M E N U I N T E R N AT I O N A L . C O M
The ямВavors of
Aruba 2016 R E S TA U R A N T GUIDE FR EE Copy
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M E N U I N T E R N AT I O N A L .C O M
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.aw3
Contents
2016 — Aruba Restaurant Guide
RESTAUR ANTS +297 Restaurant — 13 7 West Bar Restaurant — 15 Altamar — 17 Amuse Bistro — 19 Aqua Grill — 21 Atardi — 23 Barefoot — 25 Barney’s Bar & Restaurant — 27 Bingo! Café & Restaurant — 31 BLT Steak — 7 & 33 Carambola Restaurant — 35 Casa Tua – Ristorante Italiano — 37 Chalet Suisse Restaurant — 39 Driftwood Restaurant — 43 & 167 Eetcafe The Paddock — 45 El Gaucho Argentine Grill — 49 Fishes & More “The Restaurant” — 51 French Steakhouse — 53 Gostoso Restaurante — 55 Hadicurari Restaurant — 57 Hostaria da’ Vittorio Ristorante Italiano — 59 & 61 Iguana Cantina Fresh Mexican Grill — 63 Iguana Joe’s Caribbean Bar & Grill — 67 Ike’s Bistro — 69 L.G. Smith’s Steak & Chop House — 41 & 71 La Vista — 73 Las Ramblas Outdoor Charcoal Grill — 75 Madame Janette — 1 & 77
Mangos — 79 Matthew’s Beachside Restaurant — 81 Moomba Beach Bar & Restaurant — 85 Omakase Japanese Sushi Bar — 89 Papiamento Restaurant — 91 Passions on the Beach — 93 Pinchos Grill & Bar — 95 Pureocean — 97 Quinta del Carmen — 103 Red Fish — 105 Ricardo’s Restaurant & Bar — 107 Ruth’s Chris Steak House — 9 & 109 Salt & Pepper — 111 Screaming Eagle Restaurant – Lounge — 113 Sidebar Bistro — 115 Smokey Joe’s Island Grill — 117 Sole Mare Ristorante Italiano — 121 Taj Mahal Restaurant — 123 Tandoor the Indian Grill House — 125 Tango Argentine Grill — 127 Texas de Brazil Churrascaria — 129 The Kitchen Table by White — 131 The Old Cunucu House Restaurant — 133 The Restaurant at Tierra del Sol — 135 The West Deck — 139 Tulip Caribbean Brasserie — 141 Wacky Wahoo’s — 143 Water’s Edge 12˚N Restaurant & Bar — 145 Windows on Aruba Restaurant — 147 Yemanja Woodfired Grill — 149
SPECIAL FEATURES Culture – Learning the Lingo — 152-153 Interview – Joyce Hüsken of Yemanja — 28-29 Interview – Francine de Lannoy of Driftwood — 64-65 Interview – Luc Beerepoot of Quinta del Carmen — 82-83 Interview – Ronald van Hasenbroek of Hadicurari — 136-137 Q&A – Eduardo Ellis Jr. of Papiamento — 46-47 Q&A – Ron and Eline Huijbers of Barney’s — 100-101 Q&A – Denis Rodriguez of Iguana Joe’s — 118-119
ADVERTISERS Budget Rent a Car — 155 EZ Eva Zissu — 87 Gold Palace Jewelers — 165 Little Europe Jewels & Time — 168-169 Omega Boutique — inside front cover Renaissance Marketplace — 151 Shiva’s Gold & Gems — 3 & 5 Super Food — 98-99 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
Menu International — P R O D U C T I O N D I R E C TO R : Brigitte Nantel — T R A F F I C CO O R D I N ATO R : Boris Kowka — P R O D U C T I O N CO O R D I N ATO R : Téo Cato Eric Quenneville — PHOTOGRAPHER: Kenneth Theysen — ADDITIONAL PHOTOGRAPHY: Dreamstime, Menu International, Shutterstock, Thinkstock CONTRIBUTING WRITERS: Timothy Dugdale, Joanna Fox — G R A P H I C D E S I G N E R : Étienne Jacques — D I G I TA L I M A G I N G : Michel Mercure 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 2016 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 PUBLISHER:
ART DIRECTOR:
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Index
Restaurants by Cuisine
AMERICAN
BUFFET
GRILL
Barney’s Bar & Restaurant — 27 BLT Steak — 7 & 33 L.G. Smith’s Steak & Chop House — 41 & 71 Ruth’s Chris Steak House — 9 & 109 Sidebar Bistro — 115
La Vista — 73
Eetcafe The Paddock — 45 El Gaucho Argentine Grill — 49 Las Ramblas Outdoor Charcoal Grill — 75 Pinchos Grill & Bar — 95 Tango Argentine Grill — 127 Yemanja Woodfired Grill — 149
BURGERS
Sidebar Bistro — 115 CARIBBEAN
ARGENTINE GRILL
El Gaucho Argentine Grill — 49 Tango Argentine Grill — 127 ARUBAN
Driftwood Restaurant — 43 & 167 Gostoso Restaurante — 55 Iguana Joe’s Caribbean Bar & Grill — 67 Red Fish — 105 The Kitchen Table by White — 131 The Old Cunucu House Restaurant — 133 The West Deck — 135 Wacky Wahoo’s — 143 BEACHFRONT, BEACHSIDE AND SEAVIEW RESTAURANTS
Atardi — 23 Barefoot — 25 BLT Steak — 7 & 33 Eetcafe The Paddock — 45 Hadicurari Restaurant — 57 La Vista — 73 Las Ramblas Outdoor Charcoal Grill — 75 Matthew’s Beachside Restaurant — 81 Moomba Beach Bar & Restaurant — 85 Passions on the Beach — 93 Pinchos Grill & Bar — 95 Pureocean — 97 Ricardo’s Restaurant & Bar — 107 Screaming Eagle Restaurant – Lounge — 113 The Restaurant at Tierra del Sol — 139 The West Deck — 135 Water’s Edge 12˚N Restaurant & Bar — 145 BRAZILIAN
Texas de Brazil Churrascaria — 129
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7 West Bar Restaurant — 15 Fishes & More “The Restaurant” — 51 Iguana Joe’s Caribbean Bar & Grill — 67 Ike’s Bistro — 69 Madame Janette — 1 & 77 Mangos — 79 Moomba Beach Bar & Restaurant — 85 Papiamento Restaurant — 91 Pureocean — 97 Red Fish — 105 The Kitchen Table by White — 131 The West Deck — 135 Tulip Caribbean Brasserie — 141 Yemanja Woodfired Grill — 149 DUTCH
Eetcafe The Paddock — 45 Tulip Caribbean Brasserie — 141 ECLECTIC
Barefoot — 25 EUROPEAN
Madame Janette — 1 & 77 Mangos — 79 FRENCH
Amuse Bistro — 19 Screaming Eagle Restaurant – Lounge — 113 The Restaurant at Tierra del Sol — 139 Tulip Caribbean Brasserie — 141 FUSION
+297 Restaurant — 13 Ike’s Bistro — 69 Screaming Eagle Restaurant – Lounge — 113 The Restaurant at Tierra del Sol — 139
INDIAN
Taj Mahal Restaurant — 123 Tandoor the Indian Grill House — 125 INTERNATIONAL
7 West Bar Restaurant — 15 Amuse Bistro — 19 Aqua Grill — 21 Barefoot — 25 Barney’s Bar & Restaurant — 27 Bingo! Café & Restaurant — 31 Carambola Restaurant — 35 Chalet Suisse Restaurant — 39 Eetcafe The Paddock — 45 Fishes & More “The Restaurant” — 51 French Steakhouse — 53 Gostoso Restaurante — 55 Hadicurari Restaurant — 57 La Vista — 73 Las Ramblas Outdoor Charcoal Grill — 75 Mangos — 79 Matthew’s Beachside Restaurant — 81 Moomba Beach Bar & Restaurant — 85 Papiamento Restaurant — 91 Pinchos Grill & Bar — 95 Pureocean — 97 Quinta del Carmen — 103 Ricardo’s Restaurant & Bar — 107 Salt & Pepper — 111 Screaming Eagle Restaurant – Lounge — 113 The Restaurant at Tierra del Sol — 139 Water’s Edge 12˚N Restaurant & Bar — 145 Windows on Aruba Restaurant — 147
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Index
Restaurants by Cuisine & Entertainment
ITALIAN
Altamar — 17 Casa Tua – Ristorante Italiano — 37 Hostaria da’ Vittorio Ristorante Italiano — 59 & 61 Sole Mare Ristorante Italiano — 121 JAPANESE
Red Fish — 105 Ricardo’s Restaurant & Bar — 107 Smokey Joe’s Island Grill — 117 Sole Mare Ristorante Italiano — 121 The West Deck — 135 Wacky Wahoo’s — 143 Water’s Edge 12˚N Restaurant & Bar — 145
Omakase Japanese Sushi Bar — 89 STEAKS AND STEAKHOUSE
+297 Restaurant — 13
BLT Steak — 7 & 33 Chalet Suisse Restaurant — 39 French Steakhouse — 53 L.G. Smith’s Steak & Chop House — 41 & 71 Ricardo’s Restaurant & Bar — 107 Ruth’s Chris Steak House — 9 & 109 Smokey Joe’s Island Grill — 117 Tango Argentine Grill — 127 Texas de Brazil Churrascaria — 129 Water’s Edge 12˚N Restaurant & Bar — 145
PIZZA
SUNDAY BRUNCH
Casa Tua – Ristorante Italiano — 37 Hostaria da’ Vittorio Ristorante Italiano — 59 & 61
La Vista — 73 The Restaurant at Tierra del Sol — 139 Windows on Aruba Restaurant — 147
MEDITERRANEAN
Altamar — 17 Ike’s Bistro — 69 MEXICAN
Iguana Cantina Fresh Mexican Grill — 63 Iguana Joe’s Caribbean Bar & Grill — 67 MODERN
PORTUGUESE
Gostoso Restaurante — 55
Omakase Japanese Sushi Bar — 89
RIBS
Smokey Joe’s Island Grill — 117 SEAFOOD
Altamar — 17 Aqua Grill — 21 Atardi — 23 BLT Steak — 7 & 33 Carambola Restaurant — 35 Chalet Suisse Restaurant — 39 Driftwood Restaurant — 43 & 167 Fishes & More “The Restaurant” — 51 French Steakhouse — 53 Hadicurari Restaurant — 57 Matthew’s Beachside Restaurant — 81 Passions on the Beach — 93 Quinta del Carmen — 103
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SUSHI
M E N U I N T E R N AT I O N A L .C O M
TAPAS
Salt & Pepper — 111 VEGETARIAN
Barefoot — 25 Taj Mahal Restaurant — 123 Tandoor the Indian Grill House — 125 Texas de Brazil Churrascaria — 129
ENTERTAINMENT
Barefoot — 25 Barney’s Bar & Restaurant — 27 Bingo! Café & Restaurant — 31 Carambola Restaurant — 35 Eetcafe The Paddock — 45 Fishes & More “The Restaurant” — 51 Hadicurari Restaurant — 57 Iguana Cantina Fresh Mexican Grill — 63 Iguana Joe’s Caribbean Bar & Grill — 67 L.G. Smith’s Steak & Chop House — 41 & 71 La Vista — 73 Madame Janette — 1 & 77 Mangos — 79 Matthew’s Beachside Restaurant — 81 Moomba Beach Bar & Restaurant — 85 Papiamento Restaurant — 91 Passions on the Beach — 93 Pinchos Grill & Bar — 95 Pureocean — 97 Quinta del Carmen — 103 Red Fish — 105 Ricardo’s Restaurant & Bar — 107 Ruth’s Chris Steak House — 9 & 109 Salt & Pepper — 111 Screaming Eagle Restaurant – Lounge — 113 Sidebar Bistro — 115 Smokey Joe’s Island Grill — 117 Sole Mare Ristorante Italiano — 121 Texas de Brazil Churrascaria — 129 The Kitchen Table by White — 131 The Old Cunucu House Restaurant — 133 The Restaurant at Tierra del Sol — 139 The West Deck — 135 Tulip Caribbean Brasserie — 141 Wacky Wahoo’s — 143 Water’s Edge 12˚N Restaurant & Bar — 145 Windows on Aruba Restaurant — 147 Yemanja Woodfired Grill — 149
BARS
+297 Restaurant — 13 7 West Bar Restaurant — 15 Altamar — 17 Amuse Bistro — 19
DINNER SHOWS
La Vista — 73 Mangos — 79 The Old Cunucu House Restaurant — 133
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Aruba Marriott Resort Reservations recommended
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L.G. Smith Boulevard 101 520-6537 www.arubamarriotttravelcompanion.com
LIV E WI THO UT R E G R ET. SURRO U ND YO UR S E LF WIT H LA UG HT ER . ENJO Y YOU R STE A K O N A 5 0 0 º S IZ Z LING PL ATE .
From her warm hospitality to her sizzling steaks, Ruth had a certain way of doing things. Come in tonight and experience Ruth’s delicious, timeless recipe for yourself. Open Nightly, 5:30
P.M.
- 11:00
P.M.
Aruba Marriott Resort & Stellaris Casino • 297.520.6600 • 101 L.G. Smith Blvd.
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TO BEGIN
ARUBA IS AN ISLAND OF ENCHANTING NATURAL BEAUTY AND WARM HOSPITALITY. 12
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It is also a place of unique and diverse culinary experiences. With over fifteen years of publication, Menu International has become a trusted resource for travelers interested in Aruba’s rich culinary traditions and emerging trends. Our magazine features great interviews with some of the island's top chefs and culinary innovators, as well as offer crucial information and exclusive details that will help you find what you crave, no matter where the restaurant is tucked away on the island. With Menu International, you can dine out with a sense of confident adventure.
EXPLORE.
E X P E R I M E N T.
E N J O Y.
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FUSION MODERN
+297 WWW.297RESTAURANT.COM
+297 offers a unique modern
Their sushi bar, raw bar, robata grill and more transport
environment where you can
you to an unforgettable party, complete with DJs and exotic
explore their signature “Food to Share� concept and discover the sophisticated textures and flavors of their eclectic Asian, Italian and American fusion menu.
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cocktails. If you are looking to have more than just a delicious meal, a complete experience of food, music and drinks, +297 is the top score.
+297 JUAN E. IRAUSQUIN BLVD. 374
Dinner: 5:00 p.m. to 1:00 a.m., Sunday to Thursday and till 3:00 a.m., on Fridays and Saturdays
PALM BEACH
(297) 582-2297 / 587-8787 297restaurant@gmail.com
Locate us | n˚1 on map | Page 160
Dining: Indoors – Outdoors Serving: Dinner Attire: Casual Entertainment: Live DJs Bar: Yes (lounge bar and terrace bar) Parking: Yes SAMPLE MENU
RAW BAR AND SUSHI BAR
SALADS
Range: 5.00 — 46.00
Range: 12.00 — 18.00
Crudo de Salmon con Pera Asiática
+297 Italian Burrata
Scottish salmon sashimi served with Asian pear, yuzu-truffle oil and dry miso
— Ostras Ahumadas con Erizo y Caviar
our best selection of oysters with sea urchin caviar smoked with applewood, served with a yuzu-sesame-oil dressing
— Alaskan King Crab Legs — Ferrino Rice Less
salmon sashimi with tempura flakes, scallions and avocados wrapped in soybean paper with eel sauce and dragon sauce
creamy burrata cheese served with homemade antipasto, baby rucola, basil olive oil and San Daniele prosciutto
— Tuna Salad
seared tuna with bean sprouts, cucumber, wakame, shredded sweet potato, mixed microgreens and avocado purée, dressed with yuzu olive oil
— Grilled Artichoke
fresh artichoke grilled and served with olive oil and truffle rock salt
— El Mago
COLD AND HOT KITCHEN
— +297 Nigiri Selection
Onion Soup Dumpling — Datiles Rellenos
shrimp tempura, cream cheese, scallions and toasted almonds with a honey-misoyuzu sauce
toro, hamachi, unagi, wagyu and more…
ROBATA (FIRESIDE COOKING) Range: 17.00 — 65.00
Jumbo Chicken Wings
marinated for 48 hours in sweet sake, served with a spicy hoisin sauce
— Wagyu-shishito Skewers
dressed with sweet soy sauce and soy aïoli
— Octopus
with a kalamata olive dressing and chimichurri
— T-bone Florentine served with 3 sauces
Range: 12.00 — 42.00
dates stuffed with Spanish sausages and manchego cheese, wrapped with smoked bacon, served with yoghurt sauce
— Alaskan King Crab Ravioli
served with a king crab velouté
— Crispy Bibimbap Asian Rice
egg-fried rice with vegetables and a choice of shrimp, chicken or beef, served in a hot pot
— Tuna Tartare Slider
fine tuna brunoise mixed with jalapeños, red radish, wakame, spicy mayo-yuzu dressing and shredded sweet potato
— Steak Tartare Slider
fine wagyu beef brunoise mixed with baby capers, shallots, gherkins, horseradish sauce, lettuce, shredded potatoes and truffle oil
All prices are in U.S. dollars. A 15% service charge will be added to your bill. Prices and menu items are subject to change.
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CARIBBEAN I N T E R N AT I O N A L
7 West Bar Restaurant WWW.7-WESTARUBA.COM
Named for its location at 7 Weststraat in Oranjestad, this charming and chic open-air restaurant boasts
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
a contemporary European
is ideally situated. You can enjoy the breathtaking sight
sensibility with a touch
of Oranjestad harbor and its lovely vista of the Caribbean Sea.
of nostalgic Arubiana.
Dine on the terraces overlooking the street or cool off in the air-conditioned dining room while enjoying a classic Dutch breakfast, bargain-priced lunch or elegant dinner.
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7 WEST WESTSTRAAT 7 DOWNTOWN ORANJESTAD
(297) 588-9983 info@7-westaruba.com
Locate us | n˚1 on map | Page 164
Breakfast, Lunch and Dinner: 9:00 a.m. to 10:00 p.m., Monday to Sunday
Bar: 9:00 a.m. to 3:00 a.m., Monday to Friday and till 5:00 a.m., on Saturdays
Dining: Indoors – Open-air Serving: Breakfast – Lunch – Dinner Attire: Casual Bar: Yes Parking: Yes SAMPLE MENU
BURGERS Hamburger — 7.50
lettuce, tomatoes, pickles and onions
PLATTERS All priced at: 10.00
Fish Platter
— Cheeseburger — 8.75
grouper with salad and fries
— 7-West Burger — 10.00
spare ribs with salad and fries
lettuce, tomatoes, pickles and onions
lettuce, tomatoes, pickles, fried onions, bacon, cheese and egg
— Hamburger with Fries — 10.25
lettuce, tomatoes, pickles and onions
— Cheeseburger with Fries — 11.50
lettuce, tomatoes, pickles and onions
SOUPS AND SALADS* Potato-bacon Soup — 7.00 the best on the island
— French Onion Soup — 7.00
the French traditional way with bread and gratinéed cheese
— Crab Salad — 9.00
mixed lettuce topped with crabmeat
— Mango-chicken Salad — 10.99
lettuce topped with grilled chicken and mango
— Ribs Platter
— Strip Loin Platter
strip loin with garlic butter, salad and fries
— Saté Platter
chicken saté with salad and fries
— Red Snapper Platter red snapper fillet with salad and rice
— Shrimp Skewer
shrimp with a garlic sauce, salad and fries
— Calamari Platter
calamari, salad and fries
— BBQ Chicken Platter barbecued chicken with salad and fries
DESSERTS
— Fish Salad — 10.99
Chocolate Sundae — 4.00
* Salads are accompanied by your choice of either house dressing, honey-mustard, Thousand Island or vinaigrette.
chocolate ice cream with caramel sauce
mixed lettuce topped with grilled grouper
chocolate ice cream with chocolate sauce
— Caramel Sundae — 4.00
— Monkey Ice Cream — 6.00
vanilla ice cream with bananas and chocolate
— Deep-fried Oreo — 6.00
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
Our extensive menu also features breakfast omelettes, pastas, wraps and snacks.
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I TA L I A N MEDITERRANEAN SEAFOOD
Altamar Cucina Italiana del Mediterraneo WWW.ALTAMARARUBA.COM
Located in the high-rise hotel area,
American Iron Chefs Nicola Carro and Fabrizio Carro offer
Altamar restaurant is a place with
the freshest seafood, prepared in ways that accent the
authentic home-made Italian food, a warm inviting ambiance and friendly service that provides an exceptional dining experience.
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natural flavors of the sea, as well as authentic Italian pastas, in a genuinely hospitable atmosphere. Altamar is the sister restaurant of Sole Mare Ristorante Italiano. It's your La Dolce Vita dining experience in Aruba.
ALTAMAR
Dinner: 5:00 p.m. to 12:00 midnight, Monday to Sunday Bar: 5:00 p.m. to 12:00 midnight, Monday to Sunday
JUAN E. IRAUSQUIN BLVD. 382 | PALM BEACH Across the Playa Linda Beach Resort
(297) 280-0080 info@altamararuba.com | facebook.com/Altamar-Aruba instagram.com/AltamarAruba
Locate us | n˚2 on map | Page 160
Dining: Indoors – Outdoors Serving: Dinner Attire: Casual Entertainment: Live music (certain days) Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS Polpette di Granchio — 15.00 crunchy lump crab meatballs with salsa verde
— Vitello Tonnato — 18.00
thin-sliced veal with tuna-mayo sauce
— Pizza Tartufata — 20.00
crispy pizza with fontina cheese and fresh summer truffle
— Aragosta e Burrata — 25.00
lobster medallion pieces on creamy burrata cheese and basil dressing
— Prosciutto e Burrata — 25.00 imported fiocco di prosciutto and creamy burrata cheese
MAIN COURSES
Dentice al Cartoccio di Patate — 36.00
baked red snapper fillet in Carta Fata with potatoes, oregano and cherry tomatoes
— Ossobuco — 36.00
veal shank with gremolata and saffron risotto
— Nodino di Vitello Burro e Salvia — 36.00
seared veal chop with sage-truffle butter
— Ravioli di Aragosta e Mozzarella — 38.00
home-made lobster ravioli with mozzarella sauce
— Branzino al Sale — 40.00
imported Mediterranean sea bass baked in a salt crust
Gnocchi alla Buratta — 24.00
home-made tricolor potato gnocchi with creamy burrata sauce, cherry tomatoes and basil
DESSERTS
— Tagliatelle Gamberi e Asparagi — 25.00
traditional mascarpone cream and coffee ladyfingers
jumbo shrimp and asparagus tips with a touch of cream and marinara sauce
— Scafoni ai Granchio — 25.00
traditional Italian pasta with spicy crabmeat ragù
— Risotto Iron Chef — 32.00
carnaroli rice with seared sea scallops, leeks and edible rose petals
— Tagliata di Tonno in Crosta di Capperi — 34.00
grilled tuna steak with crispy capers and lemon sauce
Tiramisù al Mascarpone — 8.00 — Panna Cotta della Passione — 9.00 vanilla panna cotta with passion fruit coulis
— Torta al Limoncello — 9.00 Italian limoncello cheesecake
We offer home-made pasta, gluten-free pasta, whole wheat pasta and spinach pasta.
We have a kids’ menu.
All prices are in U.S. dollars. A 3.5% tax will be added to your bill. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
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FRENCH I N T E R N AT I O N A L
Amuse Bistro WWW.AMUSEARUBA.COM
Tradition has its charms.
Everything is made from scratch, including the bread and the
Amuse Bistro serves French-
ice cream. Chef Patrick believes in quality and invites his guests
inspired dishes using only the
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to fully explore his evolving menus. That’s why most main courses are available as appetizer portions. A carte blanche
freshest and finest ingredients
dinner service also is offered with wines carefully selected
in an ambience that is at once
and paired with each course. They also cater to weddings
refined and relaxed.
and special events. Let their friendly and attentive staff make
M E N U I N T E R N AT I O N A L .C O M
your visit an unforgettable experience, no matter the occasion.
AMUSE BISTRO PLAYA LINDA BEACH RESORT
Dinner: 5:30 to 10:30 p.m., Monday to Sunday
JUAN E. IRAUSQUIN BLVD. 87 | PALM BEACH
(297) 586-9949 info@amusearuba.com reservation@amusearuba.com
Locate us | n˚3 on map | Page 160
Dining: Open-air (covered) Serving: Dinner Attire: Elegantly casual Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS* Range: 7.00 – 16.00
Creamy French Onion Soup with a crispy cheese crouton
— Sesame Tuna
CHEF SPECIAL MAIN COURSES Range: 28.00 – 47.00
Braised Pork Shank ‘The Volcano’
on mixed greens with oriental sauce and grapefruit dressing
braised in Balashi beer, finished with dried prunes, celeriac purée and roasted root vegetables
— Smoked Duck Breast
— Slow-braised Short Ribs
on mixed salad with truffled mayonnaise and crouton
served with its own juice and red wine reduction, curry-carrot purée and hash browns
* Dishes available in appetizer or main course size.
— Lamb Shoulder
MAIN COURSES
slow-cooked, shredded, breaded and deep-fried, served with a garlic and green pea cream and crispy potatoes
Range: 24.00 – 32.00
Spicy Shrimp
pan-fried and finished with a spicy creamy tomato-based sauce, served with lukewarm Japanese rice
— Catch of the Day
to be announced by your waiter, pan-fried fillet served with mashed potatoes and veggies
— Grilled Skirt Steak
marinated in red wine and served with deep-fried polenta, red beets and blue cheese butter
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
CHEF SPECIAL APPETIZERS Range: 9.00 – 25.00
Escargots
served in garlic butter with toast
— Foie Gras
pan-seared goose liver with green apple, braised in port sauce
Menu items can change throughout the year. All prices are in U.S. dollars. No service charge. Tipping at your discretion. A 15% service charge will be added to parties of 6 or more and a 3.5% tax will be added to your bill. Prices and menu items are subject to change.
