Menu International Aruba 2020

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2020 A R U B A R E S TAU R A NT G U I D E

THE ORIGINALS EXCLUSIVE INTERVIEWS + FOOD & COCKTAIL RECIPES

KARSTEN GESING

DENNIS VAN DAATSELAAR

The Original Hardcore Chef / Owner Madame Janette

Chef / Owner Carte Blanche, La Trattoria, Maroc Tapas Bar and Wilhelmina Restaurant

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

14 24

INTERVIEW

COVE R SHOOT

ROB NOLLÉ OF

A TASTE FOR ADVENTURE

LOBBY RESTAURANT & BAR

BLT Steak — 7 & 31

Matthew’s Beachside Restaurant — 93

Bohemian Bar and Restaurant — 33

Oak Restaurant & Bar — 95

Carte Blanche — 37

Omakase Japanese Sushi Bar — 99

Casa Nonna — 39

Papillon Restaurant — 101

Casa Tua Ristorante Italiano — 41

Passions on the Beach — 103

Chalet Suisse Restaurant — 43

Pelican Nest Seafood Grill — 105

Chicken & Lobster — 47

Quinta del Carmen — 109

Driftwood Restaurant — 49 & 167

Red Fish — 111

Dushi Bagels & Burgers Restaurant — 51

Ricardo’s Restaurant & Bar — 113

Eetcafe The Paddock — 53

Ruth’s Chris Steak House — 9 & 115

Elements Restaurant — 57

Santos — 165

O N CO U R S E

Hostaria da’ Vittorio Ristorante Italiano — 55 & 59

Screaming Eagle Restaurant – Lounge — 119

Iguana Cantina Fresh Mexican Grill — 61

Smokey Joe’s Island Grill — 121

Iguana Joe’s Caribbean Bar & Grill — 63

Sunset Grille Prime Steakhouse — 123

50+ RESTAURANTS

Ike’s Bistro — 67

Taste of Belgium Restaurant — 125

Joe’s Island Kitchen — 69

Terrazza Italiana — 129

R E S TAU R A NT S

L.G. Smith’s Steak & Chop House — 71

Texas de Brazil Churrascaria Steakhouse — 131

La Trattoria — 73

The Chophouse at Manchebo — 133

2 Fools and a Bull — 17

La Vista — 8 & 79

The Old Cunucu House Restaurant — 135

7 West Bar Restaurant — 19

Las Ramblas Outdoor Charcoal Grill — 81

Twist of Flavors Restaurant — 141

Aqua Grill — 21

Lobby Restaurant & Bar — 83

Wacky Wahoo’s — 143

Atardi — 8 & 23

Madame Janette — 1 & 85

Water’s Edge 12˚N Restaurant & Bar — 145

Barefoot — 27

Mangos — 89

Wilhelmina Restaurant — 147

Bingo! Café & Restaurant — 29

Maroc Tapas Bar — 91

Yemanja Woodfired Grill — 149

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YOUR GUIDE TO

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

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MENUARUBA.COM

CONTENTS

64

126

INTERVIEW

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

ROY ENGELEN AND ROGER HERBER

DIPLOMATICO MAI TAI

OF 2 FOOLS AND A BULL

BY AXE LINARES

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

A DV E R T I S E R S

Cover Shoot – A Taste for Adventure

Amigo Rent a Car — 156-157

— 24-25, 116-117

Gusto — 86-87

Writer’s Corner – Aruba for

Little Europe Jewels & Time — 168-169 & back cover

the First Time Again — 136-137

Monforte III Luxury Cruise — 44-45

Interview – Karsten Gesing

Renaissance Marketplace — 151

of Madame Janette — 74-77

Shiva’s Gold & Gems — 3, 5 & inside front cover

Interview – Rob Nollé of Lobby

Super Food — 138-139

Restaurant & Bar — 14-15

Time Square Jewels & Time — 168-169 & back cover

Interview – Rollyn R. Angela Rosas of Casa Nonna — 34-35

MAPS

Interview – Roy Engelen and Roger Herber

Aruba — 158-159

of 2 Fools and a Bull — 64-65

Downtown Oranjestad — 166 High-rise Hotels — 162-163 Low-rise-Hotels — 160-161 Oranjestad — 164

44

Set Sail for Supper:

THE MONFORTE III EXCLUSIVE DINNER CRUISE ADVERTORIAL

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

34

GREAT EXPECTATIONS at Casa Nonna, The Ritz-Carlton, Aruba INTERVIEW WITH ROLLYN R. ANGELA ROSAS

6

Aloe Paradise by Daniel Grisales Mesa — 96-97 Diplomatico Mai Tai by Axe Linares — 126-127

FOOD RECIPES

106

ARUBA SEAFOOD POT

Charcoal-grilled Lamb Chop Lollipops

by Harold Castro of Water’s Edge 12˚N Restaurant & Bar

by Jairo Bernard — 154-155

FOOD RECIPE

Aruba Seafood Pot by Harold Castro — 106-107

MENUARUBA.COM

INDEX

74

14

INTERVIEW

INTERVIEW

KARSTEN GESING

ROB NOLLÉ

OF MADAME JANETTE

OF LOBBY RESTAURANT & BAR

AMERICAN

BRA ZILIAN

Red Fish — 111

BLT Steak — 7 & 31

Texas de Brazil Churrascaria Steakhouse — 131

Wilhelmina Restaurant — 147

Dushi Bagels & Burgers Restaurant — 51

Yemanja Woodfired Grill — 149

L.G. Smith’s Steak & Chop House — 71

B R E A K FA S T

La Trattoria — 73

7 West Bar Restaurant — 19

DINNER CRUISE

Ruth’s Chris Steak House — 9 & 115

Casa Tua Ristorante Italiano — 41

Monforte III Luxury Cruise — 44-45

Chicken & Lobster — 47

ARUBAN

Dushi Bagels & Burgers Restaurant — 51

D U TC H

Driftwood Restaurant — 49 & 167

Eetcafe The Paddock — 53

Eetcafe The Paddock — 53

Iguana Joe’s Caribbean Bar & Grill — 63

La Vista — 8 & 79

Joe’s Island Kitchen — 69

Mangos — 89

Red Fish — 111

Matthew’s Beachside Restaurant — 93

The Old Cunucu House Restaurant — 135

Ricardo’s Restaurant & Bar — 113

Wacky Wahoo’s — 143

Santos — 165 Taste of Belgium Restaurant — 125

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

Twist of Flavors Restaurant — 141 Water’s Edge 12˚N Restaurant & Bar — 145

Atardi — 8 & 23

Twist of Flavors Restaurant — 141

ECLECTIC Barefoot — 27

EUROPEAN Carte Blanche — 37 Madame Janette — 1 & 85 Maroc Tapas Bar — 91

Barefoot — 27

BRUNCH

BLT Steak — 7 & 31

La Vista — 8 & 79

Twist of Flavors Restaurant — 141 Wilhelmina Restaurant — 147

Eetcafe The Paddock — 53 Elements Restaurant — 57

BUFFET

La Vista — 8 & 79

La Vista — 8 & 79

FRENCH 2 Fools and a Bull — 17

Las Ramblas Outdoor Charcoal Grill — 81 Mangos — 89

CAFÉ

Bohemian Bar and Restaurant — 33

Matthew’s Beachside Restaurant — 93

Dushi Bagels & Burgers Restaurant — 51

Papillon Restaurant — 101

Passions on the Beach — 103

Santos — 165

FUSION

Pelican Nest Seafood Grill — 105 Ricardo’s Restaurant & Bar — 113

CARIBBEAN

Ike’s Bistro — 67

Screaming Eagle Restaurant – Lounge — 119

7 West Bar Restaurant — 19

La Trattoria — 73

Sunset Grille Prime Steakhouse — 123

Iguana Joe’s Caribbean Bar & Grill — 63

Terrazza Italiana — 129

Ike’s Bistro — 67

GLUTEN-FREE

Water’s Edge 12˚N Restaurant & Bar — 145

Joe’s Island Kitchen — 69

Elements Restaurant — 57

Madame Janette — 1 & 85

B E LG I A N

Papillon Restaurant — 101

Taste of Belgium Restaurant — 125

Pelican Nest Seafood Grill — 105

8

MENUARUBA.COM

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

/BLTSteakAruba @BLTSteakAruba @ESquaredHospitality

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

Ar uba Marriott Resor t

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L.G. Smith Boule vard 101

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520-6312

BA R E FO OT D I N I N G

under the stars

Aruba Marriott Resort

L .G . Smith Boulevard 101

Reservations recommended

520 - 6537

INDEX

136

64

WRITER’S CORNER

INTERVIEW

ARUBA FOR THE FIRST TIME AGAIN

ROY ENGELEN AND ROGER HERBER

BY AMIE WATSON

OF 2 FOOLS AND A BULL

GRILL

The Chophouse at Manchebo — 133

RIBS

Dushi Bagels & Burgers Restaurant — 51

Twist of Flavors Restaurant — 141

Smokey Joe’s Island Grill — 121

Eetcafe The Paddock — 53

Water’s Edge 12˚N Restaurant & Bar — 145

Las Ramblas Outdoor Charcoal Grill — 81

SE AFOOD

Pelican Nest Seafood Grill — 105

I TA L I A N

Yemanja Woodfired Grill — 149

Casa Nonna — 39 Casa Tua Ristorante Italiano — 41

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

Hostaria da’ Vittorio Ristorante Italiano — 55 & 59

2 Fools and a Bull — 17

La Trattoria — 73

7 West Bar Restaurant — 19

Terrazza Italiana — 129

Aqua Grill — 21

Aqua Grill — 21 Atardi — 8 & 23 Chalet Suisse Restaurant — 43 Chicken & Lobster — 47 Driftwood Restaurant — 49 & 167 Joe’s Island Kitchen — 69

Barefoot — 27

JA PA N E S E

Lobby Restaurant & Bar — 83

Bingo! Café & Restaurant — 29

Omakase Japanese Sushi Bar — 99

Mangos — 89 Matthew’s Beachside Restaurant — 93

Bohemian Bar and Restaurant — 33 Carte Blanche — 37

LO B S T E R

Oak Restaurant & Bar — 95

Chalet Suisse Restaurant — 43

Chicken & Lobster — 47

Passions on the Beach — 103

Chicken & Lobster — 47 Eetcafe The Paddock — 53

MEDITERRANEAN

La Vista — 8 & 79

Bohemian Bar and Restaurant — 33

Las Ramblas Outdoor Charcoal Grill — 81

Ike’s Bistro — 67

Lobby Restaurant & Bar — 83

Maroc Tapas Bar — 91

Mangos — 89

Pelican Nest Seafood Grill — 105 Quinta del Carmen — 109 Red Fish — 111 Ricardo’s Restaurant & Bar — 113 Screaming Eagle Restaurant – Lounge — 119 Smokey Joe’s Island Grill — 121

Matthew’s Beachside Restaurant — 93

MEXICAN

Oak Restaurant & Bar — 95

Iguana Cantina Fresh Mexican Grill — 61

Papillon Restaurant — 101

Iguana Joe’s Caribbean Bar & Grill — 63

The Chophouse at Manchebo — 133 Wacky Wahoo’s — 143 Water’s Edge 12˚N Restaurant & Bar — 145

Passions on the Beach — 103

Wilhelmina Restaurant — 147

Quinta del Carmen — 109

PIZZA

Ricardo’s Restaurant & Bar — 113

Casa Tua Ristorante Italiano — 41

Screaming Eagle Restaurant – Lounge — 119

Hostaria da’ Vittorio Ristorante Italiano — 55 & 59

SOUTH CARIBBEAN

Taste of Belgium Restaurant — 125

Terrazza Italiana — 129

Oak Restaurant & Bar — 95

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MENUARUBA.COM

154 96

FOOD RECIPE

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

CHARCOAL-GRILLED

ALOE PARADISE BY

LAMB CHOP LOLLIPOPS

DANIEL GRISALES MESA

BY JAIRO BERNARD

S PA N I S H Maroc Tapas Bar — 91

E N T E RTA I N M E N T BARS

Ricardo’s Restaurant & Bar — 113 Ruth’s Chris Steak House — 9 & 115 Screaming Eagle Restaurant – Lounge — 119

STEAKS AND STEAKHOUSE

7 West Bar Restaurant — 19

Smokey Joe’s Island Grill — 121

BLT Steak — 7 & 31

Barefoot — 27

Sunset Grille Prime Steakhouse — 123

Chalet Suisse Restaurant — 43

Bingo! Café & Restaurant — 29

Taste of Belgium Restaurant — 125

L.G. Smith’s Steak & Chop House — 71

Bohemian Bar and Restaurant — 33

Terrazza Italiana — 129

Lobby Restaurant & Bar — 83

Chicken & Lobster — 47

Texas de Brazil Churrascaria Steakhouse — 131

Ricardo’s Restaurant & Bar — 113

Dushi Bagels & Burgers Restaurant — 51

The Chophouse at Manchebo — 133

Ruth’s Chris Steak House — 9 & 115

Eetcafe The Paddock — 53

Smokey Joe’s Island Grill — 121

The Old Cunucu House Restaurant — 135

Elements Restaurant — 57

Sunset Grille Prime Steakhouse — 123

Twist of Flavors Restaurant — 141

Gusto — 86-87

Wacky Wahoo’s — 143

Iguana Cantina Fresh Mexican Grill — 61

Water’s Edge 12˚N Restaurant & Bar — 145

Iguana Joe’s Caribbean Bar & Grill — 63

Wilhelmina Restaurant — 147

Texas de Brazil Churrascaria Steakhouse — 131 The Chophouse at Manchebo — 133 Water’s Edge 12˚N Restaurant & Bar — 145

SUSHI Omakase Japanese Sushi Bar — 99

VEGAN Elements Restaurant — 57 Passions on the Beach — 103

V E G E TA R I A N

Ike’s Bistro — 67 Joe’s Island Kitchen — 69

DINNER SHOWS

L.G. Smith’s Steak & Chop House — 71

La Vista — 8 & 79

La Trattoria — 73

Mangos — 89

La Vista — 8 & 79

The Old Cunucu House Restaurant — 135

Lobby Restaurant & Bar — 83 Madame Janette — 1 & 85

N I G H TC LU B

Mangos — 89

Gusto — 86-87

Maroc Tapas Bar — 91

Barefoot — 27

Matthew’s Beachside Restaurant — 93

Elements Restaurant — 57

Oak Restaurant & Bar — 95

Mangos — 89

Papillon Restaurant — 101

Texas de Brazil Churrascaria Steakhouse — 131

Passions on the Beach — 103 Pelican Nest Seafood Grill — 105

WORLD CUISINE

Quinta del Carmen — 109

Elements Restaurant — 57

Red Fish — 111

2020 ARUBA RESTAURANT GUIDE

13

TO BEGIN

14

MENUARUBA.COM

ON COURSE YOUR GUIDE TO 50+ RESTAURANTS

Ernest Hemingway famously remarked that we only need to spend 10 days in a place to know it. Menu International has been on Aruba for twenty years and we are still busy discovering all that this marvelous island has to offer.

We help intrepid travelers chart a sure and rewarding course for their visit to Aruba. We introduce you to the most compelling chefs and their kitchens. We also point you towards the interesting nooks and crannies of the island, including back road snack bars, ghost towns and natural wonders hiding in plain sight.

You've arrived in paradise. Let Menu International guide you through it, visit after visit.

EXPLORE.

EXPERIMENT.

E N J OY.

— Menu International

2020 ARUBA RESTAURANT GUIDE

15

INTERVIEW

FOR THE LOVE OF THE GAME: LOBBY RESTAURANT’S CHEF ROB NOLLÉ MAKES A HOLE-IN-ONE WITH HIS LATE-NIGHT MENU, ETHEREAL AÏOLI AND FRESH SEAFOOD — By Amie Watson

T

o Chef Rob Nollé, 15 minutes early is on time. Good thing I’ve shown up on time (early) for our interview at Lobby, the cool cocktail bar that opened in 2018 on the southern tip of the high-rise hotel area. I love it mostly because it’s one of the only places on the island with a drink that uses yellow chartreuse (a bittersweet herbal liqueur made by French monks), but also because of its central bar surrounded by booths and long tables, its patio and its VIP area upstairs.

Nollé has been here from the start, five years after joining the Screaming Eagle team where friend and owner Erwin Hüsken invited him to work. “The weather’s nice!” was Hüsken’s selling point when he called Nollé in Holland.

But the ginger-haired expat doesn’t like beaches – he burns easily, he says – so it must have been a cold day on the other side of the Atlantic when he said yes. More amazingly, he stuck around, a big reason for which is the golf – something you don’t hear everyday on an island known for its constant wind.

It all started when he made friends at bars where he’d go to watch American football. “I was picking on them saying golf is not a real sport and the golf pro said he’d had it with my big mouth and I should come over and see what it’s like. I hit a couple of balls and I was hooked,” he says. Now he wants to play every day. “It’s the perfect way to start an off-day.”

As fun as Nollé now finds hitting a driver into the breeze – and he does – he’s also into the social

16

side. “Sometimes my golf friends say they wish I had an off button because I talk 75 minutes an hour,” he says. But when his friends and the tourists he meets at the golf club bar come try his restaurant, it’s Nollé’s food that does the talking.

Dinner starts with warm rolls served with his ethereally light-as-air aïoli – the perfect balance of fresh garlic and lemon. Then come sharable plates of juicy sous-vide Chinese fivepiece pork belly lacquered in an addictive sauce of cloves, cinnamon, balsamic vinegar, ginger and star anise; European sea bass ceviche with diced pumpkin and a sweet ginger marinade; and meltingly tender blackened tuna, sliced rare and topped with matching dabs of home-made wasabi mayonnaise and avocado cream and served with crispy, partially translucent fried rice crisps.

Sitting on the restaurant’s patio downing a pitcher of Coca-Cola pre-shift, the aïoli genius talked seafood platters, why he doesn’t serve grouper and where he eats on his day off.

MENUARUBA.COM

Not a lot of places on Aruba do seafood platters. What’s on yours?

The smaller one has oysters from Normandy, poached jumbo shrimp, tuna sashimi and poached Caribbean lobster – when you boil Caribbean lobster, it gets tough quickly. The big one is all that plus king crab legs and salmon and sea bass sashimi.

If you’re two people, that’s a meal by itself.

If you’re lucky, you have room for dessert.

Why do you use European sea bass for your ceviche instead of grouper or other local fish?

You won’t see grouper on my menu, because what most restaurants sell as grouper is pangasius, which is also called swai fillet. I love the locally caught fish, but there’s no reliable and sustainable supply. For a restaurant of our size, I can’t rely on situational things like that.

Sea bass has a nice texture and comes from the Mediterranean. The flavor shows.

ROB NOLLÉ

Photography: Kenneth Theysen

Chef de Cuisine – Lobby Restaurant & Bar

What do you love about Aruba?

Through my profession and my love for sports and beer, I’ve met a ton of amazing people, some of whom have become close friends.

What’s your golf handicap?

11.3. That’s okay on Aruba.

You have sushi, steak tartare, tuna tartare and some of your regular menu appetizers on your late-night menu, but do you serve that menu everyday?

Yes. We serve the late-night menu until midnight Sunday through Thursday and until 1 a.m. Friday and Saturday. The food’s easy to share while having a drink at the bar.

How is your tuna so tender?

I always use tuna freshly flown in from Suriname.

It’s a natural, non-chemically treated tuna. I have good relationships with suppliers. I’m not the easiest person to work with, but they know I’m loyal.

So if you eat tuna here, you know it’s high-quality.

How do you make your Peking-style duck?

I take off the skin and do the duck leg confit, in duck fat. Then I take the meat off the bone and I roll three thin crepes – not pancakes – around the meat and fresh cucumber and drizzle it with home-made hoisin sauce. Then I crisp the skin and put it on top. That and the five-spice pork belly I can never take off the menu.

Any good stories from your first year?

It was our first high season, around Christmas, and my kitchen guys and I felt confident, but it was our first time doing 200-plus covers a night.

I remember when we finished, I lay down in the office and one of the wait staff came up and gave me a beer and said, “Chef, what happened to you?” “Me, I just died.”

Lobby hosts monthly gin and jazz nights, but what do you listen to in the kitchen before service?

If you come in the afternoon, you can enjoy the soothing sounds of Metallica and the likes.

2020 ARUBA RESTAURANT GUIDE

We are all very good singers, we think so ourselves, so you get a private concert from the chef while it lasts – the restaurant has a better sound system, so it blows us out of the water.

Where do you like to eat out on Aruba?

On my off-days, I like to go out. Some ham and prosciutto, burrata, nice pasta and a bottle of wine at Hostaria da’ Vittorio on a Sunday, that’s ideal. And I love some good steak at BLT Steak at The Ritz-Carlton. They use the same meat as I do and it’s cooked in a proper way. I’d rather pay a couple bucks extra for something good.

LOBBY RESTAURANT & BAR THE VILLAGE JUAN E. IRAUSQUIN BLVD. 348A PALM BEACH

(297) 280-5330 www.lobbyaruba.com

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RESTAURANT

French / International

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

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

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

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

18

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

MENUARUBA.COM

2 FOOLS AND A BULL PALM BEACH 17 NOORD

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

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

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

SERVING:

LOCATE US | n˚1 on map | Page 162

SAMPLE MENU

> 5 ½-CO U R S E D I N N E R

SA MPLE OF OUR MENU

Price per person: 110.00

Smoked Cauliflower Soup

— with regular wine pairing (5 glasses) 180.00

with salmon tartare and a scallop

— with premium wine pairing (5 glasses) 230.00

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

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

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

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

— Seafood Tartare

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

— Locally Caught Red Snapper

with shrimp, avocado cream and barbecue-bell pepper sauce

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

— Bone-in Filet Mignon

served with truffle sauce, sweet mashed potatoes, blackened cauliflower

— U.S.D.A. Prime Sirloin

with polenta, gravy and almonds

THE WELCOME, THE IN-BETWEEN, THE END

— Rigatoni Pasta and Lamb Shoulder

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

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

THE EXPERIENCE

lime risotto, vanilla beurre blanc sauce, dried Iberian ham

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

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

— Hand-caught Scallops

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

— Chocolate Lava cake

raspberry sorbet, lemon curd, cookie crumble

— Deconstructed Apple Pie

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

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

2020 ARUBA RESTAURANT GUIDE

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.

JOHN BOOMKAMP Executive Chef

The emphasis is on international classics complemented by a deft touch of Caribbean flavors. The à la carte menu tempts you with indulgent flavors but at the end of your feast, you’ll be smiling at the check. 7 West is ideally situated. You can enjoy the breathtaking sight of Oranjestad harbor and its lovely vista of the Caribbean Sea. Dine on the terraces overlooking the street or cool off in the air-conditioned dining room while enjoying a classic Dutch breakfast, bargain-priced lunch or elegant dinner.

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MENUARUBA.COM

7 WEST WESTSTRAAT 7 DOWNTOWN ORANJESTAD

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

BREAKFAST, LUNCH AND DINNER:

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

SERVING:

LOCATE US | n˚1 on map | Page 166

SAMPLE MENU

> B U R G E R S

> P L AT T E R S

Hamburger — 7.50

All priced at: 10.00

lettuce, tomatoes, pickles and onions

— Cheeseburger — 8.75

lettuce, tomatoes, pickles and onions

— 7-West Burger — 10.00

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

— Hamburger with Fries — 10.25

lettuce, tomatoes, pickles and onions

— Cheeseburger with Fries — 11.50

lettuce, tomatoes, pickles and onions

> S O U P S A N D S A L A D S * Potato-bacon Soup — 7.00 the best on the island

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

— Crab Salad — 9.00

mixed lettuce topped with crabmeat

— Mango-chicken Salad — 10.99

lettuce topped with grilled chicken and mango

— Fish Salad — 10.99

Fish Platter grouper with salad and fries

— Ribs Platter

spare ribs with salad and fries

— Strip Loin Platter

strip loin with garlic butter, salad and fries

— Saté Platter

chicken saté with salad and fries

— Red Snapper Platter red snapper fillet with salad and rice

— Shrimp Skewer

shrimp with a garlic sauce, salad and fries

— Calamari Platter

calamari, salad and fries

— BBQ Chicken Platter barbecued chicken with salad and fries

> D E S S E R T S 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.

2020 ARUBA RESTAURANT GUIDE

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RESTAURANT

International / Seafood

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

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

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

SCOTT SCHEUERMAN

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

Executive Chef

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

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MENUARUBA.COM

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

(297) 586-5900 aqua-grill@setarnet.aw facebook.com/AquaGrillAruba LOCATE US | n˚2 on map | Page 162

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

— Lobster Salad — 20.00

— Steamed Live Maine Lobster

served with celery root chips and grape tomatoes

served complete, in the shell

— Oysters on the Half-shell

— 2 ∏ lb. 88.00

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

— 1 ∑ lb. 48.00

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

— half-dozen 22.00

— 1 ∑ lb. 51.00

— dozen 42.00

— 2 ∏ lb. 93.00

> ENTRÉES

> SIMPLY GRILLED

Plank Salmon and Scallop Soba Noodles — 35.00

Shrimp Skewer — 33.00 jumbo South American whites

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

— Yellowfin Tuna — 34.75

— Seared Chilean Sea Bass — 38.00

> ADDITIONAL SELECTIONS

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

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

sashimi grade, cooked rare to medium

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

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

Vegetarian selections also available.

All prices are in U.S. dollars.

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

Items subject to change on seasonality and availability.

Prices are subject to change.

2020 ARUBA RESTAURANT GUIDE

23

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 ROMEO PENACINO

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

Complex Executive Chef

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

You must come by.

