Menu International Aruba 2023

ARUBA: LIKE NO PLACE ON EARTH

Discover innovative food and drink experiences crafted by the best talent on the island.

There’s no island in the Caribbean like Aruba (but we don’t have to tell you that, it’s one of the defining qualities that keeps people coming back year after year). There’s also no food and drink scene in the Caribbean quite like the one here on Aruba. The talent displayed by the island’s chefs, restaurant and hotel owners, mixologists, and farmers shines nearly as bright as the elusive green flash you may be able to spot on the Caribbean horizon.

While speaking to locals in the restaurant and tourism industry to create this issue, we discovered a common thread that connected them all: they are innovators in their own right.

Read about Apotek Speakeasy and how it stands out as the only cocktail bar of its kind in Aruba (p. 38); learn how Frank Timmen is enriching agriculture for the next generation with hydroponics (p. 70); discover a fresh ceviche recipe elevated with toasted coconut and coconut foam (p. 54); try a cocktail that isn’t as sweet as the famed Aruba Ariba but does boast subtle notes of passion fruit and peach (p. 62).

We hope our recommendations will help you uncover a few of the hidden gems around the island. Join us in appreciating the talent and dedication behind each menu, cocktail, and innovation featured in these pages.

ARUBA 2023 RESTAURANT GUIDE

A PLEASURE TROVE

RESTAURANTS

2 Fools and a Bull — 17

Aqua Grill — 19

Atardi — 21

Barefoot — 25

Bingo Bar & Restaurant — 27

BLT Steak — 5

Bohemian Bar and Restaurant — 29

Brutto Beach House — 33

Carte Blanche — 35

Casa Nonna New York — 37

Casa Tua Ristorante Italiano — 41

CAYA House Aruba — 3

Chalet Suisse Restaurant — 43

Chicken & Lobster — 45

Divi Sushi Bar & Lounge — 49

Driftwood Restaurant — 51 & 135

Elements Restaurant — 53

Fisherman’s Hut — 57

Horizons Lounge — 59

Iguana Cantina Fresh Mexican Grill — 61

Iguana Joe’s Caribbean Bar & Grill — 65

Ike’s Bistro — 67

Infini by Urvin Croes — 69

Italy in the World – 73

L.G. Smith’s Steak & Chop House — 75

Las Ramblas Outdoor Charcoal Grill — 77

Lucca Modern Trattoria – Rustic Soul — 81

Madame Janette — 83 & inside front cover

Matthew’s Beachside Restaurant — 85

O’Niel Caribbean Kitchen — 89

Oak Restaurant & Bar — 91

Ocean Z Restaurant — 93

Olivia Mediterranean Restaurant — 97

Omakase Japanese Sushi Bar — 99

Opus Ocean & Grill — 101

Papiamento Restaurant — 105

Papillon Restaurant — 107

Passions on the Beach — 109

Patio 15 — 113

Pelican Nest Seafood Grill — 115

Po-Ké Ono by Urvin Croes — 117

Quinta del Carmen — 121

Red Fish — 123

Restaurant Anno 1877 — 125

Ricardo’s Restaurant & Bar — 129

Ruth’s Chris Steak House — 131

Santos — 7

Smokey Joe’s Island Grill — 133

Sunset Grille Prime Steakhouse — 137

Terrazza Italiana — 139

Texas de Brazil Churrascaria Steakhouse — 141

Wacky Wahoo’s — 145

Water’s Edge Restaurant & Bar — 147

Wilhelmina Restaurant — 149

Xixón Spanish Restaurant — 151

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

ART DIRECTOR: Eric Quenneville — PHOTOGRAPHER: Kenneth Theysen — COVER PHOTOGRAPHER: Kenneth Theysen — CONTRIBUTING WRITERS: Eva Cirnu, Timothy Dugdale, Kylee Ross PROOFREADER: Eva Cirnu — GRAPHIC DESIGNER: Étienne Jacques — DIGITAL IMAGING: Michel Mercure — WEBMASTER: Eric Quenneville

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

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CONTENTS

30

FOOD RECIPE

SEA BASS CRUSTED WITH SAFFRON AND DUKKAH

SPECIAL FEATURES

Cover Shoot – Well-seasoned — 22-23, 102-103, 118-119

Writer’s Corner – Sunday Drive: Noord to San Nicolas — 110-111

Interview – Happyponics: A Q&A with Owner Frank Timmen — 70-71

Interview – Domenica Baroncini of Terrazza Italiana — 78-79

Interview – Harold Castro of Water’s Edge Restaurant & Bar — 142-143

110 SUNDAY DRIVE:

NOORD TO SAN NICOLAS

by Kylee Ross WRITER'S CORNER

78 ALL IN THE FAMILY: KEEPING FOOD TRADITIONS ALIVE

Domenica Baroncini –Chef / Owner Terrazza Italiana INTERVIEW

COCKTAIL RECIPES

Summer of 43 by Joniel Paesch — 62-63 Oak Margarita by Ricardo Chirino and Carlos Arias — 94-95

FOOD RECIPES

Sea Bass Crusted with Saffon and Dukkah by Dennis van Daatselaar— 30-31

Ceviche with Toasted Coconut and Coconut Foam by Andrés Melo — 54-55

62

COCKTAIL RECIPE ESTATE DI QUARANTAT RÉ: SUMMER OF 43

ADVERTISERS

Amigo Rent-a-Car — 152-153

Apotek Speakeasy — 38-39

Little Europe Jewels & Time — back cover

Monforte III Luxury Cruise — 46-47

Ocean Z Boutique Hotel — 14-15

Renaissance Marketplace — 126-127

Super Food — 86-87

Time Square Jewels & Time — back cover

46

Set Sail for Supper: THE MONFORTE III

EXCLUSIVE DINNER CRUISE

ADVERTORIAL

AMERICAN

BLT Steak — 5

L.G. Smith’s Steak & Chop House — 75

Ruth’s Chris Steak House — 131

ARUBAN

Driftwood Restaurant — 51 & 135

Fisherman’s Hut — 57

Iguana Joe’s Caribbean Bar & Grill — 65

O’Niel Caribbean Kitchen — 89

Red Fish — 123

Wacky Wahoo’s — 145

BEACHFRONT, BEACHSIDE AND SEAVIEW RESTAURANTS

Atardi — 21

Barefoot — 25

BLT Steak — 5

Divi Sushi Bar & Lounge — 49

Elements Restaurant — 53

Horizons Lounge — 59

Las Ramblas Outdoor Charcoal Grill — 77

Matthew’s Beachside Restaurant — 85

Ocean Z Restaurant — 93

Passions on the Beach — 109

Pelican Nest Seafood Grill — 115

Ricardo’s Restaurant & Bar — 129

Sunset Grille Prime Steakhouse — 137

Terrazza Italiana — 139

Water’s Edge Restaurant & Bar — 147

BRAZILIAN

Texas de Brazil Churrascaria Steakhouse — 141

BREAKFAST

Casa Tua Ristorante Italiano — 41

Chicken & Lobster — 45

Matthew’s Beachside Restaurant — 85

Passions on the Beach — 109

Po-Ké Ono by Urvin Croes — 117

Ricardo’s Restaurant & Bar — 129

Santos — 7

Water’s Edge Restaurant & Bar — 147

BRUNCH

Brutto Beach House — 33

Elements Restaurant — 53

CAFÉ

Santos — 7

CARIBBEAN

Iguana Joe’s Caribbean Bar & Grill — 65

Ike’s Bistro — 67

Madame Janette — 83 & inside front cover

O’Niel Caribbean Kitchen — 89

Papiamento Restaurant — 105

Papillon Restaurant — 107

Patio 15 — 113

Pelican Nest Seafood Grill — 115

Red Fish — 123

Wilhelmina Restaurant — 149

COCKTAILS

Apotek Speakeasy — 38-39

CAYA House Aruba — 3

Divi Sushi Bar & Lounge — 49

Horizons Lounge — 59

Patio 15 — 113

CONTEMPORARY

CAYA House Aruba — 3

DINNER CRUISE

Monforte III Luxury Cruise — 46-47

ECLECTIC

Barefoot — 25

EUROPEAN

Carte Blanche — 35

Madame Janette — 83 & inside front cover

Restaurant Anno 1877 — 125

Wilhelmina Restaurant — 149

FRENCH

2 Fools and a Bull — 17

Bohemian Bar and Restaurant — 29

Papillon Restaurant — 107

Restaurant Anno 1877 — 125

FUSION

Ike’s Bistro — 67

Ocean Z Restaurant — 93

GLUTEN - FREE

Elements Restaurant — 53

Italy in the World – 73

Terrazza Italiana — 139

GRILL

Las Ramblas Outdoor Charcoal Grill — 77

Pelican Nest Seafood Grill — 115

HAWAIIAN

Po-Ké Ono by Urvin Croes — 117

INTERNATIONAL

2 Fools and a Bull — 17

Aqua Grill — 19

Barefoot — 25

Bingo Bar & Restaurant — 27

Bohemian Bar and Restaurant — 29

Brutto Beach House — 33

Carte Blanche — 35

CAYA House Aruba — 3

Chalet Suisse Restaurant — 43

Chicken & Lobster — 45

Horizons Lounge — 59

Infini by Urvin Croes — 69

Las Ramblas Outdoor Charcoal Grill — 77

Matthew’s Beachside Restaurant — 85

Oak Restaurant & Bar — 91

Ocean Z Restaurant — 93

Papiamento Restaurant — 105

Papillon Restaurant — 107

Passions on the Beach — 109

Patio 15 — 113

Quinta del Carmen — 121

Restaurant Anno 1877 — 125

Ricardo’s Restaurant & Bar — 129

Water’s Edge Restaurant & Bar — 147

38

ADVERTORIAL

APOTEK SPEAKEASY: SOMEWHERE IN ORANJESTAD…

ITALIAN

Casa Nonna New York — 37

Casa Tua Ristorante Italiano — 41

Italy in the World – 73

Lucca Modern Trattoria – Rustic Soul — 81

Terrazza Italiana — 139

JAPANESE

Omakase Japanese Sushi Bar — 99

Po-Ké Ono by Urvin Croes — 117

LOBSTER

Chicken & Lobster — 45

MEDITERRANEAN

Bohemian Bar and Restaurant — 29

Ike’s Bistro — 67

Olivia Mediterranean Restaurant — 97

Opus Ocean & Grill — 101

MEXICAN

Iguana Cantina Fresh Mexican Grill — 61

Iguana Joe’s Caribbean Bar & Grill — 65

MIXOLOGY

Apotek Speakeasy — 38-39

CAYA House Aruba — 3

Divi Sushi Bar & Lounge — 49

Horizons Lounge — 59

Patio 15 — 113

70

INTERVIEW

HAPPYPONICS: A Q&A WITH OWNER FRANK TIMMEN

PIZZA

Casa Tua Ristorante Italiano — 41

Patio 15 — 113

Terrazza Italiana — 139

RIBS

Smokey Joe’s Island Grill — 133

SEAFOOD

Aqua Grill — 19

Atardi — 21

Chalet Suisse Restaurant — 43

Chicken & Lobster — 45

Driftwood Restaurant — 51 & 135

Fisherman’s Hut — 57

Matthew’s Beachside Restaurant — 85

Oak Restaurant & Bar — 91

Olivia Mediterranean Restaurant — 97

Opus Ocean & Grill — 101

Passions on the Beach — 109

Pelican Nest Seafood Grill — 115

Quinta del Carmen — 121

Red Fish — 123

Ricardo’s Restaurant & Bar — 129

Smokey Joe’s Island Grill — 133

Wacky Wahoo’s — 145

Water’s Edge Restaurant & Bar — 147

Wilhelmina Restaurant — 149

Photo: Courtesy of Ocean Z Restaurant

SOUTH CARIBBEAN

Oak Restaurant & Bar — 91

SNACKS

Horizons Lounge — 59

SPANISH

Xixón Spanish Restaurant — 151

SPEAKEASY

Apotek Speakeasy — 38-39

STEAKS AND STEAKHOUSE

BLT Steak — 5

Chalet Suisse Restaurant — 43

L.G. Smith’s Steak & Chop House — 75

Ricardo’s Restaurant & Bar — 129

Ruth’s Chris Steak House — 131

Smokey Joe’s Island Grill — 133

Sunset Grille Prime Steakhouse — 137

Texas de Brazil Churrascaria Steakhouse — 141

Water’s Edge Restaurant & Bar — 147

SUSHI

Brutto Beach House — 33

Divi Sushi Bar & Lounge — 49

Omakase Japanese Sushi Bar — 99

TAPAS

Divi Sushi Bar & Lounge — 49

Xixón Spanish Restaurant — 151

VEGAN

Elements Restaurant — 53

Passions on the Beach — 109

Terrazza Italiana — 139

VEGETARIAN

Barefoot — 25

Elements Restaurant — 53

Olivia Mediterranean Restaurant — 97

Terrazza Italiana — 139

Texas de Brazil Churrascaria Steakhouse — 141

WINE ROOM

Italy in the World – 73

WORLD CUISINE

Elements Restaurant — 53

ENTERTAINMENT BARS

Apotek Speakeasy — 38-39

Aqua Grill — 19

Barefoot — 25

Bingo Bar & Restaurant — 27

Bohemian Bar and Restaurant — 29

Brutto Beach House — 33

CAYA House Aruba — 3

Chicken & Lobster — 45

Divi Sushi Bar & Lounge — 49

Driftwood Restaurant — 51 & 135

Elements Restaurant — 53

Horizons Lounge — 59

Iguana Cantina Fresh Mexican Grill — 61

Iguana Joe’s Caribbean Bar & Grill — 65

Ike’s Bistro — 67

L.G. Smith’s Steak & Chop House — 75

Lucca Modern Trattoria – Rustic Soul — 81

Madame Janette — 83 & inside front cover

Matthew’s Beachside Restaurant — 85

Oak Restaurant & Bar — 91

Ocean Z Restaurant — 93

Olivia Mediterranean Restaurant — 97

Papiamento Restaurant — 105

Papillon Restaurant — 107

Passions on the Beach — 109

Patio 15 — 113

Pelican Nest Seafood Grill — 115

Po-Ké Ono by Urvin Croes — 117

Quinta del Carmen — 121

Red Fish — 123

Restaurant Anno 1877 — 125

Ricardo’s Restaurant & Bar — 129

Smokey Joe’s Island Grill — 133

Sunset Grille Prime Steakhouse — 137

Terrazza Italiana — 139

Texas de Brazil Churrascaria Steakhouse — 141

Wacky Wahoo’s — 145

Water’s Edge Restaurant & Bar — 147

Wilhelmina Restaurant — 149

Xixón Spanish Restaurant — 151

Photo: Courtesy of Patio

A PLEASURE TROVE

YOUR GUIDE TO ARUBA’S BEST RESTAURANTS

Aruba is One Happy Island but it delivers many different pleasures. Let Menu International be your informed and reliable guide to help you make this vacation a storybook of satisfying travel experiences.

We introduce you to a United Nations of talented chefs and cooks, some of whom are celebrating the roots of their home country cuisines while others are experimenting with fusion dishes that respect the origin of ingredients and reflecting the centuries of quirky cultural exchange on Aruba. In addition, you’ll meet cooks championing genuine Aruban dishes that are finally finding their rightful place on menus.

We’ll also show you how chefs and bartenders are embracing farm to table initiatives on the island, including hydroponic farming and locally sourced herbs, vegetables, meats and fish.

Menu International wants you to delight in all the delicious ways Aruba is securing a robust future at the cutting edge of hospitality. History, diversity and innovation make for one happy island.

EXPLORE. INDULGE. CONNECT.

— Menu International

Your Home Away from Home

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

— By Kylee Ross

“I’ve always wanted a house in front of the ocean. Since I was very young, that was my vision,” Zissu says. “As we were building the house, people started asking why we were not doing a boutique hotel instead.”

The two-story building is a unique fixture along a residential strip of private and rental homes on the West Coast (minutes away from Arashi Beach and the California Lighthouse). It’s sleek, minimalistic, and offers luxury accommodation unlike anything else on the island: suites with an infinity pool overlooking the ocean, private open-air showers, a serene lounge area by a courtyard pool, a fine dining restaurant and bar, and a team that will go above and beyond for your comfort and ease. To an onlooker, the building could easily be mistaken

for an exclusive day spa. To the guests, it is a private oasis complete with personalized hospitality and an ocean view.

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

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

OCEAN Z:

Photography Kenneth Theysen

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

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

On site you’ll find the Ocean Z Restaurant specialized in international cuisine with

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

Every evening Zissu and general manager Leoncita Rivera check in with each table dining in the restaurant offering personalized service and warm company. “Everything I do is very personalized,” Zissu says. “Besides just giving, I like to make sure there’s a personal touch to everything we offer.” This aspect of Zissu’s personality runs through the unique experience of each

guest. Rivera is available on site or through WhatsApp to assist as guests’ “concierge, tour guide, or anything else they need,” Rivera tells guests when they check in.

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

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2 Fools and a Bull

Seated at a U-shaped bar, 17 guests will dine together in ultimate comfort. Fool #1, Rick, will guide and serve you a 5 ½-course menu and an exquisite wine pairing through the night, while Fool #2, Erwin, will create the most surprising, flavorful and beautifully presented dishes. Prepare for an exclusive evening out where you can think and eat outside the box.

Erwin Hüsken EXECUTIVE CHEF

DINNER:

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

DINING: Indoors

ATTIRE: Elegantly casual

5

½-COURSE

Price per person: 110.00

DINNER

— with regular wine pairing (5 glasses) 180.00

— with premium wine pairing (5 glasses) 230.00

The Concept

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

The Food Fool #2 creates the most exciting, flavorful and beautifully presented dishes.

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

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

The Experience

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

Foolish Rules

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

SAMPLE OF OUR MENU

Tuna Tataki

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

Crab Cake

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

-> Go to: Menu Aruba/ 2 Fools and a Bull

Scan the code to find the location, get directions, make a reservation, and more.

Peruvian Sea Bass Tiradito

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

Spiced Lamb Chops

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

Smoked salmon

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

Picanha

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

Sous-vide Hanger Steak

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

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

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

Vanilla Cheesecake

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

Chocolate Lava Cake

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

SAMPLE MENU

Aqua Grill

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

Prepared in the excitement of an open-view kitchen, Aqua Grill boasts fresh local catches like snapper, grouper and mahi-mahi. These signature items headline a menu that also offers delicacies from waters abroad including live Maine lobster and Alaskan king crabs. Aqua Grill’s award-winning culinary team excels in a variety of regional styles, offering an intriguing selection of non-seafood dishes. They also feature the island’s largest raw bar and a generous wine list of over one hundred select wines. Seeing is believing at Aqua Grill.

CHEF

Located

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

DINING: Indoors – Outdoors

ATTIRE: Elegantly casual

FRESH FROM OUR RAW BAR

Range: 21.00 – 32.00

Oysters on the Half-shell (ask your server about the current oyster selections) seasonal varieties available, horseradish and cocktail sauce, or champagne mignonette — 7.00 — 32.00 — 60.00

Ceviche Peruano

fish, shrimp and squid in a spicy lime marinade, presented with sweet potato and toasted corn

Lobster Salad

served with taro root chips and grape

tomatoes

Spicy Tuna Tartare

seasoned with ponzu and ají panca, presented raw with avocado, wakame and taro chips

HOT FROM OUR OPEN KITCHEN

Range: 18.00 – 29.00

Chesapeake Crab Cake

served with a mushroom mignonette sauce, frizzled greens and crème fraîche

Steamed Dumplings and Prawns

lobster and salmon wrapped in a thin dough and steamed with jumbo prawns, bok choy, and sesame-soy sauce

Grilled Portobello

marinated with balsamic vinegar and herbs, served with Gorgonzola bruschetta

SOUP AND SALAD

Range: 11.00 – 16.00

Clam Chowder

New England style with potatoes and bacon

Caesar Salad

freshly shaved Parmigiano-Reggiano and toasted croutons

ENTRÉES

Range: 42.00 – 65.00

Cioppino

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

-> Go to: Menu Aruba/ Aqua Grill

Scan the code to find the location, get directions, make a reservation, and more.

Seafood Tagliatelle Provençal shrimp, clams and mussels with fresh tomatoes, basil and garlic

Lamb Rack grilled and served with zucchini-potato roll, broccoli, and a portobello-Dijon sauce

HOUSE SPECIALTIES

Range: 62.00 – 112.00

Steamed Live Maine Lobster served complete, in the shell

— 1 ¼ lb. — 2 ½ lb.

Broiled Stuffed Maine Lobster filled with seasoned lump crabmeat and croutons

— 1 ¼ lb. — 2 ½ lb.

