ARUBA
RESTAU R A N T G U ID E
MENUINTERNATIONAL.COM
2015 EDITION
FREE COPY
AWARD-WINNING CUISINE. EXQUISITE CULINARY CREATIONS. EUROPEAN-TRAINED CHEFS. BEST RESTAURANT OF THE YEAR Aruba Trade Wind Times
TWO GOLD MEDALS Les Amis d’Escoffier
GOLD MEDALS 2004 AND 2005 Rising Culinary Star of the Year, Vienna, Austria
BEST RESTAURANT OF THE CARIBBEAN Caribbean Travel & Life Magazine’s Annual Reader’s Poll
Don’t miss the maDame Janette experience!
Cunucu Abao 37, Aruba Reservations: (297) 587-0184 / 587-4784 www.madamejanette.com mjrestaurant@setarnet.aw
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MENUINTERNATIONAL.COM
2015 EDITION
THE ULTIMATE RESTAURANT GUIDE! WITH OVER FIFTY RESTAURANTS FROM WHICH TO CHOOSE, ARUBA IS A GOURMAND’S PARADISE. MENU INTERNATIONAL HAS BEEN DEDICATED TO HELPING YOU EXPLORE THIS INCREDIBLE BOUNTY FOR FIFTEEN YEARS AND THE 2015 EDITION OF MENU ARUBA IS A FITTING TRIBUTE TO OUR DEDICATION TO GOOD EATING AND A GREAT ISLAND. WE HAVE CAREFULLY DESIGNED THIS ANNIVERSARY EDITION TO DELIVER ALL THE INFORMATION YOU NEED WHEN DECIDING WHERE TO EAT. YOU’LL FIND GREAT INTERVIEWS WITH ARUBA’S TOP CHEFS AND CULINARY INNOVATORS. WE HAVE INCLUDED DETAILED MAPS TO HELP YOU LOCATE RESTAURANTS, NO MATTER WHERE THEY ARE TUCKED AWAY ON THE ISLAND. BECAUSE THE BEST RESTAURANTS ON ARUBA ARE FEATURED IN THIS GUIDE, YOU CAN DINE OUT WITH CONFIDENCE AND A SENSE OF ADVENTURE. BE BOLD WITHOUT HAVING TO BE BRAVE. ALL PRICES IN THIS GUIDE ARE IN U.S. DOLLARS. PLEASE NOTE THAT PRICES AND MENU ITEMS MAY CHANGE FOLLOWING PRINTING AND SOME RESTAURANTS MAY ADD A TAX AND SERVICE CHARGE TO YOUR BILL. THIS INFORMATION APPEARS CLEARLY ON THE MENU PAGE OF EVERY RESTAURANT. WE ENVISION THIS GUIDE AS AN ESSENTIAL PASSPORT FOR A COMMUNITY OF DISCRIMINATING AND INFORMED CULINARY TRAVELERS TO ARUBA. WE WANT TO HEAR FROM YOU BECAUSE YOUR IMPRESSIONS ARE IMPORTANT TO US. WE INVITE YOU TO VISIT WWW.MENUINTERNATIONAL.COM AND RATE YOUR DINING EXPERIENCE. YOU COULD WIN A DINNER FOR TWO – SEE DETAILS ON OPPOSITE PAGE. YOUR COMMENTS ARE ALWAYS WELCOME. PLEASE SUBMIT THEM VIA E-MAIL TO COMMENTS@MENUINTERNATIONAL.COM BON APPÉTIT! MENU INTERNATIONAL PUBLISHER
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RATE IT AND YOU COULD WIN! HOW WAS DINNER? TELL US ALL ABOUT IT, POST YOUR COMMENT AND RATE THE RESTAURANT. GO TO WWW.MENUINTERNATIONAL.COM/RATING/ARUBA, CLICK ON THE RESTAURANT YOU VISITED AND RATE IT! YOU COULD WIN A DINNER FOR TWO AT THE RESTAURANT OF YOUR CHOICE IN ARUBA, A $150 VALUE.
YOU PICK THE RESTAURANT, WE PAY THE BILL .*
* Conditions: Menu International pays the bill (totaling $150 including tax and service) by offering the winners $150 in vouchers. The winners can choose the restaurant. The restaurant must be featured in this magazine. Winners accept to have their names and photos published on our website and newsletter. Winners who do not claim their prize within 14 days of being notified will automatically forfeit their right to the prize. S C A N T O R AT E I T
Winners will be published in: February 2015 – April 2015 – October 2015 – December 2015.
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MENUINTERNATIONAL.COM
2015 EDITION
CONTENTS
[ RESTAUR A N T S ] 7 WEST BAR RESTAURANT — 13 AMUSE BISTRO — 17 AQUA GRILL — 19 ARUBAVILLE — 21 BAREFOOT — 23 BARNEY’S BAR & RESTAURANT — 25 BINGO! CAFÉ & RESTAURANT — 27 CARAMBOLA RESTAURANT — 29 CARPE DIEM — 31 CASA TUA PIZZERIA – RISTORANTE ITALIANO — 33 CHALET SUISSE RESTAURANT — 35 DRIFTWOOD RESTAURANT — 41 & 167 EETCAFE THE PADDOCK — 43 EL GAUCHO ARGENTINE GRILL — 45 FISHES & MORE “THE RESTAURANT” — 47 FRENCH STEAKHOUSE — 49 GOSTOSO RESTAURANTE — 51 HADICURARI RESTAURANT — 53 HOSTARIA DA’ VITTORIO RISTORANTE ITALIANO — 55 & 57 IGUANA CANTINA FRESH MEXICAN GRILL — 59 IGUANA JOE’S CARIBBEAN BAR & GRILL — 61 IKE’S BISTRO — 65 L.G. SMITH’S STEAK & CHOP HOUSE — 39 & 67 LAS RAMBLAS OUTDOOR CHARCOAL GRILL — 69 LE BISTRO — 71 LES CRUSTACES — 73 MADAME JANETTE — 1 & 77 MANGOS — 79 MARINA PIRATA — 81
MATTHEW’S BEACHSIDE RESTAURANT — 83 MOOMBA BEACH BAR & RESTAURANT — 85 MULLIGAN’S GOLF CAFE – BAR RESTAURANT — 87 PAPIAMENTO RESTAURANT — 89 PAPILLON RESTAURANT — 91 PASSIONS ON THE BEACH — 95 PINCHOS GRILL & BAR — 97 PROMENADE RESTAURANT — 101 PURE OCEAN — 103 QUÉ PASA? RESTAURANT — 105 QUINTA DEL CARMEN — 107 RED FISH — 109 RICARDO’S RESTAURANT & BAR — 111 RUTH’S CHRIS STEAK HOUSE — 11 & 115 SALT & PEPPER — 117 SCREAMING EAGLE RESTAURANT – LOUNGE — 119 SIMPLY FISH — 121 SMOKEY JOE’S ISLAND GRILL — 123 TAJ MAHAL RESTAURANT — 125 TANDOOR THE INDIAN GRILL HOUSE — 127 TANGO ARGENTINE GRILL — 129 TASTE OF BELGIUM RESTAURANT — 131 TEXAS DE BRAZIL CHURRASCARIA — 133 THE KITCHEN TABLE BY WHITE — 135 THE OLD CUNUCU HOUSE RESTAURANT — 137 THE QUEEN’S RESTAURANT — 139 TULIP CARIBBEAN BRASSERIE — 141 WATER’S EDGE 12˚N RESTAURANT & BAR — 143 WHITE MODERN CUISINE — 147 WINDOWS ON ARUBA RESTAURANT — 149 YEMANJA WOODFIRED GRILL — 151
[ SPECIA L F E AT URES ] A JOURNEY TO PERFECTION — 144-145 DUTCH TREAT — 92-93 IN THE HEAT OF DECADENCE — 74-75 LOW-KEY EXCELLENCE IN A HIGH-RISE FOREST — 14-15 SOUTHERN CHARMS FROM THE SEA — 112-113 THE DESERT – PARADISE BEYOND THE BEACH — 36-37 THE SHOCK OF THE NEW — 62-63
[ A DV ERT ISERS ] BUDGET RENT A CAR — 155 LING & SONS — 98-99 LITTLE EUROPE JEWELS & TIME — 168-169 OMEGA BOUTIQUE — INSIDE FRONT COVER RENAISSANCE MARKETPLACE — 153 SHIVA’S GOLD & GEMS — 5 & 7 TIME SQUARE JEWELS & TIME — 168-169 & BACK COVER
[ MAPS ] ARUBA — 156-157 DOWNTOWN ORANJESTAD — 164 HIGH-RISE HOTELS — 160-161 LOW-RISE HOTELS — 158-159 ORANJESTAD — 162
Publisher: Menu International – Production Director: Brigitte Nantel – Traffic Coordinator: Boris Kowka – Production Coordinator: Téo Cato – Art Director: Isabelle Vachon – Photographer: Kenneth Theysen – Additional Photography: Dreamstime, Menu International – Contributing Writer: Timothy Dugdale – Graphic Designer: Étienne Jacques – Digital Imaging: Michel Mercure – Webmaster: Michel Mayer – 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, 4687 Victoria Avenue, Montreal, Quebec, Canada H3W 2M9 – Tel.: (514) 287-3327 – Fax: (514) 287-9303 – E-mail: info@menuinternational.com – Website: www.menuinternational.com //////// © Copyright 2015 Menu International. 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 the menu pages and in the ads are provided by the advertisers. All advertisements, menus, prices 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
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MENUINTERNATIONAL.COM
2015 EDITION
INDEX
RESTAURANTS BY CUISINE
[ A MERICA N ]
[ BR A ZIL IA N ]
[ F USION ]
BARNEY’S BAR & RESTAURANT — 25 L.G. SMITH’S STEAK & CHOP HOUSE — 39 & 67 RUTH’S CHRIS STEAK HOUSE — 11 & 115
TEXAS DE BRAZIL CHURRASCARIA — 133
IKE’S BISTRO — 65 SCREAMING EAGLE RESTAURANT – LOUNGE — 119
[ CA F E ] MULLIGAN’S GOLF CAFE – BAR RESTAURANT — 87
[ A RGEN T INE GRIL L ] EL GAUCHO ARGENTINE GRILL — 45 TANGO ARGENTINE GRILL — 129
[ A RUBA N ] DRIFTWOOD RESTAURANT — 41 & 167 GOSTOSO RESTAURANTE — 51 IGUANA JOE’S CARIBBEAN BAR & GRILL — 61 MARINA PIRATA — 81 PROMENADE RESTAURANT — 101 RED FISH — 109 THE KITCHEN TABLE BY WHITE — 135 THE OLD CUNUCU HOUSE RESTAURANT — 137 THE QUEEN’S RESTAURANT — 139
[ BE ACHF RON T RESTAUR A N T S ] BAREFOOT — 23 MOOMBA BEACH BAR & RESTAURANT — 85 PASSIONS ON THE BEACH — 95 PURE OCEAN — 103 SIMPLY FISH — 121
[ BE ACHSIDE A ND SE AVIE W RESTAUR A N T S ] ARUBAVILLE — 21 CARPE DIEM — 31 EETCAFE THE PADDOCK — 43 HADICURARI RESTAURANT — 53 LAS RAMBLAS OUTDOOR CHARCOAL GRILL — 69 MARINA PIRATA — 81 MATTHEW’S BEACHSIDE RESTAURANT — 83 PINCHOS GRILL & BAR — 97 RICARDO’S RESTAURANT & BAR — 111 SCREAMING EAGLE RESTAURANT – LOUNGE — 119 WATER’S EDGE 12˚N RESTAURANT & BAR — 143
[ BELGIA N ] TASTE OF BELGIUM RESTAURANT — 131
[ CA RIBBE A N ] 7 WEST BAR RESTAURANT — 13 ARUBAVILLE — 21 FISHES & MORE “THE RESTAURANT” — 47 IGUANA JOE’S CARIBBEAN BAR & GRILL — 61 IKE’S BISTRO — 65 MADAME JANETTE — 1 & 77 MANGOS — 79 MOOMBA BEACH BAR & RESTAURANT — 85 PAPIAMENTO RESTAURANT — 89 PAPILLON RESTAURANT — 91 PROMENADE RESTAURANT — 101 PURE OCEAN — 103 RED FISH — 109 THE KITCHEN TABLE BY WHITE — 135 TULIP CARIBBEAN BRASSERIE — 141 YEMANJA WOODFIRED GRILL — 151
[ DU TCH ] EETCAFE THE PADDOCK — 43 TULIP CARIBBEAN BRASSERIE — 141
[ ECL ECT IC ] BAREFOOT — 23 MULLIGAN’S GOLF CAFE – BAR RESTAURANT — 87
[ EUROPE A N ] MADAME JANETTE — 1 & 77 MANGOS — 79
[ F RENCH ] AMUSE BISTRO — 17 PAPILLON RESTAURANT — 91 SCREAMING EAGLE RESTAURANT – LOUNGE — 119 TULIP CARIBBEAN BRASSERIE — 141
[ GRIL L ] EETCAFE THE PADDOCK — 43 EL GAUCHO ARGENTINE GRILL — 45 LAS RAMBLAS OUTDOOR CHARCOAL GRILL — 69 PINCHOS GRILL & BAR — 97 TANGO ARGENTINE GRILL — 129 YEMANJA WOODFIRED GRILL — 151
[ INDIA N ] TAJ MAHAL RESTAURANT — 125 TANDOOR THE INDIAN GRILL HOUSE — 127
[ IN T ERN AT ION A L ] 7 WEST BAR RESTAURANT — 13 AMUSE BISTRO — 17 AQUA GRILL — 19 ARUBAVILLE — 21 BAREFOOT — 23 BARNEY’S BAR & RESTAURANT — 25 BINGO! CAFÉ & RESTAURANT — 27 CARAMBOLA RESTAURANT — 29 CARPE DIEM — 31 CHALET SUISSE RESTAURANT — 35 EETCAFE THE PADDOCK — 43 FISHES & MORE “THE RESTAURANT” — 47 FRENCH STEAKHOUSE — 49 GOSTOSO RESTAURANTE — 51 HADICURARI RESTAURANT — 53 LAS RAMBLAS OUTDOOR CHARCOAL GRILL — 69 LE BISTRO — 71 MANGOS — 79 MATTHEW’S BEACHSIDE RESTAURANT — 83 MOOMBA BEACH BAR & RESTAURANT — 85 MULLIGAN’S GOLF CAFE – BAR RESTAURANT — 87 PAPIAMENTO RESTAURANT — 89 PAPILLON RESTAURANT — 91 PINCHOS GRILL & BAR — 97 PURE OCEAN — 103 QUÉ PASA? RESTAURANT — 105
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MENUINTERNATIONAL.COM
2015 EDITION
INDEX
RESTAURANTS BY CUISINE AND ENTERTAINMENT
[ IN T ERN AT ION A L CON T ’D ] QUINTA DEL CARMEN — 107 RICARDO’S RESTAURANT & BAR — 111 SALT & PEPPER — 117 SCREAMING EAGLE RESTAURANT – LOUNGE — 119 TASTE OF BELGIUM RESTAURANT — 131 WATER’S EDGE 12˚N RESTAURANT & BAR — 143 WHITE MODERN CUISINE — 147 WINDOWS ON ARUBA RESTAURANT — 149
[ ITA L IA N ] CASA TUA PIZZERIA – RISTORANTE ITALIANO — 33 HOSTARIA DA’ VITTORIO RISTORANTE ITALIANO — 55 & 57
LES CRUSTACES — 73 MARINA PIRATA — 81 MATTHEW’S BEACHSIDE RESTAURANT — 83 PASSIONS ON THE BEACH — 95 QUINTA DEL CARMEN — 107 RED FISH — 109 RICARDO’S RESTAURANT & BAR — 111 SIMPLY FISH — 121 SMOKEY JOE’S ISLAND GRILL — 123 THE QUEEN’S RESTAURANT — 139 WATER’S EDGE 12˚N RESTAURANT & BAR — 143
[ ST E A KS A ND ST E A KHOUSE ]
IGUANA CANTINA FRESH MEXICAN GRILL — 59 IGUANA JOE’S CARIBBEAN BAR & GRILL — 61
CHALET SUISSE RESTAURANT — 35 FRENCH STEAKHOUSE — 49 L.G. SMITH’S STEAK & CHOP HOUSE — 39 & 67 MARINA PIRATA — 81 RICARDO’S RESTAURANT & BAR — 111 RUTH’S CHRIS STEAK HOUSE — 11 & 115 SMOKEY JOE’S ISLAND GRILL — 123 TANGO ARGENTINE GRILL — 129 TEXAS DE BRAZIL CHURRASCARIA — 133 WATER’S EDGE 12˚N RESTAURANT & BAR — 143
[ PIZ Z A ]
[ SUNDAY BRUNCH ]
CASA TUA PIZZERIA – RISTORANTE ITALIANO — 33 HOSTARIA DA’ VITTORIO RISTORANTE ITALIANO — 55 & 57
PROMENADE RESTAURANT — 101 WINDOWS ON ARUBA RESTAURANT — 149
[ P ORT UGUESE ]
SALT & PEPPER — 117
[ MEDIT ERR A NE A N ] CARPE DIEM — 31 IKE’S BISTRO — 65 LE BISTRO — 71
[ ME XICA N ]
GOSTOSO RESTAURANTE — 51
[ RIBS ] SMOKEY JOE’S ISLAND GRILL — 123
[ SE A FOOD ] AQUA GRILL — 19 CARAMBOLA RESTAURANT — 29 CARPE DIEM — 31 CHALET SUISSE RESTAURANT — 35 DRIFTWOOD RESTAURANT — 41 & 167 FISHES & MORE “THE RESTAURANT” — 47 FRENCH STEAKHOUSE — 49 HADICURARI RESTAURANT — 53
[ TA PAS ] [ V EGE TA RIA N ] BAREFOOT — 23 TAJ MAHAL RESTAURANT — 125 TANDOOR THE INDIAN GRILL HOUSE — 127 TEXAS DE BRAZIL CHURRASCARIA — 133
EN T ERTA INMEN T [ BA RS ] 7 WEST BAR RESTAURANT — 13 AMUSE BISTRO — 17 ARUBAVILLE — 21 BAREFOOT — 23
BARNEY’S BAR & RESTAURANT — 25 BINGO! CAFÉ & RESTAURANT — 27 CARAMBOLA RESTAURANT — 29 CARPE DIEM — 31 EETCAFE THE PADDOCK — 43 FISHES & MORE “THE RESTAURANT” — 47 HADICURARI RESTAURANT — 53 IGUANA CANTINA FRESH MEXICAN GRILL — 59 IGUANA JOE’S CARIBBEAN BAR & GRILL — 61 L.G. SMITH’S STEAK & CHOP HOUSE — 39 & 67 LE BISTRO — 71 MADAME JANETTE — 1 & 77 MARINA PIRATA — 81 MATTHEW’S BEACHSIDE RESTAURANT — 83 MOOMBA BEACH BAR & RESTAURANT — 85 MULLIGAN’S GOLF CAFE – BAR RESTAURANT — 87 PAPIAMENTO RESTAURANT — 89 PASSIONS ON THE BEACH — 95 PINCHOS GRILL & BAR — 97 PROMENADE RESTAURANT — 101 PURE OCEAN — 103 QUÉ PASA? RESTAURANT — 105 QUINTA DEL CARMEN — 107 RED FISH — 109 RICARDO’S RESTAURANT & BAR — 111 RUTH’S CHRIS STEAK HOUSE — 11 & 115 SALT & PEPPER — 117 SCREAMING EAGLE RESTAURANT – LOUNGE — 119 SMOKEY JOE’S ISLAND GRILL — 123 TASTE OF BELGIUM RESTAURANT — 131 TEXAS DE BRAZIL CHURRASCARIA — 133 THE KITCHEN TABLE BY WHITE — 135 THE OLD CUNUCU HOUSE RESTAURANT — 137 THE QUEEN’S RESTAURANT — 139 TULIP CARIBBEAN BRASSERIE — 141 WATER’S EDGE 12˚N RESTAURANT & BAR — 143 WHITE MODERN CUISINE — 147 WINDOWS ON ARUBA RESTAURANT — 149 YEMANJA WOODFIRED GRILL — 151
[ DINNER SHOW ] MANGOS — 79 THE OLD CUNUCU HOUSE RESTAURANT — 137
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MENUINTERNATIONAL.COM
all our steaks are
served tender, juicy and
sizzling
.
Aruba Marriott Resort & Stellaris Casino | 297.520.6600 | L.G. Smith Boulevard #101 Reservations & gift cards at ruthschris.com or by calling direct daily after 1:00 p.m.
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CARIBBEAN I N T E R N AT I O N A L
MENUINTERNATIONAL.COM
7 WEST
BAR RESTAURANT
NAMED FOR ITS LOCATION AT 7 WESTSTRAAT IN ORANJESTAD, THIS CHARMING AND CHIC OPENAIR RESTAURANT BOASTS A CONTEMPORARY EUROPEAN SENSIBILITY WITH A TOUCH OF NOSTALGIC ARUBIANA. WITH ITS DELIGHTFUL LAYOUT AND DÉCOR, 7 WEST OFFERS A VERY REASONABLY PRICED MENU. THE EMPHASIS IS ON INTERNATIONAL CLASSICS COMPLEMENTED BY A DEFT TOUCH OF CARIBBEAN FLAVORS. THE À LA CARTE MENU TEMPTS YOU WITH INDULGENT FLAVORS BUT AT THE END OF YOUR FEAST, YOU’LL BE SMILING AT THE CHECK. 7 WEST IS IDEALLY SITUATED. YOU CAN ENJOY THE BREATHTAKING SIGHT OF ORANJESTAD HARBOR AND ITS LOVELY VISTA OF THE CARIBBEAN SEA. DINE ON THE TERRACES OVERLOOKING THE STREET OR COOL OFF IN THE AIR-CONDITIONED DINING ROOM WHILE ENJOYING A CLASSIC DUTCH BREAKFAST, BARGAINPRICED LUNCH OR ELEGANT DINNER.
WESTSTRAAT 7 DOWNTOWN ORANJESTAD (297) 588-9983
LOCATE US
WWW.7-WESTARUBA.COM
N˚ 1 ON MAP PAGE 164
info@7-westaruba.com
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Sample menu...
[ BURGERS ]
[ PL AT TERS ]
— Hamburger — 7.50 lettuce, tomatoes, pickles and onions — Cheeseburger — 8.75 lettuce, tomatoes, pickles and onions — 7-West Burger — 10.00 lettuce, tomatoes, pickles, fried onions, bacon, cheese and egg — Hamburger with Fries — 10.25 lettuce, tomatoes, pickles and onions — Cheeseburger with Fries — 11.50 lettuce, tomatoes, pickles and onions —
All priced at: 10.00 — Fish Platter grouper with salad and fries — Ribs Platter spare ribs with salad and fries — Strip Loin Platter strip loin with garlic butter, salad and fries — Saté Platter chicken saté with salad and fries — Red Snapper Platter red snapper fillet with salad and rice — Shrimp Skewer shrimp with a garlic sauce, salad and fries — Calamari Platter calamari, salad and fries — BBQ Chicken Platter barbecued chicken with salad and fries —
[ SOUPS AND SAL ADS ] * — Potato-bacon Soup — 7.00 the best on the island — French Onion Soup — 7.00 the French traditional way with bread and gratinéed cheese — Crab Salad — 9.00 mixed lettuce topped with crabmeat — Mango-chicken Salad — 10.99 lettuce topped with grilled chicken and mango — Fish Salad — 10.99 mixed lettuce topped with grilled grouper — * Salads are accompanied by your choice of either house dressing, honey-mustard, Thousand Island or vinaigrette.
[ DESSERTS ] — Chocolate Sundae — 4.00 chocolate ice cream with chocolate sauce — Caramel Sundae — 4.00 chocolate ice cream with caramel sauce — Monkey Ice Cream — 6.00 vanilla ice cream with bananas and chocolate — Deep-fried Oreo — 6.00 — Our extensive menu also features breakfast omelettes, pastas, wraps and snacks.
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Indoors – Open-air S ERV IN G: Breakfast – Lunch – Dinner
AT T IRE : Casual BA R: Yes PA RK IN G : Yes
BRE A K FAS T, L U N C H A N D DIN N ER: 9:00 a.m. to 10:00 p.m., Monday to Sunday BA R: 9:00 a.m. to 3:00 a.m., Monday to Friday and till 5:00 a.m., on Saturdays
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MENUINTERNATIONAL.COM
INTERVIEW
LOW-KEY EXCELLENCE IN A HIGH-RISE FOREST
Patrick van der Donk — Chef-Owner
b y — TIMOTHY DUGDALE p h o t o g r a p h y — KENNETH THEYSEN
It has been many years since you were last in France. That may not be true but it seemed that way last night when you ordered another bottle of wine in a moment of infatuation. This morning you woke up swearing it would be many more years before you returned to France. But now, after a nap on the train, you’re back on holiday. The train pulls into a small unsung town along the French Riviera. Hard to believe but the conductor tells you the train is ailing and is being put out of service. You exit the station, knowing you have to wait three hours for the next express back to Nice. You go down to the harbor. Everything looks well shut, except for a small restaurant with blue awnings and a casual air about it. “Are you still serving lunch?” The man at the door shrugs. “Why not? I’m always ready to cook.” You sit down. You order the smoked duck with croutons and truffle mayonnaise and then the duck ravioli crammed with gorgeous confit and set in a beautiful mushroom sauce. lt is a meal that cures your sour mood and will be the highlight of your trip. That man may as well be Patrick van der Donk, the owner and chef of Amuse Bistro. His menu embraces classic French cuisine. Van der Donk is not doing
business, however, in a quaint French village. He’s in the belly of the beast that is Palm Beach. In the winter, his clientele includes habitual visitors to Aruba who are habitual visitors to the finer restaurants of New York. They have a quick and certain eye for his five-course tasting specials, a classic adventure that calls for patience and is rewarded with some of the finest cooking on the island. In the summer, van der Donk must entice a different clientele. They eat fast and they eat to win. They want more and are unforgiving when presented with less. Van der Donk learned this the hard way. When he opened Amuse three years ago, after a successful run manning the kitchen at Flying Fishbone in Savaneta, van der Donk offered a simple tapas menu. Much grousing ensued. Necessity is the mother of invention and van der Donk expanded the menu and let Amuse begin to drift into the upper echelons of Aruba’s dining market. “I worked at two Michelin-starred restaurants in Holland so that altitude is in my blood,” he notes. “But we’re still very open, very approachable.” — TD: How do you smoke that duck? It’s a masterpiece. PVDD: We have a little round smoker that’s manual. It’s simple but effective. I’d like to try doing other things with it.
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— TD: You don’t do lunch? PVDD: We are only open for dinner. We are next to the beach and it’s only my guess but people are sitting in the bikinis and Speedos and don’t want to go out and eat a fancy meal and let it stew inside. They want a hamburger. — TD: Go back to your room for a shag, a drink, a power nap. PVDD: Exactly what you do on a vacation. — TD: When you look at the menu as a whole, it’s not too big. Have you designed it around your food costs and your sourcing? PVDD: For me, it’s a pretty big menu, especially considering the size of my kitchen. We’re doing the menu with only three or four cooks. Every dish has its own character, its own accompaniment. That means there is a lot of preparation. — TD: Ideally you’d like to have a smaller menu. PVDD: Oh yeah. We are going to make it smaller so we’ll have the ability to go more with the seasons. — TD: So you’ll keep the classic Amuse and the larger dishes and then use the chef specials for experiments. PVDD: Let me tell you something. Cooking on Aruba is a terrible thing. I was just in New York and it’s amazing the inspiration you get from all the other restaurants there, not to mention all the great markets.
— TD: You drive just outside the city and there’s all kinds of farms raising great produce and great animals. PVDD: It’s the same thing in Holland. We have restaurants there that will only go 30km away from their place to look for ingredients. No further. Very, very local. If you want to eat something outside of that region, you go to another restaurant. And you eat a totally different menu. On Aruba, because everything comes off the island, it is very hard to be inspired. You have to work the Web, you have to talk to your fellow restaurant owners, you have to travel. If you want to order nice stuff, you have to manage the clock. From Holland, it takes a week. And then you have to build that expense into the menu. That’s why Aruba is so expensive. — TD: What do you see as the future for food production and locavore culture, then, on Aruba? PVDD: In Holland, you see a lot of hydroponic growing. Cactus grows very well in Aruba but that’s where it stops. — TD: Amuse is a very warm, inviting place. Tell me about what you do with your staff to promote hospitality. PVDD: When you have servers come over here from Europe, they go nuts. It’s very fast here, there’s no time to build a relationship over a long dinner. People want their food and get out. That means a lot of stress on the kitchen.
— TD: It’s like YouTube and the relentless posting of concert videos. Musicians have no room to breathe or make an occasional mistake. People are defeating their own pleasure. PVDD: That’s why we encourage people to make a reservation so that they can really enjoy a great meal, relax, take their time. We want them to have the best we can offer them. During the high season, that’s when we get a lot of people who do exactly that. — TD: Is there any dish that you make that is Aruban? PVDD: We have a Caribbean Rock Lobster but really for us to be strong, we have to do what we do very well. And I do think there are a lot of restaurants that get a bit confused in the Caribbean way of cooking. I’m not a big fan of putting fruit in sauces or main courses. — TD: Where do you see Amuse Bistro in two years? PVDD: I would like to have a spot away from here. Perhaps a house, with parking, so we become a real destination, a night out. We could really focus on beautiful wines to complement the 3and 5-course dinners. Perhaps 40 or 50 seats. A place where everything is balanced and controlled and you can send out the very best of the kitchen night after night.
AMUSEARUBA.COM LOCATED AT PLAYA LINDA BEACH RESORT — JUAN E. IRAUSQUIN BLVD. 87 — PALM BEACH — (297) 586-9949
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FRENCH I N T E R N AT I O N A L
MENUINTERNATIONAL.COM
AMUSE BISTRO
TRADITION HAS ITS CHARMS. AMUSE BISTRO SERVES FRENCH-INSPIRED DISHES USING ONLY THE FRESHEST AND FINEST INGREDIENTS IN AN AMBIENCE THAT IS AT ONCE REFINED AND RELAXED. EVERYTHING IS MADE FROM SCRATCH, INCLUDING THE BREAD AND THE ICE CREAM. CHEF PATRICK BELIEVES IN QUALITY AND INVITES HIS GUESTS TO FULLY EXPLORE HIS EVOLVING MENUS. THAT’S WHY MOST MAIN COURSES ARE AVAILABLE AS APPETIZER PORTIONS. A CARTE BLANCHE DINNER SERVICE ALSO IS OFFERED WITH WINES CAREFULLY SELECTED AND PAIRED WITH EACH COURSE. THEY ALSO CATER TO WEDDINGS AND SPECIAL EVENTS. LET THEIR FRIENDLY AND ATTENTIVE STAFF MAKE YOUR VISIT AN UNFORGETTABLE EXPERIENCE, NO MATTER THE OCCASION.
PLAYA LINDA BEACH RESORT JUAN E. IRAUSQUIN BLVD. 87 PALM BEACH (297) 586-9949
LOCATE US
WWW.AMUSEARUBA.COM
N˚ 1 ON MAP PAGE 161
info@amusearuba.com reservation@amusearuba.com
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Sample menu...
[ APPE TIZERS ] * Range: 7.00 – 16.00 — Creamy French Onion Soup with a crispy cheese crouton — Sesame Tuna on mixed greens with oriental sauce and grapefruit dressing — Caribbean Lobster Salad shredded lobster with pica di papaya and potato salad — * Dishes available in appetizer or main course size.
[ MAIN COURSES ] Range: 24.00 – 32.00 — Shrimp and Coconut baked and served with curry basmati rice and a coconut-lime sauce — Catch of the Day to be announced by your waiter, pan-fried fillet served with mashed potatoes and veggies — Herb-crusted Pork Loin with rigatoni and creamy bacon and thyme sauce —
[ CHEF SPECIAL APPE TIZERS ] Range: 9.00 – 25.00 — Escargots served in garlic butter with toast — Crispy Panko-breaded Veal Sweetbread served with a white bean-shallot salad and a saffron sauce
All prices are in U.S. dollars. A 1.5% tax will be added to your bill. No service charge. Tipping at your discretion. A 15% service charge will be added to parties of 6 or more. Prices and menu items are subject to change.
DININ G : Open-air (covered) S ERV IN G: Dinner
— Duck Leg Confit and Goose Liver Ravioli leg of duck slowly cooked in goose fat, served in ravioli with sherry, chives and mustard, finished with mushroom sauce and Parmesan cheese —
[ CHEF SPECIAL MAIN COURSES ] Range: 28.00 – 47.00 — 14-oz. Grilled Organic Chicken Breast on pasta with fresh pesto, grated Parmesan cheese and oven-roasted tomato salsa — Slow-braised Short Ribs served with its own juice and red wine reduction, curry-carrot purée and hash browns — Herb-crusted Lamb chop mustard, thyme and parsley breaded, served with ‘petits pois’, pan-fried potatoes and rosemary sauce —
[ SURF AND TURF ] Range: 32.00 – 44.00 — 6-oz. Tenderloin and Lobster (wine pairing) with garlic butter, mashed potatoes and veggies — Short Rib and Lobster with short rib stew sauce, mashed potatoes and veggies — Short Rib and Shrimp with short rib stew sauce, mashed potatoes and veggies —
AT T IRE : Elegantly casual BA R: Yes
PA RK IN G: Yes DIN N ER: 5:30 to 10:30 p.m., Monday to Sunday
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I N T E R N AT I O N A L SEAFOOD
MENUINTERNATIONAL.COM
AQUA GRILL FRESH SEAFOOD AND MORE
AMONG THE ISLAND’S MANY FINE RESTAURANTS, AQUA GRILL DELIVERS THE PREMIER SEAFOOD DINING EXPERIENCE. PREPARED IN THE EXACTING EXCITEMENT OF AN OPEN-VIEW KITCHEN, THEY BOAST FRESH LOCAL CATCHES LIKE SNAPPER, GROUPER AND MAHI-MAHI. THESE SIGNATURE ITEMS HEADLINE A MENU THAT ALSO OFFERS DELICACIES FROM WATERS ABROAD INCLUDING LIVE MAINE LOBSTER AND ALASKAN KING CRABS. AQUA GRILL’S AWARD-WINNING CULINARY TEAM IS CONVERSANT WITH A VARIETY OF REGIONAL STYLES AS EVIDENCED BY AN INTRIGUING SELECTION OF NON-SEAFOOD DISHES. AND THEY FEATURE THE ISLAND’S LARGEST RAW BAR AND A GENEROUS WINE LIST OF OVER ONE HUNDRED SELECT WINES. SEEING IS BELIEVING AT AQUA GRILL.
JUAN E. IRAUSQUIN BLVD. 374 PALM BEACH NEXT TO MCDONALD’S ACROSS THE SOUTH BEACH CENTRE (297) 586-5900
LOCATE US
WWW.AQUA-GRILL.COM
N˚ 2 ON MAP PAGE 161
aqua-grill@setarnet.aw facebook.com/AquaGrillAruba
019
Sample menu...
[ STARTERS ]
[ HOUSE SPECIALTIES ]
— Ceviche Peruano — 13.25 prepared with a piquant lime marinade, sweet potato and toasted corn — Lobster Salad — 16.95 served with celery root chips and grape tomatoes — Oysters on the Half-shell — half-dozen 17.95 — dozen 32.95 seasonal varieties available, horseradish and cocktail sauce, or Champagne mignonette —
— Alaskan King Crab Legs — 53.50 1 1/4 lb. steamed whole in the shell, served with roast garlic aïoli — Steamed Live Maine Lobster — 1 1/4 lb. 42.00 — 2 1/2 lb. 79.95 served complete, in the shell — Broiled Stuffed Maine Lobster — 1 1/4 lb. 45.00 — 2 1/2 lb. 83.75 filled with seasoned lump crabmeat and croutons —
[ ENTRÉES ]
[ SIMPLY GRIL L ED ]
— Seared Chilean Sea Bass — 31.95 with shallots, habanero peppers, cilantro and Sauternes beurre blanc, served with asparagus and fingerling potatoes — Plank Salmon and Scallop Soba Noodles — 32.50 marinated fillet roasted and presented on a cedar plank, accompanied by a casserole of sea scallops, buckwheat soba noodles and gingersesame sauce — Cioppino — 45.50 Maine lobster, shrimp, scallops, mussels, clams and calamari simmered in a light tomato sauce with wine, saffron, fennel and herbs —
— Shrimp Skewer — 29.50 jumbo South American whites — Yellowfin Tuna — 32.75 sashimi grade, cooked rare to medium —
[ ADDITIONAL SEL ECTIONS ] — Grilled Free-range Chicken — 23.75 half-chicken partially deboned, marinated in rosemary and garlic — Center-cut Eye of Sirloin — 29.95 served with a cabernet-portobello sauce — Vegetarian selections also available.