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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. marriottconcierge@depalmtours.com LOCATE US | n˚3 on map | Page 162

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

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

SERVING:

SAMPLE MENU

> S TA R T E R S Range: 17.00 – 22.00

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

— Lobster Salad

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

— Octopus

slow-cooked and seared a la plancha octopus, ají panca, potato foam, crispy potato, olive sauce

— Garden Salad

mixed greens, apple, corn, dried cherries, feta cheese, crispy wild rice, cucumber, mint-balsamic-herb vinaigrette

— Crab Salad

lump crabmeat, apple, compressed watermelon, crispy quinoa, cilantro, Pica di Papaya mayo, microgreens, mango-ginger vinaigrette

— Shrimp

grilled shrimp, roasted yellow pepper sauce, lime, ginger, green apple, mango, cilantro oil

> M A I N S Range: 40.00 – 64.00

Lobster Tail grilled Caribbean lobster tail, potato fondant, green asparagus, fennel, tarragon-Pernod sauce

— Sea Bass

sea bass, cauliflower purée, baby spinach, button mushroom, champagne sauce

— Filet and Lobster

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

— Beef Tenderloin

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

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

— Lamb

sous-vide lamb loin, roasted pumpkin purée, roasted cashews, green apple, mint, lamb sauce

— Short Ribs

22-hour slow-cooked short ribs, roasted pumpkin purée, almond puée, caramelized baby onions, herb crust, short rib jus

> D E S S E R T S All priced at: 11.00

Tropical Coconut Cake layered vanilla cake, rich coconut, white chocolate mousse filling, pineapple sauce

— White Chocolate Explosion

white chocolate mousse, banana, Nutella, strawberries, roasted hazelnut, cinnamon praline

— Island Passion

passion fruit curd, exotic carrot compote, poppyseed tuile, mango gel, almond crumble

— Apple Crumble Casserole

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

> S P EC I A LT Y CO F F E E S All priced at: 11.00

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

— Old Pirate’s Treasure

Grand Marnier, brandy and coffee

— Palm Beach Dream

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

2020 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

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

Sales taxes are included.

Prices and menu items are subject to change without notice.

25

COV E R S H O OT

26

MENUARUBA.COM

MENU ARUBA 2020 COVER SHOOT

FOR

A TA S T E ADVENTURE Photography by Kenneth Theysen

Two chefs made a bet on their TA L E N T A N D M O X Y and Aruba has been the big winner. One is a rebel with a cause, a man who took a defunct Indonesian restaurant at the edge of the desert and turned it into a D E S T I N A T I O N dining E X P E R I E N C E . The other wanted to open his kitchen to an intimate group of diners who could watch him make a S E N S AT I O N A L multi-course meal, right before their eyes, while they tippled choice wines matched to the dishes. S A F E B E T S have never been more exciting.

Continued on page 116...

2020 ARUBA RESTAURANT GUIDE

27

RESTAURANT

Eclectic / International / Vegetarian

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

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

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

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

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

MENUARUBA.COM

B AREFOOT LLOYD G. SMITH BLVD. 1A ORANJESTAD

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

(297) 588-9824 eat@barefootaruba.com

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

SERVING:

LOCATE US | n˚1 on map | Page 164

SAMPLE MENU

> A P P E T I Z E R S

Snapper Old Amsterdam

Range: 11.00 – 16.00

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

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

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

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

— Lobster Cappuccino lobster bisque finished with a vanilla froth

— Dutch Crab Cakes Dutch-style crab cakes served with a sweet chilli sauce and a hint of curry

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

> M A I N S Range: 28.50 – 46.00

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

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

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

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

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

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

> V EG E TA R I A N M A I N S Forest Mushroom Risotto — 22.50 with a touch of truffle, finished with blue cheese and arugula

— Zucchini Parmigiana — 22.50 lasagna of zucchini, mozzarella and Parmigiano-Reggiano, served in a marinara sauce with basil… buon appetito!

> D E S S E R T S Range: 8.00 – 14.00

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

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

2020 ARUBA RESTAURANT GUIDE

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

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

29

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 DutchHAROLD VAN DEN BURG Chef

style bar. They serve darn good food at modest prices. Everybody there strives to give you friendly and attentive service that is a jackpot every time. Expect much more than the hurried and joyless food service of a fast-food operation. Sit back, relax and enjoy Aruba at its simple best. A winning call indeed.

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MENUARUBA.COM

BINGO! PALM BEACH 6D NOORD

(297) 586-2818 info@bingoaruba.com

10:00 a.m. to 5:00 p.m., except Sundays 5:00 to 11:00 p.m., Monday to Sunday BAR: 10:00 a.m. to 1:00 a.m., Monday to Saturday and from 5:00 p.m. to 1:00 a.m., on Sundays LUNCH:

DINNER:

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

SERVING:

LOCATE US | n˚4 on map | Page 162

SAMPLE MENU

> S A L A D S A N D A P P E T I Z E R S Smoked Salmon Salad mixed lettuce, tomato, cucumber, smoked salmon, sautéed calamari rings and purple onions with an herb dressing — regular 14.00 — large 21.50

— Salad of the Sea

mixed lettuce, tomatoes, cucumber, onions and capers, topped with pan-fried grouper and shrimp, served with a lemon-herb dressing — regular 14.00 — large 21.50

— Coconut Shrimp

deep-fried shrimp dipped in coconut flakes, served with a chili sauce — regular 14.00 — large 21.50

— Fried Camembert

breaded fried Camembert served with cranberry sauce and grilled nut bread — regular 14.00 — large 21.50

> M A I N CO U R S E S * Pork Tenderloin pork tenderloin served with a baconblue cheese sauce and French fries — small 16.00 — regular 26.75

— Grouper

pan-fried grouper fillet served with a lobster sauce and mashed potatoes — small 16.00 — regular 26.75

— Fish Pasta

fettuccine pasta with grouper, salmon, shrimp and a creamy saffron sauce — small 17.25 — regular 27.75

— Salmon

steamed with garlic-herb butter and lime, served with fettuccine pasta — small 17.25 — regular 26.75

Lamb Stew lamb stewed Burgundy style with veggies and mashed potatoes — small 18.25 — regular 30.00

— Mixed Grill

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

— Rib-eye — 36.25

grilled 16-oz. rib-eye steak served with choice of sauce and a baked potato * Served with mixed fresh vegetables.

> E A S Y G O I N G B I N G O !

Bingo! Burger — 16.00 major burger with traditional toppings, served on a whopper bun with curly fries

— Bingo! Brochette

marinated chicken, pork or beef on a skewer, served with peanut sauce, curly fries and a mixed salad — chicken 15.00 — pork 16.00 — beef 17.25

> D E S S E R T S Poffertjes Madurodam pancakes served with powdered sugar — regular 7.50 — large 11.75

— Cream Puffs

tower of cream puffs served with chocolate sauce — regular 7.50 — large 11.75

— Crème Brûlée

vanilla crème brûlée with a crispy topping and vanilla ice cream

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

— regular 7.50 — large 11.75

2020 ARUBA RESTAURANT GUIDE

31

RESTAURANT

American / Steakhouse

WWW.RITZCARLTON.COM/EN/HOTELS/CARIBBEAN/ARUBA/DINING/BLT-STEAK WWW.E2HOSPITALITY.COM/RESTAURANTS/BLT-STEAK

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

MITCHELL PEREIRA Chef de Cuisine

32

BLT Steak is also the perfect place to indulge in signature warm popovers, world-class selections of dry-aged U.S.D.A. prime and American Wagyu beef, raw seafood, and weekly blackboard specials highlighting seasonal flavors and local ingredients.

MENUARUBA.COM

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

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

(297) 527-2399

DINING:

rcaruba.guestrelations@ritzcarlton.com

SERVING:

LOCATE US | n˚5 on map | Page 162

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

> A P P E T I Z E R S A N D S A L A D S Range: 17.00 – 32.00

Crabmeat Ceviche avocado, jalapeño, Peruvian limes

— Roasted Beets

endive, Gorgonzola, candied walnuts

— Lobster Cobb Salad

avocado, Cheddar, pancetta

— Wedge

Maytag blue cheese, bacon lardons, gremolata crumb

— Alaskan King Crab Leg ginger aïoli

— Crab Cake Meyer lemon, radish salad

— Tuna Tartare

avocado, soy-lime dressing

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

> E N T R É E S Range: 37.00 – 56.00

Braised Short Ribs port wine-braised

— Grilled Tuna

sunflower romesco, celery

— Salt Brick Chicken

kale, pine nuts, lemon

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

— Sautéed Dover Sole

soy-caper brown butter

Local Snapper piperade basquaise, chorizo

— Rack of Lamb

double-cut, pine nuts, chives

— Grilled Branzino

fennel, oregano-lemon vinaigrette

> S T E A K C U T S * Range: 57.00 – 74.00

New York Strip 16 oz. certified black Angus

— Kansas City 20 oz.

28-day dry-aged bone-in strip

— Cowboy 22. oz. bone-in rib eye

— Porterhouse for Two 36 oz.

28-day dry-aged

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

> D E S S E R T S Range: 8.00 – 14.00

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

— Crêpe Soufflée

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

— Warm Chocolate Tart pistachio ice cream

— New York Cheesecake sour cherries, cereal milk anglaise

2020 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.

33

RESTAURANT

French / International / Mediterranean

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

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

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

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

is hip, stylish and delicious.

Co-owner

GREGORY NATAF Co-owner

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MENUARUBA.COM

BOHEMIAN JUAN E. IRAUSQUIN BLVD. 83 PALM BEACH

(297) 280-8448 reservations@bohemianaruba.com

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

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

SERVING:

LOCATE US | n˚6 on map | Page 162

SAMPLE MENU

> A P P E T I Z E R S Range: 10.00 – 28.00

Pata Negra Platter slices of ‘de bellota’ Spanish cured ham served with toasted bread, topped with diced tomatoes and garlic olive oil

— Tuna Tartare with Avocado and Cilantro Gazpacho

shallots, sesame, ginger and soy sauce, served with chilled avocado and cilantro gazpacho

Paella de Camargue for Two cooked in the traditional Spanish paella pan, lobster tail, whole shrimp, chorizo, chicken, squid, clams and mussels in the shell, simmered in a saffron rice with our home-made fish bouillon, seasoned with paprika, spices and herbs

— Trio de Brochettes Provençale

French kebab trio: beef tenderloin, shrimp, chicken, with Béarnaise, pepper and FrenchCreole sauces

— Mahi-mahi Ceviche Mexican Style

> M E AT A N D P O U LT RY

avocado and cilantro with lime juice, olive oil, onion, tomato and jalapeño, served with corn tortilla chips

Ginger and Honey Duck Magret

— Pan-seared Scallops

cauliflower cream, black truffle creamy mashed potatoes, salmon caviar

— Escargots à la Bourguignonne

traditional and typical famous dish from France, 6 escargots in the shell served in sizzling homemade garlic and parsley butter

> F I S H A N D S E A F O O D Range: 28.00 – 36.00

Catch of the day / Local Lobster caught in Aruban waters by local fisherman, grouper, wahoo, mahi-mahi, steak or fillet, depending on the catch, and sometimes the whole fish grilled

— Grilled Mahi-mahi Kebab Moroccan Style marinated in chermoula sauce (parsley, cilantro, garlic, cumin, paprika, cayenne pepper, lemon juice and olive oil), grilled and served with cauliflower couscous, ratatouille, lemon confit and green olive sauce

— Gambas au Cognac

whole shrimp in the shell marinated with Provence herbs, sautéed in virgin olive oil with parsley, garlic and shallots, flambéed with cognac and a string of cream

Range: 21.00 – 47.00

seasonal grilled veggies and potato confit, cooked medium-rare and sliced

— Grilled Angus Rib-eye Steak Maître D’hôtel simply grilled and topped with a maître d’hôtel butter medallion

— Grilled Center-cut Angus Beef Tenderloin choice of pepper, Béarnaise or bordelaise red wine sauce

— Braised Lamb Shank

slowly braised lamb shank in garlic with honey and rosemary sauce

— Bone-in Chicken Coq au Vin

> D E S S E R T S Range: 9.00 – 13.50

Profiteroles au Chocolat Chaud — Mango Tatin Tart with home-made ginger ice cream and maracuyá caramel

— La Famous Crème Brûlée — Chocolate Lava Cake

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

No service charge.

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

We offer a selection of vegetarian dishes.

2020 ARUBA RESTAURANT GUIDE

35

INTERVIEW

GREAT EXPECTATIONS: CHE F ROLLYN R. ANGE LA R O SA S OF CASA N ON N A AT TH E RITZ-CARLTON, ARU BA “If you care about what you’re putting on the plate like I do, you always have to have a backup plan in case something goes wrong,” says Chef Rollyn R. Angela Rosas of The Ritz-Carlton’s Casa Nonna.

— By Amie Watson

O

“

nce service starts, it’s either you find a solution or…” he says then trails off, pushing his glasses back up on his nose, because for a man who always has a backup plan, there’s no “or.”

“You wouldn’t want to think of disappointing the guests,” says the earnest chef. “Our guests here at The Ritz-Carlton have certain expectations that we need to meet or exceed every time.”

That care is shown in dishes like the pici alla Toscana, where twisted strands of home-made pasta are bathed in a rich beef and pork ragu, and the peperone dolce, the house-made burrata cheese with roasted bell peppers.

One of his personal backup plans was taking a bartending course while studying to be a chef in Florida. “That was Plan B in case I couldn’t get a job in the kitchen,” he says. Fortunately, he snagged a spot at the soon-to-open Morimoto in South Beach back in 2014, just two months before his visa expired, and never had to make another drink.

He eventually came back to Aruba and helped open The Ritz-Carlton’s fine dining BLT Steak before taking on Casa Nonna. Now, he helms the kitchen, while Plan A bartenders push a tableside drink cart between dark wooden tables in the

36

rustic dining room and out onto the patio, offering guests tableside Bellini, Martini and the chef’s favorite Italian sunset cocktail, the negroni.

Exceeding my own expectations, the chef stepped out of the kitchen to talk about stuffed focaccia, Italian cheeses, Aruban specialties and upscale dining at grandma’s house.

Are you Aruban?

I was born in Costa Rica but I was mostly raised here. Half my family’s from Aruba and the other half is from Panama.

What are your favorite places on Aruba?

It’s a little hard to choose when you live in paradise. There’s a reason they call it “One Happy Island.” One favorite is Baby Beach. The water level is low and there’s a natural coral barrier, so you can go with your kids without

MENUARUBA.COM

any worries about it being too deep. It’s very tranquil. Then there’s Rodger’s Beach and Coco Beach. They have more action because they have bars for an older clientele.

Casa Nonna means “Grandma’s House.” How is that reflected in the food?

When you go to a grandma’s house you share everything. So when you come in with a group, a family or friends, we recommend you share it family style.

What does your family eat when they come to the restaurant?

My dad loves the meat and cheeses and he and my step-mom love the peperone dolce and branzino. One of my sisters works for BLT Steak as a hostess and loves the focaccia.

ROLLYN R. ANGELA ROSAS

Photography: Kenneth Theysen

Chef de Cuisine – Casa Nonna at The Ritz-Carlton, Aruba

It’s not a traditional thick focaccia. It’s stretched thinly on a sheet tray and has dollops of ricotta, Parmigiana and mozzarella that get topped with another tray of dough, pressed together and baked. We cut it and finish it in the pizza oven to make it golden brown and serve it with garlic olive oil, fresh rosemary, ground chili flakes, salt and pepper. There’s no tomato sauce, but a lot of our guests say it’s just like a pizza and it’s addictive because of the chili flakes.

What do you eat at home?

At home, I try to remain healthy. Fruits, yogurts and every now and then I make chocolate chip pancakes for breakfast. Generally, I cook breakfast or lunch at home, dinner not so much.

What’s your favorite dish at Casa Nonna?

The Siamese agnolotti has been my favorite ever since I went to the Casa Nonna in New York in February 2018 for two weeks of training, before opening here in late March. It’s very hearty. It’s house-made pasta dough in a double-stuffed ravioli, hence the name. One side is a spinach and taleggio cheese filling, which is gooey, melted, a little salty. The other is veal ragu with carrots, celery, tomato, veal stock and truffle

oil. It’s served in our house cream sauce with Marsala glaze, pecorino fonduta and beech mushrooms topped with truffle oil.

Is the Casa Nonna location in New York City the same as on Aruba?

Like the New York Theatre District location, we source directly from Italy, like the cheeses and cured meats. But we always try to outdo our other location. One dish we’ve adapted is the snapper locale with fennel and house-roasted red peppers. We grill the fennel until it has a nice charcoal flavor, which goes with that licorice, anise taste. Traditionally, it’s served with black sea bass, common to the Mediterranean, but we asked to switch out the sea bass to a local snapper and it’s been a resounding success.

What’s Casa Nonna’s most classic Italian dish?

Pollo alla Parmigiana – chicken Parmesan.

The chicken is a large organic bone-in airline chicken breast that is sliced and thinly pounded, breaded and then deep-fried until golden brown.

We top it with our signature pomodoro sauce, Parmigiana, fresh basil and provolone cheese with a little béchamel. That’s baked until the cheese is melted and caramelized. It’s a very big

2020 ARUBA RESTAURANT GUIDE

dish. Some guests say they can’t finish this, so we serve it with zucchini and yellow squash cut thin like noodles sautéed with olive oil and topped with béchamel – so it substitutes for noodles, to lighten it up a little. And if guests prefer pasta, of course it’s another good combination.

What should every tourist eat on the island?

Keshi Yena. You’ll find it more towards the holiday seasons. And cabrita stoba, goat stew.

Sopi di callaloo. Callaloo’s a hearty green, like collard greens. Sopi yambo, okra soup. We have a lot of South and Central American, African and European influence. And you can’t go without trying the local seafood. One of the best places is Zeerovers for the shrimp, freshly caught fish and of course the pickled onions and the pan bati bread.

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

(297) 527-2699 www.ritzcarlton.com/en/hotels/ caribbean/aruba/dining/casa-nonna www.e2hospitality.com/restaurants/ casa-nonna/

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RESTAURANT

European / International

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

Carte Blanche AN E XCITING DINING E XPERIENCE

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

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

DENNIS VAN DA ATSELA AR Chef / Owner

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CARTE BLANCHE WILHELMINASTRAAT 74

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

ORANJESTAD

(297) 586-3339

DINING:

info@carteblanchearuba.com

SERVING:

LOCATE US | n˚2 on map | Page 164

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

> 5-CO U R S E

C A R T E B L A N C H E DINNER Price per person: 109.00 — with wine pairing (optional) 198.00

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

THE FOOD Chef Dennis creates a 5-course surprise menu right in front of the guests. Diners can expect fresh fish, tender meats, exquisite vegetables, and scrumptious desserts, with the best ingredients available. Whatever the menu, guests never leave hungry!

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

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

SA MPLE OF OUR MENU

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

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

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

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

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

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

All prices are in U.S. dollars.

No Service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

2020 ARUBA RESTAURANT GUIDE

39

RESTAURANT

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

Italian

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

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

It is a tribute to authentic flavors and quality ingredients that are the hallmark of true Italian cuisine. From salumi, cheese and antipasti platters, to house-made pastas, the menu is available à la carte and can also be shared as family style, ROLLYN R. ANGELA ROSAS Chef de Cuisine

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

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

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

LOCATE US | n˚7 on map | Page 162

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

Indoors – Open-air (terrace) Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music (outdoor dining area) BAR: No PARKING: Yes DINING:

SERVING:

SAMPLE MENU

> A N T I PA S T I

> S ECO N D I

Range: 14.00 – 23.00

Range: 34.00 – 55.00

Freddi — Barbabietole

Pollo alla Parmigiana

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

— Peperone Dolce

house-made burrata cheese, marinated roasted red peppers

— Insalata di Spinaci

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

— Caldi — Calamari Fritti

fried calamari, julienne vegetables, lemon-chive aïoli

breaded chicken, pomodoro sauce, mozzarella, zucchini tagliolini

— Filetto di Vitello a la Saltimbocca prosciutto-wrapped veal tenderloin, wild mushroom-Marsala ragu, kale-farro risotto

— Local Snapper

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

— Scampi

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

> M A N ZO *

— Polipo

Range: 56.00 – 62.00

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

10-oz. filet mignon, Barolo sauce

— Mozzarella in Carrozza

Filetto — Costata

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

tomato sauce and arugula pesto

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

beef and pork meatballs, ricotta, pomodoro sauce

> D O LC I

> P R I M I

Crostata di Pera

— Polpetine

Range: 27.00 – 42.00

Spaghetti Pomodoro tomato, basil, olive oil

— Siamese Agnolotti

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

Range: 12.00 – 14.00

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

— Torta di Cioccolato

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

— Gnocchi

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

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

2020 ARUBA RESTAURANT GUIDE

41

RESTAURANT

Italian / Pizza

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

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

Enjoy friends, food and wine.

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

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

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

Chef

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

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CASA TUA

ARAWAK GARDEN

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

RENAISSANCE MARKETPLACE

DINNER:

(297) 586-8470

RENAISSANCE MARKETPLACE DOWNTOWN ORANJESTAD

(297) 583-1990 LOCATE US |

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

BREAKFAST, LUNCH AND DINNER:

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

n˚8 on map | Page 162 n˚2 on map | Page 166

SERVING:

SAMPLE MENU

> A P P E T I Z E R S A N D S O U P

> P I Z Z A S

Bruschetta la Bufala — 10.00

Gregorio — 18.50

toasted Italian bread, mozzarella, arugula, pesto and shaved Parmigiano-Reggiano

tomato sauce, Swiss cheese, onion, black olives and capers, served with home-made pickled onions on the side

— Calamari Fritti — 10.50

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

— Beef Carpaccio della Casa (raw) — 16.50

thin slices of marinated raw beef sprinkled with onion, tomato, Parmesan cheese, sunflower seeds, virgin olive oil, arugula, lemon juice and parsley

— Zuppa del Pescatore

Italian bouillabaisse – grouper, shrimp, squid, scallops, octopus, clams and shelled mussels sautéed in virgin olive oil with garlic, cooked in a light fish broth with marinara sauce, natural aromatic herbs and fresh basil – served with garlic croutons, spicy aïoli and Parmigiano-Reggiano — small 10.00 — large 18.00

> PA S TA S * Tortellini ai Quattro Formaggi — 24.00

— Frutti di Mare — 19.50

tomato sauce, cheese, sautéed seafood, shelled clams and mussels, garlic and parsley

— Meat Lovers — 20.50

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

— San Daniele — 21.00

tomato sauce, cheese, prosciutto ham, feta cheese, arugula and diced tomato

— Funghi di Lusso — 21.00

tomato sauce, Parmesan and Emmental cheeses, fresh marinated shiitake, portobello, white mushrooms and truffle oil

> E N T R É E S Chicken Breast alla Parmigiana — 25.50

cheese-filled tortellini cooked in blue cheese, mascarpone, Gouda and Parmesan

deep-fried breaded chicken breast topped with mozzarella and Parmesan cheeses, cooked in marinara sauce and served with your choice of pasta

famous Roman dish made with Parmesan and heavy cream

16-oz. Osso Buco di Vitello — 41.00

— Alfredo

— regular 18.00 — with chicken 24.00 — with shrimp 25.00

— Pugliese — 26.50

diced beef tenderloin, bacon, porcini and fresh mushrooms, garlic, onion, tomato and parsley

— Del Pescatore — 31.00

shrimp, squid, grouper and shelled mussels and clams sautéed with olive oil and garlic in tomato sauce, fish stock and herbs * Choice of linguine, penne or fettuccine, also gnocchi for $2 more.

slow-braised veal shank in Cabernet Sauvignon, seasoned with parsley, rosemary, oregano, onions and lemon juice, served with fettuccine and its savory cooking reduction

> D E S S E R T S Home-made Tiramisu — 10.50 ladyfingers soaked in espresso and coffee liquor, topped with chocolate and creamy mascarpone

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

2020 ARUBA RESTAURANT GUIDE

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

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

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RESTAURANT

International / Seafood / Steaks

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

Chalet Suisse R E STAU R A N T

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

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

44

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

MENUARUBA.COM

CHALET SUISSE JUAN E. IRAUSQUIN BLVD. 246 EAGLE BEACH

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

(297) 587-5054 reservations@chaletsuissearuba.com

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

SERVING:

LOCATE US | n˚1 on map | Page 160

SAMPLE MENU

> A P P E T I Z E R S

> E N T R É E S

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

> S E A F O O D E N T R É E S 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

> D E S S E R T S 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!

2020 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

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

Prices and menu items are subject to change.

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A DV E R TO R I A L

SET SAIL FOR SUPPER:

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

T

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

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

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

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

MONFORTE III LUXURY CRUISE

Photography: Kenneth Theysen

Exclusive Dinner Cruise

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

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

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

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

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

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

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

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

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

2020 ARUBA RESTAURANT GUIDE

The Monforte III Exclusive Dinner Cruise $139 per person.

Four-course dinner with unlimited premium beverages.

Pelican Pier.

Boca Catalina Bay, West Coast.

DURATION: 5:30-9:00 p.m.

DAYS: Tuesdays and Fridays. Additional dates are listed on the Monforte III website.

DEPARTURE:

DESTINATION:

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

(297) 583-0400 www.monfortecruise.com

47

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 RON VAN DER PUT

for a delicious breakfast, lunch, dinner or an ice-cold drink as you enjoy one of the many

Chef

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

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

info@chickenandlobsteraruba.com

DINING:

facebook.com/chickenandlobster

SERVING:

LOCATE US | n˚9 on map | Page 162

SAMPLE MENU

BR EA K FA ST

DINNER

> B R E A K FA S T S P EC I A L S

> A P P E T I Z E R S

The Kick Starter — 9.95

Escargots Escoffier — 14.00

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

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

— Breakfast of Champions — 18.00

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

— Lobster Thermidor — 21.00

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

> O U R S P EC I A LT I E S Half Free-range Rotisserie Chicken — 17.00 served with 1 side dish of your choice

> S A L A D S

— Truffle Linguine (vegetarian) — 22.00

Local Buffalo Mozzarella Salad — 12.00

a rich dish with truffle, Parmesan and cream

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

— with chicken extra 6.00 — with 6-oz. lobster chunks extra 26.00

with lots of shrimp and slices of avocado

served with teriyaki sauce, rice and fresh vegetables

— Avocado and Shrimp Salad — 15.00

> S A N D W I C H E S Club Sandwich — 12.00 home-made bread topped with lettuce, tomato, grilled chicken, Gouda cheese and bacon – our version of the classic!

— Lobster Roll — 21.00

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

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

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

— Spicy Chicken — 22.00

— Chicken and Lobster — 41.00

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

— Fresh Lobster — 58.00

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

> OT H E R G O O D S T U F F 8-oz. Wagyu Burger — 22.00 with caramelized onions, bacon, Gouda cheese and BBQ sauce, served with fries

— BBQ-glazed Spare Ribs — 26.00

served with 2 side dishes of your choice

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

— 8-oz. Filet Mignon — 31.00

All prices are in U.S. dollars.

No Service Charge.

Tipping at your discretion.

