From the Heart
Restaurants
Akira Back — 17
Anna Maria’s Autentico Ristorante Italiano — 19
Atardi — 21
Avenue (L’) Belgian Bistro — 25
Azar Open Fire Kitchen — 27
Barefoot — 29
Bentang Bali — 33
Bingo Bar & Restaurant — 35
BLT Steak — 7 & 37
Bohemian Bar and Restaurant — 39
Bucatini Market & Cucina — 43
Casa Nonna New York — 45
Casa Tua Ristorante Italiano — 47
Catch Aruba — 51
CAYA — 53
Madame Janette — 95
Marea Modern Caribbean Cuisine — 97
Mercát — 99
O’Niel Caribbean Kitchen — 103
OAK Restaurant & Bar — 105
Ocean Z Restaurant — 107
Olivia Mediterranean Cuisine — 111
Omakase Japanese Sushi Bar — 113
Papiamento Restaurant — 115
Papillon Restaurant — 119
Passions on the Beach — 121
Pelican Nest Seafood Grill — 123
Po-Ké Ono by Urvin Croes — 127
Quinta del Carmen — 129
Red Fish — 131
Chalet Suisse Restaurant — 55
Driftwood Restaurant — 11 & 59
Eetcafe The Paddock — 61
Elements Restaurant — 63
Eskama — 65
Ever Restaurant — 69
Fire & Flames BBQ Bar & Grill — 71
Fisherman’s Hut — 73
Horizons Lounge — 77
Ike’s Bistro — 79
Infini by Urvin Croes — 81
Italy in the World — 85
L.G. Smith’s Steak & Chop House — 87
Las Ramblas Outdoor Charcoal Grill — 89
Lima Bistro — 91
Restaurant Anno 1877 — 133
Ricardo’s Smokehouse — 137
Ruinas del Mar — 3
Ruth’s Chris Steak House — 139
Sexy Shrimp Sports Bar — 141
Sunset Grille — 145
Terrazza Italiana — 147
Texas de Brazil Churrascaria Steakhouse — 149
The Birdie Club House Restaurant — 153
The Journey Chef’s Table — 155
Wacky Wahoo’s — 157
Water’s Edge Restaurant & Bar — 161
Wilhelmina Restaurant — 163
Yokomi Sushi & Korean BBQ — 165
Zima Rooftop Bar — 167
PUBLISHER: Menu International — PRODUCTION DIRECTOR: Brigitte Nantel — TRAFFIC COORDINATOR: Boris Kowka — PRODUCTION COORDINATOR: Téo Cato — ART DIRECTOR: Isabelle Vachon — PHOTOGRAPHER: Kenneth Theysen — COVER PHOTOGRAPHER: Kenneth Theysen — CONTRIBUTING WRITERS: Timothy Dugdale, Kylee Ross — PROOFREADER: Katya Teague — GRAPHIC DESIGNER: Isabelle Vachon, Étienne Jacques — DIGITAL IMAGING: Michel Mercure — WEBMASTER: Isabelle Vachon — MARKETING DIRECTOR: Mike Power — ADVERTISING REPRESENTATIVES: Alan Green, Michael Hamilton — CIRCULATION DISTRIBUTOR: Fast Delivery Services N.V. — FOR INFORMATION OR COMMENTS, CONTACT THE PUBLISHER: Menu International, Montreal, Quebec, Canada H3W 2M9 — TEL.: (514) 287-3327 E-MAIL: info@menuinternational.com WEBSITE: www.menuaruba.com //////// © COPYRIGHT2025MENUINTERNATIONAL. The publisher reserves all rights. The name, concept, page layout and contents of Menu International shall not be used or reproduced without the express written permission of the publisher. Advertising material and information appearing in Menu International magazine and in the ads are provided by the advertisers. All advertisements and editorial material are the responsibility of advertisers. The publisher shall not be held responsible for the general information contained in Menu International, nor the advertisements. PRINTED IN CANADA
Set Sail for Supper: The Monforte III Luxury Cruise
W C
Yes, You Heard Right; There’s a Vineyard on Aruba by Kylee Ross
SAVOR THE NIGHT
Create lasting memories at Ruinas del Mar, named the 2024 World Culinary Awards: Aruba's Best Hotel Restaurant.
Experience an island setting unlike any other where the ambiance and a delectable menu from award-winning Chef Yvan Didelot are complemented by signature cocktails and a collection of fine wines.
Hours & Location
5:30 p.m. to 10:00 p.m. daily | +297 586 1234 Hyatt Regency Aruba Resort Spa & Casino
J.E. Irausquin Blvd. 85, Palm Beach, Noord ruinasdelmar.com
Special Features
Cover Shoot – From the Heart — 22-23, 100-101
Interview – Alejandro Camurri of JOIA Aruba by Iberostar — 30-31
Interview – Oneil Williams of O’Niel Caribbean Kitchen — 66-67
Interview – Lorraine Cooijman van den Bogaert of Petite Greens Aruba — 150-151
Interview – Linda Pool of Restaurant Anno 1877 — 116-117
Interview – Ramon Ramos of The St. Regis Aruba Resort — 48-49
To Begin – Bite Into Bliss — 13
Writer’s Corner – Yes, You Heard Right; There’s a Vineyard on Aruba — 158-159
Cocktail Recipes
Passion Cocktail by Edison Zhong of Casa Nonna — 56-57
Madame Janette’s Old Fashioned Cocktail by Benjamin Lazarte of Madame Janette — 92-93
Food Recipes
Flemish Beef Stew by Juan Ludeña of LʼAvenue Belgian Bistro — 108-109
Asian-Style Short Ribs by Patrick van der Donk of The Journey — 142-143
Advertisers
Amigo Rent-a-Car — 168-169
Casago Aruba — 40-41
Diamonds International — inside front cover & 1
Little Europe Jewels & Time — back cover
Monforte III Luxury Cruise — 124-125
Ocean Z Boutique Hotel — 14-15
Pappa’s Cigar Lounge — 9
Pepe Margo Distillery — 74-75
Renaissance Marketplace — 134-135
Super Food — 82-83
The St. Regis Aruba Resort — 5
Time Square Jewels & Time — back cover
F R
Asian-Style Short Ribs by Patrick van der Donk of The Journey
C R
Passion Cocktail by Edison Zhong of Casa Nonna
A Pepe Margo Distillery: Aruba’s First-Ever Craft Distillery
I Alejandro Camurri of JOIA Aruba by Iberostar
ExquisiteNightsat TheCasino
Immerse in the vibrantallureof TheCasinoat TheSt.Regis ArubaResort, offering traditional table games and thelatestslot machines in an atmosphere of refine elegance. Indulge in a bespokemixologyexperience at Ventura bar, elevating your eveningwithsophistication and excitement at Aruba’sBestAddress
Forreservations, pleasevisit thestregisaruba.comorcall+2972812222
J.E. Irausquin Blvd. 75-E,Palm Beach,Noord, Aruba
ATasteofParadise
IndulgeinaculinaryjourneyatTheSt.RegisArubaResort,
unparalleled elegance. Experiencediverse international cuisine,from theiconic St.Regis Bar to therefined
views of thenaturalsplendorof Palm Beach.An exquisite diningexperienceawaits,celebrating culinary artistryat its finest.
For reservations,please visit thestregisaruba.com orcall +297 281 2222
J.E.IrausquinBlvd.75-E,PalmBeach,Noord,Aruba
American
BLT Steak — 7 & 37
L.G. Smith’s Steak & Chop House — 87
Ruth’s Chris Steak House — 139
Aruban
Bentang Bali — 33
Driftwood Restaurant — 11 & 59
Fire & Flames BBQ Bar & Grill — 71
Fisherman’s Hut — 73
O’Niel Caribbean Kitchen — 103
Red Fish — 131
Wacky Wahoo’s — 157
Asian
Po-Ké Ono by Urvin Croes — 127
BBQ
Fire & Flames BBQ Bar & Grill — 71
Yokomi Sushi & Korean BBQ — 165
Beachfront, Beachside and Seaview Restaurants
Akira Back — 17
Atardi — 21
Barefoot — 29
BLT Steak — 7 & 37
Bucatini Market & Cucina — 43
Eetcafe The Paddock — 61
Elements Restaurant — 63
Eskama — 65
Ever Restaurant — 69
Horizons Lounge — 77
Las Ramblas Outdoor Charcoal Grill — 89
Lima Bistro — 91
Marea Modern Caribbean Cuisine — 97
Mercát — 99
Ocean Z Restaurant — 107
Passions on the Beach — 121
Pelican Nest Seafood Grill — 123
Sunset Grille — 145
Terrazza Italiana — 147
Water’s Edge Restaurant & Bar — 161
Zima Rooftop Bar — 167
Belgian
Avenue (L’) Belgian Bistro — 25
Brazilian
Texas de Brazil Churrascaria Steakhouse — 149
Breakfast
Casa Tua Ristorante Italiano — 47
Eskama — 65
Marea Modern Caribbean Cuisine — 97
Mercát — 99
Passions on the Beach — 121
Ricardo’s Smokehouse — 137
The Birdie Club House Restaurant — 153
Water’s Edge Restaurant & Bar — 161
Brunch
Catch Aruba — 51
Elements Restaurant — 63
Mercát — 99
Caribbean
CAYA — 53
Ike’s Bistro — 79
Madame Janette — 95
Marea Modern Caribbean Cuisine — 97
O’Niel Caribbean Kitchen — 103
OAK Restaurant & Bar — 105
Papiamento Restaurant — 115
Papillon Restaurant — 119
Pelican Nest Seafood Grill — 123
Red Fish — 131
Ruinas del Mar — 3
The Birdie Club House Restaurant — 153
Wilhelmina Restaurant — 163
Zima Rooftop Bar — 167
Chef’s Table
Ever Restaurant — 69
Infini by Urvin Croes — 81
The Journey Chef’s Table — 155
Cigar Lounge
Pappa’s Cigar Lounge — 9
Coastal Mediterranean
Eskama — 65
Cocktails
Avenue (L’) Belgian Bistro — 25
Horizons Lounge — 77
Madame Janette — 95
OAK Restaurant & Bar — 105
Ricardo’s Smokehouse — 137
Zima Rooftop Bar — 167
Contemporary
Azar Open Fire Kitchen — 27
Dinner Cruise
Monforte III Luxury Cruise — 124-125
Dutch
Eetcafe The Paddock — 61
Eclectic
Barefoot — 29
European
Avenue (L’) Belgian Bistro — 25
Madame Janette — 95
Restaurant Anno 1877 — 133
Wilhelmina Restaurant — 163
French
Bohemian Bar and Restaurant — 39
Papillon Restaurant — 119
Restaurant Anno 1877 — 133
The Journey Chef’s Table — 155
Fusion
Catch Aruba — 51
Ever Restaurant — 69
Ike’s Bistro — 79
Lima Bistro — 91
Ocean Z Restaurant — 107
Gluten-Free
Elements Restaurant — 63
Italy in the World — 85
Terrazza Italiana — 147
Grill
Azar Open Fire Kitchen — 27
Eetcafe The Paddock — 61
Fire & Flames BBQ Bar & Grill — 71
Las Ramblas Outdoor Charcoal Grill — 89
Pelican Nest Seafood Grill — 123
Ricardo’s Smokehouse — 137
Sexy Shrimp Sports Bar — 141
Hawaiian
Po-Ké Ono by Urvin Croes — 127
Indonesian
Bentang Bali — 33
International
Azar Open Fire Kitchen — 27
Barefoot — 29
Bentang Bali — 33
Bingo Bar & Restaurant — 35
Bohemian Bar and Restaurant — 39
Chalet Suisse Restaurant — 55
Eetcafe The Paddock — 61
Ever Restaurant — 69
Horizons Lounge — 77
Infini by Urvin Croes — 81
Las Ramblas Outdoor Charcoal Grill — 89
Lima Bistro — 91
Marea Modern Caribbean Cuisine — 97
OAK Restaurant & Bar — 105
Ocean Z Restaurant — 107
Papiamento Restaurant — 115
Papillon Restaurant — 119
Passions on the Beach — 121
Quinta del Carmen — 129
Restaurant Anno 1877 — 133
Ruinas del Mar — 3
The Birdie Club House Restaurant — 153
The Journey Chef’s Table — 155
Water’s Edge Restaurant & Bar — 161
Zima Rooftop Bar — 167
Italian
Anna Maria’s Autentico Ristorante Italiano — 19
Bucatini Market & Cucina — 43
Casa Nonna New York — 45
Casa Tua Ristorante Italiano — 47
Italy in the World — 85
Terrazza Italiana — 147
Japanese
Akira Back — 17
Omakase Japanese Sushi Bar — 113
Po-Ké Ono by Urvin Croes — 127
Yokomi Sushi & Korean BBQ — 165
Korean
Akira Back — 17
Yokomi Sushi & Korean BBQ — 165
Latin Caribbean
CAYA — 53
Indulge in Elegance at Pappa's Cigar Lounge by Papiamento Restaurant!
Set in Lenie and Eduardo’s home, this laid-back speakeasy pays homage to Edward Ellis's father (Pappa) and his love of cigars.
Mediterranean
Bohemian Bar and Restaurant — 39
Eskama — 65
Ike’s Bistro — 79
Mercát — 99
Olivia Mediterranean Cuisine — 111
Mixology
Avenue (L’) Belgian Bistro — 25
Horizons Lounge — 77
Madame Janette — 95
OAK Restaurant & Bar — 105
Ricardo’s Smokehouse — 137
Zima Rooftop Bar — 167
Peruvian
Lima Bistro — 91
Pizza
Casa Tua Ristorante Italiano — 47
Terrazza Italiana — 147
Rooftop
Akira Back — 17
Horizons Lounge — 77
Terrazza Italiana — 147
Zima Rooftop Bar — 167
Seafood
Atardi — 21
Bentang Bali — 33
Catch Aruba — 51
Chalet Suisse Restaurant — 55
Driftwood Restaurant — 11 & 59
Fisherman’s Hut — 73
OAK Restaurant & Bar — 105
Olivia Mediterranean Cuisine — 111
Passions on the Beach — 121
Pelican Nest Seafood Grill — 123
Quinta del Carmen — 129
Red Fish — 131
Ricardo’s Smokehouse — 137
Ruinas del Mar — 3
Sexy Shrimp Sports Bar — 141
Terrazza Italiana — 147
Wacky Wahoo’s — 157
Water’s Edge Restaurant & Bar — 161
Wilhelmina Restaurant — 163
Shrimp
Sexy Shrimp Sports Bar — 141
Snacks
Horizons Lounge — 77
Zima Rooftop Bar — 167
South Caribbean
OAK Restaurant & Bar — 105
Steaks and Steakhouse
Akira Back — 17
BLT Steak — 7 & 37
Catch Aruba — 51
Chalet Suisse Restaurant — 55
L.G. Smith’s Steak & Chop House — 87
Ricardo’s Smokehouse — 137
Ruth’s Chris Steak House — 139
Sunset Grille — 145
Texas de Brazil Churrascaria Steakhouse — 149
Water’s Edge Restaurant & Bar — 161
Sushi
Omakase Japanese Sushi Bar — 113
Yokomi Sushi & Korean BBQ — 165
Vegan
Elements Restaurant — 63
Ike’s Bistro — 79
Passions on the Beach — 121
Terrazza Italiana — 147
Vegetarian
Barefoot — 29
Elements Restaurant — 63
Olivia Mediterranean Cuisine — 111
Terrazza Italiana — 147
Texas de Brazil Churrascaria Steakhouse — 149
Wine Room
Italy in the World — 85
Texas de Brazil Churrascaria Steakhouse — 149
World Cuisine
Elements Restaurant — 63
B I B
Every year, Aruba finds new ways to surprise and delight visitors, especially their taste buds.
Menu International is a companion you can trust to take you all over the island to meet chefs and cooks whose menus reflect Aruba’s unique history of trade and cultural exchange. You’ll learn what they love to cook and how they cook it with care and attention. And we’ll introduce you to people who are helping Aruba develop sustainable food and drink, a trend that is very much part of Aruba’s burgeoning culinary scene.
Everywhere you go on the island there’s something worth tasting, from five-star steakhouses to roadside snack bars. Our goal is to help you make the most of your vacation by breaking habits and embracing adventure. Take your hunger for a ride. Aruba is an island of incredible contrasts—there’s an intriguing strip of desert sandwiched between the warm fizz of the Caribbean coast and the rugged Atlantic side, with its limestone moonscape, pounding surf and a sentinel of windmills. To the north is the old-world charm of Oranjestad, the capital; to the south is San Nicholas and its pirate vibes. Poke around and chow down. Because when you're on Aruba, expect to bite into bliss.
— Menu International
By Kylee Ross
AOEva 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.
“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-to-ceiling 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 Ocean Z 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 manager-wise, 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.”
Founded by Michelin-starred Chef Akira Back, this only-rooftop restaurant in Aruba blends Japanese and Korean flavors with a modern twist.
With bold dishes, artistic presentation and breathtaking views of Palm Beach, Akira Back offers an unforgettable dining experience featuring fresh seafood, exceptional steaks and impeccable service in a chic, vibrant setting.
Miguel Angel Coronado
Artisan Specialty Chef
Japanese Korean Steaks
Starters
Edamame — 14.00 choice of salted or togarashi sweet chili
AB Cucumber Salad — 19.00 sesame seeds, flowers, amazu
Akira Back Tuna Pizza — 36.00 umami aïoli, micro shiso, white truffle oil
Raw Bar
Yellowtail Carpaccio — 37.00 roasted jalapeño salsa, blood orange soy
Salmon Tataki — 38.00 crispy onion, mustard miso, kizami wasabi
Sushi
Hot Mess — 36.00 tempura crab, avocado, sashimi poke, marinated seaweed, spicy soy aïoli
Mains
Giant Prawns — 45.00 tiger prawns, roasted corn, chojang
Sea Bass — 59.00 soy-lemon butter, serrano, shiitake mushrooms, crispy leeks
King Crab Merus — Market price garlic butter, chili aïoli, pickled mushrooms
Filet Tenderloin Toban Yaki — Market price
A5 Wagyu steak, mixed mushrooms, umami sesame
Rib-Eye Steak — Market price
A5 Wagyu steak, house blend of salts and butters
Strip Loin Steak — Market price
A5 Wagyu steak, house blend of salts and butters
Small Bites
Pomme Purée — 17.00 roasted garlic, chives
Mixed Mushrooms — 19.00
yuja-soy butter, chives
Kimchi Fried Rice — 27.00 smoked bacon, kimchi, vegetables, egg
Rock Shrimp — 30.00 tempura, kochujang mayo, chives
Desserts
Apple Harumaki — 18.00 cinnamon cream cheese, vanilla bean gelato, apple caramel
Chocolate in a Cup — 22.00 Nutella, banana foam, vanilla bean ice cream
The St. Regis Aruba Resort is proud to celebrate and support the local farmers and craftsmanship in creation of their menus, including offerings of locally sourced and sustainability-certified meat, fish, fresh local produce and locally produced liquors that reflect the vibrant flavors of Aruba.
Gluten-free. Vegan. Dairy-free. Nut-free.
The St. Regis Aruba Resort J.E. Irausquin Blvd. 75-E Palm Beach, Noord –High-Rise Hotel Area
(297) 281-2318
thestregisaruba.com
sr.auaxr.akiraback@stregis.com
Dinner: Mon-Sun: 6:00 p.m. to 10:00 p.m.
Bar: Mon-Sun: 5:00 p.m. to 10:00 p.m.
Dining: Indoors – Open-air (rooftop) Attire: Resort chic
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.
A M Autentico Ristorante Italiano
Southern Italian
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’ 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. 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.
Christian Joseph Saponara Chef / Owner
Domingo De Leon De Los Santos Chef
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 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
(297) 586-2833
annamariasaruba.com
chris@annamariasaruba.com
Dinner: Mon-Sat: 6:00 p.m. to 10:00 p.m. Sun: Closed Dining: Indoors (air-conditioned) –Open-air (covered)
Attire: Elegantly casual
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.
ASeaside dining just got better!
At Atardi, dinner is served directly on the beach so you can enjoy the unique experience of barefoot fine dining under the stars. Grab a seat at sunset to take in the unforgettable views and savor a selection of premium seafood dishes. Discover what it truly means to unwind as you sit back and connect with all your senses—feel the sand between your toes, listen to waves crash along the coast, feel the ocean breeze on your sunkissed skin, and delight your tastebuds with Chilean sea bass and other featured favorites. These are sure to be memories that last a lifetime.
Andres Davila Complex Executive Chef
Seafood
Starters
Atardi Salad — 19.00
mesclun of greens, caramelized pecans, onions, cherry tomatoes, cucumber, shaved pear, blue cheese, red wine vinaigrette
Mediterranean Burrata — 21.00 fresh burrata, basil pesto, cherry tomatoes, roasted pine nuts, arugula microgreens, beet powder, balsamic reduction
Octopus — 22.00
slow-cooked and iron pan-seared octopus, roasted potatoes, ají panca emulsion, botija olive mayo, potato pops, sweet chili aïoli, radish
Red Snapper Green Ceviche — 22.00
roasted green pepper leche de tigre, cilantro-infused oil, “cancha” toasted corn, avocado mousseline, red onions, crispy nori
Blackened Shrimp — 22.00 huancaína sauce, melon relish, potato pops
Iron Pan-Seared Scallops — 23.00 sweet corn purée, avocado mousseline, crispy rice noodles, togarashi, green oil
Lobster and Fuet Salad — 25.00 mesclun of greens, poached lobster meat, truffled fuet, edamame, orange, peach, cherry tomatoes, yuzu vinaigrette
Main Courses
Summer Squash — 39.00
roasted yellow squash stuffed with seasonal vegetables, tikka masala sauce, potato pops, feta cheese, creamy hummus
Pork Belly — 47.00 pineapple relish, local oyster mushrooms “chicharrón”, noisette potatoes, grilled asparagus
Mahi-Mahi — 48.00
“encocao” coconut sauce, sautéed vegetables, basmati rice
Red Snapper — 49.00 creamy tonka sauce, parsnip and apple purée, caramelized shallots, green peas
Macadamia Grouper — 52.00
macadamia nut crust, quinoa chaufa style, bok choy, mango relish, Thai red curry
Short Ribs — 55.00
22-hour slow-cooked short ribs, foie gras sauce, vichyssoise purée, homemade pickled vegetables
Chilean Sea Bass — 57.00
cauliflower purée, sautéed local mushrooms, baby spinach, earthy broth
Beef Filet — 58.00
8-oz. U.S.D.A. Angus beef filet, local mushroom demi-glace, potato au gratin
Caribbean Lobster Tail — 58.00
8-oz. lobster tail, coriander-perfumed lobster sauce, roasted fennel, noisette potatoes
The Surf and Turf — 69.00
Caribbean lobster tail, 8-oz. U.S.D.A. Angus beef filet, grilled asparagus, red wine jus, potato au gratin
Desserts
Sailboat Breeze — 12.00
Key lime curd, gluten-free crust, citrus crémeux, apple gel, coconut sails
Dushi Bida — 12.00
lychee veil, Belgium chocolate ganache 55%, coconut, aquafaba meringues
Caribbean Dream — 14.00
tropical fruit mousse, coconut crumble, mint marshmallow, thyme crème anglaise, dehydrated pineapple
Atardi’s Sunset — 14.00
devil’s food cake flambéed with rum, vanilla ice cream
Vegetarian.