SIMPLY GRILLED

Range: 32.00 – 50.00

Center-cut Swordfish flesh white, coarse grained, meaty

Yellowfin Tuna sashimi grade, cooked rare to medium

Grilled Half-chicken partially deboned, marinated in rosemary and garlic

Center-cut Eye of Sirloin served with cabernet-portobello sauce

FROM THE DEEP-FRYER

Range: 36.00 – 43.00

Butterflied Shrimp black tiger

Sea Scallops

Canadian jumbo

DESSERTS

Range: 9.75 – 11.25

Baked Apple Crisp with Häagen-Dazs vanilla ice cream

J’s Mud Pie made with Häagen-Dazs coffee and chocolat ice creams

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.

SAMPLE MENU

Aruba Marriott

’s

beachfront

restaurant, Atardi, is the island’s best-kept secret.

It is the perfect setting for a romantic dinner, a place where you can be delighted by magnificent sunsets, exquisite meals  under the fluttering palm trees, and feel the warmth of the sand between your toes. Atardi allows you to sit back and connect with all 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.

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

DINING: Open-air

ATTIRE: Casual

ENTERTAINMENT: Live music (nightly)

STARTERS

Range: 17.00 – 22.00

Tuna Carpaccio

thinly sliced tuna, pecans, Madame Jeanette peppers, cilantro, ginger, lemon juice, olive oil and sesame oil, soy

Tropical Bouillabaisse

seafood mix, coconut cream, saffron soup

Scallops

seared scallops, corn purée, roasted corn, crispy togarashi cracker, avocado-cilantro sauce

Octopus

slow-cooked and smoked a la plancha octopus, ají panka, sweet potato foam, crispy potato, olivo sauce

Garden Salad

local greens, apple, corn, radish, feta cheese, crispy wild rice, tomato, mint, balsamic vinaigrette

Shrimp

grilled shrimp, roasted ají amarillo sauce, lime, ginger, green apple, mango, cilantro oil

MAINS

Range: 40.00 – 64.00

Lobster Tail

seared rock lobster, potato fondant, green asparagus, chives, fennel, tarragon sauce

Sea Bass

sea bass, parsnip purée, cardamom, caramelized baby carrots, chives, white wine sauce

Filet and Lobster

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

Beef Tenderloin

8-oz. filet mignon, potato au gratin, mushrooms, asparagus, compound truffle butter

-> Go to: Menu Aruba/ Atardi Scan the code to find the location, get directions, make a reservation, and more.

Blackened Mahi-mahi

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

Corvina

celeriac purée, julienne vegetables, coconut, ginger-curry sauce

Short Ribs

22-hour slow-cooked short ribs, pumpkin purée, caramelized baby onions, cashews, short rib-coconut jus

DESSERTS

All priced at: 11.00

Tropical Coconut Cake

layered vanilla coconut cake, white chocolate mousse filling, pineapple sauce

Chocoholic

chocolate warm cake, black forest compote, banana ice cream

Cheesecake Mousse

mascarpone mousse, berry compote, vanilla crumble

Apple Crumble Casserole

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

SPECIALTY COFFEES

All priced at: 11.00

Aruba Moonlight

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

Old Pirate’s Treasure

Grand Marnier, brandy and coffee

Palm Beach Dream

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

SAMPLE MENU

WELLSEASONED

There has never been a better time to savor simplicity. Menu International is proud to showcase a duet of seasoned veterans who embrace the poetry of old-school cooking composed with fresh ingredients and time-honored recipes. One hails from Italy, the other from Columbia, but Aruba is where they chose to open their kitchens and hearts to the world. Like many islands in the Caribbean, Aruba has realized that developing its own FOOD RESOURCES is the best way to not only control costs and guarantee consistency, but also to put NATIVE FLAVORS and DISHES on restaurant menus. Both of our chefs grew up cooking under the watchful eyes of FAMILY MATRIARCHS and shopping daily at markets in their HOMETOWNS . Their respective menus reflect that proud dedication to roots. Our chefs come naturally to shortening the distance from farm to table. Your table.

Photography Kenneth Theysen

dining!

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

Ron van der Put HEAD CHEF

As the name suggests, this is the ideal Aruba

DINNER:

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

DINING: Indoors – Outdoors

– Open-air (covered)

ATTIRE: Elegantly casual

APPETIZERS

Range: 10.00 – 17.00

Goat Cheese Medallions

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

Skirt Steak Salad

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

Prosciutto and Melon

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

Lobster Cappuccino

lobster bisque finished with a vanilla froth

Dutch Crab Cakes

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

Shrimp Croquettes

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

MAINS

Range: 24.00 – 46.00

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

Blackened Mahi-mahi

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

Snapper Old Amsterdam

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

-> Go to: Menu Aruba/ Barefoot

Scan the code to find the location, get directions, make a reservation, and more.

Shellfish Trio

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

Chicken and Pineapple

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

Tenderloin and Truffle

Angus beef tournedos served with a truffle and mushroom sauce

Ossobuco veal shank stewed for hours, served in its own gravy

VEGETARIAN MAINS

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

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

DESSERTS

Range: 8.00 – 14.00

Snickers Cheesecake

cheesecake made with snickers, served with hazelnut ice cream

BananaMisu

tiramisu made with banana instead of coffee, fabulous!

SAMPLE MENU

(297) 586-2818

Bingo

Service with a smile.

For 18 years, Bingo Bar & Restaurant has been serving great food and drinks at reasonable prices. Their daily specials are complemented by an exquisite menu that suits all tastes. A must-try are typical Dutch treats like bitterballen, small, deep-fried meatballs, and Schrobbelèr, a specialty bitters from the city of Tilburg. They offer alfresco, yet shaded seating, as well as an indoor bar and air-conditioned dining area. Visit Bingo Bar & Restaurant for dinner or mingle with the locals over a drink!

van den Burg CHEF

Harold

LUNCH AND DINNER:

Monday to Saturday, 11:00 a.m. to 11:00 p.m., and Sundays, 4:00 to 11:00 p.m.

BAR:

Monday to Saturday, 11:00 a.m. to 12:00 midnight, and Sundays, from 4:00 p.m. to 12:00 a.m.

DINING: Indoors – Open-air

ATTIRE: Casual

SALADS AND APPETIZERS

Bingo Salad

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

— regular 13.00 — large 18.50

Keshi Yena

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

— regular 15.00 — large 23.00

Carpaccio

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

— regular 16.00 — large 24.00

Salad of the Sea

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

— regular 16.50 — large 25.00

MAIN COURSES *

Pork Tenderloin

pork tenderloin, bacon-blue cheese sauce, French fries

— small 17.00 — regular 28.00

Grouper

pan-fried grouper fillet, lobster sauce, mashed potatoes

— small 17.00 — regular 28.00

Chicken Parmesan

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

— small 18.00 — regular 29.00

Garlic Gambas

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

— small 18.00 — regular 29.00

Tuna Steak

-> Go to: Menu Aruba/ Bingo

Scan the code to find the location, get directions, make a reservation, and more.

grilled tuna steak, teriyaki-sesame sauce, fried rice

— small 18.00 — regular 29.00

Filet Mignon

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

— small 23.00 — regular 35.00

Rib-eye — 44.75

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

* Served with mixed fresh vegetables.

EASY-GOING BINGO!

Bingo Shawarma — 16.50

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

Bingo Burger — 17.50

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

DESSERTS

Apple Cobbler à la Mode

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

— regular 8.50 — large 12.75

Fried Ice Cream

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

— regular 9.00 — large 13.50

White Chocolate Cheesecake

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

— regular 9.00 — large 13.50

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

SAMPLE MENU

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

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

Located in the High-rise Hotel Area

DINNER:

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

DINING: Garden – Open-air (covered)

ATTIRE: Casual

ENTERTAINMENT: Flamenco and gypsy music (Wednesdays)

THE SPECIALS

Cauliflower Creamy Soup — 14.00

floating island, Gruyère sabayon, black truffle brisures

Wagyu Beef Carpaccio — 26.00

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

Gnocchi à la Crème de Truffe Noire — 26.00 gnocchi in black truffle cream

LES SUGGESTIONS DU CHEF

Cheese Board — 22.00

French and European selection of runny and dry cheeses – always start with the lightest one

Charcuterie Board — 26.00

French cured meat; saucissons, saucisses sèches

salamis, jambons crus and more – we import directly from farms and regional artisans

APPETIZERS

Pork Belly in Bao Bun — 8.00 one home-made Asian-style steamed bread pork belly, mixed nuts, fresh herbs, hoisin sauce

Tuna Tataki on Asian Salad — 12.00 cucumber, daikon, carrots, red onions, seaweed, cilantro and miso-lemon-soy vinaigrette

Goat Cheese Salad — 15.00

imported French bûche goat cheese on a toast with caramelized apples and rosemary honey, served with salad, vinaigrette, roasted pine nuts and balsamic reduction

Grilled Octopus — 22.00

marinated in olive oil, garlic, spices and herbs, grilled on open flame, served with creamed potatoes and rouille sauce

Home-made Foie Gras Terrine — 29.00 duck liver pâté, served with toast and a red fruit coulis

-> Go to: Menu Aruba/ Bohemian Scan the code to find the location, get directions, make a reservation, and more.

FISH AND SEAFOOD

Spicy Moroccan Mahi-mahi Kebab — 32.00 marinated in ras-el-hanout (a mix of Moroccan spices) and cooked a la plancha, served with chickpea hummus and a crumble of ratatouille

Paella de Bohemian — 42.00 prepared in the traditional Spanish paella pan with shrimp, chorizo, chicken, squid, clams and mussels in the shell, simmered in a saffron rice with our home-made fish bouillon, seasoned with paprika, spices and herbs, served in individual paella pan, topped with a 3-oz. lobster tail

Lobster Fettuccine — 49.00

Caribbean lobster meat in a lobster fumet reduction

MEAT AND POULTRY

Bone-in Chicken Coq au Vin — 32.00 typical of Burgundy, a delicious bone-in chicken braised in red wine with mushrooms, smoked French bacon cubes and onions, served with a creamy Joël Robuchon-style mashed potatoes

10-oz. Beef Tenderloin — 37.00 choice of pepper or bordelaise red wine sauce, served with classic dauphinois potato gratin and seasonal veggies, prepared either rare or medium-rare

Braised Lamb Shank — 39.00 slowly braised lamb shank in garlic with honey and rosemary sauce, served with carrots and couscous-stuffed tomato

DESSERTS

Home-made Apple Thin Tart — 13.50 with vanilla ice cream and butter-salted caramel

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

We offer a selection of vegetarian dishes.

All prices are in U.S. dollars and include a 6% tax. No service charge.

Tipping at your discretion

Prices and menu items are subject to change.

SAMPLE MENU

Sea Bass Crusted with Saffron and Dukkah

by Chef / Owner Dennis van Daatselaar of Olivia Mediterranean Restaurant

“I have a few regular guests sitting here tonight,” Chef Dennis van Daatselaar says as he looks around the dining room at Olivia on a balmy Oranjestad night. Olivia is the latest venture from Chef Dennis that opened its doors in April 2022.

For each of Chef Dennis’ restaurants—Olivia being the third located in the same building on Wilhelminastraat—he writes the recipe books, designs the restaurant concept, chooses the artwork, can build almost anything his restaurant needs, and teaches his team how he wants all of the components to come together. “It’s my brainchild. It’s my idea,” Chef Dennis shrugs as if it is common for one chef to take on this feat with such steady determination. He’s the visionary behind Carte Blanche and Wilhelmina, after all, and he approaches the creation of every dish on his menus with the same unwavering confidence.

“When I create a dish, I always think about the vegetables first,” he says, drawing inspiration from the cuisine he wants to showcase. At Olivia, that’s Mediterranean: North African, Greek, Italian. The starting point for the dukkah-crusted sea bass on the fish and vegetarian selection of the menu is pumpkin mousseline (a velvety pumpkin and butter purée), cabbage blanched in vegetable stock, and pan-seared leeks in olive oil. Next, Chef Dennis chooses a protein and the sauces that come with the menu item. “That’s how I build up a dish,” Chef Dennis says. The crusted sea bass compliments (doesn’t overpower) the flavorful vegetables and features a North African mix of spices (dukkah) specially blended to Chef Dennis’ taste.

DUKKAH ( NORTH AFRICAN SPICE M IX )

INGREDIENTS

125g hazelnuts

60g pistachios

125g sesame seeds

12g coriander seeds

15g cumin seeds

5g dried thyme

Pinch of cayenne pepper

INSTRUCTIONS

1. Lay hazelnuts, pistachios, sesame seeds, coriander seeds, cumin seeds on a baking sheet. Roast the nuts and seeds in the oven for 15 minutes at 350°F. Let cool.

2. In a food processor or blender, add cooled seeds and nuts, dried thyme, cayenne pepper, salt and pepper to taste. Blend until thoroughly combined.

Sea Bass Crusted with Saffron and Dukkah SERVES 2

Photography Kenneth Theysen

HARISSA

INGREDIENTS

500g roasted red pepper

30g sambal

50g tomato paste

50g garlic paste

2g cumin powder

2g coriander powder

2g smoked paprika powder

Pinch of cayenne pepper (optional)

Juice of half a lemon

100g olive oil (optional)

INSTRUCTIONS

1. In a food processor or blender, add roasted red peppers, sambal, tomato paste, garlic paste, cumin powder, coriander powder, smoked paprika powder, cayenne pepper, lemon juice, and olive oil. Blend until thoroughly combined.

ROUILLE

INGREDIENTS

100g white wine

100g potato

20g garlic cloves

Pinch of saffron

2 egg yolks

400ml vegetable oil

40g vinegar

INSTRUCTIONS

1. Peel the potatoes and cut them into small cubes.

2. In a medium pot, add the cubed potatoes, wine, water (wine and water should make up about one inch of liquid), and salt. Boil until potatoes are tender. Then, add saffron and let the potatoes cool.

3. In a food processor or blender, add potato mixture, vinegar, egg yolks, garlic, salt and pepper to taste. Blend until thoroughly combined.

4. Once combined, blend on low speed and slowly add vegetable oil in a steady stream.

5. Optional: Put the mixture through a sieve to remove remaining lumps.

CHIVE OIL

INGREDIENTS

75g chopped chives

500g vegetable oil

3g salt and peppper

INSTRUCTIONS

1. In a food processor or blender, add chives, vegetable oil, salt and pepper. Blend until thoroughly combined.

2. Transfer mixture to a small saucepan and cook over medium heat. Stir occasionally until mixture is sizzling.

3. Remove mixture from heat and strain through a sieve. Let cool (on ice if oil needs to be used immediately).

SEA BASS

INGREDIENTS

2 sea bass fillets

Dukkah

1 tbsp butter

INSTRUCTIONS

1. Pat the sea bass fillets dry with paper towels.

2. Season both sides of the sea bass fillets with dukkah (spice mix).

3. Add butter to a large skillet over medium heat.

4. Once the butter melts, place the sea bass fillets in the skillet skin side down. Cook for 5 minutes.

5. Flip the sea bass fillets. Cook for another 5 minutes or until the fish is flaky.

SERVE

1. Plate rouille with the roasted vegetables of your choice. (The dish at Olivia is served with pumpkin, cabbage, and leeks.)

2. Lay a dukkah-crusted sea bass fillet over the rouille and vegetables.

3. Top the dish with harissa and chive oil.

Dennis van Daatselaar CHEF / OWNER OLIVIA MEDITERRANEAN RESTAURANT

Their selections of sushi, risottos, meats, seafood and shareable treats are complemented by an extensive menu of international cocktails and wines. Their dining areas offer a trendy, urban chic ambiance. The outdoor space welcomes guests with a lively mood and fun house music playing in the background, while the indoor dining area provides a quieter vibe. Brutto strives to offer guests a memorable experience.

DINNER: Monday to Sunday, 5:00 p.m. to 12:00 midnight

BRUNCH: Saturdays and Sundays, 10:00 a.m. to 4:00 p.m.

DINING: Indoors – Open-air (covered)

ATTIRE: Tropical

ENTERTAINMENT: DJ (at night)

SUSHI BAR

Dragon Brutto — 21.00

prawn tempura, salmon, Osaki crab, avocado, cream cheese, dragon sauce, ikura

Angus — 22.00

outside skirt prime, tempura prawn, watercress tempura, ají dulce pepper powder, truffle oil

Terminator — 23.00

tuna, spicy mayo, scallion, truffle oil, potato threads, soybean paper

Michael Jackson — 25.00

creamy Osaki crab, hamachi yellowtail, yuzu, tempura spikes, soybean paper, truffle oil

RAW BAR

White Tuna Crudo — 18.00 yuzu soy, clarified butter, truffle oil, jalapeños, pistachios

Sashimi Mix — 33.00

white tuna, red tuna, salmon, hamachi yellowtail

Fresh Oysters Selection — Market price — half-dozen — dozen

NIGIRIS – 2 PIECES

Sake — 9.00

salmon, kimchi, miso, soy caviar

Maguro — 11.00

tuna, tempura spikes, dragon sauce, truffle oil

Brutto — 12.00

outside skirt, quail egg, beef juices, truffle oil

NOT SO SMALL EATS

Tuna Taco — 15.00

tuna, crispy flour tortilla, red onion, shiso mayo, truffle oil

Onion Soup Dumplings — 16.00

onion soup liquid compote, Gruyère cheese, breadcrumbs

-> Go to: Menu Aruba/ Brutto Scan the code to find the location, get directions, make a reservation, and more.

Brutto Salad — 17.00

watercress, quinoa, yuzu, maple, mint yogurt, beet, radish, crispy falafel, red onion

Rock Shrimp Buns — 17.00

shrimp tempura, dragon sauce, jalapeño pepper, chive

Lobster Roll Sandwich — 18.00 avocado, jalapeño, butter, ponzu, coriander, dragon sauce

Steak Tartare — 20.00

Angus tenderloin, Grana Padano cheese, truffled aïoli, capers, egg, smoke

BIG TREATS

Truffled Mushroom Risotto — 28.00 mushroom mix, Parmigiano-Reggiano, porcini powder, truffle

Seafood Sticky Rice Paella — 28.00 seafood, chistorra (sausage), edamame, aïoli, herbs, piquillo

Miso Salmon — 35.00 Norwegian salmon, soy-mirin, sake, coconut and pineapple risotto

Glazed Short Ribs cooked at low temperature for 36 hours, served au jus — 6.5 oz. 39.00 — 13 oz. 75.00

Outside Skirt Steak — 45.00 clarified butter, black truffle butter, Maldon sea salt

Whole Branzino — 59.00 grilled with ceviche-style purple onions, avocado risotto, creamy roasted peppers

SWEETS

American Apple Pie — 12.00 apple, miso caramel, cheesecake gelato

Cookie Dough Fondant — 14.00 vanilla ice cream

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

SAMPLE MENU

DINNER:

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

DINING: Outdoors

ATTIRE: Elegantly casual ENTERTAINMENT: R and G

5-COURSE CARTE BLANCHE DINNER

Price per person: 109.00

— with wine pairing (optional) 198.00

The Concept

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

The Food

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

The Wine

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

The Experience

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

-> Go to: Menu Aruba/ Carte Blanche

Scan the code to find the location, get directions, make a reservation, and more.

SAMPLE OF OUR MENU

Raw Fish Marinated in Lemon and Lime Juice

combined with peppers, red onion, ginger and cilantro, this has been a favorite for over 12 years at Carte Blanche!

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

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

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

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

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

SAMPLE MENU

Casa Nonna New York

Casa Nonna New York – “grandmother’s house” in Italian

–is as open and inviting as you would expect it.

It is a tribute to authentic flavors and quality ingredients that are the hallmark of true Italian cuisine. From salumi, cheese and antipasti platters, to house-made pastas, the menu is available à la carte and can also be shared as family style, featuring many options ideal for sharing at the table. The restaurant also boasts a robust wine list, celebrating the quality and diversity of revered grape varietals as the ideal complement to an exquisite meal.

Jairo Vargas EXECUTIVE CHEF

Jhon

DINNER:

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

DINING: Indoors – Open-air (terrace)

ATTIRE: Elegantly casual

ENTERTAINMENT: Live music (outdoor dining area)

ANTIPASTI

Range: 16.00 – 24.00

Freddi

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

Peperone Dolce

house-made burrata cheese, marinated roasted red peppers

Caesar

romaine, croutons, shaved Parmesan

Insalata di Spinaci

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

Caldi

Calamari Fritti

garlic-lemon butter, pepperoncini peppers

Polipo

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

Polpetine beef and pork meatballs, ricotta

PRIMI

Range: 29.00 – 32.00

Spaghetti Pomodoro tomato, basil, olive oil

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

Pansotti di Zucca

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

Pici alla Toscana twisted pasta strands, Tuscan beef-pork ragù

-> Go to: Menu Aruba/ Casa Nonna New York

Scan the code to find the location, get directions, make a reservation, and more.

