Menu International Aruba 2024

RESTAURANTS

2 Fools and a Bull — 17

Anna Maria’s Autentico Ristorante Italiano — 19

Aqua Grill — 21

Atardi — 25

Avenue (L’) Belgian Bistro — 27

Barefoot — 29

Bingo Bar & Restaurant — 33

BLT Steak — 5

Bohemian Bar and Restaurant — 35

Carte Blanche 2.0 — 37

Casa Nonna New York — 41

Casa Tua Ristorante Italiano — 43

Catch Aruba — 45

Caya Contemporary Cuisine & Lounge — 49

Chalet Suisse Restaurant — 51

Chicken & Lobster — 53

Divi Sushi Bar & Lounge — 57

Driftwood Restaurant — 11 & 59

Eetcafe The Paddock — 61

Elements Restaurant — 65

Fire & Flames BBQ Bar & Grill — 67

Fisherman’s Hut — 69

Horizons Lounge — 73

Iguana Cantina Fresh Mexican Grill — 75

Iguana Joe’s Caribbean Bar & Grill — 77

Ike’s Bistro — 81

Infini by Urvin Croes — 83

Italy in the World — 85

L.G. Smith’s Steak & Chop House — 89

La Mer Fine Dining — 91

Las Ramblas Outdoor Charcoal Grill — 93

Madame Janette — 97

Matthew’s Beachside Restaurant — 99

Mercát — 101

North End Pub & Grill — 105

O’Niel Caribbean Kitchen — 107

Oak Restaurant & Bar — 109

Ocean Z Restaurant — 113

Olive Garden Italian Kitchen — 115

Olivia Mediterranean Cuisine — 117

Omakase Japanese Sushi Bar — 121

P.F. Chang’s — 123

Papiamento Restaurant — 125

Papillon Restaurant — 129

Passions on the Beach — 131

Pelican Nest Seafood Grill — 133

Po-Ké Ono by Urvin Croes — 137

Quinta del Carmen — 139

Red Fish — 141

Restaurant Anno 1877 — 145

Ricardo’s Smokehouse — 147

Ruinas del Mar — 3

Ruth’s Chris Steak House — 149

Santos — 7

Sexy Shrimp Sports Bar — 153

Smokey Joe’s Island Grill — 155

Sunset Grille Prime Steakhouse — 157

Terrazza Italiana — 161

Texas de Brazil Churrascaria Steakhouse — 163

The Journey to Culinary Excellence — 165

The Vue Rooftop Restaurant and Bar — 169

Wacky Wahoo’s — 171

Water’s Edge Restaurant & Bar — 173

Wilhelmina Restaurant — 175

PUBLISHER: Menu International — PRODUCTION DIRECTOR: Brigitte Nantel — TRAFFIC COORDINATOR: Boris Kowka — PRODUCTION COORDINATOR: Téo Cato

ART DIRECTORS: Alana Hennessy, Isabelle Vachon — PHOTOGRAPHER: Kenneth Theysen — COVER PHOTOGRAPHER: Kenneth Theysen

CONTRIBUTING WRITERS: Timothy Dugdale, Kylee Ross — PROOFREADER: Katya Teague — GRAPHIC DESIGNERS: Alana Hennessy, Étienne Jacques, Isabelle Vachon — DIGITAL

78 — INTERVIEW

Farmacure Fungi

A Q&A with Owner Rachell Peterson

46 — ADVERTORIAL

Set Sail for Supper

The Monforte III Exclusive Dinner Cruise

142 — WRITER’S CORNER

The Other Side of Aruba by Kylee Ross

SAVOR THE NIGHT

CreatelastingmemoriesatRuinasdelMarRestaurantandBar. Experienceanislandsettingunlikeanyotherwheretheambianceand adelectablemenufromaward-winningChefYvanDidelotare complemented by signature cocktails and a collection of finewines.

Hours & Location

5:30 P.M. to 10:00 P.M. daily | +297 586 1234

Hyatt RegencyAruba Resort Spa & Casino

J.E. Irausquin Blvd. 85, Palm Beach, Noord

Ruinas del Mar Bar

5:30 P.M. to 1:00A.M. nightly

Handcrafted Cocktails |Wine Cellar

Live Music: Fridays - Saturdays, 9:30 P.M. to 12:30A.M.

126 — ADVERTORIAL

Vue Rooftop Restaurant and Bar Palm Beach's Best-Kept Secret

SPECIAL FEATURES

Cover Shoot – Team Players — 22-23, 102-103, 118-119

Interview – James Ramos of Cunucu di Jimmy — 166-167

Interview – Rachell Peterson of Farmacure Fungi — 78-79

Interview – Sebastian Cechet of L.G. Smith’s Steak & Chop House — 62-63

Interview – Andres Davila of Aruba Marriott Complex — 110-111

Interview – Joseph Murphy of The Ritz-Carlton, Aruba — 94-95

To Begin – Never Better, Your Guide to Aruba’s Best Restaurants — 13 Writer’s Corner – The Other Side of Aruba — 142-143

COCKTAIL RECIPES

Rosétini by Estephany Gomez Henao of Olivia Mediterranean Restaurant — 150-151

Toasted Old Fashioned by Joshua Garcia of Papillon Restaurant — 30-31

FOOD RECIPES

Beef Braised in Barolo Wine by Mauro De Palma of Italy in the World — 158-159 Coq au Vin by Linda Pool of Restaurant Anno 1877 — 54-55

ADVERTISERS

Amigo Rent-a-Car — 176-177

Apotek Speakeasy — 70-71

Diamonds International — inside front cover & 1

Little Europe Jewels & Time — back cover

Monforte III Luxury Cruise — 46-47

Ocean Z Boutique Hotel — 14-15

Pappa’s Cigar Lounge — 9

Pepe Margo Distillery — 38-39

Renaissance Marketplace — 134-135

Super Food — 86-87

The Vue Rooftop Restaurant and Bar — 126-127

Time Square Jewels & Time — back cover

150 — COCKTAIL RECIPE

Rosétini by Estephany Gomez Henao

The

158 — FOOD RECIPE

Beef Braised in Barolo Wine by Mauro De Palma

70 — ADVERTORIAL

Apotek Speakeasy

Somewhere in Oranjestad…

AMERICAN

BLT Steak — 5

L.G. Smith’s Steak & Chop House — 89

North End Pub & Grill — 105

Olive Garden Italian Kitchen — 115

Ruth’s Chris Steak House — 149

ARUBAN

Driftwood Restaurant — 11 & 59

Fire & Flames BBQ Bar & Grill — 67

Fisherman’s Hut — 69

Iguana Joe’s Caribbean Bar & Grill — 77

O’Niel Caribbean Kitchen — 107

Red Fish — 141

Wacky Wahoo’s — 171

ASIAN

P.F. Chang’s — 123

Po-Ké Ono by Urvin Croes — 137

BBQ

Fire & Flames BBQ Bar & Grill — 67

BEACHFRONT, BEACHSIDE AND SEAVIEW RESTAURANTS

Atardi — 25

Barefoot — 29

BLT Steak — 5

Divi Sushi Bar & Lounge — 57

Eetcafe The Paddock — 61

Elements Restaurant — 65

Horizons Lounge — 73

Las Ramblas Outdoor Charcoal Grill — 93

Mercát — 101

Ocean Z Restaurant — 113

Passions on the Beach — 131

Pelican Nest Seafood Grill — 133

Sunset Grille Prime Steakhouse — 157

Terrazza Italiana — 161

The Vue Rooftop Restaurant and Bar — 169

Water’s Edge Restaurant & Bar — 173

BELGIAN

Avenue (L’) Belgian Bistro — 27

BRAZILIAN

Texas de Brazil Churrascaria

Steakhouse — 163

BREAKFAST

Casa Tua Ristorante Italiano — 43

Chicken & Lobster — 53

Matthew’s Beachside Restaurant — 99

Mercát — 101

North End Pub & Grill — 105

Passions on the Beach — 131

Ricardo’s Smokehouse — 147

Water’s Edge Restaurant & Bar — 173

BRUNCH

Catch Aruba — 45

Elements Restaurant — 65

CAFÉ

Santos — 7

CARIBBEAN

Iguana Joe’s Caribbean Bar & Grill — 77

Ike’s Bistro — 81

Madame Janette — 97

O’Niel Caribbean Kitchen — 107

Papiamento Restaurant — 125

Papillon Restaurant — 129

Pelican Nest Seafood Grill — 133

Red Fish — 141

Ruinas del Mar — 3

The Vue Rooftop Restaurant and Bar — 169

Wilhelmina Restaurant — 175

CHINESE

P.F. Chang’s — 123

CIGAR LOUNGE

Pappa’s Cigar Lounge — 9

COCKTAILS

Apotek Speakeasy — 70-71

Caya Contemporary Cuisine & Lounge — 49

Divi Sushi Bar & Lounge — 57

Horizons Lounge — 73

Ricardo’s Smokehouse — 147

CONTEMPORARY

Caya Contemporary Cuisine & Lounge — 49

Juan

In

(297)

OPEN

Downtown

(297) 280-8070

OPEN

Tanki

(297)

OPEN

santos-aruba.com

DINNER CRUISE

Monforte III Luxury Cruise — 46-47

DUTCH

Eetcafe The Paddock — 61

ECLECTIC

Barefoot — 29

EUROPEAN

Avenue (L’) Belgian Bistro — 27

Carte Blanche 2.0 — 37

Madame Janette — 97

Restaurant Anno 1877 — 145

Wilhelmina Restaurant — 175

FRENCH

2 Fools and a Bull — 17

Bohemian Bar and Restaurant — 35

La Mer Fine Dining — 91

Papillon Restaurant — 129

Restaurant Anno 1877 — 145

The Journey to Culinary Excellence — 165

FUSION

Catch Aruba — 45

Caya Contemporary Cuisine & Lounge — 49

Ike’s Bistro — 81

Ocean Z Restaurant — 113

GLUTEN-FREE

Elements Restaurant — 65

Italy in the World — 85

Terrazza Italiana — 161

GRILL

Eetcafe The Paddock — 61

Fire & Flames BBQ Bar & Grill — 67

Las Ramblas Outdoor Charcoal Grill — 93

Pelican Nest Seafood Grill — 133

Ricardo’s Smokehouse — 147

Sexy Shrimp Sports Bar — 153

HAWAIIAN

Po-Ké Ono by Urvin Croes — 137

INTERNATIONAL

2 Fools and a Bull — 17

Aqua Grill — 21

Barefoot — 29

Bingo Bar & Restaurant — 33

Bohemian Bar and Restaurant — 35

Carte Blanche 2.0 — 37

Chalet Suisse Restaurant — 51

Chicken & Lobster — 53

Eetcafe The Paddock — 61

Horizons Lounge — 73

Infini by Urvin Croes — 83

Las Ramblas Outdoor Charcoal Grill — 93

Matthew’s Beachside Restaurant — 99

Oak Restaurant & Bar — 109

Ocean Z Restaurant — 113

Papiamento Restaurant — 125

Papillon Restaurant — 129

Passions on the Beach — 131

Quinta del Carmen — 139

Restaurant Anno 1877 — 145

Ruinas del Mar — 3

The Journey to Culinary Excellence — 165

The Vue Rooftop Restaurant and Bar — 169

Water’s Edge Restaurant & Bar — 173

ITALIAN

Anna Maria’s Autentico

Ristorante Italiano — 19

Casa Nonna New York — 41

Casa Tua Ristorante Italiano — 43

Italy in the World — 85

North End Pub & Grill — 105

Olive Garden Italian Kitchen — 115

Terrazza Italiana — 161

JAPANESE

Omakase Japanese Sushi Bar — 121

Po-Ké Ono by Urvin Croes — 137

LOBSTER

Chicken & Lobster — 53

MEDITERRANEAN

Bohemian Bar and Restaurant — 35

Ike’s Bistro — 81

La Mer Fine Dining — 91

Mercát — 101

Olivia Mediterranean Cuisine — 117

Indulge in Elegance at Pappa's Cigar Lounge by Papiamento Restaurant!

Lenie and Eduardo’s home, this laid-back speakeasy pays homage to Edward Ellis's father (Pappa) and his love of cigars.

MEXICAN

Iguana Cantina Fresh Mexican Grill — 75

Iguana Joe’s Caribbean Bar & Grill — 77

MIXOLOGY

Apotek Speakeasy — 70-71

Caya Contemporary Cuisine & Lounge — 49

Divi Sushi Bar & Lounge — 57

Horizons Lounge — 73

Ricardo’s Smokehouse — 147

PIZZA

Casa Tua Ristorante Italiano — 43

North End Pub & Grill — 105

Terrazza Italiana — 161

RIBS

Smokey Joe’s Island Grill — 155

SEAFOOD

Aqua Grill — 21

Atardi — 25

Catch Aruba — 45

Caya Contemporary Cuisine & Lounge — 49

Chalet Suisse Restaurant — 51

Chicken & Lobster — 53

Driftwood Restaurant — 11 & 59

Fisherman’s Hut — 69

La Mer Fine Dining — 91

Matthew’s Beachside Restaurant — 99

Oak Restaurant & Bar — 109

Olivia Mediterranean Cuisine — 117

Passions on the Beach — 131

Pelican Nest Seafood Grill — 133

Quinta del Carmen — 139

Red Fish — 141

Ricardo’s Smokehouse — 147

Ruinas del Mar — 3

Sexy Shrimp Sports Bar — 153

Smokey Joe’s Island Grill — 155

Wacky Wahoo’s — 171

Water’s Edge Restaurant & Bar — 173

Wilhelmina Restaurant — 175

SHRIMP

Sexy Shrimp Sports Bar — 153

SOUTH CARIBBEAN

Oak Restaurant & Bar — 109

SNACKS

Horizons Lounge — 73

SPEAKEASY

Apotek Speakeasy — 70-71

STEAKS AND STEAKHOUSE

BLT Steak — 5

Catch Aruba — 45

Caya Contemporary Cuisine & Lounge — 49

Chalet Suisse Restaurant — 51

L.G. Smith’s Steak & Chop House — 89

Ricardo’s Smokehouse — 147

Ruth’s Chris Steak House — 149

Smokey Joe’s Island Grill — 155

Sunset Grille Prime Steakhouse — 157

Texas de Brazil Churrascaria

Steakhouse — 163

Water’s Edge Restaurant & Bar — 173

SUSHI

Divi Sushi Bar & Lounge — 57

Omakase Japanese Sushi Bar — 121

P.F. Chang’s — 123

VEGAN

Elements Restaurant — 65

Passions on the Beach — 131

Terrazza Italiana — 161

VEGETARIAN

Barefoot — 29

Elements Restaurant — 65

Olive Garden Italian Kitchen — 115

Olivia Mediterranean Cuisine — 117

Terrazza Italiana — 161

Texas de Brazil Churrascaria

Steakhouse — 163

WINE ROOM

Italy in the World — 85

WORLD CUISINE

Elements Restaurant — 65

Photography Kenneth Theysen

Never Better

YOUR GUIDE TO ARUBA’S BEST RESTAURANTS

Welcome to Aruba… We hope you’re hungry! Menu International is ready to help you make the most of your vacation, even if your big plans are simply to relax and eat. Ambitious cooks and seasoned hospitality professionals from around the world drop anchor in Aruba, bringing with them a wealth of experience and knowledge. We'll take you to where they practice their trade, from small intimate spots full of charm to innovative fusion kitchens that are sure to spark intrigue. Along the way, we explore the continued renaissance of native Aruban dishes as they appear on restaurant menus and the island's admirable commitment to farm-to-table agriculture in tune with the climate and terrain. We want to pique your curiosity and encourage you to explore outside your comfort zone. There's never been a better time to savor Aruba. Dig in.

Exhale. Smile. Indulge.

— Menu International

Ocean Z: YOUR HOME AWAY FROM HOME

By Kylee Ross

Eva Zissu opened her dream home in picturesque Noord to travelers—literally. The concept for Ocean Z Boutique Hotel, as it stands today, started as construction plans designed by Venezuelan architect Óscar Enrique Bracho Malpica for Zissu’s home across from the Malmok Boardwalk.

Photography Kenneth Theysen

"I’ve always wanted a house in front of the ocean. Since I was very young, that was my vision,” Zissu says. “As we were building the house, people started asking why we were not doing a boutique hotel instead.” The two-story building is a unique fixture along a residential strip of private and rental homes on the West Coast (minutes away from Arashi Beach and the California Lighthouse). It’s sleek, minimalistic, and offers luxury accommodation unlike anything else on the island: suites with an infinity pool overlooking the ocean, private open-air showers, a serene lounge area by a courtyard pool, a fine dining restaurant and bar, and a team that will go above and beyond for your comfort and ease. To an onlooker, the building could easily be mistaken for an exclusive day spa. To the guests, it is a private oasis complete with personalized hospitality and an ocean view.

“The architect wanted to build it so that you could see the ocean from any part of the hotel,” Zissu says. “Everybody who comes in and goes to the backyard immediately feels an energy of serenity.” Whether you’re looking directly out at the ocean from your room or catching a glimpse through the floor-toceiling windows from the interior courtyard, the ocean is never far away. “We raised the building by a meter and a half so that we could be higher than the whole line of houses,” Zissu says.

At every turn there is a little bit of Zissu in the fine details. All the amenities in the rooms are Bulgari at Zissu’s personal request and everything from the ceramic to the furniture is imported from Italy and Spain. “I’m a very modern person, so I like minimalistic design,” Zissu says. “For colors, I’ve always liked a very elegant style—white, gray, black. Neutral colors that can give you peace. When you walk in, you feel relaxed.”

The name “Ocean Z” represents the first letter of Zissu’s last name and the first letter in her business partner’s name—Zulay Rada. It’s also a play on the words “ocean sea.” “I needed a name for the house,” Zissu says. “Normally in Venezuela, the houses have names, they don’t have numbers. I wasn’t thinking about a hotel name, I was thinking of a name for my house.”

While the final design for Ocean Z Boutique Hotel adopted more characteristics of a hotel than the original plans for a single home, the friendly staff and complimentary comforts ensure that you feel entirely at home with everything you need for a relaxing getaway. The moment you check in, you’re greeted with a glass of champagne. Waiting in your room is a fully stocked minibar and a thoughtfully designed beach bag graced with the OceanZ logo. “That’s why when people come here, they feel like they’re at home,” Zissu says. “I give them a key to be able to come in and out whenever they want. They don’t even need to go through a lobby.”

On site you’ll find the Ocean Z Restaurant specialized in international cuisine with Aruban and Caribbean influences—awarded Best Fine Dining in the Caribbean by TripAdvisor—as well as a clothing boutique with fashions curated by Zissu herself. “I was a model for many years. I used to do a lot of television commercials, a lot of fashion shows,” Zissu says. She is also a well-known fashion designer and has owned several successful shoe, clothing and Murano glass boutiques in Venezuela and Aruba. “My other hobby was hosting events. That’s why I think it all comes together with the hotel, because for me every night is an event,” Zissu says. “When people come here, they leave with new friends. They become friends with their next-door table guests.”

Every evening Zissu and her fabulous staff check in with each table dining in the restaurant, offering personalized service and warm company. “Everything I do is very personalized,” Zissu says. “Besides just giving, I like to make sure there’s a personal touch to everything we offer.” This aspect of Zissu’s personality runs through the unique experience of each guest. Rivera is available on site or through WhatsApp to assist as guests’ “concierge, tour guide or anything else they need,” Rivera tells guests when they check in.

“There’s nothing like this in Aruba,” Zissu says. “Staff-wise, owner-wise, general managerwise, architecture-wise, experience-wise, it’s more than different.” And that’s Zissu’s personal slogan: more than different. “I don’t want anybody to leave here feeling like they just went out to eat. I want everybody from the hotel and the restaurant to leave with a memorable experience.”

2 Fools and a Bull

GOURMET STUDIO

FRENCH / INTERNATIONAL

LOCATION

Palm Beach 17

Noord

REGION

High-rise Hotel Area

CONTACT

(297) 586-7177

2foolsandabull.com

info@2foolsandabull.com

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, Rick, will guide and serve you a 5 ½-course menu and an exquisite wine pairing through the night, while Fool #2, Erwin, will create the most surprising, flavorful and beautifully presented dishes. Prepare for an exclusive evening out where you can think and eat outside the box.

Erwin Hüsken

EXECUTIVE CHEF

5 ½-COURSE DINNER

Price per person: 130.00

— with regular wine pairing (5 glasses) 200.00 — with premium wine pairing (5 glasses) 260.00

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.

The Welcome, the In-Between, the End Dinner includes champagne upon arrival, and lemon-champagne cocktail mid-meal.

The Experience

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!

SAMPLE OF OUR MENU

Tuna Tataki

wakame salad, pickled red onions, cherry tomatoes, orange segments, croutons, cilantro mayonnaise, soy-sesame dressing, cilantro cress

Crab Cake

Thai pineapple salsa, pickled cucumbers, pickled red onions, Dutch herring caviar, sweet chili mayonnaise, green coral tuile, red amaranth cress

Peruvian Sea Bass Tiradito

sea bass marinated in ají amarillo sauce, sweet potato, cancha, choclo corn, red onions, avocado, quail egg, cilantro microgreens

Spiced Lamb Chops

raisin couscous, harissa ratatouille, sun-dried tomatoes, arugula, Lebanese yogurt dressing

Smoked Salmon

potato blini, crème fraîche with Dutch herring caviar, scrambled egg, borage cress, crouton with crème fraîche, red onions, capers and parsley, chive oil

Picanha

pata negra ham, truffle risotto, garlic spinach, arugula, Sud’n’Sol tomatoes, red wine reduction, pesto dressing

Sous-vide Hanger Steak

corn salad, -18 degree egg yolk, crouton longue, truffle sauce, candied bacon, chimichurri, arugula

Grilled Flat Iron Steak

spiced oven potatoes, curry pumpkin, hoisin-glazed Brussels sprouts, bulls blood cress, garlic-parsley oil, red wine-vanilla sauce

Herb-crusted Beef Tenderloin

potato gratin, bacon-wrapped date stuffed with blue cheese, garlic green asparagus, red wine-rosemary sauce, parsley oil

Vanilla Cheesecake

pineapple compote, physalis, coffee syrup, sugared nuts, salted coral cookie, basil-lime microgreens, walnut ice cream

Chocolate Lava Cake

strawberries marinated with saffron, pop rocks, vanilla sauce, popcorn shoots, banana ice cream

HOURS

DINNER:

Mon-Sun7:00 p.m. to 11:00 p.m.

INFO

DINING:

Indoors

ATTIRE: Elegantly casual

All prices are in U.S. dollars. No service charge.

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

Anna Maria’s

AUTENTICO RISTORANTE ITALIANO

LOCATION

Kamay 25M

Noord

REGION

High-rise Hotel Area

CONTACT

(297) 586-2833 annamariasaruba.com chris@annamariasaruba.com

Embark on a sensory odyssey at Anna Maria’s and discover a passion for exquisite Southern Italian cuisine.

Founded by Christian Joseph Saponara in 2009, this haven for gastronomic delights grew from intimate gatherings around Chris's own dinner table, evolving into a public treasure trove of authentic Italian flavors. Born in Aruba to a Peruvian mother and with roots in Sicily, Naples and Genoa, Chris is more than a chef—he’s a culinary magician and visionary. The menu reflects his meticulous curation, featuring both cherished classics and exclusive creations. Fresh ingredients from around the world fuse with locally-sourced produce, setting a standard that few can match. Guests are invited to savor not just a meal, but an experience—a leisurely soirée reminiscent of Italy’s soulful south. Welcome to a friend's dinner table.

SOUTHERN ITALIAN

Domingo De Leon De Los Santos CHEF

Christian Joseph Saponara CHEF / OWNER

COLD APPETIZERS / ANTIPASTI FREDDI

Caesar Salad — 13.00

green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese and black pepper

Melanzane alla Vinaigrette — 13.00

eggplant cut in strips with vinaigrette, garlic and oregano, served over a bed of lettuce

Insalata Caprese — 15.00

tomatoes with mozzarella cheese, oregano, basil and a vinaigrette dressing

HOT APPETIZERS / ANTIPASTI CALDI

Calamari Fritti — 16.00

fresh fried squids accompanied by a homemade tartare sauce

Gamberi alla Farfalla Tartara — 17.00 fried butterflied shrimp served with Anna Maria’s Ristorante's special tartare sauce

Cuore di Carciofi con Fungo Porcino — 18.00

fresh artichoke hearts with porcini mushrooms in garlic and virgin olive oil sauce

MAIN COURSE PASTA / PRIMO PIATTO DI PASTA

Fettuccine all’Alfredo — 22.00

fettuccine with cream, pieces of ham and grated Parmesan cheese

Linguine al Pesto di Basilico — 22.00

linguine with basil cream and pine nut kernels, garlic and virgin olive oil

Spaghetti alla Carbonara — 26.00 spaghetti with bacon strips, ham, eggs and Parmesan cheese

Lasagna — 26.00

prepared in a Bolognese sauce with mozzarella, sweet peas, slices of mushrooms, slices of boiled eggs, little tiny pieces of light ham with Parmesan and Romano cheeses

Spaghetti alla Puttanesca — 26.00 spaghetti with anchovies, garlic, virgin olive oil, tomatoes, black olives, capers and oregano

Spaghetti alla Bolognese — 32.00 spaghetti with fresh Bolognese sauce

Linguine ai Frutti di Mare — 45.00 linguine with treasures of the ocean

CARNI E PESCI / MEAT AND FISH

Filetto di Pollo alla Napoletana — 29.00 breaded chicken breast filet with mozzarella cheese and tomato sauce

Pezzi di Pesce alla Carrettiera — 38.00 pieces of grouper prepared with garlic, lemon and white wine, mixed with a separate preparation of fresh raw garlic with olive oil, black and red peppers and strips of freshly boiled tomatoes

Gamberi Fiesta — 40.00

shrimp with capers, mushrooms, tomatoes, oregano and other fresh ingredients adding a colorful touch, served on a bed of spaghetti

Salmone — 40.00

freshly caught Chilean salmon from the South Pacific Ocean, served over a bed of spinach and asparagus, cut into bite-sized pieces, sautéed with virgin olive oil and garlic, topped with caramelized onions

Carré di Agnello — 64.00

three extra-thick lamb chops, delicately prepared to preserve their natural flavor and tenderness, accompanied by fresh asparagus

DOLCI / DESSERTS

Coppa di Gelato — 6.00

Crème Brûlée — 8.00

Profiteroles — 8.00

Cannolo Siciliano — 9.00

Tiramisu — 11.00

HOURS

DINNER:

Mon-Sat6:00 p.m. to 10:00 p.m.

Sun Closed

INFO

DINING:

Indoors (air-conditioned) –Open-air (covered)

ATTIRE:

Elegantly casual

TERMS & PAYMENT

All prices are in U.S. dollars.

No service charge.

Tipping at your discretion.

A 7% sales tax will be added to your bill. Prices and menu items are subject to change.

Aqua Grill

LOCATION

Palm Beach 374

Noord

Across from the South Beach Center, and a short walk from the high-rise hotels

REGION

High-rise Hotel Area

CONTACT

(297) 586-5900

aqua-grill.com

aqua-grill@setarnet.aw

As natives to Aruba, the team at Aqua Grill is proud to o er the freshest local seafood to visitors and fellow islanders alike.

In addition to the abundance of seafood available just o the coast of Aruba’s shores, the menu also takes inspiration from travels abroad with enticing delicacies from far-o waters. Local catches of grouper and snapper are featured alongside must-haves like live Maine lobster, Alaskan crab legs and sashimi-grade tuna. Enjoy fresh oysters and more at Aqua Grill’s world-class raw bar—the largest on the island—and savor the variety of regional ingredients used to prepare each dish. Here, Aruba’s island charm melds with the traditions of New England, the zesty flavors of Italy and the mystique of Asia and South America to serve up an exceptional experience.

INTERNATIONAL

Jerrgette Erasmus

FRESH FROM OUR RAW BAR

Oysters

seasonal varieties available with horseradish and cocktail sauce or champagne mignonette — single 7.00

— half-dozen 32.00

— dozen 60.00

Duo of Tuna — 26.00

spicy tartare with fresh avocado, tataki with ginger-soy sauce, wakame and spicy tomato chutney

Fresh Daily Catch — Market price raw bar upon availability

Live Lobsters — Market price raw bar upon availability

HOT FROM OUR OPEN KITCHEN

Fried Calamari — 18.00

crispy fried – served with a sesame-ginger dipping sauce

Canadian Scallops — 22.00

pan-seared to perfection – creamy risotto, crispy bacon and lemon-garlic butter

Lobster Mac and Cheese — 24.00 gratinéed to perfection – in a creamy Cheddar and Parmesan sauce with lobster

Chesapeake Crab Cakes — 25.00

our secret recipe – served with spicy papaya aïoli, lime-cilantro sauce, pickled onions and local greens

SOUPS AND SALADS

Oyster Soup — 12.00

chef ’s classic recipe with spicy chili oil

Caesar Salad — 13.00

freshly shaved Parmigiano-Reggiano and garlic croutons

Clam Chowder Soup — 14.00

New England-style with crispy bacon

Aqua Grill Salad — 14.00

fresh local greens, caramelized walnuts, Gorgonzola crumble, roasted red beets and creamy balsamic dressing

HOURS

DINNER:

Mon-Sun5:00 p.m. to 11:00 p.m.

ENTRÉES

Keshi Yena — 30.00

local classic gratin – with pulled chicken, raisins and cashews in a hearty tomato broth served with fried polenta

Red Snapper — 38.00

(fresh catch – upon availability) with Aqua Grill’s classic Creole sauce and crispy fried polenta

Grouper — 39.00

(fresh catch – upon availability) with a creamy caper butter and sweet mashed potatoes

Atlantic Salmon — 39.00 with mango chutney and sweet mashed potatoes

Fisherman’s Platter — 41.00

seasoned and fried – scallops, shrimp, calamari and red snapper with fried polenta, Creole remoulade and tartar sauce

Sea Bass — 55.00 with creamy beurre blanc, roasted vegetables and potatoes

U.S.D.A. Prime Tenderloin — 58.00 topped with caramelized shallots and bacon, Gorgonzola and port wine sauce

Rib-eye

served with a creamy truffle-mushroom sauce

— regular 58.00

— with 3 jumbo tiger shrimp 73.00

— with a 6-oz. lobster tail 93.00

DESSERTS

Crème Brûlée — 11.00

perfectly caramelized, topped with whipped cream and berries

Key Lime Pie — 12.00 with whipped cream and lemon zest

J’s Mud Pie — 14.00

Aqua Grill’s signature dessert – with chocolate and coffee ice cream, whipped cream, chocolate and caramel sauce

INFO

DINING:

Indoors – Outdoors

ATTIRE:

Elegantly casual

TERMS & PAYMENT

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.

Photography Kenneth Theysen

Team Players

In this issue, we introduce you to three chefs who have come ashore in Aruba after intriguing journeys through the kitchens of some of the most luxurious hotels and resorts on the planet. All three started out with few expectations but plenty of passion for hospitality, even when washing dishes in a pub's galley kitchen. That passion has given them plenty of altitude without any attitude. Indeed, their names may not be on the resort marquees, but their dedication to the craft of cooking can be felt and tasted in every restaurant at their respective resorts. These are skilled tradesmen who understand the crucial relationship between good cooking and good management across a resort's portfolio of dining experiences. More importantly, they champion their staff in the kitchen and at the front of house because they have been in the trenches themselves and understand the elemental value of disciplined teamwork. These guys are mentors who teach by example during every shift. A culinary exploration of all Aruba has to offer is no longer complete without a dinner reservation with at least one of our featured chefs.

Atardi ARUBA’S BEST RESTAURANTS 20 24

Seaside dining just got better!

LOCATION

Aruba Marriott Resort & Stellaris Casino (Beachfront)

Lloyd G. Smith Blvd. 101

Palm Beach

REGION

High-rise Hotel Area

CONTACT

(297) 520-6537

atardiaruba.com

marriottconcierge@depalmtours.com

COMPLEX

SEAFOOD

Andres Davila

EXECUTIVE CHEF

STARTERS

Atardi Salad — 18.00

mesclun of greens, caramelized pecans, onions, cherry tomatoes, cucumber, shaved pear, blue cheese, red wine vinaigrette

Tuna Crudo — 19.00

red tuna, compressed watermelon, miso-lime vinaigrette, red onions, peanut crumble, micro leaves

Tropical Bouillabaisse — 19.00

black mussels, shrimp, fish, calamari, tomato broth, perfumed with ginger, orange, tarragon

Mediterranean Burrata — 19.00

fresh burrata, basil pesto, cherry tomatoes, roasted pine nuts, arugula microgreens, beet powder, balsamic reduction

Iron Pan-seared Scallops — 20.00

creamy avocado, cilantro mousseline, corn purée, crispy rice noodles, togarashi

Shrimp Tempura — 21.00 ají amarillo emulsion, fresh greens, mango dressing

Octopus — 21.00

slow-cooked and iron pan-seared octopus, chimichurri, sweet potato foam, Botija olive mayo, potato crisps

MAIN COURSES

West Indies Curry — 37.00

cauliflower, veggies in rich curry gravy, yogurt sauce, sweet potato paille

Creole Red Snapper — 43.00

Creole emulsion, sweet potato purée, veggies, crispy potatoes

Salmon — 43.00

green pea purée, roasted edamames, crispy fennel, miso-butter sauce

HOURS

DINNER:

Mon-Sun6:00 p.m. to 10:00 p.m.