Aruba Marriott Resort & Stellaris Casino (Beachfront)
Lloyd G. Smith Blvd. 101 Palm Beach –High-Rise Hotel Area
(297) 520-6537
atardiaruba.com
marriottconcierge@depalmtours.com
Dinner: Mon-Sun: 6:00 p.m. to 10:00 p.m.
Dining: Open-air – Beachfront
Attire: Smart casual
Entertainment: Live music (nightly)
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.
FWhy are more and more chefs coming to Aruba? Because there’s never been a better time or a better place in the Caribbean to strut your stuff at the stove.
In an intimate restaurant, set in a quaint part of Oranjestad, Dutch native Linda Pool is creating classic European fare prepared à la minute with intriguing touches like smoked butter and goat cheese polenta. This is a lady who loves to tinker. She freely admits she’d be a mechanic if she wasn’t cooking. Oneil Williams is an unabashed champion of Caribbean cuisine from his native Jamaica. His restaurant and lounge teem with life—hardly a surprise given that they’re located in San Nicolas, the resurgent town in the south end of Aruba with a rich if unsung Afro-Caribbean history.
Honesty and simplicity are the key ingredients to the success of our featured chefs. After many years under the mentorship of other people, including a grandmother, they had the courage to come to Aruba and open their own places. Every day, they are on the line in the kitchen, leading by example and striving to deliver the best to their clients.
You couldn’t plan a better day on Aruba than having a tasty lunch and a cocktail or two at O’Niel Caribbean Kitchen, enjoying a sunset splash at the beach, then sprucing up before a lovely dinner with Linda Pool at Restaurant Anno 1877. Her restaurant only has one seating per night, so you can linger and luxuriate, thinking about the unforgettable tastes created by two chefs cooking from the heart.
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L A Belgian Bistro
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, offering an authentic journey through iconic dishes such as moules-frites, hearty stews and freshly baked waffles. 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
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
homemade 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
Belgium Endive Gratin ham, Gouda cheese, béchamel, crispy anchovies
Bone Marrow
roasted beef bone marrows served with homemade 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 croquettes 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.
Homemade 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 and dusted with confectioner’s sugar
— strawberry — chocolat sauce
— whipped cream — vanilla ice cream
lavenuearuba.com info@lavenuearuba.com Lunch and Dinner: Mon-Sun: 11:00 a.m. to 10:00 p.m. Dining: Indoors – Outdoors Attire: Casual 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.
A Open Fire Cuisine
Contemporary firewood grill, exceptional international food and exquisite cocktails come together to make extraordinary memories at Azar .
Rooted in nostalgia and kindled by curiosity, Azar fuses ancestral open-fire cooking with contemporary gastronomic techniques to prepare unique dishes that satisfy the most elevated palates. Executive Chef Teddy Bouroncle takes guests on an exceptional culinary journey, using fire as the main ingredient. Offering the highest quality steaks, seafood and produce, Azar’s firewood ovens and grills transform ingredients into masterpiece dishes, enhancing their flavors and textures with a mouthwatering smoky aroma.
Teddy Bouroncle Executive Chef
Contemporary Firewood Grill International
Appetizers and Salads
Croquettes Bombon — 15.00 roasted chicken, béchamel, chili
Azar Salad — 15.00 lettuce, cherry tomatoes, carrots, fresh cheese, roasted corn, house vinaigrette
Grilled Romaine — 17.00 grilled romaine, miso Caesar dressing, bacon, grapes, Parmesan
Chicharrones (pork belly) — 17.00 guava, spicy mayo, chicharrón, pico de gallo
Blue Cheese Salad — 17.00 local Boston lettuce, blue cheese cream, grilled pears, pecans
Chorizo Azar — 17.00 beer-marinated grilled chorizo, chimichurri, chili sauce
Tuna Tiradito — 18.00 soy cream, sweet potato, sesame, avocado
Grilled Scallops — 19.00 truffle Parmesan, lemon, crispy potatoes
Grilled Shrimp Yuzu Butter — 19.00 shrimp, yuzu butter, charred corn
Beef Tataki — 19.00
beef tenderloin, lychee gel, avocado, radish, ají amarillo, soy creamy sauce
Picanha Tartare — 21.00 picanha, onions, pickles, mustard, potato chips
Octopus Bravo — 22.00 potato foam, chorizo salt, red bell pepper chimichurri, aïoli
Azar Chef’s Specialties
Azar Burger — 25.00 bacon jam, Cambozola cheese, grilled onions, pickles, French fries
Watashee Rice — 39.00 shrimp, chorizo, aïoli, salsa
Branzino — 44.00 ajillo sauce, corn purée, charred corn
Chilean Sea Bass — 49.00 ají amarillo beurre blanc, spinach, potato
Short Rib — 52.00 braised black Angus, Korean BBQ, bok choy, peanuts, sweet potato purée
Lamb Chops — 59.00 demi-glace, smoked eggplant cream, gremolata
Firewood Rotisserie Oven
Pollo al Azar (chicken Azar) house-marinated whole chicken, Peruvian chili sauce, French fries, house salad — half-chicken 30.00 — whole chicken 39.00
Firewood Oven / Grill*
Picanha — 46.00 14-oz. rump cap
Entraña — 51.00 12-oz. outside skirt steak
New York Steak — 58.00 14-oz. entrecôte
Beef Tenderloin — 64.00 11 oz.
Ojo de Bife — 69.00 16-oz. rib-eye
Cowboy Steak — Market price
* We proudly serve 1855 black Angus beef. With your cut, choose from the following sauces: Béarnaise sauce, port wine sauce, Azar chimichurri, true veal jus, black pepper sauce.
Desserts
Coconut Crème Caramel — 13.00
vanilla ice cream, cocada crumble
Azar Crème Brûlée — 13.00 chocolate cream, Black Forest compote, vanilla ice cream
Caramelized Delight — 13.00 warm apples, arequipe, honeycomb peanuts, cinnamon, ice cream
Lloyd G. Smith Blvd. 388 Noord –High-Rise Hotel Area
(297) 280-2927 / 593-2927 azarfiregrill.com
reservations@azarfiregrill.com
Dinner: Mon-Sun: 5:30 p.m. to 11:00 p.m.
Dining: Indoors – Outdoors –Open-air (covered) Attire: Casual
All prices are in U.S. dollars. 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.
Elegant Dining in Flip-Flops
Eclectic International Vegetarian
As the name suggests, this is the ideal way to dine in Aruba!
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!
Ron van der Put Head Chef
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 chili sauce and a hint of curry
Shrimp Croquettes
ragout of shrimp in a crispy jacket, served with a mustard sauce
Mains
Range: 32.50 – 54.50
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 homemade pineapple salsa
Ossobuco
veal shank stewed for hours, served in its own gravy
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 beef tournedos served with a truffle and mushroom sauce
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: 9.50 – 18.50
Snickers Cheesecake cheesecake made with Snickers, served with hazelnut ice cream
BananaMisu tiramisu made with banana instead of coffee, fabulous!
Lloyd G. Smith Blvd. 1A Oranjestad
(297) 588-9824
barefootaruba.com
eat@barefootaruba.com
Dinner: Mon-Sun: 5:00 p.m. to 10:00 p.m.
Dining: Indoors – Outdoors –Open-air (covered)
Attire: Elegantly casual
All prices are in U.S. dollars. An 18% 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.
By Kylee Ross
OIA A I A F S M
F S R
When Chef Alejandro Camurri creates a dish, he is often inspired by color. He may begin designing with the vibrancy of a blossom native to Aruba in mind, for example, and use it to inform the final plating.
But he can’t quite explain his creative process from start to finish. “It’s different every time,” he says, shrugging at the whimsy of approaching dishes with the philosophy of an artist. He creates when inspiration strikes.
“I can imagine the final product on a plate,” Camurri notes as he tries to describe the starting point for developing a new dish. Like painting on a canvas, he visualizes the negative space on a plate and thinks up innovative ways to prepare ingredients to match his vision. With a clear image of how he wants a dish to look, Camurri reverse engineers the elements to execute his plan to perfection.
It's an exercise he knows extremely well as the executive chef at JOIA Aruba by Iberostar—a new luxury resort across from Eagle Beach, widely known as one of the best beaches in the Caribbean. The resort opened with 240 rooms, three pools (including a sweeping infinity pool) and a state-of-the-art spa. The resort also boasts its proximity to the Iberostar Tierra del Sol, an 18-hole golf course designed by Robert Trent Jones II.
Like the newly constructed Iberostar location, Camurri and his team built the dining experience for the resort from the ground up. Menus for the Bucatini Market & Cucina, Marea and the steakhouse—opening late Spring 2025, as well as Zima and Star Café, were all conceptualized and brought to life in time for the resort’s grand opening. Camurri’s inspiration for the dishes on the menus, however, didn’t come exclusively from colors. He was also keen to showcase exceptional ingredients and textures on the plate.
For the Bucatini Market & Cucina, that means ingredients imported from Italy. The menu, Camurri says, highlights the quality of authentic Italian ingredients. Marea features a menu with Latin and Caribbean influences, drawing from Camurri’s approach to food, rooted in memories of his family cooking in Argentina and working with Caribbean flavors in Aruba. As an example of being inspired by color, Camurri incorporates
colorful garnishes he envisioned for a fresh hummus dish on the snack bar menu at Zima. And across all restaurants and snack bars, Camurri says he has incorporated bright, clean flavors in fresh dishes like ceviche, tartare and carpaccio.
The key to creating menus that match the reputation of a hotel and resort brand like Iberostar is staying clear on the vision for the dining experience, Camurri says, as he makes a straight path in the air with his hand. “I’ve always liked working in hotel restaurants because of the level of professionalism,” he adds, because there is a fine dining approach to how kitchens are run and to the quality of service.
The culinary team was challenged to hone their creativity and imagination to create cohesive menus across the brand—without straying from the distinct menu concepts. Each restaurant at JOIA Aruba by Iberostar has a unique identity and offers an upscale dining experience expected from a world-renowned resort. Every dish on the menus at JOIA Aruba by Iberostar has the signature elements Camurri believes are most important to a finessed plate. He looks for a pleasing variety of textures, specifically mixing soft and crunchy textures, and an undeniable balance in flavors. “I pay the most attention to acidity,” Camurri says, sharing a chef secret. “It allows you to experience the full range of flavors on a plate,” and adds bright notes that enhance other flavors.
The goal now is to offer the consistency expected from the culinary experience at a five-star resort, Camurri says. “We are going to bring our best every day,” he adds. And he is ready to share his best with locals and guests beyond the resort. The restaurants, snack bars and café are open to the public.
Camurri wants guests to savor the rich simplicity of flavors in the food at JOIA Aruba. He’s a firm believer in good food, done well, regardless of where it is made or the level of the dining experience. And that’s what he’s focusing on: good food, done well, until inspiration strikes again.
B B
Authentic Indonesian, Seafood & International Cuisine
Immerse yourself in the vibrant world of Indonesian cuisine at Bentang Bali , where tradition meets taste.
With more than 30 years of culinary expertise, the chef presents an authentic journey through Indonesia’s rich flavors and culture. Discover a rare gem in Aruba with the rijsttafel—a feast of assorted small dishes meant for sharing. Alongside Indonesian delights, enjoy Aruban specialties and international favorites. Bentang Bali offers a unique and unforgettable dining experience, making it one of Aruba’s best-kept secrets.
Martin Haselhoef Chef / Owner
Aruban Indonesian International Seafood
Soup and Starters
Peanut Soup — 14.00 creamy peanut soup, chicken flakes
Dumplings — 14.00 shrimp, or vegetarian, or chicken and pork
Thai Shrimp Cocktail — 19.00 Thai chili sauce
Marinated Octopus — 22.00 grilled octopus, lemon and herb marinade
Grilled Fresh Oysters — 24.00 garlic-Parmesan butter
Indonesian Main Dishes
Ayam Penyet — 22.00 fried chicken leg, fried tempeh and tofu, sambal terasi, steamed rice
Ayam Pedas Kecap — 24.00 spicy stewed chicken, gado gado, coco rice
Babi Pangang and Udang — 27.00 crispy pork belly, shrimp and fried rice
Gulai Kambing — 27.00 goat meat bone-in, cooked in Bali spices, steamed rice
Nasi Rames — 27.00 taste of Indonesia (small portions of dishes which include meats, vegetables, peanuts, eggs and fried shrimp)
Beef Rendang — 29.00
beef stewed in coco milk and fresh herbs, steamed rice
Ikan Bakar Kecap — Market price fried whole fish cooked in light spicy tomato-tamarind-soy sauce
Aruban Main Dishes
Keshi Yena Appetizer — 22.00
baked in Gouda cheese chicken ragout, olives, raisins, cashew nuts
Cabrito Stoba — 27.00
goat meat bone-in, stewed the local way
Red Snapper Fillet and Shrimp — 34.00 pan-fried, Creole sauce
Hadicurari Special — Market price fried whole local red snapper
International Main Dishes
Chicken Tikka Masala — 24.00 steamed rice and naan
Shrimp Your Way — 34.00 jawa pedas, coco, garlic or tempura
Red Snapper Coco — 34.00 steamed rice, Bali coco sauce
Thai Red Curry Shrimp With Salmon or Tenderloin — 37.00 cooked in Thai curry sauce and fresh herbs
12-oz. Rib-Eye Steak — 45.00 grilled, sautéed veggies
Thai Bouillabaisse — 49.00 seafood cooked in creamy Thai coco milk reduction and fresh herbs
Lamb Rack — 55.00 garlic-roasted, butter sauce
Vegetarian Main Dishes
Sesame Tofu — 26.00 broccoli and coco rice
Bali Red or Green Curry — 26.00 veggies, tofu and tempeh cooked in coco milk and steamed rice
Jakarta Delight — 26.00 tofu, tempeh, veggies and steamed rice
Tofu and Tempeh Rendang — 26.00 coconut rice
Sayur — 26.00
veggies cooked in coco-curry milk, boiled egg, coco rice, light-spiced tofu
Havenstraat 36 Downtown Oranjestad
(297) 280-0440
bentangbalirestaurant.com
bentangbalirestaurant@gmail.com
Lunch and Dinner: Tues-Sun: 12:00 p.m. to 10:00 p.m.
Dining: Indoors Attire: Smart casual
All prices are in U.S. dollars. A 10% service charge will be added to your bill. Sales taxes are included. Prices and menu items are subject to change.
B
Bar & Restaurant
Service with a smile.
For 20 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 bitterballen, small, deep-fried meatballs, and Schrobbelèr, a specialty bitters from the city of Tilburg. They offer al fresco, shaded seating, as well as an indoor bar and airconditioned 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 13.25 — large 19.00
Keshi Yena
local dish with shredded chicken, olives, cashews, raisins, onions, capers and tomato sauce, au gratin with Gouda cheese
— regular 15.25 — large 23.50
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 16.75 — large 25.25
Main Courses*
Grouper
pan-fried grouper fillet, lobster sauce, mashed potatoes
— small 17.00 — regular 28.00
Pork Tenderloin
pork tenderloin, bacon-blue cheese sauce, French fries
— small 18.25 — regular 29.50
Chicken Parmesan
baked chicken breast, au gratin with Parmesan and mozzarella, fettuccine, tomato sauce
— small 18.25 — regular 29.50
Garlic Gambas
large shrimp, sautéed in lots of garlic and a bit of lime, pasta
— small 18.25 — regular 29.50
Tuna Steak
grilled tuna steak, teriyaki-sesame sauce, fried rice
— small 18.25 — regular 29.50
Filet Mignon
finest cut from the beef tenderloin, choice of sauce, baked potato
— small 24.00 — regular 37.00
Rib-Eye — 46.00
grilled 16-oz. rib-eye steak, choice of sauce, baked potato
* Served with mixed fresh vegetables.
Easy-Going Bingo
Bingo Shoarma — 16.75
pita bread stuffed with chicken shoarma, garlic and sweet chili sauce, mixed salad, French fries
Bingo Burger — 17.75
major beef burger on a whopper bun, traditional toppings, curly fries
Desserts
Apple Cobbler à la Mode
homemade warm apple cobbler, Dutch-spiced cookie crumble, cinnamon ice cream, whipped cream
— regular 9.00 — large 13.50
Fried Ice Cream
fried vanilla ice cream, caramel sauce, mixed fresh fruits, whipped cream
— regular 9.00 — large 13.50
White Chocolate Cheesecake
homemade white chocolate cheesecake, dark chocolate sauce, whipped cream
— regular 9.00 — large 13.50
Palm Beach 6D Noord –High-Rise Hotel Area
(297) 586-2818
(297) 699-2818 (WhatsApp)
bingoaruba.com
info@bingoaruba.com
Lunch and Dinner: Mon-Sat: 11:00 a.m. to 11:00 p.m. Sun: 4:00 p.m. to 11:00 p.m.
Bar: Mon-Sat: 11:00 a.m. to 12:00 a.m. Sun: 4:00 p.m. to 12:00 a.m.
Dining: Indoors – Open-air
Attire: Casual
All prices are in U.S. dollars. No service charge.
Tipping at your discretion. Prices and menu items are subject to change.
BLT S
Enhanced by the richness of Macassar ebony tables and matching suede booths, BLT Steak combines bistro ambience with elegant dining options and a vibrant bar and lounge.
The semi-private dining area and outdoor terrace offer picturesque evenings with ocean views. This steakhouse serves premium steak, fresh seafood and satisfying sides.
Jhon Jairo Vargas Chef
American Steakhouse
Raw and Chilled
Jumbo Shrimp Cocktail — 30.00 cocktail sauce
Tuna Tartare — 32.00 avocado, soy-lime dressing
Selection of East and West Coast Oysters
Market Selection
chilled oysters served with mignonette and cocktail sauce
— half-dozen 32.00
— dozen 64.00
Seafood Platters
Solitaire — 65.00
4 oysters, 4 shrimp, lump crab
The Royal — 280.00 1 lobster, 24 oysters, 12 shrimp, lump crab
Appetizers and Salads
Roasted Beets — 21.00 Gorgonzola, candied walnuts
Wedge — 22.00
Maytag blue cheese, bacon lardon, gremolata crumb
Chopped Vegetable Salad — 26.00 feta, oregano-mustard vinaigrette
Grilled Double-Cut Smoked Bacon — 30.00 parsley, garlic, sherry
Beef Steak Tartare — 32.00 grained Dijon mustard, Parmesan, egg yolk
Crab Cake — 36.00
Meyer lemon, radish salad
Salad Add Ons
— grilled chicken breast add 15.00
— grilled shrimp add 22.00
— roasted salmon add 24.00
— Maine lobster add 40.00
Steak Cuts*
Hanger — 38.00 10 oz.
Filet Mignon
— 7 oz. 62.00
— 10 oz. 71.00
New York Strip Loin — 68.00 16-oz. prime
Cowboy — 99.00 22-oz. bone-in rib-eye
Porterhouse for Two — 179.00
36-oz. dry-aged
Prime Tomahawk Rib-Eye — 249.00
40-oz. 1855 black Angus, served with roasted bone marrow and braised garlic
Surf Options
top any steak
— grilled shrimp add 22.00
— Oscar add 45.00
— half Maine lobster add 40.00
— whole Maine lobster add 80.00
* Our beef is U.S.D.A. prime and 100% naturally raised certified black Angus.
Main Courses
Roasted Chicken — 41.00 dates, preserved lemon
Braised Short Ribs — 58.00 port wine
Rack of Lamb — 67.00 herb crust
Sautéed Dover Sole — 72.00 soy-caper brown butter
Desserts
All priced at 17.00
New York Cheesecake
sour cherries, cereal milk anglaise
Baked Alaska
chocolate, vanilla and strawberry ice cream
The Ritz-Carlton, Aruba Lloyd G. Smith Blvd. 107 Palm Beach –High-Rise Hotel Area
(297) 527-2399
bltrestaurants.com
rcaruba.guestrelations@ritzcarlton.com
Dinner: Mon-Sun: 6:00 p.m. to 10:00 p.m.
Dining: Indoors – Outdoors Attire: Elegantly casual
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.
B Bar and Restaurant
The BOHO CHIC place. A French Riviera flair with a pinch of dolce vita are the intriguing ingredients behind Bohemian Bar and Restaurant ’s ambience and cuisine.
The laid-back restaurant, with its unique secret garden charm, is located on the edge of Barceló Resort in the center of the high-rise frenzy. Lounge music fills the air as waiters, wearing cool suspenders and berets, serve 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 homemade 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, homemade 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 homemade puff pastry filled with vanilla ice cream, topped with hot chocolate and whipped cream
Homemade Apple Thin Tart — 14.00 with vanilla ice cream and salted caramel
We offer a selection of vegetarian dishes.
Juan E. Irausquin Blvd. 83 Palm Beach –High-Rise Hotel Area
(297) 280-8448
bohemianaruba.com
reservations@bohemianaruba.com
Dinner:
Sun-Thurs: 5:30 p.m. to 12:00 a.m. (kitchen closes at 10:30 p.m.)
Fri-Sat: 5:30 p.m. to 1:00 a.m. (kitchen closes at 11:00 p.m.)
Dining: Garden – Open-air (covered)
Attire: Casual chic
Entertainment: Live music and lounge DJs
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.
By Kylee Ross
T
V B D
G B
T E C
AGerald Sarmiento is a restaurateur who honed his passion for hospitality in worldrenowned resorts on the island like Manchebo Beach Resort & Spa , Holiday Inn Resort Aruba-Beach Resort & Casino , and Aruba Marriott Resort .
He worked for Marriott International for nine years and assisted with the opening of The Ritz-Carlton, Aruba as director of restaurants.
Today, he’s the managing director of Casago Aruba and an integral member of the team at Dejavu Gourmet & Entertainment N.V., a company specialized in hospitality, dining and real estate. Its founders have brought the island innovative additions to the hospitality industry like Infini, Po-Ké Ono, CAYA, Candybox and Aruba Happy Rentals. Dejavu recently expanded its portfolio with Casago Aruba—a luxury vacation property management and rental service operating in 72 other locations worldwide.
What inspired you and the co-founders of Dejavu to bring Casago to Aruba?
