANJESTAD LANDLINE WHATSAPP

(297) 588-4711 (297) 564-8467

DINING: Indoors (air-conditioned) – Outdoor patio (open-air covered) – Open-air (uncovered) SERVING: Dinner ATTIRE: Casual BAR: Yes PARKING: Yes (visit our website for directions)

(both available from 9:00 a.m. to 11:00 p.m.) reservations@yemanja-aruba.com LOCATE US | n˚6 on map | Page 142

SAMPLE MENU

> CO L D S TA R T E R S Superfood Salad*† ◊∞ — 15.00 spinach, red cabbage, kale, charred snow peas and shiitake mushrooms, avocado chunks, edamame, radishes, alfalfa sprouts, pomegranate, blueberries, pumpkin seeds, chia seeds, dried carrot chips, carrot-ginger dressing

— Beef Carpaccio Bombe* — 22.00

thinly sliced raw Angus beef tenderloin, salad blend, cucumber, tomato, arugula, pine nuts, scallions, Old Amsterdam cheese, sourdough croutons, pesto, truffle sauce, balsamic crème

— Shrimp Tasting∞ — 22.00

- chilled shrimp with American cocktail sauce - shrimp ceviche tostada with chipotle aïoli - grilled bacon-wrapped and maple-glazed shrimp with ranch sauce - fried coconut shrimp with plantain-pineapple chutney and pica di papaya aïoli - tempura shrimp with soy-sesame glaze and scallions

> WA R M S TA R T E R S Mediterranean Lamb Dumplings◊∞ — 17.00 5 crispy lamb dumplings, lukewarm Tunisian tomato and bell pepper salsa, garlic and herb creamy yoghurt sauce, sumac, mint

— Escargots and Mushrooms∞ — 17.00

creamy bourguignonne-herb ragout, puff pastry rounds, garlic butter, shaved ParmigianoReggiano, parsley oil, crunchy sage and parsley leaves

> M A I N CO U R S E S Grilled Octopus, Shrimp and Chorizo∞ — 42.00 grilled marinated tentacle, home-made fresh Spanish chorizo and grilled garlic shrimp, baked potato cubes, red onions and bell peppers, roasted cherry tomatoes, dry chorizo, chimichurri, purple olive sauce, pickled red onions, lemon wedge and fried parsley

Vegan BBQ Platter† ◊∞ — 32.00

truffle- and shiitake-crumbled mac and cheese, BBQ pulled ‘pork’, grilled dry-rubbed BBQ organic tofu sticks, grilled BBQ sticky ribs, grilled vegetable skewer, black beans, curried coleslaw

— Unicorn Leatherjacket Fish Fillet and Garlic Shrimp∞ — 39.00

pan-fried fish fillet, grilled garlic shrimp, mashed potatoes, glazed snow peas, steamed broccoli, creamy Cajun and crab beurre blanc

— Grilled Seafood Medley*◊∞ — 39.00

mahi-mahi, sea trout, breaded grouper, calamari, garlic shrimp, mussels, jasmine rice, stir-fried vegetables, lightly spiced coconut-curry sauce

— Grilled Pork Tenderloin∞ — 35.00

grilled medium-well, mild spiced house rubbed, stuffed with porcini-button mushroomportobello-shiitake-mascarpone filling, pesto risotto, glazed green asparagus and snow peas, white wine and sun-dried tomato sauce

— Grilled Tenderloin Kebab∞ — 52.00

skewer with beef tenderloin, bell peppers, red onions and zucchini, glazed with chimichurri butter and served with truffle jus, loaded tornado potato fries topped with sour cream drizzle, bacon bits, scallions, onion crisps, Parmesan and secret seasoning

> DESSERTS Peach Cobbler Cheesecake∞ — 12.00 whipped cream, cinnamon-oat crumble, strawberry sauce

— Vegan Caribbean Dream*◊† — 12.00

mango-cream pie, papaya fruit sorbet, kiwi, grilled pineapple, passion fruit sauce, coconut whipped cream, banana chips, crispy mint

— Chocolate Molten Lava Cake — 14.00

strawberries, vanilla gelato, whipped cream

* Gluten-free. †

Vegetarian.

