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2017 A R U B A R E S TAU R A NT G U I D E
HAIL TO
THE CHEFS E XC LUS I V E I N T E RV I E WS
with ARUBA’S KITCHEN MAGICIANS
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JANETTE EXPERIENCE
INTERNATIONAL CUISINE WITH A CARIBBEAN FLAIR Award-winning Cuisine Exquisite Culinary Creations BEST RESTAURANT OF THE YEAR Aruba Trade Wind Times
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LARGEST SELECTION OF SPECIAL BEERS IN THE CARIBBEAN ONLY AT THE MJ CRAFT BEER CORNER. CUNUCU ABAO 37 RESERVATIONS: (297) 587-0184 / 587-4784 www.madamejanette.com | mjrestaurant@setarnet.aw
European-trained Chefs
> CONTENTS
36
24 & 108
INTERVIEW
C OV E R S H O O T
SOUTH BEACH AMBIANCE MEETS REFINED FARE AT SCREAMING EAGLE
MEET THE CHEFS
WHERE t o E AT
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L.G. Smith’s Steak & Chop House — 75 La Vista — 8 & 77 Las Ramblas Outdoor Charcoal Grill — 79 Madame Janette — 1 & 81 Mangos — 83 YOUR GUIDE TO 55 Matthew’s Beachside Restaurant — 89 RESTAURANTS Moomba Beach Bar & Restaurant — 91 Omakase Japanese Sushi Bar — 93 Papiamento Restaurant — 95 R E S TAU R A N T S Papillon Restaurant — 99 +297 Restaurant — 15 Passions on the Beach — 101 7 West Bar Restaurant — 17 Pinchos Grill & Bar — 103 Altamar — 19 Quinta del Carmen — 105 Amuse Sunset Restaurant Aruba — 21 Red Fish — 107 Aqua Grill — 23 Ricardo’s Restaurant & Bar — 111 Atardi — 8 & 27 Ruth’s Chris Steak House — 9 & 113 Barefoot — 29 Salt & Pepper — 115 Bingo! Café & Restaurant — 31 Screaming Eagle Restaurant – Lounge — 117 BLT Steak — 7 & 33 Smokey Joe’s Island Grill — 119 Casa Tua – Ristorante Italiano — 35 Solanio — 123 Chalet Suisse Restaurant — 39 Sunset Grille — 125 Chicken & Lobster — 41 Taj Mahal Restaurant — 127 Divi Bar & Lounge — 43 Tandoor the Indian Grill House — 131 Driftwood Restaurant — 45 & 175 Tango Argentine Grill — 135 Eetcafe The Paddock — 47 Taste of Belgium Restaurant — 137 El Gaucho Argentine Grill — 51 Texas de Brazil Churrascaria — 139 Fishes & More “The Restaurant” — 53 The Chophouse at Manchebo — 141 Gilligan’s Seafood Shack — 55 The Old Cunucu House Restaurant — 143 Gostoso Restaurante — 57 The Restaurant at Tierra del Sol — 147 Hadicurari Restaurant — 59 The West Deck — 149 Hostaria da’ Vittorio Ristorante Italiano — 63 & 65 Tulip Caribbean Brasserie — 151 Iguana Cantina Fresh Mexican Grill — 67 Wacky Wahoo’s — 153 Iguana Joe’s Caribbean Bar & Grill — 69 Water’s Edge 12˚N Restaurant & Bar — 155 Ike’s Bistro — 71 Yemanja Woodfired Grill — 157
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S P E C I A L F E AT U R E S Comic Strip – Ben of Aruba — 161-163 Cover Shoot – Meet the Chefs — 24-25, 108-109 Interview – Joanne Eckmeyer, Erwin Hüsken and Sven Schneider of Screaming Eagle — 36-37 Interview – Mike van der Werk of Bingo! — 60-61 Interview – Fernanda Giménez and Ronald van Hasenbroek of Hadicurari — 72-73 Interview – Ricardo Chirino of Ricardo’s — 96-97 Interview – Ron van der Put of Café the Plaza — 132-133 Recipe – Tuna Bami — 48-49 Recipe – Beef Roulades with Dumplings and Wine-braised Cabbage — 84-85 Recipe – Maracuja Margarita Cocktail — 121 Recipe – The Mango Jalapeño Mojito Cocktail — 145 Writer’s Corner – Aruban Wisdom — 12-13
A DV E R T I S E R S Budget Rent a Car — 165 Little Europe Jewels & Time — 176-179 Rage Silver — 87 Renaissance Marketplace — 159 Shiva’s Gold & Gems — inside front cover, 3 & 5 Super Food — 128-129 Time Square Jewels & Time — 176-177 & back cover
MAPS Aruba — 166-167 Downtown Oranjestad — 174 High-rise Hotels — 170-171 Low-rise Hotels — 168-169 Oranjestad — 172
Menu International — P R O D U C T I O N D I R E C T O R : Brigitte Nantel — T R A F F I C C O O R D I N A T O R : Boris Kowka — P R O D U C T I O N C O O R D I N A T O R : Téo Cato Eric Quenneville — P H O T O G R A P H E R : Kenneth Theysen — C O V E R P H O T O G R A P H E R : Kenneth Theysen — A D D I T I O N A L P H O T O G R A P H Y : Dreamstime, Menu International, Shopping Intl., Shutterstock, Thinkstock — C O N T R I B U T I N G W R I T E R S : Eva Cirnu, Timothy Dugdale, Amie Watson — P R O O F R E A D E R : Eva Cirnu G R A P H I C D E S I G N E R : Étienne Jacques – D I G I T A L I M A G I N G : Michel Mercure — W E B M A S T E R : Eric Quenneville — M A R K E T I N G D I R E C T O R : Mike Power A D V E R T I S I N G R E P R E S E N T A T I V E S : Alan Green, Michael Hamilton — C I R C U L A T I O N D I S T R I B U T O R : Fast Delivery Services N.V. — F O R I N F O R M A T I O N O R C O M M E N T S , C O N T A C T T H E P U B L I S H E R : M e n u I n t e r n a t i o n a l , 4 6 8 7 V i c t o r i a A v e n u e , M o n t r e a l , Q u e b e c , C a n a d a H 3 W 2 M 9 — T E L . : ( 5 1 4 ) 2 8 7- 3 3 2 7 E - M A I L : info@menuinternational.com — W E B S I T E : www.menuinternational.com //////// © C O P Y R I G H T 2 0 1 7 M E N U I N T E R N A T I O N A L . The publisher reserves all rights. The name, concept, page layout and contents of Menu International shall not be used or reproduced without the express written permission of the publisher. Advertising material and information appearing in Menu International magazine and in the ads are provided by the advertisers. All advertisements and editorial material are the responsibility of advertisers. The publisher shall not be held responsible for the general information contained in Menu International, nor the advertisements. P R I N T E D I N C A N A D A PUBLISHER:
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> INDEX
48 RECIPE
TUNA BAMI BY JORDI KLOMP OF QUINTA DEL CARMEN
60 INTERVIEW
RAISING THE BAR AT BINGO! RESTAURANT
AMERICAN
B E LG I A N
FUSION
BLT Steak — 7 & 33 Gilligan’s Seafood Shack — 55 L.G. Smith’s Steak & Chop House — 75 Ruth’s Chris Steak House — 9 & 113
Taste of Belgium Restaurant — 137
+297 Restaurant — 15 Ike’s Bistro — 71 Screaming Eagle Restaurant – Lounge — 117 The Restaurant at Tierra del Sol — 147
BRA ZILIAN Texas de Brazil Churrascaria — 139
ARGENTINE GRILL
BUFFET
GRILL
El Gaucho Argentine Grill — 51 Tango Argentine Grill — 135
La Vista — 8 & 77
Eetcafe The Paddock — 47 El Gaucho Argentine Grill — 51 Las Ramblas Outdoor Charcoal Grill — 79 Pinchos Grill & Bar — 103 Tango Argentine Grill — 135 Yemanja Woodfired Grill — 157
ARUBAN Driftwood Restaurant — 45 & 175 Gostoso Restaurante — 57 Iguana Joe’s Caribbean Bar & Grill — 69 Red Fish — 107 The Old Cunucu House Restaurant — 143 The West Deck — 149 Wacky Wahoo’s — 153
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 Amuse Sunset Restaurant Aruba — 21 Atardi — 8 & 27 Barefoot — 29 BLT Steak — 7 & 33 Divi Bar & Lounge — 43 Eetcafe The Paddock — 47 Gilligan’s Seafood Shack — 55 Hadicurari Restaurant — 59 La Vista — 8 & 77 Las Ramblas Outdoor Charcoal Grill — 79 Mangos — 83 Matthew’s Beachside Restaurant — 89 Moomba Beach Bar & Restaurant — 91 Passions on the Beach — 101 Pinchos Grill & Bar — 103 Ricardo’s Restaurant & Bar — 111 Screaming Eagle Restaurant – Lounge — 117 Solanio — 123 Sunset Grille — 125 The Restaurant at Tierra del Sol — 147 The West Deck — 149 Water’s Edge 12˚N Restaurant & Bar — 155
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CARIBBEAN 7 West Bar Restaurant — 17 Amuse Sunset Restaurant Aruba — 21 Fishes & More “The Restaurant” — 53 Iguana Joe’s Caribbean Bar & Grill — 69 Ike’s Bistro — 71 Madame Janette — 1 & 81 Mangos — 83 Moomba Beach Bar & Restaurant — 91 Papiamento Restaurant — 95 Papillon Restaurant — 99 Red Fish — 107 The West Deck — 149 Tulip Caribbean Brasserie — 151 Yemanja Woodfired Grill — 157
CO C K TA I L S Divi Bar & Lounge — 43
D U TC H Eetcafe The Paddock — 47 Tulip Caribbean Brasserie — 151
ECLECTIC Barefoot — 29
EUROPEAN Madame Janette — 1 & 81 Mangos — 83
FRENCH Papillon Restaurant — 99 Screaming Eagle Restaurant – Lounge — 117 The Restaurant at Tierra del Sol — 147 Tulip Caribbean Brasserie — 151
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INDIAN Taj Mahal Restaurant — 127 Tandoor the Indian Grill House — 131
I N T E R N AT I O N A L 7 West Bar Restaurant — 17 Amuse Sunset Restaurant Aruba — 21 Aqua Grill — 23 Barefoot — 29 Bingo! Café & Restaurant — 31 Chalet Suisse Restaurant — 39 Chicken & Lobster — 41 Eetcafe The Paddock — 47 Fishes & More “The Restaurant” — 53 Gostoso Restaurante — 57 Hadicurari Restaurant — 59 La Vista — 8 & 77 Las Ramblas Outdoor Charcoal Grill — 79 Mangos — 83 Matthew’s Beachside Restaurant — 89 Moomba Beach Bar & Restaurant — 91 Papiamento Restaurant — 95 Papillon Restaurant — 99 Pinchos Grill & Bar — 103 Quinta del Carmen — 105 Ricardo’s Restaurant & Bar — 111 Salt & Pepper — 115 Screaming Eagle Restaurant – Lounge — 117 Taste of Belgium Restaurant — 137 The Chophouse at Manchebo — 141 The Restaurant at Tierra del Sol — 147 Water’s Edge 12˚N Restaurant & Bar — 155
> INDEX
72 INTERVIEW
FERNANDA GIMÉNEZ AND RONALD VAN HASENBROEK OF HADICURARI
I TA L I A N Altamar — 19 Casa Tua – Ristorante Italiano — 35 Hostaria da’ Vittorio Ristorante Italiano — 63 & 65 Solanio — 123 Sunset Grille — 125
JA PA N E S E +297 Restaurant — 15 Omakase Japanese Sushi Bar — 93
Quinta del Carmen — 105 Red Fish — 107 Ricardo’s Restaurant & Bar — 111 Smokey Joe’s Island Grill — 119 The Chophouse at Manchebo — 141 The West Deck — 149 Wacky Wahoo’s — 153 Water’s Edge 12˚N Restaurant & Bar — 155
S N AC K S Divi Bar & Lounge — 43
LO B S T E R
STEAKS AND STEAKHOUSE
Chicken & Lobster — 41
BLT Steak — 7 & 33 Chalet Suisse Restaurant — 39 L.G. Smith’s Steak & Chop House — 75 Ricardo’s Restaurant & Bar — 111 Ruth’s Chris Steak House — 9 & 113 Smokey Joe’s Island Grill — 119 Sunset Grille — 125 Tango Argentine Grill — 135 Texas de Brazil Churrascaria — 139 The Chophouse at Manchebo — 141 Water’s Edge 12˚N Restaurant & Bar — 155
MEDITERRANEAN Altamar — 19 Ike’s Bistro — 71
MEXICAN Iguana Cantina Fresh Mexican Grill — 67 Iguana Joe’s Caribbean Bar & Grill — 69
PIZZA Casa Tua – Ristorante Italiano — 35 Hostaria da’ Vittorio Ristorante Italiano — 63 & 65
PORTUGUESE Gostoso Restaurante — 57
RIBS
S U N DAY B R U N C H La Vista — 8 & 77 The Restaurant at Tierra del Sol — 147
SUSHI +297 Restaurant — 15 Divi Bar & Lounge — 43 Omakase Japanese Sushi Bar — 93
Smokey Joe’s Island Grill — 119
SE AFOOD Altamar — 19 Aqua Grill — 23 Atardi — 8 & 27 BLT Steak — 7 & 33 Chalet Suisse Restaurant — 39 Chicken & Lobster — 41 Driftwood Restaurant — 45 & 175 Fishes & More “The Restaurant” — 53 Gilligan’s Seafood Shack — 55 Hadicurari Restaurant — 59 Matthew’s Beachside Restaurant — 89 Passions on the Beach — 101
6
TA PA S Salt & Pepper — 115
V E G E TA R I A N Barefoot — 29 Taj Mahal Restaurant — 127 Tandoor the Indian Grill House — 131 Texas de Brazil Churrascaria — 139
121 RECIPE
MARACUJA MARGARITA COCKTAIL BY PETER VAN SLOOTEN
E N T E RTA I N M E N T BARS +297 Restaurant — 15 7 West Bar Restaurant — 17 Altamar — 19 Amuse Sunset Restaurant Aruba — 21 Barefoot — 29 Bingo! Café & Restaurant — 31 Chicken & Lobster — 41 Divi Bar & Lounge — 43 Eetcafe The Paddock — 47 Fishes & More “The Restaurant” — 53 Gilligan’s Seafood Shack — 55 Hadicurari Restaurant — 59 Iguana Cantina Fresh Mexican Grill — 67 Iguana Joe’s Caribbean Bar & Grill — 69 L.G. Smith’s Steak & Chop House — 75 La Vista — 8 & 77 Madame Janette — 1 & 81 Mangos — 83 Matthew’s Beachside Restaurant — 89 Moomba Beach Bar & Restaurant — 91 Papiamento Restaurant — 95 Papillon Restaurant — 99 Passions on the Beach — 101 Pinchos Grill & Bar — 103 Quinta del Carmen — 105 Red Fish — 107 Ricardo’s Restaurant & Bar — 111 Ruth’s Chris Steak House — 9 & 113 Salt & Pepper — 115 Screaming Eagle Restaurant – Lounge — 117 Smokey Joe’s Island Grill — 119 Sunset Grille — 125 Taste of Belgium Restaurant — 137 Texas de Brazil Churrascaria — 139 The Chophouse at Manchebo — 141 The Old Cunucu House Restaurant — 143 The Restaurant at Tierra del Sol — 147 The West Deck — 149 Tulip Caribbean Brasserie — 151 Wacky Wahoo’s — 153 Water’s Edge 12˚N Restaurant & Bar — 155 Yemanja Woodfired Grill — 157
DINNER SHOWS La Vista — 8 & 77 Mangos — 83 The Old Cunucu House Restaurant — 143
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EVERY BITE & EVERY SIP SHOUL D COUNT.
Ruth had a certain way of doing things. How to handcraft every cocktail. How to prepare the best prime steak of your life and serve it on a 500° sizzling plate so it stays warm and delicious down to the very last bite. Come in tonight and experience Ruth’s timeless recipe for yourself. Dinner Nightly, 5:30 – 11
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RESTAURANTS
Photography Kenneth Theysen
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A
ruba is an enchanting island famous for its natural beauty and warm hospitality. Its unique cultural diversity is perhaps best explored in the island's numerous fine restaurants. With over fifteen years of publication, Menu International has become a trusted culinary/cultural guide to Aruba's incredible variety of flavors and tastes. In a special Chefs’ Edition, our 2017 magazine features interviews with some of the island's most celebrated kitchen magicians. It also offers information and tips that will help you make the most of your visit, no matter what you crave and no matter where a unique spot is tucked away on the island.
And, if you’d like to revisit Aruba in your own home, we offer exclusive recipes for dishes and cocktails from the island’s top cooks and mixologists. Our 2017 edition also features a new graphic serial – Ben of Aruba – and insightful articles about the rich history and evolving culture of this very special place. With Menu International, you can make Aruba your own, with a sense of confident adventure.
E X P L O R E . E X P E R I M E N T. E N J OY. –
Menu International
2017 ARUBA RESTAURANT GUIDE
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> WRITER’S
CORNER
ARUBAN WISDOM We’re hunting dragon fruit, Kenneth and I. Not that we knew what we were hunting when we set out that morning. It was another gorgeous day – endless sunshine with a perfect heat-calming breeze, like almost every day on the island. The local owner of the Aruban photography company Timeless-Pixx (and Menu International’s longstanding photographer) had offered to show me around Aruba. — By Amie Watson
T
he nice thing about Aruba (besides the aforementioned phenomenal weather and friendly people) is that you can traverse it from tip to tail and back again in a single morning. And tail is an appropriate word when your morning starts with harmless geckos hiding in the flower bushes outside your hotel and ends with a giant urban street art lizard in San Nicolas, where scales of salvaged plastic and metal blend seamlessly into the neon-green spray-paint, making it hard to tell where the wall ends and where the old bottles, wheels, ropes and screens begin. Portuguese artist Bordalo II constructed the giant 3D work for the Aruba Art Fair, just part of the island’s burgeoning art scene. It’s definitely the biggest lizard on the island and it stands out even among the other handful of murals from the Aruba Mural Projects painted on public space in the East Coast town. It was certainly bigger than the baby lizards at the Centro di Pesca in the Spanish Lagoon. Kenneth knows I’m in search of the local seafood and has taken me to where local fisherman dock. We descend a flight of steps to the wooden quay. A board on the wall indicates where the local fisherman can moor their boats. At least, that’s what we think it means. It’s been here so long that no explanation is necessary, it seems. Every day, the men set out at different times in their oneman dories, with names like Juliette, Rosalia and Ida, in search of local wahoo and barracuda. If you time it right, one of them might be back with his catch when you arrive and you’ll be able to buy a few fish straight from the water.
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If not, you’ll have to work on your dominoes skills. A lone fisherman (no fish in sight) with a large belly and sun-wrinkled skin tells Kenneth in Papiamento that each day one of the fishermen fries up a fish to share with the rest while they sit around in the afternoon playing dominoes. Yesterday’s score sheet and a pen are still lying on the red wooden table waiting for today’s update. The melodic flow of the language (itself a mix of Spanish, Dutch, English, French, Portuguese, Arawakan and African languages) makes the man’s speech sound more like a parable than an explanation. “That’s life,” says Kenneth. “You can complicate it or keep it simple. As long as you have food on your plate, enjoy what you do – those are the little things that will make you happy.” Which is probably why Kenneth offered to drive me around. It’s not as though he isn’t busy. He’ll be rushing off after lunch to take shots for the 2017 edition of Menu International at a hotel on Eagle Beach before working a sunset wedding. But when he has time off, he heads to his favorite off-the-beaten-path destinations, like Mangal Halto Beach or Frenchman’s Pass. “Mangal Halto,” or high mangroves, means “trees that live from the water,” he explains. As we walk along the sand, workers raking the sand are the only sign that you aren’t the first person to discover this secret beach of gnarled tree
Amie Watson
Photography Kenneth Theysen
Writer
trunks and weeping branches. You can snorkel here, says Kenneth, and there’s a sunken plane nearby for divers to explore. But this morning, a couple of vacationers have the water to themselves. It’s a romantic spot, hidden as they are from the workers in the warm, turquoise waters beyond the mangroves. A beautiful drive through a canopy of trees called Frenchman’s Pass reveals the Balashi Gold Mill ruins, where the Aruba Gold Concessions Company used to melt gold up until World War One. Now the only sounds are birdsong. The nest of burrowing owls in the old stone is empty but Kenneth points out grey and black chuchubis, orange and black oriols, hummingbirds and bananakeets, which sound more like a cocktail to me than a bird. Speaking of food, tourists should note that “No Tira Sushi” does not mean “Don’t throw sushi.” It does mean “Don’t litter,” Kenneth tells me as we climb the ruins for a panoramic view. But that bananakeet cocktail is still on my mind, so we head back towards the West Coast for a frosty drink, preferably with an umbrella (one for the drink and one for us). While most people enjoying the beach prefer boozy versions of their cocktails, I’d had more than enough of that the night before. Karsten Gesing, an original co-owner of Madame Janette, still holds court at one of the island’s most popular restaurants. While Alan, the restaurant’s resident musician, was singing “Aruba, Jamaica, ooh I wanna take ya…” we dug into a feast of ceviche, crab cakes, beef carpaccio with imported Parmigiano-Reggiano, surf and turf, lobster thermidor, roasted bacon potatoes, cheesy soufflés, seared tuna tataki and firecracker shrimp, all accompanied by an
exceptional bottle of Brunello del Montalcino and followed by whiskey shots. Between bites of lamb rack, Karsten told us about his history on Aruba and his seven or eight motorcycles. His favorite is the Triumph, but then there’s his Ducati, Norton, BMW, Suzuki, Kawasaki and Café Racer. He came to Aruba from a European Michelinstar background, he explained. His current chef de cuisine, Boris Druschkowitsch is still maybe the only chef on the island who always has demi-glace sauce lying around the kitchen. But despite the hard work behind the food, he believes that a restaurant should be a little loud and debaucherous, and the food should be unpretentious. “The burgerloin is probably the most popular dish, because if you can call it a burger, it sells,” he says, referring to the enormous hunk of tenderloin sliced in half and stuffed with sautéed onions, mushrooms and cheese, and drenched in a classic and creamy Béarnaise sauce. After a meal like that, I didn’t need any more food. But when Kenneth told me that the owner of Mi Boca Dushi Snack has a dragon fruit farm, only then did we realize that we were on a mission. We postponed our cocktail date with the beach and joined the other customers taking a number at the snack bar’s short counter. Most order empanadas and then sit with their savory pastries at one of the small tables. The container of home-made salsa on each is pungent with vinegar, peppers and pickled onions – perfect to cut through the deep-fried meat and cheese-filled snack. But Kenneth told me a secret: you walk up to the left side of the counter and look into the bottom of the fridge, to where Jimmy, the owner, occasionally has
2017 ARUBA RESTAURANT GUIDE
freshly harvested dragon fruit. They sell out fast, and the amount available depends on the season, but with more than 20 kinds of dragon fruit available throughout the year (red, white, small, large, with names like Dark Star, L.A. Woman, David Bowie, Costa Rican Sunset, Natural Mystic, Purple Haze and Physical Graffiti), the incredibly fresh and delicious local fruit feels like an oasis on an island made up of desert and volcanic rock. We bought six different kinds and sat at a table with a plastic knife. A quick incision and we cut the first in half to reveal the white flesh dotted with black, edible seeds. We scooped out spoonfuls like a kiwi and chewed the juicy, sweet-and-sour flesh. It hadn’t been in the fridge long because it was still warm from the sun. When there was nothing left but the thick pink and green, dragon-like skin, we sighed. We’d gone from gecko to lizard to dragon in the span of a morning. Just then, I realized that Kenneth and the wise fisherman at the Spanish Lagoon had it all figured out. We had dragon fruit on our plates and smiles on our faces. We couldn’t be happier.
Amie Watson is a Montreal-based food and travel writer. www.multiculturiosity.com @MissWattson
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RESTAURANT
Fusion / Japanese / Sushi
W W W. 2 97 R E S TA U R A N T. C O M
+297 > + 297 is a unique restaurant offering a fusion of flavors and a gastronomic concept based on shared plates. The modern, elegant venue features stunningly designed dining and lounging areas and a bar with an exquisite craft-cocktail selection. World-renowned chefs hand-pick the best quality ingredients in order to design a menu that is daring, novel and infused with flavors from Europe, Asia, the Americas and the Caribbean, creating a truly international-fusion menu. The shared plates offer up a world of options for every palate, from the restaurant’s robata grill, raw bar, sushi bar, molecular gastronomy and state-of-the-art kitchen.
GIAN FRANCO CURZI – Chef
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+297 JUAN E. IRAUSQUIN BLVD. 374 PALM BEACH
DINNER: 6:00 p.m. to 1:00 a.m., Monday to Sunday
(297) 587-8787 / 594-6629
DINING:
reservations@297restaurant.com
SERVING:
facebook.com/297restaurant instagram.com/297restaurant LOCATE US | n˚1 on map | Page 170
Indoors – Outdoors Dinner ATTIRE: Casual ENTERTAINMENT: Live DJs BAR: Yes (lounge bar and terrace bar) PARKING: Yes SAMPLE MENU
> RAW BAR AND SUSHI BAR
> CEVICHES AND TARTARES
Range: 4.00 – 19:00
Range: 13.00 – 31.00
Ebi Shrimp Sashimi — Scallop Sashimi — Tuna Sashimi — Green Apple Hamachi — Octopus Spicy Yuzu — Oyster Three Ways — White Fish Dry Miso
Passion Fruit Ceviche — White Fish, Octopus and Shrimp Rocoto Foam Ceviche — Spicy Tuna Tartare with Rice — Beef Tartare with Dijon Ice Cream
> HOT TO SHARE Range: 12.00 – 22.00
Chicken Curry — Mac and Cheese — Crispy Spring Rolls — Pork Slider — Oxtail Gyozas — Shrimp Duo Tempura — Sweet-and-Sour Chicken — Tenderloin Tataki
> TACOS Range: 16.00 – 18.00
Duck and Foie Soft Taco — Spicy Tuna Taco — White Fish Soft Taco
> CARPACCIOS AND SALADS Range: 11.00 – 23.00
Rolled Spicy Beef Carpaccio — Beef Thai Salad — Yuzu Scallop Carpaccio — Smoked Burrata Salad — Octopus Carpaccio
> FROM THE ROBATA GRILL (FIRESIDE COOKING) Range: 12.00 – 69.00
Spicy Chicken Wings — Chicken Tikka — Barbecue Ribs — Prawn Skewer — King Crab Legs — Rib-eye — Surf and Turf
Our extenssive menu also features makis,
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.
tacos, nigiris, noodles and rice, pizettas, exquisit cocktails and more…
2017 ARUBA RESTAURANT GUIDE
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RESTAURANT
Caribbean / International
W W W. 7- W E S TA R U B A . C O M
7 West B A R R E STAU R A N T
> Named for its location at 7 Weststraat in Oranjestad, this charming and chic open-air restaurant boasts a contemporary European sensibility with a touch of nostalgic Arubiana. With its delightful layout and decor, 7 West offers a very reasonably priced menu. The emphasis is on international classics complemented by a deft touch of Caribbean flavors. The à la carte menu tempts you with indulgent flavors but at the end of your feast, you’ll be smiling at the check. 7 West is ideally situated. You can enjoy the breathtaking sight of Oranjestad harbor and its lovely vista of the Caribbean Sea. Dine on the terraces overlooking the street or cool off in the air-conditioned dining room while enjoying a classic Dutch breakfast, bargain-priced lunch or elegant dinner.
JOHN BOOMKAMP – Executive Chef
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7 WEST WESTSTRAAT 7 DOWNTOWN ORANJESTAD
(297) 588-9983 info@7-westaruba.com
BREAKFAST, LUNCH AND DINNER:
9:00 a.m. to 10:00 p.m., Monday to Sunday BAR: 9:00 a.m. to 3:00 a.m., Monday to Friday and till 5:00 a.m., on Saturdays Indoors – Open-air Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:
SERVING:
LOCATE US | n˚1 on map | Page 174
SAMPLE MENU
> BURGERS
> P L AT T E R S
Hamburger — 7.50
All priced at: 10.00
lettuce, tomatoes, pickles and onions
— Cheeseburger — 8.75
lettuce, tomatoes, pickles and onions
— 7-West Burger — 10.00
lettuce, tomatoes, pickles, fried onions, bacon, cheese and egg
— Hamburger with Fries — 10.25
lettuce, tomatoes, pickles and onions
— Cheeseburger with Fries — 11.50
lettuce, tomatoes, pickles and onions
> SOUPS AND SALADS* Potato-bacon Soup — 7.00 the best on the island
— French Onion Soup — 7.00 the French traditional way with bread and gratinéed cheese
— Crab Salad — 9.00
mixed lettuce topped with crabmeat
— Mango-chicken Salad — 10.99
lettuce topped with grilled chicken and mango
— Fish Salad — 10.99
Fish Platter grouper with salad and fries
— Ribs Platter
spare ribs with salad and fries
— Strip Loin Platter
strip loin with garlic butter, salad and fries
— Saté Platter
chicken saté with salad and fries
— Red Snapper Platter red snapper fillet with salad and rice
— Shrimp Skewer
shrimp with a garlic sauce, salad and fries
— Calamari Platter
calamari, salad and fries
— BBQ Chicken Platter barbecued chicken with salad and fries
> DESSERTS Chocolate Sundae — 4.00 chocolate ice cream with chocolate sauce
mixed lettuce topped with grilled grouper
— Caramel Sundae — 4.00
* Salads are accompanied by your choice of either house dressing, honey-mustard, Thousand Island or vinaigrette.
chocolate ice cream with caramel sauce
— Monkey Ice Cream — 6.00
vanilla ice cream with bananas and chocolate
— Deep-fried Oreo — 6.00
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
Our extensive menu also features breakfast omelettes, pastas, wraps and snacks.
2017 ARUBA RESTAURANT GUIDE
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RESTAURANT
Italian / Mediterranean / Seafood
W W W. A LTA M A R A R U B A . C O M
Altamar CUCINA ITALIANA DEL MEDITERRANEO
> Located in the high-rise hotel area, Altamar restaurant is a place with authentic home-made Italian food, a warm inviting ambiance and friendly service that provides an exceptional dining experience. American Iron Chefs Nicola Carro and Fabrizio Carro offer the freshest seafood, prepared in ways that accent the natural flavors of the sea, as well as authentic Italian pastas, in a genuinely hospitable atmosphere. Altamar is the sister restaurant of Sole Mare Ristorante Italiano. It's your La Dolce Vita dining experience in Aruba.
NICOLA CARRO – Executive Chef
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A LTAM A R JUAN E. IRAUSQUIN BLVD. 382 | PALM BEACH Across the Playa Linda Beach Resort
(297) 280-0080 info@altamararuba.com facebook.com/Altamar-Aruba instagram.com/AltamarAruba LOCATE US | n˚2 on map | Page 170
DINNER: 5:00 p.m. to 12:00 midnight, Monday to Sunday BAR: 5:00 p.m. to 12:00 midnight, Monday to Sunday
Indoors – Outdoors Dinner ATTIRE: Casual ENTERTAINMENT: Live music (certain days) BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> APPETIZERS Polpette di Granchio — 12.00 crunchy lump crab meatballs with salsa verde
— Vitello Tonnato — 16.00 thin-sliced veal with tuna-mayo sauce
— Pizza Tartufata — 16.00 crispy pizza with fontina cheese and fresh summer truffle
— Aragosta e Burrata — 22.00 lobster medallion pieces on creamy burrata cheese and basil dressing
— Prosciutto e Burrata — 22.00 imported fiocco di prosciutto and creamy burrata cheese
> M A I N CO U R S E S Gnocchi alla Buratta — 22.00
Dentice al Cartoccio di Patate — 30.00 baked red snapper fillet in Carta Fata with potatoes, oregano and cherry tomatoes
— Ossobuco — 30.00 veal shank with gremolata and saffron risotto
— Nodino di Vitello Burro e Salvia — 30.00 seared veal chop with sage-truffle butter
— Ravioli di Aragosta e Mozzarella — 30.00 home-made lobster ravioli with mozzarella sauce
— Branzino al Sale — 34.00 imported Mediterranean sea bass baked in a salt crust
home-made tricolor potato gnocchi with creamy burrata sauce, cherry tomatoes and basil
> DESSERTS
— Tagliatelle Gamberi e Asparagi — 22.00
traditional mascarpone cream and coffee ladyfingers
jumbo shrimp and asparagus tips with a touch of cream and marinara sauce
— Scafoni ai Granchio — 22.00 traditional Italian pasta with spicy crabmeat ragù
— Risotto Iron Chef — 27.00 carnaroli rice with seared sea scallops, leeks and edible rose petals
—
Tagliata di Tonno in Crosta di Capperi — 29.00 grilled tuna steak with crispy capers and lemon sauce
Tiramisù al Mascarpone — 8.00
— Panna Cotta della Passione — 9.00 vanilla panna cotta with passion fruit coulis
— Torta al Limoncello — 9.00 Italian limoncello cheesecake
We offer home-made pasta, gluten-free pasta, whole wheat pasta and spinach pasta.
We also offer a KIDS’ menu.
2017 ARUBA RESTAURANT GUIDE
All prices are in U.S. dollars. A 3.5% tax will be added to your bill. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
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RESTAURANT
Caribbean Flair / International
W W W. A M U S E A R U B A . C O M
Amuse Sunset Restaurant Aruba > After its opening in 2010, Amuse quickly discovered that it was too small to accommodate the demand and had to turn away many eager visitors. When the old Arubaville/Marandi property became available, just behind the airport, on its own lovely little beach, Chef Patrick jumped at the chance to reinvent his popular restaurant with a more romantic theme. What began as small bites and small plates paired with fine wines in Amuse Bistro’s original restaurant has evolved to larger plates and full surprise menus. Chef Patrick creates daily carte blanche three- or five-course options, also available paired with wines. The new location affords some of the island’s most spectacular sunsets over the sea. Amuse is romance at its most delightful.