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I N T E R N AT I O N A L SEAFOOD
Aqua Grill Fresh Seafood and More WWW.AQUA-GRILL.COM
Among the island’s many fine
Prepared in the exacting excitement of an open-view kitchen,
restaurants, Aqua Grill delivers
they boast fresh local catches like snapper, grouper and mahi-
the premier seafood dining experience.
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.
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AQUA GRILL PALM BEACH 374 | NOORD Across the South Beach Centre, and a short walk from the high-rise hotels
(297) 586-5900 aqua-grill@setarnet.aw facebook.com/AquaGrillAruba
Locate us | n˚4 on map | Page 160
Dinner: 6:00 to 11:00 p.m., Monday to Saturday
and 5:00 to 11:00 p.m., on Sundays Dining: Indoors – Outdoors Serving: Dinner Attire: Elegantly casual Bar: Yes Parking: Yes SAMPLE MENU
STARTERS
HOUSE SPECIALTIES
Ceviche Peruano — 13.75
Alaskan King Crab Legs — 56.00
— Lobster Salad — 18.50
— Steamed Live Maine Lobster
prepared with a piquant lime marinade, sweet potato and toasted corn
served with celery root chips and grape tomatoes
— Oysters on the Half-shell — half-dozen 19.00 — dozen 38.00
seasonal varieties available, horseradish and cocktail sauce, or Champagne mignonette
1 1/4 lb. steamed whole in the shell, served with roast garlic aïoli
— 1 1/4 lb. 44.00 — 2 1/2 lb. 82.50
served complete, in the shell
— Broiled Stuffed Maine Lobster — 1 1/4 lb. 47.50 — 2 1/2 lb. 87.50
filled with seasoned lump crabmeat and croutons
ENTRÉES
SIMPLY GRILLED
Plank Salmon and Scallop Soba Noodles — 33.00
Shrimp Skewer — 31.25
marinated fillet roasted and presented on a cedar plank, accompanied by a casserole of sea scallops, buckwheat soba noodles and ginger-sesame sauce
— Seared Chilean Sea Bass — 35.00
with shallots, habanero peppers, cilantro and Sauternes beurre blanc, served with asparagus and fingerling potatoes
— Cioppino — 48.00
Maine lobster, shrimp, scallops, mussels, clams and calamari simmered in a light tomato sauce with wine, saffron, fennel and herbs
jumbo South American whites
— Yellowfin Tuna — 31.25
sashimi grade, cooked rare to medium
ADDITIONAL SELECTIONS 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.
23
SEAFOOD
Atardi WWW.ARUBAMARRIOTT.COM
Aruba Marriott’s beachfront
It is the perfect setting for a romantic dinner, a place where you
restaurant, Atardi, is the best-
can be delighted by magnificent sunsets, exquisite meals under
kept secret on the island.
the fluttering palm trees, and feel the warmth of the sand between your toes. Atardi allows you to sit back and connect with all your senses as you listen to the sound of the ocean. Although their specialty is seafood, Atardi’s chefs take pride in knowing how to please meat lovers as well. The secret is out. You must come by.
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M E N U I N T E R N AT I O N A L .C O M
ATARDI ARUBA MARRIOTT RESORT
Dinner: 6:15 to 10:00 p.m., Monday to Sunday
& 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˚5 on map | Page 160
Dining: Open-air Serving: Dinner Attire: Casual Entertainment: Live music (nightly) Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS Range: 11.00 – 22.00
Lobster
apple and celery salad, apple cream, lobster claw
— Shrimp
sautéed shrimp, yellow corn purée, corn salsa, lemon-garlic-butter sauce
— Scallops and Crab Chowder
seared scallops, warm crab sauce, bacon bites, artisan bread, green asparagus purée
— Tuna Carpaccio
thin-sliced tuna, pecans, Madame Jeanette, cilantro, ginger, lemon juice, olive and sesame oil
Filet and Lobster
4-oz. beef tenderloin together with a 6-oz. lobster tail, potatoes au gratin, green beans, Béarnaise sauce
— Salmon
new potatoes, green beans, orange and fennel salad, orange-mango sauce
DESSERTS Range: 9.00 – 12.00
Chocolate Tart
warm chocolate and dulce de leche tart topped with black forest compote
— Apple Casserole
served with vanilla ice cream and butterscotch crumbles
— Tropical Bouillabaisse
— Mango and Passion Fruit Mousse
— Salmon Tartare
— Peanut Butter and Chocolate Cake
shallots, capers, Dijon mustard, crème fraîche, artisan bread
multi-layered chocolate Napoleon, peanut butter cream, Himalaya salt
ENTRÉES
SPECIALTY COFFEES
seafood mix, coconut milk, saffron
piña colada, chocolate cake
Range: 25.00 – 60.00
Range: 10.00 – 15.00
Macadamia Grouper
Aruba Moonlight
— Sea bass
— Old Pirate’s Treasure
macadamia-crusted grouper, bok choy, black quinoa chaufa, creamy red curry sauce
pan-seared sea bass, cauliflower purée, green beans, and Champagne sauce
— Traditional Aruban Keshi Yena
chicken, olives, raisins, prunes, cocktail onion, Gouda cheese
— Lobster Tail
lobster bisque, new potatoes, Brussels sprouts, cherry tomatoes
Ponche Crema, Kahlúa, 151° Bacardi Rum, hot coffee and cool whipped cream
Grand Marnier, brandy and coffee
— Star Chaser
Frangelico, Kahlúa, coffee and whipped cream All prices are in U.S. dollars. A 15% service charge will be added to parties of 8 or more and a 3.5% tax will be added to your bill. Prices and menu items are subject to change without notice.
25
ECLECTIC I N T E R N AT I O N A L V E G E TA R I A N
Barefoot Elegant Dining in Flipflops WWW.BAREFOOTARUBA.COM
Going barefoot means cutting
It’s also the perfect way to enjoy great food and friendly
loose, with the ocean sighing
professional service. At Barefoot, they have tables right on
in the background, a gentle tropical breeze fluttering the palms and your feet dancing on the white sand.
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M E N U I N T E R N AT I O N A L .C O M
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 flipflops! Barefoot is more than a state of mind; it’s a promise of good food and a great time in an alluring tropical ambiance.
BAREFOOT LLOYD G. SMITH BLVD. 1A
Dinner: 5:00 to 10:00 p.m., Monday to Sunday
ORANJESTAD
(297) 588-9824 eat@barefootaruba.com
Locate us | n˚1 on map | Page 162
Dining: Indoors – Outdoors – Open-air Serving: Dinner Attire: Elegantly casual Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS
MAINS
Range: 10.00 – 14.00
Range: 20.00 – 40.00
Two Tuna
Zucchini Parmigiana
combination of tuna tartare and tuna carpaccio
— Goat Cheese Medallions
served on roasted bell pepper, topped with a red onion chutney, finished with balsamic syrup
— Vanilla-skewered Scallops
served on caramelized Belgian endives, complemented by a saffron mayonnaise
— Seafood Ragout
delicious seafood stew, served in a ‘bouchée à la reine’ (puff pastry basket), accompanied by a refreshing small salad
SOUP AND SALAD Range: 7.00 – 12.00
Dijon Mustard Soup
light creamy soup made with Dijon mustard, served with smoked salmon strips
— Prosciutto and Melon
delight of Parma ham and melon, served with arugula, completed with a bell pepper reduction
lasagna of zucchini, mozzarella and Parmigiano-Reggiano, 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
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 3.5% tax will be added to your bill. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
27
AMERICAN I N T E R N AT I O N A L
Barney’s Bar & Restaurant WWW.BARNEYSARUBA.AW
Yabbadabbadoo! Bedrock has
The menu is a riot of fun and flavor, from barbecued baby
arrived in Aruba in a big way.
back ribs and build-your-own burgers to fresh local fish dishes.
Barney’s Bar & Restaurant is an enchanting dining experience with Flintstone-sized portions, great prices and hospitality that is anything but Stone Age.
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M E N U I N T E R N AT I O N A L .C O M
They also have lots of choices for kids. Ron and Eline make everybody feel like a Grand Poobah at Barney’s.
BARNEY’S PALM BEACH 21A NOORD
(297) 586-5420 / 567-7685 eat@barneysaruba.aw
Locate us | n˚6 on map | Page 160
Dinner: 5:00 to 11:00 p.m. (kitchen open till 11:00 p.m.), closed Sundays
Dining: Indoors – Outdoors (front terrace) Serving: Dinner Attire: Casual Entertainment: Live music Bar: Yes Parking: Yes SAMPLE MENU
SOUPS AND SALADS
MAIN COURSES
Tomato Soup — 6.00 — Soup of the Day — 6.00 — Bacon Cheeseburger Soup — 6.50 — Caesar Salad — 8.50 — V.I.P. Lady’s Salad — 13.00 — Mediterranean Salad Platter — 13.50
Build your Burger — 14.00 — BBQ Ribs — 19.50
APPETIZERS Onion Rings — 8.00 — Calamari Rings — 9.50 — Carpaccio — 11.00 — Home-made Crab Cake — 12.50 — Snails in a Boat — 12.50 — Tuna Tartare — 14.50
award-winning “Best Ribs of Aruba”
— Schnitzel — 19.50 — Chicken Pasta — 20.00 — Veggie Pasta — 22.50 — Coco Shrimp — 23.00 — Almond Grouper — 23.50 — Parmesan Grouper — 23.50 — Tuna Steak — 26.50 — Beef Tips — 27.00 — Catch of the Day — Market price
SPECIAL NIGHTS Monday — 21.50
all-you-can-eat fajitas
— Tuesday — 19.50 schnitzel night
— Wednesday — 22.50 grouper night
— Thursday — 21.50
all-you-can-eat BBQ ribs
— Friday — 22.50
all-you-can-eat BBQ
— Saturday — 23.50
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
all-you-can-eat steak
29
Joyce Hüsken Chef / Owner, Yemanja Woodfired Grill
Photography Kenneth Theysen
Interview
A CUT ABOVE
— By Joanna Fox
Watching plate after gorgeous plate of food come out of the kitchen from a seat on the outdoor dining terrace of Yemanja Woodfired Grill, enclosed by a wood fence and nestled amongst plants, trees, and wild flowers, there’s the distinct impression that this is a small, tropical, food oasis, a culinary refuge from the world outside. Experiencing this restaurant in downtown Oranjestad makes one feel very much a part of something special, like being let in on an island secret. Tucked along a side street and set in a very warm and inviting space, this exceptional restaurant is unlike any other in Aruba.
Working her way through not only restaurants, but also other businesses that served food such as hotels and nursing homes, Hüsken experienced the many sides of the food service industry, things that she would have never learned had she remained solely in restaurants.
Yemanja Woodfired Grill is the culmination of years of hard work, of perseverance, and of a vision to always dream bigger and keep moving forward. It’s chef and owner Joyce Hüsken’s pride and joy, a restaurant that she can pour all of her energy and creativity into, and a place that serves as a constant reminder of just how far she’s come and how lucky she is to be here.
With the long hours and nighttime schedule, Hüsken started having doubts about this challenging and often very lonely and isolating career path. However, when her brother, who was already working in the restaurant business in Aruba, convinced her to pack up her life and move to this small island, she decided that it would be a good experience for her. “I’m a perfectionist so to take me out of something that works, where everything is organized, and just step into something that is unknown, it’s a lot. But I am so happy that I did it. I don’t think I would have been as successful and living this dream life if I stayed in Holland.”
Hüsken wanted to become a chef for as long as she could remember. Born in The Netherlands, she went to cooking school there and worked in kitchens through her early twenties. “At that time I think everybody dreams of having their own restaurant, but it’s so far away, you just want to become a chef and that’s one of the reasons I didn’t do any management schooling for myself. When I was done with school I had a job as a sous-chef, so that worked out pretty well and pretty fast for me. I was always very eager to learn a lot.”
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M E N U I N T E R N AT I O N A L .C O M
It didn’t take very long for Hüsken to work her way to the position of chef at Yemanja Woodfired Grill, and seven months after that, in 2009, she took over the business. It was from this point on that Hüsken was able to throw herself into the restaurant and also where she began to
WILHELMINASTRAAT 2 DOWNTOWN ORANJESTAD
(297) 588-4711 WWW.YEMANJA-ARUBA.COM
create a place that reflected not only what was lacking on the island in terms of cuisine, but the kind of food that she wanted to eat. Dishes that had bold flavours, that were adventurous, lighter, full of new techniques, different vegetables and cuts of meats; an international cuisine that was inspired from her upbringing and her travels.
I’m trying to become a sushi bar. I have a Brazilian dish on the menu but that doesn’t mean I’m a Brazilian chef. I just feel that if something tastes really good, why not? That’s just what it is for me, and I think that you can say that our little kitchen is international and I think we have a menu that has something for everybody.”
“The way I cook and the way I am a chef is because I’m a person that gets bored really easily. I think I take that into my cooking, so if you’re eating one of my dishes what I think makes me different from the rest is that there’s a lot going on.” Like a true culinary artist, Hüsken combines flavors, ingredients, and textures to create original dishes that keep her clientele coming back for more. And so far, they certainly have.
Another way that Hüsken has stayed ahead at Yemanja Woodfired Grill is by taking her menu in a healthier direction. Travels to food cities like Miami, Boston, and New York have allowed her to see the increase in vegetable driven dishes, lighter meals, more grilled meats, less fried foods, and an overall conscious decision to be mindful of what we put into our bodies. She’s taken those concepts and adapted them to her menu. She’s even included vegan items, gluten-free dishes, and raw desserts.
Unlike cooking in Europe or North America, there are a set of specific challenges created by geography that face any chef or restaurant owner in Aruba. For Hüsken, her main concerns are products, produce, and price. As with all the restaurants on the island, the suppliers are the same, so the food items everyone gets are of equal quality. There’s not a lot of room for competition, so prices are non-negotiable. This means creativity is paramount, and quality and consistency are absolutely essential to surviving. “I think that’s what makes it hard to become a very, very good chef and stay a successful restaurant: you have to be consistent. Because of the fact that people only come to your restaurant once a year, they have something in mind and they’ll remember that. So next year when they come and they order it again and the taste is the exact same way again, eventually that will be a form of success in Aruba.”
“If I wake up and I want to go and have some lunch somewhere I think, ‘where can I eat something that doesn’t right away involve rice or frying?’ That’s a lot of Aruban cuisine. I’m not brought up like that and I think that a lot of people who go on vacation are not like that either. So trying to focus a little bit more on that is important. I’m just doing what I know is close to my heart and it’s working.”
With an Indonesian heritage from her mother’s side, Hüsken grew up accustomed to bold tastes and recipes that didn’t shy away from spice. That’s where her fascination was rooted, but her current kitchen team also lends their cultural influences with cooks from Venezuela, Peru, Columbia, and Haiti. The important thing about Hüsken’s cooking philosophy is to never pigeonhole her style of cuisine. “I have a Japanese item on the menu and that doesn’t mean
“Thank god people do like the taste of my food and they do like the flavours, because for me, that’s what it’s about every single day. You just want people to leave here and think ‘wow, I seriously never had such an amazing dish.’ And thank god it happens every single day. It really is amazing! I think that that is the biggest feeling of being rich, more than anything else. That’s being rich in life, doing something you love and being appreciated for it every single day.”
Despite considering herself incredibly lucky to be where she is at this point in her career, after one meal at Yemanja Woodfired Grill it’s obvious that this food is a cut above. There is just so much thought, creativity, and care put into each and every item on the menu, right down to the very last garnish. Hüsken is very pragmatic about her success but she has justly earned it, along with the recognition of being one of the top restaurants on the island.
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I N T E R N AT I O N A L
Bingo! CafĂŠ & Restaurant WWW.BINGOARUBA.COM
Bingo is not on a beach or
You can dine very well on a large tropical verandah or have
in the middle of a lush garden.
a cool drink at the Dutch-style bar. They serve darn good food
Disappointed? Don’t be, because the atmosphere here is welcoming and relaxed without the flash and the fuss.
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M E N U I N T E R N AT I O N A L .C O M
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.
BINGO! PALM BEACH 6D NOORD
(297) 586-2818
Locate us | n˚7 on map | Page 160
Dinner: 5:00 to 11:00 p.m., Monday to Sunday
Bar: 4:00 p.m. to 1:00 a.m., Monday to Sunday
Dining: Indoors – Open-air Serving: Dinner Attire: Casual Bar: Yes Parking: Yes SAMPLE MENU
SALADS AND APPETIZERS 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 baconblue cheese sauce and French fries
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
— Mixed Grill — small 18.00 — large 28.00
filet mignon, chicken breast and shrimp from the grill, served with a baked potato and home-made chimichurri
— Rib-eye — 28.00
grilled rib-eye steak served with choice of sauce and a baked potato * Served with mixed fresh vegetables.
EASY GOING BINGO! Bingo! Burger — 13.00
major burger with traditional toppings, served on a whopper bun with curly fries
— Bingo! Brochette — chicken 12.00 — pork 12.00 — beef 14.00
marinated chicken, pork or beef on a skewer, served with peanut sauce, curly fries and a mixed salad
— Grouper
DESSERTS
— small 14.00 — large 24.00
Poffertjes — small 6.00 — large 10.00
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
Madurodam pancakes served with powdered sugar
— Cream Puffs — small 6.00 — large 10.00 tower of cream puffs served with chocolate sauce
— Crème Brûlée — small 6.00 — large 10.00 vanilla crème brûlée with a crispy topping and frozen cream
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
33
AMERICAN SEAFOOD STEAKHOUSE
BLT Steak WWW.E2HOSPITALITY.COM/BLT-STEAK-ARUBA | WWW.RITZCARLTON.COM/ARUBA
Guests are invited to enjoy the newly unveiled BLT Steak, a modern interpretation of the
Carlton’s, Aruba other elegant indoor and outdoor dining options. There is also a vibrant bar and lounge area featuring curated cocktails, craft beers and a robust wine list with selections from
American Steakhouse that
around the world. Indulge in a world-class selection of U.S.D.A.
combines classic bistro ambiance
choice steaks and signature items, including BLT tuna tartare
with steakhouse fare. It features specially selected steaks, fresh seafood and satisfying sides.
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BLT showcases its iconic design and décor beside The Ritz-
M E N U I N T E R N AT I O N A L .C O M
with avocado and soy-lime dressing, 28-day dry-aged prime porterhouse for two, sautéed Dover sole with soy-caper brown butter, lobster salad “Cobb” style and weekly blackboard specials highlighting seasonal flavors and local ingredients.
BLT STEAK
Dinner: 6:00 to 10:30 p.m., Monday to Sunday
THE RITZ-CARLTON, ARUBA LLOYD G.SMITH BLVD. 107 PALM BEACH
(297) 527-2222 rcaruba.guestrelations@ritzcarlton.com
Locate us | n˚8 on map | Page 160
Dining: Indoors – Outdoors Serving: Dinner Attire: Elegantly casual Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS
Kansas City 20 oz. — 63.00
Grilled Double-cut Smoked Bacon — 14.00
— Porterhouse 36 oz. (for two) — 110.00
parsley, garlic, sherry
— Crab Cake — 19.00
Meyer lemon, radish salad
— Hamachi Crudo — 20.00
jalapeño emulsion, Espelette pepper
— Bluefin Tuna Tartare — 23.00
28-day dry-aged prime bone-in strip
28-day dry-aged prime
* All of our beef is U.S.D.A. prime or 100% naturally raised Certified Black Angus, the finest available. We naturally age our beef for maximum tenderness and flavor before broiling at 1700 degrees and finish with herb butter.
avocado, soy-lime dressing
KOBE WAGYU**
SALADS
American Wagyu Skirt 10 oz. — 55.00 — American Wagyu Rib-eye 12 oz. — 92.00
Baby Spinach — 12.00
Maytag blue cheese, chopped egg, bacon, vinaigrette
— Wedge — 12.00
Maytag blue cheese, bacon lardons, gremolata crumb
— Lobster Cobb Salad — 23.00 avocado, Cheddar, pancetta
STEAK CUTS* Hanger 10 oz. — 33.00 prime
— Filet Mignon 8 oz. — 48.00 — New York Strip 16 oz. — 50.00
** Known for its intense flavor and supreme tenderness, these American-style Kobe beef cattle are fed a natural diet of barley, golden wheat straw, alfalfa hay, and Idaho potatoes.
MAIN COURSES Grilled Branzino — 35.00
artichoke, olive oil and parsley
— Local Snapper — 38.00
piperade basquaise, chorizo
— Double-cut Rack of Lamb — 45.00 pine nuts, chives
— Sautéed Dover Sole — 55.00 soy-caper brown butter
28-day dry-aged prime
— Filet Mignon 12 oz. — 55.00 — Cowboy 22 oz — 59.00 bone-in rib-eye
DESSERTS Peanut Butter-chocolate Mousse — 12.00 banana ice cream
— Pavlova — 12.00
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
lemon curd, tropical fruits
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I N T E R N AT I O N A L SEAFOOD
Carambola Restaurant WWW.CARAMBOLA-ARUBA.COM
A rising star in the constellation
The elaborate yet approachable menu consists of intriguing
of Aruba’s most memorable
gourmet dishes, all crafted with a Caribbean flair by their
restaurants, Carambola sparkles
classically trained veteran chef. Daily specials take advantage of fresh and seasonal produce. There is always something new
in a delightful and elegant
to try, along with their signature dishes. No matter the occasion,
ambiance.
Carambola offers a comfortable and charming experience either alfresco or in the air-conditioned splendor of their dining room. Prepare to be dazzled.
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M E N U I N T E R N AT I O N A L .C O M
CARAMBOLA JUAN E. IRAUSQUIN BLVD. 64 EAGLE BEACH
(297) 587-6695 info@carambola-aruba.com
Locate us | n˚1 on map | Page 158
Dinner: 5:30 to 10:30 p.m., closed Mondays Happy Hours: 5:00 to 7:00 p.m., closed Mondays
Dining: Indoors – Outdoors Serving: Dinner Attire: Casual Bar: Yes Parking: Yes SAMPLE MENU
SOUPS
ENTRÉES
Range: 7.95 – 13.95
Range: 24.95 – 37.95
Carambola Peanut Soup
Roasted Duck
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 fresh-baked bread bowl
APPETIZERS 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 balsamic-mustard 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
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 cheeserice 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
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
37
I TA L I A N PIZZA
Casa Tua Ristorante Italiano WWW.CASATUAARUBA.COM
Casa Tua draws a crowd
There’s almost always a wait to get in but you won’t mind at
of local and not-so-local
all. Casa Tua invites you to take a seat at the bar, order a drink
folks who can’t seem to get enough of the place and its legendary pizza.
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.
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M E N U I N T E R N AT I O N A L .C O M
CASA TUA
Dinner: 5:00 to 11:00 p.m., Monday to Sunday
ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370 | PALM BEACH
(297) 586-8470 RENAISSANCE MARKETPLACE | DOWNTOWN ORANJESTAD
(297) 583-1990 | n˚9 on map | Page 160 Locate us | n˚2 on map | Page 164
Dining: Outdoors Serving: Dinner Attire: Casual Entertainment: Live music Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS AND SOUP
PIZZAS
Bruschetta la Bufala — 9.00
Frutti di Mare — 16.50
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 Parmigiano-Reggiano
PASTAS Tortellini ai Quattro Formaggi — 19.00
cheese-filled tortellini cooked in blue cheese, mascarpone, Gouda and Parmesan
— Pasta Alfredo — regular 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
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
with chicken 20.00 — with shrimp 21.00
famous Roman dish made with Parmesan and heavy cream
— Pasta alla Pugliese — 22.50
diced beef tenderloin, bacon, porcini and fresh mushrooms, garlic, onion, tomato and parsley
— 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.
39
I N T E R N AT I O N A L SEAFOOD STEAKS
Chalet Suisse Restaurant WWW.CHALETSUISSE-ARUBA.COM
Since 1988, visitors and
The kitchen serves only the finest meats, flown in regularly
locals alike have enjoyed
from the best purveyors of New York City. Their full rack
the highly regarded Chalet Suisse Restaurant.
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.
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M E N U I N T E R N AT I O N A L .C O M
CHALET SUISSE JUAN E. IRAUSQUIN BLVD. 246
Dinner: 5:30 to 10:00 p.m., closed Sundays
EAGLE BEACH
(297) 587-5054 chaletsuisse@setarnet.aw
Locate us | n˚2 on map | Page 158
Dining: Indoors Serving: Dinner Attire: Casual Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS
ENTRÉES
Range: 6.95 – 14.50
Range: 20.95 – 39.95
Fresh Mixed Garden Salad
Chalet Chicken
salad of mixed greens accompanied by our house dressing
— 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
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
served with a mango chutney sauce
(for two persons)
SEAFOOD ENTRÉES
— U.S. Prime Filet Mignon Madagascar
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
broiled double-cut served with fresh vegetables and a Béarnaise sauce, carved tableside
with a green peppercorn sauce and a touch of cognac
— Whole Roast Rack of Lamb
delicately herb-crusted and served with stuffed baked tomatoes
DESSERTS Range: 5.95 – 12.95
Our Famous Apple Strudel baked fresh daily and served with vanilla ice cream
— Chocolate Cake
with a raspberry coulis
— Swiss Toblerone Chocolate Fondue (for two persons)
All prices are in U.S. dollars. A 15% service charge will be added to your bill. Prices and menu items are subject to change.
served with a variety of fresh fruits, our house specialty!
41
CRISP
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M E N U I N T E R N AT I O N A L .C O M
D I S CO V E R
T H E
Best Steaks I N
TO W N
43
A RU B A N SEAFOOD
Driftwood Authentic Aruban Seafood Restaurant WWW.DRIFTWOODARUBA.COM
There’s no better place to cast
This authentic Aruban seafood restaurant serves fresh-caught
yourself away than at the
fish daily, prepared by the owner himself. The catch of the day
Driftwood.