All prices are in U.S. dollars. A 15% service charge will be added to your bill. Items subject to change on seasonality and availability. Prices are subject to change.
DININ G : Indoors – Outdoors S ERV IN G: Dinner
AT T IRE : Elegantly casual BA R: Yes PA RK IN G : Yes
DIN N ER: 6:00 to 11:00 p.m., Monday to Saturday and 5:00 to 11:00 p.m., on Sundays
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CARIBBEAN I N T E R N AT I O N A L
MENUINTERNATIONAL.COM
ARUBAVILLE
EAT – DRINK – CHILL
RESTAURANT ARUBAVILLE IS INFLUENCED BY THE ISLAND ARUBA, WITH ITS COLORFUL, LAID BACK AND COZY ‘ONE HAPPY ISLAND’ ATMOSPHERE, WHERE THE FUN HAPPENS! LET THE GOOD TIMES FLOW IN A RELAXED AND PLAYFUL AMBIANCE RIGHT ABOVE THE TURQUOISE WATERS, WHERE THE FISH ARE SWIMMING BY YOUR TABLE. WHETHER SEATED UNDER A GIANT PALAPA HUT OR WITH THE SKY AS YOUR ROOFTOP, YOU WILL ALWAYS ENJOY A MAJESTIC VIEW OF LAGUNA BAY. THERE IS NO RUSH HERE SO LIVE IN THE MOMENT AND LET THE ATTENTIVE WAITING STAFF MAKE YOU FEEL AT HOME. WELL-KNOWN AMONG LOCALS AND REGULAR VISITORS FOR THEIR GREAT FOOD AND DRINKS FOR MODEST PRICES, EXPERIENCE THIS FOR YOURSELF AND YOU WILL UNDERSTAND WHY IT IS DEFINITELY WORTH THE SHORT DRIVE FROM ORANJESTAD. COME TO EAT, DRINK AND CHILL AT ARUBAVILLE, THE NEWEST BEST THING IN ARUBA WHICH YOU DO NOT WANT TO MISS!
BUCUTIWEG 50 NEXT TO QUEEN BEATRIX INTL. AIRPORT PLEASE FOLLOW THE ARUBAVILLE SIGNS (297) 582-0157
LOCATE US
WWW.ARUBAVILLE.AW
N˚ 1 ON MAP PAGE 157
info@arubaville.aw facebook.com/arubaville
021
Sample menu...
[ SANDWICHES AND WR APS ]
[ MAIN COURSES ]
— Smoked Salmon Wrap or Sandwich — 9.00 crispy romaine lettuce, capers, onions, lime dressing — Steak Sandwich — 11.00 grilled steak, sautéed mushrooms, onions, bell peppers, fries, garlic sauce — Beef Carpaccio Wrap or Sandwich — 11.00 thinly sliced raw beef, mixed greens, pesto, sun-dried tomatoes, pine nuts —
— Green Iguana Vegetarian Dish — 16.00 fried zucchini, veggies, pesto, goat cheese au gratin — Almond-crusted Mahi-mahi — 20.00 risotto, truffle-white wine sauce — Carni Stoba in a Pot — 20.00 beef stew, veggies, funchi fries — Laguna Bay Packets— 20.00 grouper in banana leaves, veggies, funchi fries, Creole sauce — Trio Bucuti Style — 25.00 grouper, mahi-mahi, shrimp, risotto, Creole sauce — Tenderloin Steak Salsa — 26.00 grilled steak (8 oz.), veggies, oven-roasted potatoes, tomato salsa, red wine sauce — Rack of Lamb — 29.00 veggies, oven-roasted potatoes, honey-red wine sauce —
[ SOUP, APPETIZERS AND SAL AD ] — Arubaville Bisque — 8.00 creamy lobster stock, seafood — Mushroom Claude Lorrain — 8.00 mushroom ragout, puff pastry basket — Ceviche — 10.00 seafood, lime juice, red onions, bell peppers, Madame Jeanette, cilantro, banana, avocado — Create Your Own Salad — 10.00 in 4 steps, choose your lettuce, one main ingredient, three toppings and your favorite dressing — Goat Cheese Patia — 10.00 watermelon, soft goat cheese, apple-balsamic syrup, cherry tomatoes, cashews — Tuna Dos Manera — 12.00 tuna tartare, tuna tataki, wakame, wasabi mayonnaise, teriyaki sauce —
All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Open-air S ERV IN G: Lunch – Dinner AT T IRE : Casual EN T ER TA IN M EN T: Live music (6:00 to 9:00 p.m., on Fridays)
[ DESSERTS ] — Stroopwafel Coupe — 7.00 butterscotch ice cream, waffle, chocolate sauce — Chocolate Lava Bounty (please allow 11 minutes preparation time) — 7.00 dark chocolate, caramel fudge, coconut ice cream —
BA R: Yes PA RK IN G : Yes L U N C H : 11:00 a.m. to 5:00 p.m., Monday to Sunday
DIN N ER: 5:00 to 10:00 p.m., Monday to Sunday H A P PY H O U R S: 4:00 to 7:00 p.m., on Fridays
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ECLECTIC I N T E R N AT I O N A L V E G E TA R I A N
MENUINTERNATIONAL.COM
BAREFOOT
ELEGANT DINING IN FLIPFLOPS
GOING BAREFOOT MEANS CUTTING LOOSE, WITH THE OCEAN SIGHING IN THE BACKGROUND, A GENTLE TROPICAL BREEZE FLUTTERING THE PALMS AND YOUR FEET DANCING ON THE WHITE SAND. IT’S ALSO THE PERFECT WAY TO ENJOY GREAT FOOD AND FRIENDLY PROFESSIONAL SERVICE. AT BAREFOOT, THEY HAVE TABLES RIGHT ON THE BEACH AND, IF THE ELEMENTS DO NOT COOPERATE FULLY, UNDER A LARGE PALAPA. GERCO, LUC AND THE ENTIRE BAREFOOT TEAM LOOK FORWARD TO WELCOMING YOU HERE FOR A FABULOUS EVENING IN FLIP-FLOPS! BAREFOOT IS MORE THAN A STATE OF MIND; IT’S A PROMISE OF GOOD FOOD AND A GREAT TIME IN AN ALLURING TROPICAL AMBIANCE.
LLOYD G. SMITH BLVD. 1A ORANJESTAD (297) 588-9824
LOCATE US
WWW.BAREFOOTARUBA.COM
N˚ 1 ON MAP PAGE 162
eat@BarefootAruba.com
023
Sample menu...
[ APPE TIZERS ]
[ MAINS ]
Range: 10.00 – 14.00 — Two Tuna combination of tuna tartare and tuna carpaccio — Goat Cheese Medallions served on roasted bell pepper, topped with a red onion chutney, finished with balsamic syrup — Vanilla-skewered Scallops served on caramelized Belgian endives, complemented by a saffron mayonnaise — Seafood Ragout delicious seafood stew, served in a ‘bouchée à la reine’ (puff pastry basket), accompanied by a refreshing small salad —
Range: 20.00 – 40.00 — Zucchini Parmigiana lasagna of zucchini, mozzarella and ParmigianoReggiano, served in a marinara sauce with basil... buon appetito! — Blackened Mahi-mahi blackened mahi-mahi fillet, accompanied by a home-made pineapple salsa — Burgundy Beef Stew beef stewed for hours with red burgundy wine and silver onions, chef Gerco’s grandma’s recipe! — Tenderloin and Truffle tournedos served with a truffle and forest mushroom sauce — Snapper ‘Old Amsterdam’ snapper fillet topped with a crust of Old Amsterdam cheese, parsley and breadcrumbs, complemented by a white wine sauce — Shellfish Trio marriage of lobster, shrimp and scallops in a delightful lobster sauce —
[ SOUP AND SAL AD ] Range: 7.00 – 12.00 — Dijon Mustard Soup light creamy soup made with Dijon mustard, served with smoked salmon strips — Prosciutto and Melon delight of Parma ham and melon, served with arugula, completed with a bell pepper reduction —
[ DESSERTS ] Range: 7.00 – 12.00 — Duet of Chocolate Mousse symphony of white and dark chocolate mousse — Coffee Crème Brûlée coffee-flavored crème brûlée, served with Tia Maria cream —
All prices are in U.S. dollars. A 1.5% tax will be added to your bill. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Indoors – Outdoors – Open-air S ERV IN G: Dinner
AT T IRE : Elegantly casual BA R: Yes
PA RK IN G: Yes DIN N ER: 5:00 to 10:00 p.m., Monday to Sunday
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AMERICAN I N T E R N AT I O N A L
MENUINTERNATIONAL.COM
BARNEY’S
BAR & RESTAURANT
YABBADABBADOO! BEDROCK HAS ARRIVED IN ARUBA IN A BIG WAY. BARNEY’S BAR & RESTAURANT IS AN ENCHANTING DINING EXPERIENCE WITH FLINTSTONE-SIZED PORTIONS, GREAT PRICES AND HOSPITALITY THAT IS ANYTHING BUT STONE AGE. THE MENU IS A RIOT OF FUN AND FLAVOR, FROM BARBECUED BABY BACK RIBS AND BUILD-YOUR-OWN BURGERS TO FRESH LOCAL FISH DISHES. THEY ALSO HAVE LOTS OF CHOICES FOR KIDS. RON AND ELINE MAKE EVERYBODY FEEL LIKE A GRAND POOBAH AT BARNEY’S.
PALM BEACH 21A NOORD (297) 586-5420 / 567-7685
LOCATE US
WWW.BARNEYSARUBA.AW
N˚ 3 ON MAP PAGE 161
eat@barneysaruba.aw
025
Sample menu...
[ SOUPS AND SAL ADS ] — Tomato Soup — 5.50 — Soup of the Day — 5.50 — Bacon Cheeseburger Soup — 6.00 — Caesar Salad — 8.50 — Oven-roasted Veggie Salad — 10.00 — V.I.P. Lady’s Salad — 13.00 —
[ APPE TIZERS ] — Onion Rings — 7.50 — Calamari Rings — 9.50 — Home-made Crab Cake — 10.00 — Carpaccio — 11.00 — Snails in a Boat — 12.50 — Tuna Tartare — 14.50 —
[ MAIN COURSES ] — Build your Burger — 12.50 — BBQ Ribs — 17.50 — Schnitzel — 17.50
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Indoors – Outdoors (front terrace) S ERV IN G: Dinner AT T IRE : Casual
— Chicken Pasta — 19.50 — Veggie Pasta — 20.50 — Almond Grouper — 22.50 — Coco Shrimp — 22.50 — Parmesan Grouper — 23.00 — Pork Tenderloin — 24.00 — Tuna Steak — 25.00 — Beef Tips — 25.50 — Catch of the Day — Market price —
[ SPECIAL NIGHTS ] — Monday — 19.50 all-you-can-eat fajitas — Tuesday — 17.50 schnitzel night — Wednesday — 19.50 grouper night — Thursday — 19.50 all-you-can-eat BBQ ribs — Friday — 19.50 all-you-can-eat sliders — Saturday — 21.50 all-you-can-eat steak —
EN T ER TA IN M EN T: Live music BA R: Yes PA RK IN G : Yes
DIN N ER: 5:00 to 12:00 midnight (kitchen open till 11:00 p.m.), closed Sundays
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I N T E R N AT I O N A L
MENUINTERNATIONAL.COM
BINGO!
CAFÉ & RESTAURANT
BINGO IS NOT ON A BEACH OR IN THE MIDDLE OF A LUSH GARDEN. DISAPPOINTED? DON’T BE, BECAUSE THE ATMOSPHERE HERE IS WELCOMING AND RELAXED WITHOUT THE FLASH AND THE FUSS. YOU CAN DINE VERY WELL ON A LARGE TROPICAL VERANDAH OR HAVE A COOL DRINK AT THE DUTCH-STYLE BAR. THEY SERVE DARN GOOD FOOD AT MODEST PRICES. EVERYBODY HERE STRIVES TO GIVE YOU FRIENDLY AND ATTENTIVE SERVICE THAT IS A JACKPOT EVERY TIME. EXPECT MUCH MORE THAN THE HURRIED AND JOYLESS FOOD SERVICE OF A FAST-FOOD OPERATION. SIT BACK, RELAX AND ENJOY ARUBA AT ITS SIMPLE BEST. A WINNING CALL INDEED.
PALM BEACH 6D NOORD (297) 586-2818
LOCATE US N˚ 4 ON MAP PAGE 161
WWW.BINGOARUBA.COM
027
Sample menu...
[ SAL ADS AND APPE TIZERS ] — Smoked Salmon Salad — small 9.00 — large 13.00 mixed lettuce, tomatoes, cucumber, feta cheese, pine nuts, capers and a yoghurt-dill dressing — Salad of the Sea — small 11.00 — large 15.00 mixed lettuce, tomatoes, cucumber, onions and capers, topped with pan-fried grouper and shrimp, served with a lemon-herb dressing — Coconut Shrimp — small 13.00 — large 20.00 deep-fried shrimp dipped in coconut flakes, served with a chili sauce — Fried Camembert — small 13.00 — large 20.00 breaded fried Camembert served in a cast-iron skillet with a cranberry sauce and grilled nut bread —
[ MAIN COURSES ] * — Pork Tenderloin — small 14.00 — large 24.00 pork tenderloin served with a bacon-blue cheese sauce and French fries — Grouper — small 14.00 — large 24.00 pan-fried grouper fillet served with a lobster sauce and mashed potatoes — Fish Pasta — small 15.00 — large 25.00 fettuccine pasta with grouper, salmon, shrimp and a creamy saffron sauce — Norwegian Salmon — small 15.00 — large 25.00 pan-seared salmon steak served with pasta and a basil pesto sauce — Lamb Stew — small 16.00 — large 26.00 marinated slow-cooked stew with lamb shoulder, served in a cast-iron casserole with a burgundy sauce and mashed potatoes
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Indoors – Open-air S ERV IN G: Dinner AT T IRE : Casual BA R: Yes
— Mixed Grill — small 18.00 — large 28.00 filet mignon, chicken breast and shrimp from the grill, served with a baked potato and home-made chimichurri — Rib-eye — 28.00 grilled rib-eye steak served with choice of sauce and a baked potato — * Served with mixed fresh vegetables.
[ E ASY GOING BINGO! ] — Bingo! Burger — 13.00 major burger with traditional toppings, served on a whopper bun with curly fries — Bingo! Brochette — chicken 12.00 — pork 12.00 — beef 14.00 marinated chicken, pork or beef on a skewer, served with peanut sauce, curly fries and a mixed salad —
[ DESSERTS ] — Poffertjes — small 6.00 — large 10.00 Madurodam pancakes served with powdered sugar — Cream Puffs — small 6.00 — large 10.00 tower of cream puffs served with chocolate sauce — Crème Brûlée — small 6.00 — large 10.00 vanilla crème brûlée with a crispy topping and frozen cream —
PA RK IN G : Yes DIN N ER: 5:00 to 11:00 p.m., Monday to Sunday
BA R: 4:00 p.m. to 1:00 a.m., Monday to Sunday
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I N T E R N AT I O N A L SEAFOOD
MENUINTERNATIONAL.COM
CARAMBOLA RESTAURANT
A RISING STAR IN THE CONSTELLATION OF ARUBA’S MOST MEMORABLE RESTAURANTS, CARAMBOLA SPARKLES IN A DELIGHTFUL AND ELEGANT AMBIANCE. THE ELABORATE YET APPROACHABLE MENU CONSISTS OF INTRIGUING GOURMET DISHES, ALL CRAFTED WITH A CARIBBEAN FLAIR BY THEIR CLASSICALLY TRAINED VETERAN CHEF. DAILY SPECIALS TAKE ADVANTAGE OF FRESH AND SEASONAL PRODUCE. THERE IS ALWAYS SOMETHING NEW TO TRY, ALONG WITH THEIR SIGNATURE DISHES. NO MATTER THE OCCASION, CARAMBOLA OFFERS A COMFORTABLE AND CHARMING EXPERIENCE EITHER ALFRESCO OR IN THE AIR-CONDITIONED SPLENDOR OF THEIR DINING ROOM. PREPARE TO BE DAZZLED.
JUAN E. IRAUSQUIN BLVD. 64 EAGLE BEACH (297) 587-6695
LOCATE US
WWW.CARAMBOLA-ARUBA.COM
N˚ 1 ON MAP PAGE 159
info@carambola-aruba.com
029
Sample menu...
[ SOUPS ]
[ ENTRÉES ]
Range: 7.95 – 13.95 — Carambola Peanut Soup our signature creamy peanut soup enhanced with shredded chicken, scallions and toasted pine nuts, served the Carambola way in our mashed plantain bowl — Triple ‘C’ Chowder clams, crab and corn chowder served in a freshbaked bread bowl —
Range: 24.95 – 37.95 — Roasted Duck oven-roasted crispy half-duck served with fried rice and Asian soya sauce — Fresh Red Snapper Tropical Locally caught pan-fried red snapper served with a combination of fresh papaya, pineapple and black bean sauce — Mahi-mahi Coco mahi-mahi fillet pan-fried and served with a creamy coconut and Aruban rum sauce, fried corn polenta “funchi” and sprinkled with baked coco flakes — Sarmie’s Bouillabaisse lobster, shrimp, fish, squid, mussels and scallops cooked in a creamy lobster reduction, accompanied by white rice and topped with spiced guacamole — Caribbean Lobster Tail from 8 oz. and up Caribbean caught lobster tail, prepared as you like either thermidor, broiled or grilled, served with fried cheese-rice dumplings and sautéed vegetables — The Three Musketeers Grill a delicious combination of beef tenderloin, lamb rib chop and jumbo shrimp served with a potato gratin, fresh sautéed veggies and pico de gallo sauce — Seafood Pasta “Seafood Lovers Take Note!” shrimp, scallops, mussels and fish over fettuccine pasta, topped with a rich and creamy sun-dried tomato-infused Alfredo sauce — New Zealand Rack of Lamb — Market price grilled rack of lamb with fresh herb and garlic sauce, served with mint, apricot couscous and sautéed vegetables, accompanied by a mint jelly —
[ APPE TIZERS ] Range: 9.95 – 17.50 — Lobster Mojito Cocktail chunks of Maine lobster, freshened with mint leaves,served on a bed of crushed ice, mixed lettuce, cherry tomatoes, fried plantain and wasabi cocktail sauce — Beef Carpaccio and Mushroom Pâté thinly sliced beef tenderloin and mushroom pâté seasoned with whole-grain mustard topped with arugula, cherry tomatoes, Parmesan cheese shavings, capers, pine nuts and balsamicmustard vinaigrette — Shrimp Ceviche shrimp marinated with fresh onions, garlic and diced tomatoes in fresh squeezed lemon juice — Champignons de Paris snails marinated in fresh garlic, sautéed with green onions and shallots in a white wine sauce, served on stemmed mushroom caps au gratin with toast — Keshi Yena “Local” oven-baked Gouda cheese filled with ragout of chicken breast, celery, raisins, onions and olives — Calypso Fried Calamari flash-fried seasoned calamari rings, served with marinara sauce —
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Indoors – Outdoors S ERV IN G: Dinner AT T IRE : Casual
S M O K IN G P O L ICY: Smoking not permitted BA R: Yes PA RK IN G : Yes
DIN N ER: 5:30 to 10:30 p.m., closed Mondays H A P PY H O U R S: 5:00 to 7:00 p.m., closed Mondays
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I N T E R N AT I O N A L MEDITERRANEAN SEAFOOD
MENUINTERNATIONAL.COM
CARPE DIEM
CARPE DIEM, ORANJESTAD’S NEW CULINARY DESTINATION, IS SCENICALLY LOCATED OVERLOOKING THE YACHT HARBOR IN DOWNTOWN ORANJESTAD, THE PERFECT VENUE FOR AN UNFORGETTABLE DINING EXPERIENCE. CARPE DIEM INVITES YOU TO SEIZE FLAVOR AND SAVOR IT IN SOUTH AMERICAN AND MEDITERRANEAN DISHES COMPLEMENTED BY A SUSHI BAR AND TEPPANYAKI TABLE. LATE NIGHT REVELLERS CAN ENJOY MOUTH-WATERING SPANISH TAPAS. FRESH FISH IS DELIVERED DAILY AND CHEF LOUIS ALBERTO MONZON KNOWS EXACTLY WHAT TO DO WITH THEM. THIS UNIQUE RESTAURANT AND LOUNGE-BAR IS OPEN FOR LUNCH AND DINNER. YESTERDAY IS GONE, TOMORROW HAS YET TO ARRIVE; WE ONLY HAVE TODAY. FOOD IS ON THE TABLE. ENJOY.
LLOYD G. SMITH BLVD. 82 DOWNTOWN ORANJESTAD (297) 583-2100
LOCATE US
WWW.CARPEDIEM.AW
N˚ 2 ON MAP PAGE 164
info@carpediem.aw carpediem@setarnet.aw
031
Sample menu...
[ APPE TIZERS ] Range: 10.00 – 22.00 — Beef Carpaccio thin slices of raw Angus beef tenderloin served with capers, Parmesan cheese, seasoned olive oil and a basil mayonnaise — Ceviche with either shrimp, ahi tuna, octopus or seafood, prepared Peruvian style à la minute by our chef — Salmon Carpaccio thin slices of raw salmon served with capers, avocado purée, red onions and a basil mayonnaise — Lobster Ravioli our home-made ravioli stuffed with lobster, ricotta and fresh herbs, served with a creamy lobster sauce — Stuffed Pepper sweet pepper stuffed with a mixture of goat cheese, feta, mascarpone, ricotta and honey, served with tomato sauce and fresh mango — Goat Cheese mixed baby greens with Dutch dried strawberries, cranberries and apricots, roasted almonds and fried goat cheese, served with a raspberry vinaigrette —
[ MAIN COURSES ] Range: 18.00 – 47.00 — Carpe Diem Pasta lobster, shrimp and scallops in our special tomato-based sauce
All prices are in U.S. dollars. A 15% service charge will be added to parties of 6 or more. Prices and menu items are subject to change.
F R EE
WiFi
DININ G : Open-air S ERV IN G: Lunch – Dinner
— Lobster Thermidor big chunks of lobster meat cooked with mushrooms and onions in a light Dijon mustard sauce, then returned to the shell and gratinéed with a mixture of cheeses — Grouper Fillet almond-crusted grouper, served with a light lemon-butter sauce — Ahi Tuna black sesame-crusted seared ahi tuna fillet, served with a curry-sesame dipping sauce — Lamb Chops grilled lamb chops crusted with fresh herbs and panko, served with a lamb reduction sauce — Chicken Parmigiana breaded chicken breast topped with tomato sauce, gratinéed with mozzarella and Parmesan cheeses — 8-oz. Filet Mignon grilled black Angus filet mignon, served with a red wine reduction —
[ DESSERTS ] Range: 8.00 – 10.00 — Tarte Tatin — Lava Cake — Chocolate Delight Cake — Crêpes Suzette — Cheesecake —
AT T IRE : Casual elegant BA R: Yes PA RK IN G : Yes
L U N C H A N D DIN N ER: 11:00 a.m. to 11:00 p.m., closed Sundays
032
I TA L I A N PIZZA
MENUINTERNATIONAL.COM
CASA TUA PIZZERIA
RISTORANTE ITALIANO CASA TUA DRAWS A CROWD OF LOCAL AND NOT-SO-LOCAL FOLKS WHO CAN’T SEEM TO GET ENOUGH OF THE PLACE AND ITS LEGENDARY PIZZA. THERE’S ALMOST ALWAYS A WAIT TO GET IN BUT YOU WON’T MIND AT ALL. CASA TUA INVITES YOU TO TAKE A SEAT AT THE BAR, ORDER A DRINK AND ENJOY THE INCOMPARABLE SMELL OF PIZZAS COOKING IN A BRICK OVEN, KNOWING THAT BLISS WILL BE YOURS SOON ENOUGH. SICILIAN-STYLE THIN-CRUST PIZZA IS THEIR CLAIM TO FAME BUT EVERY DISH IS DELICIOUS. CASA TUA MEANS YOUR HOME IN ITALIAN AND THAT’S EXACTLY HOW YOU’LL FEEL DINING ALFRESCO IN THEIR CHARMING RESTAURANT. FOLLOW YOUR NOSE TO PARADISE.
ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370 PALM BEACH (297) 586-8470 RENAISSANCE MARKETPLACE DOWNTOWN ORANJESTAD (297) 583-1990
LOCATE US N˚ 5 ON MAP PAGE 161 AND N˚ 3 ON MAP PAGE 164
WWW.CASATUAARUBA.COM
033
Sample menu...
[ APPE TIZERS AND SOUP ]
[ PIZ Z AS ]
— Bruschetta la Bufala — 9.00 toasted Italian bread, mozzarella, arugula, pesto and shaved Parmigiano-Reggiano — Calamari Fritti — 9.50 deep-fried squid rings seasoned in spiced flour, served with fra diavolo sauce — Beef Carpaccio della Casa (raw) — 15.00 thin slices of marinated raw beef sprinkled with onion, tomato, Parmesan cheese, sunflower seeds, virgin olive oil, arugula, lemon juice and parsley — Zuppa del Pescatore — 15.50 Italian bouillabaisse – grouper, shrimp, squid, scallops, octopus, clams and shelled mussels sautéed in virgin olive oil with garlic, cooked in a light fish broth with marinara sauce, natural aromatic herbs and fresh basil – served with garlic croutons, spicy aïoli and ParmigianoReggiano —
— Frutti di Mare — 16.50 tomato sauce, cheese, sautéed seafood, shelled clams and mussels, garlic and parsley — Meat Lovers — 16.50 tomato sauce, cheese, Italian sausage, bolognese meat, pepperoni and basil — San Daniele — 19.00 tomato sauce, cheese, prosciutto ham, feta cheese, arugula and diced tomato — Funghi di Lusso — 19.50 tomato sauce, Parmesan and Emmental cheeses, fresh marinated shiitake, portobello, white mushrooms and truffle oil —
[ PASTAS ] — Tortellini ai Quattro Formaggi — 19.00 cheese-filled tortellini cooked in blue cheese, mascarpone, Gouda and Parmesan — Pasta alla Pugliese — 19.50 diced beef tenderloin, bacon, porcini and fresh mushrooms, garlic, onion, tomato and parsley — Pasta Alfredo — regular 16.50 with chicken 20.00 — with shrimp 21.00 famous Roman dish made with Parmesan and heavy cream — Pasta del Pescatore — 26.50 shrimp, squid, grouper and shelled mussels and clams sautéed with olive oil and garlic in tomato sauce, fish stock and herbs —
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Outdoors S ERV IN G: Dinner AT T IRE : Casual
[ DESSERTS ] — Home-made Tiramisu — 9.00 ladyfingers soaked in espresso and coffee liquor, topped with chocolate and creamy mascarpone — Profiteroles au Chocolat Chaud — 10.00 home-made puff pastry filled with vanilla ice cream, topped with hot chocolate and whipped cream —
EN T ER TA IN M EN T: Live music BA R: Yes PA RK IN G : Yes
DIN N ER: 5:00 to 11:00 p.m., Monday to Sunday
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I N T E R N AT I O N A L SEAFOOD STEAKS
MENUINTERNATIONAL.COM
CHALET SUISSE 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.
JUAN E. IRAUSQUIN BLVD. 246 EAGLE BEACH (297) 587-5054
LOCATE US
WWW.CHALETSUISSE-ARUBA.COM
N˚ 2 ON MAP PAGE 159
chaletsuisse@setarnet.aw
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Sample menu...
[ APPE TIZERS ]
[ ENTRÉES ]
Range: 6.95 – 14.50 — Fresh Mixed Garden Salad salad of mixed greens accompanied by our house dressing — Home-made Ravioli in a creamy tomato sauce — Smoked Scottish Salmon served with cornichons, capers and toasted brown bread — Seafood Chalet Suisse delicately prepared with shrimp, crabmeat, fish, lobster and freshly sliced mushrooms — Coconut-breaded Shrimp served with a mango chutney sauce —
Range: 20.95 – 39.95 — Chalet Chicken a tender boneless chicken breast stuffed with spinach and cream cheese, served with a fine mushroom sauce — Wiener Schnitzel a generous portion of U.S. veal filet, breaded and prepared the traditional way — Zürcher Geschnetzeltes – a Typical Swiss Dish sliced veal tenderloin sautéed with fresh mushrooms, shallots, herbs and riesling wine, served with home-made spaetzle — Chateaubriand – U.S. Prime Filet Mignon (for two persons) broiled double-cut served with fresh vegetables and a Béarnaise sauce, carved tableside — U.S. Prime Filet Mignon Madagascar with a green peppercorn sauce and a touch of cognac — Whole Roast Rack of Lamb delicately herb-crusted and served with stuffed baked tomatoes —
[ SE AFOOD 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
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.
DININ G : Indoors S ERV IN G: Dinner
AT T IRE : Casual BA R: Yes
[ DESSERTS ] Range: 5.95 – 12.95 — Our Famous Apple Strudel baked fresh daily and served with vanilla ice cream — Chocolate Cake with a raspberry coulis — Swiss Toblerone Chocolate Fondue (for two persons) served with a variety of fresh fruits, our house specialty! —
PA RK IN G: Yes DIN N ER: 5:30 to 10:00 p.m., closed Sundays
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MENUINTERNATIONAL.COM
C U LT U R E
THE DESERT – PARADISE BEYOND THE BEACH b y — TIMOTHY DUGDALE
Where are the giant lizards? That is the question you ask yourself when you leave Highway 1A after the louche refinery town of San Nicolas and begin to descend on a rutted road towards Baby Beach. You may think you’re on Aruba but it feels more like you have been transported to the set of a some long-lost Mexican sci-fi movie. A long hill filled with scrub and cacti rolls towards a glistening sea of breakers. Off to the right is a massive defunct refinery belching ominous plumes of exhaust. Along the way, you encounter a tribe of goats snacking on the sun-blasted scrub with mindless industry. This is the Aruba that awaits you when you venture outside the frame of package tourism that has sustained this island for so long. The contrast is stark and mysterious. Gucci and
Givenchy have no currency here, nor do the tabloid demises of hapless American holiday makers like Natalee Holloway and Robyn Gardner. Aruba is a desert island born of a volcano and the desert is the real show. It is much more an escape hatch from the beach’s tyranny of youth culture and the sun-blasted hordes shambling from one shopping plaza to the next. The desert is the spiritual heart of Aruba. Look at the sky and you can see why Aruba’s arid land gave it a unique historical kink in the Caribbean. The clouds race past, rarely able to drop any payload they carry. Without rain, you can’t grow enough crops to merit building a plantation. If you don’t have a plantation, you don’t need slaves. If a Dutch filmmaker thought
to shoot a historical drama set during the Boer War with Aruba standing in for South Africa, he’d be hard-pressed to find stand-ins for Zulus. There are, however, plenty of swaggering Latin bucks with busy cellphones and zaftig Latinas in sequined jeans and pink baseball caps. At the beach, with a drink in your hand, you can say the breeze rustles the palms. In the desert, it’s a bona fide wind that buffets the cacti. Only a few kilometres north of Baby Beach, at the terminus of Arikok National Park’s main road, is Boca Prins. This is arguably the most beautiful desert locale in Aruba. As you crest the hill, you will see a sentry of large windmills turning in the fury of the coastal wind. You park on a moonscape of shrub and parched limestone. At the end of a path, there is a set of stairs leading to
037
a small beach. Turquoise rollers pound the bay. The sea will eat you alive here. It is not a place to celebrate your love dressed in white or another successful stint in rehab. This is real nature, ancient and remorseless. This is the Aruba that welcomed the Arawak Indians thousands of years ago as they sought refuge from the savage Caribs. Leaving Boca Prins, you can drive south, past the windmills, towards San Nicolas. Strange flora and fauna of a different and more expensive kind await you there, especially after dark. San Nicolas is a strange, forlorn place that once thrived when the Valero refinery was alive. It is a town that for many years welcomed a fair share of scoundrels riding dubious cross-currents of 20th century Caribbean history. Tourists are scarce now and the red light district, the only place where prostitution is legal in Aruba, is often shuttered. Behind the refinery is a ghost town of company houses that are slowly being reclaimed. Don’t miss this place if you want the full Aruba experience. Or you can leave Arikok National Park through the main entrance and eat some dust on Highway 6 to Highway 3 as you head north. When you arrive in Noord, take the road leading to Alto Vista. The road winds and climbs, arriving at a small clapboard chapel encircled with stone pews. The interior is simple with votive candles near an altar that features a large wooden carving
of the Virgin Mary. To the side of the chapel are a number of dirt roads that lead down to the open sea. Enjoy a moment of reflection in the church before doing the same at the edge of the sea. This pilgrimage is a stirring and profound experience, regardless of your faith or lack thereof. In a world that seems to have gone insane with shopping and strife, people need beauty and sanctuary more than ever. In the desert of Aruba you can find both. Aruba could be a compelling desert destination like Santa Fe or Sedona, with art galleries, spas and restaurants featuring local cuisine from local sources. With a savvy long-range strategy of agricultural sustainability and progressive waste management, Aruba might succeed in bringing the well-heeled to the desert without destroying the desert. For now, though, the desert belongs to the spiritual seeker on a budget. When I was much younger, I lived in Brazil. To get to a great hippie beach, we would take an overnight bus from Belo Horizonte to Porto Seguro. In the middle of the night, the bus would stop in some godforsaken town deep in the outback where there was only a restaurant and a small hotel. That is how you feel when you arrive at the Coconut Inn, with Ling’s Bar & Restaurant steps away. Even though only a few blocks from the madness of the high-rise hotel district, you feel hundreds of miles away. The Coconut Inn is a quiet, beautifully managed family motel with improbably fluttering palms
throughout the courtyard and around the small pool. The dining room looks like something from an old Miami hotel of the 50’s with gorgeous wood and a shapely mid-century bar design. I asked the cook why they didn’t serve drinks. “Don’t talk to me about it,” he said, offering a rueful smile. “I used to cook great dinners here. But people drank too much. Too many fights. Especially the women.” For dinner and drinks, you could do worse than Ling’s Bar & Restaurant, only steps away. It exudes an alluring twilight quality, enhanced by the presence of the irrepressible Carlton Ling who might have left Hong Kong for Aruba thirty years ago but has the air of a man who still knows all its nooks and crannies. The Chinese food is never less than serviceable, the cumbia on the stereo is always hot and the beer is always cold. A late-night game of poker would be perfect in a place like this. Walking back from Ling’s, you hear a pack of stray dogs bay at the moon. The stars are out. The desert is alive with its night music. This is the oasis that awaits those who reject the mirage on the other side of the highway.
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MENUINTERNATIONAL.COM
The redesigned L. G. Smith’s Steak & Chop House offers mouth-watering American Steakhouse fare and an extensive international wine list which was recently awarded the Wine Spectator Award of Excellence.
Located in the heart of the Oranjestad City Center next to the Crystal Casino. Open nightly for dinner from 5:30 p.m. to 11:00 p.m. For reservations please call 523-6195 or go to lgsmiths.com
Here diners will find juicy cuts of aged, Certified Angus Beef, reasonably priced and sizzling hot from the grill, exquisitely prepared appetizers from both land and sea and tantalizing desserts. Discover the soothing sounds of our local jazz band “Live Xpressions” starting at 6:30 p.m. every Friday, Saturday and Sunday. find us on facebook.com/LGSmithSteak | #CAB. #LGSMITHS. #RENARUBA
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ARUBAN SEAFOOD
MENUINTERNATIONAL.COM
DRIFTWOOD
AUTHENTIC ARUBAN SEAFOOD RESTAURANT
THERE’S NO BETTER PLACE TO CAST YOURSELF AWAY THAN AT THE DRIFTWOOD. THIS AUTHENTIC ARUBAN SEAFOOD RESTAURANT SERVES FRESH-CAUGHT FISH DAILY, PREPARED BY THE OWNER HIMSELF. THE CATCH OF THE DAY MIGHT BE GIANT SHRIMP, JUICY CARIBBEAN LOBSTER OR THE MOST TENDER OCTOPUS, SQUID OR SCALLOPS, ACCOMPANIED BY PAN BATI, THE FAMOUS ARUBAN CORNBREAD. FOR OVER TWENTY YEARS, THE DRIFTWOOD HAS BEEN A GREAT ESCAPE TO THE UNIQUE FLAVORS OF ARUBA.
KLIPSTRAAT 12 DOWNTOWN ORANJESTAD (297) 583-2515
LOCATE US
WWW.DRIFTWOODARUBA.COM
N˚ 4 ON MAP PAGE 164
driftwood@setarnet.aw facebook.com/Driftwood.Restaurant
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Sample menu...