Gerald Sarmiento (GS): When I was approached about the project, I was consulting for food and beverage businesses on the island and had always wanted to be an entrepreneur. Since its inception, Dejavu has prioritized delivering a superior product and the best-in-class hospitality. Our team has plenty of experience managing properties, and personally, I’ve always been fascinated by boutique hotels.
Before Dejavu, I contemplated taking over an existing boutique property and making it a local brand—a brand that is locally founded, with a local team and a local concept. Nobody has that here except for small mom-and-pops. So, I went to my partners to say, “Hey, let’s find a franchise.” The idea was that, by joining an existing and successful brand, we could connect with a larger network of experts to help us create a superior experience for both the property owners and guests we serve.
Dejavu brought Casago to Aruba because, yes, we are experienced and we know the business, but we want more. We want service excellence. We want to offer that luxury feeling in vacation rentals.
How has your team’s experience in hospitality, dining and real estate shaped Casago Aruba?
GS: It boils down to the value of the island, which is welcoming hospitality. Besides the fact that we have beautiful sandy beaches and sunny weather, at the end of the day, no matter the sector, we know how to host. Guests expect value in return for choosing one of our establishments, and that value is taking care of their vacation or taking care of their needs.
My 20 years of experience in hotels and food and beverage, combined with my partners’ expertise in entrepreneurship, investment banking and fine dining, creates an invaluable
foundation when you add it all together. We understand luxury vacations and the workflows behind making them seamless. We also understand how important it is for the people involved on each side of a rental—the guests checking in and the homeowners opening their homes to renters.
How does Casago Aruba’s commitment to excellence manifest in day-to-day operations?
GS: We’re always focused on creating memories. No matter what is expected from a rental, we look for ways to go beyond expectations. Even just adding a few small personal touches and customizations can go a long way toward making the experience memorable for our clients.
A key strength of Casago Aruba is matching the right property to a guest and their family, based on budget, amenities, proximity to the beach and more.
We also try to make it easy to book with us. We are listed on Booking.com, Airbnb and Vrbo, and we work with travel agencies in Latin America. Additionally, we operate across three platforms:
1. Casago International website
2. Casago Aruba website
3. Aruba Happy Rentals website
What is Casago Aruba’s long-term strategy for leaving a lasting legacy?
GS: The core vision at Casago International is to help team members be “better than…”. At Casago Aruba, we aligned with that vision.
We’re growing our vacation rental business through three core services:
1. Short-term vacation rentals
2. Mid-term vacation rentals
3. Long-term property management
We also manage commercial properties. Eventually, our goal is to be the one-stop shop for homeowners and property investors—whether you are a homeowner looking to rent out your property, a business owner leasing a commercial space, or a guest looking to book a memorable stay.
To achieve this, we are investing in people—ensuring we have knowledgeable, committed team members. The reason we established this business was to offer innovation, stand out among the competition and always prioritize integrity.
B Market & Cucina
Bucatini invites you to enjoy life and its pleasures in a casual and welcoming environment.
Straight from Italy, each of its high-quality ingredients come together to create flavorful dishes full of freshness. Bucatini, through its attention to detail, comforts and cares for you so you can enjoy the best vacation in the style of dolce far niente, with friends or family.
Alejandro Camurri Executive Chef
Antipasti
Mozzarella in Carrozza — 18.00 tomato marmalade
Polpetta — 20.00 lamb and beef meatball, spicy tomato sauce
Carpaccio di Manzo — 25.00 arugula, Grana Padano, Bucatini dressing
Fritto Misto — 26.00 shrimp, calamari, fish, broccolini, zucchini, eggplant, marinara sauce
Tavola Antipasto Bucatini — 30.00 chef’s reserve selection
Zuppa e Insalate
Minestrone — 12.00 vegetables, beans, herbs
Kale Carbonara Caesar — 18.00 kale, guanciale, Pecorino Romano, pangrattato, carbonara-Caesar dressing
Insalata di Mare — 24.00 shrimp, octopus, calamari, potatoes, peppers, capers
Pizzas
Primavera — 23.00
San Marzano DOP, mozzarella, sun-dried tomato, zucchini, peppers, arugula
Prosciutto — 26.00
San Marzano DOP, mozzarella, mascarpone, arugula, sun-dried tomatoes
Pistacchiosa — 32.00 mozzarella, burrata, mortadella, pistachios
Pasta e Riso
Rigatoni alla Vodka — 30.00
Parmesan cream, tomato paste, vodka, peperoncini
Risotto e Funghi — 32.00
dry wild mushrooms, zucchini, almonds, parsley
Nero Frutti di Mare — 38.00 scallops, shrimp, octopus, baby clams, tomato, basil, garlic
Risotto di Aragosta — 45.00 half-lobster, saffron rice
Secondi
Ossobuco alla Milanese — 45.00 saffron risotto, gremolata
Branzino — 46.00
toasted, salmoriglio, leek, broccolini, asparagus, roasted pepper sauce
Costolette di Vitello ai Funghi — 60.00 broccolini, onions, wild mushrooms
Tournedos alla Rossini — 70.00 foie gras, truffle, baby potatoes, mushrooms, asparagus
Bistec alla Fiorentina — 150.00 40-oz. U.S.D.A. prime porterhouse, roasted vegetables
Bambini
Spaghetti Alfredo — 8.00 Parmesan
Pizza Margherita — 10.00
San Marzano DOP, mozzarella, basil
Mozzarella Sticks — 12.00 marinara sauce
Dolce
Crostata di Limone — 14.00 sablé, limoncello cream, lemon sorbet
Tiramisu — 15.00
Marsala, espresso, ladyfingers, cacao
Nocciola — 15.00 chocolate-hazelnut mousse
Some dishes can be accommodated to be gluten-free. Please inform your waiter of any dietary restrictions or concerns.
Spaghetti
Casa Nonna New York —“grandmother’s house” in Italian—is as open and inviting as you would expect it to be.
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.
Michael Tianga
Junior Sous-Chef
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
(297) 527-2699
ritzcarlton.com/en/hotels/caribbean /aruba/dining/casa-nonna e2hospitality.com/restaurants /casa-nonna
rcaruba.guestrelations@ritzcarlton.com
Dinner: Mon-Sun: 6:00 p.m. to 10:00 p.m.
Dining: Indoors – Open-air (terrace)
Attire: Elegantly casual Entertainment: Live music (outdoor dining area)
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.
C T Ristorante Italiano
Italian Pizza
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 affordable prices inspire the sharing of delicious meals among family members and friends, over bottomless Italian and French wines.
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 homemade 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 Parmigiano-Reggiano
* Choice of linguine, penne or fettuccine, 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 homemade fresh vegetable ratatouille and our classic mushroom and red wine sauce
Desserts
Homemade 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
homemade puff pastry filled with vanilla ice cream, topped with hot chocolate and whipped cream
Arawak Garden Juan E. Irausquin Blvd. 370 Palm Beach –High-Rise Hotel Area
Renaissance Marketplace Lloyd G. Smith Blvd. 9 –Downtown Oranjestad
Arawak Garden (297) 586-8470
Renaissance Marketplace (297) 583-1990 casatuaaruba.com
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.
Dining: Outdoors
Attire: Casual All prices are in U.S. dollars. No service charge. Prices and menu items are subject to change.
By Kylee Ross
BTS . R A R
L I F F D
Chef Ramon Ramos posted two distinct videos on Instagram in November. In one, he’s dressed in a beekeeper suit with an Aruba’s Bee Haven logo, holding a beehive panel buzzing with honeybees.
In the other, he pans the camera through seemingly endless rows of cucumber plants growing vertically in a greenhouse with the caption: “Aruba’s cucumber farm”. Out of frame are the Chinese plums, tomatoes and watermelon also grown at the same location.
The videos document Ramos’ adventures around the island sourcing local ingredients for The St. Regis Aruba Resort, only a few months before the grand opening. As executive chef, Ramos helped the resort partner with more than 20 local farmers and fishers, he says, to create a sustainable connection between the resort and the island.
“I want people to taste the simple tastes of Aruba, and at the same time understand who we are in the culinary world today—because we have our own unique tastes here,” Ramos says. It’s something he learned about the island as he toured with members of the new kitchen team from The St. Regis Aruba Resort, uncovering the island’s cuisine, which stems from a cultural melting pot. “I got to stop for pastechi and empanadas on the corner. Then I went down the road, and I cracked a cucumber in half to eat on the spot,” Ramos says. “And that is what people often don’t experience when they travel here. So, my job is to put everything Aruba has to offer on a pedestal.”
Before taking the executive chef position, Ramos researched the island, specifically Eagle Beach where the resort is located. He says he traced back to the 1980s, and what he found were images of locals and vacationing families on the pristine beach gathering and swimming. The beach itself is a wellknown nesting site for sea turtles and home to one of the most photographed Fofoti trees on the island. “We have to tie our story [at The St. Regis Aruba Resort] to the beach,” he says. That’s why the dining experience is inspired by Aruba and the team behind the resort. “All my [kitchen] team is local, and I think that’s what Aruba is today,” Ramos says. “It’s the mixture of cultures from everywhere, whether first or second generation, born and raised in Aruba.”
The island’s influence is also woven throughout the resort. Amenities are named after Papiamento words like barbulètè, the word for butterfly, and kadushi, a cactus commonly found in Aruba, to name a few. As part of Ramos’ research, he is learning Papiamento and credits the team at The St. Regis Aruba Resort for helping him immerse himself in the language. Collaboration like that has been the key to bringing the vision
of showcasing everything Aruba has to offer to life, Ramos says, and collaborating with the island’s fishers and farmers is also paramount.
“We want to support the farmers. We want to make sure that they are allowed to keep doing what they’re doing,” Ramos says. “If there is something that is ripe, that is ready to be eaten, I’ll take that in,” Ramos says, keen on making use of whatever ingredients local farmers and fishers can offer. It’s part of building trust with the local partners, ensuring that their products are used with as little waste as possible. “I want to utilize fresh fish everywhere from the sushi bar all the way to the other restaurants and cafeterias on the resort,” he says, describing how he adjusts menus to match the ingredients available and builds a strong relationship with local fishers. “I want them to bring me whatever they catch.”
Ramos says he plans to use local ingredients in every facet of dining at The St. Regis Aruba Resort. Each menu at the resort will also have a vegan option. These dishes will consist of mushrooms from Farmacure Fungi, an urban farm in Oranjestad. The menus will also feature locally grown microgreens. “Petite Greens Aruba will develop my own mix of microgreens based on what we liked. I don’t want what she sells to everybody else,” Ramos says proudly. The same goes for the leafy greens and lettuces grown in hydroponic installations. “Happyponics will create a specific lettuce blend for us that will consist of four to seven kinds of lettuce in one bunch,” Ramos explains.
Honey from the island makes a special appearance daily on the pastry menu, among other uses—in homemade croissants, Danish pastries, English muffins, bagels and fresh bread. “They’re working on a specific flavor of honey for us,” Ramos says. “If you’re in Santa Cruz, there is a specific flavor because of all the kadushi flowers that are around. But if you go up to the French Pass on the other side of the island, there are a lot more wildflowers. That’s what I want.”
Ramos says it’s easy for chefs on the island to fixate on ingredients that must be imported to complete their menus. He hopes to change that. He plans to continue developing partnerships with farmers and fishers on the island and designing fresh menus that let Aruban produce shine. “We’re going to focus on what we can do on the island, not what we can’t do,” Ramos says.
C Aruba
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.
Issachar ‘Ice’ Solognier Chef de Cuisine
Fusion Seafood Steaks
Starters
Parmesan Truffle Fries — 12.00 fries, Parmesan cheese curls, white truffle oil
Calamari — 14.00 crispy squid, lemon aïoli
Ceviche
— daily catch, classic leche de tigre 15.00 — daily sashimi, lemon-caper vinaigrette 16.00
Brie Toast (8) — 16.00
Brie, sweet pepper jelly, mini toast
Sashimi Shots (6) — 18.00 fresh sashimi, avocado, truffle sauce, radish, micro pepper
Hot Mess — 18.00 millionaire's bacon, foie gras, polenta, balsamic glaze
Soups and Salads
Pumpkin Truffle Soup — 12.00 pumpkin, heavy cream, truffle oil
Seafood Soup — 13.00 mix of local fish, calamari, scallops, shrimp
Greek Salad — 13.00 tomatoes, cucumbers, bell peppers, onions, feta, Yiayia’s vinaigrette
Watermelon Salad — 14.00 fresh herbs, feta, balsamic glaze
Caesar Salad — 15.00
romaine lettuce, Parmesan, croutons, homemade Caesar dressing, anchovies
Golden Wedge Salad — 16.00 iceberg lettuce, blue cheese, gold leaf, crispy bacon, cherry tomatoes
Main Courses
Big Mouth Burger — 25.00 two patties, bacon, American cheese, all the fixings
Spicy Vodka Rigatoni — 28.00 marinara, heavy cream, spicy vodka sauce
Chicken Milanese — 32.00
truffle mash, veggies, whole-grain mustard sauce
Garlic Shrimp Linguine — 39.00 shrimp, oyster sauce, al dente pasta
Pork Belly Trio — 42.00
braised pork belly, bourbon glaze, yuca purée, grilled pineapple salad
Catch Trio — 42.00
chef’s choice of daily catch served with mango salsa, blackened Cajun sauce, Parmesan sauce, veggies
Catch of the Day — 45.00
daily catch served with your choice of sauce— Parmesan, whole-grain mustard, blackened Cajun, lemon-caper-butter, chef’s choice—and veggies
Catch and Shrimp — 46.00
fresh catch, garlic shrimp, truffle mash, creamed spinach, bacon, whole-grain mustard sauce
Whole Fish Fry — 49.00 fish of the day, truffle mash, veggies
Double-Cut Lamb Chops — 55.00
double Frenched lamb chops, truffle mash, chef’s reduction, veggies
Surf and Turf
marinated filet mignon, truffle mash, creamed spinach
— with garlic shrimp 59.00
— with lobster tail 65.00
Premium Offerings
Trio del Mar — 35.00
ceviche classico, sashimi shots, calamari rings
Japanese A5 Wagyu — 100.00 4-oz. rib cap
Caviar Service
— Osetra caviar pillows 48.00
— Osetra caviar service 135.00
We offer a kids’ menu featuring mac and cheese, chicken tenders, fish fritters and cheeseburgers, prices ranging from $14.00 to $16.00.
Vegetarian.
King Plaza Caya Harmonia 5, Unit 14-15 Oranjestad
(297) 566–0806 catcharuba.com catcharuba@gmail.com
Dinner: Wed-Mon: 5:30 p.m. to 10:00 p.m.
Brunch (seasonal): Sat-Sun: 11:00 a.m. to 3:00 p.m.
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.
CAYA
Looking for a taste of home? Welcome to CAYA .
Step inside and discover a culinary refuge, where every dish is a journey. Inspired by the vibrant tapestry of Latin America, from the sun-drenched Caribbean islands to the vibrant corners of the continent, this menu celebrates the warmth and comfort of a true Latin Caribbean home. Get ready to savor the best of local soils, from the vibrant flavors of the Caribbean—Cuba, Puerto Rico, the Dominican Republic, Aruba, Bonaire, Curaçao—to the diverse delights of Mexico, Costa Rica, Colombia, Panama, Nicaragua and Venezuela. At CAYA, the authentic spirit of the Latin Caribbean is served directly to your table, celebrating the passion, warmth and festive spirit of this culinary heritage in every bite.
David Lizano Chef de Cuisine
Latin Caribbean
Appetizers
All priced at: 18.00
Caya Salad
roasted red beet served with romaine lettuce, coffee vinaigrette, corn crème, julienned onions, crushed cashew nuts, crispy breadcrumbs and a fruit relish
Scallop Ceviche
scallops marinated with furikake, served with onions, crispy plantains, radishes, green onions, avocado, cilantro, jalapeño leche de tigre, lime mayonnaise, cilantro oil and annatto oil
Grilled Octopus
grilled octopus with an orange glaze, served with a quinoa-orange salad, radishes, onions and a garlic-lime aïoli
Tostones y Carne Mechada
fried green plantains served with pulled beef stew, topped with pickled onions, garlic and lime aïoli, red bell peppers and cilantro
Shrimp Cocktail Tacos
shrimp poached and tossed in a Latino cocktail sauce, served with avocados, lettuce, cucumber, onions, capers, tomatoes, crispy onions and corn tortillas
Main Courses
All priced at: 40.00
Mushroom Encocado
Colombian-style rice cooked with mixed mushrooms and coconut, bell pepper mojo, tofu aïoli, ají dulce, roasted corn, guasacaca and roasted hearts of palm
Creole Fish
pan-fried cod served with hogao sauce, avocado salad, coconut-pea rice and fried plantain
Chicken Fricassé
pan-fried airline chicken served with Puerto Rican-style fricassé sauce, fried capers, spinach, sweet potato crème, sweet potato gnocchi and cilantro oil
Duck Breast
pan-fried duck breast, guava-glazed, served with a sweet plantain crème, plantain crisp, red beet crème, vegetable sauce, king oyster mushrooms and a paisa cheese tortellini
Estofado de Cordero
braised lamb shank served with Caribbean-style polenta, roasted carrots, Creole onion and broccoli romesco sauce
Desserts
All priced at: 15.00
Tres Leches
classical Latino biscuit soaked in a mixture of milk and cinnamon, served with crispy meringue, honey and vanilla cookie and a passion fruit gel
Delicia de Limon
lemon cheesecake with orange gel, limoncello jelly, lemon curd and a cardamom crumble
Brownie
homemade vegan brownie with chocolate mousse, served with a coconut and rum foam, finished with berry compote and caramelhocolate sauce
Quindio
Colombian coffee mousse filled with dulce de leche, chocolate biscuit and a crumble made from cacao
Gluten-free. Dairy-free. Vegan.
Juan E. Irausquin Blvd. 372 Palm Beach –High-Rise Hotel Area
(297) 699-3982
caya.aw reservations@caya.aw
Dinner: Mon-Sat: 5:30 p.m. to 10:30 p.m. Sun: 5:30 p.m. to 10:00 p.m.
Dining: Indoors – Outdoors Attire: Casual
All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.
C S Restaurant
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
International Seafood Steaks
Appetizers
Range: 6.95 – 14.50
Fresh Mixed Garden Salad salad of mixed greens accompanied by our house dressing
Homemade 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 people)
broiled double-cut served with our fresh vegetables and a Béarnaise sauce, carved tableside
U.S. Prime Porterhouse (for two people) 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 people) served with a variety of fresh fruits, our house specialty!
Juan E. Irausquin Blvd. 246 Eagle Beach –Low-Rise Hotel Area
(297) 587-5054
chaletsuisse-aruba.com
reservations@chaletsuissearuba.com
Dinner: Mon-Sat: 5:30 p.m. to 10:00 p.m.
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.
P C N B C C
by Bartender Edison Zhong of Casa Nonna
At peak dinner service, you’ll find bartender Edison Zhong at Casa Nonna , located at The Ritz-Carlton, Aruba , pushing a fully stocked bar cart and torching signature cocktails in flames.
He moves from table to table throughout the evening, pairing guests with their perfect cocktail. “What’s your favorite spirit? Do you prefer a sweet or sour flavor? Do you enjoy the texture of an egg white-based cocktail?” he’ll ask.
Armed with the answers to these questions and more, Edison gets to work, drawing from his personal repertoire of craft cocktails and mocktails, or developing an entirely custom and refreshing drink. Often, guests ask for classics like a martini or an old fashioned, Edison says, but even then, he offers to elevate the experience. He might suggest a French martini, for example, which includes pineapple juice, Chambord and a pleasing foamy texture. Or for the adventurous, he may propose a cocktail he creates using foam that, when torched, turns into the texture of a marshmallow. “To me, being a bartender is not just about mixing drinks,” Edison says. “It’s about the presentation and the interaction.”
The inspiration for the Passion cocktail, indeed, came from creating a drink for a guest. Edison asked if they wanted a fruity cocktail, and the guest mentioned liking blueberries, adding that they preferred gin-based cocktails and requesting something not too sweet. “The measurements were a little bit different when I first made the cocktail,” Edison says. “Now, it’s a perfect balance for me. You’ll taste the gin, and you’ll taste the orange juice and blueberry as well, without overpowering the other spirits.”
Blueberry Syrup
Ingredients
• 1cupblueberries
• 1cupwater
• 1cupwhitesugar
• 1 tsp lemonjuice
Instructions
1 In a saucepan, simmer the blueberries, water and sugar until the sugar is dissolved, about 5 minutes. Increase the heat to medium and bring the mix to a gentle boil, stirring often, until the syrup has thickened, about 15 minutes. Whisk the lemon juice into the mixture and set it aside to let cool.
2 Strain into an airtight glass jar or bottle. The blueberry syrup will keep for up to 2 weeks, tightly sealed and refrigerated.
Bartender’s Tip
The original cocktail recipe calls for gin, but Edison also recommends making the cocktail with tequila to suit your preference.
Passion
Ingredients
• 2ozgin
• 1ozgrapefruitliqueur
• ½ozpineapplejuice
• ½ozorangejuice
• ½ozlimejuice
• ½ozblueberrysyrup
• Freshmint, to garnish
• Blueberries, to garnish
Instructions
1 Combine the gin, grapefruit liqueur, pineapple juice, orange juice, lime juice and blueberry syrup in a cocktail shaker filled with ice cubes. Cover and shake until the outside of the shaker is cold.
2 Strain the cocktail through a fine mesh strainer or a Hawthorne strainer into a glass filled with fresh ice. Garnish with a sprig of mint and a few blueberries.
D Authentic Aruban Seafood Restaurant
Welcome to Driftwood !
Driftwood, a family-owned restaurant established in 1986, has been serving locals and tourists alike, and building up a loyal clientele and stellar reputation. The restaurant is specialized in fresh Caribbean seafood and is a hot spot for Aruban-style dishes. Their fish is caught daily by their award-winning fishing team. The restaurant owners, Herbert Sr. and Herbert Jr., share a passion for fishing. They know what the local waters have to offer and how to best prepare their catch. The fish and seafood come straight from the pier to the kitchen, where they are masterfully prepared by the restaurant’s talented chef. Visit Driftwood for an intimate and cozy atmosphere, delicious seafood and a memorable dining experience.
Yovani J. Rangel Chef
Aruban Seafood
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 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 homemade 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 homemade 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.
Klipstraat 12 Downtown Oranjestad
(297) 583-2515
driftwoodaruba.com
info@driftwoodaruba.com
Dinner: Mon-Sat: 5:00 p.m. to 10:30 p.m.
Dining: Indoors
Attire: Casual
All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.