PATRICK VAN DER DONK – Chef / Owner
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MENUINTERNATIONAL.COM
A MUSE SU NS E T R ESTAUR A NT A R U BA
DINNER: 5:00 to 10:30 p.m., Monday to Sunday
BUCUTIWEG 50 Next to Queen Beatrix Intl. Airport Please follow the general aviation signs
(297) 589-9949 / 582-0157 info@amusearuba.com LOCATE US | n˚1 on map | Page 166
Open-air (covered) Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> APPETIZERS* Range: 8.50 – 24.00
Creamy French Onion Soup with crispy fried onions
— Escargots served in garlic butter-white wine reduction with toast
— Sesame Tuna
> 8-OZ . B L AC K A N G U S T E N D E R LO I N Range: 45.00 — 52.00
‘The Classic’ with Green Pepper Sauce mashed potatoes and grilled asparagus
— With Pan-fried Goose Liver tenderloin on porcini mushroom risotto with red wine sauce
tataki style with oriental sauce and grapefruit dressing
> M A I N CO U R S E S *
— Smoked Duck Breast
Light Spicy Shrimp
on mixed salad with truffled mayonnaise and crouton
— Foie Gras pan-seared goose liver with green apple, braised in port sauce
> SURF AND TURF Range: 29.50 – 39.50
6-oz. Tenderloin and Lobster with red port sauce, mashed potatoes and veggies
— 6-oz. Tenderloin and Shrimp
Range: 27.50 – 52.00
pan-fried and finished with a spicy creamy tomato-based sauce, served with lukewarm Japanese rice
— Catch of the Day to be announced by your waiter, pan-fried fillet served with mashed potatoes and veggies
— Grilled Skirt Steak marinated in red wine and served with deep-fried polenta, red beets and blue cheese butter
— Braised Pork Shank ‘The Volcano’
with red port sauce, mashed potatoes and veggies
braised in Balashi beer, finished with dried prunes, celeriac purée and roasted root vegetables
— Short Rib and Lobster
— Slow-braised Boneless Short Ribs
with short rib stew sauce, mashed potatoes and veggies
cooked Asian style, curry-carrot purée and Thai noodles
— Pan-fried Halibut with Herb Risotto delicious white flaky fish with creamy saffron sauce
* Dishes available in appetizer or main course size.
All prices are in U.S. dollars. No service charge. Tipping at your discretion. A 15% service charge will be added to parties of 6 or more and a 3.5% tax will be added to your bill. Prices and menu items are subject to change.
Menu items can change throughout the year.
2017 ARUBA RESTAURANT GUIDE
21
RESTAURANT
International / Seafood
W W W. A Q U A - G R I L L . C O M
Aqua Grill FRESH SEAFOOD AND MORE
> Among the island’s many fine restaurants, Aqua Grill delivers the premier seafood dining experience. Prepared in the excitement of an open-view kitchen, they boast fresh local catches like snapper, grouper and mahi-mahi. These signature items headline a menu that also offers delicacies from waters abroad including live Maine lobster and Alaskan king crabs. Aqua Grill’s awardwinning culinary team excels in a variety of regional styles, offering an intriguing selection of non-seafood dishes. And they feature the island’s largest raw bar and a generous wine list of over one hundred select wines. Seeing is believing at Aqua Grill.
SCOTT SCHEUERMAN – Executive Chef
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MENUINTERNATIONAL.COM
AQUA GR IL L PALM BEACH 374 | NOORD Across the South Beach Centre, and a short walk from the high-rise hotels
(297) 586-5900 aqua-grill@setarnet.aw facebook.com/AquaGrillAruba LOCATE US | n˚3 on map | Page 170
DINNER: 6:00 to 11:00 p.m., Monday to Saturday AND 5:00 to 11:00 p.m., on Sundays
Indoors – Outdoors Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> STARTERS
> HOUSE SPECIALTIES
Ceviche Peruano — 15.00
Alaskan King Crab Legs — 60.00
prepared with a piquant lime marinade, sweet potato and toasted corn
1 1/4 lb. steamed whole in the shell, served with roast garlic aïoli
— Lobster Salad — 20.00
— Steamed Live Maine Lobster
served with celery root chips and grape tomatoes
— 1 1/4 lb. 48.00
— Oysters on the Half-shell
served complete, in the shell
— 2 1/2 lb. 88.00
— half-dozen 22.00
— Broiled Stuffed Maine Lobster
— dozen 42.00
— 1 1/4 lb. 51.00
seasonal varieties available, horseradish and cocktail sauce, or Champagne mignonette
— 2 1/2 lb. 93.00
> ENTRÉES
> SIMPLY GRILLED
Plank Salmon and Scallop Soba Noodles — 35.00
Shrimp Skewer — 33.00
filled with seasoned lump crabmeat and croutons
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 — 34.75
— Seared Chilean Sea Bass — 38.00
> ADDITIONAL SELECTIONS
with shallots, habanero peppers, cilantro and Sauternes beurre blanc, served with asparagus and fingerling potatoes
— Cioppino — 52.00 Maine lobster, shrimp, scallops, mussels, clams and calamari simmered in a light tomato sauce with wine, saffron, fennel and herbs
sashimi grade, cooked rare to medium
Grilled Free-range Chicken — 25.00 half-chicken partially deboned, marinated in rosemary and garlic
— Center-cut Eye of Sirloin — 32.00 served with a cabernet-portobello sauce
Vegetarian selections also available.
All prices are in U.S. dollars. A 15% service charge will be added to your bill. Items subject to change on seasonality and availability. Prices are subject to change.
2017 ARUBA RESTAURANT GUIDE
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> COVER
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SHOOT
MENUINTERNATIONAL.COM
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MEET
THE CHEFS MENU INTERNATIONAL 2017 ARUBA COVER SHOOT Photography by Kenneth Theysen
THEY SAY KNOWLEDGE IS POWER. Menu International is a believer. That's why we are a trusted resource for travelers interested in getting the most out of their visit to Aruba. Over the past seventeen years, each Menu International issue has provided the sort of insights and tips that make a real difference on a vacation. We explore both the latest global culinary trends and the unique cultural traditions of Aruban cuisine. In our 2017 issue we are introducing the island’s great chefs, putting faces onto the incomparable dining experiences you will enjoy. With Menu International as an informative and innovative resource, you will know more; and, the more you know, the more you will enjoy the magic of Aruba. Continued on page 108...
2017 ARUBA RESTAURANT GUIDE
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RESTAURANT
Seafood
W W W. A R U B A M A R R I O T T. C O M
Atardi > Aruba Marriott’s beachfront restaurant, Atardi, is the best-kept secret on the island. It is the perfect setting for a romantic dinner, a place where you can be delighted by magnificent sunsets, exquisite meals under the fluttering palm trees, and feel the warmth of the sand between your toes. Atardi allows you to sit back and connect with all your senses as you listen to the sound of the ocean. Although their specialty is seafood, Atardi’s chefs take pride in knowing how to please meat lovers as well. The secret is out. You must come by.
ROMEO PENACINO – Complex Executive Chef
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ATAR D I ARUBA MARRIOTT RESORT & STELLARIS CASINO (Beachfront) LLOYD G. SMITH BLVD. 101 | PALM BEACH
(297) 520-6225 office hours (297) 520-6537 after 2:30 p.m. LOCATE US | n˚4 on map | Page 170
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
> APPETIZERS
Lobster Tail
Range: 11.00 – 22.00
lobster bisque, new potatoes, Brussels sprouts, cherry tomatoes
Lobster apple and celery salad, apple cream, lobster claw
— Shrimp sautéed shrimp, yellow corn purée, corn salsa, lemon-garlic-butter sauce
— Scallops and Crab Chowder seared scallops, warm crab sauce, bacon bites, artisan bread, green asparagus purée
— Tuna Carpaccio thin-sliced tuna, pecans, Madame Jeanette, cilantro, ginger, lemon juice, olive and sesame oil
— Tropical Bouillabaisse seafood mix, coconut milk, saffron
— Sashimi Snapper red snapper sashimi style, yellow sweet chili sauce, cilantro, caramelized sweet potato
> ENTRÉES Range: 25.00 – 60.00
Macadamia Grouper macadamia-crusted grouper, bok choy, black quinoa chaufa, creamy red curry sauce
— Sea bass pan-seared sea bass, cauliflower purée, green beans, and Champagne sauce
— Blackened Mahi-mahi mahi-mahi, ajo blanco, tomatoes, olives, roasted red pepper sauce
— Filet and Lobster 4-oz. beef tenderloin together with a 6-oz. lobster tail, potatoes au gratin, green beans, Béarnaise sauce
— Salmon new potatoes, green beans, orange and fennel salad, orange-mango sauce
> DESSERTS Range: 9.00 – 12.00
Chocolate Tart warm chocolate and dulce de leche tart topped with black forest compote
— Apple Crumble served with vanilla ice cream and butterscotch crumbles
— Crème Brûlée vanilla crème brûlée and black forest compote
— Peanut Butter and Chocolate Cake multi-layered chocolate Napoleon, peanut butter cream, Himalaya salt
> S P EC I A LT Y CO F F E E S Range: 10.00 – 15.00
Aruba Moonlight Ponche Crema, Kahlúa, 151° Bacardi Rum, hot coffee and cool whipped cream
— Old Pirate’s Treasure Grand Marnier, brandy and coffee
— Star Chaser Frangelico, Kahlúa, coffee and whipped cream
2017 ARUBA RESTAURANT GUIDE
All prices are in U.S. dollars. A 15% service charge will be added to parties of 8 or more and a 3.5% tax will be added to your bill. Prices and menu items are subject to change without notice.
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RESTAURANT
Eclectic / International / Vegetarian
W W W. B A R E F O O TA 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
> Going barefoot means cutting loose, with the ocean sighing in the background, a gentle tropical breeze fluttering the palms and your feet dancing on the white sand. It’s also the perfect way to enjoy great food and friendly professional service. At Barefoot, they have tables right on the beach and, if the elements do not fully cooperate, under a large palapa. Gerco, Luc and the entire Barefoot team look forward to welcoming you for a fabulous evening in flip-flops! Barefoot is more than a state of mind: it’s a promise of good food and a great time in an alluring tropical ambiance.
ALWIN VAN BELZEN – Chef
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MENUINTERNATIONAL.COM
BAR EF OOT 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 172
SAMPLE MENU
> APPETIZERS
> MAINS
Range: 10.00 – 14.00
Range: 20.00 – 40.00
Two Tuna
Zucchini Parmigiana
combination of tuna tartare and tuna carpaccio
lasagna of zucchini, mozzarella and Parmigiano-Reggiano, served in a marinara sauce with basil... buon appetito!
— Goat Cheese Medallions served on roasted bell pepper, topped with a red onion chutney, finished with balsamic syrup
— Vanilla-skewered Scallops served on caramelized Belgian endives, complemented by a saffron mayonnaise
— Seafood Ragout delicious seafood stew, served in a ‘bouchée à la reine’ (puff pastry basket), accompanied by a refreshing small salad
> SOUP AND SALAD Range: 7.00 – 12.00
Dijon Mustard Soup light creamy soup made with Dijon mustard, served with smoked salmon strips
— Prosciutto and Melon delight of Parma ham and melon, served with arugula, completed with a bell pepper reduction
— Blackened Mahi-mahi blackened mahi-mahi fillet, accompanied by a home-made pineapple salsa
— Burgundy Beef Stew beef stewed for hours with red burgundy wine and silver onions, chef Gerco’s grandma’s recipe!
— Tenderloin and Truffle tournedos served with a truffle and forest mushroom sauce
— Snapper ‘Old Amsterdam’ snapper fillet topped with a crust of Old Amsterdam cheese, parsley and breadcrumbs, complemented by a white wine sauce
— Shellfish Trio marriage of lobster, shrimp and scallops in a delightful lobster sauce
> DESSERTS Range: 7.00 – 12.00
Duet of Chocolate Mousse symphony of white and dark chocolate mousse
— Coffee Crème Brûlée coffee-flavored crème brûlée, served with Tia Maria cream
2017 ARUBA RESTAURANT GUIDE
All prices are in U.S. dollars. A 3.5% tax will be added to your bill. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
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RESTAURANT
International
W W W. B I N G O A R U B A . C O M
Bingo! CAFÉ & RESTAURANT
> Bingo! is not on a beach or in the middle of a lush garden. Disappointed? Don’t be, because the atmosphere here is welcoming and relaxed without the flash and the fuss. You can dine very well on a large tropical verandah or have a cool drink at the Dutch-style bar. They serve darn good food at modest prices. Everybody here strives to give you friendly and attentive service that is a jackpot every time. Expect much more than the hurried and joyless food service of a fast-food operation. Sit back, relax and enjoy Aruba at its simple best. A winning call indeed.
HAROLD VAN DEN BURG – Chef
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MENUINTERNATIONAL.COM
BIN GO! PALM BEACH 6D NOORD
(297) 586-2818
DINNER: 5:00 to 11:00 p.m., Monday to Sunday BAR: 4:00 p.m. to 1:00 a.m., Monday to Sunday
Indoors – Open-air Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:
SERVING:
LOCATE US | n˚5 on map | Page 170
SAMPLE MENU
> SALADS AND APPETIZERS
Lamb Stew
Smoked Salmon Salad
— small 16.00 — large 26.00
— small 9.00 — large 13.00
mixed lettuce, tomatoes, cucumber, feta cheese, pine nuts, capers and a yoghurt-dill dressing
— Salad of the Sea — small 11.00 — large 15.00
mixed lettuce, tomatoes, cucumber, onions and capers, topped with pan-fried grouper and shrimp, served with a lemon-herb dressing
— Coconut Shrimp — small 13.00 — large 20.00
deep-fried shrimp dipped in coconut flakes, served with a chili sauce
— Fried Camembert — small 13.00 — large 20.00
breaded fried Camembert served in a cast-iron skillet with a cranberry sauce and grilled nut bread
> M A I N CO U R S E S * Pork Tenderloin — small 14.00 — large 24.00
pork tenderloin served with a baconblue cheese sauce and French fries
— Grouper — small 14.00 — large 24.00
pan-fried grouper fillet served with a lobster sauce and mashed potatoes
— Fish Pasta — small 15.00 — large 25.00
fettuccine pasta with grouper, salmon, shrimp and a creamy saffron sauce
— Norwegian Salmon — small 15.00 — large 25.00
marinated slow-cooked stew with lamb shoulder, served in a cast-iron casserole with a burgundy sauce and mashed potatoes
— Mixed Grill — small 18.00 — large 28.00
filet mignon, chicken breast and shrimp from the grill, served with a baked potato and home-made chimichurri
— Rib-eye — 28.00 grilled rib-eye steak served with choice of sauce and a baked potato * Served with mixed fresh vegetables.
> EASY GOING BINGO! Bingo! Burger — 13.00 major burger with traditional toppings, served on a whopper bun with curly fries
— Bingo! Brochette — chicken 12.00 — pork 12.00 — beef 14.00
marinated chicken, pork or beef on a skewer, served with peanut sauce, curly fries and a mixed salad
> DESSERTS Poffertjes — small 6.00 — large 10.00 Madurodam pancakes served with powdered sugar
— Cream Puffs — small 6.00 — large 10.00 tower of cream puffs served with chocolate sauce
— Crème Brûlée — small 6.00 — large 10.00 vanilla crème brûlée with a crispy topping and frozen cream
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
pan-seared salmon steak served with pasta and a basil pesto sauce
2017 ARUBA RESTAURANT GUIDE
31
RESTAURANT
W W W.E2HOSPITALIT Y.COM/BLT-STE AK-ARUBA W W W.RIT ZC ARLTON .COM/ARUBA
American / Seafood / Steakhouse
BLT Steak > BLT Steak is a modern interpretation of the American Steakhouse that combines classic bistro ambiance with steakhouse fare. BLT’s iconic decor features an elegant dining area and a sleek, vibrant bar and lounge, where guests can enjoy exquisite dining and curated cocktails, craft beer, and a robust wine list with selections from around the world. BLT Steak is also the perfect place to indulge in signature warm popovers, world-class selections of dry-aged U.S.D.A. prime and American Wagyu beef, raw seafood, and weekly blackboard specials highlighting seasonal flavors and local ingredients.
LUIS MALAGON – Chef de Cuisine
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BLT STEAK THE RITZ-CARLTON, ARUBA L.G. SMITH BLVD. 107 PALM BEACH
(297) 527-2222 rcaruba.guestrelations@ritzcarlton.com
LOCATE US | n˚6 on map | Page 170
DINNER: 6:00 to 10:30 p.m., Monday to Sunday
DINING: Indoors – Outdoors – Open-air (covered) SERVING: Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes
SAMPLE MENU
> APPETIZERS
Hanger 10 oz.
Range: 14.00 – 25.00
prime
Grilled Double-cut Smoked Bacon parsley, garlic, sherry
— Crab Cake
Meyer lemon, radish salad
— Bluefin Tuna Tartare
avocado, soy-lime dressing
> SALADS
— Filet Mignon 12 oz. — Cowboy 22 oz. bone-in rib-eye
— Kansas City 20 oz. 28-day dry-aged prime bone-in strip
— Porterhouse 36 oz. ( for two) 28-day dry-aged prime
Range: 14.00 – 32.00
Baby Spinach Maytag blue cheese, chopped egg, bacon vinaigrette
— Wedge
Maytag blue cheese, bacon lardons, gremolata crumb
— Lobster Cobb Salad
avocado, Cheddar, pancetta
> M A I N CO U R S E S Range: 29.00 – 58.00
Grilled Branzino artichoke, olive oil and parsley
— Local Snapper
piperade basquaise, chorizo
— Double-cut Rack of Lamb pine nuts, chives
— Sautéed Dover Sole soy-caper brown butter
* All of our beef is U.S.D.A. prime or 100% naturally raised Certified Black Angus, the finest a vailable. We naturally age our beef for maximum tenderness and flavor before broiling at 1700 degrees and finish with herb butter.
> KO B E WAG Y U ** Range: 55.00 – 92.00
American Wagyu Skirt 10 oz. — American Wagyu Rib-eye 12 oz. ** Known for its intense flavor and supreme tenderness, these American-style Kobe beef cattle are fed a natural diet of barley, golden wheat straw, alfalfa hay, and Idaho potatoes.
> DESSERTS All priced at: 14.00
Peanut Butter-chocolate Mousse banana ice cream
— Pavlova
lemon curd, tropical fruits
> STEAK CUTS* Range: 33.00 – 145.00
Filet Mignon 8 oz. — New York Strip 16 oz.
> SUNSET MENU Price per person: 65.00
3-Course Menu Including Wine
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
served from 6:00 to 6:45 p.m.
prime
2017 ARUBA RESTAURANT GUIDE
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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
> Casa Tua draws a crowd of local and not-so-local folks who can’t seem to get enough of the place and its legendary pizza. There’s almost always a wait to get in but you won’t mind at all. Casa Tua invites you to take a seat at the bar, order a drink and enjoy the incomparable smell of pizzas cooking in a brick oven, knowing that bliss will be yours soon enough. Sicilian-style thin-crust pizza is their claim to fame but every dish is delicious. Casa Tua means Your Home in Italian and that’s exactly how you’ll feel dining alfresco in their charming restaurant. Follow your nose to paradise.
ROBERTO ZANARDO – Chef
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CASA TUA ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370 | PALM BEACH
(297) 586-8470 RENAISSANCE MARKETPLACE DOWNTOWN ORANJESTAD
(297) 583-1990 LOCATE US |
n˚7 on map | Page 170 n˚2 on map | Page 174
DINNER: 5:00 to 11:00 p.m., Monday to Sunday
Outdoors Dinner ATTIRE: Casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> APPETIZERS AND SOUP
> PIZZAS
Bruschetta la Bufala — 9.00
Frutti di Mare — 16.50
toasted Italian bread, mozzarella, arugula, pesto and shaved Parmigiano-Reggiano
tomato sauce, cheese, sautéed seafood, shelled clams and mussels, garlic and parsley
— Calamari Fritti — 9.50 deep-fried squid rings seasoned in spiced flour, served with fra diavolo sauce
— Beef Carpaccio della Casa (raw) — 15.00
— Meat Lovers — 16.50 tomato sauce, cheese, Italian sausage, bolognese meat, pepperoni and basil
— San Daniele — 19.00
thin slices of marinated raw beef sprinkled with onion, tomato, Parmesan cheese, sunflower seeds, virgin olive oil, arugula, lemon juice and parsley
tomato sauce, cheese, prosciutto ham, feta cheese, arugula and diced tomato
— Zuppa del Pescatore — 15.50
tomato sauce, Parmesan and Emmental cheeses, fresh marinated shiitake, portobello, white mushrooms and truffle oil
Italian bouillabaisse – grouper, shrimp, squid, scallops, octopus, clams and shelled mussels sautéed in virgin olive oil with garlic, cooked in a light fish broth with marinara sauce, natural aromatic herbs and fresh basil – served with garlic croutons, spicy aïoli and Parmigiano-Reggiano
> PA S TA S Tortellini ai Quattro Formaggi — 19.00 cheese-filled tortellini cooked in blue cheese, mascarpone, Gouda and Parmesan
— Pasta Alfredo — regular 16.50
— Funghi di Lusso — 19.50
> DESSERTS Home-made Tiramisu — 9.00 ladyfingers soaked in espresso and coffee liquor, topped with chocolate and creamy mascarpone
— Profiteroles au Chocolat Chaud — 10.00 home-made puff pastry filled with vanilla ice cream, topped with hot chocolate and whipped cream
with chicken 20.00 — with shrimp 21.00
famous Roman dish made with Parmesan and heavy cream
— Pasta alla Pugliese — 22.50 diced beef tenderloin, bacon, porcini and fresh mushrooms, garlic, onion, tomato and parsley
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
— Pasta del Pescatore — 26.50 shrimp, squid, grouper and shelled mussels and clams sautéed with olive oil and garlic in tomato sauce, fish stock and herbs
2017 ARUBA RESTAURANT GUIDE
35
> INTERVIEW
SOUTH BEACH AMBIANCE MEETS REFINED FARE at Screaming Eagle We ordered the Carte Blanche menu at Screaming Eagle and settled in for a great evening. It started with an amuse-bouche: a gazpacho shooter accompanied by a Parmesan, sesame and curry biscuit. — By Amie Watson
T
hen came the Swiss Tête de Moine cheese shaved to look like a flower, with sun-dried tomato tapenade, brioche and truffle mayo, all balanced by a semi-sweet Mosel Reisling. And this was all before the appetizers: a tasting platter of lionfish ceviche; deconstructed Peruvian mashed potato causa with avocado and shrimp; caramelized Asian pork belly with creamy bacon coleslaw; lobster bisque; and a tuna tartare so fresh that it melted in your mouth.
Screaming Eagle’s Dutch chef, Erwin Hüsken, is a master of the tasting menu. After years of coming up with new specials every week, he can pull a lot of dishes out of his chef jacket sleeve. His Carte Blanche menus aren’t for the faint of heart – or the small of appetite. Tastes are bold, they’re international with a French pedigree, and the main course platter combines generous servings of five completely different dishes. The night I visited, there were lamb chops with rich and creamy risotto; skirt steak on ratatouille with crispy polenta and truffle sauce; mashed potatoes with grainy mustard pitchforked with a home-made potato chip; and the pièce de résistance: duck breast
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MENUINTERNATIONAL.COM
cooked medium with confit cherry tomato, caramelized onion compote and an aromatic red wine-vanilla sauce. The paired glass of 75, a California Cabernet Sauvignon from Tuck Beckstoffer. Perfect. Meat and fish-heavy as the tasting menu might seem, Erwin’s vegetarian and vegan versions of the Carte Blanche menu are far from afterthoughts. “More vegetarian and vegan people kept asking for it,” he says. Guests with these dietary preferences are treated to dishes like portobello mushroom stuffed with spinach; crispy cornmeal with ratatouille and green asparagus; and Peruvian potato causa with avocado and pickled red onions. Some just order a bottle of vintage Veuve Clicquot Champagne and the catch of the day – pan-fried local grouper on the plancha with clarified butter – and sit at the hardwood wraparound bar. Others soak in the Miami Beach club vibe with a bowl of Aruban rock lobster carbonara eaten from a wooden dinner-in-bed tray while lounging on one of the white linendraped beds in the elevated dining area just past the bar. Bed or no bed, the dark chandeliers and red under-bar lights make for a romantic atmosphere indoors, while the spacious patio makes for a more panoramic experience outside.
Joanne Eckmeyer
Erwin Hüsken
Co-owner
Bar Manager / Co-owner
Chef / Co-owner
Photography Kenneth Theysen
Sven Schneider
But if you skip the Carte Blanche, you’d miss out on that cheese, that tartare, and that duck breast. And the trio of desserts that follows: a mini crème brûlée (brittle on top and creamy, warm and delicate inside), a quenelle of homemade ponche crema ice cream (a locally made liqueur that tastes like eggnog) and an indulgent slice of New York-style cheesecake. In the ten years since Screaming Eagle opened, Erwin and business partner Sven Schneider have built a highly respected establishment. Though both were born in Europe, they met while working at the Flying Fishbone restaurant in Savaneta. The decision to stay on the island was an easy one, says Sven, who won’t be moving back to Bavaria any time soon. “Of course, you meet the woman and have kids,” he says. The woman he’s referring to is Screaming Eagle’s bar manager, assistant manager and Moscow Mule mixologist extraordinaire, Joanne. “We do late nights here and I’m usually the one taking care of the kids in the morning, but when it comes to eating, she has to cook because I cannot,” says Sven, laughing. “I decided early in my life that there are better people to do that.” Erwin – one of those better people – also met his wife on Aruba. They now have two kids. “She cooks Colombian food at home and she makes great food. She also likes almost everything I cook for her,” he says.
“That’s love!” says Sven, who admits he’s more comfortable in a wine cellar than a kitchen. He does, however, juice an extraordinary amount of fresh ginger daily for Joanne’s popular Moscow Mules. She used to not be able to source ginger beer on the island and ended up juicing a lot of the gnarly root by hand one night for special requests for the vodka and ginger beer drink. Sven has essentially saved her forearms from a lot of suffering by taking over the juicing. If that’s not love, I don’t know what is. Even though she can now get ginger beer on Aruba, she still makes the drink the way she prefers it: with vodka, sugar syrup, Fever Tree ginger ale and Sven’s fresh ginger juice. Another important element of the restaurant’s success is its well-trained staff. Our knowledgeable server José, for example, has no problem filling us in on the menu – which is quite a feat when new specials are added every two weeks. “This is the fifth year we’ve been doing the specials,” says Sven. “The first three years we did four appetizers, four main courses and a dessert every week. That’s 500 dishes every year! It’s a little less now, but it appeals to the creativity and ability of the chefs in the kitchen, so they’re not getting bored or always repeating the same things. Now, every other week they have to reinvent themselves.” Erwin says his specials are based on what’s in season in Europe, from morel mushrooms
2017 ARUBA RESTAURANT GUIDE
and pork shank in fall, to bison and reindeer around Christmas time. In high season, the Dover sole is popular. “The server debones it in front of the guest at the table with a fork and spoon and plates it with mashed potato, green asparagus and glazed carrots,” says Erwin. Some dishes have earned a permanent place on the menu, like the other dishes served tableside (or bedside), including the tenderloin with freshly crushed pepper sauce and the crêpe suzette with flambéed orange-Cognac sauce and vanilla ice cream. As for the wine list, it’s always being reinvented. The restaurant stocks 2,000 to 3,000 bottles and has more than 250 types of wine, says Sven. “We carry eight or nine vintages of Screaming Eagle. It’s probably the only Screaming Eagle collection of that depth in the Caribbean. But I’m dreaming of the biggest wine list in the Caribbean. And another Wine Spectator award of course,” he says. For now, he’ll content himself with the biggest line of Macallan single malt scotch. And lionfish ceviche in bed.
SCREAMING EAGLE RESTAURANT – LOUNGE JUAN E. IRAUSQUIN BLVD. 228 EAGLE BEACH
(297) 587-8021 www.screaming-eagle.net
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RESTAURANT
International / Seafood / Steaks
W W W. C H A L E T S U I S S E -A R U B A . C O M
Chalet Suisse R E STAU R A N T
> Since 1988, visitors and locals alike have enjoyed the highly regarded Chalet Suisse Restaurant. The kitchen serves only the finest meats, flown in regularly from the best purveyors of New York City. Their full rack of lamb is a masterpiece, a must-try. Along with lobster and shrimp, one can feast on locally caught red snapper and grouper. The main dining room is a paragon of comfort and warmth, the kind of room perfect for lingering over a fine meal prepared by European master chefs.
YVES STEINMETZ – Executive Chef
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CHA LET S U IS S E JUAN E. IRAUSQUIN BLVD. 246 EAGLE BEACH
DINNER: 5:30 to 10:00 p.m., closed Sundays
(297) 587-5054 restaurantchaletsuisse@gmail.com
Indoors Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:
SERVING:
LOCATE US | n˚1 on map | Page 168
SAMPLE MENU
> APPETIZERS
> ENTRÉES
Range: 6.95 – 14.50
Range: 20.95 – 39.95
Fresh Mixed Garden Salad
Chalet Chicken
salad of mixed greens accompanied by our house dressing
a tender boneless chicken breast stuffed with spinach and cream cheese, served with a fine mushroom sauce
— Home-made Ravioli
in a creamy tomato sauce
— Smoked Scottish Salmon served with cornichons, capers and toasted brown bread
— Seafood Chalet Suisse
delicately prepared with shrimp, crabmeat, fish, lobster and freshly sliced mushrooms
— Coconut-breaded Shrimp
served with a mango chutney sauce
> SEAFOOD ENTRÉES Range: 26.95 – 44.95
Almond-crusted Red Snapper or Grouper Fillet prepared to your liking, served plain or with our locally famous Creole sauce
— Shrimp Provençal
prepared in a tasty tomato and garlic sauce, served with linguine
— Caribbean Seafood Platter
a combination of freshly broiled lobster tail, garlic shrimp and fillet of fish
— Lobster Tail (12 to 14 oz.)
large juicy lobster tail broiled chef ’s style
— Surf and Turf
a broiled 7-oz. lobster tail and an 8-oz. tender U.S. prime filet mignon
— Wiener Schnitzel
a generous portion of U.S. veal filet, breaded and prepared the traditional way
— Zürcher Geschnetzeltes – a Typical Swiss Dish
sliced veal tenderloin sautéed with fresh mushrooms, shallots, herbs and riesling wine, served with home-made spaetzle
— Chateaubriand – U.S. Prime Filet Mignon ( for two persons)
broiled double-cut served with fresh vegetables and a Béarnaise sauce, carved tableside
— U.S. Prime Filet Mignon Madagascar with a green peppercorn sauce and a touch of cognac
— Whole Roast Rack of Lamb
delicately herb-crusted and served with stuffed baked tomatoes
> DESSERTS Range: 5.95 – 12.95
Our Famous Apple Strudel baked fresh daily and served with vanilla ice cream
— Chocolate Cake
with a raspberry coulis
— Swiss Toblerone Chocolate Fondue ( for two persons) served with a variety of fresh fruits, our house specialty!
2017 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
International / Lobster / Seafood
W W W. C H I C K E N A N D L O 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 p.m., so come in 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!
MICHAEL A. J. VAN DORST – Chef
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CHICKEN & LOB S T E R JUAN E. IRAUSQUIN BLVD. 87
BREAKFAST, LUNCH AND DINNER:
7:30 a.m. to 10:00 p.m., Monday to Sunday
PALM BEACH
(297) 586-0909 facebook.com/chickenandlobster
Outdoors – Open-air Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:
SERVING:
LOCATE US | n˚8 on map | Page 170
SAMPLE MENU
BR EA K FA ST
DINNER
> B R E A K FA S T S P EC I A L S
> O U R S P EC I A LT I E S
The Kick Starter — 10.00
Half Free-range Rotisserie Chicken — 15.00
2 free-range eggs, ham, cheese and home-made bread, served with a glass of fresh orange juice, unlimited coffee of your choice and Dutch pancakes
— Truffle Linguine (vegetarian) — 19.00
— Breakfast of Champions — 15.00
served with 1 side dish of your choice
a rich dish with truffle, Parmesan and cream — with chicken extra 9.00 — with 6-oz. lobster chunks extra 26.00
3 free-range eggs, bacon, cheese, ham, mushroom, home-made fries or hash brown, and home-made bread, served with a glass of fresh orange juice, unlimited coffee of your choice and Dutch pancakes
— Spicy Chicken — 19.00
LUNCH
half free-range rotisserie chicken and Caribbean rock lobster tail served with BBQ sauce, clarified butter and 1 side dish of your choice
> SALADS Avocado and Shrimp Salad — 12.00 with lots of shrimp and slices of avocado
— Local Buffalo Mozzarella Salad — 12.00 Aruban-made buffalo mozzarella, tomatoes and home-made basil pesto sauce
> SANDWICHES Royal Club Sandwich — 15.00 lettuce, tomatoes, lobster, turkey, Gouda or American cheese, and a cocktail sauce
— Lobster Roll — 19.00
a sandwich filled with lobster meat soaked in butter and served on a steamed hot dog bun
> LU N C H D I S H E S Shrimp in a Bucket — 24.00 with 2 side dishes of your choice
— Lunch Special
Special price: 14.00
This lunch special includes: - soup of the day - half free-range chicken - choice of one side dish - choice of one soda
served with teriyaki sauce, rice and fresh vegetables
— Chicken and Lobster — 33.00
— Fresh Lobster — 55.00
two 6-oz. Carribean rock lobster tails and 1 side dish of your choice
> S M A L L P L AT E S Escargots Escoffier — 14.00 1 dozen of slow-cooked escargots in garlic butter, served with fresh toast
— Lobster Croquettes — 15.00
2 home-made lobster croquettes, deep-fried parsley and cocktail sauce
> OT H E R G O O D S T U F F 8-oz. Wagyu Burger — 18.00 with caramelized onions, bacon, Gouda cheese and BBQ sauce, served with fries
— BBQ-glazed Spare Ribs — 23.00
served with 2 side dishes of your choice
— Almond-crusted Pan-fried Grouper — 24.00 served with 2 side dishes of your choice
— 8-oz. Filet Mignon — 29.00
All prices are in U.S. dollars. No service charge. Prices and menu items are subject to change.
served with 2 side dishes of your choice
2017 ARUBA RESTAURANT GUIDE
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RESTAURANT
Cocktails / Snacks / Sushi
W W W. R I T Z C A R LT O N . C O M /A R U B A
Divi BAR & LOUNGE
> Whether grabbing a quick snack or gathering for an evening of exquisite cocktails, Divi is the place to be. This all-day lobby bar offers light snacks and delicious pastries, in a contemporary setting. The indoors experience, featuring an illuminated center bar and
comfortable
technology-enabled
seating,
is
complemented by the outdoor terrace, showcasing beautiful views of Palm Beach.
