EXPLORE
EXPERIMENT
ENJOY
EXOT I C RESTAUR A N TS
AUT HE NT IC R ECIPE S
COM PE LL ING STORIES
2018 A R U BA R E S TAU R A NT G U I D E
ARUBAS’ TOP
CULINARY CAPTAINS E XC LUS I V E I N T E RV I E WS
LUIS MALAGON
BRUNO SANTOS
RAJESH MATAI
JULIAN MORONTA
Chef de Cuisine BLT Steak
Chef Fishes & More “The Restaurant”
Owner Tandoor the Indian Grill House
Chef Tango Argentine Grill
MENUARUBA .COM
Don’t Miss the
M A D A M E
JANETTE EXPERIENCE
INTERNATIONAL CUISINE WITH A CARIBBEAN FLAIR Award-winning Cuisine Exquisite Culinary Creations BEST RESTAURANT OF THE YEAR Aruba Trade Wind Times
TWO GOLD MEDALS Les Amis d’Escoffier
GOLD MEDALS 2004 & 2005 Rising Culinary Star of the Year, Vienna, Austria
BEST RESTAURANT OF THE CARIBBEAN Caribbean Travel & Life Magazine’s Annual Reader’s Poll
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
152 26
RECIPE
COVE R SHOOT
SNICKERS CHEESECAKE
CAPTAINS OF THE KITCHEN
14
LO C A L KNOWLEDGE YOUR GUIDE TO 60 +
RESTAURANTS R E S TAU R A N T S
7 West Bar Restaurant — 19 Amuse Sunset Restaurant Aruba — 21 Aqua Grill — 23 Así es mi Perú — 25 Atardi — 8 & 29 Barefoot — 31 Bingo! Café & Restaurant — 33 BLT Steak — 7 & 35 Café the Plaza — 39
BY ALWIN VAN BELZEN
Casa Nonna — 11 Chalet Suisse Restaurant — 41 Chicken & Lobster — 43 Divi Bar & Lounge — 45 Dragonfly Sushi – Asian Restaurant – Lounge — 49 Driftwood Restaurant — 51 & 199 Dushi Bagels & Burgers — 53 Eetcafe The Paddock — 55 El Gaucho Argentine Grill — 59 & 163 Elements Restaurant — 61 Fishes & More “The Restaurant” — 63 Gostoso Restaurante — 65 Hadicurari Restaurant — 69 Hostaria da’ Vittorio Ristorante Italiano — 47 & 71 Iguana Cantina Fresh Mexican Grill — 73 Iguana Joe’s Caribbean Bar & Grill — 75 Ike’s Bistro — 79 L.G. Smith’s Steak & Chop House — 81 La Vista — 8 & 83 Las Ramblas Outdoor Charcoal Grill — 85 Legends Pub — 89 Los Soles Restaurant — 91 Madame Janette — 1 & 93 Mangos — 95 Matthew’s Beachside Restaurant — 99 Moomba Beach Bar & Restaurant — 101 Nos Clubhuis — 103 Oak Restaurant & Bar — 105 Omakase Japanese Sushi Bar — 109
Papiamento Restaurant — 111 Papillon Restaurant — 113 Passions on the Beach — 115 Quinta del Carmen — 119 Red Fish — 121 Ricardo’s Restaurant & Bar — 123 Ritual Coffee Culture — 13 Rotisserie La Braise — 125 Ruth’s Chris Steak House — 9 & 129 Salt & Pepper Tapas Bar and Restaurant — 131 Santos — 197 Screaming Eagle Restaurant – Lounge — 133 Smokey Joe’s Island Grill — 135 Sunset Grille — 139 Sweet Peppers Bar & Restaurant — 141 Taj Mahal Restaurant — 143 Tandoor the Indian Grill House — 147 Tango Argentine Grill — 149 Taste of Belgium Restaurant — 151 Terrazza Italiana — 155 Texas de Brazil Churrascaria — 157 The Chophouse at Manchebo — 159 The Old Cunucu House Restaurant — 161 Tony Roma’s — 165 Tulip Caribbean Brasserie — 167 Twist of Flavors Restaurant — 169 Wacky Wahoo’s — 175 Water’s Edge 12˚N Restaurant & Bar — 177 Yemanja Woodfired Grill — 179
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, Pixabay, 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@menuaruba.com — W E B S I T E : www.menuaruba.com //////// © C O P Y R I G H T 2 0 1 8 M E N U I N T E R N A T I O N A L . The publisher reserves all rights. The name, concept, page layout and contents of Menu International shall not be used or reproduced without the express written permission of the publisher. Advertising material and information appearing in Menu International magazine and in the ads are provided by the advertisers. All advertisements and editorial material are the responsibility of advertisers. The publisher shall not be held responsible for the general information contained in Menu International, nor the advertisements. P R I N T E D I N C A N A D A PUBLISHER:
ART DIRECTOR:
4
MENUARUBA.COM
CONTENTS
106
76
INTERVIEW
FOOD RECIPE
STEFAN LEGGER
SAUERKRAUT WITH PORK BELLY
OF MATTHEW’S
BY PATRICK VAN DER DONK
S P E C I A L F E AT U R E S
A DV E R T I S E R S
Comic Strip – Ben of Aruba — 185-187
Aruba Happy Rentals — 172-173
Cover Shoot – Captains of the Kitchen
Aruba Supplies & Distribution (ASD) — 56-57
— 26-27, 116-117
Budget Rent a Car — 188-189
Interview – Julian Moronta of Tango — 36-37
Colombian Emeralds International inside front cover
Interview – Luis Malagon of BLT Steak — 66-67
Little Europe Jewels & Time — 200-201
Interview – Stefan Legger of Matthew’s
Renaissance Marketplace — 183
— 106-107
Shiva’s Gold & Gems — 3 & 5
Interview – Rajesh Matai of Tandoor
Super Food — 126-127
— 144-145
Time Square Jewels & Time — 200-201 & back cover
Interview – Bruno Santos of Fishes & More — 170-171
MAPS
Writer’s Corner – Aruba Three Ways — 16-17
Aruba — 190-191
144 CHARCOAL,
EXOTIC SPICES and AN UNFORGETTABLE WEDDING:
Downtown Oranjestad — 198 High-rise Hotels — 194-195 Low-rise-Hotels — 192-193 Oranjestad — 196
THE STORY BEHIND THE SUCCESS OF TANDOOR THE INDIAN GRILL HOUSE
CO C K TA I L R E C I P E S Asian Pear Spice Martini by Joanne Eckmeyer — 96-97 Sweet Tropical Paradise /
66 BEHIND
EXQUISITE CUISINE of CHEF LUIS MALAGON
Wiki Tiki by Gerson Albay — 136-137 The Pink Iguana by Elijah Gomes — 180-181
the
OF BLT STEAK
FOOD RECIPES Sauerkraut with Pork Belly by Patrick van der Donk — 76-77 Snickers Cheesecake by Alwin van Belzen
6
MENUARUBA.COM
16
WRITER’S CORNER
ARUBA THREE WAYS
INDEX
136
170
C O C K TA I L R E C I P E
INTERVIEW
SWEET TROPICAL PARADISE /
BRUNO SANTOS
WIKI TIKI BY GERSON ALBAY
OF FISHES & MORE
AMERICAN
BRA ZILIAN
FUSION
BLT Steak — 7 & 35 Dushi Bagels & Burgers — 53 L.G. Smith’s Steak & Chop House — 81 Legends Pub — 89 Ruth’s Chris Steak House — 9 & 129
Texas de Brazil Churrascaria — 157
Ike’s Bistro — 79 Screaming Eagle Restaurant – Lounge — 133
ARGENTINE GRILL El Gaucho Argentine Grill — 59 & 163 Tango Argentine Grill — 149
BUFFET La Vista — 8 & 83
CAFÉ Dushi Bagels & Burgers — 53 Ritual Coffee Culture — 13 Santos — 197
ARUBAN
CARIBBEAN
Driftwood Restaurant — 51 & 199 Gostoso Restaurante — 65 Iguana Joe’s Caribbean Bar & Grill — 75 Nos Clubhuis — 103 Red Fish — 121 Sweet Peppers Bar & Restaurant — 141 The Old Cunucu House Restaurant — 161 Wacky Wahoo’s — 175
7 West Bar Restaurant — 19 Amuse Sunset Restaurant Aruba — 21 Fishes & More “The Restaurant” — 63 Iguana Joe’s Caribbean Bar & Grill — 75 Ike’s Bistro — 79 Madame Janette — 1 & 93 Mangos — 95 Moomba Beach Bar & Restaurant — 101 Papiamento Restaurant — 111 Papillon Restaurant — 113 Red Fish — 121 Sweet Peppers Bar & Restaurant — 141 Tulip Caribbean Brasserie — 167 Yemanja Woodfired Grill — 179
ASIAN Dragonfly Sushi – Asian Restaurant – Lounge — 49
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 & 29 Barefoot — 31 BLT Steak — 7 & 35 Casa Nonna — 11 Divi Bar & Lounge — 45 Eetcafe The Paddock — 55 Elements Restaurant — 61 Hadicurari Restaurant — 69 La Vista — 8 & 83 Las Ramblas Outdoor Charcoal Grill — 85 Mangos — 95 Matthew’s Beachside Restaurant — 99 Moomba Beach Bar & Restaurant — 101 Nos Clubhuis — 103 Passions on the Beach — 115 Ricardo’s Restaurant & Bar — 123 Ritual Coffee Culture — 13 Screaming Eagle Restaurant – Lounge — 133 Sunset Grille — 139 Terrazza Italiana — 155 Water’s Edge 12˚N Restaurant & Bar — 177
B E LG I A N
CO C K TA I L S Divi Bar & Lounge — 45
D U TC H Café the Plaza — 39 Eetcafe The Paddock — 55 Tulip Caribbean Brasserie — 167 Twist of Flavors Restaurant — 169
ECLECTIC Barefoot — 31
EUROPEAN Madame Janette — 1 & 93 Mangos — 95 Twist of Flavors Restaurant — 169
FRENCH Papillon Restaurant — 113 Rotisserie La Braise — 125 Screaming Eagle Restaurant – Lounge — 133 Tulip Caribbean Brasserie — 167
Taste of Belgium Restaurant — 151
8
GLUTEN-FREE Elements Restaurant — 61
MENUARUBA.COM
GRILL Dushi Bagels & Burgers — 53 Eetcafe The Paddock — 55 El Gaucho Argentine Grill — 59 & 163 Las Ramblas Outdoor Charcoal Grill — 85 Tango Argentine Grill — 149 Yemanja Woodfired Grill — 179
INDIAN Taj Mahal Restaurant — 143 Tandoor the Indian Grill House — 147
I N T E R N AT I O N A L 7 West Bar Restaurant — 19 Amuse Sunset Restaurant Aruba — 21 Aqua Grill — 23 Barefoot — 31 Bingo! Café & Restaurant — 33 Café the Plaza — 39 Chalet Suisse Restaurant — 41 Chicken & Lobster — 43 Eetcafe The Paddock — 55 Fishes & More “The Restaurant” — 63 Gostoso Restaurante — 65 Hadicurari Restaurant — 69 La Vista — 8 & 83 Las Ramblas Outdoor Charcoal Grill — 85 Mangos — 95 Matthew’s Beachside Restaurant — 99 Moomba Beach Bar & Restaurant — 101 Nos Clubhuis — 103 Oak Restaurant & Bar — 105 Papiamento Restaurant — 111 Papillon Restaurant — 113 Quinta del Carmen — 119 Ricardo’s Restaurant & Bar — 123 Salt & Pepper Tapas Bar and Restaurant — 131 Screaming Eagle Restaurant – Lounge — 133 Sweet Peppers Bar & Restaurant — 141 Taste of Belgium Restaurant — 151 The Chophouse at Manchebo — 159 Twist of Flavors Restaurant — 169 Water’s Edge 12˚N Restaurant & Bar — 177
BA R E F O OT D I N I N G
under the stars
FEEL DELIGHT CONNECT Aruba Marriott Resort Reservations recommended
L.G. Smith Boulevard 101 520-6537 www.arubamarriotttravelcompanion.com
SAVORING FOOD, FAMILY AND LIFE Enjoy lunch and dinner from our à la carte menu and themed buffet nights
A r u b a Ma r r i o t t Re s o r t
•
L . G. S m i t h B o u l e v a r d 1 0 1
•
520-6312
RUTH BELIE V ED
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
P.M.
Aruba Marriott Resort • 297.520.6600 • L.G. Smith Blvd. 101
INDEX
96
36
C O C K TA I L R E C I P E
INTERVIEW
ASIAN PEAR SPICE MARTINI
JULIAN MORONTA
BY JOANNE ECKMEYER
OF TANGO
I TA L I A N Casa Nonna — 11 Hostaria da’ Vittorio Ristorante Italiano — 47 & 71 Terrazza Italiana — 155
JA PA N E S E Omakase Japanese Sushi Bar — 109
LO B S T E R
Passions on the Beach — 115 Quinta del Carmen — 119 Red Fish — 121 Ricardo’s Restaurant & Bar — 123 Smokey Joe’s Island Grill — 135 The Chophouse at Manchebo — 159 Tony Roma’s — 165 Wacky Wahoo’s — 175 Water’s Edge 12˚N Restaurant & Bar — 177
Chicken & Lobster — 43
SOUTH CARIBBEAN
MEDITERRANEAN
Oak Restaurant & Bar — 105
Ike’s Bistro — 79
STEAKS AND STEAKHOUSE
MEXICAN
BLT Steak — 7 & 35 Chalet Suisse Restaurant — 41 L.G. Smith’s Steak & Chop House — 81 Ricardo’s Restaurant & Bar — 123 Ruth’s Chris Steak House — 9 & 129 Smokey Joe’s Island Grill — 135 Sunset Grille — 139 Tango Argentine Grill — 149 Texas de Brazil Churrascaria — 157 The Chophouse at Manchebo — 159 Tony Roma’s — 165 Water’s Edge 12˚N Restaurant & Bar — 177
Iguana Cantina Fresh Mexican Grill — 73 Iguana Joe’s Caribbean Bar & Grill — 75 Los Soles Restaurant — 91
M I XO LO G Y Divi Bar & Lounge — 45
PERUVIAN Así es mi Perú — 25
PIZZA Hostaria da’ Vittorio Ristorante Italiano — 47 & 71 Terrazza Italiana — 155
S U N DAY B R U N C H La Vista — 8 & 83
PORTUGUESE
SUSHI
Gostoso Restaurante — 65
Divi Bar & Lounge — 45 Dragonfly Sushi – Asian Restaurant – Lounge — 49 Omakase Japanese Sushi Bar — 109
RIBS Smokey Joe’s Island Grill — 135 Tony Roma’s — 165
R OT I S S E R I E
TA PA S Divi Bar & Lounge — 45 Salt & Pepper Tapas Bar and Restaurant — 131
Rotisserie La Braise — 125
VEGAN
SE AFOOD
Elements Restaurant — 61
Aqua Grill — 23 Atardi — 8 & 29 BLT Steak — 7 & 35 Chalet Suisse Restaurant — 41 Chicken & Lobster — 43 Driftwood Restaurant — 51 & 199 Fishes & More “The Restaurant” — 63 Hadicurari Restaurant — 69 Matthew’s Beachside Restaurant — 99 Nos Clubhuis — 103 Oak Restaurant & Bar — 105
12
V E G E TA R I A N Barefoot — 31 Elements Restaurant — 61 Taj Mahal Restaurant — 143 Tandoor the Indian Grill House — 147 Texas de Brazil Churrascaria — 157
WORLD CUISINE Elements Restaurant — 61
MENUARUBA.COM
E N T E RTA I N M E N T BARS 7 West Bar Restaurant — 19 Amuse Sunset Restaurant Aruba — 21 Barefoot — 31 Bingo! Café & Restaurant — 33 Café the Plaza — 39 Chicken & Lobster — 43 Divi Bar & Lounge — 45 Eetcafe The Paddock — 55 Elements Restaurant — 61 Fishes & More “The Restaurant” — 63 Hadicurari Restaurant — 69 Iguana Cantina Fresh Mexican Grill — 73 Iguana Joe’s Caribbean Bar & Grill — 75 L.G. Smith’s Steak & Chop House — 81 La Vista — 8 & 83 Legends Pub — 89 Los Soles Restaurant — 91 Madame Janette — 1 & 93 Mangos — 95 Matthew’s Beachside Restaurant — 99 Moomba Beach Bar & Restaurant — 101 Nos Clubhuis — 103 Oak Restaurant & Bar — 105 Papiamento Restaurant — 111 Papillon Restaurant — 113 Passions on the Beach — 115 Quinta del Carmen — 119 Red Fish — 121 Ricardo’s Restaurant & Bar — 123 Rotisserie La Braise — 125 Ruth’s Chris Steak House — 9 & 129 Salt & Pepper Tapas Bar and Restaurant — 131 Screaming Eagle Restaurant – Lounge — 133 Smokey Joe’s Island Grill — 135 Sunset Grille — 139 Sweet Peppers Bar & Restaurant — 141 Taste of Belgium Restaurant — 151 Terrazza Italiana — 155 Texas de Brazil Churrascaria — 157 The Chophouse at Manchebo — 159 The Old Cunucu House Restaurant — 161 Tony Roma’s — 165 Tulip Caribbean Brasserie — 167 Twist of Flavors Restaurant — 169 Wacky Wahoo’s — 175 Water’s Edge 12˚N Restaurant & Bar — 177
DINNER SHOWS La Vista — 8 & 83 Mangos — 95 The Old Cunucu House Restaurant — 161
VAC AT I O N
IN YOUR
KITCHEN
For years, Menu International has introduced its audience to the most accomplished chefs and mixologists in Aruba and Barbados, through in-depth profiles and interviews. We've now asked these superstars to share the secrets of their favorite dishes and cocktails. Beyond simple instructions, they reveal the techniques and creative thought they deploy to achieve the perfect taste and look they're looking for. Through detailed recipes for unforgettable Caribbean and international dishes, as well as for original or classical cocktails, you can now make their adventure yours with the Menu International cookbook, Vacation in Your Kitchen.
T O G E T YO U R C O P Y, G O T O A M A Z O N A N D L O O K F O R VAC AT I O N I N YO U R K I TC H E N .
14
MENUARUBA.COM
TO BEGIN
LO CA L
K N O WL ED GE
Photography Kenneth Theysen
16
MENUARUBA.COM
YOUR GUIDE TO 60+ RESTAURANTS There's a big difference between a tourist and a traveler. That's why we are a trusted resource for travelers wanting to get 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. You’ll be introduced to well-kept local secrets, like our chefs’ acclaimed food and drinks recipes, fun cultural activities and unique places to discover (complete with historical background), and more! In our 2018 issue we visit with some of the island’s most celebrated chefs, artists who use the best of local ingredients to create dishes that speak to freshness, to flavor and adventure. Going native has never been so much fun. Or rewarding. See for yourselves!
EXPLORE.
EXPERIMENT.
ENJOY.
— Menu International
2018 ARUBA RESTAURANT GUIDE
17
WRITER’S CORNER
Aruba Three Ways Aruba offers something for every kind of traveler. Most come for relaxation, but once that’s achieved (which doesn’t take long, because have you seen the beaches?) the country becomes a choose-your-own-adventure book of vacation styles.
S
ome focus on the food and drinks. Others love the casinos and nightlife. Still others want watersports or family-friendly activities. And then there are those who come for romance. As a writer for Menu International, I try to do everything, so that I can pass on my top experiences to you. I hunt for the best ceviche, grilled grouper, steak and beachside dining. I learn about millennia-old cave drawings. I feed horses at Philip’s Animal Garden. I sit on as many beaches as I can (in the name of research) while waves gently collapse on white sand in front of me. And I get locals to take me across the island in jeeps, on motorcycles or in cars to discover hidden places like the Centro di Pesca in the Spanish Lagoon, a quiet dock where local fishermen play dominos and fry lunch together after coming back with their morning catch. So, keeping in mind that every traveler has his or her own priorities and preferences while on Aruba, here’s my three-day guide. Hopefully you’ll discover something that ends up being the highlight of your trip, too.
1
Day One: Beaches, Shopping and Happy Hour Eagle Beach before 7 a.m. is majestic, as you’ll discover while running along the edge of the water. Skirt the sectioned off leatherback turtle nests and dive into the turquoise water to cool off. Now that you’ve worked up an appetite, head to nearby Matthew’s Beachside Restaurant for an Aruban breakfast (pages 106-107). Then beat the crowds downtown to shop for locally designed jewelry at Little Europe or local organic cigars at Aruhiba Cigars. If you still have time before happy hour, drive out of the city along dusty roads past sparse hills, wind-stunted trees and roadside snackbars on your way to the Natural Bridge. Though the original bridge on Aruba’s North Coast
18
MENUARUBA.COM
collapsed, a smaller bridge still stands as a witness to the destruction. It’s worth the trip just to see the dramatic view of waves pounding the shore – which explains why the days of the original bridge were numbered. With so many options, there are five key elements to consider when choosing the best Aruban happy hour: convenience, ambiance, alcohol quality, selection and price. There are three daily happy hours at Ricardo’s Restaurant & Bar, with Thursday nights turning into a karaoke dance party with the staff. But then there’s Smokey Joe’s (pages 180-181), with its constant party atmosphere (and huge cocktail selection). Horizons Bar’s elevated happy hour at the Amsterdam Manor comes with a great view, a bartender who greets you by your name and a snack menu of crispy fried Dutch bitterballen or wings. And the Divi Bar & Lounge at The RitzCarlton can’t be beat in terms of class (and sushi). But happy hour connoisseurs know that whatever option is closest to either your hotel or your dinner reservations will win out more often than not. You were up early, so a couple of rum punches later, there’s no reason not to take advantage of the early-bird tenderloin special at Tango Argentine Grill (pages 36-37). You can even sit and enjoy the live music out front as long as your eyes will stay open. There’s no harm in turning in early, since Eagle Beach will be all yours again come tomorrow morning.
AMIE WATSON
Photography Kenneth Theysen
Writer
2
Day Two: Adventure, History and Ceviche You’ll need a land rover, a horse or hiking boots (plus a lot of sunscreen) to explore Arikok National Park on your own. But numerous tour companies offer excellent full and halfday excursions that help you discover its 7,907 acres of lava, quartz diorite, and limestone geological formations, including the Fonteine Caves where our guide Stan explained that the millennia-old drawings on the ceiling were made by the shaman of the indigenous Caquetío Indians while under the influence of hallucinogenic substances. It’s too bad the hollow stalagmites had yet to form at that time, because the buffalo-shaped one resonates with a Blue Man Group-style ‘boom!’ that a tripping shaman would surely appreciate. Aruba didn’t even have a national parks service until 1997, but it’s now working hard to safeguard and appreciate its natural history. And there are lots of ways for locals and visitors to get involved or contribute. The Facebook group Cave Hunters Aruba explores the island’s most mysterious nooks and crannies. The Aruba Lion Fish Initiative raises awareness of the invasive, coral reef-destroying lion fish. And the Aruba Turtle Protection Program makes sure those leatherback turtle nests are safely guarded, while informing people about the species (did you know that only a few of the eggs a female lays each year will live to maturity?).
The easiest way to help is by eating the dastardly lion fish in the form of ceviche at Passions on the Beach, which is where you should go for dinner. The on-the-beach location has ample space between tables to create an intimate dining experience. Or just enjoy the panoramic sunset while you wiggle your toes in the warm sand and sink your fork into tender grilled grouper, lamb chops or juicy shrimp.
3
Day Three: Beach Picnics, Snorkeling, Burger Loins and Brunello With so many gorgeous beaches on Aruba, it’s easy to spend a day beach-hopping. Pack a picnic of papaya, passion fruit, local Balashi beer and Dutch cheeses (the island is a constituent of the Kingdom of the Netherlands) and start at Baby Beach. The location near the southeastern coastal town of San Nicolas is shallow and quiet compared with Palm Beach in the high-rise hotel area and even Eagle Beach in the low-rise area (post-7 a.m., that is). Rent snorkeling gear and swim with the little (and big) Nemos that call the waters home. To explore more offshore snorkeling sites, including a World War Two shipwreck, join a two-stop or three-stop catamaran snorkeling tour. The tours often include lunch and drinks and are fun for all ages. I had a great time dancing to reggaeton with a six-year-old from
2018 ARUBA RESTAURANT GUIDE
Miami while her mom sipped an Aruba Ariba from the open bar, between snorkeling stops. End your day at one of the island’s longeststanding restaurants – itself a bit of Aruban history. At Madame Janette (pages 136-137), order a feast of ceviche, crab cakes, beef carpaccio, surf and turf, an epic burger loin, roasted bacon potatoes, cheesy soufflés, seared tuna tataki and firecracker shrimp. The wine list is one of the best on the island and includes several exceptional Brunello del Montalcino for a special occasion. There’s also an extensive craft beer list with a Belgian slant. As the sun sets on the restaurant’s back garden and a live guitarist starts in on an acoustic version of “Aruba, Jamaica, ooh I wanna’ take ya’…”, you’ll know that you really are on one happy island. And, like so many others who’ve fallen in love already, you’ll be back.
Amie Watson is a Montreal-based food and travel writer. www.multiculturiosity.com @MissWattson
19
RESTAURANT
Caribbean / International
>
W W W.7 - W E S TA R U B A .C O M
7 West B A R R E STAU R A N T
Named for its location at 7 Weststraat in Oranjestad, this charming and chic open-air restaurant boasts a contemporary European sensibility with a touch of nostalgic Arubiana. With its delightful layout and décor, 7 West offers a very reasonably priced menu. The emphasis is on international classics complemented by a deft touch of Caribbean flavors. The à la carte menu tempts you with indulgent flavors but at the end of your feast, JOHN BOOMKAMP
you’ll be smiling at the check. 7 West is ideally situated. You can enjoy the breathtaking
Executive Chef
sight of Oranjestad harbor and its lovely vista of the Caribbean Sea. Dine on the terraces overlooking the street or cool off in the air-conditioned dining room while enjoying a classic Dutch breakfast, bargain-priced lunch or elegant dinner.
20
MENUARUBA.COM
7 WEST
BREAKFAST, LUNCH AND DINNER:
WESTSTRAAT 7 DOWNTOWN ORANJESTAD
(297) 588-9983 info@7-westaruba.com
9:00 a.m. to 10:00 p.m., Monday to Sunday BAR: 9:00 a.m. to 3:00 a.m., Monday to Friday and till 5:00 a.m., on Saturdays Indoors – Open-air Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:
SERVING:
LOCATE US | n˚1 on map | Page 198
SAMPLE MENU
➸ BURGERS
➸ P L AT T E R S
Hamburger — 7.50
All priced at: 10.00
lettuce, tomatoes, pickles and onions
— Cheeseburger — 8.75
grouper with salad and fries
lettuce, tomatoes, pickles and onions
— 7-West Burger — 10.00
lettuce, tomatoes, pickles, fried onions, bacon, cheese and egg
— Hamburger with Fries — 10.25
lettuce, tomatoes, pickles and onions
— Cheeseburger with Fries — 11.50
lettuce, tomatoes, pickles and onions
➸ SOUPS AND
Fish Platter
SALADS*
Potato-bacon Soup — 7.00 the best on the island
— French Onion Soup — 7.00 the French traditional way with bread and gratinéed cheese
— Crab Salad — 9.00
mixed lettuce topped with crabmeat
— Mango-chicken Salad — 10.99
lettuce topped with grilled chicken and mango
— Fish Salad — 10.99
— Ribs Platter
spare ribs with salad and fries
— Strip Loin Platter
strip loin with garlic butter, salad and fries
— Saté Platter
chicken saté with salad and fries
— Red Snapper Platter red snapper fillet with salad and rice
— Shrimp Skewer
shrimp with a garlic sauce, salad and fries
— Calamari Platter
calamari, salad and fries
— BBQ Chicken Platter barbecued chicken with salad and fries
➸ DESSERTS Chocolate Sundae — 4.00 chocolate ice cream with chocolate sauce
mixed lettuce topped with grilled grouper
— Caramel Sundae — 4.00
* Salads are accompanied by your choice of either house dressing, honey-mustard, Thousand Island or vinaigrette.
chocolate ice cream with caramel sauce
— Monkey Ice Cream — 6.00
vanilla ice cream with bananas and chocolate
— Deep-fried Oreo — 6.00
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
Our extensive menu also features breakfast omelettes, pastas, wraps and snacks.
2018 ARUBA RESTAURANT GUIDE
21
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 PATRICK VAN DER DONK
with fine wines in Amuse Bistro’s original restaurant has evolved to larger plates and full
Chef / Owner
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.
22
MENUARUBA.COM
AMUSE SUNSET RESTAURANT ARUB A
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) 586-9949 / 592-0743 info@amusearuba.com LOCATE US | n˚1 on map | Page 191
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 tataki style with oriental sauce and grapefruit dressing
— Vitello Tonnato oven-roasted veal, chilled and sliced, served on a tuna-caper salad
— 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 with red port sauce, mashed potatoes and veggies
— Short Rib and Lobster with short rib stew sauce, mashed potatoes and veggies
➸ 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
— On Toast with Truffle Sauce topped with a goose liver rouleau
➸ M A I N CO U R S E S * Range: 27.50 – 52.00
Light Spicy Shrimp 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
— Organic Free-range Chicken Breast served with a classic mushroom sauce and mashed potatoes
— Braised Pork Shank ‘The Volcano’ braised in Balashi beer, finished with dried prunes, celeriac purée and roasted root vegetables
— Slow-braised Boneless Short Ribs 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. Menu items can change throughout the year.
2018 ARUBA RESTAURANT GUIDE
All prices are in U.S. dollars. No service charge. Tipping at your discretion. A 15% service charge will be added to parties of 6 or more and a 3.5% tax will be added to your bill. Prices and menu items are subject to change.
23
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, Aqua Grill boasts fresh local catches like snapper, grouper and mahi-mahi. These signature items headline a menu that also offers delicacies from waters abroad including live Maine lobster and Alaskan king crabs. Aqua Grill’s award-winning culinary team excels in a variety of regional styles, offering an SCOTT SCHEUERMAN Executive Chef
24
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.
MENUARUBA.COM
AQUA GRILL PALM BEACH 374 | NOORD Across the South Beach Centre, and a short walk from the high-rise hotels
(297) 586-5900 aqua-grill@setarnet.aw facebook.com/AquaGrillAruba LOCATE US | n˚1 on map | Page 195
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
marinated fillet roasted and presented on a cedar plank, accompanied by a casserole of sea scallops, buckwheat soba noodles and ginger-sesame sauce
— Seared Chilean Sea Bass — 38.00 with shallots, habanero peppers, cilantro and Sauternes beurre blanc, served with asparagus and fingerling potatoes
— Cioppino — 52.00 Maine lobster, shrimp, scallops, mussels, clams and calamari simmered in a light tomato sauce with wine, saffron, fennel and herbs
filled with seasoned lump crabmeat and croutons
jumbo South American whites
— Yellowfin Tuna — 34.75 sashimi grade, cooked rare to medium
➸ ADDITIONAL SELECTIONS Grilled Free-range Chicken — 25.00 half-chicken partially deboned, marinated in rosemary and garlic
— Center-cut Eye of Sirloin — 32.00 served with a cabernet-portobello sauce
Vegetarian selections also available.
All prices are in U.S. dollars. A 15% service charge will be added to your bill. Items subject to change on seasonality and availability. Prices are subject to change.