EetCafe The Paddock , an esteemed Aruban institution, is ideally situated in Oranjestad’s Wharfside Market, offering 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
Appetizers
Escargots — 11.00 classic style, served with melted garlic butter
Shrimp Skewer — 12.00 grilled shrimp, onions and bell peppers on a skewer
Spicy Chicken Wings — 12.00
9 pieces, served with a sweet-and-sour chili sauce
Calamari Rings — 13.00 crispy fried calamari with garlic sauce on the side
Carpaccio — 15.00 thinly sliced raw tenderloin, served with a delicate herb dressing
Burgers*
Cheeseburger — 12.00 classic burger, topped with melted Gouda cheese
Bacon Cheeseburger — 13.00 classic burger, topped with bacon and melted Gouda cheese
Paddock Burger — 13.00 a savory and sweet combination, a classic cheeseburger topped with grilled pineapple
Special Burger — 14.00 burger topped with grilled onions, melted cheese and a fried egg
Old Dutch Burger — 15.00 burger topped with rich Old Amsterdam cheese
Deluxe Burger — 15.00 a hearty burger topped with ham, melted Gouda cheese, crispy bacon, grilled onions and a fried egg
* Served with fries and topped with lettuce, tomato, onions and pickles.
Meat and Poultry
Chicken Shoarma — 16.00 seasoned chicken wrapped in pita with lettuce and garlic sauce, served with French fries
Wiener Schnitzel — 17.00
choice of chicken or pork schnitzel, served with a rich mushroom sauce
Teriyaki Chicken — 18.00
chicken and broccoli in teriyaki sauce
Satay — 18.00
4 skewers of either chicken or pork, drizzled with a creamy peanut sauce
BBQ Ribs — 20.00
our famous Paddock ribs, grilled to perfection
Steak à la Caballo — 24.00
juicy steak topped with a fried egg and chimichurri sauce
Beef Tenderloin — 26.00 topped with sautéed mushrooms and onions
Mixed Grill — 27.00
a combination of steak, Cajun chicken satay and tender ribs
From the Sea
Grouper Fillet — 20.00 delicate grouper fillet served with tartar sauce
Hot Shrimp — 25.00 shrimp in a spicy sauce served with vegetables
Garlic Shrimp — 25.00
succulent shrimp sautéed with plenty of garlic
Salmon Fillet — 25.00
grilled salmon fillet served with a rich white wine sauce
Pastas
Spaghetti Bolognese — 18.00
Veggie Pasta — 18.00
Garlic Grouper — 19.00
Chicken Alfredo — 20.00
Shrimp Alfredo — 25.00
Wharfside Market
Lloyd G. Smith Blvd. 13 Downtown Oranjestad
(297) 583-2334
Lunch and Dinner: Mon-Sat: 10:00 a.m. to 11:00 p.m.
Bar: Mon-Thurs: 10:00 a.m. to 2:00 a.m. Fri-Sat: 10:00 a.m. to 3:00 a.m.
Dining: Open-air
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.
A View to Dine for
Savor an imaginative blend of Mediterranean and Aruban flavors at Elements Restaurant .
Choose to dine on the oceanfront deck overlooking world-famous Eagle Beach, or unwind in the chic, air-conditioned indoor nooks for a more intimate experience at this adults-only, romantic restaurant. Elements’ menu offers an extensive selection, including seafood, premium meats and vibrant plant-based dishes. Vegan, vegetarian and gluten-free options are thoughtfully crafted alongside traditional favorites, all served in refined, European-style portions. Part of the Caribbean’s first and only certified carbon-neutral hotel, this date-night favorite partners with local producers to deliver a dining experience that is flavorful, health-conscious and environmentally responsible.
Federico Martin Executive Chef
Nicolas Nemalceff Food and Beverage Director
Appetizers
Range: 12.00 – 31.50
Bucuti Funchi
golden seared polenta, homemade pico de gallo, herb oil, fresh microgreens and sprouts
Moroccan Eggplant
twice-baked eggplant, Mediterranean spice rub, crumbled feta cheese, crispy potatoes, pomegranate, red pepper purée
Shrimp Cheesecake
poached shrimp, cream cheese, fresh onion blend, red peppers, balsamic reduction, roasted artichokes
Octopus Burrata
grilled octopus, confit tomatoes, locally produced burrata, homemade black olive oil
Hearts of Palm and Artichokes cooked hearts of palm, roasted artichokes, cherry tomatoes, mashed avocados, baby arugula and lime vinaigrette
Mahi-Mahi Ceviche
marinated mahi-mahi, homemade citrus fruit leche de tigre, jalapeños, crispy corn chips
Elements Cobb locally sourced fresh greens, vine-ripened tomatoes, crisp cucumber, bacon, hard-boiled egg, seared chicken breast, mashed avocados, black olives and crumbled blue cheese, served with our homemade honey mustard
Mains
Range: 24.00 – 65.00
Caribbean Tuna
6-oz. grilled tuna fillet, black beans, melon and pineapple salsa
Lobster Tail
6-oz. baked lobster tail, garlic-herb butter, seared asparagus
Linguini al Nero fresh squid-ink pasta, truffle-white wine reduction, sautéed jumbo shrimp, fresh microgreens
Tropical Corvina white sea bass a la plancha, sautéed asparagus, homemade mango vinaigrette, fresh microgreens
Balinese Grilled Chicken
24-hour lemongrass-marinated grilled chicken breast, spiced roasted vegetables, homemade Southeast Asian-inspired sauce
Mediterranean Lamb
roasted lamb chop, Mediterranean spice rub, eggplant and sweet potato mash, red wine reduction
Tortelloni Scarparo
fresh pasta, buffalo mozzarella and Parmesan filling, garlic, olive oil, spring onions, bacon, homemade tomato sauce
Vegetarian / Vegan / Gluten-Free
Range: 12.00 – 65.00
French Onion Soup
caramelized onion broth, toasted artisanal sourdough, vegan cheese au gratin
Wild Rice
marinated and seared mushrooms, dehydrated cranberries, wild rice, onion and parsley mix, garlic and white wine broth
Brown Fettuccine Marinara
brown rice pasta, homemade roasted tomato marinara, truffle-basil pesto
Desserts
Range: 10.00 – 16.50
Coffee Crème Brûlée
South American espresso blend, caramelized brown sugar, dark chocolate-coated coffee beans
Baklava Croissant
charcoal-infused artisanal croissant, honey- and nut-glazed, miso and white chocolate ice cream, fresh microgreens
Basil Panna Cotta
basil-infused cream custard, macerated strawberry coulis, fresh mint
Passion Fruit Pavlova
baked meringue, passion fruit sorbet, fresh passion fruit seeds, homemade passion fruit sauce, vegan whipped cream
Bucuti & Tara Beach Resort
Lloyd G. Smith Blvd. 55B Eagle Beach –Low-Rise Hotel Area
(297) 583-1100 Ext. 109 elementsaruba.com elements@bucuti.com
Lunch: Mon-Sat: 12:00 p.m. to 5:00 p.m.
Dinner: Mon-Sun: 5:30 p.m. to 10:30 p.m. Sunday Brunch: Sun: 11:00 a.m. to 3:00 p.m
Dining: Oceanfront – Open-air
Attire: Elegantly casual
Entertainment: Live music (nightly, 6:00 p.m. to 9:00 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+).
Eskama offers an elevated homage to coastal Mediterranean flavors, blending local traditions with refined culinary artistry.
Guests can enjoy breakfast and all-day dining options. In the heart of Aruba, where the Caribbean sun paints the sky in golden and crimson hues, Eskama invites you to embark on a culinary journey that mirrors the eternal dance of the sun. As evening falls, our meals envelop you in the warmth of the sunset, a final embrace before nightfall. Eskama is more than a restaurant; it is a celebration of the sun's journey, a tribute to the cycles of nature and an invitation to savor life's most exquisite moments.
Cesar Miranda Head Chef
Coastal Mediterranean
Starters
Tzatziki — 22.00 Greek strained yogurt, cucumber, garlic, dill, olive oil, pita bread
Cold Mezze Platter — 24.00 hummus, tirokafteri, melitzanosalata, dolmades, pita bread
Pan-Seared Diver Scallops — 25.00 maracuyá gel, baby squid, celeriac, coconut oil
Cold-Smoked Pulpo — 25.00 sunchokes, salsa verde, crispy leeks, garlic-tobiko jam
Salads
Harvest Greens — 19.00 local greens, pistachios, farro, poached pear, saffron-orange vinaigrette
Beets and Focaccia — 22.00 burrata, black walnut crumble, herb vinaigrette
Entrées
Garlic Eggplant — 35.00 pimento stew, artichokes, mango reduction, naan
Roasted Jidori Chicken — 54.00 potato pavé, vegetables, pan jus
Patarashca — 55.00 red snapper, escabeche, ají oil
Tiger Prawns — 65.00 cauliflower mushroom, seaweed panisse, calamansi
Australian Lamb Chop — 68.00 root vegetables, tomato-mint jam, piquillo pepper reduction, cilantro rice
Westholme Wagyu N.Y. Strip — 75.00 Fourme d’Ambert cheese, sweet potato, asparagus, rum-caramel glaze
Desserts
Lemon-Mint Panna Cotta — 15.00 tapioca-pitaya compote
Tropical Sphere — 16.00 mango-passion fruit sauce, almond cake
Maracaibo 65% Flourless Chocolate Cake — 16.00 sour cherry compote
The St. Regis Aruba Resort is proud to celebrate and support the local farmers and craftsmanship in creation of their menus, including offerings of locally sourced and sustainability-certified meat, fish, fresh local produce and locally produced liquors that reflect the vibrant flavors of Aruba.
Gluten-free. Vegan. Vegetarian. Nut-free.
The St. Regis Aruba Resort J.E. Irausquin Blvd. 75-E Palm Beach, Noord –High-Rise Hotel Area
(297) 281-2323
thestregisaruba.com
sr.auaxr.eskama@stregis.com
Breakfast: Mon-Sun: 7:00 a.m. to 11:00 a.m.
Lunch and Dinner: Mon-Sun: 12:00 p.m. to 9:00 p.m.
Dining: Indoors – Outdoors
Attire: Casual
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.
Bernard van de Veen Zeppenfeldstraat 15
San Nicolas
By Kylee Ross
C O W C D T A G L B
On Wednesdays, Chef Oneil Williams’ grandmother always cooked pigtail and soup. On Fridays, she cooked fish. Williams watched her cook a specific meal every day of the week on a wood fire growing up.
His job was peeling vegetables, he says sheepishly. “I cleaned the onions, peeled carrots, peeled potatoes and fetched water before I could start dealing with the stove.”
It was only after Williams started taking cooking classes at a community college in Jamaica that his grandmother let him graduate to the stove. “I think the first meal I ever made was cornmeal porridge,” Williams says. “[My grandmother] said she loved it. Even though, to this day, I’m not sure if it really tasted any good.”
Williams started community college to take care of his daughter, he says, but he chose to study cooking over anything else because of the influence of the matriarchs in his family. “My mom is very good at cooking, but my grandmother is a chef,” Williams says. “So watching her cook made me want to become a chef.”
By 19 years old, Williams moved into his first sous-chef position and continued working in hotels and restaurants throughout Jamaica until he had the opportunity to come to Aruba. “A good friend of a friend of mine was opening a restaurant called Jamaica Me Krazy, 20-something years ago, and I came over to help him run the restaurant,” Williams says. After Jamaica Me Krazy, Williams moved to The Promenade Restaurant, located in the building in San Nicolas where his restaurant, O’Niel Caribbean Kitchen, and O’Niel’s Lounge are now.
“I believe it’s every chef’s dream to be able to one day say they own a restaurant,” Willams says. “No chef wants to work for a restaurant all their life. They always want improvement.” Williams opened O’Niel Caribbean Kitchen in 2015 and faced the biggest challenge of his career. On top of the expected stresses of starting a business and opening a new restaurant, O’Niel Caribbean Kitchen felt the impact of shutdowns during the pandemic. “It was very tough for us to maintain,” Williams says. “At times, you think you will never make it.”
But it was his open and welcoming outlook on restauranteering that ultimately helped him find success. “Never stop. Be present. Be punctual,” Williams says. “People must trust and believe that you are there and you exist. Then they will find you.” Williams is adamant that whether it’s a slow or busy day at O’Niel Caribbean
Kitchen, the door is always wide open, ready for guests to find the restaurant on Bernard van de Veen Zeppenfeldstraat.
Williams also credits his mom, daughter and wife with keeping him grounded when facing challenges. “My mom is a very strong woman,” Williams says. “She’s very motivated, regardless of whether she’s feeling like today is not the day. She’s one powerful lady.” She’s been a constant push for Williams to keep working every day to better his restaurant. He’s also inspired by his daughter. “When I left Jamaica, my daughter was seven years old, and I left her with my mom,” Williams says. “You have no room to decide today is not a day when you have to provide—so every day is just grinding.”
His wife, a source of daily support, came up with the slogan on the sign outside, Williams says. “‘Local and Caribbean cuisine, good to the last bite.’ It means that when you finish eating your food, your plate must be shiny. It must be good to the end of the plate. Empty, empty, empty,” Williams says, pointing to the shine on a clean plate for reference.
On top of serving “good to the last bite” dishes, Williams aims to create a feeling of being at home in his restaurant. “I would love more than anything for people to know that we serve true food from the heart, from the culture of the person that is making it,” Williams says. He specializes in Jamaican dishes like oxtail, jerk and the national dish, ackee and saltfish. But O’Niel Caribbean Kitchen is more than a Jamaican restaurant. Its menu offers local Aruban and Caribbean flavors—like seafood curry served with house salad, rice and peas, and plantains.
“Now, I’m looking forward,” Williams says, thinking about the future of O’Niel Caribbean Kitchen. Williams hopes to one day start a chain of restaurants. “I would like to have [a restaurant] in Jamaica, and I would love more than anything to open a restaurant in England with my sister,” he says. And at its heart, O’Niel Caribbean Kitchen will always honor Williams’ rich culinary background, with the spirit of his family woven into the flavors. He may have shed the practice of associating a dish with each night of the week like his grandmother, but her recipes remain as inspiration, offering a taste of home and heritage in every bite.
E Restaurant
Located at the Oranjestad marina, Ever Restaurant offers an intimate freestyle fine dining experience crafted by Chef Ever de Peña.
With only 14 seats, guests indulge in a curated seven-course menu emphasizing fresh fish, shellfish and meats, complemented by an optional wine pairing. The open kitchen allows diners to witness culinary artistry in a relaxed yet refined setting. Perfect for gastronomic adventurers, Ever Restaurant creates a memorable evening of bold flavors and elegant presentation.
Ever de Peña Chef
7 Courses –
Freestyle
Dining Experience
Price per person: 135.00 — with wine pairing (optional) add 85.00
What Is Chef Ever Crafting Next?
Each dish tells a story, seamlessly blending flavors, textures and artistry to create a truly unforgettable dining experience. With every creation, Chef Ever de Peña brings his vision and passion to life, transforming the freshest ingredients into culinary masterpieces designed to delight the senses.
Where Passion Meets Perfection
Chef Ever de Peña curates unforgettable culinary journeys in the heart of Aruba, one exquisite plate at a time. Welcome to Ever Restaurant—where fine dining is elevated to the level of art.
The Best Seat in the House
When every seat feels like the best seat in the house, you know you are at Ever Restaurant Guests are invited to sit close, savor deeply and uncover the wonder behind each thoughtfully crafted dish.
Wine Pairing
They would also like to share three reasons why the wine pairing is the perfect complement to your Ever experience:
— Enhances Every Flavor:
Each wine is carefully selected to elevate the flavors in every dish, bringing out the best in every bite.
— A Multi-Sensory Experience:
With the right wine, the meal becomes a journey, offering surprising tastes and textures that will delight the palate in unexpected ways.
— Expert Recommendations:
Their sommelier expertly guides guests through the pairing, introducing new wines and hidden gems that may never have been considered before.
Sample Menu No. 1
Smoked Corn sweet onion, Ibérico ham, crème fraîche, cheese, chorizo
Yellowtail
passion fruit, sesame, cucumber, sweet soy, avocado
— pairing: A to Z, Pino Gris, Oregon
White Asparagus
ras el hanout, white chocolate, gremolata, Parmesan
— pairing: Schieferkopf, Riesling, Baden
Queen Red Snapper
garlic-chive emulsion, tempura, sweet potato
— pairing: Chateau Ste. Michelle, Sauvignon Blanc, Washington
Palate Cleanser
soursop lime
Sous-Vide Short Ribs
roasted pumpkin, peanut, mint
— pairing: Rossello, Langhe Rosso, Piedmont
Dessert
chocolate, cardamom, blueberries, vanilla
— pairing: Taylor Flatgate, LVB Port, Douro Valley
Sample Menu No. 2
Shiitake potato, hazelnut, nori
Mahi-Mahi
cucumber, ají amarillo, coriander, gastric
— pairing: Dr. Konstantin Frank, Reisling, New York
Baby Corn
chipotle, crème fraîche, chives, coffee, salt
— pairing: Art de Vivre, Clairette, Languedoc
Grouper
chive emulsion, coconut, achiote, tapioca
— pairing: Domaine de la Martingale, Brouilly Gamay, Beaujolais
Palate Cleaner
passion fruit, basil
Sous-Vide Short Ribs
aligot potatoes, rosemary, nasturtium
— pairing: Ridge Pagani Ranch, Zinfandel, Sonoma
Chocolate wild berries, Cocosette
— pairing: Quady Electra, Moscato, Madera
Harbour House Aruba Weststraat 2
Downtown Oranjestad
(297) 281-3811
ever-restaurantaruba.com
reservations@ever-restaurantaruba.com
Dinner: Mon-Sat: 7:00 p.m. to 10:00 p.m.
Dining: Indoors
Attire: Smart casual
All prices are in U.S. dollars. An 18% service charge will be added to your bill. Sales taxes are included.
Prices and menu items are subject to change.
F & F
BBQ Bar & Grill
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 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.
Daphny Semerel-Danjo Co-Owner
Leonel Semerel Co-Owner
Aruban BBQ Grill
Appetizers
French Onion Soup — 12.00 traditional French onion soup topped with roasted Gouda cheese
Chix Wings — 13.00
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 — 15.00 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
Homemade Burgers
(served with a side of fries and coleslaw)
BBQ Burger — 17.00
Angus beef burger, seasoned and grilled to perfection with our signature BBQ sauce, lettuce, tomato, red onions, and red pepper coulis
Bacon Cheeseburger — 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 homemade 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 24.00 — full slab 36.00
Spatchcock Chicken — 26.00
perfectly seasoned whole chicken with Asian BBQ sauce
St. Louis Ribs — 32.00
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 — 37.00
10-oz. New York Strip — 41.00
12-oz. Rib-Eye — 43.00
Lamb Chops — 48.00
Seafood
(served with your choice of side: mixed veggies, mashed potatoes, rice pilaf, baked potato, fries, grilled zucchini or yellow squash spears)
Sea Bass — 25.00 pan-seared with lemon-butter sauce
Grilled Mahi-Mahi — 25.00 with Thai coconut-curry 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 — 8.00
Quesillo — 8.00
Mild. Spicy.
Caya Harmonia 5, Local 16 Oranjestad
(297) 699-0087
fireandflamesaruba.com
table@fireandflamesaruba.com
Dinner:
Tues-Thurs: 5:00 p.m. to 11:00 p.m. Fri-Sat: 5:00 p.m. to 12:00 a.m. Sun: 5:00 p.m. to 11:00 p.m.
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.
Located on the bustling Palm Beach hotel strip, Fisherman’s Hut offers 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
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 people) 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 risotto, 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
Juan E. Irausquin Blvd. 87
Palm Beach –High-Rise Hotel Area
(297) 280-8787
thefishermanshutaruba.com
fishermanshutaruba@gmail.com
Lunch: Mon-Sat: 11:00 a.m. to 4:00 p.m.
Dinner: Mon-Sun: 5:30 p.m. to 10:30 p.m.
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.
Di Veccha – Seafood Risotto
By Kylee Ross
P M D
A
F E C D
Pepe Margo ’s Rum and London Dry Gin were the first spirits entirely produced on Aruba. Jonathan Harms, director of the distillery, is quick to share this fact as we set off on a tour of the property. The hybrid still distillery now also produces an aloe vera liqueur, a rum and coconut liqueur, a coffee liqueur and their Nautical Rum. 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.
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 wellbalanced with lime and sugar, and the distilled rum is so smooth, I barely taste the sharp bite l would expect.
Lounge
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 offers 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
Cocktails International Snacks
Menu • Range: 12.00 – 50.00
Lounge Bites
Bitterballen
favorite Dutch meat-based snack, Dijon mustard
Loaded Nacho Platter
tortilla chips, chili beef, black beans, corn kernel, melted cheese, guacamole, sour cream, pico de gallo, jalapeños, cilantro
Cheese Board
truffle Brie, black lemon, aged Gouda, olives, tomatoes, honey, date-nut bread, toasted bread, crackers
Tuna Tartare
cherry tomatoes, cucumber, olives, quinoa salad, lemon-tahini dip, pita bread
Flatbread Pizzas and Sandwiches
Margherita
marinara sauce, fresh mozzarella, tomatoes, basil
Veggie Supreme
marina sauce, spinach, caramelized onions, roasted peppers, zucchini, mushrooms, olives, mozzarella cheese
Dutch Burger
Gouda, mushrooms, lettuce, tomato, onions, pickles, BBQ sauce, French fries
Shrimp Tacos
tempura shrimp, flour tortilla, caramelized onions, slaw, arugula, pica di papaya aïoli
Salads
Horizons’ Salad
mixed green, aged Gouda, Serrano ham, melon, cucumber, tomatoes, olives, pecan, mustard vinaigrette, balsamic glaze
Rainbow Quinoa Salad
mixed green, avocado, cherry tomatoes, cucumber, chickpeas, parsley, lemon-tahini dressing
Pastas
Shrimp Garden Penne Pasta
artichokes, tomatoes, spinach, garlic-wine sauce, Parmesan cheese
Thai Spaghetti
cauliflower purée, mushrooms, asparagus, tomato-herb salsa, mozzarella cheese
Main Course Specialties
Grilled Lamb Chops
quinoa salad, roasted zucchini, chimichurri
Grilled Skirt Steak
caramelized onions, roasted zucchini, French fries, chimichurri
Pan-Seared Halibut
coconut rice, asparagus, white wine-saffron sauce
Desserts
Poolside Coupe
vanilla and strawberry ice cream, whipped cream, Pirulin
Trio of Temptations
mini crème brûlée, chocolate brownie, cheesecake
Specialty Cocktails
Flower Power
butterfly pea flower-infused Tito’s vodka, lemonade
Kiwi Lucious
Grey Goose vodka or Hendrick’s gin, kiwi-infused syrup, fresh lime juice, St-Germain elderflower liqueur, soda water
Vegetarian, vegan and gluten-free options available.