Mahi-mahi — 45.00

roasted herb potatoes, tomato confit, green curry sauce, coconut base

Braised Short Ribs — 49.00

22-hour slow-cooked short ribs, pear, Gorgonzola purée, roasted baby potato, red wine jus

Macadamia Grouper — 50.00

Macadamia nut crust, quinoa chaufa-style, bok choy, mango relish, Thai red curry

Chilean Sea Bass — 54.00

cauliflower purée, sautéed local mushroom, baby spinach, earthy broth

Beef Filet — 55.00

8-oz. U.S. tenderloin, local mushroom demiglace, potato au gratin

Caribbean Lobster Tail — 56.00

8-oz. lobster tail, yucca purée, lime-butter sauce, ají amarillo, potato crisps

The Surf and Turf — 67.00

Caribbean lobster tail and 8-oz. U.S. beef filet, asparagus, red wine jus, potato au gratin

DESSERTS

Caribbean Coconut — 12.00

coconut mousse, caramelized banana, pecans, amaretto sauce, dark chocolate

Atardi’s Sunset — 14.00

devil’s food cake flambéed with rum, vanilla ice cream

Cadushi Cake — 14.00

passion fruit mousse with mango confit, caramel sauce, blueberry, almond crumble

Vegetarian.

INFO

DINING:

Open-air – Beachfront

ATTIRE:

Smart casual

ENTERTAINMENT:

Live music (nightly)

TERMS & PAYMENT

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.

L’Avenue

LOCATION

The Cove Mall

Juan E. Irausquin Blvd. 384A

Palm Beach

REGION

High-rise Hotel Area

CONTACT

(297) 699-5600

lavenuearuba.com

info@lavenuearuba.com

Discover the timeless charm of classic Belgian cuisine at L'Avenue Belgian Bistro, the latest culinary venture from the team behind beloved sister restaurant Papillon in Palm Beach, Aruba.

Embrace a fusion of tradition and innovation for an unforgettable dining experience. L'Avenue pays tribute to Belgium's rich culinary heritage, o ering an authentic journey through iconic dishes such as moules-frites, hearty stews and freshly-baked wa les. Each bite is a chapter in Belgian culinary history. Complement your meal with a thoughtfully-curated selection of Belgian beers, each a masterpiece in a glass. Whether you're a devoted Papillon enthusiast or new to this culinary family, L'Avenue welcomes you to the heart and soul of Belgian cuisine.

Juan Ludeña CHEF

BELGIAN BISTRO

BELGIAN / EUROPEAN

LUNCH MENU

Range: 10.00 – 30.00

LUNCH

Broodje Buikspek

fresh sourdough Italian bun with slow-cooked pork belly, slow-roasted sweet potato, marinated red onions, light spiced apple compote and yellow pepper mayonnaise

Truffle Smoske L’Avenue

classic Belgium sandwich with truffle Gouda cheese, quality raw ham, tomatoes, cucumber, lettuce and boiled egg, served on sliced whole wheat sourdough

Croque Monsieur

grilled ham and cheese sandwich with béchamel, served with salad and a small cup of Oma’s tomato soup

Chicken and Bacon Waffle

grilled chicken breast and smoked bacon served with spinach béchamel

Chèvre Salad

mixed lettuce with lukewarm goat cheese, grilled zucchini, walnut chunks and marinated apples with honey mayonnaise

Shrimp Croquettes

home-made small North Sea shrimp croquettes served with salad, creamy lemon dip and crispy toast

DINNER MENU

Range: 12.00 – 75.00

CLASSICS

Steak Tartare L’Avenue

classic steak tartare with Dijon mustard, onions, Tabasco and a touch of L’Avenue, prepared tableside

Coquille Saint-Jacques

seared scallops and prosciutto bites in a lemonginger sauce with a mousse of potatoes and leeks

Bone Marrow

roasted beef bone marrows served with home-made chimichurri and grilled sliced sourdough

MOULES-FRITES (MUSSELS)*

Moules Marinières

white wine, chopped and diced carrots, onions, celery, garlic and classic herbs

Bière Brune Belge

Belgium dark beer, diced carrots, onions, celery, thyme and laurel leaves

Moules à la Provençale

roasted tomato broth with chunks of goat cheese, fresh oregano and tarragon

* Mussels are flown in and delivered twice a week. All mussels are served with fries and andalouse sauce.

STOVERIJTJES (BELGIAN STEWS)**

Flemish Beef Stew

grass-fed black Angus sukade stewed in Trappistes dark beer, onions, carrots and gingerbread

Drunken Rabbit

slow-cooked marinated rabbit in Kriek beer with bacon, mushrooms and apple syrup

** Served with your choice of side: fries, potato croque es or grilled toast.

BOUCHERIE STEAK AND FRITES ***

8-oz. Tournedos

14-oz. Entrecôte

22-oz Cowboy Steak

*** U.S.D.A. black Angus cuts served with fries and andalouse sauce.

HOME-MADE GAUFRES DE BRUXELLES

Brussels Waffles

Belgium’s Brussels waffles are lighter, crispier and boast larger pockets than other European varieties, typically served warm by street vendors in Belgium, they're dusted with confectioner's sugar

— strawberry — chocolat sauce

— whipped cream — vanilla ice cream

HOURS

LUNCH AND DINNER:

Mon-Sun11:00 a.m. to 10:00 p.m.

INFO

DINING:

Indoors – Outdoors

ATTIRE:

Casual

TERMS & PAYMENT

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.

Barefoot

ELEGANT DINING IN FLIP - FLOPS

ECLECTIC / INTERNATIONAL / VEGETARIAN

As the name suggests, this is the ideal way to dine in Aruba!

LOCATION

Lloyd G. Smith Blvd. 1A Oranjestad

REGION

Oranjestad

CONTACT

(297) 588-9824

barefootaruba.com

eat@barefootaruba.com

Barefoot is the perfect spot for an exquisite dinner in a tropical ambience: great food, friendly, professional service, a gentle tropical breeze, the ocean in the background, and soft white sand for your feet. Located across from Talk of the Town, near the airport, Barefoot has tables right on the beach and under a large palapa. Gerco, Luc and the Barefoot team are looking forward to welcoming you for a fabulous evening in flip-flops. More than just dinner, your evening at Barefoot will be an Aruba experience you’ll fondly remember for a long time!

CHEF

Ron van der Put HEAD

APPETIZERS

Range: 10.00 – 17.00

Goat Cheese Medallions

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

Skirt Steak Salad

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

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

Lobster Cappuccino lobster bisque finished with a vanilla froth

Dutch Crab Cakes

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

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

MAINS

Range: 24.00 – 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

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

Shellfish Trio

marriage of lobster, shrimp and scallops in a delightful lobster sauce

Chicken and Pineapple

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

Tenderloin and Truffle

Angus beef tournedos served with a truffle and mushroom sauce

Ossobuco

veal shank stewed for hours, served in its own gravy

VEGETARIAN MAINS

Forest Mushroom Risotto — 24.50 with a touch of truffle, finished with blue cheese and arugula

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

DESSERTS

Range: 8.00 – 14.00

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

BananaMisu

tiramisu made with banana instead of coffee, fabulous!

HOURS

DINNER:

Mon-Sun 5:00 p.m. to 10:00 p.m.

INFO

DINING:

Indoors – Outdoors –Open-air (covered)

ATTIRE:

Elegantly Casual

TERMS & PAYMENT

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.

Toasted Old Fashioned

by Mixologist Joshua Garcia of Papillon Restaurant

Walk toward the beautiful butterfly mural behind the bar at Papillon to order a drink, and mixologist Joshua Garcia will ask about your taste in cocktails. “If someone tells me ‘I like pineapple. I like elderflower,’ we're always open to working with flavors that they’ll like,” Garcia says.

Equipped with the knowledge of your flavor preferences, Garcia may also recommend one of Papillon’s crafted cocktails—from the list he helped create. “When you have a cocktail that you like a lot, you will remember the moment when you drank it,” Garcia says. Whether it’s a balance of new flavors you’ve never experienced in a cocktail, a choice from the extensive wine list or a taste from the exclusive collection of bourbons behind the bar (Elijah Craig 23, Old Fitzgerald, Blanton’s Straight from the Barrel and more), there’s something for every guest to remember about their experience.

Many of the cocktails on the menu, like the toasted old fashioned, are well-known cocktail recipes with a Papillon twist. “We have a spicy smoked margarita, which is absolutely outside of the realm of any other cocktail we’ve ever done,” Garcia says. The chef asked if he could make a cocktail with a yellow bell pepper and Garcia accepted the challenge. The result was the margarita with yellow bell pepper spice.

The toasted old fashioned is an aromatic play on the classic cocktail. “I wanted to make the old fashioned as traditional as possible,” Garcia says. It has the added flavor of burnt orange peel, burnt rosemary and orange bitters, which enhance the aromas of pekoe tea, new leather, cinnamon, cedar and jasmine in the Elijah Craig Toasted Barrel bourbon.

Photography Kenneth Theysen

Toasted Old Fashioned

MAKES 1 COCKTAIL

Ingredients

•1 slice of orange peel

•1 sprig of fresh rosemary

•Orange bitters

•Fee Brothers Old Fashioned Aromatic Bitters

•Simple syrup

•2 ½ oz Elijah Craig Toasted Barrel bourbon

Instructions

1. Singe the orange peel and rosemary with a flame. Cover the singed garnishes with an old fashioned glass to trap the smoke and aromas. Let sit while preparing the cocktail.

2. Add a splash of orange bitter, a splash of Fee Brothers Old Fashioned Aromatic Bitters, a splash of simple syrup and Elijah Craig Toasted Barrel bourbon to a cocktail shaker with ice. Stir the cocktail.

3. Flip the glass upright to let out the smoke. Set the orange peel and rosemary aside. Add fresh ice to the smoked glass and strain the cocktail into the glass.

4. Garnish with the singed orange peel and sprig of rosemary or with a dehydrated orange slice.

Simple Syrup

MAKES 1 ½ CUPS

Ingredients

•1 cup sugar

•1 cup water

Instructions

1. Add sugar and water to a saucepan over medium heat. Bring to a boil, stirring, until the sugar has dissolved.

2. Store in the refrigerator in a tightly sealed container for up to one month.

Bingo

BAR & RESTAURANT

LOCATION

Palm Beach 6D

Noord

REGION

High-rise Hotel Area

CONTACT

(297) 586-2818

bingoaruba.com

info@bingoaruba.com

Service with a smile.

For 19 years, Bingo Bar & Restaurant has been serving great food and drinks at reasonable prices. Their daily specials are complemented by an exquisite menu that suits all tastes. Some must-tries are typical Dutch treats like bi erballen, small, deep-fried meatballs, and Schrobbelèr, a specialty bitters from the city of Tilburg. They o er al fresco, shaded seating, as well as an indoor bar and air-conditioned dining area. Visit Bingo Bar & Restaurant for dinner or mingle with the locals over a drink!

Harold van den Burg CHEF

SALADS AND APPETIZERS

Bingo Salad

mixed lettuce, tomatoes, cucumber, avocado, blue cheese, bacon, pine nuts, croutons and French dressing

— regular 13.00 — large 18.50

Keshi Yena

local dish with shredded chicken, olives, cashews, raisins, onions, capers and tomato sauce, au gratin with Gouda cheese

— regular 15.00 — large 23.00

Carpaccio

thinly sliced raw beef, shaved Parmesan cheese, pine nuts, capers, basil olive oil

— regular 16.00 — large 24.00

Salad of the Sea

pan-fried grouper and shrimp, mixed lettuce, tomatoes, cucumber, onions, capers, lemon and herb dressing

— regular 16.50 — large 25.00

MAIN COURSES *

Pork Tenderloin

pork tenderloin, bacon-blue cheese sauce, French fries

— small 17.00 — regular 28.00

Grouper

pan-fried grouper fillet, lobster sauce, mashed potatoes

— small 17.00 — regular 28.00

Chicken Parmesan

baked chicken breast, au gratin with Parmesan and mozzarella, fettuccine, tomato sauce

— small 18.00 — regular 29.00

Garlic Gambas

large shrimp, sautéed in lots of garlic and a bit of lime, pasta

— small 18.00 — regular 29.00

HOURS

LUNCH AND DINNER:

Mon-Sat11:00 a.m. to 11:00 p.m.

Sun4:00 p.m. to 11:00 p.m.

BAR:

Mon-Sat11:00 a.m. to 12:00 a.m.

Sun 4:00 p.m. to 12:00 a.m.

Tuna Steak

grilled tuna steak, teriyaki-sesame sauce, fried rice

— small 18.00 — regular 29.00

Filet Mignon

finest cut from the beef tenderloin, choice of sauce, baked potato

— small 23.00 — regular 35.00

Rib-eye — 44.75

grilled 16-oz. rib-eye steak, choice of sauce, baked potato

* Served with mixed fresh vegetables.

EASY-GOING BINGO!

Bingo Shoarma — 16.50

pita bread stuffed with chicken shoarma, garlic and sweet chili sauce, mixed salad, French fries

Bingo Burger — 17.50

major beef burger on a whopper bun, traditional toppings, curly fries

DESSERTS

Apple Cobbler à la Mode

home-made warm apple cobbler, Dutch-spiced cookie crumble, cinnamon ice cream, whipped cream

— regular 8.50 — large 12.75

Fried Ice Cream

fried vanilla ice cream, caramel sauce, mixed fresh fruits, whipped cream

— regular 9.00 — large 13.50

White Chocolate Cheesecake

home-made white chocolate cheesecake, dark chocolate sauce, whipped cream

— regular 9.00 — large 13.50

INFO

DINING:

Indoors – Open-air

ATTIRE: Casual

TERMS & PAYMENT

All prices are in U.S. dollars. No service charge.

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

Bohemian

BAR AND RESTAURANT

FRENCH / INTERNATIONAL / MEDITERRANEAN

LOCATION

Juan E. Irausquin Blvd. 83 Palm Beach

REGION

High-rise Hotel Area

CONTACT

(297) 280-8448 bohemianaruba.com reservations@bohemianaruba.com

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

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

Gregory Nataf CO - OWNER

THE SPECIALS

Lobster Bisque Cappuccino — 24.00

Chorizo-crusted Mahi-mahi — 34.00 light sun-dried tomato sauce

“Le’’ Wagyu Burger — 36.00

8-oz. Texas Wagyu beef, bacon, onion ring, pickled cucumber, raclette cheese, lettuce, tomato, honey-truffle mustard, French fries

Braised Beef Short Ribs — 49.00 braised in red wine, Robuchon-style potato purée, veggies

Tournedos Rossini — 59.00

10-oz. tenderloin filet topped with foie gras terrine, black truffle sauce, pine nuts and truffle mashed potatoes

APPETIZERS

Tuna Tartare — 19.00

raw tuna with onions, cilantro, lime, sesame, ginger and soy sauce, topped with avocado “écrasé”, bell pepper coulis, sesame cookie

Wagyu beef Carpaccio — 26.00

thin slices of raw Wagyu beef, tobiko caviar, wasabi-soy vinaigrette

Grilled Octopus — 26.00

marinated in olive oil, garlic, spices and herbs, served with a cream of potatoes, spicy aïoli

Foie Gras Terrine “Fait Maison” — 29.00 duck liver “pâté” served with toast and chutney

Jamón Ibérico de Bellota — 32.00 served with pan con tomate

MAIN DISHES

Spicy Moroccan Mahi-mahi Kebab — 36.00 marinated in Moroccan spices and served with chermoula sauce, hummus, ratatouille and couscous

Ginger and Honey Duck Magret — 42.00 served with veggies and creamy mashed potatoes

Gambas au Cognac — 42.00

shrimp sautéed in virgin olive oil with parsley, garlic, shallots, cognac and cream, served with pilaf rice and ratatouille

Paella de Bohemian — 42.00

cooked in the traditional Spanish paella pan, 3-oz. lobster tail, 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

Braised Lamb Shank — 42.00 slowly-braised lamb shank in garlic with honey and rosemary sauce, served with couscous

10-oz. Grass-fed Beef Tenderloin* — 42.00

Grass-fed Free-range Lamb Chop (4 pieces)* — 42.00

Lobster Pasta — 49.00

grilled medallion of lobster, home-made lobster sauce

16-oz. Angus T-bone Steak* — 49.00

20-oz. Angus Bone-in Rib-eye* — 69.00

9-oz. Wagyu Rib-eye Kuro Grade* — 79.00

Catch of the Day — Market price lemon, saffron, hollandaise-butternut sauce, gratin dauphinois, seasonal veggies

* Served with veggies.

DESSERTS

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

Home-made Apple Thin Tart — 14.00 with vanilla ice cream and salted caramel

We offer a selection of vegetarian dishes.

HOURS

DINNER:

Mon-Fri6:00 p.m. to 12:00 a.m. (kitchen closes at 10:30 p.m.)

Sat-Sun6:00 p.m. to 1:00 a.m. (kitchen closes at 11:00 p.m.)

INFO

DINING:

Garden – Open-air (covered)

ATTIRE: Casual

ENTERTAINMENT:

Flamenco and gypsy music (on Wednesdays)

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.

Carte Blanche 2.0

AN EXCITING DINING EXPERIENCE

Are you ready for it?

LOCATION

Wilhelminastraat 74 Oranjestad

REGION

Oranjestad

CONTACT

(297) 586-3339 carteblanchearuba.com info@carteblanchearuba.com

The fast-changing environment of dining is moving the industry in a new direction, and the Carte Blanche 2.0 team feels the need to adapt to the new movement of dining—more flexibility, multiple options, various choices and much more. Now, this restaurant will o er patrons the possibility to create their own multi-course menu right at their table in a beautiful and cozy outdoor garden setting with limited seating. After all, they are the “Originals”!

Dennis van Daatselaar CHEF / OWNER

Ries Helsdingen CHEF DE CUISINE

SAMPLE MENU

CREATE YOUR OWN MULTI-COURSE MENU FROM THE CHEF’S UNIQUE COMPACT MENU

Food

Chef/Owner Dennis and Chef de Cuisine Ries will create a unique compact menu on a weekly basis of international dishes ranging from vegetarian to seafood, pasta, poultry, pork or steaks.

— 3 plates 71.00

— 4 plates 89.00

— 5 plates 105.00

— 6 plates 120.00

Wines and Drinks

Feel free to take advantage of our wine pairing suggestions by the glass, or take advantage of the complete wine pairing package to enhance your dining experience. You can also pick a lovely bottle from our exclusive wine list. Not in the mood for wine? Just order a premium cocktail from our fully stocked bar!

— 3 wines 42.00

— 4 wines 56.00

— 5 wines 70.00

— 6 wines 84.00

HOURS

DINNER:

Tues-Sat6:30 p.m. to 11:00 p.m.

SAMPLE OF OUR MENU

Poke Bowl

mizuna, cucumber, kimchi, edamame, chickpeas, avocado, radish, Koshihikari, nori, goma

Beef Tomato Steak

octopus, Worcestershire sauce, turnip, feta, croutons, frisée salad

Pumpkin Tortellini

button mushrooms, rucola, smoked pumpkin, hazelnuts, Parmesan, beurre noisette

Rosada and Shrimp

fennel, samphire, De Meerlander potatoes, capers, Noilly Prat, beurre blanc

Sea Bass

red beet hummus, zucchini, smoked garlic, watercress, gnocchi, lemon, parsley

Caribbean Rock Lobster

spaghetti, puttanesca sauce, basil, grape tomatoes, pecorino, ciabatta

Veal Cheek

ras el hanout, vegetable tajine, Lima beans, tabbouleh, chermoula

Skirt Steak

portobello, green asparagus, harissa oil, fingerling potatoes, jus de veau

Époisses

celery, Granny Smith, dates brioche, walnuts, crostini

Callebaut 54%

chocolate lava cake, raspberries, orange, French vanilla

INFO

DINING:

Outdoors

ATTIRE:

Elegantly Casual

TERMS & PAYMENT

All prices are in U.S. dollars.

No Service charge.

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

Pepe Margo Distillery: ARUBA'S FIRST-EVER CRAFT DISTILLERY

By Kylee Ross

Before Pepe Margo Distillery, no craft distillery was turning out true Aruban spirits. This is the first fact Jonathan Harms, director of Pepe Margo Distillery, shares as we set off on a tour of the distillery. The hybrid still distillery produces Pepe Margo Rum and Pepe Margo Distillery London Dry Gin—the first spirits entirely produced on the island. The process from distillation to tasting is set in a traditional Aruban home.

As we stand in the breezy entrance, spotting elements from the original structure and imagining what the house looked like, Harms shares the story behind the building’s history.

TELL ME ABOUT THE SIGNIFICANCE OF THE HOUSE.

JONATHAN HARMS: The distillery is named after Catarina Margarita (Margo) Arends Wever. Margo married my grandmother’s uncle, Dominico Wever, whose parents built this house 125 years ago. But Margo was always associated with the home. This house belonged to members of our family, but it was in a derelict state. When we started, the house didn’t have plastered walls, a ceiling or a roof.

WHY WAS THIS HOUSE ASSOCIATED WITH MARGO?

JH: Margo was the matriarch of her family. Her parents died in quick succession when her siblings were young. Her brother became the de facto breadwinner and she the homemaker. She learned to take care of the household and care for her siblings as a mother figure. She did that until all of her siblings started their own lives.

That's when she met Dominico Wever. He started Aruba’s first print shop in the garden behind the house called General Printing Company. They got married and had three kids. When he died, Margo was left to take care of her kids and run the business.

She inspired us because she not only took care of her family, but she took care of the business. She also started a business from home. She sold snacks and sweets from the house’s front window. That’s why we refer to the house as the house of Pepe Margo (pepe means godmother in Papiamento). We wanted to build our distillery in her home, and we thought it would be a nice continuation of what the house always represented.

We move to the patio, where a few tables are set for sipping gin and tonics or rum daiquiris. We walk past the herb garden and enter the distillery. The walls are painted green to differentiate the new parts from the restored parts of the home. The copper drums of the distillery are discernable from the windows—adding transparency to the production process that is paramount to the distillery.

Photography Kenneth Theysen

WHY DID YOU OPEN A DISTILLERY?

JH: My family's been selling alcohol for three generations. We've always imported, distributed and sold alcoholic beverages across the ABC islands (Aruba, Bonaire and Curaçao) and abroad. We've always had an affiliation with spirits, and now we want to lend our character to producing our own spirits.

TELL ME ABOUT THE RUM PRODUCTION PROCESS AT PEPE MARGO DISTILLERY.

JH: Rum is defined as any spirit from which the fermentable sugars have originated from sugar cane or a sugar cane derivative. We use molasses, which is the most commonly used raw material to make rum.

Step one is in the fermentation room. We move the molasses into a drum that looks like the distillation tanks but with an agitator, a motor on top and a propeller inside. It'll mix the molasses with water and yeast. Once combined, the mixture is transferred into one of our four fermenters. The yeasts convert the sugars into alcohol.

Alcohol has certain characteristics that will inhibit further growth and activity of yeasts. So once it gets to a certain concentration, the yeasts start dying out. This is where we

carry out our distillation. Distillation is a simple physical separation process. What we're going to do is try to extract as much alcohol and flavor developed in fermentation while discarding anything else through the collection process. We do that by using the physical properties of boiling points and separate the components in the mix based on their boiling point. So we heat up the molasses mixture to the point where the alcohol will evaporate out of the mix and the water will remain behind. The alcohol will evaporate out through the still and further evaporate up through the column. The alcohol vapor sent up the condenser will condense and turn into a liquid again.

Once we’ve smelled the raw materials and components of the distillation process in the balmy distillery room, we take seats across from each other in the cistern. Harms opens a latch in the floorboards, revealing a cool basement filled with barrels of rum.

TELL ME ABOUT THE GIN PRODUCTION PROCESS AT PEPE MARGO DISTILLERY.

JH: We don’t ferment in this process. We use juniper berries and other botanicals that are macerated in alcohol. In addition, we use herbs from our garden. We have lemongrass, basil, rosemary and thyme. We use the herbs in our mix to give it some local flavor. What we do

next is distil the alcohol that the botanicals are macerated in, and we distil out the essential oils so they infuse and mix with the alcohol to produce what's called gin.

We crawl down the four-step ladder to the bottom of the cistern where Harms lets us smell the ageing rum directly in the barrel. Notes of vanilla, tobacco and oak fill the air as Harms uncorks the first barrel. I try to pick up on the same flavors in my rum daiquiri back on the garden patio. The cocktail is so well-balanced with lime and sugar, and the distilled rum is so smooth, I barely taste the sharp bite l would expect.

OPENING HOURS

Monday to Friday 10 a.m. to 6 p.m.

Saturday 11 a.m. to 5 p.m.

PEPE MARGO DISTILLERY

Wilhelminastraat 46

Downtown Oranjestad (297) 582-1155

pepemargodistillery.com

Casa Nonna New York

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

LOCATION

The Ritz-Carlton, Aruba

Lloyd G. Smith Blvd. 107 Palm Beach

REGION

High-rise Hotel Area

CONTACT

(297) 527-2699

ritzcarlton.com/en/hotels/caribbean /aruba/dining/casa-nonna

e2hospitality.com/restaurants /casa-nonna

rcaruba.guestrelations@ritzcarlton.com

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 family style, 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.

Jhon Jairo Vargas CHEF DE CUISINE

ITALIAN

ANTIPASTI

Range: 16.00 – 24.00

Freddi

Barbabietole

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

Peperone Dolce

house-made burrata cheese, marinated roasted red peppers

Caesar

romaine, croutons, shaved Parmesan

Insalata di Spinaci

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

Caldi

Calamari Fritti

garlic-lemon butter, pepperoncini peppers

Polipo

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

Polpetine

beef and pork meatballs, ricotta

PRIMI

Range: 29.00 – 32.00

Spaghetti Pomodoro tomato, basil, olive oil

Siamese Agnolotti

veal ragù, spinach and taleggio, truffle oil, pecorino fondatu, Marsala glaze

Pansotti di Zucca

squash ravioli, butter-squash stuffing, Parmesan and ricotta, brown butter, walnut pesto, amaretti cookie

Pici alla Toscana

twisted pasta strands, Tuscan beef-pork ragù

SECONDI

Range: 37.00 – 46.00

Pollo alla Parmigiana breaded chicken, pomodoro sauce, provolone, mozzarella and zucchini tagliolini in white cream

Branzino Croccante

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

Striped Sea Bass

fennel, roasted red pepper, artichoke, olive tapenade

Scampi

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

MANZO *

Range: 58.00 – 89.00

Filetto

7-oz. filet mignon, Barolo sauce

Costata

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

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

DOLCI

Range: 11.00 – 16.00

Crostata di Pera

pear tart, almond paste, salted caramel, vanilla gelato

Torta di Cioccolato

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

Zio Steve’s Spumoni

chocolate, pistachio, cherry-almond ice creams, toasted meringue

Seasonal Fruit Plate

HOURS

DINNER:

Mon-Sun6:00 p.m. to 10:00 p.m.

INFO

DINING:

Indoors – Open-air (terrace)

ATTIRE:

Elegantly casual

ENTERTAINMENT:

Live music (outdoor dining area)

All

Casa Tua

RISTORANTE ITALIANO

LOCATIONS

Arawak Garden

Juan E. Irausquin Blvd. 370

Palm Beach

Renaissance Marketplace

Lloyd G. Smith Blvd. 9 Downtown Oranjestad

REGIONS

High-rise Hotel Area and Downtown Oranjestad

CONTACT

(297) 586-8470 / 583-1990

Arawak Garden / Renaissance Marketplace casatuaaruba.com

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 tourists. It serves thin-crust pizzas, tasty pastas, seafood appetizers, and more traditional fare—osso buco di vitello, tagliata di pollo alla parmigiana and carpaccio di manzo—using recipes that have been in their family since 1969. Casa Tua’s quality food and a ordable prices inspire the sharing of delicious meals among family members and friends, over bottomless Italian and French wines.

ITALIAN / PIZZA

Edgar Arias CHEF

APPETIZERS

Shrimp Bruschetta Rosemary — 12.00

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

Calamari Fritti — 12.00

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

Mozzarella Caprese — 13.00

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

Beef Carpaccio della Casa (raw)— 18.00

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

Mediterranean Trio — 18.00

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

PASTA *

Amatriciana (spicy)— 21.00

Italian bacon (pancetta), red onions, tomatoes, parsley and garlic, sautéed in virgin olive oil and cooked in marinara sauce with red hot pepper

Alla Vodka

marinara pink sauce, Parmesan and vodka

—regular 22.00

—with chicken 27.50

—with shrimp 29.00

Sausage and Broccoli — 25.00

Italian sausage and broccoli sautéed in virgin olive oil and garlic with natural herbs

Alla Portobello — 25.00

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

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

PIZZAS

Margherita della Casa — 16.00

tomato sauce, mozzarella and fresh basil

Provençale — 18.00

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

Hawaiian — 19.00

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

Paysane — 20.00

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

Meat Lovers — 21.00

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

ENTRÉES

Grouper Cartoccio — 28.00

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

8-oz. Beef Tenderloin — 29.00

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

DESSERTS

Home-made Tiramisu — 10.50

ladyfingers soaked in espresso and coffee liquor, topped with chocolate and creamy mascarpone

Banana Split — 13.50

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

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

HOURS

Arawak Garden

DINNER:

Mon-Sun 5:00 p.m. to 11:00 p.m.

Renaissance Marketplace

BREAKFAST, LUNCH AND DINNER:

Sun-Thurs 8:00 a.m. to 10:30 p.m.

Fri-Sat 8:00 a.m. to 11:00 p.m.

INFO

DINING: Outdoors

ATTIRE: Casual

All prices are in U.S. dollars. No service charge. Prices and menu items are subject to change.

Catch

ARUBA

LOCATION

King Plaza

Caya Harmonia 5, Unit 14-15 Oranjestad

REGION

Oranjestad

CONTACT

(297) 566–0806

catcharuba.com

catcharuba@gmail.com

Catch boasts a unique culinary experience by acclaimed Chef Moises Carvajal.

Highlighting local seafood and international fusion cuisine, the menu showcases Spanish pata negra, Japanese Wagyu, California sashimi, Osetra caviar and more. Enjoy a distinctive wine and cocktail menu compiled by the finest sommeliers and mixologists in California. With a sleek, modern interior—that doubles as an after-hours nightclub—and a breezy outdoor terrace featuring spectacular views of Aruban sunsets, Catch is the place for vacation meals, special occasions and corporate events.

FUSION / SEAFOOD / STEAKS

Moises Carvajal EXECUTIVE CHEF

STARTERS

Pan Tomate — 10.00

fresh tomatoes, Spanish olive oil, garlic, ciabatta — with Spanish Manchego add 5.00 — with a slice of 100% Ibérico pata negra add 9.00 — with an entire plate of pata negra add 24.00

Catch Fries — 15.00

Parmesan-truffle fries, coddled egg — with Osetra caviar add 9.00

Sashimi Shots — 18.00

fresh sashimi, avocado, truffle sauce, radish, micro-pepper

Hot Mess — 18.00

millionaire's bacon, foie gras, polenta, balsamic glaze

CEVICHE

Daily Catch Classico Leche de Tigre — 14.00

Chef's Special Tiger's Milk — 15.00

Daily Crudo Dish — 16.00

SOUPS AND SALADS

Pumpkin-truffle Soup — 11.00

pumpkin, heavy cream, truffle oil

Seafood Soup — 12.00

mix of local fish, calamari, scallops, shrimp, scallions

Tropical — 12.00

seasonal fruits, mixed greens, chef’s secret dressing

Watermelon — 12.00

basil, feta, balsamic glaze

Golden Wedge — 14.00

iceberg lettuce, blue cheese, gold leaf, millionaire's bacon, cherry tomatoes

Caesar — 14.00

romaine lettuce, Parmesan, croutons, home-made Caesar dressing

JAPANESE A5 WAGYU

Nigiri — 19.00

4-oz. Rib-eye — 100.00

4-oz. Rib Cap — 125.00

MAIN COURSES

Smash Burger — 28.00

Snapper Trio — 35.00 chef's daily special, cooked three ways, chef's choice

Garlic Shrimp Linguine — 37.00 shrimp al ajillo, al dente pasta, Osetra caviar

Catch of the Day — 39.00 daily catch with veggies

Pork Belly Trio — 44.00 pork belly, bourbon glaze, green papaya, yuca purée, yuca chips

Double-cut Lamb Chops — 49.00

double Frenched lamb chops, garlic-sweet potato purée, veggies

Golden Rib-eye — 58.00

gold crust, chef's reduction, Robuchon potato purée, veggies

Mahi-mahi — 42.00

fresh mahi-mahi, garlic shrimp, bacon-wrapped asparagus, grain mustard sauce

Surf and Turf

marinated filet mignon, Robuchon potato purée, veggies

— with garlic shrimp 55.00 — with lobster tail 59.00

Seafood Tower — Market price

We have a kid’s menu featuring mac and cheese, fish fritters and beef sliders, each priced $9.00.

Vegan.

HOURS

DINNER:

Mon-Sun5:00 p.m. to 10:00 p.m.

BRUNCH ( SEASONAL ) :

Sat-Sun11:00 a.m. to 3:00 p.m.

INFO

DINING:

Indoors (air-conditioned) –Open-air (covered)

ATTIRE:

Smart casual

ENTERTAINMENT:

Live musicians (daily) and acrobats (on weekends)

All prices are in U.S. dollars. A 15% service charge will be added to your bill and an 18.5% to parties of 6 or more.

Sales taxes are included. Prices and menu items are subject to change.

Set Sail for Supper: THE MONFORTE III EXCLUSIVE DINNER CRUISE

By Kylee Ross

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.

Photography Kenneth Theysen

The 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.

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 5-8p.m. (plus a pre-dinner drink when you arrive for checkin at 4:30p.m.), 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 swirls strawberry sauce onto plates for the coconut-caramel flan dessert. The menu varies each year, but the chefs are happy to accommodate vegetarians, guests who don’t eat raw fish or those who have any other dietary restrictions. They’ll even change the menu for returning guests upon request.