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.
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M E N U I N T E R N AT I O N A L .C O M
DRIFTWOOD KLIPSTRAAT 12
Dinner: 5:30 to 10:30 p.m., closed Sundays
DOWNTOWN ORANJESTAD
(297) 583-2515 driftwood@setarnet.aw facebook.com/Driftwood.Restaurant
Locate us | n˚3 on map | Page 164
Dining: Indoors Serving: Dinner Attire: Casual Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS 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)
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
CARIBBEAN 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.
— Grilled Fish
served with our vinaigrette sauce
— Alaskan King Crab Legs†
full pound of crab legs boiled and served with melted butter
All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.
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DUTCH GRILL I N T E R N AT I O N A L
EetCafe The Paddock WWW.PADDOCK-ARUBA.COM
Eetcafe The Paddock, an Aruban
The only genuine Dutch bar in Aruba draws both locals
institution, is perfectly located
and tourists alike. The extensive menu features Dutch favourites
in Oranjestad’s Wharfside
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as well as burgers, steaks, and seafood. There’s something for everyone. It’s the perfect place for breakfast, lunch, dinner,
Market and offers stunning
a snack or drinks, all at reasonable prices. Don’t miss the happy
views of the yacht harbor
hours every Tuesday, Saturday and Sunday. With great music,
and its turquoise waters.
cold beer and a fun atmosphere, every day is a special day
M E N U I N T E R N AT I O N A L .C O M
at The Paddock.
EETCAFE THE PADDOCK WHARFSIDE MARKET LLOYD G. SMITH BLVD. 13 DOWNTOWN ORANJESTAD
(297) 583-2334 Locate us | n˚4 on map | Page 164
Breakfast and Lunch: 9:00 a.m. to 5:00 p.m., Monday to Sunday Dinner: 5:00 to 11:00 p.m., Monday to Sunday (kitchen closes at 10:45 p.m.)
Bar: 9:00 a.m. to 2:00 a.m., Sunday to Thursday and till 3:00 a.m., on Fridays and Saturdays
Dining: Open-air Serving: Breakfast – Lunch – Dinner Attire: Casual
Entertainment: Live music Bar: Yes Parking: Yes SAMPLE MENU
LUNCH MENU
DINNER MENU
HAMBURGERS AND SANDWICHES*
APPETIZERS
Hamburger — 7.85
lettuce, tomatoes, onions and pickles
— Italiano Sandwich — 8.42
salami, tomatoes and pesto on fresh oven-baked French bread, gratinéed with cheese
— Grilled Grouper Fillet Sandwich — 8.42
delicious fish fillet on fresh oven-baked French bread, served with tartar sauce
— Cheeseburger — 9.00
cheese, lettuce, tomatoes, onions and pickles
— Paddockburger — 10.14
pineapple, cheese, lettuce, tomatoes, onions and pickles * Extra fries add $3.42.
PLATTERS
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
Fish Platter — 10.14
— Garlic Shrimp — 22.71
— Chicken Tortilla — 10.71
— Mixed Grill — 22.71
— Chicken Shawarma — 11.85
— Beef Tenderloin — 23.14
— Saté with French Bread — 11.85
** Entrées include your choice of either French fries, baked potato, rice or potato croquette.
half-grouper served with fries, salad and tartar sauce tortilla shell filled with chicken, cheese and sour cream pieces of chicken served with soft pita bread and garlic sauce 3 pork or chicken skewers served with peanut sauce
jumbo shrimp with lots of garlic
steak, Cajun chicken breast, pork saté and spare ribs center-cut, the best of the best!
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
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Q&A
Eduardo Ellis Jr. Chef / Owner, Papiamento Restaurant
NO PLACE LIKE HOME: A Q&A with owner Eduardo Ellis Jr. — By Joanna Fox Set in an idyllic garden, surrounded by lush trees and centered around a shimmering swimming pool, stepping into Papiamento feels like you’ve been invited to a lush, private outdoor party. A group of musicians play live music next to the crowded bar, and every crisp white linen tabletop is lit by a glowing candle. With lights sparkling from the leafy tree tops and staff warmly greeting each guest, whether old friends or new customers, the atmosphere at this restaurant feels like coming home. This makes perfect sense since the building that houses Papiamento was actually the Ellis family’s home, which they transformed into a restaurant around 20 years ago. Originally opened and operated by Eduardo and Lenie Ellis, the place is run today by their son, Eduardo Ellis Jr., who took over the family business. Though his parents are still involved in the restaurant, Eduardo Jr. is now in charge. He was kind enough to take some time away from the bustle of the restaurant to talk about growing up in Aruba, living in a restaurant, and what exactly makes Papiamento such a special spot.
Q Tell me about the restaurant – how long have you been open? A The restaurant started in 1983 in downtown Oranjestad, and it was
an already existing restaurant owned by The Concord hotel. So what happened is, we managed it and then we took it over. The building was not ours, so about 20 years ago they wanted to charge us triple the rent. We decided to leave and we came here. This was our home. We were living here back then, so we grew up here and that’s why there’s a pool. You don’t usually build a pool in a restaurant. But the pool was built for the home. And we had a big bar too. Q Sounds like a really fun place to grow up in. A Yes, it was! And then 20 years ago we decided to leave that building
and we came here. Because it was our home we tried to find another place, but we couldn’t find anything that would do. We were getting busier and busier so we didn’t have time to leave. Eventually we all left the home – we all got apartments or houses or whatever — and then it became all restaurant. Q Are you from Aruba? A Yes, I was born in Aruba. My sister and I were born in Aruba, and
one of my brothers was born in Milwaukee. Another brother was born in Holland. My father is Aruban and my mother is Dutch and they met
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M E N U I N T E R N AT I O N A L .C O M
each other when he was studying in Holland. Back then we didn’t have the schools that we do now, so in the 1950s you had to go to Holland to study after high school. Q So you grew up here. What was that like? A Nice! The best. You know a lot of people and because it’s a small
island you end up having a lot of friends. It’s a very safe island, it’s a very nice island, especially when 20 years ago it was very quaint and everybody knew each other. The pace is a little faster now because of the 120,000 people living here, and because of the 1.6 million tourists coming here, there’s a lot of energy going on. So it’s not like it used to be but still it’s a safe island. I don’t want to leave! Q Do you run this with any of your other family members now? A My parents. So it’s just my parents and I. Two of my siblings are
now in Holland and one, my sister, lives here but she does her own thing, just like my other brothers. Hospitality is not for everybody and I’ve been working for my parents for 31 years, so I’m very used to it. Q How are your parents involved these days? A My mother is very much involved in the decoration, but they’re a bit
older now so I want them to enjoy. My father is always sitting here at the bar every night. When he sits at the bar he has a Cuban cigar and
WASHINGTON 61 NOORD
(297) 586-4544 / 594-5504
Photography Kenneth Theysen
WWW.PAPIAMENTOARUBA.COM
he has his water – he only drinks water, sometimes a wine — and my mother comes in later and does the decorations. She arranges or rearranges everything. She’s the re-arranger [laughs]. Sometimes they misplace things and she puts them back in their proper place. Q Did you first start working as a busboy here? A I was washing pots and pans. I was in the dish pit when I was
14 years old. Of course I went to school. I was 14 and did some dishes on the weekend, and then my father and my mother were chefs so I saw them working and I wanted to do that. Cooking I never learned from any college or school, I just picked it up. All my siblings did, actually. I just lived it. If I would come home from school I would make my own food between 2pm and 5pm, when the kitchen was on pause after lunchtime and before dinner service. So I would make my food then.
Q What do you think brings people back to your restaurant? A I think it’s the consistency, the ambience, the food, everything
actually. A lot of people just love the family and because we have a lot of time sharers, people who own houses and apartments, they come back every year. We have people coming back for 20 or 30 or more years, every year in a row. That’s pretty big, that’s pretty hefty. As the tourists come to Aruba, 50-60 percent who arrive at the restaurant are repeat guests. Q Where do get your menu ideas from? A I have no idea! It just comes to me and sometimes I change things.
I can’t change much because people come back year after year for the same dish. I have a gentleman who’s been coming for, like, 25 years and he always eats the same thing. Q When you’re not here and you’re not working,
Q Has the food changed here as you became more involved
what do you like to do?
in the business? A No, we still have a lot of items on the menu that date back to the first day we opened. There are some dishes that my parents had on the menu that we still have. If you talk about produce, that’s changed a lot in the last 20 years because it was really hard in the past to get, for example, a red pepper, or an orange pepper. There were only green peppers and there was only iceberg lettuce, no romaine. And then eventually it all started coming in, and now we get a lot of things from everywhere.
A Cooking, eating. I cook everything. I love Chinese food, I don’t cook
Q Do you think the island is changing in that regard? A Yes! We have some greenhouses, we have some local farmers,
the Department of Tourism and Culture, they’re really promoting farming. But still, it would be very hard to supply all the hotels. We have 120,000 people living here, and then we have the 1.6 million people visiting. Then there’s all the restaurants. If you look at the fresh fish, I can get fresh fish, but it’s for myself. We don’t have those kinds of large-scale fishermen, so we import all our fish. Freshly chilled, or freshly frozen, from everywhere.
that as much. There’s very good Chinese here, but you have to come with me! Q What’s your favorite thing about hospitality? A I think cooking, because I have been the chef here for 18 years.
I’m still the chef here actually! So I still do the menus, I still do the specials and that is very important to me. Q How did you work your way up to chef? A I started in the kitchen, then I did some service, but I noticed right
away that I liked the kitchen more. When all my siblings left I had to come out of the kitchen. It took 2 years to get used to that because I always had the kitchen, a wall, and then the restaurant. So it took about 2 years to feel more comfortable and I’m not the big host who goes to all the tables. I’m not like that at all. If they know me, they come to me. It’s not that I don’t like to, but I think with all the tables it’s too much. I just want to make sure everyone’s happy with the service, the food, the drinks. I’m the observer and I try to take care of the problems before they happen. A lot of locals seem to like to eat here. People keep telling me this is one of their favorite places to go. I think that we have a lot of smart local people with good taste [laughs].
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A RG E N T I N E G R I L L
El Gaucho Argentine Grill WWW.ELGAUCHO-ARUBA.COM
Serving signature dishes
Enjoy the romantic music of strolling guitarists while you savor
of Argentina since 1977,
the finest Argentine meats. Choose the perfect bottle from
El Gaucho welcomes its distinguished guests to spend an unforgettable evening in South America.
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M E N U I N T E R N AT I O N A L .C O M
their Wine Spectator award-winning wine list to complement your meal.
EL GAUCHO WILHELMINASTRAAT 80
Lunch and Dinner: 11:30 a.m. to 11:00 p.m., daily
ORANJESTAD
(297) 582-3677 info@elgaucho-aruba.com facebook.com/ElGaucho.Aruba
Locate us | n˚2 on map | Page 162
Dining: Indoors Serving: Lunch – Dinner Attire: Elegantly casual Entertainment: Live music Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS 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 GRILLED MEATS AND CHICKEN Grilled Chicken Breast — 24.75 — Pork Tenderloin (12 oz.) — 28.50 — Beef Short Ribs — 29.75 — 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 — 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 SEA Catch of the Day — 26.50 — Lobster Tail — 29.00 — Salmon Fillet (8 oz.) — 29.75 — Conch Harbor Style — 34.00 — Jumbo Shrimp Scampi — 37.75 — Caribbean Seafood Combination — 45.50 LAND AND SEA Surf and Turf — 29.50
All prices are in U.S. dollars. A 15% service charge and a 3.5% tax will be added to your bill. Prices and menu items are subject to change.
51
CARIBBEAN I N T E R N AT I O N A L SEAFOOD
Fishes & More “The Restaurant” WWW.FISHESANDMORE.COM
The name says it all.
Their kitchen cooks with only the freshest products. Everything
While they specialize in fresh
is prepared à la minute by an internationally experienced
fish and seafood, Fishes & More also offers tasty dishes for
52
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
the non-fish lovers on their
fresh, they can arrange to have your dinner or party prepared
extensive menu.
exactly as you desire. At Fishes & More, you get the most.
M E N U I N T E R N AT I O N A L .C O M
FISHES & MORE ARAWAK GARDEN
Dinner: 4:00 to 11:00 p.m., Monday to Sunday
JUAN E. IRAUSQUIN BLVD. 370 PALM BEACH
(297) 586-3659 fishesandmore@arubawineanddine.com
Locate us | n˚10 on map | Page 160
Dining: Indoors – Outdoors Serving: Dinner Attire: Casual Entertainment: Live music Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS 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… Shrimp Creole — 26.00
fresh Caribbean shrimp pan-fried in our home-made Creole sauce (please ask your waiter to make this dish spicier if you wish)
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.
THE EARLY-BIRD MENU** 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)
— Fresh Catch — 26.00
or chicken breast, all served with a potato gratin and fresh vegetables - hot chocolate sunday
— Yellowfin Tuna — 28.00
** Served daily from 4:00 to 6:30 p.m. and all night on Tuesdays.
offering only the freshest grouper, red snapper, mahi-mahi or djampou, depending on availability, prepared to your liking
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
— 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
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.
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
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I N T E R N AT I O N A L SEAFOOD STEAKHOUSE
French Steakhouse WWW.MANCHEBO.COM/STEAKHOUSE
The French Steakhouse put down
A kitchen staffed with seasoned veterans of the culinary arts
roots on Aruba more than 30 years
always delivers exceptional cooking. French Steakhouse invites
ago. Since then, they have cultivated
dining room or enchanted garden. Also, sushi lovers may order
an unmatched reputation for serving
from the new Omakase Sushi Bar located right at the French
the most succulent cuts of U.S. meat
Steakhouse. The sushi menu is available Tuesday to Saturday
in addition to fresh-caught fish, local
during dinner hours.
delicacies and international favorites.
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you to let romance bloom as you spend an evening in their cozy
M E N U I N T E R N AT I O N A L .C O M
FRENCH STEAKHOUSE MANCHEBO BEACH RESORT & SPA JUAN E. IRAUSQUIN BLVD. 55 EAGLE BEACH
(297) 582-3444 steakhouse@manchebo.com
Locate us | n˚3 on map | Page 158
Dinner: 5:30 to 10:30 p.m., Monday to Sunday
Dining: Indoors – Garden Serving: Dinner Attire: Resort casual Entertainment: Live jazz piano Bar: Yes Parking: Yes SAMPLE MENU
SOUP, APPETIZERS AND SALAD
OUR SIGNATURE CUTS
Caribbean Seafood Chowder — 9.00
cubes of tender filet of beef with onions, bell peppers, tomatoes and mushrooms, served with jasmine rice, vegetable ratatouille and a red wine sauce
a cream of mixed seafood sautéed in garlic with fresh tomatoes
— Escargots à la Pernod — 10.00
sautéed snails in garlic, onions and herbs, finished with a touch of Pernod
— Portobello Mushroom — 10.00
grilled portobello mushroom topped with sautéed baby spinach, tomato, locally grown basil, feta cheese and a sweet balsamic vinaigrette
— Tuna Niçoise — 13.00
grilled ahi tuna, julienne-cut romaine lettuce, boiled egg, potatoes, haricots verts, red onions and black olives in a home-made balsamic vinaigrette
FRESH SEAFOOD Salmon — 29.00
grilled honey-glazed salmon with a splash of teriyaki sauce, jasmine rice and sautéed spinach
— Shrimp and Scallops — 30.00
sautéed with onions, garlic and parsley, flavored with a coconut-curry sauce, topped with coconut flakes and served with jasmine rice and broccoli
— Seafood Neptune — 30.00
sizzling skillet with shrimp, grouper, mahi-mahi, mussels, scallops and calamari in a cognac sauce, served with jasmine rice and broccoli
Beef Tenderloin Kebab — 27.00
— Filet Mignon au Bourgogne — 30.00
charbroiled to perfection with a Bourgogne red wine sauce, served with sautéed spinach and mashed potatoes
— Filet Mignon Roquefort — 31.00
filet of beef pan-seared in olive oil with Roquefort cheese and Chablis white wine sauce, served with broccoli florets and mashed potatoes
— Steakhouse Sampler — 32.00
mixed grilled chicken breast, beef tenderloin and shrimp served with a walnut-cream sauce, accompanied by mashed potatoes
— Tomahawk Pork Chop — 34.00
grilled tomahawk pork chop served with a sweet red wine sauce, cherry tomatoes, sautéed spinach and sweet mashed potatoes
— Lamb Chops — 36.00
grilled with Dijon mustard, oven-finished, served with green beans and a potato soufflé
— U.S. Black Angus Filet — 42.00
certified black Angus filet of beef served with mashed potatoes, green asparagus, sautéed spinach and Madeira wine-herb 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.
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A RU B A N I N T E R N AT I O N A L P O RT U G U E S E
Gostoso Restaurante WWW.GOSTOSOARUBA.COM
Ask any of the top chefs
Located in a rejuvenated house on a quiet street in Oranjestad,
in Aruba where they go for
this local favorite offers a well-conceived menu featuring both
genuine Aruban cuisine and the answer is always the same: Gostoso.
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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.
GOSTOSO CAYA ING. ROLAND H. LACLE 12 ORANJESTAD
(297) 588-0053 info@gostosoaruba.com
Locate us | n˚3 on map | Page 162
Lunch: 12:00 noon to 3:00 p.m., Tuesday to Friday and 12:00 noon to 4:00 p.m., on Saturdays and Sundays
Dinner: 6:00 to 10:00 p.m., Tuesday to Saturday and 6:30 to 10:00 p.m., on Saturdays and Sundays
Dining: Indoors – Outdoors Serving: Lunch – Dinner Attire: Casual Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS 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
Bacalhau Portuguese Style — 22.00
codfish prepared in a succulent homemade tomato sauce blended with onions, garlic, basil, red peppers, oregano, olive oil, green olives and a white wine sauce
— Espetada Portuguese Style — 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.
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
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I N T E R N AT I O N A L LOCAL SEAFOOD
Hadicurari Restaurant at the Fisherman’s Pier WWW.HADICURARI.COM
Let the eye lead the stomach
At Hadicurari they spoil you with an international menu infused
to paradise at Hadicurari.
with contemporary touches. Try their daily fresh catch or their
Enjoy scenic waterfront views and watch the colorful local fishing boats bringing in the day’s catch that will soon be gracing your plate.
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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.
HADICURARI JUAN E. IRAUSQUIN BLVD. 96 PALM BEACH Next to the Marriott’s Aruba Surf Club
(297) 586-2288 hadicurari@arubawineanddine.com
Locate us | n˚11 on map | Page 160
Breakfast: 8:00 to 11:00 a.m., Monday to Sunday Lunch: 11:00 a.m. to 5:00 p.m., Monday to Sunday Dinner: 5:00 to 11:00 p.m., Monday to Sunday Dining: Outdoors – Open-air Serving: Breakfast – Lunch – Dinner Attire: Elegantly casual Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS
ENTRÉES*
Calamari — 13.50
Petto di Pollo — 24.00
deep-fried calamari rings with garlic and marinara sauce
— Escargots Escoffier — 13.50
a dozen sautéed garlic snails with mushrooms, sun-dried tomatoes, onions and Parmesan
— Ceviche — 14.50
fresh fish marinated with Key lime, onions, cilantro and peppers
— Beef Carpaccio — 15.00
thinly sliced beef tenderloin served with arugula, radish, walnuts, fried onions and Parmesan, accompanied by truffled mayonnaise and balsamic reduction
— Goat Cheese — 15.00
deep-fried goat cheese served with walnuts, pine nuts, orange-onion marmalade and red wine-honey sauce
— Prosciutto Ham and Watermelon — 15.00 thinly sliced prosciutto and watermelon served with melon relish, Parmesan cheese, mango dip and balsamic reduction
— Tuna Tataki — 15.50
seared rare yellowfin tuna, marinated with orange and soy, served with seaweed, ginger and pickled onions
— Spicy Shrimp — 16.00
shrimp sautéed with garlic, finished in a spicy pica de papaya-cream sauce, topped with Parmesan and arugula
Oriental Salad — 16.50
mahi-mahi and tuna seared with sesame seeds, served with mesclun greens, cashews, mango, radish and a gingerpeanut dressing
chicken breast in a creamy trufflemushroom sauce, accompanied by penne pasta, sun-dried tomatoes and Parmesan
— Pasta and Snapper — 30.00
linguine pasta in a bouillabaisse sauce, served with a red snapper fillet
— Shrimp — 32.50
prepared with your choice of either garlic sauce, spicy sauce, or coconut sauce
— Hadicurari Salad — 32.50
fisherman’s trio and mesclun salad
— Filet Mignon — 32.50
prepared to your liking and served with barbecue-tamarind sauce
— Surf and Turf — 34.50
4-oz. filet mignon, catch of the day and shrimp
— Rack of Lamb — 38.50
rack of lamb with couscous and a rosemary-thyme sauce
— Caribbean Treasure — 90.00 ocean’s secrets all in one pan
* Served with potato of the day and vegetables.
THE EARLY-BIRD MENU** Price per person: 24.75
This three-course special includes your choice of: - mixed salad or soup of the day - catch of the day or filet mignon or fettucine Alfredo - hot chocolate sunday
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.
** Served daily from 5:00 to 7:00 p.m.
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DELI trouver photo ZIO SO
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I TA L I A N PIZZA
Hostaria da’ Vittorio Ristorante Italiano WWW.HOSTARIAVITTORIO.COM
For the past 45 years, unrivalled
Since 1999, Hostaria da’ Vittorio has been one of those
master chef Vittorio Muscariello
kitchens. Chef Vittorio prepares all his authentic dishes with
has prepared superb classic
by the heavenly flavors of his own garden-grown herbs
dishes inspired by some
and greens. You are cordially invited to savor a perfect Italian
of the most prestigious Italian
meal in the rustic elegance of Hostaria da’ Vittorio.
kitchens around the world.
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the finest products flown in weekly from Italy, complemented
M E N U I N T E R N AT I O N A L .C O M
HOSTARIA DA’ VITTORIO LLOYD G. SMITH BLVD. 380
Lunch: 12:00 noon to 3:00 p.m., Monday to Sunday Dinner: 6:00 to 11:00 p.m., Monday to Sunday
PALM BEACH
(297) 586-3838 hostariavittorio@setarnet.aw
Locate us | n˚12 on map | Page 160
Dining: Indoors – Outdoors – Open-air Serving: Lunch – Dinner Attire: Elegantly casual Bar: Yes Parking: Yes SAMPLE MENU
ANTIPASTI – APPETIZERS Carciofini alla Romana — 11.00
baked fresh baby artichokes dipped in extra-virgin olive oil, white wine, fresh parsley and Gaeta black olives
— Carpaccio di Filetto di Manzo alla Cipriani con Rucola — 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 RISOTTO / 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
LE 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 SEAFOOD
MANZO, VITELLO, AGNELLO, MAIALE E POLLO – BEEF, VEAL, LAMB, 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 LEGNA – WOOD-BURNING OVEN Pizza Margherita con Arugula e Prosciutto di Parma — 17.50
pizza with tomato sauce, mozzarella cheese, fresh basil, arugula and prosciutto di Parma
LA PASTICCERIA – DESSERTS Tiramisu — 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
Branzino Italiano al Gusto — Market price 16-oz. fresh Italian Mediterranean sea bass cooked to your liking
— Sogliola all Mugnaia — Market price
Dover sole baked in extra-virgin olive oil, butter, parsley and fresh lemon juice
All prices are in U.S. dollars. A 16% service charge and a 3.5% tax will be added to your bill. Prices and menu items are subject to change.
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MEXICAN
Iguana Cantina Fresh Mexican Grill WWW.IGUANACANTINAARUBA.COM
They really know how to party
Located in Palm Beach’s lively Paseo Herencia Mall, Iguana
south of the border. Every day
Cantina is a fun and colorful restaurant serving traditional
from 5:30 to 6:30 p.m., it’s happy
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Mexican and Tex-Mex fare. Iguana’s top seller is their fajitas, served sizzling on a cast-iron skillet. Other specialties include
hour at Iguana Cantina, Aruba’s
crispy chimichangas and Aruba’s largest burritos. Iguana
oldest and most celebrated
Cantina’s bar features tequila flights‚ as well as their newest
Mexican restaurant.
sensation, the cool and refreshing sangria swirl margarita.
M E N U I N T E R N AT I O N A L .C O M
The party is always hot and always fresh at Iguana.