Amsterdam Manor Beach Resort
Juan E. Irausquin Blvd. 252 Eagle Beach –Low-Rise Hotel Area
(297) 527-1118 / 527-1128
horizonsaruba.com
concierge@amsterdammanor.aw
Dinner: Mon-Sun: 4:00 p.m. to 11:00 p.m.
Happy Hours: Mon-Sun: 5:30 p.m. to 6:30 p.m. and 9:00 p.m. to 10:00 p.m.
All-You-Can-Eat Fajitas Night: Every Friday
Dining: Open-air (covered)
Attire: Resort casual
Entertainment: Live music (on selected days)
All prices are in U.S. dollars. No service charge or tax. No cash transactions. Prices and menu items are subject to change.
General
I B Mediterranean & Caribbean
Executive Chef Jeffrey Wouters welcomes you to Ike’s Bistro .
While the Mediterranean region is their main focus, Ike’s creative chefs have a passion for avantgarde 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.
Jeffrey Wouters Executive Chef
Jorge Puerta Chef de Partie
Appetizers
Range: 13.00 – 20.00
Shrimp Ravioli
squid-ink ravioli filled with shrimp, ricotta and spinach, in a creamy béchamel sauce topped with Parmesan cheese
Octopus alla Griglia
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
Chicken
grilled corn-fed bone-in chicken breast, steamed market vegetables, al dente porcini mushroom risotto and mushroom sauce
Salmon
grilled salmon fillet served with mashed potatoes, steamed carrots, zucchini and caper-lemon-butter sauce
Caribbean Red Snapper
skin-on red snapper fillet, pan-fried in garlic olive oil, served with market vegetables, tomato-basil 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 Mignon
6-oz. of our most tender center-cut of beef, served with mashed potatoes, vegetables, porcini mushroom sauce and homemade chimichurri
Tuna Steak
tuna, sesame, rice noodles, spinach, green asparagus, sesame-ginger glaze
Appetizers
Lemongrass-Carrot-Ginger Soup — 10.00 one of Ike’s all-time favorite soups: blended carrots, fresh lemongrass and ginger
Lychee Ceviche — 13.00 the sweetness of the lychee combined with the fresh-squeezed lime juice make up this light summer starter
Spinach and Artichoke Dip — 15.00 a creamy blend of sautéed spinach, artichokes, cashews and garlic, served with pita chips
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 Tofu — 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 crumble and sorbet of your choice Gluten-free.
ikesbistro.com ikesbistro@manchebo.com
Dinner: Mon-Sun: 5:30 p.m. to 10:30 p.m.
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.
Vegan Menu
I
by
Urvin Croes
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 staff and other guests alike. Chef Urvin and his team explore limitless possibilities and take guests on a culinary journey of an eight-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 Courses – Chef’s Impression Menu
Price per person: 169.00 — with wine or cocktail pairing (optional) add 110.00
Chef’s Impression
Step into their unique dining area where limitless possibilities are waiting for you to discover. They offer an unforgettable dining experience at their chef’s table, where an extensive eight-course chef’s impression menu will be prepared right before your eyes. For the ultimate experience, you can opt for a carefully curated wine or cocktail pairing. The evening starts at 6:45 p.m. and takes approximately 3 hours.
Attention to Detail
The chef and his culinary team personally present every dish to you. Infini offers a changing menu, featuring proteins from the land and from the sea, hand-selected seasonal products from all parts of the world combined with locally sourced ingredients and complemented by seeds, fruits, nuts and grains.
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 them.
8 Courses – Impression Menu
Pasa Palo
ceviche tartlet, kimchi croquette, lettuce pâté
Limpia Man
love-made cayena cleansing oil
E Jardin
faux grass, Swiss chard, mushroom, pear, sauerkraut
Pulpo
octopus, pumpkin, cucumber, piment d’Espelette, peach
Pisca y Spek
sea bass, miso, bacon, spinach, black garlic
Limpa Paladar
pineapple, bacon, passion fruit
Galiña
chicken, tortellini, jerk spices, pineapple, sweet potato
BBQ
short ribs, BBQ sauce, Lao Gan Ma, mustard seeds, T2Pan croissant
Kumquat y Tomati
kumquat, tomato, pistachio, Jerez, chocolate
Papi Aroz
rice, lychee, berries, sage, chai tea
Cos Dushi
mini macaron, petite madeleine
Cupcake
horchata, pineapple, bourbon
(297) 280-8869 / 699-3982 (305) 420-6432
infiniaruba.com
reservations@infiniaruba.com
Dinner: Mon-Sun: Starts at 7:00 p.m. (Please be advised to be there at 6:30 p.m.)
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.
Sample of Our Menu
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 offers 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?”
Mauro De Palma Executive Chef
Maria Campuzano Chef
Classic Italian Gluten-Free Wine Room
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 homemade 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
Oranjestraat 2 Downtown Oranjestad
(297) 748-8985
italyinaruba.com
italyinaruba@gmail.com
Dinner: Mon-Sun: 5:30 p.m. to 10:00 p.m.
Dining: Indoors – Outdoors Attire: Casual All prices are in U.S. dollars. A 20% service charge will be added to your bill. Prices and menu items are subject to change.
L.G. S Steak & Chop House
American Steakhouse
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. 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 Instagramworthy 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
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 Shrimp Scampi — 23.00 herbes de Provence butter, brioche garlic bread
Pan-Seared Scallops — 23.00 red onion marmalade, wonton crisps, salsa verde
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
Oven-Roasted Spring Chicken — 33.00 churrascaria-style marinade, flame-grilled, served with roasted garlic aïoli, choice of side
Pampuna Raviolo — 36.00 hand-crafted local pumpkin raviolo, lobster-butternut cream, Kalamata dust, Parmigiano-Reggiano, balsamic cipollini
Baby Back Ribs — 38.00 house-smoked and slowly-braised, bourbon-barbecue sauce, choice of side
Snapper — Market price
LGS Premium Signature Dishes*
Double-Boned Grilled Lamb Chops — 49.00 grass-fed New Zealand lamb
Grilled Jumbo Shrimp — 50.00 chili-marinated
Filet Mignon 8 oz. — 52.00
U.S.D.A.-certified black Angus 1855, smooth flavor, extremely tender
Bacon-Wrapped Twin Petit Filet — 57.00 (2) 4-oz. U.S.D.A.-certified black Angus 1855, smooth flavor, extremely tender
New York Strip Loin 14 oz. — 58.00
U.S.D.A.-certified black Angus 1855, seared on a Himalayan salt block, rich flavor, firmer texture
Porterhouse 20 oz. — 88.00
U.S.D.A.-certified black Angus 1855, full flavor, best of both worlds firm and tender
Cowboy Rib-Eye 22 oz. Butcher’s Favorite — 90.00
U.S.D.A.-certified black Angus 1855, 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 1855, full flavor, slightly firmer
* 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 1855 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 center, almond croquet, mirror glaze, gold dust
Lloyd G. Smith Blvd. 82 Downtown Oranjestad
(297) 523-6115 / 523-6195 lgsmiths.com info@lgsmiths.com
Dinner:
Mon-Sun: 6:00 p.m. to 11:00 p.m. (live DJ)
The Lounge Midnight Grill: Mon-Sun: 11:00 p.m. to 6:00 a.m.
Dining: Indoors
Attire: Elegantly casual
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.
L R Outdoor Charcoal Grill
This cozy restaurant offers a romantic and unique dining experience overlooking Eagle Beach and the most beautiful sunsets on Aruba.
Barcelona has a street famous for its cafes and restaurants. 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 staff is eagerly waiting to serve you.
Sandro Herold Executive Chef
Appetizers
Range: 7.00 – 15.00
Las Ramblas Salad 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 homemade 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 homemade Calypso dressing
Lobster and Mango Salad 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 Bourguignonne a traditional French dish originating from Burgundy consisting of snails baked in garlic and butter
Grilled Scallops jumbo scallops wrapped in bacon with a chimichurri sauce
Shrimp Skewer jumbo shrimp seasoned and grilled to perfection
Beef Brochettes
tenderloin with romesco, topped with chimichurri sauce
Grilled Calamari
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
Gluten-free. Vegan.
La Cabana
Beach Resort and Casino
Juan E. Irausquin Blvd. 250 Eagle Beach –Low-Rise Hotel Area
(297) 520-1154
lacabana.com
lacabanaconcierge@redsailaruba.com
Dinner: Mon-Sat: 5:30 p.m. to 10:30 p.m.
Dining: Open-air
Attire: Elegantly 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.
L Bistro
Nestled in Oranjestad, Lima Bistro brings a taste of Peru to Aruba, blending tradition with innovation under the guidance of Chef Teddy Bouroncle.
Known for its intimate ambience and culinary artistry, the restaurant fuses Peruvian flavors with local ingredients, creating dishes like lomo saltado and ceviche with bold, unexpected twists. The open kitchen and warm decor invite guests to experience a journey through vibrant international cuisine. At Lima Bistro, every meal is a story shared among family, friends and culinary explorers.
Teddy Bouroncle Chef / Owner
Alvaro Yi
Executive Chef
International Peruvian Fusion
Appetizers
Range: 17.00 – 19.00
Scallop shoyu butter, chips, chives
Tuna Tartare
rocoto, furikake, avocado, vinegar, potato chips
Beef Anticucho potato, panka chili sauce
Octopus
olivata, peppers, balsamic, basil, kale
Ceviche of the Day cilantro, chili, sweet potato
Market Ceviche
crispy calamari, rocoto leche de tigre, sweet potato
Tuna Tiradito
sesame, Hondashi, ají amarillo, cucumber
Crudo fish, shrimp, pecans, avocado, chili, sesame, ginger, olive oil
Huancaína jamón serrano, poached egg, potato, truffle aïoli
Weekly Creation — Market price limited availability
Vegetables
Range: 17.00 – 20.00
Maitake Mushroom
sweet potato, boondi, fennel, chili
Boston Lettuce shrimp, garlic aïoli, tomatoes, Parmesan
Grilled Cauliflower al Pastor
salsa verde, pineapple, chipotle
Red Beets
rocoto, apple balsamic, Parmesan foam, quinoa, chocolate
Confit Leeks
Manchego cheese, ají amarillo butter
Mains
Range: 37.00 – 54.00
Duck Leg berries, hoisin sauce, bok choy, cashew purée
Pork Chop Cowboy Style corn, bacon, mustard seeds
Short Ribs yuca purée, truffle, tucupi, mushroom, carrot
Lamb Shank polenta, tomato, gremolata
Branzino
beurre blanc, ají amarillo, potato, tomato, onion, cilantro
Fish tucupi, yuca purée, plantain, chorizo, bok choy
Lomo Saltado onion, tomato, potato, rice
Flank Steak
anticucho sauce, romaine, black garlic Caesar, crispy onion, burned onion powder
Grilled Tuna Steak
peppercorn crust, yakimeshi, shoyu butter, cucumber salad
Lobster Sous-Vide risotto, sweet peas, pumpkin, bisque sauce
Sweets
Range: 12.00 – 14.00
Childhood Strawberries
condensed milk foam, purple corn syrup, crumble
Crème Caramel
crumble, vanilla ice cream
Chirimoya Panna Cotta orange, chocolate, honey
French Toast
condensed milk, honey, wild berries, vanilla ice cream
Passion Fruit Curd arequipe, meringue, granité, mint
Harbour House Aruba Weststraat 2
Downtown Oranjestad
(297) 741-2705
limabistro.com
info@limabistro.com
Dinner: Mon-Sat: 5:30 p.m. to 10:00 p.m.
Dining: Indoors – Outdoors
Attire: Casual
All prices are in U.S. dollars. An 18% service charge will be added to parties of 7 or more. Sales taxes are included.
Prices and menu items are subject to change.
by Bar Manager Benjamin Lazarte of Madame Janette
One day behind the bar at Madame Janette , bar manager Benjamin Lazarte spotted banana liqueur on the shelf behind him. He swiftly added an ounce to the reinvented old fashioned he was working on.
“Let’s just try for the fun of it,” Lazarte recalls thinking. With no expectations for his concoction, to his surprise, he liked it. Creativity is encouraged behind the bar at Madame Janette There is liberty to experiment with distinctive ingredients like, say, banana liqueur. It’s how Lazarte and the other mixologists continually update the extensive cocktail menu—which has been curated for the nearly 25 years of the restaurant’s history. Some of the classics have remained on the menu for that long, and others have been shaken up with fresh ideas from the bar team.
“You can always make cocktails based on what you already know,” Lazarte says. “But you try to make it your own.” His take on an old fashioned tones down the intense flavor of the classically bourbon-forward drink by swapping in rye whiskey, aged rum and banana liqueur. There’s a balanced sweetness from the brown sugar and, with the addition of the banana liqueur, the cocktail is more mellow than you would expect from an old fashioned, Lazarte says.
Old Fashioned
Ingredients
• 1cubebrownsugar
• 2dashesAngosturabitters
• 3dashesorangebitters
• 2oz rye whiskey
• 1ozagedrum
• 1ozbananaliqueur
Instructions
1 Place a brown sugar cube in a rocks glass. Pour Angostura bitters and orange bitters over the sugar cube and muddle with the back of a spoon until the sugar dissolves. Add rye whiskey, aged rum, banana liqueur and ice. Stir the cocktail with a spoon.
2 Strain the cocktail through a fine mesh strainer or Hawthorne strainer into another rocks glass filled with one large ice cube.
MAKES 1 COCKTAIL
Madame Janette 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 more than 100 different craft beers from all over the world. Also unique is their walk-in dry-aged meat cooler, the only one in the Caribbean and home to the largest selection of premium cuts and prime meats on the island. The exquisite Madame Janette 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.
Remembered Dec. 6, 1965 –June 10, 2024
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 chain-on tenderloin topped with French Boursin, surrounded with a fine morel-truffle cream, served with homemade 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, homemade 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 homemade 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 potato sides of your choice
Cunucu Abao 37 Noord –Cunucu Abao Area
(297) 587-0184 / 587-4784
madamejanette.info
madamejanettearuba@gmail.com
Dinner: Mon-Sat: 5:00 p.m. to 11:00 p.m.
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.
M Modern Caribbean Cuisine
Caribbean International
Marea is the ideal place for every moment of the day. Located in front of world-renowned Eagle Beach, guests are invited to enjoy fresh dishes and a sea view on the terrace or in the spacious dining room.
Linger and chat with friends, grab a bite on the go, or savor a comforting meal after the beach. At Marea, you can always find something you like. Its varied menu of modern Caribbean food makes each meal a new experience.
Alejandro Camurri Executive Chef
Shareables
Garden Salad — 15.00 kale, frisée lettuce, mango, Paisa cheese, candied pecans, cherry tomatoes, citrus and yogurt dressing
Caesar Salad — 16.00
romaine lettuce, Parmesan cheese, Caesar dressing, cheesy crouton
— with chicken add 8.00
— with shrimp add 12.00
— with skirt steak add 12.00
Marea Nachos — 16.00
corn tortilla, melted cheddar-cream cheese, guacamole, sour cream, black beans, bacon
— with chicken add 8.00
— with shrimp add 12.00
— with skirt steak add 12.00
Tajin Chicken Wings — 18.00 tajin rub, ranch, crudités
Chicken Tenders — 19.00 honey mustard, fries
Ceviche Marea — 19.00
local fish, crispy calamari, cilantro sauce, patacones
Gulf Shrimp Ceviche — 19.00 shrimp, cocktail leche de tigre, plantain chips
Lobster Pancake Roll — 19.00 lobster-pineapple salad, savory island herb pancake
Tuna Tartare — 19.00 avocado, pickled radish, corn chip
Spicy Crab Bites — 19.00 smoked pica di papaya chutney
Coconut-Panko Shrimp — 21.00 sweet potato purée, citrus foam
Crispy Seafood — 21.00 deep-fried fish, shrimp, octopus, squid, mango salsa
Chicken Quesadilla — 21.00
flour tortilla, seasoned cheese, grilled chicken, guacamole, sour cream, pico de gallo
Burgers and More
Shrimp Baja Tacos — 18.00 chipotle cream, cabbage salad
Corvina Baja Tacos — 18.00
chipotle cream, cabbage salad, guacamole
Beyond Burger — 20.00
Beyond Meat burger, American cheese, lettuce, tomatoes, fries
Pocket Burger Pita — 21.00
smash Angus beef burger, American cheese, lettuce, bacon bits, tomatoes, secret sauce
Smash Cheeseburger — 22.00
Angus beef, American cheese, lettuce, tomatoes, fries
Club Sandwich — 22.00
chicken salad, Swiss cheese, bacon, turkey, lettuce, eggs, tomatoes, mayonnaise, mustard, fries
Tuna Burger — 26.00
avocado, lettuce, tomatoes, pickled ginger, wasabi mayo, fries
House Burger — 26.00
Angus beef, applewood-smoked bacon, Brie cheese, onion rings, lettuce, tomatoes, secret sauce, fries
Main Courses
Chicken Breast — 30.00 jerk seasoning, smoked ham, Paisa cheese
Corvina — 35.00
grilled fish fillet, Caribbean curry sauce
Catch of the Day — 35.00
chicharrón Creole sauce
Salmon-Pineapple Tatemada — 38.00 cooked in banana leaf
Baby Back Ribs — 38.00
honey- and pineapple-smoked barbecue
Octopus — 45.00
chimiyaki glaze, yuca chips, cilantro aïoli, confit cherry tomatoes
12-oz. Angus Skirt Steak — 45.00
Marea marinade, balsamic onion, roasted pepper
10-oz. Flat Iron Steak — 45.00
U.S.D.A. Angus beef, chimichurri
16-oz. Rib-Eye — 60.00
U.S.D.A. Angus beef, chimichurri
iberostar.com
ebaba6@iberostar.com
Breakfast, Lunch and Dinner: Mon-Sun: 8:00 a.m. to 10:00 p.m.
Dining: Indoors – Open-air (covered) Attire: Casual
All prices are in U.S. dollars. No service charge. Sales taxes are included. Prices and menu items are subject to change.
Aruba’s new destination for Mediterranean cuisine is now open at the Aruba Marriott 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.
Andres Davila Complex Executive Chef
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 truffle (2g) 27.00
Tuna Tartare — 17.00 parsley, shallots, pickled cucumber, capers, grainy mustard, sea salt-cured egg yolk, extra-virgin olive oil, homemade 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
Niçoise — 18.00 watermelon, mesclun of greens, roasted fennel, green beans, potatoes, Kalamata olives, cherry tomatoes, balsamic vinaigrette
Mercát Caesar — 19.00 romaine, Parmesan, homemade 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
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.
Aruba Marriott Resort & Stellaris Casino
Lloyd G. Smith Blvd. 101 Palm Beach –High-Rise Hotel Area
(297) 520-6312
mercataruba.com
marriottconcierge@depalmtours.com
Breakfast, Lunch, Dinner and Drinks: Mon-Sun: 7:00 a.m. to 10:00 p.m.
Sunday Brunch: Sun: 11:00 a.m. to 2:00 p.m.
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.
Kenneth Theysen
Official Photographer / Menu International
Kenneth Theysen is the owner and main operator of TimelessPixx, a well-established, dynamic Aruba-based photo studio. Theysen has been a long-term collaborator of Menu International, delivering astonishing photographs, one edition after another.
With an eye for detail but also a broad vision of large-scale projects, Theysen was the natural choice when it came to selecting 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.
Oneil Williams
Linda Pool
Oneil Williams
Chef / Owner • O’Niel Caribbean Kitchen
Oneil Williams studied to be a chef in Jamaica. He started college at 18 years old and worked in a hotel kitchen as a sous-chef by the age of 19. Throughout his career, he worked in hotels and restaurants around Jamaica, including Devon House. When the opportunity to travel presented itself, he came to Aruba to help a friend of a friend open and run Jamaica Me Krazy. From there, he eventually accepted a position at The Promenade Restaurant, located in the building where his restaurant stands now, and at the new location in Oranjestad when the restaurant moved. Like most chefs, Williams says, he always wanted to open a restaurant of his own. So, in 2015 he opened O’Niel Caribbean Kitchen in the heart of San Nicolas where he specializes in Jamaican food but offers local and international cuisine with an emphasis on Caribbean flavors.
Where were you born?
I was born in Saint Catherine, Jamaica.
What food reminds you of home?
Ohhh, I enjoy spicy jerk chicken or some very nice stew oxtail.
What local ingredient do you think is underrated?
Purple mombin, known locally as the makaprium. The yellow flesh of the fruit is crunchy and semi-sweet. It is a nice fruit that can be made into a jam, jelly or juice.
What’s the best cooking advice you’ve ever received?
A wise chef once said to me: “Always cook from the heart. There is where the love comes into the food, and everyone will taste it and enjoy it.” Cooking with love is more about following your heart than following recipes.
If you weren’t a chef, what would you be?
I did consider being a family counselor or legal advisor at times.
How do you like to start the day?
I’m an early bird. Every morning, I listen to scriptures from the bible or motivation speeches and then, on my way to work, I pray in my car, and after, I listen to music.
What’s your favorite meal to make for friends and family?
Ohhh, this is what I enjoy the most, cooking for my family and friends. I love setting up a full table of BBQ roast pork leg, jerk lamb over rice and some nice fresh steamed vegetables.
Do you have any pre-service rituals?
I do make sure that we are completely ready to serve in the kitchen and in the dining area before our first guest sets foot in the restaurant. Second, I remind the staff the importance of teamwork and having a great energy.
What’s your favorite way to use leftovers?
I’m very fond of creating a nice pudding dessert from leftover rice or bread.
How do you unwind after a long day in the kitchen?
I look forward to a glass or two of Cabernet and a cigar by myself or sometimes with friends.
What’s your go-to midnight snack?
I’m a real big eater. I can eat a big meal late at night when I reach home, but mostly my go-to snacks are cashews or some salted peanuts.
How do you stay inspired in the kitchen?
I’m constantly creating new specials and using my kitchen to experiment and tweak ingredients and encouraging my staff to push their creativity and share their ideas.
Linda Pool
Executive Chef / Co-Owner • Restaurant Anno 1877
Linda Pool, born and raised in Holland, knew she wanted a hands-on career. She attended the technical school in Amsterdam where she fell in love with cooking and car mechanics. Inspired by her niece, a chef at Amsterdam's Dikker & Thijs, Pool began working in the kitchen with her at 14, which sparked her culinary journey. After graduating, Pool worked at several Amsterdam restaurants including The Five Flies. When a chef she worked closely with in Holland moved to Aruba, Pool followed, joining him at Chez Mathilde. When Chez Mathilde closed, Pool went to work with Annie de Weerd at Twister Café and, eventually, moved to Talk of the Town in food and beverage operations, all the while looking for a restaurant of her own. When an empty 18th-century building at the corner of Wilhelminastraat and Kruisweg became available in 2019, Pool and de Weerd opened Restaurant Anno 1877.