Prices and menu items are subject to change.

served with 2 side dishes of your choice

2020 ARUBA RESTAURANT GUIDE

49

RESTAURANT

Aruban / Seafood

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

Driftwood AUTHENTIC ARUB AN SEAFOOD RESTAURANT

Welcome to Driftwood!

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

Their fish is caught daily by their award-winning fishing team. The restaurant owners, YOVANI J. RANGEL

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

Chef

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

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DRIFTWOOD KLIPSTRAAT 12 DOWNTOWN ORANJESTAD

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

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

LOCATE US | n˚3 on map | Page 166

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

SERVING:

SAMPLE MENU

> A P P E T I Z E R S

Filet Mignon

Escargots in Garlic — 9.00

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

with lots of garlic

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

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

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

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

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

> E N T R É E S * Chicken Parmesan — 24.00 with marinara sauce, topped with cheese and served over linguine

— Grilled Fish — 26.95 served with our vinaigrette sauce

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

— Pan-fried Fish “Aruban Style” — 28.50 fresh catch lightly seasoned, pan-fried and served with a mild Creole sauce (Creole sauce is made with tomatoes, onions, bell pepper and fresh local herbs)

— 6 oz. 29.50 — 8 oz. 34.00

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

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

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

— Driftwood Special — 44.50 6-oz. lobster tail and a 4-oz. filet mignon served with mushroom sauce or 6-oz. lobster tail and jumbo shrimp served with garlic butter

— Alaskan King Crab Legs — 55.00 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 — 49.50 with butter and lemon

— Lobster Thermidor — 49.50 chunks of lobster with Gouda cheese, mushroom, peppers and mustard, topped with melted Parmesan cheese and served in the shell

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

2020 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

Tipping at your discretion.

Prices and menu items are subject to change.

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RESTAURANT

American / 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 SAHILY COROMOTO MENDOZA Chef

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

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

(297) 586-3035 dushibagels@gmail.com franchising@dushibagelsandburgers.com LOCATE US | n˚10 on map | Page 162

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

SERVING:

SAMPLE MENU

BR EA K FA ST

Eggs Benedict — 9.25 two poached eggs over ham and English muffins drizzled with hollandaise sauce and chives

— Farmer Bagel — 9.70

scramble egg with crispy bacon, sausage and melted cheese

— Protein Bowl — 9.70

banana blended with wild berries on a granola bed

— New York Bagel — 13.00

Nova Scotia smoked salmon, cream cheese, capers, red onions and lemon drops

— From Grandma's Garden Omelette — 13.25

chopped and sautéed vegetables, mushrooms and cheese omelette with whole-wheat toast and butter

— Islander combo — 14.70

two fried eggs, sausage, crispy bacon, hash browns, butter, toast, unlimited coffee and orange juice LUNCH A ND DINNER

> S TA R T E R S Calamari Rings — 9.25 crispy and deep-fried with tartar sauce

— Ceviche — 11.00

lime-marinated fresh white fish, Mexican style, served with nachos

> E N T R É E S

BBQ Ribs — 19.75 delicious and soft pork ribs cooked in our secret BBQ sauce with home-made coleslaw and corn on the cob

— Caribbean Grouper — 21.75

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

> G O U R M E T B U R G E R S * Blue Cheese — 17.75 home-made half-pounder topped with blue cheese, caramelized peppers and arugula

— Famous — 18.25

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

— Portobello — 18.25

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.

> D E S S E R T S Grilled Pineapple — 6.75 a Caribbean specialty

— Chocolate Lovers — 7.75 chocolate brownies with ice cream and chocolate syrup

— Banana Bacardi — 7.75

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

Chicken Quesadilla — 17.75 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.

2020 ARUBA RESTAURANT GUIDE

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RESTAURANT

Dutch / Grill / International

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

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

The only genuine Dutch bar in Aruba draws both locals and tourists. The extensive JOHN BOOMKAMP Chef

menu features Dutch favourites as well as burgers, steaks, and seafood. There’s something for everyone. It’s the perfect place for breakfast, lunch, dinner, a snack or drinks, all at reasonable prices. Don’t miss the happy hours every Tuesday, Saturday and Sunday. With great music, cold beer and a fun atmosphere, every day is a special day at The Paddock.

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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 166

SAMPLE MENU

LUNCH MENU

DINNER MENU

> H A M B U R G E R S

> A P P E T I Z E R S

Hamburger — 8.00

Potato-bacon Soup — 5.00 — Escargots — 8.50

AND SANDWICHES* lettuce, tomatoes, onions and pickles

— Italiano Sandwich — 8.50 salami, tomatoes and pesto on fresh oven-baked French bread, gratinéed with cheese

— Grilled Grouper Fillet Sandwich — 8.50

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

— Cheeseburger — 9.00

cheese, lettuce, tomatoes, onions and pickles

— Paddockburger — 10.00 pineapple, cheese, lettuce, tomatoes, onions and pickles * Extra fries add $3.42.

> P L AT T E R S Fish Platter — 10.00

served the classic way with melted garlic butter

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

— Shrimp Skewer — 11.00 with onions, bell peppers and a spicy sauce

— Grilled Grouper Salad — 12.50 half-grouper on a bed of fresh salad, served with tartar sauce

> E N T R É E S ** Pork Medallions — 21.00 served with a creamy mushroom sauce

— Mahi-mahi Fillet — 23.00 served with a delicious white wine sauce

— Garlic Shrimp — 23.00

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 — 11.00

— Chicken Shawarma — 12.00

— Saté with French Bread — 12.00 3 pork or chicken skewers served with peanut sauce

— Mixed Grill — 23.00 — Beef Tenderloin — 23.00

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

2020 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

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

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

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

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

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

2020 ARUBA RESTAURANT GUIDE

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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 MARC GIESBERS Food and Beverage Director

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

Maximum 6 diners. No smoking. Reservations recommended.

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

(297) 583-1100 Ext. 112 concierge@bucuti.com

LOCATE US | n˚2 on map | Page 160

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

> A P P E T I Z E R S 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

— Martini-style Lionfish Ceviche

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

made from flaky, buttery lionfish fillet cooked in fresh lime juice and enhanced with bell peppers, onions, mango and olive oil which add some creaminess, complemented with black Kalamata olive skewer and fried plantains

Range 12.50 – 24.50

> M A I N CO U R S E S

— Spicy Shrimp

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

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

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

> D E S S E R T Ferrero Chocolate Risotto — 9.50 risotto-style rice pudding with Swiss chocolate, topped with an exquisite Ferrero Rocher ice cream and praline

2020 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

No cash accepted Restaurant is adults only (18+)

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RESTAURANT

Italian / Pizza

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

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

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

Since 1999, Hostaria da’ Vittorio has been one of those kitchens. Chef Vittorio prepares all VITTORIO MUSCARIELLO Master Chef

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his authentic dishes with the finest products flown in weekly from Italy, complemented by the heavenly flavors of his own garden-grown herbs and greens. You are cordially invited to savor a perfect Italian meal in the rustic elegance of Hostaria da’ Vittorio.

MENUARUBA.COM

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

LUNCH:

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

DINNER:

(297) 586-3838 hostariavittorio@setarnet.aw

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

SERVING:

LOCATE US | n˚11 on map | Page 162

SAMPLE MENU

> ANTIPASTI – APPETIZERS

> MANZO, VITELLO,

baked eggplant, tomatoes, Parmesan and mozzarella

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

— Calamari Fritti — 14.50

Lombata di Maiale e Salsicce con Broccoli di Rape — 37.50

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

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

Tortino di Melanzane — 14.50

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

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

> IL RISOTTO / RICE Risotto alla Pescatore — 36.50 arborio rice cooked in extra-virgin olive oil with parsley, squid, baby octopus, mussels, clams, shrimp and fresh tomatoes

> LE PASTE FRESCHE E SECCHE – FRESH AND DRY PASTAS Spaghetti alle Vongole Veraci Italiane — 35.50 spaghetti prepared with extra-virgin olive oil, garlic, parsley, fresh cherry tomatoes and original Italian fresh clams, when available

— Linguine dello Scoglio — 37.50

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 — 61.00

— Filetto alla Griglia — 43.00

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

— Ossobuco di Vitello — 46.00

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

— Nodino di Vitello alla Brace — 50.00 grilled 14-oz. U.S. veal chop

> FORNO A LEGNA

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

> LA PASTICCERIA – DESSERTS Tiramisu — 11.00 Italian pound cake topped with custard of mascarpone cheese, espresso, sweet Marsala wine, rum and grated chocolate

— Cannolo alla Siciliana — 11.00

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

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

— Sogliola all Mugnaia — 62.00

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

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

Prices and menu items are subject to change.

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

2020 ARUBA RESTAURANT GUIDE

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RESTAURANT

Mexican

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

Iguana Cantina FRESH MEXICAN GRILL

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

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

Other specialties include crispy chimichangas and Aruba’s largest burritos. Iguana THOMAS TERRENCE

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

Chef de Cuisine

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

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

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

DINNER: BAR:

(297) 586-9375

DINING:

info@iguanacantinaaruba.com

SERVING:

LOCATE US | n˚12 on map | Page 162

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

FREE CHIPS AND SALSA SERVED WITH ALL ENTRÉES!

> M A R G A R I TA S A N D M O R E Aruba’s Best Margaritas — 6.95 served frozen or on the rocks, in a salt-rimmed glass

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

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

> A P P E T I Z E R S Jalapeño Poppers — 7.95 fresh jalapeños stuffed with Cheddar and cream cheese, breaded and fried, six poppers with ranch dipping sauce

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

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

— Coconut Shrimp — 9.95

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

— El Combo Favorito — 18.95

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

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

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

> D E S S E R T 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

2020 ARUBA RESTAURANT GUIDE

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RESTAURANT

Aruban / Caribbean / Mexican

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

Iguana Joe’s CARIBBEAN BAR & GRILL

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

Their menu features local and Carib-Mex favorites such as coconut shrimp, island jerk roasted chicken, sizzling fajitas, stuffed burritos, fresh-caught mahi-mahi and Smokey Joe’s ribs, the best in the Caribbean‚ no bones about it. Most of these incredible entrées MILTON HAZEL Food and Beverage Manager

are priced at less than $20. Iguana Joe’s bar is not only legendary for being the birthplace of the Pink Iguana‚ an incredibly smooth and refreshing strawberry colada, but is also home to arguably the best mojitos on Aruba! This year Iguana Joe's will open its second location at the Palm Beach Plaza.

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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 166

SAMPLE MENU

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

Fish Tacos — 16.95

The Pink Iguana — 9.75

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

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

> S H A R E A B L E S TA R T E R S Igua-Na-Chos™ – Our “Signature” Starter! (pronounced Iguana Joe’s!)

crispy corn tortilla chips topped with chili con carne, black olives, jalapeños and pico de gallo, topped with sour cream, guacamole and melted Gouda and Cheddar cheeses — regular 11.75 — with grilled chicken 15.75

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

— “Bon-bon” Shrimp — 11.75 “bon” means good in Aruba’s native Papiamento, and “bon-bon” means that these crispy shrimp in their creamy, sweet-and-spicy sauce are simply... to die for!

> L I G H T FA R E The Greatest Burger in Paradise — 13.75 a half-pound of certified U.S.D.A. black Angus beef topped with bacon and melted Cheddar or Gouda cheese, served on a toasted bun with lettuce, tomato, onion, a pickle slice and fries – reputedly “the greatest burger in paradise”

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

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

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

— Coconut Shrimp — 22.50 ten large Caribbean shrimp dipped in a light coconut batter, hand-breaded in flaky coconut and lightly fried, served with a jalapeño-guava salsa

— The Chef’s Almond-crusted Grouper — 20.75 Executive Chef Denis Rodriguez’s favorite preparation – hand-sliced fillet of local grouper rolled in sliced almonds and panko crumbs, gently fried and served with a lemonbutter sauce

— Taco Salad — 15.95

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

All prices are in U.S. dollars.

Tipping at your discretion.

Prices and menu items are subject to change.

2020 ARUBA RESTAURANT GUIDE

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Photography: Kenneth Theysen

INTERVIEW

AT 2 F O O L S A N D A B U L L , T H E R E ’ S

NO FOOLING AROUND

WHEN IT COMES TO FINE DINING

We’re all waiting in the shade outside the locked door of 2 Fools and a Bull, an exclusive chef’s table-style restaurant near the high-rise hotel area.

T

— By Amie Watson

he five-and-a-half course gastronomic dinner with optional wine pairings only takes 17 reservations a night for a single seating and is often booked months in advance.

Fortunately, I lucked into a last-minute cancellation.

Tonight the group includes a couple from Pittsburgh on their babymoon, another from New York celebrating a birthday, a few pairs of local food lovers and one magazine writer and her guest. The soon-to-be parents have high expectations after coming a few years ago – it was the best meal of their trip.

But that was before the owner and chef changed two years ago, so there’s pressure.

Promptly at 7 p.m., host and restaurant owner Roger Herber opens the door and invites us in with flutes of French bubbly (ginger ale for the mother-to-be). He teases us past Chef Roy Engelen’s open kitchen with its smells of freshly baked bread and something sweet and tropical, past the wrap-around marble-topped bar, giant red candelabra and statue of a monkey wearing a purple top hat, out to the backyard patio.

There, seated on comfortable sofas, Roger tells us what we’re about to experience, gets us to introduce ourselves and sets us at ease. He’ll be directing the spectacle and all we have to do is let ourselves fall under the chef’s culinary spell… …which I do by Appetizer #2: incredibly tender slices of swordfish marinated in a Kaffir lime

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ponzu with tomate de árbol (“it tastes like a sour kiwi,” says Chef Roy) and grated ginger that’s served with dots of avocado cream and vadouvan aïoli, crunchy deep-fried grains of Canadian wild rice, sweet-pickled onions and herbaceous cilantro sprouts.

My guest’s epiphanal moment comes somewhere between Main #1 (braised lamb shoulder ragu clinging to truffled orecchiette pasta with truffle, topped with a cloud of freshly grated Parmigiano-Reggiano) and Main #2 (a luscious block of compressed black Angus beef short rib with seared, sliced sirloin steak, toasted almonds, truffled polenta and short rib jus). The free-flowing wine might have helped bring on the rapture.

Roger, who formerly worked at Screaming Eagle and still owns Chicken & Lobster, bought 2 Fools and a Bull from its previous owner and then hired Roy based on the chef’s impressive résumé: three-and-a-half years at the twoMichelin-starred Beluga, then three years at Papillon on Aruba.

“In the Netherlands, I can’t find it like this, how 2 Fools and a Bull is set up, how the people are sitting around the bar, the mingling outside between courses, the weather,” says Roy. Roy created the menu for this culinary magic from scratch by experimenting with balancing sweet, sour and earthy flavors, like the pickled cherry tomato in Parmesan foam (the amuse-bouche), the bitter basil sprouts in the lamb shoulder ragu and the sweet and

ROY ENGELEN

ROGER HERBER

Executive Chef

Owner

Roy Engelen – Executive Chef

saline seared scallops above Norwegian salmon tartare (Appetizer #2), bathed in a delicate white asparagus soup.

A perfectionist, he used measuring tape to cut the juicy, compressed short rib into equal squares – but he’s flexible enough to be able to adapt to food intolerances with advance warning.

He replaces the creamy white asparagus soup with a home-made scallop broth for two lactose intolerants and swaps out the beef for fish for pescatarians.

He also does a complete menu overhaul every two months. Some of the most popular dishes do come back, like a sea bass tartare with home-made sweet chili sauce, but Roger uses a digital archive and books from the previous owners to make sure people never eat the same thing twice.

Despite being open only since September 2018, Roy and Roger have already perfected their choreography. The “2 Fools” play off each other like Laurel and Hardy or, for millenials, Rogen and Franco. Roy explains each dish and Roger each wine pairing. An exceptional bottle of Hands of Time Napa 2014 opens into a bouquet of plums, dried grapes, vanilla, oak and pepper after Roger decants it into appropriately gigantic wine glasses and we give it a swirl. The pacing is perfect. And while the meal is officially five-anda-half courses, with bread a double amuse and a surprise dessert, it’s more like eight (I’m tapping out halfway through that luscious beef short rib).

It’s normal for Roger to pack guests’ leftovers.

WHERE’S THE BULL?

There are references everywhere, from the door knocker to the horns on the wall, but the bull in the name refers to the giant 1960s rotisserie from Paris, which acts as the dining room’s centerpiece, separating the counter seating from the kitchen. There are only two left in the world, explains Roger. Roy always has one dish on his regularly changing menu that uses something cooked in it. Tonight, it’s the rotisserie pineapple that comes with a home-made passion fruit macaron and a pica di papaya-spiked lacy cookie above coconut ice cream.

“The macaron!” swoons one of the locals.

She can’t get over the crispy exterior and chewy interior of the passion fruit creamstuffed almond cookie. But I’m marveling at the pineapple, which Roy cooked sous-vide and then finished in the Bull. The result is a tenderfirm texture with the fruit’s sugars pushed to the outside of the pineapple slices, essentially glazing it in its own caramelized juices.

Only one member of the group guesses the surprise ice cream flavor that Roy delivers once we’re all back outside after the meal, lounging on sofas, while Roger offers after-dinner drinks.

Most think caramel, toffee or dulce de leche.

“It’s fermented garlic!” says Roy. He dehydrates each head for a month until it’s completely black, which sweetens and caramelizes the flavor. Then he mixes it into an ice cream base churned to creamy perfection.

“You can make fudge out of it,” he says. He used

2020 ARUBA RESTAURANT GUIDE

to use it in an all-black dessert that was a bit too extreme to keep around. “Sometimes I think too much outside of the box,” admits Roy, “and Roger has to push my breaks.”

Roy has had to think out of the box with the Bull, though. It works well with large, rich cuts of meat, but not everyone wants to look at a whole suckling pig all night, he says. “Besides, it’s so bloody hot!” But it’s part of the concept, he says, so the pineapple was a great solution.

Roy has finally escaped the kitchen to join us for an after-dinner drink on the patio. “This was better than three years ago,” says the mother-tobe when we’ve finally finished the last spoonful of ice cream. There are a number of chef’s table experiences on Aruba, but Roy feels that what sets this one apart is that it’s just him and Roger during service. “That’s the thing I had to get used to the most, but now I love it,” he says. “You can see people enjoy their food.”

“We’re on the right track,” adds Roger, though he’s not about to kick back and relax. “If people are asked what the best restaurant on the island is and they answer ‘2 Fools and Bull’ – that would be my dream.”

With dinners like the one we had, the 2 Fools are well on their way.

2 FOOLS AND A BULL PALM BEACH 17

(297) 586-7177 www.2foolsandabull.com

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RESTAURANT

Caribbean / Fusion / Mediterranean

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

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

Executive Chef Sandro Herrold welcomes you to Ike’s Bistro.

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

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

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

(297) 522-3444 ikesbistro@manchebo.com

LOCATE US | n˚3 on map | Page 160

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 †*◊

Green Gazpacho

Salmon * — 34.00 — 8.00

chilled cucumber and honeydew melon, basil, organic sea salt

— Lychee Ceviche† * ◊ — 13.00

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

— Osso Buco Ravioli — 13.00

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

— Octopus alla Griglia * — 15.00

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

> M A I N CO U R S E S Grilled Fish Fillet and Roasted Cauliflower† * ◊ — 26.00 grilled fish fillet (soy-based) marinated with lime juice, garlic and olive oil, served with roasted cauliflower steak, corn polenta fries and mango salsa

— BBQ Tempeh† * ◊ — 28.00

sticky BBQ tempeh (soy-based), red quinoa and crispy sweet potato wedges, served with maple-glazed Brussels sprouts

— Herb-crusted Duck Leg — 31.00

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

— Tuna — 32.00

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

— Filet Mignon* — 34.00

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

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

— Braised Bone-in Short Ribs * — 36.00

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

— Chilean Sea Bass and Shrimp* — 45.00 combination of pan-seared Chilean sea bass and garlic shrimp, red quinoa, sweet potato puree, sautéed spinach and coconut-red beet coulis

— Broiled Lobster Spinach and Cheese* — 50.00

8-oz. Caribbean lobster broiled till golden brown, topped with garlic spinach and Parmesan cheese, served with mashed potatoes, seasonal vegetables and melted butter

> PA E L L A M E N U Price per person: 49.00

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

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

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

Prices and menu items are subject to change.

†

Vegetarian.

* Gluten-free. ◊ Vegan.

2020 ARUBA RESTAURANT GUIDE

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RESTAURANT

Aruban / Caribbean / Local Seafood

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

Joe’s ISLAND KITCHEN

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

The restaurant’s sand floor courtyard is the perfect setting to relax and enjoy casual, DAVID JACKSON Chef

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high-quality food in a fun atmosphere at reasonable prices. Joe’s bar features daily specials at its 5 to 7 p.m. happy hours.

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

(297) 582-2317

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

DINNER: BAR:

DINING: Open-air SERVING: Dinner ATTIRE: Casual

LOCATE US | n˚13 on map | Page 162

BAR: Yes

PARKING: Yes

SAMPLE MENU

> A P P E T I Z E R S Joe’s Island Nachos — 10.95 our loaded signature starter, crispy corn tortilla chips, chili con carne, black olives, jalapeños and pico de gallo, topped with sour cream, guacamole and melted Gouda and Cheddar cheeses

— Fresh Ceviche — 11.95

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

— Garlic Shrimp — 12.95

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

> E N T R É E S A L A D S Classic Cobb Salad — 14.00 grilled herb-marinated chicken breast, crisp bacon, hard-boiled egg, Cheddar cheese and diced tomato served on chopped romaine lettuce with Joe’s home-made avocado-cilantro dressing

— Shrimp and Mango Salad — 14.95

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

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

— Fish Tacos — 14.95

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

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

— Cuban Sandwich — 14.95

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

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

— Trinidadian Chicken Curry — 17.95

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

— Jambalaya — 19.95

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

— Scampi Linguine — 19.95

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

— Red Snapper — 23.95

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

— Joe’s Mixed Grill for Two — 57.95

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

2020 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

Tipping at your discretion.

Prices and menu items are subject to change.

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RESTAURANT

American Steakhouse

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

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

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

Featuring choice, U.S.D.A.-certified Angus Beef and mouth-watering appetizers, L.G. Smith’s offers every adventurous epicurean an imaginative fine dining experience. Rated #1 steakhouse in Aruba by TripAdvisor, L.G. Smith’s Steak & Chop House is also known SEBASTIAN CECHET Chef

for its rack of lamb and fresh local seafood. The restaurant has added new appetizers, entrées and desserts to its menu, as well as a new brunch concept featuring an all-youcan-eat à la carte menu of cold and hot tapas-style dishes, soups, salads, desserts, and unlimited mimosas. Fully embracing the trend of craft cocktails, L.G. Smith’s mixologists offer both the latest in modern mixology and all-time classics. They use fresh organic juices, local Aruban aloe, and premium whiskey, bourbon, gin, port and cognac.

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

(297) 523-6115 / 523-6195

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

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

DINNER:

DINNER AND A MOVIE: At

info@lgsmiths.com

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

SERVING:

LOCATE US | n˚6 on map | Page 166

ENTERTAINMENT:

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

PARKING: Yes SAMPLE MENU

> STARTERS

> BUTCHER EXPERIENCE **

Classic French Onion Soup — 13.00

Strip Loin — 3.50/ounce — Rib-eye — 4.00/ounce — Dry-aged Rib-eye

provolone cheese, crispy toast

— Quinoa Salad — 14.00 quinoa, chickpeas, green apple, cucumber, yogurt dressing

aged 30 days — 6.00/ounce

— Clams — 16.00

aged 45 days — 7.00/ounce

clams, beurre blanc

** Choose your Certified Angus Beef butchered-cut

— Crab Cake — 17.00

by the chef, minimum order 10 oz. The butcher

lump crab, sambal tartar sauce

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

— Steak Tartare — 17.00

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

Angus beef, onions, capers, egg yolk

> LGS SIGNATURE STEAKS

— Scottish King Scallop — 19.00 pan-seared, salsa verde

> ENTRÉES * Cedar-wrapped Salmon — 31.00 with herb vinaigrette

— Catch of the Day — 31.00 — Lobster Ravioli — 34.00 home-made ravioli with creamy tarragon sauce

— Grilled Shrimp — 38.00 — Skirt Steak, 12 oz. — 39.00 — Short Ribs — 39.00 — Double-boned Grilled Lamb Chops — 40.00 — Filet Mignon, 8 oz. — 41.00

experience has salt options which includes:

Seafood Mignon — 52.00 linguine pasta with scallops and shrimp

— Porterhouse (20 oz.) — 66.00 — Cowboy Rib-eye (20 oz.) — 67.00 — Wagyu Tenderloin (8 oz.) — 85.00

> SURF AND TURF OPTIONS With Lobster — add 21.00 — With Jumbo Shrimp — add 21.00

> DESSERTS Bread Pudding — 9.00 rum raisin ice cream

— Classic Crème Brûlée — 10.00 rich custard topped with caramelized sugar

— The Dome — 11.00 dark chocolate mousse, Nutella

All prices are in U.S. dollars.

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

Additional gratuities at your discretion.

Prices and menu items are subject to change.

* One side dish included.

2020 ARUBA RESTAURANT GUIDE

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RESTAURANT

American / Fusion / Italian

W W W. L AT R AT TO R I A A R U B A .C O M

La Trattoria

BY WILHELMINA

La Trattoria is a fusion between classic Italian food and an American steakhouse.

The menu consists of pastas, risottos, thin-crust pizzas, fresh fish, the best certified Angus steaks from a charcoal grill and much more. La Trattoria has an open kitchen where you can watch the chefs prepare your food. Everything they serve is home-made, DENNIS VAN DAATSELAAR Chef / Owner

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using the best ingredients available on the island, from the different kinds of breads to pastas and desserts.