[ APPE TIZERS ] Range: 4.50 – 15.50 — Sea Scallops† jumbo sea scallops grilled and served with pesto sauce — Coconut Shrimp jumbo shrimp dipped in sweetened coconut batter, deep-fried and served with our sweet-and-sour sauce — Seafood Chowder a rich, creamy, delectable chowder with fish, shrimp, baby clams and squid — Crab Cake† made with jumbo lump crabmeat and served with the perfect combination of seaweed and sweet-and-sour sauce —
[ ENTRÉES ] * Range: 22.50 – 46.50 — Blackened Fish generously coated with Cajun spices, pan-fried and served with a sweet Caribbean peach sauce — Chicken Parmesan with marinara sauce, topped with cheese and served over linguine — Pan-fried Fish “Aruban Style” fresh catch lightly seasoned, pan-fried and served with a mild Creole sauce (Creole sauce is made with tomatoes, onions, bell pepper and fresh local herbs) — Grilled Fish served with our vinaigrette sauce
All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Indoors S ERV IN G: Dinner
AT T IRE : Casual BA R: Yes
— Alaskan King Crab Legs† full pound of crab legs boiled and served with melted butter — Fish and Shrimp† in garlic butter or Creole sauce — Seafood Pasta Thermidor† fish, shrimp, scallops, baby clams and lobster, served over linguine in a creamy thermidor sauce — Filet Mignon 8-oz. U.S. tenderloin, the most tender cut of beef, grilled and served with a mushroom sauce —
[ CARIBBE AN LOBSTER 12- OZ. TAIL ] * — Broiled Lobster† — 46.50 with butter and lemon — Lobster Thermidor† — 46.50 chunks of lobster with Gouda cheese, mushroom, peppers and mustard, topped with melted Parmesan cheese and served in the shell — * Served with white rice or a baked potato, sautéed vegetables and our local cornbread. † For Dine-Around coupons, a surcharge applies to menu items marked with this symbol: † (please present coupons to your waiter before ordering). We feature a kids’ menu.
PA RK IN G: Yes DIN N ER: 5:30 to 10:30 p.m., closed Sundays
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DUTCH GRILL I N T E R N AT I O N A L
MENUINTERNATIONAL.COM
EETCAFE THE PADDOCK
EETCAFE THE PADDOCK, AN ARUBAN INSTITUTION, IS PERFECTLY LOCATED IN ORANJESTAD’S WHARFSIDE MARKET AND OFFERS STUNNING VIEWS OF THE YACHT HARBOR AND ITS TURQUOISE WATERS. THE ONLY GENUINE DUTCH BAR IN ARUBA DRAWS BOTH LOCALS AND TOURISTS ALIKE. THE EXTENSIVE MENU FEATURES DUTCH FAVOURITES AS WELL AS BURGERS, STEAKS, AND SEAFOOD. THERE’S SOMETHING FOR EVERYONE. IT’S THE PERFECT PLACE FOR BREAKFAST, LUNCH, DINNER, A SNACK OR DRINKS, ALL AT REASONABLE PRICES. DON’T MISS THE HAPPY HOURS EVERY TUESDAY, SATURDAY AND SUNDAY. WITH GREAT MUSIC, COLD BEER AND A FUN ATMOSPHERE, EVERY DAY IS A SPECIAL DAY AT THE PADDOCK.
WHARFSIDE MARKET LLOYD G. SMITH BLVD. 13 DOWNTOWN ORANJESTAD (297) 583-2334
LOCATE US N˚ 5 ON MAP PAGE 164
WWW.PADDOCK-ARUBA.COM
043
Sample menu...
LUNCH MENU
DINNER MENU
[ HAMBURGERS AND SANDWICHES ] *
[ APPE TIZERS ]
— Hamburger — 7.85 lettuce, tomatoes, onions and pickles — Italiano Sandwich — 8.42 salami, tomatoes and pesto on fresh ovenbaked French bread, gratinéed with cheese — Grilled Grouper Fillet Sandwich — 8.42 delicious fish fillet on fresh oven-baked French bread, served with tartar sauce — Cheeseburger — 9.00 cheese, lettuce, tomatoes, onions and pickles — Paddockburger — 10.14 pineapple, cheese, lettuce, tomatoes, onions and pickles — * Extra fries add $3.42.
[ PL AT TERS ] — Fish Platter — 10.14 half-grouper served with fries, salad and tartar sauce — Chicken Tortilla — 10.71 tortilla shell filled with chicken, cheese and sour cream — Chicken Shawarma — 11.85 pieces of chicken served with soft pita bread and garlic sauce — Saté with French Bread — 11.85 3 pork or chicken skewers served with peanut sauce —
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Open-air S ERV IN G: Breakfast – Lunch – Dinner AT T IRE : Casual EN T ER TA IN M EN T: Live music BA R: Yes PA RK IN G : Yes
— Potato-bacon Soup — 5.14 — Escargots — 8.42 served the classic way with melted garlic butter — Dutch Pea Soup — 9.00 heavy Dutch pea soup with bacon and bread — Shrimp Skewer — 10.71 with onions, bell peppers and a spicy sauce — Grilled Grouper Salad — 12.42 half-grouper on a bed of fresh salad, served with tartar sauce —
[ ENTRÉES ] * * — Pork Medallions — 20.85 served with a creamy mushroom sauce — Mahi-mahi Fillet — 22.71 served with a delicious white wine sauce — Garlic Shrimp — 22.71 jumbo shrimp with lots of garlic — Mixed Grill — 22.71 steak, Cajun chicken breast, pork saté and spare ribs — Beef Tenderloin — 23.14 center-cut, the best of the best! — ** Entrées include your choice of either French fries, baked potato, rice or potato croquette.
BRE A K FAS T A N D L U N C H : 9:00 a.m. to 5:00 p.m., Monday to Sunday DIN N ER: 5:00 to 11:00 p.m., Monday to Sunday (kitchen closes at 10:45 p.m.)
BA R: 9:00 a.m. to 2:00 a.m., Sunday to Thursday and till 3:00 a.m., on Fridays and Saturdays
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ARGENTINE GRILL
MENUINTERNATIONAL.COM
EL GAUCHO
ARGENTINE GRILL
SERVING SIGNATURE DISHES OF ARGENTINA SINCE 1977, EL GAUCHO WELCOMES ITS DISTINGUISHED GUESTS TO SPEND AN UNFORGETTABLE EVENING IN SOUTH AMERICA. ENJOY THE ROMANTIC MUSIC OF STROLLING GUITARISTS WHILE YOU SAVOR THE FINEST ARGENTINE MEATS. CHOOSE THE PERFECT BOTTLE FROM THEIR WINE SPECTATOR AWARD-WINNING WINE LIST TO COMPLEMENT YOUR MEAL.
WILHELMINASTRAAT 80 ORANJESTAD (297) 582-3677
LOCATE US
WWW.ELGAUCHO-ARUBA.COM
N˚ 2 ON MAP PAGE 162
info@elgaucho-aruba.com facebook.com/ElGaucho.Aruba
045
Sample menu...
[ APPE TIZERS ] — Cream of Pumpkin — 9.00 — Argentine Empanadas — 9.25 — Chorizo and Morcilla — 12.50 — Tenderloin Chunks on a Skewer — 14.00 — Jumbo Garlic Shrimp — 14.25 — St. Louis-style Ribs — 17.75 —
[ GRIL L ED ME ATS AND CHICKEN ] — Grilled Chicken Breast — 24.75 — Pork Tenderloin (12 oz.) — 28.50 — Beef Short Ribs — 28.50 — Argentine Shish Kebab — 36.75 — Grilled Veal Chop (12 oz.) — 37.50 — Sirloin Steak (18 oz.) — 37.75 — Tenderloin Steak (12 oz.) — 38.75 — Argentine Grill — 38.75
All prices are in U.S. dollars. A 15% service charge and a 1.5% tax will be added to your bill. Prices and menu items are subject to change.
DININ G : Indoors S ERV IN G: Lunch – Dinner AT T IRE : Elegantly casual
— Grilled Rack of Lamb — 39.50 — The Gaucho Steak (16 oz.) — 42.00 — T-bone Steak (minimum 22 oz.) — 44.75 — Rib-eye Steak Bone-in (20 oz.) — 49.50 — Porterhouse Steak (28 oz. and up) — Market price —
[ FROM THE SE A ] — Catch of the Day — 26.50 — Lobster Tail — 28.00 — Salmon Fillet (8 oz.) — 29.75 — Conch Harbor Style — 33.50 — Jumbo Shrimp Scampi — 37.75 — Caribbean Seafood Combination — 44.50 —
[ L AND AND SE A ] — Surf and Turf — 29.50 —
EN T ER TA IN M EN T: Live music BA R: Yes PA RK IN G : Yes
L U N C H A N D D IN N ER: 11:30 a.m. to 11:00 p.m., daily
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CARIBBEAN I N T E R N AT I O N A L SEAFOOD
MENUINTERNATIONAL.COM
FISHES & MORE “THE RESTAURANT”
THE NAME SAYS IT ALL. WHILE THEY SPECIALIZE IN FRESH FISH AND SEAFOOD, FISHES & MORE ALSO OFFERS TASTY DISHES FOR THE NON-FISH LOVERS ON THEIR EXTENSIVE MENU. THEIR KITCHEN COOKS WITH ONLY THE FRESHEST PRODUCTS. EVERYTHING IS PREPARED À LA MINUTE BY AN INTERNATIONALLY EXPERIENCED CULINARY TEAM. THE MENU REFLECTS THEIR VARIED ORIGINS AND INFLUENCES FROM ALL OVER THE WORLD. FISHES ENJOY AN ENVIABLE REPUTATION FOR THEIR DAILY SPECIALS. AND BECAUSE THEY COOK FRESH, THEY CAN ARRANGE TO HAVE YOUR DINNER OR PARTY PREPARED EXACTLY AS YOU DESIRE. AT FISHES & MORE, YOU GET THE MOST.
ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370 PALM BEACH (297) 586-3659
LOCATE US
WWW.FISHESANDMORE.COM
N˚ 6 ON MAP PAGE 161
info@fishesandmore.com
047
Sample menu...
[ APPE TIZERS ] — Greenshell Mussels — 13.00 sautéed in garlic and served with a lobster sauce — Spicy Shrimp — 14.00 in our famous creamy tomato sauce — Tuna Tataki — 14.00 tataki of yellowfin tuna served with soya sauce, wasabi and sushi ginger —
[ FISHES… ]
[ THE E ARLY-BIRD MENU ] * *
— Shrimp Creole — 26.00 fresh Caribbean shrimp pan-fried in our homemade Creole sauce (please ask your waiter to make this dish spicier if you wish) — Fresh Catch — 26.00 offering only the freshest grouper, red snapper, mahi-mahi or djampou, depending on availability, prepared to your liking — Yellowfin Tuna — 28.00 from the sea to your plate, 8-oz. beauty prepared rare or to your liking — Caribbean Lobster Tail — Market price by far our most fabulous dish —
[ …& MORE ] * — Chicken Yakitori — 22.00 three chicken brochettes prepared the traditional Japanese style, served with rice and a tamagoyaki egg roll
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Indoors – Outdoors S ERV IN G: Dinner AT T IRE : Casual
— Pineapple Chicken Tamagoyaki — 24.00 pan-seared tender chicken breast in a sweet-and-sour sauce with spring onions and red bell peppers, served with rice and a tamagoyaki egg roll — Filet Mignon — 29.00 9-oz. cut grilled to perfection and served with a sauce of your choice, either garlic, pepper, Béarnaise or mushroom — * Grilled to perfection and served with the sauce of your liking: either garlic, pepper, Béarnaise, Creole or mushroom.
Price per person: 22.75 — This three-course special includes your choice of: - French onion soup, mixed salad or Caesar salad - catch of the day, filet mignon, fettucine Alfredo (with chicken add $4.00, with shrimp add $8.00) or chicken breast, all served with a potato gratin and fresh vegetables - hot chocolate sunday — ** Served daily from 4:00 to 6:30 p.m. and all night on Tuesdays. All our main courses (except pastas) are served with potatoes ‘au gratin’, mixed vegetables and your choice of either hollandaise, Creole, garlic or lemon sauce. Our extensive menu also features a delicious selection of home-made soups, salads, pastas, vegetarian dishes, Italian dishes and wonderful desserts.
EN T ER TA IN M EN T: Live music BA R: Yes PA RK IN G : Yes
DIN N ER: 4:00 to 11:00 p.m., Monday to Sunday
048
I N T E R N AT I O N A L SEAFOOD STEAKHOUSE
MENUINTERNATIONAL.COM
FRENCH STEAKHOUSE
THE FRENCH STEAKHOUSE PUT DOWN ROOTS ON ARUBA MORE THAN 30 YEARS AGO. SINCE THEN, THEY HAVE CULTIVATED AN UNMATCHED REPUTATION FOR SERVING THE MOST SUCCULENT CUTS OF U.S. MEAT IN ADDITION TO FRESH-CAUGHT FISH, LOCAL DELICACIES AND INTERNATIONAL FAVORITES. A KITCHEN STAFFED WITH SEASONED VETERANS OF THE CULINARY ARTS ALWAYS DELIVERS EXCEPTIONAL COOKING. FRENCH STEAKHOUSE INVITES YOU TO LET ROMANCE BLOOM AS YOU SPEND AN EVENING IN THEIR COZY DINING ROOM OR ENCHANTED GARDEN.
ALSO, SUSHI LOVERS MAY ORDER FROM THE NEW OMAKASE SUSHI BAR LOCATED RIGHT AT THE FRENCH STEAKHOUSE. THE SUSHI MENU IS AVAILABLE TUESDAY TO SATURDAY DURING DINNER HOURS.
MANCHEBO BEACH RESORT & SPA JUAN E. IRAUSQUIN BLVD. 55 EAGLE BEACH (297) 582-3444
LOCATE US
WWW.MANCHEBO.COM/STEAKHOUSE
N˚ 3 ON MAP PAGE 159
steakhouse@manchebo.com
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Sample menu...
[ APPE TIZERS, SOUP AND SAL AD ]
[ OUR SIGNATURE CU TS ]
— Escargots à la Pernod — 9.00 sautéed snails in garlic, onions and herbs, finished with a touch of Pernod — Caribbean Seafood Chowder — 9.00 a cream of mixed seafood sautéed in garlic with fresh tomatoes — Vegetable Napoleon — 10.00 grilled eggplant, mushrooms, red onions, zucchini, squash, red peppers, polenta, feta cheese and sautéed spinach, topped with a fresh tomato ratatouille — Tuna Niçoise — 12.00 grilled ahi tuna, julienne-cut romaine lettuce, boiled egg, potatoes, haricots verts, red onions and black olives in a home-made balsamic vinaigrette —
— Veal — 27.00 twin veal cutlets seared in olive oil with shallots, garlic, amaretto and white Chablis wine, finished with a papaya-cream sauce — Filet Mignon au Bourgogne — 28.00 charbroiled to perfection with a Bourgogne red wine sauce, served with sautéed spinach and mashed potatoes — Steak House Sampler — 30.00 mixed grilled chicken breast, beef tenderloin and shrimp served with a walnut-cream sauce, accompanied by mashed potatoes — Tomahawk Pork Chop — 32.00 grilled tomahawk pork chop served with a sweet red wine sauce, cherry tomatoes, sautéed spinach and sweet mashed potatoes — U.S. Sirloin Steak — 36.00 broiled to perfection, served with a potato soufflé — Lamb Chops — 36.00 grilled with Dijon mustard, oven-finished, served with a potato soufflé — U.S. Black Angus Filet — 40.00 certified black Angus filet of beef served with mashed potatoes, green asparagus, sautéed spinach and Madeira wine-herb sauce —
[ FRESH SE AFOOD ] — Catch of the Day — 27.00 prepared grilled, blackened, broiled or meunière style with a choice of Creole or ginger sauce — Shrimp and Scallops — 29.00 sautéed with onions, garlic and parsley, flavored with a coconut-curry sauce, topped with coconut flakes and served with jasmine rice — Seafood Neptune — 29.00 sizzling skillet with shrimp, grouper, mahi-mahi, mussels, scallops and calamari in a cognac sauce —
All prices are in U.S. dollars. A 15% service charge will be added to your bill. Prices and menu items are subject to change without notice.
DININ G : Indoors – Garden S ERV IN G: Dinner AT T IRE : Resort casual
EN T ER TA IN M EN T: Live jazz piano BA R: Yes
PA RK IN G: Yes DIN N ER: 5:30 to 10:30 p.m., Monday to Sunday
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ARUBAN I N T E R N AT I O N A L PORTUGUESE
MENUINTERNATIONAL.COM
GOSTOSO
RESTAURANTE
ASK ANY OF THE TOP CHEFS IN ARUBA WHERE THEY GO FOR GENUINE ARUBAN CUISINE AND THE ANSWER IS ALWAYS THE SAME: GOSTOSO. LOCATED IN A REJUVENATED HOUSE ON A QUIET STREET IN ORANJESTAD, THIS LOCAL FAVORITE OFFERS A WELL-CONCEIVED MENU FEATURING BOTH PORTUGUESE AND ARUBAN CUISINE. THE CURRIED GOAT IS NOT TO BE MISSED. WITH ITS COZY ATMOSPHERE AND IMPECCABLE SERVICE, GOSTOSO RESTAURANTE IS A CAPITAL IDEA FOR LUNCH AND DINNER.
CAYA ING. ROLAND H. LACLE 12 ORANJESTAD (297) 588-0053
LOCATE US
WWW.GOSTOSOARUBA.COM
N˚ 3 ON MAP PAGE 162
info@gostosoaruba.com
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Sample menu...
[ APPE TIZERS ] — Chorizo and Morcilla — 7.75 pork and blood sausages grilled and accompanied by a guasacaca dip — Bacalhau Vinaigrette — 10.50 a Portuguese delight, codfish marinated in vinaigrette — Avocado Shrimp — 12.00 in a home-made “salsa rosada” — Creole Sushi Roll — 12.00 choice of either shrimp, crab or salmon wrapped with plantain, stuffed with cream cheese and avocado – crab and salmon are served with our home-made eel sauce —
[ ENTRÉES ] — Cabrito Stoba — 19.00 goat tenderly stewed with a blend of cilantro, garlic, onions, red peppers, leeks, scallions and rosemary in a Guinness beer and red wine sauce — Lenga Stoba — 20.00 beef tongue tenderly stewed with a blend of garlic, onions, red peppers, celery, leeks, scallions, tomatoes, fine herbs and red wine sauce — Stuffed Chicken Gostoso — 20.25 chicken breast stuffed with a blend of spinach and ricotta cheese, sliced mozzarella cheese, topped with a creamy white wine-mushroom sauce, served with your choice of pasta marinara or pasta Alfredo — Fish Madeira Style — grouper 20.75 — golden snapper 23.00 — Chilean Sea Bass 35.50 fillet of grouper, snapper or sea bass, pan-fried and served with a sweet fresh passion fruit and white wine sauce, topped with a banana
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Indoors – Outdoors S ERV IN G: Lunch – Dinner AT T IRE : Casual BA R: Yes PA RK IN G : Yes
— Bacalhau Portuguese Style — 22.00 codfish prepared in a succulent home-made tomato sauce blended with onions, garlic, basil, red peppers, oregano, olive oil, green olives and a white wine sauce — Espetada Portuguese Style — 27.00 N.Y. strip loin kebab marinated with garlic, bay leaves, red wine and sea salt, grilled and served with your choice of either a mushroom demi-glace sauce or a green peppercorn demi-glace sauce — Espetada a la Marinera — 28.25 bacon-wrapped grouper kebab with onions and peppers, Madeira style, served on a bed of sautéed shrimp, calamari, scallops, mussels and clams in a creamy white wine-herb sauce — Land and Sea Special — 31.00 5-oz. black Angus medallion of tenderloin in a mushroom sauce and grouper topped with shrimp and accompanied by a butter and garlic sauce — 16-oz. Black Angus Rib-eye— 34.00 grilled and served with your choice of either a mushroom demi-glace sauce or a green peppercorn demi-glace sauce —
[ DESSERTS ] — Flan — 4.00 — Quesillo di Coco — 4.25 — “Tres Leches” Cake — 7.00 — Most entrées are served with rice, fresh vegetables and plantain. We offer a kids’ menu priced from $10.00 to $11.75.
L U N C H : 12:00 noon to 3:00 p.m., Tuesday to Friday and 12:00 noon to 4:00 p.m., on Saturdays and Sundays
DIN N ER: 6:00 to 10:00 p.m., Tuesday to Saturday and 6:30 to 10:00 p.m., on Saturdays and Sundays
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I N T E R N AT I O N A L LOCAL SEAFOOD
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HADICURARI
RESTAURANT AT THE FISHERMAN’S PIER – ARUBA
LET THE EYE LEAD THE STOMACH TO PARADISE AT HADICURARI. ENJOY SCENIC WATERFRONT VIEWS AND WATCH THE COLORFUL LOCAL FISHING BOATS BRINGING IN THE DAY’S CATCH THAT WILL SOON BE GRACING YOUR PLATE. AT HADICURARI THEY SPOIL YOU WITH AN INTERNATIONAL MENU INFUSED WITH CONTEMPORARY TOUCHES. TRY THEIR DAILY FRESH CATCH OR THEIR SUCCULENT STEAKS, GRILLED TO PERFECTION. THERE’S SOMETHING FOR EVERY TASTE ON THE HADICURARI MENU. THEY ALSO HAVE AN EXTENSIVE WINE LIST AND A CHILDREN’S MENU. THEY ARE RIGHT ON THE BEACH, NEXT TO THE MARRIOTT’S ARUBA SURF CLUB.
JUAN E. IRAUSQUIN BLVD. 230 PALM BEACH NEXT TO THE MARRIOTT’S ARUBA SURF CLUB (297) 586-2288
LOCATE US
WWW.HADICURARI.COM
N˚ 7 ON MAP PAGE 161
hadicurari@arubawineanddine.com
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Sample menu...
[ APPE TIZERS ] — Calamari — 10.00 tender fried calamari served with a garlic sauce — Scallops à l’Escargot — 11.00 scallops sautéed in garlic butter with white wine and fresh herbs — Ceviche — 11.50 corvina fillet marinated in Key lime juice, onions, cilantro and sweets peppers, served with plantain chips — Tuna Tataki — 12.00 seared sushi-grade tuna served with a wakame salad, accompanied by a soy-ginger sauce — Hadicurari Salad — 12.00 fresh garden salad with grouper, wahoo and mahi-mahi, topped with tomatoes, onions and cucumber, served with our home-made ranch dressing — Spicy Shrimp — 12.50 served with our chef’s secret creamy hot sauce —
[ ENTRÉES ] — Chicken Alfredo — 22.00 tagliatelle served with chunks of chicken in a creamy Alfredo sauce — Grilled Mahi-mahi — 27.00 served with a lemon-garlic-butter sauce and pan bati — Sirloin — 29.00 grilled and served with a pepper or cabernet sauce
All prices are in U.S. dollars. A 15% service charge will be added to your bill. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Outdoors – Open-air S ERV IN G: Breakfast – Lunch – Dinner AT T IRE : Elegantly casual
Member of Aruba Wine and Dine
— Garlic Shrimp — 29.00 jumbo shrimp sautéed with fresh herbs and garlic, served with funchi — Filet Mignon — 29.00 tender cut of beef grilled to your liking, accompanied by a pepper or cabernet red wine sauce — Whole Red Snapper — 30.00 oven-broiled and served with a Creole sauce and plantain — Lobster Thermidor — 45.00 pan-fried lobster with onions, bell peppers and Parmesan cheese — Treasures of the Caribbean (for two persons) — 76.00 all ocean’s secrets on one plate —
[ DESSERTS ] — Chocolate Cake — 7.00 layers of rich dark chocolate cake — Key Lime Pie — 7.00 the famous pie from Florida — Ice Cream Sundae — 7.00 vanilla ice cream with a chocolate sauce — Fresh Fruit and Sorbet — 7.00 passion fruit sorbet topped with fresh seasonal fruits —
BA R: Yes PA RK IN G : Yes BRE A K FAS T: 8:00 to 11:00 a.m., Monday to Sunday
L U N C H : 11:00 a.m. to 5:00 p.m., Monday to Sunday DIN N ER: 5:00 to 11:00 p.m., Monday to Sunday
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I TA L I A N PIZZA
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HOSTARIA DA’ VITTORIO
RISTORANTE ITALIANO FOR THE PAST 45 YEARS, UNRIVALLED MASTER CHEF VITTORIO MUSCARIELLO HAS PREPARED SUPERB CLASSIC DISHES INSPIRED BY SOME OF THE MOST PRESTIGIOUS ITALIAN KITCHENS AROUND THE WORLD. SINCE 1999, HOSTARIA DA’ VITTORIO HAS BEEN ONE OF THOSE KITCHENS. CHEF VITTORIO PREPARES ALL HIS AUTHENTIC DISHES WITH THE FINEST PRODUCTS FLOWN IN WEEKLY FROM ITALY, COMPLEMENTED BY THE HEAVENLY FLAVORS OF HIS OWN GARDENGROWN HERBS AND GREENS. YOU ARE CORDIALLY INVITED TO SAVOR A PERFECT ITALIAN MEAL IN THE RUSTIC ELEGANCE OF HOSTARIA DA’ VITTORIO.
LLOYD G. SMITH BLVD. 380 PALM BEACH (297) 586-3838
LOCATE US
WWW.HOSTARIAVITTORIO.COM
N˚ 8 ON MAP PAGE 161
hostariavittorio@setarnet.aw
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Sample menu...
[ ANTIPASTI – APPE TIZERS ] — Carciofini alla Romana — 11.00 baked fresh baby artichokes dipped in extravirgin olive oil, white wine, fresh parsley and Gaeta black olives — Carpaccio di Filetto di Manzo alla Cipriani con Rucola — 12.00 thin-sliced marinated raw beef filet served with extra-virgin olive oil and shaved Rocca Parmigiano-Reggiano cheese over a bed of fresh arugula salad —
[ IL RISOT TO / RICE ] — Risotto alla Pescatore — 29.50 arborio rice cooked in extra-virgin olive oil with parsley, squid, baby octopus, mussels, clams, shrimp and fresh tomatoes —
[ L E PASTE FRESCHE E SECCHE – FRESH AND DRY PASTAS ] — Spaghetti alle Vongole Veraci — 26.50 spaghetti prepared with extra-virgin olive oil, garlic, parsley, fresh cherry tomatoes and original Italian fresh clams — Linguine dello Scoglio — 29.50 linguine prepared with extra-virgin olive oil, garlic, parsley, fresh cherry tomatoes, clams, mussels, squid, baby octopus and shrimp —
[ PESCE, CROSTACEI E MOLLUSCHI – FISH AND SE AFOOD ] — Branzino Italiano al Gusto — Market price 16-oz. fresh Italian Mediterranean sea bass cooked to your liking
All prices are in U.S. dollars. A 16% service charge and a 1.5% tax will be added to your bill. Prices and menu items are subject to change.
F R EE
WiFi
DININ G : Indoors – Outdoors – Open-air S ERV IN G: Lunch – Dinner AT T IRE : Elegantly casual BA R: Yes
— Sogliola all Mugnaia — Market price Dover sole baked in extra-virgin olive oil, butter, parsley and fresh lemon juice —
[ MANZO, VITEL LO, AGNEL LO, MAIAL E E POL LO – BEEF, VE AL , L AMB, PORK AND CHICKEN ] — Lombata di Maiale e Salsicce con Broccoli di Rape — 30.00 U.S. pork chop, sausage and broccoli rape cooked in olive oil with garlic and crushed red pepper — Ossobuco di Vitello — 37.00 U.S. veal shank braised in dry white wine with fresh herbs and spices, served with risotto alla Milanese —
[ FORNO A L EGNA – WOOD-BURNING OVEN ] — Pizza Margherita con Arugula e Prosciutto di Parma — 17.50 pizza with tomato sauce, mozzarella cheese, fresh basil, arugula and prosciutto di Parma —
[ L A PASTICCERIA – DESSERTS ] — Tiramisu — 9.00 Italian pound cake topped with custard of mascarpone cheese, espresso, sweet Marsala wine, rum and grated chocolate — Cannolo alla Siciliana — 9.00 the classic pastry of Sicily, a crunchy tube of pastry filled with ricotta cheese and studded with bits of chocolate —
PA RK IN G : Yes S M O K IN G P O L ICY: Smoking not permitted inside Smoking section outside
L U N C H : 12:00 noon to 3:00 p.m., Monday to Sunday DIN N ER: 6:00 to 11:00 p.m., Monday to Sunday
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MEXICAN
MENUINTERNATIONAL.COM
IGUANA CANTINA FRESH MEXICAN GRILL
THEY REALLY KNOW HOW TO PARTY SOUTH OF THE BORDER. EVERY DAY FROM 5:30 TO 6:30 P.M., IT’S HAPPY HOUR AT IGUANA CANTINA, ARUBA’S OLDEST AND MOST CELEBRATED MEXICAN RESTAURANT. LOCATED IN PALM BEACH’S LIVELY PASEO HERENCIA MALL, IGUANA CANTINA IS A FUN AND COLORFUL RESTAURANT SERVING TRADITIONAL MEXICAN AND TEX-MEX FARE. IGUANA’S TOP SELLER IS THEIR FAJITAS, SERVED SIZZLING ON A CAST-IRON SKILLET. OTHER SPECIALTIES INCLUDE CRISPY CHIMICHANGAS AND ARUBA’S LARGEST BURRITOS. IGUANA CANTINA’S BAR FEATURES TEQUILA FLIGHTS‚ AS WELL AS THEIR NEWEST SENSATION, THE COOL AND REFRESHING SANGRIA SWIRL MARGARITA. THE PARTY IS ALWAYS HOT AND ALWAYS FRESH AT IGUANA.
PASEO HERENCIA MALL JUAN E. IRAUSQUIN BLVD. 382 PALM BEACH (297) 586-9375
LOCATE US
WWW.IGUANACANTINAARUBA.COM
N˚ 9 ON MAP PAGE 161
info@iguanacantinaaruba.com
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Sample menu...
[ FREE CHIPS AND SALSA SERVED WITH AL L ENTRÉES! ] [ MARGARITAS AND MORE ] — Aruba’s Best Margaritas — 6.95 served frozen or on the rocks, in a salt-rimmed glass — Tequila Flights — Price varies sample a selection of distinctive flavors of different tequilas — Sangria Swirl Margarita — 8.95 a fabulous frozen cocktail combining our classic frozen margarita swirled with home-made sangria —
[ APPE TIZERS ] — Cantina Nachos — 11.95 a heaping platter of crispy corn tortilla chips covered with layers of guacamole, seasoned ground beef, refried beans, black beans, melted cheese, sour cream, salsa fresca and jalapeños — Dos Amigos Soup — 6.25 a unique combination of black bean soup and chicken tortilla soup served side by side, in the same bowl, garnished with sour cream and crispy tortilla chips — Grilled Chicken Quesadillas — 8.50 flat-top grilled flour tortillas stuffed with grilled chicken breast, peppers, onions and cheese —
All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Indoors – Open-air S ERV IN G: Dinner AT T IRE : Casual
[ ME XICAN FARE ] — Fajitas... Our Cantina Specialty! — 18.95 marinated strips of grilled chicken, steak or fresh island shrimp with sautéed peppers and onions, ready to wrap in warm, soft flour tortillas, accompanied by Mexican rice, your choice of refried or black beans, sour cream, fresh pico de gallo and guacamole – every Wednesday it’s all-you-can-eat chicken and/or steak fajitas — Coconut Shrimp — 19.50 large Caribbean shrimp hand-dipped in a light coconut batter, breaded in coconut flakes and lightly fried, served with a sweet chili sauce — El Combo Favorito — 17.95 our top-selling Mexican combo, grilled steak quesadilla, Caribbean fish taco and grilled chicken enchilada, garnished with lettuce, tomato, guacamole and pico de gallo, served with refried beans and Mexican rice — Chicken Under a Brick — 17.95 a deboned, skin-on half-chicken pressed and cooked under a foil-wrapped brick, the compression leads to beautifully browned crisp skin on the outside, and succulent and juicy meat on the inside —
[ DESSERT ] — Fried Ice Cream – ¡Delicioso! — 6.95 a large scoop of vanilla ice cream, flash-fried, topped with cinnamon sugar and melted chocolate sauce —
BA R: Yes PA RK IN G : Yes DIN N ER: 5:00 to 10:30 p.m., Monday to Sunday
BA R: 5:00 to 11:00 p.m., Monday to Sunday H A P PY H O U R: 5:30 to 6:30 p.m., Monday to Sunday
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ARUBAN CARIBBEAN MEXICAN
MENUINTERNATIONAL.COM
IGUANA JOE’S
CARIBBEAN BAR & GRILL
SINCE 1996, IGUANA JOE’S HAS BEEN ARUBA’S MOST POPULAR AND ACCLAIMED CARIBBEAN RESTAURANT. THEIR MENU FEATURES LOCAL AND CARIB-MEX FAVORITES SUCH AS COCONUT SHRIMP, ISLAND JERK ROASTED CHICKEN, SIZZLING FAJITAS, STUFFED BURRITOS, FRESHCAUGHT MAHI-MAHI AND SMOKEY JOE’S RIBS, THE BEST IN THE CARIBBEAN‚ NO BONES ABOUT IT. MOST OF THESE INCREDIBLE ENTRÉES ARE PRICED AT LESS THAN $20.00. IGUANA JOE’S BAR IS NOT ONLY LEGENDARY FOR BEING THE BIRTHPLACE OF THE PINK IGUANATM ‚ AN INCREDIBLY SMOOTH AND REFRESHING STRAWBERRY COLADA, BUT ALSO IS HOME TO ARGUABLY THE BEST MOJITOS ON ARUBA!
IN 2015 IGUANA JOE’S WILL OPEN THEIR SECOND LOCATION AT THE PALM BEACH PLAZA.
ROYAL PLAZA DOWNTOWN ORANJESTAD (297) 583-9373
LOCATE US
WWW.IGUANAJOESARUBA.COM
N˚ 6 ON MAP PAGE 164
joe@iguanajoesaruba.com
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Sample menu...