Where were you born?
I was born in Amsterdam, in the Netherlands. What food reminds you of home?
Dutch mussels, which we always ate with the whole family at a nice set table.
What local ingredient do you think is underrated?
Our local eggs.
What’s the best cooking advice you’ve ever received? When I was a student, my chef always wrote in my task book to keep practicing and ‘I cannot’ does not exist. Almost everything is possible if you want to.
If you weren’t a chef, what would you be? I wanted to become a car mechanic.
How do you like to start the day? First thing I do is drink coffee on my patio with the dogs around me. That makes me happy.
What’s your favorite meal to make for friends and family? I love to make for them Indonesian food or BBQ.
Do you have any pre-service rituals? I do not have any pre-service rituals.
What’s your favorite way to use leftovers?
It depends what kind of leftovers we have, but if we have, it goes to the stray animals.
How do you unwind after a long day in the kitchen?
Sitting at the bar with a drink with colleagues, then go home and play with the dogs.
What’s your go-to midnight snack?
I do not eat that late, but if I have to choose, a sandwich from Subway
How do you stay inspired in the kitchen?
I stay inspired when my guests walk out of the restaurant very happy.
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 efficient and friendly staff 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!”
Oneil Williams Chef / Owner
Aruban Caribbean
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.
Bernard van de Veen
Zeppenfeldstraat 15 San Nicolas
(297) 584-8700
onielcaribbeankitchen@gmail.com
Lunch: Sun: 11:00 a.m. to 5:00 p.m.
Lunch and Dinner: Tues-Sat: 12:00 p.m. to 8:00 p.m.
Dining: Indoors – Open-air (covered)
Attire: Casual
All prices are in U.S. dollars. No service charge. Prices and menu items are subject to change.
OAK Restaurant & Bar
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 Marriott resorts and The Ritz-Carlton. The menu features international and South Caribbean cuisine with a focus on seafood and grilled meats. Ricardo, July and their amazing staff are ready to welcome you with their hospitality, contagious smiles and, of course, a spectacular dining experience.
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 wine, 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
Waykiri Condos Rooi Santo 3A, Unit B04 Noord
5 minutes from The Ritz-Carlton and Marriott resorts –High-Rise Hotel Area
(297) 280-4660
oakaruba.com info@oakaruba.com
Mon-Sat: 5:00 p.m. to 10:00 p.m. Dining: Indoors – Open-air Attire:
Boutique Hotel Aruba | Restaurant
International Fusion
One of Aruba’s most popular fine dining options, Ocean Z Restaurant offers a divine international fusion cuisine in a remarkable setting.
Seasoned entrepreneurs Eva Zissu and Zulay Rada have joined forces to create a memorable firstclass 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 offers 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
Zulay Rada Chef / Co-Owner
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 homemade dressing
Tuna Tartare
fresh tuna mixed with ginger, chives and a homemade sauce
Salmon Tartare
Fresh salmon mixed with ginger, chives and a homemade 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
Lloyd G. Smith Blvd. 526 Noord –Malmok Area
(297) 586-9500 1-800-299-0472
oceanzaruba.com/restaurant info@oceanzaruba.com
Dinner: Wed-Mon: 6:00 p.m. to 10:00 p.m.
Dining: Indoors –Outdoors (ocean view) –Outdoors (pool view)
Attire: Elegantly casual
Entertainment: Live singer and violinist
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.
F B S
by Chef Juan Ludeña of L’Avenue Belgian Bistro
“It’s one of the most ‘like home’ dishes you can create,” says Chef Juan Ludeña as he describes the Flemish beef stew on the menu at L’Avenue Belgian Bistro .
It’s a dish you can make anywhere, anytime, for family or friends, he adds. “People like it because they feel at home when they eat it, and that’s the closest I think I can get to them.”
Ludeña isn’t talking about physical closeness. He’s referring to the connection he makes with people who walk through the doors of the charming bistro through his food. The dishes he created for the menu have signature elements drawn from the Belgian identity of the restaurant and are often fused with inspiration from Ludeña’s background growing up in Lima, Peru, and studying in the Netherlands.
You’ll find decadent creations on the menu like buikspek, a pork belly ceviche with tiger’s milk (or leche de tigre, a classic Peruvian sauce for ceviche), pickled onion and cancha (Peruvian corn nuts). Another hit is the shrimp croquettes, drizzled with lobster- and herb-infused oils and served with homemade lemon mayonnaise and cocktail sauce.
“For me, the perfect dining experience is giving everything that I have to guests and having them appreciate and understand the flavors I’ve chosen,” Ludeña says. The Flemish beef stew is made with classic Belgian ingredients, Belgian beer and Flemish gingerbread—a nod to the rich cuisine and an effort to balance the overall flavor of the stew, Ludeña explains.
4
Flemish Beef Stew
Ingredients
• 2tbspneutraloil
• 1 kg bonelessbeefchuckroast,excess fat trimmed, cut into 2-inch pieces • 1largewhiteonion,chopped • 1largecarrot,chopped
• ⅔ cup mushrooms, chopped • ½bottleBelgianbeer • ¼bottleof red wine • 2tbsp tomato paste • 2tbspketchup • 2tbspbrownsugar • 3slicesofFlemishgingerbread,torninto2-inchpieces • 2largepotatoes,peeledandcutinto1-inchpieces • Saltandpepper, to taste
Instructions
1 Heat the oil on medium heat in a pot large enough to hold the meat. Add the meat and brown it on all sides, about 3 to 4 minutes per side. Remove the meat from the pot and set it aside.
2 Add the onions, carrots and mushrooms to the same pot. Season with salt and pepper, and cook over medium heat, stirring frequently, until the vegetables are soft.
3 Deglaze the pan with the Belgian beer and red wine. Add the tomato paste, ketchup and brown sugar, and stir to combine.
4 Add the browned meat and gingerbread to the pot. Cover with water and bring to a boil. Reduce the heat to a simmer and cover the pot. Let the stew simmer, stirring occasionally, for 30 minutes.
5 Add the potatoes and simmer, uncovered, for 20 minutes. Season with salt and pepper to taste.
To Garnish
L’Avenue Belgian Bistro garnishes their Flemish beef stew with glazed carrots, local microgreens and crispy bacon bits. To make their sweet-and-sour glazed carrots, cut one large carrot into matchsticks. Place a large bowl of ice water near the stove. Combine equal parts white wine, sugar and white vinegar in a pot, and bring the mixture to a boil. Add the carrots to the mixture, and boil for 4 minutes. Remove the carrots from the pot and cool them in the ice bath. Save the glaze mixture, and use it to reheat the carrots before serving.
O Mediterranean Restaurant
Chef Dennis’s newest venture is located next door to Wilhelmina Restaurant , in downtown Oranjestad.
Inspired by the Healthy Eating Movement, the menu offers 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.
Dennis van Daatselaar
Chef / Owner
Witghol
Milrose
Chef de Cuisine
Mediterranean Seafood Vegetarian
Appetizers
Range: 14.00 – 24.00
Fattoush Crudités – Olivia’s House Salad 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 vine tomatoes, cucumber, Kalamata olives, sweet peppers, feta cheese, basil, extra-virgin olive oil, red wine vinegar
Carciofi Olivia
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, extravirgin olive oil, couscous, red chard leaves, sumacpickled 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 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
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: 29.00 – 51.00
Branzino Fillet Hims Binajar ‘Ahmar Muhamas branzino fillet, roasted red beet hummus, broccolini, watercress, gnocchi, parsley dressing, lemon beurre blanc
Dorado Entero alla Griglia (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
Kusat Muhamasa Chermoula With Fita roasted stuffed zucchini, feta cheese, white beans, haricots verts, portobello, couscous, arugula, pita bread crisps, pearl onion mousseline, chermoula
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 32.00 – 65.00
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
Mousaka “Olivia”
roasted eggplant, roasted potatoes, ground beef, roasted tomatoes, béchamel sauce, parsley, oregano
Gluten-free.
Lactose-free. Vegetarian.
Wilhelminastraat 74 Downtown Oranjestad
(297) 583-0404 oliviaaruba.com reservations@oliviaaruba.com
Dinner: Tues-Sun: 6:00 p.m. to 11:00 p.m. Mon: Closed 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.
All guests must be 12 years of age or older.
O Japanese Sushi Bar
Japanese Sushi
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.
Mylene Leona Lapinid Chef
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
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 (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 (without rice)
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 People)
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’s 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 homemade from a highly sought-after Japanese matcha green tea, a ceremonial tea prized for its intense yet delicate essence Gluten-free.
omakasearuba.com
P Restaurant
Enjoying exceptional food in an enchanting environment with professional attentive staff—that’s a great experience that makes a great memory.
Papiamento Restaurant is a family affair which began in 1983 when Eduardo and Lenie Ellis opened the restaurant in downtown Oranjestad. Today, Papiamento is set by a pool in a lush tropical garden adjacent to a 135-year-old manor. Eduardo Jr., a European-trained head chef, personally oversees the restaurant. The pride he takes in the wonderful setting he created and his attention to detail, along with a professional friendly staff, are the unbeatable ingredients to a special dining experience. The Ellis family invites you to dine at Papiamento and cherish your visit for years to come.
Eduardo Jr. Ellis Chef / Owner
International With a Caribbean Flair
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
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
Veal Osso Buco
veal shank braised in red wine and herbs, served with creamed orzo
Grilled Rib-Eye
grilled lip-on rib-eye presented with coarse whole-grain mustard
Chicken Pomodoro
baked chicken filet in a tomato and basil sauce, gratinéed with ricotta and mozzarella, served with pasta
Champagne Casserole fillets of fish, scallops and crab poached in a creamy brut champagne sauce, gratinéed with Dutch Gouda cheese
Grilled Pork Chop dry-rubbed with Caribbean spices, grilled and served with malt whiskey-pink peppercorn sauce
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.
High-Rise Hotel Area
(297) 586-4544 / 594-5504
papiamentoaruba.com
bookings@papiamentoaruba.com
Dinner: Mon-Sat: 6:00 p.m. to 10:30 p.m.
Bar: Mon-Sat: 5:30 p.m. to 10:30 p.m.
Dining: Outdoors
Attire: Elegantly casual
All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.
By Kylee Ross
I C I N
C L P
VKeep practicing. Chef Linda Pool remembers the words being scribbled on her school assignments over and over again.
In class, she had to study and recreate dishes based on a textbook, and the chef signed each assignment with a comment once she completed it. Pool says he always wrote the same thing: Keep practicing. “I didn’t like it because I could do everything,” Pool says. She pressed him for an answer for why he couldn’t write anything other than “keep practicing” and was frustrated when he wouldn’t change his comment.
The comments were meant to encourage her. “[In class,] he told me, ‘I can’t’ doesn’t exist. If it’s possible to do, or to make, you can do it as long as you keep practicing,” Pool says, grinning. “But sometimes patience and me don’t go well together.”
When Pool started technical school in Amsterdam, she didn’t know what she wanted to pursue. “But I knew that I wanted to do something with my hands,” she adds. What she did know was she enjoyed cooking classes. With that in mind, her niece, a working chef at the time, invited Pool to join her in the kitchen at Dikker & Thijs to get a feel for the profession. “[The hotel] had three kitchens and I explored everything,” Pool says.
She recalls practicing decorating a dessert intricately two days before she would be recreating it again for service. When it came time to serve the dessert, she worked hastily to meet the pressing time crunch and couldn’t perfect the dessert. “Sometimes if I make something that doesn’t go the way I want, I get impatient. I get mad at myself,” Pool says. “So I have to stop, go outside, smoke a cigarette or have a cup of coffee, come back, and it usually works.”
Pool worked in the kitchen with her niece for a few years as a student and moved around to work in various restaurants until she settled at The Five Flies in Amsterdam. “I had a chef there that inspired me. He was patient,” Pool says. The chef from The Five Flies was invited to go to Switzerland with a group, Pool recalls. He had to choose a few cooks from his team to join him. He chose Pool to accompany him but didn’t end up going after learning she wouldn’t be allowed to participate. “In Switzerland, at the time, they said no women were allowed in
the kitchen,” Pool says, noting that the chef could have simply gone without her. “He didn’t go because he couldn’t take me. That also inspired me. He stood up for his people.”
That kind of empathy and courage are qualities that were paramount in Pool’s career. Beyond The Five Flies, she continued to work with chefs who embodied it in their work—and continues to champion the outlook in her own work. So much so that when a chef she worked closely with moved to Aruba, she told him to give her a call if any opportunities came up on the island. “He had only been here for three weeks when he called and asked me if I wanted to come to Aruba,” Pool says. “He had space for me, and within a month, I was here. I packed up, left Holland and never went back.”
Pool joined the chef at Chez Mathilde where she met Patricia Werleman, now the sous-chef at Restaurant Anno 1877. “When [Chez Mathilde] closed down, I was searching for something of my own,” Pool says. “[Annie de Weerd and I] had Twisted Café, but it was more of a bar.” Then Pool found an empty 18th-century building at the corner of Wilhelminastraat and Kruisweg now known as Restaurant Anno 1877, Pool says. “It looked like a nice and cozy restaurant. Not too big. I didn’t want to seat 200 people, so I seat 36 and that’s it. That’s fine with me.” Restaurant Anno 1877 offers a single seating in the evening—allowing guests to stay for as long as they’d like to sit and enjoy an evening out. “I come out of the kitchen every night and chat with my guests, and they feel at home,” Pool says. Through her work as a chef, Pool has learned that patience is a quality she will always continue cultivating because she is a perfectionist. She notes that she is still learning. “You learn every day. I think everybody learns every day—even if it’s a small thing like needing to be a little bit more patient,” Pool says. Thinking back to the advice she got from her chef in school: ‘I can’t’ doesn’t exist. Now, it’s a message she hopes to pass on to her staff at Restaurant Anno 1877. “I always try to inspire the team. You can do it. If you want it, you can do it,” Pool adds.
P Restaurant
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!
Juan Ludeña Chef
Caribbean French International
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
The Village Juan E. Irausquin Blvd. 348A Across from the Hilton Aruba Caribbean Resort & Casino –High-Rise Hotel Area
(297) 699-5400
papillonaruba.com
info@papillonaruba.com
Dinner: Mon-Sun: 5:00 p.m. to 10:00 p.m
Dining: Indoors – Outdoors –Open-air (covered) Attire: Elegantly casual
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.
P on the Beach
International Seafood Vegan
Passions offers 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 offers 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
Soups, Salads and Appetizers
Range: 10.50 – 39.50
Aruban Seafood Soup
a rich cream-based soup with mussels, shrimp, calamari and grouper, and a dash of cognac
Eagle Beach Watermelon Salad
mixed local greens, feta cheese, Kalamata olives, cucumber, orange-ginger-sweet chili sauce
Passions Ceviche
fresh raw fish cured in lemon and lime juice, onions, bell peppers, local cilantro, cassava crackers
Coconut Shrimp
fried breaded shrimp with coconut, homemade 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
Blackened Mahi-Mahi
Cajun-seasoned fillet, broccoli, garlic jasmine rice, mango salsa, infused oil
New Zealand Lamb Chops green beans, artichokes, Creole potatoes, rosemary-red wine sauce, mint cream
Treasure of the Sea
Caribbean lobster tail, shrimp laksa, barramundi, Aruban vegetables, asparagus, artichoke, mashed potatoes, various sauces
Filet Mignon
grilled Angus beef tenderloin, asparagus, Creole potatoes, red wine sauce
Surf and Turf
Angus beef tenderloin, Caribbean lobster tail, asparagus, mashed potatoes, red wine sauce, melted butter.
Seafood Black Fettuccine shrimp, octopus, tomatoes, spinach, garlic, white wine-butter sauce, Parmesan cheese
Sweet and Delight
Range: 12.50 – 14.00
N.Y. Cheesecake
Crème Brûlée
Key Lime Pie Gluten-free. Vegan. Vegetarian.
(297) 527-1118 / 527-1129
passionsonthebeach.com
concierge@amsterdammanor.aw
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.
Dining: Outdoors (on the beach)
Attire: Elegantly casual
Entertainment: Live entertainment (daily)
All prices are in U.S. dollars. No service charge or tax. No cash transactions.
Prices and menu items are subject to change.
P N Seafood Grill
A real taste of the Caribbean experience!
The Pelican Nest Seafood Grill offers a fun and laid-back atmosphere. A casual and relaxing place where you will be attended by courteous and friendly staff who love what they do. Try their wide array of fresh seafood and mouth-watering ceviche, while you take in the panoramic views of gorgeous Caribbean waters, or sip on an equally memorable creation from their cocktail list. Pelican Nest is Aruba’s favorite place for locals and tourists alike!
Mitchell Pereira Executive Chef
Caribbean Grill
Seafood
Starters and Sharing
Almond Fish Fingers — 13.00 fresh cuts of panko-crusted grouper, toasted almonds and homemade tartar sauce
Ceviche — 15.00
Peruvian ceviche is made by combining the freshest catch with a ‘leche de tigre’ citrus-based 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 buttery 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 homemade tartar sauce, grilled or panko-crusted – best fish sandwich on the island!
*** Served with French fries, or substitute for polenta, salad or broccolini for $2.50 more.
11:00 a.m. to 11:00 p.m.
By Kylee Ross
S
ES S T M
D C
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.
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 check-in 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 five-year 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.
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.
P K O
by Urvin Croes
Po-Ké Ono: Where cultures collide and flavors shine. Experience the vibe for yourself!
Chef Urvin Croes’s heritage inspired the name: Po means ‘soul’ in Chinese, ké means ‘family’ in Japanese, and ono means ‘delicious’ in Hawaiian. Likewise, his passion fuels the kitchen and its creation of mouth-watering poke bowls bursting with fresh fish and vibrant toppings, fluffy bao buns, expertly crafted sushi and refreshing tiki cocktails.
Urvin Croes Excutive Chef / Owner
Jonathan Ostil General Manager
Asian Hawaiian Japanese
The Concept
Craving an Escape From the Ordinary?
Po-Ké Ono is your ticket to a flavor adventure, where Hawaiian vibrancy meets Asian artistry. This is not just another restaurant—it’s a fusion of cultures, a celebration of fresh ingredients and a party for your taste buds.
Ready for a Taste of Paradise?
Po-Ké Ono is more than a meal—it’s a vibe. It’s about joining the family and experiencing the joy of bold flavors and shared moments.
Get Your Ono on!
Find your nearest Po-Ké Ono, explore the menu and get ready to say “Aloha” to your new favorite spot.
Sample of Our Menu
Appetizers
Steamed Gyoza — 12.00
vegetable-filled steamed gyozas served with Asian slaw and a ginger-soy dip
Chicken Karaage — 13.00
Japanese-style fried chicken served with Asian slaw, lemon and spicy Kewpie mayonnaise
Kinilaw — 19.00
Filipino-style ceviche with tuna, marinated with vinegar, lime, ginger, garlic and coconut milk, served with red onions, cilantro, chiles and potato chips
Cheesy Chicken Tteokbokki — 22.00
Korean rice cakes served with a spicy gochujang sauce, charred chicken and mozzarella cheese, gratinéed and topped with scallions
Soup
Pho — 19.00
traditional Vietnamese soup consisting of bone broth, rice noodles, thinly sliced meat, bean sprout, fresh herbs, spices, chili, hoisin sauce and lime
Pokes and Bowls
Traditional Tuna Poke — 20.00
diced raw tuna marinated with tamari poke dressing and sesame seeds, served with red onions, mango, avocado, pickled cucumbers, peanuts, wakame salad and spicy Kewpie mayonnaise
Indonesian Beef Rendang Bowl — 20.00 slow-braised beef served in a rendang sauce with wakame, pickled cucumbers, petjel salad, telor ketjap, homemade atjar tjampoer, bakabana and avocado
Steamed Baos
Sweet-and-Sour Shrimp Baos — 21.00
fried shrimp served with sweet-and-sour sauce, bell peppers, pineapple, lettuce and spicy Kewpie mayonnaise
“KFC” Bao — 21.00
Korean fried chicken with Asian coleslaw, lettuce and garlic Kewpie mayonnaise
Sushi Rolls
Acevichado Roll — 26.00 inside: kanikama salad, mango, avocado, cream cheese
outside: spicy Kewpie mayonnaise, red onions, lemon crème, bell peppers, shrimp ceviche
Golden Dragon Roll — 27.00 inside: kanikama, cream cheese, cucumber outside: spicy salmon tartare, mango, garlic Kewpie mayonnaise, crispy onions, masago
Dessert
Hawaiian Poke Cake — 16.00
Hawaiian version of a tres leches cake topped with coconut milk, coconut condensed milk, crushed pineapple, coconut whipped cream and Hawaiian black lava ice cream
Gluten-free. Vegan. Mild. Spicy.
Azure Beach Residences Juan E. Irausquin Blvd. 260 Eagle Beach –Low-Rise Hotel Area
Renaissance Marketplace Lloyd G. Smith Blvd. 9, Unit 25 –Downtown Oranjestad
Azure Beach Residences (297) 525-3610
rm@pokeonoaruba.com
Renaissance Marketplace (297) 280-0774
rm2@pokeonoaruba.com
pokeonoaruba.com
Azure Beach Residences Mon-Sat
Lunch: 12:00 p.m. to 4:00 p.m.
Dinner: 5:00 p.m. to 10:00 p.m.
Renaissance Marketplace Mon-Sun
Lunch: 12:00 p.m. to 5:00 p.m.
Dinner: 5:00 p.m. to 9:00 p.m.
Dining: Indoors – Outdoors
Attire: 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.
In a recently restored century-old mansion, Quinta del Carmen is cooking in style.
Gerco and Luc offer a unique dining experience in the courtyard of this beautifully situated and gorgeously designed historical land house. A short drive from the major hotels, Quinta del Carmen hits all the right notes. The synergy between the kitchen and the waitstaff 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
International Seafood
Appetizers
Range: 17.00 – 22.00
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 Favoriteˮ mixed cheese croquettes, served with a raspberry coulis and a summer salad with grapes and nuts
Escargots and Mushrooms
“Grandma’s Favoriteˮ sautéed in a garlic-herb-butter sauce
Main Courses
Range: 24.00 – 59.00
Shrimp Piña Colada stir-fried shrimp with pieces of pineapple, complemented by a light spicy coconutpineapple sauce
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 Scampi
sautéed shrimp served on a bed of linguine prepared in garlic-herb oil, topped with a creamy garlic sauce, a classic!