IGUANA CANTINA PASEO HERENCIA MALL JUAN E. IRAUSQUIN BLVD. 382
Dinner: 5:00 to 10:30 p.m., Monday to Sunday Bar: 5:00 to 11:00 p.m.,Monday to Sunday Happy Hour: 5:30 to 6:30 p.m., Monday to Sunday
PALM BEACH
(297) 586-9375 info@iguanacantinaaruba.com
Locate us | n˚13 on map | Page 160
Dining: Indoors – Open-air Serving: Dinner Attire: Casual Bar: Yes Parking: Yes SAMPLE MENU
FREE CHIPS AND SALSA SERVED WITH ALL ENTRÉES! MARGARITAS AND MORE Aruba’s Best Margaritas — 6.95 served frozen or on the rocks, in a salt-rimmed glass
— Red Apple Sangria — by the glass 8.95 — by the pitcher 28.00
delicious refreshing combination of red apples, red wine, rum and triple sec liqueur, served by the glass or by the pitcher
— Sangria Swirl Margarita — 8.95
a fabulous frozen cocktail combining our classic frozen margarita swirled with our red apple sangria
APPETIZERS Jalapeño Poppers — 7.95
fresh jalapeños stuffed with Cheddar and cream cheese, breaded and fried, six poppers with ranch dipping sauce
— Grilled Chicken Quesadillas — 8.50 flat-top grilled flour tortillas stuffed with grilled chicken breast, peppers, onions and cheese
— Ceviche — 9.95
executive chef Denis Rodriguez's family recipe for fresh-caught Caribbean fish marinated in Key lime juice with sliced onions, chili peppers, salt and pepper
— Coconut Shrimp — 10.95
an appetizer portion of our popular entrée – five large Caribbean shrimp rolled in flaky coconut, crispy fried and served with chili dipping sauce
MEXICAN FARE Fajitas... Our Cantina Specialty! — 18.95
marinated strips of grilled chicken, steak or fresh island shrimp with sautéed peppers and onions, ready to wrap in warm, soft flour tortillas, accompanied by Mexican rice, your choice of refried or black beans, sour cream, fresh pico de gallo and guacamole – every Wednesday it’s all-you-can-eat chicken and/or steak fajitas
— El Combo Favorito — 18.95
our top-selling Mexican combo, grilled steak quesadilla, Caribbean fish taco and grilled chicken enchilada, garnished with lettuce, tomato, guacamole and pico de gallo, served with refried beans and Mexican rice
— Chicken Under a Brick — 18.95
a deboned, skin-on half-chicken pressed and cooked under a foil-wrapped brick, the compression leads to beautifully browned crisp skin on the outside, and succulent and juicy meat on the inside
— Bacon-wrapped Stuffed Shrimp — 19.95
our newest award-winner! – eight bacon-wrapped jumbo shrimp stuffed with strips of jalapeño and blended Cheddar and Jack cheeses
DESSERT Chocolate Lava Cake — 8.95
a decadently delicious moist chocolate cake with an inner core of molten chocolate, served with vanilla ice cream and chocolate sauce
All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.
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Francine de Lannoy Owner, Driftwood Restaurant
Photography Kenneth Theysen
Interview
FRESH CATCH
— By Joanna Fox
If there’s one thing Francine de Lannoy knows about, it’s fish. From what’s in season, to what kinds of fish are the best to fry, bake, or grill. She knows the sauces and toppings that work best for each species and the specific cuts that locals or tourists like to eat. Francine can speak at length about the quality of fish, the best times to go out to catch them, and even the different types of fishing boats. But for a schoolteacher from Curacao who moved to Aruba for a boyfriend (it didn’t work out) the whole business of fish and fishing was something she never imagined her life would lead her to. Today Francine is the co-owner of two incredibly successful fish restaurants in Aruba: Driftwood, which has become an island institution celebrating its 30th year in business, and Driftwood’s more casual sister restaurant, Red Fish. Francine met her husband, Herbert Merryweather, more than 30-years ago and he happened to be an avid recreational fisherman. In fact, he loved fishing so much that he would sell what he caught to local restaurants in the area. One day he got the idea to open his own restaurant and turn his passion into a career, and Driftwood restaurant was born. “He wanted to decorate his restaurant with driftwood because that’s what he saw floating in the sea,” explains Francine. “It was a very small restaurant and he used all the driftwood that he collected to decorate the place that began with only 8 tables.”
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It didn’t take long for the business to start booming and Francine found herself leaving her teaching job to help her husband run the restaurant. “Being a school teacher, I didn’t know anything about restaurants. I had to help after a few years and that’s the way I learnt.” Although it was a steep learning curve, Francine took like a fish to water and soon became a regular fixture for locals and Driftwood’s seasonal customers alike. Although Driftwood has grown from 8 tables to today’s 50, the downtown location remains the same (they expanded into the building next door), as is the original food mandate. “It’s still the same concept of the fresh catch, and I think for being in business for so many years and still hanging in there, that’s the secret – the fresh catch. My oldest son is now taking over and his hobby is, guess what? Fishing. Even though that’s his hobby that’s also part of the business. We do fishing charters for tourists.” Because Francine’s eldest son, Herbert Merryweather Jr., is also involved with fishing for sport, they have decided to offer tourist charters where visitors can go out on Driftwood’s private boats, try their hand at fishing, and even come back to the restaurant that evening and enjoy what they caught for dinner.
KLIPSTRAAT 12 DOWNTOWN ORANJESTAD
(297) 583-2515 WWW.DRIFTWOODARUBA.COM
Yiovani Rangel – Chef
If the secret to Driftwood’s food is the freshness, the knowledge of the fish itself and the best way to cook it is also paramount to the restaurant’s success. “I like barracuda, and you know, wahoo is a very nice fish, but it’s a fish that you cannot put on the grill because it’s dry. You have to know about the fish and how you can prepare it.” It’s equally important to know about what’s in season and how it’s fished, something that Francine is an expert on. “Year round you can get wahoo, and if we go deep sea fishing we also catch mahi mahi and barracuda. When local fishermen go out on wooden boats they go bottom fishing. With bottom fishing you get the red snapper, and the grouper. If you go deep sea fishing, trolling or bottom fishing, there are many different types of fish you can catch.” One thing that really differentiates Driftwood from Red Fish is the way that a lot of the fish is served. “At Red Fish, we have more local people and they eat more of the fish that’s cut in steaks so it has the bone in the middle. A lot of tourists don’t like it that way. They prefer it to be filleted.” The chef at Driftwood, who has been working for the family for over 17 years, gets to be creative with his daily specials when conceptualizing his menu. With the catch of the day he gets to mix cooking techniques with local flavours, spices, and sauces depending on the season, fish, and his mood.
busy lunchtime service at Red Fish, or smiling and greeting customers at Driftwood. “There’s a lot of repeat guests on the island and when they come back, they want to see Francine. I think you need to have the personality to say hi to everyone and always smile. And I think in every business you have to be nice to the staff because they’re the ones who help. The cooks, the waiters, they’re the ones that support the business. That’s why at Driftwood I’ve had my chef for 17-years, the maître d’ for 20-years. It’s like a family.” Since the opening of Driftwood, one of the trademark characteristics of the restaurant has been its eclectic atmosphere. Today, just as it was 30-years ago, there are still plenty of driftwood scraps decorating the walls, but they’ve taken on a life of their own. Over the years, all of the visitors who walked through those doors night after night began to sign their names onto the driftwood pieces that hung beside them as they ate. With messages about their wonderful meal, dates they were there, well wishes about the place, and general sentiment regarding Aruba, it has become a heart-warming part of the restaurant. The history of Driftwood not only belongs to Francine, her family, and their dedicated staff, but to the people and the island that they’ve served. Not only did Herbert Merryweather create a place for his passion to thrive, he left Aruba with an institution full of enjoyment, love of food, and respect for the fish and the sea.
Although Francine is now more of a staple at Red Fish than at Driftwood, she still has customers coming into both places looking for her. She’s usually at her regular spot, behind the cash, orchestrating the
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A RU B A N CARIBBEAN MEXICAN
Iguana Joe’s Caribbean Bar & Grill WWW.IGUANAJOESARUBA.COM
Since 1996, Iguana Joe’s
Their menu features local and Carib-Mex favorites such as coconut
has been Aruba’s most
shrimp, island jerk roasted chicken, sizzling fajitas, stuffed burritos,
popular and acclaimed Caribbean restaurant.
fresh-caught mahi-mahi and Smokey Joe’s Ribs, the best in the Caribbean‚ no bones about it. Most of these incredible entrées are priced at less than $20.00. Iguana Joe’s bar is not only legendary for being the birthplace of the Pink Iguana™‚ an incredibly smooth and refreshing strawberry colada, but also is home to arguably the best mojitos on Aruba! In 2016 Iguana Joe’s will open their second location in Palm Beach.
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IGUANA JOE’S
Lunch and Dinner: 10:30 a.m. to 10:00 p.m., closed Sundays
ROYAL PLAZA DOWNTOWN ORANJESTAD
(297) 583-9373 joe@iguanajoesaruba.com
Locate us | n˚5 on map | Page 164
Dining: Indoors – Outdoors Serving: Lunch – Dinner Attire: Island casual Bar: Yes Parking: Yes (ample street parking) SAMPLE MENU
THE PINK IGUANA
TM
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
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
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”
— 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
All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.
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CARIBBEAN FUSION MEDITERRANEAN
Ike’s Bistro Mediterranean & Caribbean WWW.MANCHEBO.COM/IKESBISTRO
Ike’s Bistro boasts
While the Mediterranean region is his main focus, Chef
a delicious menu featuring
Ever de Peña has a passion for avant-garde fusion strongly inspired
many of the chef’s favorite specialties.
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.
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IKE’S BISTRO MANCHEBO BEACH RESORT & SPA JUAN E. IRAUSQUIN BLVD. 55 EAGLE BEACH
(297) 582-3444 ikesbistro@manchebo.com
Locate us | n˚4 on map | Page 158
Dinner: 5:30 to 10:30 p.m., Monday to Sunday
Dining: Patio - Open-air (poolside) Serving: Dinner Attire: Resort casual Entertainment: Live music (3 times a week) Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS 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
MAIN ATTRACTIONS Shrimp — 28.00
grilled black tiger shrimp, tomato-herb risotto, white wine and Parmesan cheese
— Salmon — 29.00
Couscous Seafood Paella Shrimp — 30.00
scallops, mussels, clams and calamari sautéed in virgin olive oil with saffron broth and couscous
— Sea Bass — 35.00
pan-seared sea bass with sautéed spinach, quinoa salad and yoghurtpomegranate salsa
— Lobster and Filet Mignon — 36.00 slow-grilled half Caribbean lobster and filet of beef, served with broccoli florets, mashed potatoes and lobsterred wine sauce
— Lamb — 36.00
crusted lamb chops, couscous, mint, green beans, corn and creamy pesto sauce
pan-seared Atlantic salmon with an herbcucumber couscous, sweet pea purée, caramelized carrots and orange beurre blanc
DESSERTS
— Shrimp à la Ink — 29.00
vanilla custard flavored with orange zest, topped with a thin crisp caramel layer
sautéed black tiger shrimp served with squid-ink fettuccine pasta, fresh tomatoes and locally grown basil
— Tuna — 29.00
sesame-seared Atlantic ahi tuna, marinated with ginger and soy vinaigrette, served with couscous, spinach, basil and a mango salsa
Orange Catalana — 8.00
— Chocolate Tart — 10.00
home-made chocolate tart, hazelnut ice cream, toasted almond crush and candied lime
— Filet Mignon — 30.00
grilled filet of beef tenderloin, mixed vegetables, mashed potatoes, herb jus and chimichurri
All prices are in U.S. dollars. A 15% service charge will be added to your bill. Prices and menu items are subject to change.
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AMERICAN STEAKHOUSE
L.G. Smith’s Steak & Chop House WWW.LGSMITHS.COM
Satisfy your inner carnivore at
Here you’ll discover Aruba’s very best steaks and a full menu
L.G. Smith’s Steak & Chop House,
boasting the finest dishes in the Caribbean. Sit down for dinner
offering Certified Angus Beef
in an inviting, comfortable atmosphere while our professional staff caters to your every need. L.G. Smith’s is open nightly for
and an extensive selection
dinner from 5:30 to 11:00 p.m. and hosts live entertainment
of international wines.
every weekend at 6:30 p.m., featuring jazz band Live Xpressions. For happy hour gatherings or a relaxing nightcap, come to Midnight Grill lounge for more live entertainment and delicious menu available until 6:00 a.m.
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L.G. SMITH’S L.G. SMITH BLVD. 82 DOWNTOWN ORANJESTAD
(297) 523-6115 / 523-6195
Locate us | n˚6 on map | Page 164
Dinner: 5:30 to 11:00 p.m., Monday to Sunday Dinner and a Movie: At the Cinema at the Renaissance Marketplace, seatings at 5:30, 6:00 and 6:30 p.m. Midnight Grill Lounge: 11:00 p.m. to 6:00 a.m., live music until 3:00 a.m.
Dining: Indoors Serving: Dinner Attire: Elegantly casual Lounge: Midnight Grill
Entertainment: Dinner and a movie, nightly live music (after 10:00 p.m.) Live music: By Live Xpressions (Weekends from 6:30 p.m.) Parking: Yes SAMPLE MENU
APPETIZERS
SPECIALTY ENTRÉES
Gazpacho of the Day — 7.00
Seafood Mignon — 39.00
ask for our cold soup of the day
— The Burrata — 10.00
baby arugula, grape tomatoes, olive oil, basil pesto and crostini
— Crab Cake — 14.00
5-oz. Certified Angus Beef filet mignon, shrimp, scallops and lobster sauce over linguine
— Pink Pepper- and Herb-crusted Lamb Chop — 39.00
lump crabmeat, lemon butter, caper sauce
Gorgonzola and pear ravioli, spinach, port wine sauce
— Tuna Cube Brûlée — 15.00
— The Big Oscar — 41.00
SALADS
— Beef and Barnacles
coriander, fennel, roasted garlic, herband lemon-infused milk, fish roe
L.G. Smith’s Garden Salad — 8.00 arugula, avocado, cucumber, shallots and port wine dressing
— L.G. Smith's Steak Salad — 15.00
Certified Angus Beef steak, sautéed carrots, asparagus, mushrooms, cherry tomatoes and peppers
STEAK SELECTIONS Certified Angus Beef Prime Top Sirloin Baseball (8 oz.) — 27.00 — Filet Mignon — (6 oz.) 28.00 — (10 oz.) 39.00
Dry-aged Strip (8 oz.) — 41.00 — Rib-eye (16 oz.) — 49.00 — Porterhouse (20 oz.) — 53.00 — Tomahawk – for two persons
8-oz. Certified Angus Beef prime top sirloin topped with scampi, king crab, tiger shrimp, lobster and lobster hollandaise
(for two persons) — 59.00
braised, 16-oz. Certified Angus Beef flat-iron steak and succulent half-shell garlic mussels in a classic blend of herbs and spices with savor beef stock gravy
DESSERTS Our Traditional Crème Brûlée — 7.00 — Freshly Baked Mango Crumble — 8.00 — Sweetest Taboo — 10.00 — L.G. Smith's Signature Mascarpone Tart — 12.00 All entrées are served with your choice of one side dishes which include: buttery rice and herbs, creamed spinach, potatoes au gratin, mixed vegetables, creamy mushrooms, steak fries, wine-poached carrots, smokey mac and cheese, Certified Angus Beef short rib rice, asparagus spears.
All prices are in U.S. dollars. A 15% service charge will be added to your bill. Additional gratuities at your discretion. Prices and menu items are subject to change.
(30-36 oz.) — 99.00
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BUFFET I N T E R N AT I O N A L
La Vista WWW.ARUBAMARRIOTT.COM
For breakfast, lunch and
An open-air terrace provides outdoor seating with an ocean
dinner, enjoy dining at La Vista
view, while indoors the spacious oceanfront restaurant offers
restaurant.
cozy booths as well as large tables, perfect for family-style meals. Savor themed buffets with exquisite land and sea options, live cooking stations and a delightful selection of desserts. On Mondays and Thursdays, be dazzled by a spectacular Caribbean Carnival show. Celebrate life at La Vista.
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LA VISTA ARUBA MARRIOTT RESORT & STELLARIS CASINO LLOYD G. SMITH BLVD. 101 PALM BEACH
(287) 520-6601 Locate us | n˚14 on map | Page 160
Breakfast: 7:00 to 11:00 a.m., Monday to Saturday and until 10:00 a.m., on Sundays Lunch: 11:30 a.m. to 5:00 p.m., Monday to Saturday Dinner: 5:30 to 10:30 p.m., Monday to Sunday Sunday Brunch: 11:00 a.m. to 3:00 p.m. Sunset Happy Hours: 5:00 to 7:00 p.m., Monday to Sunday Dining: Indoors – Open-air Serving: Breakfast – Lunch – Dinner – Sunday brunch Attire: Casual
Entertainment: Live music (Mondays and Thursdays) Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS Range: 14.00 – 20.00
Calamari Fritto
crispy calamari, pepperoncinoranch sauce
— Tomato Bruschetta
Mediterranean salsa, garlic-Parmesan crostini
— Seared Carpaccio
tuna loin, pears, caramelized pecans, crumbled blue, arugula, port wine
— Artichoke Fritto
breaded artichoke hearts, Romano cheese, garlic aïoli
— Shrimp Scampi
Pumpkin Ravioli
shrimp, tomato, mushrooms, Romano cheese sauce
— Spaghetti Frutti di Mare shrimp, calamari, scallops, black mussels
— Vegetarian Penne Pasta
zucchini, yellow squash, carrots, tomato confit and tomato sauce
DESSERTS Range: 8.00 – 14.00
New York Cheesecake with strawberry topping
— Warm Apple Cake
sautéed shrimp, spicy tomato sauce, artisan bread for dipping
butterscotch sauce, vanilla ice cream
FAVORITES Range: 20.00 – 26.00
served with berries, mint and shaved chocolate sauce
Red Snapper
— Red Velvet Tiramisu
flat-grilled snapper, salsa verde, vegetables and orzo pasta
— Filet Mignon
roasted garlic mashed potatoes, vegetables, rosemary-port wine sauce
— Chocolate Decadence
with chocolate flakes
— Profiteroles
hot chocolate sauce, almonds, vanilla ice cream
— Chicken Parmigianino
breaded chicken breast, spaghetti marinara sauce with melted mozzarella
All prices are in U.S. dollars. A 15% service charge will be added to parties of 8 or more and a 3.5% tax will be added to your bill. Prices and menu items are subject to change.
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GRILL I N T E R N AT I O N A L
Las Ramblas Outdoor Charcoal Grill WWW.LACABANABRC.COM
Barcelona has a street famous
This cozy restaurant offers a romantic and unique dining
for its cafes and restaurants.
experience overlooking Eagle Beach and the most beautiful
Now you can enjoy those special vibrations in Aruba
sunsets on Aruba. Start with a selection of tasty appetizers while listening to the guitar player’s evocative tunes. Go deeper with delicious entrÊes served straight from the charcoal grill.
at Las Ramblas Outdoor
The chef uses only the freshest ingredients, including herbs
Charcoal Grill.
from their own herb garden. The genuine and knowledgeable staff is eagerly waiting to serve you.
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LAS RAMBLAS LA CABANA
Dinner: 6:00 to 10:30 p.m., Monday to Saturday
BEACH RESORT AND CASINO J.E. IRAUSQUIN BLVD. 250 | EAGLE BEACH
(297) 520-1154 guestservices@lacabanabrc.com
Locate us | n˚5 on map | Page 158
Dining: Open-air Serving: Dinner Attire: Elegantly casual Entertainment: Live music Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS
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 — Rib-eye Steak — 32.00 — Petit Filet Mignon — 33.00 — New Zealand Lamb Chops — 39.50 — Surf and Turf — 34.00 — Seafood Paella — 28.50 DESSERTS Crème Brûlée — 6.00 — Key Lime Pie — 7.00 — Chocolate Decadence — 7.75
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
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CARIBBEAN E U RO P E A N
Madame Janette WWW.MADAMEJANETTE.COM
Founded in April 1999
Boris Druschkowitsch, a European master chef trained in
by Ramon Helgers
old school culinary traditions, creates tasteful and creative
and Karsten Gesing, Madame Janette offers fine dining in a legendary atmosphere of brash hospitality.
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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.
MADAME JANETTE CUNUCU ABAO 37
Dinner: 5:30 to 10:00 p.m., closed Sundays
(297) 587-0184 / 587-4784 mjrestaurant@setarnet.aw
Locate us | n˚6 on map | Page 158
Dining: Outdoors Serving: Dinner Attire: Casual Entertainment: Live music Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS 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 Parmigiano-Reggiano
— Janette’s Black Angus Beef Carpaccio
served with lightly marinated garden greens, extra-virgin olive oil, black truffle-aged balsamico vinaigrette and roasted pine nuts, sprinkled with Parmigiano-Reggiano
— Madame’s Steakhouse Wedge
cool, crisp greens with crumbled blue cheese, tomatoes and applewood-smoked maple bacon bits, served with a light buttermilk-blue cheese dressing
— Bang Bang Shrimp
sweet and spicy crispy shrimp served over sliced romaine lettuce with fresh chopped pineapple and black sesame seeds
FRESH SEAFOOD
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
Range: 28.00 – 43.00
MJ’s Asian Soy- and Honey-glazed Sea Bass Fillet
AND MANY MORE...
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
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
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CARIBBEAN E U RO P E A N I N T E R N AT I O N A L
Mangos WWW.AMSTERDAMMANOR.COM
Whether you’re working
Start your morning off on a high note by enjoying their breakfast
or on vacation, breakfast
buffet or continental breakfast, enhanced by a gentle tropical breeze
is the most important meal of the day. And at Mangos, breakfast is a proper treat.
in their semi-open 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.
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MANGOS AMSTERDAM MANOR BEACH RESORT JUAN E. IRAUSQUIN BLVD. 252
(297) 527-1125 / 527-1100 foodandbeverage@amsterdammanor.aw
Locate us | n˚7 on map | Page 158
Breakfast: 7:30 to 11:00 a.m., daily Dinner: 6:00 to 10:30 p.m., daily Dining: Open-air Serving: Breakfast – Dinner Attire: Elegantly casual Entertainment: Live show (Tuesdays) Bar: Yes Parking: Yes SAMPLE MENU
SOUP, SALAD AND APPETIZERS Onions and Cheese — 7.95
a classic onion soup, prepared the traditional way, with a Gouda cheese crouton
— Caesar and Croutons — 8.50
romaine lettuce, anchovy dressing, Parmesan cheese, garlic croutons
— Carpaccio and Truffle — 12.50
thin-sliced raw beef tenderloin with truffle mayonnaise, Parmesan cheese, pine nuts and mixed greens
— Tuna and Shrimp — 13.50
tartare of raw tuna with marinated shrimp, served on a bed of seaweed salad and accompanied by a sweet-and-sour dip
— Crab and Lime — 16.50
pan-fried home-made crab cakes made from lump meat, served with a parsley-lime aïoli
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
SWEET AND DELIGHT Cheese and Strawberries — 7.50 fried cheesecake served with a strawberry sauce
THEME NIGHTS Price per person: 32.50
Sunday REEF AND RANCH 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
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
All prices are in U.S. dollars. A 15% service charge and a 3.5% tax will be added to your bill. Tipping at your discretion. Prices and menu items are subject to change.
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I N T E R N AT I O N A L SEAFOOD
Matthew’s Beachside Restaurant WWW.MATTHEWS-ARUBA.COM
Located at the Casa del Mar
Upscale Caribbean, international and seafood dishes are
Beach Resort, Matthew’s
prepared using the freshest ingredients. In addition to breakfast,
is celebrated as one of the best casual yet chic open-air beachfront restaurants in Aruba.
lunch and dinner, they offer all-you-can-eat spare ribs on Tuesdays, 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.
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MATTHEW’S
A private restaurant located on the beach (Punta Brabo) at Casa del Mar Beach Resort JUAN E. IRAUSQUIN BLVD. 51
(297) 588-7300 / 582-7000 info@matthews-aruba.com
Locate us | n˚8 on map | Page 158
Breakfast: 7:30 to 11:00 a.m., daily Lunch: 11:00 a.m. to 5:00 p.m., daily Dinner: 5:00 to 10:00 p.m., daily Bar: 7:30 a.m. to 11:00 p.m., daily Happy Hours: 12:00 noon to 1:00 p.m., 4:00 to 6:00 p.m. (with live music) and 9:00 to 10:00 p.m., daily Dining: Open-air Serving: Breakfast – Lunch – Dinner Attire: Casual (breakfast and lunch) Elegantly casual (dinner)
Entertainment: Live music Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS
FROM THE FIELDS**
Goat Cheese — 9.95
Meat Combo — 25.95
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
— Tuna Tataki — 12.95
drizzled with wasabi mayonnaise and sweet soy syrup, served on a bed of greens
— Shrimp — 13.95
in spicy cream sauce
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.
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.
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 Mousse au Chocolat — 6.95 chocolate lover’s delight
— Crème Brûlée — 6.95
decadent and delicious vanilla custard topped with caramelized sugar
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.