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LA TRATTORIA WILHELMINASTRAAT 74 ORANJESTAD

DINNER: 6:00 to 10:00 p.m., closed Mondays

(297) 593-3005 reservations@latrattoriaaruba.com

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

SERVING:

LOCATE US | n˚3 on map | Page 164

SAMPLE MENU

> I C L A S S I C I

> S ECO N D I

Range: 11.00 – 16.00

Range: 26.00 – 38.00

Eggplant Parmesan*†

Lobster Ravioli

— Calamari Fritti with Garlic Aïoli◊ — Bruschetta† ◊ — Prosciutto di Parma 4 oz.*◊

> PREFERITO DI LA TRATTORIA Range: 14.00 – 18.00

Vitello Tonnato

*◊

lobster, mascarpone, garlic, spinach, lobster bisque, Parmigiano-Reggiano

— Short Rib and Foie Gras Ravioli

braised beef short ribs, foie gras, mushrooms, spinach, roasted portobello, Parmesan cheese, truffle-balsamic dressing and mushroom sauce

> P E S C E ≈≈ Range: 34.00 – 36.00

roasted veal thinly sliced, tuna mayonnaise, arugula, capers, artichoke, sun-dried tomatoes

Sea Bass Fillet

prosciutto, feta, tomatoes, arugula, Kalamata olives

out of the oven with Gorgonzola, all-time favorite!

— Pizza La Trattoria

— Shrimp and Polenta*

pomodoro crust, smoked butter sauce

— Shrimp Casserole La Capocuoco

≈≈ Served with one side dish.

zoodels, sun-dried tomatoes, anchovy oil, basil

> D I PA S TA I C L A S S I C I ≈ Range: 26.00 – 35.00

Frutti di Mare◊ fish, shrimp, Italian clams, squid and marinara sauce

— Carbonara

creamy carbonara made with pancetta, garlic, parsley, cream and Parmigiano-Reggiano

— Zoodels Funghi di Portobello*† ◊

zucchini noodles, pesto, sun-dried tomatoes, Parmigiano-Reggiano (optional)

≈ Served with home-made spaghetti.

> R I S OT TO Risotto ai Funghi *† — 29.00 portobello, shiitake, white button, black truffle, mascarpone, Parmigiano-Reggiano

— Lobster Risotto — 38.00

Caribbean rock lobster, sun-dried tomatoes, mascarpone, chive oil

> C A R N E ≈≈≈ Range: 29.00 – 49.00

Crown Royal Pork Chop 12 oz. big and juicy to the bone

— Rib-eye 12 oz.

no explanation needed!

— Veal Cheeks Mia Nonna classically braised, grandmothers recipe

— Whole Rack of Lamb

≈≈≈ Served with one side dish. All our steaks are U.S.D.A.-certified Angus beef from our charcoal grill.

> S I D E S Price per side: 6.00

Choice of: sautéed mushrooms, garlic-olive oil spaghetti, creamed spinach, steamed broccoli, French fries, potato gratin, mixed salad, polenta fries * Gluten-free.

†

Vegetarian.

All prices are in U.S. dollars.

No Service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

◊ Lactose-free.

2020 ARUBA RESTAURANT GUIDE

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Photography: Kenneth Theysen

INTERVIEW

20 YEARS OF GOOD FOOD AT MADAME JANETTE: CHEF AND OWNER KARSTEN GESING ON BIKES, BACON AND THE RESTAURANT’S SUCCESS If you didn’t notice when popular restaurant Madame Janette celebrated its 20th anniversary last year, don’t worry, you weren’t supposed to.

C

— By Amie Watson

hef and owner Karsten (Kasi) Gesing didn’t advertise it. Rather than making a big deal of the date, he simply surprised that evening’s unknowing guests with sparkling wine – typical of a man for whom recognition means little but perfection means everything.

When Kasi opened the now iconic restaurant in 1999, they expected it to become the destination it is today: a place known for its good food made from scratch, from the bread to the Swiss chocolate soufflé, and its secret garden-style patio and courtyard. Other restaurants have tried to replicate Madame Janette’s success, but failed, says Kasi, whose larger-than-life personality, culinary skill

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and attention to detail are as much a part of the restaurant’s success as its bestselling bun-less burgerloin – an enormous hunk of tenderloin sliced in half and stuffed with sautéed onions, mushrooms and cheese, all drenched in creamy Béarnaise sauce.

Kasi came to Aruba after exploring other parts of the Caribbean. When a German owner of a well-known Aruban restaurant needed a chef, he called Kasi to help for a few days. A few days turned into a few years and the restaurant grew in popularity, until Kasi figured he’d be happier and make more money if he opened his own place.

Through connections, Kasi found the right property – a dilapidated, bankrupted Indonesian restaurant – and invested into transforming it into Madame Janette.

The name comes from the spicy, native Aruban chili pepper, but also from his culinary training. “It sounds a bit French,” he says, shrugging. “I learned the classic French way when I was younger – the French cooking gods.

I’m 53 years old. We’re talking a completely different time.”

KARSTEN GESING The Original Hardcore Chef / Owner – Madame Janette

When Madame Janette first opened, it was only as big as the covered seating area, says Christiaan, the current Head of Guest Services. He started at the restaurant as a busboy in 1999 after moving to Aruba with his long-time girlfriend, Zuzana, an exceptional server who’s also been there since the start. The next year, it opened the courtyard, which Kasi expanded on both sides for the restaurant’s 10th anniversary.

Madame Janette’s white-pebbled entryway, with its hardwood couches and chairs, wasn’t there from the start either. And the tiki bar used to be in what’s now the wine room. “Then we figured we needed more washrooms, parking, a waiting area and a bigger bar,” says Kasi. “We needed music when people come in – more romantic, not too disruptive. You get a ‘Goodbye sir, thank you madam’ and there’s an attendant in the washrooms and someone outside to get you a taxi.”

According to Kasi’s partner in life, Yvon Schepers, who co-manages the office with Enno Rob, “The success of the restaurant is really due to Kasi’s mind and creativity in the smallest things.

He decided where to place every light bulb, the

speakers, chose the colors. And after 20 years, he’s still saying ‘We should do this, we should do that.’”

Lounging in the backyard of his home, sunglasses fending off the Aruban sunshine, birds chirping around him, Kasi belies his reputation as a hard rocking, fast living guy.

He subtly avoids my question about whether there’s any family connection to the steak à la mafia on his menu. The center-cut of beef comes with Italian herbs, prosciutto di Parma and Sicilian sea salt. “I like to give things interesting names,” he says. “It has marinara and mozzarella, so it’s kind of Italian.”

But he cracks just a little: “My uncle had racehorses at the track. Today it’d be cool, but it was a harsh environment, growing up in a different way, protected from everybody on the streets. Now, one person in my family is a doctor and everybody else is doing normal stuff,” he says.

But cooking and attention to detail also runs in the family. His German grandfather, father and four uncles made bratwurst and other sausages and cured meats from whole animals, delivering their products to hotels and the best restaurants around Düsseldorf and Cologne.

2020 ARUBA RESTAURANT GUIDE

In those days, nobody wanted to be a chef, said Kasi. “Except the kids who were lazy in school, like me,” he jokes, “but I was so impressed by the chefs in their uniforms and chef hats.

They looked like generals, yelling at people, ‘Yes, Chef!’” Now, instead of a toque, he sports a Speedy Gonzales tattoo, paid for by his German kitchen buddies-in-arms once he started working fast enough to join their ranks.

His first tattoo was a Harley-Davidson that he got at a famous Berlin biker party in the 1990s.

The other tattoos came after and cover other interests: beer (a Guinness logo), music (Johnny Cash and Stray Cats) and a good joke (ask about the screw and the eye).

There are no chef toques in his Madame Janette kitchen, either, and the cuisine runs a bit more casual than the Michelin-star fare of Kasi’s training in Switzerland. “Madame Janette is a place for people who like to eat,” says Kasi.

“It was never meant to be a gourmet place. Back in the day, it probably was for Aruba, because there wasn’t that much fine dining. But I have something for everybody. You can come in your flip-flops and shorts.”

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INTERVIEW

But French techniques show up in everything from the bang bang shrimp with pineapple concassé and sesame seeds to the surf and turf with Caribbean lobster and succulent grilled giant tiger prawns. French stocks and sauces form the basis of the demi-glace on the marinated free-range rack of lamb as well as the green peppercorn-cognac sauce on the 42-oz. tomahawk steak-for-two. And his textbook-perfect vinaigrettes range from a bittersweet house herb dressing on lamb lettuce and frisée to the morel and porcini dressing for the melt-in-your-mouth beef carpaccio.

A lot of menu remains unchanged. “The almond grouper was there from the first day.

It was perfect like it was. It’s the bestselling dish on the island. Why would I change it? The lamb rack and tenderloin were there too. And the schnitzel and goulash, I can’t take those from the menu,” he says.

The same goes for the hot shrimp casserole with its golden Old Amsterdam cheese gratin.

“I wanted to update it, but people asked for it

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again and again. It’s like the lobster thermidor; we have to do it even if it’s not on the menu.”

Kasi has been trying to lighten the menu, though. “Back in the day people said, ‘It’s so heavy’ because I’m a big fan of using hollandaise, which is part of a lot of other sauces.” But when asked if anyone ever complains about there being too much cheese, it’s an adamant ‘no.’

“I still think butter and good Canadian bacon belong in every kitchen where I work, just like good olive oil. Good ingredients from the beginning make a good dinner in the end.”

His new menu favorites include the pulled pork spring rolls with crunchy slaw and a sweetand-spicy plum dipping sauce and the ceviche, made with rosada, corvina, snapper or grouper, depending on what’s fresh. “Most ceviches on Aruba are too acidic. They use lime juice and vinegar. But I use lime juice and orange juice, so I don’t need to add sugar and I have enough acidity. That juice, I eat it like a soup with a spoon or dig in with a piece of bread.”

MENUARUBA.COM

MEMORABLE MOMENTS: THE NAMING OF THE “ESCALOPE DEL COMMENDATORE MARIO ANDRETTI” Over the years, the restaurant has had its share of exceptional nights, from engagements (“Putting rings in cakes – the usual stuff,” he says) to buyouts (special events like welcome dinners or corporate celebrations where they transform the restaurant’s décor as needed – from a romantic secret garden complete with fresh flowers to a non-stuffy dinner and dance under twinkling lights) to surprise dance parties.

“Sometimes people just start dancing and suddenly you have dancing everywhere,” he says. He remembers one couple in wheelchairs that started moving to the nightly live music the second it started. “Then they had some cocktails and they were swinging even more.”

But his most memorable night might be when professional race car driver Mario Andretti came. (There’s a picture of the two of them behind the reception when you walk into the restaurant.) “Super nice guy. Big portion guy.

KARSTEN GESING The Original Hardcore Chef / Owner – Madame Janette

I’d seen him live when I was 12, so he was one of my heroes.”

Kasi made him a special dish: a giant scallopine – pounded and breaded pork topped with arugula and raw onions tossed in aged balsamic and high-quality olive oil with heaps of Parmigiano-Reggiano. “He loved it. I marinated it the way my grandpa did it.” So Kasi asked Andretti if he could name the dish after him.

Kasi’s love of classic sports cars might exceed his love of the restaurant. When Andretti didn’t believe that he owned an original firstowner 1974 Carrera S, he went home and got it. He would have let the pro drive it, but he declined. “That guy’s raced every car in every race. He doesn’t need to drive a Porsche in the Caribbean,” says Kasi with a tiny smile.

Andretti might have been more interested in testing out one of Kasi’s bikes, maybe his favorite Triumph or the Ducati, Norton, BMW, Suzuki, Kawasaki or handcrafted Cafe Racers.

Kasi used to have 20, but has downsized to six.

“You find an old junker for a few hundred and

you make something out of it. There’s a piece of you in that bike,” he says.

THE FUTURE OF MADAME JANETTE Twenty years in, Kasi isn’t about to relax. He plans to put his family’s butcher shop knowledge to work. “I want to make a dry-ageing room with Himalayan rock salt. After that, I’ll go buy a Texas smoker the size of a giant table. I’ll build my own test smoking facility in my backyard and try to do brisket and barbecue until I think it’s perfect,” he says.

And perfect is the keyword, says Yvon. While tasting the new specials last spring, Kasi spent weeks getting them up to his standards. While he’s his own biggest critic, those standards also apply to his team.

“It’s hard to find people who can learn to pay attention to every little detail. Like, if my French fries aren’t perfect, I go nuts,” says Kasi.

“It’s like being a diamond and you go from being rough to getting cut down to being shiny and nice,” he says of his own training and how he’d

2020 ARUBA RESTAURANT GUIDE

like to shape his team. “Then the rest of your life you produce quality stuff. Sometimes I feel like Don Quixote fighting windmills. The only thing that keeps me awake at night is people not working with me,” he says.

That attention to detail is a big part of why people come back, and why adults who came as kids now come with their own kids and people still come in wearing Madame Janette t-shirts from 10 years ago or the restaurant’s tenth anniversary cap. “One couple even had our bartender’s band t-shirt on. They were in their late ‘70s and walking around in a rock and roll band shirt,” he says.

With such a loyal clientele and obsession with perfection, will the restaurant stick around another 20 years?

“Let’s hope it lasts a hundred,” says Kasi.

MADAME JANETTE CUNUCU ABAO 37

(297) 587-0184 / 587-4784 www.madamejanette.com

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RESTAURANT

Buffet / International

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

La Vista For breakfast, lunch and dinner, enjoy dining at La Vista restaurant.

An open-air terrace provides outdoor seating with an ocean view, while indoors the spacious oceanfront restaurant offers cozy booths as well as large tables, perfect for family-style meals. Savor themed buffets and Italian Ă la carte menu with exquisite land ROMEO PENACINO Complex Executive Chef

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and sea options, live cooking stations and a delightful selection of desserts. On Thursdays, be dazzled by a spectacular Caribbean Carnival show. Celebrate life at La Vista.

MENUARUBA.COM

LA VISTA ARUBA MARRIOTT RESORT & STELLARIS CASINO LLOYD G. SMITH BLVD. 101 PALM BEACH

(297) 520-6312 marriottconcierge@depalmtours.com LOCATE US | n˚14 on map | Page 162

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 4:30 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.

DINING: Indoors – Open-air SERVING: Breakfast – Lunch – Dinner – Sunday brunch

ATTIRE: Casual

ENTERTAINMENT: Live

(Thursdays) BAR: Yes PARKING: Yes

carnaval show

SAMPLE MENU

> A P P E T I Z E R S

> E N T R É E S

Tomato Soup — 14.50

Tortellini al Basilico e Tomato — 33.00

tomato relish, basil oil, herb croutons

cheese tortellini, fresh basil, tomato-white wine sauce

— Burrata — 19.50

burrata cheese, tomato salad, sweet balsamic, prosciutto ham, arugula, toasted artisan bread

— Capesante — 19.50

— Penne Bolognese — 33.00

penne pasta, Bolognese sauce, Parmesan cheese

— Ravioli al Fungi — 34.00

seared scallop, cauliflower purée, walnut-honey vinaigrette, crispy prosciutto

mushroom ravioli, beef ragout, basil, Parmesan foam, crispy Parmesan

eggplant-mascarpone mousse, basil oil, tomatoes, crumbled herbs

black tiger shrimp served with spaghetti carbonara, crispy pancetta, freshly ground black pepper

— Lobster Salad — 23.00

> S A L A D S Citrus-tuna Salad — 18.00 seared fresh tuna, mixed baby greens, spinach, orange segment, cherry tomatoes, avocado, almonds, orange-honey vinaigrette

— Caprese Salad — 19.50

tomatoes, fresh burrata cheese, balsamic glaze, basil pesto, lemon vinaigrette

— Steak Salad — 27.00

marinated skirt steak, avocado, blue cheese, cherry tomatoes, bacon, tobacco onions, blue cheese dressing

> S A N D W I C H E S Grilled Chicken Sandwich in Artisan Bread — 20.00 chicken breast, provolone, pepperoncino, tomatoes, arugula, bacon and lemon aïoli, French fries, spinach dip

— Hamburger per Coraggiosi ( for the brave ones) — 21.00

Angus burger, bacon, roasted tomatoes, mushrooms, caramelized onions, Cheddar cheese, pepperoncino and brown horseradish mayo, French fries with Parmesan cheese, sea salt

— Shrimp Carbonara e Cacio Pepper — 35.00

— Pollo e Risotto — 35.00

pan-fried chicken breast with mushroom risotto, truffle oil, fine herbs, Parmesan cheese, herb jus

— Salmon — 42.00

pan-seared salmon with butter beans, grilled yellow corn, puttanesca sauce

— Sea Bass — 43.00

pan-seared sea bass with vanilla-carrot purée, green beans, white citrus sauce

— Manzo al Barolo — 43.00

beef tenderloin, mashed potatoes, spinach, Barolo sauce

> D E S S E R T S Pear Bread Pudding — 11.00 pear bread pudding, butterscotch sauce, vanilla ice cream, mixed berries

— Tiramisu — 12.00

espresso, ladyfingers with mascarpone mousse

— Hazelnut Trifle — 13.50

chocolate mousse, hazelnut brittle, chocolate sponge cake, whipped ganache, vanilla Chantilly, chocolate

2020 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

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

Sales taxes are included.

Prices and menu items are subject to change.

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RESTAURANT

Grill / International

W W W. L A C A B A N A .C O M

Las Ramblas OUTDOOR CHARCOAL GRILL

This cozy restaurant offers a romantic and unique dining experience overlooking Eagle Beach and the most beautiful sunsets on Aruba.

Barcelona has a street famous for its cafes and restaurants. We invite you to enjoy SONNY PARTODIKROMO Executive Chef

those special vibrations in Aruba at Las Ramblas, Outdoor Charcoal Grill. Start with a selection of tasty appetizers while listening to the guitar player’s evocative tunes.

Go deeper with delicious entrĂŠes such as chops and steaks served straight from the charcoal grill. The chef uses only the freshest ingredients, including herbs from his own herb garden. The genuine and knowledgeable staff is eagerly waiting to serve you.

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LAS RAMBLAS LA CABANA BEACH RESORT AND CASINO J.E. IRAUSQUIN BLVD. 250 | EAGLE BEACH

(297) 520-1154 lacabanaconcierge@redsailaruba.com

LOCATE US | n˚4 on map | Page 160

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

> A P P E T I Z E R S

> E N T R É E S

Bruschetta — 6.00 — Brie en Croute with Seasonal Fruit Salad — 7.00 — Wedge Salad — 7.50 — Escargots à la Bourguignonne — 9.00 — Green-lipped Mussels Marinières — 10.00 — Ahi Tuna Poke — 10.50 — Grilled Beef Paillard — 10.50 — Lobster Bisque — 11.00 — Grilled Scallops — 11.00 — Avocado Topped with Shrimp — 12.00

Black Grouper Meunière — 29.00 — Seafood Paella — 29.00 — 5-oz. Petit Tenderloin — 32.00 — Sea Bass Fillet — 32.00 — 10-oz. New Zealand Lamb Chops — 42.00 — 16-oz. Bone-in Rib-eye — 49.00 — Mignon and Mariscos — 49.00

> D E S S E R T S 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.

2020 ARUBA RESTAURANT GUIDE

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RESTAURANT

International / Seafood / Steakhouse

W W W. LO B B YA R U B A .C O M

Lobby R E STAU R A N T & B A R

Lobby Restaurant & Bar is the hot spot in Aruba.

With expertly prepared creative cocktails, an extensive wine selection, and an exquisite outside terrace, the Lobby Restaurant & Bar is the perfect place to grab a drink, share an appetizer, or delight in an unforgettable meal. Guests enjoy an alfresco setting, modern and comfortable seating, and a detailed menu featuring international cuisine,

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ROB NOLLÉ

certified U.S.D.A. prime steaks and fresh fish. Lobby Restaurant & Bar is not just great

Chef de Cuisine

dining, but also the guarantee of a great night out!

MENUARUBA.COM

LOBBY THE VILLAGE JUAN E. IRAUSQUIN BLVD. 348A | PALM BEACH

(297) 280-5330 info@lobbyaruba.com instagram.com/lobbyaruba facebook.com/lobbyaruba LOCATE US | n˚15 on map | Page 162

6:00 to 11:00 p.m., Monday to Sunday 11:00 p.m. to 1:00 a.m., Sunday to Thursday and until 3:00 a.m., on Fridays and Saturdays DINNER:

LATE-NIGHT MENU:

DINING: Indoors – Outdoors – Open-air (covered) SERVING: Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live DJ (nightly)

BAR:

Yes

PARKING:

Yes SAMPLE MENU

> A P P E T I Z E R S

> M E AT *

Artichokes and Buffalo Mozzarella — 13.50

Corn Chicken Supreme 13 oz. — 26.50

sautéed artichokes with black olives, basil oil, dried tomatoes, buffalo mozzarella and a Parmesan cheese cookie

cooked sous-vide

— Shrimp — 14.50

— Braised Boned Pork Shank 22 oz. — 28.50 — Tenderloin 8 oz. — 47.50 — Rib-eye Steak 11 oz. — 49.50 — Whole Rack of New Zealand Lamb 16-18 oz. — 49.50

served cocktail style with American and European cocktail sauce and aïoli

cooked sous-vide with garlic and thyme, served medium

— Pork Belly — 13.50

cooked sous-vide for 36 hours, glazed with five-spice, ginger and balsamic vinegar, green bean salad and spicy mayonnaise

— Tuna — 14.50

served as tartare with purée of avocado, orange, seaweed and teriyaki sauce

— Peking-style Duck — 14.50

confit of duck leg with hoisin sauce, served with small pancakes and cucumber

— Black Angus Tenderloin — 17.50

served as tataki with marinated fennel, grapefruit and walnut mayonnaise

— Lobby Seafood Appetizer — 59.00 4 oysters, 4 shrimp, half-lobster tail and tuna sashimi

— Lobby Seafood Platter — 190.00

8 oysters, 8 shrimp, whole lobster tail, king crab legs, tuna, salmon and sea bass sashimi

> F I S H Pan-seared Mahi-mahi — 27.50 with garlic-Dijon mustard sauce

— Crispy Skin-on European Sea Bass — 34.50 with lemon beurre blanc

— Poached Lobster Tail — 57.50

Tomahawk Steak 32 oz. — 145.00 * All our steaks are certified U.S.D.A. black Angus prime and served with choice of Béarnaise, red wine, truffle or bacon-mushroom sauces.

> SURF AND TURF UPGRADE 6 Shrimp — 19.50 — Half-lobster Tail — 27.50

> D E S S E R T S Poached and Grilled Pineapple — 8.50 with vanilla mascarpone and yoghurt ice cream

— Apple Crumble — 9.50

cinnamon-apple compote with caramel, crumble and vanilla ice cream

— Chocolate, Chocolate, Chocolate — 11.50 raspberry and milk chocolate ganache with dark chocolate ice cream and a Van Gogh Dutch Chocolate vodka sabayon

— Cheese Platter — 14.50

with garlic butter

selection of cheeses served with apple jelly, roasted nuts and bread

served ‘à la meunière’

We also have an extensive late-night menu.

— Whole Dover Sole 24 oz. — 79.50

2020 ARUBA RESTAURANT GUIDE

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

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

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RESTAURANT

Caribbean / European

W W W. M A D A M E J A N E T T E .C O M

Madame Janette Founded in April 1999 by European Master Chef Karsten Gesing, Madame Janette, an Aruban landmark restaurant, offers fine dining in a legendary atmosphere and state-of-the-art hospitality.

Rommel Manlapaz, “the wise guy in the kitchen” trained by “The Original Hardcore KARSTEN GESING The Original Hardcore Chef / Owner

Chef” Karsten “Kasi” Gesing, creates tasteful and creative dishes, with the help of his knowledgeable international staff. Their menu delivers exquisite creations for every taste, in generous portions. Madame Janette also features an extensive and unique wine list, as well as the largest beer selection in the Caribbean: over 100 different craft beers from all over the world and 10 beers on tap. At Madame Janette, you can enjoy daily live music and experience alfresco dining that deliciously embraces Caribbean excitement with a European touch.

ROMMEL MANLAPAZ Executive Chef

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MADAME JANETTE CUNUCU ABAO 37

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

(297) 587-0184 / 587-4784 mjrestaurant@setarnet.aw

Outdoors Dinner ATTIRE: Casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚5 on map | Page 160

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

> F R E S H S E A F O O D

— 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

2020 ARUBA RESTAURANT GUIDE

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UNWIND AT ARUBA’S ULTIMATE NIGHTCLUB

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

RESTAURANT

International / Seafood / Vegetarian

W W W. A M S T E R D A M M A N O R .C O M / D I N I N G

Mangos Aruba is famous for its unique combination of great food and breathtaking views. And at Mangos, you’ll find both.

In the evening, the tropical breeze pulls you back into that special Caribbean frame of mind, ideal for enjoying a delicious dinner and watching the sunset over Eagle Beach.

Mangos’ dinner menu features international favorites complemented by a fusion of GERARD COSTE

local flavors. Their casual atmosphere will charm you, with a spacious outdoor area just

Executive Chef

perfect for dining under the stars. For breakfast, you can give your taste buds the same pep Mangos delivers so well for dinner. Start your morning off on a high note by enjoying Mangos’ breakfast buffet or continental breakfast, in their semi-open air restaurant.

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

7:30 to 11:00 a.m., daily 6:00 to 10:30 p.m., daily

BREAKFAST: DINNER:

(297) 527-1125 / 527-1118

DINING:

concierge@amsterdammanor.aw

SERVING:

LOCATE US | n˚6 on map | Page 160

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 Range: 10.00 – 18.50

Onion Soup prepared the classic way with Gouda cheese crouton

— Mango Pineapple Salad garden greens with feta cheese, pineapple, mango, tomatoes, olives, onions and mango dressing

— Carpaccio thin-sliced raw beef tenderloin with truffle mayonnaise, Parmesan cheese, pine nuts and baby greens

— Crab Cakes home-made crab cakes served with lime aïoli on baby greens

> P I Z Z A S A N D PA S TA S Range: 15.00 – 32.00

Flat Bread Pizza marinara sauce, pepperoni and mozzarella cheese on a flat bread

— Garden Flat Bread flat bread with mushrooms, asparagus, caramelized onions, mozzarella cheese, truffle mayonnaise and arugula

— Chicken Alfredo grilled chicken breast over linguini in creamy garlic sauce

— Seafood Linguine

> M A I N CO U R S E S Range: 28.00 – 35.00

Almond Grouper pan-fried almond-breaded grouper fillet with our signature mango dip

— Shrimp and Chicken marinated grilled chicken breast with sautéed shrimp in coconut-curry sauce

— Lamb Chop grilled lamb chops with a honey-balsamic glaze and tomato-mint relish

— Beef Tenderloin grilled center-cut beef tenderloin with herb-garlic butter

> S W E E T A N D D E L I G H T Range: 10.00 – 11.00

Tiramisu home-made Italian mascarpone dessert

> T H E M E N I G H T S Sunday — Price per person: 32.50 a taste of Italy

— Monday — Price per person: 32.50 a night in France

— Tuesday — Price per person: 39.50 dine like a local with our fresh catch of the day and live entertainment

— Thursday — Price per person: 32.50 a 3-course Asian delight menu

mahi-mahi, shrimp, calamari and scallops blended in pomodoro sauce

All prices are in U.S. dollars.