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 Favoriteˮ grouper fillet topped with shrimp, smoked salmon and goat cheese, finished with a white wine-herb sauce
Sucadelappen Draadjesvlees
“Grandma’s Favoriteˮ 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: 12.00
Nutella Cheesecake
homemade cheesecake made with Nutella, drizzled with chocolate and served with hazelnut ice cream
Stroopwafel Parfait
“Grandma’s Favoriteˮ parfait of the famous stroopwafel (Dutch sweet waffle), fabulous!
(297) 587-7200
quintadelcarmen.com
dine@QuintaDelCarmen.com
Dinner: Mon-Sun: 5:00 p.m. to 10:00 p.m.
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.
R F Quality Seafood
Located right off the highway, Red Fish is the best place to enjoy quality seafood in a local setting. It’s just the sort of casual eatery everyone seeks out but can be hard to find.
They focus on fresh quality food. Brought to you by Herby Merryweather, local fisherman and founder of world-famous Driftwood Restaurant, you’re certain to get the freshest fish and seafood. They also offer chicken satés and a delicious 6-oz. filet mignon, all reasonably priced. Get in the swim to Red Fish, a casual dining experience that is in a class by itself.
Yovani J. Rangel Chef
Aruban Caribbean Seafood
Starters
Funchi cu Keshi — 5.42 fried polenta with cheese
Croquet di Pisca — 6.00 fish croquette
Fish Soup — 7.14
Calamari Fritti — 8.57 fried squid with marinara sauce
Oyster Soup — 9.15
Croquet di Calco — 9.42 conch fritters
Shrimp Cocktail — 10.00
Deep-Fried*
Fresh Fish mochi, cut through the bone
— ½ lb. 16.57 — 1 lb. 31.42
Fresh Shrimp cleaned and deveined
— ½ lb. 18.57
— 1 lb. 35.70
Mix Fish and Shrimp — 33.71
½ lb. fish and ½ lb. shrimp
* Served with French fries, rice, coleslaw and fried plantain.
Pan-Fried
or on the Grill**
Balchi di Pisca — 15.42 2 fish cakes
Fresh Shrimp — 18.57 on the grill or in garlic
Fish Fillet
pan-fried, on the grill or blackened, with Creole or garlic sauce
— fish fillet 20.00
— fish fillet and shrimp 28.28
Lobster
8-oz. tail pan-fried or grilled
— lobster 45.14
— lobster and shrimp 53.42
Calco “Conch” — 24.00 in Creole or garlic sauce
** Served with rice, coleslaw, French fries and fried plantain.
Pastas, Fried Rice and Paella
Shrimp Pasta — 18.57 linguine pasta, in Alfredo sauce
Seafood Pasta — 30.00 with fish, shrimp, squid and mussels, with your choice of marinara or Alfredo sauce
Fried Rice
— veggie fried rice 13.71
— shrimp fried rice 18.57
Paella — 49.14 with lobster, shrimp, squid and mussels
Chicken and Steaks
Chicken Fried Rice — 16.00
Chicken Filet on the Grill — 16.00 with mushroom sauce
Chicken Wings — 16.00 7 pieces
Chicken Pasta — 16.00 linguine pasta, in Alfredo sauce
8-oz. Filet Mignon with mushroom sauce
— filet mignon 27.42
— filet mignon and shrimp 35.71
Orange Plaza
Italiestraat 50
Oranjestad
(297) 280-6666
redfisharuba.com
reservation@redfisharuba.com
Dinner: Tues-Sun: 11:00 a.m. to 10:00 p.m.
Dining: Open-air
Attire: Casual All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
Restaurant Anno 1877 is located in a historic 18 th -century building in the center of Oranjestad. 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 offerings. 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 — 16.50 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 — 26.00 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 14.00 — dozen 23.00
Crab Cake — 21.00 crab cake, Asian salad, Thai curry mayonnaise
Soups
Onion Soup — 10.50 traditional onion soup, bread crouton and gratinéed with Gouda cheese
Bouillabaisse de Marseille — 13.00 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
Unicorn Fish — 42.00
pan-seared unicorn fish, basil-infused white wine sauce, vegetables, potato
Meats
Veal Scallopini — 35.00
fettuccine pasta, vegetables, mushrooms and tomato sauce
Tournedos au Poivre — 49.00 a classic with double-baked potatoes, vegetables and pepper sauce
Rib-Eye — 49.00
roasted potatoes, vegetables, whiskey sauce
New Zealand Rack of Lamb — 52.00 garlic-marinated rack of lamb, goat cheese polenta, vegetables, rosemary sauce
Poultry and Game
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
Pan-Seared Duck Breast — 36.00 mushrooms risotto, truffle sauce
Desserts
Crème Brûlée — 8.50
Baileys-flavored crème brûlée caramelized with cane sugar
Fantasy of Chocolate — 10.50 dark sweet layered chocolate cake served with strawberry ice cream and chocolate espuma
Chocolate or Grand Marnier Soufflé — 12.00 please order with your main course and allow 25 minutes
Wilhelminastraat 27 Downtown Oranjestad
(297) 583-0020
restaurantanno1877.com
lpoolaruba@yahoo.com
Dinner: Mon-Sat: 5:00 p.m. to 10:00 p.m.
Dining: Indoors
Attire: Elegantly casual
All prices are in U.S. dollars. No service charge.
Prices and menu items are subject to change.
R Smokehouse
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 offerings 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.
José Cuero Bonilla Chef
Manuel Fuentes Chef
Grill Seafood Steaks
Appetizers
French Onion Soup — 11.00 freshly homemade covered with croutons and melted cheese
Baked Eggplant Parmigiana — 13.00 oven-baked eggplant and mozzarella cheese with fresh tomatoes and basil
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 roasted sweet potatoes, fermented red onions, spinach, local lettuce and crispy chickpeas served with tahini sauce
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 — 42.00 charcoal-grilled juicy smoked picanha with roasted vegetables and chimichurri sauce
8-oz. Filet Mignon — 45.00 beef tenderloin served with your choice of red wine sauce or pepper sauce
12-oz. Strip Loin Steak — 48.00 served with roasted bell pepper and garlic butter, flamed at your table
Surf and Turf — 48.00 beef tenderloin and shrimp served with a creamy mushroom sauce — add lobster Market price
14-oz. Grilled Smoked Rib-Eye — 57.00
grilled rib-eye steak served with a cilantro-garlic sauce and roasted baby potatoes with fine herbs
Ricardo’s Signature Lamb Chop — 58.00 marinated in our special sauce, grilled to perfection
Fish and Seafood
Wild Red Snapper Fillet — 38.00 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
Salmon Fillet — 40.00 grilled and served with a soy-BBQ sauce
Mahi-Mahi Fillet — 44.00 grilled and served with a creamy garlic-baby clam sauce
Ricardo’s Smokehouse Specials
Mixed Grilled Parrillada (for two people) — 75.00 grilled chicken, beef, ribs, shrimp and chorizo served with French fries, coleslaw, house avocado salsa and garlic sauce
Mixed Grilled Seafood Delight (for two people) — 75.00 grilled mahi-mahi, shrimp, calamari and scallops
Cocktails
Mojito — 13.00
rum, club soda, lime juice and fresh mint
Illegal Mamasita — 16.00
tequila, mezcal, prickly pear syrup, agave and fresh lime juice
Boca Dushi — 16.00
gin, orange liqueur, cassis liqueur, orange bitters with homemade dragon fruit lemonade
Renaissance Marketplace
Lloyd G. Smith Blvd. 9 Downtown Oranjestad
(297) 280-1920 ricardosaruba.restaurant reservations@ricardosaruba.restaurant
Breakfast, Lunch and Dinner: Mon-Sun: 8:00 a.m. to 11:00 p.m.
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.
R C Steak House
Steakhouse
Famous for its top-quality prime beef, Ruth’s Chris Steak House offers 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
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
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
Aruba Marriott Resort & Stellaris Casino
Lloyd G. Smith Blvd. 101 Palm Beach –High-Rise Hotel Area
(297) 520-6600
ruthschris.com/aruba
marriottconcierge@depalmtours.com
Dinner: Mon-Sun: 5:00 p.m. to 10:30 p.m.
Dining: Indoors
Attire: Smart casual
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.
S S Sports Bar
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.
Billy Chugani Owner Eyver Torres Mixologist
Grill Seafood Shrimp
Appetizers
Mozzarella Sticks — 11.00 served with marinara sauce
Sexy Calamari — 14.00 served with marinara sauce
Coconut Shrimp — 16.00 crispy shrimp coated with coconut shreds and Thai mayo
Sexy Shrimp Cocktail — 16.00 6 shrimp with homemade cocktail sauce
Sexy Nachos — 18.00 ground beef, chicken, pico de gallo, cheddar, sour cream
Dynamite Shrimp — 19.00 crispy shrimp marinated in Thai-mayo sauce
Salads
Greek Salad — 15.00
Caesar Salad — 16.00
Cobb Salad — 18.00
Shrimp Salad — 22.00
Tacos*
Chicken Tacos (3 pieces) — 16.00 crispy chicken, lettuce, ranch sauce
Sexy Shrimp Tacos (3 pieces) — 18.00 pan-seared shrimp, lettuce, garlic sauce
Fish Tacos (3 pieces) — 18.00 crispy grouper, lettuce, garlic sauce
* Served with pico de gallo on the side.
Burgers**
Chicken Burger — 16.00
crispy chicken, veggies, pickles, optional mayo
Cheeseburger — 18.00
8-oz. certified Angus beef, cheddar, veggies, pickles, ketchup, mayo
Fish Burger — 18.00
crispy grouper, veggies, pickles, tangy garlic sauce
Sexy Blue Cheese Burger — 21.00
8-oz. certified Angus beef, veggies, blue cheese, onions
Sexy Burger — 26.00
16-oz. certified Angus beef topped with shrimp, veggies, pickles, zesty Thai mayo
** Served with French fries.
Sexy Entrées
Fish and Chips — 18.00
crispy grouper strips served with house-made garlic sauce and golden French fries
Chicken Alfredo — 20.00
tender chicken in creamy Alfredo sauce over al dente pasta
Sexy Grouper — 25.00
fresh grouper cooked to your liking, served with fluffy white rice and a green salad
Sexy Snapper — 28.00 red snapper fillet on a bed of white rice, served with a fresh salad
Shrimp
Popcorn Shrimp — 24.00
crispy batter-fried shrimp served with cocktail sauce
Shrimp Skewers — 28.00
2 shrimp skewers served with fries or white rice
Sexy Garlic Shrimp — 32.00
garlic butter shrimp served with fried rice and salad, a local favorite
Spicy Sexy Shrimp — 32.00
garlic butter shrimp served with white rice and salad
Cajun Shrimp — 32.00
Cajun sauce shrimp served with white rice and salad
We also offer delicious pastas, poke bowls, wings and tenders.
Paseo Herencia mall
Juan E. Irausquin Blvd. 382A Palm Beach –High-Rise Hotel Area
(297) 569-4161
thesexyshrimp.com billyjoel204@icloud.com
Lunch and Dinner: Mon-Sun: 12:00 p.m. to 11:00 p.m. Happy Hours: Mon-Sun: 1:00 p.m. to 4:00 p.m. 9 p.m. til closing
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.
A S S R
by Chef / Owner Patrick van der Donk of The Journey
Chef Patrick van der Donk welcomes 20 guests per night at The Journey for a five-course meal—at 7 p.m. sharp.
His evening starts at the front door, where the chef’s table experience begins with a glass of bubbles for guests and where van der Donk shares a little bit about where his personal journey as a chef began.
He points to the gallery wall of photos to the left of the door. “The first [photo] at the top is Amuse Bistro. It’s one of the first pictures that we took in 2010,” van der Donk explains, moving from the photo of his first restaurant to the next photo on the wall. “That’s my wife. That’s Ivette.” Co-owner and budding sommelier, he says. The rest of the framed photos showcase van der Donk at his first job on the island at the Flying Fishbone, his second restaurant, Amuse Sunset Restaurant, and van der Donk’s triplet sons in tiny chef hats. “It’s a conversation piece,” he says of the photo wall. “It’s easy to have a couple of things to talk about when people come in.”
With the icebreaker for the intimate dining setting out of the way, van der Donk retreats to his anchored position at the back of the restaurant. He’s stationed firmly at plating and, at times, in the dining room to present the intricacies of the dishes as they’re served. “The idea is to experience a little bit more than food,” van der Donk says. “I’m here to share the thought behind the food and to show [guests] how I make the food. It’s more of an experience than going out to dinner.”
When the short ribs are on the pre-fixed menu, they make an appearance during the fourth course, just before dessert. “The funny thing is people always say they think the first course was their best dish. And then the second and third courses come out and then they say they think those were the best courses,” van der Donk says. “But once they’re at the fourth course, they say this is even better.”
Asian-Style Short Ribs
Ingredients
• 2tbspneutraloil • 4lbsEnglish-stylebone-inbeefshortribs • 6onions,chopped • 1largeknobofginger,peeledandsliced into⅛-inchpieces • 2 red chilis,chopped • 1tbspgarlic,minced • 3tbspfive-spice • 1cupmiso • ¾cuphoney • ¾cup soy sauce • ¾cupricewinevinegar • Saltandpepper
Instructions
1 Preheat the oven to 300 F.
2 Heat the oil on medium in a large, oven-safe pot with a heavy bottom and a tight-fitting lid. Working in batches, add the meat and brown it on all sides, about 3 to 4 minutes per side. Once browned, remove the meat from the pot and set aside.
3 Add the onion, ginger, red chilies, garlic and five-spice to the same pot. Season with salt and pepper. Cook over medium heat, stirring frequently, until the aromatics are soft.
4 Add the miso, honey, soy sauce and rice wine vinegar to the cooked aromatics. Mix well.
5 Add the browned short ribs to the pot. Add enough water to cover the short ribs. Cover and bake in the oven for 3 hours. Uncover and roast for another 25 to 35 minutes.
To Serve
Chef van der Donk serves the Asian-style short ribs with curry pumpkin, cilantro oil, deep-fried leeks and deep-fried lotus root. To make the curry pumpkin, boil pumpkin and potatoes until tender. Drain and pass the pumpkin and potatoes through a ricer into the warm pot (off the heat) to dry out the mixture. You can also mash them with a potato masher depending on your preferred consistency. Add a generous tablespoon of curry paste and stir it into the mixture. Add a knob of butter and a splash of cream. Stir until smooth, adding extra butter and cream as needed. SERVES 4
Savor the sunset, taste the heritage and discover the magic of Sunset Grille , Aruba’s only al fresco steakhouse, where breathtaking Caribbean sunsets set the stage for an unforgettable dining experience.
Newly renovated, this iconic restaurant offers prime cuts of meat, fresh seafood, shareable plates and signature specialties crafted with timeless sophistication. Enhance your meal with handcrafted cocktails, an extensive wine list and the unique charm of a gin trolley service. An island favorite for more than 60 years, Sunset Grille at Hilton Aruba Caribbean Resort seamlessly blends legendary hospitality with culinary innovation.
Bhumi Upadhya Chef
Steakhouse
Signature
Sunset Grille Lobster Bisque — 22.00 lobster ragout, claw, puff pastry
For the Table
Baked Provoletta — 14.00 roasted tomatoes, grilled sourdough
Cauliflower Fritters — 17.00 garlic cream, house-made teriyaki
Appetizers
Tomato Mille-Feuille — 14.00 whipped ricotta, basil pesto
Steakhouse Bacon — 15.00 red onion jam
Caesar Salad — 17.00 house dressing, Parmesan crumble, anchovy
Loaded Wedge Salad — 18.00 pork belly, blue cheese, buttermilk dressing
Roasted Bone Marrow — 18.00 herb breadcrumbs, truffle toast
Salmon Ceviche — 19.00 carrot, ginger, cilantro
Shrimp Cocktail — 24.00 horseradish, tomato, cucumber
Pepper-Seared Tuna — 27.00 sweet potato, salsa macha, crispy rice paper
Sautéed Lump Crab Cake — 34.00 green apple, brown butter vinaigrette, remoulade
Seared Rare Wagyu Beef — 45.00 pickled mushroom, ponzu
Entrées
Chicken Suprema Cutlet — 38.00 arugula salad, pickled onion
Mushroom Risotto — 41.00 local mushrooms, mascarpone, scallions
Half-Chicken “a la Brasa” — 41.00 roasted vegetables, charred lemon
Pan-Roasted Sea Bass — 55.00 mild Thai chile sauce
Steak Frites — 48.00
10-oz. skirt steak, French fries, peppercorn sauce
Lamb Chops — 62.00 smoked eggplant, pomegranate, mint yogurt
Trolley
Porterhouse for Two (36 oz.) — 185.00 horseradish cream, French sea salt cellar, maître d’hôtel butter, red wine sauce
From the Grill*
Vegan Cauliflower — 32.00
Center-Cut Salmon — 10 oz. 42.00
Filet — 6 oz. 60.00 — 10 oz. 68.00
Prime New York Strip — 12 oz. 65.00
Prime Ribeye — 14 oz. 70.00
Dry-Aged Bone-In Ribeye — 22 oz. 150.00
* Add a lobster tail for $40 more.
Hilton Aruba Caribbean Resort & Casino
Juan E. Irausquin Blvd. 81 Palm Beach –High-Rise Hotel Area
(297) 526-6612
sunsetgrillearuba.com
auahh_sunsetgrille@hilton.com
Dinner: Mon-Sun: 5:30 p.m. to 10:30 p.m.
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.
I
Rooftop Italian Bar, Pizzeria & Restaurant
Italian Pizza
Seafood
For fresh Italian food, made to order, look no further than this traditional trattoria—a family-owned, rustic restaurant.
Terrazza Italiana offers more than just homemade traditional dishes—it serves up an experience. As you dine, enjoy stunning panoramic views of the island, including the historic California Lighthouse and Eagle Beach. A lunch special not to be missed is the Burrata Bowl. Made fresh daily in their factory, the mozzarella pairs perfectly with the vibrant atmosphere. Whether you want to watch the sun glisten off the azure waves or savor a seaside sunset at dinner, the setting is unforgettable. Enhance your visit with a wine tour led by their expert sommelier. Groups of eight or more are invited to explore Italy’s renowned and hidden wineries, paired with an aperitivo Italiano and complimentary bites.
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 — 32.50 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 homemade pink vodka sauce
Linguine alla Caprese — 22.00 fresh garlic and fresh tomatoes in tomato sauce topped with homemade 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 homemade meat sauce
Rigatoni ai Quattro Formaggi — 24.00 homemade 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* — 32.50
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* — 33.50 shrimp in a creamy garlic sauce served with your choice of either spaghetti aglio e olio or shrimp risotto
Catch of the Day — 38.50
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.
Paradise Beach Villas Juan E. Irausquin Blvd. 64 Eagle Beach 3rd Floor Terrace (Elevator access available) –Low-Rise Hotel Area
(297) 561-1699 (WhatsApp) (297) 587-4000 Ext. 327 menuaruba.com/restaurants/ terrazza-italiana mimma1965@hotmail.it
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
Dining: Open-air (rooftop terrace) Attire: Casual Entertainment: Live music (daily)
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.
Churrascaria Steakhouse
Embracing a time-honored tradition of churrasco -style cooking, Texas de Brazil is an authentic continuous service Brazilian-style steakhouse offering an extravagant 40-item seasonal buffet of salads, roasted vegetables and homemade soups.
Savor choice cuts of sizzling beef, pork, lamb, sausage and poultry, flame-grilled to perfection and carved tableside by the restaurant’s gauchos. Signature Brazilian cocktails, rare wines, delectable desserts and Cuban cigars make the Texas de Brazil experience not only enjoyable but memorable as well.
David Castro 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, homemade 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 menu includes various cuts of flame-grilled and perfectly seasoned meats. Some of these cuts include: filet mignon, leg of lamb, Brazilian sausage, picanha (top sirloin), flank steak, Parmesan drumettes, pork ribs and more.
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 and 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 offers 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.
Juan E. Irausquin Blvd. 382 Palm Beach
(297) 586-4686
texasdebrazil.com
aruba@texasdebrazil.com
Dinner: Mon-Sun: 6:00 p.m. to 9:30 p.m.
Bar: Mon-Sun: 5:30 p.m. to 11:30 p.m.
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.
By Kylee Ross
P G A
TA M
“You know what’s funny about Menu International Aruba? ” Lorraine Cooijman van den Bogaert asks me rhetorically in her backyard garden, mere steps away from the Petite Greens Aruba microgreen greenhouse.
“Did you know that I’m in almost every picture when you open the magazine?” Lorraine says, adding that the majority of the featured restaurants are her clients.
Lorraine and her wife, Pamela Cooijman van den Bogaert, grow more than 25 varieties of microgreens—greens harvested after the seed leaves have developed with one set of true leaves, often used as garnish for flavor and texture enhancement in dishes. So, in a lot of the food photography in the magazine, you can spot her bright microgreens front and center.
As we jest about revisiting last year’s issue with the intention of spotting Petite Greens Aruba microgreens like a game of Where’s Waldo, I detect movement from the pig pen in the far-left corner of the yard. “Oh, that’s the pig,” Lorraine says, noticing my eyes have darted past her. “We use his compost and the chicken compost because it’s full of a lot of calcium.”
Her entire yard is a delightful ecosystem of herbs, squash, eggplants, peppers and quenepa trees growing haphazardly around us. And in the wooden structure covered in greenhouse film, microgreens grow for the top restaurants on the island.
“The pea shoot is one of the most popular microgreens because she’s very elegant and she has a lot of tendrils,” Lorraine says.
“It’s a very resistant [microgreen]. She stays alive very long, since we serve our greens in live trays.” Petite Greens Aruba grows varieties of basil, red amaranth, fennel, dill, borage and distinct microgreen mixes, to name a few.
“We started growing in the bottom of a Coca-Cola bottle,” Lorraine says, recalling the early days of teaching herself about farming and experimenting with microgreens at her kitchen table. Before growing microgreens, Lorraine gardened in raised beds with soil and grew sunflowers she sold to florists on the island. “My wife was very good at planning because she scheduled planting every week or every two weeks depending on how long it takes before harvest,” Lorraine says. “Then I came across an article on microgreens—tiny, small, little pieces of art—and started to buy the seeds.”
She started testing with the most temperamental microgreen: cilantro. Once she was able to grow it to her liking, she looked to restaurant menus all over the island for inspiration. “I looked at what they were already importing,” Lorraine says. “That really gave me a good view on what to start growing. Why would I grow something new if they’re already using something?” Equipped with some of the most complex microgreens to grow, Lorraine offered samples to the top 10 fine dining restaurants on Aruba and received calls for orders from chefs the next day.