83
Luc Beerepoot Owner, Quinta del Carmen
Photography Kenneth Theysen
Interview
HOME IS WHERE THE HEART IS
— By Joanna Fox
To open a restaurant away from the beaches, hotels, and resorts of a place like Aruba takes a great location, a lot of guts, and plenty of experience. For Luc Beerepoot, who opened his first incredibly successful restaurant, Barefoot, in 2010, the idea of opening up a new place in an historic Aruban home was an opportunity that he could not pass up. Charismatic, soft spoken, and the perfect host, Beerepoot makes this extremely competitive and stressful industry seem like second nature. In reality it truly is, as Beerepoot has been doing it for most of his life. Beerepoot studied the hotel and catering industry at college in The Netherlands and travelled all over the world working in various hotels and resorts. “I was in Switzerland,” recalls Beerepoot, “and the hotel didn’t do what they promised me. So I thought, you know what, I’ve seen snow and I’ve seen mountains, now lets get some sun and do some diving.” Beerepoot came to Aruba, met a girl (who is now his wife), and after two years on the island both of them decided to move on to new adventures. Despite the other opportunities that came their way as they travelled and worked in Ireland and Colorado, there was something about Aruba that made them want to come back and settle down. For a couple in the hospitality industry, settling down not only meant buying a house and starting a family. It also meant an opportunity to finally realize their dream of having their own restaurant. Barefoot
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opened in 2010 and was an immediate success. With its beachside location and incredible views of not only the sunset, but incoming planes as they glide over the ocean and cruise ships as they make their way out of the port, Barefoot really set the bar for combining a casual, beach atmosphere with high quality food and service. Although Barefoot’s initial success and continued prosperity made a name for Beerepoot and his business partner on the island, he couldn’t help but notice this grand old house, a bit off the beaten track, that caught his eye each time he and his wife drove by. “We’d been looking at this house for about 10 years, everyday driving by thinking this would be a nice spot for a restaurant. One day we drove past it and there was a little ‘for sale’ sign in the yard so we said hey, let’s give it a shot.” The house had always been a mystery to Beerepoot. It was an old, large, colonial-looking place that he had to assume was built in 1918 due to a date engraved on the building itself. As he started to look deeper into the home’s history and search through the island’s archives, he learned that it had also been a makeshift hospital for patients to recuperate in while the island’s first actual hospital was being built back in the 1920s. It also served as a home for the doctors. The idea of it being a landmark building only increased the appeal for Beerepoot
BUBALI 119
(297) 587-7200 WWW.QUINTADELCARMEN.COM
Dennis Hoekstra – Chef
to open it up and share this wonderful historic space with everyone. “We wanted to open it to the public and, well, we only know how to do restaurants so… Otherwise it would have been a museum. Plus, a restaurant is way more fun.” The house not only came with a rich history, it also had its own name. The then-famous architect who designed it, Adriaan Lacléhad, had a daughter named Maria del Carmen. Since the building was originally built as a vacation home, and ‘quinta’ means house in Spanish, it was christened Quinta del Carmen. Beerepoot wanted to preserve as much as he could of the house’s background, so it would only be fitting to call the restaurant by that same name. “It wasn’t a building that was built to be a restaurant, it was a building that was meant to be a home and you feel that difference. It’s very homey and with all the big trees and the big garden, it’s not a building that was built to make money. It was built to enjoy.” After four months of transforming the place from a home to a restaurant, Beerepoot managed to keep not only the original structure and layout, but all the charm and comfort of the place. “For us, if you buy a building like this it would make no sense to knock it down. We made it work that we had to fit everything in and plan it around the original structure. It was more difficult. It’s easier to start from scratch but it’s nice to keep it the way that it is. As well, you have an obligation to the island. It’s been around for almost 100 years, so it will be another 100 years. We want to preserve as much as we can for the next generations.”
touches. “We do international cuisine,” explains Beerepoot. “So a little bit of everything, but we do have traditional Dutch recipes that we would have at our grandmother’s house. With the historical building that it is, it’s kind of comfort food that we don’t have time to make anymore because everyone is too busy running around all the time, and that’s what we’re going back to.” From the soft, yellow-painted façade, to the welcoming entranceway and bar, the candlelit tables in the garden, and the diners sitting back and relaxing in this magical setting, the whole place is enchanting. It’s easy to see why Beerepoot was so taken not only by Quinta del Carmen, but the island of Aruba itself. “This is just a beautiful island. You still need to work hard and do what every regular person does – the laundry and ironing and all those glorious things, but the time that you have off is very high in quality. And now we’re starting a family and that’s great. We have two daughters and they’re always running around and playing about. It’s fabulous for them. And they’ll speak four or five languages by the time they’re six years old, so yeah, that’s amazing.” For Beerepoot, who has always worked and moved from place to place and country to country, he’s now not only has made Aruba his own home, but he’s restored Quinta del Carmen to create a home away from home for his customers too. And when Beerepoot greets his guests as they walk through that door, there is no doubt that this restaurant, and this island, are really where his heart is.
The food at Quinta del Carmen also reflects the atmosphere of the place by combining a contemporary-style cuisine with traditional
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CARIBBEAN I N T E R N AT I O N A L
MooMba Beach Bar & Restaurant WWW.MOOMBABEACH.COM
Life can’t get any better than
Located on a white sandy beach, MooMba Beach has what it
sipping your favorite drink and
takes to please every guest. The exotic bar serves cool tropical
enjoying delicious food while sitting barefoot on the beach.
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.
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MOOMBA BEACH 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 moombabeach@arubawineanddine.com
Locate us | n˚15 on map | Page 160
Breakfast: 8:00 to 11:00 a.m., Monday to Sunday Lunch: 11:00 a.m. to 5:00 p.m., Monday to Sunday Dinner: 5:00 to 11:00 p.m., Monday to Sunday Beach Bar: 10:00 a.m. to 1:00 a.m., Monday to Sunday Dining: Open-air Serving: Breakfast – Lunch – Dinner Attire: Casual Entertainment: Live music
Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS 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
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
Chocolate Mousse — 7.00
— 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
— 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
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
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
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UN WIND
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89
JA PA N E S E SUSHI
Omakase Japanese Sushi Bar WWW.MANCHEBO.COM/OMAKASE
Omakase means “I’ll leave it to you” (from Japanese “to entrust”). In the classic style of sushi restaurants, the chef will present a series of plates, beginning with the lightest and proceeding to heavier, richer dishes.
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When ordering Omakase, expect the chef to be innovative and surprising in the selection of dishes. Menu ordering is available as well. Located inside the French Steakhouse restaurant at the Manchebo Beach Resort & Spa, Omakase also features a bar and comfortable seating with a boutique feel and ambiance. Because the sushi bar has limited seating capacity, reservations are required.
OMAKASE MANCHEBO BEACH RESORT & SPA
Dinner: 5:30 to 10:30 p.m., Tuesday to Saturday
JUAN E. IRAUSQUIN BLVD. 55 EAGLE BEACH
(297) 582-3444 omakase@manchebo.com
Locate us | n˚9 on map | Page 158
Dining: Indoors Serving: Dinner Attire: Casual Entertainment: Live jazz piano Bar: Yes Parking: Yes SAMPLE MENU
STARTERS
Alaska Maki — 16.00
Miso Soup — 5.00
— Special Anakya Maki — 17.00
Japanese clear tofu soup
— Edamame — 5.00 boiled soy beans
— Omakase Salad — 14.00
marinated lump of crab with cucumber, masago and seaweed salad
— Shrimp and Veggie Tempura — 16.00
3 pieces of shrimp and mixed veggie tempura
NIGIRI AND SASHIMI – 2 PIECES Maguro (tuna) — 7.00 — Ebi (shrimp) — 7.00 — Unagi (smoked eel) — 8.00 — Ikura (salmon roe) — 10.00 TEMAKI (HAND ROLLS) AND HOSOMAKI (THIN ROLLS) Avo Maki (avocado) — 8.00 — Kani Maki (crab) — 9.00 — Sake Maki (salmon and spring onion) — 10.00 — Hamachi Maki (yellowtail and spring onion) — 12.00
URUMAKI (MEDIUM ROLLS) Garden Maki — 14.00
mixed veggie tempura of sweet potato, carrot, zucchini and white onions
salmon and avocado roll topped with salmon
crispy eel and cream cheese
— Manchebo Special Maki — 18.00
salmon and cream cheese roll, topped with mixed crab and smoked salmon salad with mango (spicy)
FUTOMAKI (BIG ROLLS) Miara Maki — 22.00
crispy breaded shrimp and cream cheese topped with mixed salmon, crab and mango (without rice)
— Sweet Banana Maki — 24.00
salmon and shrimp tempura, banana, scallions and cream cheese (without rice)
— Surf and Turf Maki — 25.00
tempura shrimp and asparagus roll topped with grilled beef tenderloin
OMAKASE 4-COURSE MENU (MINIMUM OF 2 PERSONS) Price per person: 52.00
Let the Chef Decide The chef will present a series of plates, beginning with the lightest and proceeding to heavier, richer dishes. When ordering Omakase, expect the chef to be innovative in the selection of dishes, and to showcase seasonal ingredients that may not make it to the printed menu. Ordering Omakase may lead you to discover new items that you might have overlooked or never thought to try. Please let us know if you have any allergies or particular dislikes.
DESSERT
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.
Banana Tempura — 8.00
with a scoop of vanilla ice cream
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I N T E R N AT I O N A L WITH A CARIBBEAN FLAIR
Papiamento Restaurant WWW.PAPIAMENTOARUBA.COM
Enjoying exceptional food
Papiamento Restaurant is a family affair which began in 1983
in an enchanting environment
when Eduardo and Lenie Ellis opened the restaurant in downtown
with professional attentive staff – that’s a great experience that makes a great memory.
Oranjestad. Today, Papiamento is set by a pool in a lush tropical garden adjacent to a 150-year old manor. Eduardo, a Europeantrained 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.
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PAPIAMENTO WASHINGTON 61
Dinner: 6:00 to 10:30 p.m., closed Sundays Bar: 5:30 to 10:30 p.m., closed Sundays
NOORD
(297) 586-4544 / 594-5504 papiamento@setarnet.aw facebook.com/PapiamentoRestaurant
Locate us | n˚16 on map | Page 160
Dining: Indoors – Outdoors Serving: Dinner Attire: Elegantly casual Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS 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
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
Range: 26.00 – 39.00
Mero Limon
pan-broiled grouper with a lime and caper cream sauce
Our menu also proposes daily specials.
— Cazuela
Caribbean shrimp and rock lobster stewed in a Caribbean chowder with coconut milk All prices are in U.S. dollars. A 5% service charge will be added to your bill. Prices and menu items are subject to change.
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SEAFOOD
Passions on the Beach WWW.PASSIONS-RESTAURANT-ARUBA.COM
What is life without passion?
They’re right on the beach in a romantic setting with dramatically
Passions offers the most romantic
lit torches. Here you can enjoy fresh fish, seafood and meat
beach dinner experience in the low- and high-rise hotel area.
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.
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PASSIONS AMSTERDAM MANOR BEACH RESORT JUAN E. IRAUSQUIN BLVD. 252
(297) 527-1118 / 527-1129 passions@thebeach.aw
Locate us | n˚10 on map | Page 158
Lunch: 12:00 noon to 4:30 p.m., Monday to Sunday Dinner: 6:00 to 9:30 p.m., Monday to Sunday Beach Bar: 10:00 a.m. to 11:00 p.m., Monday to Sunday Happy Hour: 5:00 to 6:00 p.m., Monday to Sunday Dining: Outdoors (on the beach) Serving: Lunch – Dinner Attire: Elegantly casual Entertainment: Live music
Bar: Yes Parking: Yes SAMPLE MENU
SOUP, SALADS AND APPETIZERS 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
— Smoking and Roasting — 15.00
creative appetizer of smoked salmon and roasted mini-peppers with a mousse of smoked trout and cream cheese, complemented by a dill sauce
— Watermelon and Feta Salad — 15.50
bite-sized cubes of watermelon on a bed of mixed greens, topped with crumbled feta cheese and drizzled with a chili dressing
— Seafood Symphony — 18.75
cold appetizer of broiled half-lobster tail, shrimp, black mussels and scallop with a zesty Creole-remoulade sauce
MAIN COURSES Ballotine of Chicken — 19.50
bacon-wrapped chicken leg stuffed with Italian-spiced ground beef, accompanied by garlic mashed potatoes and a mushroom gravy
— 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 banana-cream cheese filling, topped with a rich tropical guava sauce
— Local Grouper Fillet in a Crispy Coco Jacket — 29.50
grouper fillet breaded with shredded coconut, served with a mayonnaise-inspired banana dip
— Mediterranean Shrimp — 33.95
sautéed shrimp in olive oil with onion, garlic, black olives and a dash of pesto
— Duo of Fish and Seafood — 35.00
grouper fillet with a lemon-caper-butter sauce, and sautéed shrimp with a touch of basil
— 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
— Filet Mignon, Lobster Tail and Shrimp — 52.50
a perfect trio – a grilled center-cut beef tenderloin coupled with a 4-oz. broiled lobster tail and grilled shrimp on a bed of green asparagus and garlic mashed potatoes
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 Sensation — 8.50
chopped up slow-simmered pineapple, infused with Myers’s rum syrup and garnished with pistachios, served with a layer of banana cake and ice cream
All prices are in U.S. dollars. A 15% service charge and a 3.5% tax will be added to your bill. Tipping at your discretion. Prices and menu items are subject to change.
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I N T E R N AT I O N A L GRILL
Pinchos Grill & Bar WWW.PINCHOSARUBA.COM
Located on the pier
Pinchos’ distinctive outdoor concept has a very inviting,
at the Aruba Surfside
intimate and romantic atmosphere. Try one of their popular
Marina, all their tables
dishes, such as the maple-bourbon BBQ cowboy pincho (skewer), or stop by for the unsurpassed bar-lounge atmosphere. To enjoy
are set over the clear blue
those ideal Aruban sunsets, they await all guests with a tropical
Caribbean waters.
cocktail, an outdoor chic living room-type setting and a mix of contemporary tunes.
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PINCHOS LLOYD G. SMITH BLVD. 7
Dinner: 5:00 to 11:00 p.m., daily Bar: 5:00 to 11:00 p.m., daily
ORANJESTAD
(297) 583-2666 reservepinchosgrill@setarnet.aw
Locate us | n˚4 on map | Page 162
Dining: Outdoors Serving: Dinner Attire: Elegantly casual Entertainment: Live music Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS, SALAD AND SOUP
THE MEAT MARKET
Mild Spicy Aruban Fish Cakes — 9.00
Thai Sweet Soy Chicken Filet — 24.00
hand-rolled fresh home-made fish cakes drizzled with a cool pineapple-curry mayonnaise and topped with a tangy tomato salsa
— Smoked Argentinian Chicken and Apple Chorizo — 9.00 complemented with the traditional South American salsa verde
— Mediterranean Salad — 10.00
greens tossed in a vinaigrette with grape tomatoes, dried dates and feta cheese
— Seafood Bisque — 11.00
a cup of the chef’s creative soup with an assortment of fish, shellfish, cognac, heavy cream, herbs and spices
— Shrimp Ceviche — 13.00
chunks of shrimp and mango marinated in lemon juice
— Seared Ahi Tuna — 13.00
sesame-crusted sushi-grade yellowfin tuna seared medium-rare and served with wakame salad, pickled ginger, wasabi cream and an Asian balsamic vinaigrette reduction
tender boneless chicken breast served with a sweet soy sauce
— Boursin- and Apple-stuffed Pork Tenderloin — 26.00
a delicious center-cut served with a Kahlúa and cream sauce
— Maple-bourbon BBQ Cowboy Pincho (skewer) — 26.00
this dish includes chorizo (sausage), black Angus tenderloin, pork tenderloin and chicken breast
— 8-oz. Black Angus Filet Mignon — 36.00 with a truffle-butter sauce — add 3 jumbo shrimp 49.00 — add a lobster tail 56.00
— Citrus-marinated Duck Breast — 42.00
a juicy and tender breast marinated overnight and served with an Asian orange glaze
THE SEAFOOD MARKET Grilled Aruban Mahi-mahi Fillet — 25.00
— Grilled Shrimp — 13.00
a delicate and flavorful fish served with a local tomato, basil and rosemary sauce
— Caribbean Conch Fritters — 15.00
slightly charred and served with an herbed garlic and cognac sauce
three perfectly grilled shrimp with an herbed garlic and cognac sauce
— Grilled Garlic Shrimp — 26.00
deep-fried and served with a Frenchinspired tarragon mayonnaise
— Espetada de Mariscos
FOR THE KIDS (under 12 years)
tender chunks of assorted fresh fish and shrimp on a round skewer, served with an Asian glaze
Kid’s Cheeseburger — 12.00
comes with a bag of chips and a scoop of ice cream
— Kid’s Chicken Fingers — 12.00
(seafood brochette) — 27.00
— Caribbean Lobster Tails — 44.00
two flavorful lobster tails served with a cool pineapple-curry mayonnaise
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.
comes with a bag of chips and a scoop of ice cream
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CARIBBEAN I N T E R N AT I O N A L
Pureocean Beachside Dining Pureocean offers contemporary
Enjoy the experience of dining with your toes in the sand or step
Caribbean cuisine in a romantic
inside the modern, open-air restaurant to indulge in a fantastic
beachfront setting at Divi Aruba Phoenix Beach Resort.
meal with stunning ocean and sunset views. Chef Anthony de Palm presents his new menu for 2016, which includes fresh-caught fish, succulent lobster, prime U.S.D.A. steaks, delicious pasta specialties and more, prepared with local, seasonal ingredients and infused with island-inspired flavors.
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PUREOCEAN DIVI ARUBA PHOENIX BEACH RESORT
Breakfast: 7:00 to 11:00 a.m., Monday to Sunday Dinner: 6:00 to 10:30 p.m., Monday to Sunday
JUAN E. IRAUSQUIN BLVD. 75 PALM BEACH
(297) 586-6066 Ext. 7041 Locate us | n˚17 on map | Page 160
Dining: Indoors – Outdoors – Open-air (on the beach) Serving: Breakfast – Dinner Attire: Elegantly casual Entertainment: Live music Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS
ENTRÉES
The Wedge — 7.00
Crispy Coconut-curry Grouper — 22.00
wedge of iceberg lettuce topped with crispy bacon and diced tomatoes, served with a crumbled blue cheese dressing
— Pure Potato Stacker — 9.00
crispy home-made potato chips with grilled chicken and jalapeños, topped with a garlic and cheese sauce
— Iced Shrimp Cocktail — 9.50 chilled prawns accompanied by a traditional cocktail sauce
— Goat Cheese Salad — 12.00
mesclun greens served with cherry tomatoes and toasted almonds, topped with goat cheese and finished with a vanilla vinaigrette
— Steamed Mussels Provençal — 15.00 tasty mussels steamed in a fresh tomato and saffron sauce, served with garlic crostinis
— Lobster Seafood Martini — 18.00
citrus-marinated lobster, shrimp and scallops, tossed in a martini, avocado, tomato and mango salsa
crispy fried grouper served on a bed of jasmine rice, accompanied by stir-fried vegetables and finished with a mild coconutcurry sauce
— Caribbean Mac and Cheese — 22.00
penne pasta served in a rich and creamy Cheddar cheese au gratin, tossed with lobster, shrimp and lump crabmeat
— Seared Scallops — 23.00
pan-seared scallops complemented by a creamy risotto, green asparagus and garlic-sautéed cherry tomatoes
— Pasta Pescatore — 25.00
linguine pasta tossed with sautéed shrimp, scallops, mussels, mahi-mahi and calamari, flamed with white wine, cherry tomatoes and caper sauce
— Steak “Frites” — 28.50
chargrilled skirt steak served with Old Bay potato wedges and asparagus, completed with a chimichurri sauce
— Tomahawk Pork Chop — 32.00
12-oz. bone-in tomahawk chop served on a bed of caramelized onions, mushrooms and tomatoes, paired with Old Bay potato wedges and complemented by chipotle chutney, chimichurri and Jack Daniel’s sauce
— Caribbean Lobster — 43.00
broiled Caribbean lobster tail served on mashed potatoes with seasonal vegetables, complemented by drawn butter
All prices are in U.S. dollars. A 3.5% 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.
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Q&A
Ron and Eline Huijbers Owners, Barney's Bar & Restaurant
20
Questions
with Barney’s Bar & Restaurant
RON and ELINE HUIJBERS — By Joanna Fox
owners
With Flinstone-like portions sizes, plenty of choice, a kid friendly menu and a fun, relaxed atmosphere, Barney’s is one of Aruba’s most beloved casual restaurants. Owned and operated by Ron Huijbers and his lovely wife Eline Scheele, it is the perfect place to please all tastes and budgets, consistently serving up high quality, affordable dishes with friendly service. If you’re lucky, Ron will be mixing up delicious Aruban drinks at the bar while Eline makes her way from table to table, checking on all the guests. More than just a restaurant, Barney’s is a place where locals and tourists alike can unwind, have a drink, enjoy playful, original cuisine and have a great time. From rib night to Karaoke Fridays, all you can eat fajitas and Tuesday schnitzel parties, there is no place on the island quite like Barney’s. Ron was kind enough to answer 20 questions for us about how he and Eline met, what goes on at Barney’s and what he loves about Aruba.
Q How did you guys end up in Aruba? A Eline did an internship in Aruba, fell in love with the island and came
Q How do you stand out from the other restaurants in Aruba? A We’re the only restaurant on the island that does a different
back after she finished school. I came as a tourist in 1996 and started coming back four times a year. I finally moved in here permanently in 2012.
theme for every night, like ‘all you can eat’ nights. On Mondays we do fajitas, on Thursdays ribs, on Fridays BBQ and on Saturdays steaks. Then on Tuesdays, we have a schnitzel night with four different styles of schnitzel, Wednesday grouper night with four different styles of grouper, and as extra on Friday we do late-night karaoke.
Q How did you both meet? Tell us the story! A I owned a dive shop in those days and knew Eline as a diver.
We had been friends for years until 2010, when I had a date on the Bugaloe Pier that didn’t work out. Eline happened to be there to witness it all. We decided to leave together to go to another bar and have been together since. Q Did you have previous restaurant experience? A Eline has spent her whole life in the restaurant business. Before we
opened Barney’s, she was the general manager of Madam Janets. I, on the other hand, had none. But I always wanted my own bar and Eline, her own restaurant, so it was an easy decision to open Barney’s. Q What is Barney’s concept and what drew you to it? A Well, we know that the financial crisis is still going on all over the
world and nobody wants to pay a $60 cover anymore. We thought a kind of budget restaurant where you can have a good dinner for a reasonable price would do the trick. It’s also a bit out of the ordinary with ribs, build your own burgers and schnitzel on the menu.
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M E N U I N T E R N AT I O N A L .C O M
Q Let's talk about your BBQ nights - what are they? A We start on Thursday with all-you-can-eat baby back ribs in three
flavors: honey smoked, bourbon glazed or devils hot. They come with fries, salad and coleslaw and are very popular with our guests. We just started an all-you-can-eat BBQ on Friday nights which serves ribs, pork chops, chorizo sausages and chicken wings, all in different flavors and served with corn on the cob, baked beans and French fries. Q We heard about some sort of rib eating challenge? A Ha! Well, our guests made a challenge to see who could hold the
record for eating the most racks. When we announced that the record was broken, people came back to reclaim the title. At the moment, our new record is held by a British man who ate ten racks in one sitting. That was mid July last year. Good luck breaking that!
PALM BEACH 21A NOORD
(297) 586-5420 / 567-7685
Photography Kenneth Theysen
WWW.BARNEYSARUBA.AW
Q How has the island of Aruba influenced your menu? A I think that our fresh fish, which is caught every day by four local
Q Where did the restaurant name come from? A We wanted to be a little out of the ordinary with our restaurant.
fishing boats, is the best way to have Aruba on our menu. Every day we get in fresh wahoo, mahi mahi, barracuda and tuna. It’s so nice to work with those fresh products and our guests are always raving about our fish.
With ribs on the menu, we were thinking of that scene where Fred Flinstone goes out to get ribs and ends up with that huge brontosaurus rib in his car. From there we were thinking of Bedrock or Flinstone characters and one night I woke up and said ‘Barney’. And Barney’s was born.
Q What are some of the challenges of having a restaurant in Aruba? A There are a lot of restaurants on the island and to stand out from
them is a challenge. I think with Barney’s we have created our own style of dinning that a lot of people appreciate. Our challenge now is to let the whole world know about that style of dinning.
Q What is in store for Barney’s future? A In the near future, we are expanding our restaurant with fifteen
tables to serve more guests during the high season. In the further future, it would be great to franchise Barney’s to other islands.
Q What are some of your most popular dishes? A I think our most popular dishes would be our Parmesan grouper,
Q What is the best thing about living in Aruba? A First of all, the climate, then the friendly people and the safety.
schnitzel and our ribs. We even won an award with our ribs!
Besides that, it’s great to live the island life.
Q What is your favorite thing to eat at Barney's? A That’s easy, that would be scampi in garlic butter sauce. My favorite
Q Where do you guys like to eat and drink on your nights off? A We are closed on Sundays and love to stay home. Usually we have
appetizer would be the crab cakes, homemade with jumbo crab. To die for!
friends over to chill, swim and of course, BBQ!
Q What are your roles at the restaurant - what do you each do? A In the beginning Eline was on the floor as hostess and waitress and
I was behind the bar. Since June, you’ll find me working during the daytime and doing administration, etc., but you’ll always find me on Fridays behind the bar to host Karaoke night. I’m also the back up in case someone has an extra day off or calls in sick. Q What is your favorite local ingredient? A Humor! We think that dinning at Barney’s is fun and relaxed.
Q You guys have a little girl, what's your favorite family-friendly restaurant? A Barney’s! Ha, no, we love to go to local places like Casibari Grill or Reflections. If Emely (our daughter) can run around and play, we’re happy. Q Tell us something about Aruba that only a local would know. A How about the name of the first beer brewed on Aruba? It’s Rubano. Q Finally, are you guys Balashi drinkers or do you prefer Chill? A Ha! Um, how about a Bacardi and coke for me and a Tito’s with soda
and tonic for Eline?
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I N T E R N AT I O N A L SEAFOOD
Quinta del Carmen WWW.QUINTADELCARMEN.COM
In a recently restored century-old
Gerco and Luc offer a unique dining experience in the courtyard
mansion, Quinta del Carmen
of this beautifully situated and gorgeously designed historical
is cooking in style.
land house. A short drive from all the major hotels, Carmen hits all the right notes. The synergy between the kitchen and the waitstaff is flawless. Join them for dinner and experience an evening that is sure to be a treasured memory for years to come!
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QUINTA DEL CARMEN BUBALI 119
Dinner: 5:00 to 10:00 p.m., Monday to Sunday
(297) 587-7200 dine@QuintaDelCarmen.com
Locate us | n˚11 on map | Page 158
Dining: Indoors – Outdoors Serving: Dinner Attire: Elegantly casual Bar: Yes Parking: Yes SAMPLE MENU
REGULAR MENU
GRANDMA’S FAVORITES
APPETIZERS
APPETIZERS
Range: 9.00 – 14.00
Range: 9.00 – 14.00
Carmen’s Salad
Cheese Croquettes
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
MAINS Range: 27.00 – 43.00
Caribbean Lobster Tail served with drawn butter
— Seafood Paella
seafood medley cooked and served with saffron rice
— Tenderloin and Blue Cheese
black Angus tenderloin au gratin with blue cheese, served on sautéed garlic mushrooms
DESSERTS
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
Sea Bass and Truffle
locally caught sea bass fillet sautéed in butter, served with a white truffle sauce
— Grouper, Shrimp and Salmon
fillet of grouper topped with shrimp, smoked salmon, asparagus and goat cheese, finished with a white wine-herb 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
Range: 7.00 – 9.00
Nutella Cheesecake
home-made cheesecake made with Nutella, drizzled with chocolate and served with hazelnut ice cream
DESSERTS Range: 7.00 – 9.00
Stroopwafel Parfait
All prices are in U.S. dollars. A 3.5% tax will be added to your bill. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
parfait of the famous stroopwafel (dutch sweet waffle), fabulous!