◊ Dairy-free.

All prices are in U.S. dollars and include a 6% tax.

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.

∞ Nut-free.

All our vegetarian dishes can be made VEGAN.

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RESTAURANT

American / Barbecue / Tex-Mex

W W W.YO LO R A I N F O R E S TC A F E .C O M

YOLO RAINFOREST CAFE

Part of the YOLO group, YOLO Rainforest Cafe is a family-friendly restaurant with a fair of the well-known YOLO spray paint art.

A visit at YOLO is a treat for all your senses: their comfort food and rainforest visual experience will make your visit memorable. YOLO Rainforest Cafe is home of the ‘gorilla burger’, also known as the largest burger in Aruba, as well as of delicious ribs and YAMIL A. MELENDEZ

Tex-Mex fare, paired to perfection by specialty tiki cocktails and imported craft beers.

Executive Chef

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YOLO THE COVE MALL JUAN E. IRASQUIN BLVD. 384A PALM BEACH

(297) 280-0029 reservations@yolorainforestcafe.com

LOCATE US | n˚22 on map | Page 138

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

DINNER: BAR:

Indoors – Open-air (covered) Dinner ATTIRE: Casual ENTERTAINMENT: Live sports BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

> S TA R T E R S

> RAINFOREST BURGERS

Jungle Onion Rings — 8.00

Rainforest Veggie Burger — 14.00

dig into fried onion rings with ranch dressing and ketchup dip

— Buffalo Coconut Shrimp — 12.00 in a coconut Buffalo sauce

— Nacho Grande

tortilla chips topped with cheese, chopped peppers, jalapeños, tomatoes, corn kernels, cilantro, sour cream and guacamole — regular 12.00 — add meat sauce 15.00 — add chicken 15.00

veggie burger with lettuce, bean sprouts, mayo, pickles, onions and tomatoes

— BBQ Bacon Cheese Burger — 17.00

8-oz. 100% Angus beef burger on a toasted bun with bacon, BBQ sauce and cheese

— Gorilla Burger — 24.00

triple-stacked 4-oz. (12-oz. total) 100% Angus beef burger loaded with onion rings, bacon, Cheddar cheese, pickles, lettuce and tomatoes

— Chili Bowl — 12.00

> F R E S H C ATC H O F T H E DAY

— Guacamole Bowl — 14.00

grilled or blackened to your liking, served with mixed veggies, mashed potatoes and spicy Aruban sauce, the chef ’s favorite!

served with sour cream, onions, cheese, jalapeños, pico de gallo, and YOLO hot sauce

fresh-made guacamole: garlic, tomatoes, cilantro, lime, salt and pepper, served with nacho chips

> R A I N F O R E S T T E X-M E X Fresh Fish Tacos — 14.00

2 tacos with catch of the day, lettuce, tomatoes, sour cream, salsa, pico de gallo and cheese

— Vegetarian Forest Tacos — 14.00

Catch of the Day — 27.00

> RAINFOREST BBQ Black Panther Spare Ribs dark spicy honey-glazed ribs, sticky finger-licking good, with onion rings, fries and coleslaw — half rack 20.00 — full rack 28.00

2 tacos with black bean stuffing, topped with shredded lettuce, diced tomatoes and Cheddar cheese

— Chicken Breast Jungle Fiesta — 17.00

choose between chicken or marinated steak with red, green and yellow peppers, onions and garlic, sizzling on a hot stone, served with pico de gallo, sour cream and guacamole

> S I Z Z L I N G S TO N E S

— Fajitas on Sizzling Stone

— chicken 19.00 — steak 20.00

> SOUP AND SALAD Basil Tomato Soup — 6.00

smooth tomato soup with fresh basil and croutons

two grilled chicken breasts in smoky BBQ sauce, with fries and coleslaw

Meat Market — chicken filet 15.00 — lamb rack 32.00 — 10-oz. filet mignon 32.00 — 12-oz. rib-eye 44.00

— From the Sea

— mahi-mahi 24.00 — shrimp 29.00 — tuna 36.00

All prices are in U.S. dollars.