ROEL MIRO – Sushi Chef
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D IVI BAR & LOU NGE THE RITZ-CARLTON, ARUBA L.G. SMITH BLVD. 107 PALM BEACH
(297) 527-2222 rcaruba.guestrelations@ritzcarlton.com
LOCATE US | n˚9 on map | Page 170
5:00 to 11:00 p.m., Monday to Sunday 11:00 a.m. to 1:00 a.m., Monday to Sunday
SUSHI: BAR:
Indoors – Outdoors Snacks – Dinner ATTIRE: Casual (snacks) – Elegantly casual (dinner) ENTERTAINMENT: Live music BAR: Yes DINING:
SERVING:
PARKING: YES
SAMPLE MENU
> I N D U LG E Range: 16.00 – 22.00
Chicken Wings Asian barbecue, cilantro ranch
— Divi Burger
1855 Angus beef, bacon, aged Cheddar, fried egg, lettuce, tomato, pickles
— Margarita Pizza
— add topping 1.50
tomato, mozzarella, local basil
— Shrimp Cocktail
lemon-poached shrimp, classic cocktail sauce
> HAND-ROLLS, NIGIRI, SASHIMI * Range: 10.00 – 20.00
Hand-rolls (1 piece) — Nigiri (2 pieces) — Sashimi (5 pieces) * Choice of: yellowfin tuna (maguro), Atlantic salmon (sake), yellowtail (hamachi), snapper (kurodai), eel (unagi), shrimp (ebi).
> TRADITIONAL MAKI Range: 13.00 – 16.00
California Roll kanikama, avocado, cucumber
— Eel and Avocado Roll topped with eel sauce
— Salmon and Avocado Roll — Spicy Tuna Roll
> S P EC I A LT Y R O L L S Range: 15.00 – 29.00
Madame Jeanette spicy tuna, avocado, cucumber, mango, Madame Jeanette peppers
Balashi shrimp tempura, avocado, cucumber, eel sauce
— Palm Beach
shrimp tempura, cream cheese, avocado, cucumber, topped with tuna sriracha aïoli and masago
— Carnival
California roll topped with tuna, salmon, yellowtail, avocado and shrimp
— Flamingo Roll
fried fish, cucumber, topped with bonito, crunchy furikake, scallop salad and sriracha aïoli
— Iguana Roll
shrimp tempura, cream cheese, topped with eel, avocado, red tobiko, sesame seeds and eel sauce
— The Ritz-Carlton Roll
king crab, shrimp tempura, cucumber, tuna, avocado, yuzu aïoli, eel sauce, tobiko
— Hurricane Roll
king crab, cucumber, avocado, salmon, breaded coconut shrimp, eel sauce, sriracha, aïoli, sesame seeds, black tobiko
> DESSERTS Range: 12.00 – 15.00
The Ritz-Carlton Cake rich dark chocolate with burst of orangevanilla ice cream
— Carrot Cake
vanilla-cream cheese icing, butterscotch sauce, caramel-pecan ice cream
— Red Velvet Cake
cream cheese icing, mix berries and raspberry sauce
— One Happy Island Sundae
chocolate fudge sauce, dulce de leche, chocolate, vanilla ice cream, fresh banana, fried Oreo, chocolate sprinkles and mix berries
2017 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
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
> There’s no better place to cast yourself away than at the Driftwood. This authentic Aruban seafood restaurant serves fresh-caught fish daily, prepared by the owner himself. The catch of the day might be giant shrimp, juicy Caribbean lobster or the most tender octopus, squid or scallops, accompanied by pan bati, the famous Aruban cornbread. For over twenty years, the Driftwood has been a great escape to the unique flavors of Aruba.
YOVANI J. RANGEL – Chef
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D R IF TWOOD KLIPSTRAAT 12 DOWNTOWN ORANJESTAD
DINNER: 5:30 to 10:30 p.m., closed Sundays
(297) 583-2515 Indoors Dinner ATTIRE: Casual BAR: Yes PARKING: Yes
driftwood@setarnet.aw
DINING:
facebook.com/Driftwood.Restaurant
SERVING:
LOCATE US | n˚3 on map | Page 174
SAMPLE MENU
> APPETIZERS Range: 4.50 – 15.50
Sea Scallops†
Alaskan King Crab Legs† full pound of crab legs boiled and served with melted butter
jumbo sea scallops grilled and served with pesto sauce
— Fish and Shrimp†
— Coconut Shrimp
in garlic butter or Creole sauce
jumbo shrimp dipped in sweetened coconut batter, deep-fried and served with our sweet-and-sour sauce
— Seafood Chowder a rich, creamy, delectable chowder with fish, shrimp, baby clams and squid
— Crab Cake† made with jumbo lump crabmeat and served with the perfect combination of seaweed and sweet-and-sour sauce
> ENTRÉES* Range: 22.50 – 46.50
Blackened Fish generously coated with Cajun spices, pan-fried and served with a sweet Caribbean peach sauce
— Chicken Parmesan with marinara sauce, topped with cheese and served over linguine
— Pan-fried Fish “Aruban Style” fresh catch lightly seasoned, pan-fried and served with a mild Creole sauce (Creole sauce is made with tomatoes, onions, bell pepper and fresh local herbs)
— Grilled Fish served with our vinaigrette sauce
— Seafood Pasta Thermidor† fish, shrimp, scallops, baby clams and lobster, served over linguine in a creamy thermidor sauce
— Filet Mignon 8-oz. U.S. tenderloin, the most tender cut of beef, grilled and served with a mushroom sauce
> C A R I B B E A N LO B S T E R 12-OZ . TA I L * Broiled Lobster† — 46.50 with butter and lemon
— Lobster Thermidor† — 46.50 chunks of lobster with Gouda cheese, mushroom, peppers and mustard, topped with melted Parmesan cheese and served in the shell
* Served with white rice or a baked potato, sautéed vegetables and our local cornbread. † For Dine-Around coupons, a surcharge applies
to menu items marked with this symbol: † (please present coupons to your waiter before ordering).
We feature a kids’ menu.
2017 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
Dutch / Grill / International
W W W. PA D D O C K-A R U B A . C O M
EetCafe The Paddock > Eetcafe The Paddock, an Aruban institution, is perfectly located in Oranjestad’s Wharfside Market and offers stunning views of the yacht harbor and its turquoise waters. The only genuine Dutch bar in Aruba draws both locals and tourists alike. The extensive menu features Dutch favourites as well as burgers, steaks, and seafood. There’s something for everyone. It’s the perfect place for breakfast, lunch, dinner, a snack or drinks, all at reasonable prices. Don’t miss the happy hours every Tuesday, Saturday and Sunday. With great music, cold beer and a fun atmosphere, every day is a special day at The Paddock.
JOHN BOOMKAMP – Chef
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EETCA F E T HE PA DDOCK WHARFSIDE MARKET LLOYD G. SMITH BLVD. 13 DOWNTOWN ORANJESTAD
(297) 583-2334
BREAKFAST AND LUNCH: 9:00 a.m. to 5:00 p.m., Monday to Sunday DINNER: 5:00 to 11:00 p.m., Monday to Sunday (kitchen closes at 10:45 p.m.) BAR: 9:00 a.m. to 2:00 a.m., Sunday to Thursday and till 3:00 a.m., on Fridays and Saturdays
Open-air Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes ENTERTAINMENT: Live music PARKING: Yes DINING:
SERVING:
LOCATE US | n˚4 on map | Page 174
SAMPLE MENU
LUNCH MENU
DINNER MENU
> H A M B U R G E R S AND SANDWICHES*
> APPETIZERS
Hamburger — 7.85 lettuce, tomatoes, onions and pickles
— Italiano Sandwich — 8.42 salami, tomatoes and pesto on fresh oven-baked French bread, gratinéed with cheese
— Grilled Grouper Fillet Sandwich — 8.42
delicious fish fillet on fresh oven-baked French bread, served with tartar sauce
— Cheeseburger — 9.00
cheese, lettuce, tomatoes, onions and pickles
— Paddockburger — 10.14
pineapple, cheese, lettuce, tomatoes, onions and pickles * Extra fries add $3.42.
> P L AT T E R S Fish Platter — 10.14
Potato-bacon Soup — 5.14 — Escargots — 8.42 served the classic way with melted garlic butter
— Dutch Pea Soup — 9.00 heavy Dutch pea soup with bacon and bread
— Shrimp Skewer — 10.71 with onions, bell peppers and a spicy sauce
— Grilled Grouper Salad — 12.42 half-grouper on a bed of fresh salad, served with tartar sauce
> E N T R É E S ** Pork Medallions — 20.85 served with a creamy mushroom sauce
— Mahi-mahi Fillet — 22.71 served with a delicious white wine sauce
— Garlic Shrimp — 22.71
half-grouper served with fries, salad and tartar sauce
jumbo shrimp with lots of garlic
tortilla shell filled with chicken, cheese and sour cream
steak, Cajun chicken breast, pork saté and spare ribs
pieces of chicken served with soft pita bread and garlic sauce
center-cut, the best of the best!
— Chicken Tortilla — 10.71
— Chicken Shawarma — 11.85
— Saté with French Bread — 11.85 3 pork or chicken skewers served with peanut sauce
— Mixed Grill — 22.71 — Beef Tenderloin — 23.14
** Entrées include your choice of either French fries, baked potato, rice or potato croquette.
2017 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.
47
> CHEF'S
RECIPE
> I N G R E DI E N TS
1 cup (250 ml) teriyaki sauce 4 tablespoons (60 ml) sambal, optional 4 cups (12 oz) cooked, thick egg noodles 1 cup (250 ml) finely chopped onion 1 cup (250 ml) finely chopped leeks 1 cup (250 ml) finely chopped red bell pepper 1/2 teaspoon (2 ml) paprika 1/2 teaspoon (2 ml) curry powder 1/4 teaspoon (1 ml) chili flakes Zest and juice of 1 lime 2 two-inch pieces of fresh lemongrass, optional 1/2 teaspoon (2 ml) salt 1/4 teaspoon (1 ml) pepper 1 teaspoon (5 ml) untoasted sesame seeds 2 teaspoons (10 ml) sesame oil 1 teaspoon (5 ml) vinegar 4 tablespoons (60 ml) ketchup 1 teaspoon (5 ml) cooking oil 4 five-ounce pieces of sashimi-grade tuna (about one-inch tall) 2 tablespoons (30 ml) wakame seaweed pieces
T U N A BA M I R E C I P E by Jordi Klomp of Quinta del Carmen
In Indonesian cuisine, you have rice dishes, called nasi, and noodle dishes, called bami, says Jordi Klomp, head chef of Quinta del Carmen restaurant.
T
hanks to his half-Indonesian and half-Dutch heritage, Klomp is a connoisseur of both. This healthy and flavorful tuna and noodle dish isn’t on the menu at Quinta del Carmen, where the bestsellers are the two-day-simmered sucade lappen (a traditional Dutch dish of beef stewed with red wine and herbs) and the grouper fillet with smoked salmon, shrimp, goat cheese and a white wine-herb sauce. But growing up in Holland, his mom would cook nasi and bami specialties like this one every week. Now, Klomp will occasionally cook a version for Quinta del Carmen’s staff using pork and rice. This recipe, he says, replaces pork with fresh tuna for a more Aruban flavor.
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1. Heat a large skillet or wok over medium heat. 2. Add the teriyaki sauce and the optional
sambal followed by the onions, leeks and red bell pepper. 3. Bring to a boil and reduce the heat to medium-low to simmer, stirring occasionally for 5 minutes. 4. Stir in the lime zest, lime juice and lemongrass, followed by the noodles. 5. Combine the pepper, salt and sesame seeds on a small plate. 6. Combine the sesame oil, vinegar and ketchup in a small bowl. 7. Pat each piece of tuna in the salt mixture then dip it in the bowl of sesame oil, vinegar and ketchup. 8. Heat the oil in a large skillet over high heat. When hot, sear the tuna pieces for 30 seconds on each side. Remove to a plate. 9. Divide the noodles and vegetables between four plates. 10. Slice the tuna on the diagonal into ½-inch thick slices and place on top of the noodles. 11. Drizzle with more teriyaki sauce and garnish with wakame.
Jordi Klomp Chef – Quinta del Carmen
CHEF’S TIPS 1. If you use a non-stick pan, you don’t need
to use oil to sear the tuna. Then the only added fat will be the sesame oil in the marinade, most of which doesn’t even end up in the dish itself. 2. Use one-inch tall pieces of tuna. If you use taller pieces, sear the tuna longer or take it out of the fridge earlier, to let the middle come to room temperature before searing.
SOME LIKE IT HOT You can make your own Indonesian sambal, a spicy chili paste, and add it along with the teriyaki sauce, suggests Klomp. You can also serve it on the side. This is a base recipe with no salt added, but you can season it to taste if you’re serving it on the side of a dish and not adding it to other sauces. “Some people add lime juice or pepper or salt, but I use just vinegar,” he says. SPICY INDONESIAN SAMBAL
Photography Kenneth Theysen
3 cups (200 g) bird’s eye chili peppers, stems removed ½ cup (100 g) sugar 2 tablespoons (1 oz) white vinegar 1. Combine the chili peppers, sugar and
white vinegar in a food processor. 2. Blend to a paste and store in a jar in the fridge for up to two months.
At Quinta del Carmen, Chef Klomp usually makes a large batch of homemade teriyaki sauce and uses it for multiple dishes, but even a small batch is worth making from scratch. “Most people think it’s difficult to make, but it’s actually easy,” he says. You can also use store-bought teriyaki sauce in place of home-made.
> HOME-MADE TERIYAKI SAUCE 1/2 cup (125 ml) soy sauce 3/4 cups (180 ml) white wine 2 tablespoons (30 g) sugar 1/4 cup (60 ml) ketchup 1. Bring to a boil in a small saucepan. Reduce heat and simmer 5 minutes.
2017 ARUBA RESTAURANT GUIDE
TATTOOS, ZEN AND COOKING Like a lot of cool chefs, tattoos line Klomp’s arm. Some of his favorite kitchen tools move down his forearm to two Thai prayers near his wrist. “I lived in Thailand,” he says, “and in Thailand, every prayer has the same beginning and end. So the beginning of your life is like the end of your life. In the middle is family, friendship, work, what you believe in life. This other one is simplified ‘good luck in life’, don’t think too much about what people want from you, and do what makes you happy.”
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RESTAURANT
Argentine / Grill
W W W. E L G A U C H O -A R U B A . C O M
El Gaucho ARGENTINE GRILL
> Serving signature dishes of Argentina since 1977, El Gaucho welcomes its distinguished guests to spend an unforgettable evening in South America. Enjoy the romantic music of strolling guitarists while you savor the finest Argentine meats. Choose the perfect bottle from their Wine Spectator award-winning wine list to complement your meal.
IGNACIA (NATASHA) BRIEVA – Chef
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EL GAUCH O WILHELMINASTRAAT 80 ORANJESTAD
LUNCH AND DINNER:
11:30 a.m. to 11:00 p.m., daily
(297) 582-3677
DINING:
info@elgaucho-aruba.com
SERVING:
facebook.com/ElGaucho. Aruba
LOCATE US | n˚2 on map | Page 172
Indoors Lunch – Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes SAMPLE MENU
> A P P E T I Z E R S *
Rib-eye Steak
Cream of Pumpkin — 9.00 — Argentine Empanadas — 9.25 — Chorizo and Morcilla — 12.50 — Tenderloin Chunks on a Skewer — 13.00 — Jumbo Garlic Shrimp — 14.25 — Grilled Calf Sweetbreads — 15.00
Bone-in (32 oz.) — 49.50
* We offer a choice of soups and salads.
> G R I L L E D M E AT S AND CHICKEN Grilled Chicken Breast — 24.75 — Pork Tenderloin (12 oz.) — 28.50 — Beef Short Ribs — 28.50 — Argentine Shish Kebab — 36.75 — Rib-eye Steak — 39.90 — Sirloin Steak (18 oz.) — 37.90 — Tenderloin Steak (12 oz.) — 38.75 — Argentine Grill — 38.85
— Porterhouse Steak (28 oz. and up) — Market price
> F R O M T H E S E A Catch of the Day — 26.50 — Lobster Tail — 39.75 — Salmon Fillet (8 oz.) — 29.75 — Conch Harbor Style — 34.50 — Jumbo Shrimp Scampi — 37.75 — Caribbean Seafood Combination — 45.50 — Chilean Sea Bass — 34.75
> L A N D A N D S E A Surf and Turf — 29.50 — Grilled Vegetable Kebab – 18.50 — Mini-grill for Two — 100.00 3-course menu for two plus a bottle of wine
> M O N T H LY LU N C H S P EC I A L S — 25.00
Grilled Rack of Lamb — 39.90 — Skirt Steak — 28.75 — The Gaucho Steak (16 oz.) — 42.00 — T-bone Steak
All prices are in U.S. dollars. A 15% service charge and a 3.5% tax will be added to your bill. Prices and menu items are subject to change.
(minimum 22 oz.) — 44.75
2017 ARUBA RESTAURANT GUIDE
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RESTAURANT
Caribbean / International / Seafood
W W W. F I S H E S A N D M O R E . C O M
Fishes & More “ T H E R E S TAU R A N T ”
> The name says it all. While they specialize in fresh fish and seafood, Fishes & More also offers tasty dishes for the non-fish lovers on their extensive menu. Their kitchen cooks with only the freshest products. Everything is prepared à la minute by an internationally experienced culinary team. The menu reflects their varied origins and influences from all over the world. Fishes enjoy an enviable reputation for their daily specials. And because they cook fresh, they can arrange to have your dinner or party prepared exactly as you desire. At Fishes & More, you get the most.
DENNIS ZEGELINK – Chef
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F ISHES & MOR E ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370 PALM BEACH
(297) 586-3659 fishesandmore@arubawineanddine.com
LOCATE US | n˚10 on map | Page 170
DINNER: 4:00 to 11:00 p.m., Monday to Sunday
Indoors – Outdoors Dinner ATTIRE: Casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> APPETIZERS
Fishes’ Famous Fish Dish — 34.00
Greenshell Mussels — 13.00
all our catches are sautéed in a lemon-lobster sauce with calamari, shrimp, mussels and scallops
sautéed in garlic and served with a lobster sauce
— Spicy Shrimp — 14.00 in our famous creamy tomato sauce
— Tuna Tataki — 14.00 tataki of yellowfin tuna served with soya sauce, wasabi and sushi ginger
> FISHES… Fresh Catch — 28.00 offering only the freshest grouper, red snapper or mahi-mahi, depending on availability, prepared to your liking
— Shrimp Creole — 29.00 fresh Caribbean shrimp pan-fried in our home-made Creole sauce (please ask your waiter to make this dish spicier if you wish)
— Yellowfin Tuna — 29.00
* Grilled to perfection and served with the sauce of your liking: either garlic, pepper, Béarnaise, Creole or mushroom.
> T H E E A R LY-B I R D M E N U ** Price per person: 22.75
This 3-course special includes your choice of: - French onion soup, mixed salad or Caesar salad - catch of the day, filet mignon, fettucine Alfredo (with chicken add $4.00, with shrimp add $8.00)
or chicken breast, all served with a potato gratin and fresh vegetables - hot chocolate sunday ** Served daily from 4:00 to 6:30 p.m.
from the sea to your plate, 8-oz. beauty prepared rare or to your liking
and all night on Tuesdays.
— Caribbean Lobster Tail — Market price
All our main courses (except pastas)
by far our most fabulous dish
mixed vegetables and your choice
are served with potatoes ‘au gratin’, of either hollandaise, Creole, garlic
> …& M O R E * Chicken Yakitori — 22.00 chicken prepared in a traditional Japanese way, with rice and tamagoyaki egg roll
— Filet Mignon — 29.00
or lemon sauce. Our extensive menu also features a delicious selection of home-made soups, salads, pastas, vegetarian dishes, Italian dishes and wonderful desserts.
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
9-oz. cut grilled to perfection and served with a sauce of your choice, either garlic, pepper, Béarnaise or mushroom
2017 ARUBA RESTAURANT GUIDE
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RESTAURANT
American / Seafood
W W W. A R U B A C A R I B B E A N . H I LT O N . C O M
Gilligan’s SEAFOOD SHACK
> Linger beachside over a tropical cocktail or feed your soul with seashore serenity while enjoying Gilligan’s delectable menu choices. Featuring the freshest seafood, local fish, meats, salads and sandwiches, the family-friendly menu offers more than a few lobster dishes — a tribute to Gilligan’s favorite crustacean: they’re known for their Old Bay and Balashi peel-and-eat shrimp, grouper sliders or a tantalizing sirloin filet. Gilligan’s live music and cool vibes are a perfect backdrop for the island evenings and they go on until late at night, amidst unforgettable views.
GILLIGAN’S – Culinary Team
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GILLIGA N’S HILTON ARUBA CARIBBEAN RESORT & CASINO JUAN E. IRAUSQUIN BLVD. 81 PALM BEACH
(297) 526-6613 hiltonconcierge@depamltours.com
LOCATE US | n˚11 on map | Page 170
7:00 to 11:00 a.m., Monday to Sunday 11:30 a.m. to 5:00 p.m., Monday to Sunday DINNER: 6:00 to 9:00 p.m., Monday to Sunday
BREAKFAST: LUNCH:
Open-air Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> S TA R T E R S
The Italian Job — 14.75
Bruschetta — 11.00
mini-meatball heroes, melted mozzarella, pomodoro sauce
sun-dried tomato pesto, whipped herb ricotta
— Beef Carpaccio — 15.00 arugula, shaved Parmigiano-Reggiano, extra-virgin olive oil
— Ahi Tuna Crudo — 16.00 shaved fennel salad, citrus vinaigrette
— Baked Oysters — 17.00 sofrito, Pernod sabayon
> S N AC K S A N D S A L A D S Bolitas di Keshi — 10.50 Aruban-style cheese croquettes, mango chutney
— Bucket of Wings — snack 10.50 — share 17.95
blue cheese dip, pickled carrots
— Tomato and Cucumber Salad — 11.75 — add grilled chicken 19.75 — add shrimp 22.25
pickled onion, red wine vinaigrette
— Grouper Fingers — 14.25 Key lime tartar sauce
— Old Bay and Balashi Peel-and-eat Shrimp — 18.95 lemon, cocktail sauce
> BURGERS, S A N D W I C H E S , E TC .
— Palm Beach Grouper Sandwich — 15.95 lettuce, tomato, pickled onion, Key lime tartar
— Shack Burger — 16.95 aged Cheddar, caramelized onions, smoky bacon, fries
— The Frenchman Mushrooms — 17.50 Swiss, melted onions, baguette, au jus for dipping
> DA I LY P L AT E S (available after 5:00 p.m.) Monday Root Beer-BBQ Shrimp — 27.95 succotash, sweet plantains
— Tuesday Grouper à la Plancha — 26.00 black bean-corn salsa, saffron rice, lime
— Wednesday Skirt Steak — 27.95 chimichurri, fried yucca
— Thursday Herb-roasted Chicken Breast — 23.50 saffron rice, daily vegetable
— Friday Coconut Shrimp — 26.95 fries, green papaya slaw
— Saturday Maine Lobster — 34.95 baby potatoes, grilled corn, slaw
— Sunday Aruban Fish Fry — 24.95 Pica di Papaya-pineapple salsa, coleslaw
Grilled Chicken Caprese — 14.50
All prices are in U.S. dollars. A 15 % service charge will be added to your bill. Tipping at your discretion. Prices and menu items are subject to change.
tomato, fresh mozzarella, basil pesto, ciabatta
2017 ARUBA RESTAURANT GUIDE
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RESTAURANT
Aruban / International / Portuguese
W W W. G O S T O S O A R U B A . C O M
Gostoso R E S TAU R A N T E
> Ask any of the top chefs in Aruba where they go for genuine Aruban cuisine and the answer is always the same: Gostoso. Located in a restored house on a quiet street in Oranjestad, this local favorite offers a well-conceived menu featuring both Portuguese and Aruban cuisine. The curried goat is not to be missed. With its cozy atmosphere and impeccable service, Gostoso Restaurante is a capital idea for lunch and dinner.
JOSÉ DO NASCIMENTO – Executive Chef / Owner
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GOSTOSO
(297) 588-0053
LUNCH: 12:00 noon to 3:00 p.m., Tuesday to Friday and 12:00 noon to 4:00 p.m., on Saturdays and Sundays DINNER: 6:00 to 10:00 p.m., Tuesday to Saturday and 6:30 to 10:00 p.m., on Saturdays and Sundays
info@gostosoaruba.com
DINING:
CAYA ING. ROLAND H. LACLE 12 ORANJESTAD
Indoors – Outdoors Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes SERVING:
LOCATE US | n˚3 on map | Page 172
SAMPLE MENU
> APPETIZERS
Bacalhau Portuguese Style — 22.00
Chorizo and Morcilla — 7.75
codfish prepared in a succulent homemade tomato sauce blended with onions, garlic, basil, red peppers, oregano, olive oil, green olives and a white wine sauce
pork and blood sausages grilled and accompanied by a guasacaca dip
— Bacalhau Vinaigrette — 10.50 a Portuguese delight, codfish marinated in vinaigrette
— Avocado Shrimp — 12.00
in a home-made “salsa rosada”
— Creole Sushi Roll — 12.00
choice of either shrimp, crab or salmon wrapped with plantain, stuffed with cream cheese and avocado – crab and salmon are served with our home-made eel sauce
> ENTRÉES Cabrito Stoba — 19.00 goat tenderly stewed with a blend of cilantro, garlic, onions, red peppers, leeks, scallions and rosemary in a Guinness beer and red wine sauce
— Lenga Stoba — 20.00
beef tongue tenderly stewed with a blend of garlic, onions, red peppers, celery, leeks, scallions, tomatoes, fine herbs and red wine sauce
— Stuffed Chicken Gostoso — 20.25
chicken breast stuffed with a blend of spinach and ricotta cheese, sliced mozzarella cheese, topped with a creamy white wine-mushroom sauce, served with your choice of pasta marinara or pasta Alfredo
— Fish Madeira Style
— Espetada Portuguese Style — 27.00
N.Y. strip loin kebab marinated with garlic, bay leaves, red wine and sea salt, grilled and served with your choice of either a mushroom demi-glace sauce or a green peppercorn demi-glace sauce
— Espetada a la Marinera — 28.25
bacon-wrapped grouper kebab with onions and peppers, Madeira style, served on a bed of sautéed shrimp, calamari, scallops, mussels and clams in a creamy white wine-herb sauce
— Land and Sea Special — 31.00
5-oz. black Angus medallion of tenderloin in a mushroom sauce and grouper topped with shrimp and accompanied by a butter and garlic sauce
— 16-oz. Black Angus Rib-eye — 34.00
grilled and served with your choice of either a mushroom demi-glace sauce or a green peppercorn demi-glace sauce
> DESSERTS Flan — 4.00 — Quesillo di Coco — 4.25 — “Tres Leches” Cake — 7.00 Most entrées are served with rice, fresh vegetables and plantain.
— grouper 20.75 — golden snapper 23.00 — Chilean Sea Bass 35.50
fillet of grouper, snapper or sea bass, pan-fried and served with a sweet fresh passion fruit and white wine sauce, topped with a banana
We offer a kids’ menu priced from $10.00 to $11.75.
2017 ARUBA RESTAURANT GUIDE
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
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RESTAURANT
International / Local Seafood
W W W. H A D I C U R A R I . C O M
Hadicurari RESTAURANT AT THE FISHERMAN’S PIER
> Let the eye lead the stomach to paradise at Hadicurari. Enjoy scenic waterfront views and watch the colorful local fishing boats bring in the day’s catch that will soon be gracing your plate. At Hadicurari they spoil you with an international menu infused with contemporary touches. Try the daily fresh catch or the succulent steaks, grilled to perfection. There’s something for every taste on the Hadicurari menu. They also have an extensive wine list and a children’s menu. They are right on the beach, next to the Marriott’s Aruba Surf Club.
RONALD VAN HASENBROEK – Executive Chef
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HAD ICUR A R I JUAN E. IRAUSQUIN BLVD. 96 PALM BEACH Next to the Marriott’s Aruba Surf Club
(297) 586-2288 hadicurari@arubawineanddine.com
LOCATE US | n˚12 on map | Page 170
8:00 to 11:00 a.m., Monday to Sunday 11:00 a.m. to 5:00 p.m., Monday to Sunday DINNER: 5:00 to 11:00 p.m., Monday to Sunday
BREAKFAST: LUNCH:
Outdoors – Open-air Breakfast – Lunch – Dinner ATTIRE : Elegantly casual ENTERTAINMENT: Live music (Tuesdays, Wednesdays and Thursdays) BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> APPETIZERS
> ENTRÉES
Calamari — 13.50
Petto di Pollo — 27.50
deep-fried calamari rings with garlic and marinara sauce
chicken breast in a creamy truffle-mushroom sauce, accompanied by penne pasta, tomatoes and Parmesan
— Ceviche — 14.50
fresh fish marinated with Key lime, onions, cilantro and peppers
— Terrine of Goat Cheese — 14.50
hard and soft goat cheese layered with herbs and dates, served with truffled honey
— Prosciutto Ham and Watermelon — 15.00 thinly sliced prosciutto and watermelon served with melon relish, Parmesan cheese, mango dip and balsamic reduction
— Beer Carpaccio — 15.00
thinly sliced beef tenderloin served with arugula, radish, walnuts, fried onions and Parmesan, accompanied by a truffle mayonnaise
— Tuna Tataki — 15.50
tartare and tataki with shredded ginger, carrots, mango, soy and wakame
— Caribbean Gazpacho — 16.00
marinated chilled shrimp accompanied by a chilled gazpacho soup
— HADI Salad — 16.00
assorted lettuces with confit potato, vegetable ratatouille, blue cheese and walnuts, served with a tomato-basil vinaigrette
— Confit de Canard — 18.50
slowly cooked leg of duck with duck liver shavings, cashews, raisins and a red port wine sauce
— Mahi-mahi — 30.50
Cajun-rubbed mahi-mahi fillet served with polenta, octopus and vegetable teriyaki
— Catch of the Day — 31.00
ask what the fishermen caught today especially for Hadicurari Restaurant
— Totally Shrimp — 31.50
shrimp paella with grilled whole shrimp, chorizo and plantain chips
— Scallops — 32.50
seared jumbo scallops accompanied by saffron risotto and cranberry glaze
— Sea Bass — 32.50
sea bass fillet roasted on the skin with potato mousseline and a carrot-vanilla sauce
— Twin Tenderloin — 32.50
two 4-oz. beef tenderloin medallions with barbecue-tamarind sauce
— Surf and Turf — 34.50
4-oz. filet mignon, mahi-mahi and shrimp
> SUNSET MENU* Price per person: 29.50
This 3-course special includes your choice of: – mixed salad or soup of the day – catch of the day or filet mignon – hot chocolate sundae – a glass of sparkling wine
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 daily from 5:00 to 7:00 p.m.
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Photography Kenneth Theysen
> INTERVIEW
Harold van den Burg – Chef
RAISING THE BAR a t B I N G O ! R E S TA U R A N T In the twelve years since Mike van der Werk and Frans de Rooij opened Bingo!, it has built a loyal following – which is difficult when you are located in a parking lot next to a gas station with nary a beach in sight. Yet the restaurant continues to draw in customers, thanks to its quality food, friendly service, and fun atmosphere. — By Amie Watson
A
n inviting front terrace leads to a wood-paneled back bar area where an old chest sits below a dartboard so that kids can climb up to collect the darts. An un-tuned upright piano decorates the top railing overlooking the terrace. Photos and awards line the walls, each with its own story. “The pictures are from all the events from the last twelve years: Carnival, the World Cup, the UEFA European soccer championship,” says van der Werk. “That’s always a huge event. We get between six hundred and eight hundred people. I have a big screen inside, and outside we put four tents, an outdoor bar and kitchen, and three extra screens on the terrace… and it’s still not enough. We also have a framed award up there for the best cappuccino on the island. Maybe I’m a little bit strange, but I think coffee’s really important.” While Bingo! started as a bar with a mean cappuccino, now both locals and travelers flock
to the restaurant for good food at a good price. They inhale the baked grouper with lobster cream sauce and brandy. They lap up the braised-until-tender lamb stew with carrots, red wine, and thyme. And sometimes they even make it through the 14-oz. U.S.D.A. rib-eye steak – an enormous-sized serving that comes with baked potatoes and fresh vegetables. Then they come back every Tuesday for the weekly Dutch home-cooking and they beeline it to the terrace on
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game days to watch the world’s biggest soccer matches accompanied by a cooked-to-order burger and a cold beer. But van der Werk says that what customers appreciate most are the service and the friendly atmosphere that his staff creates. “One of the reasons we’re known for great service is my manager, Nanet,” he says. “She’s been here from day one and she’s the friendliest, happiest person you’ll ever see.” He also tries to be a model for his staff by teaching them how to make customers enjoy themselves. “I tell the staff to be friendly and pretend they work in Disney World – everyone smiles at Disney World – because people sitting in a restaurant can feel if the spirit is good or not between the employees.” Bingo! is also famous on Aruba for the special Dutch alcohol it imports from the hometown of van der Werk’s business partner. “It’s made out of thirty-two different herbs. It’s like Jagermeister, but smoother,” he adds. “We serve it as an after-dinner drink. We heat it up or serve it with coffee, with hot chocolate or on the rocks. People come in just for this drink.” Before service started for the night, van der Werk took a rare breather to have a snack and talk about leaving the Netherlands, Bingo!’s annual go-karting competition, and how the restaurant got its name.
Mike van der Werk Owner
What brought you to Aruba? I always say “The KLM”. I’ve been here nineteen years. My business partner and I were bartenders in the south of Holland. He moved here and I visited him on vacation. A year later, I came again and got offered a job downtown at the Café the Plaza where he was the bartender. I worked a total of seven-and-a-half years, then this place came up and I talked him into it.