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A RU B A N CARIBBEAN SEAFOOD
Red Fish Quality Seafood Red Fish is Aruba’s new hottest
They focus on fresh quality food. Brought to you by Herby
no frills seafood restaurant.
Merryweather, local fisherman and founder of world-famous
It’s just the sort of casual eatery
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Driftwood Restaurant, you’re certain to get the freshest fish and seafood. They also offer chicken satés and a delicious 6-oz.
everyone seeks out but can be
filet mignon, all reasonably priced. Get in the swim to Red Fish,
hard to find.
a casual dining experience that is in a class by itself.
M E N U I N T E R N AT I O N A L .C O M
RED FISH ORANGE PLAZA
Lunch and Dinner: 11:30 a.m. to 10:00 p.m., closed Mondays
ITALIESTRAAT 50 ORANJESTAD
(297) 280-6666 facebook.com/redfisharuba
Locate us | n˚12 on map | Page 158
Dining: Open-air Serving: Lunch – Dinner Attire: Casual Bar: Yes Parking: Yes SAMPLE MENU
SEAFOOD
SPECIALS
1/2 lb. of Fresh Fish — 10.85
Chicken Saté — 10.85
— Balchi di Pisca — 10.85
— 6-oz. Angus Filet Mignon — 20.00
with 2 pieces of funchi, 2 pieces of fried plantain, French fries, Creole sauce and pickled onions
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
with French fries and peanut sauce
with rice, coleslaw, French fries and fried plantain
EXTRAS 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.
— 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 All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
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I N T E R N AT I O N A L SEAFOOD STEAKS
Ricardo’s Restaurant & Bar WWW.RICARDOSARUBA.COM
Ricardo’s Restaurant & Bar
Resting by the edge of the Caribbean Sea, Ricardo’s serves
is the new culinary sensation
breakfast, lunch and dinner in a light, comfortable and airy space.
in Aruba. The menu, featuring
on a warm romantic glow, providing the perfect ambiance for
international cuisine executed
that unforgettable dining experience. With spectacular sunsets
with a special Aruban twist,
and great cooking, Ricardo’s is the perfect place for that special
has been carefully crafted
occasion, whether you’re a party of six or sixty.
to please and impress.
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Transformed by candlelight in the evening, the restaurant takes
M E N U I N T E R N AT I O N A L .C O M
RICARDO’S LOCATED AT THE ARUBA BEACH CLUB JUAN E. IRAUSQUIN BLVD. 53
(297) 587-0760 ricardos.restaurant.aruba@gmail.com
Locate us | n˚13 on map | Page 158
Breakfast: 8:00 to 11:00 a.m., Monday to Sunday Lunch: 11:00 a.m. to 5:00 p.m., Monday to Sunday Dinner: 5:00 to 10:00 p.m., Monday to Sunday Dining: Open-air Serving: Breakfast – Lunch – Dinner Attire: Casual Entertainment: Live music Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS
MEAT AND POULTRY**
Caribbean Seafood Soup — 8.95
Chicken Cordon Blue — 19.95
— Calamari Fritti — 8.95
— 10-oz. Argentinian Churrasco — 25.95
consisting of fish, shrimp, scallops, mussels and more...
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
rolled with ham and Gouda cheese, served with a light mustard sauce
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
sautéed on a creamy garlic sauce and served with Aruban polenta
** Served with vegetables and mashed potatoes.
FISH AND SEAFOOD*
ITALIAN SPECIALTIES
Crispy Aruban Red Snapper Fillet — 24.95
Lasagna Bolognese — 13.95
— Seafood Casserole — 27.95
— Chicken Parmigiana — 19.95
served with a mango-passion fruit sauce
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.
filled with ground beef and béchamel sauce
served with pasta and topped with fresh marinara sauce and mozzarella cheese
— Stuffed Calamari — 24.95
stuffing of grouper, baby clams and fresh tomato sauce
— Scampi and Vongole — 28.95
shrimp and clams served on pasta prepared with either fresh tomato sauce or aglio e olio
All prices are in U.S. dollars. A 15% service charge will be added to your bill Prices and menu items are subject to change.
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AMERICAN STEAKHOUSE
Ruth’s Chris Steak House WWW.ARUBAMARRIOTT.COM | WWW.RUTHSCHRIS.COM
This classic steak house, famous
You’ll always find exceptional steaks, selected from the top 2%
the world over, offers New Orleans-
of U.S. beef and then broiled in 1800-degree ovens and served
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.
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sizzling on 500-degree plates. Every bite is hot and delicious. Ruth’s is always right on.
RUTH’S CHRIS ARUBA MARRIOTT RESORT
Dinner: 5:30 to 11:00 p.m., Monday to Sunday
& STELLARIS CASINO LLOYD G. SMITH BLVD. 101 PALM BEACH
(297) 520-6600 Locate us | n˚18 on map | Page 160
Dining: Indoors Serving: Dinner Attire: Business casual Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS 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 STEAKS AND CHOPS
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
SEAFOOD AND SPECIALTY 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
Range: 44.00 – 96.00
three of our jumbo lump crab cakes with sizzling lemon butter
Filet
— Grilled Portobello Mushrooms
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
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
All prices are in U.S. dollars. A 15% service charge will be added to parties of 8 or more and a 3.5% tax will be added to your bill. Prices, menu items and opening hours are subject to change.
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I N T E R N AT I O N A L TA PA S
Salt & Pepper WWW.SALTANDPEPPERARUBA.COM
For casual dining
Located just across from the Occidental Grand Aruba, they are
in a friendly atmosphere,
just a short walk away from the high-rise hotels. Their menu
come to Salt & Pepper.
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.
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SALT & PEPPER ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370A PALM BEACH
(297) 586-3280 saltandpepper@arubawineanddine.com
Locate us | n˚19 on map | Page 160
Breakfast: 8:00 to 12:00 noon, daily Lunch and Dinner: 12:00 noon to 11:45 p.m., daily Early Bird: 4:00 to 6:30 p.m., daily Bar: 8:00 a.m. to 12:00 midnight, daily Happy Hours: 4:00 to 6:00 p.m., daily Live Music: 7:30 to 10:30 p.m., daily Dining: Indoors – Outdoors Serving: Breakfast – Lunch – Dinner Entertainment: Live music (daily)
Attire: Casual Bar: Yes Parking: Yes SAMPLE MENU
BREAKFAST
SANDWICHES AND BURGER
Order of 3 Pancakes — 5.25
Chicken Quesadilla — 11.00
— Croissant Breakfast — 11.50
— Fish Sandwich — 11.50
— American Breakfast — 12.50
— S&P Burger — 11.50
best on the island!
with 2 eggs, bacon and a small bowl of fresh fruits
2 eggs any style with wheat toast, bacon, one pancake, butter and jelly, choice of hash brown or sausages, juice, choice of coffee or tea
COLD TAPAS S&P Dip — 5.00
spinach and cream cheese, served with tortilla chips
— Ceviche — 6.50
lime-marinated grouper fillet and seafood prepared the authentic Peruvian way
— Tuna Tataki — 8.00
medium-rare tuna served with seaweed and soy sauce
with mozzarella cheese and Cheddar
fillet of grouper with a home-made tartar sauce
topped with bacon, cheese and pineapple
— Steak Sandwich — 12.00
grilled, with sautéed onions, peppers and Gouda cheese
WRAP AND SALADS Grilled Chicken Wrap — 11.50
flour tortilla with lettuce, tomatoes, onions, grilled chicken, sour cream and guacamole
— Grilled Tenderloin and Pasta Salad — 13.50
cold penne, teriyaki-soy sauce, marinated beef and pine nuts
— S&P Salad — 14.50
a salad with bacon bits and peppery shrimp
HOT TAPAS Fried Brie — 5.50
with a mango chutney
PASTA AND MAIN COURSES* Pasta Carbonara — 19.50
— Grilled Chorizo — 6.00
with chicken
— Teriyaki-chili Chicken — 6.00
oven-baked grouper roll stuffed with spinach and cream cheese
with chimichurri
a cutlet with teriyaki sauce and pine nuts
— Ribs — 7.00
baby back ribs with BBQ sauce
— Sautéed Garlic Shrimp — 7.00
— Grouper Roll — 24.00
— Surf and Turf — 29.50
6-oz. tenderloin and garlic shrimp * Served with fresh steamed vegetables and a choice of either rice, French fries or pan-fried potatoes.
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
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FRENCH-FUSION I N T E R N AT I O N A L
Screaming Eagle Restaurant – Lounge WWW.SCREAMING-EAGLE.NET
One of Aruba’s most original
The restaurant created a trendy South Beach-style décor
culinary experiences may
including comfortable and chic lounges for your ‘dinner in bed’
be found at the Screaming Eagle Restaurant on Eagle Beach.
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.
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SCREAMING EAGLE
Dinner: 6:00 p.m. till… (kitchen closes at 11:00 p.m.),
J.E. IRAUSQUIN BLVD. 228 | EAGLE BEACH
Monday to Sunday
(297) 587-8021 info@screaming-eagle.net | twitter.com/ScreamEagleRest Google+: ScreamingEagleEvents | instagram.com/ScreamingEagleAruba facebook.com/ScreamingEagleRestaurant
Locate us | n˚14 on map | Page 158
Dining: Indoors – Lounge beds – Outdoors (terrace) Serving: Dinner Attire: Semi-casual Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS Range: 9.50 – 24.50
Spicy Peruvian Ceviche
fresh white fish marinated in lime juice with red onions and cilantro, served with orange wedges, sweet potato and cancha
— Ahi Tuna Tartare
lettuce, wakame salad, tomato, croutons, sweet-and-sour red onions, spicy papaya mayonnaise and a sesame cracker
— 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
— The Lamb Rack
New Zealand rack of lamb served with potato-pumpkin purée, green asparagus and honey-thyme sauce
— The vegetarian*
portobello mushroom stuffed with spinach and gratinéed with garlic-herb cream cheese, served with oven tomatoes, truffled risotto and balsamic reduction
DESSERTS Range: 9.50 – 14.50
Trilogy of Chocolate Mousse
layers of dark, white and milk chocolate mousse served with chocolate ice cream
— Tarte Tatin
classic French caramelized upsidedown 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.
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NEW AMERICAN G O U R M E T B U RG E R S
Sidebar Bistro WWW.SIDEBARARUBA.COM
Sidebar Bistro is Aruba’s sassy,
They offer a wide selection of gourmet burgers with a strong
sexy destination for great food
emphasis on quality. If you crave something else, the menu has
and drinks.
plenty of mouth-watering options to choose from. Lovers of good drinks be warned: Sidebar has Aruba’s widest selection of bourbon and barrel-aged bourbon cocktails, as well as ice-cold craft beers, in classic on tap style. Sidebar is a must.
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SIDEBAR
Breakfast, Lunch and Dinner: 8:00 a.m. to 12:00 midnight
RENAISSANCE (SEAPORT) MARKETPLACE LLOYD G. SMITH BLVD. 9 | DOWNTOWN ORANJESTAD
(297) 588-5511 info@sidebararuba.com | facebook.com/SidebarAruba twitter.com/SidebarAruba | instagram.com/SidebarAruba
Locate us | n˚7 on map | Page 164
(kitchen closes at 11:00 p.m.), daily
Dining: Indoors – Lounge booth – Outdoors Serving: Breakfast – Lunch – Dinner Attire: Casual Bar: Yes (craft beers and extensive, exclusive bourbon selection) Parking: Yes SAMPLE MENU
APPETIZERS
MAIN COURSES – BURGERS
Truffle-Parmesan Fries — 7.75
The Texan — 15.50
— Zucchini Fries — 7.75
— The Chaser — 17.25
French fries tossed in grated Parmesan cheese and parsley, served with a roasted garlic-truffle aïoli
crispy coated zucchini strips made with freshly ground black pepper and Parmesan cheese, served with roasted garlic-truffle aïoli
— Nanna’s Chili — 8.50
certified Angus beef stewed to perfection with beans, onions and peppers, served with Cheddar cheese and tortilla chips – after the chef’s own family recipe
— Grilled Blue Wedge Salad — medium 8.75 — large 15.25
lightly grilled iceberg wedge topped with bacon bits, blue cheese, toasted almonds, diced tomatoes and a creamy Italian dressing
lettuce, tomatoes, bourbon mushrooms, tobacco onions, Cheddar cheese and dipping gravy
topped with honey-bourbon-BBQ sauce, bacon strips, bourbon mushrooms and tobacco onions
— The d’Abaru Veggie Burger — 17.50
this patty has been made from a locally grown legume in combination with other beans, vegetables and spices to make a superb tasting patty, we served it with avocado, tomatoes, Sidebar sauce and feta cheese
— The Afterburner — 18.25
topped with smoked bacon, guacamole, Siracha sauce, Cheddar cheese and jalapeño slices
— The Surf and Turf — 18.25
— Kale and Quinoa
topped with coconut shrimp, tomatoes, lettuce and mozzarella with Sidebar sauce
— medium 11.25 — large 13.75
— The Goliath — 18.50
chopped kale and quinoa mixed with cucumber, tomatoes, olives, carrots, feta cheese and garbanzo beans in a French vinaigrette
— Bourbon Hot Wings — 12.25
marinated and oven-roasted chicken wing morsels tossed in our aged bourbon-BBQ hot sauce, served with a blue cheese dip
— Spicy Tuna Tartare — 15.75
fresh sushi-grade tuna fillet flavored with a touch of mayo and a dash of local papaya hot sauce, scallions and capers, served with tortilla chips
loaded with Brie cheese, romaine, red onions, sliced prosciutto and truffle aïoli
DESSERTS Apple Crisp — plain 6.00 — à la mode 8.25
Dutch golden apples, cinnamon and raisins, topped with an oat crumble
— Death by Chocolate — plain 6.00 — à la mode 8.25
All prices are in U.S. dollars. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
double-chocolate cake with warm chocolate ganache and salted caramel
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RIBS SEAFOOD STEAKS
Smokey Joe’s Island Grill WWW.SMOKEYJOESARUBA.COM
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 dry-rub and Smokey’s signature smoke sauce.
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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 all-you-can-eat ribs night!
SMOKEY JOE’S JUAN E. IRAUSQUIN BLVD. 87 PALM BEACH Across from the Playa Linda Beach Resort
Early bird: 5:00 to 6:00 p.m., Monday to Sunday Dinner: 5:00 to 10:30 p.m., Monday to Sunday Bar: 5:00 to 11:30 p.m., Monday to Sunday Happy Hours: 5:00 to 6:00 p.m. and 10:00 to 11:00 p.m., daily
(297) 586-2896 smokey@smokeyjoesaruba.com
Locate us | n˚20 on map | Page 160
Dining: Open-air Serving: Dinner Attire: Casual
Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS
FRESH ISLAND FISH
Joe’s Wings — 8.95
Catch of the Day — Range: 17.95 – 21.95
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
ISLAND SALAD Crispy Chicken Salad — 12.95
at least two varieties of fresh seafood are featured daily, frequently grouper or mahi-mahi
BABY BACK RIBS half-rack 16.95 — full rack 23.95
“Original Recipe”
the award-winning “best ribs in the Caribbean”
— Jamaican Jerk
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
home-made fiery, herbal and spicy Jamaican jerk sauce
ROTISSERIE CHICKEN
— Smokey’s Signature
“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
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
— Joe’s Dry-rub
hand-rub aromatic herbs, peppers and spices, juicy on the inside, dry on the outside, tender throughout!
thick brown sugar sauce, spiced with a zing of hot peppers and a whiff of smoke
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!
— 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
All prices are in U.S. dollars. Tipping at your discretion. Prices and menu items are subject to change.
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Q&A
Denis Rodriguez Chef, Iguana Joe's Caribbean Bar & Grill
20
Questions
DENIS RODRIGUEZ of Iguana Joe’s with chef
— By Joanna Fox Located right in the center of downtown Oranjestad, Iguana Joe’s is an Aruban mainstay. Its two sister restaurants, Smokey Joe’s in Palm Beach and Iguana Cantina on Eagle Beach are also equally popular drinking and dining destinations on the island and together, they make up Aruba Joe’s family of restaurants. These Caribbeanstyle institutions are known not only for their famous (and potent) frozen colada, the Pink Iguana, but also for their diverse selection of island specialties including fresh fish, coconut shrimp, jambalaya, jerk, authentic Peruvian ceviche, and keshi jena– a traditional Aruban dish made from the hollowed out round of Gouda cheese, stuffed with chicken, vegetables and spices. Although many tourists and locals know of Iguana Joe’s, not many people know about the very talented 33-year old executive chef who is working tirelessly behind the scenes, managing a whole brigade of cooks, making sure every dish is perfect and sourcing only the best produce day after day. Born and raised in Lima, Peru, Denis Rodriguez took the time to tell us a little bit about himself, his Peruvian background and culture, and what inspires his cooking style.
Q How did you get from Lima, Peru to Aruba? A After receiving my culinary degree in Lima, I came to visit a friend
Q What made you want to become a chef? A From a very young age, I knew I wanted to be a very good cook,
who was living here. Once in Aruba, I was impressed with the island and the wide variety of restaurants, which catered to tourists from many different nations. It did not take long for me to realize that this would be the place I would want to start and expand my culinary career.
but not necessarily a chef. As I grew up and refined my cooking skills, I realized that I was privileged to be a part of Peru's great culinary wealth. At that point I decided that I wanted to become a chef and enrolled in culinary school.
Q Was there a specific food experience or person that made you want to cook? A I was brought up in a family and culture that enjoy cooking to a level of pride and passion. My mom and grandma were both great cooks, and they were my inspiration to be a great cook also.
Q How has your culture influenced your cuisine? A My Peruvian culture is my greatest culinary inspiration, but I have
Q What role did cooking play in your life while you were growing up? A Growing up, I was the favorite child in the family. It was an honor for me that my mom and grandma chose to share their secret cooking methods with me rather than with my siblings. I used this opportunity to spend happy occasions with my friends and family.
Q What would you say is your cooking style? A “Fusion” cuisine– combining tastes, colors, shapes and textures of
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also become very interested and influenced by other cuisines such as French, Spanish and Asian cuisines. I do like to combine certain aspects of different cuisines.
varied cuisines into a new, exciting culinary experience. Q What are some of your favorite local ingredients? A As Aruba is a desert island, with little local vegetation, I would
say that my favorite local ingredient is fresh-caught Caribbean fish, especially the Red Snapper.
ROYAL PLAZA DOWNTOWN ORANJESTAD
(297) 583-9373
Photography Kenneth Theysen
WWW.IGUANAJOESARUBA.COM
Q What do you miss about Peruvian cuisine? A I miss the Peruvian Aji chili peppers, such as the Rocoto, the Aji
Q If you're not at work, where are you eating? A As a professional chef, I like to eat and explore other restaurants
Panca and the Aji Amarillo, which are only available in Peru.
and cuisines. On a personal level, I like to eat at home, because I see the dining experience as a special opportunity to bring friends and family together.
Q What are some of the biggest challenges of being a chef in Aruba? A When I arrived, as a recently graduated Peruvian chef, my biggest
challenge was that I was unknown and had to prove my ability to work my way up. Today, as Executive Chef, my biggest challenge is to direct a cooking team of over fifty staff members and produce the best culinary experience for our diners.
Q Where do you think Aruba’s food scene is heading? A It is a dynamic scene: on the one hand there are exciting new chef-
Q What was one of your biggest surprises about the food culture in Aruba? A I expected a variety of cuisines, but I was surprised by how many different cuisines were actually present on this small island.
Q When you get time off, what do you like to do in Aruba? A I listen to music, spend time at home, enjoy the beaches.
Q How do you decide the direction of the menu? A At Aruba Joe’s we feature three different cuisines for our three
restaurants: Iguana Joe's, Smokey Joe's and Iguana Cantina. As the Executive Chef I have been able to integrate my culinary knowledge into the menus to create culinary experiences that are second to none. Q What is your favorite menu item or items and why? A The Ceviche, which is my grandma's recipe. Q What is the one food you cannot live without? A I cannot live without my grandma’s favorite dish, passed down for
driven restaurants, on the other hand, there are more "fast food"-type restaurants that do not require a chef.
Q What is it you love best about Aruba? A Diversity. Q If you were not a chef, what would you be? A I cannot imagine being anything other than a chef. Q Balashi or Chill? A I'm not a beer person, I prefer a refreshing Pisco. Q If you could live and cook anywhere in the world,
where would it be? A I really believe it would be “Aruba”, so I guess I am living my dream.
generations: “Causa Limeña. ” This Peruvian dish is made of layers of cooked, mashed yellow potatoes filled with a variety of vegetables and tuna or shellfish.
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I TA L I A N SEAFOOD
Sole Mare Ristorante Italiano WWW.SOLEMAREARUBA.COM
Sole Mare Ristorante Italiano
This stylish Italian eatery has never veered from its opening-
is a traditional family restaurant
day philosophy of serving delicious home-cooked food in hearty
located within walking distance of the high-rise resorts.
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portions, with fresh flavors at reasonable prices. Sole Mare delivers an authentic slice of Italy to Palm Beach, Aruba.
SOLE MARE
Dinner: 5:30 p.m. to 12:00 midnight, Monday to Sunday
PALM BEACH 23
Bar: 5:00 to 11:00 p .m.,
NOORD
Monday to Sunday
(297) 586-0077 solemarearuba@hotmail.com | facebook.com/solemare.aruba instagram.com/solemarearuba
Locate us | n˚21 on map | Page 160
Dining: Indoors Serving: Dinner Attire: Casual Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS Pasta e Fagioli — 9.00
white bean soup with fresh herbs and pasta cooked in a home-made broth
— Prosciutto e Mozzarella — 14.50 sliced imported Italian Parma ham with fresh mozzarella cheese
— Vongole Fresche — 14.50
fresh clams sautéed with your choice of either garlic sauce, marinara sauce or white wine sauce
— Bruschetta Aragosta — 16.50 toasted Italian garlic bread with Caribbean lobster
— Vitello Tonnato — 18.00
thin-sliced veal with tuna-caper sauce
— Antipasto Sole Mare — 25.00
a colorful and flavorful assortment of Italian cold appetizers
MAIN COURSES Rigatoni all’Arrabbiata — 19.50
rigatoni served with fresh spicy tomato sauce and basil
— Gnocchi alla Caprese — 22.50
home-made potato dumplings sautéed with fresh tomatoes, basil and mozzarella cheese
— Spaghetti alle Vongole — 24.50
home-made spaghetti with fresh clams delicately seasoned with white wine, a touch of extra-virgin olive oil and fresh tomato (garlic or tomato)
— Pappardelle Primavera — 24.50
home-made pappardelle served with broccoli rabe, mushroom, onion and sweet pepper, sautéed in olive oil, garlic and white wine
Ossobuco di Vitello — 35.50
U.S. veal shank braised in white wine, fresh Italian herbs and spices, served with risotto alla Milanese
— Ravioli Aragosta — 38.50
ravioli filled with lobster in a light creamy white sauce
— Branzino al Sale — 40.00
imported Mediterranean sea bass baked in a salt crust
— Spaghetti Formaggio Parmigiano (for 2 persons) — 42.00
an authentic Italian dish flambéed with whisky at your table
— Risotto all’Aragosta — 42.50
Champagne risotto with Parmesan cheese and grilled lobster tails
— Grigliata Mista — 42.50
combination of grilled fish, shrimp, squids and mussels
— Ravioli Special — 45.00
ravioli filled with cheese and served with lobster tails, shrimp and mushroom in a light creamy vodka sauce
DESSERTS Tiramisù al Mascarpone — 8.00
traditional mascarpone cream and coffee ladyfingers
— Torta al Limoncello — 9.00 Italian limoncello cheesecake
We offer home-made pasta, gluten-free pasta, whole wheat pasta and spinach pasta.
All prices are in U.S. dollars. A 3.5% tax will be added to your bill. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
We have a kids’ menu.
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INDIAN V E G E TA R I A N
Taj Mahal Taste of India WWW.TAJMAHALARUBA.COM
Taj Mahal serves an intriguing
They never add preservatives and as a result, Taj Mahal’s many
variety of savory recipes from
delectable dishes are lean, low in fat, high in fibre and healthy.
India’s rich tapestry of culinary traditions. Every dish is meticulously prepared in authentic Indian homestyle using only natural spices and ingredients.
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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.
TAJ MAHAL HAVENSTRAAT 36
Lunch: 12:00 noon to 3:00 p.m., closed Sundays Dinner: 6:00 to 10:00 p.m., closed Sundays
DOWNTOWN ORANJESTAD Behind the Royal Plaza
(297) 588-4494 query@tajmahalaruba.com
Locate us | n˚8 on map | Page 164
Dining: Indoors – Outdoors Serving: Lunch – Dinner Attire: Casual Bar: Yes Parking: Yes 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.
MAIN COURSES / NON-VEGETARIAN 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 / VEGETARIAN 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 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.