2018 ARUBA RESTAURANT GUIDE
25
RESTAURANT
Peruvian
>
W W W. A S I E S M I P E R U E N A R U B A .C O M
Así es mi Perú AU T H E N T I C P E R U V I A N F O O D & M O R E
Así es mi Perú was opened in 2016 at Paradise Beach Villas by Peruvian-born Roxanna Salinas. The restaurant features authentic Peruvian cuisine, including ceviche, the Peruvian national dish. It is a culinary feast of fresh fish marinated in lime juice, prepared with an assortment of freshly caught seafood, as well as tomatoes, tostada chips, crisp onion, salt, hot pepper, and the world-famous aji amarillo. The restaurant gazebo area includes DAVID LIZANO Chef
a colorful Peruvian marketplace selling traditional arts and crafts, with a portion of the proceeds donated to Queen Wilhelmina Cancer Foundation Aruba. Indoors, the restaurant features a formal dining room and a menu that includes Peru’s most famous dishes, and several typical potato dishes, with papas a la huancaina y causa topping the list.
26
MENUARUBA.COM
ASÍ ES MI PERÚ PARADISE BEACH VILLAS JUAN E. IRAUSQUIN BLVD. 64 EAGLE BEACH
(297) 588-3958 reservations@asiesmiperuaruba.com
LOCATE US | n˚1 on map | Page 193
LUNCH AND DINNER:
12:00 noon to 10:30 p.m.,
Tuesday to Sunday
Indoors – Open-air (covered) Lunch – Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
➸ APPETIZERS
Pescado a lo Macho — 24.00
Papa Rellena — 9.00
fish of the day in a mild sauce
stuffed potato
— Causa Limeña — 9.00 — Tamales — 9.00 — Chicken Soup — 12.00 — Ceviche of Fish — 13.00 — Shrimp Soup — 16.00 — Ceviche of Shrimp — 17.00
➸ S H A R I N G TA S T I N G T R AY S (F O R 2 P E R S O N S) Jalea de Mariscos — 25.00 mixed seafood
— Ceviche Carretillero — 25.00 ceviche and mixed seafood
— Trilogia China — 25.00 3 items, Peruvian-Chinese fusion
— Trilogia de Causa — 25.00 crab, tuna, chicken
— Cold Appetizer Tray — 45.00 5 items
— Hot Main Dish Tray — 66.00 5 items
➸ MAIN DISHES Parihuela — 20.00 rich seafood soup
— Arroz con Mariscos — 26.00 Peruvian rice and fish
— Lomo Saltado — 27.00 stir-fried tenderloin, onion and tomato
— Seco de Carne — 27.00 meat stew
— Tacu Tacu a lo Pobre — 27.00 rice, beans and sheet steak
— Arroz con Pato o Pollo — 27.00 fried rice with duck or chicken
— Quinotto con Frutos de Mar — 29.00 quinoa with cream sauce
— Lomo Saltado a la Huancaina — 30.00
➸ DESSERTS All priced at: 6.50
Picarones Peruvian doughnut in honey sauce
— Arroz con Leche milk rice pudding
— Naranjita China Cheesecake — Alfajor con Helado de Vainilla cookies in cream
— Chocolate Cake
We serve vegetarian dishes.
— Ají de Galiña — 22.00
All prices are in U.S. dollars. A 10% service charge and a 3.5% tax will be added to your bill. Prices and menu items are subject to change.
chicken in a mildly spicy pecan sauce
2018 ARUBA RESTAURANT GUIDE
27
> COVER
28
SHOOT
MENUARUBA.COM
M E N U I N T E R N AT I O N A L 2 0 1 8 A R U B A C O V E R S H O O T
C A P TA I N S OF THE
KITCHEN Photography by Kenneth Theysen
Before a GRE AT C HE F can be an artist, he must first be a CRAF TSMA N . And learning his craft requires EXPOSU RE to different culinary traditions, ingredients
and methods, and YEARS OF EXPERIENCE in different kitchens, in different parts of the world. Here are a couple of seasoned J O U R N E YM E N who have made Aruba their permanent port of call to GREAT ACCLAIM . Continued on page 116...
2018 ARUBA RESTAURANT GUIDE
29
RESTAURANT
Seafood
>
W W W. A R U B A M A R R I OT T.C O M
Atardi Aruba Marriott’s beachfront restaurant, Atardi, is the island’s best-kept secret. It is the perfect setting for a romantic dinner, a place where you can be delighted by magnificent sunsets, exquisite meals under the fluttering palm trees, and feel the warmth of the sand between your toes. Atardi allows you to sit back and connect with all your senses as you listen to the sound of the ocean. Although their specialty is seafood, ROMEO PENACINO Complex Executive Chef
30
Atardi’s chefs take pride in knowing how to please meat lovers as well. The secret is out. You must come by.
MENUARUBA.COM
ATARDI ARUBA MARRIOTT RESORT & STELLARIS CASINO (Beachfront) LLOYD G. SMITH BLVD. 101 | PALM BEACH
(297) 520-6225 office hours (297) 520-6537 after 2:30 p.m. LOCATE US | n˚2 on map | Page 195
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 Range: 11.00 – 22.00
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
Lobster Tail lobster bisque, new potatoes, Brussels sprouts, cherry tomatoes
— 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
2018 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.
31
RESTAURANT
Eclectic / International / Vegetarian
>
W W W. B A R E F O OTA R U B A .C O M
Barefoot E L EG A N T D I N I N G I N F L I P- F L O P S
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 ALWIN VAN BELZEN Chef
32
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.
MENUARUBA.COM
B AREFOOT LLOYD G. SMITH BLVD. 1A ORANJESTAD
DINNER: 5:00 to 10:00 p.m., Monday to Sunday
(297) 588-9824 eat@barefootaruba.com
Indoors – Outdoors – Open-air Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:
SERVING:
LOCATE US | n˚1 on map | Page 196
SAMPLE MENU
➸ APPETIZERS
➸ 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
2018 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.
33
RESTAURANT
International
>
W W W. B I N G O A R U B A .C O M
Bingo! CAFÉ & RESTAURANT
Bingo! is not on a beach or in the middle of a lush garden. Disappointed? Don’t be, because the atmosphere here is welcoming and relaxed without the flash and the fuss. You can dine very well on a large tropical verandah or have a cool drink at the Dutchstyle bar. They serve darn good food at modest prices. Everybody here strives to give you friendly and attentive service that is a jackpot every time. Expect much more than the HAROLD VAN DEN BURG Chef
34
hurried and joyless food service of a fast-food operation. Sit back, relax and enjoy Aruba at its simple best. A winning call indeed.
MENUARUBA.COM
BINGO! PALM BEACH 6D NOORD
(297) 586-2818
DINNER: 5:00 to 11:00 p.m., Monday to Sunday BAR: 4:00 p.m. to 1:00 a.m., Monday to Sunday
Indoors – Open-air Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:
SERVING:
LOCATE US | n˚3 on map | Page 195
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
2018 ARUBA RESTAURANT GUIDE
35
RESTAURANT
American / Seafood / Steakhouse
>
W W W. E 2 H O S P I TA L I T Y.C O M / B LT- S T E A K-A R U B A
>
W W W. R I T Z C A R LTO N .C O M /A R U B A
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 LUIS MALAGON Chef de Cuisine
36
and American Wagyu beef, raw seafood, and weekly blackboard specials highlighting seasonal flavors and local ingredients.
MENUARUBA.COM
BLT STEAK THE RITZ-CARLTON, ARUBA L.G. SMITH BLVD. 107 PALM BEACH
(297) 527-2222 rcaruba.guestrelations@ritzcarlton.com
LOCATE US | n˚4 on map | Page 195
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 Range: 14.00 – 25.00
Grilled Double-cut Smoked Bacon parsley, garlic, sherry
— Crab Cake
Meyer lemon, radish salad
— Bluefin Tuna Tartare
avocado, soy-lime dressing
➸ SALADS
Hanger 10 oz. prime
— 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
2018 ARUBA RESTAURANT GUIDE
37
INTERVIEW
20 Years of Quality Steaks from Chef Julian Moronta of Tango Argentine Grill Chef Julian Moronta has manned the Argentinian-style parilla charcoal grill at Tango in the Palm Beach area since the restaurant opened in 1997. — By Amie Watson
O
ver the last 20 years, Moronta’s goal has remained the same: to consistently grill quality steaks, ribs, chicken and seafood for his appreciative clientele. “This is one of the most important things: to keep your quality, your flavor and your high standards,” he says. To maintain those standards, he works six days a week, as he’s done for more than 20 years, and he has no plans of slowing down.
38
MENUARUBA.COM
What has changed is the restaurant décor: the sophisticated feel comes from black-andwhite checkered floors, sleek wooden cabinets and wine racks. Steaks rest on an elevated counter at the back of the dining room – an area you could think of as Moronta’s throne – after coming off the grill directly behind him. A hand-crank next to the kitchen door raises the 10-foot grill within its well-ventilated brick-walled area, allowing Moronta to add more charcoal as needed from the oven to the left. He controls the temperature with a long metal skewer by moving the bricks of charcoal around underneath the grill. Though originally from the Dominican Republic, Moronta has spent the last 20 years becoming an Argentinian grill master. By now, cooking each marinated boneless rib-eye, porterhouse and tenderloin to the perfect rare, medium-rare, medium-well or well-done is instinctual. And while some chefs might be nervous to be on display in front of customers while grilling 15 steaks at once, he loves it.
JULIAN MORONTA
Photography Kenneth Theysen
Chef – Tango Argentine Grill
“People often tell me how they were watching and they were impressed that I was so busy but it looked like nothing,” he says. “They say to me ‘Congratulations!’” The impression evidently lasts, because they come back again and again. “When you create a good experience, customers feel at home. Working in front of the grill, I get to talk to everybody. And the best feeling is when people tell me it’s the best meat they’ve ever had in their life. That kind of thing makes me feel like I’m doing good work.” That best meal of their life often involves an Argentinian or Angus steak – Moronta uses both depending on what’s available. Cuts range from T-bones to sirloins to skirt steaks, with an eye-popping 24-oz. porterhouse meant for two. “It’s really good because in a porterhouse you get the filet mignon and the strip loin,” says Moronta. “The most popular is the filet mignon, which is on the early-bird menu and the regular menu.” It’s also part of the surf and turf menu item simply titled “Extravaganza”
– a combination of 6-oz. filet mignon, 6-oz. lobster tail and 6-oz. of shrimp. His favorite is the boneless rib-eye, he admits. “I like the fattier cuts because they’re going to give the flavor when you cook them. But any cut you take, I’m 100% sure you’re going to like it.” That includes the churrasco tenderloin, which is the same as the filet mignon except slightly bigger and comes from the end of the tenderloin. To go with any steak, he suggests the chimichurri sauce with garlic and parsley, but there are also red wine, mushroom and pepper sauces. Steaks occupy the right side of the grill, but the middle is for ribs, while the left side is for chicken and seafood. The Argentinian chicken is marinated in garlic, salt and pepper and, like the shrimp, can be added to the popular Caesar salad. Sunday nights are all-you-caneat rib nights, where the ribs come slathered in barbecue sauce. And even vegetarians can enjoy a good char, with grilled portobello mushrooms au gratin stuffed with Gouda and
2018 ARUBA RESTAURANT GUIDE
spinach. “We can also do vegetable skewers with mushrooms, carrot and broccoli on the grill,” he says. In terms of appetizers, Moronta’s tastes also lean Argentinian. “My favorite is the chorizo and morcilla sausage,” he says, which is cooked to order on the grill. The popular empañadas come from the kitchen, as do his second-favorite appetizer, the escargots. After 20 years, Moronta still loves grilling. “Every day, it’s like when you start your engine. It starts with the same positive energy. I like what I do. I always have a smile for the guests. And when I ask how the food is and see their faces, I know I’m doing good.”
TANGO ARGENTINE GRILL ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370 PALM BEACH
(297) 586-8600 www.tangoaruba.com
39
RESTAURANT
Dutch / International
>
W W W.C A F E T H E P L A Z A .C O M
Café the Plaza Located in the city center of Oranjestad, Café the Plaza is a must stop for superb food, great drinks and a relaxing, fun atmosphere. You can unwind over a quick bite, while you read the newspaper, on their large patio, or enjoy a more leisurely meal – they serve exquisite breakfasts, lunches and suppers – while enjoying the Café the Plaza’s daily live entertainment. On the weekends, JUAN LANZAS HUITINGA
the Café the Plaza is a perfect destination for live music and fun nights out.
Chef
40
MENUARUBA.COM
CAFÉ THE PLAZA RENAISSANCE MARKETPLACE LLOYD G. SMITH BLVD. 9 DOWNTOWN ORANJESTAD
(297) 583-8826 cafetheplaza@arubawineanddine.com
LOCATE US | n˚2 on map | Page 198
BREAKFAST, LUNCH AND DINNER:
7:00 a.m. to 12:00 midnight (kitchen closes at 11:00 p.m.), Monday to Sunday HAPPY HOURS: 4:00 to 6:00 p.m., Monday to Sunday TUESDAY PUB QUIZ: 8:00 to 10:00 p.m. Indoors – Open-air Breakfast – Lunch – Dinner – Drinks ATTIRE: Casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes (7:30 to 10:30 p.m., nightly) DINING:
SERVING:
SAMPLE MENU
BR EA K FA ST
DINNER
Waffles — Prices start at: 3.50 — American Wrap — 10.00
➸ APPETIZERS
eggs, bacon, Jones pork link sausage, bell peppers and Cheddar cheese
— Aruban Breakfast — 10.50 scrambled eggs, toast, bacon and fresh fruit, served with coffee or tea
— American Style — 11.50 fluffy pancakes, sausages, bacon, eggs any style and hash browns, served with coffee or tea LUNCH
Italian Wrap — 6.50
French Onion Soup — 6.00 classic French soup based on meat stock and onions, topped with gratinéed cheese and bread
— Garlic Shrimp — 10.00 jumbo shrimp sautéed in garlic
— Salade Niçoise — 12.50 tuna, green beans, tomatoes, onions, a boiled egg, capers and olives
➸ MAINS Plaza Burger — 12.50
with mozzarella, tomatoes, onions, salami and a pesto dressing
Café the Plaza’s signature beef burger with bacon, mushrooms, sautéed onions, topped with cheese and served with French fries
— Shoarma Wrap — 8.00
— Schnitzel Café the Plaza — 16.00
with onions, bell peppers and garlic sauce
breaded pork tenderloin with a pepper or mushroom sauce
— Chicken Curry Sandwich — 8.00 with our delicious home-made chicken curry
— Carpaccio — 9.00 with marinated rare beef, mixed greens, Parmesan cheese, tomatoes, capers, pine nuts and a balsamic dressing
— Create Your Own Salad — 10.00 choose your ingredients, topping and dressing
— Plaza Burger — 12.50 bacon, mushroom, sautéed onions and cheese, served with French fries and a salad
— Chicken Saté — 12.50 3 chicken skewers, served with our famous peanut sauce
— Grouper fillet — 18.00 pan-fried fillet, served with a garlic or Creole sauce
— Spaghetti Bolognese — 18.00 pasta served in a fresh tomato sauce with ground beef, onions and mushrooms
— Surf and Turf — 26.00 the best of two worlds combined, shrimp and tenderloin
➸ S P EC I A L A L L-YO U -C A N -E AT Wednesday Rib Night — 22.50 all-you-can-eat ribs every Wednesday from 5:00 to 11:00 p.m.
2018 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.
41
RESTAURANT
International / Seafood / Steaks
>
W W W.C H A L E T S U I S S E -A R U B A .C O M
Chalet Suisse R E STAU R A N T
Since 1988, visitors and locals alike have enjoyed the highly regarded Chalet Suisse Restaurant. The kitchen serves only the finest meats, flown in regularly from the best purveyors of New York City. Their full rack of lamb is a masterpiece, a must-try. Along with lobster and shrimp, one can feast on locally caught red snapper and grouper. The main dining room is a paragon of comfort and warmth, the kind of room perfect for lingering over a YVES STEINMETZ
fine meal prepared by European master chefs.
Executive Chef
42
MENUARUBA.COM
CHALET SUISSE 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˚2 on map | Page 193
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!
2018 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.
43
RESTAURANT
International / Lobster / Seafood
>
W W W.C H I C K E N A N D LO B S T E R A R U B A .C O M
Chicken & Lobster The name says it all. Their specialties are free-range rotisserie chicken and fresh local lobster. The restaurant is conveniently located in the high-rise area, nearby the Playa Linda Beach Resort. They take pride in using fresh, environment-friendly products to create original dishes for a fair price. Chicken & Lobster is open from 7:30 a.m. until 10:30 p.m., so come in for a delicious breakfast, lunch, dinner or an ice-cold drink as you enjoy one of the many MIRIAM VAS-DIAS Chef
44
major sports games on the sports bar screens. The friendly and attentive staff guarantees you’ll have a great experience!
MENUARUBA.COM
CHICKEN & LOBSTER JUAN E. IRAUSQUIN BLVD. 87 PALM BEACH
BREAKFAST, LUNCH AND DINNER:
7:30 a.m. to 10:30 p.m., Monday to Sunday
(297) 586-0909 facebook.com/chickenandlobster
Outdoors – Open-air Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:
SERVING:
LOCATE US | n˚6 on map | Page 195
SAMPLE MENU
BR EA K FA ST
DINNER
➸ B R E A K FA S T S P EC I A L S
➸ APPETIZERS
The Kick Starter — 12.00
Escargots Escoffier — 14.00
2 free-range eggs, ham, cheese and home-made bread, served with a glass of fresh orange juice, unlimited coffee
— Breakfast of Champions — 16.00
3 free-range eggs, bacon, cheese, ham, mushroom, home-made fries or hash browns, and home-made bread, served with a glass of fresh orange juice, unlimited coffee LUNCH
1 dozen of slow-cooked escargots in garlic butter, served with fresh toast
— Lobster and Shrimp Gratin — 19.00
fresh lobster chunks, shrimp bits, mushrooms, onions and garlic all tossed in hollandaise sauce
➸ O U R S P EC I A LT I E S Half Free-range Rotisserie Chicken — 15.00 served with 1 side dish of your choice
➸ SALADS
— Truffle Linguine (vegetarian) — 20.00
Local Buffalo Mozzarella Salad — 11.00
a rich dish with truffle, Parmesan and cream
Aruban-made buffalo mozzarella, tomatoes and home-made basil pesto sauce
— with chicken extra 9.00 — with 6-oz. lobster chunks extra 26.00
with lots of shrimp and slices of avocado
served with teriyaki sauce, rice and fresh vegetables
— Avocado and Shrimp Salad — 12.00
➸ SANDWICHES Royal Club Sandwich — 15.00 home-made bread topped with lettuce, tomato, grilled chicken, Gouda cheese and bacon – our version of the classic!
— Lobster Roll — 19.00
a roll filled with lobster meat cooked in butter and served on a soft bun
— Spicy Chicken — 22.00
— Chicken and Lobster — 38.00
half free-range rotisserie chicken and Caribbean rock lobster tail served with BBQ sauce, clarified butter and 1 side dish of your choice
— Fresh Lobster — 55.00
two 6-oz. Carribean rock lobster tails and 1 side dish of your choice
➸ OT H E R G O O D S T U F F ➸ LU N C H D I S H E S
8-oz. Wagyu Burger — 18.00
Shrimp in a Bucket — 24.00
with caramelized onions, bacon, Gouda cheese and BBQ sauce, served with fries
shrimp and seasonal vegetables in a cream sauce, served with one side dish of your choice
— Lunch Special
Special price: 15.00
This lunch special includes: - soup of the day - half free-range chicken - choice of one side dish - choice of one soda
— BBQ-glazed Spare Ribs — 26.00
served with 2 side dishes of your choice
— Almond-crusted Pan-fried Grouper — 26.00 served with 2 side dishes of your choice
— 8-oz. Filet Mignon — 31.00
All prices are in U.S. dollars. No service charge. Prices and menu items are subject to change.
served with 2 side dishes of your choice
2018 ARUBA RESTAURANT GUIDE
45
RESTAURANT
Mixology / Sushi / Tapas
>
W W W. R I T Z C A R LTO N .C O M /A R U B A
Divi BAR & LOUNGE
Whether you’re looking for mouth-watering sushi or a gathering place for an evening of exquisite cocktails, Divi is the place to be. This all-day lobby bar offers delicious tapas and desserts in a contemporary setting. The indoors experience, featuring an illuminated center bar and comfortable technology-enabled seating, is complemented by the outdoor terrace, showcasing MELVIN WINTERDAL
beautiful views of Palm Beach.
Sushi Chef
46
MENUARUBA.COM
DIVI B AR & LOUNGE THE RITZ-CARLTON, ARUBA L.G. SMITH BLVD. 107 PALM BEACH
(297) 527-2222 rcaruba.guestrelations@ritzcarlton.com
LOCATE US | n˚7 on map | Page 195
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
2018 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
GET AROUND
48
MENUARUBA.COM
2018 ARUBA RESTAURANT GUIDE
49
RESTAURANT
Asian / Sushi
>
W W W. D R A G O N F LYA R U B A .C O M
Dragonfly SUSHI – ASIAN RESTAURANT – LOUNGE
A trendy new spot for dinner, desserts or drinks, Dragonfly is located in the heart of Arawak Garden, across from Barceló Aruba Hotel, along the high-rise hotel strip. This cozy Asian eatery will charm you with its beautiful indoors and open-air dining areas. The menu features a great selection of authentic Japanese dishes, with favorites like sushi and sashimi roll combos and traditional ramen with veggies, shrimp, chicken or beef. ANYI YULIETH FERNANDEZ VALDES
You can add a perfect finale to your exquisite meal, with Dragonfly’s banana tempura,
Chef
lychee martini. Their premium beverage and cocktail list also features an impressive
fried ice cream or Nutella crêpes, or try one of their specialty drinks: ginger saketini and international wine list.
50
MENUARUBA.COM
DRAGONFLY ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370
DINNER:
4:00 to 11:00 p.m., Monday to Sunday 4:00 to 7:00 p.m., Monday to Sunday
EARLY BIRD:
Across from Barceló Aruba
Indoors – Open-air Dinner ATTIRE: Casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes
PALM BEACH
DINING:
(297) 280-0019
SERVING:
dragonfly@arubawineanddine.com LOCATE US | n˚8 on map | Page 195
SAMPLE MENU
➸ TRADITIONAL ROLLS (MINIMUM 9 PIECES)
➸ S A L A D S
California Roll — 10.00
grouper in cilantro, olive oil, lemon, red onions and peppers
cucumber, crab, avocado, masago and cream cheese
— Tiger Roll ( fried) — 12.50 salmon, masago, avocado and cream cheese
— Dynamite Roll — 14.00 crab, spicy mayonnaise, avocado, wakame and masago
— Veggie Roll — 15.00 veggie tempura, avocado, mango, carrots and cucumber with a wakame topping
➸ S P EC I A L R O L L S (M I N I MU M 9 P I EC E S) New York Roll — 16.00 tuna, salmon and scallions with a wakame topping
— Dragon Roll — 16.50 shrimp tempura, crab tempura, carrot and onion tempura, cream cheese and an avocado topping
— I Love Aruba Roll — 18.00 breaded eel, grouper and scallions topped with shrimp tempura and a honey-mustard sauce
Grouper Ceviche — 11.00
— Asian Salad — 11.50 mixed lettuce with crab, grilled squid, shrimp, cherry tomatoes, tofu, olive oil, balsamic vinegar and a mint dressing
➸ F R O M T H E W O K Phad Thai — 15.50 rice noodles with chicken, shrimp, eggs, peanuts, onions, ginger, garlic and an oyster sauce
— Red Curry Beef — 20.00 beef with peppers, zucchini, mushrooms, coconut and onions in a creamy red curry sauce
➸ M A I N CO U R S E S * Orange Chicken — 22.00 chicken tempura with an orange sauce
— Mongolian Beef — 23.00 sautéed beef with broccoli and teriyaki sauce
— Grouper Dragonfly — 23.00 cornflake-breaded grouper with a mongo sauce
— Bum Bum Roll ( fried) — 18.00
* Served with rice and veggies.
grouper tempura, crab tempura and cream cheese, topped with a dynamite salad
➸ E A R LY-B I R D S P EC I A L S 3-course Choice Menu — 19.75 4:00 to 7:00 p.m., daily
— All-you-can-eat Sushi — 23.50
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
4:00 to 6:30 p.m., daily
2018 ARUBA RESTAURANT GUIDE
51
RESTAURANT
Aruban / Seafood
>
W W W. D R I F T W O O D A R U B A .C O M
Driftwood AUTHENTIC ARUB AN SEAFOOD RESTAURANT
Welcome to Driftwood! Driftwood, a family-owned restaurant established in 1986, has been serving locals and tourists alike, and building up a loyal clientele and stellar reputation. The restaurant is specialized in fresh Caribbean seafood and is a hot spot for Aruban-style dishes. Their fish is caught daily by their award-winning fishing team. The restaurant owners, Herbert Sr. and Herbert Jr., share a passion for fishing, they know what the local waters YOVANI J. RANGEL Chef
have to offer and how to best prepare their catch. The fish and seafood come straight from the pier to the kitchen, where they are masterfully prepared by the restaurant’s talented chef. Visit Driftwood for an intimate and cozy atmosphere, delicious seafood and a memorable dining experience.
52
MENUARUBA.COM
DRIFTWOOD KLIPSTRAAT 12 DOWNTOWN ORANJESTAD
DINNER: 5:30 to 10:30 p.m., closed Sundays
(297) 583-2515 driftwood@setarnet.aw facebook.com/Driftwood.Restaurant
LOCATE US | n˚3 on map | Page 198
Indoors Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
➸ APPETIZERS
Filet Mignon
Escargots in Garlic — 8.50
U.S. tenderloin, the most tender cut of beef, grilled and served with a mushroom sauce
with lots of garlic
— Coconut Shrimp — 9.50 jumbo shrimp dipped in sweetened coconut batter, deep-fried and served with our sweet-and-sour sauce
— Seafood Chowder — 9.50 a rich, creamy, delectable chowder with fish, shrimp, baby clams and squid
— Shrimp Cocktail — 11.50 jumbo shrimp from our local waters peeled and deveined, served with our own cocktail sauce
— Crab Cake — 13.50 made with jumbo lump crabmeat and served with the perfect combination of seaweed and sweet-and-sour sauce
— Sea Scallops — 15.50 jumbo sea scallops grilled and served with pesto sauce
➸ ENTRÉES* Chicken Parmesan — 22.50 with marinara sauce, topped with cheese and served over linguine
— Blackened Fish — 26.95 generously coated with Cajun spices, pan-fried and served with a sweet Caribbean peach sauce
— Pan-fried Fish “Aruban Style” — 26.95 fresh catch lightly seasoned, pan-fried and served with a mild Creole sauce (Creole sauce is made with tomatoes, onions, bell pepper and fresh local herbs)
— Grilled Fish — 26.95
— 6 oz. 27.50 — 8 oz. 32.00
— Rack of Lamb — 32.50 grilled, fresh rosemary, served with mint sauce
— Fish and Shrimp — 34.50 in garlic butter or Creole sauce
— Seafood Pasta Thermidor — 38.00 fish, shrimp, scallops, baby clams and lobster, served over linguine in a creamy thermidor sauce
— Driftwood Special — 42.00 6-oz. lobster tail and a 4-oz. filet mignon served with mushroom sauce or 6-oz. lobster tail and jumbo shrimp served with garlic butter
— Alaskan King Crab Legs — 52.00 full pound of crab legs boiled and served with melted butter
➸ C A R I B B E A N LO B S T E R 12-OZ . TA I L * Broiled Lobster — 46.50 with butter and lemon
— Lobster Thermidor — 46.50 chunks of lobster with Gouda cheese, mushroom, peppers and mustard, topped with melted Parmesan cheese and served in the shell
* Served with white rice or a baked potato, sautéed vegetables and our local cornbread.
All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.
served with our vinaigrette sauce
2018 ARUBA RESTAURANT GUIDE
53
RESTAURANT
American / Café / Grill
>
W W W. D U S H I B A G E L S A N D B U R G E R S .C O M
Dushi Bagels & Burgers RESTAURANT
The place you shouldn’t miss while in Aruba! Dushi Bagels & Burgers is a family-owned restaurant. The friendly owners moved from Argentina seventeen years ago to follow their dream of running a unique restaurant where tasty food is home-made, from scratch. They call it “Dushi” which means “Tasty” or “Exquisite” in Papiamento. Dushi is the only place in Aruba offering the largest variety of bagels, breakfast options and prime beef gourmet burgers cooked to SAHILY COROMOTO MENDOZA Chef
perfection, the Argentinian way. Open for breakfast, lunch and dinner, Dushi is a laid back, artistically decorated restaurant, where locals and tourists treat themselves to a wonderful experience. The restaurant offers air-conditioning sitting and a charming terrace with live music every night, overlooking the bustling hotel strip.
54
MENUARUBA.COM
DUSHI BAGELS & BURGERS PLAYA LINDA BEACH RESORT JUAN E. IRAUSQUIN BLVD. 87 NOORD
(297) 586-3035 dushibagels@gmail.com
LOCATE US | n˚9 on map | Page 195
BREAKFAST, LUNCH AND DINNER:
7:00 a.m. to 11:00 p.m., Monday to Sunday BAR: 7:00 a.m. to 11:00 p.m., Monday to Sunday Indoors – Open-air (covered) Breakfast – Lunch – Dinner – Drinks ATTIRE: Casual ENTERTAINMENT: Live music (7:00 to 10:00 p.m., nightly) BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
BR EA K FA ST
Farmer Bagel — 8.75 scramble egg with crispy bacon, sausage and melted cheese
— Protein Bowl — 8.75 banana blended with wild berries on a granola bed
— Eggs Benedict — 8.25 two poached eggs over ham and English muffins drizzled with hollandaise sauce and chives
— New York Bagel — 11.75 Nova Scotia smoked salmon, cream cheese, capers, red onions and lemon drops
— From Grandma's Garden Omelette — 11.99 chopped and sautéed vegetables, mushrooms and cheese omelette with whole-wheat toast and butter
— Islander combo — 13.25 two fried eggs, sausage, crispy bacon, hash browns, butter, toast, unlimited coffee and orange juice
Caribbean Grouper — 19.50 soft bites of grouper fillet topped with sweet plantain and melted Gouda cheese, served with hash browns and a home-made sauce
— Coconut Shrimp — 20.99 crispy shrimp in shredded Caribbean coconut crust with sweet-and-sour sauce, home-made coleslaw and French fries
➸ GOURMET BURGERS* Blue Cheese — 15.99 home-made half-pounder topped with blue cheese, caramelized peppers and arugula
— Famous — 16.50 select prime beef burger topped with crispy bacon, Gouda cheese, tomato, lettuce, red onion and pickles
— Portobello — 16.50 with a grilled portobello mushroom stuffed with sautéed veggies and melted cheese * All our burgers are premium beef selection, home-made half-pounders and they come with your choice of French fries or coleslaw, unless specified otherwise.
LUNCH A ND DINNER
➸ S TA R T E R A N D S A L A D
➸ DESSERTS
Calamari Rings — 9.00
Grilled Pineapple — 6.00
crispy and deep-fried with tartar sauce
— Caprese Salad — 9.00 mozzarella di bufala and tomato slices served with a home-made basil pesto sauce on an arugula bed
➸ ENTRÉES
a Caribbean specialty
— Chocolate Lovers — 7.00 chocolate brownies with ice cream and chocolate syrup
— Banana Bacardi — 7.00 sliced and flambéed in brown sugar and Bacardi rum, served with ice cream
Chicken Quesadilla — 15.99 with grilled chicken breast morsels, served with guacamole, sour cream and French fries
All prices are in U.S. dollars. No Service Charge. Tipping at your discretion. Prices and menu items are subject to change.
Children’s menu available.
2018 ARUBA RESTAURANT GUIDE
55
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 JOHN BOOMKAMP
drinks, all at reasonable prices. Don’t miss the happy hours every Tuesday, Saturday
Chef
and Sunday. With great music, cold beer and a fun atmosphere, every day is a special day at The Paddock.