SECONDI

Range: 37.00 – 46.00

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

Branzino Croccante

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

Striped Sea Bass fennel, roasted red pepper, artichoke, olive tapenade

Scampi

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

MANZO *

Range: 58.00 – 89.00

Filetto

7-oz. filet mignon, Barolo sauce

Costata

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

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

DOLCI

Range: 11.00 – 16.00

Crostata di Pera pear tart, almond paste, salted caramel, vanilla gelato

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

Zio Steve’s Spumoni chocolate, pistachio, cherry-almond ice creams, toasted meringue

Seasonal Fruit Plate

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

SAMPLE MENU

APOTEK SPEAKEASY:

Somewhere in Oranjestad…

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

— By Kylee Ross

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

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

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

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

Photography Kenneth Theysen

to display orders during service and they thought it could be an interesting way to display a menu instead.

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

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

The cocktails are probably the only thing about Apotek that you can take at face

APOTEK SPEAKEASY: SOMEWHERE IN ORANJESTAD…

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

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

The same goes for where you may spot Apotek next. “I want to start taking Apotek

to the next level and take it outside of Aruba. Miami, New York…” Maduro says. “I travel a lot to discover new stuff, new syrups, new infusions.”

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

Casa Tua

Enjoy friends, food and wine.

Welcome to Aruba’s original pizzeria! Since 2004, owners Victor, Gregory and David, two generations of food fanatics, have been using their passion and talent to blend the simplicity of classic pizzerias with the freshness of fine Mediterranean cuisine. Their reward is popularity, as Casa Tua has been a long-time favorite with locals and tourists. It serves thin-crust pizzas, tasty pastas, seafood appetizers, and more traditional fare: osso buco di vitello, tagliata di pollo alla parmigiana and carpaccio di manzo… using recipes that have been in their family since 1969. Casa Tua’s quality food and affordable prices inspire the sharing of delicious meals among family members and friends, over bottomless Italian and French wines.

Edgar Arias CHEF

ITALIAN / PIZZA

ARAWAK GARDEN LOCATION

DINNER:

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

RENAISSANCE MARKETPLACE LOCATION

BREAKFAST, LUNCH AND DINNER: Sunday to Thursday, 8:00 a.m. to 10:30 p.m., and Fridays and Saturdays, 8:00 a.m. to 11:00 p.m.

DINING: Outdoors

ATTIRE: Casual

APPETIZERS

Shrimp Bruschetta Rosemary — 12.00

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

Calamari Fritti — 12.00

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

Mozzarella Caprese — 13.00

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

Beef Carpaccio della Casa (raw) — 18.00

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

Mediterranean Trio — 18.00 served with pita bread

- hummus, chickpea dip

- baba ganoush, roasted eggplant dip

- tzatziki, traditional Greek yogurt dip

PASTA *

Amatriciana (spicy) — 21.00

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

Alla Vodka

marinara pink sauce, Parmesan and vodka

— regular 22.00

— with chicken 27.50

— with shrimp 29.00

Sausage and Broccoli — 25.00

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

Alla Portobello — 25.00

fresh portobello and white mushrooms

sautéed in olive oil, garlic butter and white wine, cooked with melting Swiss cheese and Parmigiano-Reggiano

Alle Vongole — 25.00

sautéed clams, garlic, white wine and olive oil

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

-> Go to: Menu Aruba/ Casa Tua Scan the code to find the location, get directions, make a reservation, and more.

PIZZAS

Margherita della Casa — 16.00

tomato sauce, mozzarella and fresh basil

Provençale — 18.00

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

Hawaiian — 19.00

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

Paysane — 20.00

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

Meat Lovers — 21.00

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

ENTRÉES

Grouper Cartoccio — 28.00 grouper fillet in tomato sauce, capers, herbs and white wine, cooked in aluminum foil in our brick oven, served with seasonal vegetables and rice or pasta marinara, French fries or garden salad

8-oz. Beef Tenderloin — 29.00 cooked on hot iron with herbs along with our home-made fresh vegetable ratatouille and our classic mushroom and red wine sauce

DESSERTS

Home-made Tiramisu — 10.50 ladyfingers soaked in espresso and coffee liquor, topped with chocolate and creamy mascarpone

Banana Split — 13.50 fresh banana, chocolate and vanilla ice cream, topped with hot chocolate and whipped cream

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

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

SAMPLE MENU

Chalet Suisse

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

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

Yves Steinmetz EXECUTIVE CHEF

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

DINING: Indoors

ATTIRE: Casual

APPETIZERS

Range: 6.95 – 14.50

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

Home-made Ravioli in a creamy tomato sauce

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

Seafood Chalet Suisse

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

Coconut-breaded Shrimp served with a mango chutney sauce

SEAFOOD ENTRÉES

Range: 26.95 – 44.95

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

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

Caribbean Seafood Platter

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

Lobster Tail (12 to 14 oz.)

large juicy lobster tail broiled chef’s style

Surf and Turf

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

-> Go to: Menu Aruba/ Chalet Suisse

Scan the code to find the location, get directions, make a reservation, and more.

ENTRÉES

Range: 27.00 – 56.00

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

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

2 Double-cut Fresh U.S. Colorado Loin Lamb Chops Colorado loin lamb chops, delicately seasoned, served with mint jelly

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

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

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

Wiener Schnitzel

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

DESSERTS

Range: 5.95 – 12.95

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

Chocolate Cake with a raspberry coulis

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

www.chickenandlobsteraruba.com

info@chickenandlobsteraruba.com facebook.com/chickenandlobster

Chicken & Lobster

The name says it all. Their specialties are free-range rotisserie chicken and fresh local lobster.

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

Rutger Herber OWNER

INTERNATIONAL / LOBSTER / SEAFOOD

Located in the High-rise Hotel Area

BREAKFAST, LUNCH AND DINNER: Monday to Sunday, 7:30 a.m. to 10:00 p.m.

-> Go to: Menu Aruba/ Chicken & Lobster

DINING: Outdoors – Open-air

ATTIRE: Casual

BREAKFAST BREAKFAST SPECIALS

The Kick-starter — 9.95 2 free-range eggs, bacon, Gouda cheese, freshly baked bread, a glass of juice, unlimited coffee

Chicken and Waffles — 17.00 a combination of fried chicken and waffles served with vanilla-infused maple syrup, a local favorite — with bacon add 4.00

The Lobster Benedict — 21.00

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

LUNCH SALADS

Local Buffalo Mozzarella Salad — 15.00

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

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

SANDWICHES

Club Sandwich — 15.00

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

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

Lobster and Shrimp Roll — 26.00

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

LUNCH SPECIAL

Price per person: 18.00

This lunch special includes:

– soup of the day

– half free-range chicken

– choice of one side dish

– choice of one soda

DINNER

Scan the code to find the location, get directions, make a reservation, and more.

APPETIZERS

Bang Bang Shrimp — 15.00 our famous appetizer special

Lobster Thermidor — 27.00

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

OUR SPECIALTIES

Free-range Rotisserie Chicken

— half-chicken served with one side dish 21.00

— whole chicken served with two side dishes 35.00

Truffle Linguine — 25.00

a rich dish with truffle, Parmesan cheese and Alfredo sauce

— with grilled chicken add 6.00

— with shrimp (4) add 12.00

— with grouper fillet add 12.00

— with ¼ pound lobster tail add 26.00

Fresh Catch — 29.00

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

— with shrimp (4) add 12.00

— with ¼ pound lobster tail add 26.00

Chicken and Lobster — 42.00

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

Fresh Lobster Tails — 55.00

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

OTHER GOOD STUFF

8-oz. Wagyu Burger — 23.00

served with caramelized onions, bacon, Gouda cheese, BBQ sauce and fries

Chicken Parmesan — 25.00

linguine, chicken, marinara, melted mozzarella, Gouda and Parmesan cheeses

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

— with shrimp (4) add 12.00

— with ¼ pound lobster tail add 26.00

SAMPLE MENU

SET SAIL FOR SUPPER:

The Monforte III Exclusive Dinner Cruise

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

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

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

This is not your typical boat tour. A number of tables with comfortable banquette seating have been set for anywhere from two to eight people, according to reservations. Each is set apart, with two elevated two-person seating areas at the stern allowing for more intimate experiences; at one, newlyweds sip specialty mojitos with their legs stretched out in front of them on plush pillows, like a Moroccan tent as the anchored boat rocks gently in the bay. With a three-hour duration from 6-9 p.m. (plus a pre-dinner drink when you arrive for check-in at 5:30), the Monforte III dinner cruises always come with a sunset, no matter the time of year. They also come with the visual show of chefs plating courses directly in front of you. Ours carefully places cherry tomatoes on top of the second-course poached shrimp salad and swirl strawberry sauce onto plates for the coconutcaramel flan dessert. The menu varies each year, but the chefs are happy to accommodate vegetarians, guests who don’t eat raw fish or have any other dietary restrictions. They’ll even change the menu for returning guests upon request.

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

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

MONFORTE III LUXURY CRUISE

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

It’s no wonder the Monforte III has seen its share of weddings and vow renewals. It’s also seen a number of proposals – a sunset serenade is seemingly the moment of choice to pop the question, though there’s something special about the period after dinner when the schooner heads back towards the shore.

As we stand up from our tables and move to the open-air deck with our after-dinner cognac, high-end whisky or one last caipirinha, the violinist has retired for the night and cheerful music is playing gently on the speakers. The close-knit crew is relaxing around the helm after a job well done. As lights twinkle in the high-rise hotel area ahead, the stars are unobstructed above, creating a glittering canvas to end an already stellar evening. And as we step off the boat at Pelican Pier, our land legs welcome us back to shore, accompanied by a warm farewell from the crew. We’ll be back. At least a thousand more times.

The Monforte III Exclusive Dinner Cruise $149 per person.

Four-course dinner with unlimited premium beverages.

DEPARTURE: Pelican Pier.

DESTINATION: Boca Catalina Bay, West Coast.

DURATION: 6:00-9:00 p.m.

DAYS: Mondays and Thursdays. Additional dates are listed on the Monforte III website.

MONFORTE III LUXURY CRUISE PELICAN PIER, NOORD

Between Holiday Inn and Playa Linda Resorts (297) 583-0400

www.monfortecruise.com

Photography: Kenneth Theysen

Whether

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

Winterdal SUSHI CHEF

Melvin

SUSHI: Monday to Sunday, 1:00 p.m. to 1:00 a.m.

BAR: Monday to Sunday, 1:00 p.m. to 1:00 a.m.

DINING: Indoors – Outdoors

SERVING: Snacks – Dinner

ATTIRE: Casual (snacks) – Elegantly casual (dinner)

ENTERTAINMENT: Live music

APPETIZERS AND MORE…

Wakame Salad — 8.00

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

Edamame — 8.00

steamed young soy beans, furikake, sesame oil

Nigiri, 2 Pieces — 14.00

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

Sashimi, 5 Pieces — 20.00

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

SPECIALTY ROLLS

Iguana Roll — 21.00

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

Volcano Roll — 28.00

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

The Ritz-Carlton Roll — 29.00

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

CEVICHE BAR

The Classic — 20.00

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

Tuna Nikkei Tiradito — 22.00

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

BOWLS

Veggie Bowl — 23.00

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

-> Go to: Menu Aruba/ Divi Sushi Bar & Lounge

Scan the code to find the location, get directions, make a reservation, and more.

Poke Bowl — 25.00

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

Salmon Bowl — 25.00

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

INDULGE

Garden Salad — 15.00

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

Quesadilla

Mexican cheese, sour cream, salsa, and guacamole

— chicken 16.00

— steak 18.00

Gyoza, 8 Pieces — 18.00 chicken and lemongrass, sesame oil, soy dip

Divi Wings, 8 Pieces — 19.00 tossed in Asian-barbecue sauce, sesame seeds, green onion, served with pickled cucumber, cilantro ranch

Divi’s Signature Burger — 22.00

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

DESSERTS

Matcha Cheesecake — 15.00 crumble, yuzu sorbet and vanilla sponge

10-layer Chocolate Cake — 15.00 raspberry gel, chocolate cream and berries

Banana Spring Rolls — 15.00

vanilla ice cream, caramel and banana sauce

Pizookie — 15.00

vanilla ice cream, berries and caramelized almond

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

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

SAMPLE MENU

Driftwood

A UTHENTIC ARUBAN SEAFOOD RESTAURANT

Welcome to Driftwood!

Driftwood, a family-owned restaurant established in 1986, has been serving locals and tourists alike, and building up a loyal clientele and stellar reputation. The restaurant is specialized in fresh Caribbean seafood and is a hot spot for Aruban-style dishes. Their fish is caught daily by their award-winning fishing team. The restaurant owners, Herbert Sr. and Herbert Jr., share a passion for fishing, they know what the local waters have to offer and how to best prepare their catch. The fish and seafood come straight from the pier to the kitchen, where they are masterfully prepared by the restaurant’s talented chef. Visit Driftwood for an intimate and cozy atmosphere, delicious seafood and a memorable dining experience.

Yovani J. Rangel CHEF

ARUBAN / SEAFOOD

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

DINING: Indoors

ATTIRE: Casual

APPETIZERS

Calamari Fritti — 8.50 fried squid rings with marinara sauce

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

Seafood Chowder — 11.50 rich, creamy delectable chowder with fish, shrimp, baby clams and squid

Coconut Shrimp — 14.00 jumbo shrimp dipped in sweetened coconut batter, deep fried, served with our sweetand-sour sauce

Shrimp Cocktail — 14.00 jumbo shrimp peeled and deveined, served with our own cocktail sauce

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

Sea Scallops — 16.50 sea scallops in our own garlic sauce

ENTRÉES *

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

Pan-fried Fish “Aruban Style” — 29.50 fresh catch lightly seasoned, pan-fried, served with a mild Creole sauce – Creole sauce is made with tomatoes, onions, bell peppers and fresh local herbs

Grilled Fish — 29.50 served with our vinaigrette sauce

Filet Mignon

U.S. tenderloin, the most tender cut of beef, grilled to perfection and served with our home-made mushroom sauce

— 6 oz. 32.00

— 8 oz. 38.00

-> Go to: Menu Aruba/ Driftwood Scan the code to find the location, get directions, make a reservation, and more.

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

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

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

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

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

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

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

CARIBBEAN LOBSTER

12-OZ. TAIL *

Broiled Lobster — 54.00 with butter and lemon

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

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

SAMPLE MENU

Enjoy

In addition to the international menu, their specialties include gluten-free, vegan or vegetarian choices, offered in European portions, for healthier living. For a truly unique experience, Elements offers romantic dining in private, beachfront palapas with special 6-course meals, available for sunset or moonlight seating. Adults only (18+).

Maximum 6 diners. No smoking. Reservations recommended.

Alexander Powell EXECUTIVE CHEF

LUNCH:

Monday to Saturday, 12:30 to 3:00 p.m.

DINNER:

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

SUNDAY BRUNCH: 11:30 a.m. to 3:00 p.m.

DINING: Oceanfront – Open-air

ATTIRE: Elegantly casual

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

DINNER MENU APPETIZERS

Range: 10.50 – 25.00

Ahi Tuna Tartare

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

Burrata on Marinated Red Beets

locally-made cow milk mozzarella and cream on aceto balsamico-marinated red beets and candied papaya cubes

Local Fish Ceviche

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

Grilled Octopus

grilled tender octopus with locally-made burrata, dressed with lemon vinaigrette and fine herbs

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

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

MAIN COURSES

Range: 25.00 – 45.00

Tuna with Fruit Salsa

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

Lamb Chops

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

Black Angus Sirloin Steak

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

Red Snapper ‘Cucumber Chiquito’ 6 oz. skin-on pan-fried snapper fillet on a local style cucumber stew, enhanced with carrots, tomatoes and potatoes

-> Go to: Menu Aruba/ Elements

Scan the code to find the location, get directions, make a reservation, and more.

VEGETARIAN AND VEGAN DISHES

Range: 10.50 – 27.00

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

Elements Mediterranean Mezze

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

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

Vegan Vanilla Panna Cotta with strawberry sauce and macerated berries

GLUTEN-FREE DISHES

Range 10.50 – 45.00

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

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

Caribbean Lobster Tail

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

DESSERTS

Home-made Cheesecake with raspberry sauce and wild berry sorbet

Pistachio Crème Brûlée

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

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

Tipping at your discretion.

Prices and menu items are subject to change. No cash accepted. Restaurant is adults only (18+).

SAMPLE MENU

Ceviche with Toasted Coconut and Coconut Foam

by Head Chef Andrés Melo of Brutto Beach House

If you ask Head Chef Andrés Melo how he ended up in Aruba, he’ll tell you he followed the opportunities afforded to him.

Melo began his most recent journey toward Juan E. Irausquin Blvd. 374, Noord— where you can find Brutto Beach House, Lucca Modern Trattoria, and The Office Night Club—at Brutto in Panama, and ultimately was offered the chance to be a part of the team that shaped the restaurant hotspot in Aruba. “Why not?”, he offers as the reason why he made the move. “You have a sense of pride when you start a project and you build it from the bottom up,” Melo says.

Melo hails from Venezuela where he stumbled into cooking by picking up a business card that belonged to the dean of the culinary institute in his home country. “That was the beginning of it,” Melo says. “Then I went to see the facilities and all the stuff. But I said ‘No’.” Melo recalls that about an hour later, he changed his mind, went back, and enrolled in the program. If you ask him what changed his mind in that short time between touring the facilities and enrolling, he’ll hit you with another “Why not?”.

When asked why he chose to share this ceviche recipe, he’ll tell you he chose it because, “It’s refreshing. It’s shareable,” and most importantly, “We’re in the Caribbean, so why not?”. It’s a bright, fragrant dish served with corn nuts and home-made chips, topped with a dollop of coconut foam.

Photography Kenneth Theysen

Ceviche with Toasted Coconut and Coconut Foam

SERVES 2

CEVICHE

INGREDIENTS

200g raw sea bass

20g passion fruit juice

30g lime juice

50g julienned red onion

16g julienned Aji Rojo pepper

6g cilantro

INSTRUCTIONS

1. Cut the raw sea bass fillets into small cubes.

2. Add sea bass, red onion, Aji Rojo pepper, and cilantro to a small bowl. Mix gently until just combined.

3. Add passion fruit juice, lime juice, and salt to taste to mixture. Mix gently until the sea bass is coated in liquid.

4. Plate, garnish, and serve immediately.

COCONUT FOAM

INGREDIENTS

425ml coconut cream

2000ml coconut milk

500g cream

3 gelatin sheets

INSTRUCTIONS

1. Rehydrate gelatin sheets in cold water (or as per package instructions).

2. In a medium saucepan on low heat, mix gelatin, coconut cream, coconut milk, and cream.

3. Pour the mixture through a sieve into a large mixing bowl to remove any lumps. Let the mixture cool. Mix again with an electric mixer.

4. Pour liquid into a siphon to create culinary foam. SERVE

1. Spoon ceviche mixture onto a serving dish.

2. Top with coconut foam and toasted coconut shavings.

✔ Chef’s Tips

Chef Andrés Melo recommends serving ceviche immediately. “It’s not going to taste as fresh if you leave the fish marinating in the juices for a long period of time,” Melo says.

The coconut foam is optional since not every home cook has a siphon on hand. “The foam is pretty easy to make, but not everyone is willing to buy a siphon,” Melo says. Don’t be afraid of the cooking tool. Melo encourages home cooks to just “experiment with it.” To adopt the spirit of Melo’s philosophy: “Why not? ”.

Juan.E.

www.thefishermanshutaruba.com

fishermanshutaruba@gmail.com

Fisherman’s Hut

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

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

Richenel Williams HEAD CHEF

ARUBAN / SEAFOOD

Located in the High-rise Hotel Area

DINNER: Monday to Sunday, 5:30 to 10:30 p.m.

DINING: Open-air

ATTIRE: Casual

ENTERTAINMENT: Live music (nightly)

APPETIZERS

Range: 7.00 – 18.00

Pan Bati Hasa Cu Keshi Aruban pan bati with cheese

Calamari fresh calamari with garlic sauce

Avocado Shrimp shrimp dancing in our famous cocktail sauce and avocado

Fish and Shrimp Ceviche the dynamic duo

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

Fish Tacos

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

PASTAS

Range: 27.00 – 32.00

Southwest Chicken Alfredo served with penne pasta

Linguine Shrimp in a creamy garlic sauce

FROM THE SEA *

Range: 27.00 – 60.00

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

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

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

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

-> Go to: Menu Aruba/ Fisherman’s Hut

Scan the code to find the location, get directions, make a reservation, and more.