A 15% service charge will be added to parties of 8 or more.

Prices and menu items are subject to change.

YOLO Cobb Salad — 14.00

lettuce, tomatoes, ham, cucumber, egg, cheese and dressing

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C U LT U R E

7

5

Learning the Lingo

ARUBAN LOCAL FOOD ESSENTIALS — By Joanna Fox

FUNCHI 1

With a name that translates to ‘cornmeal mush’, this popular Aruban side dish is very similar to polenta. The cornmeal is heated, mixed with water and butter, and then stirred vigorously to form a soft, sticky paste. It’s either served right on the plate or set in a pan to be sliced, grilled, and sometimes covered with melted cheese.

PAN BATI 2

Pan bati means ‘smashed bread’, which explains why this traditional seafood side dish looks a lot like a pancake. Used to mop up fish soup and served on the side with pisca hasa, or ‘fried fish’, it is made with flour, corn flour, and baking soda. These Aruban-style flapjacks are cooked in a casuela, a traditional clay baking dish originally from Spain.

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KESHI YENA 3

Back in the day, when there was only one food shipment to the island a week, Arubans had to be mindful of their food supplies and learned to be creative with their dishes. One such dish, keshi yena, uses the outer shell of an Edam or Gouda cheese round (once the wax is removed) and is stuffed with spices, onions, peppers, eggs, cheese, and either beef or chicken. Keshi is the Papiamento word for cheese, and there are many modern interpretations of this classic baked dish found in Aruba today.

CALA

Cala is a great snack food composed of black-eyed peas that have been soaked, pureed, and mixed with spices, then rolled into balls and deep fried in fat or vegetable oil. Crunchy on the outside and warm and soft on the inside, these bean fritters are irresistibly delicious.

MENUARUBA.COM

LEARNING THE LINGO 1

7

4

3

2 6

COOL ISLAND SOUP

There’s no better way to beat the heat than with a bowl of Aruban cool island soup. This refreshingly cold concoction is a tropical mixture of pineapple, papaya, cantaloupe, and unsweetened apricot juice. As a balancing ingredient, it’s hit with a serious shot of fresh lime juice to give it a citrus kick.

PASTECHIS 4

The empanada-like pastry called a pastechi is Aruba’s version of the perfect handheld snack, great for any time of the day or a light meal to grab when you’re on the go. These half-moon shaped savory pies are stuffed, deep fried, and come in a variety of flavors, including cheese, ham and cheese, beef, chicken, and fish. If you happen to drive by the Tia Rosa Snack truck, stop by and try one of their home-made pastechis and instantly become a convert to this Spanish-inspired national snack.

PICA DI PAPAYA 5

This Aruban hot sauce can be found in any of the island’s restaurants, souvenir shops, and grocery stores. There are several brands that make their own versions, including Hot Delight and Aruban Creations, but many of the local chefs also pride themselves on their own versions.

Made from locally grown green papayas and mixed with vinegar, spices, and hot chilies, this addictive condiment can be added to just about any dish and is a kitchen staple in households all over the island.

MADAME JEANETTE PEPPERS 6

This variety of hot pepper originated in Surinam and is now grown in Aruba.

The pepper’s colors vary from red to yellow and are exceptionally hot, with undertones of fruit flavors such as mango and pineapple. Although they look similar to bell peppers, be wary of their habanero-like heat level that will definitely make you break a sweat.

BOLO

Bolo means ‘cake’ and there are several popular versions that are served on special occasions, including birthdays, holidays, celebrations, and especially weddings. Given to guests as a token from the bride and groom to mark the event, bolo preto, or ‘black cake’, is a rich mixture made up of prunes, currants, raisins, dates, and figs. The moist cake is then steeped for at least two days in cognac, porto and cherry cordial. Bolos come in many other flavors, including bread pudding (pan bolo), cashew cake (bolo di cashupete), chocolate torte (bolo di chuculati), eggnog cake (bolo ponche crema), and prune cake (bolo di pruim).