56
MENUARUBA.COM
EETCAFE THE PADDOCK WHARFSIDE MARKET LLOYD G. SMITH BLVD. 13 DOWNTOWN ORANJESTAD
(297) 583-2334
BREAKFAST AND LUNCH: 9:00 a.m. to 5:00 p.m., Monday to Sunday DINNER: 5:00 to 11:00 p.m., Monday to Sunday (kitchen closes at 10:45 p.m.) BAR: 9:00 a.m. to 2:00 a.m., Sunday to Thursday and till 3:00 a.m., on Fridays and Saturdays
Open-air Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes ENTERTAINMENT: Live music PARKING: Yes DINING:
SERVING:
LOCATE US | n˚4 on map | Page 198
SAMPLE MENU
LUNCH MENU
DINNER MENU
➸ H A M B U R G E R S AND SANDWICHES*
➸ A P P E T I Z E R S
Hamburger — 7.85 lettuce, tomatoes, onions and pickles
— Italiano Sandwich — 8.42 salami, tomatoes and pesto on fresh oven-baked French bread, gratinéed with cheese
— Grilled Grouper Fillet Sandwich — 8.42
delicious fish fillet on fresh oven-baked French bread, served with tartar sauce
— Cheeseburger — 9.00
cheese, lettuce, tomatoes, onions and pickles
— Paddockburger — 10.14
pineapple, cheese, lettuce, tomatoes, onions and pickles * Extra fries add $3.42.
➸ P L AT T E R S Fish Platter — 10.14
Potato-bacon Soup — 5.14 — Escargots — 8.42 served the classic way with melted garlic butter
— Dutch Pea Soup — 9.00 heavy Dutch pea soup with bacon and bread
— Shrimp Skewer — 10.71 with onions, bell peppers and a spicy sauce
— Grilled Grouper Salad — 12.42 half-grouper on a bed of fresh salad, served with tartar sauce
➸ E N T R É E S ** Pork Medallions — 20.85 served with a creamy mushroom sauce
— Mahi-mahi Fillet — 22.71 served with a delicious white wine sauce
— Garlic Shrimp — 22.71
half-grouper served with fries, salad and tartar sauce
jumbo shrimp with lots of garlic
tortilla shell filled with chicken, cheese and sour cream
steak, Cajun chicken breast, pork saté and spare ribs
pieces of chicken served with soft pita bread and garlic sauce
center-cut, the best of the best!
— Chicken Tortilla — 10.71
— Chicken Shawarma — 11.85
— Saté with French Bread — 11.85 3 pork or chicken skewers served with peanut sauce
— Mixed Grill — 22.71 — Beef Tenderloin — 23.14
** Entrées include your choice of either French fries, baked potato, rice or potato croquette.
2018 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.
57
ADVERTORIAL
I PLEDGED TO A BEAUTIFUL ISLAND Aruba is a truly unique place, a beautiful island that everyone should discover or re-discover. The sand beneath your toes, the breeze in your hair, and the sea at your doorstep make life on this little slice of paradise pure bliss. — By Miguel van der Velden
58
MENUARUBA.COM
n the 1980s, Aruba rolled out the welcome mat so that everyone could revel in its beauty. But more people meant more waste, and, like in so many other places, the tourist influx made it difficult to keep the tiny island clean. People were coming to enjoy nature at its purest, but leaving the island’s environment more and more difficult to clean and manage. The evidence was everywhere plastic bags drifting in the wind, foam cups sticking out of the sand, and plastic straws littering the beach. Some of these products belonged to a local company selling cleanware and cookware. Aruba Supplies & Distribution (ASD), established in 2003, provides toilet paper, cutlery, pots and pans, and even entire kitchens to Aruba’s hotels, restaurants and homes. A few years into its operation, after a steady expansion and increased customer base, the company realized that its products were not ending up where they were supposed to – in the trash.
Photography Kenneth Theysen
A R U B A S U P P L I E S & D I S T R I B U T I O N | P L E D G E D TO A B E A U T I F U L I S L A N D
ASD confronted an elemental question: was there a sustainable future for Aruba? Some people said that tourism couldn’t be sustainable, that there simply was no way to have a clean, healthy island and a thriving, tourism-based economy at the same time. But ASD disagreed. Since the problem was its very own products, ASD’s team took a pledge. Not to the world, the government, not even to the island, but to themselves. They pledged that if anyone would find trash on the island, it would not be their trash. But to keep this promise, they couldn’t just start selling alternatives to plastic and foam; they had to stop selling the original products altogether. This, they knew, could go both ways: the plan could be a massive success for the island or a massive failure for the company. The team held its breath and took the leap. One by one, ASD’s most damaging items disappeared from its shelves and were replaced with better, cleaner options. In 2016, ASD stopped selling plastic bags and replaced them
with more sustainable paper bags. In 2017, they swapped all their styrofoam products for carton and plant fiber alternatives. The island’s hotels and restaurants, themselves already building greener operations, embraced the new products, and within a few months, they were a massive success. But ASD didn’t stop there. Since 2017, it has been installing solar panels on its property, aiming to one day be 100% powered by renewable energy. Three electric forklifts are already operating in its warehouse, soon to be powered by the company’s own solar panels, and electric cars are on the way. For 2018, ASD is planning to stop selling all its disposable plastic products. It will replace one-time use plastic plates, utensils, straws and cups with cleaner, greener alternatives made of wood, carton or plant fibers. ASD’s message is simple and clear: all of us, locals and tourists, as well as the island’s animals and plants deserve a clean Aruba. All of us deserve white beaches and turquoise waters
2018 ARUBA RESTAURANT GUIDE
free of man-made trash; an island as pure as the one we cherished fifty years ago. By replacing unsustainable products with sustainable ones, taking one-time use plastic and styrofoam off its shelves, and installing solar panels, ASD is aiming to create a new Aruba, one where the environment is celebrated and protected rather than exploited. ASD is pledged to a beautiful island.
ARUBA SUPPLIES & DISTRIBUTION (ASD) Hotel and Restaurant Equipment and Supplies SCHOTLANDSTRAAT 73 BUSHIRI
(297) 582-0765 www.asdaruba.com
59
RESTAURANT
Argentine / Grill
>
W W W. E LG A U C H O -A R U B A .C O M
El Gaucho ARGENTINE GRILL
Serving signature Argentine dishes 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
60
MENUARUBA.COM
EL GAUCHO WILHELMINASTRAAT 80 ORANJESTAD
(297) 582-3677 info@elgaucho-aruba.com facebook.com/ElGaucho. Aruba
LOCATE US | n˚2 on map | Page 196
LUNCH AND DINNER:
11:30 a.m. to 11:00 p.m., daily
Indoors Lunch – Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes DINING:
SERVING:
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
2018 ARUBA RESTAURANT GUIDE
61
RESTAURANT
World Cuisine / Gluten-free / Vegan-Vegetarian
>
W W W. E L E M E N T S A R U B A .C O M
Elements RESTAURANT
Enjoy the best of European and Caribbean cuisine on Elements’ oceanfront deck or air-conditioned dining area, with full view of the beach and sparkling sea. In addition to the international menu, their specialties include gluten-free, vegan or vegetarian choices, offered in European portions, for healthier living. For a truly unique experience, Elements offers romantic dining in private, beachfront palapas with MARC GIESBERS Food and Beverage Director
62
special 6-course meals, available for sunset or moonlight seating. Adults only (18+). Maximum 6 diners. No smoking. Reservations recommended.
MENUARUBA.COM
ELEMENTS BUCUTI &TARA BEACH RESORT LLOYD G. SMITH BLVD. 55B EAGLE BEACH
(297) 583-1100 Ext. 112 www.elementsaruba.com
LOCATE US | n˚3 on map | Page 193
DINNER:
6:00 to 10:30 p.m., Monday to Sunday DINING: Oceanfront – Indoors – Open-air – Open-air (covered) SERVING: Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music (6:00 to 7:00 p.m. and 9:00 to 10:00 p.m., nightly) BAR: Yes PARKING: Yes
SAMPLE MENU
➸ APPETIZERS Range: 8.50 – 17.50
Ahi Tuna Tartare ahi tuna chopped with tamari soy sauce and chives, presented with crispy wonton shells, wakame salad, egg and avocado salsa
— Beef Carpaccio sesame-crusted thinly sliced beef tenderloin on frisée lettuce with avocado tartare, accompanied by smoked mayonnaise
— Mini Crab Cake ‘My Style’ blue crab cake with cucumber tartare, herbed aïoli, on a bed of mango salsa
— Seafood Napoleon shrimp, crawfish and lobster carefully sautéed with a touch of garlic in creamy seafood sauce, presented with puff pastry points
➸ M A I N CO U R S E S Range: 17.95 – 35.50
Grouper with Fruit Salsa fresh black grouper fillet, pan-fried and served on top of a Caribbean-scented chilled fruit salsa of papaya, pineapple and black beans
— Black Angus Sirloin Steak U.S.D.A. choice, grilled to perfection and laid on a three-peppercorn sauce
— Skirt Steak Churrasco-style U.S.D.A. choice, grilled to your liking and served with our home-made chimichurri sauce
➸ V EG E TA R I A N A N D V EG A N D I S H E S Range: 7.50 – 25.50
Carrot-Ginger Soup unique composition of sweet carrots and zesty ginger with roasted peanuts, topped with chilicoconut oil pearl
Elements Mediterranean Mezze Scotch bonnet hummus (chickpea purée), baba ganoush (roasted eggplant spread) and tzatziki (Greek yogurt, garlic, cucumber dip) with toasted pita bread
— Potato Gnocchi Delight sautéed in a touch of olive oil and a rainbow of colored grilled vegetables, enhanced with fresh herbs and a touch of spices
— Grilled Pineapple and Coconut Sherbet golden in color and perfect ripe pineapple slices marinated in spiced rum and raw sugar, chopped and served with a coconut sherbet
➸ G LU T E N -F R E E D I S H E S Range 12.50 – 24.50
Pepper-Seared Beef tenderloin kebab marinated with various peppers and Asian spices, flash-seared and layed on a mango-passion chutney with a chili drizzle
— Spicy Shrimp large shrimp carefully simmered in a wonderful delightful spiced chili-cream sauce
— Mango Chicken free-range corn-fed seared chicken breast with fresh mango and pink peppercorn sauce
— Polenta Galettes finest Italian herb polenta cake topped with melted Gorgonzola, sautéed wild mushrooms and asparagus over a medley of lentils
➸ DESSERT Ferrero Chocolate Risotto — 9.50 risotto-style rice pudding with Swiss chocolate, topped with an exquisite Ferrero Rocher ice cream and praline
2018 ARUBA RESTAURANT GUIDE
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change. No cash accepted Restaurant is adults only (18+)
63
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. The restaurant enjoys an enviable reputation BRUNO SANTOS Chef
64
for its daily specials. And because they cook fresh, they can arrange to have your dinner or party prepared exactly as you desire. At Fishes & More, you get the most.
MENUARUBA.COM
FISHES & MORE ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370 Across from Barceló Aruba
PALM BEACH
(297) 586-3659 fishesandmore@arubawineanddine.com LOCATE US | n˚10 on map | Page 195
DINNER: 4:00 to 11:00 p.m., Monday to Sunday
Indoors – Outdoors Dinner ATTIRE: Casual ENTERTAINMENT: Live music (7:30 to 10:30 p.m., nightly) BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
➸ APPETIZERS Greenshell Mussels — 13.00 sautéed in garlic and served with a lobster sauce
— Spicy Shrimp — 14.00
sautéed shrimp in granny’s spicy creamy-tomato sauce
— Tuna Tataki — 14.00
tataki of yellowfin tuna served with soy sauce, wasabi and sushi ginger
➸ FISHES… Fresh Catch — 28.00 offering only the freshest grouper, red snapper or mahi-mahi, depending on availability, prepared to your liking
— Shrimp Creole — 29.00
Filet Mignon — 29.00 8 oz. of juiciness and fine quality grilled to perfection, served with a sauce of your choice (garlic, pepper, Béarnaise or mushroom)
— Fishes’ Famous Fish Dish — 34.00
all our catches are sautéed in a lemon-lobster sauce with calamari, shrimp, mussels and scallops
— Premium Paella Valenciana ( for two persons) — 62.00
traditional Spanish saffron rice dish with seared shrimp, calamari, octopus, mussels and scallops * Grilled to perfection and served with the sauce of your liking: either garlic, pepper, Béarnaise, Creole or mushroom.
fresh Caribbean shrimp pan-fried in our home-made Creole sauce (please ask your waiter to make this dish spicier if you wish)
➸ T H E E A R LY-B I R D M E N U **
an 8-oz. beauty direct from the sea to your plate, served rare, let your waiter know if you wish to have it prepared a different way
- French onion soup, mixed salad or Caesar salad - catch of the day, filet mignon, fettucine Alfredo (with chicken
— Yellowfin Tuna — 29.00
— Caribbean Lobster Tail — Market price
golden-grilled rock Caribbean lobster tail, served with clear melted butter sauce
➸ …& M O R E * Légume Passion (vegetarian choice) — 19.00 oven-roasted mushrooms, tomatoes, tofu, grilled hearts of romaine, rice noddles with sun-dried tomatoes, pesto, olive oil and a balsamic reduction, served on a bed of grilled pineapple
— Chicken Breast Marsala — 26.00
chicken breast sautéed in butter, accompanied by prosciutto ham, onions, mushrooms, tomatoes and herbs in a Marsala wine sauce, served over fettuccine
Price per person: 22.75
This 3-course special includes your choice of:
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. and all night on Tuesdays. All our main courses (except pastas) are served with ‘au gratin’ potatoes, mixed vegetables, and your choice of sauce: hollandaise, Creole, garlic or lemon.
2018 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.
65
RESTAURANT
Aruban / International / Portuguese
>
W W W.G O S TO 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
66
MENUARUBA.COM
GOSTOSO CAYA ING. ROLAND H. LACLE 12 ORANJESTAD
(297) 588-0053 info@gostosoaruba.com
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 Friday and 6:30 to 10:00 p.m., on Saturdays and Sundays
Indoors – Outdoors Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:
SERVING:
LOCATE US | n˚3 on map | Page 196
SAMPLE MENU
➸ APPETIZERS Chorizo and Morcilla — 9.50 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 — 13.00
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 Lenga Stoba — 21.00 beef tongue tenderly stewed with a blend of garlic, onions, red peppers, celery, leeks, scallions, tomatoes, fine herbs and red wine sauce
— Cabrito Stoba — 22.00
goat tenderly stewed with a blend of cilantro, garlic, onions, red peppers, leeks, scallions and rosemary in a Guinness beer and red wine sauce
— Stuffed Chicken Gostoso — 22.50
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
Bacalhau Portuguese Style — 26.00 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
— Espetada Portuguese Style — 30.50
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 — 32.00
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 — 34.00
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 — 36.00
grilled and served with your choice of either a mushroom demi-glace sauce or a green peppercorn demi-glace sauce
➸ DESSERTS Flan — 4.50 — Quesillo di Coco — 5.00 — “Tres Leches” Cake — 7.00 Most entrées are served with rice, fresh vegetables and plantain.
— grouper 25.00 — golden snapper 25.00 — Chilean Sea Bass 36.00
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.
2018 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.
67
INTERVIEW
Behind the Exquisite Cuisine of Chef Luis Malagon of BLT Steak A dining experience at The Ritz-Carlton, Aruba starts when you enter the palatial lobby. The resort’s reputation creates the expectation of an exceptional evening, and everyone from the servers to the chefs is there to make your night live up to that lofty goal. — By Amie Watson
W
ith no hotel to the north, the public beach behind The Ritz-Carlton, Aruba is one of the most tranquil in the area. And the opulent décor adds to that feeling of exclusivity. Upon entering, my view is immediately drawn to the Divi Bar & Lounge, which opens onto the back balcony overlooking the water. It’s the perfect place for a pre-dinner drink (try the Cadushi cocktail with fresh extract of cactus purée, white rum, triple sec, lime juice and lemon-lime soda) while enjoying live music coming from the grounds below. I make a note to come back for a Hurricane Roll or Ritz-Carlton Maki Roll with king crab, shrimp tempura, tuna and yuzu aïoli, then head to my table at BLT Steak. The steakhouse is one of the property’s three restaurants, which include Casa Nonna (opening in February 2018), an Italian powerhouse featuring frutti di mare with house-made tagliolini, pollo alla Parmigiana and branzini croccante with saffron
68
aïoli, and Madero Latin Grill, the poolside lunch spot featuring mahi-mahi tacos and gluten-free, vegan quinoa salad with a blackberry dressing. If you love steak and fresh seafood, though, BLT Steak is your destination. Chef de Cuisine Luis Malagon and his team sear 28-day dryaged prime bone-in strip steaks and Americanstyle Wagyu rib-eyes to juicy perfection. First comes an amuse-bouche of creamy duck liver with port jelly and crostini followed by giant fluffy popovers made with Gruyère cheese served with whipped butter and fleur de sel. Then a platter from the raw bar: Kumamoto, Beausoleil and Wianno oysters from the West and East Coasts, Alaskan king crab, lobster and – of course – caviar. Next, the real appetizers. Hamachi, specially flown in from Japan, comes thinly sliced sashimi-style and served with basil oil, Espelette pepper and jalapeño emulsion. And the popular Bluefin Tartare features diced, impeccably fresh tuna served on top of an avocado mash with crunchy, fried shallots and
MENUARUBA.COM
a soy-lime dressing made of sweet mirin, a little tongue-tickling wasabi and a touch of mustard oil. “All these flavors melt together and when you put your fork in there and try it all together, it’s an explosion of flavor. It’s that perfect bite,” says Chef Malagon. Then, the main show: 36-oz. porterhouses for two, aged in a Himalayan salt-lined room for 28 days before being grilled, sprinkled with Maldon salt and served in cast-iron skillets; butter-basted filet mignon served with Cognaclaced peppercorn sauce; and 22-oz. cowboy ribeyes with chimichurri. Of all the cuts of Angus prime and American Wagyu on offer, the ribeye is the chef’s favorite. “I like the richness of it from the extra marbling. The eye is one of the best parts. It essentially comes with its own butter,” he says. What’s unique about BLT Steak, however, is that the side dishes are far from afterthoughts. While ordered separately and served in cocottes, “each one is more a co-star than a supporting cast,” says Malagon. Take his
LUIS MALAGON
Photography Kenneth Theysen
Chef de Cuisine – BLT Steak
Brussels sprouts, for example: “We sell so many of them and they go with everything,” he says. “The searing gives a nice char, the honey balances the bitterness and the bacon lardons put it over the top.” Cones of French fries fly from the kitchen, along with blanched and braised hen-of-thewood mushrooms, juicy, sweet and heavenly with a steak. And Malagon’s own creation, buttery mashed potatoes kissed with jalapeño, go with everything. Though the chef only came to The RitzCarlton, Aruba from The Ritz-Carlton, Laguna Niguel in California in 2016, he’s already added a few West Coast influences to the regular and weekly blackboard menus. He’s most proud of a sophisticated take he did on Mexican posole with smoked pork belly, fresh cabbage, radish slaw and fried pork skins. “It used everything that came from the pork belly and the presentation was very classical,” he says. A big part of BLT Steak’s success is due to the ingredients, says Malagon. “It’s hard to
source ingredients on Aruba,” he says, “but The Ritz-Carlton brand already has vendors in place. We’re the only ones that currently have dry-aged beef on the menu every day. We can get fish from Boston, Japan or Florida. We have caviar and lobster.” But what’s most impressive is the kitchen’s ability to make those ingredients shine. “It’s about the labor of love that we put into each dish,” says Malagon. “You know you’re not going to get your average steak. We finish each one with a little basting butter and beef drippings and serve it with a maître d’hôtel butter for a classic bistro twist. We make the peppercorn sauce with black and white peppercorns and we reduce the vinegar gastrique with Cognac, veal stock and chicken stock and finish it with cream. And we don’t add the Champagne vinegar to the chimichurri until it goes out to the table, so the parsley and cilantro keep their color.” If people expect more when they dine at The Ritz-Carlton, Aruba, it’s a reputation that’s well earned, says Malagon. “It’s about making
2018 ARUBA RESTAURANT GUIDE
each experience memorable for everyone that walks through our doors. We’re going to take care of those details that others might not. We’re sourcing the best, we’re recruiting the best. It’s about creating a memory for each guest, whether it’s in my restaurant, Casa Nonna or on the beach, for couples who book one of our custom dinners there.” As the sun sets on BLT Steak’s patio, and I enjoy the last spoonfuls of my tropical fruit pavlova with a glass of dessert wine, the restaurant’s interior fills up with guests about to start their dinner. For me, The Ritz-Carlton, Aruba experience is complete. For them, it’s just beginning. And they’re expecting to enjoy every bite. BLT STEAK THE RITZ-CARLTON, ARUBA LLOYD G. SMITH BLVD. 107 PALM BEACH
(297) 527-2222 www.ritzcarlton.com/aruba
69
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 RONALD VAN HASENBROEK Executive Chef
70
wine list and a children’s menu. They are right on the beach, next to the Marriott’s Aruba Surf Club.
MENUARUBA.COM
HADICURARI JUAN E. IRAUSQUIN BLVD. 96 PALM BEACH Next to the Marriott’s Surf Club
(297) 586-2288 hadicurari@arubawineanddine.com
LOCATE US | n˚11 on map | Page 195
8:00 to 11:00 a.m., Monday to Sunday 11:00 a.m. to 5:00 p.m., Monday to Sunday DINNER: 5:00 to 11:00 p.m., Monday to Sunday
BREAKFAST: LUNCH:
Beach dining – Open-air Breakfast – Lunch – Dinner ATTIRE : Elegantly casual ENTERTAINMENT: Live music (Tuesdays, Wednesdays and Thursdays) BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
➸ APPETIZERS
➸ ENTRÉES
Calamari — 13.50
Petto di Pollo — 26.00
deep-fried calamari rings with garlic and marinara sauce
chicken breast in a creamy truffle-mushroom sauce, accompanied by penne pasta, tomatoes and Parmesan cheese
— 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
— Catch of the Day — 29.50
ask our staff what the fishermen caught today especially for Hadicurari Restaurant
— Mahi-Mahi — 29.95
Cajun-rubbed mahi-mahi fillet served with polenta, octopus and a vegetable teriyaki
— Sea Bass — 32.00
skin-roasted sea bass fillet with a potato mousseline and a carrot-vanilla sauce
— Scallops — 32.50 seared jumbo scallops accompanied by saffron risotto and cranberry glaze
— Surf and Turf — 33.00
4-oz. filet mignon, mahi-mahi and shrimp
— Twin Tenderloin — 34.00
two 4-oz. medallions of beef tenderloin with a barbecue-tamarind sauce
➸ 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 * Served daily from 5:00 to 7:00 p.m.
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.
2018 ARUBA RESTAURANT GUIDE
71
RESTAURANT
Italian / Pizza
>
W W W. H O S TA R I AV I T TO R I O.C O M
Hostaria da’ Vittorio R I S T O R A N T E I TA L I A N O
For the past 45 years, unrivalled master chef Vittorio Muscariello has prepared superb classic dishes inspired by some of the most prestigious Italian kitchens around the world. Since 1999, Hostaria da’ Vittorio has been one of those kitchens. Chef Vittorio prepares all his authentic dishes with the finest products flown in weekly from Italy, complemented by the heavenly flavors of his own garden-grown herbs and greens. You are cordially VITTORIO MUSCARIELLO
invited to savor a perfect Italian meal in the rustic elegance of Hostaria da’ Vittorio.
Master Chef
72
MENUARUBA.COM
HOSTARIA DA’ VITTORIO LLOYD G. SMITH BLVD. 380 PALM BEACH
LUNCH:
12:00 noon to 3:00 p.m., Monday to Sunday 6:00 to 11:00 p.m., Monday to Sunday
DINNER:
(297) 586-3838 hostariavittorio@setarnet.aw
Indoors – Outdoors – Open-air Lunch – Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:
SERVING:
LOCATE US | n˚12 on map | Page 195
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 spaghetti prepared with extra-virgin olive oil, garlic, parsley, fresh cherry tomatoes and original Italian fresh clams
— Linguine dello Scoglio — 32.00 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
➸ 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
➸ LA PASTICCERIA – DESSERTS Tiramisu — 10.00 Italian pound cake topped with custard of mascarpone cheese, espresso, sweet Marsala wine, rum and grated chocolate
— Cannolo alla Siciliana — 10.00 the classic pastry of Sicily, a crunchy tube of pastry filled with ricotta cheese and studded with bits of chocolate
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
2018 ARUBA RESTAURANT GUIDE
73
RESTAURANT
Mexican
>
W W W. I G U A N A C A N T I N A A R U B A .C O M
Iguana Cantina FRESH MEXICAN GRILL
Aruba’s oldest and most celebrated Mexican restaurant is located in Palm Beach’s lively Paseo Herencia Mall. Iguana Cantina is a fun and colorful restaurant serving traditional Mexican and Tex-Mex fare. Iguana’s top sellers are their fajitas, served sizzling on a cast-iron skillet. Other specialties include crispy chimichangas and Aruba’s largest burritos. Iguana Cantina’s bar features premium tequilas and margaritas, including their newest THOMAS TERRENCE Chef de Cuisine
74
sensation, the cool and refreshing margarita-sangria swirl. The party is always hot and always fresh at the Cantina.
MENUARUBA.COM
IGUANA CANTINA PASEO HERENCIA MALL JUAN E. IRAUSQUIN BLVD. 382 PALM BEACH
5:00 to 10:30 p.m., Monday to Sunday 5:00 to 11:00 p.m., Monday to Sunday HAPPY HOUR: 5:30 to 6:30 p.m., Monday to Sunday
DINNER: BAR:
(297) 586-9375
DINING:
info@iguanacantinaaruba.com
SERVING:
LOCATE US | n˚13 on map | Page 195
Indoors – Open-air Dinner ATTIRE: Casual BAR: Yes PARKING: Yes SAMPLE MENU
FREE CHIPS AND SALSA SERVED WITH ALL ENTRÉES! ➸ M A R G A R I TA S A N D M O R E Aruba’s Best Margaritas — 6.95 served frozen or on the rocks, in a salt-rimmed glass
— Cantina Sangria delicious refreshing combination of red wine, rum and triple sec liqueur, served by the glass or by the pitcher — by the glass 8.95 — by the pitcher 28.00
— Margarita-sangria Swirl — 8.95 a fabulous frozen cocktail combining our classic frozen margarita swirled with our cantina sangria
➸ APPETIZERS Jalapeño Poppers — 7.95 fresh jalapeños stuffed with Cheddar and cream cheese, breaded and fried, six poppers with ranch dipping sauce
— Grilled Chicken Quesadillas — 8.50 flat-top grilled flour tortillas stuffed with grilled chicken breast, peppers, onions and cheese
— Ceviche — 9.95 executive chef Denis Rodriguez's family recipe for fresh-caught Caribbean fish marinated in Key lime juice with sliced onions, chili peppers, salt and pepper
— Coconut Shrimp — 10.95
➸ M E X I C A N FA R E Fajitas... Our Cantina Specialty! — 18.95 marinated strips of grilled chicken, steak or fresh island shrimp with sautéed peppers and onions, ready to wrap in warm, soft flour tortillas, accompanied by Mexican rice, your choice of refried or black beans, sour cream, fresh pico de gallo and guacamole – every Wednesday it’s all-you-can-eat chicken and/or steak fajitas
— El Combo Favorito — 18.95 our top-selling Mexican combo, grilled steak quesadilla, Caribbean fish taco and grilled chicken enchilada, garnished with lettuce, tomato, guacamole and pico de gallo, served with refried beans and Mexican rice
— Chicken Under a Brick — 18.95 a deboned, skin-on half-chicken pressed and cooked under a foil-wrapped brick, the compression leads to beautifully browned crisp skin on the outside, and succulent and juicy meat on the inside
— Bacon-wrapped Stuffed Shrimp — 19.95 our newest award-winner! – eight baconwrapped jumbo shrimp stuffed with strips of jalapeño and blended Cheddar and Jack cheeses
➸ DESSERT Fried Ice Cream — 8.95 a large scoop of vanilla ice cream dipped in a crunchy coating, flash-fried, topped with cinnamon sugar and melted chocolate sauce, served in an edible cinnamonand sugar-coated taco shell All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.
an appetizer portion of our popular entrée – five large Caribbean shrimp rolled in flaky coconut, crispy fried and served with chili dipping sauce
2018 ARUBA RESTAURANT GUIDE
75
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 DENIS RODRIGUEZ Executive Chef
of the Pink Iguana‚ an incredibly smooth and refreshing strawberry colada, but is also home to arguably the best mojitos on Aruba! This year Iguana Joe's will open its second location at the Palm Beach Plaza.
76
MENUARUBA.COM
IGUANA JOE’S ROYAL PLAZA DOWNTOWN ORANJESTAD
LUNCH AND DINNER:
10:30 a.m. to 10:00 p.m.,
closed Sundays
(297) 583-9373 joe@iguanajoesaruba.com
Indoors – Outdoors Lunch – Dinner ATTIRE: Island casual BAR: Yes PARKING: Yes (ample street parking) DINING:
SERVING:
LOCATE US | n˚5 on map | Page 198
SAMPLE MENU
➸ S I G N AT U R E CO C K TA I L
Fish Tacos — 15.95
The Pink Iguana — 7.95
blackened Caribbean grouper served in three soft flour tortillas, topped with spicy aïoli, home-made coleslaw and fresh pico de gallo
our frozen piña colada is a cool and creamy creation of crushed strawberries, pineapple, white rum and coconut cream; this is the home of the Pink Iguana!
➸ S H A R E A B L E S TA R T E R S Igua-Na-Chos™ – Our “Signature” Starter!
— Mahi-Mahi BLT — 15.95 grilled grouper served open-faced on a toasted bun with bacon, lettuce, tomato and spicy mayonnaise, accompanied by French fries or rice and beans
(pronounced Iguana Joe’s!)
crispy corn tortilla chips topped with chili con carne, black olives, jalapeños and pico de gallo, topped with sour cream, guacamole and melted Gouda and Cheddar cheeses — regular 10.95 — with grilled chicken 14.95
— Jamaican Jerk Chicken Skewers — 8.95 three appetizer skewers of jerk-seasoned chicken breast, grilled over an open flame
— “Bon-bon” Shrimp — 10.95 “bon” means good in Aruba’s native Papiamento, and “bon-bon” means that these crispy shrimp in their creamy, sweet-and-spicy sauce are simply... to die for!
➸ L I G H T FA R E The Greatest Burger in Paradise — 13.95 a half-pound of certified U.S.D.A. black Angus beef topped with bacon and melted Cheddar or Gouda cheese, served on a toasted bun with lettuce, tomato, onion, a pickle slice and fries – reputedly “the greatest burger in paradise”
➸ O U R S P EC I A LT I E S Aruban Keshi Jena — 18.95 Dutch Gouda cheese stuffed with a mixture of chicken, vegetables and spices – a traditional Aruban dish
— Jambalaya — 17.95 fresh Caribbean shrimp, tender chicken and spicy chorizo sausage, simmered with rice in a spicy Creole tomato sauce, served with fried plantain
— Coconut Shrimp — 20.50 ten large Caribbean shrimp dipped in a light coconut batter, hand-breaded in flaky coconut and lightly fried, served with a jalapeño-guava salsa
— The Chef’s Almond-crusted Grouper — 19.50 executive chef Denis Rodriguez’s favorite preparation – hand-sliced fillet of local grouper rolled in sliced almonds and panko crumbs, gently fried and served with a lemonbutter sauce
— Taco Salad — 14.95 a crisp tortilla bowl filled with chopped greens, diced tomatoes, corn and black beans, topped with sour cream, pico de gallo, shredded Cheddar cheese and your choice of either chili con carne or grilled chicken breast
All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.