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

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

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

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

Caribbean Lobster tail or Whole Lobster — Market price

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

FROM THE LAND **

Range: 49.00 – 78.00

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

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

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

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

LAND AND SEA

Range: 53.00 – 68.00

Fillet Mignon and Catch of the Day

Fillet Mignon and Shrimp

Fillet Mignon and Lobster

SAMPLE MENU

Located

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

DINNER: Monday to Sunday, 4:00 to 11:00 p.m.

DINING: Open-air (covered)

ATTIRE: Elegantly casual

ENTERTAINMENT: Live music (on selected days)

BAR SNACKS

Bitterballen (Dutch meatballs) — 12.00 a favorite Dutch snack, Dijon mustard

Ahi Tuna Poke Nacho — 18.50 tortilla chips with dip, guacamole, sour cream, pico de gallo, wakame

FLATBREAD PIZZAS

Garden Farmer — 17.50

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

Shrimp — 18.50

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

SANDWICHES AND TORTILLAS

Chicken Quesadilla — 17.50 served with lettuce, guacamole, sour cream, pico de gallo

Vegan Burger — 18.00

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

Dutch Boy Burger — 19.50

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

SOUP, SALAD, APPETIZER

Onion Soup — 11.00 prepared the traditional way, with Gouda cheese and croutons

Horizons Salad — 14.50

romaine heart, arugula, blue cheese, bacon, apple, ranch dressing

Crab Cake — 17.50

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

PASTAS

Beef Ragout Gnocchi — 27.50 in a red wine sauce, spinach, mushrooms, mozzarella and Parmesan cheeses

Shrimp Spaghetti — 28.50

sautéed shrimp in a garlic sauce over spaghetti, Parmesan cheese

-> Go to: Menu Aruba/ Horizons

Scan the code to find the location, get directions, make a reservation, and more.

SKEWERS

Chicken Sate — 24.50 with peanut sauce, served with one side dish of your choice

Beef Tenderloin — 28.50 with chimichurri sauce, served with one side dish of your choice

MAIN COURSE SPECIALTIES

Grilled Salmon — 28.50 creamy tomato and roasted pepper sauce

Chicken Saltimbocca — 28.50 breaded chicken breast, cured ham, mozzarella, tomato relish

Macadamia Grouper — 29.50 jalapeños-coconut sauce, mango salsa

Pork Tenderloin — 29.50 wrapped in bacon, served with gnocchi, mushroom sauce

Grilled Strip Loin Steak — 36.50

DESSERTS

N.Y. Cheesecake — 12.95 whipped cream, caramel sauce

Crème Brûlée — 13.00

French custard with a layer of crispy sugar

Chocolate Brownies — 14.50

pistachio ice cream

UNIQUE COCKTAILS

Raggamuffin — 18.00

Grey Goose vodka, St-Germain elderflower liqueur, Aperol, simple syrup, grapefruit juice, fresh lime juice

Flower Power — 18.00

butterfly pea flower-infused Tito’s vodka, lemonade

Kiwi Licious — 20.00

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

SAMPLE MENU

Iguana Cantina

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

Iguana Cantina is a fun and colorful restaurant serving traditional Mexican and Tex-Mex fare. Iguana’s top sellers are their fajitas, served sizzling on a cast-iron skillet. Other specialties include crispy chimichangas and Aruba’s largest burritos. Iguana Cantina’s bar features premium tequilas and margaritas, including their newest sensation, the cool and refreshing margarita-sangria swirl. The party is always hot and always fresh at the Cantina.

Joao Rodrigues do Vale RESTAURANT MANAGER

DINNER:

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

BAR:

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

HAPPY HOUR:

Monday to Sunday, 5:00 to 6:00 p.m.

DINING: Indoors – Open-air

ATTIRE: Casual

Free chips and salsa served with all entrées!

MARGARITAS AND MORE

Aruba’s Best Margaritas — 7.50 served frozen or on the rocks, in a salt-rimmed glass

Cantina Sangria

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

— by the glass 9.50

— by the pitcher 30.00

Margarita-sangria Swirl — 12.95

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

APPETIZERS

Jalapeño Poppers — 9.50

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

Grilled Chicken Quesadillas — 9.00 flat-top grilled flour tortillas stuffed with grilled chicken breast, peppers, onions and cheese

Ceviche — 10.75

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 — 12.50

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

-> Go to: Menu Aruba/ Iguana Cantina

Scan the code to find the location, get directions, make a reservation, and more.

MEXICAN FARE

Fajitas... Our Cantina Specialty!

— Range: 19.95 – 22.95

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

Chicken Under a Brick — 20.25 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 — 23.25 our newest award-winner! – eight baconwrapped jumbo shrimp stuffed with strips of jalapeño and blended Cheddar and Jack cheeses

DESSERT

Fried Ice Cream — 9.75 a large scoop of vanilla ice cream dipped in a crunchy coating, flash-fried, topped with cinnamon sugar and melted chocolate sauce, served in an edible cinnamonand sugar-coated taco shell

SAMPLE MENU

Estate di Quarantatré: Summer of 43 Cocktail

by Mixologist Joniel Paesch of Ricardo’s Restaurant & Bar

Joniel Paesch’s favorite cocktail is an old fashioned—specifically made with Jack Daniel’s.

So when deciding on a cocktail from Ricardo’s Restaurant & Bar to feature, Paesch chose to create a recipe from scratch based on the traditional old fashioned recipe mixed with a few Aruban flavors. “It’s smokey and refreshing,” Paesch says about his recipe. “With a little bit of Aruba sweetness.”

The cocktail definitely isn’t as sweet as the famed Aruba Ariba (vodka, white rum, Grand Marnier, crème de banana, fruit punch) but it does boast subtle notes of passion fruit, peach, and vanilla mixed with the citrus, botanic, sweet, and floral flavor profile of Licor 43. The garnishes—dehydrated orange slices and fresh peach—are prepared in-house. The bartenders dehydrate a variety of fresh fruits to add a touch of personality to their specialty drinks.

Paesch and the team experiment with bold flavors and fresh ingredients to create their cocktails—most notably fragrant herbs from the restaurant’s fresh herb garden. Each of their cocktail creations help set the tone for Ricardo’s happy hours (three times daily) and breezy nights by the ocean.

Estate di Quarantatré: Summer of 43

MAKES 1 COCKTAIL

INGREDIENTS

½ oz Licor 43

1 ½ oz Jack Daniel’s

¼ oz peach schnapps

¼ oz passion fruit juice

¼ oz fresh lime juice

¼ oz vanilla simple syrup

Peach slices

Fresh and dehydrated orange slices

INSTRUCTIONS

1. In a cocktail shaker, add ice, Licor 43, Jack Daniel’s, peach schnapps, passion fruit juice, lime juice, and vanilla simple syrup.

2. Stir until combined.

3. Strain the cocktail into an old-fashioned glass with fresh ice.

4. Garnish with a slice of peach and a dehydrated orange slice on a skewer and a fresh orange slice in the cocktail.

5. Optional: add dried apple-wood and rosemary to a smoking gun. Cover the cocktail with a cloche and fill with smoke.

Home-made Vanilla Simple Syrup

INGREDIENTS

1 cup water 1 cup sugar

2 tsp pure vanilla bean paste or vanilla extract

INSTRUCTIONS

1. In a medium saucepan, mix sugar and water.

2. Cook over medium heat until mixture comes to a boil (the sugar should be completely dissolved).

3. Remove mixture from heat and add vanilla. Let cool.

4. If prepared in advance, mixture can be stored in the fridge in an airtight container for up to a month.

Photography Kenneth Theysen

Palm Beach Plaza

Lloyd G. Smith Blvd. 95

Palm Beach

(297) 582-2317

Royal Plaza

Downtown Oranjestad

(297) 583-9373

www.iguanajoesaruba.com

joe@iguanajoesaruba.com

Iguana Joe’s

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

Their menu features local and Carib-Mex favorites such as coconut shrimp, island jerk roasted chicken, sizzling fajitas, stuffed burritos, fresh-caught mahi-mahi and Smokey Joe’s ribs, the best in the Caribbean‚ no bones about it. Most of these incredible entrées are priced at less than $20. Iguana Joe’s bar is not only legendary for being the birthplace of the Pink Iguana‚ an incredibly smooth and refreshing strawberry colada, but is also home to arguably the best mojitos on Aruba! Iguana Joe’s now has a second location open in Palm Beach.

CARI BBEAN BAR & GRILL

ARUBAN / CARIBBEAN / MEXICAN

Located in the High-rise Hotel Area and Downtown Oranjestad

David Jackson CHEF

PALM BEACH PLAZA LOCATION

DINNER:

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

BAR:

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

ROYAL PLAZA LOCATION

LUNCH AND DINNER: 10:30 a.m. to 10:00 p.m., closed Sundays

DINING: Indoors – Outdoors

ATTIRE: Casual

SIGNATURE COCKTAIL

The Pink Iguana — 9.75 our frozen piña colada is a cool and creamy creation of crushed strawberries, pineapple, white rum and coconut cream; this is the home of the Pink Iguana!

SHAREABLE STARTERS

Igua-Na-Chos™ – Our “Signature” Starter! (pronounced Iguana Joe’s!)

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

— regular 12.75

— with grilled chicken 16.75

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

“Bon-bon” Shrimp — 12.75

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

LIGHT FARE

The Greatest Burger in Paradise — 14.50 a half-pound of certified U.S.D.A. black Angus beef topped with bacon and melted Cheddar or Gouda cheese, served on a toasted bun with lettuce, tomato, onion, a pickle slice and fries – reputedly “the greatest burger in paradise”

Taco Salad — 15.95

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

-> Go to: Menu Aruba/ Iguana Joe’s Scan the code to find the location, get directions, make a reservation, and more.

Fish Tacos — 17.95

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

Grouper BLT — 17.95

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

OUR SPECIALTIES

Aruban Keshi Yena — 20.25

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

Jambalaya — 20.25

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

Coconut Shrimp — 24.50

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 — 22.75

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

SAMPLE MENU

Ike’s Bistro

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

While the Mediterranean region is their main focus, Ike’s creative chefs have a passion for avant-garde fusion strongly inspired by Caribbean ingredients. They compose beautiful dishes with subtle and complex flavors. Perfectly set by the tropical pool, Ike’s Bistro makes for an enchanting experience. Let their chefs surprise you with their wide selection of vegan and vegetarian dishes, or join them on special evenings such as Monday lobster and shrimp night, Thursday paella night, or Saturday eat like a local night, all accompanied by a savvy selection of wines.

Sandro Herold EXECUTIVE CHEF

Jonnathan Lesire CHEF DE PARTIE

DINNER: Monday to Sunday, 5:30 to 10:30 p.m.

DINING: Patio – Open-air (poolside)

ATTIRE: Resort casual

ENTERTAINMENT: Live music (3 times a week)

APPETIZERS

Osso Buco Ravioli — 13.00

home-made al dente gourmet ravioli, veal osso buco filling, tomato-herb sauce, toasted bruschetta chips

Octopus alla Griglia GF — 16.00

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

MAIN COURSES

Salmon GF — 34.00

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

Caribbean Red Snapper GF — 35.00

skin-on red snapper fillet, pan-fried in garlic olive oil, served with market vegetables, tomato-basil arborio risotto and an herbmango salsa

Bouillabaisse — 38.00

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

Filet MignonGF — 40.00

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

Caribbean Lobster and Shrimp Casserole — 55.00

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

-> Go to: Menu Aruba/ Ike’s Bistro

Scan the code to find the location, get directions, make a reservation, and more.

VEGAN MENU APPETIZERS

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

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

Lychee Ceviche — 13.00 the sweetness of the lychee combined with the fresh squeezed lime juice make up this light summer starter

MAIN COURSES

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

Truffle-porcini Risotto and Crispy TofuGF — 27.00 porcini mushroom risotto and truffle oil, almond milk, tamari sauce, vegan butter and Parmesan, served with crispy fried tofu and steamed vegetables

Steak and Shrimp — 27.00

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

DESSERTS

Caribbean Snickers — 10.00 roasted peanuts, walnuts, coconut rasp, caramel and dark chocolate, served with sorbet of your choice

Hazelnut-chocolate Mousse Cake — 10.00 dark chocolate, roasted hazelnuts and fresh blueberries combined in one delicious fudge cake, served with sorbet of your choice

GF Gluten-free.

All prices are in U.S. dollars and include a 6% tax. A 15% service charge will be added to your bill. Prices and menu items are subject to change.

SAMPLE MENU

Juan E. Irausquin Blvd. 266

Eagle Beach

(297) 280-8869 / 699-3982

(305) 420-6432

www.infiniaruba.com

reservations@infiniaruba.com

instagram.com/infiniaruba facebook.com/infiniaruba

Infini

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

Infini is an exclusive chef’s table concept welcoming only 18 diners each evening, treating them to an unforgettable culinary experience, exquisite décor and a chance to interact with the staff and other guests alike. Chef Urvin and his team explore limitless possibilities and take guests on a culinary journey of an 8- to 12-course Chef’s Impression Menu, which can be paired with an equally unique premium selection of carefully selected wines or cocktails.

Urvin Croes CREATOR AND EXECUTIVE CHEF / OWNER

Ashwin Maduro CHEF DE CUISINE

B Y URVIN CROES

DINNER:

Starts at 7:00 p.m., please be advise to be there at 6:30 p.m., closed Mondays

-> Go to: Menu Aruba/ Infini

DINING: Indoors

ATTIRE: Smart casual

12-COURSE CHEF’S IM PRESSION MENU

Price per person: 149.00

— with wine pairing (optional) 259.00

Chef’s Impression

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

Culinary Artistry

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

Attention

to Detail

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

Private Groups of 10 or More

Infini is perfectly suited for intimate group dinners of up to 18 people. Enjoy a drink and take in the scenic views on the rooftop terrace overlooking Eagle Beach as you wait for your guests to arrive. The menu is served at the chef’s table together with your selection of preferred wines or drinks. For a private experience, please e-mail us.

Scan the code to find the location, get directions, make a reservation, and more.

SAMPLE OF OUR MENU 12 COURSES –CARI BBEAN IMPRESSIONS

Journey Cake beef, avocado, onions

Pisca Tempera corn, moringa, mango

Tartelette goat cheese, egg yolk, Creole sauce

Bread and Butter spices, pineapple

Rooi Biet Aguachile beets, mandarin, guava, cilantro

Caribbean Salad carrots, ginger beer, dill

Curry Lobster saffron, curry, coconut

Jerked Chicken sweet potato, coleslaw, plantain

Bistec Encebollado

certified Angus short ribs, rice, pumpkin, onions

Margarita lime, tequila, cointreau

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

Criollo Funk

Gouda, polenta, pineapple, red bell pepper, basil

SAMPLE MENU

HAPPYPONICS:

A Q&A with Owner Frank Timmen

— By Kylee Ross

None of them are native to Aruba and none of them are currently grown in the ground. Frank Timmen, owner of the Happyponics hydroponic installation, grows frisée, batavia, oak leaf, and other varieties of lettuce inspired by the needs of the chefs on the island.

Crops of lettuce grow with roots suspended in shallow streams of cycled water enriched with nutrients. The whole growing process is a six-week cycle in a greenhouse. The first step is germination where seeds spend two weeks sprouting in what are essentially sponges (no soil involved). The next step is a short stint in the area of the greenhouse known as the nursery. The sprouts are divided and placed on channels in rows of 36 plants—where they are introduced to the steady stream of cool water that will nourish them for two more weeks. Finally, the plants go to the finishing stage where they are moved onto channels in rows of 18 to make space for the growth of the lettuce leaves.

Tell me about the hydroponic industry here in Aruba.

FRANK TIMMEN: Overall, there isn’t much of an industry because there is no tradition of agriculture on the island (not in this way, anyway). There are some farmers, but they grow fruit trees and melons. And that means that at the moment, almost 98% of produce is imported. When we started in 2014 there was nothing in terms of hydroponics. It’s hard to grow anything on the island because of the sun. There’s very little rain and it’s difficult to grow produce in the ground because of the conditions. With hydroponics, you have completely different possibilities.

What was the inspiration to start Happyponics?

FT: Well, the inspiration was that my wife wanted to live and work here on the island and I had to quit my job in Holland. I thought, well, what am I going to do here? The funny thing is, I saw this on television. There was a program on Dutch television about hydroponics—it was about vertical farming. At that time, my wife was running the Bureau of Innovation here on the island. So I told her this would be interesting for Aruba. She thought it was a good idea and asked “Why not try doing it yourself?”

I’m not a farmer. I didn’t know anything about lettuce. I’m a technician. So I made a small greenhouse (it was only seven meters by nine meters) and it took a long time just to try to find out how to do it because nobody had done it before in Aruba. So I was just trying, trying, and trying. Adjusting water intake, the nutrients. I think we tried 35 different varieties of lettuce to narrow down which ones grow well in this environment.

How do you create the right conditions for your crops to grow?

FT: Lettuce is not a tropical plant so you have to protect it from too much sunshine. That’s why our greenhouse is protected by fine

What a lot of people who travel to Aruba may not know is that there are ten varieties of lettuce growing in Paradera.

Photography Kenneth Theysen

netting. It limits the crop’s sun exposure. It’s also important to feel the wind coming through the net into the greenhouse because I have to cool it. The more cooling, the better, because lettuce doesn’t like the heat. The choice of netting is crucial because I need as much wind as possible but the fineness of the net keeps the bugs out. And finally, we cool the water with chillers. Although the plants think it’s very hot, they can suck up the cold water all day. That’s like compensation for the surrounding temperature.

Are you growing other vegetables?

FT: Almost. We want to but that will be next year. It will probably be arugula first because there’s a lot of demand for arugula. We decided that when we start this, we want to do it right. We have to prove ourselves because the most important thing for our restaurant and hotel clients is consistency in quality.

How does your produce compare to imported lettuce?

FT: When I started, I had to compare all my produce to imported produce to make sure I could fair in the market. Imported lettuce gets cut at the roots. So, when you buy imported lettuce, after three or four days, you

have to throw it away. We deliver our lettuce with the roots. That means that it can be kept in the fridge for two weeks. Customers can order whatever they need, at the time they need, and they can use it for two weeks without waste. That’s one of our big advantages. What else makes this operation sustainable?

FT: It was always our goal to try to grow as sustainably as possible. These days, sustainability is a word everybody uses. If you really want to do it, you must want to do it on all levels. From the water and the nutrients to the way you are organized. We’re two employees at the moment and can harvest 3000 heads of lettuce a week. That’s really good but then you have to be organized.

I deliver my lettuce in reusable bins. I bring a full box and I take the empty one from the last time. I just exchange boxes, clean them, and use them again. So, no packaging. I don’t want to work with plastic bags and stuff. It depends on the week, but orders are more or less steady. That’s good for me because then I know how many heads to grow, and I don’t have waste.

There’s also no wasted water. That is the nice thing about the system: all the

water is pumped back into the tank to be used through the cycle again. I think I use more water to fill my swimming pool than I use for the plants.

When the pandemic started, we lost 90% of our orders in three days. So we brought our leftover produce to a food bank and since then we’ve had a very good relationship with them. Now any time I have leftover lettuce, I bring it to them. We’re even working toward growing a portion for them every week and making it a permanent part of our schedule.

What is next for Happyponics?

FT: With new products, we have to maintain the same quality. I hope when we can do that—when we can expand—I can work with more young people. These young people can start their own operations in the future. And then you can grow agriculture from the inside in Aruba.

FRANK TIMMEN OWNER HAPPYPONICS

Italy in the World

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

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

Mauro De Palma EXECUTIVE CHEF

Maria Campuzano CHEF

CLASSIC ITALIAN / GLUTEN - FREE / WINE ROOM

Located Downtown Oranjestad

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

DINING: Indoors – Outdoors

ATTIRE: Casual

APPETIZERS

Range: 15.00 – 30.00

Vitel Toné

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

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

Antipasto Misto

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

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

Caprese Salad

classic fior di latte mozzarella, sliced tomatoes and our basil pesto

HOUSE PASTAS

Range: 25.00 – 35.00

Linguine Frutti di Mare

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

Boscaiola

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

Pasta alla Norma

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

Penne alla Vodka and Mushrooms

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

Amatriciana

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

-> Go to: Menu Aruba/ Italy in the World

Scan the code to find the location, get directions, make a reservation, and more.