BALASHI AND CHILL 7

Brewed right on the island, these two local craft beers are the perfect beverages for the easy, breezy Aruban lifestyle. Balashi was the first ever island beer and can be compared to a Dutch pilsner with a deep golden color, slight bitterness, and an aroma of fresh hops. Balashi’s younger sibling, Chill, is light, smooth, and best served with a wedge of lime. There are no additives in either of these beers and they can be found all over Aruba.

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PHOTO À VENIR

132

MENUARUBA.COM

MAP

ARUBA

1

ADVE R TI S E R

Amigo Rent-a-Car — 144-145 (Queen Beatrix International Airport)

H OTE L

1

1

Tierra del Sol Resort & Golf

G O LF CO U R S E Tierra del Sol Resort & Golf

B E ACH E S

1 2 3 4 5 6 7 8 9 10

Arashi Beach Baby Beach Boca Andicuri Boca Catalina Boca Grandi Boca Prins Dos Playa Hadicurari Malmok Rodger’s Beach

134

1 2 3 4 5 6

P L ACE S O F I NTE R E ST

7 8 9 10 11 12 13 14 15

Alto Vista Chapel Ayo Diorite Boulders Balashi Gold Smelter Ruins Boca Prins Sand Dunes Bushiribana Gold Smelter Ruins California Lighthouse / California Sand Dunes Casibari Diorite Boulders Fontein Caves Franse Pas Guadirikiri Caves Hooiberg Lourdes Grotto Natural Bridge Natural Pool Seroe Crystal

GA S STATIO N

I NTE R NATIO NAL AI R P O R T

LI G HTH O U S E

RO U N DABO UT

MENUARUBA.COM

6 1 4

1

1

Druif Urirama

9

8

SEE HIGH-RISE HOTELS MAP PAGES 138-139

1

Boca Grandi

Wariruri 5 15 3 13

SEE LOW-RISE HOTELS MAP PAGES 136-137

Paradera

2

Boca Daimari

7 14

Santa Cruz

11

SEE ORANJESTAD MAP PAGE 140

7 6

4

1

8

Queen Beatrix Intl. Airport

Simeon Antonio

De Palm Island

10

ARIKOK NATIONAL PARK

9 3

Pos Chiquito

Rincon

Savaneta

12

San Nicolas

5

Seroe Colorado 10 2

FREE PICK-UP & DROP-OFF — Tel.: (297) 583-8833 www.amigocar.com

2022 ARUBA RESTAURANT GUIDE

135

MAP

LOW-RISE HOTELS

R E STAU R ANTS

1 Así es mi Perú (Paradise Beach Villas) — 21 2 Chalet Suisse Restaurant — 41 3 Elements Restaurant (Bucuti & Tara Beach Resort) — 53 4 Ike’s Bistro (Manchebo Beach Resort & Spa) — 63 5 Infini by Urvin Croes (Blue Aruba Rentals) — 65 6 Las Ramblas Outdoor Charcoal Grill — 73

1 2

1

(La Cabana Beach Resort and Casino)

7 Madame Janette — 75 & inside front cover 8 Omakase Japanese Sushi Bar — 79

(Manchebo Beach Resort & Spa)

9 Passions on the Beach — 87

(Amsterdam Manor Beach Resort)

10 Po-Ké Ono by Urvin Croes (Azure Beach Residences) — 93 11 Quinta del Carmen — 95 12 Red Fish — 97 13 Ricardo’s Restaurant & Bar — 99 (Aruba Beach Club Resort)