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INDIAN V E G E TA R I A N
Tandoor The Indian Grill House WWW.TANDOORARUBA.COM
Indian cuisine is a combination
Fragrant, pungent and warm spices are delicately blended
of many subtle flavors.
in meticulous proportions to create their dishes. Spices
Dishes are as varied as
are prepared fresh each day so each individual dish has its distinctive flavor and aroma. Tandoor’s traditional dishes are
the climates of India,
rooted in the soil of northern India and the kitchen prepares
and as exotic as its people.
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.
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TANDOOR SOUTH BEACH CENTRE | PALM BEACH Opposite the Hilton Aruba Caribbean Resort & Casino
(297) 586-0944 tandoor@setarnet.aw
Locate us | n˚22 on map | Page 160
Lunch Buffet: 12:00 noon to 3:00 p.m., on Saturdays and Sundays
Dinner: 6:00 to 10:00 p.m., Monday to Sunday
Dining: Indoors – Outdoors Serving: Lunch – Dinner Attire: Casual Bar: Yes Parking: Yes 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
MAIN COURSES / NON-VEGETARIAN 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
chunks of fresh fish marinated in yogurt, fresh spices and lemon juice, then grilled in a clay oven
MAIN COURSES / VEGETARIAN
* A tandoor is an Indian clay oven.
cottage cheese cooked in cashew paste and chef’s special spices
Range: 16.00 – 20.00
Paneer Kaju Masala — 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
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.
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A RG E N T I N E G R I L L STEAKHOUSE
Tango Argentine Grill WWW.TANGOARUBA.COM
Since 1997, Tango Argentine
Award-winning chef Julian has been grilling his steaks to
Grill has served the best cuts
perfection since the very first day Tango opened. Besides juicy
of Argentinian beef sizzling hot from its traditional charcoal parrilla grill.
steaks, the menu proposes delicious fish, shrimp and chicken entrÊes. 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.
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TANGO ARAWAK GARDEN JUAN E. IRAUSQUIN BLVD. 370 PALM BEACH
(297) 586-8600 tango@arubawineanddine.com
Locate us | n˚23 on map | Page 160
Dinner: 4:00 to 11:00 p.m., Monday to Sunday
Early Bird: 4:00 to 7:00 p.m., Monday to Sunday
Dining: Indoors – Outdoors Serving: Dinner Attire: Casual Entertainment: Live music
Bar: No Parking: Yes SAMPLE MENU
APPETIZERS
ENTRÉES
Empanadas — 9.00
Spicy Chicken — 24.00
— Lobster Bisque — 9.00
— Pork Chimichurri — 26.00
— Calamari — 10.00
— Tango Ribs — 26.00
traditional crispy fried empanadas filled with your choice of chicken or beef
creamy lobster soup enriched with shrimp and cognac
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
stir-fried spicy chicken with onions, peppers and mushrooms, served with rice and a teriyaki sauce
marinated and roasted pork tenderloin served with chimichurri sauce
a true grill lover’s all-time favorite
— Garlic Shrimp — 27.95
jumbo shrimp sautéed in garlic butter, finished with lemon juice and parsley
SPECIAL ALL-YOU-CAN-EAT Every Sunday All-you-can-eat Ribs — 29.95
served with corn on the cob, coleslaw and French fries
MEAT SPECIALTIES Filet Mignon — 28.00
8-oz. tender cut of beef, the all-time favorite
— Full Outside Skirt Steak — 34.00
12-oz. skirt steak grilled to perfection
— 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
DESSERTS 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
Early-bird menu available daily from 4:00 to 7:00 p.m. for $22.95.
All prices are in U.S. dollars. A 15% service charge and a 3.5% tax will be added to your bill. Prices and menu items are subject to change.
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BRAZILIAN STEAKHOUSE V E G E TA R I A N
Texas de Brazil Churrascaria WWW.TEXASDEBRAZIL.COM
Hailed for its flawless meats
Savor choice cuts of sizzling beef, pork, lamb, sausage
by The Dallas Morning News,
and poultry‚ flame-grilled to perfection and served tableside
Texas de Brazil is an authentic continuous service Brazilianstyle steakhouse offering an extravagant 40-item seasonal buffet of salads, roasted vegetables and home-made soups.
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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.
TEXAS DE BRAZIL JUAN E. IRAUSQUIN BLVD. 382 PALM BEACH
(297) 586-4686 arubageneralinfo@texasdebrazil.com
Locate us | n˚24 on map | Page 160
Dinner: 6:00 to 10:30 p.m., Monday to Saturday and 5:00 to 10:30 p.m., on Sundays
Bar: 6:00 to 10:30 p.m., Monday to Saturday and 5:00 to 10:30 p.m., on Sundays
Dining: Indoors – Outdoors Serving: Dinner Attire: Smart casual Bar: Yes Parking: Yes SAMPLE MENU
OUR SPECIALTY
DESSERTS
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.
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.
SALAD 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...
MEATS 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.
WINE CELLAR* 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* 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.
SIDE ITEMS Garlic mashed potatoes, fried sweet bananas, Brazilian cheese bread and house specialty sauces are all brought right to your table and make for the perfect side accompaniments.
Fixed price menu. A 15% service charge will be added to your bill. Menu items are subject to change.
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FRESH CUT
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A RU B A N
The Old Cunucu House Restaurant WWW.THEOLDCUNUCUHOUSE.COM
One of the first restaurants to feature traditional island dishes when they opened
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
their doors over 25 years ago,
as the signature goat stew. Nobody can resist the charm of
The Old Cunucu House is an
the beautifully restored landmark farmhouse, which offers
essential destination for veteran vacationers.
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Colonial influences of the Spanish, Dutch, English and French
M E N U I N T E R N AT I O N A L .C O M
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.
THE OLD CUNUCU HOUSE PALM BEACH 150
Lunch and Dinner: 12:00 noon to 11:00 p.m., Monday to Sunday
NOORD
(297) 586-1666 theoldcunucuhouse@setarnet.aw facebook.com/theoldcunucuhouse
Locate us | n˚25 on map | Page 160
Dining: Indoors – Open-air Serving: Lunch – Dinner Attire: Casual Bar: Yes
Entertainment: Sinatra Dinner Show ($15.00 supplement per person, 7:30 to 10:00 p.m., on Thursdays) Parking: Yes SAMPLE MENU
APPETIZERS 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
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.
prepared Aruban style
— Fresh Catch of the Day — 19.00
from our waters, prepared either broiled or pan-fried, accompanied by a lemonbutter, garlic or Creole sauce
— Keshi Yena (our famous dish) — 19.00 Gouda cheese and chicken baked with onions, peppers, celery, green olives, raisins and cashew nuts
All prices are in U.S. dollars. A 3.5% tax will be added to your bill. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
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FRENCH FUSION I N T E R N AT I O N A L
The Restaurant at
Tierra del Sol WWW.TIERRADELSOL.COM
Experience tastes like no other at The Restaurant at Tierra del Sol. Relax for a casual lunch on our outdoor terrace while taking in the most spectacular views of the Caribbean Sea and the only 18-hole golf course on the island.
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Enjoy dinner on our outdoor terrace offering great poolside and north coast views. Indulge your senses with a menu bursting with fresh flavors that will tantalize your taste buds. Whether out with friends or family, The Restaurant at Tierra del Sol combines great food, attentive service, and the most inviting atmosphere on the island – and only 5 minutes from the high-rise hotels.
THE RESTAURANT TIERRA DEL SOL RESORT & GOLF CAYA DI SOLO 10 | NOORD
(297) 586-7800 Ext. 231 Reservations can be made online with OpenTable restaurant@tierradelsol.com
Locate us | n˚1 on map | Page 156
Lunch: 11:00 a.m. to 3:00 p.m., Monday to Saturday Dinner: 6:00 to 10:00 p.m., Monday to Sunday Sunday Brunch: 11:00 a.m. to 3:00 p.m. Dining: Open-air – Air-conditioned seating Serving: Lunch – Dinner – Sunday brunch Attire: Elegantly casual Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS Range: 9.00 – 19.00
Tuna Tartare
sashimi quality with orange zest, wonton crisps, wakame salad, saffron aïoli and wasabi foam
— Sea Scallops and Shrimp
pan-seared with quinoa risotto, shaved fennel, orange segments, chopped herbs and noisette-citrusbutter sauce
— Lobster Ravioli
hand-made pasta stuffed with lobster chunks and Parmesan cheese, topped with a lobster-cognac sauce
— Escargots Escoffier
selected vineyard snails baked with fine herbs and garlic butter
— Corn-crab Chowder (signature dish)
Oriental Tuna
sesame-coated pan-seared sashimigrade tuna with stir-fried vegetables, wasabi-potato crème and hoisinpeanut sauce
— Surf and Turf
6-oz. beef tenderloin filet and lobster tail, potato, mixed vegetables, truffle-mushroom and Béarnaise sauce
Veal Osso Bucco
veal shank marinated and braised very slowly with saffron-citrus risotto, roasted vegetables, crispy onion rings and rosemary jus
— Maple Leaf Duck Breast
butter-flavored sweet potato purée, cracked black pepper, vegetables and passion fruit-honey sauce
DESSERTS
served in an oven-toasted bread bowl
Range: 9.00 – 11.00
MAIN COURSES
Duo of Quesillo and Chocolate Brownie
Range: 26.00 – 49.00
Sea Bass Filet
pan-seared with saffron quinoa, oyster mushrooms, asparagus-truffle crème and grilled pineapple-tomato antiboise
— Jumbo Scallops and Jumbo Tiger Shrimp
pan-seared with octopus, fresh squid-ink pasta, string beans, shiitake mushrooms and yellow curry-carrot sauce
caramel flan and chocolate brownie, butterscotch-caramel sauce and vanilla ice cream
— Clafoutis
light soufflé of marinated strawberries and forest fruits baked in the oven, served warm with vanilla ice cream and warm chocolate sauce
— Crispy Apple Pie
parcel of apples, raisins, cinnamon and lemon zest packed in filo dough, served warm crispy with cinnamon ice cream
All prices are in U.S. dollars. A 3.5% tax will be added to your bill. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
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Interview
Ronald van Hasenbroek Executive Chef, Hadicurari Restaurant
RONALD VAN HASENBROEK Executive chef at Hadicurari — By Joanna Fox Every morning, Ronald van Hasenbroek makes his way down to the Haricurari dock bright and early, making a point of arriving before any of the neighboring kitchen staff or restaurant owners. With his chef’s whites gleaming, almost blindingly, against the turquoise water and bright blue sky, fishermen in their boats can see him standing on the dock from a mile away. Van Hasenbroek is hard to miss, and when he waits for the freshest and best selection of the day’s seafood catch, it’s obvious just how serious this man is about his job.
Van Hasenbroek is the new executive chef at Hadicurari restaurant, a large, open, airy beachside space that has spectacular ocean views and happens to be at the foot of the pier where the fishermen come in with their bounty. With the day’s local seafood haul in a big white plastic bin on wheels, van Hasenbroek inspects each fish carefully, choosing the ones best suited for his menu and specials, and carefully piles them up until he’s sure he has enough. First choice is paramount when you’re competing with so many other restaurants, and for a fish lover like himself, in a place like Aruba, it’s an obvious focal point of his menu. None of this is new to van Hasenbroek, a 48 year-old Dutchman who came to the island many years ago after working as a young chef at the Marriott Hotel in Boston. With an education in the culinary arts and a desire for something different, he applied for a job in Aruba, got it, and pretty much never looked back. Although van Hasenbroek is fairly new to Hadicurari, he’s a decorated chef who has worked in many other big restaurants in Aruba. For starters, he’s a multiple gold
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medal winner of the Aruba National Culinary Team, spent nine years at Chez Mathilde Restaurant, nine years at Divi Resorts and four years working as a consultant, two of which for the Aruba Wine And Dine family (which Hadicurari and Nos Clubhuis are part of). Now working hands-on as the executive chef at Hardicurari, he can instill the whole kitchen team with his drive for excellence. So what exactly first made van Hasenbroek become interested in cooking? “Knowing that people get happy when they enjoy their meal”, he says. He didn’t always want to be a chef, but grew into the role: first with culinary school, then various apprenticeship programs in the Netherlands, and eventually, Aruba. After years of cooking on this island, he describes his style of food as genuine: “I love to cook honest food! I do not mess around with pure flavors. If you have a nice piece of fresh fish, leave it as it is.” With a love of ingredients like ginger, star anise, vanilla, cilantro, among many others, van Hasenbroek is working on improving Hardicurari’s dishes, refining their flavors, as well as fine-tuning their overall presentations. Hardicurari customers
JUAN E. IRAUSQUIN BLVD. 96 PALM BEACH
(297) 586-2288
Photography Kenneth Theysen
WWW.HADICURARI.COM
are in for a real culinary coup de force. At the end of the day, what’s paramount for this chef is that his guests leave his restaurant happy and satisfied.
give young cooks following in his footsteps, he says “Listen, look, practice and realize you can become special by making people happy! That’s unique.”
When asked about his culinary heroes, van Hasenbroek’s response was thoughtful. “All the chefs that put their heart, soul and love into what they are doing. There are so many good chefs from all different levels, but you cannot compare them. You can have a Michelin Star chef in a restaurant with a team of 30 cooks and they cook amazingly, but you can also have chefs who cook with 3 cooks and although they cannot reach the level of receiving a Michelin Star, you still can eat good food and enjoy it.”
Although van Hasenbroek still craves his favorite Dutch childhood meals of roasted chicken leg with Belgium endive, boiled potatoes and lots of stroganoff sauce or poached cod with butter sauce, life in Aruba is pretty good. And for a guy who once thought he would be a police officer back in Holland, working as an executive a chef, steps away from the ocean, isn’t too bad at all.
Van Hasenbroek has been in this industry long enough to have gained valuable perspective. He knows how much hard work it takes to get to this point in any profession of the culinary arts. “The biggest surprise of my career so far has been that you can achieve much more than you think by putting your effort and love in it.” As for advice he would
If you ever happen to be walking along the beach near the Hardicurari pier on an early morning, look out for van Hasenbroek outside the restaurant, waiting for his fresh daily fish. Those other chefs will have to get up pretty early to beat this man to the first, freshest picks of the day. And make sure you go back later, because you won’t want to miss what he does with them.
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A RU B A N CARIBBEAN SEAFOOD
The West Deck Island Grill – Beach Bar WWW.THEWESTDECK.COM
The West Deck is located on the beach, at Aruba’s
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It is a casual spot that is both fun just for drinks and perfect for a relaxed lunch or dinner. The West Deck has many daily blackboard specials and all the tables have spectacular ocean
brand new Linear Park,
views. You can enjoy watching the landing planes and cruise
at the Governor’s Bay.
ships departing Aruba during cruise ship season.
M E N U I N T E R N AT I O N A L .C O M
THE WEST DECK LLOYD G. SMITH BLVD. Z/N At the Governor’s Bay, on the beach, at the Linear Park ORANJESTAD
(297) 587-2667 reservations@thewestdeck.com
Locate us | n˚5 on map | Page 162
Lunch and Dinner: 10:30 a.m. to 11:00 p.m., Monday to Sunday
Dining: Open-air Serving: Lunch – Dinner Attire: Casual Entertainment: Live music Bar: Yes Parking: Yes SAMPLE MENU
CARIBBEAN APPETIZERS – COLD Governor's Bay Beach Salad — 8.95
baby lettuces, strawberries, blueberries, feta, Jamaican-spiced rum raisins, cinnamon pecans, mandarins and orange vinaigrette
— Chicken Salad — 8.95
shredded chicken, prunes, raisins and cashews tossed in mayonnaise
— Spicy Shrimp and Fish Ceviche — 9.95 perfectly marinated in fresh lemon juice, papaya pepper, cilantro and red onion
— Jumbo Shrimp and Dipping Pot — 12.95
steamed in white wine with herbs and spices, served with a tomato-horseradish dipping pot
— Lobster and Crab Cocktail — 13.95
served with chunks of ruby red grapefruit and a cognac cream drizzle, a West Deck's favorite
CARIBBEAN APPETIZERS – HOT Fried Funchi with Dutch Cheese — 3.95 a must on the Aruban table
— Bahamian Conch Fritters — 8.95
served with Madame Jeanette pink aïoli
— Balashi Grouper Fingers — 8.95
dipped in Balashi beer batter and fried golden, served with tarragon sauce
— Aruban Keshi Yena — 8.95
shredded chicken, prunes, local spices and cashews wrapped with Dutch Gouda cheese on a fresh tomato, garlic and basil sauce
— Island Mahi-mahi — 9.95
served with a chunky mango and black bean mojo
Arashi Chicken — 9.95
breast of chicken dipped in panko, topped with grilled pineapple and cranberry-chipotle sauce
— Saté Bali — 9.95
chicken skewers with an awesome peanut sauce
— Island Coconut Shrimp — 12.95
dipped in Balashi beer and coconut, accompanied by a home-made mango chutney
— Tenderloin and Plantain Pincho — 12.95 prime tenderloin chunks woven on a skewer with ripe plantains, seasoned with island spices and salsa verde
— Whole Pan-fried Pargito (baby snapper) — Market price
served with Creole sauce
ON A ROLL Island Fish Sliders — 7.95
served with shredded lettuce, diced tomato, pineapple and curry mayonnaise
— The West Deck Fish Sandwich — 9.95 with a creamy tarragon sauce
— Chicken Salad Sandwich — 10.95 shredded chicken, prunes, raisins and cashews tossed in mayonnaise
— Tenderloin Steak Wrap — 12.95
with sweet peppers, mushrooms, onions, Dutch cheese and garlic sauce
— The Beach Burger — 12.95
black Angus burger with lettuce, tomato, grilled apple and Gouda cheese
— Lobster and Stone Crab Roll — 14.95
chunks of ruby red grapefruit and a cognac drizzle, served on a roll
All prices are in U.S. dollars. A 15% service charge and 3.5% tax will be added to your bill. Prices and menu items are subject to change.
Many daily blackboard specials.
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CARIBBEAN DUTCH FRENCH
Tulip Caribbean brasserie WWW.TULIP-RESTAURANT-ARUBA.COM
Serving delicious French
Enjoy the soothing tropical breeze while savoring a delicious
bistro-style cuisine with
continental breakfast buffet, lunch or à la carte dinner in their
a Caribbean flair at very reasonable prices, that’s Tulip Caribbean Brasserie.
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tropical garden or in their cozy indoor dining area. Tulip has a regular menu, daily specials and an alluring well-priced threecourse dinner. There’s something for everybody, dinner at this cozy family-style restaurant is a must while visiting Aruba!
TULIP MVC EAGLE BEACH JUAN E. IRAUSQUIN BLVD. 240 | EAGLE BEACH Next to the Chalet Suisse Restaurant
Breakfast: 7:30 to 10:00 a.m., Monday to Sunday Lunch: 12:00 noon to 5:00 p.m., Monday to Sunday Dinner: 5:30 to 10:00 p.m., Monday to Sunday Bar: 11:00 a.m. to 11:00 p.m., Monday to Sunday
(297) 587-0110 / 587-0113 tulip@mvceaglebeach.aw
Locate us | n˚16 on map | Page 158
Dining: Open-air Serving: Breakfast – Lunch – Dinner Attire: Casual
Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS
FROM THE GRILL* †
Tulip Onion Soup — 7.50
Mixed Grill — 25.00
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
FISH AND SEAFOOD* 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
mixed grill of lamb chop, skirt steak, pork sausage, chicken breast and home-made barbecue sauce
— Beef Tenderloin — 27.50 with a Béarnaise sauce
— Lamb Chops — 29.50
chargrilled lamb chops with fresh rosemary-lamb jus † Choose from the following sauces: Béarnaise, pepper, mushroom, herb-garlic butter or barbecue.
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
* Served with French fries and a garbanzo bean salad. Check out our special 3-course menu priced at $29.95.
All prices are in U.S. dollars. A 3.5% tax will be added to your bill. No service charge. Tipping at your discretion. Prices and menu items are subject to change.
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A RU B A N FRESH FISH SEAFOOD
Wacky Wahoo’s WWW.WACKYWAHOO.COM
There is nothing like eating fresh
That's Wacky Wahoo's, located within walking distance of
seafood at a restaurant owned
the high-rise hotels. Rossana and Harald Rudel offer their
by actual fishermen.
guests the freshest bounty of the sea, prepared in a uniquely Caribbean style, at a reasonable price. Wacky Wahoo's is the catch of your day.
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M E N U I N T E R N AT I O N A L .C O M
WACKY WAHOO’S PALM BEACH 33B
Dinner: 5:30 to 10:00 p.m., Monday to Saturday
NOORD
(297) 586-7333
Locate us | n˚26 on map | Page 160
Dining: Indoors Serving: Dinner Attire: Casual Bar: Yes Parking: Yes SAMPLE MENU
STARTERS AND SOUPS
SPECIALTIES OF THE HOUSE
Seasonal Salad
Marinated Seafood Kebab — 26.50
— regular 7.50 — with goat cheese and mandarin oranges 14.50 — with seared tiger prawns in garlic-basil butter — 17.50 — with Norwegian-style cured salmon — 17.50
with choice of dressing, either garlicmustard, balsamic vinegar and olive oil, or home-made ranch
— Cuban Black Bean Soup — 7.75
a hearty soup for hungry fisherman, with roasted garlic and sour cream
— Aruban Fish Soup — 7.75
a family recipe like mama used to cook it
— Cream of the Ocean Soup — 8.50
a rich, delicious creamed seafood soup, flavored with saffron and fennel
— Smoked King Crab and Corn Chowder — 9.50
our version of a beloved east coast dish
Wacky Wahoo’s Aruban Ceviche — 9.75 an assortment of marinated local fish and seafood flavored with fresh lime and cilantro, a hot and refreshing treat
— Crispy Tiger Shrimp — 10.75
lightly battered butterflied shrimp, flash-fried and served on romaine lettuce hearts with mango salsa
— Grilled Crab and Corn Quesadilla — 10.75
from Tijuana to Aruba, enjoy a Mexican classic
— Pan-seared Local Conch and Calamaris — 14.75
also known as calco, this tasty sea creature is served in a garlic, wine and herb-infused Creole sauce
shrimp and fish fillet served over fettuccine primavera and red devil sauce
— Aruban Conch and Shrimp Stew — 26.75 also called ‘island viagra’, served spicy hot for those who can handle it
— Shrimp and Catch of the Day en Papillote — 26.75
baked in wine, olive oil and fresh herbs
— Wacky Wahoo’s Mixed Seafood Platter — 28.50
with garlic shrimp, fresh catch, sautéed squid and broiled mussels
— Seared Sea Scallops and Tiger Shrimp Combo — 28.50
served on a bed of Japanese seaweed and sesame pasta
WACKY WAHOO’S FRESH CATCH OF THE DAY* Pan-fried Boneless Fillet — 21.75 the Aruban way
— Grilled in Olive Oil — 21.75
with sautéed tomatoes, olives and lime
— Blackened with Louisiana Cajun Spices — 21.75 seasoned with a spicy dry rub
— Gratinéed with Dutch Basil Gouda Cheese — 23.75 on a mushroom and spinach ragout
* We catch it in the morning and cook it to your liking. Please note that sea, weather conditions and time of the year influence the kind of fish we’re able to offer.
No service charge. Tipping at your discretion. Prices and menu items are subject to change.
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I N T E R N AT I O N A L SEAFOOD STEAKS
Water’s Edge 12˚N Restaurant & Bar Located at Costa Linda Beach Resort
The reasonably priced menu features generous portions and
and resting on the edge of the
offers a modern twist on pasta, fresh seafood and steak dishes.
Caribbean Sea, Water’s Edge 12˚N, with its beautiful octagon-shaped dining room, offers spectacular ocean views in a comfortable air-conditioned environment.
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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.
WATER’S EDGE 12˚N COSTA LINDA BEACH RESORT JUAN E. IRAUSQUIN BLVD. 59
(297) 583-8000 Ext. 725 or 788 water@setarnet.aw facebook.com/WatersEdgeAruba
Locate us | n˚17 on map | Page 158
Breakfast: 8:00 to 11:00 a.m., Monday to Sunday Lunch: 11:00 a.m. to 4:00 p.m., Monday to Sunday Dinner: 4:00 to 11:00 p.m., Monday to Sunday Bar Menu: 11:00 a.m. to 11:00 p.m., Monday to Sunday Dining: Indoors – Outdoors Serving: Breakfast – Lunch – Dinner Attire: Casual Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS Caesar Salad — 7.00
fresh, crisp romaine lettuce tossed in our Caesar dressing, topped with garlic croutons and fresh shaved Parmesan cheese, anchovies available on request
— Crispy Calamari — 11.00
fresh calamari dipped in our seasoned flour, flash-fried golden and served with a sweet chili dipping sauce
— Seared Ahi Tuna — 12.00
wasabi mayonnaise and soy-ginger sauce, marinated cucumbers and pickled ginger, served rare
— Escargots — 12.00
tender escargots baked in garlic-lemon butter, topped with Parmesan breadcrumbs
— Beef Carpaccio of Filet Mignon — 13.00
seasoned tenderloin seared rare, served with horseradish-cream sauce, spring greens tossed in a light lemon vinaigrette, shaved Parmesan, fried capers and Parmesan toast points
— Coconut Shrimp — 13.00
plump shrimp coated with a coconut batter, flash-fried and served with a warm apricot dipping sauce
ENTRÉES* Roasted Vegetable Pasta — 15.00
seasonal vegetables, oven-roasted, tossed in a light butter sauce with linguine pasta and topped with freshly shaved Parmesan cheese
— Shrimp Scampi — 24.00
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.