2018 ARUBA RESTAURANT GUIDE
77
CHEF'S RECIPE
T SAUERKRAUT WITH PORK BELLY by Chef / Owner Patrick van der Donk of Amuse Sunset Restaurant Aruba
This dish isn’t on the menu at Amuse Sunset restaurant, but owner and Chef Patrick van der Donk makes it at home for his three young sons – triplets that he and his wife Ivette had three years ago.
78
MENUARUBA.COM
hat was just two years before opening the new location of their popular restaurant, on a calm pier just south of the airport. Even the Queen of Holland has dined at this peaceful destination, an area with turquoise water sheltered from the oftentimes ferocious trade winds. “Boats from all over Aruba are stored here before a storm because it’s such a quiet bay,” says Patrick. He is swiping through photos on his phone of his sons dressed in chef toques, white jackets and checkered pants, and holding whisks in their tiny hands. The boys have hearty appetites, he adds; they devour his sauerkraut, just like he did when his mom made it for him. But thanks to their Venezuelan mother and chef father, they’re exposed to a lot of different foods – and they eat everything, from arepas to eggs, sausages, lamb leg and pickles. “They like spicy,” he says, laughing. The secret to his mom’s sauerkraut is the pork belly that she’d serve with it. “She’d buy a kilo and cook it in water with salt for two hours,” he says. The belly, made mostly of fat, insulates the meat and essentially cooks it confit, so it’s incredibly tender. “It’s really a ‘wow!’ factor,” he says.
PATRICK VAN DER DONK Chef / Owner – Amuse Sunset Restaurant Aruba
Sauerkraut with Pork Belly Serves 4-6
> SAUERKRAUT 1 stick butter 1 small onion, finely chopped 200 g (½ lb.) boneless pork chop, cut in 1 cm cubes, or 200 g (½ lb.) bacon 1 kg (2.2 lb.) prepared sauerkraut 5 juniper berries, optional 1 cup (250 ml) water 1 tbsp. (15 ml) sour cream
1. Heat the butter in a large pot or skillet over medium heat. Add the pork and stir, cooking
until the fat renders and no pink is visible (about 3 minutes). 2. Add the onions and cook for 2 minutes. Then add the sauerkraut. Stir and add the water. When the liquid comes to a simmer, cover the pot, reduce the heat to low and cook for 30 minutes. If the sauerkraut gets too dry, add more water. 3. Remove the pot from the heat and stir in the sour cream. Serve with boiled potatoes and pork belly.
Chef’s Tips 1. You can substitute the boneless pork chop with bacon. 2. You can buy or make any kind of sauerkraut for this recipe, including sauerkrauts made with white wine or herbs. 3. Leftover pork belly meat is great on a sandwich with Dijon mustard the next day.
> PORK BELLY
1. In a large pot, cover the pork belly with water and add the salt. Bring to a
simmer and cook for 2 hours. 2. Cut the meat into one-inch thick slices and serve with the sauerkraut.
Photography Kenneth Theysen
1 kg (2.2 lb.) pork belly Pinch of salt
2018 ARUBA RESTAURANT GUIDE
79
RESTAURANT
Caribbean / Fusion / Mediterranean
>
W W W. I K E S B I S T R O.C O M
Ike’s Bistro M E D I T E R R A N E A N & CA R I B B E A N
Serving breakfast and dinner, open-air Ike’s Bistro serves a Mediterranean-inspired 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. The menu also offers exciting vegan and vegetarian options. Just as Ike’s cuisine, the setting is also SANDRO HEROLD
exquisite – a refined yet rustic mix of materials, including Caribbean coral stone
Executive Chef
columns, seagrass rugs, rattan and bamboo furniture, and custom light fixtures fashioned from island driftwood.
ECLECIASTE (JUNIOR) CIVIL Chef
80
MENUARUBA.COM
IKE’S BISTRO MANCHEBO BEACH RESORT & SPA JUAN E. IRAUSQUIN BLVD. 55 EAGLE BEACH
(297) 522-3444 ikesbistro@manchebo.com
LOCATE US | n˚4 on map | Page 193
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
➸ A P P E T I Z E R S
Filet Mignon — 30.00*
Green Gazpacho — 8.00†*
grilled 8oz. center-cut filet mignon, mashed potatoes, pearl onion confit, baby vegetables, porcini mushroom sauce and home-made chimichurri
chilled cucumber and honeydew melon, basil, organic sea salt
— Ceviche and Avocado — 14.00* marinated Caribbean seafood and avocado, mango, red onion, bell pepper, cured in fresh squeezed lime juice
— Octopus alla Griglia — 16.00* octopus from Aruba grilled till golden crisp, red quinoa, orange wedge, cherry tomato, fresh herbs and squid-ink aïoli
➸ M A I N CO U R S E S Buckwheat Vegetable Pasta — 22.00†* gluten-free buckwheat pasta, sautéed spinach, grilled zucchini, asparagus, squash and other seasonal vegetables, finished with olive oil, garlic and special vegetarian seasoning
— Veal Marsala — 27.00 golden pan-fried veal scaloppini, al dente linguine pasta, steamed gourmet baby vegetables, tomato and basil relish, mushroom-thyme-Marsala sauce
— Shrimp — 29.00 sautéed black tiger shrimp, al dente linguine pasta, locally grown mushrooms, baby spinach, home-grown herbs, white wine sauce, tomato and basil relish
— Tuna — 29.00 marinated ahi tuna loin, seared on the outside and rare on the inside, stuffed baby sunburst squash, garlic-spinach-chickpea couscous, herb-mango salsa
— Duck Leg — 29.00* sous vide duck leg, carrot purée, garlic-spinachchickpea couscous, basil-tomato-orange salsa and rosemary-red wine glace
— Salmon — 32.00* grilled Alaskan salmon, mashed potatoes, caramelized mini-carrots, steamed baby zucchini, sweet pea purée and dill aïoli
— Sea Bass — 37.00* pan-seared Chilean sea bass, red quinoa, sweet potato purée, sautéed spinach and coconut-red beet coulis
— Lobster and Filet Mignon — 38.00* grilled 5-oz. center-cut filet mignon topped with a 4-oz. Caribbean lobster tail au gratin, mashed potatoes, seasonal vegetables, salsa verde, red wine sauce and melted butter
➸ PA E L L A M E N U Price per person: 42.50
Paella Night join us for a special paella night every Thursday from 7 to 10 p.m. and watch Chef Sandro cooking live, enjoy a welcome glass of sangria and live Spanish guitar music
➸ D E S S E R T S Passion Fruit Parfait and Berries — 8.00* passion fruit parfait, wild berries, lime sauce and coconut ice cream
— Chocolate Tart — 10.00 home-made chocolate tart, hazelnut ice cream, toasted almond crush and lime candies
† Vegetarian on request.
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.
* Gluten free on request.
2018 ARUBA RESTAURANT GUIDE
81
RESTAURANT
American Steakhouse
>
W W W. LG S M I T H S .C O M
L.G. Smith’s ST E A K & C H O P H O US E
Satisfy your inner carnivore at L.G. Smith’s Steak & Chop House, offering Certified Angus Beef and an extensive selection of international wines. 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. BHUMI RAI UPADHYA Chef
82
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.
MENUARUBA.COM
L.G. SMITH’S L.G. SMITH BLVD. 82 DOWNTOWN ORANJESTAD
(297) 523-6115 / 523-6195
5:30 to 11:00 p.m., Monday to Sunday the Cinema at the Renaissance Marketplace, seatings at 5:30, 6:00 and 6:30 p.m. THE LOUNGE MIDNIGHT GRILL: 11:00 p.m. to 6:00 a.m., live music until 3:00 a.m. DINNER:
DINNER AND A MOVIE: At
Indoors Dinner ATTIRE: Elegantly casual LOUNGE: Midnight Grill DINING:
SERVING:
LOCATE US | n˚6 on map | Page 198
ENTERTAINMENT:
Dinner and a movie, nightly live music (after 10:00 p.m.) PARKING: Yes SAMPLE MENU
➸ APPETIZERS
➸ S P EC I A LT Y E N T R É E S
Gazpacho of the Day — 7.00
Seafood Mignon — 39.00
ask for our cold soup of the day
5-oz. Certified Angus Beef filet mignon, shrimp, scallops and lobster sauce over linguine
— The Burrata — 10.00 baby arugula, grape tomatoes, olive oil, basil pesto and crostini
— Crab Cake — 14.00
— Pink Pepper- and Herb-crusted Lamb Chop — 39.00
lump crabmeat, lemon butter, caper sauce
Gorgonzola and pear ravioli, spinach, port wine sauce
— Tuna Cube Brûlée — 15.00
— The Big Oscar — 41.00
coriander, fennel, roasted garlic, herband lemon-infused milk, fish roe
8-oz. Certified Angus Beef prime top sirloin topped with scampi, king crab, tiger shrimp, lobster and lobster hollandaise
➸ SALADS L.G. Smith’s Garden Salad — 8.00 arugula, avocado, cucumber, shallots and port wine dressing
— Beef and Barnacles ( for two persons) — 59.00
— L.G. Smith's Steak Salad — 15.00
braised, 16-oz. Certified Angus Beef flat-iron steak and succulent half-shell garlic mussels in a classic blend of herbs and spices with savor beef stock gravy
Certified Angus Beef steak, sautéed carrots, asparagus, mushrooms, cherry tomatoes and peppers
➸ DESSERTS
➸ S T E A K S E L EC T I O N S Certified Angus Beef Prime Top Sirloin Baseball (8 oz.) — 27.00 — Filet Mignon — (6 oz.) 28.00 — (10 oz.) 39.00
— Dry-aged Strip (8 oz.) — 41.00 — Rib-eye (16 oz.) — 49.00 — Porterhouse (20 oz.) — 53.00 — Tomahawk – for two persons
Our Traditional Crème Brûlée — 7.00 — Freshly Baked Mango Crumble — 8.00 — Sweetest Taboo — 10.00 — L.G. Smith's Signature Mascarpone Tart — 12.00
All entrées are served with your choice of one side dishes which include: buttery rice and herbs, creamed spinach, potatoes au gratin, mixed vegetables, creamy mushrooms, steak fries, wine-poached carrots, smokey mac and cheese, Certified Angus Beef short rib rice, asparagus spears.
All prices are in U.S. dollars. A 15% service charge will be added to your bill. Additional gratuities at your discretion. Prices and menu items are subject to change.
(30-36 oz.) — 99.00
2018 ARUBA RESTAURANT GUIDE
83
RESTAURANT
Buffet / International
>
W W W. A R U B A M A R R I OT T.C O M
La Vista For breakfast, lunch and dinner, enjoy dining at La Vista restaurant. An open-air terrace provides outdoor seating with an ocean view, while indoors the spacious oceanfront restaurant offers cozy booths as well as large tables, perfect for family-style meals. Savor themed buffets and Italian Ă la carte menu with exquisite land and sea options, live cooking stations and a delightful selection of desserts. On Thursdays, ROMEO PENACINO
be dazzled by a spectacular Caribbean Carnival show. Celebrate life at La Vista.
Complex Executive Chef
84
MENUARUBA.COM
LA VISTA ARUBA MARRIOTT RESORT & STELLARIS CASINO LLOYD G. SMITH BLVD. 101 PALM BEACH
(287) 520-6312 LOCATE US | n˚14 on map | Page 195
BREAKFAST: 7:00 to 11:00 a.m., Monday to Saturday and until 10:00 a.m., on Sundays LUNCH: 11:30 a.m. to 5:00 p.m., Monday to Saturday DINNER: 5:30 to 10:30 p.m., Monday to Sunday SUNDAY BRUNCH: 10:00 a.m. to 2:00 p.m. HAPPY HOURS – SUNSET BY LA VISTA : 5:00 to 9:00 p.m., Monday to Sunday DINING: Indoors – Open-air SERVING: Breakfast – Lunch – Dinner – Sunday brunch
ATTIRE:
Casual
ENTERTAINMENT: Live
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.
2018 ARUBA RESTAURANT GUIDE
85
RESTAURANT
Grill / International
>
W W W. L A C A B A N A B R C .C O M
Las Ramblas OUTDOOR CHARCOAL GRILL
This cozy restaurant offers a romantic and unique dining experience overlooking Eagle Beach and the most beautiful sunsets on Aruba. Barcelona has a street famous for its cafes and restaurants. We invite you to enjoy those special vibrations in Aruba at Las Ramblas, Outdoor Charcoal Grill. Start with a selection of tasty appetizers while listening to the guitar player’s evocative tunes. OCTAVIO VERHELST
Go deeper with delicious entrĂŠes such as chops and steaks served straight from the
Executive Chef
charcoal grill. The chef uses only the freshest ingredients, including herbs from his own herb garden. The genuine and knowledgeable staff is eagerly waiting to serve you.
86
MENUARUBA.COM
LAS RAMBLAS LA CABANA BEACH RESORT AND CASINO J.E. IRAUSQUIN BLVD. 250 | EAGLE BEACH
(297) 520-1154 guestservices@lacabanabrc.com
LOCATE US | n˚5 on map | Page 193
DINNER: 6:00 to 10:30 p.m., Monday to Saturday
Open-air Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
➸ APPETIZERS
➸ ENTRÉES
Bruschetta — 5.75 — Eggplant Rollatini — 7.50 — Escargots à la Bourguignonne — 8.75 — Lobster Bisque — 9.00 — Green-lipped Mussels Marinières — 9.00 — Angus Roquefort Bruschetta — 9.75 — Sesame-crusted Ahi Tuna — 9.75 — Gravlax 43 — 9.75 — Grilled Scallops — 10.75 — Avocado Topped with Shrimp — 11.00
Grouper Meunière — 26.00 — Seafood Paella — 28.00 — 6-oz. Petit Tenderloin — 29.00 — Dover Sole Fillet — 30.00 — 14-oz. Rib-eye Steak — 35.00 — Mignon and Mariscos — 36.00 — New Zealand Lamb Chops — 39.00
➸ DESSERTS Crème Brûlée — 6.50 — Key Lime Pie — 8.00 — Chocolate Decadence — 8.50
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
2018 ARUBA RESTAURANT GUIDE
87
88
MENUARUBA.COM
SURF TO
PA R A D I S E Menu International is proud to announce the launch of its new website: the same great content of
I
its luxury travel magazines, at your fingertips! n keeping with the signature form and content of our magazines, our website is an easy to access, fun and comprehensive resource that will help you realize your travel objectives while in Aruba.
You’ll be introduced to well-kept local secrets as well as to our chefs’ acclaimed food and drinks recipes, fun cultural activities and unique places to discover, complete with well-researched historical background. The traveling companion you came to know and trust on vacation is now available at a click of the mouse. Plan your return with confidence and a sense of adventure, or extend your experience by bringing a little of the island life back home.
> W W W. M E N U A R U B A . C O M
2018 ARUBA RESTAURANT GUIDE
89
American
>
W W W. L E G E N D S P U B A R U B A .C O M
Legends Pub Legends Pub is a diamond in the rough when it comes to authentic American food, including many unique dishes found nowhere else on the island. Legends features a creative food menu, to be enjoyed indoors or on their beautiful patio. Since two of the restaurant owners are from Wisconsin, they import Wisconsin cheese curds and U.S.D.A. choice prime rib. Service is also top-notch at Legends, while fun and CLIFF BLAUVELT
entertainment are another strong point of the restaurant’s reputation: they feature live
Executive Chef
bands on Friday nights, bar games at their double bar, trivia, sports, shotskis, and more. At Legends, the food and atmosphere are simply legendary!
90
MENUARUBA.COM
LEGENDS PUB LLOYD G. SMITH BLVD. 388 PALM BEACH
LUNCH AND DINNER: 12:00 noon to 1:00 a.m., on Saturdays and Sundays and 5:00 p.m. to 1:00 a.m., Monday to Friday
(297) 280-3300
DINING:
legendspubaruba@gmail.com
SERVING:
LOCATE US | n˚15 on map | Page 195
Indoors – Open-air Lunch – Dinner ATTIRE: Casual ENTERTAINMENT: Live bands (Fridays) BAR: Yes PARKING: Yes SAMPLE MENU
➸ APPETIZERS Seafood Chowder — 7.00 cream-based soup with potatoes, clams, scallops and shrimp
— Meatball Sliders — 8.00 3 ricotta and Parmesan meatballs, fresh herbs, braised in red sauce
— Chicken Wings — 9.00 half-pound of wings with traditional Buffalo or bourbon-BBQ sauce
— Cheese Curds — 10.00 battered and fried Wisconsin cheese curds, served with a ranch dressing
— Nachos — 10.00 corn tortilla chips, guacamole, Cheddar cheese, black olives, salsa, jalapeños and sour cream with either ground beef or chicken
— Ceviche — 10.00 rock shrimp and bay scallops, sun-dried tomatoes, cilantro, onion, citrus, hearts of palm and jicama slaw
Cobb Salad — 12.00 romaine, hard-boiled egg, shredded Cheddar, avocado, tomatoes, bacon, corn and diced chicken
— Shrimp — 14.00 half-pound, served with our house-made cocktail sauce and garlic-black pepper aïoli
Brat Burger — 11.00 1/4-pound brat patty, 1/4-pound beef patty, double cheese and fried onions, served with seasoned or plain French fries
— Land or Sea Sandwich — 11.00 blackened chicken or fish, grilled red peppers and onions, Pepper Jack cheese with lettuce and tomato, topped with cilantro mayo
➸ ENTRÉES Shrimp Burrito — 14.00 rock shrimp, Spanish rice, chipotle crema, refried beans and cheese
— Creamy Pesto Pasta asparagus, tomatoes, mushrooms, shallots, red peppers and yellow squash served on a bed of angel hair-pasta with garlic bread — regular 14.00 — with tofu 18.00 — with chicken 19.00 — with shrimp 20.00
— Chicken and Dumplings — 16.00 herbed potato dumplings, chicken broth, shredded chicken, carrots and peas
— Cioppino — 18.00 seafood stew with lobster tail, shrimp, scallops and tomato-seafood broth, served with toast
— Prime Rib served with horseradish-cream sauce, crispy Brussels sprouts and mashed potatoes
➸ SANDWICHES AND BURGERS
— queen cut 10 oz. 27.95
Veggie Reuben — 9.00
— king cut 16 oz. 34.95
marinated and griddled portobello mushrooms on rye with Swiss cheese, sauerkraut and Russian dressing
— Legends Burger — 11.00 two 3-oz. griddled burger patties, Russian dressing, shredded lettuce, tomato, pickles and onions, topped with American cheese, served with seasoned or plain French fries
— 16-oz. Rib-eye — 38.00 served with crispy Brussels sprouts and mashed potatoes
— FIish of the Day — Market price
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
Some items can be prepared vegetarian or vegan.
2018 ARUBA RESTAURANT GUIDE
91
RESTAURANT
Mexican
>
>
W W W. LO S S O L E S G R O U P.C O M
W W W. FA C E B O O K .C O M / LO S S O L E S A R U B A
Los Soles R E STAU R A N T
Los Soles is a gourmet Mexican restaurant, originally founded in Maracaibo, Venezuela, by Laura Mateos and her sons. Now opened in Aruba, Los Soles Restaurant is pleased to treat its guests to the taste of future Mexican cuisine, through innovative dishes and original takes on classics and alltime favorites. Los Soles’ menu embraces an adventurous approach to Mexican cooking, featuring dishes like prawns with tequila or NY strip with jalapeùo and white truffles, LAURA MATEOS
heralding a new era for Aztec cuisine.
Co-owner
92
MENUARUBA.COM
LOS SOLES PALM BEACH PLAZA LLOYD G. SMITH BLVD. 95 PALM BEACH
DINNER: 5:00. to 11:00 p.m., Monday to Sunday (high season) and 5:00. to 11:00 p.m., Tuesday to Sunday (low season)
(297) 565-6798
DINING:
lossolesaruba@gmail.com
SERVING:
LOCATE US | n˚16 on map | Page 195
Indoors – Open-air (covered) Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes SAMPLE MENU
➸ APPETIZERS AND SOUPS Guacamole del Tianguis — 8.00 avocado, onion, coriander and cheese, served with tortilla chips
— Tarasca Soup — 12.00
Enchiladas Acapulco — 28.00 three soft corn tortillas stuffed with shrimp covered in chipotle chili-cream sauce, served with refried beans on the side
— Plato Mixto Los Soles — 28.00
bean soup with cheese
two fried tacos, one tostada, one quesadilla and one chimichanga
seafood soup with brandy and chipotle chili
➸ GOURMET SOL
— Mazatlán Soup — 14.00 — Mini Tostadas Acapulco — 14.00 fried mini corn tortilla with shrimp, chipotle chili cream and avocado
— Tacos Ixtapa — 18.00
flour tortilla stuffed with shrimp and chipotle chili cream
— Botana Los Soles — 32.00
Carne a la Tampiqueña — 28.00 tenderloin steak strips accompanied by chicken enchilada, green pepper, onion and cream, guacamole and refried beans on the side
— Pollo al Tequila — 30.00
chicken filet flambéed with tequila, topped with sweet corn-leek-cream sauce, accompanied by mashed potatoes and vegetables
sampler dishes of traditional Mexican specialties
— Lomito Poblano — 30.00
➸ S P EC I A LT I E S
tenderloin steak with spicy seeds, served over green pepper, onion and cream, accompanied by cheese enchilada and refried beans on the side
Quesadillas Chichén Itzá — 18.00 three flour tortillas stuffed with mozzarella cheese and mushrooms prepared with guajillo chili, served with guacamole on the side
— Burritos Aquimichú — 20.00
two burrito tortillas stuffed with pulled beef or chicken, refried beans and cheese, served with guacamole on the side
— Fajitas de Lomito — 20.00
beef tenderloin fajitas accompanied by flour tortillas, guacamole, refried beans and cream
— Chilaquiles — 22.00
tortilla chips served with pulled chicken in green spicy or red mild sauce, cheese on top and refried beans on the side
— Tostadas Jalisco — 22.00
three fried corn tortillas with refried beans, pulled beef or chicken, lettuce, cream, cheese and guacamole on top
— Salmon Huatulco — 34.00
salmon fillet flambéed with tequila, topped with lemon-cream sauce and avocado slices, accompanied by mashed potatoes and vegetables
— Mero Cancún — 38.00
grouper topped with shrimp, flambéed with tequila and covered with almonds and cream, accompanied by mash potatoes and vegetables
— Chilango Boneless Rib-eye — 48.00
certified Angus cut accompanied by a spicy sauce, served with French fries and chipotle chili salt
— Langosta Los Soles — 55.00
lobster in its shell flambéed with tequila, topped with onion, green pepper and chipotle chili cream, gratinéed and accompanied by sautéed potatoes
Mild
Medium
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
Hot
2018 ARUBA RESTAURANT GUIDE
93
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. Rommel Manlapaz, “the wise guy in the kitchen” trained by the “Original Hardcore Chef” Karsten Gesing in culinary traditions, creates tasteful and creative dishes with his knowledgeable international staff. The menu delivers something for everyone KARSTEN GESING The Original Hardcore Chef
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.
ROMMEL MANLAPAZ Chef
94
MENUARUBA.COM
MADAME JANETTE CUNUCU ABAO 37
DINNER: 5:30 to 10:00 p.m., closed Sundays
(297) 587-0184 / 587-4784 mjrestaurant@setarnet.aw
Outdoors Dinner ATTIRE: Casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes DINING:
SERVING:
LOCATE US | n˚6 on map | Page 193
SAMPLE MENU
➸ A P P E T I Z E R S
Almond-crusted Grouper
Range: 13.00 – 19.00
a fine grouper fillet in a coat of almonds, served with a creamed spinach sauce
Fiochi alla ‘Taivonio’ home-made stuffed tortellini-style pasta with robiola, Grana Padano, taleggio, ricotta cheese and a hint of sweet pear, served with creamed white truffle glaze
— Janette’s Black Angus Beef Carpaccio served with lightly marinated garden greens, extra-virgin olive oil, black truffle-aged balsamico vinaigrette and roasted pine nuts, sprinkled with Parmigiano-Reggiano
— Madame’s Steakhouse Wedge cool, crisp greens with crumbled blue cheese, tomatoes and applewood-smoked maple bacon bits, served with a light buttermilk-blue cheese dressing
— Bang Bang Shrimp sweet and spicy crispy shrimp served over sliced romaine lettuce with fresh chopped pineapple and black sesame seeds
➸ FRESH SEAFOOD
— Shrimp Casserole ‘du Chef’ a casserole with shrimp, baked in the oven with a creamy mushroom sauce, gratinéed with a blend of Gorgonzola and aged Gouda cheeses
➸ F R O M T H E R OT I S S E R I E Range: 28.00 – 39.00
Kasi’s Famous Burgerloin center-cut tenderloin, caramelized onions, sautéed mushrooms, Gouda cheese, Béarnaise sauce
— Le Filet Mignon Gianni Versace with spinach, lobster medallions, portobello mushroom, hollandaise
— Madame’s Skirt Steak with green peppercorn sauce, caramelized onions, sautéed mushrooms, roasted garlic mash
— Old Butcher Rack of Lamb
Range: 28.00 – 43.00
marinated overnight, served with a home-made lamb jus
MJ’s Asian Soy- and Honey-glazed Sea Bass Fillet
A N D M A N Y M O R E ...
served on a bed of wasabi mashed potatoes, crowned with wok stir-fried veggies, finished with a light spicy Asian soy sauce and creamy ginger-flavored beurre blanc
— Jumbo Shrimp ‘Coco di Rasta’ All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
breaded in an almond-coconut mix and served in our Thai red curry sauce, accompanied by rice
2018 ARUBA RESTAURANT GUIDE
95
RESTAURANT
Caribbean / European / International
>
W W W. M A N G O S - R E S TA U R A N T-A R U B A .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 URVIN MADURO Chef
perfect for dining under the stars. For breakfast, you can give your taste buds the same pep Mangos delivers so well for dinner. Start your morning off on a high note by enjoying Mangos’ breakfast buffet or continental breakfast, in their semi-open air restaurant.
96
MENUARUBA.COM
MANGOS AMSTERDAM MANOR BEACH RESORT JUAN E. IRAUSQUIN BLVD. 252
7:30 to 11:00 a.m., daily 6:00 to 10:30 p.m., daily
BREAKFAST: DINNER:
(297) 527-1125 / 527-1100
DINING:
foodandbeverage@amsterdammanor.aw
SERVING:
LOCATE US | n˚7 on map | Page 193
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
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
➸ S W E E T A N D D E L I G H T Cheese and Strawberries — 7.50 fried cheesecake served with a strawberry sauce
— Crab and Lime — 16.50
➸ T H E M E N I G H T S
pan-fried home-made crab cakes made from lump meat, served with a parsley-lime aïoli
a taste of Italy
➸ R E E F A N D R A N C H Shrimp and Chicken — 22.00 jumbo butterflied shrimp hand-dipped in batter flavored with Captain Morgan rum and coconut flakes, together with grilled chicken breast and piña colada dipping sauce
— Pork and Prosciutto — 23.50
Sunday — Price per person: 32.50 — Monday — Price per person: 32.50 a night in France
— Tuesday — Price per person: 39.50 dine like a local with our fresh catch of the day and live entertainment
— Thursday — Price per person: 32.50 a 3-course Asian delight menu
baked pork tenderloin with Brie cheese, prosciutto and guava gravy
— 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.
2018 ARUBA RESTAURANT GUIDE
97
C O C K TA I L R E C I P E
ASIAN PEAR SPICE MARTINI
Cocktail
by Mixologist / Co-owner Joanne Eckmeyer of Screaming Eagle Restaurant – Lounge
Screaming Eagle co-owner Joanne Eckmeyer knows her cocktails. From classics like Sidecars and Pisco Sours to originals like her Celebrity Martini with raspberry vodka, cranberry, pineapple and lime topped with Champagne, her menu is one of the most exciting ones on the island. And while she asks her husband to juice the fresh ginger for her famous Moscow Mules, she makes the hot pepper-infused syrup and the caramelized cinnamon orange slices for this martini herself. 98
MENUARUBA.COM
T
he drink is an explosion of flavor and aroma, with a spicy Asian twist from the sake and chili pepper. “I was thinking Japanese,” says Joanne, adding that she came up with it to pair with sashimi, tuna or scallop carpaccio. But the sweet heat that comes on just at the end makes this martini tantalizing enough to drink anytime. “It’s the perfect cocktail to start or finish the evening with,” she says.
JOANNE ECKMEYER Mixologist / Co-owner – Screaming Eagle Restaurant – Lounge
Asian Pear Spice Martini Makes 1 cocktail
INGREDIENTS 1 ½ oz. Absolut Pears ½ oz. Licor 43 1 oz. G Joy Junmai Ginjo Genshu sake Splash of passion fruit juice Dash of hot pepper-infused syrup Garnish: caramelized orange slices sprinkled with cinnamon
Instructions 1. Combine the ingredients in a cocktail shaker with ice. 2. Shake, then strain the contents into a martini glass. 3. Garnish with a slice of caramelized orange.
CARAMELIZED ORANGE SLICES 1 orange, sliced 2 tbsp. cane sugar ¼ tsp. freshly grated or ground cinnamon
Instructions 1. Lay orange slices flat on a heat-proof surface Photography Kenneth Theysen
or baking tray. 2. Use a kitchen torch to caramelize the sugar, or broil the oranges in an oven until caramelized. 3. Sprinkle with cinnamon.
2018 ARUBA RESTAURANT GUIDE
99
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 MILCA LEGGER Co-owner
Italian main course on Thursdays and daily happy hours. If you are a sports fan, three flatscreen TVs at the bar are always tuned in to the most exciting events.
STEFAN LEGGER Co-owner
100
MENUARUBA.COM
MATTHEW’S A private restaurant located on the beach (Punta Brabo) at Casa del Mar Beach Resort
JUAN E. IRAUSQUIN BLVD. 51
(297) 588-7300 / 582-7000 info@matthews-aruba.com
7:30 to 11:00 a.m., daily 11:00 a.m. to 5:00 p.m., daily DINNER: 5:00 to 10:00 p.m., daily BAR: 7:30 a.m. to 11:00 p.m., daily HAPPY HOURS: 12:00 noon to 1:00 p.m., 4:00 to 6:00 p.m. and 9:00 to 10:00 p.m., daily BREAKFAST: LUNCH:
Open-air Breakfast – Lunch – Dinner ATTIRE: Casual (breakfast and lunch) – Elegantly casual (dinner) DINING:
SERVING:
LOCATE US | n˚8 on map | Page 193
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
— Half-dozen Garlic Escargots — 11.95
— 8-oz. Filet Mignon — 29.95
sizzling hot, cooked in garlic butter
served with a brandy and mushroom sauce
— Tuna Tataki — 12.95
— Surf and Turf — 32.95
drizzled with wasabi mayonnaise and sweet soy syrup, served on a bed of greens
filet mignon and garlic shrimp
— Shrimp — 13.95
** Served with mixed vegetables and creamy potatoes.
in spicy cream sauce
➸ F R O M T H E WAT E R S * 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
➸ I TA L I A N Pasta Cartoccio — 29.95 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
grouper, shrimp, greenshell mussels and calamari, smothered in a light basil and tomato sauce
chocolate lover’s delight
— Lobster Tail — 45.00
decadent and delicious vanilla custard topped with caramelized sugar
prepared either grilled, pan-fried, thermidor or fra diablo
— Crème Brûlée — 7.95
* 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.