1 2 3

ADVE R TI S E R S Amigo Rent-a-Car (Main Office) — 144-145 Super Food — 124-125

G O LF CO U R S E The Links at Divi Aruba

B E ACH E S Druif Beach Eagle Beach Manchebo Beach

P L ACE O F I NTE R E ST

14 Terrazza Italiana (Paradise Beach Villas) — 107 15 The Chophouse at Manchebo — 113

1

(Manchebo Beach Resort & Spa) 16 The Kitchen Table (Paradise Beach Villas) — 115 17 Water’s Edge 12˚N Restaurant & Bar — 121 (Costa Linda Beach Resort)

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

H OTE L S

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21

Amsterdam Manor Beach Resort Aruba Beach Club Resort Aruba Blue Village Azure Beach Residences Blue Aruba Rentals 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 Eagle Aruba Resort & Casino La Cabana Beach Resort and Casino La Quinta Beach Resort Manchebo Beach Resort & Spa MVC Eagle Beach Oceania Residences Paradise Beach Villas Perle d’Or Tamarijn Aruba All Inclusive

136

MENUARUBA.COM

Bubali Bird Sanctuary

To High-rise Hotels

To High-rise Hotels 1

6 5 4

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SAN MIGUEL 9

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1

2

6

20

11

14 13

16

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BUBALI

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CUNUCU ABAO

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Route 4

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12

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12 13

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PARADIJS

1

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B

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15

7

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3

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To Downtown Oranjestad

aa t

MAP

HIGH-RISE HOTELS

R E STAU R ANTS

1 2 Fools and a Bull — 17 2 Aqua Grill — 19 3 Atardi (Marriott Aruba Resort & Stellaris Casino) — 23 4 Bingo! Café & Restaurant — 29 5 BLT Steak (The Ritz-Carlton, Aruba) — 7 6 Bohemian Bar and Restaurant — 31 7 Casa Nonna New York (The Ritz-Carlton, Aruba) — 37 8 Casa Tua Ristorante Italiano (Arawak Garden) — 39 9 Chicken & Lobster — 45 10 Divi Sushi Bar & Lounge (The Ritz-Carlton, Aruba) — 47 11 Hostaria da’ Vittorio Ristorante Italiano — 51 & 55 12 Iguana Cantina Fresh Mexican Grill (Paseo Herencia Mall) — 57 13 Iguana Joe’s Caribbean Bar & Grill (Palm Beach Plaza) — 59 14 Oak Restaurant & Bar (Waykiri Condos) — 77 15 Papiamento Restaurant — 83 16 Papillon Restaurant (The Village) — 85 17 Pelican Nest Seafood Grill (Pelican Pier) — 89 18 Smokey Joe’s Island Grill — 103 19 Sunset Grille Prime Steakhouse — 105 20 21 22

(Hilton Aruba Caribbean Resort & Casino) Texas de Brazil Churrascaria Steakhouse — 111 Wacky Wahoo’s — 119 Yolo Rainforest Cafe (The Cove Mall) — 129

ADVE R TI S E R S

H OTE L S

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Barceló Aruba Boardwalk Boutique Hotel Aruba Brickell Bay Beach Club & Spa Caribbean Palm Village Resort Coconut Inn Courtyard by Marriott Aruba Resort 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 Radisson Blu Aruba Riu Palace Antillas Riu Palace Aruba The Ritz-Carlton, Aruba

B E ACH E S

1 2

1 Monforte III Luxury Cruise (Pelican Pier) — 42-43 2 Time Square Jewels & Time — back cover 3

138

(Paseo Herencia Mall) Yolo Cocktails & Tapas, Yolo Nichtclub, Pancake Factory — 8-9 (The Cove Mall)

1 2 3

Hadicurari Beach Palm Beach

P L ACE S O F I NTE R E ST 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

1

To California Lighthouse

10 7

To California Lighthouse

14

2

5 18

3

11

12

13

Caya Franc

THE COVE MALL

SALIÑA CERCA

15 PALM BEACH PLAZA

13

Pelican Pier

17

12

1

2

LA HACIENDA

14 18

2

11

3

10

1

ARAWAK GARDEN

8

6

CAMAI

PASEO HERENCIA MALL

20

9

a ro a

FREE PICK-UP & DROP-OFF — Tel.: (297) 583-8833 www.amigocar.com

i s c o D. F i g

3

22 9

PALM BEACH

2

19 8

16 17

SOUTH BEACH CENTRE

21

THE VILLAGE

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To Downtown Oranjestad

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2

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FREE PICK-UP & DROP-OFF — Tel.: (297) 583-8833 www.amigocar.com