[ THE PINK IGUANAT M ]
—
— The Pink Iguana™ — 7.95 our frozen pina colada is a cool and creamy creation of crushed strawberries, pineapple, white rum and coconut cream; this is the home of the Pink Iguana™! —
[ TAPAS ] — Igua-Na-Chos™ – Our “Signature” Starter! — regular 10.95 — with grilled chicken 12.95 pronounced Iguana Joe’s! crispy corn tortilla chips topped with guacamole, chili con carne, black beans, black olives, jalapeños, sour cream, salsa fresca and melted Cheddar cheese — Jamaican Jerk Chicken Skewers — 7.95 three appetizer skewers of jerk-seasoned chicken breast, grilled over an open flame — “Bon-bon” Shrimp — 12.95 “bon” means good in Aruba’s native Papiamento, and “bon-bon” means that these crispy shrimp in their creamy, sweet and spicy sauce are simply… to die for! —
[ LIGHT FARE ] — The Greatest Burger in Paradise — 11.95 half-pound of certified U.S.D.A. ground Angus beef with Cheddar or Gouda cheese, served on a toasted bun with bacon, lettuce, tomato, onion and fries – reputedly “the greatest burger in paradise”
All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Indoors – Outdoors S ERV IN G: Lunch – Dinner AT T IRE : Island casual
Taco Salad — 12.95 a crisp tortilla bowl filled with chopped greens, diced tomatoes and corn and black beans, topped with sour cream, pico de gallo, shredded Cheddar cheese and your choice of either chili con carne or grilled chicken breast — Mahi-Mahi BLT — 15.95 mahi-mahi grilled or blackened with bacon, lettuce and tomato, served open-faced on a grilled bun with spicy mayonnaise, accompanied by French fries or rice and beans —
[ OUR SPECIALTIES ] — Aruban Keshi Yena — 17.95 Dutch Gouda cheese stuffed with a mixture of chicken, vegetables and spices – a traditional Aruban dish — Creole Jambalaya — 18.95 fresh Caribbean shrimp, tender chicken and spicy chorizo sausage, simmered with rice in a spicy Creole tomato sauce, served with fried plantain — Coconut Shrimp — 19.50 ten large Caribbean shrimp dipped in a light coconut batter, hand-breaded in flaky coconut and lightly fried, served with a jalapeño-guava salsa — The Chef’s Almond-crusted Grouper — 19.95 our executive chef Denis Rodriguez’s favorite preparation – hand-sliced fillet of local grouper rolled in sliced almonds and panko crumbs, gently fried and served with a lemon beurre blanc sauce —
BA R: Yes PA RK IN G : Yes (ample street parking)
L U N C H A N D D IN N ER: 10:30 a.m. to 10:00 p.m., closed Sundays
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Ever de Peña — Chef
INTERVIEW
THE SHOCK OF THE NEW b y — TIMOTHY DUGDALE p h o t o g r a p h y — KENNETH THEYSEN
Gerald Sarmiento has a problem. His hotel has just spent almost two million dollars on renovations, including almost half a million on its sensational restaurant and bar, Ike’s Bistro. But the beach patio area, long an Aruba institution, is showing its age. “What should I do?” he asked, raising his glass. “The place has character. We are putting in a sushi bar over there but the patio? I must think about it!” The effusive Sarmiento recently returned to the Manchebo Resort after helping open The Ritz-Carlton. He came back to escape the corporate management structure. “Too many levels. Here I can move fast on good ideas and train the staff to my standards.” One problem he doesn’t have is Ever de Peña, the chef at Ike’s Bistro. One of the youngest chefs on the island to head a top kitchen, he has a soft, selfeffacing manner that belies strong opinions about cooking. Recently, de Peña hosted Yoji Tokuyoshi of Michelinstarred restaurant Osteria Francescana in Modena, Italy and together they created a special five-course dinner at Ike’s. They met at the Mistura Festival in Lima, Peru the year before. “I like Yoji because we are similar in ideas.” Ever delights in Tokuyoshi’s verdict on working at El Bulli, Ferran Adrià’s legendary restaurant. “He thought it was ridiculous,” said de Peña, chuckling. “They would spend four hours prepping all these foams, take a break, and then spend another four hours doing the same. There was no cooking.” De Peña himself has no patience for another
food trend, sous-vide. “Everything ends up tasting like everything else. And the flavor of the protein is either destroyed or smothered.” — TD: What’s your connection to Aruba? EDP: I came to Aruba in 1998. I was born in Venezuela but grew up on Aruba. Then I moved away and came back to go to the culinary institute. I didn’t know if I wanted to work in the front of the house or the kitchen. I eventually chose hospitality after three years. I went to the Renaissance Resort and decided to enter the culinary program at Colegio EPI (Oranjestad) which was much more focused on the work of a chef. I started working at Cooks at the same time. The owner of Cooks made some changes and we tried to do casual fine dining. With them I won two culinary competitions and started applying to the hotels and the top restaurants. That’s what brought me here three years ago. — TD: Back then it was Giorgio’s. EDP: Yes, it was completely Italian. But after a year, we started to do chef’s tasting dinners. The management liked it and decided to make a full change with a new restaurant. They told me whatever I decided to do, they would respect it. — TD: So Ike’s is your baby? EDP: Yes, me and the owner. I started to look around the market and saw that there was no real Mediterranean restaurant in
Gerald Sarmiento — Food & Beverage Manager
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the area. Through the internet, I met a few chefs, including a guy who was going to be cooking at the Mistura Festival in Lima, Peru. I went there last year and I met all kinds of chefs. José Andrés was there, Alain Ducasse. In total there were 23 chefs. So I chatted with them and watched their demos. The connections are starting to grow. — TD: You’ve had experience in both the front of the house and the kitchen. What are the most challenging aspects of fine dining restaurants on Aruba? EDP: The culture here on Aruba is not geared towards the staffing of fine dining. It’s completely different. Much more laid back, chill. We have a fews chefs on the island who I’ve heard have worked in Michelin-starred restaurants and they are doing well. I think the island, as a whole, is changing. — TD: What changes have you noticed in the way that guests approach dining in Aruba? EDP: In this hotel, people certainly have different, higher expectations. If you notice, a lot of restaurants on the island are closing because of lack of service and food quality. A few years ago, people would buy an all-inclusive package and they’d eat whatever was put in front of them. Not anymore. Today you can’t survive doing that. — TD: That said, what do you see as being the future of fine dining on the island – standalone restaurants or ones that are attached to hotels? EDP: Stand-alone is very hard to do, to control costs, to maintain standards. This hotel is a boutique hotel and the whole hotel is geared
towards top quality. I have a friend right now who has a very good restaurant but he is going to move downtown because rents are lower there. Alone is very tough. — TD: How would you describe your cuisine? Last night I had the seafood chowder, for example, I noticed you use a real roux. EDP: Everything I make is from scratch, the old way. — TD: The roux is listed on the menu. So is mirepoix. That is serious. Did you demand that? EDP: Oh yes. I have a lot of young chefs who work for me and some of them don’t even know what a mirepoix is. If I can put essential elements like that on the menu, things that are hundreds of years old, I like to do that if it specifically belongs to that dish. — TD: You’re educating those who don’t know and enticing those who do. EDP: Yes. — TD: Last night, you also made a lovely lamb chop served with tomato risotto and lightly grilled shrimp and scallop with a bit of mango salsa. EDP: Scallops you can eat them raw. My cooking style is to try to keep it simple and fresh. The risotto is not going to be a strong flavor. You will taste the tomato but it won’t overpower.
EDP: You know, we used to do that. And a lot of people did not like the marination. What we do now is just have fresh herbs, sea salt, olive oil and garlic. Everything is cooked à la minute. People are very demanding now. They want their food cooked their way. You have to work with them. — TD: So you’re caught between old school fine dining and current food fads and health trends. EDP: As a chef, I want to give you the best. And some people don’t want to pay for it. Other people, they want a filet mignon well done which ruins the meat. — TD: Or cooked sous-vide. EDP: That’s it. — TD: What is the target destination for your cuisine, say in five years? EDP: What I learned from going to the festival in Peru and talking to all those chefs was that they all have their own philosophy but share the same principles. They may have different techniques but in the end, they want to communicate something to you on the plate. My dishes allow the flavor of the protein to come through. I want to cook without interfering.
— TD: The proteins are the stars of most of your dishes. Do you use any special preparations or marinades to enhance their flavor? MANCHEBOBEACH.COM/IKESBISTRO
MANCHEBO BEACH RESORT & SPA — JUAN E. IRAUSQUIN BLVD. 55 — EAGLE BEACH — (297) 582-3444
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MENUINTERNATIONAL.COM
IKE’S BISTRO CARIBBEAN FUSION MEDITERRANEAN
MEDITERRANEAN & CARIBBEAN
IKE’S BISTRO BOASTS A DELICIOUS MENU FEATURING MANY OF THE CHEF’S FAVORITE SPECIALTIES. WHILE THE MEDITERRANEAN REGION IS HIS MAIN FOCUS, CHEF EVER DE PEÑA HAS A PASSION FOR AVANT-GARDE FUSION STRONGLY INSPIRED BY CARIBBEAN INGREDIENTS. HE COMPOSES BEAUTIFUL DISHES WITH SUBTLE AND COMPLEX FLAVORS. PERFECTLY SET BY THE TROPICAL POOL, IKE’S BISTRO MAKES FOR AN ENCHANTING EXPERIENCE. LET THE CHEF SURPRISE YOU WITH HIS FOUR-COURSE TASTING MENU, ACCOMPANIED BY A SAVVY SELECTION OF WINES FROM THE MEDITERRANEAN AND THE AMERICAS.
MANCHEBO BEACH RESORT & SPA JUAN E. IRAUSQUIN BLVD. 55 EAGLE BEACH (297) 582-3444
LOCATE US
WWW.MANCHEBO.COM/IKESBISTRO
N˚ 4 ON MAP PAGE 159
ikesbistro@manchebo.com
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Sample menu...
[ APPE TIZERS ] — Green Gazpacho — 8.00 cucumber and honeydew melon gazpacho, basil organic sea salt, olive oil and herb croutons — Scallops and Coconut Foam — 13.00 pan-fried herb-crusted scallops, avocado purée, red pepper-cilantro salsa — Ceviche and Avocado — 15.00 Caribbean seafood marinated in lemon with avocado, mango, onion and lime juice —
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.
— Land and Sea — 32.00 grilled filet of beef and sautéed shrimp with garlic mashed potatoes, creamy spinach and lobster sauce — Sea Bass — 35.00 pan-seared sea bass with sautéed spinach, quinoa salad and yoghurt-pomegranate salsa — Lamb — 36.00 crusted lamb chops, couscous, mint, green beans, corn and creamy pesto sauce —
[ MAIN AT TR ACTIONS ]
[ DESSERTS ]
— Shrimp à la Brava — 26.00 slightly spicy shrimp, boiled potatoes, fresh basil, creamy spicy sauce and grilled pita bread — Filet Mignon and Asparagus — 27.00 grilled filet of U.S. beef tenderloin, cauliflower purée, grilled asparagus, herb jus and chimichurri — Tuna — 28.00 pan-fried ahi tuna, green herb couscous, warm Caribbean ginger-fruit salsa and microgreens
— Orange Catalana — 8.00 vanilla custard flavored with orange zest, topped with a thin crisp caramel layer — Chocolate Tart — 10.00 home-made chocolate tart, hazelnut ice cream, toasted almond crush and candied lime —
DININ G : Patio - Open-air (poolside) S ERV IN G: Dinner AT T IRE : Resort casual
EN T ER TA IN M EN T: Live music (3 times a week) BA R: Yes
PA RK IN G: Yes DIN N ER: 5:30 to 10:30 p.m., Monday to Sunday
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AMERICAN STEAKHOUSE
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L.G. SMITH’S
STEAK & CHOP HOUSE
THE REDESIGNED L.G. SMITH’S STEAK & CHOP HOUSE BRINGS MOUTH-WATERING AMERICAN STEAKHOUSE FARE AND AN EXTENSIVE INTERNATIONAL WINE LIST TO ONE OF ORANJESTAD’S MOST CHOICE LOCATIONS. HERE DINERS WILL ENJOY JUICY CUTS OF AGED, U.S.D.A.-INSPECTED CERTIFIED ANGUS BEEF, REASONABLY PRICED AND SIZZLING HOT FROM THE GRILL. THERE ALSO ARE EXQUISITELY PREPARED APPETIZERS FROM BOTH LAND AND SEA, AND TANTALIZING DESSERTS INCLUDING THE SIGNATURE MASCARPONE TART. THE COMPREHENSIVE WINE LIST INCLUDES PREMIUM SELECTIONS FROM AROUND THE GLOBE THAT WILL PERFECTLY COMPLEMENT EACH COURSE OF YOUR MEAL. INDULGE IN AN UNFORGETTABLE EXPERIENCE FOR ALL THE SENSES – GREAT FOOD IN A HANDSOME RESTAURANT THAT OFFERS SWEEPING VIEWS OF THE DOWNTOWN MARINA AND THE BUSTLING BOULEVARD BELOW.
L.G. SMITH BLVD. 82 DOWNTOWN ORANJESTAD (297) 523-6115 / 523-6195
LOCATE US N˚ 7 ON MAP PAGE 164
WWW.LGSMITHS.COM
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Sample menu...
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.
[ APPE TIZERS AND SAL ADS ]
[ SPECIALT Y ENTRÉES ]
— Onion Soup — 8.00 caramelized onions, gratinéed with ParmigianoReggiano and Gruyère — Spinach — 9.00 tomato and egg wedges, warm bacon vinaigrette — Crab Cake — 14.00 lump crab meat, lemon-butter-caper sauce — L.G. Smith’s Signature Steak — 15.00 Certified Angus Beef steak, baby spinach, mushrooms, crispy onions, asparagus, fresh ground black pepper-bacon vinaigrette —
— Vegetable Wellington — 17.00 broccoli, zucchini, yellow squash, mushrooms, spinach, wine sauce — Grouper Fillet — 26.00 — L.G.’s Rack of Lamb — 39.00 — Surf and Turf — 41.00 5-oz. Certified Angus Beef filet mignon, half-lobster — Veal Chop (14 oz.) — 43.00 —
[ STE AK SEL ECTIONS ]
[ DESSERTS ]
— Certified Angus Beef Prime Top Sirloin Baseball (8 oz.) — 27.00 — New York Strip (12 oz.) — 33.00 — Seafood Mignon — 36.00 5-oz. Certified Angus Beef filet mignon, fresh pasta, shrimp, scallops, Madame Jeanette-lobster sauce — Filet Mignon (10 oz.) — 36.00 — Kansas City Bone-in Strip (16 oz.) — 37.00 — Cowboy Rib-eye (20 oz.) — 55.00 —
— Freshly Baked Mango Crumble — 8.00 — Sweetest Taboo — 10.00 — L.G. Smith’s Signature Mascarpone Tart — 12.00 —
DININ G : Indoors S ERV IN G: Dinner AT T IRE : Elegantly casual LO U N G E : Midnight Grill EN T ER TA IN M EN T: Dinner and a movie, nightly live music (after 10:00 p.m.)
All entrées are served with your choice of two side dishes which include: truffled creamed corn, creamed spinach, mashed potatoes, mixed vegetables, sautéed mushrooms, steak fries, Idaho baked potato, rice and asparagus spears.
L I V E M U S I C: By Live Xpressions (Weekends from 6:30 p.m.) PA RK IN G : Yes DIN N ER: 5:30 to 11:00 p.m., Monday to Sunday
DIN N ER A N D A M OV IE : At the Cinema at the Renaissance Marketplace, seatings at 5:30, 6:00 and 6:30 p.m. M ID NIG H T G RIL L LO U N G E : 11:00 p.m. to 6:00 a.m., live music until 3:00 a.m.
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GRILL I N T E R N AT I O N A L
MENUINTERNATIONAL.COM
LAS RAMBLAS OUTDOOR CHARCOAL GRILL
BARCELONA HAS A STREET FAMOUS FOR ITS CAFES AND RESTAURANTS. NOW YOU CAN ENJOY THOSE SPECIAL VIBRATIONS IN ARUBA AT LAS RAMBLAS OUTDOOR CHARCOAL GRILL. THIS COZY RESTAURANT OFFERS A ROMANTIC AND UNIQUE DINING EXPERIENCE OVERLOOKING EAGLE BEACH AND THE MOST BEAUTIFUL SUNSETS ON ARUBA. START WITH A SELECTION OF TASTY APPETIZERS WHILE LISTENING TO THE GUITAR PLAYER’S EVOCATIVE TUNES. GO DEEPER WITH DELICIOUS ENTRÉES SERVED STRAIGHT FROM THE CHARCOAL GRILL. THE CHEF USES ONLY THE FRESHEST INGREDIENTS, INCLUDING HERBS FROM THEIR OWN HERB GARDEN. THE GENUINE AND KNOWLEDGE ABLE STAFF IS EAGERLY WAITING TO SERVE YOU.
LA CABANA BEACH RESORT AND CASINO J.E. IRAUSQUIN BLVD. 250 EAGLE BEACH (297) 520-1154
LOCATE US
WWW.LACABANABRC.COM
N˚ 5 ON MAP PAGE 159
guestservices@lacabanabrc.com
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Sample menu...
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
[ APPE TIZERS ]
[ ENTRÉES ]
— Bruschetta — 4.50 — Eggplant Rollatini — 6.75 — Escargots à la Bourguignonne — 8.50 — Shrimp Skewer — 9.50 — Las Ramblas Trio — 10.00 — Mussels Marinières — 10.00 — Grilled Scallops — 10.50 — Avocado Topped with Shrimp — 10.50 — Beef Tenderloin Paillard — 13.50 — Lobster Carpaccio — 14.00 —
— Grouper Meunière — 27.00 — Chilean Sea Bass — 33.50 — Petit Tenderloin — 27.00 — Rib-eye Steak — 32.00 — New Zealand Lamb Chops — 39.50 — Surf and Turf — 34.00 — Seafood Paella — 28.50 —
DININ G : Open-air S ERV IN G: Dinner AT T IRE : Elegantly casual
[ DESSERTS ] — Crème Brûlée — 6.00 — Key Lime Pie — 7.00 — Chocolate Decadence — 7.75 —
EN T ER TA IN M EN T: Live music BA R: Yes PA RK IN G : Yes
DIN N ER: 6:00 to 10:30 p.m., Monday to Saturday
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MENUINTERNATIONAL.COM
LE BISTRO ARUBA
EXPERIENCE TEMPTING INTERNATIONAL CUISINE AT LE BISTRO, A DELIGHTFUL RESTAURANT SET ON A PERFECT CASUAL OUTDOOR TERRACE AT PASEO HERENCIA MALL. THEIR MENU OFFERS FRESH AND FRAGRANT DISHES, FEATURING CLASSICS LIKE SALADE NIÇOISE. THEIR MEAT, FISH AND SEAFOOD DISHES ARE IMPECCABLE AND THEIR FRESHMADE REFRESHING COCKTAILS ARE INVITING. PAIRED WITH THE PERFECT WINE, DINERS ARE CERTAIN TO FEEL SPOILED. YOU CAN OPT FOR OPEN-AIR DINING WHERE EACH TABLE IS SHADED WITH PARASOLS OR DINE INSIDE THE AIR-CONDITIONED RESTAURANT WHICH FEATURES A FULL BAR. LE BISTRO IS OPEN FOR LUNCH AND DINNER.
PASEO HERENCIA MALL JUAN E. IRAUSQUIN BLVD. 382A PALM BEACH (297) 586-7393
LOCATE US
WWW.LEBISTRO-ARUBA.COM
N˚ 10 ON MAP PAGE 161
info@lebistro-aruba.com
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Sample menu...
All prices are in U.S. dollars. A 1.5% tax will be added to your bill. No service charge. Tipping at your discretion. Prices and menu items are subject to change. F R EE
WiFi
[ APPE TIZERS ]
[ MAIN COURSES ] *
— Eggplant Parmigiana — 8.95 served with marinara sauce — Escargots — 10.95 orchard snails baked with garlic butter and herbs, served with garlic bread — Fried Calamari — 11.95 served with marinara sauce — Mussels — 11.95 sautéed and flambéed with sherry and brandy, finished with a tomato-saffron sauce — Caprese Salad — 12.95 delicious buffalo mozzarella cheese, tomatoes, basil, black pepper and olive oil — Shrimp Cocktail — 12.95 served with our home-made cocktail sauce — Salade Niçoise — 13.95 a classic salad with green beans, peppers, olives, capers, boiled egg, potatoes and tomatoes, topped with seared tuna and vinaigrette dressing — Carpaccio — 14.95 thinly sliced raw beef tenderloin topped with pesto, arugula, Parmesan cheese, pine nuts, capers and tomatoes — Gambas and Mushrooms Ajillo — 14.95 shrimp and mushrooms marinated in garlic, olive oil and paprika, served mild or hot —
— Glazed Chicken Teriyaki — 19.95 chicken breast marinated in teriyaki sauce, garnished with green onions and toasted sesame seeds — Chicken Parmigiana — 20.95 pan-fried breaded chicken breast topped with marinara sauce and mozzarella cheese, served with the pasta of your choice — Red Snapper Arubiano — 22.95 pan-fried with Creole sauce, accompanied by fried plantain and cheese funchi — Grilled Salmon Fillet — 24.00 served with a lemon hollandaise sauce — Garlic Scampi — 24.95 succulent shrimp with a creamy garlic sauce — Tuna Steak — 25.00 grilled or seared sushi-grade tuna steak, seasoned with Cajun spices and served with a mango-pineapple salsa — Snapper with Shrimp — 26.95 red snapper served with shrimp simmered in a creamy garlic sauce — 8-oz. Filet Mignon — 28.95 grilled to your liking and accompanied by either a Béarnaise, wine reduction with mushrooms, pepper or truffle sauce — Rack of Lamb — 35.95 grilled New Zealand lamb rack served in its own jus with a mint jelly — Rock Lobster Tail — 39.95 served broiled or thermidor style — * Served with vegetables of the day and one side dish of your choice.
DININ G : Indoors – Outdoors S ERV IN G: Lunch – Dinner AT T IRE : Casual BA R: Yes
PA RK IN G : Yes L U N C H : 11:00 a.m. to 3:00 p.m., Monday to Sunday
DIN N ER: 5:00 to 10:30 p.m., Monday to Sunday
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SEAFOOD
MENUINTERNATIONAL.COM
LES CRUSTACES
LES CRUSTACES OFFERS A MEMORABLE EVENING OF STYLISH SOPHISTICATION, WARM AND KNOWLEDGEABLE SERVICE, AND CULINARY MASTERY. TAKING ITS CUE FROM THE VIVID VIEWS OF THE OCEAN FROM THE RESTAURANT’S DINE-IN TERRACE, THE MENU EMPHASIZES DELICATELY HANDLED SEAFOOD DISHES, LOCALLY SOURCED FISH, AND A SIGNATURE SELECTION OF FRESH SHELLFISH AT THE RAW BAR. IN ADDITION TO CLASSICALLY PREPARED SEAFOOD, LES CRUSTACÉS OFFERS A SUPERB SELECTION OF WINES.
THE RITZ-CARLTON, ARUBA LLOYD G. SMITH BLVD. 107 PALM BEACH (297) 527-2217
LOCATE US
WWW.RITZCARLTON.COM/ARUBA
N˚ 11 ON MAP PAGE 161
rcaruba.guestrelations@ritzcarlton.com
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Sample menu...
[ STARTERS ]
[ MAIN COURSES ]
— Ceviche local catch, Peruvian style, cilantro — Hamachi tartare, jalapeño emulsion, green tobiko, caviar, dashi-tapioca chips — Lobster butter poached, Jerusalem artichoke, celery, brown butter emulsion —
— Chicken poulet fermier Label Rouge, truffle potato mousseline, sauce albuféra — Monkfish seared, Parma ham, spiced carrot, marinière sauce — Tuna seared, shallot purée, red bourguignonne sauce — Local Snapper chorizo crusted, scallion relish, pickled hon shimeji mushrooms, sancocho sauce — Japanese Wagyu Beef (grade 10+) sirloin, lyonnaise potatoes, green peppercorn sauce — Market Whole Fish salt crusted, baked or grilled —
[ OYSTERS ] — Beausoleil New Brunswick, Canada — Malpeque Prince Edward Island — Wellfleet Cape Cod — Oyster Tasting —
[ SE AFOOD PL AT TERS ] — Baby Divi 3 oysters, 3 clams, 3 mussels, 3 poached shrimp, 2 Alaskan king crab legs, 2 Jonah crab claws — Divi 6 oysters, 4 clams, 5 mussels, 5 poached shrimp, 4 Alaskan king crab legs, lobster —
[ CAVIAR ] — Osetra Caviar Israel — Bowfin Caviar USA —
[ DESSERTS ] — Molten Chocolate Cake caramelized banana, pecan ice cream — Dulce de Leche Crème Brûlée caramelized pineapple —
Les Crustaces at The Ritz-Carlton, Aruba
All prices are in U.S. dollars. A 1.5% tax will be added to your bill. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Indoors – Outdoors S ERV IN G: Dinner
AT T IRE : Elegantly casual BA R: Yes
PA RK IN G: Yes DIN N ER: 5:30 to 10:30 p.m., Tuesday to Saturday
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Boris Druschkowitsch — Chef
INTERVIEW
IN THE HEAT OF DECADENCE
Boris, the chef de cuisine at Madame Janette, wants you to know that he likes real breasts and real food. “Plastic is ridiculous. After fifteen years, I have some great suppliers. It took awhile but they know what I like. I want quality but I’ll pay for quality. If it’s garbage, don’t even try bringing it here. A short time ago, I had a saleswoman who wanted to sell me ravioli. The first two times, I wasn’t very nice but the third time, I invited her to compare mine and hers. And we all know who won. You can taste this fabricated stuff.” Boris doesn’t have much time for ogling because his restaurant on an average week night delivers 350 entrées to guests and on the weekend, the number can climb past 500. He invited me into the kitchen to see his team in action. The bustle and hustle is incredible. “No wonder you have a special on the menu called The Viking Steak,” I said. Boris chuckled. “Yes,” he said. “Everyone must row together to move forward.”
b y — TIMOTHY DUGDALE p h o t o g r a p h y — KENNETH THEYSEN
For a kitchen that puts out so much food, it is pretty close quarters and the heat is meaner than a Finnish sauna. Boris’ cousin, a 24 year-old workhouse, sidled up to me, wiping sweat from his brow. “I pay 400 florins ($230) a month for A/C at my house. This is why.” Yet the kitchen is meticulously clean and organized. “I was born into this business. My mom took over a hotel. During
the week I was in boarding school and on weekends, I put my backpack in the corner and did the simple stuff, you know, washing dishes and peeling potatoes. An honest start. I’ll tell you something about the young chefs. They want to start in the middle. Right away they want to be TV chefs with a good salary and Saturday and Sunday off. Hell, when I started in this business, it was six or seven days a week. You started when you started and you finished when you finished. There was no clock watching! And I never quit a job. You have to keep fighting.” “If you keep fighting, you keep learning.” “Exactly. You need to get your butt kicked. My mother always said that my generation might be the last one for that but look at my kitchen. It’s almost all Filipinos in here but I’ve trained them. I don’t care where you come from. If you bring three things – brain, heart and passion – and do your job, everything is good. “ The night I visited Boris, it was his thirty-sixth birthday. “I like to work on my birthday. I don’t know why people celebrate birthdays. You get one more God forsaken year closer to the end. It should be a day of depression!” And he had just come back from a month in Austria, his first vacation in three years. His phone was full of photos taken at the restaurants of his friends, almost all of them celebrity chefs in Austria. “Look at this food. It is so beautiful but it is so small.”
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Small is not what Boris does or can do or wants to do. At Madame Janette, the plate is big and the food is bigger. “To be a success on this island you have to have good prices, good portions and quality ingredients. People love to eat, especially Americans. They don’t want to have this little egg covered in foam with a couple of other little things and then afterwards you have to eat a pizza somewhere else. People want ten, eleven ounces of steak on a plate, not three. Look, customers come from far away. They’ve saved two years in Boston for a trip to Aruba. And then there’s the hotel. And the taxi to get to us because we’re out in the bloody pampa. So it’s our job to give this guy the time of his life.” Even though it’s in the desert, Madame Janette’s vibe belongs to an American coastal resort town like Hilton Head or Charleston. After fifteen years of unrelenting success, the place feels comfortably scuffed and exudes an air of randy propriety, a place where moneyed frat boys might have a big night out with the parents who bankroll their shenanigans while a faded golf pro tries to conquer a shapely yet self-serving divorcee he met in bible study. Every swinger on the island of Aruba has some tall tale of a night of madness at Madame Janette. There’s a good wine cellar, an impressive beer list and a humidor filled with Fidel’s torpedoes that Americans love to smoke.
Boris has a special connection to America because his first and still biggest idol is fellow Austrian Wolfgang Puck, who famously cooked for Orson Welles at Ma Maison in Los Angeles before launching his wildly successful restaurant Spago and becoming a celebrity chef. “He had a vision and stayed true to it.” Puck gave Boris the confidence to take his first job overseas in America, just before he turned twentyone. “I had to sneak into the bars for two months because they’re so strict about booze. I worked in Vail, Colorado, at a restaurant called Lancelot. I learned a lot about steaks there. In my country, you don’t get these big cuts of meat. 50% of the game is the quality of the meat, whether it is grass-fed or this corn and hormone shot garbage. You have to handle the meat with care, like a wife. Be nice to it. You might get something back.” The menu at Madame Janette takes you around the world and along the way, you might need a few visits to the cardiologist. It is unabashedly decadent. “My favorite thing to cook is The Burgerloin [a punishingly delicious joke in which the bun is really two pieces of prime tenderloin and the meat is topped with sautéed onions, mushrooms and cheese. The secret sauce is a hand-shaken Béarnaise.] The meat is fantastic. And we go through hundreds of eggs to make that Béarnaise. It’s so home-
made. When we first started doing specials, we would change them every week. But over the years, people get attached to them like the almond grouper for example. Or the Gianni Versace steak. How can you take it off?” For all its heft, the menu offers some lighter notes. There’s a lovely tuna sashimi that is beautifully encrusted with sesame seeds and deftly touched by heat. When Boris offers a Caribbean twist, though, it is more like a half Nelson. He marinates mahi-mahi in white wine, onion and lime, wraps it in pancetta, cooks it in a skillet and serves it with a pineapple mojito relish. It’s a full flavor dish that uses fat to enhance taste without being heavy. Ask Boris about his greatest cooking experience and he looks at you and laughs. “Are you kidding me? You need another drink. Every day is the best experience. Every day is a new challenge. Every day a new product appears that we can do something with. You can live five hundred years as a chef and you’re still just starting. If a chef tells me, he’s the best, that’s ridiculous. You’re never the best. There’s always someone better. But you can try and keep trying every day to be the best. On Aruba, the competition never sleeps. You have to fight every day.”
MADAMEJANETTE.COM CUNUCU ABAO 37 — (297) 587-0184 / 587-4784
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CARIBBEAN EUROPEAN
MENUINTERNATIONAL.COM
MADAME JANETTE
FOUNDED IN APRIL 1999 BY RAMON HELGERS AND KARSTEN GESING, MADAME JANETTE OFFERS FINE DINING IN A LEGENDARY ATMOSPHERE OF BRASH HOSPITALITY. BORIS DRUSCHKOWITSCH, A EUROPEAN MASTER CHEF TRAINED IN OLD SCHOOL CULINARY TRADITIONS, CREATES TASTEFUL AND CREATIVE DISHES WITH HELP FROM HIS KNOWLEDGEABLE INTERNATIONAL STAFF. THE MENU DELIVERS SOMETHING FOR EVERYONE WITH GREAT FLAVORS AND GENEROUS PORTIONS. REKINDLE YOUR LOVE FOR DINING WITH GUSTO AT A UNIQUE RESTAURANT THAT DELICIOUSLY EMBRACES LOCAL EXCITEMENT AND GLOBAL FLAIR.
CUNUCU ABAO 37 (297) 587-0184 / 587-4784
LOCATE US
WWW.MADAMEJANETTE.COM
N˚ 6 ON MAP PAGE 159
mjrestaurant@setarnet.aw
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Sample menu...
[ APPE TIZERS ] Range: 13.00 – 19.00 — Madame’s home-made Lobster Raviolis home-made raviolis stuffed with lobster, mushrooms, spinach and ricotta, sautéed in sage butter and sprinkled with ParmigianoReggiano — Janette’s Black Angus Beef Carpaccio served with lightly marinated garden greens, extra-virgin olive oil, black truffle-aged balsamico vinaigrette and roasted pine nuts, sprinkled with Parmigiano-Reggiano — Madame’s Steakhouse Wedge cool, crisp greens with crumbled blue cheese, tomatoes and applewood-smoked maple bacon bits, served with a light buttermilk-blue cheese dressing — Bang Bang Shrimp sweet and spicy crispy shrimp served over sliced romaine lettuce with fresh chopped pineapple and black sesame seeds —
[ FRESH SE AFOOD ] Range: 28.00 – 43.00 — MJ’s Asian Soy- and Honey-glazed Sea Bass Fillet served on a bed of wasabi mashed potatoes, crowned with wok stir-fried veggies, finished with a light spicy Asian soy sauce and creamy ginger-flavored beurre blanc
— Jumbo Shrimp ‘Coco di Rasta’ breaded in an almond-coconut mix and served in our Thai red curry sauce, accompanied by rice — Almond-crusted Grouper a fine grouper fillet in a coat of almonds, served with a creamed spinach sauce — Shrimp Casserole ‘du Chef’ a casserole with shrimp, baked in the oven with a creamy mushroom sauce, gratinéed with a blend of Gorgonzola and aged Gouda cheeses —
[ FROM THE ROTISSERIE ] Range: 28.00 – 39.00 — Kasi’s Famous Burgerloin center-cut tenderloin, caramelized onions, sautéed mushrooms, Gouda cheese, Béarnaise sauce — Le Filet Mignon Gianni Versace with spinach, lobster medallions, portobello mushroom, hollandaise — Madame’s Skirt Steak with green peppercorn sauce, caramelized onions, sautéed mushrooms, roasted garlic mash — Old Butcher Rack of Lamb marinated overnight, served with a home-made lamb jus —
[ AND MANY MORE... ]
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Outdoors S ERV IN G: Dinner AT T IRE : Casual
EN T ER TA IN M EN T: Live music BA R: Yes PA RK IN G : Yes
DIN N ER: 5:30 to 10:00 p.m., closed Sundays
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MANGOS
WHETHER YOU’RE WORKING OR ON VACATION, BREAKFAST IS THE MOST IMPORTANT MEAL OF THE DAY. AND AT MANGOS, BREAKFAST IS A PROPER TREAT. START YOUR MORNING OFF ON A HIGH NOTE BY ENJOYING THEIR BREAKFAST BUFFET OR CONTINENTAL BREAKFAST, ENHANCED BY A GENTLE TROPICAL BREEZE IN THEIR SEMIOPEN AIR RESTAURANT. AT NIGHT, THE TROPICAL BREEZE PULLS YOU BACK INTO THAT SPECIAL CARIBBEAN FRAME OF MIND, PERFECT FOR ENJOYING A DELICIOUS DINNER AND WATCHING A WONDERFUL SUNSET OVER EAGLE BEACH. THEIR DINNER MENU FEATURES INTERNATIONAL FAVORITES COMPLEMENTED BY A FUSION OF LOCAL FLAVORS TO GIVE YOUR TASTE BUDS THE SAME PEP MANGOS DELIVERS SO WELL IN THE MORNING.
AMSTERDAM MANOR BEACH RESORT JUAN E. IRAUSQUIN BLVD. 252 (297) 527-1125 / 527-1100
LOCATE US
WWW.AMSTERDAMMANOR.COM
N˚ 7 ON MAP PAGE 159
foodandbeverage@amsterdammanor.aw
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Sample menu...
[ SOUP, SAL AD AND APPE TIZERS ] — Onions and Cheese — 7.95 a classic onion soup, prepared the traditional way, with a Gouda cheese crouton — Caesar and Croutons — 8.50 romaine lettuce, anchovy dressing, Parmesan cheese, garlic croutons — Carpaccio and Truffle — 12.50 thin-sliced raw beef tenderloin with truffle mayonnaise, Parmesan cheese, pine nuts and mixed greens — Tuna and Shrimp — 13.50 tartare of raw tuna with marinated shrimp, served on a bed of seaweed salad and accompanied by a sweet-and-sour dip — Crab and Lime — 16.50 pan-fried home-made crab cakes made from lump meat, served with a parsley-lime aïoli —
[ REEF AND R ANCH ] — Shrimp and Chicken — 22.00 jumbo butterflied shrimp hand-dipped in batter flavored with Captain Morgan rum and coconut flakes, together with grilled chicken breast and piña colada dipping sauce — Pork and Prosciutto — 23.50 baked pork tenderloin with Brie cheese, prosciutto and guava gravy — Snapper and Lamoenchi — 24.50 snapper fillet cooked to perfection, the chef’s secret way, served with a creamy lime sauce
All prices are in U.S. dollars. A 15% service charge and a 1.5% tax will be added to your bill. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Open-air S ERV IN G: Breakfast – Dinner AT T IRE : Elegantly casual
— Lamb and Honey — 25.00 cross-hatched grilled lamb chops with a honey-thyme sauce — BBQ and Beef — 26.50 a delicious skewer with beef tenderloin tips, onions, peppers and a home-made barbecue glaze — Catch and Creative — Market price what we received today from the fishmonger, our chef creative impulse, prepared with market-fresh ingredients —
[ SWEE T AND DELIGHT ] — Cheese and Strawberries — 7.50 fried cheesecake served with a strawberry sauce —
[ THEME NIGHTS ] Price per person: 32.50 — Sunday a taste of Italy — Monday a night in France — Tuesday alternate between all-you-can-eat BBQ buffet and Caribbean dance revue OR Mexican night with live mariachi band — Thursday a taste of Asia all you-can-eat-buffet —
EN T ER TA IN M EN T: Live show (Tuesdays) BA R: Yes PA RK IN G : Yes
BRE A K FAS T: 7:30 to 11:00 a.m., daily DIN N ER: 6:00 to 10:30 p.m., daily
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ARUBAN SEAFOOD STEAKS
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MARINA PIRATA WHERE YOU CAN DINE WITH THE FISH
PROVIDING EXCELLENT FOOD AND SERVICE FOR 31 YEARS, MARINA PIRATA INVITES YOU TO EXPERIENCE AN UNFORGETTABLE EVENING IN THEIR CAPTIVATING SETTING. THEY’RE LOCATED RIGHT ON THE MOST TURQUOISE OF ARUBA’S WATERS, JUST A SHORT DRIVE SOUTH OF ORANJESTAD. IMAGINE ENJOYING DELICIOUS STEAKS AND SEAFOOD IN AN UNPARALLELED LOCALE AND YOU’LL KNOW THAT MARINA PIRATA IS WORTH THE DRIVE. ESCAPE THE CROWDS AND JOIN THEM FOR A FABULOUS DINNER. AT MARINA PIRATA, YOU CAN SCUTTLE THE ORDINARY AND DISCOVER A REAL TREASURE.