2018 ARUBA RESTAURANT GUIDE
101
RESTAURANT
Caribbean / International
>
W W W. M O O M B A B E A C H .C O M
MooMba Beach B A R & R E STAU R A N T
Life can’t get any better than sipping your favorite drink and enjoying delicious food while sitting barefoot on the beach. Located on a white sandy beach, MooMba Beach has what it takes to please every guest. The exotic bar serves cool tropical drinks, and the restaurant offers delicious Caribbeanstyle cuisine and international dishes in an open-air setting under huge palapas. At night, the whole scene gives off a beautiful, energizing glow. Come and treat yourself EWEN VAN SEUMEREN
to a special time.
Chef
102
MENUARUBA.COM
MOOMB A BEACH JUAN E. IRAUSQUIN BLVD. 230 PALM BEACH Between the Holiday Inn Resort Aruba and the Marriott’s Aruba Surf Club… right on the beach!
(297) 586-5365 moombabeach@arubawineanddine.com LOCATE US | n˚17 on map | Page 195
8:00 to 12:00 noon, 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 Fresh Seafood Chowder — 9.00 traditional Aruban chowder, thick and creamy, loaded with seafood
— Calamari — 11.00
crispy calamari in a home-made spicy San Marzano arrabiata sauce
— Asian Chicken Salad — 13.00
delicious soy-marinated chicken with mixed greens, snow peas, carrots and scallions, topped with chow mein noodles and served with a soy-teriyaki dressing
— Coconut Shrimp — 13.00
pan-fried shrimp prepared in a delicious sweet coconut-rum sauce
— 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
thinly sliced Cajun-seasoned tuna tataki and tuna tartare with a mango mayonnaise, wakame salad and soy sauce
➸ MAINS Sizzling Fajitas — vegetarian 18.00 — chicken 22.00 — combo 23.00 — steak 24.00 — shrimp 24.00
cooked on a sizzling skillet with onions and bell peppers, served with flour tortillas, guacamole, sour cream and pico de gallo
— Moomba Burger — 18.00
Grouper Fillet — 24 .00 — add shrimp 28.00 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
— Pincho
with onions, bell peppers and mushrooms, grilled live on the large beach barbecue and served with French fries, a garden salad, BBQ sauce, garlic sauce and a home-made chimichurri sauce — 10-oz. chicken filet 25.00 — 10-oz. beef churrasco 28.00 — jumbo shrimp 28.00
— Black-peppered Tuna Steak — 28.00 lightly seared over high heat, served medium-rare with a flavored seaweed salad and a mango mayonnaise
— Seafood Casserole — 32.00
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 — 8.00 dark and white chocolate mousse infused with Baileys Irish Cream
— Dutch Apple Pie — 8.00
the best home-made pie, served warm with vanilla ice cream
— Brownie Galore — 8.00
mouth-watering Dutch dark chocolate brownie, served with cookies and ice cream
this burger is so big and juicy you will fall off your chair when you see it, deliciously grilled to your liking with potato wedges and breaded onion rings, served on supersoft brioche bread
2018 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.
103
RESTAURANT
Aruban / International / Seafood
>
W W W. N O S C LU B H U I S A R U B A .C O M
Nos Clubhuis ARUBA
Nos Clubhuis (our clubhouse) bar and restaurant is known for its authentic Aruban cuisine and ambiance. Located right on the beach at the “centro di pesca” (fishing center), where local fishermen gather and bring in their catch of the day, it welcomes its guests to share this experience and interact with the locals. For truly authentic Aruban cuisine, fun drinks and an amazing sea view (especially at sunset), go upstairs and mingle with the locals. Bon bini MIGUEL CLEMENDORE
to Nos Clubhuis! means Welcome to our clubhouse!... and they mean it!
Chef
104
MENUARUBA.COM
NOS CLUBHUIS JUAN E. IRAUSQUIN BLVD. 96 PALM BEACH Above Hadicurari Restaurant Next to the Marriott’s Aruba Surf Club
(297) 583-1188 nosclubhuis@arubawineanddine.com LOCATE US | n˚18 on map | Page 195
LUNCH AND DINNER: 10:00 a.m. to 10:00 p.m., Monday to Sunday SUNDAY BBQ: 12:00 noon to 10:00 p.m. HAPPY HOURS: 12:00 noon to 1:00 p.m. and 5:00 to 6:00 p.m., Monday to Sunday
Outdoors Lunch – Dinner – Drinks ATTIRE: Casual ENTERTAINMENT: Live music (Fridays) DINING:
SERVING:
BAR :
Yes
PARKING:
Yes SAMPLE MENU
➸ S TA R T E R S
Chicken Wings — 12.50
Fish Soup — 7.00
deep-fried with mango-BBQ sauce
local fish soup with fish, potato, carrots and corn
— House Salad — 8.00 romaine lettuce, cucumber, tomato, Parmesan, shredded carrots and croutons with ranch dressing
— Ceviche — 9.50 lime-marinated white fish with peppers, red onions and cilantro
— Caesar Salad crispy romaine lettuce with Parmesan, croutons and Caesar dressing — regular 9.50 — with chicken 13.50 — wit shrimp 15.50
Nos Nachos — 11.50 fried corn tortilla chips topped with spicy chili, sour cream, guacamole, salsa and cheese sauce
➸ BITES Bitter Balls — 8.50 Dutch fried bitter balls served with mustard
— Cheese Balls — 9.50 local cheese balls with Thai-chili sauce
— Calamaris — 11.50 deep-fried with garlic sauce
— Nos Clubhouse Fries — 11.50
— Camaron — 13.50 breaded shrimp with tartar sauce
— Clubhuis Platter — 18.50 combination platter with breaded shrimp, cheese balls, calamari, chicken wings and bitter balls
➸ MAIN DISHES Hamburger — 11.50 8-oz. beef burger served with fries
— Cangreburger — 11.50 crab cake served with a spicy BBQ mayonnaise and fries
— Fish and Chips — 14.50 battered and fried, served with fries
— Gralina Hasa — 14.50 fried chicken with salad and fries
— Cunucu Stoba — 15.50 local beef stew served with rice and plantain
— Local Catch of the Day — 17.50 today’s catch – brought in by our own fishermen, served with plantain, pan bati and Creole sauce
— Garlic Shrimp Skewer — 18.50 shrimp skewer marinated in garlic, served with rice and plantain All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
topped with chili, sour cream, salsa, guacamole and cheese
2018 ARUBA RESTAURANT GUIDE
105
RESTAURANT
International / Seafood / South Caribbean
>
W W W.O A K A R U B A .C O M
Oak R E STAU R A N T & B A R
Get away from busy and crowded hotel strips and enjoy dinner in a tranquil setting. Oak Restaurant & Bar is Ricardo and July Chirino’s new venture. Set in a quiet residential area, this new gem is located just 5 minutes from the Marriott resorts and The Ritz-Carlton. The menu features international and South Caribbean cuisine with a focus on seafood and grilled meats. Ricardo (also the owner of Ricardo’s RICARDO CHIRINO Co-owner
Restaurant & Bar), July and their amazing staff are ready to welcome you with their hospitality, contagious smiles, and, of course, a spectacular dining experience.
JULY CHIRINO Co-owner
106
MENUARUBA.COM
OAK WAYKIRI CONDOS ROOI SANTO 3A, UNIT B04 NOORD
11:00 a.m. to 5:00 p.m., closed Sundays 5:00 to 10:00 p.m., closed Sundays
LUNCH:
DINNER:
5 minutes from The Ritz-Carlton and Marriott resorts
(297) 562-6337 info@oakaruba.com LOCATE US | n˚19 on map | Page 195
Indoors – Open-air Lunch – Dinner ATTIRE: CasuaL BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
➸ APPETIZERS Range: 8.00 – 14.00
Goat Cheese and Mango deep-fried goat cheese served with a creamy mango-wasabi dressing
— Calamari Fritti fresh calamari, breaded and deep-fried, served with a mildly spicy sauce
— Fish and Shrimp Ceviche marinated in lemon and sea salt, served with onions, cilantro and sweet peppers
— Fresh Tuna Salad sesame-crusted, served with toasted almonds and a passion fruit-wasabi dressing
— Sizzling Clams and Mussels white whine, garlic and olive oil
— Spicy Shrimp and Scallops sautéed in a spicy creamy garlic sauce, served with Aruban polenta
➸ M E AT A N D P O U LT RY Range: 19.00 – 45.00
12-oz. Argentinian Churrasco chargrilled beef tenderloin served with chimichurri sauce
— Charcoal Mixed Grill beef, chicken, chorizo and pineapple on skewer
— Pork Cordon Bleu rolled with ham and Gouda cheese, served with a light and creamy Dijon mustard sauce
— Surf and Turf beef tenderloin, shrimp and scallops served with a mushroom sauce
— Charcoal-grilled Chicken Kebab free-range chicken breast, onions, sweet peppers and pineapple
➸ I TA L I A N S P EC I A LT I E S
➸ FISH AND SEAFOOD
Range: 14.00 – 32.00
Range: 25.00 – 45.00
Mixed Seafood Lasagna
Seafood Casserole
filled with fish, seafood and béchamel sauce
mixed seafood stew on a creamy sweet pepper sauce
— Scampi, Vongole and Cozze
— Coconut Snapper Fillet
shrimp, clams and mussels served on garlic-oil pasta
deep-fried and served with a creamy coconut sauce
— Lobster Pasta
— Charcoal-grilled Lobster Tail
fresh lobster on pasta with creamy vodka sauce
grilled with sizzling lemon butter
— Grouper Fillet à la Bruschetta tomato, basil and garlic sauce topped with feta cheese
— Chicken Piccata free-range chicken, sizzling butter, lemon juice, capers and white wine
2018 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.
107
INTERVIEW
Celebrating 10 Years at Matthew’s Beachside Restaurant From Tuesday night’s all-you-can-eat ribs, to Wednesday night’s karaoke and Thursday’s special Italian menu – not to mention the reservationonly romantic dinners on the beach with a bottle of Champagne – there are a lot of reasons why Matthew’s Beachside Restaurant is still so popular after ten years at the Casa del Mar Beach Resort. — By Amie Watson
I
t’s lunchtime and I’m seated with the co-owners of Matthew’s, Stefan Legger and his wife Milca, at the edge of the restaurant overlooking Eagle Beach. I’m sipping a mango smoothie after a lunch of the restaurant’s Caribbean seafood soup. It was a tough call between a blueberry lemonade on crushed ice (the restaurant usually has about five home-made flavors) or a Long Island Iced Tea (it was happy hour, after all) but the frozen smoothie won out in the midday heat. It’s in fact the first of three daily happy hours and the bar is packed. Guests staying at the resort come at noon for two-for-one house drinks, beers and wine before heading back to the beach. The ocean is only about twenty steps away, so they don’t really have to go out of their way. Around us, servers push carts carrying giant home-made burgers, cones of French fries, hearty chicken Parmesan and B.L.A.T. sandwiches (the ‘a’ is for avocado, as it should be) to tables of guests enjoying
108
MENUARUBA.COM
the view. Palm fronds, a vaulted wooden ceiling and white-washed walls create a Roman palacemeets-tiki atmosphere. But the lunchtime crowd isn’t just vacationers. “We get a lot of locals during the day for breakfast and lunch because there are very few places this close to the water,” says Stefan. He and Milca bought Matthew’s ten years ago. They met long before that when Stefan was working at Café the Plaza and saw Milca sitting at a table. He’d come from Holland to escape the weather and she’d come from Brazil. “But not for the weather,” says Milca. “I came to work.” Which is what they did when they opened their first establishment, Rumba Bar & Grill, in 2001. And they haven’t stopped since. Matthew’s, named after their son, Nathan Matthew Legger (“We couldn’t name the restaurant after his first name because of the hotdogs,” jokes Stefan), is their only current restaurant. But that’s after cutting back. “We went all the way up to six restaurants,” says Stefan. And they don’t count M’s Crêpe Shack, which serves locally made ice creams, home-made waffles and muffins and is located about 30 feet away from Matthew’s on the other side of the Casa del Mar pool.
STEFAN AND MILCA LEGGER
Photography Kenneth Theysen
Owners – Matthew’s Beachside Restaurant
“A nice thing is that we have staff who’ve followed us since the first place, like our manager Jonnique Phillips, who started with us at Rumba,” says Stefan. “Then we opened another place on the other side of the island and she worked with us there. Now she’s been here with us at Matthew’s for five years. One of our supervisors was a manager at the place we had at the airport. And we have a lady in the kitchen who’s been with us since 2001.” Ten years at Matthew’s has proven to be ample time to perfect the restaurant’s concept and give guests exactly what they want. Dinner means beef carpaccio and sesame-crusted yellowfin tuna tataki followed by pan-seared grouper in Creole sauce, surf and turf and seafood pasta cartoccio, which comes in a foil pouch shaped like a swan that’s opened tableside, letting the aroma out at the perfect moment. Breakfast means pancakes, waffles, French toast and eggs but also special themed plates. The Aruban breakfast comes with eggs, toast, a fried croquette and a ham- and cheese-stuffed pastechi (the local version of an empañada). The American version features eggs, bacon, toast and sausage. And the Champagne breakfast comes with a smoked salmon and cream cheese croissant, eggs, bacon, baguette, smoked ham, fruit, Champagne and orange juice. “People take the Champagne breakfast if they have a day off or have something to celebrate,” says Stefan.
In fact, a lot of celebrating happens at Matthew’s. “We do communions, birthdays, rehearsal dinners,” says Stefan. “And every party is different, so we do it custom-made.” “We’ve had some very nice weddings,” says Milca. “One of my favorites was one of the first we ever did. August 8, 2008, or ‘8-8-8’. The restaurant was decorated with bamboo and sunflowers with an amazing theatre at the beach.” “There were ribbons and fresh tropical flowers everywhere,” adds Stefan. “We also had a first birthday party once. The entire ceiling was full with balloons and they had a band and an area with video games and mechanical toys to ride.” More celebrations took place this past July when Matthew’s celebrated its tenth anniversary. “I wanted to thank the people who’ve been coming for ten years,” says Milca. “Casa del Mar is a timeshare resort, so people come back every year. They helped us, so we wanted to honor them.” They also celebrated by updating the menu with gluten-free and healthy options. “We couldn’t change everything because people would say ‘What happened to the…?’”, says Stefan. But they did add local lettuces and a premium ribs menu with beef and jerk ribs in addition to the all-you-can-eat ribs on Tuesdays. “And one thing I wanted to put on the dessert menu is a chocolate fondue. I haven’t seen it anywhere else on the island,” he says. “We want desserts that make people say, ‘You
2018 ARUBA RESTAURANT GUIDE
have to go to Matthew’s and order that,’” says Milca. Included in the things that can never change are the shrimp in a spicy cream sauce (“a lot of places use chili or tabasco, but we use sambal oelek, which is fermented and is very popular in Holland,” says Stefan) and free tiramisu on Thursdays with dinner. “It’s really traditional and it’s served in a square so you can see the layers,” says Milca. “Because who doesn’t want a free tiramisu?” adds Stefan. An insightful question, showing that they do indeed know their customers well. “Guests need attention, but also time to enjoy,” says Stefan. The same applies to successful restaurateurs, who can now concentrate on running just one (and a half ) restaurants, while enjoying Aruba and everything it has to offer. As tropical birds hop along the path winding from the restaurant to the baby blue water, the couple seems to have it all figured out. “What can I say?” says Stefan, sipping his espresso. “We’ve lived here now for half of our lives. We’re very grateful that we’ve accomplished what we have.”
MATTHEW’S BEACHSIDE RESTAURANT A private restaurant located on the beach (Punta Brado) at Casa del Mar Beach Resort JUAN E. IRAUSQUIN BLVD. 51
(297) 588-7300 / 582-7000 www.matthews-aruba.com
109
RESTAURANT
Japanese / Sushi
>
W W W.O M A K A S E A R U B A .C O M
Omakase JA PA N E S E S US H I B A R
Omakase means “I’ll leave it to you” (from Japanese “to entrust”). In the classic style of sushi restaurants, the chef will present a series of plates, beginning with the lightest and proceeding to heavier, richer dishes. When ordering Omakase, expect the chef to be innovative and surprising in the selection of dishes. Menu ordering is available as well. Located inside The Chophouse Restaurant MYLENE LAPINID
at the Manchebo Beach Resort & Spa, Omakase also features a bar and comfortable seating
Chef
with a boutique feel and ambiance. Because the sushi bar has limited seating capacity, reservations are required.
110
MENUARUBA.COM
OMAKASE MANCHEBO BEACH RESORT & SPA JUAN E. IRAUSQUIN BLVD. 55 EAGLE BEACH
(297) 522-3444 omakase@manchebo.com
LOCATE US | n˚9 on map | Page 193
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 Miso Soup — 5.00 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
➸ TEMAKI (HAND ROLLS) AND HOSOMAKI (THIN ROLLS) Avo Maki (avocado) — 8.00 — Kani Maki (crab) — 9.00 — Sake Maki (salmon and spring onion) — 10.00 — Hamachi Maki (yellowtail and spring onion) — 12.00
➸ URUMAKI (MEDIUM ROLLS) Garden Maki — 14.00 mixed veggie tempura of sweet potato, carrot, zucchini and white onions
— Alaska Maki — 16.00
salmon and avocado roll topped with salmon
— Special Anakya Maki — 17.00
Manchebo Special Maki — 18.00 salmon and cream cheese roll, topped with mixed crab and smoked salmon salad with mango (spicy)
➸ FUTO MAKI (BIG ROLLS) Miara Maki — 22.00 crispy breaded shrimp and cream cheese topped with mixed salmon, crab and mango (without rice)
— 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) Price per person: 52.00
Let the Chef Decide The chef will present a series of plates, beginning with the lightest and proceeding to heavier, richer dishes, showcasing seasonal ingredients that may not make it to the printed menu. Ordering Omakase may lead you to discover new items that you might have overlooked or never thought to try. Please let us know if you have any allergies or particular dislikes.
➸ DESSERT Green Tea Crème Brûlée — 8.00 popular sweet in Japanese bakeries, classic crème brûlée infused with the green tea flavor
— Matcha Green Tea Ice Cream — 8.00 green tea ice cream home-made from a highly sought-after Japanese matcha green tea, a ceremonial tea prized for its intense yet delicate essence
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.
crispy eel and cream cheese
2018 ARUBA RESTAURANT GUIDE
111
RESTAURANT
International with a Caribbean flair
>
W W W. PA P I A M E N TO A R U B A .C O M
Papiamento R E STAU R A N T
Enjoying exceptional food in an enchanting environment with professional attentive staff – that’s a great experience that makes a great memory. Papiamento Restaurant is a family affair which began in 1983 when Eduardo and Lenie Ellis opened the restaurant in downtown Oranjestad. Today, Papiamento is set by a pool in a lush tropical garden adjacent to a 150-year old manor. Eduardo Jr., EDUARDO ELLIS JR.
a European-trained head chef, personally oversees the restaurant. The pride he takes
Chef / Owner
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.
112
MENUARUBA.COM
PAPIAMENTO WASHINGTON 61 NOORD
6:00 to 10:30 p.m., closed Sundays 5:30 to 10:30 p.m., closed Sundays
DINNER: BAR:
(297) 586-4544 / 594-5504 papiamento@setarnet.aw facebook.com/PapiamentoRestaurant
LOCATE US | n˚20 on map | Page 195
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.
2018 ARUBA RESTAURANT GUIDE
113
RESTAURANT
Caribbean / French / International
>
W W W. PA P I L LO N A R U B A .C O M
Papillon R E STAU R A N T
Break free at Papillon in The Village. It combines history with a trend-setting, elegant menu, infusing its French-Belgian cuisine with Caribbean flair. Famous convict Papillon’s incredible flight to freedom is the restaurant’s theme and the menu reflects the Frenchman’s arduous journey. The spacious outside terrace is perfect for casual fine dining. The iron bars and flecks of rust and stains on the walls ROY ENGELEN Chef
114
make one very glad to be here and not in Papillon’s shoes, in the 1940’s. Charrière would undoubtedly have loved ‘his’ place on Aruba: this is luxury escape for anyone!
MENUARUBA.COM
PAPILLON THE VILLAGE JUAN E. IRAUSQUIN BLVD. 348A
DINNER:
5:00 to 11:00 p.m., Monday to Sunday
Across from the Hilton Aruba Caribbean Resort & Casino
(297) 586-5400 reservations@papillonaruba.com facebook.com/papillonaruba LOCATE US | n˚21 on map | Page 195
DINING: Indoors – Outdoors — Open-air (covered) SERVING: Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes
SAMPLE MENU
➸ APPETIZERS Lobster Bisque — 12.50 creamy lobster soup with a touch of French brandy, a seafood garnish and a rouille crouton
— Escargots — 14.00
escargots in a creamy garlic-onion-herb sauce, served with toast and bread
— Shrimp au Gratin — 15.00
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 — 16.75
thinly sliced rare Angus beef, marinated in truffle, with roasted pine nuts, capers, tomatoes, Parmesan, dried basil and truffle crème
— Foie Gras — 25.00
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
Filet Mignon — 36.00 8-oz Angus beef grilled to your liking, served with a red wine-truffle sauce
— 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 Aubergine Provençale — 24.50 roasted eggplant stuffed with onions, celery, leeks, mushrooms, mozzarella and Parmesan with red wine risotto and blue cheese artichokes
— Fettuccine Forêt — 27.00
fettuccine pasta prepared with olive oil, black pepper, portobello mushroom, truffle, roasted tomatoes and shaved Parmesan
➸ MAINS Grouper Papillon — 28.00
➸ DESSERTS
grouper fillet pan-fried with garlic, herbs and lemon under a potato crust, served with a white wine-lobster sauce
Lime Cheesecake — 10.00
— Poisson Rouge — 29.50
tuna steak spiked with Cajun spices, seared medium-rare over high heat, served with a soy and brown sugar drizzle, mango compote and spicy papaya sauce
— Canard à la Passion — 29.50
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 — 34.50
home-made cheesecake with a touch of lime, a cantaloupe sorbet, a ginger snap crust and a red fruit coulis
— Chocolate Lava Cake — 10.50
chocolate cake with a soft center, baked à la minute and served with butterscotch ice cream and almonds – it’s worth the wait!
➸ DAILY EARLY-BIRD SPECIAL 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
2018 ARUBA RESTAURANT GUIDE
115
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 glutenfree and vegetarian choices; all their dishes are prepared on open fires without the use JERRGÉTTE ERASMUS Chef
116
of electrical appliances. End your dinner with one of their delicious desserts while gazing at the romantic starry sky. Fire up your romance and your appetite at Passions.
MENUARUBA.COM
PASSIONS AMSTERDAM MANOR BEACH RESORT JUAN E. IRAUSQUIN BLVD. 252
(297) 527-1118 / 527-1129 passions@thebeach.aw
LOCATE US | n˚10 on map | Page 193
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 Range: 8.95 – 16.25
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
➸ M A I N CO U R S E S 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
Baked Delicacy baked chicken breast with a smooth banana-cream cheese filling, topped with a rich tropical guava sauce
— 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
➸ D E S S E R T S 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
2018 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.
117
> COVER
SHOOT
...Continued from page 27
SANDRO HEROLD Executive Chef Manchebo Beach Resort & Spa
This German-born chef sharpened his knives in Swiss and German Michelin-starred restaurants before coming to Aruba in 2002. Fifteen years later, he’s still here, enjoying the sunshine and Caribbean cuisine. He’s worked at some of the island’s top restaurants, including two years as souschef at Madame Janette, four years as chef de cuisine at Fishes & More and two at Taste of Belgium. Now, he’s landed as executive chef at the Manchebo Beach Resort & Spa, home to Ike’s Bistro, The Chophouse, Omakase Japanese Sushi Bar and Pega Pega Beach Bar & Grill. There, he infuses his menus with local seafood, tropical fruit and fresh rosemary, basil, oregano and mint from the resort’s herb garden. But his true culinary love, he says, will always be a great T-bone, porterhouse or churrasco steak.
118
MENUARUBA.COM
BIRTH YEAR:
1980.
BIRTH PLACE:
Görlitz.
BIRTH COUNTRY:
Germany.
FAVORITE FRUIT:
Raspberry.
FAVORITE VEGETABLE: FAVORITE SPICE:
Bok choy.
Allspice.
FAVORITE DISH:
Fresh seafood pasta.
FAVORITE WINE:
Pinot Noir.
FAVORITE KITCHEN TOOL: FAVORITE FOOD CITY:
Sous-vide cooker.
Miami.
FAVORITE VACATION PLACE:
Florida.
A CHEF WHO MOST INSPIRES YOU:
Rolf Straubinger.
KENNETH THEYSEN Official Photographer / Menu International www.timeless-pixx.com
Kenneth Theysen is the owner and main operator of Timeless-Pixx, a well-established, dynamic Aruba-based photo studio. Theysen has been a long-term collaborator of Menu International, delivering astonishing photographs, one edition after another. With an eye for detail but also a broad vision of largescale projects, Theysen was the natural choice when it came to choosing a photographer that would cover Aruba’s extensive and varied restaurant scene. Theysen’s esthetic sense and work ethic make him versatile and a pleasure to collaborate with. This is why so many of the island’s great (and very busy) chefs are always relaxed and in a great mood during his photo shoots. And, as any good photographer knows, that is just priceless.
BIRTH YEAR: 1986. BIRTH PLACE: Leeuwarden, BIRTH COUNTRY: The
grew up on the island of Terschelling.
Netherlands.
FAVORITE FRUIT: Ripe
mango.
FAVORITE VEGETABLE: Fennel, FAVORITE SPICE: Nutmeg;
crispy, fresh, versatile, delicious.
it is great on vegetables and gives nice
depths to sauces. YOUR FAVORITE DISH:
Rendang, Indonesian beef stew.
YOUR FAVORITE WINE: When
STANWICK BLOEM
you visit the wine valleys in Northern
Italy you just fall in love with the wines there, especially the Barbaresco d’Alba, one of my favorites.
Chef de Cuisine
YOUR FAVORITE KITCHEN TOOL: The chef’s knife, the most versatile tool.
Casa Nonna, The Ritz-Carlton, Aruba
YOUR FAVORITE FOOD CITY: Wherever
I go I try to enjoy the local
cuisine as much as I can. You can get good food in any city, you
Stanwick Bloem grew up in his family’s restaurant on the island of Terschelling, in The Netherlands. At age 13, he started working weekends and holidays in a local butcher shop. He came to Aruba for the first time for a culinary school internship. While later internships in The Netherlands introduced him to Italian and French restaurants, an ocean of just-waiting-to-be-snorkelled waters brought him back to Aruba in 2011. Since then, he’s worked his way up at The Ritz-Carlton, from sous chef at Madero Argentinian Grill to chef de cuisine of Italian restaurant Solanio. His favorite kitchen tool? His German-made Rational oven. It lets him sear mahimahi, bake pizza and fry calamari all at the same time. Now settled down with his young family, he calls the Dutch island of Aruba home. It has just as much seafood and bitterballen with mustard (his favorite Dutch snack) as Terschelling – just with warmer waters.
just have to ask the locals. FAVORITE VACATION PLACE: Anywhere
there are nice beaches, sunny
weather, nice people and good food! Why do you think I chose Aruba to live in? A CHEF WHO MOST INSPIRES YOU: Gordon Ramsey. He doesn’t only know
how to cook amazing food, but is a great businessman as well. Some of his theories on running a kitchen may be a bit outdated though.
2018 ARUBA RESTAURANT GUIDE
WANT TO APPEAR IN THIS MAGAZINE ? CONTACT MIKE POWER AT
mike@menuaruba.com
119
RESTAURANT
International / Seafood
>
W W W.Q U I N TA D E LC A R M E N .C O M
Quinta del Carmen In a recently restored century-old mansion, Quinta del Carmen is cooking in style. Gerco and Luc offer a unique dining experience in the courtyard of this beautifully situated and gorgeously designed historical land house. A short drive from all the major hotels, Carmen hits all the right notes. The synergy between the kitchen and the waitstaff is flawless. Join them for dinner and experience an evening that is sure to be a treasured JORDI KLOMP
memory for years to come!
Chef
120
MENUARUBA.COM
QUINTA DEL CARMEN BUBALI 119
DINNER: 5:00 to 10:00 p.m., Monday to Sunday
(297) 587-7200 dine@QuintaDelCarmen.com
Indoors – Outdoors Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:
SERVING:
LOCATE US | n˚11 on map | Page 193
SAMPLE MENU
➸ APPETIZERS
Caribbean Lobster Tail
Range: 9.00 – 14.00
served with drawn butter
Duo of Tuna delightful combination of tuna tartare and tuna tataki (lightly peppered and seared sushi-grade tuna), served with soy sauce
— Scallops “Au Gratin” scallops under a crust of béchamel sauce and Old Amsterdam cheese
— Crispy Shrimp lightly battered shrimp, drizzled with a spicy sauce, served with romaine and pineapple tossed with an orange-soy dressing
— Goat Cheese Salad goat cheese blended with honey, walnuts and apple, warm on a crouton, served over a salad of baby lettuce complemented by a blackberry sauce
— Quinoa 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
— Quinta’s Seafood Paella our version of the Spanish classic, fresh seafood medley, cooked and served with dry saffron rice, topped with jumbo shrimp, clams and mussels
— Skirt Steak à la Parrilla grilled skirt steak marinated for hours, served in a spicy barbecue sauce
— 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!
2018 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.
121
RESTAURANT
Aruban / Caribbean / Seafood
>
W W W. R E D F I S H A R U B A .C O M
Red Fish Q UA L I T Y S E A F O O D
Located right off the highway, Red Fish is the best place to enjoy quality seafood in a local setting. It’s just the sort of casual eatery everyone seeks out but can be hard to find. They focus on fresh quality food. Brought to you by Herby Merryweather, local fisherman and founder of world-famous Driftwood Restaurant, you’re certain to get the freshest fish and seafood. They also offer chicken satés and a delicious 6-oz. filet mignon, YOVANI J. RANGEL Chef
122
all reasonably priced. Get in the swim to Red Fish, a casual dining experience that is in a class by itself.
MENUARUBA.COM
RED FISH ORANGE PLAZA ITALIESTRAAT 50 ORANJESTAD
LUNCH AND DINNER:
(297) 280-6666
DINING:
facebook.com/redfisharuba
SERVING:
LOCATE US | n˚12 on map | Page 193
11:30 a.m. to 10:00 p.m.,
closed Mondays
Open-air Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes SAMPLE MENU
➸ S TA R T E R S Funchi cu Keshi — 5.00 fried polenta with cheese
— Croquet di Pisca — 6.00 fish croquette
— Fish Soup — 6.85 — Calamari Fritti — 8.00
Calco “Conch” — 21.70 in Creole or garlic sauce
— 6-oz. Pan-fried Lobster Tail — 24.00 — Calco and Shrimp — 25.15 in Creole or garlic sauce ** Served with rice, coleslaw, French fries and fried plantain.
fried squid with marinara sauce
— Webo di Pisca — 8.00 fish eggs
— Shrimp Cocktail — 9.70
➸ D E E P -F R I E D * Fresh Fish
➸ PA S TA A N D PA E L L A Penne Pasta — 20.28 with fish, shrimp, squid and mussels with your choice of sauce (garlic, marinara or Alfredo sauce)
— Paella — 35.00
with lobster, shrimp, squid and mussels
mochi, cut through the bone — 1/2 lb. 12.28 — 1 lb. 22.57
— Fresh Shrimp cleaned and deveined — 1/2 lb. 16.57 — 1 lb. 30.85
— Mix Fish and Shrimp — 27.70 1/2 lb. fish and 1/2 lb. shrimp * Served with French fries, rice, funchi and fried plantain.