1

Paarden Bay

To Santa Cruz

1 1

MAP

To San Nicolas

ORANJESTAD

1 2 3

1

1 2 3

140

R E STAU R ANTS

BAN K

Barefoot — 27 Carte Blanche — 35 Wilhelmina Restaurant — 123

B U S TE R M I NAL

GA S STATIO N

Talk of the Town

PAR K

P L ACE S O F I NTE R E ST

PAR K I N G

Beth Israël Synagogue St. Franciscus Roman Catholic Church Water Tower

P O LICE STATIO N

P OST O F FICE

RO U N DABO UT

H OTE L

MENUARUBA.COM

AMERICAN CUISINE Find the best restaurants in Aruba serving American cuisine.

Index — page 6

2022 ARUBA RESTAURANT GUIDE

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tra

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OROUBO PLAZA

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To Hotel Area

John G. Emans

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Ha ven s

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Caya G. F. Betico Croes (Main St reet)

Klip

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DOWNTOWN ORANJESTAD

1

1 2

142

2

R E STAU R ANTS

Casa Tua Ristorante Italiano (Renaissance Marketplace) — 39 Driftwood Restaurant — 49 & 143 Iguana Joe’s Caribbean Bar & Grill (Royal Plaza) — 59 L.G. Smith’s Steak & Chop House — 67 (Renaissance Marina Hotel) P0-Ké Ono by Urvin Croes (Renaissance Marketplace) — 93 Yemanja Woodfired Grill — 127

1 2 3 4 5 6 7 8

P L ACE S O F I NTE R E ST Fort Zoutman Fruit Market Government Offices National Archaeological Museum Aruba Parliament Building Protestant Church Wilhelminapark Willem III Tower

ADVE R TI S E R

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

Little Europe Jewels & Time — back cover

H OTE L S Renaissance Marina Hotel Renaissance Ocean Suites

5

RENAISSANCE MARKETPLACE

MAP

5 6

str aa

3 G.

1

an

t

5

1 2 3 4

Wilhe lminast raat

6

Zo u

1

2

6

RENAISSANCE MALL

Arn old Sc hu tte str aat

4

at

Rifs traa t

2

FREE PICK-UP & DROP-OFF — Tel.: (297) 583-8833 www.amigocar.com

MENUARUBA.COM

To Santa Cruz

lstra at

Sm

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Scho o

G.

Sh ell

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Sche lp

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Oranjestra at

t Ru izs tra a

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ROYAL PLAZA

Hendrikstra at

1

Kazerne - Emma straa t straat

4

7

8

1

To San Nicolas

ARUBA, ONE HAPPY ISLAND

AMIGO, ONE HAPPY FRIEND! RENTING A VEHICLE WITH AMIGO gives you the opportunity to explore the island for a day of adventure with family and friends, watch the sunrise on Sero Colorado (San Nicolas), visit the beautiful beaches, go to your favorite restaurants, get to know the history and culture of Aruba by visiting its museums, admire murals by local and international artists, or just have the freedom to move around whenever you want.

“It’s nice to have a friend in Aruba”, Amigo’s slogan, is reflected by its professional services and dynamic team, always ready to offer you the best experience. It has been doing so since 1995, for many happy customers.

FREE PICK-UP & DROP-OFF

ON-TIME SERVICES

GREAT PRICES

PROFESSIONAL & FRIENDLY STAFF

MAIN OFFICE | SCHOTLANDSTRAAT 56 | ORANJESTAD | (297) 583-8833 AIRPORT OFFICE | ACROSS FROM TERMINAL | (297) 588-3296 WWW.AMIGOCAR.COM