Prices include service charge and tax.

Prices and menu items are subject to change.

— Veggie Gluten-free Pasta gluten-free pasta in a tomato sauce blended with zucchini, mushrooms and asparagus

2020 ARUBA RESTAURANT GUIDE

91

RESTAURANT

European / Mediterranean / Spanish

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

Maroc TA PA S B A R

Maroc Tapas Bar is located in the hip and trendy restaurant district downtown Oranjestad, next to Wilhelmina Restaurant.

It is an ideal spot to meet up with friends or family for delicious Mediterranean-style dishes, or for a nice glass of wine at their wine bar, which is also stocked with premium brand spirits. Everything they serve is healthy, fresh and prepared right in front DENNIS VAN DA ATSELA AR Chef / Owner

of guests, at the tapas bar. The menu has over 35 different tapas, chef’s platters, thin-crust pizzas, empanadas, Aruban seafood, and more. A night out in Maroc won’t break the bank, so join the locals for delicious tapas and drinks.

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MAROC WILHELMINASTRAAT 74 ORANJESTAD

DINNER: 5:00 to 11:00 p.m., closed Mondays

(297) 583-0404 info@marocaruba.com

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

SERVING:

LOCATE US | n˚4 on map | Page 164

SAMPLE MENU

> CO L D TA PA S Range: 4.00 – 9.50

Home-made Pita† — Hummus*† — Tzatziki*† — Guacamole*† — Black Olive Tapenade*† — Garlic Aïoli*† — Garlic and Cheese Focaccia† — Gazpacho with Toast and Serrano Ham† — Goat Cheese and Date Bruschetta† — Couscous — Smoked Fish with Garlic Aïoli* — Watermelon with Feta Cheese*† — Prosciutto di Parma* — Chorizo* — Salami Spianata Romana*

> H OT TA PA S Range: 6.50 – 9.50

Grilled Smoked Sausage with Spicy Mayo — Chicken Souvlaki with Tzatziki* — Sesame Fish Cakes with Lemongrass Mayo — Baked Artichokes with Gorgonzola*† — Eggplant Parmesan

Chili Bean Burger† — Albondigas — Mini Tajine with Beef* — Calamari Mediterană* — Goat Cheese Falafel† — Beef Kebabs* — Lamb Shoarma with Pita Bread — Chorizo de Cerdo a la Parrilla (picante)* — Garlic Shrimp* — Mini Tajine with Lamb*

> TA PA S P L AT T E R Chef’s Platter — 25.00

> P I Z Z A S ≈ Pepperoni — 9.00 marinara, pepperoni, mozzarella, basil

— Vegetarian† — 9.00

marinara, mushrooms, black olives, mozzarella, basil

— Chef’s Special — 11.00

marinara, serrano ham, goat cheese, portobello, arugula

≈ 7 inches, made from scratch, fresh home-made pizzas, perfect for sharing or just by yourself!

* Gluten-free. †

Vegetarian.

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

We also offer affordable specials every day.

2020 ARUBA RESTAURANT GUIDE

93

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 MILCA LEGGER Co-owner

ingredients. In addition to breakfast, lunch and dinner, they offer all-you-can-eat spare ribs on Tuesdays, karaoke from 4 to 6 p.m. on Wednesdays, Italian night including a free tiramisu with your Italian main course on Thursdays and daily happy hours. If you are a sports fan, three flat-screen TVs at the bar are always tuned in to the most exciting events.

STEFAN LEGGER Co-owner

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MATTHEW’S A private restaurant located on the beach (Punta Brabo) at Casa del Mar Beach Resort

JUAN E. IRAUSQUIN BLVD. 51

(297) 588-7300 / 582-7000 info@matthews-aruba.com

7:30 to 11:00 a.m., daily 11:00 a.m. to 5:00 p.m., daily DINNER: 5:00 to 10:00 p.m., daily BAR: 7:30 a.m. to 11:00 p.m., daily HAPPY HOURS: 12:00 noon to 1:00 p.m., 4:00 to 6:00 p.m. and 9:00 to 10:00 p.m., daily BREAKFAST: LUNCH:

Open-air Breakfast – Lunch – Dinner ATTIRE: Casual (breakfast and lunch) – Elegantly casual (dinner) DINING:

SERVING:

LOCATE US | n˚7 on map | Page 160

BAR:

Yes

PARKING:

Yes SAMPLE MENU

> S TA R T E R S

> T H E F I E L D S

Goat Cheese Wrapped in Italian Prosciutto Ham† — 14.95

Meat Combo* † — 28.95

pan-seared, served over mixed local organic lettuce, raspberry vinaigrette

— Sesame-crusted Sushi-grade Tuna Tataki * — 14.95

wasabi green pea purée, wakame-cucumber salad, teriyaki glaze

— Spicy Shrimp* † — 14.95

asparagus, spicy cream sauce

— Shrimp Cocktail * — 15.95

served with horseradish cocktail sauce, lemon wedge

> S E A F O O D M A I N CO U R S E S Blackened Corvina* — 29.95 sweet potato-bacon hash, sautéed vegetables, tomato-pineapple sauce

— Coconut Shrimp — 31.95

shrimp breaded with coconut and served with rice, seasonal vegetables and piña colada sauce

— Piña Colada Shrimp — 31.95

shrimp prepared with pineapple and Caribbean rum in a creamy coconut sauce with rice and seasonal vegetables

— Sesame-crusted Tuna Steak — 33.95

seared and served with warm soba noodles, ginger, Asian vegetables and Chinese sauce

— Lobster Tail 10 oz.† — 47.95

pan-roasted with garlic-herb butter and served with rice and seasonal vegetables

petit filet mignon, chicken breast, chorizo, mashed potatoes, seasonal vegetables and creamy peppercorn sauce

— Beef Tips† — 30.95

beef tenderloin tips, fettuccine and creamy truffle sauce

— Filet Mignon 8 oz.* † — 34.95

served with mashed potatoes, seasonal vegetables and red wine sauce

> I TA L I A N Chicken Parmigiana† — 25.95 Parmesan cheese-crusted, topped with mozzarella cheese, served over linguine pasta with tomato sauce

— Pasta Cartoccio† — 31.95

scallops, shrimp, mussels, squid, fish chunks, baby clams and tomato-basil sauce

— Lobster Pasta† — 37.95

vodka-cream-tomato sauce

> D E S S E R T S Night and Day — 11.95 dark and white chocolate mousse, raspberry sauce and compote, chocolate crumble

— Warm Chocolate Liquid Centre Cake — 11.95

orange sponge cake crumble, white chocolate mousse, vanilla ice cream, chocolate sauce

* Gluten-free. † Contains

> V EG E TA R I A N D I S H

◊

dairy.

Vegetarian.

Stuffed Roasted Peppers* ◊ — 17.95

All prices are in U.S. dollars.

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

For split tables no more than 4 checks.

Prices and menu items are subject to change.

large couscous, spinach, mushroom, squash, zucchini and tomato sauce

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RESTAURANT

International / Seafood / South Caribbean

W W W.O A K A R U B A .C O M

Oak R E STAU R A N T & B A R

Get away from busy and crowded hotel strips and enjoy dinner in a tranquil setting. Oak Restaurant & Bar is Ricardo and July Chirino’s new venture.

Set in a quiet residential area, this new gem is located just 5 minutes from the Marriott JAIRO BERNARD Chef

resorts and The Ritz-Carlton. The menu features international and South Caribbean cuisine with a focus on seafood and grilled meats. Ricardo, July and their amazing staff are ready to welcome you with their hospitality, contagious smiles, and, of course, a spectacular dining experience.

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OAK WAYKIRI CONDOS ROOI SANTO 3A, UNIT B04 NOORD

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

5 minutes from The Ritz-Carlton and Marriott resorts

(297) 280-4660 info@oakaruba.com LOCATE US | n˚16 on map | Page 162

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

SERVING:

SAMPLE MENU

> APPETIZERS

> M E AT *

Range: 8.00 – 14.00

Range: 19.00 – 45.00

Goat Cheese and Mango

Churrasco Steak

deep-fried goat cheese served with a creamy mango-wasabi dressing

chargrilled beef tenderloin served with chimichurri sauce

— Calamari Fritti

— Peppercorn Steak

fresh calamari, breaded and deep-fried, served with a mildly spicy sauce

charcoal-grilled beef tenderloin, served with a peppercorn and cognac sauce

— Fish and Shrimp Ceviche

— Sirloin Steak

marinated in lemon and sea salt, served with onions, cilantro and sweet peppers

served with chimichurri sauce

— Fresh Tuna Salad sesame-crusted, served with toasted almonds and a passion fruit-wasabi dressing

— Sizzling Clams and Mussels

— Surf and Turf beef tenderloin and shrimp served with a white wine sauce * Served with fresh mixed vegetables and oven-roasted potatoes.

white whine, garlic and olive oil

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

> FISH AND SEAFOOD Range: 25.00 – 45.00

Seafood Casserole mixed seafood stew on a creamy sweet pepper sauce

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

— Charcoal-grilled Lobster Tail grilled with sizzling lemon butter

— Grouper Fillet à la Bruschetta

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

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

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

— Lobster Pasta fresh lobster on pasta with creamy vodka sauce

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

tomato, basil and garlic sauce topped with feta cheese

2020 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

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

Prices and menu items are subject to change.

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Photography: Kenneth Theysen

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

H

ALOE PARADISE

by Mixologist Daniel Grisales Mesa of The Lobby at Aruba Marriott Resort & Stellaris Casino

Dapper, suspender-clad Mixologist Daniel Grisales Mesa has worked for the past six years at the wrap-around bar in the vaulted ceilinged lobby of the Aruba Marriott Resort.

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e appreciates how the company has given him the opportunity to grow by encouraging him to come up with unique Aruban-inspired cocktails – like this one – for trips abroad to promote the resort.

As he shakes together rosemary-infused gin, elderflower liqueur, aloe and grapefruit juices and strains it into a Martini glass, your eyes are naturally drawn to his forearms.

“I have two beautiful and spoiled daughters,” he jokes. “This tattoo is the footprint of my first daughter, from after she was born, that I scanned and put on my arm. This other one,” he says, pointing further along his forearm, “is from after my wife and I got married.

She got a heart with a lock and I got the key. And I have three clocks.

One is the time I got married and the others are the times my daughters were born.”

This cocktail, the Aloe Paradise, is beautiful and sneaky – maybe a bit like Daniel’s daughters. “If you like sweet drinks, strong drinks, fancy drinks, you’ll have everything at the same time,” he says.

“It’ll get you.”

MENUARUBA.COM

DANIEL GRISALES MESA Mixologist – The Lobby at Aruba Marriott Resort & Stellaris Casino

Aloe Paradise Makes 1 cocktail INGREDIENTS 1 ½ oz. rosemary-infused gin ½ oz. St-Germain elderflower liqueur 1 oz. aloe juice 1 oz. fresh grapefruit juice A dash of simple syrup A slice of dehydrated orange and a sprig of rosemary to garnish, optional

Instructions 1. Combine the gin, elderflower liqueur, aloe, grapefruit juice and simple syrup with ice in a cocktail shaker.

2. Shake then strain into a Martini glass.

3. Swirl the elderflower foam on top like whipped cream, starting from the outside and working inwards in circles so that the whole top is covered.

4. Garnish with the orange slice and rosemary sprig.

BARTENDER’S TIPS 1. You can find bottled aloe juice at the grocery store. It’s usually sweetened, so Daniel tastes the cocktail before shaking it to make sure the balance is right. Remember that the ice will dilute the drink a little after shaking it, so it should be a little sweeter than you think. You can always add more grapefruit juice later.

2. Don’t skip the rosemary in the gin. It adds much-needed bitterness that cuts through the sugar.

ELDERFLOWER FOAM ROSEMARYINFUSED GIN To infuse your own gin, add three sprigs of fresh rosemary to a bottle of gin – Daniel uses Hendrick’s – for one or two days, then strain it through cheesecloth. “Longer than that and it gets bitter,” he says.

Daniel’s recipe makes 10 to 15 cocktails, so if you’re not planning to serve that many within a day (if you’re using fresh egg whites) or a few days (if you’re using pasteurized egg whites), use the leftover foam on top of cakes, ice cream or fresh strawberries, like a boozy whipped cream. If you don’t have a siphon, whisk the egg whites to stiff peaks with a sprinkle of sugar, then carefully stir in the liquids and spoon the foam on top of the Martini.

3 egg whites 4 oz. elderflower liqueur 4 oz. cranberry juice

1. Combine all ingredients in a siphon.

2. Seal it and charge with one CO2 canister.

3. Refrigerate until needed.

2 oz. Cointreau

2020 ARUBA RESTAURANT GUIDE

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RESTAURANT

Japanese / Sushi

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

Omakase JA PA N E S E S US H I B A R

Omakase means “I’ll leave it to you” (from Japanese “to entrust”).

In the classic style of sushi restaurants, the chef will present a series of plates, beginning with the lightest and proceeding to heavier, richer dishes.

MYLENE LEONA LAPINID Chef

When ordering Omakase, expect the chef to be innovative and surprising in the selection of dishes. Menu ordering is available as well. Located inside The Chophouse Restaurant at the Manchebo Beach Resort & Spa, Omakase also features a bar and comfortable seating with a boutique feel and ambiance. Because the sushi bar has limited seating capacity, reservations are required.

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

(297) 522-3444 omakase@manchebo.com

LOCATE US | n˚8 on map | Page 160

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

Indoors Dinner ATTIRE: Casual ENTERTAINMENT: Live jazz piano BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

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

— Kushikatsu (kushiage) — 13.00

Japanese deep-fried skewered steak

— Omakase Salad — 15.00

marinated lump of crab with cucumber, masago and seaweed salad

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

> TEMAKI (HAND ROLLS)

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

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

— Special Anakya Maki — 18.00 crispy eel and cream cheese

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

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

— Sweet Banana Maki — 25.00

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

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

— Crazy Crispy Tiger Maki — 27.00

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

— Super Summer Fresh Maki — 27.00

roll wrapped in soy paper with shrimp, crab, avocado, cucumber, jalapeño pepper and iceberg lettuce (rice-less)

> OMAKASE 4-COURSE MENU (MINIMUM OF 2 PERSONS) Price per person: 55.00

Let the Chef Decide The chef will present a series of plates, beginning with the lightest and proceeding to heavier, richer dishes, showcasing seasonal ingredients that may not make it to the printed menu. Ordering Omakase may lead you to discover new items that you might have overlooked or never thought to try.

Please let us know if you have any allergies or particular dislikes.

> CHEF’S SPECIALS Yakisoba Japanese stir-fried noodles with garlic butter and Chef Mylene secret sauce, served with cabbage, carrot, green bell pepper and onion — regular 24.00 — with shrimp 29.00 — with steak 29.00 — with steak and shrimp 31.00

— Yakimeshi

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

> DESSERT Matcha Green Tea Ice Cream — 9.00 green tea ice cream home-made from a highly sought-after Japanese matcha green tea, a ceremonial tea prized for its intense yet delicate essence

2020 ARUBA RESTAURANT GUIDE

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

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

Prices and menu items are subject to change.

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RESTAURANT

Caribbean / French / International

W W W. PA P I L LO N A R U B A .C O M

Papillon R E STAU R A N T

Break free at Papillon in The Village. It combines history with a trend-setting, elegant menu, infusing its French-Caribbean cuisine with original touches, for a memorable experience.

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

the menu reflects the Frenchman’s arduous journey. The spacious outside terrace is perfect for casual fine dining. The iron bars and flecks of rust and stains on the walls make one very glad to be here and not in Papillon’s shoes, in the 1940’s. Charrière would undoubtedly have loved ‘his’ place on Aruba: this is luxury escape for anyone!

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PAPILLON THE VILLAGE JUAN E. IRAUSQUIN BLVD. 348A

DINNER:

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

Across from the Hilton Aruba Caribbean Resort & Casino

(297) 586-5400 info@papillonaruba.com facebook.com/papillonaruba LOCATE US | n˚17 on map | Page 162

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

SAMPLE MENU

> APPETIZERS Range: 10.50 – 27.50

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

— Cuisses de Grenouille

frog legs coated in spices and tossed with a dressing of herbs and garlic, served with lime

— Crab Cakes de L’Île

lump crab cakes with scallions and cilantro served with tamarind remoulade

— Carpaccio de Boeuf

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

— Foie Gras

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

> MAINS Range: 29.50 – 46.00

Grouper Papillon grouper fillet pan-fried with garlic, herbs and lemon under a potato crust, served with a white wine-lobster sauce

— Poisson Rouge

tuna steak spiked with Cajun spices, seared medium-rare over high heat, served with a soy and brown sugar drizzle, mango compote and spicy papaya sauce

— Canard à l'Orange

duck breast seared on the skin, served with roasted sweet potato, green asparagus, orangepassion fruit sauce and a chocolate drizzle

Wild Boar slow-braised wild boar shank served in its own gravy, with red cabbage and red beet risotto

— Filet Mignon

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

— Dover Sole à la Meunière

flown in European North Sea Dover sole, served in classic beurre noisette with parsley and lemon

> V EG E TA R I A N , V EG A N A N D PA S TA D I S H E S *

Range: 12.00 – 28.00

Fettuccine d’Aubergine fettuccine pasta sautéed in red bell pepper-Creole sauce with roasted eggplant, Parmesan cheese and mesclun

— Vegan Crab Cakes

our traditional crab cake recipe, veganized! our vegan crab cakes meat is seasoned with fresh cilantro and served with vegan tartar sauce * Vegan menu available, ask your waiter for all our options!

> DESSERTS Range: 11.00 – 11.75

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

— Chocolate Lava Cake

chocolate cake with a soft center, baked à la minute and served with butterscotch ice cream and almonds – it’s worth the wait!

— Sea Bass en Sel

> DAILY EARLY-BIRD SPECIAL

oven-baked sea bass in a sea salt crust, served with a cilantro pesto and a mangotomato compote

3-Course Menu Including Wine

Price per person: 32.00

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.

served from 5:00 to 7:00 p.m.

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RESTAURANT

International / Seafood / Vegan

W W W. A M S T E R D A M M A N O R .C O M / D I N I N G

Passions ON THE BEACH

What is life without passion? Passions offers the most romantic beach dinner experience in the low- and high-rise hotel area.

They’re right on the beach, in a romantic setting with dramatically lit torches. You can enjoy fresh fish, seafood and meat dishes, while you watch a stunning Aruban sunset with your toes in the soft white sand. Passions also offers an extensive range of glutenGERARD COSTE

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

Executive Chef

of electrical appliances. End your dinner with one of their delicious desserts while gazing at the romantic starry sky. Fire up your romance and your appetite at Passions.

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

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

LOCATE US | n˚9 on map | Page 160

LUNCH: 12:00

noon to 4:30 p.m., Monday to Sunday to 9:30 p.m., Monday to Sunday BEACH BAR: 10:00 a.m. to 11:00 p.m., Monday to Sunday HAPPY HOUR: 5:00 to 6:00 p.m., Monday to Sunday DINNER: 6:00

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

SERVING:

SAMPLE MENU

> SOUP, SALAD

AND APPETIZERS Range: 11.00 – 22.00

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

— South Beach Watermelon Salad

mixed baby greens with Kalamata olives, cucumber and feta cheese, drizzled with orange-ginger-sweet chili sauce

— Ceviche

fresh raw fish cured in lemon and lime juice, onions, bell peppers, cilantro and spicy cassava cracker

— Ahi Tuna Poke Style

tuna, Indonesian-flavored vinaigrette with golden berries, cucumber and wasabi mayonnaise

Vegetables and Salad Entrée Caribbean ratatouille, asparagus, green beans and roasted tomatoes, served with a small cunucu salad

> F I S H A N D S E A F O O D Range: 36.00 – 51.00

Grouper and Lobster fillet rolled with lobster mousse, cognacbisque sauce, Caribbean ratatouille and lavender polenta

— Calypso Shrimp

shrimp in spicy piña colada-red curry creamy sauce with asparagus, black beans and ginger jasmine rice

— Treasure of the Sea

half-lobster tail, shrimp, scallop, mussel, lemon-pepper grouper, bisque, Caribbean ratatouille and Creole potatoes

— Lobster Tabbouleh

> S W E E T A N D D E L I G H T

couscous salad, mint, parsley, watermelon, mango, lobster medallions and tomato coulis on baby greens

Range: 11.00 – 22.00

Crème Brûlée

> V EG E TA R I A N

— Passions Surprise for Two

A N D V EG A N D I S H E S Range: 16.00 – 32.00

Beetroot Couscous couscous salad, mint, parsley, watermelon, mango, and tomato coulis on baby greens

— Samosa Turn Over

served with lavender polenta, Caribbean ratatouille, asparagus, roasted tomato and cilantro pesto

a delicious classic dessert of creamy chilled custard with caramelized sugar

a trio of desserts – please ask your waiter for today’s selection – served with a festive fire sparkler

— Brownie

freshly baked bite-sized chocolate brownies over vanilla ice cream

— Vegan Schnitzel and Pasta

All prices are in U.S. dollars.

Prices include service charge and tax.

Prices and menu items are subject to change.

vegan schnitzel with penne pasta tossed with Caribbean ratatouille, olives, asparagus and chunky tomato salsa

2020 ARUBA RESTAURANT GUIDE

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RESTAURANT

Caribbean / Grill / Seafood

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

Pelican Nest SEAFOOD GRILL

A real taste of the Caribbean experience!

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

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

MENUARUBA.COM

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

(297) 586-2259 thepelicannest@pelican-aruba.com

LOCATE US | n˚18 on map | Page 162

LUNCH AND DINNER:

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

Monday to Sunday

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

SERVING:

SAMPLE MENU

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

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

Ceviche — 10.99

Martin’s Platter — 44.75

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

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

— Caprese — 15.00

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

— Cobb Salad — 15.99

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

— Tuna Tataki Salad — 16.00

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

— Island Shrimp —20.00

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

> G R I L L E D F I S H *

— Whole Red Snapper — Market price

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

> F R O M L A N D Ann’s Grilled Chicken — 19.25 tender grilled chicken breast, simple and exquisite!

— Rib-eye — 27.00

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

— Filet Mignon — 32.00

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

Grouper — 24.50

— Enjoy It Surf and Turf

sweet, light, moist and flaky

add one of the following to your entrée

— Wahoo — 25.50

— grilled shrimp add 9.00 — Caribbean lobster tail add 18.00

very white, firm, flaky and dense

— Caribbean Shrimp — 28.99

grilled shrimp skewer with fresh cuts of green peppers and onions

— Lobster Tail

wild-caught Caribbean lobster

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

— 8 oz. 47.00 — 10 oz. 55.00

— Pelican Burger — 14.99

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

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

2020 ARUBA RESTAURANT GUIDE

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

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

Prices and menu items are subject to change.

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Photography: Kenneth Theysen

FOOD RECIPE

ARUBA SEAFOOD POT

by Chef Harold Castro of Water’s Edge 12˚N Restaurant & Bar

Like a lot of people on Aruba, Chef Harold Castro came for what was supposed to be a short trip and never left.

“

I

t was supposed to be two years. Now I’ve been here for 24,” says the Colombian chef who worked in high-end Bogotá kitchens before coming to the Caribbean island. A veteran of many of Aruba’s top resorts, he’s spent more than four years running the kitchen at Water’s Edge 12˚N Restaurant & Bar at the Costa Linda Beach Resort, which serves breakfast, lunch and dinner accompanied by soft, white sand and baby blue water on Eagle Beach.

Seemingly, vacation is just for his guests. Castro is busy baking bread daily, making sure there’s a fresh batch of carrot cake ready (he doesn’t want it sitting in a cooler for even a few days) and preparing complimentary hors d’oeuvres for the restaurant’s second of three daily happy hours.

From 4 p.m. to 6 p.m., he’s often found handing the platters around the bar himself: sesame-spiked ahi tuna tataki, chicken skewers with peanut sauce and home-made flatbread pizza with Italian sausage, ham, chicken and peppers.

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And each night, he’s on the line inspecting generous plates of exceptionally grilled shrimp bathed in buttery tarragon sauce, 14-oz. bone-in pork chops pan-seared then finished in the oven and topped with sweet apple glaze, and freshly grilled snapper pan-fried and served with Creole sauce or garlic-lemon butter, potatoes and fresh vegetables.

The undeniably passionate chef even handpicked the flowers for this photo shoot.

This home-style recipe isn’t from Water’s Edge; rather, it’s one that Castro says is easy to make and enjoy at home, where the simmering pot of sweet squash, savory seafood and pungent herbs will lure family to the kitchen.

He sees it as representative of Aruba because of the international influences: Indonesian in the pumpkin, French in the flour and butter roux and Aruban in the local seafood and optional local pica di papaya hot sauce. “It’s like a fusion,” he says.

He first tasted it at an Indonesian friend’s house in Aruba and now makes it regularly on his day off. “To my wife and daughter, it’s a special day when I make this,” he says.

HAROLD CASTRO Executive Chef – Water’s Edge 12˚N Restaurant & Bar

Aruban Seafood Pot Serves 4

INGREDIENTS 12 mussels, scrubbed 12 clams, scrubbed 4 cloves garlic, peeled 2 tsp. (10 ml) olive oil ½ cup (125 g) butter 1 cup (150 g) diced carrots 4 cups (450 g) chopped pumpkin 1 cup (150 g) diced yellow onion 1 cup (150 g) diced green peppers 4 cups (1 l) fish stock 1 cup (150 g) flour 1 cup (200 g) squid cut into 1 ½-cm (½-inch) rings 1 cup (200 g) conch 16 medium shrimp 1 cup (200 g) red snapper fillet, cut in 2-cm (¾-inch) pieces Salt and pepper 6 sprigs fresh cilantro 4 green onions Pica di papaya or pico de gallo, optional

Instructions 1. Bring a cup of water to a boil in a large pot.