STUFFED PASTAS

Range: 27.00 – 35.00

Lobster ravioli

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

Truffle and Mushroom Ravioli (a heavenly combination!) the elastic and flexible dough makes for a richly filled pasta with plenty of flavor, combined with a simple sauce, the rich flavor of the filling can stand its ground in the dish

MAIN COURSES

Range: 30.00 – 45.00

Osso Buco

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

Eggplant Parmigiana made with thin slices of eggplant instead of pasta, layered with tomato sauce, fresh basil and plenty of melted cheese, it’s a dream come true!

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

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

DESSERTS

Range: 9.00 – 12.00

Bonet

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

Tiramisù

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

SAMPLE MENU

ITALY IN THE WORLD

L.G. Smith’s

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

It’s no wonder Tripadvisor has once again ranked L.G. Smith’s Steak & Chop House Aruba’s no. 1 steakhouse. Their butcher’s table experience – offering aged black Angus beef carved to your liking, tableside – is hard to beat. But look deeper into the menu, and you’ll discover other tempting house specialties including rack of lamb, freshly caught seafood, and more. The list of 120 wines by the glass and the unique cocktail cart experience, where mixologists prepare cocktails right at your table, will complement your meal choice perfectly. All of this, in an elegant, upscale setting where live DJ music adds to the energetic atmosphere, keeping the enjoyment going until 6 a.m. at the restaurant’s Midnight Lounge.

Sebastian Cechet CHEF

DINNER: Monday to Sunday, 5:30 to 11:00 p.m. (live DJ)

THE LOUNGE MIDNIGHT GRILL: 11:00 p.m. to 6:00 a.m.

DINING: Indoors

ATTIRE: Elegantly casual

LOUNGE: Midnight Grill

STARTERS

Classic French Onion Soup — 14.00 provolone cheese, crispy toast

Quinoa Salad — 15.00 quinoa, chickpeas, green apple, cucumber, yogurt dressing

Clams — 15.00 clams, beurre blanc

Crab Cake — 18.00 lump crab, sambal tartar sauce

Steak Tartare — 18.00

Angus beef, onions, capers, egg yolk

Scottish King Scallop — 20.00 pan-seared, salsa verde

ENTRÉES *

Catch of the Day — 31.00

Cedar-wrapped Salmon — 33.00 with herb vinaigrette

Lobster Ravioli — 36.00 home-made ravioli with creamy tarragon sauce

Grilled Shrimp — 40.00

Skirt Steak, 12 oz. — 41.00

Short Ribs — 41.00

Double-boned Grilled Lamb Chops — 42.00

Filet Mignon, 8 oz. — 43.00

* One side dish included.

-> Go to: Menu Aruba/ L.G. Smith’s Scan the code to find the location, get directions, make a reservation, and more.

BUTCHER EXPERIENCE **

Strip Loin — 4.00/ounce

Rib-eye — 4.00/ounce

Dry-aged Rib-eye aged 30 days — 6.50/ounce aged 45 days — 7.50/ounce

** Choose your Certified Angus Beef butchered-cut by the chef, minimum order 10 oz. The butcher experience has salt options which includes: kala namak salt (India), halite salt (Pakistan), rose salt (Bolivia), alpine rock salt (Austria).

LGS SIGNATURE STEAKS

Seafood Mignon — 55.00 linguine pasta with scallops and shrimp

Porterhouse (20 oz.) — 70.00

Cowboy Rib-eye (20 oz.) — 71.00

Wagyu Tenderloin (8 oz.) — 90.00

SURF AND TURF OPTIONS

With Lobster — add 22.00

With Jumbo Shrimp — add 22.00

DESSERTS

Bread Pudding — 10.00 rum raisin ice cream

Classic Crème Brûlée — 11.00 rich custard topped with caramelized sugar

The Dome — 11.00 dark chocolate mousse, Nutella

SAMPLE MENU

Las Ramblas

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

Barcelona has a street famous for its cafes and restaurants. We invite you to enjoy those special vibrations in Aruba at Las Ramblas Outdoor Charcoal Grill. Start with a selection of tasty appetizers while listening to the guitar player’s evocative tunes. Go deeper with delicious entrées such as chops and steaks served straight from the charcoal grill or try one of their succulent fresh seafood dishes. The genuine and knowledgeable staff is eagerly waiting to serve you.

Sonny Partodikromo EXECUTIVE CHEF

DINNER: Monday to Saturday, 5:30 to 10:30 p.m.

DINING: Open-air

ATTIRE: Elegantly casual

ENTERTAINMENT: Live music

APPETIZERS

Range: 7.00 – 15.00

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

Wedge Salad

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

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

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

Avocado Topped with Shrimp in our home-made Calypso dressing

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

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

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

Grilled ScallopsGF jumbo scallops wrapped in bacon with a chimichurri sauce

Shrimp SkewerGF

jumbo shrimp seasoned and grilled to perfection

Beef BrochettesGF tenderloin with romesco, topped with chimichurri sauce

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

-> Go to: Menu Aruba/ Las Ramblas Scan the code to find the location, get directions, make a reservation, and more.

ENTRÉES *

Range: 27.00 — 55.00

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

12-oz. N.Y. Strip Loin

10-oz. New Zealand Lamb Chops

Braised Short Ribs with creamy garlic mashed potatoes

Mignon ’n’ Mariscos petit tenderloin, shrimp and scallops

Free-range Chicken guava sauce

Catch of the Day ask your waiter for the daily catch

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

Chilean Sea Bass served with beurre blanc sauce

Caribbean Baked Shrimp topped with our signature spicy currycoconut-cream sauce

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

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

* Served with fresh seasonal vegetables.

DESSERTS

Range: 7.00 – 9.50

Crème Brûlée

Key Lime Pie

White and Dark Chocolate Mousse Cake

GF Gluten-free. Vegan.

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

SAMPLE MENU

All in the Family:

Keeping Food Traditions Alive

DOMENICA BARONCINI – CHEF / OWNER

TERRAZZA ITALIANA

The best compliment you could give Domenica Baroncini at Terrazza Italiana is: I feel like I’m in my grandmother’s kitchen. “My memories of cooking mainly go back to my family,” Baroncini says. “My earliest memory of food is my grandmother making dough.” In Baroncini’s grandmother’s kitchen in Imola, Italy, the pasta was home-made every day.

— By Kylee Ross

From an early age, Baroncini watched her grandmother make traditional Italian recipes from scratch and would follow along. “The best restaurant is always your grandma or mom’s house. And that’s actually the concept I want to share with my customers,” Baroncini says.

At Terrazza Italiana the dishes are inspired by Baroncini’s deep roots in Italian home cooking—most are true to the way Baroncini learned from the home cooks in her life.

The dishes closest to Baroncini’s heart have a place on her menu. Spaghetti alla amatriciana: onion, guanciale, and tomato sauce because guests regularly compliment the dish. Penne alla vodka: pasta in pink vodka sauce because it was such a popular dish in the 80s, and it reminds Baroncini of that time in her life. Filetto di pesce alla Mediterranea: grouper fillet in a creamy caper-lemon sauce served with shrimp risotto or linguine Alfredo because it’s a dish Baroncini made for her son Lorenzo in an attempt to get him to eat more fish as a child. Gamberi all’aglio: shrimp in a creamy garlic sauce served with shrimp risotto or spaghetti aglio e olio for the same reason. Petto di pollo ai funghi: chicken breast in a mushroom-Alfredo sauce served with asparagus risotto or linguine Alfredo, because it reminds Baroncini of cooking for her friends. With each meal, Baroncini welcomes you into the richness of her life—into her home—and it all begins when she insists you call her “Mimma.”

Baroncini refined her touch for warm, personalized hospitality through a lifetime of cooking and appreciating good food. She traveled the world as a tour guide and in her

Photography Kenneth Theysen

role she was constantly focused on food. But whenever she went home to Imola during a break from her job, she’d get together with a big group of friends to cook for them. “I loved to cook and they knew that,” Baroncini says. “Maybe I gave them the impression that I was bringing back new ideas and new flavors. But in a sense, I think it pushed me to keep my traditional kind of cooking.” One of Baroncini’s fondest memories is cooking a pot of pasta e fagioli for her friends “the way my grandmother taught me,” she says.

Baroncini stays close to her Italian heritage with her food. “I’m very vintage. I’m very simple,” she says. When she and her family moved to Aruba, they opened an authentic Italian pizzeria in Oranjestad—Pizza and More Pizzeria Trattoria Italiana. The pizza oven was imported directly from Italy along with the tables and chairs and key traditional ingredients. Baroncini got to know the Aruban community intimately and was able to share the cuisine that brings her so much pride.

Since Pizza and More Pizzeria was such a success, Baroncini and her business partner opened Terrazza Italiana on the third floor of Paradise Beach Villas with a rooftop view

of Eagle Beach. “We just opened with a soft opening menu,” Baroncini says. Pasta and a couple of chicken dishes. Over the years— and with the closing of the pizzeria—the menu expanded to the robust list of Italian specialties it offers today.

Everything on the menu at Terrazza Italiana is fresh and made to order, meaning cooking only begins when you make your menu choices. Baroncini also chooses fresh ingredients daily. “I want the best for my customers. And that’s why I actually go and shop myself every day,” Baroncini says. She shops for fish locally—barracuda, wahoo, mahi. Baroncini and her business partner bought a mozzarella business established on the island and began to produce their own fresh mozzarella and burrata. “It’s another tradition that we’re preserving and it’s something made fresh in Aruba,” Baroncini says. “And I’m very proud to be part of it.”

In the evening, you’ll find Baroncini and her daughter Matilde taking orders at Terrazza Italiana. They personally accommodate each of their guests and make their rounds of the restaurant to ensure everyone is well taken care of. Before working with her daughter,

Baroncini worked with her son doing the same thing. “I put myself in this restaurant. In a sense I missed the nicest time when my kids were smaller—when they needed me more,” Baroncini says. “But I’m happy now because this thing that divided us brought us together again. I had the joy of working with my son. I now have the joy of working with my daughter.”

Baroncini enjoys her job from the moment she wakes up to the moment she goes to sleep. “Creativity is already a part of myself. And the customers are already a part of myself,” Baroncini says. “I have more friends and family than customers. And this is a wonderful thing because you don’t need to impress anybody. You just have to keep the consistency, to keep everybody coming back to the restaurant.”

DOMENICA BARONCINI CHEF / OWNER TERRAZZA ITALIANA

Lucca

Lucca is a warm and authentic trattoria. They use fresh ingredients and Italian products with a controlled designation of origin.

The recipe of their success is simple: noble ingredients, love for their craft and good vibes. Pizzas, home-made pastas and typical Italian dishes are all prepared and served with love in a relaxed and friendly atmosphere. Delicious home-made bread with pesto butter is the perfect bite while reading the menu. Elegant and contemporary, the interior boasts natural wood features, mint green accents and cozy lighting, for a chic yet welcoming atmosphere. Lucca is the ideal place for spending quality time with family and friends.

Andrés Melo HEAD CHEF

LUNCH AND DINNER: Monday to Friday, 12:00 noon to 11:00 p.m., and Saturdays and Sundays, 5:00 to 11:00 p.m.

DINING: Open-air (covered)

ATTIRE: Tropical

INSALATA E ANTIPASTI

Fritto Misto — 17.00

tempura of shrimp, squid and vegetables with tartar sauce

Vongole e Ciabatta — 17.00

clams in white wine, butter, garlic and parsley

Carpaccio di Manzo — 19.00

thin beef slices with fresh mushrooms, tomato, Parmigiano-Reggiano cheese, arugula and creamy basil dressing

La Salumeria — 28.00

burrata, baked tomato, prosciutto and Genovese salami

GNOCCHI

Gnocchi al Pesto Rustico — 20.00

home-made potato gnocchi with basil pesto and fresh ricotta — vegan add 2.00

Gnocchi alla Sorrentino — 20.00

home-made potato gnocchi with Neapolitan tomato sauce, mozzarella, basil and Parmesan cream au gratin

PASTAS AND RISOTTO

Spaghetti Alfredo e Prosciutto — 24.00 creamy long pasta with Parmesan cheese, prosciutto, breadcrumbs and truffle

Tortelloni Funghi Porcini — 24.00

pasta filled with mushrooms in truffled

Parmigiano-Reggiano cream

Risotto Funghi — 26.00

creamy arborio rice with a mushroom mix

Linguini Frutto di Mare — 31.00

long pasta with shrimp, squid, clams, capers and olives in Neapolitan tomato sauce

Fettuccini Aglio, Olio e Aragosta — 37.00 long pasta with olive oil, garlic shrimp and lobster

-> Go to: Menu Aruba/ Lucca Scan the code to find the location, get directions, make a reservation, and more.

PIZZA TRADIZIONALI *

Quatro Stagioni — 18.00

tomato sauce, mozzarella, ham, mushrooms, artichoke, Kalamata olives

Prosciutto Funghi — 18.00

tomato sauce, mozzarella, mushrooms, ham

American Pepperoni — 19.00

tomato sauce, mozzarella, American pepperoni

Margherita Napoletana — 20.00

tomato sauce, fresh mozzarella

‘fior di latte’, basil

* Additional toppings : mushrooms, artichokes, onions, mozzarella, Genovese pesto, olives, pepperoni, goat cheese, pineapple, cherry tomatoes, anchovies, garlic cream — 3.00/each.

SECONDI PIATTI

Chicken Milanese alla Parmigiana — 28.00

crispy chicken filet with Neapolitan tomato sauce and mozzarella

Catch of the Day alla Livornesa — 33.00 with tomatoes and capers

Beef Ossobuco — 39.00

classic stewed Italian beef cut with cacio e pepe risotto

Outside Skirt alla Genovese — 45.00 grilled skirt steak served with Genovese chimichurri

DOLCI

Cannoli Lucca — 11.00

crispy cone filled with ricotta

Tiramisu — 12.00

traditional sweet ladyfinger cookies with coffee, cocoa and mascarpone

Nutella Pizza — 18.00

cocoa dough with marshmallow, sweet ricotta, Oreo powder and Cap’n Crunch

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

SAMPLE MENU

Madame Janette

Chef Karsten

“Kasi”

Gesing serves up exclusive, creative and delicious dishes in a majestic garden setting.

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

Karsten Gesing THE ORIGINAL HARDCORE CHEF / OWNER

CARIBBEAN / EUROPEAN

Located in the Cunucu Abao Area

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

DINING: Outdoors

ATTIRE: Casual

ENTERTAINMENT: Live music

APPETIZERS

Range: 14.00 – 20.00

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

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

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

MJ’S FISH SELECTION

Range: 35.00 – 48.00

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

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

MJ’S SIGNATURE STEAK AND MEATS

Range: 50.00 – 90.00

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

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

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

-> Go to: Menu Aruba/ Madame Janette

Scan the code to find the location, get directions, make a reservation, and more.

MJ’S REAL DRY-AGED CHAMBER MEATS *

Range: 110.00 – 150.00

Tenderloin

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

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

* Ask for availability.

ROLL AND BURGER

Range: 29.00 – 49.00

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

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

DINNER FOR TWO

Range: 50.00 – 150.00

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

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

SAMPLE MENU

20 23

Located in the Low-rise Hotel Area

Milca Legger CO - OWNER

A private restaurant located on the beach (Punta Brabo) Matthew’s BEACHSIDE RESTAURANT INTERNATIONAL / SEAFOOD

Casa del Mar Beach Resort

Located at the Casa del Mar Beach Resort, Matthew’s is celebrated as one of the best casual yet chic open-air beachfront restaurants in Aruba.

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

BREAKFAST: Daily, 8:00 to 11:00 a.m.

LUNCH: Daily, 11:00 a.m. to 5:00 p.m.

DINNER: Daily, 5:00 to 10:00 p.m.

BAR: Daily, 8:00 a.m. to 11:00 p.m.

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

DINING: Open-air

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

APPETIZERS

Garlic Escargots — 13.50

half-dozen, sizzling hot, cooked in garlic-herb butter

Goat Cheese Wrapped in Italian Prosciutto Ham — 15.00

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

Spicy Shrimp GF — 16.75 asparagus, spicy cream sauce

Sesame-crusted Sushi-grade

Tuna Tataki GF — 17.50 wasabi green pea purée, wakame-cucumber salad, teriyaki glaze

Baltimore-style Crab Cake — 17.50 served with roasted pepper aïoli

FROM THE WATERS

Pan-seared Atlantic Grouper — 28.50 served with rice, seasonal vegetables and shrimp sauce

Blackened Corvina GF — 31.50

sweet potato-bacon hash, sautéed vegetables, tomato-pineapple sauce

Sesame-crusted Tuna Steak — 35.00 seared and served with warm soba noodles, ginger, Asian vegetables and Chinese sauce

Piña Colada Shrimp — 35.75 shrimp prepared with pineapple and Caribbean rum in a creamy coconut sauce with rice and seasonal vegetables

VEGETARIAN ITEMS

Breaded Tofu GF — 19.75 served with ginger-soy sauce, rice and seasonal vegetables

Penne Primavera — 19.95 squash, zucchini, artichoke, spinach, tomato sauce

-> Go to: Menu Aruba/ Matthew’s Scan the code to find the location, get directions, make a reservation, and more.

FROM THE FIELDS

Beef Tips — 34.00 beef tenderloin tips, fettuccine and creamy truffle sauce

Filet Mignon 8 oz. (certified Angus beef) GF — 35.75 served with mashed potatoes, seasonal vegetables and red wine sauce

Surf and Turf — 38.75 filet mignon Angus, garlic shrimp, mashed potatoes, seasonal vegetables, mushroom sauce

ITALIAN

Lasagna Bolognese — 19.00

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

Sammy’s All-time Favorite Chicken Parmigiana — 28.00 breaded chicken breast covered with tomato sauce, topped with mozzarella cheese, served over pasta, freshly grated Parmesan cheese served tableside

Pasta Cartoccio — 33.50 scallops, shrimp, mussels, squid, fish chunks, baby clams and tomato-basil sauce

DESSERTS

Vanilla Crème Brûlée — 9.95 candied orange peel

Classic New York Cheesecake — 9.95 strawberry compote, sweetened sour cream

Night and Day — 11.95 dark and white chocolate mousse, raspberry sauce and compote, chocolate crumble

Warm Chocolate Liquid Centre Cake — 11.95 (preparation time 10 to 15 minutes) orange sponge cake crumble, white chocolate mousse, vanilla ice cream, chocolate sauce

GF Gluten-free. Contains dairy. Vegetarian.

All prices are in U.S. dollars. A 15% service charge will be added to your bill. For split tables no more than 4 checks. Prices and menu items are subject to change.

SAMPLE MENU

Zeppenfeldstraat 15

San Nicolas

(297) 584-8700

onielcaribbeankitchen@gmail.com

facebook.com/OnielCaribbeanKitchen297

O’Niel Caribbean Kitchen

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

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

Bernard van de Veen

Oneil Williams CHEF / OWNER

ARUBAN / CARIBBEAN

Located in San Nicolas

LUNCH: Sundays, 11:00 a.m. to 5:00 p.m.

LUNCH AND DINNER: Tuesday to Saturday, 12:00 noon to 8:00 p.m.

DINING: Indoors – Open-air (covered)

ATTIRE: Casual

APPETIZERS

Stamp and Go — 8.50 crispy fried saltfish fritters served with a sweet chili sauce

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

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

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

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

Coconut Shrimp — 12.00 coconut-crusted jumbo shrimp served with a chili dip

FROM THE FISH MARKET

Grouper Fillet — 16.75 your way

Fish and Chips — 16.75

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

Balchi — 16.75

traditional Aruban fish balls, a local dish

Bacon-wrapped Shrimp — 18.75

baked jumbo shrimp wrapped in bacon, served with garlic sauce

Steamed Fish — 19.50 whole fish

Garlic or Curry Conch — 26.25

Lobster Thermidor — 38.00

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

-> Go to: Menu Aruba/ O’Niel Caribbean Kitchen

Scan the code to find the location, get directions, make a reservation, and more.

HUNGRY FOR MEAT

Pork Schnitzel — 17.50 pork tenderloin breaded in Parmesan cheese, served with a salad and French fries

Filet Mignon — 24.00 8 oz. of twin tenderloin drizzled with a red wine reduction

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

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

POULTRY PARADISE

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

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

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

Chicken Schnitzel — 17.25 all white meat chicken breast breaded with Parmesan cheese, served with a salad and French fries

PASTAS

Chicken Pasta Marinara or Alfredo — 16.00 garlic and mushrooms tossed with fettuccine

Seafood Marinara or Alfredo — 19.50 on a bed of fettuccine with Alfredo or marinara sauce with mushrooms

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

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

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

SAMPLE MENU

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

Set in a quiet residential area, this new gem is located just 5 minutes from the Marriott resorts and The Ritz-Carlton. The menu features international and South Caribbean cuisine with a focus on seafood and grilled meats. Ricardo, July and their amazing staff are ready to welcome you with their hospitality, contagious smiles, and, of course, a spectacular dining experience.