➸ PA N-FR I E D O R ON TH E G R I L L ** Balchi di Pisca — 12.00 2 fish cakes
— Fresh Shrimp — 16.57 2 skewers, on the grill
— Fish Fillet — 19.42
➸ L A N D LU B B E R S Chicken Sate — 10.85 with French fries, plantain and peanut sauce
— Chicken Filet on the Grill — 12.00 with mushroom sauce
— 8-oz. Angus Filet Mignon — 22.57 with mushroom sauce
➸ S P EC I A L S *** Fish Fillet and Shrimp — 30.00 — Filet Mignon and Shrimp — 32.00 — Lobster and Shrimp — 35.00 — Cowboy Steak — 40.00 20-oz. Angus rib-eye, bone-in *** Served with rice, coleslaw, French fries and plantain.
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
pan-fried or on the grill with Creole or garlic sauce
2018 ARUBA RESTAURANT GUIDE
123
RESTAURANT
International / Seafood / Steaks
>
W W W. R I C A R D O S A R U B A .C O M
Ricardo’s R E STAU R A N T & B A R
Ricardo’s Restaurant & Bar menu, featuring international cuisine executed with a special Aruban twist, has been carefully crafted to please and impress. Resting by the edge of the Caribbean Sea, Ricardo’s serves breakfast, lunch and dinner in a light, comfortable and airy setting. Transformed by candlelight in the evening, the restaurant takes on a warm romantic glow, providing the perfect ambiance for that JOSÉ CUERO BONILLA Chef
124
unforgettable dining experience. With spectacular sunsets and great cooking, Ricardo’s is the perfect place for that special occasion, whether you’re a party of six or sixty.
MENUARUBA.COM
RICARDO’S LOCATED AT THE ARUBA BEACH CLUB JUAN E. IRAUSQUIN BLVD. 53
8:00 to 11:00 a.m., Monday to Sunday 11:00 a.m. to 5:00 p.m., Monday to Sunday DINNER: 5:00 to 10:00 p.m., Monday to Sunday
BREAKFAST: LUNCH:
(297) 587-0760
DINING:
ricardos.restaurant.aruba@gmail.com
SERVING:
LOCATE US | n˚13 on map | Page 193
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.
2018 ARUBA RESTAURANT GUIDE
125
RESTAURANT
Modern French / Rotisserie
>
W W W. R OT I S S E R I E L A B R A I S E .C O > M
ROTISSERIE
La Braise Rotisserie La Braise is the perfect place to discover a unique blend of traditional and modern French cuisine, in a sleek yet comfortable dining setting. Beside the playful take on delicious French classics, their Chef will serve you the only free-range chicken in the world with a PDO (Protected Designation of Origin). They are cooked to perfection in state-of-the-art rotisseries: this is juicy, flavorful chicken SONNY PARTODIKROMO Chef
with real flair. Furthermore, La Braise prides itself on a staff that practices traditional “à la française” service. Vive la France!
DILAN LIKAJ General Manager
126
MENUARUBA.COM
ROTISSERIE LA BRAISE THE COVE MALL JUAN E. IRAUSQUIN BLVD. 384A PALM BEACH
DINNER:
5:00 to 11:00 p.m., Monday to Sunday
(297) 280-0300
DINING:
welcome@rotisserielabraise.com
SERVING:
LOCATE US | n˚23 on map | Page 195
Indoors – Open-air (covered) Dinner ATTIRE: Casual BAR: No PARKING: Yes SAMPLE MENU
➸ STARTERS
➸ M A I N CO U R S E S
Saumon Crostini — 11.00
Vol-au-Vent La Braise — 22.00
gravlax, French baguette, boiled egg and pickled cucumber
baked puff pastry stuffed with chicken and vegetables, topped with mushroom sauce
— Croquettes de Crevettes — 11.50
— Poisson du Jour — 26.50
Belgian shrimp croquettes with lemon and fried parsley
catch of the day, ask your waiter about today’s catch
— Salade La Braise — 13.50
— Thon Grillé Sauce Vierge — 28.50
mixes salad, poultry, raw vegetables, croutons, pecorino, traditional French dressing
grilled marinated tuna, sauce vierge (tomatoes, shallots, olive oil) and jasmine rice
— Crevettes à l’Ail — 13.50
— Loup de Mer Entier en Croûte de Sel — 35.00
shrimp sautéed in garlic-herb butter
— Bisque de Homard — 14.00 traditional lobster soup, croutons, rouille sauce, crème fraîche
— Escargots de Bourgogne — 14.50 snails cooked in garlic butter with croutons
— Rosace de Melon et Jambon Cru de Serrano — 15.00 fresh melon, Spanish Serrano ham, pomegranate and vinaigrette
— Cuisses de Grenouilles à la Française — 16.00 frog legs, prepared French-style
whole baked salt-crusted sea bass
— Faux Fillet Angus Sauce Béarnaise — 38.50 12-oz. choice Angus rib-eye, Béarnaise sauce
— Poulet de Bresse Rôti — 38.50 roasted Bresse chicken served with gravy or sauce beaujolaise (red wine sauce)
— Poulet de Bresse Poché à la Morille — 41.00 our signature chicken poached with a morel-cream sauce
— Carré d’Agneau en Croûte — 44.00 herb-crusted New Zealand lamb rack with mashed potatoes and a port wine sauce
— Tournedos Rossini — 45.00 Angus beef tenderloin, seared foie gras, black truffle mashed potatoes
— Homard tout Style — Market price lobster prepared any style and to your liking, just ask the waiter
2018 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.
127
128
MENUARUBA.COM
2018 ARUBA RESTAURANT GUIDE
129
RESTAURANT
>
American / Steakhouse
W W W. A R U B A M A R R I OT T.C O M
>
W W W. R U T H S C H R I S .C O M
Ruth’s Chris STEAK HOUSE
This classic steak house, famous the world over, offers New Orleans-inspired menu items such as the seafood gumbo and renowned giants of the plate such as the porterhouse, all from recipes developed by Ruth herself. You’ll always find exceptional steaks, selected from the top 2% of U.S. beef and then broiled in 1800-degree ovens and served sizzling on 500-degree plates. Every bite is hot ROMEO PENACINO
and delicious. Ruth’s is always right on.
Complex Executive Chef
130
MENUARUBA.COM
RUTH’S CHRIS ARUBA MARRIOTT RESORT & STELLARIS CASINO LLOYD G. SMITH BLVD. 101 PALM BEACH
(297) 520-6600 LOCATE US | n˚24 on map | Page 195
DINNER: 5:30 to 11:00 p.m., Monday to Sunday
Indoors Dinner ATTIRE: Business casual BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
➸ APPETIZERS Range: 11.00 – 22.00
Mushrooms Stuffed with Crabmeat broiled mushroom caps with jumbo lump crab stuffing, sprinkled with Romano cheese
— Sizzling Blue Crab Cakes
two jumbo lump crab cakes with sizzling lemon butter
— Seared Ahi Tuna
ahi tuna perfectly complemented by a spirited sauce with hints of ginger, mustard and beer
— Chilled Seafood Tower
Maine lobster, Alaskan king crab legs, jumbo shrimp and colossal lump blue crab served with both sriracha-lime seafood sauce and cocktail sauce
— Ruth’s Chop Salad
a Ruth’s Chris original, julienne iceberg lettuce, baby spinach and radicchio are tossed with red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, bleu cheese and lemon-basil dressing, then topped with crispy onions
➸ S I G N AT U R E S T E A K S AND CHOPS Range: 44.00 – 96.00
Filet the most tender cut of corn-fed Midwestern beef
— Petite Filet and Shrimp
two 4-oz. medallions of our filet topped with jumbo Gulf shrimp
— Porterhouse for Two
Lamb Chops three chops cut extra thick, marinated overnight and served with fresh mint, they are naturally tender and flavorful
— Rib-eye
an outstanding example of U.S.D.A. prime at its best, well marbled for peak flavor, deliciously juicy
— T-bone
a full-flavored classic cut of U.S.D.A. prime
➸ S E A F O O D A N D S P EC I A LT Y ENTRÉES Range: 25.00 – 36.00
Barbecued Shrimp our signature large shrimp, sautéed New Orleans style in reduced white wine, butter, garlic and spices, on a bed of our roasted garlic mashed potatoes
— Sizzling Blue Crab Cakes
three of our jumbo lump crab cakes with sizzling lemon butter
— Stuffed Chicken Breast
oven-roasted free-range double chicken breast stuffed with garlic-herb cheese and served with lemon butter
➸ S P EC I A LT Y C U T S Range: 60.00 – 125.00
Bone-in Filet an incredibly tender 16-oz. bone‑in cut, at the peak of flavor
— Tomahawk Rib-eye
U.S.D.A. prime bone-in 40-oz. rib-eye, well-marbled for peak flavor
All prices are in U.S. dollars. A 15% service charge will be added to parties of 8 or more and a 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
2018 ARUBA RESTAURANT GUIDE
131
RESTAURANT
International / Tapas
>
W W W. S A LTA N D P E P P E R A R U B A .C O M
Salt & Pepper TA PA S B A R A N D R E S TAU R A N T
For casual dining in a friendly atmosphere, come to Salt & Pepper. Located at Arawak Garden, across from Barceló Aruba and the high-rise hotels, Salt & Pepper is a great place for breakfast, lunch and dinner. Their menu offers something for everyone, including daily specials that feature a bounty of fresh seafood, exquisite à la carte choices and their famous tapas… which go perfectly with their home-made sangria. PEDRO FERRANDIZ Chef
132
MENUARUBA.COM
SALT & PEPPER ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370A Across from Barceló Aruba
PALM BEACH
(297) 586-3280 saltandpepper@arubawineanddine.com LOCATE US | n˚25 on map | Page 195
7:00 a.m. to 12:00 noon, daily 12:00 noon to 11:45 p.m., daily EARLY BIRD ($19.50 PER PERSON): 4:00 to 6:30 p.m., daily BAR: 7:00 a.m. to 1:00 a.m., daily HAPPY HOURS: 4:00 – 6:00 p.m., daily LIVE MUSIC: 7:00 to 10:00 p.m., daily BREAKFAST:
LUNCH AND DINNER:
Indoors – Outdoors Breakfast – Lunch – Dinner – Drinks ENTERTAINMENT: Live music (daily) BAR: Yes ATTIRE: Casual PARKING: Yes
DINING:
SERVING:
SAMPLE MENU
➸ BREAKFAST
➸ SANDWICHES AND BURGER
Order of 3 Pancakes — 5.75
Chicken Quesadilla — 11.00
best on the island!
with mozzarella cheese and Cheddar
— Croissant Breakfast — 11.50
— Fish Sandwich — 11.50
2 scrambled eggs with you choice of sides and hash browns or home fries
fillet of grouper with a home-made tartar sauce
— American Breakfast — 13.00
— S&P Burger — 11.50
2 eggs any style with wheat toast, bacon, one pancake, butter and jelly, choice of hash browns 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
— Grouper Ceviche — 7.00 lime-marinated grouper fillet prepared the authentic Peruvian way
— Tuna Tataki — 8.00 seared tuna served with seaweed and a soy sauce
➸ HOT TAPAS Fried Brie — 5.50 with a mango chutney
— Grilled Chorizo — 6.00 with our home-made chimichurri sauce
— Teriyaki-Chili Chicken — 6.00
— Steak Sandwich — 12.00 grilled, with sautéed onions, peppers and Gouda cheese
➸ WRAP AND SALADS Grilled Chicken Wrap — 11.50 flour tortilla with lettuce, tomatoes, onions, grilled chicken, sour cream and guacamole
— Grilled Tenderloin and Pasta Salad — 13.50 cold penne, teriyaki-soy sauce, marinated beef and pine nuts
— S&P Salad — 14.50 a salad with bacon bits and peppery shrimp
➸ PASTA AND MAIN COURSES * Pasta Carbonara — 19.50 with chicken
— Tenderloin — 28.00
a cutlet with teriyaki sauce and pine nuts
medallions with blue cheese crumbs and a red wine-mushroom sauce
— Ribs — 7.00
— Surf and Turf — 29.50
baby back ribs with BBQ sauce
6-oz. tenderloin and garlic shrimp
— Sautéed Garlic Shrimp — 8.00
* Served with fresh mixed vegetables
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
and a choice of either rice, French fries or pan-fried potatoes.
2018 ARUBA RESTAURANT GUIDE
133
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
Screaming Eagle – trendy South Beach-style dining in Aruba. Chef Erwin Hüsken excels in his new interpretation of French-fusion boutique cuisine. His skill was matched by the Caribbean Journal’s recognition and vote of the Screaming Eagle as the #1 Restaurant in the Caribbean, in 2015. In 2016, the restaurant made it again into the Journal’s Top 50 list. Besides superb food, Screaming Eagle offers a perfectly matched selection of over 300 wine labels and an equally impressive ERWIN HÜSKEN Chef / Co-owner
list of liquors and cocktails from around the globe. Dine indoors, classy-chic style, get pampered with a ‘dinner in bed’ experience, on the comfortable lounge beds or opt for the breezy outdoor patio, just perfect for tropical evenings. A visit at the Screaming Eagle is something you’ll be doing over and over!
134
MENUARUBA.COM
S CREAMING EAGLE 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 pinterest.com/ScreamEagleRest instagram.com/ScreamingEagleAruba facebook.com/ScreamingEagleRestaurant
LOCATE US | n˚15 on map | Page 193
Indoors – Lounge beds – Outdoors (terrace) Dinner ATTIRE: Semi-casual BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
➸ APPETIZERS Range: 9.50 – 24.50
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
— Thinly Sliced Terrine of Octopus served with rucola, croutons, capers, herbed oil and a fresh garlic and lemon peel dressing
— Asian Glazed Pork Belly melt-in-your-mouth pork belly, white cabbage-red onion salad, bacon bits and nam prik mayonnaise
— Lobster Bisque rich and creamy with lobster chunks
Certified U.S.D.A. Black Angus Choice Tenderloin with truffled mashed potatoes, caramelized onion compote, green asparagus and Madeira-duck-liver sauce
— Certified U.S.D.A. Black Angus Skirt Steak grilled and marinated Provençal style, served with crispy polenta, ratatouille and a truffle sauce
— Bone-in Braised Pork Shank with mashed potatoes, haricots verts and mushroom-bacon-Eagle Rare bourbon 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
➸ M A I N CO U R S E S
La Tazza Famosa
Range: 27.50 – 39.50
cup and saucer made of dark chocolate filled with Tia Maria liquor, white chocolate mousse and orange sherbet
Grilled Fresh Yellowfin Tuna wakame risotto, mushrooms, braised spring onions and Japanese dressing
— Grilled Fresh European Swordfish with green asparagus-vanilla risotto, zucchini, chorizo croquettes and creamy garlic-saffron sauce
— Norwegian Halibut with truffle risotto, spinach, broccoli and Champagne sauce
— Steamed Fresh Caribbean Lobster with pasta carbonara, bacon, ratatouille, served with Provençal butter
— Pineapple Tarte Tatin with ginger cream, atsina cress and coconut ice cream
— Orange-vanilla-yoghurt Curd with seasonal fruits, cookie crumble and vanilla ice cream
* Vegetarian dishes. We feature an extensive, exclusive wine list.
2018 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.
135
RESTAURANT
Ribs / Seafood / Steaks
>
W W W. S M O K E YJ O E S A R U B A .C O M
Smokey Joe’s ISLAND GRILL
Smokey Joe’s Island Grill offers open-air dining in a colorful, informal and festive atmosphere. Their award-winning ribs are served in four distinct flavors – original recipe, hot 'n' spicy sriracha-BBQ, Joe's dry-rub and Smokey’s signature smoke sauce. Smokey’s menu also offers succulent BBQ pulled pork, great burgers, including “Big Joe”, Aruba’s largest burger. There’s also fresh-caught Caribbean fish and large Caribbean shrimp. Joe’s Island DAVID JACKSON Grill Master
136
Bar is known for its tropical classics such as the Pink Iguana and the Cuban Mojito, all served in 16-oz. mason jars. Every Tuesday is all-you-can-eat ribs night!
MENUARUBA.COM
SMOKEY JOE’S JUAN E. IRAUSQUIN BLVD. 87 PALM BEACH Across from the Playa Linda Beach Resort
(297) 586-2896
5:00 to 6:00 p.m., Monday to Sunday 5:00 to 10:30 p.m., Monday to Sunday BAR: 5:00 to 11:30 p.m., Monday to Sunday HAPPY HOURS: 5:00 to 6:00 p.m. and 10:00 to 11:00 p.m., daily EARLY BIRD: DINNER:
smokey@smokeyjoesaruba.com
Open-air Dinner ATTIRE: Casual DINING:
SERVING:
LOCATE US | n˚26 on map | Page 195
BAR:
Yes
PARKING:
Yes SAMPLE MENU
➸ APPETIZERS
➸ FRESH ISLAND FISH
Joe's Wings — 10.95
Catch of the Day
one pound of crispy fried wings tossed in either classic Buffalo, spicy Jerk or in our “original BBQ” sauce
— Range: 18.95 – 22.95
— Coconut Shrimp — 10.95 hand-battered Caribbean shrimp breaded in coconut flakes and delicately fried, served with sweet chili sauce
at least two varieties of fresh seafood are featured daily, frequently grouper, wahoo or mahi-mahi
➸ B A BY B AC K R I B S — half-rack 16.95 — full rack 23.95
➸ ISLAND SALAD Crispy Chicken Salad — 14.95 lightly breaded deep-fried chicken tenders, sliced and tossed in a bed of chopped lettuce, toasted almonds, cucumber, hard-boiled eggs, corn and tomatoes with home-made honeymustard dressing
➸ R OT I S S E R I E C H I C K E N Jamaican Jerk Chicken — 16.95
“Original Recipe” our award-winning recipe for the “best ribs in the Caribbean”
— Smokey’s Signature Smokey Joe’s signature sauce – “a zing of spices and a whiff of smoke”
— Sriracha-BBQ our newest rib sauce is exactly “where sweet meets heat!”
one half flame-roasted rotisserie chicken marinated in Jamaica’s well-rounded sweet, hot, herbal and spicy “jerk” seasoning, served with two sides
— Joe's Dry-rub
➸ SANDWICHES
➸ DESSERTS
The Greatest Burger in Paradise — 13.95
Oreo® Surprise — 8.95
1/2 lb. of certified U.S.D.A. black Angus beef burger topped with bacon and your choice of Gouda or Cheddar cheese, served on a toasted bun with lettuce, onion, tomato and fries, reputedly “the greatest burger in paradise”
— Pulled Pork — 15.95 succulent pulled pork simmered in Smokey’s signature BBQ sauce till fall-apart tender, stacked high on a soft bun
dry outside, moist inside, no sauce here! – “the flavor is packed in the rub!”
our irresistible taste sensation, crispy on the outside, soft and melty on the inside, dusted with powdered sugar, served with a scoop of vanilla ice cream… it’s pure heaven!
— Guava Cheesecake — 8.95 smooth and creamy New York-style cheesecake with graham cracker crust topped with guava purée
2018 ARUBA RESTAURANT GUIDE
All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.
137
Photography Kenneth Theysen
C O C K TA I L R E C I P E
THE SWEET TROPICAL PARADISE
Cocktail
by Mixologist Gerson Albay of Madame Janette
“Making new drinks, that’s my thing,” says Madame Janette
T
veteran bartender Gerson Albay.
urns out goldsmithing, tattoos and rock music are also his thing – the mixologist used to work at a number of local jewelry shops, he has odes to Soundgarden and Linkin Park permanently inked into his arms and chest (he changed out of his Megadeth T-shirt for his Menu International photo shoot) and he sings with a rock and alternative band called Banzaai once a month at Café Chaos.
138
MENUARUBA.COM
But he gave up the jewelry work after a few years of day shifts followed by late nights as a mixologist or musician. Now, twelve years later, three of his bestselling cocktails are still on the menu, including one that’s been tweaked for the new rum- and fruit juicebased tiki menu. His Sweet Tropical Paradise used to be served in a glass as a layered drink that you stirred after serving, but now it’s been renamed the Wiki Tiki and comes in tiki mugs inspired by Polynesian carvings. What else has changed? “They added Bacardi,” because one type of rum just isn’t tiki enough. The result is a refreshing, fruity drink that combines the sweetness of peach schnapps and melon liqueur with the sweetand-sour pineapple – with a deceptively subtle hit of rum. A few of these and you’ll be singing along to Nirvana or headbanging to Megadeth, too.
GERSON ALBAY Mixologist – Madame Janette
Sweet Tropical Paradise / Wiki Tiki Makes 1 cocktail INGREDIENTS ¾ oz. peach schnapps ¾ oz. Midori melon liqueur 2 ½ oz. pineapple juice 1 oz. Myers’s dark rum 1 oz. Bacardi white rum, for a Wiki Tiki
Instructions 1. Pour the peach schnapps into a clear glass filled with ice, followed by the melon liqueur
and pineapple juice. 2. Float the Myers’s rum on top to create layers. Serve with a wedge of pineapple for garnish.
TIPS If you happen to own a proper tiki mug, use that to serve the cocktail. Otherwise, use a glass that lets you see the layers. Don’t forget to stir the cocktail before drinking or the drink will end up being very boozy on top and very sweet at the bottom.
Devil’s Avocado Makes 1 cocktail INGREDIENTS
ON AND OFF THE MENU Gerson’s other bestselling cocktail on the menu is Heaven’s Gate, made with Malibu rum, Captain Morgan rum, Cointreau, Chambord, pineapple juice and a splash of Sprite. But he also makes an off-menu cocktail with avocado purée called The Devil’s Avocado. “You know the film The Devil’s Advocate?” He doesn’t have it on the menu because it’s too complex to make when the restaurant gets busy every night, but it’s a favorite of one of Madame Janette’s owners and he’ll make it by special request. “It’s a good after-dinner drink,” he says.
2018 ARUBA RESTAURANT GUIDE
1 ½ oz. avocado purée (½ a ripe avocado blended with ½ oz. milk) 1 ½ oz. Hendrick’s Gin ½ oz. evaporated milk ½ oz. elderflower liqueur (Bols) ¼ oz. Malibu coconut rum ¼ oz. agave nectar
Instructions 1. Combine everything in a shaker with ice. 2. Shake and strain into a chilled cocktail glass.
139
RESTAURANT
Steakhouse
>
W W W. H I LTO N A R U B A .C O M
Sunset Grille Enjoy stunning sunsets and unforgettable dining at this traditional steakhouse. Sunset Grille is a traditional steakhouse welcoming guests with a variety of steaks, chops and a selection of succulent seafood, all among awe-inspiring views.
MATT BOLAND Executive Chef
140
MENUARUBA.COM
SUNSET GRILLE HILTON ARUBA CARIBBEAN RESORT & CASINO JUAN E. IRAUSQUIN BLVD. 81 PALM BEACH
DINNER:
6:00 to 10:00 p.m., Monday to Sunday
(297) 526-6612
DINING:
hiltonconcierge@depamltours.com
SERVING:
LOCATE US | n˚27 on map | Page 195
Indoors – Outdoors Dinner ATTIRE: Resort casual BAR: Yes PARKING: Yes SAMPLE MENU
➸ S TA R T E R S Range: 10.00 – 20.00
Beef Carpaccio arugula, shaved Parmigiano-Reggiano, extra-virgin olive oil
— Ahi Tuna Crudo
shaved fennel salad, citrus vinaigrette
Double-cut Lamb Chops charred eggplant purée
— Porterhouse for Two, 32 oz. prepared Florentine-style with rosemary, roasted garlic, extra-virgin olive oil, lemon * 100% certified Angus beef fired
— Boston Bay Seared Scallops
on our charcoal grill.
parsnip purée, bacon crumble, tomato, cucumber, mint
➸ SEAFOOD
— Allspice Slow-roasted Duck Breast Salad orange jelly, pimento, smoked duck crunch, mixed lettuce
➸ SALADS Range: 10.00 – 24.00
Classic Caesar Salad bacon, croutons, Parmesan cheese, anchovies
Sunset Grille Seasonal Salad mixed lettuce, carrots, roasted peppers, cherry tomatoes, quinoa, pickled ginger, wheat croutons, tomatoes, lime dressing
➸ STEAKS AND CHOPS* Range: 25.00 – 89.00
Filet Mignon, 8 oz. — Petit Filet Mignon, 6 oz. — Prime Flank Steak, 8 oz. — Choice Skirt Steak, 8 oz. — New York Strip, 12 oz. — Rib-eye, 14 oz. — Rib Eye, Bone-in, 22 oz.
Range: 26.00 – 39.00
Pan-seared Sea Bass sautéed spinach, Aruban-Creole sauce
— Grilled Atlantic Salmon
sautéed spinach, Aruban-Creole sauce
➸ M A I N CO U R S E S Range: 24.00 – 32.00
Braised Beef Cheek mashed Potatoes, gremolata, bacon crisp, broccoli
— Honey- and Truffle-roasted Half-chicken
baby potatoes, toasted baguette and grilled vegetables
— Pork Chop
cylinder potato, green beans, smoked apple-mushroom sauce
➸ DESSERTS Range: 10.00 – 14.00
Tropical Fruit Tart — Tiramisu — Molten Chocolate Cake
2018 ARUBA RESTAURANT GUIDE
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.
141
RESTAURANT
Aruban / Caribbean / International
>
W W W. S W E E T P E P P E R S A R U B A . R E S TA U R A N T
Sweet Peppers L O C A L C A R I B B E A N I N T E R N AT I O N A L B A R & R E S TA U R A N T
Sweet Peppers is a fun, family-oriented restaurant featuring delicious Aruban and Caribbean dishes, including a knockout ceviche, a churrasco steak and crisp whole red snapper that you’ll surely remember! Beyond great food, Sweet Peppers offers fun themed nights and live music on different days of the week: Wednesday karaoke night, Friday all-you-can-eat grouper and Sunday URBINE KEVIN DONATA
all-you-an-eat BBQ ribs.
Executive Chef
142
MENUARUBA.COM
SWEET PEPPERS PASEO HERENCIA MALL JUAN E. IRAUSQUIN BLVD. 382A 2nd Floor (Elevator access available)
PALM BEACH
(297) 586-0740 reservations@sweetpeppersaruba.restaurant LOCATE US | n˚28 on map | Page 195
DINNER:
5:00 to 10:00 p.m., Monday to Sunday Indoors – Open-air (terrace) Dinner ATTIRE: Casual ENTERTAINMENT: Live music (Fridays and Sundays) – Karaoke (Wednesdays, from 10:00 p.m.) BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
➸ SALADS
➸ FISH AND SEAFOOD
Mixed Salad — 6.50 — Caesar Salad — 7.95 — Goat Cheese and Mango Salad — 9.95 — Tomato and Mozzarella Salad — 10.50 — Chicken and Shrimp Caesar Salad — 11.95 — Fresh Tuna Tataki Salad — 12.95
Aruban Grouper Fillet — 24.95 — Crisp Whole Red Snapper — 28.95 — Coconut-pineapple Shrimp — 30.95 — Aruban Garlic Shrimp — 30.95 — Seafood Casserole — 32.95 — Grilled Tuna Steak — 32.95 — Caribbean Seafood Pasta — 34.95 — Sweet Peppers Mixed Seafood Delight — 52.50
➸ APPETIZERS Grilled Caribbean Sausage — 6.95 — Chef’s Favorite Escargots — 9.95 — Fried Calamari — 10.50 — Caribbean Shrimp Cocktail — 13.95 — Shrimp and Scallops — 14.95
➸ SOUPS Soup of the Day — 6.95 — Sweet Peppers Tomato Soup — 7.95 — Aruban Seafood Soup — 10.95
➸ CEVICHE BAR Fish Ceviche — 8.95 — Vegetarian Ceviche — 8.95 — Shrimp Ceviche — 9.95 — Meat Ceviche — 11.95 — Mediterranean Ceviche — 11.95
➸ M E AT A N D P O U LT RY Chicken Cordon Bleu — 24.95 — Chicken Cutlet — 24.95 — Home-style BBQ Ribs — 24.95 — 14-oz. Argentinian Churrasco — 29.95 — Charcoal-grilled Meat Combo — 32.95 — Surf and Turf — 32.95 — 10-oz. Filet Mignon — 34.95 — 14-oz. Rib-eye Steak — 38.50 — Grilled Lamb Chops — 38.95 All prices are in U.S. dollars. No Service Charge. Tipping at your discretion. Prices and menu items are subject to change.
2018 ARUBA RESTAURANT GUIDE
143
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.
144
BHAGWAN SINGH
Please tell your waiter when ordering if you prefer food prepared mild, medium, hot or
Chef
extra hot. They also offer take-away service. Ask for a menu and get the Taj magic to go.
MENUARUBA.COM
TAJ MAHAL 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 query@tajmahalaruba.com
LOCATE US | n˚7 on map | Page 198
Indoors Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:
SERVING:
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.
2018 ARUBA RESTAURANT GUIDE
145
INTERVIEW
Charcoal, Exotic Spices and an Unforgettable Wedding: The story behind the success of Tandoor the Indian Grill House — By Amie Watson
A
t Tandoor the Indian Grill House you hear the hot platters of charcoal-fired meats and vegetables before you see them. Their popular mixed grill dish comes on a sizzling cast-iron plate and includes mouth-watering lamb kebab, chicken, fish, jumbo prawns and home-made paneer cubes. The reputation and success of the dish is due to a traditional northern Indian 700˚F tandoori oven. The sizzling you hear isn’t actually the meat cooking; it’s a layer of onions charring on the cast iron, separating the pan from the tandoor-cooked meat and ensuring that the gently flaking fish stays perfectly tender while you savor the shrimp. But, if any corners of the tandoor-cooked chicken or lamb happen to touch the cast iron before you get to them, don’t worry – the outer sear will reveal a juicy interior, turning each bite into a charred mouthful of joy. The tandoor-fired lamb chops are another must-have item that come with the same sound effects. “I use green papaya to tenderize the meat for six hours and then we make a marinade of garam
146
MENUARUBA.COM
masala, cashew paste, yogurt and black pepper and marinate it for 18 hours,” says owner Rajesh Matai. The long marinating time followed by a short stint in the high-heat tandoor make the meat incredibly tender and caramelized. The naan, rolled by hand like pizza dough, is also tandoor-cooked. Slapped directly onto the inside wall, the bread begins to bubble after mere seconds, creating magical air pockets in the fluffy, singed flatbread. A minute later, it’s done and the tandoor chef nudges it off the wall before it’s whisked, still steaming, to the dining room. The oven itself is the restaurant’s calling card. Matai imported it from India. A metal cylinder about the size of a mini-fridge, it probably weighs more than I do. It sits on the floor of the kitchen and has a round opening at the top through which most of the tandoor-cooked foods are inserted after being speared onto three-foot metal skewers. The temperature can be controlled by removing the lid. Thank goodness the kitchen has air conditioning.