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 newly-weds, several other couples and families are celebrating this evening. One couple in their seventies is in Aruba to celebrate their fiveyear anniversary, they tell Alex. 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.

THE MONFORTE III

EXCLUSIVE DINNER CRUISE

$155 per person*.

Four-course dinner with unlimited premium beverages.

*Prices and menu items are subject to change.

Departure: Pelican Pier.

Destination: Boca Catalina Bay, West Coast.

Check-in time: 4:30 p.m.

Duration: 5:00 p.m. - 8:00 p.m.

Days: Mondays, Thursdays and Sundays.

CAYA

CONTEMPORARY CUISINE & LOUNGE

LOCATION

Juan E. Irausquin Blvd 372 Palm Beach

REGION

High-rise Hotel Area

CONTACT

(297) 280-2292

caya.aw reservations@cibo.group

Nestled on a hidden Aruban street where tropics meet desert, this beloved haven is a flawlessly-executed culinary experience.

Housed in a fully-renovated old Aruban cunucu house, the restaurant seamlessly blends rustic with modern, o ering a distinctive oasis of flavors. This well-preserved and comfortable space delivers high-quality products and authentic cuisine. More than just a restaurant, it's a stage for live artistry, where gastronomy meets entertainment. Evenings come alive with live performances, rhythmic DJ beats and extraordinary experiences. The beloved haven crafts an exclusive atmosphere where sophisticated mixology harmonizes with contemporary cuisine, creating a sensory awakening with every visit.

Marco Muscariello OPERATIONS DIRECTOR / CO - OWNER

Jhon Gomez EXECUTIVE CHEF

FUSION / SEAFOOD / STEAKS

Edgar Arias BARTENDER / MIXOLOGIST

APPETIZERS / ANTOJITOS

Yucas Bravas — 9.00

fried yuccas in Spanish brava sauce topped with rocca (arugula), Parmigiano-Reggiano and chives

Japanese Empanaditas — 11.00

crispy rice dough filled with beef rib seasoned with five spices, onion, soy and sesame oil, accompanied by a Chinese cinnamon-lemon sauce and creamy avocado

The Gringa — 13.00

crispy tortilla filled with a mixture of fresh fish, octopus, shrimp and lobster, cooked in chipotle chili and brown pepper, served with jalapeño, cilantro and lime emulsion sauce

BITES

Caya’s Mixed Salad — 15.00

organic island-grown lettuce with a variety of cherry tomatoes and baby radishes, tossed in Dijon mustard-honey vinaigrette, topped with refreshing lychees and finished with Cantonese pecans

Gyozas Hechas en Casa — 18.00

home-made pork belly-stuffed gyozas with a coriander-jalapeño foam and chili oil, grilled to golden perfection, topped with crispy thin-fried sweet potato

Burrata Infusion — 18.00

burrata with caviar, balsamic vinegar, caramelized seeds, pecans and pickled tomatoes

Caya’s Ceviche — 20.00

inspired by the classic Peruvian ceviche, a mixture of octopus and tuna marinated in leche de tigre with Peruvian rocoto peppers, accompanied by a crispy corn and sweet potato purée

Octopus Morado — 25.00

grilled octopus with chicha morada, Peruvian Botija olive mayonnaise and smooth cauliflower purée

NOT-SO-SMALL BITES

Caya House Burger — 26.00

buttery home-made sweet potato bun, a blend of lean, juicy and fatty meats, melted mozzarella, fried plantain churros, local lettuces and our home-made sauces

Eggplant Japo — 28.00

baked eggplant with a nori seaweed-based glaze, accompanied by sourdough pita bread and tzatziki sauce

Balashi Chicken — 28.00

half-roasted chicken marinated in ají panca (Peruvian pepper ) and local Balashi beer, served with home-made rustic tortilla-salted potatoes and a fresh mixed salad of the day

Cloudy Scallops — 38.00

scallops with cauliflower, ají amarillo (chili pepper) mayonnaise and a mix of red chili oil and green cilantro oil with rice clouds

Duck al Mole — 38.00

duck magret breast grilled and seared to your liking with a Mexican mole manchamantel and a mix of wild seasonal mushrooms and roasted baby potatoes

Mahi-mahi in Ají Amarillo — 40.00

Norwegian salmon in ají amarillo, yellow chili butter and green cilantro oil, served with clams and risotto couscous made from red beets

10-oz. Tenderloin — 42.00 prepared to your liking, served on a bed of tzatziki sauce with honey-caramelized baby carrots

Naked Lobster — 48.00

lobster tail peeled, seared and steamed, accompanied by yellow chili butter, creamy yucca purée and crispy potato with broccolini

DESSERT

Salty Caramel Crunch — 12.00 chocolate sponge cake with dulce de leche, hazelnut-cream foam and chocolate crunch on a mirror of salted caramel chocolate

HOURS

DINNER:

Mon-Thurs5:30 p.m. to 12:00 a.m.

Fri-Sat5:30 p.m. to 1:00 a.m.

INFO

DINING:

Indoors – Outdoors

ATTIRE: Casual

All prices are in U.S. dollars. Tipping at your discretion.. Prices and menu items are subject to change.

Chalet Suisse

RESTAURANT

INTERNATIONAL / SEAFOOD / STEAKS

LOCATION

Juan E. Irausquin Blvd. 246 Eagle Beach

REGION

Low-rise Hotel Area

CONTACT

(297) 587-5054

chaletsuisse-aruba.com reservations@chaletsuissearuba.com

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

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

Yves Steinmetz EXECUTIVE CHEF

APPETIZERS

Range: 6.95 – 14.50

Fresh Mixed Garden Salad salad of mixed greens accompanied by our house dressing

Home-made Ravioli in a creamy tomato sauce

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

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

Coconut-breaded Shrimp served with a mango chutney sauce

SEAFOOD ENTRÉES

Range: 26.95 – 44.95

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

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

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

Lobster Tail (12 to 14 oz.) large juicy lobster tail broiled chef’s style

Surf and Turf

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

ENTRÉES

Range: 27.00 – 56.00

Chateaubriand U.S. Prime Filet Mignon (for two persons) broiled double-cut served with our fresh vegetables and a Béarnaise sauce, carved tableside

U.S. Prime Porterhouse (for two persons) the king of all steaks on the bone, carved tableside

2 Double-cut Fresh U.S. Colorado Loin Lamb Chops

Colorado loin lamb chops, delicately seasoned, served with mint jelly

Thick Provimi U.S. Center-cut Prime Veal Chop seasoned with herbs, grilled to perfection

Whole Roast Rack of Lamb delicately herb-crusted and served with stuffed baked tomatoes and mashed potatoes

U.S. Black Angus Rib Steak Bone-in served with a baked potato and creamed spinach, for big eaters only!

Wiener Schnitzel

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

DESSERTS

Range: 5.95 – 12.95

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

Chocolate Cake with a raspberry coulis

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

HOURS

DINNER:

Mon-Sat5:30 p.m. to 10:00 p.m.

INFO

DINING:

Indoors

ATTIRE: Casual

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.

Chicken & Lobster

LOCATION

Juan E. Irausquin Blvd. 87 Palm Beach

REGION

High-rise Hotel Area

CONTACT

(297) 586-0909 chickenandlobsteraruba.com info@chickenandlobsteraruba.com

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, near the Playa Linda Beach Resort. They take pride in using fresh, environment-friendly products to create original dishes for a fair price. Chicken & Lobster is open from 7:30 a.m. until 10 p.m., so come in for a delicious breakfast, lunch, dinner or an ice-cold drink as you enjoy one of the many major sports games on the sports bar screens. The friendly and attentive sta guarantees you’ll have a great experience!

OWNER

Rutger Herber

BREAKFAST BREAKFAST SPECIALS

The Kick-starter — 9.95

2 free-range eggs, bacon, Gouda cheese, freshly baked bread, a glass of juice, unlimited coffee

Chicken and Waffles — 17.00

a combination of fried chicken and waffles served with vanilla-infused maple syrup, a local favorite — with bacon add 4.00

The Lobster Benedict — 21.00 poached eggs, sliced lobster tail and arugula on a toasted English muffin, topped with home-made lemon hollandaise, served with hash browns

LUNCH SALADS

Local Buffalo Mozzarella Salad — 15.00 Aruban-made buffalo mozzarella, tomatoes and home-made basil pesto sauce

Avocado and Shrimp Salad — 17.00 with lots of shrimp, avocado and creamy Louis dressing

SANDWICHES

Club Sandwich — 15.00

freshly baked bread toped with lettuce, tomatoes, avocado, grilled chicken, Gouda cheese and bacon, our version of a classic!

Grouper Fish Sandwich — 15.00 served with lettuce, tomato, pickled red onions and garlic aïoli

Lobster and Shrimp Roll — 26.00

chunks of tender, sweet cooked lobster and shrimp with lettuce, tomatoes, pickled onions, wakame salad and Louis dressing

LUNCH SPECIAL

Price per person: 18.00

This lunch special includes:

– soup of the day

– half free-range chicken

– choice of one side dish – choice of one soda

DINNER APPETIZERS

Bang Bang Shrimp — 15.00

our famous appetizer special

Lobster Thermidor — 27.00

fresh-cut lobster, shrimp, mushrooms, onions and garlic topped with hollandaise sauce and Parmesan cheese

OUR SPECIALTIES

Free-range Rotisserie Chicken

— half-chicken served with one side dish 21.00

— whole chicken served with two side dishes 35.00

Truffle Linguine — 25.00

a rich dish with truffle, Parmesan cheese and Alfredo sauce

— with grilled chicken add 6.00

— with shrimp (4) add 12.00

— with grouper fillet add 12.00

— with ¼ pound lobster tail add 26.00

Fresh Catch — 29.00

served with sautéed vegetables, white wine sauce and one side dish

— with shrimp (4) add 12.00

— with ¼ pound lobster tail add 26.00

Chicken and Lobster — 42.00 half rotisserie Chicken served with a BBQ sauce, ¼ pound lobster tail with clarified butter, and one side dish

Fresh Lobster Tails — 55.00

¼ pound lobster tails served with clarified butter, fresh vegetables and one side dish

OTHER GOOD STUFF

8-oz. Wagyu Burger — 23.00 served with caramelized onions, bacon, Gouda cheese, BBQ sauce and fries

Chicken Parmesan — 25.00 linguine, chicken, marinara, melted mozzarella, Gouda and Parmesan cheeses

Almond-crusted Pan-fried Grouper — 28.00 served with a white wine sauce, vegetables and one side dish

— with shrimp (4) add 12.00

— with ¼ pound lobster tail add 26.00

HOURS

BREAKFAST, LUNCH AND DINNER:

Mon-Sun7:30 a.m. to 10:00 p.m.

INFO

DINING:

Outdoors – Open-air

ATTIRE: Casual

TERMS & PAYMENT

All prices are in U.S. dollars.

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

Restaurant Anno 1877 Coq au Vin

by Executive Chef / Co-owner Linda Pool of Restaurant Anno 1877

When Linda Pool walked into the empty 18th-century building at the corner of Wilhelminastraat and Kruisweg now known as Restaurant Anno 1877, her first thought was: “Wow! I can make something out of this,” she recalls.

What stood out was the building’s quaint, cozy character. “It's still made of sea rocks and not concrete blocks,” Pool says. The ceilings are high so the dry Aruban heat rises and the windows and doors were built into the structure to maximize airflow. This is typical of the original cunucu houses built around that time on Wilhelminastraat, Pool explains.

Each of the dining rooms are accentuated by a low exposed-brick archway, and each dining room has a French name to complement the modern French menu concept at Restaurant Anno 1877: Grand Chambre, Chambre Aruba and Chambre Reuben. Chambre Reuben (which translates to Reuben’s room) is named after a loyal guest who followed Pool’s career since her first restaurant venture on the island.

“We always try to be creative,” Pool says with regards to how crucial guests have been for the evolution of Restaurant Anno 1877. “When we first opened, we asked our friends and local guests to donate something to hang on the walls,” Pool says. Much of the original artwork and decor remains to this day as an homage to Pool’s valued supporters.

On any given evening, there is one sitting in the restaurant, which only serves 36 people, and they can be found enjoying a traditional French dish like coq au vin (braised chicken in red wine), barramundi à la meunière (a pan-seared barramundi filet with capers and almonds), or bouillabaisse de Marseille (a rich seafood soup served with rouille).

Photography Kenneth Theysen

Coq au Vin

SERVES 4

Ingredients Instructions

•2 oz butter

•4 chicken thighs

•2 oz bacon, diced

•2 oz onions, chopped

•2 oz mushrooms, chopped

•2 oz carrots, chopped

•2 oz potatoes, chopped

•1 garlic clove, sliced

•½ oz fresh rosemary

•½ oz fresh thyme

•2 bay leaves

•2 cups red wine

•2 cups veal stock

•1 oz pearl onions

1. Preheat the oven to 250°F.

2. Heat the butter on medium heat in a saucepan. As soon as the butter is melted, add the chicken thighs to the pan and brown on both sides. This will take about three to four minutes per side. Once golden brown, place the chicken thighs in an oven-safe dish.

3. Add the bacon, onions, mushrooms, carrots, potatoes, garlic, rosemary, thyme, bay leaves, red wine and veal stock to the same oven-safe dish. Cover the dish with aluminum foil and bake in the oven for one hour.

4. When the chicken is cooked through, add the pearl onions to the dish.

5. Strain the cooking liquid into a saucepan and reduce on medium heat. Reduce the liquid by half or until the sauce is thickened.

To Serve

Serve the coq au vin with mashed potatoes or rice. Place a chicken thigh and a portion of the braised vegetables on top of the mashed potatoes or rice, and drizzle a generous amount of sauce on top.

Divi

SUSHI BAR & LOUNGE

MIXOLOGY / SUSHI

LOCATION

The Ritz-Carlton, Aruba

Lloyd G. Smith Blvd. 107 Palm Beach

REGION

High-rise Hotel Area

CONTACT

(297) 527-2299

ritzcarlton.com/en/hotels/caribbean /aruba/dining/divi-bar-lounge rcaruba.guestrelations@ritzcarlton.com

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

This all-day lobby bar o ers delicious tapas and amazing sushi and maki rolls in a contemporary setting. The indoor experience, featuring an illuminated center bar and comfortable technology-enabled seating, is complemented by the outdoor terrace, showcasing beautiful views of Palm Beach.

Joseph Murphy EXECUTIVE CHEF

APPETIZERS AND MORE…

Wakame Salad — 8.00

combination of seaweeds, soy, roasted sesame seeds, sesame oil, rice wine vinegar, and yuzu juice

Edamame — 8.00

steamed young soy beans, furikake, sesame oil

Nigiri, 2 Pieces — 14.00

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

Sashimi, 5 Pieces — 20.00

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

SPECIALTY ROLLS

Iguana Roll — 21.00

shrimp tempura, cream cheese, cucumber, eel, topped with avocado, tobiko and eel sauce

Volcano Roll — 28.00

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

The Ritz-Carlton Roll — 29.00

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

CEVICHE BAR

The Classic — 20.00

red snapper, cancha (Peruvian corn), onion, cilantro, leche de tigre, chili and sweet potato

Tuna Nikkei Tiradito — 22.00

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

BOWLS

Veggie Bowl — 23.00

sushi rice, quinoa, carrot, avocado, cucumber, corn, edamame, wakame, sweet potato, nori and soy-ginger vinaigrette

Poke Bowl — 25.00

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

Salmon Bowl — 25.00

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

INDULGE

Garden Salad — 15.00

local grown lettuce, tomatoes, cucumber, onions, carrots, radishes, served with lemon vinaigrette

Quesadilla

Mexican cheese, sour cream, salsa, and guacamole

— chicken 16.00

— steak 18.00

Gyoza, 8 Pieces — 18.00

chicken and lemongrass, sesame oil, soy dip

Divi Wings, 8 Pieces — 19.00

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

Divi’s Signature Burger — 22.00

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

DESSERTS

Matcha Cheesecake — 15.00

crumble, yuzu sorbet and vanilla sponge

10-layer Chocolate Cake — 15.00

raspberry gel, chocolate cream and berries

Banana Spring Rolls — 15.00

vanilla ice cream, caramel and banana sauce

Pizookie — 15.00

vanilla ice cream, berries and caramelized almonds

HOURS

SUSHI:

Mon-Sun1:00 p.m. to 10:00 p.m.

BAR:

Mon-Sun1:00 p.m. to 1:00 a.m.

INFO

DINING:

Indoors – Outdoors

ATTIRE:

Casual (snacks) –Elegantly casual (dinner)

ENTERTAINMENT:

Live music (by the terrace)

All prices are in U.S. dollars. A 15% service charge will be added to parties of 8 or more. Additional gratuities at your discretion.

Prices and menu items are subject to change.

Driftwood

AUTHENTIC ARUBAN SEAFOOD RESTAURANT

Welcome to Dri wood!

LOCATION

Klipstraat 12

Downtown Oranjestad

REGION

Downtown Oranjestad

CONTACT

(297) 583-2515

driftwoodaruba.com info@driftwoodaruba.com

Dri wood, a family-owned restaurant established in 1986, has been serving locals and tourists alike, and building up a loyal clientele and stellar reputation. The restaurant is specialized in fresh Caribbean seafood and is a hot spot for Aruban-style dishes. Their fish is caught daily by their award-winning fishing team. The restaurant owners, Herbert Sr. and Herbert Jr., share a passion for fishing. They know what the local waters have to o er 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 Dri wood for an intimate and cozy atmosphere, delicious seafood and a memorable dining experience.

ARUBAN / SEAFOOD

Yovani J. Rangel CHEF

APPETIZERS

Calamari Fritti — 8.50

fried squid rings with marinara sauce

Escargots in Garlic — 9.00 with lots of garlic butter, topped with mashed potatoes au gratin

Seafood Chowder — 11.50

rich, creamy delectable chowder with fish, shrimp, baby clams and squid

Coconut Shrimp — 14.00

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

Shrimp Cocktail — 14.00

jumbo shrimp peeled and deveined, served with our own cocktail sauce

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

Sea Scallops — 16.50 sea scallops in our own garlic sauce

ENTRÉES *

Chicken Parmesan — 28.00 breaded chicken breast topped with Gouda and Parmesan cheeses, served over linguine pasta with marinara sauce

Pan-fried Fish “Aruban Style” — 29.50

fresh catch lightly seasoned, pan-fried, served with a mild Creole sauce – Creole sauce is made with tomatoes, onions, bell peppers and fresh local herbs

Grilled Fish — 29.50 served with our vinaigrette sauce

Filet Mignon

U.S. tenderloin, the most tender cut of beef, grilled to perfection and served with our home-made mushroom sauce — 6 oz. 32.00 — 8 oz. 38.00

Broiled Salmon — 32.50 8-oz. salmon steak broiled with butter and wine to its perfection

Blackened Shrimp — 34.00 coated with Cajun spices and served with a sweet Caribbean peach sauce

Shrimp in Garlic — 34.00 with our home-made garlic butter and served with a baked potato or rice, or sautéed with fresh garlic and tossed over linguine

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

Fish and Shrimp — 39.50 grilled with vinaigrette sauce, in garlic, or pan-fried with Creole sauce

Seafood Pasta Alfredo — 44.00 fish, shrimp, scallops, baby clams and lobster served over linguine in a creamy Alfredo sauce

Driftwood Special — 48.50 a 6-oz. lobster tail and a 6-oz. filet mignon served with mushroom sauce, or a 6-oz. lobster tail and jumbo shrimp served with garlic butter

CARIBBEAN LOBSTER 12-OZ. TAIL *

Broiled Lobster — 54.00 with butter and lemon

Lobster Thermidor — 54.00 chunks of lobster with Gouda cheese, mushrooms, peppers and mustard, topped with melted Parmesan cheese, served in the shell

* Served with mixed vegetables and a choice of either rice or baked potato, except for dishes served over linguine.

HOURS

DINNER:

Mon-Sat 5:00 p.m. to 10:30 p.m.

INFO

DINING:

Indoors

ATTIRE: Casual

TERMS & PAYMENT

All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.

Eetcafe The Paddock

LOCATION

Wharfside Market

Lloyd G. Smith Blvd. 13

Downtown Oranjestad

REGION

Downtown Oranjestad

CONTACT

(297) 583-2334

Eetcafe The Paddock, an esteemed Aruban institution, is ideally situated in Oranjestad's Wharfside Market, o ering captivating views of the yacht harbor and its turquoise waters.

As the sole authentic Dutch bar in Aruba, it magnetically attracts both locals and tourists alike. The extensive menu showcases a delightful mix of Dutch favorites, burgers, steaks and seafood, ensuring there's something to satisfy every palate. Whether it's lunch, dinner, a quick snack or drinks, The Paddock provides the perfect setting, with everything at a reasonable price. Don't overlook the enticing happy hours every Tuesday, Saturday and Sunday, featuring great music, cold beer and a lively atmosphere, making every day at The Paddock truly special.

John Boomkamp CHEF

DUTCH / GRILL / INTERNATIONAL

LUNCH MENU

HAMBURGERS AND SANDWICHES *

Hamburger — 8.00

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 $3.50.

PLATTERS

Fish Platter — 10.00

half-grouper served with fries, salad and tartar sauce

Chicken Tortilla — 11.00

tortilla shell filled with chicken, cheese and sour cream

Chicken Shawarma — 12.00 pieces of chicken served with soft pita bread and garlic sauce

Saté with French Bread — 12.00

3 pork or chicken skewers served with peanut sauce

DINNER MENU APPETIZERS

Potato-bacon Soup — 5.00

Escargots — 8.50 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 spicy sauce

Grilled Grouper Salad — 12.50

half-grouper on a bed of fresh salad, served with tartar sauce

ENTRÉES **

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 jumbo shrimp with lots of garlic

Mixed Grill — 23.00 steak, Cajun chicken breast, pork saté and spare ribs

Beef Tenderloin — 23.00 center-cut, the best of the best!

** Served with your choice of either French fries, baked potato, rice or potato croque e.

HOURS

LUNCH AND DINNER:

Mon-Sat10:00 a.m. to 11:00 p.m.

BAR:

INFO

DINING: Open-air

ATTIRE: Casual

ENTERTAINMENT: Live music

CHEF SEBASTIAN CECHET BRINGS A FRESH LESSON TO EVERY MEAL

By Kylee Ross

Chef Sebastian Cechet is in a staff meeting on the dining room floor of L.G. Smith’s Steak & Chop House when I arrive. He stands in a black chef’s uniform amongst a circle of staff in front of the floor-to-ceiling windows overlooking the Renaissance Marina in Oranjestad. To me, it looks like the team has just sampled beef served with the butcher table experience—tableside-sliced and seasoned black Angus prepared your way.

Sebastian Cechet Executive Chef

Photography Kenneth Theysen

Cechet is nodding as a member of the staff speaks to the group when he notices I’ve arrived—early. He waves and I stand on the sidelines behind a crisply set table, eavesdropping on the round-table of updates being given to Cechet. When it’s his turn to speak, everyone listens intently. “I always use wine as an example,” I overhear Cechet say. “If you don’t know about wine, you can’t sell wine. The same goes for cuts of meat.” Everyone in the circle nods back to Cechet, acknowledging their understanding of the information they’re expected to learn and retain.

The amount of knowledge available to gain in the restaurant industry is one aspect that drew Cechet to the profession. “You can really never stop learning in this industry. No matter how old you are or how many years you’ve worked as a chef, you will never know everything. There's always something more to learn,” Cechet says. “Other trades usually have a code book. As a chef, you have more freedom.”

His passion for learning first steered him toward studying accounting. He attended university in Canada and stopped after a few months to take a year off from school. That year, he says, turned into more than 20 years in restaurants. He got a job in a restaurant at the beginning of what he thought would be a gap year, completed a Red Seal certification as a cook and yet, “I wanted to do something more,” Cechet says. He went on to study at a twoMichelin-starred restaurant, Le Taillevent,

and work at the Michelin-starred restaurant Le Violon d'Ingres in Paris, France. “It was a really eye-opening experience. The way of working, the pace of work, but I learned so much,” Cechet says.

Cechet built the foundation of his kitchen training in France, but the lesson that he carries with him to this day is one related to standards. “I learned to set the bar high and not negotiate on that,” he says. “We work toward perfection, which we can never get, but we work toward it.”

As the meeting comes to a close, Cechet offers a reminder to keep an eye out for ways to continuously improve service in the restaurant. “There's no getting comfortable,” Cechet tells me later. “Other places out there are looking at you. If you rest comfortably, they will swoop in and roll you over.” The front of house team, he says, plays an important role in sharing their knowledge about flavors and food preparation to offer guests the best experience. Then, the gathering disperses. Each person heads in their own direction to get ready for dinner service. There’s a lot to do before opening, but everyone is equipped with a common goal and a sharpened expertise on the cut of beef they’ve all just sampled.

This is just one of the many staff meetings Cechet attends from day to day. He is currently the executive chef at the Renaissance Wind Creek Aruba Resort where he divides his time between L.G. Smith’s Steak & Chop House, Fresco, Papagayo Bar & Grill,

Mangrove Beach Bar & Fish Shack, Aquarius, Solé, The Lounge and Blue. Cechet says he is proud of his time so far at the Renaissance Wind Creek Aruba Resort. “I think if you're from the island, you could perhaps agree that where some of our restaurants were five years ago is not where they are now,” Cechet says. “We're able to compete with some of the top restaurants. It’s not that we're better, but at least we’re in the mix and we're known.”

The key, Cechet says, has been a commitment to continuous learning. “We work hard to try to learn from our mistakes, improve on them and always push so we can execute a better product,” Cechet says. “I think that's our biggest team achievement.”

Enjoy the best of European and Caribbean cuisine on Elements’s ocean front deck with full view of the beach and sparkling sea.

In addition to the international menu, their specialties include gluten-free, vegan or vegetarian choices, o ered in European portions, for healthier living. For a truly unique experience, Elements o ers 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.

DINNER MENU APPETIZERS

Range: 10.50 – 25.00

Ahi Tuna Tartare

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

Local Fish Ceviche

buttery mahi-mahi fillet pieces marinated in fresh lime juice, fresh orange juice and jalapeño

Grilled Octopus with Local Burrata grilled tender octopus with locally-made burrata, dressed with lemon vinaigrette and fine herbs

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

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

MAIN COURSES

Range: 25.00 – 45.00

Tuna with Fruit Salsa

fresh tuna fillet, pan-fried and served on top of a Caribbean-scented chilled fruit salsa of papaya, pineapple and black beans

Lamb Chops

8-oz. lamb chops served with an orange demi-glace sauce

Black Angus Sirloin Steak

U.S.D.A. choice, grilled to perfection and laid on a three-peppercorn sauce

Barramundi ‘Cucumber Chiquito’ skin-on pan-fried barramundi fillet on a local style cucumber stew, enhanced with carrots, tomatoes and potatoes

VEGETARIAN & VEGAN DISHES

Range: 10.50 – 27.00

Carrot-Ginger Soup

unique composition of sweet carrots and zesty ginger with roasted peanuts, topped with chili-coconut oil pearl

Elements Mediterranean Mezze

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

Roasted Cauliflower

roasted marinated cauliflower served with walnut-onion jam and capper-raisin sauce

Vegan Vanilla Panna Cotta with strawberry sauce and macerated berries

GLUTEN-FREE DISHES

Range: 10.50 – 45.00

Spicy Shrimp

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

Mango Chicken

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

Caribbean Lobster Tail

6-oz. baked lobster tail served with sweet plantain and herb-butter sauce

DESSERTS

Range: 9.50 – 15.50

Home-made Cheesecake with raspberry sauce and wild berry sorbet

Pistachio Crème Brûlée

home-made crème brûlée served with candied pistachios and fresh berries

HOURS

LUNCH:

Mon-Sat12:00 noon to 5:00 p.m.

DINNER:

Mon-Sun5:30 p.m. to 10:30 p.m.

SUNDAY BRUNCH:

Sun 11:15 a.m. to 3:00 p.m.

INFO

DINING:

Oceanfront – Open-air

ATTIRE:

Elegantly casual

ENTERTAINMENT:

Live music (nightly, 5:00 to 7:00 p.m. and 9:00 to 10:00 p.m.)

All prices are in U.S. dollars.

No service charge.

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

No cash accepted. Restaurant is adults only (18+).

Fire & Flames

LOCATION

Caya Harmonia 5, Local 16 Oranjestad

REGION

Oranjestad

CONTACT

(297) 699-0087 fireandflamesaruba.com table@fireandflamesaruba.com

Proudly owned and operated by Aruban locals, Fire & Flames stands as a testament to their shared passion for exquisite cuisine and a vibrant community spirit.

With a deep-rooted appreciation for the island's beloved BBQ traditions, this establishment is a welcoming haven where both locals and visitors come together to savor the authentic flavors that define Aruban culinary culture. Guests are invited to explore the meticulously crafted menu, which showcases a diverse array of sizzling delights, all created with passion and precision. At Fire & Flames, individuals can ignite their senses and immerse themselves in an extraordinary dining experience. The establishment seamlessly transforms good food into unforgettable moments, embodying the essence of Aruban hospitality and flavor.

ARUBAN / BBQ / GRILL

Christian Philip T. San Juan CHEF

BBQ BAR & GRILL

APPETIZERS

French Onion Soup — 11.00

traditional French onion soup topped with roasted Gouda cheese

Fried Calamari — 11.00

golden brown, crispy and tender squid rings served with cilantro aïoli and marinara sauce

Chix Wings — 12.00

deep-fried wings, dipped in our in-house sauce and grilled to perfection, served with celery sticks and your choice of blue cheese, ranch dressing, or garlic mayo

Grilled Chicken Salad — 14.00

crispy romaine lettuce topped with grilled chicken breast, croutons, shredded Parmesan cheese and garlic Caesar dressing

Shrimp Fritters — 15.00

juicy and crispy shrimp tossed in a spicy cream sauce

HOME-MADE BURGERS

(served with a side of fries and coleslaw)

BBQ Burger — 15.00

Angus beef burger, seasoned and grilled to perfection with our signature BBQ sauce, lettuce, tomato, red onions, and red pepper coulis

Bacon Cheese Burger — 17.00

Angus beef burger, seasoned and grilled to perfection with smoky crispy bacon, lettuce, tomato, red onions, tartar sauce and Cheddar cheese

SIGNATURE BBQ

(served with coleslaw and your choice of side: french fries, mashed potatoes, loaded baked potato or sweet corn, and your choice of sauce: original home-made BBQ, asian BBQ or sweet and spicy)

Baby Back Ribs

savor the mouth-watering perfection of our baby back ribs, fall-off-the-bone tenderness, glazed with our signature BBQ sauce — half-slab 23.00

— full slab 34.00

Spatchcock Chicken — 26.00

perfectly seasoned whole chicken with asian BBQ sauce

HOURS

DINNER:

Tues-Thurs5:00 p.m. to 12:00 a.m.

Fri-Sat5:00 p.m. to 2:00 a.m. Sun5:00 p.m. to 11:00 p.m.

St. Louis Ribs — 29.00

savor the bold perfection of our St. Louis ribs, slow-cooked and glazed with our signature BBQ sauce

CHEF'S SPECIAL CUTS

(served with your choice of side: mashed potatoes, baked potato, fries, grilled zucchini or yellow squash spears, and your choice of sauce: demi-glace, peppercorn or chimichurri)

8-oz. Filet Mignon — 36.00

10-oz. New York Strip — 39.00

12-oz. Rib-eye — 41.00

Lamb Chops — 45.00

SEAFOOD

(served with your choice of side: mixed veggies, mashed potatoes, rice pilaf, baked potato, fries, grilled zucchini or yellow squash spears)

Seared Ahi Tuna — 21.00 with teriyaki sauce and soba noodles

Grilled Mahi-mahi — 23.00 with Thai coconut-curry sauce

Grilled Salmon — 24.00 with honey, pear, ginger-soy sauce

TACOS AND QUESADILLAS

(tacos are served with pico de gallo, salsa roja and salsa verde, and quesadillas are served with guacamole and pico de gallo)

Pulled Pork Tacos — 9.00

diced cucumber, cabbage and diced red onions with BBQ sauce

Beef Quesadilla — 14.00

grilled tenderloin strips, caramelized onions, Cheddar cheese

DESSERTS

Crème Brûlée — 7.00

Vanilla Ice Cream — 7.00

Quesillo — 8.00

Mild. Spicy.

INFO

DINING:

Indoors – Outdoors

ATTIRE: Casual

ENTERTAINMENT:

DJ and live music (on occasion), we also feature all major league sports on large screen TVs

All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.

Fisherman's Hut

LOCATION

Juan E. Irausquin Blvd. 87 Palm Beach

REGION

High-rise Hotel Area

CONTACT

(297) 280-8787

thefishermanshutaruba.com fishermanshutaruba@gmail.com

Located on the bustling Palm Beach hotel strip, Fisherman’s Hut o ers their guests a feel of the old Aruba, in a casual open-air setting.

Their delightful dishes are prepared by Chef Richenel Williams, with the guidance of brothers Piero Pimienta and Raymondt Pimienta. There’s something to please everybody on the menu. Start with one of the favorite entrées: the avocado shrimp, a salad or a local favorite, the pan bati with cheese. For the main course, choose between the catch of the day, whole fish or lobster brought in daily by local fishermen to whom the menu is dedicated. Or try the seafood paella, one of the meat options or the authentic conch, a local dish. And don’t leave without trying one of their great desserts. Sit back, relax and enjoy the night with live music at this authentic Aruban treasure.