Jairo Bernard CHEF

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

DINING: Indoors – Open-air

ATTIRE: Casual

APPETIZERS

Range: 8.00 – 14.00

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

Calamari Fritti

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

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

Fresh Tuna Salad

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

Sizzling Clams and Mussels white whine, garlic and olive oil

Spicy Shrimp and Clams

sautéed in a spicy creamy garlic sauce, served with Aruban polenta

FISH AND SEAFOOD

Range: 25.00 – 45.00

Seafood Casserole mixed seafood stew on a creamy sweet pepper sauce

Coconut Snapper Fillet

deep-fried and served with a creamy coconut sauce

Charcoal-grilled Lobster Tail grilled with sizzling lemon butter

Grouper Fillet à la Bruschetta

tomato, basil and garlic sauce topped with feta cheese

-> Go to: Menu Aruba/ Oak Scan the code to find the location, get directions, make a reservation, and more.

MEAT *

Range: 19.00 – 45.00

Churrasco Steak chargrilled beef tenderloin served with chimichurri sauce

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

Sirloin Steak served with chimichurri sauce

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

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

ITALIAN SPECIALTIES

Range: 14.00 – 39.00

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

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

Lobster Pasta fresh lobster on pasta with creamy vodka sauce

Chicken Piccata

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

SAMPLE MENU

Z

One of Aruba’s most popular fine dining options, Ocean Z Restaurant offers a divine international-fusion cuisine in a remarkable setting.

Seasoned entrepreneurs Eva Zissu and Zulay Rada have joined forces to create a memorable first-class dining experience. Zulay crafts every dish with her mother’s heart and soul in mind, while Eva brings in flavors from her travels around the world to each exquisitely designed dish. She turns fresh seafood, garden-fresh produce, and the most tender and juicy meats, into stunning works of art. Ocean Z Restaurant offers a tailormade experience, in a warm and friendly atmosphere: with live entertainment and an ever-changing decor, it is an alluring place to make lasting memories with friends and family, over and over again.

Eva Zissu CHEF / CO - OWNER

Zulay Rada CHEF / CO - OWNER

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

DINING: Indoors – Outdoors (ocean view) –Outdoors (pool view)

ATTIRE: Elegantly casual

ENTERTAINMENT: Live singer and violinist

SALADS

Range: 16.00 – 24.00

Caesar Salad — with chicken — with shrimp

Caprese Salad tomatoes, mozzarella cheese, organic basil sauce from our garden

Greek Salad mix of lettuce, cucumber, tomatoes, Kalamata olives, feta cheese with oil-balsamic dressing — with chicken — with shrimp

APPETIZERS

Range: 18.00 – 26.00

Escargots à la Bourguignonne snails in a garlic-herb sauce

Ceviche

fresh fish marinated with lime juice, red onion, sweet pepper and coriander

Coquille Saint-Jacques

French-style scallops and shrimp in a creamy wine sauce, baked with Emmental cheese

Beef Carpaccio slices of meat with arugula, fresh mushrooms, Parmesan cheese, olive oil and home-made dressing

Tuna Tartare

fresh tuna mixed with ginger, chives and a home-made sauce

Salmon Tartare

Fresh salmon mixed with ginger, chives and a home-made sauce

Tuna Mediterranean carpaccio-style with our Greek lemon and fresh herb sauce

-> Go to: Menu Aruba/ Ocean Z

Scan the code to find the location, get directions, make a reservation, and more.

ENTRÉES

Range: 20.00 – 58.00

Chicken Parmesan

Seared Tuna crusted with sesame seeds

Porcini Risotto

Grouper in a Caper Sauce with two side dishes

Barramundi (Asian sea bass) with two side dishes

Shrimp OZ jumbo grilled shrimp in a bed of sliced pineapple with a side of vegetables and potatoes

Catch of the Day with two side dishes

Lamb Chops

Filet Mignon (8 to 10 oz.)

Grilled Skirt Steak

Lobster and Shrimp Linguine linguine pasta with lobster (4 oz.) and shrimp, in a wine Alfredo sauce

Surf and Turf Shrimp

Surf and Turf Lobster (10 to 12 oz.) — Market price

Lobster Tail (14 to 16 oz.) — Market price

DESSERTS

Range: 11.00 – 15.00

Crème Brûlée

Frozen Key Lime Pie

Tiramisu

All prices are in U.S. dollars. An 18% service charge will be added to your bill. Prices and menu items are subject to change.

SAMPLE MENU

The first hint of spice in the Oak Margarita hits when you bring the Tabasco-salted rim to your lips. Next, a rush of sweetness follows from the first sip of the fresh mango juice (you may also detect a note of tartness from the splash of lime juice). And finally, a second wave of smokey heat from the ancho chili liqueur.

Like the fragrant nuances in each sip of the cocktail, every dining experience at Oak offers a new experience for you to savor. “Sometimes it’s early in the afternoon and you come to try some

Oak Margarita Cocktail

by Owner Ricardo Chirino and Bartender Carlos Arias of Oak Restaurant & Bar

Ricardo Chirino captured the essence of Oak Restaurant & Bar in a single cocktail. “I wanted to have a signature drink that represents the restaurant,” says Chirino.

nd I think that the Oak Margarita represents Oak because there’s an explosion of tastes.” Every sip of an Oak Margarita offers a medley of complex—yet warm and familiar—flavors. “That’s what Oak is,” he says. A mix of international and South Caribbean flavors with balanced kicks of heat, acidity, richness, and earthiness—all inspired by fresh ingredients.

snapper,” Chirino says. “Then on a different night, you come to try a steak. Or in the middle of the week, you come to try the pasta.”

Most nights you’ll find Chirino at the door seating guests at the Oak and supporting the team of talented bartenders and knowledgeable kitchen and waitstaff. Chances are they’ll recommend the Oak Margarita as their standout crowd-pleaser but will guide you through their selection of quality spirits featured on the cocktail menu and the extensive wine selection to find the perfect pairings for your dish.

Oak Margarita

MAKES 1 COCKTAIL

INGREDIENTS

Tabasco salt

Lime wedge

½ oz ancho chili liqueur

1 oz mezcal

½ oz fresh lime juice

3 ½ oz fresh mango juice

Cooked maraschino cherries

INSTRUCTIONS

1. Coat the bottom of a saucer or shallow bowl with Tabasco salt.

2. Wet the rim of a highball glass or a rock glass with a lime wedge.

3. Hold the wet-rimmed glass at a 45-degree angle to the Tabasco salt. Dab the rim into the salt while slowly turning the glass.

4. Combine ancho chili liqueur, mezcal, fresh lime juice, and fresh mango juice in a cocktail shaker.

5. Add ice and shake the cocktail.

6. Strain the cocktail into the Tabasco saltrimmed glass with fresh ice.

7. Garnish with the original lime wedge and three cooked maraschino cherries on a skewer.

It’s All in the Garnish

TABASCO SALT

“It’s like being kicked twice,” Chirino says when he talks about Tabasco salt mixing seamlessly with ancho chili liqueur and sweet fruit juice in a cocktail. The unique Tabasco salt rim is an element of the Oak Margarita that keeps you on your toes—while also wanting to come back for more.

INSTRUCTIONS

1. Combine 250g of salt and 100g of Tabasco Sauce in a blender. Pulse the blender for a few seconds or until Tabasco and salt are fully combined.

2. Shake the Tabasco salt out into your preserving container of choice. Serve on the rim of a cocktail glass.

MARASCHINO CHERRY REDUCTION

The Oak Margarita is served with maraschino cherries— but not in the way you may expect maraschino cherries to show up in a cocktail. The Oak switches out plump, sweet cherries for cooked, subdued cherries as a garnish.

INSTRUCTIONS

1. In a medium saucepan, bring one jar of maraschino cherries to boil. Reduce heat to low and let simmer until the cherry liquid is thick (consistency of syrup).

2. Cool and serve as a cocktail garnish.

Photography Kenneth Theysen

▲ Carlos Arias

▲ Ricardo Chirino

Wilhelminastraat 74 Downtown Oranjestad (297) 583-0404

www.oliviaaruba.com

reservations@oliviaaruba.com

Olivia

MEDITERRANEAN RESTAURANT

MEDITERRANEAN / SEAFOOD / VEGETARIAN

Chef Dennis’ newest venture is located next door to Wilhelmina Restaurant, downtown Oranjestad.

Inspired by the Healthy Eating Movement, the menu offers authentic Mediterranean flavors and unique, creative dishes. Chef Dennis and his team create an unforgettable experience in a romantic, trendy yet cozy open-air setting. If you want to get away from the crowds and indulge in amazingly fresh, healthy, Mediterranean flavors, then Olivia is the place to spend a memorable night in Aruba.

Located Downtown Oranjestad

Dennis van Daatselaar CHEF / OWNER

Derrick Falconi CHEF DE CUISINE

DINNER: December to March, 6:00 to 11:00 p.m. April to November, 6:30 to 11:00 p.m., closed Mondays

DINING: Open-air (covered)

ATTIRE: Elegantly casual

APPETIZERS

Range: 14.00 – 22.00

Fattoush Crudités – Olivia’s House Salad LF romaine lettuce, red chard leaves, tabbouleh, sumac-pickled red onions, radish, pomegranate seeds, toasted pita bread crisps, green asparagus, cauliflower, mint, lemon vinaigrette

Horiatiki Salata – Greek Salad GF vine tomatoes, cucumber, Kalamata olives, sweet peppers, feta cheese, basil, extra-virgin olive oil, red wine vinegar

Carciofi Olivia GF LF

marinated and roasted fresh baby artichokes, parsley, lemon, extra-virgin olive oil, spinach leaves, pine nuts

Albinjar and Labneh

roasted red beet, strained yoghurt, za’atar, extra-virgin olive oil, couscous, red chard leaves, sumac-pickled shallots, pumpkin seeds, pistachio nuts, pumpernickel, smoked red beet crème

Pomodorini Confit and Gamberetti GF confit of cherry tomatoes, plum tomatoes, shrimp, anchovies, garlic, basil, cream of burrata cheese, tomato bouillon, basil oil, Parmesan cheese crisps

Risotto au Fenouil Rôti au Pernod GF risotto, sautéed fennel, anis seeds, grape tomatoes, tarragon, Parmesan cheese chips, crudités, green asparagus — add escargots (8 pieces)

Tortellini Calabaza

tortellini filled with pumpkin, ricotta cheese and Parmesan cheese, button mushrooms, crunch of hazelnuts, arugula, smoked pumpkin, beurre noisette

— add shrimp (4 pieces)

Carpaccio di Manza GF LF

raw certified Angus beef, crushed white pepper, chive oil, raw button mushrooms, black truffle, smoked pumpkin crème, frisée salad, fried capers, pine nuts

-> Go to: Menu Aruba/ Olivia Scan the code to find the location, get directions, make a reservation, and more.

FISH AND VEGETARIAN SELECTION

Range: 27.00 – 43.00

Barramundi avec Ratatouille

roasted barramundi, couscous, zucchini, sweet pepper, eggplant, shallots, plum tomato, basil, smoked extra-virgin olive oil, baby spinach

Dorado Entero alla Griglia GF LF (16 to 18 oz.) grilled whole dorado, sauce vierge, green asparagus, baby artichoke, polenta – please note this is a whole fish, and we are not able to fillet the fish for you

Whole Roasted Plum Tomato

goat cheese, garlic, basil, Parmesan baked in brick dough, lentils, portobello, button mushroom, chickpeas, fava beans, zucchini, parsley, chive oil

Jubn Almaeiz Falafel

goat cheese falafel, cucumber chutney, tomato carpaccio, arugula, parsley dressing, harissa

Ravioli Ripieni di Caviale di Melanzane ravioli stuffed with eggplant caviar, muhammara, roasted grape tomatoes, baby spinach, asparagus portobello, gremolata

Gamberetti Pasta fresh spaghetti, pan-seared shrimp, garlic, white wine, parsley, butter, basil oil, Parmesan cheese chips, roasted grape tomatoes

MEAT SELECTION

Range 48.00 – 54.00

Paidakia me Tzatziki

marinated and grilled lamb chops, tzatziki, couscous, gremolata, baked eggplant

Pomegranate and Za’atar Lamb GF LF roasted boneless lamb ribs, pomegranate glaze, za’atar spices, cabbage, artichoke, fennel, lemongrass, parsley, labneh

Braised Boneless Beef Short Ribs ras el hanout spices, tajine of vegetables, white beans

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

SAMPLE MENU

GF Gluten-free. LF Lactose-free. Vegetarian.

Omakase means “I’ll leave it to you” (from Japanese “to entrust”). In the classic style of sushi restaurants, the chef will present a series of plates, beginning with the lightest and proceeding to heavier, richer dishes.

When ordering Omakase, expect the chef to be innovative and surprising in the selection of dishes. Menu ordering is available as well. Located inside The Chophouse Restaurant at the Manchebo Beach Resort & Spa, Omakase also features a bar and comfortable seating with a boutique feel and ambiance. Because the sushi bar has limited seating capacity, reservations are required.

Mylene Leona Lapinid CHEF

JAP ANESE SUSHI BAR

JAPANESE / SUSHI

DINNER: Tuesday to Saturday, 5:30 to 10:30 p.m.

DINING: Indoors

ATTIRE: Casual

STARTERS

Gyozas — 12.00

Japanese deep-fried-style dumpling

Kushikatsu (kushiage) — 14.00

Japanese deep-fried skewered steak

Shrimp and Veggie Tempura — 17.00

3 pieces of shrimp and mixed veggie tempura

Omakase Salad GF — 18.00

marinated lump of crab with cucumber, masago and seaweed salad

TEMAKI (HAND ROLLS) AND HOSOMAKI (THIN ROLLS)

Kani Maki (crab) — 11.00

Sake Maki GF (salmon and spring onion) — 12.00

Hamachi Maki (yellowtail and spring onion) — 13.00

URUMAKI (MEDIUM ROLLS)

Garden Maki — 17.00

mixed veggie tempura of sweet potato, carrot, zucchini and white onions

Special Anakya Maki — 20.00

crispy eel and cream cheese

Manchebo Special Maki — 21.00

salmon and cream cheese roll, topped with mixed crab and smoked salmon salad with mango (spicy)

FUTOMAKI (BIG ROLLS)

Miara Maki — 27.00

crispy breaded shrimp and cream cheese

topped with mixed salmon, crab and mango (without rice)

Sweet Banana Maki — 31.00

salmon and shrimp tempura, banana, scallions and cream cheese (without rice)

-> Go to: Menu Aruba/ Omakase

Scan the code to find the location, get directions, make a reservation, and more.

Surf and Turf Maki — 31.00

tempura shrimp and asparagus roll topped with grilled beef tenderloin

Crazy Crispy Tiger Maki — 31.00

tempura-fried roll with salmon belly, masago, avocado and cream cheese

Super Summer Fresh Maki — 31.00 roll wrapped in soy paper with shrimp, crab, avocado, cucumber, jalapeño pepper and iceberg lettuce (rice-less)

OMAKASE 4-COURSE MENU (MINIMUM OF 2 PERSONS)

Price per person: 55.00

Let the Chef Decide

The chef will present a series of plates, beginning with the lightest and proceeding to heavier, richer dishes, showcasing seasonal ingredients that may not make it to the printed menu. Ordering Omakase may lead you to discover new items that you might have overlooked or never thought to try. Please let us know if you have any allergies or particular dislikes.

CHEF’S SPECIALS

Yakisoba

Japanese stir-fried noodles with garlic butter and Chef Mylene secret sauce, served with cabbage, carrot, green bell pepper and onion — regular 26.00 — with shrimp 31.50 — with steak 31.50 — with steak and shrimp 34.00

Yakimeshi

Japanese fried rice mixed with garlic butter and soy sauce, served with egg, carrot and onion

— regular 21.00 — with shrimp 26.50 — with steak 26.50 — with steak and shrimp 29.00

DESSERT

Matcha Green Tea Ice Cream — 10.00 green tea ice cream home-made from a highly sought-after Japanese matcha green tea, a ceremonial tea prized for its intense yet delicate essence

GF Gluten-free.

SAMPLE MENU

Havenstraat 36, Local 6

Downtown Oranjestad (297) 280-0120

www.opusaruba.com book@opusaruba.com

Located in the bustling heart of Oranjestad, Opus Ocean & Grill, a family-run restaurant, offers fresh world-class seafood, prime steaks, and unparalleled service in a vibrant, upscale setting.

The Opus experience wouldn’t be possible without the dedicated local farmers and fishermen who strive to deliver their best products. Their harvest is delivered daily, keeping the menu consistently fresh. The chef’s creations are inspired by the daily deliveries and he is keen on making sure that every dish he prepares has a taste of Aruba in every bite.

MEDITERRANEAN / SEAFOOD

Located Downtown Oranjestad

Cesar Velasquez

HEAD CHEF / OWNER

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

DINING: Indoors

ATTIRE: Elegantly casual

-> Go to: Menu Aruba/ Opus

Scan the code to find the location, get directions, make a reservation, and more.

CLASSICS

Fresh Live Oyster — 6.00 ask for availability

Calamari — 16.00

fresh squid lightly fried, arugula with marinara sauce, lemon on the side

Grilled Madagascar Shrimp — 22.00 grilled wild jumbo prawns with Metaxa brandy and ladolemono

Iberian Pata Negra Ham — 32.00

Iberian ham, tomatoes, buffalo mozzarella, fresh basil, olive oil, pesto and balsamic vinegar

SOUPS

Fish Soup — 16.00 locally caught fish, special house-made fish stock

Bouillabaisse — 18.00

white fish, shrimp, calamari, mussels, clams, special house-made stock

SALADS

Greek Salad — 14.00

English cucumber, red onions, green peppers, olive oil, oregano, Santorini capers and barrel-aged feta cheese

Rocket Salad — 21.00

organic arugula, artichokes, cherry tomatoes, avocado, 24-month Parmesan, olive oil, lemon, black truffle

RISOTTO AND PASTAS

Mushroom Risotto — 28.00

risotto, shallots, porcini, seasonal mushrooms, garlic, black truffle, butter, Parmesan

Chicken Parmigiana — 29.00

served with linguine Napoletana

Scampi Cesare — 36.00 shrimp, zucchini, linguine Napoletana with a little cream

FROM THE SEA

Wild-caught Salmon — 34.00 asparagus, cream, mustard and onions

Scallops — 54.00 served with grilled seasonal vegetables, black truffle and lemon sauce on the side

Chilean Sea Bass — 58.00 served with grilled vegetables and lemon-caper sauce on the side

Caribbean Seafood Mix — 68.00 half-lobster tail, grouper, shrimp, scallops, octopus, calamari, black mussels and clams served with clarified butter and lemon sauce on the side

Fresh Local Daily Catch — Market price fish caught from our Caribbean ocean, sold at market price by the pound, prepared simply grilled and served with grilled seasonal vegetables and a choice of either truffle-lime, garlic or Creole sauce

Caribbean Lobster Tail — Market price grilled seasonal vegetables, clarified butter and lemon sauce on the side

FROM THE LAND

Filet Mignon 8 Oz. — 42.00

certified Angus beef, served with grilled seasonal mushrooms and a red wine sauce

New Zealand Rack of Lamb — 58.00 served with grilled seasonal mushrooms and a mint jelly

Surf and Turf — 75.00

filet mignon, half Caribbean lobster tail and garlic shrimp served with sautéed vegetables, clarified butter and red wine and lemon sauce

Cowboy Rib-eye Steak 20 Oz. — 77.00

ENTERTAINMENT: Live singer All

certified Angus beef, served with a red wine sauce

SAMPLE MENU

Domenica Baroncini

Chef / Owner Terrazza Italiana

Domenica Baroncini (known to friends and restaurant guests as Mimma) has travelled the world as a tour guide for over 15 years.

In her role, she was constantly around food. “One of my main concerns was getting in touch with restaurant managers or whomever was in charge to get the best meals for my customers,” Baroncini says. Through years of experience, she began to learn what separates a good restaurant from an excellent restaurant in the eyes of guests dining in a foreign country for the first time. After living in Africa, the United States, Thailand, among others, Baroncini settled in Aruba where she and her business partner opened Pizza and More Pizzeria Trattoria Italiana in Oranjestad. Baroncini got to know the Aruban community and shared her Italian cuisine roots with guests. Now, the legacy of her delicious, authentic Italian cuisine has followed her to the newest venture—Terrazza

Italiana

BIRTH YEAR: 1965.