What was Bingo! like when it first opened? In the beginning we’d get about fifty people for dinner, and every night the bar was full until three, four, five in the morning. But back then we were the only place on this part of the island. Here, if a place does well, like we did, people try to copy it, which makes me proud.
Mike van der Werk – Owner
How has Bingo! changed over the years? Now we’ve got small portions and large portions, so you can order the main course as an appetizer and the appetizer as a main course. We’ve got a huge carpaccio and sometimes people come in and just order that. In twelve years, I’ve only gotten two complaints that we didn’t serve enough food. And I have a better chef now. I wanted it to be like a bistro, a casual place, but the food had to be really good, and my chef, Harold van den Burg did that. He’s the best chef on the island. We’ve also become more of a restaurant than a bar. But we still have our local people and the tourists we know – all the customers who’ve been coming for twelve years. I stand behind my place, my staff, my kitchen. People say it feels like coming home, and that’s what I like.
What are your most popular dishes? The beef, pork, and chicken brochettes. They’re marinated and a little spicy. There’s the grouper – that’s always popular. We’ve got the best burger on the island. And we do a lamb stew instead of a lamb rack because a rack would be really expensive and we’re not the place for that. That’s important to me, that people come here and have a good evening, get the bill and feel good about it.
You serve traditional Dutch dishes on Tuesdays? Every Tuesday night we have a Dutch specialty: vegetables, mashed potatoes, and gravy with sausage, meatballs or chicken. It’s $10 and we get a lot of people who come in for it every week. For that amount of money, they figure it’s better than going to the grocery store.
What’s the story of the poffertjes dessert?
How did you come up with the name Bingo!?
The little Dutch pancake. They’re really small and they’re pan-fried with real butter and served with powdered sugar. I love it. It’s nothing fancy. It’s actually for little kids, but I get people at the bar who say “Mike, I want to know what the little pancakes are!” It’s something really familiar to Dutch people.
It was a heavy night out. A good friend and I came home and we were watching a movie – I think it was one of The Naked Gun films with Leslie Nielsen – and it said Bingo!. And the next day I woke up and I called my friend and said “I don’t know why, but it’s Bingo!.” It’s a stupid name, but people talked so much about our name because it was so stupid that it wasn’t so bad at all. And now they say “It’s a genius name. How’d you come up with it?” It’s the same thing with our location, actually. People said it’s stupid to be in the middle of a parking lot next to a gas station. But we get a very decent rent here. That’s why we can charge decent prices. And now everyone likes Bingo!. I’m Mike Bingo!.
Is the crowd mostly Dutch? No, we’ve got a nice mixture. People call us The Mocamba Place, The Dutch Place, because the other owner and I are both Dutch. But we’ve been here twenty and twenty-two years on the island. We’re not even Dutch anymore! Though last night some people thought I was Australian. Sometimes we play Dutch music because we get tourists from Holland. They go on vacation, travel 9000 km, and want to hear Dutch music.
What’s the helmet on the railing over there? That’s a go-karting event we do every year with the staff and the customers called Bingo! Racing and Ribs. You pay your ticket and we bring some snacks and drinks and go to a track and race go-karts. Afterwards, we come back here and eat spare ribs. When you do gokarting in Holland, it’s competitive. But here the computer at the track won’t be working or one kart won’t be working. That’s the nice part because everybody’s like “I’m going to win!” and then it doesn’t matter. You see people going the wrong way. And the winner gets the hat, which is just a helmet with a miniature car on top that I spray-painted gold.
2017 ARUBA RESTAURANT GUIDE
BINGO! CAFÉ & RESTAURANT PALM BEACH 6D | NOORD
(297) 586-2818 www.bingoaruba.com
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ESCAPE
Photography Kenneth Theysen
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RESTAURANT
Italian / Pizza
W W W. H O S TA R I AV I T T O R I O . C O M
Hostaria da’ Vittorio R I S T O R A N T E I TA L I A N O
> For the past 45 years, unrivalled master chef Vittorio Muscariello has prepared superb classic dishes inspired by some of the most prestigious Italian kitchens around the world. Since 1999, Hostaria da’ Vittorio has been one of those kitchens. Chef Vittorio prepares all his authentic dishes with the finest products flown in weekly from Italy, complemented by the heavenly flavors of his own garden-grown herbs and greens. You are cordially invited to savor a perfect Italian meal in the rustic elegance of Hostaria da’ Vittorio.
VITTORIO MUSCARIELLO – Master Chef
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HOSTAR IA DA’ V IT TOR IO 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˚13 on map | Page 170
SAMPLE MENU
> ANTIPASTI – APPETIZERS Carciofini alla Romana — 11.50 baked fresh baby artichokes dipped in extra-virgin olive oil, white wine, fresh parsley and Gaeta black olives
— Carpaccio di Filetto di Manzo alla Cipriani con Rucola — 13.50 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 — 32.00 arborio rice cooked in extra-virgin olive oil with parsley, squid, baby octopus, mussels, clams, shrimp and fresh tomatoes
> LE PASTE FRESCHE E SECCHE – FRESH AND DRY PASTAS Spaghetti alle Vongole Veraci — 28.00
> MANZO, VITELLO, AGNELLO, MAIALE E POLLO – BEEF, VEAL, LAMB, PORK AND CHICKEN Lombata di Maiale e Salsicce con Broccoli di Rape — 33.00 U.S. pork chop, sausage and broccoli rape cooked in olive oil with garlic and crushed red pepper
— Ossobuco di Vitello — 39.00 U.S. veal shank braised in dry white wine with fresh herbs and spices, served with risotto alla Milanese
> FORNO A LEGNA – WOOD-BURNING OVEN Pizza Margherita con Arugula e Prosciutto di Parma — 17.50 pizza with tomato sauce, mozzarella cheese, fresh basil, arugula and prosciutto di Parma
spaghetti prepared with extra-virgin olive oil, garlic, parsley, fresh cherry tomatoes and original Italian fresh clams
> LA PASTICCERIA – DESSERTS
— Linguine dello Scoglio — 32.00
Tiramisu — 10.00
linguine prepared with extra-virgin olive oil, garlic, parsley, fresh cherry tomatoes, clams, mussels, squid, baby octopus and shrimp
> PESCE, CROSTACEI E MOLLUSCHI – FISH AND SEAFOOD Branzino Italiano al Gusto — Market price
Italian pound cake topped with custard of mascarpone cheese, espresso, sweet Marsala wine, rum and grated chocolate
— Cannolo alla Siciliana — 10.00 the classic pastry of Sicily, a crunchy tube of pastry filled with ricotta cheese and studded with bits of chocolate
16-oz. fresh Italian Mediterranean sea bass cooked to your liking
— Sogliola all Mugnaia — Market price
All prices are in U.S. dollars. A 16% service charge and a 3.5% tax will be added to your bill. Prices and menu items are subject to change.
Dover sole baked in extra-virgin olive oil, butter, parsley and fresh lemon juice
2017 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
> They really know how to party south of the border. Every day from 5:30 to 6:30 p.m., it’s happy hour at Iguana Cantina, Aruba’s oldest and most celebrated Mexican restaurant. 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 seller is their fajitas, served sizzling on a cast-iron skillet. Other specialties include crispy chimichangas and Aruba’s largest burritos. Iguana Cantina’s bar features tequila flights‚ as well as their newest sensation, the cool and refreshing sangria swirl margarita. The party is always hot and always fresh at Iguana.
THOMAS TERRENCE – Kitchen Supervisor
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IGUA NA C A NT INA PASEO HERENCIA MALL JUAN E. IRAUSQUIN BLVD. 382 PALM BEACH
(297) 586-9375 info@iguanacantinaaruba.com
LOCATE US | n˚14 on map | Page 170
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:
Indoors – Open-air Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
FREE CHIPS AND SALSA SERVED WITH ALL ENTRÉES! > M A R G A R I TA S A N D M O R E Aruba’s Best Margaritas — 6.95 served frozen or on the rocks, in a salt-rimmed glass
— Red Apple Sangria — by the glass 8.95 — by the pitcher 28.00
delicious refreshing combination of red apples, red wine, rum and triple sec liqueur, served by the glass or by the pitcher
— Sangria Swirl Margarita — 8.95 a fabulous frozen cocktail combining our classic frozen margarita swirled with our red apple sangria
> APPETIZERS Jalapeño Poppers — 7.95 fresh jalapeños stuffed with Cheddar and cream cheese, breaded and fried, six poppers with ranch dipping sauce
— Grilled Chicken Quesadillas — 8.50 flat-top grilled flour tortillas stuffed with grilled chicken breast, peppers, onions and cheese
— Ceviche — 9.95 executive chef Denis Rodriguez's family recipe for fresh-caught Caribbean fish marinated in Key lime juice with sliced onions, chili peppers, salt and pepper
— Coconut Shrimp — 10.95 an appetizer portion of our popular entrée – five large Caribbean shrimp rolled in flaky coconut, crispy fried and served with chili dipping sauce
> MEXICAN FARE Fajitas... Our Cantina Specialty! — 18.95 marinated strips of grilled chicken, steak or fresh island shrimp with sautéed peppers and onions, ready to wrap in warm, soft flour tortillas, accompanied by Mexican rice, your choice of refried or black beans, sour cream, fresh pico de gallo and guacamole – every Wednesday it’s all-you-can-eat chicken and/or steak fajitas
— El Combo Favorito — 18.95 our top-selling Mexican combo, grilled steak quesadilla, Caribbean fish taco and grilled chicken enchilada, garnished with lettuce, tomato, guacamole and pico de gallo, served with refried beans and Mexican rice
— Chicken Under a Brick — 18.95 a deboned, skin-on half-chicken pressed and cooked under a foil-wrapped brick, the compression leads to beautifully browned crisp skin on the outside, and succulent and juicy meat on the inside
— Bacon-wrapped Stuffed Shrimp — 19.95 our newest award-winner! – eight bacon-wrapped jumbo shrimp stuffed with strips of jalapeño and blended Cheddar and Jack cheeses
> DESSERT Chocolate Lava Cake — 8.95 a decadently delicious moist chocolate cake with an inner core of molten chocolate, served with vanilla ice cream and chocolate sauce
2017 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
Aruban / Caribbean / Mexican
W W W. I G U A N A J O E S A R U B A . C O M
Iguana Joe’s CARIBBEAN BAR & GRILL
> Since 1996, Iguana Joe’s has been Aruba’s most popular and acclaimed Caribbean restaurant. Their menu features local and Carib-Mex favorites such as coconut shrimp, island jerk roasted chicken, sizzling fajitas, stuffed burritos, fresh-caught mahi-mahi and Smokey Joe’s Ribs, the best in the Caribbean‚ no bones about it. Most of these incredible entrées are priced at less than $20. Iguana Joe’s bar is not only legendary for being the birthplace of the Pink Iguana™‚ an incredibly smooth and refreshing strawberry colada, but is also home to arguably the best mojitos on Aruba!
DENIS RODRIGUEZ – Executive Chef
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IGUA NA JOE’S
LUNCH AND DINNER:
10:30 a.m. to 10:00 p.m.,
closed Sundays
ROYAL PLAZA DOWNTOWN ORANJESTAD
(297) 583-9373 joe@iguanajoesaruba.com
Indoors – Outdoors Lunch – Dinner ATTIRE: Island casual BAR: Yes PARKING: Yes (ample street parking) DINING:
SERVING:
LOCATE US | n˚5 on map | Page 174
SAMPLE MENU
> T H E P I N K I G UA N A
TM
The Pink Iguana™ — 7.95 our frozen pina colada is a cool and creamy creation of crushed strawberries, pineapple, white rum and coconut cream; this is the home of the Pink Iguana™!
> TA PA S Igua-Na-Chos™ – Our “Signature” Starter! — regular 10.95 — with grilled chicken 12.95
pronounced Iguana Joe’s! crispy corn tortilla chips topped with guacamole, chili con carne, black beans, black olives, jalapeños, sour cream, salsa fresca and melted Cheddar cheese
— Jamaican Jerk Chicken Skewers — 7.95 three appetizer skewers of jerk-seasoned chicken breast, grilled over an open flame
— “Bon-bon” Shrimp — 12.95 “bon” means good in Aruba’s native Papiamento, and “bon-bon” means that these crispy shrimp in their creamy, sweet and spicy sauce are simply… to die for!
> L I G H T FA R E The Greatest Burger in Paradise — 11.95 half-pound of certified U.S.D.A. ground Angus beef with Cheddar or Gouda cheese, served on a toasted bun with bacon, lettuce, tomato, onion and fries – reputedly “the greatest burger in paradise”
— Taco Salad — 12.95
Fish Tacos — 12.95 blackened Caribbean grouper served in three soft flour tortillas, topped with spicy aïoli, home-made coleslaw and fresh pico de gallo
— Mahi-Mahi BLT — 15.95 mahi-mahi grilled or blackened with bacon, lettuce and tomato, served open-faced on a grilled bun with spicy mayonnaise, accompanied by French fries or rice and beans
> O U R S P EC I A LT I E S Aruban Keshi Yena — 17.95 Dutch Gouda cheese stuffed with a mixture of chicken, vegetables and spices – a traditional Aruban dish
— Creole Jambalaya — 18.95 fresh Caribbean shrimp, tender chicken and spicy chorizo sausage, simmered with rice in a spicy Creole tomato sauce, served with fried plantain
— Coconut Shrimp — 19.50 ten large Caribbean shrimp dipped in a light coconut batter, hand-breaded in flaky coconut and lightly fried, served with a jalapeño-guava salsa
— The Chef’s Almond-crusted Grouper — 19.95 our 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 lemon beurre blanc sauce
a crisp tortilla bowl filled with chopped greens, diced tomatoes and 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.
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RESTAURANT
Caribbean / Fusion / Mediterranean
W W W. M A N C H E B O . C O M / I K E S B I S T R O
Ike’s Bistro M E D I T E R R A N E A N & CA R I B B E A N
> Serving breakfast and dinner, open-air Ike’s Bistro serves a Mediterraneaninspired menu, amped up with fresh, flavorful Caribbean ingredients. The skill of their culinary team shines through, dish after imaginative dish, all expertly crafted to showcase each ingredient’s taste, texture and complexity. Just as Ike’s cuisine, the setting is also exquisite – a refined yet rustic mix of materials, including Caribbean coral stone columns, seagrass rugs, rattan and bamboo furniture, and custom light fixtures fashioned from island driftwood.
ECLECIASTE (JUNIOR) CIVIL – Senior Chef de Partie
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IKE’S BIST R O MANCHEBO BEACH RESORT & SPA JUAN E. IRAUSQUIN BLVD. 55 EAGLE BEACH
(297) 582-3444 ikesbistro@manchebo.com
LOCATE US | n˚2 on map | Page 168
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 Green Gazpacho — 8.00 cucumber and honeydew melon gazpacho, basil organic sea salt, olive oil and herb croutons
— Scallops and Coconut Foam — 13.00 pan-fried herb-crusted scallops, avocado purée, red pepper-cilantro salsa
— Ceviche and Avocado — 15.00 Caribbean seafood marinated in lemon with avocado, mango, onion and lime juice
> M A I N AT T R AC T I O N S Shrimp — 28.00 grilled black tiger shrimp, tomato-herb risotto, white wine and Parmesan cheese
— Salmon — 29.00 pan-seared Atlantic salmon with an herbcucumber couscous, sweet pea purée, caramelized carrots and orange beurre blanc
— Shrimp à la Ink — 29.00 sautéed black tiger shrimp served with squid-ink fettuccine pasta, fresh tomatoes and locally grown basil
— Tuna — 29.00 sesame-seared Atlantic ahi tuna, marinated with ginger and soy vinaigrette, served with couscous, spinach, basil and a mango salsa
Couscous Seafood Paella Shrimp — 30.00 scallops, mussels, clams and calamari sautéed in virgin olive oil with saffron broth and couscous
— Sea Bass — 35.00 pan-seared sea bass with sautéed spinach, quinoa salad and yoghurtpomegranate salsa
— Lobster and Filet Mignon — 36.00 slow-grilled half Caribbean lobster and filet of beef, served with broccoli florets, mashed potatoes and lobsterred wine sauce
— Lamb — 36.00 crusted lamb chops, couscous, mint, green beans, corn and creamy pesto sauce
> DESSERTS Orange Catalana — 8.00 vanilla custard flavored with orange zest, topped with a thin crisp caramel layer
— Chocolate Tart — 10.00 home-made chocolate tart, hazelnut ice cream, toasted almond crush and candied lime
— Filet Mignon — 30.00 grilled filet of beef tenderloin, mixed vegetables, mashed potatoes, herb jus and chimichurri
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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> INTERVIEW
The Perfect Pairing Exceptional wines complement boat-to-restaurant seafood at Hadicurari, thanks to an Argentinian sommelier and a Dutch chef. — By Amie Watson
F
ernanda Giménez, one of the only few working sommeliers on Aruba – and to her knowledge, the only female one – is seated at a high-top table inside the open-air Hadicurari Restaurant in the high-rise hotel area on Aruba’s West Coast. Her colleague, Chef Ronald van Hasenbroek, has joined us from his kitchen and is sipping a foamy cappuccino from the restaurant’s upscale espresso machine while outside, customers enjoy grouper sandwiches and seafood salads at the beach tables, slipping off their sandals to dip their toes into the warm sand. Giménez speaks softly but passionately about her wine list. It’s been almost three years
since she moved to Aruba from Mendoza, Argentina, where she was an instructor at a school for sommeliers. Despite coming from her country’s largest winemaking region, she says that she actually has access to more wines in Aruba than she did at home.
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“In Argentina, in order to protect the local industry, the government put very high taxes on importing wines. So we don’t even get wines from Chile, which is next door. So for me it was great to be able to taste a very wide array of wines from everywhere. We have seven countries on the wine list here: New Zealand, Argentina, Chile, France, Italy, Spain and the US including California, Washington and Oregon.” Though van Hasenbroek has been on Aruba significantly longer than Giménez, his twentyfive years here have been just as educational. He’s learned a lot about cooking fresh seafood and he’s won an impressive number of gold medals as part of the Aruba National Culinary Team. And though he portrays the role of the serious chef, his cool red glasses and his belief that a bottle of Champagne and a seafood platter are the perfect afternoon indulgence give away his joie de vivre.
Fernanda Giménez
Ronald van Hasenbroek
Sommelier
Chef
TOP 5 WINE PAIRINGS FOR HADICURARI’S DISHES
Photography Kenneth Theysen
1. Caribbean Lobster Tail and Chardonnay from California A classic pairing for the delicate flavor of lobster is Chardonnay. This style of Chardonnay has creamy, milky notes that enhance the butter flavors of the sauce.
His local barracuda, tuna and mahi-mahi come from boats that dock next to the restaurant, which he expertly selects each day, ensuring only the best quality for his kitchen. And while his French training means he’s an expert in veal sweetbreads and foie gras, he’s also a master of Hadicurari’s outdoor grill, where he cooks local wahoo and grouper to juicy perfection. For Giménez, it’s been a welcome challenge to pair van Hasenbroek’s exquisite cuisine with some of the best wines available on the island. “Most of the fish we get here are mild and soft in texture, but the Creole sauce, which is a tomato-based sauce, goes perfectly with one of our full-bodied California Pinot Noirs.” As for van Hasenbroek’s braised duck with cashews, raisins and port, she recommends a mediumbodied Malbec from her home of Mendoza, Argentina. And for the chef’s all-shrimp paella, a spicy Pinot Noir will balance the chorizo and the sweetness of four giant, fried shrimp piled high on perfectly al dente rice. Hadicurari’s menu is also there to take the stress out of choosing a wine. “We want to have a very friendly approach and make it easy, so in the new wine list we suggest which dishes are best for the type of wine,” she says. Both van Hasenbroek and Giménez know that food and pairings aren’t just about balancing flavors; they’re also about pleasing the customer. “Nobody should be intimidated by having to choose a wine or speaking with the sommelier,” says Giménez. “Sometimes when
I go to the tables, people think I’m going to suggest the most expensive wine from the list. But I take pleasure in listening to my guests’ wishes and guiding them to the perfect food and wine pairing within their budget,” she says. One of the luxuries of being on vacation is the freedom to break out of your everyday routines. So even if you don’t come from a country where wine at lunch is traditional, it might be time to indulge in a midday pairing. “I come from a country where more than half of the population has an Italian origin,” says Giménez. “My dad has wine at lunch and dinner. For me, a perfect sunset wine is Sauvignon Blanc, because of the crispness. I’m in love with this island, but I’m still kind of a winter person. So I need something refreshing.” For van Hasenbroek, the perfect time for wine on the island is the late afternoon. “Around 4 or 4:30 p.m., buy a bottle of Champagne and sit on the patio,” he says. “It’s perfect. We’re getting parasols on the beach and we’re going to make some seafood platters to go with it – house-smoked fish, tartar, maybe sushi.” To Giménez and van Hasenbroek, that’s Aruba – a balance of hard work and relaxation, flexibility and passion, local and international tastes. It’s a place where you come for a visit and stay for a lifetime. Looking past the restaurant’s wine cave, to the crashing waves just beyond the patio, it’s easy to understand why people are attracted to Aruba. Like Pinot Noir to seafood paella, it’s always a perfect pairing.
2017 ARUBA RESTAURANT GUIDE
2. Ceviche and Albariño from Rías Baixas, Galicia, Spain This marinated combination of fresh fish in Key lime juice with onions, cilantro and peppers demands a high-to-medium-acid white wine to complement the citrus and fresh fish flavors. 3. Braised Leg of Duck and Malbec from Mendoza, Argentina A medium-bodied Malbec with its ripe red fruits beautifully matches this slow-cooked leg of duck with duck liver shavings, cashews, raisins, and a red port sauce. 4. Shrimp Paella and Pinot Noir from California This paella comes with plantain chips and Argentinean chorizo, which requires silky tannins to cut through the rich sausage. 5. Sea Bass and Pinot Grigio from Val d’Adige, Italy The soft texture of this skin-roasted, white-fleshed and mild fish is best paired with a wine of similar characteristics: light bodied, crisp and refreshing.
HADICURARI RESTAURANT JUAN E. IRAUSQUIN BLVD. 96 PALM BEACH
(297) 586-2288 www.hadicurari.com
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RESTAURANT
American Steakhouse
W W W. L G 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
> Satisfy your inner carnivore at L.G. Smith’s Steak & Chop House, offering Certified Angus Beef and an extensive selection of international wines. Here you’ll discover Aruba’s very best steaks and a full menu boasting the finest dishes in the Caribbean. Sit down for dinner in an inviting, comfortable atmosphere while their professional staff caters to your every need. L.G. Smith’s is open nightly for dinner from 5:30 to 11:00 p.m. For happy hour gatherings or a relaxing nightcap, come to The Lounge Midnight Grill for live entertainment and delicious menu available until 6:00 a.m.
MAXIMO ARES – Chef
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L.G. SM IT H’S L.G. SMITH BLVD. 82 DOWNTOWN ORANJESTAD
(297) 523-6115 / 523-6195
5:30 to 11:00 p.m., Monday to Sunday the Cinema at the Renaissance Marketplace, seatings at 5:30, 6:00 and 6:30 p.m. THE LOUNGE MIDNIGHT GRILL: 11:00 p.m. to 6:00 a.m., live music until 3:00 a.m. DINNER:
DINNER AND A MOVIE: At
Indoors Dinner ATTIRE: Elegantly casual LOUNGE: Midnight Grill DINING:
SERVING:
LOCATE US | n˚6 on map | Page 174
ENTERTAINMENT:
Dinner and a movie, nightly live music (after 10:00 p.m.) PARKING: Yes SAMPLE MENU
> APPETIZERS
> S P EC I A LT Y E N T R É E S
Gazpacho of the Day — 7.00
Seafood Mignon — 39.00
ask for our cold soup of the day
5-oz. Certified Angus Beef filet mignon, shrimp, scallops and lobster sauce over linguine
— The Burrata — 10.00 baby arugula, grape tomatoes, olive oil, basil pesto and crostini
— Crab Cake — 14.00
— Pink Pepper- and Herb-crusted Lamb Chop — 39.00
lump crabmeat, lemon butter, caper sauce
Gorgonzola and pear ravioli, spinach, port wine sauce
— Tuna Cube Brûlée — 15.00
— The Big Oscar — 41.00
coriander, fennel, roasted garlic, herband lemon-infused milk, fish roe
8-oz. Certified Angus Beef prime top sirloin topped with scampi, king crab, tiger shrimp, lobster and lobster hollandaise
> SALADS
— Beef and Barnacles
L.G. Smith’s Garden Salad — 8.00 arugula, avocado, cucumber, shallots and port wine dressing
( for two persons) — 59.00
— L.G. Smith's Steak Salad — 15.00
braised, 16-oz. Certified Angus Beef flat-iron steak and succulent half-shell garlic mussels in a classic blend of herbs and spices with savor beef stock gravy
Certified Angus Beef steak, sautéed carrots, asparagus, mushrooms, cherry tomatoes and peppers
> DESSERTS
> S T E A K S E L EC T I O N S Certified Angus Beef Prime Top Sirloin Baseball (8 oz.) — 27.00 — Filet Mignon — (6 oz.) 28.00 — (10 oz.) 39.00
Dry-aged Strip (8 oz.) — 41.00 — Rib-eye (16 oz.) — 49.00 — Porterhouse (20 oz.) — 53.00 — Tomahawk – for two persons
Our Traditional Crème Brûlée — 7.00 — Freshly Baked Mango Crumble — 8.00 — Sweetest Taboo — 10.00 — L.G. Smith's Signature Mascarpone Tart — 12.00
All entrées are served with your choice of one side dishes which include: buttery rice and herbs, creamed spinach, potatoes au gratin, mixed vegetables, creamy mushrooms, steak fries, wine-poached carrots, smokey mac and cheese, Certified Angus Beef short rib rice, asparagus spears.
All prices are in U.S. dollars. A 15% service charge will be added to your bill. Additional gratuities at your discretion. Prices and menu items are subject to change.
(30-36 oz.) — 99.00
2017 ARUBA RESTAURANT GUIDE
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RESTAURANT
Buffet / International
W W W. A R U B A M A R R I O T T. C O M
La Vista > For breakfast, lunch and dinner, enjoy dining at La Vista restaurant. An open-air terrace provides outdoor seating with an ocean view, while indoors the spacious oceanfront restaurant offers cozy booths as well as large tables, perfect for family-style meals. Savor themed buffets and Italian à la carte with exquisite land and sea options, live cooking stations and a delightful selection of desserts. On Thursdays, be dazzled by a spectacular Caribbean Carnival show. Celebrate life at La Vista.
ROMEO PENACINO – Complex Executive Chef
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LA VISTA ARUBA MARRIOTT RESORT & STELLARIS CASINO LLOYD G. SMITH BLVD. 101 PALM BEACH
(287) 520-6312
LOCATE US | n˚15 on map | Page 170
BREAKFAST: 7:00 to 11:00 a.m., Monday to Saturday and until 10:00 a.m., on Sundays LUNCH: 11:30 a.m. to 5:00 p.m., Monday to Saturday DINNER: 5:30 to 10:30 p.m., Monday to Sunday SUNDAY BRUNCH: 11:00 a.m. to 3:00 p.m. SUNSET HAPPY HOURS: 5:00 to 7:00 p.m., Monday to Sunday DINING: Indoors – Open-air SERVING: Breakfast – Lunch – Dinner – Sunday brunch ATTIRE: Casual
ENTERTAINMENT:
Live music (Mondays and Thursdays) BAR: Yes PARKING: Yes SAMPLE MENU
> APPETIZERS
Pumpkin Ravioli
Range: 14.00 – 20.00
shrimp, tomato, mushrooms, Romano cheese sauce
Calamari Fritto crispy calamari, pepperoncinoranch sauce
— Tomato Bruschetta Mediterranean salsa, garlic-Parmesan crostini
— Seared Carpaccio tuna loin, pears, caramelized pecans, crumbled blue, arugula, port wine
— Tuna Tartare avocado purée, arugula salad
— Shrimp sautéed shrimp, spicy tomato sauce, artisan bread for dipping
> FAVO R I T E S Range: 20.00 – 26.00
Red Snapper flat-grilled snapper, salsa verde, vegetables and orzo pasta
— Filet Mignon roasted garlic mashed potatoes, vegetables, rosemary-port wine sauce
— Chicken Parmigianino breaded chicken breast, spaghetti marinara sauce with melted mozzarella
— Spaghetti Frutti di Mare shrimp, calamari, scallops, black mussels
— Vegetarian Penne Pasta zucchini, yellow squash, carrots, tomato confit and tomato sauce
> DESSERTS Range: 8.00 – 14.00
New York Cheesecake with strawberry topping
— Warm Apple Cake butterscotch sauce, vanilla ice cream
— Chocolate Decadence served with berries, mint and shaved chocolate sauce
— Pear Bread Pudding butterscotch sauce, vanilla ice cream, mixed berries
— Hazelnut Trifle chocolate mousse, hazelnut brittle, chocolate sponge cake, whipped ganache, vanilla Chantilly, chocolate
All prices are in U.S. dollars. A 15% service charge will be added to parties of 8 or more and a 3.5% tax will be added to your bill. Prices and menu items are subject to change.
2017 ARUBA RESTAURANT GUIDE
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RESTAURANT
Grill / International
W W W. L A C A B A N A B R C . C O M
Las Ramblas OUTDOOR CHARCOAL GRILL
> Barcelona has a street famous for its cafes and restaurants. Now you can enjoy those special vibrations in Aruba at 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. 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. The chef uses only the freshest ingredients, including herbs from his own herb garden. The genuine and knowledgeable staff is eagerly waiting to serve you.
OCTAVIO VERHELST – Executive Chef
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LA S R AM B L A S LA CABANA BEACH RESORT AND CASINO J.E. IRAUSQUIN BLVD. 250 | EAGLE BEACH
(297) 520-1154 guestservices@lacabanabrc.com
LOCATE US | n˚3 on map | Page 168
DINNER: 6:00 to 10:30 p.m., Monday to Saturday
Open-air Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> APPETIZERS
> ENTRÉES
Bruschetta — 4.50 — Eggplant Rollatini — 6.75 — Escargots à la Bourguignonne — 8.50 — Shrimp Skewer — 9.50 — Las Ramblas Trio — 10.00 — Mussels Marinières — 10.00 — Grilled Scallops — 10.50 — Avocado Topped with Shrimp — 10.50 — Beef Tenderloin Paillard — 13.50 — Lobster Carpaccio — 14.00
Grouper Meunière — 27.00 — Chilean Sea Bass — 33.50 — Rib-eye Steak — 32.00 — Petit Filet Mignon — 33.00 — New Zealand Lamb Chops — 39.50 — Surf and Turf — 34.00 — Seafood Paella — 28.50
> DESSERTS Crème Brûlée — 6.00 — Key Lime Pie — 7.00 — Chocolate Decadence — 7.75
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
2017 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 Ramon Helgers and Karsten Gesing, Madame Janette offers fine dining in a legendary atmosphere of brash hospitality. Boris Druschkowitsch, a European master chef trained in old school culinary traditions, creates tasteful and creative dishes with help from his knowledgeable international staff. The menu delivers something for everyone with great flavors and generous portions. Rekindle your love for dining with gusto at a unique restaurant that deliciously embraces local excitement and global flair.
BORIS DRUSCHKOWITSCH – Chef
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M A DA M E JA NE T T E 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˚4 on map | Page 168
SAMPLE MENU
> APPETIZERS
Almond-crusted Grouper
Range: 13.00 – 19.00
a fine grouper fillet in a coat of almonds, served with a creamed spinach sauce
Madame’s home-made Lobster Raviolis home-made raviolis stuffed with lobster, mushrooms, spinach and ricotta, sautéed in sage butter and sprinkled with Parmigiano-Reggiano
— Janette’s Black Angus Beef Carpaccio served with lightly marinated garden greens, extra-virgin olive oil, black truffle-aged balsamico vinaigrette and roasted pine nuts, sprinkled with Parmigiano-Reggiano
— Madame’s Steakhouse Wedge cool, crisp greens with crumbled blue cheese, tomatoes and applewood-smoked maple bacon bits, served with a light buttermilk-blue cheese dressing
— Bang Bang Shrimp sweet and spicy crispy shrimp served over sliced romaine lettuce with fresh chopped pineapple and black sesame seeds
> FRESH SEAFOOD
— Shrimp Casserole ‘du Chef’ a casserole with shrimp, baked in the oven with a creamy mushroom sauce, gratinéed with a blend of Gorgonzola and aged Gouda cheeses
> F R O M T H E R OT I S S E R I E Range: 28.00 – 39.00
Kasi’s Famous Burgerloin center-cut tenderloin, caramelized onions, sautéed mushrooms, Gouda cheese, Béarnaise sauce
— Le Filet Mignon Gianni Versace with spinach, lobster medallions, portobello mushroom, hollandaise
— Madame’s Skirt Steak with green peppercorn sauce, caramelized onions, sautéed mushrooms, roasted garlic mash
— Old Butcher Rack of Lamb marinated overnight, served with a home-made lamb jus
Range: 28.00 – 43.00
MJ’s Asian Soy- and Honey-glazed Sea Bass Fillet
A N D M A N Y M O R E ...
served on a bed of wasabi mashed potatoes, crowned with wok stir-fried veggies, finished with a light spicy Asian soy sauce and creamy ginger-flavored beurre blanc
— Jumbo Shrimp ‘Coco di Rasta’
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
breaded in an almond-coconut mix and served in our Thai red curry sauce, accompanied by rice
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RESTAURANT
Caribbean / European / International
W W W. A M S T E R D A M M A N O R . C O M
Mangos > Aruba is famous for its unique combination of great food and breathtaking views. And at Mangos, you’ll find both. In the evening, the tropical breeze pulls you back into that special Caribbean frame of mind, ideal for enjoying a delicious dinner and watching the sunset over Eagle Beach. Mangos’ dinner menu features international favorites complemented by a fusion of local flavors. Their casual atmosphere will charm you, with a spacious outdoor area just perfect for dining under the stars. For breakfast, you can give your taste buds the same pep Mangos delivers so well for dinner. Start your morning off on a high note by enjoying Mangos’ breakfast buffet or continental breakfast, in their semi-open air restaurant.