SPAANS LAGOEN (297) 585-7150 / 735-7150 / 735-7151
LOCATE US
WWW.MARINAPIRATARESTAURANT.COM
N˚ 2 ON MAP PAGE 157
hassanad@hotmail.com
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Sample menu...
[ APPE TIZERS ]
— Balashi Beer-battered Shrimp — 25.00 — Shore Platter — 26.00 — Stuffed Lobster — Market price by size — Lobster Thermidor — Market price by size — Whole Red Snapper Deep-fried — Market price by size —
— French Onion Soup — 5.00 — Five-star Soup — 5.00 — Escargots — 8.00 — Breaded Squid — 9.00 — Conch Ceviche — 14.00 — Conch in Oyster Sauce — 14.00 —
[ CHICKEN AND ME AT ] *
[ FISH SPECIALTIES ] * — Fish Fillet Aruban Style — 20.00 — Fish Fillet à l’Orange — 20.00 — Breaded Squid — 20.00 — Squid in a Garlic Sauce — 20.00 — Almond Fish Fillet — 21.00 — Shrimp Marina Pirata — 22.00 — Shrimp Balashi — 23.00 — Fish Fillet à la Meunière — 23.00 — Balashi Beer-battered Fish — 24.00 — Seafood Kebab — 25.00
All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Outdoors S ERV IN G: Dinner AT T IRE : Casual BA R: Yes
— Fried Chicken — 12.00 — Cheese Chicken — 15.00 — Filet Mignon — 20.00 — Pepper Steak — 20.00 — T-bone Steak — Market price by size — * Served with fried plantain, plus a choice of rice, French fries, “funchi” (cornbread), fried “funchi” (crispy cornbread) or “pan bati” (Aruban pancake). Additional side dishes are $2.00 each and side salads are $4.00 each. Children’s portions are available upon request at 1/2 of the menu price.
PA RK IN G : Yes DIN N ER: 6:00 to 10:30 p.m., closed Tuesdays
BA R: 6:00 p.m. to 12:00 midnight, closed Tuesdays
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MATTHEW’S
BEACHSIDE RESTAURANT
LOCATED AT THE CASA DEL MAR BEACH RESORT, MATTHEW’S IS CELEBRATED AS ONE OF THE BEST CASUAL YET CHIC OPEN-AIR BEACHFRONT RESTAURANTS IN ARUBA. UPSCALE CARIBBEAN, INTERNATIONAL AND SEAFOOD DISHES ARE PREPARED USING THE FRESHEST INGREDIENTS. IN ADDITION TO BREAKFAST, LUNCH AND DINNER, THEY OFFER ALL-YOU-CAN-EAT SPARE RIBS ON TUESDAYS, MARTINI NIGHT AND KARAOKE ON WEDNESDAYS, ITALIAN NIGHT INCLUDING A FREE TIRAMISU WITH YOUR ITALIAN MAIN COURSE ON THURSDAYS AND DAILY HAPPY HOURS WITH LIVE MUSIC AT THE BAR. IF YOU ARE A SPORTS FAN, THREE FLAT-SCREEN TVS AT THE BAR ARE ALWAYS TUNED IN TO THE MOST EXCITING EVENTS.
LOCATED AT THE CASA DEL MAR BEACH RESORT JUAN E. IRAUSQUIN BLVD. 51 (297) 588-7300 / 582-7000
LOCATE US
WWW.MATTHEWS-ARUBA.COM
N˚ 8 ON MAP PAGE 159
info@matthews-aruba.com
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Sample menu...
[ APPE TIZERS ]
[ FROM THE FIEL DS ] * *
— Goat Cheese — 9.95 wrapped in prosciutto, flash-seared and served on a bed of greens with a raspberry vinaigrette — Calamari (rings only) — 11.95 fried until golden crisp, served with a spicy marinara dip — Crab Cakes — 11.95 Matthew’s chunky crab cakes, served with a lemon-dill sauce — Shrimp — 13.95 in spicy cream sauce —
— Meat Combo — 25.95 filet mignon, chicken breast and chorizo — 8-oz. Filet Mignon — 29.95 served with a brandy and mushroom sauce — Surf and Turf — 31.95 filet mignon and garlic shrimp — ** Served with mixed vegetables and mashed potatoes.
[ FROM THE WATERS ] * — Fillet of Grouper — 24.95 sautéed and served with a creamy shrimp sauce — Pina Colada Shrimp — 29.95 big Caribbean shrimp prepared with fresh pineapple, Caribbean rum and coconut, served in a creamy sauce — Seafood Combination — 29.95 tilapia, shrimp, greenshell mussels and calamari, smothered in a light basil and tomato sauce — Lobster Tail — 45.00 prepared either grilled, pan-fried, thermidor or fra diablo — * Served with mixed vegetables and white rice.
All prices are in U.S. dollars. A 15% service charge will be added to your bill. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Open-air S ERV IN G: Breakfast – Lunch – Dinner AT T IRE : Casual (breakfast and lunch) Elegantly casual (dinner) EN T ER TA IN M EN T: Live music
[ ITALIAN ] — Pasta Cartoccio — 29.95 with scallops, shrimp, mussels, squid, baby clams and fresh tomato sauce — Lobster Pasta — 32.95 with a vodka-cream sauce —
[ DESSERTS ] — Profiteroles — 6.95 exquisite ‘choux à la crème’ wedding of vanilla ice cream and hot chocolate sauce — Crème Brûlée — 6.95 decadent and delicious vanilla custard topped with caramelized sugar —
BA R: Yes PA RK IN G : Yes BRE A K FAS T: 7:30 to 11:00 a.m., daily LUNCH: 11:00 a.m. to 5:00 p.m., daily DIN N ER: 5:00 to 10:00 p.m., daily
BA R: 7:30 a.m. to 11:00 p.m., daily H A P PY H O U R S: 12:00 noon to 1:00 p.m., 4:00 to 6:00 p.m. (with live music) and 9:00 to 10:00 p.m., daily
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MOOMBA BEACH BAR & RESTAURANT
LIFE CAN’T GET ANY BETTER THAN SIPPING YOUR FAVORITE DRINK AND ENJOYING DELICIOUS FOOD WHILE SITTING BAREFOOT ON THE BEACH. LOCATED ON A WHITE SANDY BEACH, MOOMBA BEACH HAS WHAT IT TAKES TO PLEASE EVERY GUEST. THE EXOTIC BAR SERVES COOL TROPICAL DRINKS, AND THE RESTAURANT OFFERS DELICIOUS CARIBBEAN-STYLE CUISINE AND INTERNATIONAL DISHES IN AN OPEN-AIR SETTING UNDER HUGE PALAPAS. AT NIGHT, THE WHOLE SCENE GIVES OFF A BEAUTIFUL, ENERGIZING GLOW. COME AND TREAT YOURSELF TO A SPECIAL TIME.
JUAN E. IRAUSQUIN BLVD. 230 PALM BEACH, BETWEEN THE HOLIDAY INN SUNSPREE RESORT ARUBA AND THE MARRIOTT’S ARUBA SURF CLUB… RIGHT ON THE BEACH! (297) 586-5365
LOCATE US
WWW.MOOMBABEACH.COM
N˚ 12 ON MAP PAGE 161
moombabeach@arubawineanddine.com
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Sample menu...
[ APPE TIZERS ]
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
— Seafood Chowder — 8.00 traditional Aruban chowder, thick and creamy, loaded with seafood — Caesar Salad — 9.00 crispy romaine lettuce in home-made Caesar dressing with garlic croutons, boiled egg and Parmesan cheese — Calamari — 11.00 crispy calamari in a home-made spicy San Marzano arrabiata sauce — Piña Colada Shrimp — 12.00 coconut shrimp with a pineapple dip — Tuna Duo — 13.00 tuna tataki and tuna tartare duo with an Asian teriyaki sauce — Beef Carpaccio — 14.00 traditional beef carpaccio with arugula lettuce, pine nuts, Old Amsterdam cheese and a balsamic vinaigrette —
— Honey-BBQ Ribs — 20.00 1 lb. of tender marinated ribs, glazed in our honey-BBQ sauce, served with coleslaw and one side order of your choice — Grouper Fillet — 23.00 — add shrimp 28.00 pan-seared grouper in a lemon-garlic beurre blanc — Black-peppered Tuna Steak — 25.00 lightly seared over high heat, served medium-rare with a flavored seaweed salad and a teriyaki and mango mayonnaise — Moomba Shrimp — 25.00 garlic jumbo shrimp served with mixed vegetables — Reef and Beef — 28.00 grilled 6-oz. Argentinian tenderloin and shrimp, served with pepper or mushroom sauce and one side of your choice — Skirt Steak — 28.00 juicy skirt steak served with roasted garlic mashed potatoes in a bordelaise demi-glace —
[ MAINS ]
[ DESSERTS ]
— Sizzling Fajitas — vegetarian 15.00 — chicken 19.00 — steak or shrimp 20.00 sizzling skillet with onions, bell peppers, flour tortillas, mild salsa, guacamole, sour cream and pico de gallo salsa — Moomba Burger — 16.00 big grilled BBQ beef burger, served with lettuce, tomatoes, pickles, onions, mushrooms, bacon, cheese and French fries
— Chocolate Mousse — 7.00 dark and white chocolate mousse infused with Bailey’s Irish Cream — Dutch Apple Pie — 7.50 the best home-made pie, served warm with vanilla ice cream — Brownie Galore — 7.50 mouth-watering Dutch dark chocolate brownie, served with cookies and ice cream —
DININ G : Open-air S ERV IN G: Breakfast – Lunch – Dinner AT T IRE : Casual EN T ER TA IN M EN T: Live entertainment
Member of Aruba Wine and Dine
BA R: Yes PA RK IN G : Yes BRE A K FAS T: 8:00 to 11:00 a.m., Monday to Sunday L U N C H : 11:00 a.m. to 5:00 p.m., Monday to Sunday
DIN N ER: 5:00 to 11:00 p.m., Monday to Sunday BE AC H BA R: 10:00 a.m. to 1:00 a.m., Monday to Sunday
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MULLIGAN’S GOLF CAFE – BAR RESTAURANT
THIS CASUAL-ELEGANT RESTAURANT IS RIGHT ON COURSE. THE AIRY, COMFORTABLE BAR AND RESTAURANT OVERLOOKING THE NINTH-HOLE ISLAND GREEN BOASTS A TROPICAL AMBIANCE, A SOOTHING WATERFALL VIEW AND A SPACIOUS TERRACE ABOVE THE PRACTICE PUTTING GREENS. FLAT-SCREEN TVS BROADCAST INTERNATIONAL GOLF EVENTS. MULLIGAN’S IS THE ALL-DAY DINING GOLF CAFÉ, WHERE THE FOOD IS AS REFRESHING AS THE VIEW.
THE LINKS AT DIVI ARUBA JUAN E. IRAUSQUIN BLVD. 93 (297) 523-5062
LOCATE US N˚ 9 ON MAP PAGE 159
WWW.MULLIGANSARUBA.COM WWW.DIVIRESORTS.COM
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Sample menu...
[ APPE TIZERS AND SAL ADS ] — Caesar — regular 9.50 — add chicken 15.50 — add shrimp — 17.00 romaine lettuce with Parmesan, bacon bits, garlic croutons and Caesar dressing — Caribbean — 13.00 breaded shrimp with fresh mango salsa and plantain chips — Carpaccio — 13.00 thinly sliced beef tenderloin with a basil mayonnaise, Parmesan, pine nuts and mixed lettuce — Japanese — 15.00 salmon and mahi-mahi sashimi, tuna tataki, wonton, wasabi aïoli and soya sauce — Niçoise — 17.00 mixed salad with a tuna skewer (rare), egg, French beans, peppers, onions and a curry mayo —
[ ENTRÉES ] — Sizzling Fajita — 20.00 stir-fried beef or chicken with onions, bell peppers, sour cream, guacamole, tomato salsa and tortillas — Cajun Salmon — 24.00 Cajun-spiced fried salmon with vegetables, steamed rice, mango chutney and soy sauce — Dozen Shrimp — 26.00 a dozen garlic shrimp with white rice and vegetables — Mahi-mahi — 26.00 mahi-mahi fillet with mashed potatoes, snow peas and mango-lime sauce
— Steak Truffle — 26.00 grilled tenderloin with French fries, salad and a creamy mushroom-truffle sauce — Sirloin Steak — 28.00 sirloin steak with a baked potato, bacon bits, salad and a red wine-peppecorn sauce — Land and Sea — 28.00 tenderloin with a snail-shrimp skewer, mixed vegetables, mashed potatoes and a Béarnaise sauce —
[ PIZ Z AS ] — Margarita — 14.00 sliced tomatoes, cheese, basil, pesto and mozzarella — Mediterranean — 16.00 chorizo, onions, musrooms, bell peppers and mozzarella — Pollo Pica — 17.00 hot chili crust, chicken chunks, bacon, scallions, red onions, crushed peppers and mozzarella —
[ PASTAS ] — Ravioli — 15.00 pillow-shaped pasta filled with spinach and a tomato-basil-cream sauce — Bolognese — 16.00 classic Italian linguine pasta with ground beef, Parmesan and tomato sauce — Hong Kong — 17.00 fried egg noodles with snow peas, bok choy, mushrooms and scallions — Our extensive menu features snacks and sandwiches.
All prices are in U.S. dollars. A 1.52% tax will be added to your bill. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Indoors – Open-air S ERV IN G: Breakfast – Lunch – Dinner AT T IRE : Casual EN T ER TA IN M EN T: Live music, every Thursday karaoke night
BA R: Yes PA RK IN G : Yes BRE A K FAS T: 6:30 to 11:00 a.m., Monday to Sunday
L U N C H A N D DIN N ER: 11:30 a.m. to 11:00 p.m., Monday to Sunday BA R: Last call for drinks at 11:30 p.m. H A P PY H O U R: 5:00 to 6:00 p.m., daily
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PAPIAMENTO 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 150-YEAR OLD MANOR. EDUARDO, A EUROPEAN-TRAINED HEAD CHEF, PERSONALLY OVERSEES THE RESTAURANT. THE PRIDE HE TAKES IN THE WONDERFUL DISHES HE CREATES AND HIS ATTENTION TO DETAIL, ALONG WITH A PROFESSIONAL FRIENDLY STAFF, ARE THE UNBEATABLE INGREDIENTS TO A SUPERIOR DINING EXPERIENCE. THE ELLIS FAMILY INVITE YOU TO DINE AT PAPIAMENTO AND CHERISH YOUR VISIT FOR YEARS TO COME.
WASHINGTON 61 NOORD (297) 586-4544 / 594-5504
LOCATE US
WWW.PAPIAMENTOARUBA.COM
N˚ 13 ON MAP PAGE 161
papiamento@setarnet.aw facebook.com/PapiamentoRestaurant
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Sample menu...
[ APPE TIZERS ] Range: 7.00 – 18.00 — Rembrandt Dutch cheese matured for 52 weeks, served with white truffled honey — Mousse Truffée mousse of chicken livers and truffles, a house specialty! — Aruban Bouillabaisse selection of seafood, combined in a rich coconut broth with fresh herbs and a touch of Indian curry — Blue Cheese Shrimp Caribbean shrimp in sherry-cream sauce with blue cheese au gratin — Keshi Yena minced tenderloin and chunks of chicken stewed with prunes, golden raisins, olives and cashews, flame-broiled with Dutch cheese, our family’s recipe! — Oven-baked Mushrooms locally grown and baked with herbs and Munster cheese au gratin —
[ ENTRÉES ] Range: 26.00 – 39.00 — Mero Limon pan-broiled grouper with a lime and caper cream sauce
— Cazuela Caribbean shrimp and rock lobster stewed in a Caribbean chowder with coconut milk — Champagne Casserole fillets of fish, scallops and crab poached in a creamy ‘brut’ sauce with Dutch cheese au gratin — West Indies fresh Caribbean shrimp in a curried coconut milk sauce — Chef’s Favorite flame-grilled tenderloin steak with Gorgonzola au gratin — Neptune Caribbean rock lobster, mahi-mahi and shrimp served with lemon butter — Lamb Chops marinated in red wine and Provence herbs, served with mint jelly —
[ DESSERTS ] Range: 7.00 – 15.00 — Parchita New York-style cheesecake served with a passion fruit sauce — Pan Bollo local bread pudding with Ponche Crema, an authentic Aruban dessert — Our menu also proposes daily specials.
All prices are in U.S. dollars. A 5% service charge will be added to your bill. Prices and menu items are subject to change.
DININ G : Indoors – Outdoors S ERV IN G: Dinner AT T IRE : Elegantly casual BA R: Yes
PA RK IN G : Yes DIN N ER: 6:00 to 10:30 p.m., closed Sundays
BA R: 5:30 to 10:30 p.m., closed Sundays
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PAPILLON RESTAURANT
NAMED AFTER THE WORLD’S MOST FAMOUS PRISONER, HENRI CHARRIERE, PAPILLON IS AN EXTRAORDINARY RESTAURANT. LOCATED AT THE VILLAGE ACROSS FROM THE RADISSON RESORT, THE RESTAURANT APPEALS TO ANYONE WHO IS INTENT ON INSPIRED CULINARY ADVENTURES. WITH ITS OUTSTANDING DISHES AND WINES, PAPILLON WINKS AT ITS NAMESAKE’S INCREDIBLE DARING ESCAPE TO FREEDOM WITH AN ADVENTUROUS MENU THAT WILL DELIGHT YOUR TASTE BUDS. OWNED BY PETER BALLIÈRE AND WERNER VENNEN, FORMER OWNERS OF FAMED LE DÔME RESTAURANT, PAPILLON IS PERFECT FOR CASUAL FINE DINING WHERE GUESTS MAY CHOOSE TO SIT ON THE SPACIOUS TERRACE OR INSIDE (BEHIND BARS!!).
THE VILLAGE JUAN E. IRAUSQUIN BLVD. 348A ACROSS FROM THE RADISSON ARUBA RESORT (297) 586-5400
LOCATE US
WWW.PAPILLONARUBA.COM
N˚ 14 ON MAP PAGE 161
reservations@papillonaruba.com facebook.com/papillonaruba
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Sample menu...
[ APPE TIZERS ] — Ceviche al Habana — 12.00 grouper and shrimp marinated in lemon and lime juices with cilantro, Madame Jeanette peppers and red onions — Escargots en Croûte — 12.00 escargots simmered in herbs, garlic butter and a touch of Pernod, sealed in a pastry crust — Tuna Trio — 14.50 tartare with mango and sesame, seared black peppered tuna with spicy papaya and a seaweed salad, and carpaccio with a sesame-soy-lime sauce — Foie Gras — 24.50 seared goose liver on a chocolate marbled brioche, served with a balsamic reduction and vanilla pineapple compote —
[ ENTRÉES ] * — Boeuf Bourguignon — 28.00 Angus beef tips stewed in red wine with mushrooms, carrots, shallots and new potatoes, served with toasted French bread — Snapper Guajira — 28.00 pan-fried in olive oil and served with a Caribbean-Creole sauce and funchi fries — Canard à la Passion — 29.00 crispy seared duck served with sweet potatoes, green asparagus and an orange-passion fruit sauce with a chocolate drizzle
— Sea Bass en Sel — 34.00 oven-baked sea bass in a sea salt crust, served with a cilantro pesto and a mango-tomato compote — Carré of Lamb — 38.00 roasted and seasoned lamb, covered with an herb crust and served with a sweet thyme sauce and a roasted aji pepper mojo — * Ask your waiter for the side orders which include: funchi fries, garlic potatoes, mixed vegetables, French fries, mashed potatoes and mixed salad.
[ VEGE TARIAN ] — Le Chou-fleur — 23.50 risotto of cauliflower covered with marinated kalamata olives, pecorino and roasted bell peppers —
[ DESSERTS ] — Caribbean Crème Brûlée — 9.00 Bourbon vanilla cream with a crispy layer of caramel, served with a scoop of passion fruit sorbet — Chocolate Lava — 9.50 baked à la minute chocolate lava cake with a soft centre, served with butterscotch ice cream and almonds… worth the wait! — Early-bird three-course menu available daily from 5:00 to 7:00 p.m. for $29.75. Kids’ menu available.
All prices are in U.S. dollars. No service charge. Prices and menu items are subject to change.
DININ G : Indoors – Outdoors S ERV IN G: Dinner AT T IRE : Casual BA R: Yes
PA RK IN G : Yes DIN N ER: 5:00 to 10:30 p.m., Monday to Sunday
E A RLY BIRD: 5:00 to 7:00 p.m., Monday to Sunday
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MENUINTERNATIONAL.COM
INTERVIEW
DUTCH TREAT b y — TIMOTHY DUGDALE p h o t o g r a p h y — KENNETH THEYSEN
They say that at a certain age a man should pay more attention to sunrises than sunsets. That certainly isn’t true on Aruba as evidenced by Passions on the Beach, the signature restaurant of the Amsterdam Manor Beach Resort, one of the most compelling properties on Eagle Beach. Every day when the sun begins to sink and glow, flocks of gents and ladies clad in luxury lifestyle white clamber for a table at Passions. Presiding over this graceful frenzy is Marc Giesbers, the food and beverage manager of the Amsterdam Manor.
Marc Giesbers — Food and Beverage Manager
It is a cliché in the hospitality industry to liken a kitchen to a pirate ship but Giesbers certainly looks the part of a buccaneer. Bald and compact, he is a bulldog of a man with an air of jovial, hard-
bitten authority. Giesbers started out as a chef on a top-notch cruise line commanding a United Nations of misfits, seekers and career cooks. “I don’t like cartels,” he says. “The more diversity on my crew, the better in my book.” He’s been everywhere and seen everything you can when you toil on such vessels of posh excess. Along the way, he married a lovely Brazilian and he is now the father of a young son on whom he dotes. Aruba is his last stop. He’s dropped anchor and a good part of the treasure he has found belongs to Amsterdam Manor. After the sun had set and most of the lovers had moved on, we settled down to dinner and brass tacks at Passions. Our dinner began with the arrival of a young woman bearing an iPad that featured high-gloss photos of the night’s specials and
a menu binder that illuminated the text when opened. Next to every table a tiki torch blazed into the expansive night sky. Clearly, an old sea dog can learn new tricks. “We know there are many beach restaurants on the island,” said Giesbers as he watched me admire the menu. “But I think we raised the bar to go further than only serving good food. We offer local gift boxes. We have live music. It’s a very romantic experience. Many times we have proposals and then people coming back the next year for the wedding. We don’t have to advertise much but I believe word-of-mouth is key. Social media as well, of course.”
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— TD: This is a lovely property. How would you describe the Amsterdam Manor in relation to its competition. MG: Next year will be the 25th anniversary of the Manor. We will have celebrations going on. We have 72 beautiful rooms that enjoy a high occupancy of 94% over the whole year. We have a lot of repeat guests, I’d say 55% North American, 40% Dutch. — TD: Is it mostly all-inclusive? MG: We have only a small percentage that are all-inclusive. The hotel has restaurants, of course, and every room has kitchenettes. — TD: Aruba is going through some jockeying with the hotels, shifts in ownership and such. Does the Amsterdam have any plans to make its own move? MG: We are a very stable four-star hotel. We do want to give it a little bit of a boutique style feel but that’s not really our key core business. It’s important that the hotel look fresh and wellmaintained. People choose this hotel for its unique architectural look and layout. It’s open
and it’s quiet. We don’t have pool bingo parties, belly button parties. — TD: What are the challenges you face to maintain your stability and your standards? MG: I think the guests nowadays are more demanding. They’re more price conscious after the recession and the European financial crisis. People are putting prices under a magnifying glass and doing comparison shopping. Of course they want the best value for their dollar. I think not only us but every hotelier knows to raise the bar and deliver a better product. We don’t really have a crowd that comes to Aruba looking for something new. People know and love what they get in Aruba. — TD: Tell me about your work. What are your main rewards in this job and its challenges. MG: I’ve been here for seven and a half years. You put all your energy into the job and it pays back, not only with more patrons year after year. At the moment we have a very well-trained staff and they’ve been with me for quite a few years. The high turnover we had at the beginning is over. My people feel secure. They know what
kind of level they need to perform at and they feel good here. What I learned working on cruise ships was that you have to deliver quality day after day. I worked for Crystal Cruises and the guests were very critical and only the highest level of hospitality would put you above the other cruise lines. You learn to go the extra mile with guests and with staff. You offer on-going learning and training. Training is key. — TD: What advice would you give to someone aspiring to hotel management? MG: Number one, your private life is sometimes limited. Here you work six days a week. In low season, it’s ten hours a day. In high season, sometimes it’s 13 or 15 hours a day. The business goes on 24/7. You need to invest in this career when you’re young, not only to travel the world, to work in as many places as possible. And I don’t just mean exclusive hotels and restaurants. I’m talking about places well below that because you learn everywhere. Later on, you can use this experience.
AMSTERDAMMANOR.COM AMSTERDAM MANOR BEACH RESORT — JUAN E. IRAUSQUIN BLVD. 252 — (297) 527-1100
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PASSIONS ON THE BEACH
WHAT IS LIFE WITHOUT PASSION? PASSIONS OFFERS THE MOST ROMANTIC BEACH DINNER EXPERIENCE IN THE LOW- AND HIGH-RISE HOTEL AREA. THEY’RE RIGHT ON THE BEACH IN A ROMANTIC SETTING WITH DRAMATICALLY LIT TORCHES. HERE YOU CAN ENJOY FRESH FISH, SEAFOOD AND MEAT DISHES WITH YOUR TOES IN THE SOFT WHITE SAND AND WATCH A STUNNING ARUBAN SUNSET. ALL THEIR DISHES ARE PREPARED ON OPEN FIRES WITHOUT THE USE OF ELECTRICAL APPLIANCES. END YOUR DINNER WITH ONE OF THEIR DELICIOUS DESSERTS WHILE GAZING AT THE ROMANTIC STARRY SKY. FIRE UP YOUR ROMANCE AND YOUR APPETITE AT PASSIONS.
AMSTERDAM MANOR BEACH RESORT JUAN E. IRAUSQUIN BLVD. 252 (297) 527-1118 / 527-1129
LOCATE US
WWW.PASSIONS-RESTAURANT-ARUBA.COM
N˚ 10 ON MAP PAGE 159
passions@thebeach.aw
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Sample menu...
[ SOUP, SAL ADS AND APPE TIZERS ] — Aruban Seafood Soup — 9.50 a rich cream-based soup with mussels, shrimp, calamari and grouper, finished with a dash of cognac — Classic Caesar Salad — 9.95 romaine lettuce, croutons and Parmesan cheese tossed in a creamy dressing flavored with roasted garlic and anchovies — Vegetarian Fried Spring Rolls — 13.00 hand-rolled pastry sheets with crisp bean sprouts, carrots, onions and shredded cabbage, served with an oriental pineapple sauce — Watermelon and Feta Salad — 15.50 bite-sized cubes of watermelon on a bed of mixed greens, topped with crumbled feta cheese and drizzled with a chili dressing — Terrine of Fish — 15.75 layers of poached grouper, smoked salmon and grilled zucchini, served with a lime-parsley sauce and sprinkled with capers — Eagle Beach Crab Salad — 17.95 lump crabmeat mixed with onions, bell peppers and celery, blended with a saffron-garlic mayonnaise, served on a bed of crisp lettuce leaves —
[ MAIN COURSES ] — Penne Pasta — 21.50 tossed in a light truffle-cream sauce with sautéed portobello mushrooms, button mushrooms and green asparagus, topped with Parmesan shavings — Baked Delicacy — 24.50 baked chicken breast with a smooth bananacream cheese filling, topped with a rich tropical guava sauce
All prices are in U.S. dollars. A 15% service charge and a 1.5% tax will be added to your bill. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Outdoors (on the beach) S ERV IN G: Lunch – Dinner AT T IRE : Elegantly casual EN T ER TA IN M EN T: Live entertainment BA R: Yes
— Local Grouper Fillet in a Crispy Coco Jacket — 29.50 grouper fillet breaded with shredded coconut, served with a mayonnaise-inspired banana dip — Lamb Ras el Hanout — 36.50 Moroccan-spiced grilled lamb chops and gravy, served with vegetables of the day, delicious dried fruit couscous and toasted pistachios — Seven Seas Parade — 41.50 a delicious sampler of grilled lobster tail, grilled grouper, shrimp and mahi-mahi à la plancha, served with melted butter and lime wedges —
[ R ANCH AND REEF PAIRINGS ] — Filet Mignon and Grilled Shrimp — 44.50 grilled 6-oz. center-cut beef tenderloin paired with sautéed shrimp — Filet Mignon and Rock Lobster Tail — 51.50 a perfect duo, a grilled 6-oz. center-cut beef tenderloin coupled with a 4-oz. broiled lobster tail —
[ DESSERTS ] — Key Lime Pie — 8.00 an American classic made from Key lime juice and sweetened condensed milk in a graham cracker crust, served with a strawberry sauce — Pineapple Carpaccio — 8.50 thin slices of pineapple simmered slowly, infused with Myers’s rum syrup, garnished with fresh basil and served over vanilla ice cream —
PA RK IN G : Yes L U N C H : 12:00 noon to 4:30 p.m., Monday to Sunday DIN N ER: 6:00 to 9:30 p.m., Monday to Sunday
BE AC H BA R: 10:00 a.m. to 11:00 p.m., Monday to Sunday H A P PY H O U R: 5:00 to 6:00 p.m., Monday to Sunday
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PINCHOS
I N T E R N AT I O N A L G R I L L
GRILL & BAR
LOCATED ON THE PIER AT THE ARUBA SURFSIDE MARINA, ALL THEIR TABLES ARE SET OVER THE CLEAR BLUE CARIBBEAN WATERS. PINCHOS’ DISTINCTIVE OUTDOOR CONCEPT HAS A VERY INVITING, INTIMATE AND ROMANTIC ATMOSPHERE. TRY ONE OF THEIR POPULAR DISHES, SUCH AS THE DARK RUM-INFUSED BLUE CHEESE TENDERLOIN, OR STOP BY FOR THE UNSURPASSED BAR-LOUNGE ATMOSPHERE. TO ENJOY THOSE IDEAL ARUBAN SUNSETS, THEY AWAIT ALL GUESTS WITH A TROPICAL COCKTAIL, AN OUTDOOR CHIC LIVING ROOMTYPE SETTING AND A MIX OF CONTEMPORARY TUNES.
LLOYD G. SMITH BLVD. 7 ORANJESTAD (297) 583-2666
LOCATE US
WWW.PINCHOSARUBA.COM
N˚ 4 ON MAP PAGE 162
reservepinchosgrill@setarnet.aw
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Sample menu...
[ SAL ADS AND APPE TIZERS ] — Pinchos Salsa Salad — 6.00 a cold refreshing salad consisting of red beans, black beans, corn, mushrooms, pineapple chunks, onions, green peppers, tomatoes and an aged balsamic vinaigrette dressing — Sesame Cucumber Salad — 6.00 thinly sliced cucumbers with an Asian sauce and sesame seeds — Indonesian Chicken Satay — 8.00 served with an Indonesian spicy peanut sauce — Mild Spicy Fishcakes — 8.00 served with a pineapple-curry mayonnaise — Smoked Chicken and Apple Chorizo — 9.00 served with salsa verde — Tuna Tataki — 11.00 2 spoons, 4 exquisite bites, accompanied by wasabi, pickled ginger and soy sauce — Grilled Black Angus Tenderloin Skewer — 11.00 served with a dark rum-infused blue cheese sauce — Caribbean Coconut Shrimp — 13.00 served with a fruity tequila-mango-ginger chutney —
[ THE ME AT MARKE T ] — Boursin- and Apple-stuffed Pork Tenderloin — 24.00 a delicious center-cut pork tenderloin, served with a Kahlúa and cream sauce — Honey-Bourbon Barbecued Mixed Skewer — 26.00 consisting of chorizo, black Angus tenderloin, pork tenderloin, chicken and shrimp
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.
DININ G : Outdoors S ERV IN G: Dinner AT T IRE : Elegantly casual
— 8-oz. Black Angus Filet Mignon — 32.00 — add 3 jumbo shrimp 45.00 — add a lobster tail 52.00 served with a dark rum-infused blue cheese sauce — 14-oz. T-bone Steak — 34.00 — add 3 jumbo shrimp 47.00 — add a lobster tail 54.00 served with a salsa verde —
[ THE SE AFOOD MARKE T ] — Grilled Salmon — 23.00 with a Japanese plum wine and orange glaze – this tangy sweet sauce is profoundly distinguished by a medium-hot papaya-pepper relish — Grilled Aruban Mahi-mahi Fillet — 24.00 a delicate and distinctive fish flavor, served with garlic-herb butter — Pan-seared Caribbean Grouper — 24.00 a very tender white fillet served with an apricot and ginger dipping sauce — Mango-margarita Shrimp — 25.00 served with a zesty yet fruity Mexican tequila, mango and cilantro sauce — Espetada de Mariscos (seafood brochette) — 26.00 tender chunks of assorted fresh fish and shrimp on a skewer, served with an Asian soy and mirin sauce — Caribbean Lobster Tails — 44.00 two flavorful lobster tails served with a cool pineapple-curry mayonnaise —
EN T ER TA IN M EN T: Live music BA R: Yes PA RK IN G : Yes
DIN N ER: 5:00 to 11:00 p.m., daily BA R: 5:00 to 11:00 p.m., daily
As the largest American-style supermarket on the island, we provide under-one-roof fresh and organic produce, daily-baked breads and pastries, premium meats, as well as gourmet and ethnic products. Our specialties also include fine wines and liquors, sublime chocolates and our very own fresh juice and coffee corner. We are conveniently located about 5 minutes from all major hotels.
VISIT US NOW!
For more information please call (297) 583-2370 Open Monday to Saturday from 8 a.m. to 9 p.m. Sunday from 9 a.m. to 6 p.m. www.lingandsons.com
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PROMENADE RESTAURANT
SMALL AND COZY WITH GREAT TASTING FOOD, THE PROMENADE IS PASSIONATE ABOUT FOOD. THEIR TEAM KNOWS THE CUISINE OF ARUBA BECAUSE THEY ARE FROM ARUBA AND SURROUNDING ISLANDS OF THE CARIBBEAN. ASK THEIR STAFF FOR GREAT LOCAL STORIES WHILE CHOOSING FROM AN EXTENSIVE WINE LIST. THE KITCHEN INVITES YOU TO SAMPLE INTRIGUING TROPICAL FLAVORS YOU WILL NOT FIND ANYWHERE ELSE. AT THE PROMENADE RESTAURANT, GUESTS ARE FAMILY AND NOBODY EATS BETTER THAN FAMILY.
SUN PLAZA LLOYD G. SMITH BLVD. 160 (297) 583-8899
LOCATE US
WWW.PROMENADEARUBA.COM
N˚ 11 ON MAP PAGE 159
promenade@setarnet.aw
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Sample menu...
[ APPE TIZERS ] — Our Famous Herb-infused Escargots — 9.50 escargots broiled to perfection in our home-made garlic butter — Stuffed Shrimp — 9.75 shrimp stuffed with a seafood mix, battered and golden fried, served with a chili sauce — Original Promenade Seafood — 10.00 creamy seafood medley broiled and topped with a golden-brown hollandaise sauce — Fried Brie Salad — 10.25 colorful mixed salad topped with fried Brie cheese and a dash of our light vinaigrette dressing — Sizzling Calamari Fritti with Spicy Beer-battered Shrimp — 10.50 hand-battered and served with a creamy aïoli sauce — Fisherman’s Net — 12.00 our own twist on the classical bouillabaisse with fish, shrimp, calamari and mussels —
[ ENTRÉES ] — Spiced Island Roast Chicken — 21.50 boneless half-chicken baked crispy and brushed with our own mango chutney sauce — Pimento-Smoked Jerk Chicken — 23.00 a Williams’ family recipe, chicken marinated in herbs and spices, grilled over our smoke pit
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
F R EE
WiFi
DININ G : Indoors – Outdoors S ERV IN G: Dinner AT T IRE : Casual
— Promenade Signature Stuffed Grouper — 24.50 fish stuffed with our seafood potpourri and baked to perfection — Fresh Catch — 24.75 en papillote (sealed) and baked alongside an assortment of fresh vegetables — Fish Cordon Blue — 25.00 grouper fillet stuffed with Swiss cheese, smoked ham, lightly breaded and baked with a smooth mango-curry sauce — Shrimp and Scallops — 27.50 marinated shrimp and scallops, skewered, brushed with lime-rum and grilled — Caribbean Cruise — 38.50 an 8-oz. filet mignon and a 5-oz. broiled lobster tail — Ocean’s Paradise — 39.50 5-oz. lobster tail, fresh catch of the day and garlic shrimp —
[ DESSERTS ] — New York-style Cheesecake — 6.50 — Deep-fried Cheesecake — 7.00 — Chocolate Chip Cake – 8.25 —
EN T ER TA IN M EN T: Live music (Friday and Sunday nights, January to March) BA R: Yes
PA RK IN G: Yes DIN N ER: 5:00 to 10:00 p.m., Tuesday to Sunday
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CARIBBEAN I N T E R N AT I O N A L
MENUINTERNATIONAL.COM
PURE OCEAN
BEACHSIDE DINING
TRUE TO ITS NAME, PURE OCEAN IS ENCHANTING. JOIN THEM ANY EVENING FOR THEIR INCOMPARABLE SUNSET “HAPPENING” – ENJOY A ROMANTIC DINNER IN A RELAXING ATMOSPHERE BEACHSIDE, OR KICK BACK WITH THEIR HAND-CRAFTED FROZEN COCKTAILS OR MIXED DRINKS IN THE COMPANY OF FRIENDS AND FAMILY MEMBERS. LOCATED AT THE DIVI ARUBA PHOENIX BEACH RESORT, PURE OCEAN IS OPEN 7 DAYS A WEEK FOR BREAKFAST AND DINNER.