Add the mussels and clams, cover the pot and cook for 1 or 2 minutes, until the shells open. Strain the mussels and clams into a bowl. Discard any that don’t open.

2. Blend the garlic cloves and olive oil to a paste in a blender or mortar and pestle.

3. Melt the butter over medium heat and add the carrot and pumpkin. Stir and cook for 2 minutes. Add the onion and pepper and cook for 5 more minutes.

4. Add the squid and conch and season with salt and pepper. Lower the heat to mediumlow and add the flour, stirring constantly for 3 minutes.

5. Slowly add the fish stock, stirring until the mixture is smooth and creamy.

6. Bring to a boil, reduce the heat again and add the snapper, mussels and clams.

Cook for 3-5 minutes, until the snapper is almost done. It will keep cooking after taking the pot off the heat.

7. While the fish is cooking, mince the cilantro (stems and leaves) and green onions (green and white parts) and combine them in a bowl.

8. Ladle into bowls and sprinkle with the cilantro and green onions. Add a spoonful of pica di papaya hot sauce or pico de gallo salsa if desired.

CHEF’S TIPS PICA DI PAPAYA VS. PICO DE GALLO Pica di Papaya is an Aruban hot sauce made with hot peppers, mustard, garlic and papaya. It’s available at Aruban grocery and specialty stores and it is much spicier than pico de gallo, which is easy to make at home by combining 2 diced tomatoes with 1 tbsp. (15 g) finely diced red onion, 1 tbsp. (15 ml) lime juice, a pinch of salt and pepper and an optional ½ tsp. (2 g) minced green jalapeño.

1. Mise en place: Chop all your ingredients in advance so they’re ready when you need them. The recipe moves quickly!

2. Use the freshest seafood and vegetables available.

3. Chef Castro says you can find conch, which look a bit like bay scallops, at Cheng’s Supermarket, five blocks east of the Superfood grocery store between the low-rise and high-rise hotels.

4. Always chop your herbs just before using so they retain their flavor.

5. You can use the cilantro stems and leaves. “The stems have lots of flavor,” says Castro.

6. Roll the cilantro into a cigar before slicing in both directions, so it gets less bruised.

7. Chop the pumpkin slightly larger than the carrots so it doesn’t fall apart in the soup.

8. You can substitute cornstarch for the flour or olive oil for the butter.

9. It’s best to use home-made fish stock, but the recipe will still work if you use a commercial fish stock base or bouillon. The fresh fish and seafood add plenty of flavor.

2020 ARUBA RESTAURANT GUIDE

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RESTAURANT

International / Seafood

W W W.Q U I N TA D E LC A R M E N .C O M

Quinta del Carmen In a recently restored century-old mansion, Quinta del Carmen is cooking in style.

Gerco and Luc offer a unique dining experience in the courtyard of this beautifully situated and gorgeously designed historical land house. A short drive from all the major hotels, Carmen hits all the right notes. The synergy between the kitchen and the waitstaff JORDI KLOMP Chef

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

MENUARUBA.COM

QUINTA DEL CARMEN BUBALI 119

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

(297) 587-7200 dine@QuintaDelCarmen.com

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

SERVING:

LOCATE US | n˚10 on map | Page 160

SAMPLE MENU

> A P P E T I Z E R S

Caribbean Lobster Tail and Shrimp

Range: 9.00 – 15.00

marriage of Caribbean lobster tail “au gratin” and jumbo shrimp, drizzled with lobster sauce

Duo of Tuna delightful combination of tuna tartare and tuna tataki (lightly peppered and seared sushi-grade tuna), served with soy sauce

— Scallops “Au Gratin” scallops under a crust of béchamel sauce and Old Amsterdam cheese

— Crispy Shrimp lightly battered shrimp, drizzled with a spicy sauce, served with romaine and pineapple tossed with an orange-soy dressing

— Goat Cheese Salad goat cheese blended with honey, walnuts and apple, warm on a crouton, served over a salad of baby lettuce complemented by a blackberry sauce

— Quinoa Salad quinoa, celery, green apple and dried cranberries served on gourmet lettuce, finished with a lemon sour cream

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

— Quinta’s Seafood Paella our version of the Spanish classic, fresh seafood medley, cooked and served with dry saffron rice, topped with jumbo shrimp, clams and mussels

— Skirt Steak à la Parrilla grilled skirt steak marinated for hours, served in a spicy barbecue sauce

— Pork Roast Tennessee apple bourbon-glazed pork chop, cooked to perfection

— Grouper, Shrimp and Salmon Grandma’s Favorite grouper fillet topped with shrimp, smoked salmon, green asparagus and goat cheese, finished with a white wine-herb sauce

— Sucadelappen Draadjesvlees Grandma’s Favorite a traditional Dutch dish similar to an iron steak, stewed for hours in red wine, herbs and spices, served in its own gravy, fantastic!

— Escargots and Mushrooms Grandma’s Favorite

> D E S S E R T S

sautéed in a garlic-herb-butter sauce

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

> M A I N CO U R S E S Range: 29.00 – 49.00

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

Range: 8.00 – 9.00

Nutella Cheesecake

— Stroopwafel Parfait Grandma’s Favorite parfait of the famous stroopwafel (Dutch sweet waffle), fabulous!

2020 ARUBA RESTAURANT GUIDE

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

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

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RESTAURANT

Aruban / Caribbean / Seafood

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

Red Fish Q UA L I T Y S E A F O O D

Located right off the highway, Red Fish is the best place to enjoy quality seafood in a local setting. It’s just the sort of casual eatery everyone seeks out but can be hard to find.

They focus on fresh quality food. Brought to you by Herby Merryweather, local YOVANI J. RANGEL Chef

fisherman and founder of world-famous Driftwood Restaurant, you’re certain to get the freshest fish and seafood. They also offer chicken satés and a delicious 6-oz. filet mignon, all reasonably priced. Get in the swim to Red Fish, a casual dining experience that is in a class by itself.

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MENUARUBA.COM

RED FISH ORANGE PLAZA ITALIESTRAAT 50 ORANJESTAD

LUNCH AND DINNER:

(297) 280-6666

DINING:

reservation@redfisharuba.com

SERVING:

facebook.com/redfisharuba LOCATE US | n˚11 on map | Page 160

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 — 5.42 fried polenta with cheese

— Croquet di Pisca — 6.42 fish croquette

— Fish Soup — 7.28 — Calamari Fritti — 8.48 fried squid with marinara sauce

Calco “Conch” — 23.15 in Creole or garlic sauce

— 7-oz. Pan-fried Lobster Tail — 35.40 — Calco and Shrimp — 27.95 in Creole or garlic sauce ** Served with rice, coleslaw, French fries and fried plantain.

— Conch Fritters — 9.15 — Shrimp Cocktail — 10.42

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

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

— Paella — 37.15

Fresh Fish

Penne Pasta — 22.82 with fish, shrimp, squid and mussels with your choice of sauce (garlic, marinara or Alfredo sauce)

mochi, cut through the bone

with lobster, shrimp, squid and mussels

— ∏ lb. 13.70 — 1 lb. 26.00

> L A N D LU B B E R S

— Fresh Shrimp cleaned and deveined — ∏ lb. 17.57 — 1 lb. 32.87

— Mix Fish and Shrimp — 30.00 ∏ lb. fish and ∏ lb. shrimp

Chicken Filet on the Grill — 13.42 with mushroom sauce

— 8-oz. Angus Filet Mignon — 24.00 with mushroom sauce

> S P EC I A L S ***

> PA N-FR I E D

Fish Fillet and Shrimp — 29.10 — Filet Mignon and Shrimp — 32.55 — Lobster and Shrimp — 44.00

Balchi di Pisca — 12.85

*** Served with rice, coleslaw, French fries and plantain.

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

O R ON T H E G R I L L ** 2 fish cakes

— Fresh Shrimp — 17.57

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

2 skewers, on the grill

— Fish Fillet — 19.42

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

2020 ARUBA RESTAURANT GUIDE

113

RESTAURANT

International / Seafood / Steaks

W W W. R I C A R D O S A R U B A .C O M

Ricardo’s R E STAU R A N T & B A R

Ricardo’s Restaurant & Bar menu, featuring international cuisine executed with a special Aruban twist, has been carefully crafted to please and impress.

Resting by the edge of the Caribbean Sea, Ricardo’s serves breakfast, lunch and dinner JOSÉ CUERO BONILLA Chef

in a light, comfortable and airy setting. Transformed by candlelight in the evening, the restaurant takes on a warm romantic glow, providing the perfect ambiance for that unforgettable dining experience. With spectacular sunsets and great cooking, Ricardo’s is the perfect place for that special occasion, whether you’re a party of six or sixty.

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MENUARUBA.COM

RICARDO’S LOCATED AT THE ARUBA BEACH CLUB RESORT JUAN E. IRAUSQUIN BLVD. 53

8:00 to 11:00 a.m., Monday to Sunday 11:00 a.m. to 5:00 p.m., Monday to Sunday DINNER: 5:00 to 10:00 p.m., Monday to Sunday

BREAKFAST: LUNCH:

(297) 587-0760

DINING:

ricardos.restaurant.aruba@gmail.com

SERVING:

LOCATE US | n˚12 on map | Page 160

Open-air Breakfast – Lunch – Dinner ATTIRE: Casual ENTERTAINMENT: Live music BAR: Yes PARKING: Y es SAMPLE MENU

> APPETIZERS

> M E AT A N D P O U LT RY **

Calamari Fritti — 9.95

Chicken Cordon Blue — 22.95

fresh calamari, breaded and deep-fried, served with a mildly spicy sauce

rolled with ham and Gouda cheese, served with a light mustard sauce

served with a garlic-white wine reduction

beef, chicken and Argentinian chorizo skewer

— Chef’s Favorite Escargots — 9.95

— Caribbean Seafood Soup — 10.95 consisting of fish, shrimp, scallops, mussels and more...

— Fish Ceviche — 10.95

marinated in lemon and sea salt, served with onions, cilantro and sweet peppers

— Ricardo’s Favorite Fresh Tuna Salad — 12.95

mozzarella cheese, sliced tomatoes and basil topped with olive oil and freshly ground pepper

— Shrimp and Scallops — 13.95

sautéed on a creamy garlic sauce and served with Aruban polenta

> FISH AND SEAFOOD* Pan-fried Grouper Fillet — 26.95 served with mango-Creole sauce

— Coconut Scallops — 30.95 deep-fried and served with a creamy coconut sauce

— Seafood Casserole — 32.95 mixed seafood stew with a creamy sweet pepper sauce

— 10-oz. Caribbean Lobster Tail — 45.95

prepared either grilled, thermidor or fra diavolo style

— Argentinian Mixed Grill — 28.95 — 8-oz. Argentinian Churrasco — 29.95

charcoal-grilled beef tenderloin served with a chimichurri sauce

— 8-oz. Filet Mignon — 31.95 beef tenderloin served with a red wine sauce

— Surf and Turf — 33.95

beef tenderloin and shrimp served with a mushroom sauce ** Served with vegetables and mashed potatoes.

> I TA L I A N S P EC I A LT I E S Lasagna Bolognese — 14.95 filled with ground beef and béchamel sauce

— Chicken Parmigiana — 22.95 served with pasta and topped with fresh marinara sauce and mozzarella cheese

— Seafood Pasta Cartoccio — 31.95 served with linguine pasta, mixed seafood and fresh tomato sauce

— Scampi and Vongole — 31.95

shrimp and clams served on pasta prepared with either fresh tomato sauce or aglio e olio

All prices are in U.S. dollars.

A 15% service charge will be added to your bill Prices and menu items are subject to change.

* Served with fresh vegetables and rice.

2020 ARUBA RESTAURANT GUIDE

115

RESTAURANT

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

American / Steakhouse

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 all over the world, offers New Orleans-inspired menu items such as the seafood gumbo and the renowned giants such as the porterhouse, recipes developed by Ruth herself.

ROMEO PENACINO Complex Executive Chef

116

You’ll always find exceptional steaks here, selected from the top 2% of U.S. beef and broiled in 1800-degree ovens and served on sizzling 500-degree plates. Every bite is hot and delicious. Ruth’s is always right on.

MENUARUBA.COM

RUTH’S CHRIS ARUBA MARRIOTT RESORT & STELLARIS CASINO LLOYD G. SMITH BLVD. 101 PALM BEACH

(297) 520-6600 marriottconcierge@depalmtours.com LOCATE US | n˚19 on map | Page 162

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

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

SERVING:

SAMPLE MENU

> A P P E T I Z E R S

Lamb Chops

Range: 11.00 – 22.00

three chops cut extra thick, marinated overnight and served with fresh mint, they are naturally tender and flavorful

Mushrooms Stuffed with Crabmeat broiled mushroom caps with jumbo lump crab stuffing, sprinkled with Romano cheese

— Sizzling Blue Crab Cakes two jumbo lump crab cakes with sizzling lemon butter

— Seared Ahi Tuna ahi tuna perfectly complemented by a spirited sauce with hints of ginger, mustard and beer

— Veal Osso Buco Ravioli saffron-infused pasta with sautéed baby spinach and white wine demi-glace

— 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

— 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

Range: 55.00 – 129.00

Filet

> S P EC I A LT Y C U T S

the most tender cut of corn-fed Midwestern beef

Range: 62.00 – 143.00

— Petite Filet and Shrimp two 4-oz. medallions of our filet topped with jumbo Gulf shrimp

— Porterhouse for Two this U.S.D.A. prime cut combines the rich flavor of a strip with the tenderness of a filet

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

2020 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

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

Sales taxes are included.

Prices, menu items and opening hours are subject to change.

117

COV E R S H O OT

...Continued from page 25

DENNIS VAN DAATSELAAR

BIRTH YEAR:

Chef / Owner

BIRTH PLACE:

Carte Blanche / La Trattoria Maroc Tapas Bar / Wilhelmina Restaurant

BIRTH COUNTRY:

Amersfoort.

The Netherlands.

FAVORITE ARUBAN DISH:

When straight-shooting Chef Dennis decided to move his popular fine dining restaurant to downtown Oranjestad, people told him it’d never work.

They were wrong. Good luck snagging a coveted seat at the wraparound black granite bar of Carte Blanche – Aruba’s original Chef’s Table fine dining experience. This straight-shooting chef came to Aruba in 1998, bringing along his Michelin star training, an entrepreneurial spirit and the ability to build, repair or create just about anything, from his paintings on the wall to his beef short rib ravioli with foie gras, which is fortunately also available at sister restaurant Wilhemina, should you not be able to get that reservation.

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1978.

LEAST FAVORITE FOOD:

One that doesn’t come out of the deep fryer.

One that’s not prepared well.

FAVORITE FOOD TREND:

Trends are overrated.

FAVORITE SONG TO COOK TO: BEST MEAL OF YOUR LIFE:

“I know how I feel” by Parcels.

It’s still to come.

FAVORITE LOCAL INGREDIENT: ZERO WASTE TIP:

Fresh fish.

Be creative.

BREAKFAST: SWEET OR SAVOURY? BEST MEAL TO IMPRESS:

Savory.

Meals are eaten when hungry. And great meals make

great memories. I create experiences and memories of fun, laughter and happiness. Food should be made with love, and doing so gives me the passion to come to work every day and create wonderful dishes.

DISH YOU ALWAYS ORDER WHEN IT’S ON A MENU:

MENUARUBA.COM

Chocolate.

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 Barbados’ 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:

1965.

BIRTH PLACE:

Gladbeck.

BIRTH COUNTRY:

Germany.

FAVORITE ARUBAN DISH: LEAST FAVORITE FOOD:

Carni stoba.

Anything badly prepared.

FAVORITE FOOD TREND:

Back-to-the-roots food, though

it’s no fashion for me.

FAVORITE SONG TO COOK TO: BEST MEAL OF YOUR LIFE:

“Story of my life” by Social Distortion.

My grandma's Savoy cabbage roulades.

FAVORITE LOCAL INGREDIENT:

K AR ST E N “K ASI” G ES I N G The Original Hardcore Chef / Owner Madame Janette

ZERO WASTE TIP:

Madame Jeanette peppers.

A big stock pot and a local farmer.

BREAKFAST: SWEET OR SAVOURY? BEST MEAL TO IMPRESS:

Sweet.

An Ibérico suckling pig roasted

to perfection.

This hard-rocking, motorcycle-collecting, tattoo-covered chef doesn’t mess around when it comes to culinary excellence.

DISH YOU ALWAYS ORDER WHEN IT’S ON A MENU:

An interesting one.

His obsession with perfectly seared steaks, juicy grilled shrimp, tender grouper and buttery Béarnaise and cognac sauces have helped turn his restaurant, Madame Janette, into one of the most coveted reservations on the island. But excellence doesn’t mean fussiness, so there’s no need to take off your flip-flops to dine in the twinkling backyard oasis where Kasi reigns supreme, making sure everyone’s having at least as good a time as he is – and trust him, it’ll be a good time.

2020 ARUBA RESTAURANT GUIDE

WANT TO APPEAR IN THIS MAGAZINE ?

CONTACT MIKE POWER AT

mike@menuinternational.com

119

RESTAURANT

International / Seafood

W W W. S C R E A M I N G - E A G L E . N E T

Screaming Eagle R E S TA U R A N T – L O U N G E

Screaming Eagle – taste and the pleasure of dining.

Chef Erwin Hüsken prepares fresh seafood – locally caught and from around the world – in his modern interpretation. The meats proudly reveal their affinity to French cuisine, while seasonal specials are at times exotic and unique. Chef Erwin’s new and growing passion are healthy vegan and vegetarian options. And, since great food screams for great wine to come ERWIN HÜSKEN

along, Screaming Eagle propelled the wine list to the next level with over 300 listings –

Chef / Co-owner

of course, Wine Spectator awarded. Mixologist and Junior Sommelier Joanne Eckmeyer has many more liquid dreams at your disposal. Screaming Eagle was voted best restaurant in the Caribbean in 2015, repeating to make a mark on the Top 50 list for 2016 and Chef Erwin Hüsken excelled to ‘Caribbean Chef of the Year Award’ for 2017. Welcome to deliciousness!

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MENUARUBA.COM

S CREAMING EAGLE J.E. IRAUSQUIN BLVD. 228 | EAGLE BEACH

(297) 587-8021 / (917) 725-4242 US WhatsApp (297) 566-3050 info@screaming-eagle.net twitter.com/ScreamEagleRest pinterest.com/ScreamEagleRest instagram.com/ScreamingEagleAruba facebook.com/ScreamingEagleRestaurant g.page/ScreamingEagleAruba

LOCATE US | n˚14 on map | Page 160

DINNER: 6:00 p.m. till… (kitchen closes at 11:00 p.m.), Monday to Sunday

DINING: Indoors – Lounge beds – Outdoors (terrace) SERVING: Dinner ATTIRE: Semi-casual BAR: Yes PARKING: Yes SAMPLE MENU

> APPETIZERS Range: 11.00 – 26.00

Mexican Shrimp Tacos (Award-winning Dish 2017 People’s Choice – Indulge Aruba Food & Wine Festival at The Ritz Carlton, Aruba)

2 soft-shell tacos stuffed with caramelized onions, shrimp tempura and chorizo, topped with pickled red onions, garlic-mustard-lime mayonnaise, Habanero spice and cilantro

— Asian-glazed Pork Belly

(Award-winning Dish 2016 People’s Choice – Indulge Aruba Food & Wine Festival at The Ritz Carlton, Aruba)

melt-in-your-mouth pork belly, white cabbage-red onion salad, bacon bits, and nam prik mayonnaise

— Buffalo Mozzarella*

locally made, served with arugula, sun-dried tomatoes, grilled marinated zucchini, olive tapenade, balsamic reduction, herb oil and a truffle mayonnaise

Lobster Thermidor gratinated lobster tail, rosemary potato wedges, garlic vegetables, lobster aïoli and spicy romesco sauce

— Bacon-wrapped Scallops

kimchi mashed potatoes, hoisin-glazed Brussels sprouts and pineapple salsa

— Portobello Mushroom*

filled with spinach and herb-garlic cream cheese, truffle risotto, sun-dried tomatoes, balsamic vinegar reduction

— Bone-in Braised Pork Shank (22 oz.)

with rosemary potato wedges, garlic vegetables, and a sauce made of mushrooms, bacon and Eagle Rare bourbon

— Certified U.S.D.A. Black Angus Tenderloin (7-oz.)

with mashed potatoes, sautéed onions, mushrooms, bacon-blue cheese crumbles and red wine sauce

— Tuna Tartare

> DESSERTS

sushi-grade tuna with lettuce, wakame salad, tomatoes, croutons, sweet-and-sour red onions, spicy papaya mayonnaise and a sesame cracker

Aruba Flan

— Crème Brûlée of Hungarian Duck Liver Dutch apple jelly and toasted brioche

> ENTRÉES Range: 28.00 – 59.00

Pan-fried Corvina Fillet with truffle risotto, grilled zucchini, broccoli, pesto and spicy romesco sauce

— Blackened Kingklip Fillet

(king of the stonefishes) with truffle risotto, spinach, Brussels sprouts, herb oil and champagne sauce

— Grilled Fresh Yellowfin Tuna

Range: 10.00 – 13.00

custard made of eggs and condensed milk, topped with caramel sauce, served with whipped cream and vanilla ice cream

— La Tazza Famosa

chocolate cup and saucer filled with Tia Maria liqueur, white chocolate mousse and orange sherbet

— Apple Tarte Tatin

upside-down caramelized apple tart, served with vanilla ice cream

— Chocolate Lava Cake

served with Dutch strawberries, whipped cream and vanilla ice cream

(grilled medium-rare)

* Vegetarian.

with wakame risotto, mushrooms, braised spring onions and Japanese dressing

We feature an extensive, exclusive wine list.

2020 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.

121

RESTAURANT

Ribs / Seafood / Steaks

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

Smokey Joe’s ISLAND GRILL

Smokey Joe’s Island Grill offers open-air dining in a colorful, informal and festive atmosphere.

Their award-winning ribs are served in four distinct flavors – original recipe, hot 'n' spicy sriracha-BBQ, Joe's dry-rub and Smokey’s signature smoke sauce. Smokey’s menu also offers succulent BBQ pulled pork, great burgers, including “Big Joe”, Aruba’s largest RAUL ALLEYNE

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

Manager

Bar is known for its tropical classics such as the Pink Iguana and the Cuban Mojito, all served in 16-oz. mason jars. Every Tuesday is all-you-can-eat ribs night!

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MENUARUBA.COM

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

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

EARLY BIRD: DINNER:

Across from the Playa Linda Beach Resort

(297) 586-2896 smokey@smokeyjoesaruba.com

LOCATE US | n˚20 on map | Page 162

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

SERVING:

SAMPLE MENU

> APPETIZERS

> FRESH ISLAND FISH

Joe's Wings — 11.75

Catch of the Day

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

— Range: 19.95 – 24.95

— Coconut Shrimp — 11.75 hand-battered Caribbean shrimp breaded in coconut flakes and delicately fried, served with sweet chili sauce

at least two varieties of fresh seafood are featured daily, frequently grouper, wahoo or mahi-mahi

> B A BY B AC K R I B S — half-rack 19.50 — full rack 27.50

> I S L A N D S A L A D Crispy Chicken Salad — 15.95 lightly breaded deep-fried chicken tenders, sliced and tossed in a bed of chopped lettuce, toasted almonds, cucumber, hard-boiled eggs, corn and tomatoes with home-made honeymustard dressing

> R OT I S S E R I E C H I C K E N Jamaican Jerk Chicken — 17.95 one half flame-roasted rotisserie chicken marinated in Jamaica’s well-rounded sweet, hot, herbal and spicy “jerk” seasoning, served with two sides

“Original Recipe” our award-winning recipe for the “best ribs in the Caribbean”

— Smokey’s Signature Smokey Joe’s signature sauce – “a zing of spices and a whiff of smoke”

— Sriracha-BBQ our newest rib sauce is exactly “where sweet meets heat!”

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

– “the flavor is packed in the rub!”

> S A N D W I C H E S

> D E S S E R T S

The Greatest Burger in Paradise — 13.95

Oreo® Surprise — 8.50

∏ lb. of certified U.S.D.A. black Angus beef burger topped with bacon and your choice of Gouda or Cheddar cheese, served on a toasted bun with lettuce, onion, tomato and fries, reputedly “the greatest burger in paradise”

— Pulled Pork — 15.95 succulent pulled pork simmered in Smokey’s signature BBQ sauce till fall-apart tender, stacked high on a soft bun

our irresistible taste sensation, crispy on the outside, soft and melty on the inside, dusted with powdered sugar, served with a scoop of vanilla ice cream… it’s pure heaven!

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

2020 ARUBA RESTAURANT GUIDE

All prices are in U.S. dollars.

Tipping at your discretion.

Prices and menu items are subject to change.

123

RESTAURANT

Steakhouse

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

Sunset Grille PRIME STEAKHOUSE

Enjoy stunning sunsets and unforgettable dining at this traditional steakhouse.

Sunset Grille is a traditional steakhouse welcoming guests with a variety of steaks, chops and a selection of succulent seafood, all among awe-inspiring views.

MATT BOLAND Executive Chef

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MENUARUBA.COM

SUNSET GRILLE HILTON ARUBA CARIBBEAN RESORT & CASINO JUAN E. IRAUSQUIN BLVD. 81 PALM BEACH

DINNER:

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

(297) 526-6612

DINING:

hiltonconcierge@depalmtours.com

SERVING:

LOCATE US | n˚21 on map | Page 162

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

> S TA R T E R S

38-oz. Porterhouse for Two

Seared Sesame Ahi Tuna — 20.03

(price per person) — 65.03

seared tuna, fennel marmalade, togarashi aïoli, wakame cucumber

— Burrata and Tomato — 20.03 sliced beefsteak tomato, aged balsamic, pesto, Parmesan tuile

38-oz. wood-grilled, dry-aged Creekstone prime beef

— Cowboy Steak 22 oz.