RAJESH AND SHOBINA MATAI
Photography Kenneth Theysen
Owners – Tandoor the Indian Grill House
As the chef pulls long skewers of marinated chicken from the tandoor (with not a drop of sweat on his brow, it should be noted), Matai points out a second oven on the floor to the left, which he uses for vegetarian orders. It also comes in handy when they get busy. Tandoor’s second-floor location at the South Beach Centre mall in the high-rise hotel area is easy to miss, but as the owner of the only two Indian restaurants on Aruba, Matai is very popular, especially with the local Indian community. He’s also the go-to person for catering Indian destination weddings and has become an expert on both single- and multi-day events. He even catered his daughter’s wedding. Her favorite dish? Butter chicken. Even as the only Indian restaurant owner on the island, Matai strives for quality in his restaurants and catering. He special-orders his garam masala to ensure the perfect spice blend. The secret recipe – as well as many of Tandoor’s other best-loved recipes – came from his brother’s Indian restaurant in Taiwan, where he went to learn to run a restaurant before
opening Taj Mahal in Oranjestad in 2001. With that success under his belt, he then expanded with Tandoor the Indian Grill House in 2010. While he guards his garam masala recipe closely, he says it includes star anise, cinnamon, cumin, bay leaves, black pepper and cardamom. “There are about 21 spices in it,” he says, and it isn’t hot. “Indian food is spicy in that there are lots of spices in it, but we don’t make it hot. It can be controlled to your level,” he says. For those who request heat, though, he’s happy to serve his food “local-style” with small green Asian chili peppers. He also caters to dietary restrictions. Much of the menu is gluten free-friendly (though celiacs should note that breads are made in the kitchen). There’s a wide selection for vegetarians and vegans. And anyone can appreciate the special dal mahkani, a spiced lentil dish slow-cooked in the remaining heat of the tandoor overnight, served with or without cream. “By the morning, it’s done,” says Matai. Personally, he likes starting a meal with
2018 ARUBA RESTAURANT GUIDE
grilled meat before moving on to rice and sauced dishes like coconut milk-simmered vegetables, silken eggplant and comforting meat and fish curries. “But lots of people just order the mixed grill and rice,” he says, which was also how I tapped out at my first Tandoor dinner, more than a year ago. But linger long enough, watching the Bollywood dance numbers on the television screen as the sun sets, and Matai might even join you for a drink. A mango lassi, spicy pinot noir, icy fruit mocktail or a quality glass of whisky and you too could be learning the secrets of blending garam masala and barbecuing the best lamb of your life (with or without tandoor). Me, I’ve been sworn to secrecy.
TANDOOR THE INDIAN GRILL HOUSE SOUTH BEACH CENTRE | PALM BEACH Opposite the Hilton Aruba Caribbean Resort & Casino
(297) 586-0944 www.tandooraruba.com
147
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 NARESH SINGH Chef
148
their own homes. Tandoor’s many delectable dishes may taste indulgent but they are healthy as well.
MENUARUBA.COM
TANDOOR SOUTH BEACH CENTRE | PALM BEACH Opposite the Hilton Aruba Caribbean
LUNCH: 12:00 noon to 3:00 p.m., on Saturdays and Sundays DINNER: 6:00 to 10:00 p.m., Monday to Sunday
Resort & Casino
(297) 586-0944
DINING:
tandoor@setarnet.aw
SERVING:
LOCATE US | n˚29 on map | Page 195
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
2018 ARUBA RESTAURANT GUIDE
149
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 entrĂŠes. Every dish is served with traditional, house-made chimichurri
150
JULIAN MORONTA
(garlic-herb sauce) and hearty side dishes. Evenings at Tango Argentine Grill are always
Chef
memorable as Aruba’s best musicians perform every night in the open-air seating area.
MENUARUBA.COM
TANGO ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370A
4:00 to 11:00 p.m., Monday to Sunday 4:00 to 7:00 p.m., Monday to Sunday and until 11:00 p.m., on Wednesdays DINNER:
EARLY BIRD:
Across from Barceló Aruba
Indoors – Outdoors Dinner ATTIRE: Casual ENTERTAINMENT: Live music BAR: No PARKING: Yes
PALM BEACH
DINING:
(297) 586-8600
SERVING:
tango@arubawineanddine.com LOCATE US | n˚30 on map | Page 195
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 home-made chimichurri sauce
— Calamari — 10.00
— Tango Ribs — 26.00
crispy fried calamari with curry-garlic mayo
a true grill lover’s all-time favorite
— Chorizo and Morcilla — 10.00 authentic pork sausage and blood sausage from Argentina
— Grilled Portobello — 11.00 a large mushroom stuffed with Gouda cheese and spinach
➸ M E AT S P EC I A LT I E S Filet Mignon — 28.00 8-oz. tender cut of beef, the all-time favorite
— 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
— Full Outside Skirt Steak skirt steak grilled to perfection — 12 oz. 34.00 — 16 oz. 46.00
— T-bone Steak — 38.00 an untrimmed 18-oz. cut that combines the rich flavor of a strip with the tenderness of a filet
— Garlic Shrimp — 28.00 jumbo shrimp sautéed in garlic butter, finished with lemon juice and parsley
➸ EARLY BIRD Daily Early-bird Menu — 22.95 available from 4:00 to 7:00 p.m., daily and until 11:00 p.m., on Wednesdays
➸ 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 Apple Pie — 8.00 home-made apple pie served with vanilla ice cream
— Double Chocolate Ganache Pie — 8.50 simply stunning, especially for all chocolate lovers
— Tango Crêpe — 9.00 a delicate crêpe filled with home-made dulce de leche and served with vanilla ice cream
2018 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.
151
RESTAURANT
Belgian / International
>
W W W.TA S T E O F B E LG I U M . AW
Taste of Belgium R E S TA U R A N T
It's no surprise that this gem is celebrating its 6th 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 RONALD BOSSONG Executive Chef
152
leisurely read the morning papers, meet friends and hold business meetings. Taste of Belgium also arranges wine and beer tastings.
MENUARUBA.COM
TASTE OF BELGIUM PALM BEACH PLAZA LLOYD G. SMITH BLVD. 95 PALM BEACH
(297) 586-6388 info@tasteofbelgium.aw facebook.com/tobaruba LOCATE US | n˚31 on map | Page 195
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 Belgian beer with a pleasantly fruity, spicy taste, a hint of coriander and a light hop. * Largest selection of Belgian beer on the island!
— Saumon d’Anvers / Salmon Fillet — 25.50 grade ‘A’ salmon fillet and baby shrimp, served with stoemp and vegetables, accompanied by a hollandaise sauce
2018 ARUBA RESTAURANT GUIDE
All prices are in U.S. dollars. No service charge. Tipping at your discretion. A 15% service charge will be added to parties of 8 or more. Prices and menu items are subject to change.
153
Photography Kenneth Theysen
CHEF'S RECIPE
SNICK E R S CH E E SECA K E by Chef Alwin van Belzen of Barefoot Restaurant
The story behind this popular dessert from Barefoot Restaurant is simple. “We wanted to add an original cheesecake to the menu and we had some boxes of Snickers bars,” says Chef Alwin van Belzen.
“I
thought that maybe I could do something with nuts and chocolate.” So he melted the Snickers, added home-made dulce de leche caramel, cream cheese and vanilla bean, folded in whipped cream and poured it over a base of crumbled, buttery Bastogne! – Dutch cookies that are a little lighter and more flavorful than Speculoos, he says.
154
MENUARUBA.COM
The result speaks for itself: Barefoot sold more than 2,500 pieces of these no-bake cheesecakes last year. “People like the texture and flavor of the cheesecake, because you have a little bit of caramel and nuts. We serve it with hazelnut ice cream, so it combines well,” he adds. Though his wife is more of a dessert person, he says, he loves making sweets because he can be more creative than with savory dishes. Nonetheless, Alwin admits to occasionally sneaking some of this cheesecake when it’s freezing in the cooler. How could he not?
Cookie Jar
If you can’t find Bastogne!, use 3 cups (250 g) crushed Speculoos cookies, graham cracker crumbs or Oreo crumbs.
ALWIN VAN BELZEN Chef – Barefoot Restaurant
Snickers Cheesecake Serves 14 (makes two 9” x 9” square pans or one large 11” x 17” baking sheet)
> CRUST 1 package Bastogne! cookies 2 tbsp. (20 g) butter
> FILLING 3 cups (700 g) cream cheese 2 cups (½ l) heavy cream, divided 1 can (400 g) condensed milk, caramelized (see dulce de leche recipe) 1 ½ cups (150 g) powdered sugar 1 tbsp. (7 g) powdered gelatin 6 Snickers bars, melted
1. For the crust, combine the cookies
and melted butter in a food processor. Press into the bottoms of the pans. 2. Reserve ¼ cup (60 ml) of the heavy cream in a small bowl and beat the remaining cream in a medium bowl on low speed for 1 minute. Increase the speed to high until stiff peaks form, about 2 minutes (“We call it yogurt-thickness in Dutch,” says Alwin). 3. In a small saucepan, bring the reserved ¼ cup (60 ml) heavy cream to a boil. Remove from the heat and sprinkle the gelatin overtop. Whisk to combine, then set the saucepan aside. 4. In a large bowl, combine the melted Snickers and softened cream cheese. Beat on low until combined. 5. Add the caramelized sweetened condensed milk (reserving a little for garnish), powdered sugar and the seeds of the vanilla bean. Beat until smooth. 6. Add the gelatin mixture and fold in the whipped cream. 7. Spread the filling evenly over the cookie base. 8. Freeze overnight or for a minimum of 4 hours. 9. To serve, slice the cheesecake and garnish with reserved caramel and a scoop of ice cream.
Home-made Dulce de Leche Caramelized condensed milk is essentially dulce de leche caramel without the work. You can buy pre-made dulce de leche, but it’s easy to make your own using Alwin’s method: boil a can of sweetened condensed milk (don’t open the can) in a pot of water for three hours. The increased pressure turns the milk into a sweet, milk caramel without you having to stir once. You don’t even need to weigh down the can; it’s heavy enough on its own. One caveat, though: “You have to keep enough water in the pot to keep the can submerged or it can explode,” says Alwin, though a kitchen painted in caramel would not be the worst thing in the world.
2018 ARUBA RESTAURANT GUIDE
155
RESTAURANT
Italian / Pizza
>
W W W. FA C E B O O K .C O M / T E R R A Z Z A I TA L I A N A
Terrazza Italiana Mimma and Marco invite you to enjoy traditional Italian food at its best. Fresh home-made dishes are made to order – shrimp, fish, chicken or meat, always paired with a nice pasta or risotto. The new addition to this little hidden gem is a pizzeria with a wide selection of classic thin-crust pizzas. Head upstairs for their spectacular happy hours from 5:00 to 7:00 p.m., with great sunsets and amazing views. There’s always a MIMMA BARONCINI
special of the day and an early-bird dinner from 5:00 to 6:00 p.m.
Chef / Owner
156
MENUARUBA.COM
TERRAZZA ITALIANA PARADISE BEACH VILLAS JUAN E. IRAUSQUIN BLVD. 64
LUNCH AND DINNER:
11:00 a.m. to 10:00 p.m., closed Sundays
3rd Floor Terrace (Elevator access available)
Open-air (rooftop terrace) Lunch – Dinner ATTIRE: Casual ENTERTAINMENT: Live music (certain days) BAR: Yes PARKING: Yes
EAGLE BEACH
DINING:
(297) 561-1699 / 587-4000 Ext. 327
SERVING:
mimma1965@hotmail.it LOCATE US | n˚16 on map | Page 193
SAMPLE MENU
➸ ZUPPE, INSALATE E ANTIPASTI
➸ LA CARNE
Fresh Home-made Soups
Filetto al Naturale — 24.50
ask for our fresh and natural home-made soup of the day which can includes minestrone, pumpkin soup, pasta e fagioli, cream of broccoli or spinach, mixed seafood and more
simple filet mignon served with a house salad
— cup 5:00 – 7:00 — bowl 7:00 – 11:00
— House Salad — 5.00 — Greek Salad — 8.50 — Caprese Salad — 8.50 — Caprese e Prosciutto di Parma — 15.50 fresh mozzarella and tomatoes served with Parma ham
— Mozzarella di Bufala e Prosciutto di Parma — 15.50
fresh buffalo mozzarella with Parma ham
➸ P I AT T I CO M B I N AT I
— Filetto all’Aglio — 29.50
filet mignon in a creamy garlic sauce with a side house salad and risotto or pasta Alfredo
— Filetto al Funghi — 31.50
filet mignon in porcini mushroom sauce with a side house salad and risotto or pasta Alfredo
➸ I L P E S C E E I C R O S TAC E I Gamberi alla Fra’Diavolo — 27.50 shrimp in spicy marinara sauce with a side house salad, served with shrimp risotto in tomato sauce or penne arrabbiata
— Filetto di Pesce alla Mediterranea — 27.50 grouper fillet in a creamy lemon and capers sauce with a side house salad, served with shrimp risotto or linguine Alfredo
beef lasagna with soup of the day
— Filetto di Pesce ai Funghi — 29.50
beef lasagna with Greek or caprese salad
grouper fillet in a creamy mushroom sauce with a house salad, served with shrimp risotto or pasta Alfredo
Lasagna and Soup — 19.50 — Lasagna and Salad — 21.50
— Lasagna and Pasta — 24.50
beef lasagna served with your choice of pasta, either penne Alfredo with chicken or spaghetti and meatballs
➸ I S ECO N D I , I L P O L LO Petto di Pollo al Limone — 19.50 chicken breast, lemon and olive oil served with a house salad
— Petto di Pollo alla Pizzaiola — 26.50
➸ L A PA S TA Spaghetti alla Carbonara — 17.00 onion, bacon and eggs in a creamy sauce
— Spaghetti alla Amatriciana — 17.00 onion, bacon and tomato sauce, spicy if requested
— Spaghetti alla Bolognese — 18.00 traditional bolognese meat sauce
chicken breast in marinara sauce, topped with mozzarella, served with a side house salad and pasta alla marinara
2018 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.
157
RESTAURANT
Brazilian / Steakhouse / Vegetarian
>
W W W.T E X A S D E B R A Z I L .C O M
Texas de Brazil C H U R R A S CA R I A ST E A K H O US E
Embracing a time-honored tradition of churrasco-style cooking, Texas de Brazil is an authentic continuous service Brazilian-style steakhouse offering an extravagant 40-item seasonal buffet of salads, roasted vegetables and home-made soups. Savor choice cuts of sizzling beef, pork, lamb, sausage and poultry, flame-grilled to perfection and carved tableside by the restaurant’s gauchos. Signature Brazilian GODFREY VARGAS Executive Chef
158
cocktails, rare wines, delectable desserts and Cuban cigars make the Texas de Brazil experience not only enjoyable but memorable as well.
MENUARUBA.COM
TEXAS DE BRAZIL JUAN E. IRAUSQUIN BLVD. 382 PALM BEACH
6:00 to 10:30 p.m., Monday to Sunday 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˚32 on map | Page 195
SAMPLE MENU
➸ O U R S P EC I A LT Y
➸ DESSERTS
The continuous dining service of this Brazilianinspired restaurant makes this concept unique and special. Guests enjoy endless servings of beef, lamb, pork, chicken and sausage, all perfectly seasoned, slow-roasted over an open flame and then carved tableside by the restaurant’s authentically dressed gauchos.
Satisfy your sweet tooth with one of the many decadent dessert selections including triple-layer chocolate mousse cake, bananas foster pie to the house specialty, the papaya crème.
➸ SALAD AREA From the first glimpse, you will find this is a steakhouse even vegetarians love. Diners are tempted to help themselves to an extravagant 40-item salad area which consists of the freshest salads, home-made dressings, buffalo mozzarella, potato salad, daily cold pastas, traditional black beans with 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 The meats include various cuts of flame-grilled filet mignon, filet mignon wrapped in bacon, top sirloin, leg of lamb, Brazilian sausage, parmesan pork, chicken breast wrapped in bacon, Brazilian picanha (our house specialty), garlic picanha, flank steak, crispy chicken drum sticks, pork loin and pork ribs.
➸ WINE CELLAR* Featuring an extensive internationally composed list, heavy in South American varietals, as well as rare wines and their own private label house wine. Let their in-house connoisseurs help you select the perfect pairing for your meal.
➸ BAR* Texas de Brazil offer you a warm welcome as you step into their beautiful, and well-stocked, bar and lounge. Guests can enjoy a traditional caipirinha, Brazil’s most famous cocktail, a perfectly aged single malt Scotch or one of their handrolled cigars. The large collection and variety of spirits is sure to please all. Relax and enjoy… Cheers!
* Item prices vary according to selection.
➸ SIDE ITEMS Garlic mashed potatoes, fried sweet bananas, Brazilian cheese bread and house specialty sauces are all brought right to your table and make for the perfect side accompaniments. Fixed price menu. A 15% service charge will be added to your bill. Menu items are subject to change.
2018 ARUBA RESTAURANT GUIDE
159
RESTAURANT
International / Seafood / Steakhouse
>
W W W.T H E C H O P H O U S E A R U B A .C O M
The Chophouse AT M A N C H E B O
The Chophouse serves exquisitely crafted cuisine in a more modern, indoor space. The menu features a variety of delicious appetizers, soups, salads, poultry and vegetarian dishes. It also boasts many steak and Chophouse classics such as escargots Ă la Pernod, onion soup, caprese salad, grilled lobster tail, porterhouse, rib-eye and churrasco steaks, in addition to Cajun tuna. Alfresco diners, rejoice. The Chophouse SANDRO HEROLD
features a small outdoor patio and serves romantic dinners on the beach.
Executive Chef
WILLY SARMIENTO Chef
160
MENUARUBA.COM
THE CHOPHOUSE MANCHEBO BEACH RESORT & SPA JUAN E. IRAUSQUIN BLVD. 55 EAGLE BEACH
(297) 522-3444 thechophouse@manchebo.com
LOCATE US | n˚17 on map | Page 193
DINNER: 5:30 to 10:30 p.m., Monday to Sunday
Indoors – Garden Dinner ATTIRE: Resort casual ENTERTAINMENT: Live jazz piano BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
➸ SALADS AND APPETIZERS
➸ STEAKS*
Alkaline Salad — 9.00
Aruban Stew — 26.00
baby spinach, mixed greens, cherry tomatoes, quinoa, grilled portobello mushroom, toasted almonds and sweet cilantro vinaigrette
locals call it “carni stoba,” stew beef, olives, plum tomato, cilantro, potatoes, carrots and onions
— Portobello Ravioli — 9.00
portobello mushroom ravioli with mixed greens, Parmesan cheese and balsamic vinaigrette
— Caprese — 10.00
buffalo mozzarella with ripe tomatoes, basil from our own greenhouse, olive oil, garlic croutons and balsamic vinaigrette
— Authentic Aruban Keshi Yena — 10.00 baked stuffed cheese with chicken, capers, celery, carrots and green olives, served with plantain and fried polenta
— Beef Tataki — 14.00
tenderloin tips marinated in charcoal oil with truffle aïoli, mixed greens, red onions and spicy toasted peanuts
➸ S E A F O O D P O U LT RY A N D V EG E TA R I A N Vegetable Linguine — 24.00 home-made linguine with roasted vegetables, tomatoes, white wine sauce, toasted almonds and Parmasan
— Chicken Breast — 25.00
corn-fed free-range bone-in chicken breast served with baby potatoes, cherry tomatoes and broccoli, accompanied by an herbes de Provence-mushroom sauce
— Almond-crusted Grouper — 29.00
pan-seared almond-crusted grouper served with sweet potato purée, green beans and coconut-white wine sauce
— Seafood Pasta — 30.00
— Churrasco Steak — 36.00
12 oz. of tenderloin generously seasoned with sea salt and served with our own chimichurri sauce
— U.S.D.A. Choice Filet Mignon — 46.00
8 oz. of choice filet mignon, accompanied by an herbes de Provence-mushroom sauce
➸ C H O P S * Tomahawk — 36.00 14-oz. of hand-cut pork chop marinated with thyme and served with red wine sauce
— Lamb Rack — 38.00
Roasted rack of New Zealand lamb marinated with garlic, herbs and onions
— Rib-eye — 42.00
fully marbled for exceptional flavor, carefully seasoned and cooked to perfection
— Veal Chop — 48.00
10-oz. veal chop marinated with fresh herbs, toasted garlic and Dijon mustard sauce
— Porterhouse — 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
2018 ARUBA RESTAURANT GUIDE
161
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 LUZ ELENA SANTANA
goat stew. Nobody can resist the charm of the beautifully restored landmark farmhouse,
Chef
which offers dining in air-conditioned comfort or under the stars in their lovely gardens. Affordable and delicious, The House is where the authentic tastes of Aruba call home.
162
MENUARUBA.COM
THE OLD CUNUCU HOUSE PALM BEACH 150 NOORD
(297) 586-1666 theoldcunucuhouse@setarnet.aw facebook.com/theoldcunucuhouse
LOCATE US | n˚33 on map | Page 195
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
➸ A P P E T I Z E R S
Grilled Loin Ribs — 19.00
Tomato Salad — 6.00
marinated rack of tender pork ribs served with our special home-made barbecue sauce
fresh sliced tomatoes with onions and a vinaigrette
— Escargots — 8.00 gratinéed snails with herbs
— Fiesta Arubiano (our special appetizer) — 9.00
fish cake, cheese pastechi (pocket), squid and meatballs, served with a delicious Creole sauce
— Fried Calamari — 9.00 with a spicy tomato sauce
— Shrimp Cocktail — 9.50 local shrimp served with a light chili sauce
— Marinated Seafood — 9.50 marinated Old Cunucu House style
➸ ENTRÉES Higra Hasa — 16.00 beef liver cut in small pieces and cooked with onions
— Cabrito Stoba (goat stew) — 18.00 prepared Aruban style
— Sautéed Shrimp — 23.00 flambéed with brandy
— Veal Escalope Old Cunucu House Style — 23.00 served with a white wine-cream sauce, mushrooms, sweet peppers and onions
— Calco Stoba (stewed conch) — 27.00 fresh conch prepared the Aruban way, served with a Creole or garlic sauce
— Caribbean Lobster Tail — Market price
prepared either broiled with drawn lemon butter or thermidor style
➸ DESSERTS* Chocolati Pinda — 4.00 — Quesillo ( flan) — 4.50 — Coupe di Amor for Two — 9.50 * Ask your waiter for our special cakes, prepared daily by our Aruban chef.
— Fresh Catch of the Day — 19.00 from our waters, prepared either broiled or pan-fried, accompanied by a lemonbutter, garlic or Creole sauce
— Keshi Yena (our famous dish) — 19.00
All prices are in U.S. dollars. A 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
2018 ARUBA RESTAURANT GUIDE
163
SUPERSIZED
Photography Kenneth Theysen
164
MENUARUBA.COM
Located in an old town house on Wilhelminastraat, El Gaucho is famous for serving high-quality beef grilled the traditional Argentine way. Thick cuts of all natural Grass-fed Beef Tenderloin, Well-marbled Rib-eye Steak and the Massive 38-oz. Porterhouse, all grilled to perfection with love, patience and care. Our sample menu consist of juicy cuts of beef, pork, lamb, veal and chicken. Our seafood choices are on par with any seafood restaurant, with local and international favorites. For lunch we offer à la carte or our prix fixe-menu lunch for only $25. So visit us for an original Argentine experience.
Empanadas Argentinas: hearty pastry stuffed with meat Jumbo Shrimp Scampi: sautéed with roasted garlic Cracked Conch Harbor-style: battered and pan-fried, a local favorite The GAUCHO Steak: 1 pound of premium Argentine tenderloin Rack of Lamb: marinated in chimichurri sauce and grilled Parilla Argentina: special dish from Argentina consisting of 5 different selected meats; tenderloin, Argentine chorizo, ribs, pork loin and beef short ribs
Quality Food, Professional and Friendly Service, Great Ambiance, Live Entertainment, Award-winning Menu and Wine List
Crêpes with Dulce de Leche Black and White Chocolate Mousse Cake Caramel and Coconut Flan
2018 ARUBA RESTAURANT GUIDE
165
RESTAURANT
Ribs / Seafood / Steaks
>
W W W.TO N Y R O M A S A R U B A .C O M
Tony Roma’s It all started in 1972, in North Miami, when Tony opened his first restaurant. One weekend, Tony threw some baby back ribs on the grill… and the rest is history. Great ribs put Tony Roma’s on the map but their menu also features an array of chargrilled favorites including steaks, seafood and chicken. The restaurant also serves up fresh salads, fantastic burgers, grilled fresh local fish, and delicious appetizers – especially LYON QUEVEDO
their world-famous made-from-scratch onion loaf. Ideally located on the high-rise
Executive Chef
strip, Tony Roma’s offers a spacious outdoor terrace and a private room for groups, for a complete, memorable dining experience.
166
MENUARUBA.COM
TONY ROMA’S LLOYD G. SMITH BLVD. 230 Across the Holiday Inn Resort Aruba
PALM BEACH
LUNCH: 12:00 noon to 3:00 p.m., Monday to Sunday DINNER: 3:00 to 11:00 p.m., Monday to Sunday
(297) 586-7427
DINING:
facebook.com/ArubaTonyRomas
SERVING:
LOCATE US | n˚34 on map | Page 195
Indoors – Open-air (covered) Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes SAMPLE MENU
➸ APPETIZERS AND SALADS Onion Loaf Spanish onions, breaded, deep-fried, served with TR’s Original™ BBQ mayo dipping sauce — half-loaf 7.00 — full loaf 10.00
— Grilled Chicken and Artichoke Flatbread — 12.95 grilled chicken, artichoke hearts, sun-dried tomatoes, Havarti cheese, Asiago cheese, creamy lemon-wine-chipotle sauce
— Kickin’ Shrimp — 14.00
shrimp fried in a spicy cream sauce
— Tony’s Asian salads
Asian greens, diced red peppers, sweet Thai chili sauce, cilantro, fried wonton noodles, sesame seeds, served with pan-Asian dressing — with grilled chicken 17.00 — with crispy chicken 17.00 — with grilled salmon 21.00
— Roma’s Triple Play Sampler — 20.25 a trio of appetizers: red hot Buffalo wings, mozzarella sticks, potato skins, three dipping sauces
➸ TONY’S WORLD-FAMOUS RIBS The Original Baby Back Ribs basted with TR’s Original™ BBQ sauce or your choice of sauce — Roma rack 21.50 — full slab 27.50
— Bountiful Beef Ribs hearty ribs with a rich beef flavor, glazed with TR’s Original™ BBQ sauce or your choice of sauce — Roma rack 23.50 — full slab 29.50
— St. Louis Ribs
Tony’s Signature Combo — 34.50 half-rack of baby back ribs, two bourbon butter-basted jumbo shrimp, one filet medallion, served with loaded mashed potatoes
➸ CHICKEN, CHOPS AND STEAKS BBQ 1/2 Chicken — 15.95 half-chicken, TR’s Original™ BBQ sauce, charbroiled, served with French fries and coleslaw
— Mojo Chicken — 17.50
grilled chicken breasts, Tony’s citrus and brown mustard mojo sauce, pineapple salsa, served with wild rice, fresh vegetables
— Fire-grilled Pork Chop — 25.75
9-oz. grilled pork chop, praline bacon, butternut squash, pearl onions, served with loaded mashed potatoes and coleslaw
— Filet Medallions — 33.00
three filet medallions, choice of three gourmet toppings
— Rib-eye, 14 oz. — 38.50
➸ SEAFOOD Grilled Salmon — 25.50 grilled salmon, garlic butter, served with wild rice and fresh vegetables
— South Miami Fried Shrimp — 26.50 jumbo shrimp served with French fries, coleslaw, cocktail and tartar sauces
— Shrimp and Salmon Piccata — 30.50 grilled salmon, shrimp, lemon-caperwine sauce, served with wild rice and fresh vegetables
finished with TR’s Original™ BBQ sauce or your choice of sauce
All prices are in U.S. dollars. A 15% service charge and 3.5% tax will be added to your bill. Prices and menu items are subject to change.
— Roma rack 24.50 — full slab 28.50
2018 ARUBA RESTAURANT GUIDE
167
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 RODRIGO GARCIA
while visiting Aruba!
First Cook
168
MENUARUBA.COM
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˚18 on map | Page 193
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
— Escargots — 9.50 vineyard snails in a garlic-herbal cream sauce, served with white bread to dip
— Beef Carpaccio — 12.50 sliced raw beef tenderloin with pine nuts and Parmesan
— Grilled Strip Loin — 26.50 perfectly grilled prime quality strip loin served with garlic butter and French fries
— Beef Tenderloin — 27.50 with a Béarnaise sauce † Choose from the following sauces: Béarnaise, pepper, mushroom, herb-garlic
➸ 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
— Lasagna — 16.50 baked ground beef lasagna served with a creamy sauce and shaved Parmesan cheese, accompanied by a salad with garden greens
➸ FISH AND SEAFOOD* Grouper Fillet — 24.50 pan-fried in olive oil, served with a creamy lime sauce
— Grilled Mahi-mahi — 26.50
butter or barbecue.
➸ 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.
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.
with a Creole sauce
— Jumbo Shrimp — 28.50 sautéed in olive oil, garlic and red peppers, served with tagliatelle
2018 ARUBA RESTAURANT GUIDE
169
RESTAURANT
Dutch / European / International
>
W W W.T W I S TO F F L AV O R S A R U B A .W E E B LY.C O M
Twist of Flavors R E STAU R A N T
Founded by Gerben de Lange and Susan Kruisselbrink Toonen, Twist of Flavors offers old world cuisine with a twist, in a modern fresh atmosphere. Gerben’s culinary training and 30 years of experience, combined with Susan’s charismatic energy and hospitality have proved to be the right ingredients for a successful restaurant. TOF is located in the recently renovated Alhambra Casino Mall, GERBEN DE LANGE
in the low-rise hotel area, near Oranjestad. Their menu offers something for every taste,
Executive Chef / Co-owner
from massive rib-eye steak, plate-sized strawberry Dutch pancakes to the best martinis on the island. TOF has it all, and then some! They can't wait to welcome you and your appetite.
SUSAN KRUISSELBRINK TOONEN Co-owner
170
MENUARUBA.COM
TWIST OF FLAVORS ALHAMBRA CASINO MALL JUAN E. IRAUSQUIN BLVD. 47 Across Casa del Mar Beach Resort
(297) 280-2518 tofreservations@gmail.com
LOCATE US | n˚19 on map | Page 193
LUNCH AND DINNER:
10:00 a.m. to 10:30 p.m.,
Monday to Sunday Indoors – Open-air (covered) Lunch – Dinner ATTIRE : Casual ENTERTAINMENT: Live music (7:00 to 9:00 p.m., Wednesdays and Sundays) BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
➸ APPETIZERS Range: 10.50 – 14.00
Home-made Spring Rolls filled with veggies and shrimp, served with sweet chili sauce
— TOF Trio
small tomato soup, smoked salmon salad and gratinéed shrimp
— Asian Beef Strips
with wakame salad and a sweet gingersoy sauce
— Blackened Flash-seared Tuna
sliced thinly and served with an orangeginger sauce and wasabi
— Grouper Salad
fresh gourmet salad with a pan-seared grouper fillet
— TOF Spicy Shrimp
grilled and topped with melted cheese
— Seasoned Ground Beef
in a puff pastry, served with a truffle demi-glace
➸ M A I N CO U R S E S – FROM THE GRILL Range: 19.50 – 45.00
TOF Burger
Tenderloin Skewers rich and juicy beef skewers with roasted bell peppers, served with our rich pesto olive oil
— Catch of the Day
ask your waiter about today’s choices
— Lobster Xtravaganza
rich lobster meat covered with fresh herb-white wine sauce and gratinéed with Old Amsterdam cheese
— Shrimp Seasoned and Grilled
with your choice of either honey balsamic, grilled red bell pepper salsa, garlic-herb mayonnaise or diablo’s fire sauce
— Tuna Steak
flash-seared tuna steak served with soy sauce and a wakame salad
— Surf and Turf
4-oz. tenderloin, chef ’s seasoned shrimp and Caribbean lobster gratin
— Aztec Chicken
spicy strips of marinated chicken cooked in chef ’s secret sauce, nachos, sour cream, field greens and salsa, gratinéed with cheese
— Seafood Lasagna (our most popular dish!)
fresh catch of the day, shrimp, scallops, spinach, cream sauce and Old Amsterdam cheese
8-oz. black Angus
➸ DESSERTS
— with cheese add 1.00 — with bacon add 1.00 — with fries add 1.00
Home-made Dutch Apple Pie
— Tenderloin
9-oz. prime steak, tender and juicy, served with a home-made pepper sauce
— Rib-eye Steak
12-oz. U.S.D.A. cut, grilled to your liking and served with melted garlic butter
served warm of cold
— Strawberry Cheesecake — Tiramisu Italy’s favorite
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
We offer a kids’ menu.