DIVI ARUBA PHOENIX BEACH RESORT JUAN E. IRAUSQUIN BLVD. 75, PALM BEACH (297) 586-6066
LOCATE US N˚ 15 ON MAP PAGE 161
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Sample menu...
[ STARTERS ] — Pure Potato Stacker — 9.00 potato chip nachos, hot garlic, cheese sauce, jalapeños, grilled chicken — Bloody Mary Shooters — 9.50 chunks of shrimp and scallops in a tangy lemon-tomato cocktail — Coconut Curry Mussels — 15.00 steamed with fresh cilantro, light curry-coconut milk —
[ SOUPS AND SAL ADS ] — The Wedge — 7.00 wedge of iceberg, crisp bacon, diced tomatoes, blue cheese crumbles, creamy blue cheese dressing — Crispy Calamari — 12.00 tender fried calamari, arugula, banana and cashews with a Thai chili-orange dressing — Pure Shrimp Salad — 16.00 grilled marinated shrimp, served on fresh sliced fruit salad with a chili-orange-rosemary vinaigrette —
[ MAIN COURSES ] — Rigatoni with Meatballs — 17.50 home-made Italian meatballs, marinara sauce, Parmesan — Chicken Saltimbocca — 20.00 panko-crusted, baked with prosciutto, sage, mozzarella and arugula
All prices are in U.S. dollars. A 1.52% tax will be added to your bill. A 15% service charge will be added to your bill. Prices and menu items are subject to change.
DININ G : Indoors – Outdoors – Open-air (on the beach) S ERV IN G: Breakfast – Dinner AT T IRE : Casual
— Caribbean Mac and Cheese — 22.00 lobster, lump crab, baked with rich creamy Cheddar cheese au gratin — Crispy Coconut-curry Grouper — 22.00 crispy fried grouper over a bed of jasmine rice, plantain, stir-fried vegetables, finished with a mild coconut-curry sauce — Seared Scallops — 23.00 served over a cherry tomato and asparagus risotto — Steak ‘Frites’ — 28.50 grilled skirt steak, plantain and chimichurri sauce — Osso Buco — 32.00 bone-in veal shank, vegetable stew, served over a squash risotto — Filet Mignon — 38.00 U.S.D.A. beef tenderloin, pan-seared, blue cheese-barbecue sauce — Caribbean Lobster — Market price broiled and served with a sweet potato mash, market vegetables, drawn butter and lemon —
[ DESSERTS ] — Caramelized Pineapple — 7.50 pina colada milkshake, coconut ice cream — Crème Brûlée — 9.50 kaffir lime-scented Catalonian crème brûlée — Warm Molten Chocolate Bread Pudding — 9.50 served with vanilla ice cream —
BA R: Yes PA RK IN G : Yes BRE A K FAS T: 7:00 to 11:00 a.m., Monday to Sunday
DIN N ER: 6:00 to 10:00 p.m., Monday to Sunday
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QUÉ PASA?
I N T E R N AT I O N A L
RESTAURANT – ART GALLERY & BAR
IN 1992, AFTER A GREAT NIGHT OUT ON THE TOWN, A FEW YOUNG GUYS WERE TIPPLING SOME COCKTAILS AND THEY DECIDED TO OPEN QUÉ PASA. INITIALLY LOCATED IN AN OLD CUNUCUSTYLE HOUSE, QUÉ PASA EVOLVED FROM A SMALL BAR-BISTRO TO TODAY’S IMPRESSIVE RESTAURANT, INCLUDING AN ART GALLERY AND BAR. ALTHOUGH THEIR NAME IS MEXICAN, THEY ARE NOT A MEXICAN RESTAURANT. THEIR MENU FEATURES DISHES FROM ALL OVER THE WORLD WITH A EUROPEAN FLAIR. THEY ALSO FEATURE DAILY CHANGING BL ACKBOARD SPECIALS. YOU CAN DINE UPSTAIRS ON THEIR OPEN-AIR ROOFTOP TERRACE OR DOWNSTAIRS IN THEIR AIR-CONDITIONED AREA. IF YOU WANT TO KNOW WHAT’S REALLY HAPPENING, STEP INTO THEIR COLORFUL RESTAURANT AND ENJOY GREAT FOOD IN A COZY AND FRIENDLY CARIBBEAN ATMOSPHERE.
WILHELMINASTRAAT 18A ORANJESTAD (297) 583-4888
LOCATE US
WWW.QUEPASAARUBA.COM
N˚ 8 ON MAP PAGE 164
quepasa@setarnet.aw
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Sample menu...
[ SOUPS ] — Tomato Soup — 6.00 our most popular soup for more then two decades — Onion Soup — 6.00 boiling hot!, topped with a cheesy crouton —
[ APPE TIZERS ] — Caesar Salad — 9.00 romaine lettuce the way Caesar Cardini liked it — Carpaccio — 12.00 thinly sliced tenderloin with balsamic dressing and Italian topping — Escargots and Mushrooms — 12.00 a marriage of garden and forest in a creamy garlic sauce, topped with Parmesan — Goat Cheese Salad — 13.00 goat cheese with a crispy almond crust and balsamic syrup — Sashimi or Tataki — 13.00 the national ‘law’ fish of Japan!, heavenly peppered and lightly seared, served with a lemon-soy dip —
[ MAIN COURSES ] — Pincho Qué Pasa — 17.00 marinated chicken or beef skewer served with our home-made peanut sauce — Qué Pasta — 21.00 fettuccine pasta with a mix of fresh catch and shrimp in a creamy pesto sauce, topped with Parmesan cheese
All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Indoors – Open-air (rooftop terrace) S ERV IN G: Dinner
AT T IRE : Casual BA R: Yes
Affiliated with Arubaville Restaurant
— Roasted Leg of Lamb — 26.00 with rosemary potatoes and a mustard sauce — Beef and Reef — 26.50 beef skewer, catch and shrimp, served with garlic and red wine sauce — Angus Hanger Steak — 26.50 tender ‘Angus grade’ hanger steak served with sautéed onions and mushrooms, dressed with a black truffle sauce —
[ SAMPL ES OF OUR DAILY SPECIALS ] — Crispy Wahoo — 24.50 fresh wahoo, lightly seared, served with pine nut crust on creamy spinach, accompanied by a pumpkin sauce — Shrimp Ajillo — 26.50 fresh shrimp grilled to perfection with garlic, lemon and fresh herbs — Cheek of Veal — 26.50 slow-cooked cheek of veal served over home-made mashed potatoes, dressed with a black truffle gravy —
[ DESSERTS ] — Banana Fritters — 8.00 a Qué Pasa favorite!, don’t count the calories — Chocolate Soufflé — 8.00 only if you are not in a hurry!, so good with vanilla ice cream —
PA RK IN G: Yes DIN N ER: 5:00 to 11:00 p.m., Monday to Sunday
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QUINTA DEL CARMEN
I N T E R N AT I O N A L SEAFOOD
I N A R EC E N T LY R ES TO R E D C E N T U RY- O L D MANSION, QUINTA DEL CARMEN IS COOKING IN STYLE. GERCO AND LUC OFFER A UNIQUE DINING EXPERIENCE IN THE COURTYARD OF THIS BEAUTIFULLY SITUATED AND GORGEOUSLY DESIGNED HISTORICAL LAND HOUSE. A SHORT DRIVE FROM ALL THE MAJOR HOTELS, CARMEN HITS ALL THE RIGHT NOTES. THE SYNERGY BE TWEEN THE KITCHEN AND THE WAITSTAFF IS FLAWLESS. JOIN THEM FOR DINNER AND EXPERIENCE AN EVENING THAT IS SURE TO BE A TREASURED MEMORY FOR YEARS TO COME!
BUBALI 119 (297) 587-7200
LOCATE US
WWW.QUINTADELCARMEN.COM
N˚ 12 ON MAP PAGE 159
dine@QuintaDelCarmen.com
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Sample menu...
REGUL AR MENU
GR ANDMA’S FAVORITES
[ APPE TIZERS ]
[ APPE TIZERS ]
Range: 9.00 – 14.00 — Carmen’s Salad gourmet lettuce topped with smoked chicken breast, Parma ham and chunks of blue cheese, complemented by a pineapple salsa — Ceviche mixed seafood cooked in lime and lemon juice with red onions and cilantro — Crispy Shrimp golden fried battered shrimp accompanied by a spicy dipping sauce, served with romaine and pineapple tossed with an orange-soy dressing —
Range: 9.00 – 14.00 — Cheese Croquettes mixed cheese croquettes served with a raspberry coulis and a summer salad with grapes — Mushrooms in Cream Aruban mushrooms sautéed in a creamy herb sauce, in puff pastry, served with a small refreshing garden salad —
[ MAINS ] Range: 27.00 – 43.00 — Caribbean Lobster Tails two 6-oz. lobster tails served on a skewer with drawn butter — Tenderloin and Blue Cheese black Angus tenderloin au gratin with blue cheese, served on sautéed garlic mushrooms — Pork Méditerranée pork tenderloin with Brie, served with a sauce of olives, onions, sun-dried tomatoes, basil, red wine and a pinch of mustard —
[ DESSERTS ]
DININ G : Indoors – Outdoors S ERV IN G: Dinner AT T IRE : Elegantly casual
Range: 27.00 – 43.00 — Grouper, Shrimp and Salmon fillet of grouper topped with shrimp, smoked salmon, asparagus and goat cheese, finished with a white wine-herb sauce — Sea Bass à la Meunière flowered sea bass fillet sautéed in butter, served with a light lemon sauce — Sucadelappen Draadjesvlees a traditional Dutch dish similar to an iron steak, stewed for hours in red wine, herbs and spices, served in its own gravy, fantastic! — Rack of Lamb rack of lamb marinated in Dijon mustard, served with a red wine-honey-thyme sauce —
[ DESSERTS ]
Range: 7.00 – 9.00 — Nutella Cheesecake home-made cheesecake made with Nutella, drizzled with chocolate and served with hazelnut ice cream —
All prices are in U.S. dollars. A 1.5% tax will be added to your bill. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
[ MAINS ]
Range: 7.00 – 9.00 — Stroopwafel Parfait parfait of the famous stroopwafel (dutch sweet waffle), fabulous! —
BA R: Yes S M O K IN G P O L ICY: Smoking section
DIN N ER: 5:00 to 10:00 p.m., Monday to Sunday
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RED FISH
ARUBAN CARIBBEAN SEAFOOD
QUALITY SEAFOOD
RED FISH IS ARUBA’S NEW HOTTEST NO FRILLS SEAFOOD RESTAURANT. IT’S JUST THE SORT OF CASUAL EATERY EVERYONE SEEKS OUT BUT CAN BE HARD TO FIND. THEY FOCUS ON FRESH QUALITY FOOD. BROUGHT TO YOU BY HERBY M E R RY W E AT H E R , LO C A L F I S H E R M A N A N D FOUNDER OF WORLD-FAMOUS DRIF T WOOD RESTAURANT, YOU’RE CERTAIN TO GET THE FRESHEST FISH AND SE AFOOD. THE Y 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.
ORANGE PLAZA ITALIESTRAAT 50 ORANJESTAD (297) 280-6666
LOCATE US N˚ 13 ON MAP PAGE 159
facebook.com/redfisharuba
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Sample menu...
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
[ SE AFOOD ]
[ SPECIALS ]
— 1/2 lb. of Fresh Fish — 10.85 with 2 pieces of funchi, 2 pieces of fried plantain, French fries, Creole sauce and pickled onions — Balchi di Pisca — 10.85 with rice, coleslaw, French fries and fried plantain — 1/2 lb. of Fresh Shrimp — 15.40 with 2 pieces of funchi, 2 pieces of fried plantain, French fries, tartar sauce and pickled onions — 1 lb. of Fresh Fish — 20.00 with 4 pieces of funchi, 4 pieces of fried plantain, French fries, Creole sauce and pickled onions — 6-oz. Pan-fried Lobster — 20.00 with rice, coleslaw, French fries and fried plantain — Conch in Creole or Garlic Sauce — 21.70 with rice, coleslaw, French fries and fried plantain — 1 lb. of Fresh Shrimp — 25.70 with 4 pieces of funchi, 4 pieces of fried plantain, French fries, tartar sauce and pickled onions — 1 lb. of Fresh Mixed Fish and Shrimp — 25.70 with 4 pieces of funchi, 4 pieces of fried plantain, French fries, tartar sauce and pickled onions —
— Chicken Saté — 10.85 with French fries and peanut sauce — 6-oz. Angus Filet Mignon — 20.00 with rice, coleslaw, French fries and fried plantain —
DININ G : Open-air S ERV IN G: Lunch – Dinner
AT T IRE : Casual BA R: Yes
[ E X TR AS ] — Sauces — 1.75 each pickled onions, Creole, tartar, garlic — Side Orders — 3.00 each rice, coleslaw, French fries, fried plantain — Ask for our soup of the day.
PA RK IN G: Yes L U N C H A N D DIN N ER: 11:30 a.m. to 10:00 p.m., closed Mondays
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I N T E R N AT I O N A L SEAFOOD STEAKS
MENUINTERNATIONAL.COM
RICARDO’S
RESTAURANT & BAR
RICARDO’S RESTAURANT & BAR IS THE NEW CULINARY SENSATION IN ARUBA. THE MENU, FEATURING INTERNATIONAL CUISINE EXECUTED WITH A SPECIAL ARUBAN TWIST, HAS BEEN CAREFULLY CRAFTED TO PLEASE AND IMPRESS. RESTING BY THE EDGE OF THE CARIBBEAN SEA, RICARDO’S SERVES BREAKFAST, LUNCH AND DINNER IN A LIGHT, COMFORTABLE AND AIRY SPACE. TRANSFORMED BY CANDLELIGHT IN THE EVENING, THE RESTAURANT TAKES ON A WARM ROMANTIC GLOW, PROVIDING THE PERFECT AMBIANCE FOR THAT UNFORGETTABLE DINING EXPERIENCE. WITH SPECTACULAR SUNSETS AND GREAT COOKING, RICARDO’S IS THE PERFECT PLACE FOR THAT SPECIAL OCCASION, WHETHER YOU’RE A PARTY OF SIX OR SIXTY.
LOCATED AT THE ARUBA BEACH CLUB JUAN E. IRAUSQUIN BLVD. 53 (297) 587-0760
LOCATE US
WWW.RICARDOSARUBA.COM
N˚ 14 ON MAP PAGE 159
ricardos.restaurant.aruba@gmail.com
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Sample menu...
[ APPE TIZERS ]
[ ME AT AND POULTRY ] * *
— Caribbean Seafood Soup — 8.95 consisting of fish, shrimp, scallops, mussels and more... — Calamari Fritti — 8.95 fresh calamari, breaded and deep-fried, served with a mildly spicy sauce — Fish Ceviche — 9.95 marinated in lemon and sea salt, served with onions, cilantro and sweet peppers — Chef’s Favorite Escargots — 9.95 served with a garlic-white wine reduction — Ricardo’s Favorite Fresh Tuna Salad — 10.95 sesame-crusted and served with toasted almonds and a mango dressing — Shrimp and Scallops — 12.95 sautéed on a creamy garlic sauce and served with Aruban polenta —
— Chicken Cordon Blue — 19.95 rolled with ham and Gouda cheese, served with a light mustard sauce — 10-oz. Argentinian Churrasco — 25.95 chargrilled beef tenderloin served with a chimichurri sauce — Argentinian Mixed Grill — 25.95 beef, chicken and Argentinian chorizo skewer — 10-oz. Filet Mignon — 28.95 beef tenderloin served with a red wine sauce — Surf and Turf — 29.95 beef tenderloin, shrimp and scallops served with a mushroom sauce — ** Served with vegetables and mashed potatoes.
[ FISH AND SE AFOOD ] * — Crispy Aruban Red Snapper Fillet — 24.95 served with a mango-passion fruit sauce — Seafood Casserole — 27.95 mixed seafood stew on a creamy sweet pepper sauce — Coconut Scallops — 27.95 deep-fried and served with a creamy coconut sauce — 10-oz. Caribbean Lobster Tail — 42.95 prepared either grilled, thermidor or fra diavolo style — * Served with fresh vegetables and rice.
All prices are in U.S. dollars. A 15% service charge will be added to your bill Prices and menu items are subject to change.
DININ G : Open-air S ERV IN G: Breakfast – Lunch – Dinner AT T IRE : Casual EN T ER TA IN M EN T: Live music
[ ITALIAN SPECIALTIES ] — Lasagna Bolognese — 13.95 filled with ground beef and béchamel sauce — Chicken Parmigiana — 19.95 served with pasta and topped with fresh marinara sauce and mozzarella cheese — Stuffed Calamari — 24.95 stuffing of grouper, baby clams and fresh tomato sauce — Scampi and Vongole — 28.95 shrimp and clams served on pasta prepared with either fresh tomato sauce or aglio e olio —
BA R: Yes PA RK IN G : Yes BRE A K FAS T: 8:00 to 11:00 a.m., Monday to Sunday
L U N C H : 11:00 a.m. to 5:00 p.m., Monday to Sunday DIN N ER: 5:00 to 10:00 p.m., Monday to Sunday
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INTERVIEW
SOUTHERN CHARMS FROM THE SEA
Teddy Bouroncle — Executive Chef
b y — TIMOTHY DUGDALE p h o t o g r a p h y — KENNETH THEYSEN
The Aruba Marriott Resort & Stellaris Casino is kicking up its culinary game with a trio of first-class cooks who have put together an incredible spread at La Vista, the hotel’s signature restaurant. Executive chef, Teddy Bouroncle, comes to Aruba from the JW Marriott Hotel Cusco and brings worldly influence and an extensive resume to Aruba Marriott’s food and beverage program. Executive sous-chef Miguel Garcia and executive sous-chef Romero Penacino have been brought on board to assist in overseeing all culinary operations under chef Bouroncle. A Peruvian native with more than 10 years of culinary experience, chef Bouroncle has cooked all over the world from Columbia, to Spain, Singapore and the United States. Having held various culinary positions since starting his career in 2002, chef Bouroncle has refined his craft at a number of worldrenowned hotels and restaurants. In his new role at the Aruba Marriott, chef Bouroncle oversees all daily kitchen operations and menus ensuring the
highest standard of culinary excellence throughout the property’s seven bars and restaurants. Chef Penacino also brings valuable food and beverage experience and an international flair having held the position of restaurant supervisor and restaurant chef at Grand Cayman Marriott Beach Resort for five years before joining the Aruba Marriott. Chef Penacino started his career as line cook at the Hotel Meliá in Argentina in 2000 and gained valuable work experience as kitchen sous-chef, second cookline, junior sous-chef and restaurant supervisor in Argentina and Cayman Islands throughout his career. With over 23 years of food service industry experience around the world, chef Garcia brings an impressive knowledge of restaurant operations to Aruba Marriott. Chef Garcia began his career in 1991 at the Hyatt Cerromar in Puerto Rico and was most recently kitchen and food and beverage director at the Occidental Grand Aruba.
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The trio’s first order of business was creating the new seafood sensation buffet at La Vista Restaurant. Formerly offering an Italian menu, this new buffet concept is available five nights a week and consists of the island’s first raw bar, a grilled-to-order fish station and a ceviche station, influenced by chef Bouroncle’s native Peru. Through the combination of strengths from the new executive food and beverage staff and under the leadership of chef Bouroncle, the Marriott clearly intends to wow its guests.
— TD: How have customers and their expectations changed over the past five years? TB: The tourists nowadays visit the island and want a more than just sun, sand and sea. They want the authentic Aruban experience. As a result, they are much more eager and open to trying local food options. Thus, as the expectations have changed, we have also adapted our food options and now offer more local dishes prepared with local ingredients.
— TD: What was the rational for switching from Italian cuisine to a combination of land and sea buffet? TB: To cater to the needs of the tourist coming to the island looking for fresh seafood while also capturing the meat lovers.
Recently, we have introduced the Taste of Aruba Menu at Simply Fish Restaurant, which is a special menu consisting of local dishes prepared with locally produced items such as locally farmed pumpkins, the famous local Madame Jeanette hot sauce ‘pica di papaya’, coconut milk and locally caught mahi-mahi fish.
— TD: How have internet review sites changed the nature of hospitality and cooking at your restaurant? TB: The review sites helps us focus in on what the customers truly want and as a result make it easier for us to meet their needs and requests. It also assists us in improving the overall service quality offered at our restaurants.
— TD: What do you consider to be the major challenges for hospitality on Aruba? TB: The main challenge is that because Aruba is such a small island not much is locally produced, so the majority of food items needs to be imported from abroad. As a result making it more expensive to purchase and resell on restaurant menus.
— TD: What do you consider to be the key ingredients for a restaurant’s success on Aruba? TB: A restaurant that offers a combination of local flavor and culture with new and innovative culinary techniques that will differentiate the restaurant within the market. — TD: What are the dishes you enjoy cooking the most and why? TB: Peruvian ceviche is one of my favorite dish to prepare, because it is a dish consisting of fresh ingredients and you customize it as you wish. — TD: Peru is a country of vast contrasts between the sea and the mountains. Are there any little known dishes from Peru that you think would do well in Aruba? TB: Peruvian ceviche, of course. We have introduced it at Waves Beach Bar & Grill and it has been a big hit. And seafood picante (picante de mariscos) – consists of seafood mix prepared with tomatoes, onions, Peruvian chili paste, pisco (drink made of grapes), heavy cream, cilantro and red bell peppers. You can have it with rice or potatoes.
A R U B A M A R R I O T T. C O M LLOYD G. SMITH BLVD. 101 — PALM BEACH — (297) 586-9000
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AMERICAN STEAKHOUSE
MENUINTERNATIONAL.COM
RUTH’S CHRIS STEAK HOUSE
THIS CLASSIC STEAK HOUSE, FAMOUS THE WORLD OVER, OFFERS NEW ORLEANS-INSPIRED MENU ITEMS SUCH AS THE SEAFOOD GUMBO AND RENOWNED GIANTS OF THE PLATE SUCH AS THE PORTERHOUSE, ALL FROM RECIPES DEVELOPED BY RUTH HERSELF. YOU’LL ALWAYS FIND EXCEPTIONAL STEAKS, SELECTED FROM THE TOP 2% OF U.S. BEEF AND THEN BROILED IN 1800-DEGREE OVENS AND SERVED SIZZLING ON 500-DEGREE PLATES. EVERY BITE IS HOT AND DELICIOUS. RUTH’S IS ALWAYS RIGHT ON.
ARUBA MARRIOTT RESORT & STELLARIS CASINO LLOYD G. SMITH BLVD. 101 PALM BEACH (297) 520-6600
LOCATE US N˚ 16 ON MAP PAGE 161
WWW.ARUBAMARRIOTT.COM WWW.RUTHSCHRIS.COM
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Sample menu...
[ APPE TIZERS ] Range: 11.00 – 22.00 — Mushrooms Stuffed with Crabmeat broiled mushroom caps with jumbo lump crab stuffing, sprinkled with Romano cheese — Sizzlin’ Blue Crab Cakes two jumbo lump crab cakes with sizzling lemon butter — Seared Ahi Tuna ahi tuna perfectly complemented by a spirited sauce with hints of ginger, mustard and beer — Tempura Onion Rings with a Thai chili sauce — Ruth’s Chop Salad a Ruth’s Chris original, julienne iceberg lettuce, baby spinach and radicchio are tossed with red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, bleu cheese and lemon-basil dressing, then topped with crispy onions —
[ SIGNATURE STE AKS AND CHOPS ] Range: 44.00 – 96.00 — Filet the most tender cut of corn-fed Midwestern beef — Petite Filet and Shrimp two 4-oz. medallions of our filet topped with jumbo Gulf shrimp — Porterhouse for Two this U.S.D.A. prime cut combines the rich flavor of a strip with the tenderness of a filet
All prices are in U.S. dollars. A 15% service charge will be added to parties of 8 or more and a 1.5% tax will be added to your bill. Prices, menu items and opening hours are subject to change.
DININ G : Indoors S ERV IN G: Dinner AT T IRE : Business casual
BA R: Yes PA RK IN G : Yes
— Lamb Chops three chops cut extra thick, marinated overnight and served with fresh mint, they are naturally tender and flavorful — Rib-eye an outstanding example of U.S.D.A. prime at its best, well marbled for peak flavor, deliciously juicy — T-bone a full-flavored classic cut of U.S.D.A. prime —
[ SE AFOOD AND SPECIALT Y ENTRÉES ] Range: 25.00 – 36.00 — Barbecued Shrimp our signature large shrimp, sautéed New Orleans style in reduced white wine, butter, garlic and spices, on a bed of our roasted garlic mashed potatoes — Ahi Tuna Stack seared rare tuna topped with colossal lump crabmeat and served sizzling with red pepper pesto — Crab Cakes three of our jumbo lump crab cakes with sizzling lemon butter — Grilled Portobello Mushrooms marinated portobello mushrooms on our garlic mashed potatoes with grilled asparagus, broccoli, tomatoes and lemon butter — Stuffed Chicken Breast oven-roasted free-range double chicken breast stuffed with garlic-herb cheese and served with lemon butter —
DIN N ER: 5:30 to 11:00 p.m., Monday to Sunday
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I N T E R N AT I O N A L TA PA S
MENUINTERNATIONAL.COM
SALT & PEPPER
FOR CASUAL DINING IN A FRIENDLY ATMOSPHERE, COME TO SALT & PEPPER. LOCATED JUST ACROSS FROM THE OCCIDENTAL GRAND ARUBA, THEY ARE JUST A SHORT WALK AWAY FROM THE HIGH-RISE HOTELS. THEIR MENU OFFERS SOMETHING FOR EVERYONE, ESPECIALLY THEIR DAILY SPECIALS THAT FEATURE A BOUNTY OF FRESH SEAFOOD. DON’T FORGET THEIR À LA CARTE BREAKFAST AND LUNCH TOO. ALL THEIR STAFF MEMBERS ARE FLUENT IN ENGLISH AND READY TO SHOW YOU A GREAT TIME AT S&P.
ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370A PALM BEACH (297) 586-3280
LOCATE US
WWW.SALTANDPEPPERARUBA.COM
N˚ 17 ON MAP PAGE 161
saltandpepper@arubawineanddine.com
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Sample menu...
[ TAPAS ]
[ SAL ADS ]
— Grilled Chorizo — 6.00 with chimichurri — Ceviche — 6.50 lime-marinated grouper fillet with peppers, onions and cilantro — Gazpacho and Shrimp — 6.50 shooter of cold tomato soup and grilled shrimp — Mahi-mahi — 6.50 beer-battered and served with a cold curry dip — Baby Back Ribs — 6.50 served with BBQ sauce — Chicken Pincho — 6.50 with an oriental peanut dressing — Sautéed Mango Shrimp — 7.00 served with a mango relish — Tuna Tataki — 8.00 medium-rare tuna served with seaweed and soy sauce —
— Caesar Salad — 10.25 — Mesclun — 11.50 assorted lettuces, mushrooms, mozzarella, tomatoes, olives, pine nuts and a balsamic dressing — Salt & Pepper Salad — 12.50 assorted lettuces, prosciutto, Brie, walnuts and sun-dried tomatoes with a red wine-honey dressing — Grilled Tenderloin and Pasta Salad — 13.00 cold penne pasta topped with sautéed teriyaki- and soy-marinated beef strips and pine nuts —
[ SHARE ABL ES ] — Egg Rolls — 6.00 with a sweet chili sauce — Fried Calamari — 7.50 with a garlic-tomato sauce — Chicken Wings — 8.00 marinated and fried, served with a BBQ-honey mustard — Chili and Nachos — 10.00 with guacamole, sour cream, pico de gallo and Cheddar —
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Indoors – Outdoors S ERV IN G: Breakfast – Lunch – Dinner AT T IRE : Casual EN T ER TA IN M EN T: Live music (daily) BA R: Yes
[ SANDWICHES, BURGERS AND WR APS ] — Fish Sandwich — 10.50 pan-fried grouper fillet served with tartar sauce — Club Sandwich — 10.50 ham, turkey, bacon, tomatoes, lettuce and a boiled egg — Salt & Pepper Burger — 11.50 with cheese, bacon, mushrooms and sautéed onions — Caesar Chicken Wrap — 11.50 — Barbecued Beef Wrap — 13.50 with romaine lettuce, onions and peppers — We offer daily specials featuring fresh seafood, mahi-mahi, wahoo, barracuda, red snapper, kingfish, tuna, amberjack, shrimp and much more.
PA RK IN G : Yes BRE A K FAS T: 8:00 to 12:00 noon, daily L U N C H A N D DIN N ER: 12:00 noon to 11:45 p.m., daily E A RLY BIRD: 4:00 to 6:30 p.m., daily
BA R: 8:00 a.m. to 1:00 a.m., daily H A P PY H O U R S: 11:00 p.m. to 1:00 a.m., daily L I V E M U S I C: 7:30 to 10:30 p.m., daily
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FRENCH-FUSION I N T E R N AT I O N A L
MENUINTERNATIONAL.COM
SCREAMING EAGLE RESTAURANT – LOUNGE
ONE OF ARUBA’S MOST ORIGINAL CULINARY EXPERIENCES MAY BE FOUND AT THE SCREAMING EAGLE RESTAURANT ON EAGLE BEACH. THE RESTAURANT CREATED A TRENDY SOUTH BEACHSTYLE DÉCOR INCLUDING COMFORTABLE AND CHIC LOUNGES FOR YOUR ‘DINNER IN BED’ EXPERIENCE, AND PERFECTLY MATCHED IT WITH FRENCH-FUSION BOUTIQUE CUISINE, COMPLEMENTED BY A WELL-STOCKED WINE CELLAR WITH OVER 300 FETED LABELS ON THE LIST, AND AN EQUALLY IMPRESSIVE BAR LIST OF COCKTAILS FROM AROUND THE WORLD. AS A HIGHLIGHT, SOME CLASSIC DISHES ARE PREPARED ON A FLAMBÉ CART, WHICH MAKES EVERYTHING EVEN MORE SPECTACULAR SINCE YOU CAN WATCH AND SMELL THE FOOD AS IT SIMMERS ON THE GUERIDON, PREPARED THE OLD-FASHIONED WAY.
J.E. IRAUSQUIN BLVD. 228 EAGLE BEACH (297) 587-8021
LOCATE US
WWW.SCREAMING-EAGLE.NET
N˚ 15 ON MAP PAGE 159
info@screaming-eagle.net facebook.com/ScreamingEagleRestaurant twitter/ScreamEagleRest Google+: ScreamingEagleEvents Instagram: ScreamingEagleAruba
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Sample menu...
[ APPE TIZERS ] Range: 9.50 – 24.50 — Spicy Peruvian Ceviche fresh white fish marinated in lime juice with red onions and cilantro, served with orange wedges, sweet potato and cancha — Ahi Tuna Tartare lettuce, wakame salad, tomato, croutons, sweet-and-sour red onions, spicy papaya mayonnaise and a sesame cracker — Crème Brûlée of Hungarian Duck Liver mango compote and toasted brioche — Carpaccio of Artichoke* mixed lettuce, melted goat cheese and a honey-walnut sauce — Lobster Bisque rich and creamy with lobster chunks —
[ MAIN COURSES ] Range: 27.50 – 39.50 — Grilled Fresh Yellowfin Tuna wakame risotto, mushrooms, braised spring onions and Japanese dressing — Thai Caramelized Shrimp mixed vegetables, cilantro and spicy noodles — Norwegian Halibut with truffle risotto, spinach, broccoli and Champagne sauce — Steamed Aruban Rock Lobster with pasta carbonara, bacon, ratatouille, served with Provençal butter
— Pepper Tenderloin black Angus tenderloin served with mashed potatoes, onion compote, green asparagus, oven tomatoes and fresh-crushed pepper sauce prepared tableside — U.S.D.A. Skirt Steak grilled and marinated Provençal style, served with crispy polenta, ratatouille and a truffle sauce — New Zealand Rack of Lamb grilled eggplant, mashed potatoes and a honey sauce — Potato Pancake with Poached Egg and Tête de Moine Cheese* with green asparagus, glazed beet, oven tomatoes, beet chips and a creamy truffle sauce —
[ DESSERTS ] Range: 9.50 – 14.50 — Trilogy of Chocolate Mousse layers of dark, white and milk chocolate mousse served with chocolate ice cream — Tarte Tatin classic French caramelized upside-down apple tart in the tradition of world-famous Maxim’s of Paris — Crêpe Suzette With Vanilla Ice Cream with an orange sauce, flambéed with cognac, prepared tableside — * Vegetarian Dishes. We feature an extensive, exclusive wine list.
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Indoors – Lounge beds – Outdoors (terrace) S ERV IN G: Dinner
AT T IRE : Semi-casual BA R: Yes PA RK IN G : Yes
DIN N ER: 6:00 p.m. till… (kitchen closes at 11:00 p.m.)
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SEAFOOD
MENUINTERNATIONAL.COM
SIMPLY FISH
MARRIOTT’S BEACHFRONT RESTAURANT SIMPLY FISH IS THE BEST KEPT SECRET ON THE ISLAND AND THE PERFECT SETTING FOR A ROMANTIC DINNER. UNDER WAVING PALM TREES, WHILE WIGGLING YOUR TOES IN THE SAND, YOU’LL ENJOY A MAGNIFICENT SUNSET AND A SUPERB MEAL. ALTHOUGH THEIR SPECIALTY IS SEAFOOD, THE CHEFS OF SIMPLY FISH KNOW EXACTLY HOW TO PLEASE MEAT LOVERS TOO.
MARRIOTT ARUBA RESORT & STELLARIS CASINO (BEACHFRONT) LLOYD G. SMITH BLVD. 101 PALM BEACH (297) 520-6225 office hours (297) 520-6537 after 2:30 p.m.
LOCATE US N˚ 18 ON MAP PAGE 161
WWW.ARUBAMARRIOTT.COM
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Sample menu...
À L A CARTE
[ DESSERTS ]
[ APPE TIZERS ] — Range: 11.00 – 20.00 — Wahoo Carpaccio thinly sliced wahoo drizzled with olive oil, topped off with pecans, ginger and cilantro — Grilled Octopus sliced potatoes, red bell pepper, drizzled with purple olive dressing, topped off with fresh arugula — Scallops and Asparagus pan-seared scallops, asparagus, drizzled with Grana Padano dressing, topped off with microgreens —
[ ENTRÉES ] Range: 25.00 – 50.00 — Macadamia Grouper sautéed bok choy, red curry dressing and quinoa chau fan — Grilled Salmon potatoes, fennel and orange salad, topped off with an orange and mango dressing — Seafood Keshi Yena calamari, scallops and shrimp served with Gouda, funchi and salad —
All prices are in U.S. dollars. A 15% service charge will be added to parties of 8 or more and a 1.5% tax will be added to your bill. Prices, menu items and opening hours are subject to change.