Richenel Williams HEAD CHEF

ARUBAN / SEAFOOD

APPETIZERS

Range: 7.00 – 18.00

Pan Bati Hasa Cu Keshi Aruban pan bati with cheese

Calamari fresh calamari with garlic sauce

Avocado Shrimp shrimp dancing in our famous cocktail sauce and avocado

Fish and Shrimp Ceviche the dynamic duo

Steamed Mussels in white wine, garlic, herbs and lemon juice

Fish Tacos battered fish with a touch of pico de gallo on a flour tortilla with a special house sauce

PASTAS

Range: 27.00 – 32.00

Southwest Chicken Alfredo served with penne pasta

Linguine Shrimp in a creamy garlic sauce

FROM THE SEA *

Range: 27.00 – 60.00

Jahi Diaz – Pincho Land and Sea skewer of tenderloin, chicken and shrimp served with your choice of mango or Creole sauce

Jordan Wernet – Catch of the Day caught daily by our local fisherman and prepared to perfection, either grilled, blackened or fried, and served with a creamy garlic, mango or Creole sauce

Johan Croes – Sautéed Seafood Mix fish, shrimp, mussels and calamari prepared in creamy garlic and white wine sauce

Fincho Koolman – Seafood Paella mussels, scallops, shrimp and squid cooked with rice and vegetables in a fish-saffron broth

Di Veccha – Seafood Risotto mussels, scallops, shrimp and squid cooked with arborio rice and vegetables in a creamy fish broth with Parmesan cheese

Sergio Rasmijn – Jumbo Shrimp grilled or breaded, served with your choice of creamy garlic or Creole sauce

Nathan Loanjoe – Sautéed or Grilled Conch conch either grilled or simmered in garlic butter and white wine

Fisherman’s Special (for two persons) grilled fish fillet accompanied by calamari rings, shrimp, lobster, conch and mussels

Caribbean Lobster tail or Whole Lobster — Market price

* Served with rice or mashed potatoes and vegetables, except for the paella, the seafood riso o, the fish and chips, and the fisherman’s special.

FROM THE LAND **

Range: 49.00 – 78.00

Filet Mignon

10 oz. of lean and succulent beef accompanied by a mushroom or chimichurri sauce

New Zealand Rack of Lamb a naturally tender cut of lamb, rosemaryand butter-glazed, grilled to perfection

16-oz. U.S. Prime Rib-eye a mouth-watering 16-oz. steak with flavor in every bite

** Served with rice or mashed potatoes, plantain and vegetables.

LAND AND SEA

Range: 53.00 – 68.00

Fillet Mignon and Catch of the Day

Fillet Mignon and Shrimp

Fillet Mignon and Lobster

HOURS

DINNER:

Mon-Sun5:30 p.m. to 10:30 p.m.

INFO

DINING:

Open-air

ATTIRE:

Casual

ENTERTAINMENT:

Live music (nightly)

All prices are in U.S. dollars. No service charge. Prices and menu items are subject to change.

Apotek Speakeasy: SOMEWHERE IN ORANJESTAD…

By Kylee Ross

Upon your arrival at Apotek Speakeasy, you have to ring the doorbell before you’re granted entry. State your name and reservation or try your luck at requesting a walk-in reservation. With granted access, a host will unlock the door.

Photography Kenneth Theysen

The tinted windows seen from the street keep what actually lies ahead a mystery. However, there are some clues: the words elixirs and potions are displayed in large white letters set against the dark glass. Don’t worry. You’ll be well taken care of for the rest of the evening. You’re at Apotek, after all—apotheek in Dutch translates to apothecary or pharmacy.

“The whole experience is: You’re not sure what you’re getting,” says Marksonn Maduro, owner of Apotek. “Nice menu, fancy place, good smells, nice music, but what is the core of the concept?” When the door opens, you’re transported through time. To the right, vintage pharmacy paraphernalia and other oddities. To the left, a “prescription pick up” area with orders that look like they’ve been ripped out of a prescription pad.

Choose your expertly-crafted cocktail or shot (your “remedy”) from a list of Dr.’s orders, elixirs, herbal remedies and painkillers on the prescription orders. Or consult your mixologist (your “pharmacist”) to order a custom prescription. They’ll assess your symptoms: What do you feel like? Vodka, gin, rum, whiskey, bourbon, tequila, mezcal? They’ll inquire about your palate: do you have a preference? Sweet, sour, balanced, touch of bitter, bitter, spicy? Finally, they’ll offer options for accelerants: make it a double, smoke it, add a shot of espresso, or add a shot of absinthe.

The concept for the speakeasy originated from the prescription board in the “prescription pick up” area. “It’s challenging because you have to find a story,” Maduro notes about conceptualizing a new venture. He speaks from experience. Maduro opened his first bar, Chupitoz (which translates to shots) when he was 19 and later opened open-air bar Hoya “A lot of concepts came to mind, but then something hit us. My friend had a lot of order

racks because they used to have a restaurant.” The racks were used to display orders during service and they thought it could be an interesting way to display a menu instead.

The board offers an interactive element to the speakeasy experience—physically picking up your prescription and bringing it to the bar to be prepared in front of you. Once the concept came together, Maduro and the team decided they were going to do it “really well with organic ingredients. Menu-wise, everything is based on what Aruba has to offer. Since we depend on importing everything to Aruba, we went out there to get the best fresh stuff. Cucumber planted in Aruba. Our mint leaves come from Aruba.”

As cocktails are being prepared, each of the ingredients is being showcased. The mixologists bring you each ingredient for a custom cocktail and let you in on the secret recipe. By the time your cocktail is served, you also have a display of quality spirits and “flavor solutions” (infused syrups, sea salt, bitters) in what looks like iodine bottles in front of you.

The cocktails are probably the only thing about Apotek that you can take at face value. The speakeasy is filled with stories, secrets and exclusive areas you may not even discover on your first visit. “Back in the day, this building used to be a very cool nightclub,” Maduro says. “A few friends told me this is where they used to have the time of their lives.” He says the upstairs was called The Cellar Now, getting upstairs requires going through a hidden door in the speakeasy. That’s where you could (with the right timing and access) find Medusa—an exclusive rooftop bar and dancefloor set under the night sky.

The back of the speakeasy also throws a few curveballs. The right corner by the DJ

booth holds a private lounge for members and guests of the speakeasy. Some of the replicas of antique artwork aren’t canvas at all, they mechanically blow smoke when you least expect it. The basement is now a dimly lit wine cellar complete with a green felted card table that may or may not have seen a few high rollers in its day. There’s a new flavor combination in a custom cocktail or a new twist to uncover at every turn.

The same goes for where you may spot Apotek next. “I want to start taking Apotek to the next level and take it outside of Aruba. Miami, New York…” Maduro says. “I travel a lot to discover new stuff, new syrups, new infusions.”

The way Maduro describes the experience (“You’re not sure what you’re getting”) rings true for every evening at Apotek. The point being that you must keep coming back to see what happens next.

Request the ‘Mystery Tour’, and it will undoubtedly transport you to a nostalgic journey through time.

MENUARUBA.COM 74 ARUBA’S BEST RESTAURANTS 20 24

LOCATION

Amsterdam Manor Beach Resort

Juan E. Irausquin Blvd. 252

Eagle Beach

REGION

Low-rise Hotel Area

CONTACT

(297) 527-1118

COCKTAILS

Located at the Amsterdam Manor Beach Resort, Horizons Lounge is the perfect hotspot to chill, have a drink and watch a beautiful sunset.

This rooftop terrace lounge has an inviting and warm ambience with breathtaking views of the iconic fofoti trees and the Caribbean Sea. Horizons Lounge o ers locals and visitors to the island an outstanding selection of tasty cocktails as well as an international menu featuring savory dishes and delectable bar bites. With live music on selected days, Horizons is a cozy and pleasant spot for you and your loved ones.

Gerard Coste EXECUTIVE CHEF

BAR SNACKS

Range: 12.00 – 18.50

Bitterballen (Dutch meatballs) a favorite Dutch snack, Dijon mustard

Ahi Tuna Poke Nacho

tortilla chips with dip, guacamole, sour cream, pico de gallo, wakame

FLATBREAD PIZZAS, SANDWICHES AND TORTILLAS

Range: 15.75 – 25.50

Garden Farmer Pizza

spinach, mushrooms, Serrano ham, onions, olives, mozzarella and blue cheese

Shrimp Pizza

pesto, tomatos, olives, peppers, onions, fennel, mozzarella

Chicken Quesadilla served with lettuce, guacamole, sour cream, pico de gallo

Vegan Burger vegan patty, lettuce, tomatoes, onions, mushrooms, guacamole

Dutch Boy Burger

Angus burger, Gouda cheese, lettuce, tomatoes, BBQ sauce, pickles and fries

SALAD AND APPETIZER

Range: 11.00 – 17.50

Horizons Salad

mixed green and fresh spinach, blue cheese, bacon, tomatoes, apple, ranch dressing

Crab Cake

home-made crab cake served with tartar sauce and tomato relish on baby greens

PASTAS

Range: 26.50 – 28.50

Beef Ragout Gnocchi

in a red wine sauce, spinach, mushrooms, mozzarella and Parmesan cheeses

Shrimp Spaghetti

sautéed shrimp in a garlic sauce over spaghetti, Parmesan cheese

SKEWERS

Range: 24.50 – 28.50

Chicken Sate

chicken thighs, onions, teriyaki, peanut sauce

Beef Tenderloin

onions, bell peppers, chimichurri sauce

MAIN COURSE SPECIALTIES

Range: 28.50 – 38.50

Grilled Salmon white wine sauce, sun-dried tomatoes

Chicken Saltimbocca

breaded chicken breast, cured ham, mozzarella, tomato relish

Macadamia Grouper coconut sauce, mango relish

Pork Tenderloin wrapped in bacon, mushroom sauce

Strip Loin Steak

Angus beef, topped with garlic butter

DESSERTS

Range: 12.95 – 14.50

N.Y. Cheesecake whipped cream, caramel sauce

Crème Brûlée

French custard with a layer of crispy sugar

Chocolate Brownies pistachio ice cream

UNIQUE COCKTAILS

Range: 18.00 – 20.00

Flower Power butterfly pea flower-infused Tito’s vodka, lemonade

Kiwi Licious

Grey Goose vodka or Hendrick’s gin, kiwi-infused syrup, fresh lime juice, St-Germain elderflower liqueur, soda water

HOURS

DINNER:

Mon-Sun4:00 p.m. to 11:00 p.m.

INFO

DINING:

Open-air (covered)

ATTIRE:

Elegantly casual

ENTERTAINMENT:

Live music (on selected days)

TERMS & PAYMENT

All prices are in U.S. dollars.

Prices include service charge and tax. Prices and menu items are subject to change.

Iguana Cantina

LOCATION

Paseo Herencia Mall

Juan E. Irausquin Blvd. 382

Palm Beach

REGION

High-rise Hotel Area

CONTACT

(297) 586-9375

iguanacantinaaruba.com info@iguanacantinaaruba.com

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

Iguana Cantina is a fun and colorful restaurant serving traditional Mexican and Tex-Mex fare. Iguana’s top sellers are their fajitas, served sizzling on a cast-iron skillet. Other specialties include crispy chimichangas and Aruba’s largest burritos.

Iguana Cantina’s bar features premium tequilas and margaritas, including their newest sensation, the cool and refreshing margarita-sangria swirl. The party is always hot and always fresh at the Cantina

MEXICAN

FRESH MEXICAN GRILL

Heinrich Koeiman RESTAURANT MANAGER

Free chips and salsa served with all entrées!

MARGARITAS AND MORE

Aruba’s Best Margaritas — 8.50 served frozen or on the rocks, in a salt-rimmed glass

Cantina Sangria

delicious refreshing combination of red wine, rum and triple sec liqueur, served by the glass or by the pitcher — by the glass 10.75 — by the pitcher 35.00

Margarita-sangria Swirl — 12.95

a fabulous frozen cocktail combining our classic frozen margarita swirled with our cantina sangria

APPETIZERS

Jalapeño Poppers —11.50

fresh jalapeños stuffed with Cheddar and cream cheese, breaded and fried, six poppers with ranch dipping sauce

Grilled Chicken Quesadillas — 9.95 flat-top grilled flour tortillas stuffed with grilled chicken breast, peppers, onions and cheese

Ceviche — 11.95

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 — 14.50

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

MEXICAN FARE

Fajitas... Our Cantina Specialty! — Range: 19.95 – 24.95

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 — 23.50

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 — 21.95

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 — 24.95

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

DESSERT

Fried Ice Cream — 9.75

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

HOURS

DINNER:

Mon-Sun 5:00 p.m. to 10:30 p.m.

BAR:

Mon-Sun 5:00 p.m. to 11:00 p.m.

HAPPY HOUR:

Mon-Sun 5:00 p.m. to 6:00 p.m.

INFO

DINING:

Indoors – Open-air

ATTIRE: Casual

All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.

Iguana Joe's

CARIBBEAN BAR & GRILL

LOCATIONS

Palm Beach Plaza

Lloyd G. Smith Blvd. 95

Palm Beach

Royal Plaza

Downtown Oranjestad

REGIONS

High-rise Hotel Area and Downtown Oranjestad

CONTACT

(297) 582-2317 (Palm Beach Plaza)

(297) 583-9373 (Royal Plaza)

iguanajoesaruba.com

joe@iguanajoesaruba.com

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, stu ed burritos, fresh-caught mahi-mahi and Smokey Joe’s ribs, the best in the Caribbean‚ no bones about it. Most of these incredible entrées are priced at less than $25. 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! Iguana Joe’s now has a second location open in Palm Beach.

Olaya EXECUTIVE CHEF

Alana

ARUBAN / CARIBBEAN / MEXICAN

SIGNATURE COCKTAIL

The Pink Iguana — 12.50

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!

SHAREABLE STARTERS

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 13.95

— with grilled chicken 17.95

Jamaican Jerk Chicken Skewers — 10.50 three appetizer skewers of jerk-seasoned chicken breast, grilled over an open flame

“Bon-bon” Shrimp — 13.50

“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!

LIGHT FARE

The Greatest Burger in Paradise — 17.50

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”

Taco Salad — 17.50

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

Fish Tacos — 19.50

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

Grouper BLT — 18.95

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

OUR SPECIALTIES

Aruban Keshi Yena — 22.50

Dutch Gouda cheese stuffed with a mixture of chicken, vegetables and spices – a traditional Aruban dish

Jambalaya — 21.95

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

Coconut Shrimp — 25.95

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 — 23.95

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

HOURS

Palm Beach Plaza

DINNER:

Mon-Sun 5:00 p.m. to 10:00 p.m.

BAR:

Mon-Sun 5:00 p.m. to 11:00 p.m.

Royal Plaza

LUNCH AND DINNER:

Mon-Sat 10:30 a.m. to 10:00 p.m.

INFO

DINING:

Indoors – Outdoors

ATTIRE: Casual

All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.

Farmacure Fungi: A Q&A WITH OWNER RACHELL PETERSON

By Kylee Ross

When you meet a tattoo artist who turned growing mushrooms as a hobby into a thriving urban farm in Oranjestad, you have to ask if they have any mushroom tattoos. When I ask Rachell Peterson, she replies, “Lots and lots!”

Peterson starts by showing me a beautiful piece on her forearm—button mushrooms floating from her wrist to her elbow. She turns around to show me her newest tattoo. It’s a mushroom potion in a dainty crystal bottle. Then, she shows me a colorful tattoo on her thigh and says, “This is Persephone.” It’s the first tattoo she got to represent her urban farming journey. Persephone is the goddess of spring growth and vegetation in Greek mythology.

Peterson’s Persephone tattoo is especially meaningful because she now runs an urban farm out of the Royal Plaza Mall. She first started growing oyster mushrooms out of her home. Now, Farmacure Fungi grows more than 35 varieties of gourmet mushrooms. On average, she produces 250 pounds of mushrooms per week—and she says she could grow more.

HOW DID YOU GET STARTED IN URBAN FARMING?

RACHELL PETERSON: It started as a hobby, and about two years ago, it turned commercial. It came together at the request of chefs on the island because they weren't able to find the mushroom species that I grow. A lot of mushrooms have a short shelf life, so you can't import them.

WHAT MADE YOU SCALE UP FROM YOUR HOME OPERATION?

RP: I tattooed a full sleeve on Chef Urvin Croes from Infini. It was culinary-themed and there were mushrooms in the piece. While I was tattooing a mushroom, I told him I grew mushrooms at home. He got excited and was like, “Oh, you have to sell me some lion's mane.” So I brought him lion’s mane mushrooms and he put it on his menu—but I wasn't ready because I only had a grow station at home. That's why I started doing it commercially. I needed to scale up for him. Then, some of his chef friends saw what he was cooking with and they started calling me, too.

WHAT MADE YOU START GROWING MUSHROOMS AT HOME?

RP: I was always fascinated by mushrooms—even at an early age. When I was young, most of my artwork focused on mushrooms and fairies. And when I was 17, I bought an at-home grow kit. Since then, I've been studying mushrooms. It started with looking for botanical illustrations in books.

Photography Kenneth Theysen

TELL ME ABOUT THE GROWING PROCESS.

RP: There are a couple of steps. The process starts in the lab for incubation. Mushrooms don't grow from seeds; they grow from mycelium. So we start by growing mycelium on agar plates. At the second step in the process of incubation, we feed the mycelium rye berries. The mycelium will colonize the bag of rye berries completely. From this bag, we'll separate the contents into 20 substrate bags. In the substrate bags, we’ll feed the colony hardwood, soy hulls or wheat bran. Depending on the species, incubation can take anywhere from two weeks to four months.

When the substrate bag appears to be all white, then we make a cut in the bag (the cut will depend on the species) and we'll send it into the fruiting chamber to grow completely. The temperature, humidity and air are controlled in the fruiting chambers. Mushrooms put out a lot of CO2 so we have to extract it out of the chambers. Oyster mushrooms especially like fresh air.

TELL ME ABOUT THE EXPERIMENTAL PHASE.

RP: At first, I went with the stuff I knew I could already grow. I didn't want to experiment too much in the beginning because

I needed mushrooms readily available for chefs. Now, we’re experimenting for the chefs. We’re even experimenting with local species, which is what I'm the most excited about. Aruba hasn't documented the species we have in our mondi (countryside). So I walk in the mondi every time it rains to clone mushrooms. What I want to achieve with this experiment is set up an outdoor farm on Aruban soil. We're also developing supplements, though, which is also exciting.

WHAT’S THE TRANSITION FROM TATTOOING TO FARMING BEEN LIKE FOR YOU?

RP: I’m still tattooing. I'm trying not to tattoo too much, but I can't let go of the art. Not yet, at least. So right now it's easy because the tattoo shop is right next door. I move between both worlds throughout the day. I know that eventually I'm going to have to be at Farmacure Fungi full-time because I'm being called to something here. It's a mission for me.

WHAT’S YOUR MISSION?

RP: In Aruba especially, I'm focused on educating people about mushrooms. We didn't know about mushrooms before. So in these past two years, I've been doing a lot of work educating the local people about mushrooms.

You can tell there’s a lack of information about mushrooms because sometimes they ask me, “Oh, you're not going to die from eating this pink mushroom?” And I tell them no, it's actually healthy.

We're doing a lot of educating on social media, but I’m also at the farmers’ market to speak with everyone who stops by. It helps to spread the word. A lot of people also visit, we do group tours and we’re working with schools.

WHAT ARE YOU MOST PROUD OF?

RP: I’m not there yet. It's only the beginning. Well, I am proud that I actually did this. But I think there's a lot of work to be done. This is still a baby for me, you know? When you work based on passion, then it doesn’t feel like work. That’s something I've done my whole life.

Ike's Bistro

MEDITERRANEAN & CARIBBEAN

LOCATION

Manchebo Beach Resort & Spa

Juan E. Irausquin Blvd. 55

Eagle Beach

REGION

Low-rise Hotel Area

CONTACT

(297) 522-3444

ikesbistro.com

ikesbistro@manchebo.com

Head Chef Je rey Wouters 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 their wide selection of vegan and vegetarian dishes, or join them on special evenings such as Monday lobster and shrimp night, Thursday paella night, or Saturday eat like a local night, all accompanied by a savvy selection of wines.

CARIBBEAN / FUSION / MEDITERRANEAN

Jeffrey Wouters HEAD CHEF

Jorge Puerta CHEF DE PARTIE

APPETIZERS

Range: 13.00 – 20.00

Duo of Grilled Shrimp and Scallops GF combination of 2 black tiger shrimp and 2 scallops served with cauliflower purée, smoked red bell pepper sauce and garlic-herb oil

Octopus alla Griglia GF

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

MAIN COURSES

Range: 30.00 – 55.00

ChickenGF

grilled corn-fed bone-in chicken breast, steamed market vegetables, al dente porcini mushroom risotto and mushroom sauce

SalmonGF

grilled salmon fillet served with mashed potatoes, steamed carrots, zucchini and caper-lemon-butter sauce

Caribbean Red Snapper GF

skin-on red snapper fillet, pan-fried in garlic olive oil, served with market vegetables, tomatobasil arborio risotto and an herb-mango salsa

Bouillabaisse

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

Filet MignonGF

6-oz. of our most tender center-cut of beef, served with mashed potatoes, vegetables, porcini mushroom sauce and home-made chimichurri

Caribbean Lobster and Shrimp Casserole

4-oz. lobster tail chunks together with 4 shrimp simmered in white wine sauce, baked in the oven over linguine pasta, melted cheese and broccoli

VEGAN MENU APPETIZERS

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

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

Lychee Ceviche — 13.00

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

MAIN COURSES

Stuffed Corn Chips and Avocado — 26.00 grilled zucchini, crispy corn tortilla chips stuffed with sautéed garlic spinach, mushrooms and kidney beans, topped with avocado and mango salsa

Truffle-porcini Risotto and Crispy TofuGF — 27.00

porcini mushroom risotto and truffle oil, almond milk, tamari sauce, vegan butter and Parmesan, served with crispy fried tofu and steamed vegetables

Steak and Shrimp — 27.00

lentil steak with grilled New Wave shrimp served with sweet potato wedges, steamed broccoli and sesame-tamari-ginger glace

DESSERTS

Range: 9.00 – 12.00

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

Warm Apple-cinnamon Crumble a tartlet with a warm apple filling topped with cinnamon crumbles and sorbet of your choice

GF Gluten-free.

HOURS

DINNER:

Mon-Sun 5:30 p.m. to 10:30 p.m.

INFO

DINING:

Patio – Open-air (poolside)

ATTIRE:

Resort casual

ENTERTAINMENT:

Live music (3 times a week)

All prices are in U.S. dollars and include a 7% tax.

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

Prices and menu items are subject to change.

Infini

BY URVIN CROES

INTERNATIONAL

LOCATION

Blue Aruba Rentals

Juan E. Irausquin Blvd. 266 Eagle Beach

REGION

Low-rise Hotel Area

CONTACT

(297) 280-8869 / 699-3982

(305) 420-6432

infiniaruba.com

reservations@infiniaruba.com

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

Infini is an exclusive chef’s table concept welcoming only 21 diners each evening, treating them to an unforgettable culinary experience, exquisite decor and a chance to interact with the sta and other guests alike. Chef Urvin and his team explore limitless possibilities and take guests on a culinary journey of an 8-course Chef’s Impression Menu, which can be paired with an equally unique premium selection of carefully selected wines or cocktails.

Urvin Croes EXECUTIVE CHEF / OWNER

Jean-Claude Werleman CHEF DE CUISINE

8-COURSE CHEF’S IMPRESSION MENU

Price per person: 169.00

— with wine or cocktail pairing (optional) 279.00

Chef’s Impression

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

Culinary Artistry

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

Attention to Detail

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

Private Groups of 10 or More

Infini is perfectly suited for intimate group dinners of up to 21 people. Enjoy a drink and take in the scenic views on the rooftop terrace overlooking Eagle Beach as you wait for your guests to arrive. The menu is served at the chef’s table together with your selection of preferred wines or drinks. For a private experience, please e-mail us.

SAMPLE OF OUR MENU 8 COURSES –CARIBBEAN IMPRESSIONS

Journey Cake beef, avocado, onions

Pisca Tempera corn, moringa, mango

Tartelette goat cheese, egg yolk, Creole sauce

Bread and Butter spices, pineapple

Rooi Biet Aguachile beets, mandarin, guava, cilantro

Caribbean Salad carrots, ginger beer, dill

Curry Lobster saffron, curry, coconut

Jerked Chicken sweet potato, coleslaw, plantain

Bistec Encebollado

certified Angus short ribs, rice, pumpkin, onions

Margarita lime, tequila, cointreau

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

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

HOURS

DINNER:

Tues-SunStarts at 7:00 p.m.

(Please be advise to be there at 6:30 p.m.)

INFO

DINING:

Indoors

ATTIRE:

Smart casual

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.

Italy in the World

LOCATION

Oranjestraat 2

Downtown Oranjestad

REGION

Downtown Oranjestad

CONTACT

(297) 748-8985

italyinaruba.com

italyinaruba@gmail.com

Everyone loves to eat a good plate of pasta but not all restaurants prepare it well in Aruba, at least not to Mauro’s and Maria’s taste.

Italians want it al dente, but most people prefer it well cooked. So the first thing they ask is how you want it prepared. They believe a good plate of pasta brings joy to your day and warms you up. Mauro and Maria invite you to enjoy fabulous pasta dishes in a beautiful, intimate house in Oranjestad, the historic heart of Aruba. The restaurant also o ers some of the best wines on the island and when you combine this with spectacular Italian food, you may find yourself asking “Why in the world should you deprive yourself of this pleasure?”

Maria Campuzano CHEF

CLASSIC ITALIAN / GLUTEN - FREE / WINE ROOM

Mauro De Palma EXECUTIVE CHEF

APPETIZERS

Range: 15.00 – 30.00

Vitel Toné

vitello tonnato is a Piedmontese dish of cold, sliced beef with a creamy, mayonnaise-like sauce flavored with tuna

Stuffed Mini Sweet Peppers with Ground Beef served with rice, Parmigiano cheese and golden onions

Antipasto Misto

a selection of Italian delicacies, prosciutto, salami, coppa, various cheeses, olives and fruits

Bruschetta

toasting bread and soaking it in freshly pressed olive oil is a practice probably as old as Rome itself – we offer them topped with tomatoes, prosciutto, eggplant, mushrooms, or anchovies

HOUSE PASTAS

Range: 25.00 – 35.00

Linguine Frutti di Mare a wonderful way to take advantage of seafood which includes shrimp, calamari, mussels and clams, mixed together in pasta with tomato sauce

Boscaiola

Italian sausage, creamy parmigiana sauce, sautéed mushrooms and rosemary added to your favorite pasta, we recommend gnocchi

Pasta alla Norma

pasta alla Norma is a delicious Sicilian pasta dish with eggplant, marinara and basil, we love to add ricotta cheese

Penne alla Vodka and Mushrooms

pasta with home-made marinara sauce, heavy cream, garlic, Parmigiano and vodka

Amatriciana

one of best known Italian sauces consisting of guanciale (Italian cured meat), Pecorino Romano cheese, tomatoes, we like to add peperoncino and onions.

STUFFED PASTAS

Range: 27.00 – 35.00

Lobster ravioli

a festive combination of fresh pasta and lobster in a creamy ricotta, garnished with fresh herbs

Truffle and Mushroom Ravioli (a heavenly combination!)

the elastic and flexible dough makes for a richly filled pasta with plenty of flavor, combined with a simple sauce, the rich flavor of the filling can stand its ground in the dish

MAIN COURSES

Range: 30.00 – 45.00

Osso Buco

a specialty of the Lombard region, cross-cut shanks are used for this traditional Italian dish, topped with fresh parsley, garlic and lemon zests, braised with vegetables, white wine and broth

Brasato al Barolo (beef stew with Barolo wine) a slow-cooked stew that is well-marinated in Barolo wine, one of the most beloved wines in Italy due to its refined and intense taste that encompasses an extremely complex and aromatic equilibrium

Cioppino

created in the late 1800s in San Francisco by Italian immigrants, cioppino is a fish stew consisting of whatever the fishermen caught that day, usually fish, shellfish, squid, shrimp and scallops

DESSERTS

Range: 9.00 – 12.00

Bonet

a North Italian soft chocolate and amaretto dessert, a sort of pudding mix with the touch of crème caramel in one!

Tiramisù

a coffee-flavored Italian dessert made with ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, garnished with cocoa

HOURS

DINNER:

Mon-Sun 5:30 p.m. to 10:00 p.m.

INFO

DINING:

Indoors – Outdoors

ATTIRE: Casual

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.

L.G. Smith's

STEAK & CHOP HOUSE

LOCATION

Lloyd G. Smith Blvd. 82 Downtown Oranjestad

REGION

Downtown Oranjestad

CONTACT

(297) 523-6115 / 523-6195 lgsmiths.com info@lgsmiths.com

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

Experience culinary perfection at Aruba's top-rated steakhouse, named a 2023 Travelers’ Choice Best of the Best Restaurant for fine dining in the Caribbean. Their crown jewel is the Butcher Table, where expert chefs carve aged black Angus beef exactly to your liking, right at your table. It's a culinary spectacle found nowhere else on the island. Beyond steak, their menu boasts specialties like rack of lamb and fresh seafood. Choose from 100 wines, served by the glass, or a unique cocktail cart experience where a mixologist creates Instagram-worthy drinks right before your eyes. The ambience is set by a live DJ, adding an energetic and vibrant atmosphere to the dining experience. Plus, you won't need to cut the night short—the restaurant’s Lounge Midnight Grill is open until 6 a.m. to ensure your unforgettable evening doesn't have to end.

Sebastian Cechet EXECUTIVE CHEF

AMERICAN STEAKHOUSE

APPETIZERS

Pork Belly — 13.00

braised Asian-style pork belly, Asian slaw

Lobster Fritter — 15.00

lemon confit yogurt, tamarind and cilantro chutney, lentil vermicelli

Baby Leaf Salad — 16.00

ice wine-poached pear, arugula and baby kale, coconut-crusted goat cheese, pumpkin seeds, watermelon radish, sherry vinaigrette, puffed rice

Jumbo Head-on Shrimp Scampi — 23.00

herbes de Provence butter, brioche garlic bread

Pan-seared Scallops — 23.00

Steak Tartare — 26.00

U.S.D.A.-certified black Angus, onions, capers, egg yolk, sliced toasted brioche, dijonnaise

Lump Crab Cake — 29.00

lump crab, sambal aïoli, green mango and fennel slaw

ENTRÉES

Cedar-wrapped Salmon — 35.00 choice of side and sauce

Baby Back Ribs — 38.00

house-smoked and slowly-braised, bourbonbarbecue sauce, choice of side

LGS PREMIUM

SIGNATURE DISHES *

Double-boned Grilled Lamb Chops — 49.00 grass-fed New Zealand lamb

Grilled Jumbo Shrimp — 50.00

chili-marinated, tamarind- and ginger-glazed

Filet Mignon 8 oz. — 52.00

U.S.D.A.-certified black Angus, smooth flavor, extremely tender

Skirt Steak 12 oz., Butcher's Favorite — 55.00

U.S.D.A.-certified black Angus, rich flavor, firmer texture

Bacon-wrapped Twin Petit Filet — 57.00 (2) 4-oz. U.S.D.A.-certified black Angus, smooth flavor, extremely tender

New York Strip Loin 14 oz. — 58.00

U.S.D.A.-certified black Angus, seared on a Himalayan salt block, rich flavor, firmer texture

Porterhouse 20 oz. — 88.00

U.S.D.A.-certified black Angus, full flavor, best of both worlds firm and tender

Cowboy Rib-eye 20 oz. — 90.00

U.S.D.A.-certified black Angus, rich flavor, slightly firmer

Wagyu Rib-eye 12 oz. — 130.00 Australian black Wagyu, mellow flavor, extremely tender

Tomahawk 40 oz. — 152.00 (ask server for availability)

U.S.D.A.-certified black Angus, full flavor, best of both worlds firm and tender

* Signature dishes include a choice of side and sauce.

TABLESIDE BUTCHER EXPERIENCE

Rib-eye U.S.A. Black Angus — 5.75/oz. rich flavor, slightly firmer

30-40 Days Dry-aged Rib-eye U.S.A. Black Angus — 7.50/oz. bold flavor, tender

** Choose your certified Angus beef, butcher-cut by the chef, minimum order 12 oz.

DESSERTS

Warm Apple Pie — 12.00 Rum raisin cream, hot toffee

Chocolate Dome — 12.00 Nutella centre, almond croquet, mirror glaze, gold dust

HOURS

DINNER:

Mon-Sun6:00 p.m. to 11:00 p.m. (live DJ)

THE LOUNGE MIDNIGHT GRILL:

Mon-Sun11:00 p.m. to 6:00 a.m.

INFO

DINING:

Indoors

ATTIRE:

Elegantly casual

TERMS & PAYMENT

All prices are in U.S. dollars. A 17% service charge will be added to your bill. Additional gratuities at your discretion.

Prices and menu items are subject to change.

La Mer

FINE DINING

LOCATION

Wariruri Condos

Rooi Santo 31, Unit 101 Noord

REGION

High-rise Hotel Area

CONTACT

(297) 280-9206 lameraruba.com info@lameraruba.com

La Mer, which translates to "the sea" in French, stands as a distinguished fine dining establishment, drawing inspiration from the pristine, crystal-clear waters of the Mediterranean.

Embracing the culinary heritage of the north western Mediterranean—encompassing Italy, France, Greece, Spain and Portugal—La Mer curates a menu that pays homage to the distinctive flavors, aromas and ingredients inherent to these captivating regions. Immerse yourself in a culinary journey that showcases locally-sourced, freshly-caught seafood from the daily endeavors of local fishermen, as well as the aromatic herbs and spices woven into time-honored recipes.