Bone-in Rib-eye — 67.52

— Jumbo Lump Crab Cake — 21.25

> FISH AND SEAFOOD

roasted red pepper aïoli, lime compote, capers

broiled crab-stuffed shrimp, served with black rice and saffron-sambuca cream

— Pan-seared Scallops — 22.52 mushroom-leek risotto, green herb sauce

> SALADS Steakhouse Wedge — 15.00 lettuce, bacon, Roma tomatoes, Gorgonzola chunks, blue cheese dressing

Crab-stuffed Shrimp — 43.78

— Sea Bass — 48.76 miso-glazed and served with spinach and roasted red pepper

— Twin 6-oz. Caribbean Lobster Tail — 61.27

— Caesar Salad — 18.76

> V EG E TA R I A N

romaine, white anchovies, bacon, ciabatta croutons

spinach, tomatoes, zucchini, fire-roasted tomato sauce

> STEAKS AND CHOPS Grilled Churrasco — 40.02 skirt steak served with a green herb-mojo sauce

— Kurobuta Pork Chop — 42.51 thick-cut, wood-grilled, apple compote

— Petit Filet Mignon 6 oz. — 48.76 — Filet Mignon 8 oz. — 56.29 — New York Prime Sirloin 16 oz. — 61.24 — Double-cut Lamb Chops — 61.27 4 double-cut chops, mint-pistachio pesto, roasted tomatoes

Penne Primavera — 30.00

— Roasted Caribbean Pumpkin Risotto — 31.27 mascarpone cheese, spinach, asparagus

— Grilled Cauliflower Steak — 35.03 brushed with garlic, soy and lemon, served with butter-Parmesan polenta, spinach and red pepper coulis

> DESSERTS Triple Chocolate Torte — 15.00 — Mom’s Apple Pie — 15.00 served with vanilla ice cream

— New York Cheesecake — 15.00

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

Tipping at your discretion.

Prices and menu items are subject to change.

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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

Delighting visitors and locals for almost a decade, the Taste of Belgium Restaurant offers true Belgian excellence.

And it is not surprising, as the owners of this gem used to operate Le Dôme Restaurant from 1997 to 2003.

JERRGÉTTE ERASMUS Chef

The food evokes memories of a time when diets were forsaken and taste buds enjoyed overload with no guilt. Belgium’s cuisine is famous in Europe and its gastronomic excellence is on full display at Taste of Belgium. Guests can leisurely read the morning papers, meet friends or hold business meetings in a totally private business room.

Taste of Belgium also arranges wine and beer tastings.

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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˚22 on map | Page 162

BREAKFAST, LUNCH AND DINNER:

8:00 a.m. to 10:30 p.m., Monday to Sunday

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

SERVING:

SAMPLE MENU

> B R E A K FA S T Gaufre de Bruxelles / Brussels Waffle — 6.00 our grandma’s Belgian recipe

— Crêpes Belge / Belgian Pancakes (2 pieces) — 7.00

thin pancakes, great with Dutch syrup

— Déjeuner Américain / American Breakfast — 13.50

2 scrambled eggs, bacon, sausages, hash browns, toast, butter, yogurt, fruit and jelly

— Déjeuner Santé / Healthy Taste — 13.50

scrambled egg white, fruit, yogurt, muesli, smoked salmon and whole-wheat toast, butter and jelly

> APPETIZERS Soupe à l’Oignon / Onion Soup — 7.00 French onion soup topped with a Gouda cheese crouton

— Vol-au-Vent / Belgium Puff Pastry — 14.50

Vivaneau Frais Entier / Whole Local Red Snapper — 28.50 deep-fried, served with pan bati and fried plantain

— Pâté au Filet Mignon / Beef Tenderloin Pie — 32.50

beef tenderloin with truffle and herbs in a soft puff pastry with mushroom sauce, veggies and potato croquettes

> DESSERTS Moelleux au Chocolat / Chocolate Lava Cake — 8.50 Belgian dark chocolate lava cake with a scoop of vanilla ice cream

— Gâteau au Fromage Frit / Deep-fried Cheesecake — 10.50

with walnuts, vanilla ice cream and a red berry sauce

> S P EC I A L B E E R S *

a creamy ragout of chicken, mushrooms and meatballs served in a puff pastry, a traditional Belgian dish

Kasteelbier (11%) — 9.75

peeled tiger shrimp pan-fried and served in our chef ’s special curry-based sauce

Pauwel Kwak (8.1%) — 9.75

served with mixed salad, capers, tomatoes, cucumber and a saffron mayonnaise

La Chouffe (8.0%) — 9.75

— Crevettes Tigrées Le Dôme / Le Dôme’s Most Successful Dish! — 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

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.

grade ‘A’ salmon fillet and baby shrimp, served with stoemp and vegetables, accompanied by a hollandaise sauce

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

DIPLOMATICO MAI TAI

by Bartender Axe Linares of Ricardo’s Restaurant & Bar

Bartender Axe Linares knows a thing or two about Venezuelan rum, which is why this drink features two of them: a reserve dark rum and an aged white sipping rum from Diplomatico.

I

gnoring the instructions to sip, however, he shakes it into this cocktail, allowing the rum’s smooth texture to brush up nicely against the subtle astringency of sweet-smelling cloves, Angostura bitters and other island spices.

The cocktail isn’t on the regular menu at Ricardo’s, but it’s a daily special, which Linares will suggest to rum-loving patrons looking for a drink that’s not too sweet.

FALERNUM

Linares sweetens this cocktail with falernum, a spiceinfused rum syrup with almonds that he makes himself at Ricardo’s using a secret recipe. If you can’t find falernum in stores, you can make your own at home from recipes online. But if you’re thirsty right now, better just go see Linares, maybe during one of Ricardo’s three daily happy hours, from noon to 1 p.m., 4 to 6.p.m., or 9 to 10 p.m., when all drinks are two-for-one.

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AXE LINARES Bartender – Ricardo’s Restaurant & Bar

Diplomatico Mai Tai Makes 1 cocktail

INGREDIENTS ½ oz. fresh lime juice ½ oz. falernum 1 oz. Diplomatico Reserva Exclusiva dark rum 1 oz. Diplomatico Planas white rum Dash of Angostura bitters Sprig of mint and slice of orange, to garnish

Instructions 1. Combine the lime juice, falernum, rums and bitters in a cocktail shaker with ice.

2. Shake and strain into a glass of fresh ice.

3. Garnish with a sprig of fresh mint and a slice of orange.

BARTENDER’S TIPS 1. The Diplomatico Reserva Exclusiva is a dark rum while the Planas is a white rum.

If you can’t find Diplomatico, you can substitute other dark and white rums.

2. If you like a sweeter drink, add more falernum or simple syrup.

3. Linares crushes his ice by hand with a pestle in a cocktail shaker.

He’ll forgive you if don’t do the same.

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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 Terrazza Italiana – On popular demand, now open for lunch and dinner.

Take a break from the beach and come upstairs to enjoy a nice breeze with breathtaking views of Eagle Beach while sipping your favorite cocktail or enjoying refreshing homemade salads, crispy pizzas, or light entrées. Everyday the bar offers happy hours from MIMMA BARONCINI

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

Chef / Owner

early-bird special, from 4:30 to 6:00 p.m., available all night on Saturdays. Mimma and a stunning sunset welcome you with a traditional dinner menu and every day specials starting at 5:00 p.m. Terrazza Italiana takes casual dining to new heights… speaking of which, the restaurant’s beautiful rooftop terrace is easily accessible by elevator.

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TERRAZZA ITALIANA PARADISE BEACH VILLAS JUAN E. IRAUSQUIN BLVD. 64

LUNCH AND DINNER:

11:30 a.m. to 10:00 p.m., closed Sundays

3rd Floor Terrace (Elevator access available)

Open-air (rooftop terrace) Lunch – Dinner ATTIRE: Casual ENTERTAINMENT: Live music (certain days) BAR: Yes PARKING: Yes

EAGLE BEACH

DINING:

(297) 561-1699 / 587-4000 Ext. 327

SERVING:

mimma1965@hotmail.it LOCATE US | n˚15 on map | Page 160

SAMPLE MENU

> INSALATE, ZUPPE E ANTIPASTI

> LA CARNE

Fresh Salad

Filetto al Naturale — 26.50

— small 6.00 — large 11.00

simple filet mignon served with a house salad

— Fresh Home-made Soups ask for our fresh and natural home-made soup of the day which can includes minestrone, pumpkin soup, pasta e fagioli, cream of broccoli or spinach, mixed seafood and more

— Filetto all’Aglio — 32.50

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

— Filetto ai Funghi — 35.50

— cup 6.00 — bowl 13.00

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

with Parma prosciutto

> IL PESCE E I CROSTACEI

— Fresh Burrata — 17.50 — Eggplant Parmigiana — 19.50 and home-made meatballs

— Il Tagliere

meat and cheese board — small 22.50 — large 28.50

> PIATTI COMBINATI Lasagna and Soup — 22.50 beef lasagna with soup of the day

— Lasagna and Salad — 24.50

beef lasagna with Greek, caprese or Caesar salad

Gamberi alla Puttanesca — 29.50 shrimp in spicy marinara sauce with a side house salad, served with shrimp risotto in tomato sauce or penne arrabbiata

— Filetto di Pesce alla Mediterranea — 29.50 grouper fillet in a creamy lemon and caper sauce with a side house salad, served with shrimp risotto or linguine Alfredo

— Filetto di Pesce ai Funghi — 31.50

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

> L A PA S TA

> I SECONDI, IL POLLO

Spaghetti alla Carbonara — 20.00

Petto di Pollo al Limone — 20.50

— Spaghetti alla Bolognese — 20.00

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

— Petto di Pollo alla Francese — 29.50

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

— Petto di Pollo Parmigiana — 29.50

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

onion, bacon and eggs in a creamy sauce

traditional bolognese meat sauce

— Rigatoni alla Vodka — 20.00 pink vodka sauce

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

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

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

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RESTAURANT

Brazilian / Steakhouse / Vegetarian

W W W.T E X A S D E B R A Z I L .C O M

Texas de Brazil C H U R R A S CA R I A ST E A K H O US E

Embracing a time-honored tradition of churrasco-style cooking, Texas de Brazil is an authentic continuous service Brazilian-style steakhouse offering an extravagant 40-item seasonal buffet of salads, roasted vegetables and home-made soups.

GODFREY VARGAS Executive Chef

Savor choice cuts of sizzling beef, pork, lamb, sausage and poultry, flame-grilled to perfection and carved tableside by the restaurant’s gauchos. Signature Brazilian cocktails, rare wines, delectable desserts and Cuban cigars make the Texas de Brazil experience not only enjoyable but memorable as well.

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TEXAS DE BRAZIL JUAN E. IRAUSQUIN BLVD. 382 PALM BEACH

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

DINNER: BAR:

(297) 586-4686 arubageneralinfo@texasdebrazil.com

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

SERVING:

LOCATE US | n˚23 on map | Page 162

SAMPLE MENU

> O U R S P EC I A LT Y

> D E S S E R T S

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.

> S A L A D A R E A

Featuring an extensive internationally composed list, heavy in South American varietals, as well as rare wines and a Wine Spectator award-winning wine list since 2016.

Let their in-house connoisseurs help you select the perfect pairing for your meal.

From the first glimpse, you will find this is a steakhouse even vegetarians love. Diners are tempted to help themselves to an extravagant 40-item salad area which consists of the freshest salads, home-made dressings, buffalo mozzarella, potato salad, daily cold pastas, traditional black beans with beef, baby corn, cucumbers, portobello mushrooms, sweet bell peppers, olives, hearts of palm, salamis, tomatoes, smoked bacon, rice, imported cheeses, daily house soups and more...

> M E AT S The meats include various cuts of flame-grilled filet mignon, filet mignon wrapped in bacon, top sirloin, leg of lamb, Brazilian sausage, parmesan pork, chicken breast wrapped in bacon, Brazilian picanha (our house specialty), garlic picanha, flank steak, crispy chicken drum sticks, pork loin and pork ribs.

> W I N E C E L L A R *

> B A R * 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.

> S I D E I T E M S Garlic mashed potatoes, fried sweet bananas, Brazilian cheese bread and house specialty sauces are all brought right to your table and make for the perfect side accompaniments.

Fixed price menu.

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

Menu items are subject to change.

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RESTAURANT

International / Seafood / Steakhouse

W W W.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 SANDRO HEROLD Executive Chef

churrasco steaks, in addition to Cajun tuna. Alfresco diners, rejoice. The Chophouse features a small outdoor patio and serves romantic dinners on the beach.

WILLY SARMIENTO Chef

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

(297) 522-3444 thechophouse@manchebo.com

LOCATE US | n˚16 on map | Page 160

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 — 28.00

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

— Authentic Aruban Keshi Yena — 10.00

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

— Caprese — 11.00

buffalo mozzarella with ripe tomatoes, basil from our own greenhouse, olive oil, garlic croutons and balsamic vinaigrette

— Portobello Ravioli — 12.00

portobello mushroom ravioli with mixed greens, Parmesan cheese and balsamic vinaigrette

— Beef Tataki — 16.00

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 — 31.00

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

— Seafood Pasta — 31.00

— Churrasco Steak — 38.00

12 oz. of tenderloin generously seasoned with sea salt and served with our own chimichurri sauce

— U.S.D.A. Choice Filet Mignon — 49.00

8 oz. of choice filet mignon, accompanied by an herbes de Provence-mushroom sauce

> CHOPS* Tomahawk — 38.00 14-oz. of hand-cut pork chop marinated with thyme and served with red wine sauce

— Lamb Rack — 44.00

Roasted rack of New Zealand lamb marinated with garlic, herbs and onions

— Rib-eye — 45.00

fully marbled for exceptional flavor, carefully seasoned and cooked to perfection

— Veal Chop — 52.00

10-oz. veal chop marinated with fresh herbs, toasted garlic and Dijon mustard sauce

— Porterhouse — 64.00

20-oz. seasoned bone-in porterhouse, a New York strip and a tenderloin in one! * Served with a choice of side dishes and sauces.

Side dish choices: skin-on mashed potatoes, herbed French fries, carrot rice or gourmet baby potatoes.

Sauce choices: bordelaise-peppercorn, red wine jus, chimichurri or herbes de Provence-mushroom.

We offer vegetarian, vegan and gluten-free dishes.

Please let your waiter know if you have any allergies and/or dietary restrictions.

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

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

Prices and menu items are subject to change without notice.

shrimp, mussels, calamari and grouper served with linguine and lobster-basil sauce

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RESTAURANT

Aruban

W W W.T H E O L D C U N U C U H O U S E .C O M

The Old Cunucu House R E S TA U R A N T

One of the first restaurants to feature traditional island dishes when they opened their doors over 25 years ago, The Old Cunucu House is an essential destination for veteran vacationers.

Colonial influences of the Spanish, Dutch, English and French have all left their mark on LUZ ELENA SANTANA Chef

Aruba’s native cuisine and The Old Cunucu embraces them all. Enjoy grandma’s “secret recipes” for seafood, fresh-caught fish, beef, pork and poultry, as well as the signature goat stew. Nobody can resist the charm of the beautifully restored landmark farmhouse, which offers dining in air-conditioned comfort or under the stars in their lovely gardens.

Affordable and delicious, The House is where the authentic tastes of Aruba call home.

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THE OLD CUNUCU HOUSE PALM BEACH 150 NOORD

(297) 586-1666 theoldcunucuhouse@setarnet.aw facebook.com/theoldcunucuhouse

LOCATE US | n˚24 on map | Page 162

LUNCH AND DINNER:

12:00 noon to 11:00 p.m.,

Monday to Sunday Indoors – Open-air Lunch – Dinner ATTIRE: Casual ENTERTAINMENT: Sinatra Dinner Show ($15.00 supplement per person, 7:30 to 10:00 p.m., on Thursdays) BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

> APPETIZERS Tomato Salad — 8.00 fresh sliced tomatoes with onions and a vinaigrette

— Mixed Salad — 8.00

choice of Russian or Italian dressing, or oil and vinegar

— Caesar Salad — 8.00

lettuce tossed in a traditional Caesar dressing

— Escargots — 11.00

gratinéed snails with herbs

— Fiesta Arubiano

(our special appetizer) — 11.00

fish cake, cheese pastechi (pocket), squid and meatballs, served with a delicious Creole sauce

— Shrimp Cocktail — 11.00 local shrimp served with a light chili sauce

— Fried Calamari — 11.50

with a spicy tomato sauce

— Marinated Seafood — 12.00 marinated Old Cunucu House style

> ENTRÉES Higra Hasa — 19.00 beef liver cut in small pieces and cooked with onions

— Cabrito Stoba (goat stew) — 22.00

Grilled Loin Ribs — 24.00 marinated rack of tender pork ribs served with our special home-made barbecue sauce

— Sautéed Shrimp — 27.00 flambéed with brandy

— Veal Escalope Old Cunucu House Style — 27.50 served with a white wine-cream sauce, mushrooms, sweet peppers and onions

— Calco Stoba (stewed conch) — 30.00

fresh conch prepared the Aruban way, served with a Creole or garlic sauce

— Fresh Catch of the Day — Market price from our waters, prepared either broiled or pan-fried, accompanied by a lemonbutter, garlic or Creole sauce

— Caribbean Lobster Tail — Market price prepared either broiled with drawn lemon butter or thermidor style

> DESSERTS* Chocolati Pinda — 6.00 — Quesillo ( flan) — 6.00 — Bolo di Tres Lechi — 8.00 — Vanilla Rum Raisin — 8.00 * Ask your waiter for our special cakes, prepared daily by our Aruban chef.

prepared Aruban style

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

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

— Keshi Yena (our famous dish) — 23.00 Gouda cheese and chicken baked with onions, peppers, celery, green olives, raisins and cashew nuts

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WRITER’S CORNER

ARUBA

FOR THE FIRST TIME AGAIN “Ursula!” I yell when I walk into the reception at the new Azure Beach Residences and receive a giant hug from my favorite Guest Relations Specialist.

— By Amie Watson

W

e’ve just arrived on Aruba, my travel companion and I, and it’s her first time on Aruba. Ursula greets her with just as big a hug. We’ve picked up our rental car and driven through the pink and pastel fairy tale of harborside Oranjestad to our suite at Azure Beach Residences, between the low-rise and high-rise hotel areas on Aruba’s west coast.

It’s not my first time on Aruba. Ursula has sent me on exceptional snorkeling tours and helped me hunt down locally made gifts before, hence I trust her blindly. She’s also the warm welcome that means we’ve truly arrived. After the long, cold plane ride, we toss off shoes and sweaters for sandals and sunglasses. And like many recent arrivals, we head to the beach.

The sun is just starting to think about setting as we walk to Hadicurari Restaurant along the blissfully warm sand. “I’ve never seen the sun so defined, almost like a moon,” says my travel buddy. “It’s amazing!” The free show that she’s enjoying happens nightly here: the sun slipping quickly into a pastel horizon of gently lapping waves. And while I’ve seen it many times before, experiencing it through her eyes feels like seeing it again for the first time.

At Hadicurari on Palm Beach, our table is

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directly on the beach and closest to the water.

(Chef Nando said he’d “hook us up,” but there really isn’t a bad table with a panoramic view like this.) Our royal blue napkins keep trying to fly off our laps into the ocean, and, admittedly, we’d like to join them. Instead, we settle in with our toes in the sand and a bowl of grouper ceviche and an Aruba Ariba cocktail between us.

After dinner, a peach and amber sky above us, we walk along the edge of crystal blue water, sandals in hand, listening to live musicians at MooMba groove to Camila Cabello’s “Havana” as visitors sip frozen daiquiris and piña coladas on the beach bar’s dance floor.

But my first-timer friend is avoiding getting her feet wet. “It’s probably cold,” she says, hesitant after years in colder climes. I smile and encourage her to test it out. When the warm water surges around her ankles, her eyes light

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up, like those of a child opening a much-wanted birthday present.

“It’s always this warm!” I say, laughing. And she laughs, too, because we’re probably the luckiest people in the world – just as lucky as every other person on Aruba, a welcoming, safe Caribbean country with 365 days of sunshine, hot temperatures, a cooling trade wind, potable water and impeccable, coral-cleaned beaches.

I’d almost forgotten how novel that warm water is the first time you feel it. The way you don’t believe it’s real at first. Then, too soon, you stop appreciating the beautiful sunsets and warm water. The trick is to keep the magic once you know that every day will be another day in paradise.

There’s a cracking sound as a butterfly breaks free from its pupa casing. I learn this a few days later at the early-morning hatching at

AMIE WATSON

Photography: Kenneth Theysen

Writer

The Butterfly Farm. Every day, visitors gather to watch the long metamorphosis from a caterpillar to a brightly colored butterfly come to an end for a handful of butterflies at the farm. They need heat, warmth and humidity to transform, making Aruba a good place to call home. Once released from their sticky casing, they literally hang out for a while to dry off, then immediately start looking for a drink and a mate, skipping all those awkward, low-proof adolescent years.

It sounds like a brilliant life plan. So that will be our goal this trip, to be like the butterflies, to wake up each day into a new world, get wet, dry off, hang out, eat, drink, etc.

We’ll visit much-loved places as though for the first time and discover a few new ones. We’ll snorkel at Baby Beach, learn to work with flame at a glass bead-making workshop at Terrafuse,

drink rum cocktails and mango smoothies, shop at local artisan market Cosecha and, of course, eat the best of the island, which is really what we’re here for.

Our best meals are summed up throughout the magazine, including exceptional beef tenderloin, grilled shrimp and Caribbean ceviche at Madame Janette (pages 74-77); heaping plates of fresh snapper at Water’s Edge accompanied by live Aruban dancing (pages 106-107); addictive Chinese five-spice pork belly and seared tuna at Lobby Restaurant (pages 14-15); and an over-the-top, multicourse, chef’s table dinner with wine pairings at 2 Fools and a Bull (pages 64-65).

“This was one of the top meals of my life!” said my travel companion a few days later, after finally bidding goodnight to the other diners still lounging on sofas behind the 2 Fools location.

2020 ARUBA RESTAURANT GUIDE

At that moment, I stopped in my tracks and smiled, because I’d accomplished my real goal without knowing that it was a goal at all.

I’d made someone else fall in love with Aruba the same way I had. And seeing it through her eyes made me fall in love with the country all over again.

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

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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 GERBEN DE LANGE Executive Chef / Co-owner

charismatic energy and hospitality have proved to be the right ingredients for a successful restaurant. TOF is located in the recently renovated Alhambra Casino Mall, in the low-rise hotel area, near Oranjestad. Their menu offers something for every taste, 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

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TWIST OF FLAVORS ALHAMBRA CASINO MALL JUAN E. IRAUSQUIN BLVD. 47 Across Casa del Mar Beach Resort

(297) 280-2518 tofreservations@gmail.com

LOCATE US | n˚17 on map | Page 160

BREAKFAST, LUNCH AND DINNER:

8:00 a.m. to 10:30 p.m., Monday to Sunday Indoors – Open-air (covered) Breakfast – Lunch – Dinner ATTIRE : Casual ENTERTAINMENT: Live music (7:00 to 9:00 p.m., on Sundays) BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

> APPETIZERS

Rib-eye Steak

Range: 10.50 – 14.00

served with a home-made pepper or honeyJack Daniel’s-BBQ sauce

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

— Carpaccio

thin-sliced tenderloin served with a garlic-truffle mayo, pine nuts, greens and Parmesan cheese

> M A I N CO U R S E S – FROM THE GRILL

— Fish Twist

red snapper and shrimp with pesto melted cheese

— 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

Range: 19.50 – 45.00

TOF Burger 8-oz. black Angus — with cheese add 1.00 — with bacon add 1.00 — with fries add 1.00

— Tenderloin

9-oz. prime steak, tender and juicy, served with a home-made pepper sauce

— N.Y. Strip Loin, 10 oz.

served with a home-made pepper or honeyJack Daniel’s-BBQ sauce

> DESSERTS Range: 9.00 – 13.00

Home-made Dutch Apple Pie served warm of cold

— Home-made Nutella Chocolate Mousse — Tiramisu Italy’s favorite

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

We offer a kids’ menu.

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RESTAURANT

Aruban / Fresh Fish / Seafood

W W W.WA C K Y WA H O O.C O M

Wacky Wahoo’s There is nothing like eating fresh seafood at a restaurant owned by actual fishermen.

That's Wacky Wahoo’s, located within walking distance of the high-rise hotels. Rossana and Harald Rudel offer their guests the freshest bounty of the sea, prepared in a uniquely Caribbean style, at a reasonable price. Wacky Wahoo’s is the catch of your day.

RUDEL HARALD Chef / Owner

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WACKY WAHOO’S PALM BEACH 33B NOORD

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

(297) 586-7333 Indoors Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚25 on map | Page 162

SAMPLE MENU

> STARTERS AND SOUPS

> SPECIALTIES OF THE HOUSE

Range: 8.50 – 15.00

Range: 25.95 – 42.00

Seasonal Salad

Marinated Seafood Kebab

with choice of dressing, either garlicmustard, balsamic vinegar and olive oil, or home-made ranch

shrimp and fish fillet served over fettuccine primavera and red devil sauce

— regular — with goat cheese and mandarin oranges — with seared tiger prawns in garlic-basil butter — with Norwegian-style cured salmon

— Cuban Black Bean Soup

a hearty soup for hungry fisherman, with roasted garlic and sour cream

— Aruban Fish Soup

a family recipe like mama used to cook it

— Cream of the Ocean Soup

a rich, delicious creamed seafood soup, flavored with saffron and fennel

— Smoked King Crab and Corn Chowder

our version of a beloved east coast dish

Wacky Wahoo’s Aruban Ceviche an assortment of marinated local fish and seafood flavored with fresh lime and cilantro, a hot and refreshing treat

— Crispy Tiger Shrimp

lightly battered butterflied shrimp, flash-fried and served on romaine lettuce hearts with mango salsa

— Grilled Crab and Corn Quesadilla

from Tijuana to Aruba, enjoy a Mexican classic

— Pan-seared Local Conch and Calamaris

also known as calco, this tasty sea creature is served in a garlic, wine and herb-infused Creole sauce

—

Aruban Conch and Shrimp Stew also called ‘island viagra’, served spicy hot for those who can handle it

— Shrimp and Catch of the Day en Papillote

baked in wine, olive oil and fresh herbs

— Wacky Wahoo’s Mixed Seafood Platter

with garlic shrimp, fresh catch, sautéed squid and broiled mussels

— Seared Sea Scallops and Tiger Shrimp Combo

served on a bed of Japanese seaweed and sesame pasta

> WAC K Y WA H O O ’S

F R E S H C ATC H O F T H E DAY * Range: 25.95 – 42.00

Pan-fried Boneless Fillet the Aruban way

— Grilled in Olive Oil with sautéed tomatoes, olives and lime

— Blackened with Louisiana Cajun Spices

seasoned with a spicy dry rub

— Gratinéed with Dutch Basil Gouda Cheese on a mushroom and spinach ragout * We catch it in the morning and cook it to your liking. Please note that sea, weather conditions and time of the year influence the kind of fish we’re able to offer.