DININ G : Open-air S ERV IN G: Dinner AT T IRE : Casual
Range: 9.00 – 12.00 — Chocolate Tart warm chocolate and dulce de leche tart, topped off with black forest compote — Apple Casserole served with vanilla ice cream and butterscotch crumbles —
TASTE OF ARUBA [ A SPECIAL MENU FROM THE KITCHEN OF CHEF TEDDY BOURONCL E ] 3-course menu: 70.00 — About this Meal The taste is inspired by our local flavors and our local products, giving you the opportunity to learn something new every day about the Taste of Aruba whilst translating this experience to our restaurant. Please be our guests tonight and let us surprise you with our flavors. Bon appétit! — Appetizer — 20.00 Gouda-stuffed funchi, seared scallops topped with orange-garlic butter — Principal — 40.00 pan-seared mahi-mahi with pear-pumpkin purée, spinach, coconut, Madame Jeannette beurre blanc and crispy sweet potatoes — Sweet Time — 12.00 Nutella bar with banana brûlée, pistachio ice cream topped with coco crème anglaise —
EN T ER TA IN M EN T: Live music (nightly) BA R: Yes
PA RK IN G: Yes DIN N ER: 6:15 to 10:00 p.m., Monday to Sunday
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RIBS SEAFOOD STEAKS
MENUINTERNATIONAL.COM
SMOKEY JOE’S ISLAND GRILL
SMOKEY JOE’S ISLAND GRILL OFFERS OPEN-AIR DINING IN A COLORFUL, INFORMAL AND FESTIVE ATMOSPHERE. THEIR AWARD-WINNING RIBS ARE SERVED IN FOUR DISTINCT FLAVORS – ORIGINAL RECIPE, SPICY JAMAICAN JERK, CARIBBEAN DRYRUB AND SMOKEY’S SIGNATURE SMOKE SAUCE. SMOKEY’S MENU ALSO OFFERS SUCCULENT BBQ PULLED PORK, GREAT BURGERS, INCLUDING “BIG JOE”, ARUBA’S LARGEST BURGER. THERE’S ALSO FRESH-CAUGHT CARIBBEAN FISH AND LARGE CARIBBEAN SHRIMP. JOE’S ISLAND BAR IS A MEMBER OF THE RED SOX NATION AND IS KNOWN FOR ITS TROPICAL CLASSICS SUCH AS THE PINK IGUANA AND THE CUBAN MOJITO, ALL SERVED IN 16-OZ. MASON JARS. EVERY TUESDAY IS ALLYOU-CAN-EAT RIBS NIGHT!
JUAN E. IRAUSQUIN BLVD. 87 PALM BEACH ACROSS FROM THE PLAYA LINDA BEACH RESORT (297) 586-2896
LOCATE US
WWW.SMOKEYJOESARUBA.COM
N˚ 19 ON MAP PAGE 161
smokey@smokeyjoesaruba.com
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Sample menu...
[ APPE TIZERS ]
[ BABY BACK RIBS ]
— Joe’s Wings — 8.95 golden fried chicken wings tossed in either our ‘original recipe’ BBQ sauce or in the traditional Buffalo wing sauce — Shrimp on the Barbie — 8.95 five large Caribbean shrimp skewered on a bamboo rack and grilled over an open flame —
half-rack 16.95 — full rack 23.95 — “Original Recipe” the award-winning “best ribs in the Caribbean” — Jamaican Jerk home-made fiery, herbal and spicy Jamaican jerk sauce — Joe’s Dry-rub hand-rub aromatic herbs, peppers and spices, juicy on the inside, dry on the outside, tender throughout! — Smokey’s Signature thick brown sugar sauce, spiced with a zing of hot peppers and a whiff of smoke —
[ ISL AND SAL AD ] — Crispy Chicken Salad — 12.95 lightly breaded deep-fried chicken strips on a tossed bed of chopped lettuce, toasted almonds, cucumber, hard-boiled eggs, corn and tomatoes with honey-mustard dressing —
[ ROTISSERIE CHICKEN ] — “Original Recipe” Chicken — 14.95 one half flame-roasted rotisserie chicken cooked on the spit till tender and juicy, basted with our “original recipe” BBQ sauce —
[ FRESH ISL AND FISH ] — Catch of the Day — Range: 17.95 – 21.95 at least two varieties of fresh seafood are featured daily, frequently grouper or mahi-mahi —
All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Open-air S ERV IN G: Dinner AT T IRE : Casual BA R: Yes PA RK IN G : Yes
[ SANDWICHES ] — The Greatest Burger in Paradise — 11.95 1/2 lb. of certified U.S.D.A. black Angus ground beef on a toasted bun with Cheddar or Gouda, bacon, lettuce, tomato and onion, served with fries — Pulled Pork BBQ Sandwich — 13.95 fall-apart tender succulent pulled pork, slow-simmered in Smokey’s signature BBQ sauce, piled high on a roll, served with slaw and fries —
[ DESSERT ] — Deep-fried Oreos — 6.95 crispy on the outside, soft and melty on the inside, dusted with powdered sugar, served with vanilla ice cream… it’s pure heaven! —
E A RLY BIRD: 5:00 to 6:00 p.m., Monday to Sunday DIN N ER: 5:00 to 10:30 p.m., Monday to Sunday
BA R: 5:00 to 11:30 p.m., Monday to Sunday H A P PY H O U R S: 5:00 to 6:00 p.m. and 10:00 to 11:00 p.m., daily
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INDIAN V E G E TA R I A N
MENUINTERNATIONAL.COM
TAJ MAHAL TASTE OF INDIA
TAJ MAHAL SERVES AN INTRIGUING VARIETY OF SAVORY RECIPES FROM INDIA’S RICH TAPESTRY OF CULINARY TRADITIONS. EVERY DISH IS METICULOUSLY PREPARED IN AUTHENTIC INDIAN HOMESTYLE USING ONLY NATURAL SPICES AND INGREDIENTS. THEY NEVER ADD PRESERVATIVES AND AS A RESULT, TAJ MAHAL’S MANY DELECTABLE DISHES ARE LEAN, LOW IN FAT, HIGH IN FIBRE AND HEALTHY. ALL THEIR MEALS ARE PREPARED FRESH AND MADE TO ORDER. PLEASE TELL YOUR WAITER WHEN ORDERING IF YOU PREFER FOOD PREPARED MILD, MEDIUM, HOT OR EXTRA HOT. THEY ALSO OFFER TAKE-AWAY SERVICE. ASK FOR A MENU AND GET THE TAJ MAGIC TO GO.
HAVENSTRAAT 36 DOWNTOWN ORANJESTAD BEHIND THE ROYAL PLAZA (297) 588-4494
LOCATE US
WWW.TAJMAHALARUBA.COM
N˚ 9 ON MAP PAGE 164
query@tajmahalaruba.com
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Sample menu...
[ STARTERS ] Range: 5.00 – 15.00 — Samosa vegetable turnovers stuffed with spiced shredded potatoes and green peas — Vegetable Kebab minced vegetables cooked on skewers — Jhinga Fry shrimp lightly marinated in sour cream, touched with herbs and batter-fried —
[ TANDOOR * / BARBECUE ] Range: 12.00 – 30.00 — Fish Tikka marinated chunks of fresh fish, skewered and grilled in a tandoor — Sheek Kebab ground lamb mixed with fresh ginger, herbs and spices, grilled on skewers in a tandoor — Prawn Tandoor jumbo shrimp marinated in yogurt, garlic, ginger and a combination of spices, then grilled in a tandoor — * A tandoor is an Indian clay oven.
All prices are in U.S. dollars. A 10% service charge will be added to your bill. Prices and menu items are subject to change.
DININ G : Indoors – Outdoors S ERV IN G: Lunch – Dinner AT T IRE : Casual BA R: Yes
[ MAIN COURSES / NON-VEGE TARIAN ] Range: 16.00 – 25.00 — Chicken Tikka Masala tender juicy chicken breast pieces heavily marinated, grilled and cooked in a tomato sauce — Fish Masala fish cooked in a masala sauce — Mutton Dhaba fresh lamb cooked with onions, tomatoes and herbs in a kadai (Indian wok) — Prawn Curry shrimp cooked with spices in a traditional Indian curry — Chicken, Lamb or Fish Vindaloo for true adventurer and one with passion of spicy food, this version of curry contains chunks of either chicken, lamb or fish —
[ MAIN COURSES / VEGE TARIAN ] Range: 16.00 – 20.00 — Navratan Korma a traditional merging of nine different vegetables and nuts cooked in a mild sauce — Malai Kofta spongy cottage cheese balls cooked in an onion and tomato sauce — Paneer Makhanwala cottage cheese cooked in a spiced tomato sauce —
PA RK IN G : Yes L U N C H : 12:00 noon to 3:00 p.m., closed Sundays
DIN N ER: 6:00 to 10:00 p.m., closed Sundays
126
INDIAN V E G E TA R I A N
MENUINTERNATIONAL.COM
TANDOOR
THE INDIAN GRILL HOUSE
INDIAN CUISINE IS A COMBINATION OF MANY SUBTLE FLAVORS. DISHES ARE AS VARIED AS THE CLIMATES OF INDIA, AND AS EXOTIC AS ITS PEOPLE. FRAGRANT, PUNGENT AND WARM SPICES ARE DELICATELY BLENDED IN METICULOUS PROPORTIONS TO CREATE THEIR DISHES. SPICES ARE PREPARED FRESH EACH DAY SO EACH INDIVIDUAL DISH HAS ITS DISTINCTIVE FLAVOR AND AROMA. TANDOOR’S TRADITIONAL DISHES ARE ROOTED IN THE SOIL OF NORTHERN INDIA AND THE KITCHEN PREPARES THEM HERE THE SAME WAY AS THE CHEFS WOULD IN THEIR OWN HOMES. TANDOOR’S MANY DELECTABLE DISHES MAY TASTE INDULGENT BUT THEY ALSO ARE HEALTHY.
SOUTH BEACH CENTRE PALM BEACH OPPOSITE THE RADISSON RESORT (297) 586-0944
LOCATE US
WWW.TANDOORARUBA.COM
N˚ 20 ON MAP PAGE 161
tandoor@setarnet.aw
127
Sample menu...
[ STARTERS ] Range: 5.00 – 15.00 — Hara Bhara Kabab cottage cheese cooked with spinach and fried in coin shape — Vegetable Cutlet mashed vegetables (potatoes, beans, peas and carrots) mixed with spices and deep-fried — Crabmeat Chaat a tangy combination of spiced crabmeat, onions and tomatoes —
[ TANDOOR * / BARBECUE ] Range: 12.00 – 30.00 — Lamb Chops tender lamb chops marinated in special Indian spices and grilled in a tandoor — Lobster Tandoori tender 7-oz. lobster tail marinated with yogurt and special spices, grilled in a tandoor to perfection — Fish Tikka chunks of fresh fish marinated in yogurt, fresh spices and lemon juice, then grilled in a clay oven — * A tandoor is an Indian clay oven.
All prices are in U.S. dollars. A 10% service charge will be added to your bill. Prices and menu items are subject to change.
DININ G : Indoors – Outdoors S ERV IN G: Lunch – Dinner AT T IRE : Casual BA R: Yes
[ MAIN COURSES / NON-VEGE TARIAN ] Range: 16.00 – 25.00 — Chicken Makhanwalla (butter chicken) boneless tandoori chicken pieces cooked with butter and in its own sauce — Mutton Rogan Josh originating from Kashmir, rogan josh is known for its red-colored hot sauce, the color is derived from using Kashmiri red chili liberally, however since a lot of non-Indians are not used to chili, we use tomato purée/paste for the color — Shrimp Masala shrimp cooked with onion, tomato and green pepper — Fish Saagwala fish cooked with spinach and mild spices — Calamari Steak Masala calamari steak cut into cubes, simmered to perfection in seafood spices and tomato gravy —
[ MAIN COURSES / VEGE TARIAN ] Range: 16.00 – 20.00 — Paneer Kaju Masala cottage cheese cooked in cashew paste and chef’s special spices — Baigan Barta whole eggplants partially cooked on skewers in a tandoor, then recooked with tomatoes, onions and tomato sauce — Vegetable Kebab Masala mixed vegetable kebab cooked in a cilantro and onion sauce —
PA RK IN G : Yes L U N C H BU F F E T: 12:00 noon to 3:00 p.m., on Saturdays and Sundays
DIN N ER: 6:00 to 10:00 p.m., Monday to Sunday
128
ARGENTINE GRILL STEAKHOUSE
MENUINTERNATIONAL.COM
TANGO
ARGENTINE GRILL
SINCE 1997, TANGO ARGENTINE GRILL HAS SERVED THE BEST CUTS OF ARGENTINIAN BEEF SIZZLING HOT FROM ITS TRADITIONAL CHARCOAL PARRILLA GRILL. AWARD-WINNING CHEF JULIAN HAS BEEN GRILLING HIS STEAKS TO PERFECTION SINCE THE VERY FIRST DAY TANGO OPENED. BESIDES JUICY STEAKS, THE MENU PROPOSES DELICIOUS FISH, SHRIMP AND CHICKEN ENTRÉES. EVERY DISH IS SERVED WITH TRADITIONAL, HOUSE-MADE CHIMICHURRI (GARLIC-HERB SAUCE) AND HEARTY SIDE DISHES. EVENINGS AT TANGO ARGENTINE GRILL ARE ALWAYS MEMORABLE AS ARUBA’S BEST MUSICIANS PERFORM EVERY NIGHT IN THE OPEN-AIR SEATING AREA.
ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370 PALM BEACH (297) 586-8600
LOCATE US
WWW.TANGOARUBA.COM
N˚ 21 ON MAP PAGE 161
tango@arubawineanddine.com
129
Sample menu...
All prices are in U.S. dollars. A 15% service charge and a 1.5% tax will be added to your bill. Prices and menu items are subject to change.
[ APPE TIZERS ]
[ ENTRÉES ]
— Empanadas — 9.00 traditional crispy fried empanadas filled with your choice of chicken or beef — Lobster Bisque — 9.00 creamy lobster soup enriched with shrimp and cognac — Calamari — 10.00 crispy fried calamari with curry-garlic mayo — Morcilla and Chorizo — 10.00 a traditional combination of Argentinian sausages — Grilled Portobello — 11.00 a large mushroom stuffed with cheese and spinach —
— Spicy Chicken — 24.00 stir-fried spicy chicken with onions, peppers and mushrooms, served with rice and a teriyaki sauce — Pork Chimichurri — 26.00 marinated and roasted pork tenderloin served with chimichurri sauce — Tango Ribs — 26.00 a true grill lover’s all-time favorite — Swordfish — 27.00 marinated 10-oz. swordfish steak — Garlic Shrimp — 27.95 jumbo shrimp sautéed in garlic butter, finished with lemon juice and parsley —
[ ME AT SPECIALTIES ]
[ DESSERTS ]
— Filet Mignon — 28.00 8-oz. tender cut of beef, the all-time favorite — Mixed Grill — 28.00 a combination of petit filet mignon, chorizo and chicken — Tenderloin Churrasco — 30.00 a juicy 10-oz. Argentinian-style cut of tenderloin — Prime Sirloin Steak — 33.00 a 10-oz. cut of aged and marbled prime sirloin, grilled to perfection — T-bone Steak — 38.00 an untrimmed 16-oz. cut that combines the rich flavor of a strip with the tenderness of a filet —
— Chocolate Cake — 7.00 a combination of chocolate cake and mousse — Cheesecake — 7.00 traditional cheesecake with a fruit jelly topping — Tango Crêpe — 8.00 —
DININ G : Indoors – Outdoors S ERV IN G: Dinner AT T IRE : Casual
Early-bird menu available daily from 4:00 to 7:00 p.m. for $22.95.
EN T ER TA IN M EN T: Live music BA R: Yes PA RK IN G : Yes
DIN N ER: 4:00 to 11:00 p.m., Monday to Sunday E A RLY BIRD: 4:00 to 7:00 p.m., Monday to Sunday
130
BELGIAN I N T E R N AT I O N A L
MENUINTERNATIONAL.COM
TASTE OF BELGIUM RESTAURANT
TASTE OF BELGIUM IS SYNONYMOUS WITH QUALITY SERVICE AND EUROPEAN FLAIR. PETER BALLIÈRE AND WERNER VENNEN, FORMERLY THE OWNERS OF FAMED LE DÔME RESTAURANT, LAUNCHED TASTE OF BELGIUM IN 2011 TO BRING THE GRAND EUROPEAN CAFÉ TRADITION TO ARUBA. THIS GORGEOUS RESTAURANT ATTRACTS LOCALS AS WELL AS TOURISTS WITH ITS FRESH AND INVITING INTERIOR. THE MENU MIXES INTERNATIONAL CUISINE WITH TRADITIONAL BELGIAN FAVORITES. HERE, YOU’LL FIND THE LARGEST BELGIAN BEER SELECTION ON THE ISL AND ALONG WITH SPECIALTY COCKTAILS, EXCLUSIVE WINES AND SIGNATURE COFFEES. FROM EARLY MORNING UNTIL LATE AT NIGHT, TASTE OF BELGIUM WARMLY WELCOMES YOU TO ENJOY BELGIUM IN STYLE.
PALM BEACH PLAZA LLOYD G. SMITH BLVD. 95 PALM BEACH (297) 586-6388
LOCATE US
WWW.TASTEOFBELGIUM.AW
N˚ 22 ON MAP PAGE 161
info@tasteofbelgium.aw facebook.com/tobaruba
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Sample menu...
[ APPE TIZERS ] — Champignons Farcis – Stuffed Mushrooms — 12.50 mushrooms stuffed with a mix of goat cheese, honey and walnuts, covered with an herb cream and served with melted Gouda cheese — Croquettes de Crevettes et Fromage – Shrimp and Cheese Croquettes — 12.75 one shrimp and one cheese croquette served with a mustard dip — Salade de Poulet et Mandarines – Chicken and Mandarin Salad — 14.00 mixed lettuce with grilled chicken, cucumber, tomatoes, red onions, bell peppers, mandarins, pine nuts and a sesame-soy dressing — Champignons et Escargots – Mushrooms and Escargots — 14.00 mushrooms and escargots in garlic butter served on toast with smoked salmon, mixed lettuce, red onions, tomatoes and cream cheese — Tataki de Thon – Tuna Tataki — 15.50 slices of seared tuna with Cajun spices and a sesame-soy dressing —
[ MAINS ] — Vol-au-vent – Belgian Puff Pastry — 18.00 a creamy ragout of chicken, mushrooms and meatballs served in a puff pastry with a salad and Belgian frites – a traditional Belgian specialty — Côtes Braisées à la Bière – Beer-braised Ribs — 19.75 baby back ribs braised with Belgian beer and spices, covered with a sweet barbecue-beer sauce and served with frites, veggies and a cocktail sauce
All prices are in U.S. dollars. No service charge. Prices and menu items are subject to change.
F R EE
WiFi
DININ G : Indoors – Outdoors S ERV IN G: Breakfast – Lunch – Dinner AT T IRE : Casual EN T ER TA IN M EN T: Live entertainment (Tuesday to Saturday)
— Carbonade Flamande – Flemish Beef and Beer Stew — 20.00 beef tenderloin slow-simmered in Belgian beer and spices, served with Belgian frites and bread — Crevettes à l’Ail – Garlic Shrimp — 24.50 peeled tiger shrimp, pan-fried in butter, herbs, lemon and lots of garlic, served with vegetables and ‘stoemp’ — Médaillons de Fromage Bleu – Blue Cheese Tenderloin Medallions — 29.00 grilled center-cut beef tenderloin medallions topped with onions, mushrooms, bacon and blue cheese, served with a red wine gravy and Belgian ‘stoemp’ —
[ DESSERTS ] — Moelleux – Warm Chocolate Cake — 7.00 lava cake of Belgian dark chocolate with a scoop of vanilla ice cream, minimum of 10 minutes preparation time… but well worth the wait! — Profiteroles – Pastry Puffs — 8.00 pastry puffs filled with whipped cream, topped with dark Belgian chocolate and served with vanilla ice cream — Gaufre de Liège – Belgian Waffle — 8.50 hot sugar waffle topped with strawberries, ice cream and whipped cream —
BA R: Yes PA RK IN G : Yes BRE A K FAS T, L U N C H A N D DIN N ER: 8:00 a.m. to 12:00 midnight, Monday to Sunday (kitchen closes at 11:00 p.m.)
E A RLY BIRD: 5:00 to 7:00 p.m., Monday to Sunday H A P PY H O U R S: 2 for 1 on all drinks, including Belgian beers and cocktails, 5:00 to 7:00 p.m., daily
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BRAZILIAN STEAKHOUSE V E G E TA R I A N
MENUINTERNATIONAL.COM
TEXAS DE BRAZIL CHURRASCARIA
HAILED FOR ITS FLAWLESS MEATS BY THE DALLAS MORNING NEWS, TEXAS DE BRAZIL IS AN AUTHENTIC CONTINUOUS SERVICE BRAZILIAN-ST YLE 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 SERVED TABLESIDE ON LARGE SWORD-LIKE SKEWERS. SIGNATURE BRAZILIAN COCKTAILS, RARE WINES, DELECTABLE DESSERTS, CUBAN CIGARS AND LIVE ENTERTAINMENT MAKE THE TEXAS DE BRAZIL EXPERIENCE NOT ONLY ENJOYABLE BUT MEMORABLE AS WELL.
JUAN E. IRAUSQUIN BLVD. 382 PALM BEACH (297) 586-4686
LOCATE US
WWW.TEXASDEBRAZIL.COM
N˚ 23 ON MAP PAGE 161
arubageneralinfo@texasdebrazil.com
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Sample menu...
[ OUR SPECIALT Y ]
[ SIDE ITEMS ]
— The specialty of this Brazilian-inspired concept consists of choice cuts of beef, lamb, pork, chicken and sausage, all perfectly seasoned and slow-roasted over an open flame. Our authentic gauchos roam through the restaurant with sizzling grilled meats on sword-like skewers, stopping at each table to carve slices for diners. —
— 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. —
[ SAL AD BAR ] — From the first glimpse, you will find this is a steakhouse even vegetarians love. Diners are tempted to help themselves to an extravagant 40-item salad area which consists of the freshest salads, home-made dressings, buffalo mozzarella, potato salad, daily cold pastas, traditional black beans with pork, baby corn, cucumbers, portobello mushrooms, sweet bell peppers, olives, hearts of palm, salamis, tomatoes, smoked bacon, rice, imported cheeses, daily house soups and more... —
[ ME ATS ]
[ DESSERTS ] — Satisfy your sweet tooth with one of our many selections ranging from triple-layer chocolate mousse cake and bananas foster pie to our house specialty, the papaya crème. —
[ WINE CEL L AR ] * — We take our wine selection as serious as our meats. With an extensive internationally composed list, including rare wines and our own private label, our wine menu will impress all. Let our house connoisseurs help you select the perfect pairing. —
[ BAR ] *
— Our meats include various cuts of filet mignon, filet mignon wrapped in bacon, top sirloin, leg of lamb, Brazilian sausage, Parmesan pork, chicken breast wrapped in bacon, Brazilian picanha (our house specialty), garlic picanha, flank steak, crispy chicken drum sticks, pork loin and pork ribs. —
— Texas de Brazil offers you a warm welcome as you step into our beautifully well-stocked bar and lounge areas. Whether you are to enjoy a traditional “Brazilian Caipirinha” (our signature cocktail), a perfectly aged single malt Scotch or one of our hand-rolled cigars, you will be amazed by the collection and variety we have. Relax and enjoy... Cheers! — * Item prices vary according to selection.
Fixed price menu. A 15% service charge will be added to your bill. Menu items are subject to change.
DININ G : Indoors – Outdoors S ERV IN G: Dinner AT T IRE : Smart casual BA R: Yes PA RK IN G : Yes
DIN N ER: 6:00 to 10:30 p.m., Monday to Saturday and 5:00 to 10:30 p.m., on Sundays
BA R: 6:00 to 10:30 p.m., Monday to Saturday and 5:00 to 10:30 p.m., on Sundays
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ARUBAN CARIBBEAN
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THE KITCHEN TABLE BY WHITE
MANAGED BY AWARD-WINNING CHEF-OWNER URVIN CROES OF ARUBA’S “WHITE MODERN CUISINE” FAME, THE KITCHEN TABLE OFFERS AN EVENING YOU WON’T SOON FORGET. THEIR CULINARY TEAM WILL PREPARE AN 8-COURSE DINNER USING LOCALLY SOURCED INGREDIENTS INCLUDING HOME-GROWN VEGETABLES AND HERBS. EACH COURSE IS PAIRED WITH WINES THAT HAVE BEEN CAREFULLY SELECTED FROM AN INCOMPARABLE CELLAR. PREPARE YOURSELF FOR WHAT MAY VERY WELL BE THE MOST SPECTACULAR AND UNEQUALED DINING EXPERIENCE YOU WILL ENJOY THIS YEAR OR ANY OTHER YEAR.
BLUE RESIDENCES JUAN E. IRAUSQUIN BLVD. 266 EAGLE BEACH (297) 528-7015
LOCATE US
WWW.THEKITCHENTABLEBYWHITE.COM
N˚ 16 ON MAP PAGE 159
reservations@ktbywhite.com
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Sample menu...
[ GASTRONOMIC JOURNE Y ] 8-course dinner — 99.00 Wine pairing — add 75.00 — Aruba Snack Trio shrimp salad on toast, barbecue meatballs with pineapple and chilies, corn rolled with ham Wine Pairing Lamberti Rosé Spumante Extra Dry, Veneto Italy — Pisca Tempera thinly sliced mahi-mahi marinated with avocado sour, sweet potato cream, diced mango, red bell pepper pearls, seawater gel, banana d’rif, popcorn, moringa and scallop chips Wine Pairing Galerie Naissance Sauvignon Blanc, Napa Valley, California — Frekedel pan-fried fish cake served with Creole dressing, cilantro coulis, radish, plantain chips, cucumber, pickled onions and pickled red beets Wine Pairing Caves d’Esclans Whispering Angel Rosé, Côte de Provence, France — Sopi di Oester Aruban oyster soup served with scallop tartare, celery rings, carrots sour, onion gel, Madame Jeanette pepper parfait, pickled okra and spiced chips Wine Pairing Catena Chardonnay, Mendoza, Argentina
— Keshi Yena chicken roulade served with keshi yena filling, Gouda cheese, crostini, Gouda cheese crème, moringa capers, keshi yena tapenade and crackers filled with Gouda cheese Wine pairing Wente Vineyards Reliz Creek Pinot Noir Arroyo Seco Monterey, Sonoma County, California — Pato Viajante tamarind-glazed duck breast served with tamarind mayo, avocado, pickled dragon fruit, onion compote, corn crème, curry-coconut powder, curry chips and a johnnycake Wine Pairing Vietti Barbera d’Alba Tre Vigne, Piedmont, Italy — Steak Basket grilled skirt steak served with home-made French fries, corn, onions, carrots, broccoli, romaine lettuce, champignons, red wine sauce and peanut sauce Wine Pairing Edmeades Zinfandel, Mendocino County, California — Bolo di Kashupete cashew nut cake served with a cashew nut panna cotta, cashew crumble, cashew doughnut, cherry gel, cherry crisp, cherry merengue and a cherry vinaigrette Wine Pairing Kendall-Jackson Late Harvest Chardonnay, Monterey County, California — Our menu changes frequently.
All prices are in U.S. dollars. A 10% service charge will be added to your bill. Prices and menu items are subject to change.
DININ G : Indoors S ERV IN G: Dinner
AT T IRE : Elegantly casual BA R: Yes
PA RK IN G: Yes DIN N ER: 6:45 p.m. until…, Monday to Sunday
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ARUBAN
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THE OLD CUNUCU HOUSE RESTAURANT
ONE OF THE FIRST RESTAURANTS TO FEATURE T R A DI T ION A L ISL A ND DISHES WHEN T HE Y OPENED THEIR DOORS OVER 25 YEARS AGO, THE OLD CUNUCU HOUSE IS AN ESSENTIAL DESTINATION FOR VETERAN VACATIONERS. COLONIAL INFLUENCES OF THE SPANISH, DUTCH, ENGLISH AND FRENCH HAVE ALL LEFT THEIR MARK ON ARUBA’S NATIVE CUISINE AND THE OLD CUNUCU EMBRACES THEM ALL. ENJOY GRANDMA’S “SECRET RECIPES” FOR SEAFOOD, FRESH-CAUGHT FISH, BEEF, PORK AND POULTRY, AS WELL AS THE SIGNATURE GOAT STEW. NOBODY CAN RESIST THE CHARM OF THE BEAUTIFULLY RESTORED LANDMARK FARMHOUSE, WHICH OFFERS DINING IN AIR-CONDITIONED COMFORT OR UNDER THE STARS IN THEIR LOVELY GARDENS. AFFORDABLE AND DELICIOUS, THE HOUSE IS WHERE THE AUTHENTIC TASTES OF ARUBA CALL HOME.
PALM BEACH 150 NOORD (297) 586-1666
LOCATE US
WWW.THEOLDCUNUCUHOUSE.COM
N˚ 24 ON MAP PAGE 161
theoldcunucuhouse@setarnet.aw facebook.com/theoldcunucuhouse
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Sample menu...
[ APPE TIZERS ] — Tomato Salad — 6.00 fresh sliced tomatoes with onions and a vinaigrette — Escargots — 8.00 gratinéed snails with herbs — Fiesta Arubiano (our special appetizer) — 9.00 fish cake, cheese pastechi (pocket), squid and meatballs, served with a delicious Creole sauce — Fried Calamari — 9.00 with a spicy tomato sauce — Shrimp Cocktail — 9.50 local shrimp served with a light chili sauce — Marinated Seafood — 9.50 marinated Old Cunucu House style —
[ ENTRÉES ] — Higra Hasa — 16.00 beef liver cut in small pieces and cooked with onions — Cabrito Stoba (goat stew) — 18.00 prepared Aruban style — Fresh Catch of the Day — 19.00 from our waters, prepared either broiled or pan-fried, accompanied by a lemon-butter, garlic or Creole sauce
All prices are in U.S. dollars. A 1.5% tax will be added to your bill. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Indoors – Open-air S ERV IN G: Lunch – Dinner AT T IRE : Casual
— Keshi Yena (our famous dish) — 19.00 Gouda cheese and chicken baked with onions, peppers, celery, green olives, raisins and cashew nuts — Grilled Loin Ribs — 19.00 marinated rack of tender pork ribs served with our special home-made barbecue sauce — Sautéed Shrimp — 23.00 flambéed with brandy — Veal Escalope Old Cunucu House Style — 23.00 served with a white wine-cream sauce, mushrooms, sweet peppers and onions — Calco Stoba (stewed conch) — 27.00 fresh conch prepared the Aruban way, served with a Creole or garlic sauce — Caribbean Lobster Tail — Market price prepared either broiled with drawn lemon butter or thermidor style —
[ DESSERTS ] * — Chocolati Pinda — 4.00 — Quesillo (Flan) — 4.50 — Coupe di Amor for Two — 9.50 — * Ask your waiter for our special cakes, prepared daily by our Aruban chef.
EN T ER TA IN M EN T: Sinatra Dinner Show ($15.00 supplement per person, 7:30 to 10:00 p.m., on Thursdays)
BA R: Yes PA RK IN G: Yes L U N C H A N D D IN N ER: 12:00 noon to 11:00 p.m., Monday to Sunday
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ARUBAN SEAFOOD
MENUINTERNATIONAL.COM
THE QUEEN’S RESTAURANT AUTHENTIC ARUBAN CUISINE
THE NAME OF THE RESTAURANT COMES FROM THE OWNER’S MOTHER WHO WAS THE QUEEN OF THE KITCHEN. AND IT’S A KITCHEN THAT SENDS OUT AUTHENTIC ARUBAN DISHES, SUCH AS STUFFED CHEESE AND GOAT STEW. AFTER YOUR FEAST, SIT AND CHAT WHILE ENJOYING A NICE CUP OF COFFEE AND A DUSHI PIECE OF CAKE. THE QUEEN’S RESTAURANT DELIVERS THE KIND OF ROYAL TREATMENT THAT KEEPS THEIR CLIENTS COMING BACK
PALM BEACH PLAZA LLOYD G. SMITH BLVD. 95 PALM BEACH (297) 586-0606 / 736-3262
LOCATE US
WWW.THEQUEENSARUBA.COM
N˚ 25 ON MAP PAGE 161
info@thequeensaruba.com
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Sample menu...
[ APPE TIZERS ] Range: 6.00 – 12.00 — Calamari Rings lightly breaded and seasoned in local herbs, fried and served with a cream-garlic sauce — Garlic Escargots snails sautéed in garlic and herbs, finished with a touch of white wine — Home-made Tuna Cakes made with our local herbs in a Creole-onion sauce — Queen’s Garlic Shrimp served in our spicy wine sauce —
All prices are in U.S. dollars. A 15% service charge and a 1.5% tax will be added to your bill. Prices and menu items are subject to change.
— Mixed Seafood Platter sautéed shrimp, scallops, fish, calamari and mussels in local herbs and wine — Catch of the Day whole red snapper lightly fried and served with either Creole or garlic sauce — Surf and Turf tender grouper fillet and juicy garlic shrimp — Caribbean Lobster — Market price grilled 8-oz. lobster tail with a garlic-butter-wine sauce — * Served with creamy baked potatoes, fresh vegetables, plantain and rice.
[ MAINS ] *
[ THE E ARLY-BIRD SPECIAL ] * *
Range: 21.00 – 29.00 — Queen’s Tenderloin juicy cut tenderloin in caramelized onions — Keshi Yena Dutch Gouda cheese stuffed with chicken, raisins, capers, olives and cashews — Stewed Goat goat stewed in red wine with our local herbs — Mom’s Stewed Chicken an old family recipe — Red Snapper grilled or fried fillet served with either Creole or garlic sauce
Price per person: 26.00 — This three-course special includes your choices of: - bouillabaisse (seafood soup), polenta with Gouda cheese or Caesar salad - chicken or seafood pasta Alfredo or grouper fillet in Creole sauce served with baked potatoes in cream - fresh vegetables and plantain - home-made caramel flan — ** Served from 4.00 to 6.30 p.m.
DININ G : Indoors – Outdoors S ERV IN G: Lunch – Dinner AT T IRE : Casual
BA R: Yes PA RK IN G : Yes
We also have vegetarian dishes, pasta dishes and a kids’ menu.
L U N C H A N D DIN N ER: 12:00 noon to 10:30 p.m., Monday to Sunday
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CARIBBEAN DUTCH FRENCH
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TULIP
CARIBBEAN BRASSERIE
SERVING DELICIOUS FRENCH BISTRO-STYLE CUISINE WITH A CARIBBEAN FLAIR AT VERY REASONABLE PRICES, THAT’S TULIP CARIBBEAN BRASSERIE. ENJOY THE SOOTHING TROPICAL BREEZE WHILE SAVORING A DELICIOUS CONTINENTAL BREAKFAST BUFFET, LUNCH OR À LA CARTE DINNER IN THEIR TROPICAL GARDEN OR IN THEIR COZY INDOOR DINING AREA. TULIP HAS A REGULAR MENU, DAILY SPECIALS AND AN ALLURING WELL-PRICED THREE-COURSE DINNER. THERE’S SOMETHING FOR EVERYBODY, DINNER AT THIS COZY FAMILY-STYLE RESTAURANT IS A MUST WHILE VISITING ARUBA!
MVC EAGLE BEACH JUAN E. IRAUSQUIN BLVD. 240 EAGLE BEACH NEXT TO THE CHALET SUISSE RESTAURANT (297) 587-0110 / 587-0113
LOCATE US
WWW.TULIP-RESTAURANT-ARUBA.COM
N˚ 17 ON MAP PAGE 159
tulip@mvceaglebeach.aw
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Sample menu...
[ APPE TIZERS ] — Tulip Onion Soup — 7.50 classic onion soup — Caesar Salad — 8.50 romaine lettuce with grated Parmesan cheese and croutons — Roasted Brie — 9.50 on bread croutons with honey and black pepper — Beef Carpaccio — 12.50 sliced raw beef tenderloin with pine nuts and Parmesan —
[ MAIN COURSES ] — Chicken Satay — 15.50 chicken skewers with peanut butter sauce and French fries — Tulip Hamburger — 15.50 freshly grilled beef patty with pickled onions and a Creole remoulade dip on a toasted bun with French fries — Caribbean Bouillabaisse — 24.50 rich stew of fish and shellfish from our local waters —
[ FROM THE GRIL L ] * † — Mixed Grill — 25.00 mixed grill of lamb chop, skirt steak, pork sausage, chicken breast and home-made barbecue sauce — Beef Tenderloin — 27.50 with a Béarnaise sauce
All prices are in U.S. dollars. A 1.5% tax will be added to your bill. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Open-air S ERV IN G: Breakfast – Lunch – Dinner AT T IRE : Casual BA R: Yes
— Lamb Chops — 29.50 chargrilled lamb chops with fresh rosemarylamb jus — † Choose from the following sauces: Béarnaise, pepper, mushroom, herb-garlic butter or barbecue.
[ FISH AND SE AFOOD ] * — Grouper Fillet — 24.50 pan-fried in olive oil, served with a creamy lime sauce — Grilled Mahi-mahi — 26.50 with a Creole sauce — Jumbo Shrimp — 28.50 sautéed in olive oil, garlic and red peppers, served with tagliatelle —
[ SPECIALTIES ] — Asian-style Fried Rice — 18.50 served with chicken skewers, rice crackers, peanut butter sauce and pickled cabbage — Keshi Yena — 22.50 casserole of pulled chicken in tomato sauce with raisins and green olives, gratinéed with Gouda cheese — Fish of the Day — Market price fresh catch of the day — Check out our special 3-course menu priced at $29.95.