Mitchell Pereira EXECUTIVE CHEF

FRENCH / MEDITERRANEAN / SEAFOOD

APPETIZERS

Fried Manchego Cheese — 18.00 cheese wedges, pomodoro sauce

Greek Salad — 18.00 tomatoes, cucumber, peppers, olive, red onions, feta cheese

Local Burrata Cheese — 22.00 fresh grapes, basil oil, basil seed, ginger vinaigrette

Lobster Bisque — 25.00 Maine lobster, Pernod, crème fraîche

Jumbo Shrimp Cocktail — 32.00 cocktail sauce

Steak Tartare — 32.00 Kalamata aïoli, blue cheese crust

Charred Spanish Octopus — 35.00 chorizo and corn purée, chili oil, pickled jalapeño

Alaskan King Crab Legs — Market price dijonnaise

SEAFOOD PLATTER

BeauSoleil and Kumamoto Oysters — 5.00 per oyster mignonette sauce, cocktail sauce

Seafood Tower — 85.00 6 oysters, ½ lobster, 4 shrimp, king crab legs

FROM THE SEA

Branzino — 50.00 fennel salad, oregano-lemon vinaigrette

Mediterranean Sea Bass — 55.00 en papillote, tomatoes and Kalamata

Dover Sole — 79.00 caper brown butter foam

Local Catch — Market price creamy polenta, lobster sauce

Poached Maine Lobster — Market price

HOURS

DINNER:

Mon-Sun6:00 p.m. to 10:00 p.m.

INFO

DINING:

PASTA DISHES

Linguine Primavera — 30.00 pomodoro, mixed vegetables

Eggplant Parmesan — 34.00 spaghetti pomodoro, Parmesan-crusted

Fettuccine Carbonara — 35.00 crispy Parma ham, quail egg

Chicken Parmesan — 37.00 spaghetti pomodoro, Parmesan-crusted

Lobster Ravioli al Pesto — 48.00 toasted walnuts, local basil, shaved Parmesan, lobster meat

FROM THE LAND *

Filet Mignon — 6 oz. 50.00 — 10 oz. 70.00

Skirt Steak — 62.00 orange glaze, Cajun spice, brioche croutons

Rack of Colorado Lamb — 65.00 herb-crusted, chimichurri and yogurt sauce

12-oz. Boneless Rib-eye — 78.00 chipotle butter

* While we are renowned for our seafood and Italian cuisine, we also take immense pride in working with DemKota Ranch Beef. This ultra-premium ca le, sourced from North and South Dakota, is raised in a free-range environment, with a diet consisting of grass and grains to deliver the most exquisite flavor.

DESSERTS

Greek Orange Cake — 12.00 sponge cake, orange zest, vanilla

Panna Cotta — 12.00 vanilla bean, strawberry compote

Limoncello Tiramisu — 14.00 ladyfingers, limoncello, lemon curd, vanilla pudding

We also have a kid’s menu.

Indoors (air-conditioned) –

Outdoors

ATTIRE:

Elegantly casual

TERMS & PAYMENT

All prices are in U.S. dollars. No service charge. Tipping at your discretion. An 18% service charge will be added to parties of 6 or more. Sales taxes are included. Prices and menu items are subject to change.

Las Ramblas

OUTDOOR CHARCOAL GRILL

LOCATION

La Cabana

Beach Resort and Casino

Juan E. Irausquin Blvd. 250

Eagle Beach

REGION

Low-rise Hotel Area

CONTACT

(297) 520-1154

lacabana.com

lacabanaconcierge@redsailaruba.com

This cozy restaurant o ers 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. Enjoy those special vibrations in Aruba at Las Ramblas Outdoor Charcoal Grill. Start with a selection of tasty appetizers while listening to the guitar player’s evocative tunes. Go deeper with delicious entrées such as chops and steaks served straight from the charcoal grill or try one of their succulent fresh seafood dishes. The genuine and knowledgeable sta is eagerly waiting to serve you.

GRILL / INTERNATIONAL

Sonny Partodikromo

EXECUTIVE CHEF

APPETIZERS

Range: 7.00 – 15.00

Las Ramblas SaladGF local farm to table mixed greens, roasted fresh beets, cucumber, cherry tomatoes and fresh mango with a citrus vinaigrette

Wedge Salad

iceberg lettuce, walnuts and bacon bits with a creamy home-made chunky blue cheese dressing

Bruschetta

tomato concassé, garlic, dressed with extra-virgin olive oil and shaved Pecorino Romano cheese

Ahi Tuna Poke with Asian seasoning, tamarind-soy dressing, microgreens and herb-seasoned crackers

Avocado Topped with Shrimp in our home-made Calypso dressing

Lobster and Mango SaladGF dressed with microgreens and drizzled with a lemon vinaigrette

Lobster Bisque the best of the Caribbean Sea in one rich creamy soup

Escargots à la BourguignonneGF a traditional French dish originating from Burgundy consisting of snails baked in garlic and butter

Grilled ScallopsGF jumbo scallops wrapped in bacon with a chimichurri sauce

Shrimp SkewerGF jumbo shrimp seasoned and grilled to perfection

Beef BrochettesGF tenderloin with romesco, topped with chimichurri sauce

Grilled CalamariGF squid marinated in olive oil, garlic and fresh herbs

ENTRÉES *

Range: 27.00 — 55.00

Tenderloin grilled to perfection — 5 oz. (petit) — 10 oz.

12-oz. N.Y. Strip Loin

10-oz. New Zealand Lamb Chops

Braised Short Ribs with creamy garlic mashed potatoes

Mignon ’n’ Mariscos petit tenderloin, shrimp and scallops

Free-range Chicken guava sauce

Catch of the Day ask your waiter for the daily catch

Black Grouper Meunière pan-fried, finished with a lemon-butter sauce

Chilean Sea Bass served with beurre blanc sauce

Caribbean Baked Shrimp topped with our signature spicy curry-coconut-cream sauce

Seafood Paella a Spanish dish of rice and assorted seafood with a touch of saffron seasoning

Fisherman’s Platter grilled mahi-mahi, shrimp, lobster tail, clams and mussels on the half-shell

* Served with fresh seasonal vegetables.

DESSERTS

Range: 7.00 – 9.50

Crème Brûlée

Key Lime Pie

White and Dark Chocolate Mousse Cake

GF Gluten-free. Vegan.

HOURS

DINNER:

Mon-Sat 5:30 p.m. to 10:30 p.m.

INFO

DINING:

Open-air

ATTIRE:

Elegantly casual

ENTERTAINMENT:

Live music

All

Tipping

HOW CHEF JOSEPH MURPHY CULTIVATES SUCCESS THROUGH DEDICATION

By Kylee Ross

“Sometimes I don't even realize how I became an executive chef,” Joseph Murphy says modestly. “I never had aspirations to be an executive chef.” Nonetheless, Murphy works in this role at The Ritz Carlton, Aruba and has held several executive chef positions around the world.

Photography Kenneth Theysen

Joseph Murphy Executive Chef

“I like being in the back. I like cooking. I like working hard. But the more you work hard, the more you get promoted,” says Murphy. “It just kind of snowballed.”

There are two reasons Murphy was drawn to cooking as a profession. “There's one reason that doesn't sound so good, and one reason that does sound good,” Murphy says with a grin. The first reason: Murphy failed his General Certificate of Secondary Education (GCSE) exams and reached a point where he didn’t know what to do next. The second reason: Murphy had been working at his local pub and liked working in hospitality. “I enjoyed the bar where you interact with locals. I enjoyed cooking and even the washing up and cleaning,” he says.

When Murphy decided to pursue a career in hospitality, his parents insisted he earn a professional qualification before jumping into the workforce. So with Murphy’s future in mind, a head waiter at the pub where he was working put in a good word for him in admissions at Westminster College in London where Murphy eventually completed a three-year internship. “There were 150 of us at the beginning of year one. By the time we got to year three, there were only 30 of us left,” Murphy says, reassuring that it’s common for students to drop out of the program. “Then I started working in London.”

Murphy began his career at the Sheraton Grand London Park Lane. “It taught me how to structure myself, how to be more

regimented, how to push myself, how to get promotions and how to learn and really try to grow more,” Murphy says. “I think this first job definitely moulded me into the person that I wanted to be.”

Since then Murphy has been based in London, England; Sydney, Australia; Doha, Qatar; Abu Dhabi, United Arab Emirates; and now, Noord, Aruba. He has worked in some of the world’s premier hotels including The St. Regis Doha, The St. Regis Abu Dhabi and the Marriott International in Doha. Murphy was drawn to Aruba because “it's the Ritz-Carlton. I hadn't worked for a Ritz-Carlton before and I really wanted to work for a Ritz-Carlton,” Murphy says. “It has a rich history of luxury.”

His role at the Ritz-Carlton, Aruba involves running the kitchens for BLT Steak, Casa Nonna New York, Solanio, Divi Sushi Bar & Lounge, Madero Pool & Beach Grill and Ritual Coffee Culture, as well as looking after the team to make sure they get what they need. “I support them so they can do their job and do what they need to do,” Murphy says. “I didn't become executive chef over my own steam. I became an executive chef because of the people I hired and developed professionally. They make you look better. So it's all about trying to make them look better.”

Murphy's approach transcends the confines of a traditional kitchen hierarchy. It's about fostering an environment where everyone, from aspiring executive chefs to executive

sous-chefs, feel the encouragement to reach for their ambitions. "They all want to grow. So you give them the tools and the backing and the support that they need to be able to raise themselves up," he adds. The team has a hand in creating the menus as opposed to Murphy creating the menus himself. He offers feedback when necessary and enjoys seeing his team get passionate about the work they’re personally invested in. “I feel that they can talk to me, and I can talk to them. I'm very proud of my team,” Murphy says.

"As an executive chef, you can really help other people,” Murphy reflects, underscoring the satisfaction he’s found in his role. For him, the joy lies in imparting knowledge, sharing experiences and empowering others to rise through the ranks. "I like the way that I can teach other people. I can help other people to grow," he affirms.

Madame Janette

CARIBBEAN / EUROPEAN

Chef Karsten “Kasi” Gesing serves up exclusive, creative and delicious dishes in a majestic garden setting.

LOCATION

Cunucu Abao 37 Noord

REGION

Cunucu Abao Area

CONTACT

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

Madame Jane e is rightfully regarded as one of the best restaurants on the island. Their menu delivers exquisite food in generous portions, an extensive well-curated wine list and the largest beer selection in the Caribbean, with over 100 di erent craft beers from all over the world. Also unique is their walk-in dry-aged meat cooler, the only one in the Caribbean. It houses the largest selection of premium cuts and prime meats meticulously chosen by Chef Kasi. The exquisite Madame Jane e experience is accompanied by daily live music, Caribbean charm, al fresco dining and superior service, ensuring that you leave with your palate and soul feeling divine. A must-try when visiting Aruba.

Karsten Gesing

THE ORIGINAL HARDCORE CHEF / OWNER

APPETIZERS

Range: 14.00 – 20.00

Original Hungarian Goulash Soup out of the big pot, the way our chefs like it!

Madame’s Black Angus Beef Carpaccio toasted sunflower seeds, Parmigiano-Reggiano, served with mache salad and a morel-porcini vinaigrette

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

MJ’S FISH SELECTION

Range: 35.00 – 48.00

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

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

MJ’S SIGNATURE STEAK AND MEATS

Range: 50.00 – 90.00

The Old Butcher Steak

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

Schnitzel Vienna Style

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

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

MJ’S REAL DRY-AGED CHAMBER MEATS *

Range: 110.00 – 150.00

Tenderloin

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

Porterhouse

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

* Ask for availability.

ROLL AND BURGER

Range: 29.00 – 49.00

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

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

DINNER FOR TWO

Range: 50.00 – 150.00

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

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

HOURS

DINNER:

Mon-Sat5:30 p.m. to 10:00 p.m.

INFO

DINING:

Outdoors

ATTIRE:

Casual

ENTERTAINMENT:

Live music

All prices are in U.S. dollars. No service charge.

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

Matthew’s

BEACHSIDE RESTAURANT

INTERNATIONAL

LOCATION

Juan E. Irausquin Blvd. 51

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

REGION

Low-rise Hotel Area

CONTACT

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

Upscale Caribbean, international and seafood dishes are prepared using the freshest ingredients. In addition to breakfast, lunch and dinner, they o er 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.

Milca Legger CO - OWNER

Stefan Legger CO - OWNER

APPETIZERS

Range: 9.50 – 17.50

Garlic Escargots GF half-dozen, sizzling hot, cooked in garlic-herb butter

Goat Cheese Wrapped in Italian Prosciutto Ham GF pan-seared, served over mixed local organic lettuce, raspberry vinaigrette

Spicy Shrimp GF asparagus, spicy cream sauce

Sesame-crusted Tuna Tataki sushi grade tuna, wasabi-green pea purée, wakame-cucumber salad, teriyaki glaze

Baltimore-style Crab Cake served with roasted pepper aïoli

FROM THE WATERS

Range: 28.50 – 39.50

Grilled Octopus sweet soy-glazed octopus, Spanish chorizoromesco risotto, cannelloni bean purée

Blackened Corvina GF sweet potato-bacon hash, sautéed vegetables, tomato-pineapple sauce

Sesame-crusted Tuna Steak

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

Piña Colada Shrimp GF

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

VEGETARIAN ITEMS

Range: 19.75 – 30.75

Breaded Tofu GF served with ginger-soy sauce, rice and seasonal vegetables

Tuscan Gnocchi

Italian potato dumplings served with creamy roasted bell pepper sauce, sun-dried tomatoes, basil, arugula

FROM THE FIELDS

Range: 28.00 – 49.75

Lamb Chops

herb-marinated and grilled New Zealand lamb chops, roasted baby potatoes, seasonal vegetables, red wine sauce

Filet Mignon 8 oz.

(certified Angus beef) GF served with mashed potatoes, seasonal vegetables and red wine sauce

Surf and Turf

filet mignon Angus, garlic shrimp, mashed potatoes, seasonal vegetables, mushroom sauce

ITALIAN

Range: 19.00 – 35.75

Lasagna Bolognese

U.S.D.A. ground beef, mozzarella cheese, fresh tomato sauce

Sammy’s All-time Favorite

Chicken Parmigiana breaded chicken breast covered with tomato sauce, topped with mozzarella cheese, served over pasta, freshly grated Parmesan cheese served tableside

Lobster Ravioli

with creamy Cajun sauce, spinach, cherry tomatoes, Parmesan cheese

DESSERTS

Range: 5.95 – 11.95

Classic New York Cheesecake strawberry compote, sweetened sour cream

Night and Day dark and white chocolate mousse, raspberry sauce and compote, chocolate crumble

Warm Chocolate Liquid Centre Cake (preparation time 10 to 15 minutes) orange sponge cake crumble, white chocolate mousse, vanilla ice cream, chocolate sauce

GF Gluten-free. Contains dairy. Vegetarian.

HOURS

BREAKFAST:

Mon-Sun8:00 a.m. to 11:00 a.m.

LUNCH:

Mon-Sun11:00 a.m. to 5:00 p.m.

DINNER:

Mon-Sun5:00 p.m. to 10:00 p.m.

BAR:

Mon-Sun8:00 a.m. to 11:00 p.m.

INFO

DINING:

Open-air

ATTIRE:

Casual (breakfast and lunch) –Elegantly casual (dinner)

HAPPY HOURS:

Daily, 12:00 noon to 1:00 p.m., 4:00 to 6:00 p.m. and 9:00 to 10:00 p.m.

TERMS & PAYMENT

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.

Aruba’s new destination for Mediterranean cuisine is now open at the Aruba Marrio Resort & Stellaris Casino.

Mercát serves up an assortment of flavors, colors and spices for guests to enjoy as part of an immersive sharing concept, perfect for families and groups of friends. Each dish is carefully curated using fresh ingredients, with influences from Spain, Italy, Lebanon, Morocco and Greece. Whether indoors or with an al fresco oceanfront view, you're invited to pull up a chair for breakfast, lunch or dinner.

SHAREABLES: COLD

Mezze — 15.00

hummus, muhammara, baba ganoush, falafel, cherry tomatoes, baby carrots, watermelon radish, marinated olives, pita bread

Prime Beef Carpaccio

arugula, Parmesan, truffle mayo

— regular 17.00

— with freshly shaved black tru le (2g) 27.00

Tuna Tartare — 17.00

parsley, shallots, pickled cucumber, capers, grainy mustard, sea salt-cured egg yolk, extravirgin olive oil, home-made whole wheat chips

SHAREABLES: HOT

Mortadella and Pistachio Pinsa — 16.00

Italian mortadella, stracciatella, roasted pistachios, pesto

Prosciutto and Stracciatella Pinsa — 17.00 prosciutto di Parma, stracciatella, balsamic reduction

Mussels à la Provençale — 19.00

Provençal herbs, onions, garlic, white wine, grilled sourdough

SALADS

Veggie Niçoise — 18.00

watermelon, mesclun of greens, roasted fennel, green beans, potatoes, Kalamata olives, cherry tomatoes, balsamic vinaigrette

Mercát Caesar — 19.00

romaine, Parmesan, home-made croutons, Caesar dressing

Greek — 21.00

cucumber, Kalamata olives, feta, tomatoes, red onions, extra-virgin olive oil

PIZZAS AND PASTAS

Margherita — 17.00

tomato sauce, mozzarella

Pepperoni — 18.00

tomato sauce, mozzarella, pepperoni

HOURS

BREAKFAST, LUNCH, DINNER AND DRINKS:

Mon-Sun7:00 a.m. to 10:00 p.m.

Funghi — 19.00

tomato sauce, mozzarella, mushrooms

Orecchiette Pasta — 28.00

broccolini, chickpeas

Short Rib Pasta — 34.00 paccheri pasta, short rib ragu, Parmesan, lemon zest

Seafood Linguine — 37.00 shrimp, calamari, mussels, clams, fresh tomato sauce

DINNER MAIN COURSES *

Couscous Paella green beans, bell peppers, mushrooms, pickled veggies

— regular 23.00

— with jumbo shrimp 32.00

Roasted Lemon Chicken — 32.00 half-chicken, baby potatoes, French green beans

Pistachio-crusted Salmon — 38.00 creamy polenta, chermoula, watercress

Branzino Fillet — 39.00 baby potatoes, tahini sauce, parsley-infused oil

Prime Strip Loin — 45.00

Jamón Serrano-infused demi-glace, domino potatoes

Lamb Shank — 45.00 tahini, dates, couscous

* Served from 5:00 p.m. to 10:00 p.m.

DESSERTS

Tiramisu — 11.00 mascarpone, coffee, ladyfingers

Moroccan Chocolate Cake — 12.00 dates, pistachios, caramel

Vegetarian.

INFO

DINING:

Indoors – Outdoors

ATTIRE: Smart casual

All prices are in U.S. dollars. Sales taxes are included. Prices and menu items are subject to change without notice.

Photography Kenneth Theysen

Andres Davila

Complex Executive Chef

Andres Davila studied culinary arts and hospitality management at the International Buenos Aires Hotel and Restaurant School in Argentina and received a sommelier certification from Universidad San Francisco de Quito. Prior to working in Aruba, Davila worked as the executive sous-chef for the Grand Cayman Marriott Resort in Grand Cayman and executive chef for JW Marriott Panama. Now, he is the complex executive chef at the Marriott, where he oversees the 14 on-site restaurants at Aruba Marriott Resort & Stellaris Casino, Marriott’s Aruba Ocean Club and Marriott’s Aruba Surf Club. “We’ve opened more projects [at Aruba Marriott Resort] than I’ve opened in my life,” says Davila. “In a year and a half, we opened Mercát, we changed the Atardi and Waves Bar & Grill kitchens, and we opened Champion's as a new restaurant.” His focus now is on infusing happiness into his team’s work at the Marriott complex and maintaining the resort’s culinary reputation on the island.

BIRTHPLACE: Quito.

BIRTH COUNTRY: Ecuador.

FAVORITE ARUBAN DISH: Pastechis and ayaca.

FAVORITE DRINK: I’m a tea lover. As for alcoholic beverages, I like gin.

FAVORITE FOOD TREND:

I do prefer honest concepts more than trends, and using, as much as you can, locally-sourced food. At the same time, I believe the future is vegetables. Not restrictively, but much more as an understanding of nourishment.

FAVORITE SONG

TO COOK TO: Dance Me to the End of Love by Madeleine Peyroux. But I do like Ramones, Daft Punk, The Chemical Brothers, Red Hot Chili Peppers and Sinatra as well. Depends on my mood.

BEST MEAL OF YOUR LIFE: Ever Restaurant in Chicago. The whole experience was something so precise, warm and enriching that fulfilled my cook soul.

FAVORITE LOCAL

INGREDIENT: Lion’s mane mushrooms from Farmacure Fungi.

A CHEF WHO INSPIRES YOU: Mauro Colagreco from Mirazur.

ON A DESERTED ISLAND, WHICH 3 FOOD INGREDIENTS WOULD YOU BRING?: Black tea, maple syrup and Ecuadorian toasted corn.

WHAT IS YOUR COMFORT FOOD?: I love chifa food (Chinese-Peruvian fusion). A veggie chop suey is my go-to.

Kenneth

Official Photographer

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 who would cover Aruba’s extensive and varied restaurant scene.

Theysen’s esthetic sense and work ethic make him versatile and a pleasure to collaborate with. This is why so many of the island’s great (and very busy) chefs are always relaxed and in a great mood during his photo shoots. And, as any good photographer knows, that is just priceless.

WANT TO APPEAR IN THIS MAGAZINE?

Contact Mike Power at mike@menuinternational.com

105 2024 OFFICIAL DINING GUIDE

North End

LOCATION

The Cove Mall

Juan E. Irausquin Blvd. 384A

Palm Beach

REGION

High-rise Hotel Area

CONTACT

(297) 280-0278

northendaruba.com

northendpubandgrillaruba@gmail.com

As a go-to destination for watching your favorite sports team and listening to live music, the North End team pride themselves on providing a fun ambience, unmatched comfort food and delightful handcrafted cocktails.

Dedicated sta ensure a personalized touch that sets this restaurant apart from the rest. Join them for an unforgettable experience of indulging in delicious food, sipping on heavenly cocktails and soaking up the best atmosphere in town. At North End Pub & Grill, every day o ers a memorable experience sure to keep you coming back for more.

AMERICAN / ITALIAN / PIZZA

Paola Cisneros RESTAURANT MANAGER

PUB & GRILL

Alicia Yarzagaray

RESTAURANT SUPERVISOR

STARTERS

Mozzarella Sticks — 13.00 with our famous marinara dipping sauce

Cauliflower Bites — 13.00 with sesame teriyaki dipping sauce

Buffalo Chicken Dip — 16.00

fresh corn tortilla chips, guacamole, pico de gallo, green onions, and garlic ranch

Loaded Nachos — 18.00

fresh corn tortilla chips, smoked pulled pork, Cheddar sauce, black beans, guacamole, grilled corn, pico de gallo, green onions, cilantro sour cream and garlic ranch drizzle

SALADS

Classic Caesar Salad — 15.00

romaine lettuce, Pecorino Romano, focaccia croutons, Caesar dressing drizzle

Greek Salad GF — 15.00

baby spinach, quinoa, cucumbers, chickpeas, heirloom tomatoes, Kalamata olives, capers, hummus, feta cheese and Greek dressing

Italiano Salad GF — 17.00

arugula, heirloom tomatoes, fresh mozzarella, Gorgonzola blue cheese, prosciutto, fire-roasted peppers, artichokes, balsamic glaze, Italian dressing

Add-ons (8 oz.)

— with chicken add 8.00

— with shrimp add 16.00

— with steak add 16.00

ENTRÉES

Buffalo Chicken

Mac and Cheese Bowl — 22.00

crispy fried dark meat Buffalo chicken bites, green onions and blue cheese drizzle, served over marinade cheese

Chicken Parm Pasta — 24.00

freshly breaded chicken cutlet topped with our house marinara sauce and mozzarella cheese, served over your choice of pasta

Fish and Chips —24.00

Crispy fried catch of the day served with French fries and coleslaw salad

Shrimp Scampi Pasta — 28.00

sautéed shrimp in fresh garlic butter, heirloom tomatoes and fresh basil, served over your choice of pasta

Angus Beef Skewers GF — 32.00

grilled tenderloin tips skewer and roasted garlic chimichurri served with mixed vegetables and one side order of your choice

HANDHELDS *

Smokey BBQ Pulled Pork Tacos — 16.00 braised pork shoulder in Asian spices and herbs, creamy coleslaw, pickled onions

Chicken Parmigiana Sub — 17.00

freshly breaded chicken cutlet topped with our house marinara sauce and melted Italian cheese, arugula

Jack Daniel’s Burger — 20.00

8-oz. Angus beef smashed patty, cheese, bacon, garlic ranch, home-made Jack Daniel’s-BBQ sauce

* Served with a side of French fries, upgrade to sweet potato fries for $2.00 more, onion rings for $3.00 more, or a side of Caesar salad for $3.00 more.

PIZZAS

Veggie Supreme — 25.00

tomato sauce, mozzarella and provolone cheeses, peppers, mushrooms, onions, broccoli

Hawaiian — 27.00

tomato sauce, mozzarella and provolone cheeses, ham, bacon, pineapple

Italiano — 29.00

tomato sauce, mozzarella and provolone cheeses, prosciutto di Parma, fresh and semi-dried tomatoes, ricotta, Parmesan, basil and hot honey drizzle

Steak Bomb — 29.00

mozzarella and provolone cheeses, shaved steak, caramelized onions, bell peppers, mushrooms, truffle oil, Parmesan, truffle cream drizzle

We also offer a large choice of chicken wings and a kid’s menu. Online ordering now available.

GF Gluten-free. Vegetarian.

HOURS

BREAKFAST, LUNCH AND DINNER:

Mon-Sun8:00 a.m. to 12:00 a.m.

INFO

DINING:

Indoors – Open-air (covered)

ATTIRE:

Casual

ENTERTAINMENT:

Live music

All prices are in U.S. dollars. An 18% service charge will be added to your bill.

Prices and menu items are subject to change.

O’Niel Caribbean Kitchen

LOCATION

Bernard van de Veen Zeppenfeldstraat 15

San Nicolas

REGION

San Nicolas

CONTACT

(297) 584-8700

onielcaribbeankitchen@gmail.com

O’Niel has become a staple of San Nicolas dining, drawing dinner guests from all parts of the island and the world.

Their menu features both local and Caribbean cuisines. Visitors are sure to be tempted by the lamb, ribs, jerk chicken and many other delicious dishes. The e icient and friendly sta make all guests feel welcome. Their motto is “local and Caribbean cuisine, good to the last bite.” And as the saying goes, “you know it’s good if the locals eat there!”

ARUBAN / CARIBBEAN

Oneil Williams CHEF / OWNER

APPETIZERS

Stamp and Go — 8.50

crispy fried saltfish fritters served with a sweet chili sauce

Caribbean Calamari Rings — 9.50 breaded and deep-fried, served with tartar sauce

Jerk Chicken Wings — 10.00 served over romaine lettuce with a spicy jerk seasoning

Pork Tenderloin Crostini — 10.50 grilled pork with crispy bacon and apple sauce

Chilled Shrimp Cocktail — 11.50 with crisp romaine lettuce and a traditional pink cocktail sauce

Coconut Shrimp — 12.00

coconut-crusted jumbo shrimp served with a chili dip

FROM THE FISH MARKET

Grouper Fillet — 16.75 your way

Fish and Chips — 16.75

Balashi beer-battered fried fish, served with a salad and French fries

Balchi — 16.75

traditional Aruban fish balls, a local dish

Bacon-wrapped Shrimp — 18.75

baked jumbo shrimp wrapped in bacon, served with garlic sauce

Steamed Fish — 19.50 whole fish

Garlic or Curry Conch — 26.25

Lobster Thermidor — 38.00

morsels of fresh lobster meat in a creamy brandy sauce and melted cheese

HUNGRY FOR MEAT

Pork Schnitzel — 17.50

pork tenderloin breaded in Parmesan cheese, served with a salad and French fries

Filet Mignon — 24.00

8 oz. of twin tenderloin drizzled with a red wine reduction

Blue Mountain Grilled Lamb — 30.75 grilled to perfection, served with cognac sauce

Grilled Rib-eye — 30.75 aged, marinated and rosemary-crusted, grilled to perfection

POULTRY PARADISE

Caribbean Island Roast Chicken — 15.50 basted with the chef’s spices and baked crispy

Traditional Jerk Chicken — 16.00 you can never beat the flavor of juicy dry and wet jerk rub

Grilled Chicken Breast — 16.00 marinated grilled chicken breast served with a delicious brown sauce

LOUNGE MENU –SMALL BITES *

Calamari Rings — 10.00

Crispy Chicken Wings — 10.50

Deep-fried Mussels — 12.00

Coconut Shrimp — 12.50

Steak and Shrimp — 12.75

* Kitchen closes at 10:00 p.m.

All entrées are served with rice, mashed potatoes, salad and plantain.

We also offer vegan, vegetarian and gluten-free specials.

HOURS

LUNCH:

Sun 11:00 a.m. to 5:00 p.m.

LUNCH AND DINNER:

Tues-Sat 12:00 noon to 8:00 p.m.

INFO

DINING:

Indoors – Open-air (covered)

ATTIRE: Casual

Oak

RESTAURANT & BAR

INTERNATIONAL

LOCATION

Waykiri Condos

Rooi Santo 3A, Unit B04

Noord

5 minutes from The Ritz-Carlton and Marrio resorts

REGION

High-rise Hotel Area

CONTACT

(297) 280-4660

oakaruba.com

info@oakaruba.com

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 five minutes from the Marrio 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 sta are ready to welcome you with their hospitality, contagious smiles and, of course, a spectacular dining experience.

Jairo Bernard CHEF

APPETIZERS

Range: 8.00 – 14.00

Goat Cheese and Mango deep-fried goat cheese served with a creamy mango-wasabi dressing

Calamari Fritti

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

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

Fresh Tuna Salad

sesame-crusted, served with toasted almonds and a passion fruit-wasabi dressing

Sizzling Clams and Mussels white whine, garlic and olive oil

Spicy Shrimp and 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

tomato, basil and garlic sauce topped with feta cheese

MEAT

*

Range: 19.00 – 45.00

Churrasco Steak

chargrilled beef tenderloin served with chimichurri sauce

Peppercorn Steak

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

Sirloin Steak served with chimichurri sauce

Surf and Turf beef tenderloin and shrimp served with a white wine sauce

* Served with fresh mixed vegetables and oven-roasted potatoes.

ITALIAN SPECIALTIES

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

HOURS

DINNER:

Mon-Sat5:00 p.m. to 10:00 p.m.

INFO

DINING:

Indoors – Open-air

ATTIRE: Casual

CHEF ANDRES DAVILA ON THE MEANING OF “ONE HAPPY ISLAND”

By Kylee Ross

Andres Davila’s earliest memory of cooking is centered around a cookbook his mother gave him.

“One day, she brought me a book created by UNICEF about food around the world,” Davila says.

“The first thing that I remember cooking is stuffed tomatoes when I was maybe six years old.” He remembers being interested in watching the adults around him cook before that but was never involved in the kitchen until then.

Andres Davila Complex Executive Chef

Photography Kenneth Theysen

His mother originally got her hands on the book because she worked for international organizations in Ecuador, Davila says. And when Davila was old enough to start thinking about his own career, he started on a path toward political relations, too. While he was studying political relations, he also went to culinary school because it made him happy. “At first, my parents didn't want me to study culinary arts. They thought of it as a hobby, as a secondary thing,” Davila says.

It was a call from the JW Marriott in Quito selecting the best students in the class for an internship that made Davila split from his double-career life and commit to his passion. “That's when I decided, ‘Okay, I’m going to pursue this,’” Davila remembers. “I think I make a lot more people happy with my culinary skills than I would have in politics.”

While in school, Davila worked in the service line of a staff cafeteria in his native country of Ecuador. The same company owned a seafood restaurant where Davila remembers cleaning 35 kilograms of shrimp a week, selecting single grains of rice to filter out rocks and debris and peeling entire bags of potatoes. “I realized that in every single thing that you do, discipline is always going to win over the talent,” Davila says. “The discipline of doing those things to perform the techniques better makes you as a person and makes your character.”

Davila moved to Aruba after gaining more than 20 years of culinary experience, most recently holding the position of executive chef for JW Marriott Panama. “We were in the big city and we were homesick,” Davila says. Prior to working in Panama City, Davila first experienced

Caribbean living as executive sous-chef for the Grand Cayman Marriott Resort. “We missed the beach and the kindness of the people. We missed being in a place where everyone knew each other,” Davila adds when explaining what drew him and his wife back to the Caribbean. “You can make people much happier [in the Caribbean],” Davila says. “When you work in the city, everyone is in a rush. In the Caribbean, everyone comes to enjoy their vacations and special occasions.”

Davila leads the culinary operations for Aruba Marriott Resort & Stellaris Casino, Marriott’s Aruba Surf Club and Marriott’s Aruba Ocean Club. He is responsible for overseeing 14 on-site restaurants including the recently -opened restaurants Mercát and Campeones Cantina, and the well-known beachfront restaurant Atardi. His personal mandate is to remind his team that cooking is a labor of love. “The reason we feed people is to make them feel happier,” Davila says. “The person who fed you your whole life did it because that person loves you. So what happens when you're doing that as a profession or as a craft? Well, that love needs to be there as well.”

Now, as complex executive chef at the Aruba Marriott Complex, Davila is surrounded by happiness. “That’s what made me come to Aruba,” Davila says. He heard about people referring to the island as “One Happy Island” and was drawn to a country that hosted visitors from around the world while maintaining a strong sense of community. “It makes you think about what happiness really is. Maybe happiness isn’t seeing carnival on every corner,” Davila reflects. “Maybe happiness is about having a good way of living.”

He infuses happiness into his work as complex executive chef by embracing balance. “I try to bring positivity to my role. I meditate every day in the morning and sometimes the messages that I get from guided meditations stay in my head,” Davila says. “Messages that make me feel comfortable with myself are the ones I try to share with the team. I also push them to pursue their own happiness because that's going to reflect on what we are doing every day.”