All prices are in U.S. dollars. A 15% service charge and a 3.5% tax will be added to your bill. Prices and menu items are subject to change.
garlic, lemon, white wine and Parmesan cheese over a bed of linguine pasta
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I N T E R N AT I O N A L
Windows on Aruba Restaurant WWW.WINDOWSONARUBA.COM
Experience the best in fine
The new 2016 menu features the most delicious land and sea
dining at Windows on Aruba,
cuisine, with farm-to-table and dock-to-dish specialties crafted
located at Divi Village Golf & Beach Resort.
with the freshest local ingredients and cooked to perfection by new executive chef Matt Boland. The restaurant’s romantic dining setting includes 180 degrees views of the lush golf course and the backdrop of the sparkling ocean, providing the most breathtaking scenery at sunset. From prime cuts of U.S.D.A. beef to fresh catches from the Aruban waters, the menu offers artfully crafted dishes to satisfy your craving for delectable cuisine.
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WINDOWS ON ARUBA DIVI VILLAGE GOLF & BEACH RESORT JUAN E. IRAUSQUIN BLVD. 93
(297) 523-5017
Reservations suggested
clubhouse@diviresorts.com
Locate us | n˚18 on map | Page 158
Lunch: 12:00 noon to 2:30 p.m., Monday to Friday Dinner: 6:00 to 10:30 p.m., Monday to Sunday Sunday Brunch: 10:30 a.m. to 2:00 p.m. Dining: Indoors Serving: Lunch – Dinner – Sunday brunch Attire: Elegantly casual Entertainment: Live music
Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS Arancini — 12.00
crispy risotto fritters with prosciutto, tomato confit and chipotle aïoli WINE PAIRING
Caposaldo Chianti, Tuscany, Italy — glass 10.00
— Lobster Bisque — 13.00
rich lobster soup with fresh lobster, cognac and crème fraîche
— Tomato Carpaccio — 15.00
Crab and Shrimp — 37.00
crab-stuffed jumbo shrimp, black rice risotto, Pernod-saffron sauce, caviar, asparagus WINE PAIRING
Duckhorn Chardonnay, Napa Valley, California, U.S.A. — glass 22.00
— Twin Lobster — 58.00
cold water lobster tails, baby rainbow potatoes, baby corn, thermidor sauce WINE PAIRING
Chalk Hill Chardonnay, Sonoma, California, U.S.A. — glass 27.00
beefsteak tomato with fresh mozzarella cheese, aged Parmesan, organic apple cider vinegar, balsamic, fleur de sel sea salt
MAINS – FARM
WINE PAIRING
Mustard Chicken — 32.00
Caposaldo Chianti, Tuscany, Italy — glass 10.00
— Prosciutto and Poached Pear — 15.00 ripe melon, arugula, roasted honeyGorgonzola figs, citrus vinaigrette WINE PAIRING
Mouton Cadet Réserve Saint-Émilion, Bordeaux, France — glass 14.00
— Windows Shrimp Cocktail — 18.00 chilled jumbo shrimp, coconut-mango island cocktail sauce WINE PAIRING
Bogle Chardonnay, California, U.S.A. — glass 9.00
MAINS – OCEAN Swordfish Steak — 36.00
black coconut rice with carrot mousse, local Suriname green beans, mango-butter sauce WINE PAIRING
HobNob Pinot Noir, Languedoc-Roussillon, France — glass 9.00
chili-corn cake, mixed greens, arugula salad, tomato, lemon-Dijon vinaigrette WINE PAIRING
Duckhorn Chardonnay, Napa Valley, California, U.S.A. — glass 22.00
— Chateaubriand — 38.00
‘el gaucho’ churrasco-style grass-fed Argentine beef, chimichurri (herb and garlic) sauce with yucca fries WINE PAIRING
Luca Malbec, Uco Valley, Mendoza, Argentina — glass 18.00
— Filet Mignon — 45.00
center-cut aged certified Angus beef with merlot-portobello-cocoa jus de veau, Gorgonzola-scalloped potatoes, smoked black salt WINE PAIRING
Duckhorn Merlot, Napa Valley, California, U.S.A. — glass 26.00
— Rack of Lamb — 49.00
herb-crusted lamb, mint au jus, couscous, honey-garlic-pistachio tapenade
All prices are in U.S. dollars. A 15% service charge will be added to parties of 9 or more and a 3.5% tax will be added to your bill. Prices and menu items are subject to change.
WINE PAIRING
Alamos Malbec, Uco Valley, Mendoza, Argentina — glass 9.50
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CARIBBEAN WO O D - F I R E D GRILL
Yemanja Woodfired Grill WWW.YEMANJA-ARUBA.COM
There’s nothing better
Chef and owner Joyce Hüsken uses fresh, locally caught fish
than enjoying your favorite
and U.S.D.A.-certified black Angus beef. Chef Hüsken grills that
meal in a relaxed ambiance. That’s why Yemanja should
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beautiful fish and meat to perfection on Yemanja’s wood-fired grill, using mesquite wood for maximum flavor. In addition to their regular menu, Yemanja also offers an extensive gluten-
be your next destination
free menu for their guests who have embraced that regime.
for dinner.
At Yemanja, all are welcome and all leave satisfied. Yemanja
M E N U I N T E R N AT I O N A L .C O M
is hospitality done right.
YEMANJA WILHELMINASTRAAT 2
Dinner: 5:30 to 10:30 p.m., closed Sundays
DOWNTOWN ORANJESTAD
(297) 588-4711 yemanja@setarnet.aw
Locate us | n˚9 on map | Page 164
Dining: Indoors (air-conditioned) – Outdoors (on a terrace) Serving: Dinner Attire: Casual Bar: Yes Parking: Yes SAMPLE MENU
APPETIZERS Creamy Fish Chowder — 12.00
vegetables, grouper, tuna, mahi-mahi and salmon, touch of Pernod, saffron and sourdough crouton
— Superfood Salad — 14.00
spinach, red cabbage, kale, asparagus, snow peas, shiitake mushrooms, avocado, edamame, pomegranate, blueberries, pumpkin seeds, chia seeds, radish, alfalfa sprouts, carrot-ginger dressing
— The Wedge — 16.00
iceberg lettuce, blue cheese, avocado, boiled egg, home-made ranch dressing, chicken strips and crunchy bacon
— Tuna Tartare — 16.00
salad blend with sushi-grade yellowfin tuna, wakame, soy, wasabi crème, sesame crisps
Grilled Seafood Medley — 32.00
mahi-mahi, grouper, calamari, shrimp and scallop, bell pepper-coconut sauce, home-made red and green pica
— Grilled Shrimp Diablo — 34.00
served with our home-made flatbread waiting to be soaked in our scrumptious sauce
— Surf and Turf Skillet (7 oz.) — 38.00
grilled beef tips served on a hot skillet, topped with caramelized onions, mushrooms, shiitake, portobello, crunchy bacon, melted blue cheese crumbs, served with 3 grilled garlic shrimp
DESSERTS Yoghurt Panna Cotta — 9.00
fresh fruit salad and spiced granita
— Peach Cobbler Cheesecake — 10.00 whipped cream, strawberry sauce
MAIN COURSES Open-faced Mediterranean Veggie Burger — 24.00
sesame-sprouted bun layered with hummus and spinach, topped with mushrooms, feta, tzatziki, sweet pepper and onion relish, served with grilled vegetable kebab, massaged kale salad with cranberries and fried onions
— Blackened Triple Tail — 28.00
truffled risotto, glazed green asparagus and snow peas, white wine sauce, Sicilian tomato dressing
— Stuffed Pork Tenderloin — 29.00
grilled medium-well, mild-spiced house rub, pesto risotto, glazed green asparagus, porcini, portobello, shiitake and button mushrooms, mascarpone filling, white wine, sun-dried tomato sauce
— Chocolate Molton Lava Cake (please allow 15 minutes preparation time) — 10.00
fresh strawberries, vanilla gelato, whipped cream
— Raw Vegan Snickers Bar — 12.00 80% raw and guilt-free, served with vanilla-almond sauce
We offer gluten-free, vegetarian, nut-free and dairy-free dishes. Some vegetarian dishes can be made vegan, please ask your waiter.
We also offer a KIDS’ menu.
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.
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Culture
Learning the Lingo
3
Aruban
LOCAL FOOD ESSENTIALS — By Joanna Fox
Funchi 1 With a name that translates to ‘cornmeal mush’, this popular Aruban side dish is very similar to polenta. The cornmeal is heated, mixed with water and butter, and then stirred vigorously to form a soft, sticky paste. It’s either served right on the plate or set in a pan to be sliced, grilled, and sometimes covered with melted cheese.
Keshi Yena 3 Back in the day, when there was only one food shipment to the island a week, Arubans had to be mindful of their food supplies and learned to be creative with their dishes. One such dish, Keshi Yena, uses the outer shell of an Edam or Gouda cheese round (once the wax is removed) and is stuffed with spices, onions, peppers, eggs, cheese, and either beef or chicken. Keshi is the Papiamento word for cheese, and there are many modern interpretations of this classic baked dish found in Aruba today.
Cala Cala is a great snack food composed of black-eyed peas that have been soaked, pureed, and mixed with spices, then rolled into balls and deep fried in fat or vegetable oil. Crunchy on the outside and warm and soft on the inside, these bean fritters are irresistibly delicious.
Pan Bati 2
Cool Island Soup
Pan Bati means ‘smashed bread’, which explains why this traditional seafood side dish looks a lot like a pancake. Used to mop up fish soup and served on the side with Pisca Hasa, or ‘fried fish’, it is made with flour, corn flour, and baking soda. These Aruban-style flapjacks are cooked in a casuela, a traditional clay baking dish originally from Spain.
There’s no better way to beat the heat than with a bowl of Aruban Cool Island Soup. This refreshingly cold concoction is a tropical mixture of pineapple, papaya, cantaloupe, and unsweetened apricot juice. As a balancing ingredient, it’s hit with a serious shot of fresh lime juice to give it a citrus kick.
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5
6
1
4
Photography Kenneth Theysen
2
Pastechis 4
Bolo
The empanada-like pastry called a Pastechi is Aruba’s version of the perfect handheld snack, great for any time of the day or a light meal to grab when you’re on the go. These half-moon shaped savory pies are stuffed, deep fried, and come in a variety of flavors, including cheese, ham and cheese, beef, chicken, and fish. If you happen to drive by the Tia Rosa snack truck, stop by and try one of their homemade pastechis and instantly become a convert to this Spanish-inspired national snack.
Bolo means ‘cake’ and there are several popular versions that are served on special occasions, including birthdays, holidays, celebrations, and especially weddings. Given to guests as a token from the bride and groom to mark the event, Bolo Preto, or ‘black cake’, is a rich mixture made up of prunes, currants, raisins, dates, and figs. The moist cake is then steeped for at least two days in cognac, porto and cherry cordial. Bolos come in many other flavors, including bread pudding (pan bolo), cashew cake (bolo di cashupete), chocolate torte (bolo di chuculati), eggnog cake (bolo ponche crema), and prune cake (bolo di pruim).
Pica di Papaya This Aruban hot sauce can be found in any of the island’s restaurants, souvenir shops, and grocery stores. There are several brands that make their own versions, including Hot Delight and Aruban Creations, but many of the local chefs also pride themselves on their own versions. Made from locally grown green papayas and mixed with vinegar, spices, and hot chilies, this addictive condiment can be added to just about any dish and is a kitchen staple in households all over the island.
Madame Jeanette Peppers 5
Balashi and Chill 6 Brewed right on the island, these two local craft beers are the perfect beverages for the easy, breezy Aruban lifestyle. Balashi was the first ever island beer and can be compared to a Dutch pilsner with a deep golden color, slight bitterness, and an aroma of fresh hops. Balashi’s younger sibling, Chill, is light, smooth, and best served with a wedge of lime. There are no additives in either of these beers and they can be found all over Aruba.
This variety of hot pepper originated in Surinam and is now grown in Aruba. The pepper’s colors vary from red to yellow and are exceptionally hot, with undertones of fruit flavors such as mango and pineapple. Although they look similar to bell peppers, be wary of their habanerolike heat level that will definitely make you break a sweat.
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SURF & TURF
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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
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Map
Aruba
RESTAURANTS
1 The Restaurant at Tierra Del Sol
(Tierra Del Sol Resort & Golf) — 135
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 & Golf
GOLF COURSES
1 2
Aruba Golf Club Tierra del Sol Resort & Golf
BEACHES
1 2 3 4 5 6 7
Arashi Beach Baby Beach Boca Andicuri Boca Catalina Boca Grandi Boca Prins Dos Playa 8 Hadicurari 9 Malmok 10 Rodger’s Beach
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PLACES OF INTEREST
1 2 3 4 5 6
Alto Vista Chapel Ayo Diorite Boulders Balashi Gold Smelter Ruins Boca Prins Sand Dunes Bushiribana Gold Smelter Ruins California Lighthouse / California Sand Dunes 7 Casibari Diorite Boulders 8 Fontein Caves 9 Franse Pas 10 Guadirikiri Caves 11 Hooiberg 12 Lourdes Grotto 13 Natural Bridge 14 Natural Pool 15 Seroe Crystal
GAS STATION
INTERNATIONAL AIRPORT
LIGHTHOUSE
ROUNDABOUT
6 1
1 4
1
2
Druif Urirama
9
Boca Grandi
8
SEE HIGH-RISE HOTELS MAP PAGES 160-161
1
Wariruri 5 15 3 13
SEE LOW-RISE HOTELS MAP PAGES 158-159
Paradera
2
Boca Daimari
7 14 11
SEE ORANJESTAD MAP PAGE 162
Santa Cruz
7
1
6
4 2
Queen Beatrix Intl. Airport
Simeon Antonio
De Palm Island
8
10
ARIKOK NATIONAL PARK
9 3
Pos Chiquito
Rincon
1
Savaneta
12
San Nicolas
5
Seroe Colorado 10 2
EXCELLENT RATES — BUDGET RENT A CAR ARUBA — Tel.: (297) 582-8600 Fax: (297) 582-7212 info@budgetaruba.com www.budgetaruba.com
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Map
Low-Rise Hotels
RESTAURANTS
Carambola Restaurant — 35 Chalet Suisse Restaurant — 39 French Steakhouse (Manchebo Beach Resort & Spa) — 53 4 Ike’s Bistro (Manchebo Beach Resort & Spa) — 69 5 Las Ramblas Outdoor Charcoal Grill (La Cabana Beach Resort and Casino) — 75 6 Madame Janette — 1 & 77 7 Mangos (Amsterdam Manor Beach Resort) — 79 8 Matthew’s Beachside Restaurant (Casa del Mar Beach Resort) — 81 9 Omakase Japanese Sushi Bar (Manchebo Beach Resort & Spa) — 89 10 Passions on the Beach (Amsterdam Manor Beach Resort) — 93 11 Quinta del Carmen — 103 12 Red Fish — 105 13 Ricardo’s Restaurant & Bar (Aruba Beach Club) — 107 14 Screaming Eagle Restaurant – Lounge — 113 15 The Kitchen Table by White (Blue Residences) — 131 16 Tulip Caribbean Brasserie (MVC Eagle Beach) — 141 17 Water’s Edge 12˚N Restaurant & Bar (Costa Linda Beach Resort) — 145 18 Windows on Aruba Restaurant (The Links at Divi Aruba) — 147 1 2 3
HOTELS
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18
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 Tropicana Aruba Resort & Casino
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ADVERTISER
1
Super Food — 98-99
GOLF COURSE
1
The Links at Divi Aruba
BEACHES
1 2 3
Druif Beach Eagle Beach Manchebo Beach
PLACE OF INTEREST
1
Bubali Bird Sanctuary
GAS STATION
HOSPITAL
MARSHLAND
ROUNDABOUT
TOURIST INFORMATION
To High-rise Hotels
To High-rise Hotels
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G
.S
m
ith
Bl
vd .
1
Ll
oy d
4 15
EXCELLENT RATES — BUDGET RENT A CAR ARUBA — Tel.: (297) 582-8600 Fax: (297) 582-7212 info@budgetaruba.com www.budgetaruba.com
SAN MIGUEL
7 10
1
5
16
11
10
vd .
18
Bl
1
us
qu
in
BUBALI
15
2
Ju
an
E.
Ira
14
CUNUCU ABAO
13
16
6 3
1
POS ABAO
2 14 11
Lloyd G. Smith Blvd.
17
To Santa Cruz
7
5
3 3
12
4 9
12 13
2 8
6 1
18
8
PARADIJS
9
Ju an
1
E.
BUSHIRI
Ira us
qu in
Bl . vd 17
To Downtown Oranjestad To Downtown Oranjestad
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Map
High-Rise Hotels
RESTAURANTS
1 +297 Restaurant — 13 2 Altamar — 17 3 Amuse Bistro (Playa Linda Beach Resort) — 19 4 Aqua Grill — 21 5 Atardi (Marriott Aruba Resort & Stellaris Casino) — 23 Barney’s Bar & Restaurant — 27 6 7 Bingo! Café & Restaurant — 31 8 BLT Steak (The Ritz-Carlton, Aruba) — 7 & 33 9 Casa Tua – Ristorante Italiano (Arawak Garden) — 37 10 Fishes & More “The Restaurant” (Arawak Garden) — 51 11 Hadicurari Restaurant — 57 12 Hostaria da’ Vittorio Ristorante Italiano — 59 & 61 13 Iguana Cantina Fresh Mexican Grill (Paseo Herencia Mall) — 63 14 La Vista (Marriott Aruba Resort & Stellaris Casino) — 73 15 Moomba Beach Bar & Restaurant — 85 16 Papiamento Restaurant — 91 17 Pureocean (Divi Aruba Phoenix Beach Resort) — 97 18 Ruth’s Chris Steak House (Marriott Aruba Resort & Stellaris Casino) — 9 & 109 19 Salt & Pepper (Arawak Garden) — 111 20 Smokey Joe’s Island Grill — 117 21 Sole Mare Ristorante Italiano — 121 22 Tandoor the Indian Grill House (South Beach Centre) — 125 23 Tango Argentine Grill (Arawak Garden) — 127 24 Texas de Brazil Churrascaria — 129 25 The Old Cunucu House Restaurant — 133 26 Wacky Wahoo’s — 143
ADVERTISERS
1 2 3 4
BudGet Rent a Car (Arawak Garden) — 155 EZ Eva Zissu (The Ritz-Carlton, Aruba) — 87 Gold Palace Jewelers (La Hacienda) — 165 Shiva’s Gold & Gems — 3 & 5 (Palm Beach Plaza) Time Square Jewels & Time — 168-169 & back cover (Paseo Herencia Mall)
5
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HOTELS
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16
Brickell Bay Beach Club & Spa Caribbean Palm Village Resort Coconut Inn Divi Aruba Phoenix Beach Resort Hilton Aruba Caribbean Resort & Casino Holiday Inn Resort Aruba Hyatt Regency Aruba Resort Spa and Casino Marriott Aruba Resort & Stellaris Casino Marriott’s Aruba Ocean Club Marriott’s Aruba Surf Club Occidental Grand Aruba Resort Playa Linda Beach Resort Riu Palace Antillas Riu Palace Aruba The Mill Resort & Suites The Ritz-Carlton, Aruba
BEACHES
1 2
Hadicurari Beach Palm Beach
PLACES OF INTEREST
1 2 3
Bubali Bird Sanctuary De Olde Molen St. Anna Roman Catholic Church
BANK
GAS STATION
MARSHLAND
PARKING
POLICE STATION
ROUNDABOUT
To California Lighthouse
To California Lighthouse
1
8 16 2 18
8
5 14
9
10
ro a . Fig a ncisco D Caya Fra
EXCELLENT RATES — BUDGET RENT A CAR ARUBA — Tel.: (297) 582-8600 Fax: (297) 582-7212 info@budgetaruba.com www.budgetaruba.com
11 15
SALIÑA CERCA
6 PALM BEACH PLAZA
CAMAI
13 4
5
PASEO HERENCIA MALL
24 3
LA HACIENDA
2
12 3
20 12
1
1
7
19
2
11
23 10 9
ARAWAK GARDEN 1
PALM BEACH
4 25
22 5
SOUTH BEACH CENTRE THE VILLAGE
14 13
26
Pa l 21
m
3
Be
ac hR d. 6 7
15 17
2 2
4
3
qu
in
Bl
vd .
16
To East Coast
1
Bl
vd .
To Downtown Oranjestad
ith m .S
G oy d
Ll
Juan
E. I ra
us
GASPARITO
To Low-rise Hotels and Downtown Oranjestad
To Downtown Oranjestad
WASHINGTON
163
Boerh aaves traat 3
John G. Em anstraat
Leeuwenhoek straat
2
d oy
5
pi
t
a ra
t
3
G .S m ith B d. lv
Paarden Bay
To Santa Cruz
Vondellaan
Adriaan Laclé Blvd.
Ll
EXCELLENT RATES — BUDGET RENT A CAR ARUBA — Tel.: (297) 582-8600 Fax: (297) 582-7212 info@budgetaruba.com www.budgetaruba.com
os
st
Caya G.F . Betico Croes (Main St reet) Wilhelmin astraat
2
SEE DOWNTOWN ORANJESTAD MAP PAGE 164
H
l aa
Flemingstraat
at ra st rk e K
To Paradera
De La Sallestr aat
n va A.
Bl vd .
Emmastraat
G .S m ith
To East Coast
Professor Lorentz straat
Weststraat
Ll oy d
To Noord
Pa ar d st enb ra at aai - Driem asterstraa t
Map
To Hotel Area
1
1
4 1
Oranjestad To San Nicolas
RESTAURANTS
1 2 3 4 5
Barefoot — 25 El Gaucho Argentine Grill — 49 Gostoso Restaurante — 55 Pinchos Grill & Bar — 95 The West Deck — 139
HOTEL
1
Talk of the Town
PLACES OF INTEREST
1 2 3
Beth Israël Synagogue St. Franciscus Roman Catholic Church Water Tower
164
M E N U I N T E R N AT I O N A L .C O M
BANK
BUS TERMINAL
GAS STATION
PARK
PARKING
POLICE STATION
POST OFFICE
ROUNDABOUT
WAN DER LUST
165
G. Sm ith
Ha ve ns tra at
Sch elp stra at
Bl vd .
Ha ve ns tra at
Elleboogstra at
Caya G.F.
Betico Croes (Main S treet)
Rif str aa t
6
RENAISSANCE MALL
Sc hu tte st ra at
6
Ll oy d
Yacht Basin
3 G. Sm ith
Bl vd .
5
RENAISSANCE MARKETPLACE 2 7
Downtown Oranjestad
RESTAURANTS
1 2
7 8 9
7 West Bar restaurant — 15 Casa Tua Pizzeria – Ristorante Italiano (Renaissance Marketplace) — 37 Driftwood Restaurant — 43 & 167 Eetcafe The Paddock (Wharfside Market) — 45 Iguana Joe’s Caribbean Bar & Grill (Royal Plaza) — 67 L.G. Smith’s Steak & Chop House (Renaissance Marina Hotel) — 41 & 71 Sidebar Bistro (Renaissance Marketplace) — 115 Taj Mahal Restaurant — 123 Yemanja Woodfired Grill — 149
ADVERTISERS
1 2 3 4
Gold Palace Jewelers — 165 Little Europe Jewels & Time — 168-169 Omega Boutique — inside front cover Shiva’s Gold & Gems (Royal Plaza) — 3 & 5
HOTELS
1 2
Renaissance Marina Hotel Renaissance Ocean Suites
3 4 5 6
166
M E N U I N T E R N AT I O N A L .C O M
3 Wil helm inastraa t
9 Zo ut m an st ra at
Ar no ld
1
EXCELLENT RATES — BUDGET RENT A CAR ARUBA — Tel.: (297) 582-8600 Fax: (297) 582-7212 info@budgetaruba.com www.budgetaruba.com
To Santa Cruz
Klip stra at
3
2 4
Hendrik straat
Ll oy d
5
ROYAL PLAZA
2
1 2 3 4 5 6 7 8
PLACES OF INTEREST Fort Zoutman Fruit Market Government Offices National Archaeological Museum Aruba Parliament Building Protestant Church Wilhelminapark Willem III Tower
BANK
BUS TERMINAL
PARK
PARKING
TAXI
TOURIST INFORMATION
Oranjes traat
1
4
Sh el lst ra at
W er fs tra at
Ru iz st ra at
1
Sch ool stra at
2
4
Emm astr aat
John G. Em anstraat
8
Ka zernestraat
Map
OROUBO PLAZA
W es ts tra at
To Hotel Area
7
8
1
To San Nicolas
Blue & Yellow Diamonds
Two Locations: L.G. Smith Blvd. 15, Oranjestad, Aruba (opposite main bus station) Phone: (297) 588-2906 La Hacienda, J.E. Irausquin Blvd. 382, Noord, Palm Beach (opposite Playa Linda Beach Resort) Phone: (297) 586-6431 E-mail: goldpalacearuba@hotmail.com
167
OPEN
168
M E N U I N T E R N AT I O N A L .C O M
FRESH FISH TONIGHT?
...AT DRIFT WOOD RESTAURANT (297) 583-2515 WWW.DRIFT WOODARUBA .COM
169
Executive Dual Time Self-winding. Patented time zone quick setting. Black ceramic bezel and 18-ct. rose gold case. Water-resistant to 100 m. Rubber band.
J.E. Irausquin Blvd. #382A, Oranjestad, Aruba T E L . : ( 2 9 7 ) 5 8 3 - 6 8 3 3 | FA X : ( 2 9 7 ) 5 8 6 - 9 2 0 2 t i m e s q u a r e a r u b a @ g m a i l . c o m | w w w. t i m e s q u a r e a r u b a . c o m
170
M E N U I N T E R N AT I O N A L .C O M
#15 L.G. Smith Boulevard, Oranjestad, Aruba T E L . : ( 2 9 7 ) 5 8 3 - 6 8 3 3 | FA X : ( 2 9 7 ) 5 8 3 - 0 6 3 8 @ s e t a r n e t . a w | w w w. l i t t l e e u r o p e a r u b a . c o m
171
172
M E N U I N T E R N AT I O N A L .C O M