PA RK IN G : Yes BRE A K FAS T: 7:30 to 10:00 a.m., Monday to Sunday L U N C H : 12:00 noon to 5:00 p.m., Monday to Sunday
DIN N ER: 5:30 to 10:00 p.m., Monday to Sunday BA R: 11:00 a.m. to 11:00 p.m., Monday to Sunday
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I N T E R N AT I O N A L SEAFOOD STEAKS
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WATER’S EDGE 12˚N
RESTAURANT & BAR LOCATED AT COSTA LINDA BEACH RESORT AND RESTING ON THE EDGE OF THE CARIBBEAN SEA, WATER’S EDGE 12˚N, WITH ITS BEAUTIFUL OCTAGON-SHAPED DINING ROOM, OFFERS SPECTACULAR OCEAN VIEWS IN A COMFORTABLE AIRCONDITIONED ENVIRONMENT. THE REASONABLY PRICED MENU FEATURES GENEROUS PORTIONS AND OFFERS A MODERN TWIST ON PASTA, FRESH SEAFOOD AND STEAK DISHES. YOU CAN ENJOY BREAKFAST AND LUNCH IN THEIR TROPICAL OUTDOOR SETTING, OR COCKTAILS AT THEIR STYLISH BAR. THE WATER’S EDGE DELIVERS THE BEST DEGREE OF RELAXATION, GUARANTEED.
COSTA LINDA BEACH RESORT JUAN E. IRAUSQUIN BLVD. 59 (297) 583-8000 Ext. 725 or 788
LOCATE US N˚ 18 ON MAP PAGE 159
water@setarnet.aw facebook.com/WatersEdgeAruba
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Sample menu...
[ APPE TIZERS ] — Caesar Salad — 7.00 fresh, crisp romaine lettuce tossed in our Caesar dressing, topped with garlic croutons and fresh shaved Parmesan cheese, anchovies available on request — Crispy Calamari — 11.00 fresh calamari dipped in our seasoned flour, flash-fried golden and served with a sweet chili dipping sauce — Seared Ahi Tuna — 12.00 wasabi mayonnaise and soy-ginger sauce, marinated cucumbers and pickled ginger, served rare — Escargots — 12.00 tender escargots baked in garlic-lemon butter, topped with Parmesan breadcrumbs — Beef Carpaccio of Filet Mignon — 13.00 seasoned tenderloin seared rare, served with horseradish-cream sauce, spring greens tossed in a light lemon vinaigrette, shaved Parmesan, fried capers and Parmesan toast points — Coconut Shrimp — 13.00 plump shrimp coated with a coconut batter, flash-fried and served with a warm apricot dipping sauce —
[ ENTRÉES ] * — Roasted Vegetable Pasta — 15.00 seasonal vegetables, oven-roasted, tossed in a light butter sauce with linguine pasta and topped with freshly shaved Parmesan cheese
All prices are in U.S. dollars. A 15% service charge and a 1.5% tax will be added to your bill. Prices and menu items are subject to change.
DININ G : Indoors – Outdoors S ERV IN G: Breakfast – Lunch – Dinner AT T IRE : Casual BA R: Yes
— Shrimp Scampi — 24.00 garlic, lemon, white wine and Parmesan cheese over a bed of linguine pasta — Grouper — 24.00 fillet of grouper, lightly seasoned, pan-seared and topped with fresh mango salsa, steamed asparagus — Mahi-Mahi — 25.00 fresh local mahi-mahi, seasoned and grilled, topped with fresh herb butter, served with fresh vegetables — Spicy Caribbean Seafood Pasta — 25.00 shrimp and scallops sautéed in a spicy red sauce, served over linguine — Ahi Tuna — 27.00 sesame seed-crusted, seared rare, wasabi mashed potatoes, soy-ginger sauce and balsamic glace, topped with an Asian salad tossed with a honey-lime vinaigrette — N.Y. Strip Loin — 31.00 12-oz. center-cut, seasoned and grilled to your liking — Filet Mignon — 31.00 8-oz. filet, seasoned and grilled to your liking — Rib-eye — 34.00 12-oz. cut, seasoned and grilled to your liking — Island Steak — 35.00 12-oz. rib-eye marinated in pineapple, soy, ginger and garlic, then grilled — * All our steaks are seasoned with a blend of kosher salt and freshly cracked black pepper. Also available without seasoning. All served with a choice of a side item.
PA RK IN G : Yes BRE A K FAS T: 8:00 to 11:00 a.m., Monday to Sunday L U N C H : 11:00 a.m. to 4:00 p.m., Monday to Sunday
DIN N ER: 4:00 to 11:00 p.m., Monday to Sunday BA R M EN U: 11:00 a.m. to 11:00 p.m., Monday to Sunday
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MENUINTERNATIONAL.COM
Urvin Croes — Chef-Owner
INTERVIEW
A JOURNEY TO PERFECTION b y — TIMOTHY DUGDALE p h o t o g r a p h y — KENNETH THEYSEN
Sitting in a lounge chair outside the doors of White, situated on the second floor of the Palm Beach Plaza, you could be forgiven for feeling that you were in suburban Miami. Palm trees flutter and well-heeled shopaholic ladies of Latin America sashay and strut. But this is Aruba and White is the island’s paragon of cutting edge food and drink waves that may have already crested in America and Europe but have yet to reach maximum velocity here. White is an impressive place. The room is beautifully minimalist in design and décor with low slung tables set against glass walls that surround a lovely central bar. I had the great pleasure to chat with Urvin Croes and Denyse Fingal, the executive chefs at White, one afternoon before dinner service began. — TD: There are many dishes on the White menu with interesting ingredients. What do you do for sourcing? UC: We used to work with local ingredients, especially flowers, tomatoes and cucumbers. It’s difficult on this island because there’s no consistency. Especially the flowers because there is so little rain. At White, we source everything from Europe and the United States. We’ve tried to use local products from local farmers but it’s very difficult. The first two years at White was really an effort to engage local farmers. We even went to meetings with the local
agriculture and wildlife board and told the farmers that they had to come to the restaurant to sell their products. — TD: Well then, what about local protein suppliers like fishermen? UC: Local meat is impossible on this island because there is no grading system or certification. I could get some very nice chicken and pork but there’s no health controls on the slaughtering process. So if a guest became ill, it would all be on the restaurant and we would have no way of tracking it back. We use some local fish. Other fish we bring from Panama. — TD: What is White trying to communicate on the plate? UC: The goal is to make everything as fresh as possible – sauces, mayonnaise, all of it – so that everything you make has a distinct flavor. Our philosophy is that the meat has to taste like meat, the chicken has to taste like chicken. Now we do sous-vide the vegetables with butter and thyme but nothing else. We marinade proteins for a very short time too. Just to infuse flavor but it still goes into the pan, nice and firm. DF: The guest takes a culinary journey. We are really the only restaurant that tries to put “art” into the cooking and presentation. There is a harmony between how the plate looks and the dish tastes.
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UC: Denyse and I both went to the same school here on the island. She went to the States and I went to Holland. And when we came back. The goal of the restaurant, then, was to bring what she had learned and what I had learned to life at White. That fusion was great immediately. DF: I went to university in North Miami and worked in the Biltmore Hotel and a top Japanese restaurant. I learned a lot there. I am very inspired by Asian flavors. UC: When I was in Holland, I learned classic French-style cooking. I worked for five years at a Michelin-starred restaurant in Utrecht. It was classic but with modern moves as well, a lot of Dutch colonial flavors from the Caribbean and Indonesia. I learned all about chemical gastronomy there, you know the El Bulli thing. I’m not too fond of it but what we did was take a bit of that and combine it with a strong classic base. DF: For example, we have a duck on the menu and we use a peanut butter powder to accompany the dish only. UC: The duck is the best dish here. It’s been on the menu since we opened. — TD: Tell me something, every menu that I’ve seen on this island says that there is a “Caribbean twist” to the dishes. What’s yours? UC: That is a good question. One dish we thought of was a Mediterranean Sea Bream with a bell pepper succotash. The peppers were sautéed so it tasted like a Creole sauce. Denyse made a dumpling filled with keri keri, our national salt fish, and a bit of curry.
The thing about most restaurants on this island is that they cook for the tourists. If you go to a really good, really authentic local restaurant, you’ll get curried goat, curried chicken. Gostoso is like that. The guy is Portuguese but it’s real Aruba food. — TD: With your concept and your cuisine, what steps do you have to take to ensure great service? UC: It’s very difficult, particularly in the front of the house. It’s the attitude. When we were kids, my generation, they taught us that Aruba was one happy island. When tourists come, you have to be nice to them. You have to smile, you have to respect them for them to come back. They don’t teach that anymore at school. So now you have kids with an attitude against the tourists and companies that do business with them. It has a major effect on service nowadays. — TD: What do you see as the future for White? UC: We have a contract here in the mall. We will finish the contract and then find somewhere else and build a new White. My goal is a full open kitchen where we serve only 30 people a night, à la carte or a chef’s tasting menu. That’s where I want to go with White.
UC: One of the meetings we had with the wildlife board of the island was to start a certification program. For example, we have a rabbit farm on this island with beautiful animals. This year or the next, they said they will start this program and then I can use local meat. Same thing goes for the farmers. There are some out there who can provide consistent product and who don’t use pesticides and they want to build a program of farming sustainability for the island. — TD: That might revolutionize dining on the island because you would get very small restaurants serving great local food at a low price. UC: I think the future is bright. You now have chefs who are doing research before they finish school. They have connections with other chefs, they know trends, innovations. That said, we have kids who have come here and they’re barely out of school and they want salaries of a chef. For me, before you become a chef, you have to become a cook. You become a very good cook, then a sous-chef, work hard at that and then maybe become a chef. That’s why restaurants open and close in three months flat because nobody has any discipline or work ethic. The main struggle in the restaurants here is labor. The politicians promise everyone fewer working hours and more pay and people expect that. But in a kitchen, it’s the opposite.
— TD: When you do remake White in a new location, do you have plans to include more of the native cuisine?
WHITECUISINE.COM LOCATED AT PALM BEACH PLAZA — LLOYD G. SMITH BLVD. 95 — PALM BEACH — (297) 586-1190
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I N T E R N AT I O N A L
MENUINTERNATIONAL.COM
WHITE
MODERN CUISINE
WHITE MODERN CUISINE INTRODUCES A BOLD AND ENTICING DINING EXPERIENCE IN ARUBA WHERE YOU CAN SAVOR THE SUBTLE HARMONY BETWEEN FOOD, COCKTAILS AND WINES. THEIR UNIQUE CUISINE IS A MARRIAGE OF FLAVOR AND HIGH-QUALITY PRODUCTS BROUGHT TO YOU IN THEIR PUREST FORM, ACHIEVING HARMONY AND BALANCE IN EVERY DISH. IT’S A SYMPHONY FOR YOUR PALATE. WHITE MODERN CUISINE INVITES YOU TO SLOW DOWN, RELAX AND LET YOUR CULINARY ADVENTURE IN ARUBA BEGIN.
PALM BEACH PLAZA LLOYD G. SMITH BLVD. 95 PALM BEACH (297) 586-1190
LOCATE US
WWW.WHITECUISINE.COM
N˚ 26 ON MAP PAGE 161
contact@whitecuisine.com
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Sample menu...
[ APPE TIZERS ] — Corn Chowder*† — 10.00 creamy corn soup served with deep-fried polenta, popcorn, roasted corn, corn and olive croquant — Aruban Summer Salad*† — 18.00 (vegetables and greens may vary due to availability with local farmers) a composed salad consisting of 30 items, served with an array of local flowers, vegetables, Parmesan cheese and almond crème — Pan-fried Duck — 19.00 served with an apple and orange compote, crispy rice, pickled cucumbers, hoisin-maple glaze and peanut butter powder — Ostionos Gratinada — 19.00 herb-gratinéed scallops served with glazed vegetables, bread crouton, ‘aji amarillo’ powder, banana di rif, lemon gel and a bell pepper tapenade —
[ MAIN COURSES ] — Mushroom Medley*† — 28.00 mushroom risotto served with mushroom broth, mushroom crème, mushroom duxelles, mushroom chips and sautéed mushrooms — Cornish Hen† — 30.00 pan-fried breast, leg confit served with sautéed spinach, cipollini onions, green onions, rainbow potatoes, red cabbage chips, buna-shimeji mushrooms and a vanilla-bacon jus
All prices are in U.S. dollars. A 1.5% tax will be added to your bill. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Indoors S ERV IN G: Dinner AT T IRE : Elegantly casual
— Chilean Sea Bass — 39.00 pan-fried Chilean sea bass served with risotto-style orzo, braised Belgian endives, baby spinach, spinach chips and a creamy bell pepper sauce — Steak Basket† — 40.00 served with home-made French fries, cilantro aïoli, glazed broccolini, rainbow carrots, Brussels sprouts and a veal jus —
[ DESSERTS ]
— Chocolate Lava Cake — 12.00 served with orange gel, wedged oranges, white chocolate powder and vanilla ice cream — Banana Cream Pie — 12.00 served with caramelized bananas, caramel rum foam, butter powder and Italian meringue — Dushi di Mondi — 10.00 Aruban basil panna cotta served with watermelon pico de gallo, watermelon sauce and yogurt ice cream — ‘PB & J’ — 10.00 peanut butter mousse served with a guava gel, pâte à choux, blueberries and a red fruit sorbet — * Vegetarian dishes. † Gluten-free dishes.
S M O K IN G P O L ICY: Smoking not permitted EN T ER TA IN M EN T: Live music BA R: Yes
PA RK IN G: Yes DIN N ER: 6:00 to 11:00 p.m., closed Sundays
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I N T E R N AT I O N A L
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WINDOWS ON ARUBA RESTAURANT
WINDOWS ON ARUBA RESTAURANT IS LOCATED AT THE DIVI VILLAGE GOLF & BEACH RESORT. THIS ELEGANT RESTAURANT IS BUILT IN A ROUND ARCHITECTURAL SHAPE AND OFFERS DINERS A PANORAMIC VIEW OVER THE GOLF COURSE WITH THE AZURE CARIBBEAN SEA VISIBLE BEYOND. FROM ANY ANGLE, WINDOWS DELIVERS GREAT TASTE FOR THE EYE AND THE APPETITE.
THE LINKS AT DIVI ARUBA JUAN E. IRAUSQUIN BLVD. 93 (297) 523-5017
LOCATE US N˚ 19 ON MAP PAGE 159
WWW.WINDOWSONARUBA.COM
149
Sample menu...
[ APPE TIZERS ] — Endives and Goat Cheese Salad— 13.00 with pine nuts, garlic croutons, bell pepper chutney and crispy onion rings — Ravioli and Truffle — 14.00 spinach ravioli with scallions, baby pak choi and black truffle sauce — Shrimp and Orange — 14.00 shrimp skewer and an orange-ginger-sesame vinaigrette, mixed Asian salad with pieces of orange, cilantro, baby carrots and snow peas — Beef and Parmesan — 16.00 carpaccio of black Angus beef, beef tartare, poached egg, pine nuts, aged Parmesan and truffle mayonnaise — Tuna and Teriyaki — 17.00 teriyaki- and orange-marinated tuna tataki served with a wakame seaweed salad and curry mayonnaise — Scallops and Crab — 18.00 U-10 scallops and marinated crab claws, saffron risotto and a seaweed salad —
[ ENTRÉES ] — Chicken and Balsamic — 29.00 sautéed chicken breast served with linguine and truffle crème, Parmesan, vegetables and a balsamic-tarragon sauce — Turbot and Mustard — 31.00 seasoned turbot fillet with tempura shrimp served with linguine, spring vegetables and a white wine-grain mustard sauce — Sea Bass and Risotto — 35.00 sea bass fillet with spinach risotto, sautéed jumbo shrimp, caviar and a lobster sauce
All prices are in U.S. dollars. A 1.52% tax will be added to your bill. A 15% service charge will be added to parties of 9 or more. Prices and menu items are subject to change.
DININ G : Indoors S ERV IN G: Lunch – Dinner – Sunday brunch AT T IRE : Elegantly casual EN T ER TA IN M EN T: Live music
— Tenderloin and Chips — 36.00 8-oz. U.S. black Angus tenderloin, crispy potato chips, mashed potatoes, spring vegetables and your choice of either a red wine, mushroomtruffle or pepper sauce — Lamb and Artichokes — 49.00 16-oz. whole rack of New Zealand lamb, artichoke mash, Belgium endives and a honey and grain mustard sauce with thyme — Lobster and Mango — 58.00 12-oz. Caribbean rock lobster tail, poached in butter, served with mango chutney, mashed potatoes, hollandaise and lobster sauce — Chateaubriand (for two persons) — 69.00 18-oz. U.S. black Angus tenderloin, served with spring vegetables, mashed potatoes and Béarnaise, stroganoff and pepper sauces, this dish can only be prepared for two persons —
[ DESSERTS ] — Crêpes Suzette and Orange — 10.00 3 warm crêpes filled with vanilla cream, orange sauce and vanilla ice cream — Chocolate and Hazelnut — 11.00 heaven and hell chocolate cake with chocolate sauce, hazelnut crumble and caramel ice cream — Cheese and Nuts — 15.00 selection of French and international cheeses served with a warm brioche and nuts — Dessert Windows — 24.00 selection of small versions of our desserts, crêpes suzette, heaven and hell cake, Baileys mousse, chocolate brownie, carrot cake, cheesecake, marinated red fruits and baked Alaska —
BA R: Yes PA RK IN G : Yes L U N C H : 12:00 noon to 2:30 p.m., Monday to Friday
DIN N ER: 6:00 to 10:30 p.m., Monday to Sunday S U N DAY BRU N C H : 10:30 a.m. to 2:00 p.m.
150
CARIBBEAN WOOD-FIRED GRILL
MENUINTERNATIONAL.COM
YEMANJA
WOODFIRED GRILL
THERE’S NOTHING BETTER THAN ENJOYING YOUR FAVORITE MEAL IN A RELAXED AMBIANCE. THAT’S WHY YEMANJA SHOULD BE YOUR NEXT DESTINATION FOR DINNER. CHEF AND OWNER JOYCE HÜSKEN USES FRESH, LOCALLY CAUGHT FISH AND U.S.D.A.-CERTIFIED BLACK ANGUS BEEF. CHEF HÜSKEN GRILLS THAT BEAUTIFUL FISH AND MEAT TO PERFECTION ON YEMANJA’S WOODFIRED GRILL, USING MESQUITE WOOD FOR MAXIMUM FLAVOR. IN ADDITION TO THEIR REGULAR MENU, YEMANJA ALSO OFFERS AN EXTENSIVE GLUTEN-FREE MENU FOR THEIR GUESTS WHO HAVE EMBRACED THAT REGIME. AT YEMANJA, ALL ARE WELCOME AND ALL LEAVE SATISFIED. YEMANJA IS HOSPITALITY DONE RIGHT.
WILHELMINASTRAAT 2 DOWNTOWN ORANJESTAD (297) 588-4711
LOCATE US
WWW.YEMANJA-ARUBA.COM
N˚ 10 ON MAP PAGE 164
yemanja@setarnet.aw
151
Sample menu...
[ APPE TIZERS ] Range : 8.00 – 18.00 — Tuna Tartare† salad blend, wakame, sushi-grade yellowfin tuna tartare, soy, wasabi crème, sesame crisps — Beef Carpaccio Bombe† (our signature appetizer) salad blend, arugula, thinly sliced raw certified Angus beef tenderloin, pesto, Old Amsterdam cheese, truffle sauce, balsamic crème — Superfood Salad*† spinach, red cabbage, kale, asparagus, snow peas, shiitake mushrooms, avocado, edamame, pomegranate, blueberries, pumpkin seeds, chia seeds, radish, alfalfa sprouts, carrot-ginger dressing — Filo Dough with Goat Cheese* mixed salad, warm filo dough pouch filled with goat cheese, prunes, sun-dried tomatoes, shallots, walnuts, honey —
[ MAIN COURSES ] * * Range: 27.00 – 39.00 — Grilled Stuffed Portobello*† truffle risotto, grilled zucchini and bell pepper, asparagus, onions, tomatoes, gratinéed with Parmesan, roasted bell pepper coulis — Open-faced Mediterranean Veggie Burger* sprouted sesame bun layered with hummus and spinach, topped with mushrooms, feta, tzatziki, sweet pepper and onion relish, served with grilled vegetable kebab and kale salad with cranberries — Grilled Swordfish† pesto risotto, stir-fried vegetables, citrus vinaigrette, bell pepper coulis
All prices are in U.S. dollars. No service charge. Tipping at your discretion. A 15% service charge will be added to parties of 6 or more. Prices and menu items are subject to change. F R EE
WiFi
DININ G : Indoors (air-conditioned) Outdoors (on a terrace) S ERV IN G: Dinner
AT T IRE : Casual BA R: Yes
— Herb-crusted Chilean Sea Bass† wrapped in prosciutto, herb risotto, glazed green asparagus and snow peas, tomato antiboise — Grouper Fillet† (our signature fish main course) filled with Boursin cheese au gratin, white wine sauce — Stuffed Pork Tenderloin grilled medium-well, pesto risotto, glazed green asparagus, porcinis, button mushrooms, portobello and shiitake mushrooms, mascarpone filling, white wine, sun-dried tomato sauce — Skirt Steak (10 oz.) Asian-marinated, orange-flavored teriyaki sauce — ** Our vegetarian main courses can all be made vegan as well.
[ DESSERTS ] Range: 8.00 – 12.00 — Chocolate Molten Lava Cake fresh strawberries, vanilla gelato — Coconut Mousse† mango sauce, mango gelato — Raw Vegan Snickers Bar*† 80% raw and guilt-free, served with vanillaalmond sauce — * Vegetarian dishes. † Gluten-free dishes. We offer a GLUTEN-FREE and a KIDS’ menu, and we also focus on vegetarian and vegan dishes.
PA RK IN G: Yes DIN N ER: 5:30 to 10:30 p.m., closed Sundays
152
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154
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Q UA L I T Y V E H I C L E S — P I C K U P A N D P R O P O F F — C O U R T E O U S A N D F R I E N D LY S E R V I C E
(297) 582- 860 0
— WWW.BUDGETARUBA.COM / INFO@BUDGETARUBA.COM — MAIN OFFICE: 8:00 A.M. TO 6:00 P.M., DAILY AIRPORT: 6:00 A.M. TO 10:00 P.M., DAILY HIGH-RISE HOTELS: 8:00 A.M. TO 9:00 P.M., DAILY
156
MENUINTERNATIONAL.COM
ARUBA MAP [ RESTAUR ANTS ] 1 2
ARUBAVILLE — 21 MARINA PIRATA — 81
[ ADVERTISERS ] 1 2
BUDGET RENT A CAR (MAIN OFFICE) — 155 BUDGET RENT A CAR (QUEEN BEATRIX INTERNATIONAL AIRPORT) — 155
[ HOTEL ] 1
TIERRA DEL SOL RESORT, SPA & COUNTRY CLUB
[ GOL F COURSES ] 1 2
1 2 3 4 5 6 7 8 9 10
[ PL ACES OF INTEREST ] 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
ALTO VISTA CHAPEL AYO DIORITE BOULDERS BALASHI GOLD SMELTER RUINS BOCA PRINS SAND DUNES BUSHIRIBANA GOLD SMELTER RUINS CALIFORNIA LIGHTHOUSE / CALIFORNIA SAND DUNES CASIBARI DIORITE BOULDERS FONTEIN CAVES FRANSE PAS GUADIRIKIRI CAVES HOOIBERG LOURDES GROTTO NATURAL BRIDGE NATURAL POOL SEROE CRYSTAL
[ GAS STATION ]
ARUBA GOLF CLUB TIERRA DEL SOL RESORT, SPA & COUNTRY CLUB
[ INTERNATIONAL AIRPORT ]
[ BE ACHES ]
[ LIGHTHOUSE ]
ARASHI BEACH BABY BEACH BOCA ANDICURI BOCA CATALINA BOCA GRANDI BOCA PRINS DOS PLAYA HADICURARI MALMOK RODGER’S BEACH
[ ROUNDABOUT ]
157
6 1 4
1
2
Druif Urirama
9
8
SEE HIGH-RISE HOTELS MAP PAGES 160-161
1
Boca Grandi
Wariruri 5 15 3 13
Paradera
SEE LOW-RISE HOTELS MAP PAGES 158-159
Boca Daimari
2 7
14 11
SEE ORANJESTAD MAP PAGE 162
Santa Cruz
7
1
Queen Beatrix Intl. Airport 1
6
4
2
8
Simeon Antonio
De Palm Island
3
2
10
ARIKOK NATIONAL PARK
9
Pos Chiquito
Rincon
1
Savaneta
12
San Nicolas
5
Seroe Colorado 10 2
E XC EL L EN T R AT ES — BU D G E T REN T A CA R A RU BA — Tel.: (297) 582-8600 Fax: (297) 582-7212 budgetaruba@setarnet.aw www.budgetaruba.com
158
MENUINTERNATIONAL.COM
LOW-RISE HOTELS MAP [ RESTAUR ANTS ] 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19
CARAMBOLA RESTAURANT — 29 CHALET SUISSE RESTAURANT — 35 FRENCH STEAKHOUSE (MANCHEBO BEACH RESORT & SPA) — 49 IKE’S BISTRO (MANCHEBO BEACH RESORT & SPA) — 65 LAS RAMBLAS OUTDOOR CHARCOAL GRILL (LA CABANA BEACH RESORT AND CASINO) — 69 MADAME JANETTE — 1 & 77 MANGOS (AMSTERDAM MANOR BEACH RESORT) — 79 MATTHEW’S BEACHSIDE RESTAURANT (CASA DEL MAR BEACH RESORT) — 83 MULLIGAN’S GOLF CAFE – BAR RESTAURANT (THE LINKS AT DIVI ARUBA) — 87 PASSIONS ON THE BEACH (AMSTERDAM MANOR BEACH RESORT) — 95 PROMENADE RESTAURANT (SUN PLAZA) — 101 QUINTA DEL CARMEN — 107 RED FISH — 109 RICARDO’S RESTAURANT & BAR (ARUBA BEACH CLUB) — 111 SCREAMING EAGLE RESTAURANT – LOUNGE — 119 THE KITCHEN TABLE BY WHITE (BLUE RESIDENCES) — 135 TULIP CARIBBEAN BRASSERIE (MVC EAGLE BEACH) — 141 WATER’S EDGE 12˚N RESTAURANT & BAR (COSTA LINDA BEACH RESORT) — 143 WINDOWS ON ARUBA RESTAURANT (THE LINKS AT DIVI ARUBA) — 149
[ HOTELS ] 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17
AMSTERDAM MANOR BEACH RESORT ARUBA BEACH CLUB ARUBA BLUE VILLAGE BLUE RESIDENCES BUCUTI &TARA BEACH RESORTS CASA DEL MAR BEACH RESORT COSTA LINDA BEACH RESORT DIVI ARUBA ALL INCLUSIVE DIVI VILLAGE GOLF & BEACH RESORT LA CABANA BEACH RESORT AND CASINO LA QUINTA BEACH RESORT MANCHEBO BEACH RESORT & SPA MVC EAGLE BEACH OCEANIA RESORT RESIDENCES PARADISE BEACH VILLAS PERLE D’OR TAMARIJN ARUBA ALL INCLUSIVE
[ ADVERTISER ] 1
LING & SONS — 98-99
[ GOL F COURSE ] 1
THE LINKS AT DIVI ARUBA
[ BE ACHES ] 1 2 3
DRUIF BEACH EAGLE BEACH MANCHEBO BEACH
[ PL ACE OF INTEREST ] 1
BUBALI BIRD SANCTUARY
[ GAS STATION ] [ HOSPITAL ] [ MARSHL AND ] [ ROUNDABOUT ] [ TOURIST INFORMATION ]
To High-rise Hotels
To High-rise Hotels
159
Ll o yd
G.
Sm
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Bl
vd
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1
4 16
SAN MIGUEL
7
E XC EL L EN T R AT ES — BU D G E T REN T A CA R A RU BA — Tel.: (297) 582-8600 Fax: (297) 582-7212 budgetaruba@setarnet.aw www.budgetaruba.com
10
1
5
16
12
10
Blv
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1 15
BUBALI
us
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2
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14
CUNUCU ABAO
13
17
6 3
POS ABAO
2 15 11
18
To Santa Cruz
7
Lloyd G. Smith Blvd.
5
3 3
12
4
13 14
2 8
6 1
8
9
Ju
BUSHIRI
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PARADIJS
19
9
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Bl
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To Downtown Oranjestad
To Downtown Oranjestad
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HIGH-RISE HOTELS MAP [ RESTAUR ANTS ] 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26
AMUSE BISTRO (PLAYA LINDA BEACH RESORT) — 17 AQUA GRILL — 19 BARNEY’S BAR & RESTAURANT — 25 BINGO! CAFÉ & RESTAURANT — 27 CASA TUA PIZZERIA – RISTORANTE ITALIANO (ARAWAK GARDEN) — 33 FISHES & MORE “THE RESTAURANT” (ARAWAK GARDEN) — 47 HADICURARI RESTAURANT — 53 HOSTARIA DA’ VITTORIO RISTORANTE ITALIANO — 55 & 57 IGUANA CANTINA FRESH MEXICAN GRILL (PASEO HERENCIA MALL) — 59 LE BISTRO (PASEO HERENCIA MALL) — 71 LES CRUSTACES (THE RITZ-CARLTON, ARUBA) — 73 MOOMBA BEACH BAR & RESTAURANT — 85 PAPIAMENTO RESTAURANT — 89 PAPILLON RESTAURANT (THE VILLAGE) — 91 PURE OCEAN (DIVI ARUBA PHOENIX BEACH RESORT) — 103 RUTH’S CHRIS STEAK HOUSE (MARRIOTT ARUBA RESORT & STELLARIS CASINO) — 11 & 115 SALT & PEPPER (ARAWAK GARDEN) — 117 SIMPLY FISH (MARRIOTT ARUBA RESORT & STELLARIS CASINO) — 121 SMOKEY JOE’S ISLAND GRILL — 123 TANDOOR THE INDIAN GRILL HOUSE (SOUTH BEACH CENTRE) — 127 TANGO ARGENTINE GRILL (ARAWAK GARDEN) — 129 TASTE OF BELGIUM RESTAURANT (PALM BEACH PLAZA) — 131 TEXAS DE BRAZIL CHURRASCARIA — 133 THE OLD CUNUCU HOUSE RESTAURANT — 137 THE QUEEN’S RESTAURANT (PALM BEACH PLAZA) — 139 WHITE MODERN CUISINE (PALM BEACH PLAZA) — 147
[ ADVERTISERS ] 1 2 3
BUDGET RENT A CAR (ARAWAK GARDEN) — 155 SHIVA’S GOLD & GEMS — 5 & 7 (PALM BEACH PLAZA) TIME SQUARE JEWELS & TIME — 168-169 & BACK COVER (PASEO HERENCIA MALL)
[ HOTELS ] 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
BRICKELL BAY BEACH CLUB AND SPA CARIBBEAN PALM VILLAGE RESORT COCONUT INN DIVI ARUBA PHOENIX BEACH RESORT HOLIDAY INN RESORT ARUBA HYATT REGENCY ARUBA RESORT SPA AND CASINO MARRIOTT ARUBA RESORT & STELLARIS CASINO MARRIOTT’S ARUBA OCEAN CLUB MARRIOTT’S ARUBA SURF CLUB OCCIDENTAL GRAND ARUBA PLAYA LINDA BEACH RESORT RADISSON ARUBA RESORT, CASINO & SPA RIU PALACE ARUBA THE MILL RESORT & SUITES THE RITZ-CARLTON, ARUBA
[ BE ACHES ] 1 2
HADICURARI BEACH PALM BEACH
[ PL ACES OF INTEREST ] 1 2 3
BUBALI BIRD SANCTUARY DE OLDE MOLEN ST. ANNA ROMAN CATHOLIC CHURCH
[ BANK ] [ GAS STATION ] [ MARSHL AND ] [ PARKING ] [ POLICE STATION ] [ ROUNDABOUT ]
To California Lighthouse
To California Lighthouse
161
1
11 15
16
7
18
8
E XC EL L EN T R AT ES — BU D G E T REN T A CA R A RU BA — Tel.: (297) 582-8600 Fax: (297) 582-7212 budgetaruba@setarnet.aw www.budgetaruba.com
9
Caya Fran
7 12
ci sc o D.
26
9 2
3
PALM BEACH PLAZA
CAMAI
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SALIÑA CERCA
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PASEO HERENCIA MALL
10 23
LA HACIENDA
11 1 6
19 8
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ARAWAK GARDEN
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PALM BEACH
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THE VILLAGE
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To Downtown Oranjestad
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BAREFOOT — 23 EL GAUCHO ARGENTINE GRILL — 45 GOSTOVO RESTAURANTE — 51 PINCHOS GRILL & BAR — 97
[ BANK ] [ BUS TERMINAL ] [ GAS STATION ]
[ HOTEL ] 1
TALK OF THE TOWN
[ PL ACES OF INTEREST ] 1 2 3
BETH ISRAËL SYNAGOGUE ST. FRANCISCUS ROMAN CATHOLIC CHURCH WATER TOWER
1
4 1
To San Nicolas
ORANJESTAD MAP 1 2 3 4
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Sm
1
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[ RESTAUR ANTS ]
Adriaan Laclé Blvd.
Ll
E XC EL L EN T R AT ES — BU D G E T REN T A CA R A RU BA — Tel.: (297) 582-8600 Fax: (297) 582-7212 budgetaruba@setarnet.aw www.budgetaruba.com
SEE DOWNTOWN ORANJESTAD MAP PAGE 164
To Santa Cruz
[ PARK ] [ PARKING ] [ POLICE STATION ] [ POST OFFICE ] [ ROUNDABOUT ]
163
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Ar no ld Sc hu tte st ra at
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[ ADVERTISERS ] 1 2 3
LITTLE EUROPE JEWELS & TIME — 168-169 OMEGA BOUTIQUE — INSIDE FRONT COVER SHIVA’S GOLD & GEMS (ROYAL PLAZA) — 5 & 7
[ HOTELS ] 1 2
RENAISSANCE MARINA HOTEL RENAISSANCE OCEAN SUITES
ith
Bl
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.
3
[ RESTAUR ANTS ] 7 WEST BAR RESTAURANT — 13 CARPE DIEM — 31 CASA TUA PIZZERIA – RISTORANTE ITALIANO (RENAISSANCE MARKETPLACE) — 33 DRIFTWOOD RESTAURANT — 41 & 167 EETCAFE THE PADDOCK (WHARFSIDE MARKET) — 43 IGUANA JOE’S CARIBBEAN BAR & GRILL (ROYAL PLAZA) — 61 L.G. SMITH’S STEAK & CHOP HOUSE (RENAISSANCE MARINA HOTEL) — 39 & 67 QUÉ PASA? RESTAURANT — 105 TAJ MAHAL RESTAURANT — 125 YEMANJA WOODFIRED GRILL — 151
st
RENAISSANCE MARKETPLACE
DOWNTOWN ORANJESTAD MAP 1 2 3
an
2
[ PL ACES OF INTEREST ] 1 2 3 4 5 6 7 8
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Yacht Basin E XC EL L EN T R AT ES — BU D G E T REN T A CA R A RU BA — Tel.: (297) 582-8600 Fax: (297) 582-7212 budgetaruba@setarnet.aw www.budgetaruba.com
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FORT ZOUTMAN FRUIT MARKET GOVERNMENT OFFICES NATIONAL ARCHAEOLOGICAL MUSEUM ARUBA PARLIAMENT BUILDING PROTESTANT CHURCH WILHELMINAPARK WILLEM III TOWER
[ BANK ] [ BUS TERMINAL ] [ PARK ] [ PARKING ] [ TA XI ] [ TOURIST INFORMATION ]
Oranjestr aat
1
a st r a at
4
Hendrikst raat
ts
John G. Em 9
Emm
164
OROUBO PLAZA
W es
To Hotel Area
7
8
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To San Nicolas
165
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FRESH FISH TONIGHT?
...AT DRIFT WOOD RESTAURANT (297) 583-2515 WWW.DRIFT WOODARUBA .COM
Marine Chronometer Manufacture Manufacture chronometer movement with Silicium technology. Self-winding. Water-resistant to 200 m. 18-ct. rose gold case. Available also on rubber strap or gold bracelet. Limited Edition to 350 pieces. W W W . U LY S S E - N A R D I N . C O M