In just a year and a half, Davila says he’s opened more restaurants at the Aruba Marriott Complex than he has in his entire career. “We opened Mercát, we changed the Atardi and Waves Bar & Grill kitchens and we opened Campeones Cantina & Tequila Bar as a new restaurant,” Davila says. “But I'm most proud of seeing how everyone on the team builds themselves up and how they own their own happiness.”

ARUBA MARRIOTT RESORT & STELLARIS CASINO

ARUBA

INTERNATIONAL

LOCATION

Lloyd G. Smith Blvd. 526

Noord

REGION

Malmok Area

CONTACT

(297) 586-9500 / 1-800-299-0472

One of Aruba’s most popular fine dining options, Ocean Z Restaurant o ers a divine international-fusion cuisine in a remarkable setting.

Seasoned entrepreneurs Eva Zissu and Zulay Rada have joined forces to create a memorable first-class dining experience. Zulay crafts every dish with her mother’s heart and soul in mind, while Eva brings in flavors from her travels around the world to each exquisitely designed dish. She turns fresh seafood, garden-fresh produce, and the most tender and juicy meats, into stunning works of art. Ocean Z Restaurant o ers a tailor-made experience, in a warm and friendly atmosphere. With live entertainment and an ever-changing decor, it is an alluring place to make lasting memories with friends and family, over and over again.

Eva Zissu CHEF / CO - OWNER

Ocean Z

SALADS

Range: 16.00 – 24.00

Caesar Salad

— with chicken — with shrimp

Caprese Salad tomatoes, mozzarella cheese, organic basil sauce from our garden

Greek Salad

mix of lettuce, cucumber, tomatoes, Kalamata olives, feta cheese with oil-balsamic dressing

— with chicken — with shrimp

APPETIZERS

Range: 18.00 – 26.00

Escargots à la Bourguignonne snails in a garlic-herb sauce

Ceviche

fresh fish marinated with lime juice, red onion, sweet pepper and coriander

Coquille Saint-Jacques

French-style scallops and shrimp in a creamy wine sauce, baked with Emmental cheese

Beef Carpaccio slices of meat with arugula, fresh mushrooms, Parmesan cheese, olive oil and home-made dressing

Tuna Tartare

fresh tuna mixed with ginger, chives and a home-made sauce

Salmon Tartare

Fresh salmon mixed with ginger, chives and a home-made sauce

Tuna Mediterranean carpaccio-style with our Greek lemon and fresh herb sauce

ENTRÉES

Range: 20.00 – 58.00

Chicken Parmesan

Seared Tuna crusted with sesame seeds

Porcini Risotto

Grouper in a Caper Sauce with two side dishes

Barramundi (Asian sea bass) with two side dishes

Shrimp OZ

jumbo grilled shrimp in a bed of sliced pineapple with a side of vegetables and potatoes

Catch of the Day with two side dishes

Lamb Chops

Filet Mignon (8 to 10 oz.)

Grilled Skirt Steak

Lobster and Shrimp Linguine linguine pasta with lobster (4 oz.) and shrimp, in a wine Alfredo sauce

Surf and Turf Shrimp

Surf and Turf Lobster (10 to 12 oz.) — Market price

Lobster Tail (14 to 16 oz.) — Market price

DESSERTS

Range: 11.00 – 15.00

Crème Brûlée

Frozen Key Lime Pie

Tiramisu

HOURS

DINNER:

Wed-Mon6:00 p.m. to 10:00 p.m.

INFO

DINING:

Indoors –Outdoors (ocean view) –Outdoors (pool view)

ATTIRE:

Elegantly casual

ENTERTAINMENT:

Live singer and violinist

TERMS & PAYMENT

All prices are in U.S. dollars.

An 18% service charge will be added to your bill.

Prices and menu items are subject to change.

Olive Garden

LOCATION

Located at Gloria Aruba

Caya Dr. J.E.M. Arends 8 Oranjestad

REGION

Low-rise Hotel Area

CONTACT

(297) 523-6873

olivegarden.aw info@olivegarden.aw

Experience the vibrancy of this family-friendly restaurant, featuring classic Italian comfort food and unlimited servings of soup and salad.

Kick back and enjoy the impressive video wall, as well as cozy seating throughout the establishment. For group gatherings, request the specialized dining room for complete privacy and customizable music volume. Whether sitting under one of the three remarkable indoor arches or enjoying the breeze on the outdoor patio, the exceptional food, wine and specialty drink menus at Olive Garden o er something for the whole family.

AMERICAN / ITALIAN / VEGETARIAN

Alfredo Torres EXECUTIVE CHEF

ITALIAN KITCHEN

APPETIZERS

Toasted Ravioli — 11.99

lightly fried ravioli filled with seasoned beef, served with home-made marinara sauce

Fried Mozzarella — 12.49 fried mozzarella cheese with home-made marinara sauce

Lasagna Fritta — 14.49

Parmesan-breaded lasagna, served with homemade Alfredo and meat sauce

NEVER-ENDING SOUP, SALAD AND BREADSTICKS *

Minestrone — 8.99

fresh vegetables, beans and pasta in a light tomato broth

Chicken and Gnocchi — 8.99

a creamy soup made with roasted chicken, Italian dumplings and spinach

Zuppa Toscana — 8.99

spicy Italian sausage, kale and potatoes in a creamy broth

* Soups made from scratch every morning. Our famous house salad, breadsticks and your choice of home-made soup.

CLASSIC ENTRÉES **

Five-cheese Ziti al Forno — 22.49 oven-baked blend of Italian cheeses, pasta and our signature home-made five-cheese marinara

Lasagna Classico — 24.49

layers of pasta, Parmesan, mozzarella, Pecorino Romano and home-made meat sauce, prepared fresh daily

Shrimp Scampi — 25.49

shrimp sautéed in a garlic sauce, tossed with asparagus, tomatoes and angel hair – a lighter take on an Italian classic!

Chicken Parmigiana — 29.49

a classic with our home-made marinara and a side of spaghetti

Herb-grilled Salmon — 31.49

grilled fillet topped with garlic-herb butter, served with steamed Parmesan-garlic broccoli

Chicken and Shrimp Carbonara — 33.49

chicken and shrimp sautéed in a creamy sauce with bacon and roasted red peppers, over spaghetti

** All entrées come with our never-ending first course of soup or salad, and breadsticks.

AMAZING ALFREDOS

Fettuccine Alfredo — 22.99

our signature Alfredo made fresh in-house every morning, served over fettuccine

Seafood Alfredo — 32.99

fettuccine Alfredo tossed with sautéed shrimp and scallops

*** Made from scratch with simple ingredients like Parmesan, cream, garlic and bu er.

STUFFED PASTAS

Cheese Ravioli — 19.99 topped with melted mozzarella and your choice of home-made marinara or meat sauce

Asiago Tortelloni Alfredo with Grilled Chicken — 34.99 asiago cheese-filled tortelloni baked in Alfredo with a blend of Italian cheeses and toasted breadcrumbs, topped with sliced grilled chicken

DESSERTS

Tiramisu — 11.99

creamy custard and sweet cocoa over espressosoaked ladyfingers

Sicilian Cheesecake — 12.99

ricotta cheesecake with a shortbread cookie crust, topped with strawberry sauce

We offer weekday lunch specials Monday to Friday priced between $15.49 and $19.49.

Vegetarian.

HOURS

LUNCH AND DINNER:

Mon-Sun11:00 a.m. to 10:00 p.m.

INFO

DINING:

Indoors – Open-air (covered)

ATTIRE:

Elegantly casual

TERMS & PAYMENT

All prices are in U.S. dollars. A 15% service charge will be added to parties of 6 or more. Sales taxes are included. Prices and menu items are subject to change.

Olivia

MEDITERRANEAN RESTAURANT

LOCATION

Wilhelminastraat 74 Downtown Oranjestad

REGION

Downtown Oranjestad

CONTACT

(297) 583-0404 oliviaaruba.com reservations@oliviaaruba.com

Chef Dennis’s newest venture is located next door to Wilhelmina Restaurant, in downtown Oranjestad.

Inspired by the Healthy Eating Movement, the menu o ers authentic Mediterranean flavors and unique, creative dishes. Chef Dennis and his team create an unforgettable experience in a romantic, trendy yet cozy open-air setting. If you want to get away from the crowds and indulge in amazingly fresh, healthy, Mediterranean flavors, then Olivia is the place to spend a memorable night in Aruba.

MEDITERRANEAN / SEAFOOD / VEGETARIAN

Dennis van Daatselaar CHEF / OWNER

Witghol Milrose CHEF DE CUISINE

APPETIZERS

Range: 14.00 – 22.00

Fattoush Crudités – Olivia’s House Salad LF romaine lettuce, red chard leaves, tabbouleh, sumac-pickled red onions, radish, pomegranate seeds, toasted pita bread crisps, green asparagus, cauliflower, mint, lemon vinaigrette

Horiatiki Salata – Greek Salad GF vine tomatoes, cucumber, Kalamata olives, sweet peppers, feta cheese, basil, extra-virgin olive oil, red wine vinegar

Carciofi Olivia GFLF

marinated and roasted fresh baby artichokes, parsley, lemon, extra-virgin olive oil, spinach leaves, pine nuts

Albinjar and Labneh

roasted red beet, strained yoghurt, za’atar, extra-virgin olive oil, couscous, red chard leaves, sumac-pickled shallots, pumpkin seeds, pistachio nuts, pumpernickel, smoked red beet crème

Confite Pomodoroni and Gamberetti confit of cherry tomatoes, plum tomatoes, shrimp, anchovies, garlic, basil, labneh, za’atar, harissa, frisée salad, Parmesan cheese crisps

Risotto au Fenouil Rôti au Pernod GF risotto, sautéed fennel, anis seeds, grape tomatoes, tarragon, Parmesan cheese chips, crudités, green asparagus — add escargots (8 pieces)

Tortellini Calabaza

tortellini filled with pumpkin, ricotta cheese and Parmesan cheese, button mushrooms, crunch of hazelnuts, arugula, smoked pumpkin, beurre noisette

— add shrimp (4 pieces)

Carpaccio di Manza GFLF

raw certified Angus beef, crushed white pepper, chive oil, raw button mushrooms, black truffle, smoked pumpkin crème, frisée salad, fried capers, pine nuts

FISH AND VEGETARIAN SELECTION

Range: 27.00 – 43.00

Branzino Fillet Hims Binajar ‘Ahmar Muhamas branzino fillet, roasted red beet hummus, broccolini, watercress, gnocchi, parsley dressing, lemon beurre blanc

Dorado Entero alla Griglia GFLF (16 to 18 oz.)

grilled whole dorado, sauce vierge, green asparagus, baby artichoke, polenta – please note this is a whole fish, and we are not able to fillet the fish for you

Whole Roasted Plum Tomato

goat cheese, garlic, basil, Parmesan baked in brick dough, lentils, portobello, button mushroom, chickpeas, fava beans, zucchini, parsley, chive oil

Jubn Almaeiz Falafel

goat cheese falafel, cucumber chutney, tomato carpaccio, arugula, parsley dressing, harissa

Ravioli Ripieni di Caviale di Melanzane ravioli stuffed with eggplant caviar, muhammara, roasted grape tomatoes, baby spinach, asparagus portobello, gremolata

Gamberetti Pasta

fresh spaghetti, pan-seared shrimp, garlic, white wine, parsley, butter, basil oil, Parmesan cheese chips, roasted grape tomatoes

MEAT SELECTION

Range 48.00 – 54.00

Paidakia me Tzatziki

marinated and grilled lamb chops, tzatziki, couscous, gremolata, baked eggplant

Filete de Falda a la Parrilla (8 oz.) grilled skirt steak, papas bravas, roasted baby romaine, harissa oil, romesco sauce

Braised Boneless Beef Short Ribs ras el hanout spices, tajine of vegetables, white beans

GF Gluten-free. LF Lactose-free. Vegetarian.

HOURS

DINNER:

December to March

Tues-Sun6:00 p.m. to 11:00 p.m.

April to November

Tues-Sun6:30 p.m. to 11:00 p.m.

INFO

DINING:

Open-air (covered)

ATTIRE:

Elegantly casual

All prices are in U.S. dollars. No service charge.

Prices and menu items are subject to change.

…Continued

Photography Kenneth Theysen

Sebastian Cechet got his first job in a restaurant when he was in high school. “One day, they put me on prep to julienne vegetables, which is quite difficult for somebody who's barely held a knife before,” says Cechet. He excelled at the task and was promoted to short-order cook. Cechet continued to work in restaurants in Ontario, Canada, where he had moved with his family from Uruguay as a child. He was intrigued by the restaurant industry and wanted to learn more. He completed a Red Seal certification as a cook and then moved to Paris, France, where he studied at the two-Michelin-starred restaurant, Le Taillevent. Then, he worked at the Michelin-starred Le Violon d'Ingres. Cechet always knew he wanted to work in the Caribbean, so he accepted a position with Blue Diamond Resorts and was part of the team who opened the first Royalton Resort. Cechet has remained in the Caribbean ever since. He spent the next few years as executive chef at Sandals Resorts in Turks and Caicos and finally made the switch to executive chef at the Renaissance Wind Creek Aruba Resort

BIRTH YEAR: 1983.

BIRTHPLACE: Montevideo.

BIRTH COUNTRY: Uruguay.

FAVORITEARUBAN DISH: Karni stoba

FAVORITE DRINK: Rémy Martin XO on the rocks.

FAVORITE FOOD TREND: Foams, airs and gels.

FAVORITE SONG

TO COOK TO: Fortunate Son by Creedence Clearwater Revival.

BEST MEAL OF YOUR LIFE: My wife’s Cuban arroz congri

FAVORITE LOCAL INGREDIENT: Comcomber chikito and grouper.

A CHEF WHO INSPIRES YOU: Not a chef, but rather my parents for their determination and sacrifice to provide me with opportunities they never had.

ON A DESERTED ISLAND, WHICH 3 FOOD INGREDIENTS WOULD YOU BRING?: Potatoes, mangoes and black beans.

WHAT IS YOUR COMFORT FOOD?: Neapolitan pizza.

WHAT WOULD YOUR LAST MEAL BE?: Uruguayan asado surrounded by all my friends and family.

Joseph Murphy was born in London, England, and raised in the English countryside. When Murphy was 15 years old, he got a job at the local pub. He started as a dishwasher and slowly moved up through the restaurant, filling different roles in the kitchen and at the front of house. “They got me to do some waitering,” says Murphy. “There used to be a little fine dining restaurant, so they taught me silver service.” The experience helped him realize that he most enjoyed interacting with locals at the bar and working in the kitchen. Murphy attended Westminster College for a three-year internship and has held various positions in kitchens around the world, including as sous-chef at the Sheraton Grand Sydney Hyde Park in Sydney, Australia, executive chef at The St. Regis Doha in Doha, Qatar, executive chef at the Marriott International in Doha, and executive chef at The St. Regis Abu Dhabi in Abu Dhabi, United Arab Emirates. Now, Murphy relishes in a role where he interacts with a team and is able to support them in their professional growth.

BIRTH YEAR: 1980.

BIRTHPLACE: London.

BIRTH COUNTRY: United Kingdom.

FAVORITEARUBAN DISH: Pastechi.

FAVORITE DRINK: Guinness.

FAVORITE FOOD TREND: Global flavors.

FAVORITE SONG TO COOK TO: No music in the kitchen.

BEST MEAL OF YOUR LIFE: Too many to mention, but small restaurants down the back streets in Paris, noodle soup beside the road in Laos, and potato curry on the streets of New Delhi come to mind.

FAVORITE LOCAL INGREDIENT: Pica di papaya

A CHEF WHO INSPIRES YOU: Charlie Trotter.

ON A DESERTED ISLAND, WHICH 3 FOOD INGREDIENTS WOULD YOU BRING?: Tarragon, garlic and caviar.

WHAT IS YOUR COMFORT FOOD?: Burgers.

WHAT WOULD YOUR LAST MEAL BE?: English Sunday roast.

Sebastian Cechet Executive Chef

Renaissance Wind Creek Aruba Resort

Joseph Murphy Executive Chef

The Ritz-Carlton, Aruba

Omakase

LOCATION

Manchebo Beach Resort & Spa

Juan E. Irausquin Blvd. 55

Eagle Beach

REGION

Low-rise Hotel Area

CONTACT

(297) 522-3444

omakasearuba.com

omakase@manchebo.com

Omakase means “I’ll leave it to you” (from Japanese “to entrust”). In the classic style of sushi restaurants, the chef will present a series of plates, beginning with the lightest and proceeding to heavier, richer dishes.

When ordering at 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 ambience. Because the sushi bar has limited seating capacity, reservations are required.

JAPANESE / SUSHI

Mylene Leona Lapinid

CHEF

JAPANESE SUSHI BAR

STARTERS

Range: 7.00 – 20.00

Kushikatsu (kushiage)

Japanese deep-fried skewered steak

Shrimp and Veggie Tempura

3 pieces of shrimp and mixed veggie tempura

Omakase Salad GF marinated lump of crab with cucumber, masago and seaweed salad

TEMAKI (HAND ROLLS) AND HOSOMAKI (THIN ROLLS)

Range: 10.00 – 15.00

Kani Maki (crab)

Sake Maki GF (salmon and spring onion)

Hamachi Maki (yellowtail and spring onion)

URUMAKI (MEDIUM ROLLS)

Range: 16.00 – 23.00

Garden Maki

mixed veggie tempura of sweet potato, carrot, zucchini and white onions

Special Anakya Maki

crispy eel and cream cheese

Manchebo Special Maki

salmon and cream cheese roll, topped with mixed crab and smoked salmon salad with mango (spicy)

FUTOMAKI (BIG ROLLS)

Range: 27.00 – 33.00

Miara Maki

crispy breaded shrimp and cream cheese topped with mixed salmon, crab and mango (without rice)

Sweet Banana Maki

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

Surf and Turf Maki

tempura shrimp and asparagus roll topped with grilled beef tenderloin

Crazy Crispy Tiger Maki

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

Super Summer Fresh Maki

roll wrapped in soy paper with shrimp, crab, avocado, cucumber, jalapeño pepper and iceberg lettuce (rice-less)

SUSHI PLATTER

Sushi / Sashimi — 50.00

5 pieces of assorted nigiri, 6 pieces of assorted sashimi and 4 pieces of caterpillar roll

OMAKASE 4-COURSE MENU (MINIMUM OF 2 PERSONS)

Price per person: 55.00

Let the Chef Decide 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

Range: 21.00 – 35.00

Yakisoba

Japanese stir-fried noodles with garlic butter and Chef Mylene secret sauce, served with cabbage, carrot, green bell pepper and onion

Yakimeshi

Japanese fried rice mixed with garlic butter and soy sauce, served with egg, carrot and onion

DESSERT

Matcha Green Tea Ice Cream 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

GF Gluten-free.

HOURS

DINNER:

Tues-Sat5:30 p.m. to 10:30 p.m.

INFO

DINING: Indoors

ATTIRE: Casual

TERMS

All prices are in U.S. dollars and include a 7% tax.

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

Prices and menu items are subject to change.

P.F. Chang’s

LOCATION

Located at Gloria Aruba

Caya Dr. J.E.M. Arends 8 Oranjestad

REGION

Low-rise Hotel Area

CONTACT

(297) 523-6873 pfchangsaruba.aw menno.conijn@pfchangsaruba.aw

Created in 1993 by Philip Chiang and Paul Fleming, P.F. Chang’s is the first internationally recognized multi-unit casual dining restaurant concept to honor and celebrate the 2,000-year-old tradition of wok cooking as the center of the guest experience.

Since its inception, P.F. Chang’s chefs have been hand-rolling dim sum, preparing all vegetables and meats in-house, and cooking each sauce from scratch, every day in every restaurant. P.F. Chang’s wok-centric menu highlights its wholesome, made-toorder approach to cooking and introduces new dishes and drinks for lunch, happy hour and dinner.

Pierre Fingal EXECUTIVE CHEF

ASIAN / CHINESE / SUSHI

APPETIZERS

Edamame — 11.00

steamed to order, tossed with kosher salt

Dynamite Shrimp — 16.35

tempura-battered, tossed with sriracha aïoli

Chang’s Chicken Lettuce Wraps — 16.90 a secret family recipe and our signature dish, enough said!

Northern-style Spare Ribs — 18.00 slow-braised pork ribs with dry-rub five-spice seasoning, smoked tableside

DIM SUM

Vegetable Spring Rolls — 12.75

crispy rolls stuffed with julienned veggies, sweet chili dipping sauce

Hand-folded Crab Wontons — 14.80

creamy crab filling, bell pepper, green onion, spicy plum sauce

Pork Dumplings — 15.35 pan-fried or steamed, light chili sauce drizzle

SUSHI

Shrimp Tempura Roll — 16.35

tempura shrimp, kanikama, cucumber, avocado, umami sauce

Dynamite Roll — 18.00

tempura-battered shrimp, signature California roll, sriracha aïoli, umami sauce, smoked tableside

Kung Pao Dragon Roll — 18.00

signature California roll, seared Ahi, sriracha, tempura crunch, peanuts, smoked tableside

SOUPS AND SALADS

Hot and Sour Soup Bowl — 12.75 rich and tangy broth, silken tofu, chicken, bamboo shoots, egg

Wonton Soup Bowl — 12.75

savory broth, house-made pork wontons, shrimp, chicken

Mandarin Crunch Salad — 15.80

julienned vegetables, cabbage, mandarin orange, almonds, rice sticks, mandarin vinaigrette

Asian Caesar Salad With Chicken — 19.30

romaine, Parmesan, toasted sesame seeds, wonton croutons

MAIN ENTRÉES

Stir-fried Eggplant — 18.60

Chinese eggplant, sweet chili-soy glaze, green onion, garlic

Buddha’s Feast — 18.60

five-spice tofu, savory white sauce, garlic, green beans, shiitake mushrooms, cabbage, broccoli, carrots

Chang’s Spicy Chicken — 22.85

signature sweet and spicy chili sauce, green onion

Sesame Chicken — 22.85 sesame sauce, broccoli, bell peppers, onion

Pepper Steak — 24.30 pepper-garlic sauce, flank steak, onion, bell pepper

Beef with Broccoli — 25.45

flank steak, ginger-garlic aromatics, green onion, steamed broccoli

Shrimp with Lobster Sauce — 25.70

Asian mushrooms, chopped black beans, egg, green onion

Miso-glazed Salmon — 28.55

grilled salmon, Asian mushrooms, spinach, cabbage, garlic-ginger aromatics, miso glaze

DESSERTS

New York-style Cheesecake — 14.00 creamy cheesecake, graham cracker crust, fresh berries

The Great Wall of Chocolate — 19.75 six layers of chocolate cake, chocolate frosting, semi-sweet chocolate chips

P.F. Chang’s also offers a large selection of noodles and rice, lunch bowls and a kid’s menu.

HOURS

LUNCH AND DINNER:

Mon-Sun11:00 a.m. to 10:00 p.m.

INFO

DINING:

Indoors – Open-air (covered)

ATTIRE:

Elegantly casual

TERMS & PAYMENT

All prices are in U.S. dollars. A 15% service charge will be added to parties of 6 or more. Sales taxes are included. Prices and menu items are subject to change.

Papiamento

RESTAURANT

INTERNATIONAL WITH A CARIBBEAN FLAIR

LOCATION

Washington 61 Noord

REGION

High-rise Hotel Area

CONTACT

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

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

Papiamento Restaurant is a family a air which began in 1983 when Eduardo and Lenie Ellis opened the restaurant in downtown Oranjestad. Today, Papiamento is set by a pool in a lush tropical garden adjacent to a 135-year-old manor. Eduardo Jr., a European-trained head chef, personally oversees the restaurant. The pride he takes in the wonderful setting he created and his attention to detail, along with a professional friendly sta , are the unbeatable ingredients to a special dining experience. The Ellis family invites you to dine at Papiamento and cherish your visit for years to come.

Eduardo Ellis Jr. CHEF / OWNER

APPETIZERS

Range: 16.00 – 24.00

Salmon

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

Crudo

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

Ceviche

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

Saleme Tartufo (200 grams)

a complete Italian truffle salami, perfect for sharing

Scampi

oven-baked shrimp, freshly prepared garlic butter

Keshi Yena

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

Beef and Potato Empanada accompanied by chimichurri with smoked chili flakes

ENTRÉES

Range: 29.00 – 49.00

Almondine

pan-fried grouper fish fillet with lots of toasted almonds

Halibut

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

Champagne Casserole

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

Chicken Pomodoro

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

Veal Osso Buco

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

Grilled Pork Chop

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

Grilled Rib-eye

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

GRILLED AND SERVED ON THE STONE

Range: 34.00 – 62.00

Neptune

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

New Zealand Lamp Chops

marinated in red wine and dried herbs, presented with chimichurri

Surf and Turf

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

DESSERTS

Range: 7.00 – 15.00

Parchita

New York-style cheesecake served with a passion fruit sauce

Pan Bollo

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

Our menu also proposes wonderful specials.

HOURS

DINNER:

Mon-Sat6:00 p.m. to 10:30 p.m.

BAR:

Mon-Sat5:30 p.m. to 10:30 p.m.

INFO

DINING:

Outdoors

ATTIRE: Elegantly casual

All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.

The Vue Rooftop: PALM BEACH’S BEST-KEPT SECRET

By Kylee Ross

There’s a hidden rooftop in the heart of the high-rise hotel strip, tucked between the Marriott’s Aruba Surf Club, the Holiday Inn Resort Aruba-Beach Resort & Casino and the Radisson Blu Aruba. All you have to do to find it is walk along Juan E. Irausquin Blvd., by the Palm Beach Plaza, and look up.

Photography Kenneth Theysen

Once you’ve spotted the bright blue sign for The Vue guiding you up toward the rooftop, ride a four-person elevator to the top floor. As the elevator doors open, you’ll be greeted by a welcoming host and immersed in the cool ambience high above the hustle and bustle of the boardwalk. Let the warm ocean breeze hit your cheeks, and watch the beaming sun rays soften as the sun sets over the ocean. No matter where you look, the sky boasts vibrant shades of sunset orange, pink, red and purple.

“We didn't tell anybody about The Vue. We just opened our doors and the news instantly spread that there was something new and different on the island,” says owner David Henrick. The entire rooftop is designed as an open-air lounge to maximize views of the island from every angle. “We always try to push the envelope,” Henrick says. The VIP space at The Vue was recently renovated to accommodate a one-of-akind dining experience. “We're also working on a chef's table experience. It’s almost a restaurant within our restaurant and a space that probably has the most beautiful view on the island to watch the sun set,” Henrick adds. Locally-made cabanas sit in each corner of the floor, offering guests more private open-air dining or lounging areas. Sleek high-top tables line the railings of the rooftop overlooking the open ocean and the cruise ships docked south toward Oranjestad.

There’s a specially-designed menu available to craft whatever kind of night you

set out to have: a wine list, cocktail list, appetizer menu, main course menu and dessert menu. You can sit down for a cozy evening for dinner by choosing from the specialties, including the New Zealand rack of lamb, local catch of the day, New York prime rib, beef tips with Gorgonzola and blue crab gnocchi. Snack on a few appetizers, like the classic ceviche, tuna avocado tartare and diver sea scallops with charred peppers. Stop by to share their famous dessert: deep-fried Oreos served with Baileys ice cream. Or settle in for a laid-back evening by the 360-degree bar at the center of the rooftop and order a signature cocktail from one of the knowledgeable mixologists.

Every evening promises a unique experience. There are no two sunsets alike, the electric violinist or DJ set guarantees to set the tone for the evening, and there are myriad reasons to bask in the ambience of the rooftop experience. “Maybe you’re not ready to go home after dinner,” Henrick says. “The Vue has a relaxed vibe where you can have dessert and a cocktail or just hang out and talk.”

Some of the best nights at The Vue are often the most intimate, Henrick says. He remembers a gentleman getting down on one knee to propose to his girlfriend by the front railing at sunset. “He had told us, so we all kind of held back a little bit. And then the music stopped,” Henrick remembers. “The whole restaurant stood up and applauded. It was just incredible. Everybody was instantly so

happy for them.” New Year’s Eve is another standout night in Henrick’s eyes. “There's no better place to be able to see the view of the fireworks on New Year’s Eve,” Henrick adds. “It’s an incredible experience because we're up here and get to see the fireworks go off all around us.”

The rooftop may be a hidden gem, but the not-so-secret ingredient to creating unforgettable moments at The Vue, Henrick says, is his team. “It's not about me or The Vue. It's about the experience. And the experience begins with The Vue team. Our staff is top-notch,” Henrick affirms. “I think it’s exciting for us—the people who work with The Vue—to be part of something special on the island.”

Papillon

LOCATION

The Village

Juan E. Irausquin Blvd. 348A

Across from the Hilton Aruba Caribbean Resort & Casino

REGION

High-rise Hotel Area

CONTACT

(297) 699-5400

papillonaruba.com

info@papillonaruba.com

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 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 1940s. Charrière would undoubtedly have loved ‘his’ place on Aruba: this is luxury escape for anyone!

CARIBBEAN / FRENCH / INTERNATIONAL

Juan Ludeña CHEF

SAMPLE MENU

APPETIZERS

Range: 10.50 – 27.50

Escargots

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

Goat Cheese Crème Brûlée

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

Carpaccio de Boeuf

rare, thinly sliced truffle-marinated Angus beef with roasted pine nuts, tomatoes, Parmesan and truffle crème

— regular

— with goose liver curls

Foie Gras

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

EXCLUSIVE RECOMMENDATION

Range: 49.00 – 119.00

Caviar

brioche, ahi tuna, crème fraîche, capers

— 10-gram classic Baeri

— 10-gram Royal Ossetra

— 30-gram classic Baeri

— add optional fresh Dutch oysters

MAINS

Range: 31.00 – 49.00

Poisson Rouge

tuna steak spiked with Cajun spices, seared medium-rare over high heat, served with a soy and brown sugar drizzle, mango compote and spicy papaya sauce

Dover Sole Meunière

fresh flown in from Europe, Dover sole served in classic beurre noisette with parsley, lemon and new potatoes

Lobster à la Caraïbes

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

Filet Mignon

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

Poulet Dijon

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

Rack of Lamb

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

Wild Boar

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

VEGETARIAN AND VEGAN

Range: 23.00 – 26.00

Red Beet Risotto aux Champignons

creamy red beet risotto with sautéed mixed mushrooms, served with Parmesan shavings and mesclun

Cauliflower Bolognese

spaghetti with fresh tomato-cauliflower sauce, mushrooms and rosemary

DESSERTS

Range: 11.00 – 15.00

Crème Brûlée

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

Tarte Tatin à la Papillon caramelized pineapple with cinnamon on a pastry crust with Bourbon vanilla ice cream and a dark caramel sauce

HOURS

DINNER:

Mon-Sun5:00 p.m. to 10:00 p.m.

INFO

DINING:

Indoors – Outdoors –Open-air (covered)

ATTIRE:

Elegantly casual

TERMS & PAYMENT

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.

Passions ON THE BEACH

INTERNATIONAL

LOCATION

Amsterdam Manor Beach Resort

Juan E. Irausquin Blvd. 252 Eagle Beach

REGION

Low-rise Hotel Area

CONTACT

(297) 527-1118 / 527-1129 amsterdammanor.com/dining /passions-on-the-beach concierge@amsterdammanor.aw

Passions o ers the most romantic beach dining experience.

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 o ers an extensive range of gluten-free and vegetarian choices. 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 on the Beach

Gerard Coste EXECUTIVE CHEF

SOUP, SALAD AND APPETIZERS

Range: 10.50 – 39.50

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

Eagle Beach Watermelon Salad GF mixed local greens, feta cheese, Kalamata olives, cucumber, orange-ginger-sweet chili sauce

Passions Ceviche GF

fresh raw fish cured in lemon and lime juice, onions, bell peppers, local cilantro, cassava crackers

Coconut Shrimp

fried breaded shrimp with coconut, home-made piña colada dip

Passions Seaside Sampler for Two ahi tuna, coconut shrimp, lobster salad, shrimp spring roll, seafood soup

VEGETARIAN AND VEGAN DISHES

Range: 23.50 – 30.50

Vegan Stoba

plant-based vegan meat stew, mushrooms, Aruban vegetables, sweet potato, garlic, fresh herbs, island spices, funchi

Vegan Stir-fry

vegan chick'n strips, stir-fried vegetables, edamame beans, spicy teriyaki sauce, jasmine rice

LAND AND SEA

Range: 24.50 – 69.00

Coconut Grouper

coconut-crusted fillet, Aruban ratatouille, mashed potatoes, banana mayonnaise dip

Calypso Shrimp GF

Aruban ratatouille, jasmine rice, spicy coconut-red curry creamy sauce

Corvina and Scallop

pan-fried fish fillet, seared scallops, broccoli, sweet potato, funchi, tarragon-mustard creamy sauce

Filet Mignon GF

grilled Angus beef tenderloin, asparagus, Creole potatoes, red wine sauce

SWEET AND DELIGHT

Range: 12.50 – 14.00

N.Y. Cheesecake

Crème Brûlée

Key Lime Pie

GF Gluten-free. Vegan. Vegetarian.

HOURS

BREAKFAST:

Mon-Sun 7:30 a.m. to 11:00 a.m.

LUNCH:

Mon-Sun 11:30 a.m. to 5:30 p.m.

DINNER:

Mon-Sun 5:30 p.m. to 10:30 p.m.

BEACH BAR:

Mon-Sun 7:30 a.m. to 10:30 p.m.

INFO

DINING:

Outdoors (on the beach)

ATTIRE:

Elegantly casual

ENTERTAINMENT:

Live entertainment (daily)

All prices are in U.S. dollars. Prices include service charge and tax. Prices and menu items are subject to change.