MARC GIESBERS – Food and Beverage Manager
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M A NGOS AMSTERDAM MANOR BEACH RESORT JUAN E. IRAUSQUIN BLVD. 252
7:30 to 11:00 a.m., daily 6:00 to 10:30 p.m., daily
BREAKFAST: DINNER:
(297) 527-1125 / 527-1100
DINING:
foodandbeverage@amsterdammanor.aw
SERVING:
LOCATE US | n˚5 on map | Page 168
Open-air Breakfast – Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live show (Tuesdays) BAR: Yes PARKING: Yes SAMPLE MENU
> S O U P, S A L A D AND APPETIZERS Onions and Cheese — 7.95 a classic onion soup, prepared the traditional way, with a Gouda cheese crouton
— Caesar and Croutons — 8.50 romaine lettuce, anchovy dressing, Parmesan cheese, garlic croutons
— Carpaccio and Truffle — 12.50 thin-sliced raw beef tenderloin with truffle mayonnaise, Parmesan cheese, pine nuts and mixed greens
— Tuna and Shrimp — 13.50 tartare of raw tuna with marinated shrimp, served on a bed of seaweed salad and accompanied by a sweet-and-sour dip
— Crab and Lime — 16.50 pan-fried home-made crab cakes made from lump meat, served with a parsley-lime aïoli
> REEF AND RANCH Shrimp and Chicken — 22.00 jumbo butterflied shrimp hand-dipped in batter flavored with Captain Morgan rum and coconut flakes, together with grilled chicken breast and piña colada dipping sauce
— Pork and Prosciutto — 23.50 baked pork tenderloin with Brie cheese, prosciutto and guava gravy
Lamb and Honey — 25.00 cross-hatched grilled lamb chops with a honey-thyme sauce
— BBQ and Beef — 26.50 a delicious skewer with beef tenderloin tips, onions, peppers and a home-made barbecue glaze
— Catch and Creative — Market price what we received today from the fishmonger, our chef creative impulse, prepared with market-fresh ingredients
> SWEET AND DELIGHT Cheese and Strawberries — 7.50 fried cheesecake served with a strawberry sauce
> THEME NIGHTS Price per person: 32.50
Sunday a taste of Italy
— Monday a night in France
— Tuesday alternate between all-you-can-eat BBQ buffet and Caribbean dance revue or Mexican night with live mariachi band
— Thursday a taste of Asia all you-can-eat-buffet
— Snapper and Lamoenchi — 24.50 snapper fillet cooked to perfection, the chef ’s secret way, served with a creamy lime sauce
All prices are in U.S. dollars. A 15% service charge and a 3.5% tax will be added to your bill. Prices and menu items are subject to change.
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> CHEF'S
RECIPE
This dish, like Boris, is old-school, he says. “This is me. This is what my grandmother would make. She would be proud of me right now. She would say, ‘Oh Grandson! You’re in a magazine!’” Whether or not his grandmother would agree, Boris says you can also skip the dumplings and serve these with simple boiled and salted potatoes or with spaetzle.
Beef Roulades with Dumplings and Wine-braised Cabbage Serves 8
> BEEF ROULADES 8 170 g pieces of beef sirloin, pounded flat 1 ½ teaspoons salt ¾ teaspoon pepper ¼ cup (60 ml) Dijon mustard 24 slices of bacon 16 julienned pieces of carrot (about 2 carrots), blanched 16 julienned pickle slices 16 toothpicks ½ cup flour 1 tablespoon cooking oil 4 cups demi-glace or beef stock 1 cup (250 ml) red wine
BEEF ROULADES WIT H D UM P LINGS A ND WINE-B RAI SE D CABBAG E by Chef Boris Druschkowitsch of Madame Janette
T
his dish is clean, lean, fresh and flavorful, says Chef Boris. “This is no hocus pocus!” In his swelteringly hot kitchen, the Austrian-born chef isn’t breaking a sweat – a sign that he’s acclimatized to the island. But this Eastern European meal is a homage to his roots. It’s not on the menu at Madame Janette, but he makes it every two or three weeks for the restaurant’s German owner. “I’m probably the only person who knows how to make it on Aruba,” says Boris. “This is the stuff I make for my friends or family. It’s a perfect dish for when it’s cold and snowing outside or for a family Christmas dinner. And it goes great with a good pilsner,” he adds, talking a mile-a-minute while his loyal kitchen staff whirls around him in a choreographed dance of pre-service roasting, cutting and searing. They miraculously manage to leave undisturbed the dough rising on the counter and to not tip over two giant metal bowls of home-made hollandaise, each of which took about 30 minutes to whip by hand.
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1. Place the pounded flat pieces of raw beef
in front of you. 2. Season them on both sides with salt and freshly ground black pepper. 3. Coat the top of each with mustard followed by three slices of bacon each. 4. Top each with two pieces of carrot and two pickle slices and roll the meat up around the fillings. 5. Secure the ends with toothpicks. 6. Coat the roulades in flour and sauté them for 2 minutes on each side in a hot pan coated with cooking oil. Add more oil as needed for subsequent batches. 7. Place the rolls in a buttered casserole dish and cover it with the demi-glace or beef stock and enough red wine so that only the top of the roulades are exposed. 8. Place in a 370F (190C) oven and braise, covered, for 1 hour and 15 minutes.
Boris Druschkowitsch
Photography Kenneth Theysen
Chef – Madame Janette
> DUMPLINGS
> WINE-BRAISED CABBAGE 2 medium heads of red cabbage, cored and julienned 1 large white onion, finely chopped 2 tablespoons (30 ml) butter 1 teaspoon (5 ml) cinnamon 2/3 cup (350 g) preiselbeeren (cranberry compote) 1 bottle (750 ml) Merlot or other red wine 10 cloves 1 bay leaf 3 apples, peeled, cored and thinly sliced Salt and pepper to taste 1. Sauté the onions with the apple
slices and butter in a medium-sized cooking pot. 2. Add the cinnamon followed by the cranberry compote and cook, stirring occasionally, for 5 minutes, or until the onions are softened. 3. Add the red wine followed by the remaining ingredients and cook, partly covered over low heat for 1 hour and 45 minutes.
2 teaspoons (10 ml) butter 1 medium white onion, finely chopped 1/2 handful chopped fresh parsley 20 slices white bread, toasted and cut into 2 cm cubes 1 cup (250 ml) lukewarm milk 5-6 eggs, whites and yolks separated ½ teaspoon (2 ml) salt ¼ teaspoon (1 ml) pepper ½ teaspoon (2 ml) ground nutmeg 3 tablespoons (45 ml) breadcrumbs 2 tablespoons (30 ml) butter 1. Sauté the onions in a pan with butter over medium heat
for about 3 minutes then add the fresh parsley. 2. Stir and cook 1 minute then set aside to cool. 3. Soak the bread cubes in a bowl, in the warm milk. Add the cooled onion mixture along with the salt, pepper, nutmeg, breadcrumbs and egg yolks and stir to combine. 4. In a clean bowl, whisk the egg whites to stiff peaks and fold gently into the bread cubes mixture. 5. Place two large pieces of plastic wrap on top of each other, on a clean counter. Add half the filling in a line lengthwise and wrap into a log with the plastic wrap. 6. Close the ends tightly and wrap the sausage-like log in aluminium foil. Repeat with the second half of the dumpling batter. 7. Cook the wrapped dumpling logs in gently simmering water for 40 minutes. Turn off the heat and leave 15 minutes more in the water. 8. Remove from the water and remove the foil. 9. Cut the dumplings into 1” (2.5 cm) slices and sauté to a golden brown in the remaining 2 tablespoons of butter over medium-high heat.
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T W I L IGH T
HUES
Photography Kenneth Theysen
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RESTAURANT
International / Seafood
W W W. M AT T H E W S -A R U B A . C O M
Matthew’s B E A C H S I D E R E STAU R A N T
> Located at the Casa del Mar Beach Resort, Matthew’s is celebrated as one of the best casual yet chic open-air beachfront restaurants in Aruba. Upscale Caribbean, international and seafood dishes are prepared using the freshest ingredients. In addition to breakfast, lunch and dinner, they offer all-you-can-eat spare ribs on Tuesdays, karaoke on Wednesdays, Italian night including a free tiramisu with your Italian main course on Thursdays and daily happy hours with live music at the bar. If you are a sports fan, three flat-screen TVs at the bar are always tuned in to the most exciting events.
GERSON DIAZ – Chef
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M ATTHEW’S A private restaurant located on the beach (Punta Brabo) at Casa del Mar Beach Resort
JUAN E. IRAUSQUIN BLVD. 51
(297) 588-7300 / 582-7000 info@matthews-aruba.com
7:30 to 11:00 a.m., daily 11:00 a.m. to 5:00 p.m., daily DINNER: 5:00 to 10:00 p.m., daily BAR: 7:30 a.m. to 11:00 p.m., daily HAPPY HOURS: 12:00 noon to 1:00 p.m., 4:00 to 6:00 p.m. (with live music) and 9:00 to 10:00 p.m., daily BREAKFAST: LUNCH:
Open-air Breakfast – Lunch – Dinner ATTIRE: Casual (breakfast and lunch) – Elegantly casual (dinner) DINING:
SERVING:
LOCATE US | n˚6 on map | Page 168
ENTERTAINMENT:
Live music BAR: Yes PARKING: Yes SAMPLE MENU
> APPETIZERS
> F R O M T H E F I E L D S **
Goat Cheese — 9.95
Meat Combo — 25.95
wrapped in prosciutto, flash-seared and served on a bed of greens with a raspberry vinaigrette
filet mignon, chicken breast and chorizo
— Calamari (rings only) — 11.95 fried until golden crisp, served with a spicy marinara dip
— Tuna Tataki — 12.95 drizzled with wasabi mayonnaise and sweet soy syrup, served on a bed of greens
— 8-oz. Filet Mignon — 29.95 served with a brandy and mushroom sauce
— Surf and Turf — 32.95 filet mignon and garlic shrimp ** Served with mixed vegetables
— Shrimp — 13.95
and creamy potatoes.
in spicy cream sauce
> I TA L I A N
> F R O M T H E WAT E R S *
Pasta Cartoccio — 29.95
Fillet of Grouper — 24.95 sautéed and served with a creamy shrimp sauce
— Pina Colada Shrimp — 29.95 big Caribbean shrimp prepared with fresh pineapple, Caribbean rum and coconut, served in a creamy sauce
— Seafood Combination — 31.95 grouper, shrimp, greenshell mussels and calamari, smothered in a light basil and tomato sauce
— Lobster Tail — 45.00
with scallops, shrimp, mussels, squid, baby clams and fresh tomato sauce
— Lobster Pasta — 32.95 with a vodka-cream sauce
> DESSERTS Mousse au Chocolat — 7.95 chocolate lover’s delight
— Crème Brûlée — 7.95 decadent and delicious vanilla custard topped with caramelized sugar
prepared either grilled, pan-fried, thermidor or fra diablo * Served with mixed vegetables and white rice.
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
Caribbean / International
W W W. M O O M B A B E A C H . C O M
MooMba Beach B A R & R E STAU R A N T
> Life can’t get any better than sipping your favorite drink and enjoying delicious food while sitting barefoot on the beach. Located on a white sandy beach, MooMba Beach has what it takes to please every guest. The exotic bar serves cool tropical drinks, and the restaurant offers delicious Caribbean-style cuisine and international dishes in an open-air setting under huge palapas. At night, the whole scene gives off a beautiful, energizing glow. Come and treat yourself to a special time.
EWEN VAN SEUMEREN – Chef
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MOOM BA B E ACH JUAN E. IRAUSQUIN BLVD. 230 | PALM BEACH Between the Holiday Inn Resort Aruba and the Marriott’s Aruba Surf Club… right on the beach!
(297) 586-5365 moombabeach@arubawineanddine.com
LOCATE US | n˚16 on map | Page 170
8:00 to 11:00 a.m., Monday to Sunday 11:00 a.m. to 5:00 p.m., Monday to Sunday DINNER: 5:00 to 11:00 p.m., Monday to Sunday BEACH BAR: 10:00 a.m. to 1:00 a.m., Monday to Sunday BREAKFAST: LUNCH:
Open-air (on the beach) Breakfast – Lunch – Dinner ATTIRE: Casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes
DINING:
SERVING:
SAMPLE MENU
> APPETIZERS
Grouper Fillet — 23.00
Seafood Chowder — 9.00
— add shrimp 28.00
traditional Aruban chowder, thick and creamy, loaded with seafood
— Caesar Salad — 9.00 crispy romaine lettuce in home-made Caesar dressing with garlic croutons, boiled egg and Parmesan cheese
— Calamari — 11.00 crispy calamari in a home-made spicy San Marzano arrabiata sauce
— Coconut Shrimp — 13.00 pan-fried shrimp prepared in a delicious sweet coconut-rum sauce
— Carpaccio — 14.00 thinly sliced raw beef tenderloin topped with greens, capers, tomato cubes and shaved Parmesan cheese, served with a truffle mayonnaise
— Tuna Duo — 14.00 tuna tataki and tuna tartare duo with an Asian teriyaki sauce
> MAINS Sizzling Fajitas — vegetarian 15.00 — chicken 19.00 — steak 21.00 — shrimp 23.00 — combo 24.00
cooked on a sizzling skillet with onions and bell peppers, served with flour tortillas, guacamole, sour cream and pico de gallo
— Home-made Bacon, Cheese and Mushroom Burger — 17.50
pan-seared grouper in a lemon-garlic beurre blanc
— Honey-BBQ Ribs — 25.00 one pound of tender marinated ribs, glazed with our honey-BBQ sauce
— Shrimp Skewer — 27.00 marinated in garlic oil and basil, those shrimp land right on your plate
— Black-peppered Tuna Steak — 28.00 lightly seared over high heat, served mediumrare with a flavored seaweed salad and a mango mayonnaise
— Golden Snapper — 28.00 locally caught by our fisherman, this easy going fish is grilled and served with a lemonbutter sauce
— Seafood Casserole — 33.50 all of our seafood mixed in one pan, baked in the oven with vegetables, topped with a white wine sauce and gratinéed with cheese
> DESSERTS Chocolate Mousse — 7.00 dark and white chocolate mousse infused with Bailey’s Irish Cream
— Dutch Apple Pie — 7.50 the best home-made pie, served warm with vanilla ice cream
— Brownie Galore — 7.50 mouth-watering Dutch dark chocolate brownie, served with cookies and ice cream
this burger is so big and juicy you will fall of your chair when you see it, deliciously grilled to your liking, served on supersoft brioche bread with potato wedges and onion rings
2017 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
Japanese / Sushi
W W W. M A N C H E B O . C O M /O M A K A S E
Omakase JA PA N E S E S US H I B A R
> Omakase means “I’ll leave it to you” (from Japanese “to entrust”). In the classic style of sushi restaurants, the chef will present a series of plates, beginning with the lightest and proceeding to heavier, richer dishes. When ordering Omakase, expect the chef to be innovative and surprising in the selection of dishes. Menu ordering is available as well. Located inside The Chophouse restaurant 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.
MYLENE LAPINID – Chef
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OM AKASE MANCHEBO BEACH RESORT & SPA JUAN E. IRAUSQUIN BLVD. 55 EAGLE BEACH
(297) 582-3444 omakase@manchebo.com
LOCATE US | n˚7 on map | Page 168
DINNER: 5:30 to 10:30 p.m., Tuesday to Saturday
Indoors Dinner ATTIRE: Casual ENTERTAINMENT: Live jazz piano BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> S TA R T E R S
Special Anakya Maki — 17.00
Miso Soup — 5.00
crispy eel and cream cheese
Japanese clear tofu soup
— Edamame — 5.00 boiled soy beans
— Omakase Salad — 14.00 marinated lump of crab with cucumber, masago and seaweed salad
— Shrimp and Veggie Tempura — 16.00 3 pieces of shrimp and mixed veggie tempura
> NIGIRI AND SASHIMI – 2 PIECES Maguro (tuna) — 7.00 — Ebi (shrimp) — 7.00 — Unagi (smoked eel) — 8.00 — Ikura (salmon roe) — 10.00
— Manchebo Special Maki — 18.00 salmon and cream cheese roll, topped with mixed crab and smoked salmon salad with mango (spicy)
> FUTOMAKI (BIG ROLLS) Miara Maki — 22.00 crispy breaded shrimp and cream cheese topped with mixed salmon, crab and mango (without rice)
— Sweet Banana Maki — 24.00 salmon and shrimp tempura, banana, scallions and cream cheese (without rice)
— Surf and Turf Maki — 25.00 tempura shrimp and asparagus roll topped with grilled beef tenderloin
> OMAKASE 4-COURSE MENU (MINIMUM OF 2 PERSONS)
> TEMAKI (HAND ROLLS) AND HOSOMAKI (THIN ROLLS)
Price per person: 52.00
Avo Maki (avocado) — 8.00 — Kani Maki (crab) — 9.00 — Sake Maki (salmon and spring onion) — 10.00 — Hamachi Maki
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.
(yellowtail and spring onion) — 12.00
> URUMAKI (MEDIUM ROLLS) Garden Maki — 14.00 mixed veggie tempura of sweet potato, carrot, zucchini and white onions
Let the Chef Decide
> DESSERT Banana Tempura — 8.00 with a scoop of vanilla ice cream
— Alaska Maki — 16.00
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.
salmon and avocado roll topped with salmon
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RESTAURANT
International with a Caribbean flair
W W W. PA P I A M E N T O 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 Lenie Ellis opened the restaurant in downtown Oranjestad. Today, Papiamento is set by a pool in a lush tropical garden adjacent to a 150year old manor. Eduardo Jr., a European-trained head chef, personally oversees the restaurant. The pride he takes in the wonderful dishes he creates and his attention to detail, along with a professional friendly staff, are the unbeatable ingredients to a superior dining experience. The Ellis family invite you to dine at Papiamento and cherish your visit for years to come.
EDUARDO ELLIS JR. – Chef / Owner
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PAPIA M ENTO 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 papiamento@setarnet.aw facebook.com/PapiamentoRestaurant LOCATE US | n˚17 on map | Page 170
Indoors – Outdoors Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> APPETIZERS
Champagne Casserole
Range: 7.00 – 18.00
fillets of fish, scallops and crab poached in a creamy ‘brut’ sauce with Dutch cheese au gratin
Rembrandt Dutch cheese matured for 52 weeks, served with white truffled honey
— Mousse Truffée mousse of chicken livers and truffles, a house specialty!
— Aruban Bouillabaisse selection of seafood, combined in a rich coconut broth with fresh herbs and a touch of Indian curry
— Blue Cheese Shrimp Caribbean shrimp in sherry-cream sauce with blue cheese au gratin
— Keshi Yena minced tenderloin and chunks of chicken stewed with prunes, golden raisins, olives and cashews, flame-broiled with Dutch cheese, our family’s recipe!
— Oven-baked Mushrooms locally grown and baked with herbs and Munster cheese au gratin
> ENTRÉES
— West Indies fresh Caribbean shrimp in a curried coconut milk sauce
— Chef’s Favorite flame-grilled tenderloin steak with Gorgonzola au gratin
— Neptune Caribbean rock lobster, mahi-mahi and shrimp served with lemon butter
— Lamb Chops marinated in red wine and Provence herbs, served with mint jelly
> 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
Range: 26.00 – 39.00
Mero Limon pan-broiled grouper with a lime and caper cream sauce
Our menu also proposes daily specials.
— Cazuela Caribbean shrimp and rock lobster stewed in a Caribbean chowder with coconut milk All prices are in U.S. dollars. A 5% service charge will be added to your bill. Prices and menu items are subject to change.
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Photography Kenneth Theysen
> INTERVIEW
Ricardo and Julie Chirino
A MEAL TO REMEMBER Heads turn and eyes widen as a towering plate of Caribbean lobster thermidor with its rich, cream sauce and al dente pasta is whisked across the terrace and set down in front of a couple seated at a white-linen table on the beach. — By Amie Watson
L
ater, as the sun dips into the water, Ricardo Chirino winds his way to another table with a plate of pistachio ice cream-filled profiteroles drenched in chocolate sauce, walking slowly in order to allow his guests to eat it with their eyes. He coughs gently as he passes an American couple who has been dining at his restaurant for years – a reminder of their favorite dessert and what they have to look forward to after their mango-Creole grouper and tenderloin in Cognac-pepper steak. The couple is part of Ricardo’s loyal following. They have known him since when he worked next door, at Matthew’s, in the Casa del Mar Beach Resort. Other guests remember him from even before that, when he worked at the now defunct Rumba Bar & Grill. In the twenty-three years he’s spent working in restaurants on Aruba, he’s made a name for himself, which is why the restaurant he now owns and manages with his sister Anky bears his name. Ask his regulars why they come back to Ricardo’s, again and again, and unfailingly the answer will be: “The service.” “I want my guests to feel like they’re in my living room,” says Ricardo. “You come to visit as a friend and I will take care of you – that’s the kind of feeling that I want my restaurant to create. I always find time to come to your table and chat with you a few seconds, and so many people like that.” He also caters to customers seeking nothing more than a peaceful
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evening and a beautiful sunset. “I think some people want to enjoy the meal and the view quietly. I want everybody to be comfortable,” he adds. A meal at Ricardo’s usually starts with him offering his arm to escort ladies to their tables. The gesture is so appreciated that oftentimes, if several women are dining together, they will wait to be escorted one by one, says Anky. “Sometimes they fight about who gets to be escorted,” she jokes. “Other times, if Ricardo is off that night, they get mad at me!” If escorting a man’s wife ever upsets the husband, Ricardo explains that when he was growing up, his mom would always ask for his arm when they walked together. “I say to the gentlemen ‘Just so you know, I do this because my mom told me to do it.’” One day, he says, he will walk his daughter down the aisle the same way. As she is currently only seven, however, for now he will settle for his dinner guests. Ricardo knows, however, that great service and a romantic atmosphere are not enough to make a restaurant successful. You also need great food and drinks. As waves crash on the beach, guests dig into appetizers of coconut-
Ricardo Chirino Owner
pineapple shrimp, sesame-coated fresh tuna salad with roasted almonds, pickled shallots, mango-wasabi dressing, and classic Caribbean ceviche heaped with cubes of freshly caught local grouper, peppers and red onions in a pungent lemon leche de tigre. They sip white sangria with their seafood linguine or fullbodied Pinot Noir with their charcoal-grilled Argentinian rib-eye special. And while many restaurants on the island offer the same fish or seafood options, Ricardo says the difference is in the ingredients. “The ceviche recipe is standard, but then you fight to get the best fish.” His grouper, red snapper, lobster, and tuna are all locally caught in waters off the coast of Aruba. “Lately it’s a lot easier, because we have Facebook, WhatsApp, all the social media,” he says. “Nowadays, while the guys are fishing, they take pictures and I can basically choose my fish while they’re on the boat.” He also has firsthand experience with truly fresh fish. “We come from the part of Venezuela that’s fifty miles from here. Our dad had a house right on the coast that he built when I was seven or eight. For me, it was heaven. I was always fishing, diving for lobsters, diving for octopus. I would catch the lobster with my bare hands.” Now with a seven-year-old daughter of his own, Ricardo knows how important it is for a restaurant to be family-friendly. Kids enjoy
tomato pasta, chicken nuggets, pizza, and mini filet mignon. “I also tell parents that if there is something the kids feel like eating, all they have to do is let us know,” says Ricardo. “I can even bring the kids’ food right away. Because once you give kids the food, parents start to relax.” His two Italian and Colombian head chefs are just as adaptable with food intolerances and special diets. They know that once guests have a good experience, they often see them again and again that week for breakfast, lunch, and dinner. “Sometimes they eat here every night,” says Ricardo. They come back for the all-you-caneat grouper on Wednesdays or barbecue ribs on Mondays. They stop by for any of the three daily happy hours, when everything at the bar is twofor-one. And after dinner, on Thursdays, they stay for the weekly karaoke dance party where the kitchen and service staff show guests how to do the Cuban Hustle (four steps to the right, four to the left, cha-cha to the front, and twist to the left) and cheer as kids and parents belt out everything from Katy Perry to AC/DC. The karaoke has become so popular that some brides even plan their receptions around the event. “We’ve catered a few weddings already, because after the ceremony, they don’t have to hire music or anything. They finish dinner then move to the bar. We have pictures of brides in their white dresses on top of the
2017 ARUBA RESTAURANT GUIDE
bar,” says Ricardo. “Sometimes they end in the water,” adds Anky. While Ricardo’s is only going into its third year, it already feels like an establishment, a place where guests look forward to returning year after year and first time visitors of the island put on their bucket list. “I keep telling everybody I’m going to stay here for the next forty-five years,” says Ricardo. “I love this view. It’s spectacular. I never get tired of seeing the water, the beach, hearing the noise of the water, the sea. I grew up with this. From my father’s house, I saw the sunrise coming out of the water and the sunset going in, but I also see other people appreciating it every day, people who remind me that they don’t have this all the time, since they come from snow. It makes me appreciate what I have.” Indeed, as the ocean devours the last streaks of red and gold on the horizon, and guests linger over the last sips of passion fruit martinis, it is easy to see why people remember Ricardo’s.
RICARDO’S RESTAURANT & BAR ARUBA BEACH CLUB RESORT JUAN E. IRAUSQUIN BLVD. 53
(297) 587-0760 www.ricardosaruba.com
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RESTAURANT
Caribbean / French / International
W W W. PA P I L L O N A R U B A . C O M
Papillon R E STAU R A N T
> Break free at Papillon in The Village. It combines history with a trend-setting, elegant menu, infusing its French-Belgian cuisine with Caribbean flair. Famous convict Papillon’s incredible flight to freedom is the restaurant’s theme and the menu reflects the Frenchman’s arduous journey. The spacious outside terrace is perfect for casual fine dining. The iron bars and flecks of rust and stains on the walls 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!
SONIEL LAKE – Chef
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PAPILLON THE VILLAGE JUAN E. IRAUSQUIN BLVD. 348A
DINNER:
5:00 to 11:00 p.m., Monday to Sunday
Across from the Hilton Aruba Caribbean Resort & Casino
(297) 586-5400 reservations@papillonaruba.com facebook.com/papillonaruba LOCATE US | n˚18 on map | Page 170
DINING: Indoors – Outdoors — Open-air (covered) SERVING: Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes
SAMPLE MENU
> APPETIZERS
Filet Mignon — 36.00
Lobster Bisque — 11.50
8-oz Angus beef grilled to your liking, served with a red wine-truffle sauce
creamy lobster soup with a touch of French brandy, a seafood garnish and a rouille crouton
— Escargots en Croûte — 12.00
escargots simmered in herbs, garlic butter and a touch of Pernod, baked in a pastry crust
— Shrimp au Gratin — 14.00
shrimp and zucchini in a spicy tomato-cream sauce, baked in the oven with mozzarella cheese, topped with rucola lettuce and bacon bits
— Carpaccio de Boeuf — 15.50
thinly sliced rare Angus beef, marinated in truffle, with roasted pine nuts, capers, tomatoes, Parmesan, dried basil and truffle crème
— Foie Gras — 24.50
seared goose liver on a chocolate-marbled brioche with vanilla pineapple compote, accompanied by black truffle and goose liver pâté, topped with red fruit and served with toast
> MAINS
— Veau Grillé — 43.00
grilled 12-oz. veal rib chop served on mashed potatoes and green asparagus with a home-made thyme-honey-barbecue sauce
— Lobster à la Caraïbe — Market price
broiled butterfly Caribbean lobster tail with white wine and garlic butter, served with herbed oil and a tomato compote
> V EG E TA R I A N A N D PA S TA DISHES Fettuccine Forêt — 22.00 fettuccine pasta prepared with olive oil, black pepper, portobello mushroom, truffle, roasted tomatoes and shaved Parmesan
— Aubergine Provençale — 23.00
roasted eggplant stuffed with onions, celery, leeks, mushrooms, mozzarella and Parmesan with red wine risotto and blue cheese artichokes
Grouper Papillon — 27.00
> DESSERTS
grouper fillet pan-fried with garlic, herbs and lemon under a potato crust, served with a white wine-lobster sauce
Lime Cheesecake — 9.00
— Poisson Rouge — 29.00
tuna steak spiked with Cajun spices, seared medium-rare over high heat, served with a soy and brown sugar drizzle, mango compote and spicy papaya sauce
— Canard à la Passion — 29.00
duck breast seared on the skin, served with roasted sweet potato, green asparagus, orange-passion fruit sauce and a chocolate drizzle
— Sea Bass en Sel — 34.00
home-made cheesecake with a touch of lime, a cantaloupe sorbet, a ginger snap crust and a red fruit coulis
— Chocolate Lava Cake — 9.50
chocolate cake with a soft center, baked à la minute and served with butterscotch ice cream and almonds – it’s worth the wait!
> DAILY EARLY-BIRD SPECIAL Price per person: 29.75
3-Course Menu Including Wine served from 5:00 to 7:00 p.m.
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.
oven-baked sea bass in a sea salt crust, served with a cilantro pesto and a mango-tomato compote
2017 ARUBA RESTAURANT GUIDE
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RESTAURANT
Seafood
W W W. PA S S I O N S - R E S TA U R A N T-A R U B A . C O M
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 gluten-free and vegetarian choices; all their dishes are prepared on open fires without the use 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.
URVIN MADURO – Chef
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PASSIONS AMSTERDAM MANOR BEACH RESORT JUAN E. IRAUSQUIN BLVD. 252
(297) 527-1118 / 527-1129 passions@thebeach.aw
LOCATE US | n˚8 on map | Page 168
LUNCH: 12:00
noon to 4:30 p.m., Monday to Sunday to 9:30 p.m., Monday to Sunday BEACH BAR: 10:00 a.m. to 11:00 p.m., Monday to Sunday HAPPY HOUR: 5:00 to 6:00 p.m., Monday to Sunday DINNER: 6:00
Outdoors (on the beach) Lunch – Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> SOUP, SALADS AND APPETIZERS
Baked Delicacy
Range: 8.95 – 16.25
baked chicken breast with a smooth banana-cream cheese filling, topped with a rich tropical guava sauce
Aruban Seafood Soup a rich cream-based soup with mussels, shrimp, calamari and grouper, finished with a dash of cognac
— Classic Caesar Salad
romaine lettuce, croutons and Parmesan cheese tossed in a creamy dressing flavored with roasted garlic and anchovies
— Vegetarian Fried Spring Rolls
hand-rolled pastry sheets with crisp bean sprouts, carrots, onions and shredded cabbage, served with an oriental pineapple sauce
— Smoking and Roasting
creative appetizer of smoked salmon and roasted mini-peppers with a mousse of smoked trout and cream cheese, complemented by a dill sauce
— Watermelon and Feta Salad
bite-sized cubes of watermelon on a bed of mixed greens, topped with crumbled feta cheese and drizzled with a chili dressing
— Seafood Symphony
cold appetizer of broiled half-lobster tail, shrimp, black mussels and scallop with a zesty Creole-remoulade sauce
> MAIN COURSES Range: 18.95 – 42.00
Pork Calypso sautéed pork tenderloin stuffed with Captain Morgan-marinated prunes, served with steamed white rice and a melon gravy, finished with toasted cashew nuts
— Penne Pasta
tossed in a light truffle-cream sauce with sautéed portobello mushrooms, button mushrooms and green asparagus, topped with Parmesan shavings
— Local Grouper Fillet in a Crispy Coco Jacket
grouper fillet breaded with shredded coconut, served with a mayonnaise-inspired banana dip
— Mediterranean Shrimp
sautéed shrimp in olive oil with onion, garlic, black olives and a dash of pesto
— Duo of Fish and Seafood
grouper fillet with a lemon-caper-butter sauce, and sautéed shrimp with a touch of basil
—
Seven Seas Parade a delicious sampler of grilled lobster tail, grilled grouper, shrimp and mahi-mahi à la plancha, served with melted butter and lime wedges
— Filet Mignon à la Ratatouille
a lean cut of beef tenderloin perfectly seasoned and grilled to order on a bed of green asparagus with balsamic-glazed mushrooms, bacon ratatouille and port wine sauce
> DESSERTS Range: 8.00 – 9.00
Key Lime Pie an American classic made from Key lime juice and sweetened condensed milk in a graham cracker crust, served with a strawberry sauce
— Pineapple Sensation
chopped up slow-simmered pineapple, infused with Myers’s rum syrup and garnished with pistachios, served with a layer of banana cake and ice cream
2017 ARUBA RESTAURANT GUIDE
All prices are in U.S. dollars. A 15% service charge and a 3.5% tax will be added to your bill. Prices and menu items are subject to change.
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RESTAURANT
International / Grill
W W W. P I N C H O S A R U B A . C O M
Pinchos GRILL & BAR
> Located on the pier at the Aruba Surfside Marina, all their tables are set over the clear blue Caribbean waters. Pinchos’ distinctive outdoor concept has a very inviting, intimate and romantic atmosphere. Try one of their popular dishes, such as the maple-bourbon BBQ cowboy pincho (skewer), or stop by for the unsurpassed bar-lounge atmosphere. To enjoy those ideal Aruban sunsets, they await all guests with a tropical cocktail, an outdoor chic living room-type setting and a mix of contemporary tunes.