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All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

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RESTAURANT

International / Seafood / Steaks

W W W.WAT E R S E D G E -A R U B A .C O M

Water’s Edge 12˚N R E STAU R A N T & B A R

Located at Costa Linda Beach Resort and resting on the edge of the Caribbean Sea, Water’s Edge 12˚N, with its beautiful octagon-shaped dining room, offers spectacular ocean views in a comfortable air-conditioned environment.

HAROLD CASTRO Executive Chef

The reasonably priced menu features generous portions and offers a modern twist on pasta, fresh seafood and steak dishes. You can enjoy breakfast and lunch in their tropical outdoor setting, or cocktails at their stylish bar. The Water’s Edge delivers the best degree of relaxation, guaranteed.

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WATER’S EDGE 12˚N COSTA LINDA BEACH RESORT JUAN E. IRAUSQUIN BLVD. 59

(297) 583-8000 Ext. 725 or 788 wateraua@gmail.com facebook.com/WatersEdgeAruba

LOCATE US | n˚18 on map | Page 160

8:00 to 11:00 a.m., Monday to Sunday 11:00 a.m. to 6:00 p.m., Monday to Sunday DINNER: 6:00 to 11:00 p.m., Monday to Sunday BAR MENU: 11:00 a.m. to 11:00 p.m., Monday to Sunday

BREAKFAST: LUNCH:

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

SERVING:

SAMPLE MENU

> APPETIZERS Garlic-tarragon Shrimp — 13.00 jumbo shrimp sautéed in a creamy garlictarragon-butter sauce, ciabatta toast

— Water's Edge Ceviche — 15.00

shrimp, scallops, fish, red onions and cilantro finished in fresh lime juice, with sweet potato and toasted corn

— Maryland Crab Cakes — 16.00

lump crabmeat served with tossed arugula and mango tartar sauce

— Pan-seared Scallops — 16.00

Red Snapper — 27.00 fresh local snapper seasoned and pan-fried, served with Aruban-Creole sauce or garliclemon butter, timbale potatoes and fresh vegetables

— Salmon — 27.00

fresh salmon fillet seasoned and grilled, topped with lemon-cilantro butter, served with home-made mashed potatoes and fresh asparagus

> P O U LT RY Island Chicken — 25.00

3 jumbo scallops served over fresh spring mixed greens and tossed in a lemon vinaigrette with a drizzle of soy-ginger sauce

2 chicken breasts grilled then basted with fresh apricot sauce, served over mashed potatoes with seasoned vegetables and tropical fruit sauce

> SALAD AND SOUP

> T H E B U TC H E R B LO C K

Water's Edge House Wedge — 9.00 a crisp wedge of fresh romaine lettuce topped with home-made blue cheese dressing, diced tomatoes, chopped bacon, caramelized pecans and blue cheese crumbles, drizzled with a balsamic reduction

— Crab and Corn Chowder — 10.00

a rich creamy, delectable chowder with lump crabmeat, corn and vegetables

> S E A F O O D A N D PA S TA S Mahi-mahi — 25.00 fresh local mahi-mahi seasoned and grilled, topped with fresh herb butter and served with home-made mashed potatoes and seasoned vegetables

— Shrimp Scampi — 25.00

garlic, lemon, white wine and Parmesan cheese over a bed of linguine pasta

— Spicy Caribbean Seafood Pasta — 26.00 shrimp and scallops sautéed in a spicy red sauce and served over linguine

14-oz. Bone-in Apple-glazed Pork Chop — 30.00 bone-in pork loin, pan-seared, oven-roasted, topped with apple glaze

— N.Y. Strip Loin — 31.00

12-oz. center-cut strip loin, seasoned and grilled

— French Rack of Lamb — 39.00

seasoned with garlic and herbs, oven-roasted, served with mashed potatoes, sautéed vegetables, au jus with mint jelly

— 22-oz. Bone-in “Tomahawk” Rib-eye — 54.00

pan-seared in garlic-infused oil, finished in the oven * All our steaks are seasoned with a blend of kosher salt and freshly cracked black pepper. Also available without seasoning.

All served with home-made mashed potatoes, seasoned vegetables, and a choice of either red wine reduction, green peppercorn demi-glace, mushroom sauce, or bacon-blue cheese butter.

2020 ARUBA RESTAURANT GUIDE

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

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

Prices and menu items are subject to change.

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Caribbean / European / Seafood

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

Wilhelmina R E STAU R A N T

Wilhelmina Restaurant serves remarkable dishes in an elegant and unique tropical city garden.

It is a great place to dine, celebrate a party or just indulge in a cocktail at the bar.

Located on Wilhelminastraat, the hip and trendy restaurant district downtown Oranjestad, Wilhelmina has a beautiful view of the Gerrit Rietveld Park. Guests are DENNIS VAN DA ATSELA AR Chef / Owner

seated in the beautiful tropical outdoor "speakeasy" city garden, while high-quality ingredients from around the world are served by their dedicated team. Wilhemina has it all: great food, a comfortable atmosphere and pampering service.

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WILHELMINA WILHELMINASTRAAT 74 ORANJESTAD

DINNER: 5:30 to 11:00 p.m., November to July and from 6:30 to 11:00 p.m., August to October, closed Mondays

(297) 583-0445 reservations@wilhelminaaruba.com

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

SERVING:

LOCATE US | n˚5 on map | Page 164

SAMPLE MENU

> A P P E T I Z E R S Range: 14.00 – 24.00

Tomato and Lobster* pickled cherry tomatoes marinated with basil and chive oil, served with small chunks of Caribbean rock lobster, topped with panseared catch of the day, accompanied by a clear tomato consommé

— Ceviche Carte Blanche Style

raw fish marinated in lemon and lime juice combined with peppers, red onion, ginger and cilantro, a Carte Blanche favorite for more than eight years!

— Wilhelmina Salad

scallops and wild-caught shrimp with edamame beans, potatoes, radish, tomatoes, mixed lettuce, croutons, bacon bits, pine nuts and lemon crème fraîche

— Shrimp and Cauliflower Risotto

Shrimp, Escargots and Sea Bass escargots braised in ‘beurre maître d’hôtel’, shrimp, mushrooms, potato and cherry tomatoes, topped with pan-seared fillet of Surinamese sea bass, served with provençale tomato bread

— Simply Truffle†

fresh home-made pasta with mushrooms and parsley in a creamy truffle sauce, topped with Parmesan cheese and served with parsley dressing

— Add Wild Caught Shrimp to Any Dish — add 13.00

> M E AT S E L EC T I O N Range: 29.00 – 46.00

Chicken and Mushroom* roulade of chicken breast, served with watercress, potato, mushrooms and Madeira sauce

— Braised Beef Short Ribs

risotto appetizer with curry and cauliflower, served with shrimp and bell pepper dressing

braised the classic way for 5 hours in red wine jus, served with truffle cabbage, crispy polenta and porcini sauce

ravioli filled with braised beef short ribs, foie gras and mushrooms, served with baby spinach, roasted portobello and Parmesan cheese, truffle-balsamic dressing and mushroom sauce

pork marinated overnight in a traditional Indonesian sauce, stewed and served with fresh pasta, chunks of shrimp, edamame soy beans and a light spicy papaya chutney

— Wilhelmina’s Ravioli

> F I S H A N D V EG E TA R I A N S E L EC T I O N

Range: 26.00 – 43.00

Fish of the Day* pan-seared fillet of fish with celery root, truffle, portobello mushroom, red beet vinaigrette and smoked butter sauce

— Mahi-mahi and Shrimp

pan-seared fillet of mahi-mahi with sweet potato purée, fried “funchi”, shrimp, cucumbercurry chutney and sweet pepper sauce

— Kandratiki and Chorizo

pan-seared Surinamese sea bass with saffron and crispy chorizo crust, served with cauliflower, braised leek, watercress and lemongrass sauce

— Indonesian Roasted Pork◊

— Filet Mignon*

8-oz. certified Angus beef tenderloin with purée of celery root, roasted onion and a red port wine sauce, served with a side of potato gratin (also available as a 4-oz. ladies steak)

— Lamb Rack*

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

* Gluten-free. †

Vegetarian.

◊ Lactose-free.

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

Don’t forget our chef ’s 5-course tasting menu.

We also have vegan options.

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RESTAURANT

Caribbean / Wood-fired Grill

W W W.Y E M A N J A-A R U B A .C O M

Yemanja WOODFIRED GRILL

Tucked away in a charming monument in downtown Oranjestad, Yemanja Woodfired Grill has been captivating palates since 2007.

By mastering the world’s oldest and most beautiful cooking method, Chef Joyce de Cuba-Hüsken and her staff carefully manoeuvre smoke and fire to cultivate the natural flavors that emerge once wood-fired grilling is done with precision. At Yemanja, JOYCE DE CUBA-HÜSKEN

fine dining is redefined by the international cuisine electrified with bold Caribbean

Chef / Owner

flavors, the exquisite presentation, and the casual and welcoming setting. Most notably known for the exciting and creative dishes that can also meet dietary restrictions, Yemanja continues to be a restaurant that is truly welcoming to everyone.

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YEMANJA

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

WILHELMINASTRAAT 2 DOWNTOWN ORANJESTAD

(297) 588-4711 WhatsApp (297) 564-8467

DINING: Indoors (air-conditioned) – Open-air (covered) SERVING: Dinner ATTIRE: Casual BAR: Yes PARKING: Yes (visit our website for directions)

reservations@yemanja-aruba.com

LOCATE US | n˚7 on map | Page 166

SAMPLE MENU

> CO L D S TA R T E R S Superfood Salad*† ◊∞ — 15.00 spinach, red cabbage, kale, charred snow peas and shiitake mushrooms, avocado chunks, edamame, radishes, alfalfa sprouts, pomegranate, blueberries, pumpkin seeds, chia seeds, dried carrot chips, carrot-ginger dressing

— Ceviche of Scallops and Coconut Shrimp*◊∞ — 19.00

leche de tigre, mango, Peruvian corn (choclo), sweet-and-sour red onions, avocado, sweet potato, chili-lime oil, Pica di Papaya sauce (ceviche can be made with or without cilantro)

— Beef Carpaccio Bombe* — 20.00

thinly sliced raw Angus beef tenderloin, salad blend, cucumber, tomato, arugula, pine nuts, scallions, Old Amsterdam cheese, sourdough croutons, pesto, truffle sauce, balsamic crème

> WA R M S TA R T E R S Mediterranean Lamb Dumplings◊∞ — 15.00 5 crispy lamb dumplings, lukewarm Tunisian tomato and bell pepper salsa, garlic and herb creamy yoghurt sauce, sumac, mint

Crab-stuffed Shrimp∞ — 20.00 3 shrimp topped with crab filling and crunchy herb and garlic bread crust, romesco sauce and horseradish crème, fried basil leaves

> M A I N CO U R S E S Vegan Herb-crusted Cauliflower Steak*† ◊∞ — 28.00 marinated grilled cauliflower steak, arugula pesto zoodles, black beans, romesco sauce, tomato antiboise, fried capers, garlic chips and basil

— Vegan BBQ Platter† ◊∞ — 30.00

truffle- and shiitake-crumbled mac and cheese, BBQ pulled ‘pork’, grilled dry-rubbed BBQ organic tofu sticks, grilled BBQ sticky ribs, grilled vegetable skewer, black beans, curried coleslaw

Picanha*∞ — 32.00 jasmine rice, stir-fried vegetables, chimichurri butter, green peppercorn sauce served on the side, crispy fried onions

— Blackened Triple Tail*◊∞ — 34.00

truffle risotto, glazed green asparagus and snow peas, white wine sauce and Sicilian tomato dressing

— Grilled Seafood Medley*◊∞ — 39.00

mahi-mahi, grouper, Caribbean sea bass, calamari, shrimp, scallop, mussel, jasmine rice, stir-fried vegetables, lightly spiced coconutcurry sauce

— Surf and Turf Skillet*∞ — 42.00

grilled beef tips served on a hot skillet, topped with caramelized onions, mushrooms, shiitake, portobello, crunchy bacon, melted blue cheese crumbs, 3 grilled garlic shrimp, mashed potatoes, roasted ratatouille

> D E S S E R T S Peach Cobbler Cheesecake∞ — 11.00 whipped cream, cinnamon-oat crumble, strawberry sauce

— Vegan Caribbean Dream*◊† — 11.00

mango-cream pie, papaya fruit sorbet, kiwi, grilled pineapple, passion fruit sauce, coconut whipped cream, banana chips, crispy mint

— Chocolate Heaven — 13.00

chocolate brownie, chocolate mousse, chocolate salami, orange confit, almond crunch, vanilla gelato

* Gluten-free. †

Vegetarian. ◊ Dairy-free. ∞ Nut-free.

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

No service charge. Tipping at your discretion.

A 15% service charge will be added to parties of 6 or more.

Prices and menu items are subject to change.

All our vegetarian dishes can be made VEGAN.

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PA R A D I S E FOUND G E T L O S T I N PA R A D I S E This magazine is only available in Aruba, but our website is accessible wherever you call home.

Menuaruba.com has everything you need to turn your vacation into a dream dining getaway, from beach bars and barbecues to early-bird specials and late-night romance.

This year, we're garnishing our website with a few new gourmet treats; in addition to Aruban food and cocktail recipes, interviews with the hottest local chefs and the stories behind the best restaurants you haven't tried yet, you can now make online reservation requests from the tip of your fingers.

Let us make your culinary adventure in Aruba even more delicious. Keep in touch by signing-up for our newsletter and be the first to hear about new features, articles and insider tips (like the best place to dine in flip-flops while eating filet mignon)...

WWW.MENUARUBA.COM

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Photography: Kenneth Theysen

FOOD RECIPE

I CHARCOAL-GRILLED LAMB CHOP LOLLIPOPS WITH GUASACACA

by Chef Jairo Bernard of Oak Restaurant & Bar

The first time Dominican Chef Jairo Bernard tried guasacaca was when he came to work at Oak Restaurant & Bar. For Venezuelan owner Ricardo Chirino, it was a staple at family barbecues, where it served as a dip for local lamb – the meat of choice.

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n Venezuela, people eat guasacaca, not guacamole. “The main difference is that guasacaca is made with vinegar and guacamole with lime juice,” says Bernard. There’s also parsley, green peppers and olive oil in addition to cilantro.

Bernard came to Oak at its opening in April 2018, after Ricardo moved from the Eagle Beach restaurant that bears his name. Bernard’s eyes lit up the first time he tried the combination of charcoalgrilled meat with the creamy dip. The vinegar brings out the flavor of the cilantro and peppers and balances the richness of the lamb, which is crispy on the outside but tender on the inside, he says.

Now, Bernard is a guasacaca convert. “It’s irresistible.”

JAIRO BERNARD Chef – Oak Restaurant & Bar

Charcoal-grilled Lamb Chop Lollipops with Guasacaca Serves 5 as an appetizer INGREDIENTS Grilled Lamb 1 five-bone rack of lamb 2 tbsp. (30 ml) olive oil 2 cloves garlic, minced 1 tbsp. (15 g) chopped fresh rosemary 1 tsp. (5 g) kosher salt ¼ tsp. (1 g) ground black pepper

Guasacaca 1 (50 g) white onion, peeled and chopped 1 (230 g) green pepper, chopped 2 (450 g) small, ripe avocados, peeled and chopped 2 garlic cloves, peeled and chopped ⅓ cup (30 g) packed flat-leaf parsley leaves ⅓ cup (80 g) white wine vinegar ¼ cup (20 g) packed fresh cilantro leaves 1 tsp. (5 g) kosher salt ¾ cup (200 g) olive oil

Instructions 1. Cut the rack of lamb into individual chops.

2. Marinate it in the olive oil, garlic, rosemary, salt and pepper for two hours.

3. Preheat your grill to medium-high.

4. Grill the lollipops for 3 to 4 minutes on each side, or to desired doneness.

5. Transfer to a platter and let rest 10 minutes.

6. For the dip, combine all the guasacaca ingredients in a blender.

7. Blend until smooth. Serve as a dip for the lamb.

HOW TO CHOOSE RIPE AVOCADOS Where the stem comes out of an avocado, there’s usually a little button top. If you can pull it off easily (avoid squishing the avocado, if you can), it’s ripe.

CHEF’S TIP Don’t worry about how you chop the guasacaca ingredients. They’re going into the blender anyway.

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ARUBA, ONE HAPPY ISLAND

AMIGO, ONE HAPPY FRIEND! RENTING A VEHICLE WITH AMIGO gives you the opportunity to explore the island for a day of adventure with family and friends, watch the sunrise on Sero Colorado (San Nicolas), visit the beautiful beaches, go to your favorite restaurants, get to know the history and culture of Aruba by visiting its museums, admire murals by local and international artists, or just have the freedom to move around whenever you want.

“It’s nice to have a friend in Aruba”, Amigo’s slogan, is reflected by its professional services and dynamic team, always ready to offer you the best experience. It has been doing so since 1995, for many happy customers.

FREE PICK-UP & DROP-OFF

ON-TIME SERVICES

GREAT PRICES

PROFESSIONAL & FRIENDLY STAFF

MAIN OFFICE | SCHOTLANDSTRAAT 56 | ORANJESTAD | (297) 583-8833 AIRPORT OFFICE | ACROSS FROM TERMINAL | (297) 588-3296 WWW.AMIGOCAR.COM

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MAP

ARUBA

ADVE R TI S E R

1

Amigo Rent a Car — 156-157 (Queen Beatrix International Airport)

H OTE L

1

1 2 3 4 5 6

Tierra del Sol Resort & Golf

G O LF CO U R S E

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Tierra del Sol Resort & Golf

B E ACH E S

1 Arashi Beach 2 Baby Beach 3 Boca Andicuri 4 Boca Catalina 5 Boca Grandi 6 Boca Prins 7 Dos Playa 8 Hadicurari 9 Malmok 10 Rodger’s Beach

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

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SEE HIGH-RISE HOTELS MAP PAGES 162-163

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Boca Grandi

Wariruri 5 15 3 13

SEE LOW-RISE HOTELS MAP PAGES 160-161

Paradera

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Boca Daimari

7 14

Santa Cruz

11

SEE ORANJESTAD MAP PAGE 164

7 6

4

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Simeon Antonio

De Palm Island

10

ARIKOK NATIONAL PARK

9 3

Pos Chiquito

Rincon

Savaneta

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San Nicolas

5

Seroe Colorado 10 2

FREE PICK-UP & DROP-OFF — Tel.: (297) 583-8833 www.amigocar.com

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MAP

LOW-RISE HOTELS

R E STAU R ANTS

1 Chalet Suisse Restaurant — 43 2 Elements Restaurant (Bucuti & Tara Beach Resort) — 57 3 Ike’s Bistro (Manchebo Beach Resort & Spa) — 67 4 Las Ramblas Outdoor Charcoal Grill — 81 (La Cabana Beach Resort and Casino) 5 Madame Janette — 1 & 85 6 Mangos (Amsterdam Manor Beach Resort) — 89 7 Matthew’s Beachside Restaurant — 93 (Casa del Mar Beach Resort) 8 Omakase Japanese Sushi Bar — 99 (Manchebo Beach Resort & Spa) 9 Passions on the Beach — 103 (Amsterdam Manor Beach Resort) 10 Quinta del Carmen — 109 11 Red Fish — 111 12 Ricardo’s Restaurant & Bar — 113 (Aruba Beach Club Resort) 13 Santos — 165 14 Screaming Eagle Restaurant – Lounge — 119 15 Terrazza Italiana (Paradise Beach Villas) — 129 16 The Chophouse at Manchebo — 133 (Manchebo Beach Resort & Spa) 17 Twist of Flavors Restaurant — 141 (Alhambra Casino Mall) 18 Water’s Edge 12˚N Restaurant & Bar — 145 (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 Eagle Aruba Resort & Casino 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

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Amigo Rent a Car (Main Office) — 156-157 Super Food — 138-139

G O LF CO U R S E

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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

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Bubali Bird Sanctuary

GA S STATIO N

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TO U R I ST I N FO R MATIO N

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To Downtown Oranjestad

aa t

2020 ARUBA RESTAURANT GUIDE

163

MAP

HIGH-RISE HOTELS

R E STAU R ANTS

1 2 3 4 5 6 7

2 Fools and a Bull — 17 Aqua Grill — 21 Atardi (Marriott Aruba Resort & Stellaris Casino) — 8 & 23 Bingo! Café & Restaurant — 29 BLT Steak (The Ritz-Carlton, Aruba) — 7 & 31 Bohemian Bar and Restaurant — 33 Casa Nonna (The Ritz-Carlton, Aruba) — 39 8 Casa Tua Ristorante Italiano (Arawak Garden) — 41 9 Chicken & Lobster — 47 10 Dushi Bagels & Burgers Restaurant (Playa Linda Beach Resort) — 51 11 Hostaria da’ Vittorio Ristorante Italiano — 55 & 59 12 Iguana Cantina Fresh Mexican Grill (Paseo Herencia Mall) — 61 13 Joe’s Island Kitchen (Palm Beach Plaza) — 69 14 La Vista (Marriott Aruba Resort & Stellaris Casino) — 8 & 79 15 Lobby Restaurant & Bar (The Village) — 83 16 Oak Restaurant & Bar (Waykiri Condos) — 95 17 Papillon Restaurant (The Village) — 101 18 Pelican Nest Seafood Grill (Pelican Pier) — 105 19 Ruth’s Chris Steak House — 9 & 115 (Marriott Aruba Resort & Stellaris Casino) 20 Smokey Joe’s Island Grill — 121 21 Sunset Grille Prime Steakhouse — 123 (Hilton Aruba Caribbean Resort & Casino) 22 Taste of Belgium Restaurant (Palm Beach Plaza) — 125 23 Texas de Brazil Churrascaria Steakhouse — 131 24 The Old Cunucu House Restaurant — 135 25 Wacky Wahoo’s — 143

ADVE R TI S E R S

1

Gusto (The Village) — 86-87

2 Monforte III Luxury Cruise (Pelican Pier) — 44-45 3 Shiva’s Gold & Gems (Palm Beach Plaza) — 3, 5 & inside front cover 4 Time Square Jewels & Time — 168-169 & back cover

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

(Paseo Herencia Mall)

164

MENUARUBA.COM

To California Lighthouse

1

To California Lighthouse

16

7 5 16 19

9

3 14

10

11

Caya Franc

PALM BEACH PLAZA

13

Pelican Pier

18

12

2

3

4

CAMAI

22

PASEO HERENCIA MALL

23

LA HACIENDA

10

12

9

20

11

2

8

2

a ro a

FREE PICK-UP & DROP-OFF — Tel.: (297) 583-8833 www.amigocar.com

i s c o D. F i g

SALIÑA CERCA

7

1

ARAWAK GARDEN

8

6

PALM BEACH

2 24

21 6

SOUTH BEACH CENTRE

1 17 14

15

25

THE VILLAGE

1 Pa lm

13

Be

4

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4

15

3

To East Coast

2

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To Low-rise Hotels and Downtown Oranjestad

To Downtown Oranjestad

3

Emmastraat

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4

5

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3 John G. Emanstr aat

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Flemingstraat

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To Paradera

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Lorentzstr aat

To East Coast

Boerhaa vestraat

Professor

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Driemasters traat

To Noord

Pa ard e str nbaa aat i-

To Hotel Area

2 3

Caya G.F. Be tico Croes (Main Street ) Wilhelminastr aat

Adriaan Laclé Blvd.

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SEE DOWNTOWN ORANJESTAD MAP PAGE 166

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FREE PICK-UP & DROP-OFF — Tel.: (297) 583-8833 www.amigocar.com

1

Paarden Bay

To Santa Cruz

1 1

MAP

To San Nicolas

ORANJESTAD

R E STAU R ANTS

1 2 3 4 5

Barefoot — 27 Carte Blanche — 37 La Trattoria — 73 Maroc Tapas Bar — 91 Wilhelmina Restaurant — 147

H OTE L

1

Talk of the Town

P L ACE S O F I NTE R E ST

1 2 3

Beth Israël Synagogue St. Franciscus Roman Catholic Church Water Tower

166

BAN K

B U S TE R M I NAL

GA S STATIO N

PAR K

PAR K I N G

P O LICE STATIO N

P OST O F FICE

RO U N DABO UT

MENUARUBA.COM

COFFEES YOGURTS

|

|

TEAS

FRUITS

|

|

FRESH JUICES

SANDWICHES

DESSERTS

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

To Hotel Area

John G. Emans

traat

ith

Ha ven s

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Blv d.

at

Caya G. F. Betico Croes (Main St reet)

Klip

stra

6

3

6

RENAISSANCE MALL

Arn old Sc hu tte str aat

4

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Rifs traa t

2

Llo yd

Wilhe lminast raat

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Yacht Basin

FREE PICK-UP & DROP-OFF — Tel.: (297) 583-8833 www.amigocar.com

Blv d.

5

RENAISSANCE MARKETPLACE 7 2

MAP

DOWNTOWN ORANJESTAD

2

R E STAU R ANTS

P L ACE S O F I NTE R E ST

7

7 West Bar restaurant — 19 Casa Tua Ristorante Italiano (Renaissance Marketplace) — 41 Driftwood Restaurant — 49 & 167 Eetcafe The Paddock (Wharfside Market) — 53 Iguana Joe’s Caribbean Bar & Grill (Royal Plaza) — 63 L.G. Smith’s Steak & Chop House — 71 (Renaissance Marina Hotel) Yemanja Woodfired Grill — 149

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

ADVE R TI S E R S

BAN K

1 2

Little Europe Jewels & Time — 168-169 & back cover Shiva’s Gold & Gems (Royal Plaza) — 3, 5 & inside front cover

B U S TE R M I NAL

H OTE L S

PAR K

1 2

Renaissance Marina Hotel Renaissance Ocean Suites

PAR K I N G

TA XI

TO U R I ST I N FO R MATIO N

1 2 3 4 5 6

168

MENUARUBA.COM

To Santa Cruz

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Elleboogstraat

Scho o

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Oranjestra at

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5

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Hendrikstra at

1

Kazerne - Emma straa t straat

4

8

1

To San Nicolas