BIRTHPLACE: Imola, Bologna.

BIRTH COUNTRY: Italy.

FAVORITE ARUBAN DISH: Fried funchi (polenta fritta).

FAVORITE DRINK: Aperol spritz.

FAVORITE FOOD TREND: Urban farm produce.

FAVORITE BEACH: Eagle Beach, because it is wide and long and quiet (not that much nowadays!). You can walk, swim or just relax.

FAVORITE SONG TO COOK TO: Hotel California by the Eagles.

BEST MEAL OF YOUR LIFE: Iranian caviar I ate in Tehran almost 25 years ago… I can still taste the flavor!

FAVORITE LOCAL INGREDIENT: Pica di papaya (spicy sauce locally-made).

A RECIPE YOUR MOTHER STILL MAKES FOR YOU TODAY: Tortellini.

ON A DESERTED ISLAND, WHICH 3 INGREDIENTS WOULD YOU BRING? Spaghetti, tomato, basil.

WHAT IS YOUR COMFORT FOOD?

Bollito (Italian stew made with a mix of simmered meats) with salsa verde (an Italian chimichurri).

WHAT WOULD YOUR LAST MEAL BE?

Cannelloni: fresh pasta filled with bolognese, rolled up and baked in the oven with lots of béchamel and Parmesan.

Kenneth Theysen is the owner and main operator of Timeless-Pixx, a well-established, dynamic Aruba-based photo studio. Theysen has been a long-term collaborator of Menu International, delivering astonishing photographs, one edition after another.

With an eye for detail but also a broad vision of large-scale projects, Theysen was the natural choice when it came to choosing a photographer who would cover Aruba’s extensive and varied restaurant scene.

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

www.timeless-pixx.com

Kenneth Theysen Official Photographer / Menu International www.timeless-pixx.com

Enjoying

Papiamento Restaurant is a family affair which began in 1983 when Eduardo and Lenie Ellis opened the restaurant in downtown Oranjestad. Today, Papiamento is set by a pool in a lush tropical garden adjacent to a 135-year old manor. Eduardo Jr., a Europeantrained head chef, personally oversees the restaurant. The pride he takes in the wonderful setting he created and his attention to detail, along with a professional friendly staff, are the unbeatable ingredients to a special dining experience. The Ellis family invites you to dine at Papiamento and cherish your visit for years to come.

Ellis Jr. CHEF / OWNER

DINNER: 6:00 to 10:30 p.m., closed Sundays

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

DINING: Outdoors

ATTIRE: Elegantly casual

APPETIZERS

Range: 16.00 – 24.00

Salmon lightly smoked and sliced, served with capers and cucumber-horseradish sour cream

Crudo mortadella, salami, chorizo, olives, gherkins and whole-grain mustard

Ceviche marinated seafood, red onions, jalapeño, cilantro, fresh passion fruit and lime

Saleme Tartufo (200 grams) a complete Italian truffle salami, perfect for sharing

Scampi

oven-baked shrimp, freshly prepared garlic butter

Keshi Yena

minced tenderloin and chicken stewed with prunes, golden raisins, olives and cashews, flame-broiled with Dutch cheese, the family’s recipe!

Beef and Potato Empanada accompanied by chimichurri with smoked chili flakes

ENTRÉES

Range: 29.00 – 49.00

Almondine pan-fried grouper fish fillet with lots of toasted almonds

Halibut

oven-baked and served with lemon-caper sauce, light cream and limoncello

Champagne Casserole

fillets of fish, scallops and crab poached in a creamy brut champagne sauce, gratinéed with Dutch Gouda cheese

-> Go to: Menu Aruba/ Papiamento

Scan the code to find the location, get directions, make a reservation, and more.

Chicken Pomodoro baked chicken filet in a tomato and basil sauce, gratinéed with ricotta and mozzarella, served with pasta

Veal Osso Buco veal shank braised in red wine and herbs, served with creamed orzo

Grilled Pork Chop

dry-rubbed with Caribbean spices, grilled and served with malt whiskey-pink peppercorn sauce

Grilled Rib-eye

grilled lip-on rib-eye presented with coarse whole-grain mustard

GRILLED AND SERVED ON THE STONE

Range: 34.00 – 62.00

Neptune Caribbean rock lobster, mahi-mahi and shrimp, served with lemon butter

New Zealand Lamp Chops marinated in red wine and dried herbs, presented with chimichurri

Surf and Turf

6-oz. beef tenderloin and 8-oz. Caribbean rock lobster, served with clarified butter

DESSERTS

Range: 7.00 – 15.00

Parchita

New York-style cheesecake served with a passion fruit sauce

Pan Bollo

local bread pudding with Ponche Crema, an authentic Aruban dessert!

Our menu also proposes wonderful specials.

SAMPLE MENU

Break free at Papillon in The Village. It combines history with a trend-setting, elegant menu, infusing its French-Caribbean cuisine with original touches, for a memorable experience.

Famous convict Papillon’s incredible flight to freedom is the restaurant’s theme and the menu reflects the Frenchman’s arduous journey. The spacious outside terrace is perfect for casual fine dining. The iron bars and flecks of rust and stains on the walls make one very glad to be here and not in Papillon’s shoes, in the 1940’s. Charrière would undoubtedly have loved ‘his’ place on Aruba: this is luxury escape for anyone!

Juan Ludeña CHEF

DINNER:

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

DINING: Indoors – Outdoors –Open-air (covered)

-> Go to: Menu Aruba/ Papillon

Scan the code to find the location, get directions, make a reservation, and more.

APPETIZERS

Range: 10.50 – 27.50

Escargots escargots in a creamy sauce with mushrooms, garlic, onions and herbs, served with toasted bread

Goat Cheese Crème Brûlée

crème of goat cheese with caramelized apple, walnuts and a reduction of balsamic

Carpaccio de Boeuf

rare, thinly sliced truffle-marinated Angus beef with roasted pine nuts, tomatoes, Parmesan and truffle crème

— regular

— with goose liver curls

Foie Gras

seared goose liver on a classic brioche accompanied by truffle and goose liver pâté with red fruits

EXCLUSIVE RECOMMENDATION

Range: 49.00 – 119.00

Caviar brioche, ahi tuna, crème fraîche, capers

— 10-gram classic Baeri

— 10-gram Royal Ossetra

— 30-gram classic Baeri

— add optional fresh Dutch oysters

MAINS

Range: 31.00 – 49.00

Poisson Rouge

tuna steak spiked with Cajun spices, seared medium-rare over high heat, served with a soy and brown sugar drizzle, mango compote and spicy papaya sauce

Dover Sole Meunière

fresh flown in from Europe, Dover sole served in classic beurre noisette with parsley, lemon and new potatoes

Lobster à la Caraïbes

10-oz. Caribbean lobster tail with white wine and garlic butter sauce, served with a tomatomango compote

Filet Mignon

8-oz. Angus beef grilled to your liking, served with a red wine-truffle sauce

Poulet Dijon

wing-on chicken breast marinated in Caribbean spices and fried on the skin, served with a Dijon mustard-mango beurre blanc

Rack of Lamb marinated New Zealand rack of lamb with classic beurre maître d’hôtel

Wild Boar slow-braised wild boar shank served in its own gravy with red beet risotto

VEGETARIAN AND VEGAN

Range: 23.00 – 26.00

Red Beet Risotto aux Champignons creamy red beet risotto with sautéed mixed mushrooms, served with Parmesan shavings and mesclun

Cauliflower Bolognese

spaghetti with fresh tomato-cauliflower sauce, mushrooms and rosemary

DESSERTS

Range: 11.00 – 15.00

Crème Brûlée

vanilla-bourbon crème classically served with a crispy caramel top layer and a quenelle blueberry fruit sorbet

Tarte Tatin à la Papillon

caramelized pineapple with cinnamon on a pastry crust with Bourbon vanilla ice cream and a dark caramel sauce

ATTIRE: Elegantly casual All prices are in U.S. dollars. No service charge. Tipping at your discretion. A 15% service charge will be added to parties of 8 or more. Prices and menu items are subject to change.

SAMPLE MENU

Passions

They’re right on the beach, in a romantic setting with dramatically lit torches. You can enjoy fresh fish, seafood and meat dishes, while you watch a stunning Aruban sunset with your toes in the soft white sand. Passions also offers an extensive range of gluten-free and vegetarian choices. End your dinner with one of their delicious desserts while gazing at the romantic starry sky. Fire up your romance and your appetite at Passions on the Beach.

BREAKFAST:

Monday to Sunday, 7:30 to 11:00 a.m.

LUNCH:

Monday to Sunday, 11:30 a.m. to 5:30 p.m.

DINNER:

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

BEACH BAR:

Monday to Sunday, 7:30 a.m. to 10:30 p.m.

DINING: Outdoors (on the beach)

ATTIRE: Elegantly casual

ENTERTAINMENT: Live music

SOUP, SALAD AND APPETIZERS

Range: 7.50 – 27.50

Aruban Seafood Soup GF a rich cream-based soup with mussels, shrimp, calamari and grouper, and a dash of cognac

Eagle Beach Watermelon Salad GF mixed local greens, feta cheese, Kalamata olives, cucumber, orange-ginger-sweet chili sauce

Passions Ceviche GF fresh raw fish cured in lemon and lime juice, onions, bell peppers, local cilantro, cassava crackers

Coconut Shrimp fried breaded shrimp with coconut, home-made piña colada dip

Ahi Tuna Cocktail GF

fresh raw tuna, Indonesian vinaigrette, cucumber, avocado, mango, spicy papaya cocktail sauce

VEGETARIAN AND VEGAN DISHES

Range: 13.50 – 31.50

Vegan Flautas GF

two vegan taquitos, corn tortilla wrap, mix local greens, pico de gallo, spicy guacamole dip

Vegan Surf and Turf

vegan patty and vegan fried fish, sweet potatoes, asparagus, Aruban ratatouille, chimichurri

-> Go to: Menu Aruba/ Passions

Scan the code to find the location, get directions, make a reservation, and more.

LAND AND SEA

Range: 22.00 – 60.00

Coconut Grouper coconut-crusted fillet, Aruban ratatouille, mashed potatoes, banana mayonnaise dip

Calypso Shrimp GF Aruban ratatouille, jasmine rice, spicy coconut-red curry creamy sauce

Salmon Estragon GF pan-fried fillet, asparagus, jasmine rice, mustard-tarragon sauce

Filet Mignon GF

grilled Angus beef tenderloin, asparagus, Creole potatoes, red wine sauce

SWEET AND DELIGHT

Range: 12.50 – 14.00

N.Y. Cheesecake

Crème Brûlée

Vegan Carrot Cake

Key Lime Pie

GF Gluten-free. Vegan. Vegetarian.

Sunday Drive: Noord to San Nicolas

It takes under an hour to drive from Noord to the southernmost point of the island in San Nicolas. I learned this invaluable tidbit from flipping through maps of Aruba and plotting imaginary routes. From then on, I began to get familiar with the roads on the west coastline. Nay, I made it my personal mission to get familiar with the roads on the west coastline.

— By Kylee Ross

Apart from the obvious fact that driving the West Coast offers unbelievable views of the Caribbean Sea, you may be asking yourself, “What’s so special about driving the coastline?” And to that I’ll answer: “Nothing beats treating every car ride like a Sunday drive. No set destination, just a direction and the willingness to stop along the way.”

I tried to infuse all the time spent in my rental car with this Sunday-driving attitude. It wasn’t always possible, but it gave me a taste of the exploring I wanted to do even in the middle of the week. By the time the weekend rolled around, I was ready to take a literal Sunday drive.

NOORD

First stop: Noord. I didn’t have far to go before I hit the tip of the island (accessible by paved road). A five-minute drive past Malmok Beach, Boca Catalina, and Arashi Beach led me toward the outskirts of the Arashi Dunes, through the twists and turns up to the California Lighthouse. The ride gave me time to take in the desert terrain: cacti, large rock formations, peaking white caps in the Atlantic Ocean on the East Coast.

Once at the top of the hill—and the bottom of the lighthouse—I parked to walk around. Not only is the lighthouse a scenic landmark, but the views of the entire island are also hard to capture from any other vantage point.

Next, I started to make my way South. I didn’t plan on stopping in the low-rise hotel area since I wasn’t ready for a meal (there are lots of restaurants with full lunch menus: Terrazza Italiana, Ricardo’s Bar & Restaurant, Water’s Edge Restaurant & Bar). I was, however, compelled to stop at a coconut vendor on the side of the road. You can often find them around hotel areas selling bottled coconut water or whole coconuts.

ORANJESTAD

With fresh coconut water in hand, I immediately knew I hit the capital city when I spotted a docked cruise ship in the distance.

I drove along the waterfront and had to sit in traffic on L.G. Smith Boulevard. It offered a chance to peek into the hotel lobbies, tourist shops, luxury stores, and stare out at the marina and pastel harborside buildings. But at the first opportunity, I turned around to go down Paardenbaaistraatt and find street parking.

Photography Kenneth Theysen

Most of the hustle and bustle on the streets comes from the cruise ships—whose passengers rarely mosey away from the main strip. So I made a point to walk a few streets back from the water and through the narrow sidewalks to photograph the quaint, colorful buildings and houses.

On my way back to my car I stopped in at The Local Market across from the cruise ship terminal to pick up kitschy souvenirs for friends and family. Walking through the tented market is a feast for the eyes with tables covered in crafts and garments—with more pieces also hanging from the ceiling.

SAVANETA

I was ready to stop at a beach and slow the rest of my day right now. Next plotted stop: Mangel Halto. I had seen pictures of the beach when I was first perusing maps. It looked different from any other beaches I had come across. This was the exception to the Sunday drive rule: no set destination.

Mangel Halto is a shallow beach where you can walk out and spot parrot fish, yellowtail snapper, sergeant majors, and blue tangs snorkeling. I opted to walk through the shaded area of the beach and set up near a small mangrove cove.

With some downtime on my hands, I texted Kenneth (Menu International’s longtime photographer) for recommendations beyond Mangel Halto. “You’re on the right track,” he replied. “You’ll see Zeerover shortly. Nice place for deep-fried fish.” I was sold. I waited in line to order my food: three pieces of shrimp, one piece of tuna, plantains, pickled onions, tartar sauce, and a locally brewed Balashi. The fresh fish was chucked into a plastic bag and brought to the deep-frying in a plastic basket. Within minutes, the basket was brought to my table filled with a small pile of fried seafood.

SAN NICOLAS

While at Zeerover I decided I would spend the rest of the afternoon at Baby Beach and then walk around San Nicolas. On the way, I stopped by a vendor to buy peanut brittle and Cajun boiled peanuts. I sampled a few of the treats with the kind vendor and fed peanuts to donkeys roaming the hills. It’s worth the stop to take in the view of the ocean—especially from the Seroe Colorado Anchor.

Baby Beach was busy but I managed to find parking. I walked the beach in the opposite direction from Big Mama Grill until I found a secluded spot by the sea brush. I packed up a few hours later to hit the San Nicolas murals at golden hour.

At every quiet street corner I was blown away by the detail in murals tucked in an unexpected location. The paint is so vibrant against the sun-faded walls of San Nicolas. I walked around making sure to collect Instagram handles tagged at each mural.

For my final stop before driving back up the coast, I walked for nine minutes to Saco Di Felipe. I was first in line when the small window opened for service and ordered the pork chops. Saco means sack or bag so the entire meal is served in a brown paper bag: pork chops, plantains, potatoes, Johnny cake. I sat in a nearby square and dug into the greasy, Aruban comfort food.

Tired—and honestly quite full—I drove up the coast for the final time before the end of my trip. I passed by many of the stops I had made that day but this time I was able to enjoy it under the glow of the Caribbean sunset for the perfect end to my Sunday drive.

Kylee Ross is a Halifax-based food and travel writer.

Patio 15

Patio 15 is located downtown in an iconic historical monument built in the late 1800s.

Dine on their cozy outdoor patio and enjoy the chef’s delicious appetizers, locallyinspired tapas, Caribbean main courses, and desserts. Their mixologists prepare the best signature cocktails. Take a look inside the house and learn about Aruba’s musical heroes, and find out how the building was relocated from its original location to its current one. On weekends they have live entertainment in the front yard or in the backyard events area – don't miss it!

CARIBBEAN / INTERNATIONAL / PIZZA

Carlos Pina CHEF

Located Downtown Oranjestad

COCKTAILS, TAPAS AND DINNER: Sundays, Tuesdays, Wednesdays and Thursdays, 6:00 p.m. to 12:00 midnight, and Fridays and Saturdays, 5:00 p.m. to 12:00 midnight

DINING: Outdoors – Indoors (limited tables)

ATTIRE: Casual

-> Go to: Menu Aruba/ Patio 15

Scan the code to find the location, get directions, make a reservation, and more.

TAPAS APPETIZERS

Fried Mac ‘n’ Cheese Balls — 7.00

cheesy and crispy fried, served with sun-dried tomato-chili dip

Saltfish Sushi Roll — 7.00

flour tortilla with fried plantain, pickled onions and basil tartar sauce

Keshi Yena Taco — 8.00

a funchi tortilla stuffed with chicken filling and topped with Gouda cheese

Mahi-mahi Pan Bati Pizza — 8.00

Aruban pancake with fried mahi-mahi and basil tartar sauce

Mini Crispy Saco — 8.00

fried chicken, ribs, pork, potato, plantain and famous mini Johnny cake, a local favorite

Lobster Mac ‘n’ Cheese Cupcake — 11.00

rock lobster with mac ‘n’ cheese in a cupcake shape

Tenderloin Tips — 12.00

seasoned tenderloin with chimichurri aïoli

Mini Cheese Board — 15.00

a selection of cheeses and cured meats with dragon fruit and pico de gallo

MAINS

Fish Ceviche — 10.00

Peruvian-style fresh fish fillet ceviche served with home-made chips

Ambiente Burger — 13.00

enjoy a delicious U.S. Angus burger, 1/3 pound, with fries

— add cheese, or a fried egg, or both 1.00/each

Chicken Skewer — 15.00

made from juicy boneless chicken, served with fries and your choice of either teriyaki glaze or peanut sauce, a local favorite

Neapolitan Pizza — 15.00

choose either cheese or pepperoni pizza, many toppings available

Ambiente Double Burger — 17.00 enjoy a delicious U.S. Angus burger, 2 x 1/3 pounds, with fries — add cheese, or a fried egg, or both 1.00/each

Whole Red Snapper* — 25.00

a whole fried crispy red snapper fish (locally caught when available) served with rice, plantain and veggies

Filet Mignon (8 oz.) — 30.00 two 4-oz. tenderloin medallions topped with mushroom sauce and served with spinach mashed potatoes and veggies

Lamb Chops (3 pieces) — 35.00 New Zealand rack of lamb served with Creole potatoes and mixed vegetables

Favolosa Shrimp and Salmon Pasta — 35.00 linguine pasta in a creamy Alfredo sauce topped with shrimp and salmon

Patio’s Snack Platter (for 3 to 4 persons) — 40.00 a delicious tasting platter consisting of 5 wings, 5 shrimp, 5 keshi yenas, 5 tacos and one portion of funchi fries

* Warning: a whole red snapper has line bones so please be cautious when swallowing.

DESSERTS

New York Cheesecake — 7.00

Brownie with Vanilla — 7.00

SPECIALTY SHOTS

All priced at: 7.00

Pablo Escobar Shot arguardiente, strawberry, topped with a flamed meringue topping

B52

Kahlúa, Baileys and Cointreau

Lemon Drop vodka, lime juice and simple syrup

ENTERTAINMENT: Occasional DJ and musician (weekends) All

Jägerbomb Red Bull and Jägermeister

SAMPLE MENU

Pelican Nest

A real taste of the Caribbean experience!

The Pelican Nest Seafood Grill offers a fun and laid-back atmosphere. A casual and relaxing place where you will be attended by courteous and friendly staff who love what they do. Try their wide array of fresh seafood and mouth-watering ceviche, while you take in the panoramic views of gorgeous Caribbean waters, or sip on an equally memorable creation from their cocktail list. Pelican Nest is Aruba’s favorite place for locals and tourists alike!