CALVERT CILIE – Chef
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PINCHOS LLOYD G. SMITH BLVD. 7 ORANJESTAD
5:00 to 11:00 p.m., daily 5:00 to 11:00 p.m., daily
DINNER: BAR:
(297) 583-2666
DINING:
reservepinchosgrill@setarnet.aw
SERVING:
LOCATE US | n˚4 on map | Page 172
Outdoors Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes SAMPLE MENU
> APPETIZERS, SALAD AND SOUP Smoked Argentinian Chicken and Apple Chorizo — 9.00 complemented with the traditional South American salsa verde
— Pinchos’ Summer Salad
(back by popular demand) — 9.00
a selection of beans, corn, mushrooms, pineapple, mango, red onions and mixed peppers tossed in a balsamic and citrus vinaigrette
— BLT Wedge — 9.00
fresh crisp lettuce with bacon, grape tomatoes and feta cheese crumbles tossed with ranch dressing
— Seafood Bisque — 11.00
a cup of the chef ’s creative soup with an assortment of fish, shellfish, cognac, heavy cream, herbs and spices
— Grilled Shrimp — 13.00
three perfectly grilled shrimp with a cognaccream sauce
— Seafood Ceviche — 13.00
morsels of fish, shrimp, squid, roasted corn, artisan potatoes and pickled red onions marinated in lemon juice
— Seared Ahi Tuna — 15.00
sesame-crusted sushi-grade yellowfin tuna seared medium-rare and served with wakame salad, pickled ginger, wasabi cream and a balsamic vinaigrette reduction
— Caribbean Conch Fritters — 15.00
deep-fried and served with a Frenchinspired tarragon mayonnaise
> THE MEAT MARKET Thai Sweet Soy Chicken Filet — 24.00 tender boneless chicken breast served with a sweet soy sauce
Boursin- and Apple-stuffed Pork Tenderloin — 26.00 a delicious center-cut served with a Kahlúa and cream sauce
— Maple-bourbon BBQ Cowboy Pincho (skewer) — 26.00 this dish includes chorizo (sausage), black Angus tenderloin, pork tenderloin and chicken breast
— 8-oz. Black Angus Filet Mignon — 36.00 — add 3 jumbo shrimp 49.00 — add a lobster tail 56.00
with a truffle-butter sauce
— 12-oz. Veal Chop — 42.00 served with a blueberry sauce
> THE SEAFOOD MARKET Grilled Aruban Mahi-mahi Fillet — 25.00 a delicate and flavorful fish served with a local tomato, basil and rosemary sauce
— Grilled Garlic Shrimp — 26.00 slightly charred and served with a cognac-cream sauce
— Espetada de Mariscos
(seafood brochette) — 27.00
tender chunks of assorted fresh fish and shrimp on a skewer, served with an Asian glaze
— Caribbean Twin Lobster Tails — 44.00 two flavorful lobster tails served with a cool pineapple-curry mayonnaise
> FOR THE KIDS
(under 12 years)
Kid’s Cheeseburger — 13.00 comes with mashed potatoes and a scoop of ice cream
— Kid’s Chicken Fingers — 13.00
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.
comes with mashed potatoes and a scoop of ice cream
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RESTAURANT
International / Seafood
W W W. Q U I N TA D E L C A R M E N . C O M
Quinta del Carmen > In a recently restored century-old mansion, Quinta del Carmen is cooking in style. Gerco and Luc offer a unique dining experience in the courtyard of this beautifully situated and gorgeously designed historical land house. A short drive from all the major hotels, Carmen hits all the right notes. The synergy between the kitchen and the waitstaff is flawless. Join them for dinner and experience an evening that is sure to be a treasured memory for years to come!
JORDI KLOMP – Chef
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QUINTA D E L CA R M E N 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˚9 on map | Page 168
SAMPLE MENU
> APPETIZERS
Caribbean Lobster Tail
Range: 9.00 – 14.00
served with drawn butter
Duo of Tuna
— Quinta’s Seafood Paella
delightful combination of tuna tartare and tuna tataki (lightly peppered and seared sushi-grade tuna), served with soy sauce
— Scallops “Au Gratin” scallops under a crust of béchamel sauce and Old Amsterdam cheese
— Crispy Shrimp lightly battered shrimp, drizzled with a spicy sauce, served with romaine and pineapple tossed with an orange-soy dressing
— Goat Cheese Salad goat cheese blended with honey, walnuts and apple, warm on a crouton, served over a salad of baby lettuce complemented by a blackberry sauce
— Quinoa and Pumpkin quinoa topped with baked peppered pumpkin, finished with cucumber, sunflower seeds and olives
— Cheese Croquettes Grandma’s Favorite mixed cheese croquettes, served with a raspberry coulis and a summer salad with grapes and nuts
— Escargots and Mushrooms Grandma’s Favorite sautéed in a garlic-herb-butter sauce
> M A I N CO U R S E S Range: 27.00 – 43.00
Grouper Caprese grouper fillet topped with tomatoes and buffalo mozzarella, served on a bed of pasta in a spinach-ricotta sauce
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
— Picanha Chimichurri top sirloin cap marinated in a Brazilianinspired herb rub and garlic, served with chimichurri
— Grouper, Shrimp and Salmon Grandma’s Favorite grouper fillet topped with shrimp, smoked salmon, green asparagus and goat cheese, finished with a white wine-herb sauce
— Sucadelappen Draadjesvlees Grandma’s Favorite a traditional Dutch dish similar to an iron steak, stewed for hours in red wine, herbs and spices, served in its own gravy, fantastic!
> DESSERTS Range: 7.00 – 9.00
Nutella Cheesecake home-made cheesecake made with Nutella, drizzled with chocolate and served with hazelnut ice cream
— Stroopwafel Parfait Grandma’s Favorite parfait of the famous stroopwafel (Dutch sweet waffle), fabulous!
2017 ARUBA RESTAURANT GUIDE
All prices are in U.S. dollars. A 3.5% tax will be added to your bill. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
105
RESTAURANT
Aruban / Caribbean / Seafood
Red Fish Q UA L I T Y S E A F O O D
> Red Fish is Aruba’s new hottest no frills seafood restaurant. It’s just the sort of casual eatery everyone seeks out but can be hard to find. They focus on fresh quality food. Brought to you by Herby Merryweather, local fisherman and founder of world-famous Driftwood Restaurant, you’re certain to get the freshest fish and seafood. They also offer chicken satés and a delicious 6-oz. filet mignon, all reasonably priced. Get in the swim to Red Fish, a casual dining experience that is in a class by itself.
YOVANI J. RANGEL – Chef
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R ED F ISH ORANGE PLAZA ITALIESTRAAT 50 ORANJESTAD
(297) 280-6666 facebook.com/redfisharuba
LOCATE US | n˚10 on map | Page 168
LUNCH AND DINNER:
11:30 a.m. to 10:00 p.m.,
closed Mondays
Open-air Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> SEAFOOD
> S P EC I A L S
1/2 lb. of Fresh Fish — 10.85
Chicken Saté — 10.85
with 2 pieces of funchi, 2 pieces of fried plantain, French fries, Creole sauce and pickled onions
with French fries and peanut sauce
— Balchi di Pisca — 10.85
— 6-oz. Angus Filet Mignon — 20.00
with rice, coleslaw, French fries and fried plantain
with rice, coleslaw, French fries and fried plantain
— 1/2 lb. of Fresh Shrimp — 15.40 with 2 pieces of funchi, 2 pieces of fried plantain, French fries, tartar sauce and pickled onions
— 1 lb. of Fresh Fish — 20.00 with 4 pieces of funchi, 4 pieces of fried plantain, French fries, Creole sauce and pickled onions
— 6-oz. Pan-fried Lobster — 20.00 with rice, coleslaw, French fries and fried plantain
> EXTRAS Sauces — 1.75 each pickled onions, Creole, tartar, garlic
— Side Orders — 3.00 each rice, coleslaw, French fries, fried plantain
Ask for our soup of the day.
— Conch in Creole or Garlic Sauce — 21.70 with rice, coleslaw, French fries and fried plantain
— 1 lb. of Fresh Shrimp — 25.70 with 4 pieces of funchi, 4 pieces of fried plantain, French fries, tartar sauce and pickled onions
— 1 lb. of Fresh Mixed Fish and Shrimp — 25.70 with 4 pieces of funchi, 4 pieces of fried plantain, French fries, tartar sauce and pickled onions
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
2017 ARUBA RESTAURANT GUIDE
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> COVER
SHOOT
...Continued from page 25
ROMEO PENACINO
BORIS DRUSCHKOWITSCH
Complex Executive Chef
Chef
Aruba Marriott Resorts
Madame Janette
Chef Romeo Penacino brings valuable experience and international flair to Aruba Marriott’s Resort Complex. Having started his career in Argentina, he worked his way up the hotel industry, in Argentina and the Cayman Islands. For five years, Chef Penacino served as restaurant supervisor and chef at the Grand Cayman Marriott Beach Resort, before joining the Aruba Marriott. In his role of Complex Executive Chef, Penacino oversees the operations of the twelve bars and restaurants of the complex, ensuring the highest standard of culinary excellence for the Aruba Marriott Resort, Marriott’s Aruba Surf Club and Marriott’s Aruba Ocean Club. BORN:
1978
BIRTHPLACE:
Like many great chefs, Boris Druschkowitsch comes from a family with close ties to the hotel and restaurant world: both his parents worked in the hotel business, in Austria, and he grew up assisting hotel guests, and loving it. So it was only natural that, as a teenager who had found his passion, Druschkowitsch started his career at age fourteen, with an apprenticeship in one of Austria’s top five-star hotels. Years later, in 2001, he left the Austrian snows for Aruba’s sandy beaches. Although he did return to Austria to start his own business, in 2009, he found himself unchallenged during the slower seasons, and missing Aruba, its perfect weather and the bustling Madame Janette restaurant. So he returned to his island home, in 2011, where his talent and passion have been pleasing thousands of foodies since.
Emilio V. Bunge, Argentina
FAVORITE FRUIT:
Watermelon
FAVORITE VEGETABLE: FAVORITE SPICE:
BORN:
Carrot
Green peppercorn
FAVORITE DISH:
Fresh home-made ravioli
FAVORITE WINE:
Malbec
FAVORITE FOOD CITY:
AN INSPIRING CHEF:
Alain Ducasse and Francis Mallmann
I love berries like raspberries, currants, strawberries and more
FAVORITE VEGETABLE: FAVORITE SPICE:
Any new place that combines a rich culture,
nature and good food
Klagenfurt, Austria
FAVORITE FRUIT:
San Francisco and New York
FAVORITE VACATION DESTINATION:
1978
BIRTHPLACE:
FAVORITE DISH:
Everything that comes out of my mom’s oven
FAVORITE WINE:
Red, Wimmer Zweigelt and white, Hugl-Wimmer Grüner Veltliner
FAVORITE FOOD CITY:
Vienna, Los Angeles and Miami
FAVORITE VACATION DESTINATION: AN INSPIRING CHEF:
MENUINTERNATIONAL.COM
Kolbnitz, Austria, my hometown, where I can relax
Wolfgang Puck, Reinhard Ott, many others and,
of course, my mom
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The whole cabbage family
Clove, caraway seeds, sea salt, among others
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 large-scale projects, Theysen was the natural choice when it came to choosing a photographer that would cover Aruba’s extensive and varied restaurant scene. Theysen’s esthetic sense and work ethic make him versatile and a pleasure to collaborate with. This is why so many of the island’s great (and very busy) chefs are always relaxed and in a great mood during his photo shoots. And, as any good photographer knows, that is just priceless.
JOYCE DE CUBA-HÜSKEN
VITTORIO MUSCARIELLO
Chef / Owner
Master Chef
Yemanja Woodfired Grill
Hostaria da’ Vittorio Ristorante Italiano
Joyce de Cuba-Hüsken fell under the spell of cooking at the age of six, while cooking with her favorite aunt. After years of tireless dedication, her passion materialized into her very own wood-fire grill restaurant, in the heart of Oranjestad: Yemanja. De Cuba-Hüsken’s Indonesian heritage makes her naturally at ease with spices, while her intrepid nature allows her to boldly combine culinary traditions from South-East Asia, the Caribbean and neighboring Latin American countries. Always looking for an exciting symbiosis of textures, flavors and ingredients, de CubaHüsken uses her travels as a means to draw inspiration and create a healthy, tasty menu - a quest reflected in Yemanja's organic, vegetarian, vegan and gluten-free choices.
With many years of expertise, Master Chef Vittorio Muscariello dedicates his practice to the art of Italian cuisine, with emphasis on the highest quality products and dishes. He is a member of the Associazione Professionali Cuochi Italiani and the Associazione Cuochi del Golfo Basso Lazio, and has received the Maestro di Cucina medal in 2000. In 2014 he was also awarded the Ospitalità Italiana, Quality Approved, by the Italian Government. Throughout his career, Muscariello has aimed to transfer his expertise of Italian cuisine to colleagues and teams in other countries. BORN:
1959
BIRTHPLACE:
Gaeta, Italy
FAVORITE FRUIT: BORN:
1979
BIRTHPLACE:
Papaya
FAVORITE VEGETABLE:
Amersfoort, Netherlands
FAVORITE FRUIT:
Papaya
FAVORITE VEGETABLE: FAVORITE SPICE:
FAVORITE SPICE:
Garlic
Cumin
Broccoli rabe (rapini)
Pepperoncini
FAVORITE DISH:
Octopus
FAVORITE WINE:
Amarone
FAVORITE FOOD CITY:
Tuscany
FAVORITE DISH:
Anything with bold, interesting flavors and textures
FAVORITE VACATION DESTINATION:
FAVORITE WINE:
For me, whiskey goes with everything
AN INSPIRING CHEF:
FAVORITE FOOD CITY:
New York, where you can find the world in one place
FAVORITE VACATION DESTINATION:
Anywhere, as long as I have some time off
with my wife AN INSPIRING CHEF:
Italy
Gualtiero Marchesi
My brother!!! Haha! Besides him, I think all the chefs I come
in contact with, through the internet or through work, have a little bit to inspire me
2017 ARUBA RESTAURANT GUIDE
WANT TO APPEAR IN THIS MAGAZINE ? CONTACT MIKE POWER AT
mike@menuinternational.com
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RESTAURANT
International / Seafood / Steaks
W W W. R I C A R D O S A R U B A . C O M
Ricardo’s R E STAU R A N T & B A R
> Ricardo’s Restaurant & Bar menu, featuring international cuisine executed with a special Aruban twist, has been carefully crafted to please and impress. Resting by the edge of the Caribbean Sea, Ricardo’s serves breakfast, lunch and dinner in a light, comfortable and airy space. 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.
JOSÉ CUERO BONILLA – Chef
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R ICAR D O’S LOCATED AT THE ARUBA BEACH CLUB 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˚11 on map | Page 168
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 **
Caribbean Seafood Soup — 8.95
Chicken Cordon Blue — 19.95
consisting of fish, shrimp, scallops, mussels and more...
rolled with ham and Gouda cheese, served with a light mustard sauce
— Calamari Fritti — 8.95
— 10-oz. Argentinian Churrasco — 25.95
fresh calamari, breaded and deep-fried, served with a mildly spicy sauce
— Fish Ceviche — 9.95 marinated in lemon and sea salt, served with onions, cilantro and sweet peppers
— Chef’s Favorite Escargots — 9.95 served with a garlic-white wine reduction
— Ricardo’s Favorite Fresh Tuna Salad — 10.95 sesame-crusted and served with toasted almonds and a mango dressing
chargrilled beef tenderloin served with a chimichurri sauce
— Argentinian Mixed Grill — 25.95 beef, chicken and Argentinian chorizo skewer
— 10-oz. Filet Mignon — 28.95 beef tenderloin served with a red wine sauce
— Surf and Turf — 29.95
— Shrimp and Scallops — 12.95
beef tenderloin, shrimp and scallops served with a mushroom sauce
sautéed on a creamy garlic sauce and served with Aruban polenta
** Served with vegetables and mashed potatoes.
> FISH AND SEAFOOD*
> I TA L I A N S P EC I A LT I E S
Crispy Aruban Red Snapper Fillet — 24.95
Lasagna Bolognese — 13.95
served with a mango-passion fruit sauce
— Seafood Casserole — 27.95 mixed seafood stew on a creamy sweet pepper sauce
— Coconut Scallops — 27.95 deep-fried and served with a creamy coconut sauce
— 10-oz. Caribbean Lobster Tail — 42.95 prepared either grilled, thermidor or fra diavolo style
filled with ground beef and béchamel sauce
— Chicken Parmigiana — 19.95 served with pasta and topped with fresh marinara sauce and mozzarella cheese
— Stuffed Calamari — 24.95 stuffing of grouper, baby clams and fresh tomato sauce
— Scampi and Vongole — 28.95 shrimp and clams served on pasta prepared with either fresh tomato sauce or aglio e olio
All prices are in U.S. dollars. A 15% service charge will be added to your bill Prices and menu items are subject to change.
* Served with fresh vegetables and rice.
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RESTAURANT
W W W. A R U B A M A R R I O T T. C O M W W W. R U T H S C H R I S . C O M
American / Steakhouse
Ruth’s Chris STEAK HOUSE
> This classic steak house, famous the world over, offers New Orleans-inspired menu items such as the seafood gumbo and renowned giants of the plate such as the porterhouse, all from recipes developed by Ruth herself. You’ll always find exceptional steaks, selected from the top 2% of U.S. beef and then broiled in 1800-degree ovens and served sizzling on 500-degree plates. Every bite is hot and delicious. Ruth’s is always right on.
ROMEO PENACINO – Complex Executive Chef
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R UTH’S CHR IS ARUBA MARRIOTT RESORT & STELLARIS CASINO LLOYD G. SMITH BLVD. 101 PALM BEACH
(297) 520-6600
LOCATE US | n˚19 on map | Page 170
DINNER: 5:30 to 11:00 p.m., Monday to Sunday
Indoors Dinner ATTIRE: Business casual BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> A P P E T I Z E R S
Lamb Chops
Range: 11.00 – 22.00
three chops cut extra thick, marinated overnight and served with fresh mint, they are naturally tender and flavorful
Mushrooms Stuffed with Crabmeat broiled mushroom caps with jumbo lump crab stuffing, sprinkled with Romano cheese
— Sizzling Blue Crab Cakes
two jumbo lump crab cakes with sizzling lemon butter
— Seared Ahi Tuna
ahi tuna perfectly complemented by a spirited sauce with hints of ginger, mustard and beer
— Chilled Seafood Tower
Maine lobster, Alaskan king crab legs, jumbo shrimp and colossal lump blue crab served with both sriracha-lime seafood sauce and cocktail sauce
— Ruth’s Chop Salad
a Ruth’s Chris original, julienne iceberg lettuce, baby spinach and radicchio are tossed with red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, bleu cheese and lemon-basil dressing, then topped with crispy onions
> S I G N AT U R E S T E A K S AND CHOPS Range: 44.00 – 96.00
Filet the most tender cut of corn-fed Midwestern beef
— Petite Filet and Shrimp
two 4-oz. medallions of our filet topped with jumbo Gulf shrimp
— Porterhouse for Two
— Rib-eye
an outstanding example of U.S.D.A. prime at its best, well marbled for peak flavor, deliciously juicy
— T-bone
a full-flavored classic cut of U.S.D.A. prime
> SEAFOOD AND SPECIALTY ENTRÉES Range: 25.00 – 36.00
Barbecued Shrimp our signature large shrimp, sautéed New Orleans style in reduced white wine, butter, garlic and spices, on a bed of our roasted garlic mashed potatoes
— Sizzling Blue Crab Cakes
three of our jumbo lump crab cakes with sizzling lemon butter
— Stuffed Chicken Breast
oven-roasted free-range double chicken breast stuffed with garlic-herb cheese and served with lemon butter
> S P EC I A LT Y C U T S Range: 60.00 – 125.00
Bone-in Filet an incredibly tender 16-oz. bone‑in cut, at the peak of flavor
— Tomahawk Rib-eye
U.S.D.A. prime bone-in 40-oz. rib-eye, well-marbled for peak flavor
All prices are in U.S. dollars. A 15% service charge will be added to parties of 8 or more and a 3.5% tax will be added to your bill. Prices, menu items and opening hours are subject to change.
this U.S.D.A. prime cut combines the rich flavor of a strip with the tenderness of a filet
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International / Tapas
W W W. S A LTA N D P E P P E R A R U B A . C O M
Salt & Pepper > For casual dining in a friendly atmosphere, come to Salt & Pepper. Located just across from the Barceló Aruba resort, Salt & Pepper is just a short walk away from the high-rise hotels. Its menu offers something for everyone, especially the daily specials that feature a bounty of fresh seafood. Don’t forget the à la carte breakfast and lunch, equally exquisite. All the staff members are fluent in English and ready to show you a great time at S&P.
PEDRO FERRANDIZ – Chef
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SA LT & PE PPE R
(297) 586-3280
8:00 to 12:00 noon, daily 12:00 noon to 11:45 p.m., daily EARLY BIRD: 4:00 to 6:30 p.m., daily BAR: 8:00 a.m. to 1:00 a.m., daily HAPPY HOURS: 4:00 to 6:00 p.m., daily LIVE MUSIC: 7:30 to 10:30 p.m., daily
saltandpepper@arubawineanddine.com
DINING:
ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370A PALM BEACH
BREAKFAST:
LUNCH AND DINNER:
Indoors – Outdoors Breakfast – Lunch – Dinner ENTERTAINMENT: Live music (daily) ATTIRE: Casual SERVING:
LOCATE US | n˚20 on map | Page 170
BAR:
Yes
PARKING:
Yes SAMPLE MENU
> BREAKFAST
> SANDWICHES AND BURGER
Order of 3 Pancakes — 5.25
Chicken Quesadilla — 11.00
best on the island!
with mozzarella cheese and Cheddar
— Croissant Breakfast — 11.50
— Fish Sandwich — 11.50
with 2 eggs, bacon and a small bowl of fresh fruits
fillet of grouper with a home-made tartar sauce
— American Breakfast — 12.50
— S&P Burger — 11.50
2 eggs any style with wheat toast, bacon, one pancake, butter and jelly, choice of hash brown or sausages, juice, choice of coffee or tea
topped with bacon, cheese and pineapple
> COLD TAPAS S&P Dip — 5.00 spinach and cream cheese, served with tortilla chips
— Ceviche — 6.50 lime-marinated grouper fillet and seafood prepared the authentic Peruvian way
— Tuna Tataki — 8.00 medium-rare tuna served with seaweed and soy sauce
— Steak Sandwich — 12.00 grilled, with sautéed onions, peppers and Gouda cheese
> WRAP AND SALADS Grilled Chicken Wrap — 11.50 flour tortilla with lettuce, tomatoes, onions, grilled chicken, sour cream and guacamole
— Grilled Tenderloin and Pasta Salad — 13.50 cold penne, teriyaki-soy sauce, marinated beef and pine nuts
— S&P Salad — 14.50 a salad with bacon bits and peppery shrimp
> HOT TAPAS Fried Brie — 5.50 with a mango chutney
— Grilled Chorizo — 6.00 with chimichurri
— Teriyaki-chili Chicken — 6.00 a cutlet with teriyaki sauce and pine nuts
— Ribs — 7.00
> PASTA AND MAIN COURSES * Pasta Carbonara — 19.50 with chicken
— Grouper Roll — 24.00 oven-baked grouper roll stuffed with spinach and cream cheese
— Surf and Turf — 29.50 6-oz. tenderloin and garlic shrimp
baby back ribs with BBQ sauce
— Sautéed Garlic Shrimp — 7.00
* Served with fresh steamed vegetables
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
and a choice of either rice, French fries or pan-fried potatoes.
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RESTAURANT
French-fusion / International
W W W. S C R E A M I N G - E A G L E . N E T
Screaming Eagle R E S TA U R A N T – L O U N G E
> One of Aruba’s most original culinary experiences may be found at the Screaming Eagle Restaurant on Eagle Beach. The restaurant created a trendy South Beach-style decor including comfortable and chic lounges for your ‘dinner in bed’ experience, and perfectly matched it with Frenchfusion boutique cuisine, complemented by a well-stocked wine cellar with over 300 feted labels on the list, and an equally impressive bar list of cocktails from around the world. As a highlight, some classic dishes are prepared on a flambé cart, which makes everything even more spectacular since you can watch and smell the food as it simmers on the gueridon, prepared the old-fashioned way.
ERWIN HÜSKEN – Chef / Co-owner
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SCR EA M ING E AGL E J.E. IRAUSQUIN BLVD. 228 | EAGLE BEACH
DINNER: 6:00 p.m. till… (kitchen closes at 11:00 p.m.), Monday to Sunday
(297) 587-8021 info@screaming-eagle.net twitter.com/ScreamEagleRest Google+: ScreamingEagleEvents instagram.com/ScreamingEagleAruba facebook.com/ScreamingEagleRestaurant
LOCATE US | n˚12 on map | Page 168
Indoors – Lounge beds – Outdoors (terrace) Dinner ATTIRE: Semi-casual BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> APPETIZERS
Pepper Tenderloin
Range: 9.50 – 24.50
black Angus tenderloin served with mashed potatoes, onion compote, green asparagus, oven tomatoes and fresh-crushed pepper sauce prepared tableside
Spicy Peruvian Ceviche fresh white fish marinated in lime juice with red onions and cilantro, served with orange wedges, sweet potato and cancha
— Ahi Tuna Tartare lettuce, wakame salad, tomato, croutons, sweet-and-sour red onions, spicy papaya mayonnaise and a sesame cracker
— Crème Brûlée of Hungarian Duck Liver mango compote and toasted brioche
— Carpaccio of Artichoke* mixed lettuce, melted goat cheese and a honey-walnut sauce
— Lobster Bisque rich and creamy with lobster chunks
> M A I N CO U R S E S Range: 27.50 – 39.50
Grilled Fresh Yellowfin Tuna wakame risotto, mushrooms, braised spring onions and Japanese dressing
— Thai Caramelized Shrimp mixed vegetables, cilantro and spicy noodles
— Norwegian Halibut with truffle risotto, spinach, broccoli and Champagne sauce
— Steamed Aruban Rock Lobster with pasta carbonara, bacon, ratatouille, served with Provençal butter
— U.S.D.A. Skirt Steak grilled and marinated Provençal style, served with crispy polenta, ratatouille and a truffle sauce
— The Lamb Rack New Zealand rack of lamb served with potato-pumpkin purée, green asparagus and honey-thyme sauce
— The vegetarian* portobello mushroom stuffed with spinach and gratinéed with garlic-herb cream cheese, served with oven tomatoes, truffled risotto and balsamic reduction
> DESSERTS Range: 9.50 – 14.50
Trilogy of Chocolate Mousse layers of dark, white and milk chocolate mousse served with chocolate ice cream
— Tarte Tatin classic French caramelized upsidedown apple tart in the tradition of world-famous Maxim’s of Paris
— Crêpe Suzette With Vanilla Ice Cream with an orange sauce, flambéed with cognac, prepared tableside
* Vegetarian dishes.
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
We feature an extensive, exclusive wine list.
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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 openair dining in a colorful, informal and festive atmosphere. Their award-winning ribs are served in four distinct flavors – original recipe, spicy Jamaican jerk, Caribbean dry-rub and Smokey’s signature smoke sauce. Smokey’s menu also offers succulent BBQ pulled pork, great burgers, including “Big Joe”, Aruba’s largest burger. There’s also fresh-caught Caribbean fish and large Caribbean shrimp. Joe’s Island Bar is a member of the Red Sox Nation and 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!
DAVID JACKSON – Grill Master
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SMOKEY J OE’S JUAN E. IRAUSQUIN BLVD. 87 PALM BEACH Across from the Playa Linda Beach Resort
(297) 586-2896
5:00 to 6:00 p.m., Monday to Sunday 5:00 to 10:30 p.m., Monday to Sunday BAR: 5:00 to 11:30 p.m., Monday to Sunday HAPPY HOURS: 5:00 to 6:00 p.m. and 10:00 to 11:00 p.m., daily EARLY BIRD: DINNER:
smokey@smokeyjoesaruba.com
Open-air Dinner ATTIRE: Casual DINING:
SERVING:
LOCATE US | n˚21 on map | Page 170
BAR:
Yes
PARKING:
Yes SAMPLE MENU
> APPETIZERS
> FRESH ISLAND FISH
Joe’s Wings — 8.95
Catch of the Day — Range: 17.95 – 21.95
golden fried chicken wings tossed in either our ‘original recipe’ BBQ sauce or in the traditional Buffalo wing sauce
at least two varieties of fresh seafood are featured daily, frequently grouper or mahi-mahi
— Shrimp on the Barbie — 8.95 five large Caribbean shrimp skewered on a bamboo rack and grilled over an open flame
> ISLAND SALAD Crispy Chicken Salad — 12.95 lightly breaded deep-fried chicken strips on a tossed bed of chopped lettuce, toasted almonds, cucumber, hard-boiled eggs, corn and tomatoes with honey-mustard dressing
> R OT I S S E R I E C H I C K E N “Original Recipe” Chicken — 14.95 one half flame-roasted rotisserie chicken cooked on the spit till tender and juicy, basted with our “original recipe” BBQ sauce
> B A BY B AC K R I B S half-rack 16.95 — full rack 23.95
“Original Recipe” the award-winning “best ribs in the Caribbean”
— Jamaican Jerk home-made fiery, herbal and spicy Jamaican jerk sauce
— Joe’s Dry-rub hand-rub aromatic herbs, peppers and spices, juicy on the inside, dry on the outside, tender throughout!
— Smokey’s Signature thick brown sugar sauce, spiced with a zing of hot peppers and a whiff of smoke
> SANDWICHES
> DESSERT
The Greatest Burger in Paradise — 11.95
Deep-fried Oreos — 6.95
1/2 lb. of certified U.S.D.A. black Angus ground beef on a toasted bun with Cheddar or Gouda, bacon, lettuce, tomato and onion, served with fries
crispy on the outside, soft and melty on the inside, dusted with powdered sugar, served with vanilla ice cream… it’s pure heaven!
— Pulled Pork BBQ Sandwich — 13.95 fall-apart tender succulent pulled pork, slow-simmered in Smokey’s signature BBQ sauce, piled high on a roll, served with slaw and fries
All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.
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M YST IC A L
ENCOUNTER
Photography Kenneth Theysen
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> C O C K TA I L R E C I P E
Maracuja Margarita 1 lime Small plate or bowl of salt, to line the glass rim Ice 2 oz Jose Cuervo Especial Tequila Reposado 1 oz Cointreau 1 oz lemonade 1 1/2 oz strained maracuja (passion fruit) juice Strained maracuja seeds, to garnish, optional
1. Run a cut piece of lime around the rim of a
margarita glass. 2. Dip the glass into the salt to coat the rim. 3. Fill a cocktail shaker with ice. 4. Add the Tequila, Cointreau, lemonade and maracuja juice and shake. 5. Add ice to the salt-rimmed margarita glass and strain the cocktail into the glass. 6. Garnish with some strained maracuja seeds, a straw and a piece of lime.
Photography Kenneth Theysen
MARACUJA MARGARITA RECIPE by Peter van Slooten of the Amsterdam Manor Beach Resort
To make home-made maracuja juice, peel and blend fresh maracuja (passion fruit) with an equal amount of water. Then sweeten to taste. Van Slooten uses 6 tablespoons (60 ml) of sugar for 16 oz of peeled fruit. Sieve out the seeds, and store in an empty Patrón Tequila bottle, like he does (or any other container). He makes the fresh lemonade the same way, adjusting the sugar as needed.
“I
’m a margarita person,” says Peter van Slooten of Horizons Bar at the Amsterdam Manor Beach Resort. The Dutch barman is also, at times, a DJ, magician and sing-along bartender. The trick to this fruity variation on the classic margarita is the fresh maracuja juice – also known as passion fruit – which adds a little body to the sweet-and-sour taste, he says. It’s one of his most popular drinks at Horizons, where he’s been a barman for the past four years. “If somebody sits at the bar and can’t decide what they want, this is what I go with,” he says. Van Slooten has a knack for making people happy, whether it’s with his friendly manner, David Blaine-inspired card tricks or two-for-one drinks at the two daily happy hours. But why does he love working at Horizons? “I’ll show you,” he says, pointing to the panoramic view of sea, sun and sand. A few of these margaritas and you’ll never want to leave either.
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RESTAURANT
Italian
W W W. R I T Z C A R LT O N . C O M /A R U B A
Solanio > Solanio, a rustic Italian restaurant at The Ritz-Carlton, Aruba, offers a menu of tasty and beautifully prepared dishes, great wine selections and house-made limoncello. Open for breakfast and dinner, this welcoming trattoria offers its patrons several comfortable settings: settle in a booth in the contemporary dining room, enjoy alfresco dining while taking in the ocean breeze on the terrace, or delight in their meal and the dramatic views, from the open-air kitchen. Solanio’s newest dinner menu, the Pasta Trio, features a choice of antipasto or salad as a starter, followed by unlimited tableside servings of three different pastas. This new concept is inspired by traditional trattorias, promoting authentic, simple and delightful Italian food.
STANWICK BLOEM – Chef de Cuisine
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SOLANIO THE RITZ-CARLTON, ARUBA L.G. SMITH BLVD. 107 PALM BEACH
(297) 527-2222 rcaruba.guestrelations@ritzcarlton.com
LOCATE US | n˚22 on map | Page 170
BREAKFAST (À LA CARTE):
6:30 to 11:00 a.m.,
Monday to Sunday BREAKFAST (BUFFET): 7:00 a.m. to 12:00 (noon), Monday to Sunday DINNER: 6:00 to 10:30 p.m., Monday to Sunday
Indoors – Outdoors – Open-air (covered) Breakfast – Dinner ATTIRE: Casual (breakfast) – Elegantly casual (dinner) ENTERTAINMENT: Live music BAR: No PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> A N T I PA S T I Range: 14.00 – 18.00
Bruschetta Trio roasted artisanal bread, tomato and basil, prosciutto and ricotta, artichoke and bell pepper
— Calamari Fritti
pepperoncini, garlic butter, lemon
— Antipasto Cicchetti
prosciutto, salami, locally made burrata, tomato, marinated artichoke, olives, arugula, pepperoncini
> I N S A L AT E Range: 15.00 – 17.00
Kale Salad avocado cream, toasted almonds, lemon vinaigrette, crispy onions
— Insalate Italiana
sun-dried tomato, mixed lettuce, onion, grilled zucchini, olives, cucumber, basil, pine nuts
> PA S TA S ** Range: 29.00 – 42.00
Carbonara Classica spinach and tomato spaghetti, formaggio, garlic, egg, Parmigiano-Reggiano
— Linguine al Frutti di Mare
shrimp, clams, mussels, calamari, fra diavolo sauce
— Lobster ravioli
Veal Solanio scaloppini, Marsala sauce, forest mushrooms, pappardelle, spinach
> P I Z Z A S ** Range: 17.00 – 21.00
Quattro Formaggi mozzarella, ricotta, Parmesan, Gorgonzola, roasted garlic sauce, olives
— Prosciutto
vine ripe tomato, buffalo mozzarella, arugula
— Carnivoro
soppressata, chorizo, pepperoni, meatball, pepperoncini, bell peppers
> DESSERTS All priced at: 12.00
Tiramisu ladyfingers, espresso, mascarpone mousse, coffee gelée, Baileys gelato (contains: gluten, egg, dairy)
— Bourbon Vanilla Panna Cotta
cherry compote, citrus crumble, grapefruit, almond florentin (contains: gluten, egg, dairy, nuts)
> SOLA N I O ’S S I G N AT U R E PA S TA T RIO * — 33.00 Antipasto
Maine lobster, grappa tomato cream, asparagus
marinated and pickled vegetables, mozzarella, tomatoes or
> S ECO N D O
Classic Caesar Salad
Range: 34.00 – 39.00
crostini, romaine, roasted garlic dressing
Pollo Parmigiano
Secondo
breaded organic chicken breast, buffalo mozzarella, pomodoro, spaghetti
3 daily pasta creations
jumbo shrimp, sun-dried tomato risotto, garlic, arugula
** Gluten-free option available for all pastas and pizzas.
— Gamberoni all’Aglio
* Unlimited tableside pasta serving.