2018 ARUBA RESTAURANT GUIDE
171
INTERVIEW
T
Cooking from Scratch at Fishes & More — By Amie Watson
Chef Bruno Santos and his kitchen team at the restaurant Fishes & More spend hours sautéing shrimp and lobster shells, deglazing them with white wine and adding all the scraps from the pounds upon pounds of fish they fillet daily, along with bay leaves, onions, garlic and tomato paste to their home-made fish stock.
172
MENUARUBA.COM
hey let it simmer gently for an hour, then strain it. They use that liquid gold as the basis for everything from their signature Caribbean Seafood Soup to giant platters of paella for two (or more) decorated with rings of mussels and shrimp. “Some people ask for us to add a lobster tail,” notes Santos. Those people are brilliant. The beauty of Fishes & More’s homemade broth is that it feels luxurious. There’s no need to add salt or strong herbs or spices that would mask its natural flavor. It’s silky and voluptuous all on its own. And nowhere does it shine more brightly than in the Caribbean Seafood Soup, a mix of pan-fried grouper, mahimahi, snapper, shrimp, calamari, mussels and scallops. “We leave it there cooking with the broth and the fish absorb all the flavor,” says Santos. Santos started at Fishes & More six years ago, working his way up from a line chef to sous chef and most recently to chef de cuisine. He loves cooking seafood because of the adaptability of fish. “You can be more creative with the flavors and textures,” he says. In the same way that stock forms the foundation of an exceptional soup or sauce, once you master the basic fish-cooking techniques, the world is your oyster. And over the course of his time at the restaurant, Santos has had ample opportunity to compare them all. Guests can choose how they want their fish cooked: grilled, pan-fried, blackened or deep-fried. Grilled works best with firmer fleshed fish like mahi-mahi, which ends up with a delicious smokiness and light char on the outside. Blackening is best for tender, flaky
BRUNO SANTOS
Photography Kenneth Theysen
Chef – Fishes & More “The Restaurant”
fish like grouper. And deep-frying is best with any small-to-medium whole fish, which end up crispy on the outside and tender on the inside and make for an awesome presentation when placed directly on a plate around a mound of steamed vegetables and a silver dish of drawn butter. Santos’ favorite recipe, however, is panfried fresh grouper, with a beautiful golden crust. He adds butter, garlic, lemon juice, white wine and a little salt and pepper and lets the fish absorb the flavor until it’s perfectly cooked. But he also enjoys coming up with monthly specials because he gets to play with ingredients. Last month, he created a cream cheese paste with shrimp, tomatoes and parsley to top the panfried grouper. Another of his creations is the calamari tortilla, which was so popular that it’s now a regular menu item. “I took the idea of fried calamari, but I pan-fried it and added onion, tomato, parsley, tomato sauce and a touch of spice. Then I made chips from flour tortillas,” he says. The result was a kind of seafood nachos dish that’s soft, crunchy and comforting all at once.
Other bestsellers include the Famous Fish Dish – a mix of every kind of fresh fish and seafood sautéed in a creamy lemon-lobster sauce – and the Piña Colada Shrimp, which combines the best of the tropical drink with juicy seafood. “We sauté the shrimp and all their flavor stays in the pan. Then we add pineapple, flambéed with rum and add coconut cream and a little heavy cream,” he says. The result is a sweet, sour, salt and creamy dish with Caribbean flair. Despite its location next to Tango Argentine Grill, Fishes & More’s most popular non-fish menu item is the beef tenderloin, says Santos. That may have to do with the fact that it’s part of the three-course early-bird special along with a choice of fish (usually grouper or snapper). The menu, served from 4:00 to 6:30 p.m. daily and all night on Tuesdays, comes with a choice of soup or salad, plus ice cream for dessert. But it’s worth lingering over dessert to hear the daily outdoor live music: singers, guitar players and even a Sunday evening steelpan group who set up by the restaurant’s patio in the Arawak Garden. The colorful promenade
2018 ARUBA RESTAURANT GUIDE
makes for great people-watching while enjoying a meal, but those who prefer a more intimate setting can also nestle into a corner table inside. The broth might be the foundation of Fishes & More’s cuisine, but the real secret of its success is the staff, says Santos. “We have a great team. We’re seven in the kitchen and the service staff is great. We understand each other perfectly and we help each other.” From the person filleting the fish, to the cook manning the grill, to the server rushing a plate of perfectly tender grouper to a table of hungry guests before it loses its crisp exterior, it’s a group effort. And while the saying goes, “Too many cooks spoil the broth,” that’s not a problem at Fishes & More. Here, the broth is right on. FISHES & MORE “THE RESTAURANT” ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370 PALM BEACH
(297) 586-3659 www.fishesandmore.com
173
Aruba Happy Rentals:
Celebrating 10 Years!
Vacation Rentals – Long-term Rentals Property Management – Real Estate Services
Aruba Happy Rentals’ team goes above and beyond the highest professional standards to offer their clients the best rental experience. For 10 years, the company’s great customer service has been supported by an exceptional, dedicated team, providing clients and visitors with a convenient, hassle-free, one-stop rental portal. Wether you are renting one of the company’s beautiful villas, houses, condos or apartments, their properties are sure to make your stay or vacation experience pleasant, comfortable and unique. www.arubahappyrentals.com
Boegoeroei 13D, Noord (297) 586-2662 rentals@arubahappyrentals.com
RESTAURANT
Aruban / Fresh Fish / Seafood
>
W W W.WA C K Y WA H O O.C O M
Wacky Wahoo’s There is nothing like eating fresh seafood at a restaurant owned by actual fishermen. That's Wacky Wahoo’s, located within walking distance of the high-rise hotels. Rossana and Harald Rudel offer their guests the freshest bounty of the sea, prepared in a uniquely Caribbean style, at a reasonable price. Wacky Wahoo’s is the catch of your day. RUDEL HARALD Chef / Owner
176
MENUARUBA.COM
WACKY WAHOO’S PALM BEACH 33B NOORD
DINNER: 5:30 to 10:30 p.m., Monday to Sunday
(297) 586-7333 Indoors Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:
SERVING:
LOCATE US | n˚35 on map | Page 195
SAMPLE MENU
➸ STARTERS AND SOUPS
➸ SPECIALTIES OF THE HOUSE
Range: 8.50 – 15.00
Range: 25.95 – 42.00
Seasonal Salad
Marinated Seafood Kebab
— regular — with goat cheese and mandarin oranges — with seared tiger prawns in garlic-basil butter — with Norwegian-style cured salmon
shrimp and fish fillet served over fettuccine primavera and red devil sauce
with choice of dressing, either garlicmustard, balsamic vinegar and olive oil, or home-made ranch
— Cuban Black Bean Soup
a hearty soup for hungry fisherman, with roasted garlic and sour cream
— Aruban Fish Soup
a family recipe like mama used to cook it
— Cream of the Ocean Soup
a rich, delicious creamed seafood soup, flavored with saffron and fennel
— Smoked King Crab and Corn Chowder
our version of a beloved east coast dish
Wacky Wahoo’s Aruban Ceviche an assortment of marinated local fish and seafood flavored with fresh lime and cilantro, a hot and refreshing treat
— Crispy Tiger Shrimp
lightly battered butterflied shrimp, flash-fried and served on romaine lettuce hearts with mango salsa
— Grilled Crab and Corn Quesadilla
from Tijuana to Aruba, enjoy a Mexican classic
— Pan-seared Local Conch and Calamaris
also known as calco, this tasty sea creature is served in a garlic, wine and herb-infused Creole sauce
—
Aruban Conch and Shrimp Stew also called ‘island viagra’, served spicy hot for those who can handle it
— Shrimp and Catch of the Day en Papillote
baked in wine, olive oil and fresh herbs
— Wacky Wahoo’s Mixed Seafood Platter
with garlic shrimp, fresh catch, sautéed squid and broiled mussels
— Seared Sea Scallops and Tiger Shrimp Combo
served on a bed of Japanese seaweed and sesame pasta
➸ WAC K Y WA H O O ’S F R E S H C ATC H O F T H E DAY * Range: 25.95 – 42.00
Pan-fried Boneless Fillet the Aruban way
— Grilled in Olive Oil with sautéed tomatoes, olives and lime
— Blackened with Louisiana Cajun Spices
seasoned with a spicy dry rub
— Gratinéed with Dutch Basil Gouda Cheese on a mushroom and spinach ragout * We catch it in the morning and cook it to your liking. Please note that sea, weather conditions and time of the year influence the kind of fish we’re able to offer.
2018 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.
177
RESTAURANT
International / Seafood / Steaks
>
W W W.WAT E R S E D G E -A R U B A .C O M
Water’s Edge 12˚N R E STAU R A N T & B A R
Located at Costa Linda Beach Resort and resting on the edge of the Caribbean Sea, Water’s Edge 12˚N, with its beautiful octagon-shaped dining room, offers spectacular ocean views in a comfortable air-conditioned environment. The reasonably priced menu features generous portions and offers a modern twist on pasta, fresh seafood and steak dishes. You can enjoy breakfast and lunch in their tropical HAROLD CASTRO Executive Chef
178
outdoor setting, or cocktails at their stylish bar. The Water’s Edge delivers the best degree of relaxation, guaranteed.
MENUARUBA.COM
WATER’S EDGE 12˚N COSTA LINDA BEACH RESORT JUAN E. IRAUSQUIN BLVD. 59
(297) 583-8000 Ext. 725 or 788 wateraua@gmail.com facebook.com/WatersEdgeAruba
LOCATE US | n˚20 on map | Page 193
8:00 to 11:00 a.m., Monday to Sunday 11:00 a.m. to 4:00 p.m., Monday to Sunday DINNER: 4:00 to 11:00 p.m., Monday to Sunday BAR MENU: 11:00 a.m. to 11:00 p.m., Monday to Sunday
BREAKFAST: LUNCH:
Indoors – Outdoors Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
➸ APPETIZERS Caesar Salad — 7.00 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
Grouper — 24.00 fillet of grouper, lightly seasoned, pan-seared and topped with fresh mango salsa, steamed asparagus
— 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
2018 ARUBA RESTAURANT GUIDE
179
RESTAURANT
Caribbean, Wood-fired Grill
>
W W W.Y E M A N J A-A R U B A .C O M
Yemanja WOODFIRED GRILL
There’s nothing better than enjoying your favorite meal in a relaxed ambiance. That’s why Yemanja should be your next destination for dinner. Chef and owner Joyce de Cuba-Hüsken uses fresh, locally caught fish and U.S.D.A. beef. She grills that beautiful fish and meat to perfection on Yemanja’s wood-fired grill, using mesquite wood for maximum flavor. In addition to their regular menu, Yemanja JOYCE DE CUBA-HÜSKEN Chef / Owner
180
also offers an extensive menu of savory gluten-free, vegetarian and vegan choices. At Yemanja, all are welcome and all leave satisfied. Yemanja is hospitality done right.
MENUARUBA.COM
YEMANJA WILHELMINASTRAAT 2 DOWNTOWN ORANJESTAD
(297) 588-4711 yemanja@setarnet.aw
LOCATE US | n˚8 on map | Page 198
DINNER: 5:30 to 10:30 p.m., closed Sundays
DINING: Indoors (air-conditioned) – Outdoors (on a terrace) SERVING: Dinner ATTIRE: Casual BAR: Yes PARKING: Yes
SAMPLE MENU
➸ APPETIZERS 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
— Ahi Tuna Poke — 16.00 marinated sushi-grade tuna, avocado chunks, masago, sriracha, wakame, scallions, fried wonton, sesame-nori tempura, wasabi crème
— Crab-stuffed Shrimp — 16.00 3 shrimp stuffed and topped with a crunchy herb and garlic bread crust, romesco sauce and horseradish crème, fried basil leaves
Grilled Shrimp in Spicy Creole Sauce — 34.00 served with our home-made flatbread waiting to be soaked in our scrumptious sauce
— Grilled Seafood Medley — 35.00 mahi-mahi, parrot fish, chimichurri calamari, shrimp, scallop, fresh mussels, white rice, stir-fried vegetables, light spicy bell peppercoconut-curry sauce
— Surf and Turf Skillet (7 oz.) — 38.00 grilled beef tips served on a hot skillet, topped with caramelized onions, mushrooms, shiitake, portobello, crunchy bacon, melted blue cheese crumbs, served with 3 grilled garlic shrimp
— Beef Carpaccio Bombe — 18.00
➸ DESSERTS
thinly sliced raw beef tenderloin, salad blend, cucumber, tomato, arugula, pine nuts, scallions, Old Amsterdam cheese, sour dough croutons, pesto, truffle sauce, balsamic crème
yoghurt cake, crème pâtissière, cinnamonsugared pastry, caramelized apples, whipped vanilla cream, almond crunch, cinnamon gelato
➸ M A I N CO U R S E S Herb-crusted Cauliflower Steak — 25.00 marinated grilled cauliflower steak, arugula pesto zoodles, black beans, romesco sauce, tomato antiboise, fried capers, fried garlic chips and basil leaves
— Stuffed Pork Tenderloin — 29.00 grilled medium-well, mild-spiced house rub, pesto risotto, glazed green asparagus, porcini, portobello, shiitake and button mushrooms, mascarpone filling, white wine, sun-dried tomato sauce
— Blackened Triple Tail — 30.00 truffled risotto, glazed green asparagus and snow peas, white wine sauce, Sicilian tomato dressing
Apple and Cinnamon Millefeuille — 9.00
— Peach Cobbler Cheesecake — 9.00 whipped vanilla bean cream, cinnamon-oat crumble, strawberry sauce
— Baked Alaska with Rum Pudding Ice cream — 10.00 orange sponge cake, Italian meringue, Amarena cherries, flambéed with Myers’s Rum
— 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.
2018 ARUBA RESTAURANT GUIDE
All prices are in U.S. dollars. No service charge. Tipping at your discretion. A 15% service charge will be added to parties of 6 or more. Prices and menu items are subject to change.
181
C O C K TA I L R E C I P E
THE PINK IGUANA
Cocktail
by Bartender Elijah Gomes of Smokey Joe’s Island Grill
Come 7 p.m., there’s usually a lineup for baby back ribs, open-fire rotisserie chicken and icy cocktails at Smokey Joe’s, the alfresco restaurant across from the Playa Linda Beach Resort in Aruba’s high-rise hotel area.
T
his fruity and creamy frozen drink is one of the restaurant and bar’s bestsellers. Some days, charismatic bartender Elijah Gomes goes through more than a gallon of crushed strawberries and coconut cream, which he blends with ice and a deceptively large amount of white rum. What he likes about this cocktail is that it’s sweet like dessert – he’s a self-admitted strawberry fanatic – but still refreshing because of the slushiness and the fruit. “People come in flip-flops straight from the beach and it cools them down,” he says.
182
MENUARUBA.COM
BARTENDING 101 1. Personality: For a bartender, your personality can be just as important as your ability to make a great drink. Gomes has both covered. “I like interacting with people. As you can see, I’m a very chatty person. Sometimes the manager has to tell me to focus,” he says, jokingly. 2. Flair: We can’t all be like Tom Cruise in Cocktail, throwing bottles of rum, vodka and gin into the air, the contents of which miraculously end up in beautiful salt- and sugar-rimmed glasses. But Gomes would like to get there. What’s holding him back is the learning curve. “I’m afraid to break a bottle and have to pay!” he says, laughing. So for now, he’s practicing what he calls “beginner flair.” No throwing, but lots of entertainment.
ELIJAH GOMES Bartender – Smokey Joe’s Island Grill
Pink Iguana Makes 1 cocktail
INGREDIENTS 2 oz. coconut cream 4 oz. crushed strawberries ½ - 1 oz. simple syrup 4 oz. white rum 2 cups ice
Instructions 1. Blend the coconut cream, strawberries and syrup. Set some aside if you want to make a layered drink. Leave the rest in the blender. 2. Add the rum and ice to the blender and blend until smooth. 3. Pour into a 500 ml Mason jar or other glass, layering with the reserved strawberry purée as desired.
PRO TIPS
Photography Kenneth Theysen
1. If you want it less sweet, add a little soda water, says Gomes. “If you add lime, it’ll make it too bitter.” 2. “Blend the cocktail that extra second longer to make it smoother,” says Gomes. 3. You can add thin layers of strawberrycoconut purée between the icy, blended layers of the cocktail itself to create a lava lamp look. “It seems like you’re drinking art,” he says.
2018 ARUBA RESTAURANT GUIDE
183
SEAS
THE
DAY
Photography Kenneth Theysen
184
MENUARUBA.COM
LOVE BIRDS
Photography Kenneth Theysen
186
MENUARUBA.COM
BRIGNAUD-BRIMIK
BEN OF ARUBA
MENU INTERNATIONAL
2018 ARUBA RESTAURANT GUIDE
187
190
MENUARUBA.COM
QUALITY VEHICLES | PICK-UP AND DROP-OFF COURTEOUS AND FRIENDLY SERVICE
Call:
(297) 582-8600
www.budgetaruba.com info@budgetaruba.com
MAIN OFFICE:
8 a.m. to 6 p.m., daily |
HIGH-RISE HOTELS:
AIRPORT:
8 a.m. to 9 p.m., daily
6 a.m. to 10 p.m., daily
MAP
ARUBA
R E STAU R ANT
1 Amuse Sunset Restaurant Aruba — 21
P L ACE S O F I NTE R E ST
1 2 3 4 5 6
H OTE L
1
Tierra del Sol Resort & Golf
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 O LF CO U R S E S
GA S STATIO N
1 2
Aruba Golf Club Tierra del Sol Resort & Golf
I NTE R NATIO NAL AI R P O R T
B E ACH E S
LI G HTH O U S E
ADVE R TI S E R S
1 Budget Aruba (Main Office) — 188-189 2 Budget Aruba — 188-189 (Queen Beatrix International Airport)
3 Colombian Emeralds International (Queen Beatrix International Airport) — inside front cover
1 Arashi Beach 2 Baby Beach 3 Boca Andicuri 4 Boca Catalina 5 Boca Grandi 6 Boca Prins 7 Dos Playa 8 Hadicurari 9 Malmok 10 Rodger’s Beach
192
MENUARUBA.COM
RO U N DABO UT
6 1 4
1
2
Druif Urirama
9
8
SEE HIGH-RISE HOTELS MAP PAGES 194-195
1
Boca Grandi
Wariruri 5 15 3 13
SEE LOW-RISE HOTELS MAP PAGES 192-193
Paradera
2
Boca Daimari
7 14
Santa Cruz
11
SEE ORANJESTAD MAP PAGE 196
1
2
7
8
Queen Beatrix Intl. Airport 1
6
4
3
Simeon Antonio
De Palm Island
10
ARIKOK NATIONAL PARK
9 3
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
2
2018 ARUBA RESTAURANT GUIDE
193
MAP
LOW-RISE HOTELS
R E STAU R ANTS
1 Así es mi Perú (Paradise Beach Villas) — 25 2 Chalet Suisse Restaurant — 41 3 Elements Restaurant (Bucuti & Tara Beach Resort) — 61 4 Ike’s Bistro (Manchebo Beach Resort & Spa) — 79 5 Las Ramblas Outdoor Charcoal Grill — 85 (La Cabana Beach Resort and Casino) 6 Madame Janette — 1 & 93 7 Mangos (Amsterdam Manor Beach Resort) — 95 8 Matthew’s Beachside Restaurant — 99 (Casa del Mar Beach Resort) 9 Omakase Japanese Sushi Bar — 109 (Manchebo Beach Resort & Spa) 10 Passions on the Beach — 115 (Amsterdam Manor Beach Resort) 11 Quinta del Carmen — 119 12 Red Fish — 121 13 Ricardo’s Restaurant & Bar — 123 (Aruba Beach Club Resort) 14 Santos — 197 15 Screaming Eagle Restaurant – Lounge — 133 16 Terrazza Italiana (Paradise Beach Villas) — 155 17 The Chophouse at Manchebo — 159 (Manchebo Beach Resort & Spa) 18 Tulip Caribbean Brasserie (MVC Eagle Beach) — 167 19 Twist of Flavors Restaurant — 169 (Alhambra Casino Mall) 20 Water’s Edge 12˚N Restaurant & Bar — 177 (Costa Linda Beach Resort)
H OTE L S
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19
Amsterdam Manor Beach Resort Aruba Beach Club Resort Aruba Blue Village Blue Residences Bucuti & Tara Beach Resort Casa del Mar Beach Resort Costa Linda Beach Resort Divi Aruba All Inclusive Divi Village Golf & Beach Resort Dorado Eagle Beach Hotel La Cabana Beach Resort And Casino La Quinta Beach Resort Manchebo Beach Resort & Spa MVC Eagle Beach Oceania Resort Residences Paradise Beach Villas Perle d’Or Tamarijn Aruba All Inclusive Tropicana Aruba Resort & Casino
194
ADVE R TI S E R S
1 2 3
Aruba Happy Rentals — 172-173 Aruba Supplies & Distribution (ASD) — 56-57 Super Food — 126-127
G O LF CO U R S E
1
The Links at Divi Aruba
B E ACH E S
1 2 3
Druif Beach Eagle Beach Manchebo Beach
P L ACE O F I NTE R E ST
1
Bubali Bird Sanctuary
GA S STATIO N
H OS P ITAL
MAR S H L AN D
RO U N DABO UT
TO U R I ST I N FO R MATIO N
MENUARUBA.COM
To High-rise Hotels
To High-rise Hotels
yd
G.
Sm
i th
Blv
d.
1
EXCELLENT RATES — BUDGET ARUBA — Tel.: (297) 582-8600 Fax: (297) 582-7212 info@budgetaruba.com www.budgetaruba.com
Llo
4
SAN MIGUEL
7 10
1
1
5
17
11
11 19
lvd
.
1
squ
in B
2
16
BUBALI
16
CUNUCU ABAO
Ju
an
E. I
ra u
15 14
18
6 3
3
POS ABAO
2
15
Route 4
Route 4
12
To Santa Cruz
10
C ay
20
aJ
7
end s
4
Pun
ta B
ra b o
9
2
12 13
19
2 8
6 14
PARADIJS
1
8
9
Ju
1
an
C ay
E. I
a di
Po s
BUSHIRI
ra u
squ in B lvd
. 18
En gla nd
To Downtown Oranjestad
B
3
C a ya
13
Schotlandstraat
. Ar
17
5
Lloyd G. Smith Blvd.
.E.M
3
elg
ies
t ra
at
str
To Downtown Oranjestad
aa t
2018 ARUBA RESTAURANT GUIDE
195
MAP
HIGH-RISE HOTELS
R E STAU R ANTS
1 Aqua Grill — 23 2 Atardi (Marriott Aruba Resort & Stellaris Casino) — 8 & 29 3 Bingo! Café & Restaurant — 33 4 BLT Steak (The Ritz-Carlton, Aruba) — 7 & 35 5 Casa Nonna (The Ritz-Carlton, Aruba) — 11 6 Chicken & Lobster — 43 7 Divi Bar & Lounge (The Ritz-Carlton, Aruba) — 45 8 Dragonfly Sushi – Asian Restaurant – Lounge (Arawak Garden) — 49 9 Dushi Bagels & Burgers (Playa Linda Beach Resort) — 53 10 Fishes & More “The Restaurant” (Arawak Garden) — 63 11 Hadicurari Restaurant — 69 12 Hostaria da’ Vittorio Ristorante Italiano — 47 & 71 13 Iguana Cantina Fresh Mexican Grill (Paseo Herencia Mall) — 73 14 La Vista (Marriott Aruba Resort & Stellaris Casino) — 8 & 83 15 Legends Pub — 89 16 Los Soles Restaurant (Palm Beach Plaza) — 91 17 Moomba Beach Bar & Restaurant — 101 18 Nos Clubhuis — 103 19 Oak Restaurant & Bar (Waykiri Condos) — 105 20 Papiamento Restaurant — 111 21 Papillon Restaurant (The Village) — 113 22 Ritual Coffee Culture (The Ritz-Carlton, Aruba) — 13 23 Rotisserie La Braise (The Cove Mall) — 125 24 Ruth’s Chris Steak House — 9 & 129 (Marriott Aruba Resort & Stellaris Casino) 25 Salt & Pepper Tapas Bar and Restaurant (Arawak Garden) — 131 26 Smokey Joe’s Island Grill — 135 27 Sunset Grille (Hilton Aruba Caribbean Resort & Casino) — 139 28 Sweet Peppers Bar & Restaurant (Paseo Herencia Mall) — 141 29 Tandoor the Indian Grill House (South Beach Centre) — 147 30 Tango Argentine Grill (Arawak Garden) — 149 31 Taste of Belgium Restaurant (Palm Beach Plaza) — 151 32 Texas de Brazil Churrascaria — 157 33 The Old Cunucu House Restaurant — 161 34 Tony Roma’s — 165 35 Wacky Wahoo’s — 175
H OTE L S
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16
Barceló Aruba Brickell Bay Beach Club & Spa Caribbean Palm Village Resort Coconut Inn Divi Aruba Phoenix Beach Resort Hilton Aruba Caribbean Resort & Casino Holiday Inn Resort Aruba Hyatt Regency Aruba Resort Spa and Casino Marriott Aruba Resort & Stellaris Casino Marriott’s Aruba Ocean Club Marriott’s Aruba Surf Club Playa Linda Beach Resort Riu Palace Antillas Riu Palace Aruba The Mill Resort & Suites The Ritz-Carlton, Aruba
B E ACH E S
1 2
Hadicurari Beach Palm Beach
P L ACE S O F I NTE R E ST
1 2 3
Bubali Bird Sanctuary De Olde Molen St. Anna Roman Catholic Church
BAN K
GA S STATIO N
MAR S H L AN D
PAR K I N G
P O LICE STATIO N
RO U N DABO UT
ADVE R TI S E R S
1 Budget Rent a Car (Arawak Garden) — 188-189 2 Colombian Emeralds International (Hilton Aruba Caribbean Resort & Casino) — inside front cover 3 Colombian Emeralds International (Marriott Aruba Resort & Stellaris Casino) — inside front cover 4 Shiva’s Gold & Gems (Palm Beach Plaza) — 3 & 5 5 Time Square Jewels & Time — 200-201 & back cover (Paseo Herencia Mall)
196
MENUARUBA.COM
To California Lighthouse
1
To California Lighthouse
19
5 4
22 16 7
2
24
9
2 14
10
11
18
Caya Franc
11 17
34
7
32
31
LA HACIENDA
12
15
6
26
12
2
1
8
25 2
30
11
8
ARAWAK GARDEN
10
1
PALM BEACH
33
29
27 6
3
21
14
a ro a
4
CAMAI
PASEO HERENCIA MALL
28
9
PALM BEACH PLAZA
16
5
12
SALIÑA CERCA
23
18
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
SOUTH BEACH CENTRE
35
THE VILLAGE
13
Pa lm
4
Be
ac h
R d. 3
15
3 2
5
3
qui
nB
lvd
.
20
To East Coast
Juan
E. Ir
aus
GASPARITO
G.
Sm
i th
Blv
d.
1
yd
WASHINGTON
Llo
To Low-rise Hotels and Downtown Oranjestad
To Downtown Oranjestad 2018 ARUBA RESTAURANT GUIDE
197
Emmastraat
2
Ho
sp
lst
ra a
t
3
A.
3 John G. Emanstr aat
a i ta
Flemingstraat
at tra rks Ke
To Paradera
De La Salle straat
u wenhoekstraat Lee van
Lorentzstr aat
To East Coast
Boerhaa vestraat
Professor
Weststraat
Llo yd G. Sm ith Blv d.
Driemasters traat
To Noord
Pa ard e str nbaa aat i-
To Hotel Area
2
Adriaan Laclé Blvd.
Llo yd G. Sm Bl
Vondellaan
ith vd .
EXCELLENT RATES — BUDGET ARUBA — Tel.: (297) 582-8600 Fax: (297) 582-7212 info@budgetaruba.com www.budgetaruba.com
SEE DOWNTOWN ORANJESTAD MAP PAGE 198
Caya G.F. Be tico Croes (Main Street ) Wilhelminastr aat
1
Paarden Bay
To Santa Cruz
1 1
MAP
To San Nicolas
ORANJESTAD
R E STAU R ANTS
BAN K
1 2 3
Barefoot — 31 El Gaucho Argentine Grill — 59 & 163 Gostoso Restaurante — 65
B U S TE R M I NAL
GA S STATIO N
H OTE L
1
Talk of the Town
PAR K
P L ACE S O F I NTE R E ST
PAR K I N G
1 2 3
Beth Israël Synagogue St. Franciscus Roman Catholic Church Water Tower
P O LICE STATIO N
P OST O F FICE
RO U N DABO UT
198
MENUARUBA.COM
COFFEES YOGURTS
|
|
TEAS
FRUITS
|
|
FRESH JUICES
SANDWICHES
DESSERTS
Juan E. Irausquin Blvd. 51 In front of Casa del Mar Beach Resort. Behind Alhambra Casino.
(297) 280-0303 | www.santos-aruba.com OPEN DAILY:
6:00 a.m. – 9:30 p.m.
|
WINES
|
SMOOTHIES
|
SALADS
|
BEERS
|
COLD CUTS
tra
at
OROUBO PLAZA
We s ts
John G. Emans
traat
7 2
stra
at
Sm
ith
Ha ven s
tra
Blv d.
at
Elleboogstraat
Caya G. F. Betico Croes (Main St reet)
Klip
stra
6
3
6
RENAISSANCE MALL 1
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
MAP
DOWNTOWN ORANJESTAD P L ACE S O F I NTE R E ST
1 2 3 4 5 6 7 8
Fort Zoutman Fruit Market Government Offices National Archaeological Museum Aruba Parliament Building Protestant Church Wilhelminapark Willem III Tower
BAN K
1 Colombian Emeralds International — inside front cover (Renaissance Mall) 2 Little Europe Jewels & Time — 200-201 3 Shiva’s Gold & Gems (Royal Plaza) — 3 & 5
B U S TE R M I NAL
PAR K
H OTE L S
PAR K I N G
1 2
Renaissance Marina Hotel Renaissance Ocean Suites
TA XI
TO U R I ST I N FO R MATIO N
1 2 3 4 5 6
R E STAU R ANTS
2
7 8
7 West Bar restaurant — 19 Café the Plaza (Renaissance Marketplace) — 39 Driftwood Restaurant — 51 & 199 Eetcafe The Paddock (Wharfside Market) — 55 Iguana Joe’s Caribbean Bar & Grill (Royal Plaza) — 75 L.G. Smith’s Steak & Chop House — 81 (Renaissance Marina Hotel) Taj Mahal Restaurant — 143 Yemanja Woodfired Grill — 179
ADVE R TI S E R S
200
MENUARUBA.COM
To Santa Cruz
lstra at
G.
at
Scho o
Llo yd
Sche lp
tra
Oranjestra at
5
st r aa t
1
Ha ven s
ROYAL PLAZA Sh ell
We rf
str aa
t
Ru izs tra a
t
3
Hendrikstra at
4 Kazerne - Emma straa t straat
To Hotel Area
8
1
To San Nicolas
3 0t
SINCE 1986
h An n i v ers a r y
This is how you enjoy an authentic Aruban seafood restaurant! Fresh fish is caught daily by the owner himself and perfectly prepared by our talented local chef. This comfortable downtown restaurant has a long tradition of serving the finest seafood and steaks for over 30 years. Enjoy the freshest fish, the biggest shrimp and the most succulent Caribbean lobster; or savor a tender, grilled Black Angus steak in the ambiance of a natural driftwood dining room.
2018 ARUBA RESTAURANT GUIDE
201
202
MENUARUBA.COM
2018 ARUBA RESTAURANT GUIDE
203
204
MENUARUBA.COM