Pelican Nest

SEAFOOD GRILL

LOCATION

On Pelican Pier

Juan E. Irausquin Blvd. 237

Noord

REGION

High-rise Hotel Area

CONTACT

(297) 586-2259

pelican-aruba.com

reservations@pelicannestaruba.com

A real taste of the Caribbean experience!

The Pelican Nest Seafood Grill o ers a fun and laid-back atmosphere. A casual and relaxing place where you will be attended by courteous and friendly sta 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 memorable creation from their cocktail list. Pelican Nest is Aruba’s favorite place for locals and tourists alike!

CARIBBEAN / GRILL / SEAFOOD

Urbine Donata

EXECUTIVE CHEF

STARTERS AND SHARING

Almond fish fingers — 13.00

fresh cuts of panko-crusted grouper, toasted almonds and home-made tartar sauce

Ceviche — 15.00

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

Crab Cake — 18.00

golden panko-crusted cake, crispy polenta, pickled cucumber salad, spicy onion and garlic aïoli

Coconut Shrimp — 19.00

a tropical combination of tender shrimp, coconut flakes, fresh mango salsa and sweet chili sauce

GREENS

Julio’s Caesar — 10.95

fresh romaine lettuce tossed with our creamy Caesar dressing, topped with rustic croutons and Parmesan

Santa Fe — 12.95

fresh corn, black beans, cheese, tortilla strips, tomatoes and mixed greens with a spicy Creole vinaigrette

GRILLED FISH *

Grouper — 29.00

sweet, light, moist and flaky

Caribbean Shrimp — 35.00

grilled shrimp skewer with fresh cuts of green peppers and onions

Lobster Tail

wild-caught Caribbean lobster — 8 oz. 55.00 — 10 oz. 65.00

* All are lightly seasoned with our signature chimichurri sauce and served with a fresh-grilled lemon or with one of our creative sauces, and accompanied by Caribbean polenta, sautéed broccolini and fried leeks.

SEAFOOD SPECIALTIES

Mermaid Cove — 46.00

sea lover worthy! – a delectable combination of grilled grouper, sweet lobster tail and tender shrimp, served with a garlic-cream sauce, mashed potatoes and broccolini

Martin’s Platter — 52.00

this amazing plate was created by the owner himself and has the perfect combination of calamari, shrimp, mahi-mahi and lobster tail with diced onions and chimichurri, served on a bed of fries

Whole Red Snapper — Market price a whole snapper! – a local favorite enjoyed by many, grilled or fried

FROM LAND **

Ann’s Grilled Chicken — 28.00 bone-in chicken breast, garlic-thyme butter, jerk-rub

Filet Mignon — 48.00

10-oz. tenderloin cut, garlic butter, chimichurri

Skirt Steak — 46.00

10-oz. melt-in-your-mouth grilled skirt steak, sea salt, chimichurri

** Served with bu ery garlic mashed potatoes, broccolini and fried onions. We do not guarantee steaks ordered ‘medium-well’ or above.

HANDHELDS ***

Chicken BLT — 15.25

you can never go wrong with a juicy grilled chicken breast, crispy bacon, lettuce and tomatoes on a toasted ciabatta bun

Fish Sandwich — 16.25

grouper fillet on a warm ciabatta bun served with our home-made tartar sauce, grilled or panko-crusted – best fish sandwich on the island!

HOURS

LUNCH AND DINNER:

Mon-Sun11:00 a.m. to 11:00 p.m.

INFO

DINING:

*** Served with French fries, or substitute for polenta, salad or broccolini for $2.50 more. TERMS & PAYMENT

Open-air (covered)

ATTIRE: Casual

All prices are in U.S. dollars and include a 15% service charge and a 6% tax.

Prices and menu items are subject to change.

Po-Ké Ono

BY URVIN CROES

LOCATIONS

Azure Beach Residences

Juan E. Irausquin Blvd. 260 Eagle Beach

Renaissance Marketplace

Lloyd G. Smith Blvd. 9, Unit 25 Downtown Oranjestad

REGIONS

Low-rise Hotel Area and Downtown Oranjestad

CONTACT

(297) 525-3610

rm@pokeonoaruba.com (Azure Beach Residences)

(297) 280-0774

rm2@pokeonoaruba.com (Renaissance Marketplace) pokeonoaruba.com

Dine in a casual, welcoming and relaxed ambience at Japanese-Hawaiian-inspired Po-Ké Ono.

The restaurant name reflects its fusion menu and Chef Urvin’s Chinese heritage and passion for Asian cuisine: Po (‘soul’ in Chinese), Ké (‘family’ in Japanese), and Ono (‘delicious’ in the Hawaiian language). The Po-Ké Ono family is committed to treating guests to a memorable dining experience and a unique take on poke bowls, sushi and steamed baos. At Po-Ké Ono, Asian food is soul food.

ASIAN / HAWAIIAN / JAPANESE

Urvin Croes EXCUTIVE CHEF / OWNER

Jonathan Ostil CHEF DE CUISINE

POKE BOWLS *

Tonkatsu Chicken Poke — 17.00

tonkatsu chicken, served with peanut dressing and sesame seeds, crushed peanuts, avocado, pickled cucumbers, pineapple, kimchi and spicy tonkatsu sauce

Thai Shrimp Poke — 20.00

Thai shrimp poke, tossed with eel sauce, hijiki and crushed peanuts, served with wakame, pickled cucumbers, Thai noodle salad with peanut dressing, cashew nuts, green mango salad, spicy cucumber salad and avocado

* Choice of rice, quinoa or le uce.

STEAMED BAOS

“KFC” Bao — 20.00

Korean fried chicken served with Asian coleslaw, lettuce and garlic Kewpie mayonnaise

Herbivore Bao — 18.00

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

Teriyaki Burger Bao — 21.00

grilled 8-oz. beef patty topped with Cheddar cheese, teriyaki sauce, lettuce, spicy Kewpie mayonnaise in a baked bao, served with Asian French fries

SUSHI ROLLS **

Peace and Love Roll — 20.00

inside: marinated firm tofu, roasted sweet potato, spicy vegan mayo, cucumber

outside: sliced avocado, pickled onions, peanut sauce, olive oil caviar, crispy onions

Hulk Roll — 25.00

Inside: teriyaki salmon, pickled cucumber, tuna salad

outside: fried, wakame salad, wasabi Kewpie mayonnaise, chicharrón

Golden Dragon Roll — 26.00

inside: tempura kanikama, cream cheese, cucumber

outside: spicy salmon tartare, mango, garlic Kewpie mayonnaise, crispy onions, masago

** All rolls have nori and seasoned sushi rice.

HOURS

Azure Beach Residences

Mon-Sat

LUNCH: 12:00 noon to 4:00 p.m.

DINNER: 5:00 p.m. to 10:00 p.m.

Renaissance Marketplace

Mon-Sun

LUNCH: 12:00 noon to 5:00 p.m.

DINNER: 5:00 p.m. to 9:00 p.m.

APPETIZERS

Range: 10.00 – 17.00

Vegan Steamed Gyoza

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

Chicken Karaage

Japanese-style fried chicken served with an Asian slaw, lemon and a spicy Kewpie mayonnaise

Hawaiian Tuna Tataki

furikake-marinated and seared raw tuna served with a pineapple and mango salad, spicy Kewpie mayonnaise, ponzu sauce and crispy noodles

Japanese Beef Tataki

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

Filipino Beef Mami Soup

tender beef served with egg noodles, carrots, cabbage, boiled eggs and deep-fried garlic in a star anise-flavored rich beef broth

The Kanikama Salad

kanikama crab salad served with thinly sliced cucumbers, wakame, masago, green onions and Kewpie mayonnaise

DESSERTS

Range: 9.00 – 14.00

Tempura Banana

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

Mount Fiji

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

Lemon

Asian-style lemon and lime cheesecake, with lemon jelly and a caramel-miso ice cream

Vegan. Mild. Spicy.

INFO

DINING:

Indoors – Outdoors

ATTIRE:

Casual

TERMS & PAYMENT

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.

Quinta del Carmen

In a recently restored century-old mansion, Quinta del Carmen is cooking in style.

LOCATION

Bubali 119

REGION

Low-rise Hotel Area

CONTACT

(297) 587-7200

quintadelcarmen.com

dine@QuintaDelCarmen.com

Gerco and Luc o er a unique dining experience in the courtyard of this beautifully situated and gorgeously designed historical land house. A short drive from the major hotels, Quinta del Carmen hits all the right notes. The synergy between the kitchen and the waitsta is flawless. Join them for dinner or stop by for drinks at the beautiful outdoor bar. Either way, enjoy an evening that is sure to be a treasured memory for years to come.

Jordi Klomp

CHEF

APPETIZERS

Range: 11.00 – 19.00

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 Creation

goat cheese blended with honey, walnuts and apple, warm on a crouton, served over a salad of baby lettuce complemented by a blackberry sauce

Watermelon Delight

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

Cheese Croquettes

“Grandma’s Favorite”

mixed cheese croquettes, served with a raspberry coulis and a summer salad with grapes and nuts

Escargots and Mushrooms

“Grandma’s Favorite”

sautéed in a garlic-herb-butter sauce

MAIN COURSES

Range: 25.00 – 55.00

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

Shrimp Piña Colada

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

Quinta’s Seafood Paella

our version of the Spanish classic, fresh seafood medley, cooked and served with dry saffron rice, topped with jumbo shrimp, clams and mussels

Skirt Steak à la Parrilla

grilled skirt steak marinated for hours, served in a spicy barbecue sauce

Tenderloin and Blue Cheese

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

Grouper, Shrimp and Salmon

“Grandma’s Favorite”

grouper fillet topped with shrimp, smoked salmon and goat cheese, finished with a white wine-herb sauce

Sucadelappen Draadjesvlees

“Grandma’s Favorite”

a traditional Dutch dish similar to an iron steak, stewed for hours in red wine, herbs and spices, served in its own gravy, fantastic!

DESSERTS

All priced at: 11.00

Nutella Cheesecake

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

Stroopwafel Parfait

“Grandma’s Favorite”

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

HOURS

DINNER:

Mon-Sun5:00 p.m. to 10:00 p.m.

INFO

DINING:

Indoors – Outdoors

ATTIRE:

Elegantly casual

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.

Red Fish

QUALITY SEAFOOD

LOCATION

Orange Plaza

Italiestraat 50 Oranjestad

REGION

Oranjestad

CONTACT

(297) 280-6666 redfisharuba.com reservation@redfisharuba.com

Located right o the highway, Red Fish is the best place to enjoy quality seafood in a local setting. It’s just the sort of casual eatery everyone seeks out but can be hard to find.

They focus on fresh quality food. Brought to you by Herby Merryweather, local fisherman and founder of world-famous Dri wood Restaurant, you’re certain to get the freshest fish and seafood. They also o er chicken satés and a delicious 6-oz. filet mignon, all reasonably priced. Get in the swim to Red Fish, a casual dining experience that is in a class by itself.

Yovani

Rangel CHEF

ARUBAN / CARIBBEAN / SEAFOOD

J.

STARTERS

Funchi cu Keshi — 5.42 fried polenta with cheese

Croquet di Pisca — 6.00 fish croquette

Fish Soup — 7.00

Calamari Fritti — 8.00 fried squid with marinara sauce

Oyster Soup — 9.15

Conch Fritters — 9.15

Shrimp Cocktail — 10.00

DEEP-FRIED *

Fresh Fish mochi, cut through the bone — ½ lb. 14.28

— 1 lb. 26.57

Fresh Shrimp cleaned and deveined

— ½ lb. 18.00

— 1 lb. 33.72

Mix Fish and Shrimp — 30.85 ½ lb. fish and ½ lb. shrimp

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

PAN-FRIED OR ON THE GRILL

Balchi di Pisca — 14.00 2 fish cakes

Fresh Shrimp — 18.00 on the grill or in garlic

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

— fish fillet 19.40 — fish fillet and shrimp 26.28

HOURS

DINNER:

Tues-Sun11:00 a.m. to 10:00 p.m.

Lobster

8-oz. tail pan-fried or grilled

— lobster 44.00

— lobster and shrimp 49.00

Calco “Conch” in Creole or garlic sauce

— calco 22.57

— calco and shrimp 28.28

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

PASTAS, FRIED RICE AND PAELLA

Shrimp Pasta — 18.00 in Alfredo sauce

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

Fried Rice

— veggie fried rice 12.85

— shrimp fried rice 18.00

Paella — 44.00 with lobster, shrimp, squid and mussels

LANDLUBBERS

Chicken Filet on the Grill — 14.28 with mushroom sauce

Chicken Wings — 14.28 6 pieces

Chicken Pasta — 14.28 penne pasta Alfredo

8-oz. Filet Mignon with mushroom sauce

— filet mignon 25.15 — filet mignon and shrimp 32.55

INFO

DINING:

Open-air

ATTIRE: Casual

TERMS & PAYMENT

All prices are in U.S. dollars. No service charge.

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

THE OTHER SIDE OF ARUBA

By Kylee Ross

“What a great day to do this, right,” a woman asked us from the UTV rental parked beside ours. Her voice was dripping with sarcasm, but my partner and I didn't understand why.

I looked around searching for contextual clues. We were parked at the Ayo Rock Formations, about to embark on the short hike up to the towering boulders, and it was a great day to drive the East Coast of the island. “We’ve been driving in non-stop rain,” the woman adds. We shrug. I guess we’ve been driving just ahead of the rain, we reply. It hasn’t rained yet.

Photography Kenneth Theysen

We’d picked up a covered-top ZForce 800 EFI UTV at Palm Beach earlier in the day. Equipped with an interactive map, we had a route to safely drive around the island with landmarks and beaches for us to explore. UTV vehicles are not allowed to enter Arikok National Park, including Conchi Natural Pool, Quadirikiri Cave and Fontein Cave, as per the Aruban Government, to support the park’s conservation work. Most rental car companies on the island prohibit off-roading on the East Coast and with good reason. The main road along the East Coast is uneven, rocky and at times muddy. As pointed out to us by the UTV rental company, it’s important to respect the obvious paths so as not to disturb the raw terrain and to protect wildlife.

From Palm Beach, we headed north toward the California Lighthouse at the tip of the island. The road toward the lighthouse splits off from a paved road to a dirt road. Our map showed that we were entering a shoco-protected area (also known as Aruba’s burrowing owls) and prompted us to stay on the main road. Shocos are known for their unusual habit of nesting underground and are often spotted nesting in the sand dunes in Arasji.

The flatness of the rugged terrain was striking as we drove a few hundred meters south of Westpunt Beach. There is a stark contrast between the reddish dirt of the main roads and the light gray sand and rock closest to the ocean. There is also an obvious difference between the white sand beaches you expect from the Caribbean island, which you find on the West Coast, and the turbulent waves crashing onto the rocky coast from the Atlantic Ocean.

We drove along the coast to the Alto Vista Chapel, dodging scurrying kododo blauw lizards (a turquoise lizard endemic to the island). The closer we got to the chapel, the deeper we drove into the desert landscape scattered with tangled cacti and woody shrubs until we were back on a paved road. Alto Vista Chapel stands where the first chapel in Aruba was built in 1750. At that time, it was a humble chapel made of branches and wood. Now, the chapel is visited for prayer and special religious services.

Even with a covered UTV, hats, water bottles and bodies lathered in sunscreen, the sun was sweltering and began to get the best of us. I felt like I was overheating. As the passenger in the UTV, I also felt as if my insides were shaken up like scrambled eggs from the constant bumps, bangs and swerves of the jagged roads. Luckily, there was a small bar cart for tourists in the parking lot of Alto Vista where I cooled off with a mango smoothie (I politely declined the addition of rum).

Refreshed and with sunscreen reapplied, we pressed on, passing a few abandoned fishermen’s houses on the way south to the Bushiribana gold mine ruins—the only remains of the Bushiribana gold smelting plant. At the plant, gold-bearing ore collected from the surrounding quartz mining area was crushed using a stamp mill. The walls of the ruin are an impressive 62 centimeters thick and stand absolutely alone in sandy flatlands overlooking the craggy ocean cliffs.

The sky began to cover in menacing clouds as we pulled up to our last stop before crossing the island to head north. I only noticed the

clouds once the couple parked beside us at the Ayo Rock Formations mentioned their wet ride down the coast—and promptly ignored the changing weather, assuming we’d continue to ride just ahead of the rain. I was also too preoccupied with the marvel of the boulders in front of me. Located inland, the natural formations appear as if rocks were gathered and piled on top of each other. Petroglyphs and pictographs remain in the stones from the indigenous Arawak, as it was considered a sacred site.

Fueled by the awe of the vantage of the island from the top of the Ayo Rock Formations, we slowly puttered our way back up the West Coast. That’s when it happened. The heavy tropical rain stopped us dead in our tracks. The covered top of the UTV that didn’t quite shield us from the sun certainly didn’t shield us from the rain coming at us from what seemed like every direction. We stopped on the side of the road and let the rain soak us, waiting for a small break to resume our trip. A few passengers in cars laughed as we sat in the soggy seats of our own decisions.

The rain did eventually let up. By then, we were covered in mud splatter sputtered up from the outrageously big wheels of the UTV. It still was a great day to explore the island. Aruba showed us a whole new side of Caribbean paradise.

Kylee Ross is a Montreal-based food and travel writer.

Restaurant Anno 1877

EUROPEAN / FRENCH / INTERNATIONAL

Restaurant Anno 1877 is located in a historic 18th-century building in the center of Oranjestad.

LOCATION

Wilhelminastraat 27

Downtown Oranjestad

REGION

Downtown Oranjestad

CONTACT

(297) 583-0020

restaurantanno1877.com

lpoolaruba@yahoo.com

It features three distinct cozy dining areas with original architectural details, for a unique dining experience.

Chef Linda’s innovative menu borrows influences from French cuisine, with modern touches and unique seasonal o erings. With an extensive menu consisting of tantalizing appetizers, sensational soups and salads, excellent entrées and decadent desserts, they have something for everyone. Restaurant Anno 1877, the place to indulge in history and culinary pleasures.

Linda Pool

EXECUTIVE CHEF / CO - OWNER

COLD APPETIZERS

Chef’s Salad — 14.50

mixed greens, cucumber ribbons, pickled red onions, caramelized walnuts, Boursin crouton, balsamic-orange vinaigrette

Smoked Salmon — 18.00

capers, onion rings, dill sauce

Beef Carpaccio and Duck Liver — 20.00

thinly sliced beef filet, capers, sunflower seeds, Parmesan cheese shavings, dressed with a truffle vinaigrette

WARM APPETIZERS

Escargots Escoffier

selected vineyard snails baked with fine herbs and garlic in the tradition of the renowned French chef Auguste Escoffier — half-dozen 10.50 — dozen 19:00

Crab Cake — 18.00 crab cake, Asian salad, Thai curry mayonnaise

SOUPS

Onion Soup — 8.50

traditional onion soup, bread crouton and gratinéed with Gouda cheese

Bouillabaisse de Marseille — 9.00

traditional rich seafood soup served with garlic croutons and traditional French rouille

CRUSTACEANS AND FISH

Scampi Diablo — 35.00

sautéed garlic prawns served with a spicy tomato sauce rice

Norwegian Salmon Fillet — 36.00

vegetables, dill mashed potatoes, smoked butter sauce

Branzino — 39.00

pan-seared branzino fillet, mashed potatoes, vegetables, fennel-infused white wine sauce

Barramundi à la Meunière — 39.00 pan-seared fillet of barramundi (Asian sea bass), capers, almonds, potato and mixed vegetables

Bacon-wrapped Monkfish — 40.00

pan-seared monkfish, mixed vegetables, rice, sweet-and-sour sauce

MEATS

Veal Scallopini — 35.00 fettuccine pasta, vegetables, mushrooms and tomato sauce

Tournedos au Poivre — 39.00 a classic with double-baked potatoes, vegetables and pepper sauce

New Zealand Rack of Lamb — 49.00 garlic-marinated rack of lamb, goat cheese polenta, vegetables, rosemary sauce

Rib-eye — 49.00 roasted potatoes, vegetables, whiskey sauce

POULTRY AND GAME

Pan-seared Duck Breast — 34.00 mushrooms risotto, truffle sauce

Coq au Vin à la Façon Traditionnelle — 35.00 slowly-braised hen in red wine and its own juices in the traditional French way with lean bacon, small onions, potatoes, mushrooms and carrots

DESSERTS

Crème Brûlée — 8.50

Baileys-flavored crème brûlée caramelized with cane sugar

Fantasy of Chocolate — 9.50 dark sweet layered chocolate cake served with strawberry ice cream and chocolate espuma

Chocolate or Grand Marnier Soufflé — 10.50 please order with your main course and allow 25 minutes

HOURS

DINNER:

Mon-Sat5:00 p.m. to 10:00 p.m.

INFO

DINING:

Indoors

ATTIRE:

Elegantly casual

TERMS & PAYMENT

All prices are in U.S. dollars. No service charge. Prices and menu items are subject to change.

Ricardo’s

SMOKEHOUSE

LOCATION

Renaissance Marketplace

Lloyd G. Smith Blvd. 9 Downtown Oranjestad

REGION

Downtown Oranjestad

CONTACT

(297) 280-1920

ricardosaruba.restaurant reservations@ricardosaruba.restaurant

Explore the culinary delights of Ricardo's Smokehouse at the Renaissance Marketplace in Oranjestad—an oasis for gastronomic enthusiasts.

The thoughtfully curated menu seamlessly combines inventive vegetarian options with their signature smoked specialties, ensuring a delightful experience for every palate. Embark on a culinary journey that spans from delectable breakfasts and satisfying lunches to enchanting dinners. Indulge in distinctive o erings such as the all-you-can-eat grouper, mouth-watering BBQ ribs and Taco Tuesdays, creating a symphony of flavors that will tantalize your taste buds. Visit Ricardo's Smokehouse to partake in an adventure of taste, a celebration of diverse flavors, and an unforgettable dining experience.

GRILL / SEAFOOD / STEAKS

José Cuero Bonilla CHEF

Manuel Fuentes CHEF

APPETIZERS

Fish Ceviche — 15.00

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

Calamari Fritti — 16.00 breaded and deep-fried fresh calamari served with mild spicy sauce

Chef's Favorite Escargots — 16.00 served with garlic-white wine reduction

Caribbean Seafood Soup — 17.00 a medley of fish and seafood chowder

Ricardo's Beef Carpaccio — 17.00 thin slices of fresh raw beef garnished with arugula, pine nuts, Parmesan cheese and pesto with a truffle-cream sauce

Smokehouse Buddha Bowl — 18.00 with roasted sweet potatoes, red onions, spinach and crispy chickpeas, served with tahini sauce

Fresh Tuna Tataki — 19.00 fresh sesame-crusted tuna served with a wasabi-mango dressing

Beef Ceviche — 19.00 marinated, sautéed and chopped beef tenderloin in a light soy sauce, sesame oil, mustard and lime juice with red onions and mixed bell peppers

MEAT AND POULTRY *

8-oz. Charcoal-grilled Picanha — 38.00 charcoal-grilled juicy smoked picanha with roasted vegetables and chimichurri sauce

Argentinean Mixed Grill — 38.00 skewer of beef, chicken and Argentinean chorizo with chimichurri sauce

12-oz. Grilled Smoked Rib-eye — 42.00 grilled rib-eye steak served with a cilantro-garlic sauce and roasted baby potatoes with fine herbs

8-oz. Filet Mignon — 43.00

beef tenderloin served with your choice of red wine sauce or pepper sauce

12-oz. Strip Loin Steak — 43.00 served with roasted bell pepper-garlic butter and flamed at your table

Surf and Turf — 46.00

beef tenderloin and shrimp served with a creamy mushroom sauce — add lobster Market price

Ricardo's Signature Lamb Chop — 56.00 marinated in our special sauce, grilled to perfection

Slowly-grilled Veal Tomahawk — Market price served with sautéed fingerling potatoes and mixed vegetables, served with a creamy rosemary sauce

* Served with home-made vegetables and mashed potatoes.

FISH AND SEAFOOD **

Coconut-pineapple Shrimp — 36.00 served with coconut flakes and roasted pineapple

Wild Red Snapper Fillet — 36.00 sautéed red snapper fillet served with a potpourri of sea shellfish in an oyster shell with a creamy fish sauce

Charcoal-grilled Shrimp Kebab — 38.00

Mahi-mahi Fillet — 43.00

grilled and served with a creamy garlic-baby clam sauce

Grilled Tuna Steak — 43.00

smoked grilled tuna steak with a creamy lemon sauce

10-oz. Caribbean Lobster — Market price grilled lobster tail with a butter sauce

** Served with fresh home-made vegetables and rice.

RICARDO’S SMOKEHOUSE SPECIALS

Mixed Grilled Parrillada (for 2 persons) — 67.00

grilled chicken, beef, ribs, shrimp and chorizo served with Creole potatoes, coleslaw, house avocado salsa and garlic sauce

Mixed Grilled Seafood Delight (for 2 persons) — 67.00

grilled mahi-mahi, shrimp, calamari and scallops — with 4-oz. lobster add 20.00

HOURS

BREAKFAST, LUNCH AND DINNER:

Mon-Sun8:00 a.m. to 11:00 p.m.

INFO

DINING:

Indoors – Outdoors (covered)

ATTIRE:

Casual

ENTERTAINMENT:

Live music and karaoke

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.

Ruth’s Chris

STEAK HOUSE

STEAKHOUSE

LOCATION

Aruba Marriott Resort & Stellaris Casino

Lloyd G. Smith Blvd. 101

Palm Beach

REGION

High-rise Hotel Area

CONTACT

(297) 520-6600

ruthschris.com/aruba marriottconcierge@depalmtours.com

Famous for its top-quality prime beef, Ruth’s Chris Steak House o ers a New Orleans-inspired menu featuring classics like seafood gumbo alongside renowned cuts such as the porterhouse and tomahawk.

At Ruth’s, the team is proud to say they have a certain way of doing things. With broiled dishes prepared in 1,800-degree ovens and served on sizzling 500-degree plates, every bite is guaranteed to be hot and delicious!

Andres Davila

COMPLEX EXECUTIVE CHEF

APPETIZERS

Range: 23.00 – 28.00

Seared Ahi Tuna

English cucumber, mustard-beer sauce

Calamari

lightly fried, with sweet and spicy Asian-chili sauce

Veal Osso Buco Ravioli

saffron-infused pasta with sautéed baby spinach and white wine demi-glace

Spicy Lobster

lightly fried and tossed in a spicy cream sauce

BBQ Shrimp

sautéed in garlic butter and BBQ spices

SOUPS AND SALADS

Range: 18.00 – 21.00

Lobster Bisque creamy lobster bisque, in the New Orleans style

Onion Soup our version of this classic recipe

Caesar Salad romaine hearts, Parmesan and Romano, creamy Caesar

Lettuce Wedge

bacon and blue cheese on crisp greens

Ruth’s Chopped Salad

our original... julienne iceberg lettuce, baby spinach, radicchio, red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, blue cheese, lemon-basil dressing, crispy onions

SEAFOOD AND SPECIALTIES

Range: 44.00 – 56.00

Stuffed Chicken Breast roasted double chicken breast, garlic-herb cheese, lemon butter

Blue Crab Cakes

three jumbo lump crab cakes, sizzling lemon butter

HOURS

DINNER:

Mon-Sun5:00 p.m. to 10:30 p.m.

Chilean Sea Bass pan-roasted, citrus-coconut butter, sweet potato and pineapple hash

Barbecued Shrimp

sautéed in garlic butter and BBQ spices, served over roasted garlic mash

Vegetarian Plate — Market price ask your server for details

CHEF’S FEATURES

Range: 88.00 – 189.00

Twin Lobster Tail two Caribbean lobster tails with drawn butter

Bone-in New York Strip

U.S.D.A. prime, full bodied 19-oz. bone-in cut, our founder's favorite

Porterhouse

rich flavor of a strip, tenderness of a filet, 40-oz. U.S.D.A. prime cut

SIGNATURE STEAKS AND CHOPS

Range: 66.00 – 89.00

New York Strip

16-oz. U.S.D.A. prime, richly flavored, slightly firmer

Rib-eye

16-oz. U.S.D.A. prime, marbled for flavor and deliciously juicy

Filet

an 11-oz. cut of tender, corn-fed Midwestern beef

Petit Filet

the same incredible cut as the classic, in an 8-oz. filet

Petit Filet and Shrimp

two 4-oz. medallions with large shrimp

Lamb Chops

extra-thick marinated chops, with fresh mint

T-bone

full-flavored 24-oz. U.S.D.A. prime cut

INFO

DINING:

Indoors

ATTIRE:

Smart casual

TERMS & PAYMENT

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.

Rosétini

by Mixologist Estephany Gomez Henao of Olivia Mediterranean Restaurant

“Keep it fresh,” Estephany Gomez Henao says through a smile as she makes a Rosétini behind the bar. “That's important.” It’s the secret to the cocktail list at Olivia. The cocktails are inspired by the classics, each with a refreshing twist to keep cool in the open-air restaurant on Wilhelminastraat in Oranjestad.

Gomez Henao and the other mixologists at Olivia keep things fresh behind the bar by making the cocktail and mocktail mixes daily in-house: cucumber juice, ginger beer, infused syrups, iced teas flavored with aromatics, limoncello, orangecello and other ingredients reminiscent of a breezy trip to the Mediterranean.

“We chose to feature rosé wine in a cocktail because it’s the most appreciated wine at aperitif time,” Gomez Henao says as she pours the Rosétini into a dainty coupe to show off the fluffy ring of aquafaba foam. The flavor of rosé is light yet complex, and pairs well with rose, raspberry and grapefruit flavors. The Rosétini plays off the lightness of the rosé by balancing the taste with the bitterness of grapefruit juice, the freshness of home-made ginger syrup and the sweetness of lychee liqueur.

Photography Kenneth Theysen

Rosétini

MAKES 1 COCKTAIL

Ingredients

•1 oz Tanqueray London Dry Gin

•½ oz lychee liqueur

•1 oz rosé wine

•1 ½ oz grapefruit juice

•½ oz ginger simple syrup

•1 oz aquafaba

Instructions

1. Add the Tanqueray London Dry Gin, lychee liqueur, rosé wine, grapefruit juice, ginger simple syrup and aquafaba to a cocktail shaker. Add ice and shake the cocktail.

2. Strain the cocktail into a coupe or martini glass to serve.

Ginger Simple Syrup

Ingredients

•1 cup sugar

•1 cup water

•½ cup ginger, peeled and chopped

Instructions

1. Add the sugar and water to a saucepan over medium heat. Bring to a boil, stirring, until the sugar has dissolved.

2. Remove from the heat and add the ginger. Let the mixture steep, covered, for 20 to 30 minutes.

3. Pour the ginger-infused liquid through a strainer into a clean container. The liquid should be free of solids. Set the mixture aside to cool. The ginger simple syrup will keep for up to two weeks tightly sealed and refrigerated.

Sexy Shrimp

SPORTS BAR

LOCATION

Paseo Herencia mall

Juan E. Irausquin Blvd. 382A

Palm Beach

REGION

High-rise Hotel Area

CONTACT

(297) 569-4161

thesexyshrimp.com

billyjoel204@icloud.com

Discover the allure of Sexy Shrimp, an Asian admixture bar and restaurant that made its debut in November 2022.

Diverging from the conventional sports bar setting, Sexy Shrimp presents a fresh perspective on service, food and drinks. Delight in a culinary journey with their Asian fusion menu, where each dish is a harmonious blend of flavors. From creative cocktails to premium beers and spirits, the extensive drink selection complements the diverse menu. This venue, beyond its regular services, caters to special occasions, ensuring a unique and memorable experience for all guests. Immerse yourself in the vibrant atmosphere of Sexy Shrimp, where exceptional hospitality meets distinctive culinary creations.

GRILL / SEAFOOD / SHRIMP

Billy Chugani OWNER

Eyver Torres MIXOLOGIST

APPETIZERS

Mozzarella sticks — 11.00 served with marinara sauce

Calamari — 14.00 served with marinara sauce

Dynamite Shrimp — 15.00

crispy shrimp marinated in Thai mayo sauce

Coconut Shrimp — 16.00

crispy shrimp coated with coconut shreds

Shrimp Cocktail — 17.00

6 shrimp with home-made cocktail sauce

Nachos — 22.00

ground beef, chicken, pico de gallo, Cheddar, sour cream, green onions and tomatoes

SALADS

Caesar Salad — 12.00

Caprese Salad — 13.00

Cobb Salad — 14.00

Shrimp Salad — 18.00

TACOS

Chicken Taco — 16.00

crispy chicken taco, lettuce, ranch sauce

Shrimp Taco — 18.00

pan-seared shrimp, lettuce, garlic sauce

Fish Taco — 18.00

pan-seared grouper, lettuce, tartare sauce

BURGERS *

Shrimp Roll — 15.00

pan-seared shrimp on a hot dog bun

Chicken Burger — 16.00

crispy chicken, lettuce, tomato, pickles, mayo

Cheeseburger — 18.00

8-oz. certified Angus beef, Cheddar, lettuce, tomato, onion, pickles

Fish Burger — 18.00

crispy grouper, lettuce, tomato, pickles, tartare sauce

Sexy Burger — 22.00

8-oz. certified Angus beef, shrimp, lettuce, tomato, pickles, Thai mayo

* Served with French fries.