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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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Italian / Steakhouse
W W W. A R U B A C A R I B B E A N . H I LT O N . C O M
Sunset Grille > Enjoy stunning sunsets and exquisite dining at this modern steakhouse with a touch of Italy. Sunset Grille is a contemporary steakhouse welcoming guests with a variety of steaks and chops, daily selections of succulent seafood, and delicious pasta dishes. All served with a side of awe-inspiring views.
SUNSET GRILLE – Culinary Team
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SUN SET G R IL L E HILTON ARUBA CARIBBEAN RESORT & CASINO JUAN E. IRAUSQUIN BLVD. 81 PALM BEACH
(297) 526-6613 hiltonconcierge@depamltours.com
LOCATE US | n˚23 on map | Page 170
DINNER:
6:00 to 11:00 p.m., Monday to Sunday
Indoors – Outdoors Dinner ATTIRE: Resort casual BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> S TA R T E R S Bruschetta — 11.00 sun-dried tomato pesto, whipped herb ricotta
— Beef Carpaccio — 5.00 arugula, shaved Parmigiano-Reggiano, extra-virgin olive oil
> SUNSET GRILLE S I G N AT U R E S Brick-pressed Chicken — 26.00 sautéed spinach, roasted garlic mashed potatoes
— Pork Chop Milanese — 32.00 arugula salad, penne pomodoro
— Ahi Tuna Crudo — 16.00
— Whole Maine Lobster Fra Diavolo
shaved fennel salad, citrus vinaigrette
( for two) — 79.00
— Baked Oysters — 17.00
linguine, Calabrese peppers
sofrito, Pernod sabayon
> PA S TA S
> SALADS
Penne Primavera — Regular 24.00
BLT Wedge — 12.00
— with chicken 34.00
applewood-smoked bacon, Roma tomatoes, chunky Gorgonzola dressing
— with shrimp 38.00
Seafood Cobb — 28.00
— Short Rib Gnocchi — 27.00
jumbo lump crab, colossal shrimp, crumbled bacon, tomatoes, sliced egg, avocado, citrus vinaigrette
spinach, artichokes, olives, tomatoes, squash, fire-roasted pepper sauce
wild mushrooms, shaved ParmigianoReggiano
> STEAKS AND CHOPS*
> DESSERTS
Filet Mignon — 39.00
Tropical Fruit Tart — 10.00 — Tiramisu — 11.00 — Molten Chocolate Cake — 2.00
8-oz. cut
— Double-cut Lamb Chops — 46.00 charred eggplant purée
— Rib-eye — 49.00 18-oz. cut * 100% certified Angus beef fired on our charcoal grill.
All prices are in U.S. dollars. A 15 % service charge will be added to your bill. Tipping at your discretion. Prices and menu items are subject to change.
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RESTAURANT
Indian / Vegetarian
W W W.TA J M A H A L A R U B A . C O M
Taj Mahal TA S T E O F I N D I A
> Taj Mahal serves an intriguing variety of savory recipes from India’s rich tapestry of culinary traditions. Every dish is meticulously prepared in authentic Indian homestyle using only natural spices and ingredients. They never add preservatives and as a result, Taj Mahal’s many delectable dishes are lean, low in fat, high in fibre and healthy. All their meals are prepared fresh and made to order. Please tell your waiter when ordering if you prefer food prepared mild, medium, hot or extra hot. They also offer take-away service. Ask for a menu and get the Taj magic to go.
BHAGWAN SINGH – Chef
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TAJ M AHAL HAVENSTRAAT 36 DOWNTOWN ORANJESTAD
LUNCH:
12:00 noon to 3:00 p.m., closed Sundays 6:00 to 10:00 p.m., closed Sundays
DINNER:
Behind the Royal Plaza
(297) 588-4494
DINING:
query@tajmahalaruba.com
SERVING:
LOCATE US | n˚7 on map | Page 174
Indoors Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes SAMPLE MENU
> S TA R T E R S Range: 5.00 – 15.00
Samosa vegetable turnovers stuffed with spiced shredded potatoes and green peas
— Vegetable Kebab minced vegetables cooked on skewers
> M A I N CO U R S E S / N O N -V EG E TA R I A N Range: 16.00 – 25.00
Chicken Tikka Masala tender juicy chicken breast pieces heavily marinated, grilled and cooked in a tomato sauce
— Fish Masala fish cooked in a masala sauce
— Jhinga Fry
— Mutton Dhaba
shrimp lightly marinated in sour cream, touched with herbs and batter-fried
fresh lamb cooked with onions, tomatoes and herbs in a kadai (Indian wok)
> TA N D O O R * / B A R B EC U E
shrimp cooked with spices in a traditional Indian curry
Range: 12.00 – 30.00
Fish Tikka marinated chunks of fresh fish, skewered and grilled in a tandoor
— Sheek Kebab
— Prawn Curry
— Chicken, Lamb or Fish Vindaloo for true adventurer and one with passion of spicy food, this version of curry contains chunks of either chicken, lamb or fish
ground lamb mixed with fresh ginger, herbs and spices, grilled on skewers in a tandoor
> M A I N CO U R S E S / V EG E TA R I A N
— Prawn Tandoor
Range: 16.00 – 20.00
Navratan Korma
jumbo shrimp marinated in yogurt, garlic, ginger and a combination of spices, then grilled in a tandoor
a traditional merging of nine different vegetables and nuts cooked in a mild sauce
* A tandoor is an Indian clay oven.
spongy cottage cheese balls cooked in an onion and tomato sauce
— Malai Kofta
— Paneer Makhanwala cottage cheese cooked in a spiced tomato sauce All prices are in U.S. dollars. A 10% service charge will be added to your bill Prices and menu items are subject to change.
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RESTAURANT
Indian / Vegetarian
W W W.TA N D O O R A R U B A . C O M
Tandoor T H E I N D I A N G R I L L H O US E
> Indian cuisine is a combination of many subtle flavors. Dishes are as varied as the climates of India, and as exotic as its people. Fragrant, pungent and warm spices are delicately blended in meticulous proportions to create their dishes. Spices are prepared fresh each day so each individual dish has its distinctive flavor and aroma. Tandoor’s traditional dishes are rooted in the soil of northern India and the kitchen prepares them here the same way as the chefs would in their own homes. Tandoor’s many delectable dishes may taste indulgent but they are healthy as well.
NARESH SINGH – Chef
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TAND OOR SOUTH BEACH CENTRE | PALM BEACH Opposite the Hilton Aruba Caribbean Resort & Casino
LUNCH: 12:00 noon to 3:00 p.m., on Saturdays and Sundays DINNER: 6:00 to 10:00 p.m., Monday to Sunday
(297) 586-0944
DINING:
tandoor@setarnet.aw
SERVING:
LOCATE US | n˚24 on map | Page 170
Indoors – Outdoors Dinner ATTIRE: Casual BAR: Yes PARKING: Yes SAMPLE MENU
> S TA R T E R S Range: 5.00 – 15.00
Hara Bhara Kabab
> M A I N CO U R S E S / N O N -V EG E TA R I A N Range: 16.00 – 25.00
cottage cheese cooked with spinach and fried in coin shape
Chicken Makhanwalla
— Vegetable Cutlet
boneless tandoori chicken pieces cooked with butter and in its own sauce
mashed vegetables (potatoes, beans, peas and carrots) mixed with spices and deep-fried
— Crabmeat Chaat a tangy combination of spiced crabmeat, onions and tomatoes
> TA N D O O R * / B A R B EC U E Range: 12.00 – 30.00
Lamb Chops tender lamb chops marinated in special Indian spices and grilled in a tandoor
— Lobster Tandoori tender 7-oz. lobster tail marinated with yogurt and special spices, grilled in a tandoor to perfection
— Fish Tikka
(butter chicken)
— Mutton Rogan Josh originating from Kashmir, rogan josh is known for its red-colored hot sauce, the color is derived from using Kashmiri red chili liberally, however since a lot of non-Indians are not used to chili, we use tomato purée/paste for the color
— Shrimp Masala shrimp cooked with onion, tomato and green pepper
— Fish Saagwala fish cooked with spinach and mild spices
— Calamari Steak Masala calamari steak cut into cubes, simmered to perfection in seafood spices and tomato gravy
chunks of fresh fish marinated in yogurt, fresh spices and lemon juice, then grilled in a clay oven
> M A I N CO U R S E S / V EG E TA R I A N
* A tandoor is an Indian clay oven.
Paneer Kaju Masala
Range: 16.00 – 20.00
cottage cheese cooked in cashew paste and chef ’s special spices
— Baigan Barta whole eggplants partially cooked on skewers in a tandoor, then recooked with tomatoes, onions and tomato sauce
— Vegetable Kebab Masala
All prices are in U.S. dollars. A 10% service charge will be added to your bill Prices and menu items are subject to change.
mixed vegetable kebab cooked in a cilantro and onion sauce
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> INTERVIEW
Café the Plaza:
CELEBRATING 25 YEARS OF TRADITION AND DUTCH SPECIALTIES Chef Ron van der Put’s Dutch specialties for breakfast, lunch and dinner – plus a sunny patio and a host of weekly and annual events – make this downtown restaurant popular with locals, travelers and expats alike. — By Amie Watson
I
n the casual restaurant at the back of the Renaissance Marketplace in Oranjestad, a group of thirty-year-old Dutch men in polo shirts are sipping espressos while two older ladies – who look as though they have a date with the beach – are getting their burgers packed to go. A group sips wine in the sunshine on the palm-lined courtyard outdoors. A young couple slips into a comfortable black booth below one of the giant television screens while two more sit at the bar below dangling Edison bulbs in black cages.
After twenty-five years, the Café has its regulars, says Chef Ron van der Put. “People feel at home here and they come year-round. On a Tuesday, they say ‘Hey, let’s take a cup of coffee at Plaza!’ and that’s been happening for twentyfive years.” Some of the staff has been around a long time too, he says, nodding to a server who’s been working here for about twelve years. “She knows everything – the guests’ names, their professions, where they are from – this is typically Café the Plaza!” he says. Van der Put himself has only been at the restaurant six months, but he’s been on Aruba for eleven years. He and his wife married here, then spent the next seven months back in Amsterdam dreaming of beaches and sun before deciding to try moving here for a year. They never left. Already, Café the Plaza feels like home to him, as it does to its regulars who know exactly what to expect, he says. Most customers are
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Aruban locals, but residents and tourists alike come for the affordable breakfasts of American pancakes, breakfast wraps with eggs and cheese and fresh orange juice. Then they come back for the Sunday Dutch stamppot: mashed potatoes with vegetables and sausage inside. They also come for the meat and cheese croquettes, the tosti (think panini-pressed grilled cheese sandwiches with ham) and the frikandel sausage sandwiches. A menu steeped in twenty-five years of tradition has a lot of stories to tell. So Chef van der Put graciously stepped out of his kitchen to talk bitterballen, live music and some of his favorite annual events.
What are bitterballen and 12 uurtje? Bitterballen are crispy deep-fried balls with a thick stew of meat inside. You melt butter, add flour, then meat, and then you bread it and fry it. 12 uurtje means 12 o’clock in Dutch. It’s
MENUINTERNATIONAL.COM
a lunch dish. It’s basically a croquette served with mustard, so it’s like bitterballen but longer, and it comes with three slices of bread, an egg and salad.
You have live music on the patio every night, all-you-can-eat ribs on Wednesdays and a bunch of special events. What’s your favorite night? I love the Tuesday quiz nights, and Friday nights with nasi fried rice, chicken sauté and peanut sauce. And I love the nights when Amy Sorinio performs. She’s a professional singer from the Philippines who lived in Holland for many years. She has a broad repertoire, from pop to classical. And when she sings, she comes to your table and gets you involved.
Who comes to quiz nights? A mixture of Aruban locals, Dutch and tourists, but it varies because we have a lot of expats
Ron van der Put
Photography Kenneth Theysen
Chef
and military who are stationed here for a year or two, and they’ll come every week until they have to leave. They like it because it’s welcoming and a good way to get to know people. And it’s bilingual: English and Dutch.
you see all the lights in the rooms. And being in the Renaissance Mall, there’s free parking, a cinema, and lots of shops with a cozy ambiance.
What annual events do you have here?
I asked my wife to marry me after thirteen years of being together. We didn’t want the typical cliché wedding. So when I decided to visit a friend in the marines who had been living here for three years, I thought maybe it’d be nice to marry on Aruba. So on our wedding day we were standing on the beach and, all of a sudden, the rain started. It was almost like a miracle. It rained cats and dogs for ten minutes, then it stopped. The wedding dress was soaked. Romantic, right? It almost never rains on Aruba! I have a picture with the dark clouds and both of us holding a glass of Champagne.
This year we’re starting to host the Strongest Man in Aruba competition, which is happening over four nights. They compete in dead lift, clean and jerk, where they lift the weight over the head, truck pulling, and there’s the stone of strength. But instead of a stone they have to carry 50-liter beer barrels and put them on an elevated platform. On Dutch Herring Day, on May 24, we celebrate the first barrel of herring caught in Holland and Denmark by eating raw herring in salt, like sashimi. There’s also King’s Day on April 26, which is celebrated by Dutch people but also by Arubans since we’re part of the Dutch Kingdom.
What’s special about your location? When a cruise ship passes, the whole view from the restaurant is one big cruise ship and it feels like the island is moving and the ship is staying in place. Since Aruba is a safe island, ships leave at 11 p.m. instead of 5 p.m., so at night
What’s the story of your wedding in Aruba?
Why did you decide to move to Aruba permanently? That trip I took two thousand pictures and when I got home I spent seven months looking at them all, on my laptop, with the drapes closed. I love the atmosphere here and the feeling that if you come five minutes late, it’s not the end of the world. I wear a chef’s uniform, but on
2017 ARUBA RESTAURANT GUIDE
my day off I’m wearing shorts and not worrying about what jacket I’ll need. I go to the beach and I remember that some people have to fly ten hours to get here. And for me it’s ten minutes.
You have a pan-fried grouper fillet with Creole sauce on the Café the Plaza menu, but I hear you’re a bit of a tuna expert. I love deep-sea fishing. My first time, I was with some friends from the marines. We had three boats and since marines are always competing, we were trying to see who could catch the most tuna. When we got to the shore, we said we’d caught two. Then the second boat said they’d caught eleven. But then we showed them the other twenty-two we’d caught! So we went back to the marine base and had a big, spontaneous barbecue for all the guys. I cooked twenty-four tunas! It was so fresh, you only needed pepper and salt, maybe some butter with herbs, and some beer. That’s Aruba as well – no agendas. Tonight there’s a party. Be there! CAFÉ THE PLAZA RENAISSANCE MARKETPLACE LLOYD G. SMITH BLVD. 9 DOWNTOWN ORANJESTAD
(297) 583-8826 www.cafetheplaza.com
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RESTAURANT
Argentine Grill / Steakhouse
W W W.TA N G O A R U B A . C O M
Tango ARGENTINE GRILL
> Since 1997, Tango Argentine Grill has served the best cuts of Argentinian beef sizzling hot from its traditional charcoal parrilla grill. Award-winning chef Julian has been grilling his steaks to perfection since the very first day Tango opened. Besides juicy steaks, the menu offers delicious fish, shrimp and chicken entrées. Every dish is served with traditional, house-made chimichurri (garlic-herb sauce) and hearty side dishes. Evenings at Tango Argentine Grill are always memorable as Aruba’s best musicians perform every night in the open-air seating area.
JULIAN MORONTA – Chef
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TANGO ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370 PALM BEACH
(297) 586-8600 tango@arubawineanddine.com
LOCATE US | n˚25 on map | Page 170
DINNER:
4:00 to 11:00 p.m., Monday to Sunday 4:00 to 7:00 p.m., Monday to Sunday
EARLY BIRD:
Indoors – Outdoors Dinner ATTIRE: Casual ENTERTAINMENT: Live music BAR: No PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> APPETIZERS
> ENTR É E S
Empanadas — 9.00
Spicy Chicken — 24.00
traditional crispy fried empanadas filled with your choice of chicken or beef
stir-fried spicy chicken with onions, peppers and mushrooms, served with rice and a teriyaki sauce
— Lobster Bisque — 9.00
— Pork Chimichurri — 26.00
creamy lobster soup enriched with shrimp and cognac
marinated and roasted pork tenderloin served with chimichurri sauce
— Calamari — 10.00
— Tango Ribs — 26.00
crispy fried calamari with curry-garlic mayo
a true grill lover’s all-time favorite
— Morcilla and Chorizo — 10.00 a traditional combination of Argentinian sausages
— Grilled Portobello — 11.00 a large mushroom stuffed with cheese and spinach
> M E AT S P EC I A LT I E S Filet Mignon — 28.00 8-oz. tender cut of beef, the all-time favorite
— Full Outside Skirt Steak — 34.00 12-oz. skirt steak grilled to perfection
— Tenderloin Churrasco — 32.00 a juicy 10-oz. Argentinian-style cut of tenderloin
— Sirloin Steak — 33.00 a 12-oz. cut of aged and marbled prime sirloin, grilled to perfection
— T-bone Steak — 38.00
— Garlic Shrimp — 28.00 jumbo shrimp sautéed in garlic butter, finished with lemon juice and parsley
> S P EC I A L A L L-YO U -C A N -E AT Every Sunday All-you-can-eat Ribs — 29.95 served with corn on the cob, coleslaw and French fries
> DESSERTS Chocolate Cake — 7.00 a combination of chocolate cake and mousse
— Cheesecake — 7.00 traditional cheesecake with a fruit jelly topping
— Tango Crêpe — 8.00
Early-bird menu available daily from 4:00 to 7:00 p.m. for $22.95.
an untrimmed 16-oz. cut that combines the rich flavor of a strip with the tenderness of a filet
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All prices are in U.S. dollars. A 15% service charge and a 3.5% tax will be added to your bill. Prices and menu items are subject to change.
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RESTAURANT
Belgian / International
W W W.TA S T E O F B E L G I U M . AW
Taste of Belgium R E S TA U R A N T
> It's no surprise that this gem is celebrating its 10th Anniversary. Visitors and locals can't get enough of the Belgian excellence at Taste of Belgium Restaurant! The food will evoke bracing memories of a time when diets were forsaken and taste buds enjoyed overload with no guilt. Belgium’s cuisine is famous in Europe and its gastronomic excellence is on full display at Taste of Belgium. Guests can leisurely read the morning papers, meet friends and hold business meetings. Taste of Belgium also arranges wine and beer tastings.
RONALD BOSSONG – Executive Chef
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TASTE OF B E LGIUM PALM BEACH PLAZA LLOYD G. SMITH BLVD. 95 PALM BEACH
(297) 586-6388 info@tasteofbelgium.aw facebook.com/tobaruba LOCATE US | n˚26 on map | Page 170
BREAKFAST, LUNCH AND DINNER:
8:00 a.m. to 12:00 midnight, Monday to Sunday Indoors – Open-air (covered) Breakfast – Lunch – Dinner ATTIRE: Casual ENTERTAINMENT: Live music (Thursdays, Saturdays and Sundays) BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> B R E A K FA S T Gaufre de Bruxelles / Brussels Waffle — 6.00 our grandma’s Belgian recipe
— Crêpes Belge / Belgian Pancakes (2 pieces) — 7.00
thin pancakes, great with Dutch syrup
— Déjeuner Américain / American Breakfast — 13.50
2 scrambled eggs, bacon, sausages, hash browns, toast, butter, yogurt, fruit and jelly
— Déjeuner Santé / Healthy Taste — 13.50
scrambled egg white, fruit, yogurt, muesli, smoked salmon and whole-wheat toast, butter and jelly
> APPETIZERS Soupe à l’Oignon / Onion Soup — 7.00 French onion soup topped with a Gouda cheese crouton
— Vol-au-Vent / Belgium Puff Pastry — 14.50
Vivaneau Frais Entier / Whole Local Red Snapper — 28.50 deep-fried, served with pan bati and fried plantain
— Pâté au Filet Mignon / Beef Tenderloin Pie — 32.50
beef tenderloin with truffle and herbs in a soft puff pastry with mushroom sauce, veggies and potato croquettes
> DESSERTS Moelleux au Chocolat / Chocolate Lava Cake — 8.50 Belgian dark chocolate lava cake with a scoop of vanilla ice cream
— Gâteau au Fromage Frit / Deep-fried Cheesecake — 10.50
with walnuts, vanilla ice cream and a red berry sauce
> S P EC I A L B E E R S *
a creamy ragout of chicken, mushrooms and meatballs served in a puff pastry, a traditional Belgian dish
Kasteelbier (11%) — 9.75
peeled tiger shrimp pan-fried and served in our chef ’s special curry-based sauce
Pauwel Kwak (8.1%) — 9.75
served with mixed salad, capers, tomatoes, cucumber and a saffron mayonnaise
La Chouffe (8.0%) — 9.75
— Crevettes Tigrées Le Dôme / Le Dôme Tiger Shrimp — 16.50
— Carpaccio de Thon / Tuna Carpaccio — 18.50
> MAINS Carbonade Flamande / Flemish Stew — 22.50 beef tenderloin slowly simmered in Belgian beer with spices, served with Belgian fries and bread
a dark beer having a sweet aroma with roasted malt nuances, though it’s treacherous, it’s our most exciting Belgian beer - Kasteel beer makes you feel like a king! — amber-colored with a fruity aroma, a slightly malt flavor and notes of spices and licorice — a golden blond Belgium beer with a pleasantly fruity, spicy taste, a hint of coriander and a light hop. * Largest selection of Belgian beer on the island!
— Saumon d’Anvers / Salmon Fillet — 25.50 grade ‘A’ salmon fillet and baby shrimp, served with stoemp and vegetables, accompanied by a hollandaise sauce
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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
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 CHURRAS CARIA
> 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 homemade soups. Savor choice cuts of sizzling beef, pork, lamb, sausage and poultry, flame-grilled to perfection and carved tableside by the restaurant’s gauchos. Signature Brazilian cocktails, rare wines, delectable desserts and Cuban cigars make the Texas de Brazil experience not only enjoyable but memorable as well.
GODFREY VARGAS – Executive Chef
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TEX A S D E B R A Z IL JUAN E. IRAUSQUIN BLVD. 382 PALM BEACH
6:00 to 10:30 p.m., Monday to Sunday 6:00 to 10:30 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˚27 on map | Page 170
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 our many selections ranging from triple-layer chocolate mousse cake and bananas foster pie to our house specialty, the papaya crème.
> SALAD AREA From the first glimpse, you will find this is a steakhouse even vegetarians love. Diners are tempted to help themselves to an extravagant 40-item salad area which consists of the freshest salads, home-made dressings, buffalo mozzarella, potato salad, daily cold pastas, traditional black beans with pork, 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 Our meats include various cuts of 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* We take our wine selection as serious as our meats. With an extensive internationally composed list, including rare wines and our own private label, our wine menu will impress all. Let our house connoisseurs help you select the perfect pairing.
> BAR* Texas de Brazil offers you a warm welcome as you step into our beautifully well-stocked bar and lounge areas. Whether you are to enjoy a traditional “Brazilian Caipirinha” ( our signature cocktail), a perfectly aged single malt Scotch or one of our hand-rolled cigars, you will be amazed by the collection and variety we have. Relax and enjoy... Cheers!
* Item prices vary according to selection.
> SIDE ITEMS Garlic mashed potatoes, fried sweet bananas, Brazilian cheese bread and house specialty sauces are all brought right to your table and make for the perfect side accompaniments. Fixed price menu. A 15% service charge will be added to your bill. Menu items are subject to change.
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RESTAURANT
International / Seafood / Steakhouse
W W W. M A N C H E B O.CO M / A R U B A- R E S TAU R A N T S/ T H E- C H O P H O U S E
The Chophouse AT M A N C H E B O
> One of the island’s classic dining destinations, the Manchebo’s French Steakhouse, has just undergone a total remake, becoming a chophouse. Interior designer Rachel Bowden collaborated with the entire resort management staff on the fresh look and feel of the popular restaurant. The new menu features interesting and varied appetizers, soups, salads, poultry and vegetarian dishes. The menu also boasts many steak and chophouse classics such as Escargots à la Pernod, Onion Soup, Caprese Salad, Grilled Lobster Tail, Porterhouse, Rib-eye and Churrasco Steaks, in addition to Cajun Tuna. Alfresco diners, rejoice. The Chophouse features a small outdoor patio and serves romantic dinners on the beach.
WILLY SARMIENTO – Chef
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THE CHOPH OU S E MANCHEBO BEACH RESORT & SPA JUAN E. IRAUSQUIN BLVD. 55 EAGLE BEACH
(297) 582-3444 thechophouse@manchebo.com
LOCATE US | n˚13 on map | Page 168
DINNER: 5:30 to 10:30 p.m., Monday to Sunday
Indoors – Garden Dinner ATTIRE: Resort casual ENTERTAINMENT: Live jazz piano BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> SALADS AND APPETIZERS
> STEAKS*
Alkaline Salad — 9.00
Aruban Stew — 26.00
baby spinach, mixed greens, cherry tomatoes, quinoa, grilled portobello mushroom, toasted almonds and sweet cilantro vinaigrette
locals call it “carni stoba”, stew beef, olives, plum tomato, cilantro, potatoes, carrots and onions
— Portobello Ravioli — 9.00
portobello mushroom ravioli with mixed greens, Parmesan cheese and balsamic vinaigrette
— Caprese — 10.00
buffalo mozzarella with ripe tomatoes, basil from our own greenhouse, olive oil, garlic croutons and balsamic vinaigrette
— Authentic Aruban Keshi Yena — 10.00 baked stuffed cheese with chicken, capers, celery, carrots and green olives, served with plantain and fried polenta
— Beef Tataki — 14.00
tenderloin tips marinated in charcoal oil with truffle aïoli, mixed greens, red onions and spicy toasted peanuts
> S E A F O O D P O U LT RY A N D V EG E TA R I A N Vegetable Linguine — 24.00 home-made linguine with roasted vegetables, tomatoes, white wine sauce, toasted almonds and Parmasan
— Chicken Breast — 25.00
corn-fed free-range bone-in chicken breast served with baby potatoes, cherry tomatoes and broccoli, accompanied by an herbes de Provence-mushroom sauce
— Almond-crusted Grouper — 29.00
pan-seared almond-crusted grouper served with sweet potato purée, green beans and coconut-white wine sauce
— Seafood Pasta — 30.00
— Churrasco Steak — 36.00
12 oz. of tenderloin generously seasoned with sea salt and served with our own chimichurri sauce
— U.S.D.A. Choice Filet Mignon — 46.00
8 oz. of choice filet mignon, accompanied by an herbes de Provence-mushroom sauce
> CHOPS* Tomahawk — 36.00 14-oz. of hand-cut pork chop marinated with thyme and served with red wine sauce
— Lamb Rack — 38.00
Roasted rack of New Zealand lamb marinated with garlic, herbs and onions
— Rib-eye — 42.00
fully marbled for exceptional flavor, carefully seasoned and cooked to perfection
— Veal Chop — 48.00
10-oz. veal chop marinated with fresh herbs, toasted garlic and Dijon mustard sauce
— Porterhouse — 50.00
20-oz. seasoned bone-in porterhouse, a New York strip and a tenderloin in one! * Served with a choice of side dishes and sauces. Side dish choices: skin-on mashed potatoes, herbed French fries, carrot rice or gourmet baby potatoes. Sauce choices: bordelaise-peppercorn, red wine jus, chimichurri or herbes de Provence-mushroom. We offer vegetarian, vegan and gluten-free dishes. Please let your waiter know if you have any allergies and/or dietary restrictions.
All prices are in U.S. dollars. A 15% service charge will be added to your bill. Prices and menu items are subject to change without notice.
shrimp, mussels, calamari and grouper served with linguine and lobster-basil sauce
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RESTAURANT
Aruban
W W W.T H E O L D C U N U C U H O U S E . C O M
The Old Cunucu House R E S TA U R A N T
> One of the first restaurants to feature traditional island dishes when they opened their doors over 25 years ago, The Old Cunucu House is an essential destination for veteran vacationers. Colonial influences of the Spanish, Dutch, English and French have all left their mark on Aruba’s native cuisine and The Old Cunucu embraces them all. Enjoy grandma’s “secret recipes” for seafood, fresh-caught fish, beef, pork and poultry, as well as the signature goat stew. Nobody can resist the charm of the beautifully restored landmark farmhouse, which offers dining in air-conditioned comfort or under the stars in their lovely gardens. Affordable and delicious, The House is where the authentic tastes of Aruba call home.
LUZ ELENA SANTANA – Chef
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THE OLD CU NU CU HOU S E PALM BEACH 150 NOORD
(297) 586-1666 theoldcunucuhouse@setarnet.aw facebook.com/theoldcunucuhouse
LOCATE US | n˚28 on map | Page 170
LUNCH AND DINNER:
12:00 noon to 11:00 p.m.,
Monday to Sunday Indoors – Open-air Lunch – Dinner ATTIRE: Casual BAR: Yes ENTERTAINMENT: Sinatra Dinner Show ($15.00 supplement per person, 7:30 to 10:00 p.m., on Thursdays) PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> APPETIZERS
Grilled Loin Ribs — 19.00
Tomato Salad — 6.00
marinated rack of tender pork ribs served with our special home-made barbecue sauce
fresh sliced tomatoes with onions and a vinaigrette
— Escargots — 8.00 gratinéed snails with herbs
— Fiesta Arubiano (our special appetizer) — 9.00
fish cake, cheese pastechi (pocket), squid and meatballs, served with a delicious Creole sauce
— Fried Calamari — 9.00 with a spicy tomato sauce
— Shrimp Cocktail — 9.50 local shrimp served with a light chili sauce
— Marinated Seafood — 9.50 marinated Old Cunucu House style
> ENTRÉES Higra Hasa — 16.00 beef liver cut in small pieces and cooked with onions
— Cabrito Stoba (goat stew) — 18.00 prepared Aruban style
— Sautéed Shrimp — 23.00 flambéed with brandy
— Veal Escalope Old Cunucu House Style — 23.00 served with a white wine-cream sauce, mushrooms, sweet peppers and onions
— Calco Stoba (stewed conch) — 27.00 fresh conch prepared the Aruban way, served with a Creole or garlic sauce
— Caribbean Lobster Tail — Market price
prepared either broiled with drawn lemon butter or thermidor style
> DESSERTS* Chocolati Pinda — 4.00 — Quesillo ( flan) — 4.50 — Coupe di Amor for Two — 9.50 * Ask your waiter for our special cakes, prepared daily by our Aruban chef.
— Fresh Catch of the Day — 19.00 from our waters, prepared either broiled or pan-fried, accompanied by a lemonbutter, garlic or Creole sauce
— Keshi Yena (our famous dish) — 19.00
All prices are in U.S. dollars. A 3.5% tax will be added to your bill. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
Gouda cheese and chicken baked with onions, peppers, celery, green olives, raisins and cashew nuts
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PU RE
ESSENCE
Photography Kenneth Theysen
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> C O C K TA I L R E C I P E
Mango Jalapeño Mojito Makes 1 cocktail 8 fresh mint leaves 3 slices of pickled jalapeño peppers 2 slices lime, plus a slice to garnish 4 oz white rum 1 cup (250 ml) ice cubes 2 oz mango nectar, purée or concentrate 1/2 can 7UP
1. Muddle the mint leaves, jalapeños, 2 lime
Photography Kenneth Theysen
slices and rum in a 500 ml mason jar, cocktail shaker or plastic glass. 2. Fill the jar with ice, then add the mango nectar and fill to the lip with 7UP. 3. Transfer to the bottom of a cocktail shaker or into a second glass to mix. 4. Pour back into the mason jar to serve and garnish with a slice of lime.
IF YOU DON’T have a mason jar, use a plastic cup or the bottom of a cocktail shaker to muddle the mint and pour it into a pint glass to mix the drink. Then, to mix in the mango nectar and 7UP, either transfer the drink into a cocktail shaker or any glass. The muddling brings out the flavor of the jalapeño and mint. If you don’t have a muddler, use a spoon or the bottom of a butter knife. And if you can’t find pickled jalapeños, use a few slices of fresh jalapeño peppers, but be careful if you don’t like it hot! You can always add more jalapeños later.
THE MANGO JALAPEÑO MOJITO by Andry Martilia at Iguana Cantina Fresh Mexican Grill
B
artender Andry Martilia has mixed a lot of mojitos in the three years he’s worked at Iguana Cantina in the Paseo Herencia Mall. “It’s a refreshing drink for after the beach but also before dinner or during dinner,” he says. Each mojito is made-to-order and goes perfectly with an order of beef and chicken flautas from the restaurant’s Mexican menu.
“What I like about this drink is that you get a little bit of spice, a little bit of sweetness, and it mixes perfectly with the mango and mint leaves. It’s the perfect drink.” – Andry Martilia, Bartender
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RESTAURANT
French / Fusion / International
W W W.T I E R R A D E L S O L . C O M
THE RESTAURANT AT
Tierra del Sol > Experience tastes like no other at The Restaurant at Tierra del Sol. Relax for a casual lunch on their outdoor terrace while taking in the most spectacular views of the Caribbean Sea and the only 18-hole golf course on the island. Enjoy dinner on their outdoor terrace offering great poolside and North Coast views. Indulge your senses with a menu bursting with fresh flavors that will tantalize your taste buds. Whether out with friends or family, The Restaurant at Tierra del Sol combines great food, attentive service, and the most inviting atmosphere on the island – and only 5 minutes from the high-rise hotels.