“We grow on demand, so we never have stock of our products. Everything in the greenhouse is already sold and it is the chefs who tell us what to grow,” Lorraine says. “Normally, you start a business with the risk of not knowing if what you grow is going to sell. But I think it should be the other way around. I think [chefs] need to help us to create products.” Lorraine had to break a barrier with restaurants and hotels by proving Petite Greens Aruba could meet the food quality and demand required for fine dining—a need most often fulfilled by imported products. “When farmers can come together with chefs, you bring two economies together. One carries the other,” Lorraine says, noting that hotels and restaurants make up the biggest industry on the island. “I know that [chefs] like to make art on plates. So, I think farmers should come together and grow that art for them.”
Lorraine intends to bring farmers and chefs together through her plans for Petite Greens Aruba, which includes hosting workshops in her garden on farming, to share what she’s learned about growing produce on Aruba. “Eventually the goal is growing for the local people,” Lorraine says. “The tourism industry is here, but we need to use it in the right way, you know, by trying to connect tourism and local farmers. The biggest industry will create a new industry.”
By cultivating relationships where chefs ask Petite Greens Aruba if they can grow something specific, Lorraine has been able to begin connecting chefs with local farmers. And she hopes to bring this kind of input from chefs to her future workshops, by shaping farmers who can meet the requests right in her backyard.
T B
Club House Restaurant
Caribbean International
With views of Aruba’s stunning coastline and a golf course designed by Robert Trent Jones II, The Birdie at Tierra Del Sol Golf Course by Iberostar offers an atmosphere of comfort and tranquility—imagine an elegant bistro filled with charm.
Our passion is in sourcing high-quality ingredients for our talented chefs, who create an authentic all-day menu featuring memorable signature dishes as well as exciting new creations, all at modest prices. Combined with our friendly service, we guarantee an unforgettable dining experience.
Gerald Fernandez Guerrero Chef de Cuisine
Appetizers
Caesar Fusion — 16.00 grilled lettuce wedge, Parmesan, garlic croutons, miso-Caesar dressing
TDS Salad — 18.00
Artisan lettuce, beets, radish, cherry tomatoes, bacon crumble, Gorgonzola, lemon vinaigrette, dried cranberries
Seafood Bisque — 19.00 local seafood bisque with fresh fish, shrimp, mussels, calamari and Pernod
Escargots Escoffier* — 19.00 herbed garlic butter, focaccia
Picanha — 19.00 top sirloin skewer, yucas bravas, salsa verde
Raw Bar
Ceviche — 18.00 fresh white fish, leche de tigre, grilled corn, sweet potato crisp, cilantro oil
Beef Tataki — 19.00 flash-seared, togarashi, ponzu, Japanese aïoli, crispy onions, pickled red onion pearls, microgreens
Tuna Avocado* — 20.00 tuna tartare, avocado, wakame salad, citrus-soy reduction, pica di papaya mayo, sesame wonton
Hamachi Crudo — 25.00 ají amarillo, tobiko caviar, mignonette, cilantro
Entrées
Vegan Bowl* — 32.00 hummus, couscous pearls, roasted beets, edamame beans, buna-shimeji mushrooms, rice chips, red pepper coulis
Chicken Supreme* — 36.00 bone-in chicken breast, broccolini, fettuccine, Parmesan crumble, truffled Alfredo sauce
Tiger Prawns* — 38.00
sautéed garlic shrimp, roasted eggplant, squid-ink pasta, red curry sauce
Halibut — 43.00 pan-fried, mushrooms, asparagus, parsnip creme, lemon beurre blanc
Ahi Tuna* — 43.00
flash-seared sesame-coated ahi tuna steak, served with bok choy, sprouts, wasabi-potato crème, miso-ginger sauce
Outside Skirt Steak* — 45.00 8-oz. skirt steak, baby carrots, truffled mashed potatoes, anchovy butter, red wine sauce
Prime French Cut Pork Chop — 45.00 14-oz. brined pork chop, kimchi cucumber, salsa verde
Beef Short Rib* — 45.00 slow-cooked and served with creamy polenta, broccolini, chicharrón, crispy onions
Filet Mignon* — 48.00
8-oz. Angus tenderloin, baby carrots, crispy mushrooms, torched pearl onions, parsnip crème, truffle jus
Sweets
Tropical Fruit Sorbet — 14.00 assorted fruits, red berry compote, coconut, passion fruit coulis
New York Cheesecake — 14.00 non-baked and served with red fruit coulis, cookie crumble, red berry sorbet
Banana Crème Brûlée — 14.00 vanilla bean custard, candied banana, caramelized sugar top
Chocolate Delight — 15.00 brownie fudge, salted caramel mousse, praline crumble, dulce de leche ice cream
We also have a kids’ menu.
Gluten-free.
* Can be made gluten-free upon request.
Tierra del Sol Golf Course by Iberostar Caya di Solo 10 Noord –Malmok Area
(297) 586-7800 Ext. 231 tierradelsol.com tdsba1@iberostar.com
Breakfast, Lunch and Dinner: Mon-Sun: 8:00 a.m. to 9:00 p.m.
Dining: Indoors – Open-air
Attire: Casual
All prices are in U.S. dollars. No service charge. Sales taxes are included. Prices and menu items are subject to change.
T
Chef’s Table
French International
Experience culinary excellence at The Journey in Aruba, a unique chef’s table concept that redefines luxury.
At The Journey, renowned Chef Patrick van der Donk showcases his passion and talent right before youreyes.Unlikein a traditionalbarsetting,guestsenjoyanintimate 5 ½-coursediningexperience right at their table. Step into the heart of the action, engaging in delightful conversation as van der Donk’s artistic flair unfolds on each plate. Former owner of Amuse Sunset Restaurant and known for harmonizing flavors, van der Donk matches his carefully crafted menu with exquisite wine pairings. With only seven tables available each 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
5 ½-Course Chef’s Menu
Price per person: 130.00 — with wine pairing (optional) add 80.00
Experience Personalized Dining
Diverging from the conventional chef’s table concept where patrons are seated at a bar, The Journey offers a unique 5 ½-course dining experience, which guests enjoy at their own exclusive table in the 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
The Mill Resort
Lloyd G. Smith Blvd. 330 Palm Beach Next to the Old Dutch Windmill –High-Rise Hotel Area
(297) 565 0535
thejourneychefstablearuba.com
info@thejourneychefstablearuba.com
Dinner: Mon-Fri: 7:00 p.m. to 10:30 p.m.
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.
There is nothing like eating fresh seafood at a restaurant owned by actual fishermen.
That’s Wacky Wahoo’s, located within walking distance of the high-rise hotels. Rossana and Rudel Harald offer their guests the freshest bounty of the sea, prepared in a uniquely Caribbean style, at a reasonable price. Wacky Wahoo’s is the catch of your day.
Rudel Harald Chef / Owner
Aruban Fresh Fish Seafood
Starters and Soups
Range: 8.50 – 15.00
Seasonal Salad with choice of dressing, either garlicmustard, balsamic vinegar and olive oil, or homemade 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 offer.
Palm Beach 33B
Noord –
High-Rise Hotel Area
(297) 586-7333
We do not take reservations, first come, first served.
Dinner: Mon-Sun: 5:30 p.m. to 10:30 p.m.
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.
By Kylee Ross
V ATRThe general elections are taking place tomorrow—and I had no idea. I find out as I’m about to drive to Alto Vista Winery for a tour and tasting. In preparation for the elections, the government implemented its traditional ley seca or dry law.
Starting at 6 p.m. the day before the election, all the way through election day, the law prohibits the sale and public consumption of alcohol. Tourists in Aruba are subject to limited exceptions, I learn, scouring the internet in my rental car before driving to the winery. But I may be on my way to a wine tasting without tasting any wine at all.
In the same way I found out the elections are taking place during my trip this year, I only learned about the ingenuity in agriculture on the island during my first trip to Aruba. Like Alto Vista Winery, there are passionate people dedicated to adapting their practices to the environmental conditions on the island in innovative ways with the goal of reducing the reliance on imported produce. Happyponics uses hydroponics to grow lettuce. Petite Greens Aruba uses fast-growing microgreen crops to fund more time-consuming and expensive crops. Cunucu di Jimmy grows dragon fruit, since the plant grows in well-drained soil with full sun to partial shade. Farmacure Fungi grows mushrooms in an urban farm setting in the heart of Oranjestad. And these are only the farms I’ve had the opportunity to learn about firsthand.
As I imagined when I discovered there was an estate winery on Aruba, and like many of the other local farming operations I’ve learned about, sun and water are the main challenges for growing crops in the soil. There aren’t enough daylight hours for the ideal amount of sun required to grow grapes, I learn. There are 14 to 16 hours of daylight in the United States, for example, whereas, on average, Aruba gets 12 hours of daylight. To compensate, the grapes at Alto Vista Winery grow vertically to ensure the vines receive equal amounts of sunlight. As for water, the vineyard has a drip irrigation system for the grapes and sugar cane—and the water reserve is filtered water collected from laundromats and hotels around the island.
I arrive at the winery well before sunset and well before ley seca takes effect. I’m taking the last tour of the day and will indeed be able to sample the rum and wine. We set off toward the vineyard, a short hike away from where I stand at the entrance. I walk through desert terrain—rife with rusty red dirt and muted green flora—trying to picture what a grape vine may look like among the cacti. At the highest vantage point, there’s a view of the shoreline and the Alto Vista chapel in the distance—this
was the inspiration for the winery’s name. Then, we arrive at a big wooden door. When it opens, we’re met with a complete change in landscape. Only the red soil is recognizable as there are now rows upon rows of deep green grape leaves, offset by the mountain behind the vineyard. Tiny bushels of green and red grapes peek through the leaves. The estate grows sugar cane, pressed on site to make rum, and four varieties of grapes: Syrah (also known as Shiraz), Colombard, Tempranillo, Chenin Blanc.
We press on, back to the main building where the wine is made, and where a rooftop deck is set up for sipping with a view. Ready to sample, we start with a rum cocktail called strea or star—a fitting name, as the rum shines in the drink. One ounce of rum, one teaspoon of sugar and one lime is all it takes. The result is fresh, not too sweet, and the rum is smooth. Then we’re on to the main event: a flight of five wines with a charcuterie board. The sommelier guides us through a tasting, highlighting the distinct notes of each wine—because, as we’re reminded, wine tasting is subjective. First up is a French Colombard paired with young goat cheese. I’m instructed to look for notes of green apple, lemongrass and white peach. Next, a Chenin Blanc 2023 paired with Brie. This time, I search for notes of tropical fruit like guava and banana. The Rosé 2023, paired with black pepper chorizo and dried papaya and pomelo, offers notes typical of a rosé like fresh fruit, especially grapefruit. The Tempranillo Reserve 2020 is paired with young Amsterdam cheese, Gouda and Italian salami. The notes become more earthy, with peppercorn, cinnamon, oak and stone fruit. Finally, the Encanto Aruban Port Wine, paired with dark chocolate and fig jam, reveals notes of chocolate and maple. Alto Vista Winery has been experimenting with blends for the past eight years and are on a path to continuing to improve their operations every year.
This spirit of innovation at Alto Vista Winery is just one example of the island’s agricultural renewal. Even in Aruba’s dry, arid climate, the potential for sustainable farming is unlimited thanks to forward-thinking farmers advocating for a restored connection to the land. I continue to learn about Aruba—whether it’s the elections or the growth of a new crop. Each visit brings new insights, and I can’t wait to see what next impromptu lesson about Aruba’s inner workings will unfold.
Kylee Ross is a Montreal-based food and travel writer.
W E Restaurant & Bar
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, offers spectacular ocean views in air-conditioned comfort or al fresco dining in the sand.
The reasonably priced menu features generous portions and offers a modern twist on pasta, fresh seafood and steak dishes. You can enjoy breakfast and lunch in their tropical outdoor setting, or cocktails at their stylish bar. Water’s Edge delivers the best degree of relaxation, guaranteed.
Harold Castro Executive Chef
International Seafood Steaks
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 homemade 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 homemade 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 garlic-lemon butter, timbale potatoes and fresh vegetables
Salmon fresh salmon fillet seasoned and grilled, topped with lemon-cilantro butter, served with homemade 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 homemade mashed potatoes, seasoned vegetables, and a choice of either red wine reduction, green peppercorn demi-glace, mushroom sauce, or bacon-blue cheese butter.
Costa Linda Beach Resort
Juan E. Irausquin Blvd. 59 –Low-Rise Hotel Area
(297) 586-9494 Direct line (297) 583-8000 Ext. 6106 or 6104
watersedge-aruba.com wateraua@gmail.com
Breakfast: Mon-Sun: 8:00 a.m. to 11:00 a.m.
Lunch: Mon-Sun: 11:00 a.m. to 5:00 p.m.
Dinner: Mon-Sun: 5:00 p.m. to 9:30 p.m.
Bar Menu: Mon-Sun: 11:00 a.m. to 9:30 p.m.
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 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.
Dennis van Daatselaar Chef / Owner
Leon de Leeuw Chef de Cuisine
Caribbean European Seafood
Appetizers
Range: 14.00 – 25.00
Wilhelmina Salad
wild-caught shrimp with edamame beans, potatoes, radish, tomatoes, mixed lettuce, croutons, bacon bits, pine nuts and lemon crème fraîche
Veggie Escabeche
Mexican-style pickled radish, cauliflower, carrots, edamame, haricots verts, green asparagus, pumpkin, cucumber, red onions, ginger, chives and red beets with smoked pumpkin dressing and cassava chips
Shrimp and Watermelon
pan-seared shrimp served with watermelon, cucumber noodles, wasabi mayonnaise, pork popcorn and teriyaki sauce
Wilhelmina’s Ravioli
ravioli filled with braised beef short rib, foie gras and mushrooms, served with baby spinach, roasted portobello and Parmigiano-Reggiano, truffle-balsamic dressing and mushroom sauce
Balchi di Pisca
Aruban-style fish cakes with Caribbean rock lobster, local spicy Madame Jeanette pepper mayonnaise
Fish and Vegetarian Selection
Range: 34.00 – 49.00
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 homemade pasta with pan-seared shrimp, white wine, garlic, butter, parsley and basil dressing, topped with baked cherry tomatoes and Parmigiano-Reggiano shavings
Simply Truffle
fresh homemade 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: 36.00 – 66.00
Chicken and Mushroom filet of chicken breast served with watercress, potato, mushrooms and Madeira sauce
Braised Beef Short Ribs, 10 oz. braised classically for 5 hours in red wine jus, served with truffle cabbage, crispy polenta and porcini sauce
Indonesian Roasted Pork pork marinated overnight in a traditional Indonesian sauce, stewed and served with fresh pasta, chunks of shrimp, edamame soybeans and a light spicy papaya chutney
Certified Angus Center-Cut Filet Mignon pan-seared beef tenderloin with purée of celery root, roasted onion and red port wine sauce, served with a side of potato gratin — 4 oz. — 8 oz.
New Zealand Whole Rack of Lamb pan-seared loin of lamb, served with braised barbecue lamb rack ribs, crème of sweet peas, polenta croutons and jus
Gluten-free.
Lactose-free. Vegetarian.
We also have vegan options.
Wilhelminastraat 74 Downtown Oranjestad
(297) 583-0445
wilhelminaaruba.com
reservations@wilhelminaaruba.com
Dinner: Tues-Sun: 6:00 p.m. to 11:00 p.m. Mon: Closed Dining: Open-air
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. All guests must be 12 years of age or older.
Sushi & Korean BBQ
Located in the heart of downtown Oranjestad, this vibrant sushi and Korean BBQ restaurant offers a dynamic fusion of flavors and culinary traditions.
Guests can savor the artistry of freshly hand-rolled sushi or enjoy the interactive experience of grilling premium cuts of meat right at their table. With a menu that caters to every palate, Yokomi combines high-quality ingredients with exceptional service to deliver an unforgettable dining experience. The warm, contemporary ambiance makes it the perfect destination for food lovers, families and friends alike, where flavor and fun await in every bite.
Levy Enrique Rojas Coronado Chef
Japanese Korean BBQ Sushi
Raw Bar
Range: 19.00 – 90.00
Tuna Tataki
Tiradito Hamachi
Sashimi Combo de Luxe
3 pieces of each—tuna, hamachi, salmon, kanikama, ebi, tako, eel, masago, avocado— and 2 fresh oysters
Fresh Oysters Selection — Market price — 6 pieces — 12 pieces
Nigiri and Sashimi
Range: 5.00 – 14.00
Nigiri (2 pieces) / Sashimi (3 pieces) — avocado — masago — kanikama — eel — tuna — tako — ebi — salmon — hamachi
Appetizers
Range: 11.00 – 23.00
Gyoza (5 pieces) served with eel sauce and spicy mayo
Yokomi Trio
3 gyoza, 4 lumpia and 3 shrimp served with eel sauce and spicy mayo
Crunchy Tuna Kisses (4 pieces) crispy rice with tuna tartare Yokomi style (tuna, masago, spring onions, truffle oil and dragon sauce) topped with jalapeño
Cold Rolls
Range: 15.00 – 30.00
Raven Roll
tuna, salmon and avocado topped with wakame
Amsterdam Roll
shrimp and asparagus topped with beef carpaccio, salt, truffle oil, and truffle mayo
OMG Roll
salmon, crab and spring onions topped with tuna tempura, spicy mayo and eel sauce
Fried Rolls
Range: 18.00 – 28.00
Yokomi Roll
salmon, crab, avocado and cream cheese topped with dynamite salad
Aruba Roll
salmon, avocado and cream cheese topped with wakame
Pio Pio Roll
chicken, avocado, bacon and cream cheese
Octopus Roll
octopus, crab, avocado and cream cheese topped with creamy mixed seafood and octopus
Sushi and Sashimi Combos
Range: 41.00 – 94.00
Mixed Sushi Combo 1
3 lumpia, ½ Aruba roll, ½ loco roll, ½ spicy tuna roll, ½ California roll
Sushi and Sashimi Combo 6
selection of salmon, tuna and kanikama, 6 pieces selected nigiri, 9 pieces selected sashimi, choice of 1 salmon roll or 1 tuna roll
USA Combo 5
6 lumpia, USA roll, Akhapella roll, spicy tuna roll
Korean BBQ
Range: 28.00 – 60.00
Meat
8 oz., choice of:
— skirt steak — New York strip loin — rib-eye
— beef bulgogi (sweet garlic-sesame-marinated)
— marinated beef
Pork
8 oz., choice of:
— pork belly — spicy marinated pork
— pork bulgogi (sweet garlic-sesame-marinated)
Seafood
choice of:
— spicy marinated shrimp — Yokomi-style shrimp
— spicy octopus — Yokomi-style octopus
Renaissance Marketplace
Lloyd G. Smith Blvd. 9, Unit 23 Downtown Oranjestad
(297) 565-6806 yokomiaruba.com yokomi.aruba@gmail.com
Lunch: Tue-Sun: 11:30 a.m. to 2:30 p.m.
Dinner: Tue-Sun: 5:00 p.m. to 10:00 p.m.
Dining: Indoors – Open-air (covered) Attire: Casual
All prices are in U.S. dollars. A 15% service charge will be added to your bill. Sales taxes are included. Prices and menu items are subject to change.
Rooftop Bar
Caribbean International
Zima is the rooftop bar with the most privileged view on Aruba, a place that will make you feel unique and taken care of.
At Zima, you can relax during the day with drinks and bites by the pool or enjoy the party at sunset with live DJs. The rooftop bar is a space that celebrates you and makes you feel special. A unique place to enjoy the pleasures of life and let go of stress.
Alejandro Camurri Executive Chef
Sliders and Sandwiches
Mushroom and Cheese — 12.00 mozzarella, provolone, mushroom-truffle duxelles
Nikkei Pork Belly — 14.00 sesame, ginger, pickled turnip, bao bun
Wagyu Beef — 18.00
American cheese, onions, relish, brioche
Chicken Caesar Wrap — 18.00 chicken tenders, romaine, Caesar dressing, Parmesan, flour tortilla, fries
JOIA Burger — 22.00
7-oz. U.S.D.A. Angus beef, Swiss cheese, smoked bacon, lettuce, tomato, pickles, fries
Snacks
Truffle Fries — 14.00 Parmesan cheese
Artichokes Ceviche — 16.00 mushroom, yellow chili pepper, lime, quinoa
Chicken Wings — 18.00 tajin rub, dips
Crab Brioche — 20.00 crab roll, sour cream, chipotle mayo
Octopus “al Olivo” — 22.00 olive mayo, avocado, cherry tomatoes, toast
Ceviche Zima — 20.00 fish, shrimp, crispy calamari, corn cakes
Asparagus Tartare — 20.00 maki with kiuri, avocado, shiitake, yuzu ponzu
Prawn and Vongole — 22.00 Sauvignon Blanc, garlic, parsley, toasted baguette
Oysters — 22.00
jalapeño aguachile and Nikkei ponzu
Pekin Duck Spring Rolls — 22.00 shiitake mushrooms, carrots, red bell pepper, Oriental dip
Fire Crab — 22.00
crispy shrimp maki with avocado, kiuri, sriracha mayo
Desserts
Chocolate Truffle — 15.00
chocolate ganache, praliné
Berries and Vanilla — 15.00 white chocolate, hibiscus and mezcal
Pistachio — 15.00
pistachio mousse, strawberry heart
Granadilla Cheesecake — 15.00 sweet passion fruit, cream cheese, mango
Cocktails
È Perfetto — 21.00
Carpano Antica Formula vermouth, cinnamon and Amaro Nonino
Saturn — 22.00
Tanqueray gin, passion fruit syrup, falernum, orgeat and lime
Amarga Pasión — 23.00 rum mix, allspice syrup, passion fruit, orange and Campari
Old Choice — 24.00
Eagle Rare bourbon, maple syrup, black tea, lime and Angostura bitters
Eagle Beach — 24.00
Amaretto Disaronno liquor, sweet strawberry pickles, passion fruit, and orange juice
Incazteca — 24.00
Quebranta pisco, mezcal, simple syrup, grape juice, lime soda, lemon soda, limón, yellow chili salt
Samba Maxixe — 24.00
Cachaça 51, Disaronno amaretto liqueur, pineapple juice, sugar, lime juice
Classic Frozen Cocktails
Miami Vice — 18.00
Bacardi white rum, strawberry, lime, sugar, coconut cream and pineapple
Daiquiri de Maracuyá — 18.00
Bacardi Carta Blanca rum, passion fruit, lime and sugar
(297) 281-8700
iberostar.com
ebaba6@iberostar.com
Snacks, Bites and Cocktails Mon-Sun: 11:00 a.m. to 10:00 p.m.
Dining: Open-air (rooftop) Attire: Casual
All prices are in U.S. dollars. No service charge. Sales taxes are included. Prices and menu items are subject to change.
ARUBA, ONE HAPPY ISLAND
AMIGO, ONE HAPPY FRIEND!
FREE PICK-UP & DROP-OFF ON-TIME SERVICES
PROFESSIONAL & FRIENDLY STAFF GREAT PRICES
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