SEXY ENTRÉES

Sexy Grouper — 22.00

fresh grouper cooked to your liking, served with fried rice and green banana

Spicy Sexy Shrimp — 25.00

our home-made diablo sauce, served with fried rice and green banana

Sexy Snapper — 28.00

red snapper fillet served with fried rice, salad and green banana

Shrimp Skewers — 28.00

2 shrimp skewers served with fries or fried rice

Sexy Shrimp Ajillo — 32.00

garlic-butter shrimp served with fried rice, a local favorite

Sexy Mahi-mahi — 34.00

grilled mahi-mahi with your choice of fries or rice

King’s Sexy Fish — 38.00

spicy seasoned kingfish with shrimp and your choice of fries or rice

Surf and Turf — 40.00

8 succulent shrimp and an 8-oz. tenderloin

Popcorn Shrimp — 40.00

3 pounds of shrimp served with fries

We also offer delicious pizzas, poke bowls, wings and tenders.

FREE - The Sexy Shrimp shot comes with a free t-shirt.

HOURS

LUNCH AND DINNER:

Mon-Sun12:00 noon to 11:00 p.m.

HAPPY HOURS:

Mon-Sun1:00 p.m. to 4:00 p.m. 9 p.m. til closing

INFO

DINING:

Indoors – Open-air

ATTIRE: Casual

ENTERTAINMENT:

Live music, we also feature all major league sports on large screen TVs

All prices are in U.S. dollars. No service charge.

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

APPETIZERS

Joe’s Wings — 14.25

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

Coconut Shrimp — 13.95

hand-battered Caribbean shrimp breaded in coconut flakes and delicately fried, served with sweet chili sauce

ISLAND SALAD

Crispy Chicken Salad — 17.95

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

ROTISSERIE CHICKEN

Jamaican Jerk Chicken — 20.50

one half flame-roasted rotisserie chicken marinated in Jamaica’s well-rounded sweet, hot, herbal and spicy “jerk” seasoning, served with two sides

SANDWICHES

The Greatest Burger in Paradise — 16.95

½ 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 — 17.50

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

FRESH ISLAND FISH

Catch of the Day

— Range: 22.50 – 25.50

at least two varieties of fresh seafood are featured daily, frequently grouper, wahoo or mahi-mahi

BABY BACK RIBS

— half-rack 21.50

— full rack 29.95

“Original Recipe”

our award-winning recipe for the “best ribs in the Caribbean”

Smokey’s Signature

Smokey Joe’s signature sauce –“a zing of spices and a whiff of smoke”

Sriracha-BBQ

our newest rib sauce is exactly “where sweet meets heat!”

Joe’s Dry-rub dry outside, moist inside, no sauce here! – “the flavor is packed in the rub!”

DESSERTS

Oreo® Surprise — 9.95

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 — 10.50

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

HOURS

EARLY BIRD:

Mon-Sun 5:00 p.m. to 6:00 p.m.

DINNER:

Mon-Sun 5:00 p.m. to 10:30 p.m.

BAR:

Mon-Sun 5:00 p.m. to 11:30 p.m.

INFO

DINING: Open-air

ATTIRE: Casual

All prices are in U.S. dollars.

Tipping at your discretion.

Prices and menu items are subject to change.

Sunset Grille

PRIME STEAKHOUSE

STEAKHOUSE

LOCATION

Hilton Aruba Caribbean

Resort & Casino

Juan E. Irausquin Blvd. 81

Palm Beach

REGION

High-rise Hotel Area

CONTACT

(297) 526-6612

hiltonaruba.com

auahh_sunsetgrille@hilton.com

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

Enjoy an unforgettable dining experience at this modern steakhouse, o ering aged prime steaks and fresh-caught seafood with an authentic Aruban flair.

Olivier Falchi

EXECUTIVE CHEF

STARTERS

Lobster Bisque — 18.00

creamy lobster bisque, touch of brandy and Pernod

Seared Sesame Ahi Tuna — 18.00

seared tuna, fennel marmalade, togarashi cream, wakame mayonnaise, cucumber, black sesame aïoli, passion fruit vinaigrette

Crab Cakes — 18.00

Aruban fried funchi, red and green pepper, corn, chimichurri mayonnaise

Burrata and Prosciutto — 23.00 local handmade burrata cheese, Italian prosciutto, tomatoes and basil, Italian truffle oil

Shrimp Cocktail — 24.00 served with horseradish cocktail sauce

STEAKS AND CHOPS

Grilled Churrasco — 43.00

Filet Mignon

— 6 oz. 46.00

— 10 oz. 55.00

Rib-eye Steak 16 oz. — 58.00

Double-cut Lamb Chops — 58.00

New York Prime Sirloin 16 oz. — 60.00

ENTRÉES

Home-made Fettuccine — 30.00

home-made fresh fettuccine pasta, asparagus, fresh local Aruban mushrooms, baked pumpkin and pumpkin seeds, feta cheese and Italian truffle oil

Salmon — 38.00

served with a fresh arugula, fennel and orange salad

Organic Chicken Parmigiana — 38.00 crispy panko crust, mozzarella cheese, spaghetti and marinara sauce

Aruban Seafood Risotto — 38.00 creamy saffron-flavored arborio rice with fresh mixed seafood and local grouper

Pan-fried Grouper — 41.00 fried Aruban funchi, sautéed spinach and old-fashioned mustard sauce

Sea Bass — 48.00 miso-glazed, sautéed spinach and roasted red peppers

DESSERTS

Triple Chocolate Cake — 13.00 dark chocolate mousse, sponge cake and chocolate ganache

New York Cheesecake — 13.00

Vanilla Crème Brûlée for Two — 22.00 crunchy and soft vanilla cream, served with two vanilla ice cream scoops, broken cookies

HOURS

DINNER:

Mon-Sun5:30 p.m. to 10:30 p.m.

INFO

DINING:

Outdoors – Indoors

ATTIRE:

Resort casual

All prices are in U.S. dollars. An 18% service charge will be added to your bill.

Additional gratuities at your discretion.

Prices and menu items are subject to change.

Brasato al Barolo – Beef Braised in Barolo Wine

by Executive Chef / Owner Mauro De Palma of Italy in the World

Executive Chef Mauro De Palma wants to include a dish from every region in Italy on his menu. Pasta alla Norma from Sicily, carbonara from Rome, burrata from the Apulia region, Bolognese from Bologna. Brasato al Barolo is a traditional recipe from the Piedmont region where De Palma was born. Piedmont is also the region where the prestigious, full-bodied Barolo wine originates. “My grandfather’s land had lots of Nebbiolo grapes,” De Palma says. Hearty Nebbiolo grapes are used to produce the famous full-bodied red wines.

De Palma gained his wealth of knowledge about wine from his grandfather, he says, who produced wine. When he first opened Italy in the World in a cunucu house built in the first half of the 19th century, it started as a wine bar. The walls are still adorned with floor-to-ceiling shelves stocked with wine bottles. “I try to have wine from every region,” De Palma says. “But we don’t like to use a wine list, and every wine is the same price.” Instead, De Palma walks around the intimate restaurant and suggests two to three wines that any given table may like based on their taste and food selections. He wants guests to choose their wine as the perfect complement to their meal—and not because it is the least or most expensive.

Photography Kenneth Theysen

Brasato al Barolo SERVES 4

Ingredients

•2 tbsp extra–virgin olive oil

•4 lbs stewing beef (chuck roast)

•4 garlic cloves, crushed

•3 yellow onions, chopped

•1 lb baby carrots, chopped

•2 celery stalks, chopped

•1 sprig of fresh rosemary

•1 cinnamon stick

•1 tsp nutmeg

•2 bay leaves

•3 whole cloves

•4 oz balsamic vinegar

•1 bottle of red wine (traditionally made with Barolo)

•Fine sea salt

•Freshly ground black pepper

Instructions

1. Heat the olive oil on medium heat in a pot large enough to hold the meat. As soon as the olive oil is hot, add the meat and brown it on all sides. This will take about three to four minutes per side. Once browned, remove the meat from the pot and set it aside.

2. Add the garlic, onions, carrots, celery, rosemary, cinnamon, nutmeg, bay leaves and cloves to the same pot. Season with salt and pepper and cook over medium heat, stirring frequently, until the vegetables are soft.

3. Add the balsamic vinegar, red wine and browned meat to the pot, and bring to a boil. Reduce the heat to a simmer and cover the pot. Simmer covered, turning the meat occasionally, for two hours or until the meat is tender and cooked through.

To Serve

The cooking liquids and vegetables can be used to make a sauce by blending the leftover mixture, or simply pour the cooked mixture over the meat to serve.

Terrazza Italiana

LOCATION

Paradise Beach Villas

Juan E. Irausquin Blvd. 64

Eeagle Beach

3rd Floor Terrace (Elevator access available)

REGION

Low-rise Hotel Area

CONTACT

(297) 561-1699 / 587-4000 Ext. 327

mimma1965@hotmail.it

For fresh Italian food, made to order, look no further than this traditional trattoria—a family-owned, rustic restaurant.

Open since 2015, Terrazza Italiana o ers more than just a delicious meal. While you wait, enjoy stunning panoramic views of the island, including the historical California Lighthouse and the nearby Eagle Beach. Stop by for lunch to watch sunlight gleam o the picturesque azure waves, or take in an unforgettable seaside sunset during the dinner service. With accommodations made for any food allergies, dietary needs or vegan options, and a kid's menu, the Terrazza Italiana team is committed to providing a memorable experience for all.

ITALIAN / PIZZA

Mimma Baroncini CHEF / OWNER

GLI ANTIPASTI

Burrata e Acciughe — 16.50

locally-made burrata served with anchovies and fresh tomatoes

Caprese con Prosciutto di Parma — 19.50 locally-made mozzarella served with prosciutto di Parma and fresh tomatoes

Il Tagliere

mortadella di Bologna, salame di Milano and prosciutto di Parma, served with ParmigianoReggiano and pickled vegetables — small 25.00 — large 31.00 — with a whole burrata add 10.00

DINNER SPECIALS

Special of the Day — 31.50 served with your choice of soup or salad as appetizer and lasagna of the day or eggplant parmigiana, served with a side of pasta or risotto

LA PASTA

Gluten-free Options Available

Penne alla Vodka — 21.00 home-made pink vodka sauce

Linguine alla Caprese — 22.00

fresh garlic and fresh tomatoes in tomato sauce topped with home-made shredded mozzarella and basil

Penne Prosciutto e Piselli — 22.00 prosciutto di Parma and peas in a creamy pink sauce

Spaghetti alla Bolognese — 23.00 traditional home-made meat sauce

Rigatoni ai Quattro Formaggi — 24.00 home-made blend of four cheeses

Linguine ai Frutti di Mare — 28.00 mixed seafood in garlic and oil or marinara, can be made spicy if requested

I SECONDI, IL POLLO

Petto di Pollo ai Funghi*— 30.50

chicken breast in a creamy mushroom sauce, served with a side of linguine Alfredo or asparagus risotto

Chicken Parmigiana*— 35.50 chicken parmigiana served with a choice of pasta

IL PESCE E I CROSTACEI

Gamberi all’Aglio*— 31.50

shrimp in a creamy garlic sauce served with your choice of either spaghetti aglio e olio or shrimp risotto

Catch of the Day — 36.50

seafood soup and a small salad, catch of the day served with your choice of either shrimp risotto or spaghetti aglio e olio

Seafood Combo II — 44.50

seafood soup and a small salad, shrimp in a creamy garlic sauce, shrimp risotto and your choice of either scallops in brandy sauce or linguine mixed seafood

LA PIZZA

Gluten-free Options Available

Salsiccia — 21.00

tomato sauce, mozzarella, Italian sausage

Prosciutto e Funghi — 23.00

tomato sauce, mozzarella, cooked ham and fresh mushrooms

Caprese — 23.00

tomato sauce, mozzarella, fresh tomatoes, basil

Capricciosa — 24.00

tomato sauce, mozzarella, cooked ham, artichokes, fresh mushrooms, Kalamata olives

Parma e Rucola — 26.00

tomato sauce, mozzarella, prosciutto di Parma, rucola

* Include a side house or Caesar salad, or soup of the day.

HOURS

LUNCH:

Mon-Sat 11:30 a.m. to 4:00 p.m.

Sun Closed

DINNER:

Mon-Sat 5:00 p.m. to 10:00 p.m.

Sun Closed

INFO

DINING:

Open-air (rooftop terrace)

ATTIRE:

Casual

ENTERTAINMENT:

Live music (certain days)

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.

Texas de Brazil

CHURRASCARIA STEAKHOUSE

LOCATION

Juan E. Irausquin Blvd. 382 Palm Beach

REGION

High-rise Hotel Area

CONTACT

(297) 586-4686

texasdebrazil.com

arubageneralinfo@texasdebrazil.com

Embracing a time-honored tradition of churrascostyle cooking, Texas de Brazil is an authentic continuous service Brazilian-style steakhouse o ering an extravagant 40-item seasonal bu et of salads, roasted vegetables and home-made soups.

Savor choice cuts of sizzling beef, pork, lamb, sausage and poultry, flame-grilled to perfection and carved tableside by the restaurant’s gauchos. Signature Brazilian cocktails, rare wines, delectable desserts and Cuban cigars make the Texas de Brazil experience not only enjoyable but memorable as well.

Godfrey Vargas EXECUTIVE CHEF

BRAZILIAN / STEAKHOUSE / VEGETARIAN

OUR SPECIALTY

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.

SALAD AREA

From the first glimpse, you will find this is a steakhouse even vegetarians love. Diners are tempted to help themselves to an extravagant 40-item salad area which consists of the freshest salads, home-made dressings, buffalo mozzarella, potato salad, daily cold pastas, traditional black beans with beef, baby corn, cucumbers, portobello mushrooms, sweet bell peppers, olives, hearts of palm, salamis, tomatoes, smoked bacon, rice, imported cheeses, daily house soups and more...

MEATS

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.

SIDE ITEMS

Garlic mashed potatoes, fried sweet bananas, Brazilian cheese bread and house specialty sauces are all brought right to your table and make for the perfect side accompaniments.

DESSERTS

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.

WINE CELLAR *

Featuring an extensive internationally composed list, heavy in South American varietals, as well as rare wines and a Wine Spectator award-winning wine list since 2016. Let their in-house connoisseurs help you select the perfect pairing for your meal.

BAR *

Texas de Brazil offer you a warm welcome as you step into their beautiful, and well-stocked, bar and lounge. Guests can enjoy a traditional caipirinha, Brazil’s most famous cocktail, a perfectly aged single malt Scotch or one of their handrolled cigars. The large collection and variety of spirits is sure to please all. Relax and enjoy… Cheers!

* Item prices vary according to selection.

HOURS

DINNER:

Mon-Sun6:00 p.m. to 10:30 p.m.

BAR:

Mon-Sun5:30 p.m. to 11:30 p.m.

INFO

DINING:

Indoors – Outdoors

ATTIRE:

Smart casual

Fixed price menu.

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

Menu items are subject to change.

The Journey

TO CULINARY EXCELLENCE

FRENCH / INTERNATIONAL

LOCATION

The Mill Resort

Lloyd G. Smith Blvd. 330

Palm Beach

Next to the Old Dutch Windmill

REGION

High-rise Hotel Area

CONTACT

(297) 565 0535

thejourneyaruba.com

reservations@thejourneyaruba.com

Experience culinary excellence at The Journey in Aruba, a unique new chef's table concept that redefines luxury.

Unlike traditional settings, enjoy an intimate dining experience at your own table, not a bar. Renowned Chef Patrick van der Donk, former owner of Amuse Restaurant, showcases his passion and mastery right before your eyes. Step into the heart of the action, engaging in delightful conversation as his artistic flair unfolds on each plate. Known for harmonizing flavors, Chef Patrick crafts a menu matched with exquisite wine pairings by a team of sommeliers. With only seven tables available per night, five nights a week, The Journey invites you to create unforgettable memories in a personal and exclusive setting.

Patrick van der Donk CHEF / OWNER

SAMPLE MENU

5-COURSE CHEF’S MENU

Price per person: 130.00

— with wine pairing (optional) 210.00

Experience Personalized Dining

Diverging from the conventional chef's table concepts where patrons are seated at a bar, The Journey offers a unique experience where guests enjoy the comfort and inviting ambience of their own dedicated table within our cozy dining room.

Culinary Artistry Unveiled

Chef Patrick is renowned for his expertise in orchestrating the perfect harmony of flavors. With each menu, premium ingredients are skillfully crafted into delectable dishes, expertly plated right before our discerning guests

A Warm Welcome

Indulge in a refined welcome at our restaurant. As patrons arrive, they are greeted with a refreshing welcome drink and exquisite hors d'oeuvres elegantly served on our serene terrace.

Private Chef and Events

Let us host your celebration, offering a global culinary experience with a Caribbean twist. Our expertise spans intimate gatherings to grand celebrations—weddings, family dinners, birthdays and corporate events. Chef Patrick's unique flair ensures an unforgettable experience. Choose our exquisite dining room or terrace for your next private party, accommodating 20 guests, with special menu options tailored to your taste.

SAMPLE OF OUR MENU

Red Beet Cured Salmon with white asparagus and ham foam

Sole Fillet à la Bouillabaisse with lobster, clams and shrimp

Scallops Mousseline with scallops ravioli and lobster sauce

Wagyu Beef, Lobster Surf and Turf with pickled pumpkin and lobster hollandaise sauce

Tenderloin

with goose liver terrine, onion compote, apple caramel and Pedro Ximénez veil

Braised Short Ribs fluffy potato, sous-vide carrot and cauliflower-garlic purée

Herb-crusted Lamb Chop port sauce, Savoyard potatoes, caramelized pearl onions, parsnip purée

Chocolate Cake with red wine ice cream

Pavlova with pastry cream, berries and raspberry sauce

HOURS

DINNER:

Mon-Fri7:00 p.m. to 10:30 p.m.

INFO

DINING: Indoors

ATTIRE: Elegantly casual

All prices are in U.S. dollars. No service charge.

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

Cunucu di Jimmy: IF YOU GROW IT, THEY WILL COME

By Kylee Ross

As James Ramos strolls through the clover-like leaves of peanut plants, following the meticulous rows of prickly dragon fruit cacti on his farm, every so often he plucks a single fruit. “I'm going to show you an American hybrid,” Ramos says as he picks a dragon fruit. “This one tastes like mango.”

Photography Kenneth Theysen

Anticipation fills the air each time he slices down the middle of a dragon fruit, revealing what vibrant color the speckled flesh will boast next. This variety of dragon fruit has bright green skin and deep magenta flesh that glistens in the sun—the black seeds are barely visible against the rich color. “If you want to try it, squeeze it like this,” Ramos demonstrates as he cups the fruit in one hand and squeezes as if the fruit is blocking him from making a full fist. The dragon fruit flesh pops up and out of the skin, and Ramos takes one big bite.

He has an obvious tell when he’s happy with the flavor of his dragon fruit. He goes in for a second bite of the mango-flavored fruit, so this one passes his test. “I’ve got more than 45 flavors, and each one of them has a kind of wow factor,” Ramos says. But when we repeat this ritual with the dragon fruit variety that tastes like coconut, Ramos immediately chucks the fruit, letting it roll to the ground. Not ripe enough.

Ramos and his wife, Maria Elena Ramos, run a one-hectare farm filled with dragon fruit cacti, fig trees and peanuts. “I didn't finish college, so I started looking for a job somewhere else,” Ramos says. First, he settled on working as a truck driver. “And suddenly I realized that my passion was planting and growing because I had been doing it since I was little with my grandfather on his land.” Ramos told Maria this is how he would rather make a living and made a case for why it was the right time to do it. “In the 80s, there was a big boom of new hotels,” Ramos says. “Many people left their land behind to start working in the

tourism sector.” Ramos remembers venting to his wife about the disbelief he felt. “Our local food—okra, small cucumbers, beans and green peanuts—were getting left behind, and we were losing our food identity,” Ramos says. At the time, this local produce was only available through import from the neighboring island of Curaçao. “So I said, ‘That cannot be,’” Ramos recalls.

On a small plot of land, they began growing jambo (okra) and comcomber chikito (small cucumbers). Within three years, they hired two employees and bought two more plots of land to rotate the crops. Finally, they bought a final piece of land in Tanki Flip next to the water reserve where they grow the dragon fruit now.

A wave of timeshare owners in Tanki Flip encouraged Ramos to grow produce from the East Coast of the United States. So, they started growing eggplant, cucuzza, figs—anything people requested that was able to grow in Aruba. “We used a little house in front of our house as a drive-through. As of 9:30 a.m., you could see tourists coming around to get fresh produce and then they would go home to cook,” Ramos says.

“I started growing dragon fruit about 14 years ago,” he confirms. “While I was growing figs, I had to slow down production because we had issues with Mediterranean fruit flies.” People in Aruba started growing more fruit, and this introduced a pest the island had never encountered before. “CNN had a report of Israel having dragon fruit farms, and I told my wife, ‘I would really love to have that plant,’”

Ramos remembers. One day, while “cruising around,” Ramos says, he stumbled upon a man who had brought a dragon fruit plant to Aruba from Hong Kong. When Ramos asked if he could buy a cutting of the plant, the man insisted that he would be doing him a favor since he had to prune the plant anyway. “He brought the red variety and the white variety to Aruba,” Ramos remembers. “And with the boom of the internet, I found more people who grew dragon fruit of different flavors.”

The texture of dragon fruit is similar to that of a kiwi, with the same type of edible seeds that pop in your mouth with every bite. The taste can be described as sweet and tangy, similar to the taste combination of a pear and a kiwi with a hint of citrus. But at Cunucu di Jimmy, a dragon fruit can taste like mango, pear or coconut.

“Now, I make my own organic hybrids to keep searching for the wow factor,” Ramos says. “Without any marketing, people come here to buy dragon fruit.” Ramos and Maria sell their specialty varieties of dragon fruit out of their restaurant, Mi Boca Dushi Snacks, and during harvesting season at Super Food—the most popular supermarket on the island.

Ramos has a lot to be proud of—most notably helping to shape a new wave of agriculture in Aruba. However, Ramos says he's most proud of Maria. “Sometimes you just want to throw in the towel and sometimes it’s really tiring,” Ramos says. “She's the person who really pushes me to keep on going.”

The Vue Rooftop

LOCATION

The Cove Mall

Juan E. Irausquin Blvd. 384A

Palm Beach

REGION

High-rise Hotel Area

CONTACT

(297) 280-0279

thevuerooftoparuba.com

reservationsthevuerooftop@gmail.com

As its name suggests, The Vue Roo op is where fine dining meets some of the most breathtaking views in Aruba.

From the comfort of open-air, covered terraces, guests are invited to indulge in delectable dishes and handcrafted cocktails while enjoying a front-row seat to the island’s natural beauty. Adding to the exceptional ambience are captivating live performances, ensuring an evening that is second to none.

Geudy Calderón OPERATIONS MANAGER

Gabriela Gonzalez RESTAURANT MANAGER

APPETIZERS

Queso Frito — 16.00

fried Colombian cheese, guava syrup, mixed berries

Fire-roasted Brussels Sprouts — 16.00

caramel vinaigrette, mandarin wedges

Baked Jerusalem Artichokes — 18.00

Parmesan cream, balsamic glaze

Suckling Pig Belly — 18.00

Korean BBQ glaze, sesame seeds, caramelized pineapple salsa

Coconut Shrimp — 18.00

crispy shrimp, orange-chili glaze dip

CRUDOS

Classic Ceviche — 18.00

catch of the day, fresh lime juice, ginger, cilantro, red onions, sweet potato purée, pica di papaya

Beef Carpaccio — 24.00

velvety slices of prime beef, delicately seasoned and adorned with zesty arugula, Parmesan shavings

SALADS

Goat Cheese and Wild Berries GF — 22.00 mixed local greens, squash, mixed berries, walnuts and wild berry-honey vinaigrette

Chop Chop Caesar — 16.00

romaine lettuce wedge, shaved ParmigianoReggiano and garlic croutons

Upgrade Your Salad With Protein Toppings

— with 8-oz. chicken breast add 19.00

— with 6-oz salmon fillet add 20.00

— with four jumbo shrimp add 22.00

— with 6-oz. Angus beef tenderloin tips add 22.00 — with 6-oz. lobster tail add 32.00

ENTRÉES *

No Side Included

Chicken Breast GF — 36.00

12-oz. Tomahawk Pork Chop GF — 42.00

10-oz. Center-cut Filet Mignon GF — 54.00

New Zealand Rack of Lamb GF — 54.00

16-oz. Rib-eyeGF — 68.00

16-oz. New York Prime GF — 69.00

Add-ons to Your Meat

— with 4 jumbo shrimp add 19.00

— Oscar-style (with crab and Béarnaise) add 24.00 — with 6-oz. rock lobster tail add 32.00

* Sauces include: Cabernet Sauvignon reduction, garlic chimichurri, Hennessy-flamed with roasted peppercorn, black tru e and Gorgonzola fondue.

FISH AND SEAFOOD

Side Included

Seared Ahi Tuna GF — 38.00 Korean BBQ glaze, sesame seeds, pickled mango

Ocean Delight (no side included)— 46.00 sea scallops, shrimp, clams, heirloom tomatoes, broccolini-cream risotto

Grilled Lobster Twin (two 6 oz.) GF — 64.00 Caribbean lobster tail, whipped cilantro-lime butter

Local Catch GF — Market price fresh locally-caught fish served in a creatively crafted presentation by the chef

PASTAS

Chicken Parmigiana — 36.00 fettuccine, marinara, heirloom tomatoes, basil, melted Italian cheeses, Parmigiano-Reggiano

Jumbo Shrimp Scampi — 38.00 fettuccine, jumbo shrimp, garlic, heirloom tomatoes, basil and white wine

Lobster and RaviolI — 56.00 lobster chunks, four-cheese raviolis, heirloom tomatoes, pink vodka cream

GF Gluten-free. Vegan. Vegetarian.

HOURS

DINNER:

Mon-Sun6:00 p.m. to 12:00 a.m.

INFO

DINING:

Rooftop – Open-air (covered)

ATTIRE:

Smart casual

ENTERTAINMENT:

Live music

All prices are in U.S. dollars. An 18% service charge will be added to your bill.

Prices and menu items are subject to change.

Wacky Wahoo's

There is nothing like eating fresh seafood at a restaurant owned by actual fishermen.

LOCATION

Palm Beach 33B

Noord

REGION

High-rise Hotel Area

CONTACT

(297) 586-7333

We do not take reservations, first come, first served.

That’s Wacky Wahoo’s, located within walking distance of the high-rise hotels. Rossana and Rudel Harald o er 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.

ARUBAN / FRESH FISH / SEAFOOD

Rudel Harald CHEF / OWNER

STARTERS AND SOUPS

Range: 8.50 – 15.00

Seasonal Salad with choice of dressing, either garlicmustard, balsamic vinegar and olive oil, or home-made ranch

— 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

SPECIALTIES OF THE HOUSE

Range: 25.95 – 42.00

Marinated Seafood Kebab shrimp and fish fillet served over fettuccine primavera and red devil 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

WACKY WAHOO’S FRESH CATCH OF THE 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 o er.

HOURS

DINNER:

Mon-Sun5:30 p.m. to 10:30 p.m.

INFO

DINING: Indoors

ATTIRE: Casual

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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Located at Costa Linda Beach Resort and resting on the edge of the Caribbean Sea, Water’s Edge, with its beautiful octagon-shaped dining room, o ers spectacular ocean views in air-conditioned comfort or al fresco dining in the sand.

The reasonably priced menu features generous portions and o ers 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. Water’s Edge delivers the best degree of relaxation, guaranteed.

APPETIZERS

Range: 12.00 – 17.00

Garlic-tarragon Shrimp

jumbo shrimp sautéed in a creamy garlictarragon-butter sauce, ciabatta toast

Water’s Edge Ceviche

shrimp, scallops, fish, red onions and cilantro finished in fresh lime juice, with sweet potato and toasted corn

Maryland Crab Cakes

lump crabmeat served with tossed arugula and mango tartar sauce

Pan-seared Scallops

3 jumbo scallops served over fresh spring mixed greens and tossed in a lemon vinaigrette with a drizzle of soy-ginger sauce

SALAD AND SOUP

Range: 9.00 – 12.00

Water’s Edge House Wedge

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

a rich creamy, delectable chowder with lump crabmeat, corn and vegetables

SEAFOOD AND PASTAS

Range: 28.00 – 30.00

Mahi-mahi

fresh local mahi-mahi seasoned and grilled, topped with fresh herb butter and served with home-made mashed potatoes and seasoned vegetables

Shrimp Scampi

garlic, lemon, white wine and Parmesan cheese over a bed of linguine pasta

Spicy Caribbean Seafood Pasta

shrimp and scallops sautéed in a spicy red sauce and served over linguine

Red Snapper

fresh local snapper seasoned and pan-fried, served with Aruban-Creole sauce or garliclemon butter, timbale potatoes and fresh vegetables

Salmon

fresh salmon fillet seasoned and grilled, topped with lemon-cilantro butter, served with home-made mashed potatoes and fresh asparagus

POULTRY

Island Chicken — 28.00

2 chicken breasts grilled then basted with fresh apricot sauce, served over mashed potatoes with seasoned vegetables and tropical fruit sauce

THE BUTCHER BLOCK *

Range: 33.00 – 59.00

14-oz. Bone-in Apple-glazed Pork Chop bone-in pork loin, pan-seared, oven-roasted, topped with apple glaze

N.Y. Strip Loin

12-oz. center-cut strip loin, seasoned and grilled

French Rack of Lamb 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 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 bu er.

HOURS

BREAKFAST:

Mon-Sun8:00 a.m. to 11:00 a.m.

LUNCH:

Mon-Sun11:00 a.m. to 5:00 p.m.

DINNER:

Mon-Sun5:00 p.m. to 9:30 p.m.

BAR MENU:

Mon-Sun11:00 a.m. to 9:30 p.m.

INFO

DINING:

Indoors – Outdoors

ATTIRE: Casual

ENTERTAINMENT:

Live entertainment (daily)

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.

Wilhelmina

RESTAURANT

LOCATION

Wilhelminastraat 74

Downtown Oranjestad

REGION

Downtown Oranjestad

CONTACT

(297) 583-0445 wilhelminaaruba.com reservations@wilhelminaaruba.com

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 in downtown Oranjestad, Wilhelmina has a beautiful view of the Gerrit Rietveld Park. Guests are 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.

CARIBBEAN / EUROPEAN / SEAFOOD

Dennis van Daatselaar CHEF / OWNER

Leon de Leeuw CHEF DE CUISINE

APPETIZERS

Range: 14.00 – 24.00

Wilhelmina Salad

wild-caught shrimp with edamame beans, potatoes, radish, tomatoes, mixed lettuce, croutons, bacon bits, pine nuts and lemon crème fraîche

Veggie Escabeche

Mexican-style pickled radish, cauliflower, carrots, edamame, haricots verts, green asparagus, pumpkin, cucumber, red onions, ginger, chives and red beets with smoked pumpkin dressing and cassava chips

Shrimp and Watermelon LF

pan-seared shrimp served with watermelon, cucumber noodles, wasabi mayonnaise, pork popcorn and teriyaki sauce

Wilhelmina’s Ravioli

ravioli filled with braised beef short rib, foie gras and mushrooms, served with baby spinach, roasted portobello and ParmigianoReggiano, truffle-balsamic dressing and mushroom sauce

Balchi di Pisca

Aruban-style fish cakes with Caribbean rock lobster, local spicy Madame Jeanette pepper mayonnaise

FISH AND VEGETARIAN SELECTION

Range: 31.00 – 43.00

Catch of the Day #1

pan-seared fillet of fish with shrimp, sweet potato purée, fried funchi, cucumber-curry chutney and sweet pepper sauce

Kandratiki and Chorizo

pan-seared Surinamese sea bass with saffron and crispy chorizo crust, served with cauliflower, braised leek, watercress and lemongrass sauce

Gamberetti Pasta

fresh home-made spaghetti with pan-seared shrimp, white wine, garlic, butter, parsley and basil dressing, topped with baked cherry tomatoes and Parmigiano-Reggiano shavings

Simply Truffle

fresh home-made pasta with mushrooms and parsley in a creamy truffle sauce, topped with Parmesan cheese and served with parsley dressing

Wilhelmina’s Goat Cheese Falafel our twist of a traditional Middle Eastern dish served on top of a warm tomato carpaccio with watercress and cucumber chutney

Shrimp, Escargots and Sea Bass escargots, shrimp, mushrooms, potatoes and cherry tomatoes, braised in ‘beurre maître d’hôtel’, topped with pan-seared fillet of Surinamese sea bass, served with provençale tomato bread

MEAT SELECTION

Range: 29.00 – 54.00

Chicken & Mushroom GF filet of chicken breast served with watercress, potato, mushrooms and Madeira sauce

Braised Beef Short Ribs, 10 oz. braised classically for 5 hours in red wine jus, served with truffle cabbage, crispy polenta and porcini sauce

Indonesian Roasted Pork LF pork marinated overnight in a traditional Indonesian sauce, stewed and served with fresh pasta, chunks of shrimp, edamame soybeans and a light spicy papaya chutney

Certified Angus Center-cut Filet Mignon pan-seared beef tenderloin with purée of celery root, roasted onion and red port wine sauce, served with a side of potato gratin — 4 oz. — 8 oz.

New Zealand Whole Rack of Lamb pan-seared loin of lamb, served with braised barbecue lamb rack ribs, crème of sweet peas, polenta croutons and jus

GF Gluten-free.

LF Lactose-free. Vegetarian.

We also have vegan options.

HOURS

DINNER:

December to March

Tues-Sun6:00 p.m. to 11:00 p.m.

April to November

Tues-Sun6:30 p.m. to 11:00 p.m.

INFO

DINING:

Open-air

ATTIRE: Elegantly casual

TERMS & PAYMENT

All prices are in U.S. dollars. No service charge.

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

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 o er you the best experience. It has been doing so since 1995, for many happy customers.

MAIN OFFICE | SCHOTLANDSTRAAT 56 ORANJESTAD | (297) 583-8833

AIRPORT OFFICE | ACROSS FROM TERMINAL (297) 588-3296

AMIGOCAR.COM