JIM ROOSEMAN – Chef de Cuisine
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THE R ESTAU R A NT TIERRA DEL SOL RESORT & GOLF CAYA DI SOLO 10 | NOORD
(297) 586-7800 Ext. 231
8:00 to 11:00 a.m., Monday to Saturday 11:00 a.m. to 3:00 p.m., Monday to Saturday DINNER: 6:00 to 10:00 p.m., Monday to Sunday SUNDAY BRUNCH: 11:00 a.m. to 3:00 p.m.
BREAKFAST: LUNCH:
Open-air – Air-conditioned seating – Dinner – Sunday brunch ATTIRE: Elegantly casual BAR: Yes PARKING: Yes
Reservations can be made online with OpenTable
DINING:
restaurant@tierradelsol.com
SERVING: Lunch
LOCATE US | n˚2 on map | Page 166
SAMPLE MENU
> APPETIZERS
Chilean Sea Bass Fillet
Range: 9.00 – 19.00
8-oz., pan-seared and served with saffronparsnip creme, oyster mushrooms, brown citrus-butter sauce and grilled pineappletomato antiboise
Tuna Tartare sashimi quality with orange zest, wonton crisps, wakame salad, saffron aïoli and wasabi foam
— Sea Scallops and Shrimp pan-seared with quinoa risotto, shaved fennel, orange segments, chopped herbs and noisette-citrusbutter sauce
— Lobster Ravioli hand-made pasta stuffed with lobster chunks and Parmesan cheese, topped with a lobster-cognac sauce
— Escargots Escoffier selected vineyard snails baked with fine herbs and garlic butter
— Cauliflower Velouté with Lobster creamy soup served with lobster croque-monsieur, onion cream and toasted almonds
> M A I N CO U R S E S Range: 26.00 – 49.00
Jumbo Scallops and Jumbo Tiger Shrimp pan-seared with octopus, fresh squid-ink pasta, string beans, shiitake mushrooms and yellow curry-carrot sauce
— Oriental Tuna sesame-coated pan-seared sashimigrade tuna with stir-fried vegetables, wasabi-potato crème and hoisinpeanut sauce
— Corn-fed Airline Chicken Breast pan-seared and served with potato mousseline, braised leeks and morelCognac sauce
— Veal Ossobuco marinated and slow-braised veal shank served with truffle risotto, chopped boiled egg, roasted vegetables, crispy onion rings and truffle jus
— Rack of Lamb ras el hanout-marinated, served with Mediterranean couscous, dried figs and thyme-truffle jus
> DESSERTS Range: 9.00 – 11.00
Duo of Quesillo and Chocolate Brownie caramel flan and chocolate brownie, butterscotch-caramel sauce and vanilla ice cream
— Clafoutis light soufflé of marinated strawberries and forest fruits baked in the oven, served warm with vanilla ice cream and warm chocolate sauce
— Crispy Apple Pie parcel of apples, raisins, cinnamon and lemon zest packed in filo dough, served warm crispy with cinnamon ice cream
2017 ARUBA RESTAURANT GUIDE
All prices are in U.S. dollars. A 3.5% tax will be added to your bill. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
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RESTAURANT
Aruban / Caribbean / Seafood
W W W.T H E W E S T D E C K . C O M
The West Deck ISL AND GRILL – BEACH BAR
> The West Deck is located on the beach, at Aruba’s brand new Linear Park, at the Governor’s Bay. It is a casual spot that is both fun just for drinks and perfect for a relaxed lunch or dinner. The West Deck has many daily blackboard specials and all the tables have spectacular ocean views. You can enjoy watching the landing planes and cruise ships departing Aruba during cruise ship season.
CALVERT CILIE – Chef
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THE WEST DECK LLOYD G. SMITH BLVD. Z/N At the Governor’s Bay, on the beach, at the Linear Park
LUNCH AND DINNER:
10:30 a.m. to 11:00 p.m., Monday to Sunday
Open-air Lunch – Dinner ATTIRE: Casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes
ORANJESTAD
DINING:
(297) 587-2667
SERVING:
reservations@thewestdeck.com LOCATE US | n˚5 on map | Page 172
SAMPLE MENU
> CARIBBEAN APPETIZERS – COLD Governor's Bay Beach Salad — 8.95 baby lettuces, strawberries, blueberries, feta, Jamaican-spiced rum raisins, cinnamon pecans, mandarins and orange vinaigrette
— Chicken Salad — 8.95 shredded chicken, prunes, raisins and cashews tossed in mayonnaise
— Spicy Shrimp and Fish Ceviche — 9.95 perfectly marinated in fresh lemon juice, papaya pepper, cilantro and red onion
— Jumbo Shrimp — 12.95 steamed in white wine with herbs and spices, served with a tomato-horseradish sauce
> CARIBBEAN APPETIZERS – HOT Fried Funchi with Dutch Cheese — 5.95 a must on the Aruban table
— Bahamian Conch Fritters — 8.95 served with Madame Jeanette pink aïoli
— Balashi Grouper Fingers — 8.95 dipped in Balashi beer batter and fried golden, served with tarragon sauce
— Aruban Keshi Yena — 8.95 shredded chicken, prunes, local spices and cashews wrapped with Dutch Gouda cheese on a fresh tomato, garlic and basil sauce
— Island Mahi-mahi — 9.95 served with a chunky mango and black bean mojo
— Arashi Chicken — 9.95
Saté Bali — 9.95 chicken skewers with an awesome peanut sauce
— Island Coconut Shrimp — 12.95 dipped in Balashi beer and coconut, accompanied by a home-made mango chutney
— Tenderloin and Plantain Pincho — 12.95 prime tenderloin chunks woven on a skewer with ripe plantains, seasoned with island spices and salsa verde
— Whole Pan-fried Pargito (baby snapper) — Market price
served with Creole sauce
> ON A ROLL Island Fish Sliders — 7.95 served with shredded lettuce, diced tomato, pineapple and curry mayonnaise
— The West Deck Fish Sandwich — 9.95 with a creamy tarragon sauce
— Chicken Salad Sandwich — 10.95 shredded chicken, prunes, raisins and cashews tossed in mayonnaise
— Tenderloin Steak Wrap — 12.95 with sweet peppers, mushrooms, onions, Dutch cheese and garlic sauce
— The Beach Burger — 12.95 black Angus burger with lettuce, tomato, grilled apple and Gouda cheese
Many daily blackboard specials.
All prices are in U.S. dollars. A 15% service charge and a 3.5% tax will be added to your bill. Prices and menu items are subject to change.
breast of chicken dipped in panko, topped with grilled pineapple and cranberry-chipotle sauce
2017 ARUBA RESTAURANT GUIDE
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RESTAURANT
Caribbean / Dutch / French
W W W.T U L I P - R E S TA U R A N T-A R U B A . C O M
Tulip CARIBBEAN BRASSERIE
> Serving delicious French bistro-style cuisine with a Caribbean flair at very reasonable prices, that’s Tulip Caribbean Brasserie. Enjoy the soothing tropical breeze while savoring a delicious continental breakfast buffet, lunch or à la carte dinner in their tropical garden or cozy indoor dining area. Tulip has a regular menu, daily specials and an alluring well-priced three-course dinner. There’s something for everybody, dinner at this cozy family-style restaurant is a must while visiting Aruba!
RODRIGO GARCIA – First Cook
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TULIP MVC EAGLE BEACH JUAN E. IRAUSQUIN BLVD. 240 | EAGLE BEACH Next to the Chalet Suisse Restaurant
7:30 to 10:00 a.m., Monday to Sunday 12:00 noon to 5:00 p.m., Monday to Sunday DINNER: 5:30 to 10:00 p.m., Monday to Sunday BAR: 11:00 a.m. to 11:00 p.m., Monday to Sunday
BREAKFAST: LUNCH:
(297) 587-0110 / 587-0113
DINING:
tulip@mvceaglebeach.aw
SERVING:
LOCATE US | n˚14 on map | Page 168
Open-air Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes SAMPLE MENU
> APPETIZERS
> F R O M T H E G R I L L *†
Tulip Onion Soup — 7.50
Mixed Grill — 25.00
classic onion soup
mixed grill of lamb chop, skirt steak, pork sausage, chicken breast and home-made barbecue sauce
— Caesar Salad — 8.50 romaine lettuce with grated Parmesan cheese and croutons
— Roasted Brie — 9.50 on bread croutons with honey and black pepper
— Beef Carpaccio — 12.50 sliced raw beef tenderloin with pine nuts and Parmesan
— Beef Tenderloin — 27.50 with a Béarnaise sauce
— Lamb Chops — 29.50 chargrilled lamb chops with fresh rosemary-lamb jus † Choose from the following sauces: Béarnaise, pepper, mushroom, herb-garlic butter or barbecue.
> M A I N CO U R S E S Chicken Satay — 15.50 chicken skewers with peanut butter sauce and French fries
— Tulip Hamburger — 15.50 freshly grilled beef patty with pickled onions and a Creole remoulade dip on a toasted bun with French fries
— Caribbean Bouillabaisse — 24.50 rich stew of fish and shellfish from our local waters
> FISH AND SEAFOOD* Grouper Fillet — 24.50 pan-fried in olive oil, served with a creamy lime sauce
— Grilled Mahi-mahi — 26.50
> S P EC I A LT I E S Asian-style Fried Rice — 18.50 served with chicken skewers, rice crackers, peanut butter sauce and pickled cabbage
— Keshi Yena — 22.50 casserole of pulled chicken in tomato sauce with raisins and green olives, gratinéed with Gouda cheese
— Fish of the Day — Market price fresh catch of the day
* Served with French fries and a garbanzo bean salad. Check out our special 3-course menu priced at $29.95.
with a Creole sauce
All prices are in U.S. dollars. A 3.5% tax will be added to your bill. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
— Jumbo Shrimp — 28.50 sautéed in olive oil, garlic and red peppers, served with tagliatelle
2017 ARUBA RESTAURANT GUIDE
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RESTAURANT
Aruban / Fresh Fish / Seafood
W W W.W A 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 WA H OO’S PALM BEACH 33B NOORD
DINNER: 5:30 to 10:30 p.m., Monday to Sunday
(297) 586-7333 Indoors Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:
SERVING:
LOCATE US | n˚29 on map | Page 170
SAMPLE MENU
> STARTERS AND SOUPS
> SPECIALTIES OF THE HOUSE
Seasonal Salad
Marinated Seafood Kebab — 26.50
— regular 7.50
shrimp and fish fillet served over fettuccine primavera and red devil sauce
— with goat cheese and mandarin oranges 14.50 — with seared tiger prawns
—
in garlic-basil butter — 17.50
Aruban Conch and Shrimp Stew — 26.75
— with Norwegian-style cured salmon — 17.50
also called ‘island viagra’, served spicy hot for those who can handle it
with choice of dressing, either garlicmustard, balsamic vinegar and olive oil, or home-made ranch
— Cuban Black Bean Soup — 7.75 a hearty soup for hungry fisherman, with roasted garlic and sour cream
— Aruban Fish Soup — 7.75 a family recipe like mama used to cook it
— Cream of the Ocean Soup — 8.50 a rich, delicious creamed seafood soup, flavored with saffron and fennel
— Smoked King Crab and Corn Chowder — 9.50
— Shrimp and Catch of the Day en Papillote — 26.75 baked in wine, olive oil and fresh herbs
— Wacky Wahoo’s Mixed Seafood Platter — 28.50 with garlic shrimp, fresh catch, sautéed squid and broiled mussels
— Seared Sea Scallops and Tiger Shrimp Combo — 28.50 served on a bed of Japanese seaweed and sesame pasta
our version of a beloved east coast dish
> WACKY WAHOO’S FRESH CATCH OF THE DAY *
Wacky Wahoo’s Aruban Ceviche — 9.75
Pan-fried Boneless Fillet — 21.75
an assortment of marinated local fish and seafood flavored with fresh lime and cilantro, a hot and refreshing treat
the Aruban way
— Grilled in Olive Oil — 21.75
— Crispy Tiger Shrimp — 10.75
with sautéed tomatoes, olives and lime
lightly battered butterflied shrimp, flash-fried and served on romaine lettuce hearts with mango salsa
— Grilled Crab and Corn Quesadilla — 10.75 from Tijuana to Aruba, enjoy a Mexican classic
— Pan-seared Local Conch and Calamaris — 14.75 also known as calco, this tasty sea creature is served in a garlic, wine and herb-infused Creole sauce
— Blackened with Louisiana Cajun Spices — 21.75 seasoned with a spicy dry rub
— Gratinéed with Dutch Basil Gouda Cheese — 23.75 on a mushroom and spinach ragout * We catch it in the morning and cook it to your liking. Please note that sea,
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
weather conditions and time of the year influence the kind of fish we’re able to offer.
2017 ARUBA RESTAURANT GUIDE
153
RESTAURANT
International / Seafood / Steaks
Water’s Edge 12˚N R E STAU R A N T & B A R
> Located at Costa Linda Beach Resort and resting on the edge of the Caribbean Sea, Water’s Edge 12˚N, with its beautiful octagon-shaped dining room, offers spectacular ocean views in a comfortable air-conditioned environment. The reasonably priced menu features generous portions and offers a modern twist on pasta, fresh seafood and steak dishes. You can enjoy breakfast and lunch in their tropical outdoor setting, or cocktails at their stylish bar. The Water’s Edge delivers the best degree of relaxation, guaranteed.
ANGHELO CANALES – Executive Chef
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WATER’S E DGE 12˚N COSTA LINDA BEACH RESORT JUAN E. IRAUSQUIN BLVD. 59
(297) 583-8000 Ext. 725 or 788
8:00 to 11:00 a.m., Monday to Sunday 11:00 a.m. to 4:00 p.m., Monday to Sunday DINNER: 4:00 to 11:00 p.m., Monday to Sunday BAR MENU: 11:00 a.m. to 11:00 p.m., Monday to Sunday
BREAKFAST: LUNCH:
Indoors – Outdoors Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes
water@setarnet.aw
DINING:
facebook.com/WatersEdgeAruba
SERVING:
LOCATE US | n˚15 on map | Page 168
SAMPLE MENU
> APPETIZERS
Grouper — 24.00
Caesar Salad — 7.00
fillet of grouper, lightly seasoned, pan-seared and topped with fresh mango salsa, steamed asparagus
fresh, crisp romaine lettuce tossed in our Caesar dressing, topped with garlic croutons and fresh shaved Parmesan cheese, anchovies available on request
— Crispy Calamari — 11.00 fresh calamari dipped in our seasoned flour, flash-fried golden and served with a sweet chili dipping sauce
— Seared Ahi Tuna — 12.00 wasabi mayonnaise and soy-ginger sauce, marinated cucumbers and pickled ginger, served rare
— Escargots — 12.00 tender escargots baked in garlic-lemon butter, topped with Parmesan breadcrumbs
— Beef Carpaccio of Filet Mignon — 13.00 seasoned tenderloin seared rare, served with horseradish-cream sauce, spring greens tossed in a light lemon vinaigrette, shaved Parmesan, fried capers and Parmesan toast points
— Coconut Shrimp — 13.00 plump shrimp coated with a coconut batter, flash-fried and served with a warm apricot dipping sauce
> ENTRÉES* Roasted Vegetable Pasta — 15.00 seasonal vegetables, oven-roasted, tossed in a light butter sauce with linguine pasta and topped with freshly shaved Parmesan cheese
— Mahi-Mahi — 25.00 fresh local mahi-mahi, seasoned and grilled, topped with fresh herb butter, served with fresh vegetables
— Spicy Caribbean Seafood Pasta — 25.00 shrimp and scallops sautéed in a spicy red sauce, served over linguine
— Ahi Tuna — 27.00 sesame seed-crusted, seared rare, wasabi mashed potatoes, soy-ginger sauce and balsamic glace, topped with an Asian salad tossed with a honey-lime vinaigrette
— N.Y. Strip Loin — 31.00 12-oz. center-cut, seasoned and grilled to your liking
— Filet Mignon — 31.00 8-oz. filet, seasoned and grilled to your liking
— Rib-eye — 34.00 12-oz. cut, seasoned and grilled to your liking
— Island Steak — 35.00 12-oz. rib-eye marinated in pineapple, soy, ginger and garlic, then grilled * All our steaks are seasoned with a blend of kosher salt and freshly cracked black pepper. Also available without seasoning. All served with a choice of a side item.
— Shrimp Scampi — 24.00
All prices are in U.S. dollars. A 15% service charge and a 3.5% tax will be added to your bill. Prices and menu items are subject to change.
garlic, lemon, white wine and Parmesan cheese over a bed of linguine pasta
2017 ARUBA RESTAURANT GUIDE
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RESTAURANT
Caribbean, Wood-fired Grill
W W W.Y E M A N J A -A R U B A . C O M
Yemanja WOODFIRED GRILL
> There’s nothing better than enjoying your favorite meal in a relaxed ambiance. That’s why Yemanja should be your next destination for dinner. Chef and owner Joyce de Cuba-Hüsken uses fresh, locally caught fish and U.S.D.A. beef. She grills that beautiful fish and meat to perfection on Yemanja’s woodfired grill, using mesquite wood for maximum flavor. In addition to their regular menu, Yemanja also offers an extensive menu of savory gluten-free, vegetarian and vegan choices. At Yemanja, all are welcome and all leave satisfied. Yemanja is hospitality done right.
JOYCE DE CUBA-HÜSKEN – Chef / Owner
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YEM ANJA WILHELMINASTRAAT 2 DOWNTOWN ORANJESTAD
(297) 588-4711 yemanja@setarnet.aw
LOCATE US | n˚8 on map | Page 174
DINNER: 5:30 to 10:30 p.m., closed Sundays
DINING: Indoors (air-conditioned) – Outdoors (on a terrace) SERVING: Dinner ATTIRE: Casual BAR: Yes PARKING: Yes
SAMPLE MENU
> APPETIZERS
Grilled Seafood Medley — 32.00
Creamy Fish Chowder — 12.00
mahi-mahi, grouper, calamari, shrimp and scallop, bell pepper-coconut sauce, home-made red and green pica
vegetables, grouper, tuna, mahi-mahi and salmon, touch of Pernod, saffron and sourdough crouton
— Superfood Salad — 14.00 spinach, red cabbage, kale, snow peas, shiitake mushrooms, avocado, edamame, pomegranate, blueberries, pumpkin seeds, chia seeds, radish, alfalfa sprouts, carrot-ginger dressing
— The Wedge — 16.00 iceberg lettuce, blue cheese, avocado, boiled egg, home-made ranch dressing, chicken strips and crunchy bacon
— Ahi Tuna Poke — 16.00 marinated sushi-grade tuna, avocado chunks, masago, sriracha, wakame, scallions, fried wonton, sesame-nori tempura, wasabi crème
> M A I N CO U R S E S Open-faced Mediterranean Veggie Burger — 24.00 sesame-sprouted bun layered with hummus and spinach, topped with mushrooms, feta, tzatziki, sweet pepper and onion relish, served with grilled vegetable kebab, massaged kale salad with cranberries and fried onions
— Stuffed Pork Tenderloin — 29.00 grilled medium-well, mild-spiced house rub, pesto risotto, glazed green asparagus, porcini, portobello, shiitake and button mushrooms, mascarpone filling, white wine, sun-dried tomato sauce
— Blackened Triple Tail — 30.00 truffled risotto, glazed green asparagus and snow peas, white wine sauce, Sicilian tomato dressing
— Grilled Shrimp in Spicy Creole Sauce — 34.00 served with our home-made flatbread waiting to be soaked in our scrumptious sauce
— Surf and Turf Skillet (7 oz.) — 38.00 grilled beef tips served on a hot skillet, topped with caramelized onions, mushrooms, shiitake, portobello, crunchy bacon, melted blue cheese crumbs, served with 3 grilled garlic shrimp
> DESSERTS Apple and Cinnamon Millefeuille — 9.00 yoghurt cake, crème pâtissière, cinnamonsugared pastry, caramelized apples, whipped vanilla cream, almond crunch, cinnamon gelato
— Peach Cobbler Cheesecake — 9.00 whipped cream, strawberry sauce
— Chocolate Molton Lava Cake (please allow 15 minutes preparation time) — 10.00
fresh strawberries, vanilla gelato, whipped cream
— Raw Vegan Snickers Bar — 12.00 80% raw and guilt-free, served with vanilla-almond sauce
We offer gluten-free, vegetarian, nut-free and dairy-free dishes. Some vegetarian dishes can be made vegan, please ask your waiter.
All prices are in U.S. dollars. No service charge. Tipping at your discretion. A 15% service charge will be added to parties of 6 or more. Prices and menu items are subject to change.
We also offer a KIDS’ menu.
2017 ARUBA RESTAURANT GUIDE
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COM PLETE
ESCAPE
Photography Kenneth Theysen
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LOVE AT FIRST
SIGHT
Photography Kenneth Theysen
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BRIGNAUD-WATSON
BEN OF ARUBA
MENU INTERNATIONAL
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Q U A L I T Y V E H I C L E S | P I C K- U P A N D D R O P - O F F C O U R T E O U S A N D F R I E N D LY S E R V I C E
Call:
(297) 582-8600
www.budgetaruba.com info@budgetaruba.com
MAIN OFFICE:
8 a.m. to 6 p.m., daily |
HIGH-RISE HOTELS:
AIRPORT:
8 a.m. to 9 p.m., daily
6 a.m. to 10 p.m., daily
MAP
ARUBA
R E S TAU R A NT S
1 Amuse Sunset Restaurant Aruba — 21 2 The Restaurant at Tierra Del Sol — 147 (Tierra del sol Resort & Golf )
ADVERTISERS
1 Budget Aruba (Main Office) — 165 2 Budget Aruba — 165 (Queen Beatrix International Airport)
HOTEL
1
Tierra del Sol Resort & Golf
GOLF COURSES
1 2
Aruba Golf Club Tierra del Sol Resort & Golf
BEACHES
1 Arashi Beach 2 Baby Beach 3 Boca Andicuri 4 Boca Catalina 5 Boca Grandi 6 Boca Prins 7 Dos Playa 8 Hadicurari 9 Malmok 10 Rodger’s Beach
166
PL ACES OF INTEREST
1 2 3 4 5 6
Alto Vista Chapel Ayo Diorite Boulders Balashi Gold Smelter Ruins Boca Prins Sand Dunes Bushiribana Gold Smelter Ruins California Lighthouse / California Sand Dunes 7 Casibari Diorite Boulders 8 Fontein Caves 9 Franse Pas 10 Guadirikiri Caves 11 Hooiberg 12 Lourdes Grotto 13 Natural Bridge 14 Natural Pool 15 Seroe Crystal
G A S S TATI O N
I NTE R N ATI O N A L A I R P O R T
LIGHTHOUSE
ROUNDABOUT
MENUINTERNATIONAL.COM
6 1
2 4
1
2
Druif Urirama
9
8
SEE HIGH-RISE HOTELS MAP PAGES 170-171
1
Boca Grandi
Wariruri 5 15 3 13
SEE LOW-RISE HOTELS MAP PAGES 168-169
Paradera
Boca Daimari
2 7
14
Santa Cruz
11
SEE ORANJESTAD MAP PAGE 172
1
7 6
4
2
8
Queen Beatrix Intl. Airport 1
Simeon Antonio
3
De Palm Island
10
ARIKOK NATIONAL PARK
9
Pos Chiquito
Rincon
Savaneta
12
1
San Nicolas
5
Seroe Colorado 10
EXCELLENT RATES — BUDGET ARUBA — Tel.: (297) 582-8600 Fax: (297) 582-7212 info@budgetaruba.com www.budgetaruba.com
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2017 ARUBA RESTAURANT GUIDE
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MAP
LOW-RISE HOTELS
R E S TAU R A NT S
1 Chalet Suisse Restaurant — 39 2 Ike’s Bistro (Manchebo Beach Resort & Spa) — 71 3 Las Ramblas Outdoor Charcoal Grill — 79 (La Cabana Beach Resort and Casino)
4 Madame Janette — 1 & 81 5 Mangos (Amsterdam Manor Beach Resort) — 83 6 Matthew’s Beachside Restaurant — 89 (Casa del Mar Beach Resort)
7 Omakase Japanese Sushi Bar — 93 (Manchebo Beach Resort & Spa) 8 Passions on the Beach — 101 (Amsterdam Manor Beach Resort) 9 Quinta del Carme — 105 10 Red Fish — 107 11 Ricardo’s Restaurant & Bar — 111 (Aruba Beach Club Resort) 12 Screaming Eagle Restaurant – Lounge — 117 13 The Chophouse at Manchebo — 141 (Manchebo Beach Resort & Spa) 14 Tulip Caribbean Brasserie (MVC Eagle Beach) — 151 15 Water’s Edge 12˚N Restaurant & Bar — 155 (Costa Linda Beach Resort)
HOTELS
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18
Amsterdam Manor Beach Resort Aruba Beach Club Resort Aruba Blue Village Blue Residences Bucuti & Tara Beach Resort Casa del Mar Beach Resort Costa Linda Beach Resort Divi Aruba All Inclusive Divi Village Golf & Beach Resort La Cabana Beach Resort And Casino La Quinta Beach Resort Manchebo Beach Resort & Spa MVC Eagle Beach Oceania Resort Residences Paradise Beach Villas Perle d’Or Tamarijn Aruba All Inclusive Tropicana Aruba Resort & Casino
168
ADVERTISER
1
Super Food — 128-129
GOLF COURSE
1
The Links at Divi Aruba
BEACHES
1 2 3
Druif Beach Eagle Beach Manchebo Beach
PL ACE OF INTEREST
1
Bubali Bird Sanctuary
G A S S TATI O N
H O S PITA L
MARSHLAND
ROUNDABOUT
TO U R I S T I N FO RM ATI O N
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To High-rise Hotels
To High-rise Hotels
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EXCELLENT RATES — BUDGET ARUBA — Tel.: (297) 582-8600 Fax: (297) 582-7212 info@budgetaruba.com www.budgetaruba.com
Llo
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SAN MIGUEL
5 8
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BUBALI
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CUNUCU ABAO
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POS ABAO
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7
Lloyd G. Smith Blvd.
5 13 3
4 3
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PARADIJS
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BUSHIRI
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To Downtown Oranjestad 2017 ARUBA RESTAURANT GUIDE
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MAP
HIGH-RISE HOTELS
R E S TAU R A NT S
1 +297 Restaurant — 15 2 Altamar — 19 3 Aqua Grill — 23 4 Atardi (Marriott Aruba Resort & Stellaris Casino) — 8 & 27 5 Bingo! Café & Restaurant — 31 6 BLT Steak (The Ritz-Carlton, Aruba) — 7 & 33 7 Casa Tua – Ristorante Italiano (Arawak Garden) — 35 8 Chicken & Lobster — 41 9 Divi Bar & Lounge (The Ritz-Carlton, Aruba) — 43 10 Fishes & More “The Restaurant” (Arawak Garden) — 53 11 Gilligan’s Seafood Shack — 55 (Hilton Aruba Caribbean Resort & Casino) 12 Hadicurari Restaurant — 59 13 Hostaria da’ Vittorio Ristorante Italiano — 63 & 65 14 Iguana Cantina Fresh Mexican Grill (Paseo Herencia Mall) — 67 15 La Vista (Marriott Aruba Resort & Stellaris Casino) — 8 & 77 16 Moomba Beach Bar & Restaurant — 91 17 Papiamento Restaurant — 95 18 Papillon Restaurant (The Village) — 99 19 Ruth’s Chris Steak House — 9 & 113 (Marriott Aruba Resort & Stellaris Casino) 20 Salt & Pepper (Arawak Garden) — 115 21 Smokey Joe’s Island Grill — 119 22 Solanio (The Ritz-Carlton, Aruba) — 123 23 Sunset Grille (Hilton Aruba Caribbean Resort & Casino) — 125 24 Tandoor the Indian Grill House (South Beach Centre) — 131 25 Tango Argentine Grill (Arawak Garden) — 135 26 Taste of Belgium Restaurant (Palm Beach Plaza) — 137 27 Texas de Brazil Churrascaria — 139 28 The Old Cunucu House Restaurant — 143 29 Wacky Wahoo’s — 153
ADVERTISERS
1 Budget Aruba (Arawak Garden) — 165 2 Rage Silver (Palm Beach Plaza) — 87 3 Shiva’s Gold & Gems — inside front cover, 3 & 5 (Palm Beach Plaza) 4 Time Square Jewels & Time — 176-177 & back cover (Paseo Herencia Mall)
170
HOTELS
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16
Barceló Aruba Brickell Bay Beach Club & Spa Caribbean Palm Village Resort Coconut Inn Divi Aruba Phoenix Beach Resort Hilton Aruba Caribbean Resort & Casino Holiday Inn Resort Aruba Hyatt Regency Aruba Resort Spa and Casino Marriott Aruba Resort & Stellaris Casino Marriott’s Aruba Ocean Club Marriott’s Aruba Surf Club Playa Linda Beach Resort Riu Palace Antillas Riu Palace Aruba The Mill Resort & Suites The Ritz-Carlton, Aruba
BEACHES
1 2
Hadicurari Beach Palm Beach
PL ACES OF INTEREST
1 2 3
Bubali Bird Sanctuary De Olde Molen St. Anna Roman Catholic Church
BANK
G A S S TATI O N
MARSHLAND
PA R K I N G
P O LI C E S TATI O N
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To California Lighthouse
1
To California Lighthouse
22 6 16 9 19
9
4 15
10
11
Caya Franc
12 16
PALM BEACH PLAZA
2 14 3
4
21
13
2
1 20
2
25
11
10 7
26
LA HACIENDA
2
8
ARAWAK GARDEN
1
PALM BEACH
3 28
24
11 6
SOUTH BEACH CENTRE
23 18 14
CAMAI
PASEO HERENCIA MALL
27
8
a ro a
SALIÑA CERCA
7
12
i s c o D. F i g
EXCELLENT RATES — BUDGET ARUBA — Tel.: (297) 582-8600 Fax: (297) 582-7212 info@budgetaruba.com www.budgetaruba.com
29
THE VILLAGE
13
Pa lm
4
Be
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15
3 2
5
3
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17
To East Coast
Juan
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GASPARITO
G.
Sm
i th
Blv
d.
1
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WASHINGTON
Llo
To Low-rise Hotels and Downtown Oranjestad
To Downtown Oranjestad 2017 ARUBA RESTAURANT GUIDE
To Downtown Oranjestad
171
To Paradera
De La Salle straat
2
Ho
sp
lst
ra a
t
3
A.
3 John G. Emanstr aat
a i ta
Flemingstraat
at tra rks Ke
Boerhaa vestraat
Lorentzstr aat
To East Coast
u wenhoekstraat Lee van
Emmastraat
Llo yd G. Sm ith Blv d.
Professor
Weststraat
Driemasters traat
To Noord
Pa ard e str nbaa aat i-
To Hotel Area
Caya G.F. Be tico Croes (Main Street ) Wilhelminastr aat
2
5
Llo yd G. Sm
EXCELLENT RATES — BUDGET ARUBA — Tel.: (297) 582-8600 Fax: (297) 582-7212 info@budgetaruba.com www.budgetaruba.com
Adriaan Laclé Blvd.
SEE DOWNTOWN ORANJESTAD MAP PAGE 174
Bl
Vondellaan
ith vd .
1
Paarden Bay
To Santa Cruz
1
4 1
MAP
To San Nicolas
ORANJESTAD
R E S TAU R A NT S
1 2 3 4 5
Barefoot — 29 El Gaucho Argentine Grill — 51 Gostoso Restaurante — 57 Pinchos Grill & Bar — 103 The West Deck — 149
HOTEL
1
Talk of the Town
PL ACES OF INTEREST
1 2 3
Beth Israël Synagogue St. Franciscus Roman Catholic Church Water Tower
172
BANK
BUS TERMINAL
G A S S TATI O N
PA R K
PA R K I N G
P O LI C E S TATI O N
POST OFFICE
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ON THE
LOOKOUT
Photography Kenneth Theysen
2017 ARUBA RESTAURANT GUIDE
173
tra
at
OROUBO PLAZA
We s ts
John G. Emans
traat
7 1
Sche lp
tra
stra
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at
ith
Ha ven s
tra
Blv d.
at
Caya G. F. Betico Croes (Main St reet)
Klip
stra
6
3
6
RENAISSANCE MALL
Arn old Sc hu tte str aat
4
at
Rifs traa t
2
Llo yd
Wilhe lminast raat
8
Zo u
tm
1
EXCELLENT RATES — BUDGET ARUBA — Tel.: (297) 582-8600 Fax: (297) 582-7212 info@budgetaruba.com www.budgetaruba.com
an
str aa
t
3 G.
Yacht Basin
Sm
ith
Blv d.
5
RENAISSANCE MARKETPLACE 7 2
2
MAP
DOWNTOWN ORANJESTAD
1 2
2
R E S TAU R A NT S
PL ACES OF INTEREST
1 2 3 4 5 6 7 8
Fort Zoutman Fruit Market Government Offices National Archaeological Museum Aruba Parliament Building Protestant Church Wilhelminapark Willem III Tower
BANK
7 8
7 West Bar restaurant — 17 Casa Tua Pizzeria – Ristorante Italiano — 35 (Renaissance Marketplace) Driftwood Restaurant — 45 & 175 Eetcafe The Paddock (Wharfside Market) — 47 Iguana Joe’s Caribbean Bar & Grill (Royal Plaza) — 69 L.G. Smith’s Steak & Chop House — 75 (Renaissance Marina Hotel) Taj Mahal Restaurant — 127 Yemanja Woodfired Grill — 157
ADVERTISERS
1 2 3
BUS TERMINAL
Little Europe Jewels & Time — 176-177 Rage Silver (Renaissance Marketplace) — 87 Shiva’s Gold & Gems (Royal Plaza) — inside front cover, 3 & 5
PA R K
HOTELS
PA R K I N G
1 2
Renaissance Marina Hotel Renaissance Ocean Suites
TA XI
TO U R I S T I N FO RM ATI O N
3 4 5 6
1 74
To Santa Cruz
lstra at
Sm
Elleboogstraat
Scho o
G.
at
Oranjestra at
We rf
5 Llo yd
Ha ven s
ROYAL PLAZA Sh ell
1
str aa
t
Ru izs tra a
t
3
Hendrikstra at
4 Kazerne - Emma straa t straat
To Hotel Area
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8
1
To San Nicolas
FRESH
F I S H TO N I G H T ? . . . AT D R I F T W O O D R E S TA U R A N T
(297) 583-2515
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2017 ARUBA RESTAURANT GUIDE
175