LUNCH AND DINNER:

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

DINING: Open-air (covered)

ATTIRE: Casual

ENTERTAINMENT: Live local artists

STARTERS AND GREENS

Ceviche — 10.99

Peruvian ceviche is made combining the freshest catch with a ‘leche de tigre’ citrusbased marinade accompanied by red onions, peppers and cilantro

Caprese — 15.00

soft buffalo mozzarella and fresh sliced tomatoes served with our home-made pesto

Cobb Salad — 15.99

crisp romaine lettuce with the bold flavors of grilled chicken, crumbled Roquefort cheese, bacon, ham, chopped boiled egg and pesto dressing

Tuna Tataki Salad — 16.00

fresh ahi, lightly sesame-seared rare and served with avocado, tomato and mixed greens, tossed with wasabi vinaigrette

Island Shrimp —20.00

prepared either crispy coconut, tasty breaded or tender grilled style, a gift from the Caribbean Sea!

GRILLED FISH *

Grouper — 24.50

sweet, light, moist and flaky

Wahoo — 25.50

very white, firm, flaky and dense

Caribbean Shrimp — 28.99

grilled shrimp skewer with fresh cuts of green peppers and onions

Lobster Tail

wild-caught Caribbean lobster

— 8 oz. 47.00

— 10 oz. 55.00

* All are seasoned with our famous chimichurri and served with a fresh-grilled lemon.

-> Go to: Menu Aruba/ Pelican Nest

Scan the code to find the location, get directions, make a reservation, and more.

SEAFOOD SPECIALTIES

Martin’s Platter — 44.75 this amazing dish was created by the owner himself and has the perfect combination of calamari, shrimp, mahi-mahi fish and a 4-oz. lobster tail, everything is grilled together with diced onions and tossed in chimichurri, served on a bed of fries

Whole Red Snapper — Market price dive right in and enjoy a whole red snapper prepared either grilled or fried, a gift from Neptune himself!

FROM LAND

Ann’s Grilled Chicken — 19.25 tender grilled chicken breast, simple and exquisite!

Rib-eye — 27.00 rich and well marbled, a steak lover’s cut with flavor that multiplies as marbling melts during grilling, a truly crave-worthy experience

Filet Mignon — 32.00 10-oz. tenderloin grilled and coated with our signature chimichurri sauce

Enjoy It Surf and Turf add one of the following to your entrée — grilled shrimp add 9.00 — Caribbean lobster tail add 18.00

HANDHELDS

Fish Sandwich — 11.00 fresh grouper fillet prepared either grilled or breaded, on a warm ciabatta bun, served with our home-made tartar sauce, the best fish sandwich on the island!

Pelican Burger — 14.99

stacked up with a 6-oz. beef patty, grilled ham, melted cheese, crispy bacon, fried egg and completed with lettuce, tomato, onions and pickles, for the biggest appetites!

All prices are in U.S. dollars and include a 6% tax. A 15% service charge will be added to your bill. Prices and menu items are subject to change.

SAMPLE MENU

Azure Beach Residences

Juan E. Irausquin Blvd. 260

Eagle Beach (297) 525-3610

Po-Ké Ono

B Y URVIN CROES

HAWAIIAN / JAPANESE

Dine in a casual, welcoming and relaxed ambiance at Japanese-Hawaiian-inspired Po-Ké Ono.

rm@pokeonoaruba.com

Renaissance Marketplace

Lloyd G. Smith Blvd. 9, Unit 25 Downtown Oranjestad (297) 280-0774

rm2@pokeonoaruba.com

www.pokeonoaruba.com

instagram.com/pokeonaruba facebook.com/pokeonoaruba

The restaurant name reflects its fusion menu and Chef Urvin’s Chinese heritage and passion for Asian cuisine: Po (‘soul’ in Chinese), Ké (‘family’ in Japanese), and Ono (‘delicious’ in the Hawaiian language). The Po-Ké Ono family is committed to treating guests to a memorable dining experience and a unique take on poke bowls, sushi and steamed baos. At Po-Ké Ono, Asian food is soul food.

Located in the Low-rise Hotel Area and Downtown Oranjestad

AZURE BEACH RESIDENCES LOCATION

BREAKFAST: 8:00 to 11:00 a.m., closed Sundays

LUNCH: 12:00 noon to 4:00 p.m., closed Sundays

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

RENAISSANCE MARKETPLACE LOCATION

LUNCH: Monday to Sunday, 12:00 noon to 5:00 p.m.

DINNER: Monday to Sunday, 5:00 to 9:00 p.m.

DINING: Indoors – Outdoors

ATTIRE: Casual

POKE BOWLS *

Tonkatsu Chicken Poke tonkatsu chicken, served with peanut dressing and sesame seeds, crushed peanuts, avocado, pickled cucumbers, roasted pineapple, kimchi and spicy tonkatsu sauce

— small bowl 13.00 — big bowl 17.00

Pad Thai Shrimp Poke

pad Thai shrimp poke, tossed with eel sauce and topped with tobiko wasabi and crushed peanuts, served with wakame, pickled cucumbers, Thai noodle salad with peanut dressing, cashew nuts, green mango salad, spicy cucumber salad and avocado

— small bowl 14.75 — big bowl 21.75

* Choice of rice, quinoa or lettuce.

STEAMED BAOS

“KFC” Bao — 17.00

Korean fried chicken served with Asian coleslaw, lettuce and garlic mayo

Herbivore Bao — 15.00

Korean fried cauliflower served with Asian coleslaw, spicy vegan mayo, lettuce and avocado

Teriyaki Burger Bao — 18.00

grilled 8-oz beef patty topped with Cheddar cheese, teriyaki sauce, lettuce, spicy mayo and Asian coleslaw

SUSHI ROLLS **

Peace and Love Roll

inside: marinated firm tofu, roasted sweet potato, spicy vegenaise, cucumber outside: sliced avocado, pickled onions, peanut sauce, olive oil caviar, crispy onions

— half-roll 12.00 — full roll 18.00

Hulk Roll

Inside: teriyaki salmon, pickled cucumber, tuna salad — outside: fried, wakame salad, wasabi mayonnaise, chicharrón

— half-roll 14.00 — full roll 22.00

Golden Dragon Roll

inside: tempura kanikama, cream cheese, cucumber — outside: spicy salmon tartare, mango, garlic mayo, crispy onions, tobiko wasabi

— half-roll 14.00 — full roll 25.00

** All rolls have nori and seasoned sushi rice.

-> Go to: Menu Aruba/ Po-Ké Ono

Scan the code to find the location, get directions, make a reservation, and more.

CHEF’S BITES

Range: 9.00 – 15.00

Vegan Steamed Gyoza

vegetable-filled steamed gyozas served with Asian slaw and a ginger and soy dip

Chicken Karaage

Japanese-style fried chicken served with an Asian slaw, lemon and a spicy mayo dip

Hawaiian Tuna Tataki

miso-marinated tuna served with a pineapple and shrimp salad, spicy mayo and crispy noodles

Japanese Beef Tataki

thinly sliced, marinated and seared beef tenderloin, served with a wasabi mayo, teriyaki sauce, red onions, ginger oil, peanuts, crispy onions and lettuce

Filipino Beef Mami Soup

tender beef served with egg noodles, carrots, cabbage, boiled eggs and deep-fried garlic in a star anise-flavored rich beef broth

The Kanikama Salad

kanikama salad served with thinly sliced cucumbers, wakame, masago, green onions and mayonnaise

DESSERTS

Range: 9.00 – 14.00

Tempura Banana fried banana served with 5-spice syrup and vanilla ice cream

Mount Fiji

Po-Ké Ono’s twist on the baked Alaska, layer of wasabi ice cream, black sesame ice cream and yuzu ice cream, covered with a wasabi Italian meringue, matcha crumble, wasabi sponge cake and a miso caramel

Lemon

Asian-style lemon and lime cheesecake, with lemon jelly and a caramel-miso ice cream

Vegan. Mild. Spicy.

All prices are in U.S. dollars. A 15% service charge will be added to your bill. Additional gratuities at your discretion. Prices and menu items are subject to change.

SAMPLE MENU

Harold Castro started his career in the kitchen at the Tequendama Hotel in Colombia.

Castro studied to be a chef but attributes his time at the hotel as “the best school in Colombia for me.” He says he learned different styles of cooking in that kitchen: English, American, French, Italian, Colombian. His experience in restaurants throughout Colombia brought him to the executive chef level and his reputation attracted attention. Restaurant owners from Aruba approached Castro to help them open a fine dining restaurant. They told him, “We have a restaurant, we have partners, and we need a chef like you,” Castro recalls. When he finally decided to make the move to Aruba, he thought he’d stay for two years. Now, with 28 years of being in Aruba under his belt, he’s worked in many of the island’s top resorts, and was a key member of the team responsible for opening Water’s Edge Restaurant & Bar at the Costa Linda Beach Resort

BIRTH YEAR: 1966.

BIRTHPLACE: Bogota.

BIRTH COUNTRY: Colombia.

FAVORITE ARUBAN DISH: Slow-cooked goat stew with cucumber and banana.

FAVORITE DRINK: Colombian coffee because of its unique flavor and because it reminds me of home.

FAVORITE FOOD TREND:

Creole food (stewed red snapper).

FAVORITE BEACH:

All the beaches in Aruba are beautiful, but I would have to say Eagle Beach, because it is one of the largest beaches in Aruba and it sits right in front of my restaurant.

FAVORITE SONG TO COOK TO: Salsa music by El Gran Combo de Puerto Rico.

Harold Castro Executive Chef Water’s Edge Restaurant & Bar

BEST MEAL OF YOUR LIFE:

Arroz con habichuela (rice and beans) with Colombian tamales prepared by my mother. This dish reminds me of my childhood.

FAVORITE LOCAL INGREDIENT:

Fresh herbs that are grown here in my garden and used in my restaurant kitchen.

A RECIPE YOUR MOTHER STILL MAKES FOR YOU TODAY:

Red beans and pork.

ON A DESERTED ISLAND, WHICH 3 INGREDIENTS WOULD YOU BRING?

Sugar, garlic and Colombian coffee.

WHAT IS YOUR COMFORT FOOD?

I like traditional foods from different countries that are prepared at home and shared with the family, usually home-made soups, stewed dishes.

WHAT WOULD YOUR LAST MEAL BE?

Ajiaco bogotano (Colombian chicken and potato soup), one of the best soups in the world, made with 3 different kinds of potatoes, chicken and corn.

Quinta del Carmen

In a recently restored century-old mansion, Quinta del Carmen is cooking in style.

Gerco and Luc offer a unique dining experience in the courtyard of this beautifully situated and gorgeously designed historical land house. A short drive from all the major hotels, Carmen hits all the right notes. The synergy between the kitchen and the waitstaff is flawless. Join them for dinner and experience an evening that is sure to be a treasured memory for years to come!

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

DINING: Indoors – Outdoors

ATTIRE: Elegantly casual

APPETIZERS

Range: 11.00 – 19.00

Duo of Tuna delightful combination of tuna tartare and tuna tataki (lightly peppered and seared sushi-grade tuna), served with soy sauce

— Scallops “Au Gratin” scallops under a crust of béchamel sauce and Old Amsterdam cheese

—

Crispy Shrimp

lightly battered shrimp, drizzled with a spicy sauce, served with romaine and pineapple tossed with an orange-soy dressing

Goat Cheese Salad

goat cheese blended with honey, walnuts and apple, warm on a crouton, served over a salad of baby lettuce complemented by a blackberry sauce

Watermelon Delight

tropical surprise of watermelon, cucumber, tomatoes, mint, olives and marinated onions, topped with feta cheese

Cheese Croquettes

“Grandma’s Favorite”

mixed cheese croquettes, served with a raspberry coulis and a summer salad with grapes and nuts

Escargots and Mushrooms

“Grandma’s Favorite” sautéed in a garlic-herb-butter sauce

MAIN COURSES

Range: 25.00 – 55.00

Grouper, Mushroom and Truffle grouper fillet topped with a duxelles of local mushrooms, served on a bed of pasta in our famous creamy truffle sauce

Shrimp Piña Colada

stir-fried shrimp with pieces of pineapple, complemented by a light spicy coconutpineapple sauce

-> Go to: Menu Aruba/ Quinta del Carmen

Scan the code to find the location, get directions, make a reservation, and more.

Quinta’s Seafood Paella

our version of the Spanish classic, fresh seafood medley, cooked and served with dry saffron rice, topped with jumbo shrimp, clams and mussels

Skirt Steak à la Parrilla

grilled skirt steak marinated for hours, served in a spicy barbecue sauce

Tenderloin and Blue Cheese

black Angus tenderloin ‘au gratin’ with blue cheese, served on sautéed garlic mushrooms, complemented by a madeira au jus

Grouper, Shrimp and Salmon

“Grandma’s Favorite”

grouper fillet topped with shrimp, smoked salmon and goat cheese, finished with a white wine-herb sauce

Sucadelappen Draadjesvlees

“Grandma’s Favorite”

a traditional Dutch dish similar to an iron steak, stewed for hours in red wine, herbs and spices, served in its own gravy, fantastic!

DESSERTS

All priced at: 11.00

Nutella Cheesecake

home-made cheesecake made with Nutella, drizzled with chocolate and served with hazelnut ice cream

Stroopwafel Parfait

“Grandma’s Favorite” parfait of the famous stroopwafel (Dutch sweet waffle), fabulous!

All prices are in U.S. dollars and include a 6% tax. No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

SAMPLE MENU

Orange Plaza

Italiestraat 50 Oranjestad

(297) 280-6666

www.redfisharuba.com

reservation@redfisharuba.com facebook.com/redfisharuba

Red Fish

Located right off the highway, Red Fish is the best place to enjoy quality seafood in a local setting. It’s just the sort of casual eatery everyone seeks out but can be hard to find.

They focus on fresh quality food. Brought to you by Herby Merryweather, local fisherman and founder of world-famous Driftwood Restaurant, you’re certain to get the freshest fish and seafood. They also offer chicken satés and a delicious 6-oz. filet mignon, all reasonably priced. Get in the swim to Red Fish, a casual dining experience that is in a class by itself.

ARUBAN / CARIBBEAN / SEAFOOD

Located Downtown Oranjestad

Yovani J. Rangel CHEF

LUNCH AND DINNER: 11:00 a.m. to 10:00 p.m., closed Mondays

DINING: Open-air

ATTIRE: Casual

STARTERS

Funchi cu Keshi — 5.42 fried polenta with cheese

Croquet di Pisca — 6.00 fish croquette

Fish Soup — 7.00

Calamari Fritti — 8.00 fried squid with marinara sauce

Oyster Soup — 9.15

Conch Fritters — 9.15

Shrimp Cocktail — 10.00

> DEEP-FRIED *

Fresh Fish mochi, cut through the bone

— ½ lb. 14.28

— 1 lb. 26.57

Fresh Shrimp cleaned and deveined

— ½ lb. 18.00

— 1 lb. 33.72

Mix Fish and Shrimp — 30.85

½ lb. fish and ½ lb. shrimp

* Served with French fries, rice, funchi and fried plantain.

PAN-FRIED OR ON THE GRILL

Balchi di Pisca — 14.00

2 fish cakes

Fresh Shrimp — 18.00 on the grill or in garlic

**

Fish Fillet pan-fried or on the grill with Creole or garlic sauce

— fish fillet 19.40

— fish fillet and shrimp 26.28

Lobster

-> Go to: Menu Aruba/ Red Fish

Scan the code to find the location, get directions, make a reservation, and more.

8-oz. tail pan-fried or grilled

— lobster 44.00

— lobster and shrimp 49.00

Calco “Conch”

in Creole or garlic sauce

— calco 22.57

— calco and shrimp 28.28

** Served with rice, coleslaw, French fries and fried plantain.

PASTAS, FRIED RICE AND PAELLA

Shrimp Pasta — 18.00 in Alfredo sauce

Seafood Pasta — 25.42 with fish, shrimp, squid and mussels, with your choice of marinara or Alfredo sauce

Fried Rice

— veggie fried rice 12.85

— shrimp fried rice 18.00

Paella — 44.00 with lobster, shrimp, squid and mussels

LANDLUBBERS

Chicken Filet on the Grill — 14.28 with mushroom sauce

Chicken Wings — 14.28

6 pieces

Chicken Pasta — 14.28

penne pasta Alfredo

8-oz. Filet Mignon with mushroom sauce

— filet mignon 25.15

— filet mignon and shrimp 32.55

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

SAMPLE MENU

Wilhelminastraat 27

Downtown Oranjestad (297) 583-0020

www.restaurantanno1877.com

lpoolaruba@yahoo.com

Restaurant Anno 1877

Restaurant Anno 1877 is located in a historic 18th-century building in the center of Oranjestad. It features three distinct cozy dining areas with original architectural details, for a unique dining experience.

Chef Linda’s innovative menu borrows influences from French cuisine, with modern touches and unique seasonal offerings. With an extensive menu consisting of tantalizing appetizers, sensational soups and salads, excellent entrées and decadent desserts, they have something for everyone. Restaurant Anno 1877, the place to indulge in history and culinary pleasures.

EUROPEAN / FRENCH / INTERNATIONAL

Linda Pool EXECUTIVE CHEF / OWNER

Located Downtown Oranjestad

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

DINING: Indoors

ATTIRE: Elegantly casual

COLD APPETIZERS

Chef’s Salad — 14.50

mixed greens, cucumber ribbons, pickled red onions, caramelized walnuts, Boursin crouton, balsamic-orange vinaigrette

Smoked Salmon — 18.00 capers, onion rings, dill sauce

Beef Carpaccio and Duck Liver — 20.00

thinly sliced beef filet, capers, sunflower seeds, Parmesan cheese shavings, dressed with a truffle vinaigrette

WARM APPETIZERS

Escargots Escoffier selected vineyard snails baked with fine herbs and garlic in the tradition of the renowned French chef Auguste Escoffier

— half-dozen 10.50

— dozen 19:00

Crab Cake — 18.00

crab cake, Asian salad, Thai curry mayonnaise

SOUPS

Onion Soup — 8.50

traditional onion soup, bread crouton and gratinéed with Gouda cheese

Bouillabaisse de Marseille — 9.00

traditional rich seafood soup served with garlic croutons and traditional French rouille

CRUSTACEANS AND FISH

Scampi Diablo — 35.00

sautéed garlic prawns served with a spicy tomato sauce rice

Norwegian Salmon Fillet — 36.00

vegetables, dill mashed potatoes, smoked butter sauce

Grouper Fillet — 37.00

herb-crusted grouper fillet served with warm citrus and Caribbean fruit vinaigrette

-> Go to: Menu Aruba/ Restaurant Anno 1877

Scan the code to find the location, get directions, make a reservation, and more.

Codfish and Shrimp — 39.00

pan-seared codfish fillet, garlic shrimp, mixed vegetables, potato, sweet-and-sour sauce

Barramundi à la Meunière — 39.00

pan-seared fillet of barramundi (Asian sea bass), capers, almonds, potato and mixed vegetables

MEATS

Veal Scallopini — 35.00 fettuccine pasta, vegetables, mushrooms and tomato sauce

Tournedos au Poivre — 39.00 a classic with double-baked potatoes, vegetables and pepper sauce

New Zealand Rack of Lamb — 49.00 garlic-marinated rack of lamb, goat cheese polenta, vegetables, rosemary sauce

Black Angus Sirloin — 49.00 vegetables, roasted potato and whiskey sauce

POULTRY AND GAME

Pan-seared Duck Breast — 34.00 mushrooms risotto, truffle sauce

Coq au Vin à la Façon Traditionnelle — 35.00 slowly-braised hen in red wine and its own juices in the traditional French way with lean bacon, small onions, potatoes, mushrooms and carrots

DESSERTS

Crème Brûlée — 8.50

Baileys-flavored crème brûlée caramelized with cane sugar

Fantasy of Chocolate — 9.50 dark sweet layered chocolate cake served with strawberry ice cream and chocolate espuma

Chocolate or Grand Marnier Soufflé — 10.50 please order with your main course and allow 25 minutes

SAMPLE MENU

Ricardo’s

Ricardo’s Restaurant & Bar menu, featuring international cuisine executed with a special Aruban twist, has been carefully crafted to please and impress.

Resting by the edge of the Caribbean Sea, Ricardo’s serves breakfast, lunch and dinner in a light, comfortable and airy setting. Transformed by candlelight in the evening, the restaurant takes on a warm romantic glow, providing the perfect ambiance for that unforgettable dining experience. With spectacular sunsets and great cooking, Ricardo’s is the perfect place for that special occasion, whether you’re a party of six or sixty.

José Cuero Bonilla CHEF

BREAKFAST:

Monday to Sunday, 8:00 to 11:00 a.m.

LUNCH:

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

DINNER:

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

DINING: Open-air

ATTIRE: Casual ENTERTAINMENT: Live music

APPETIZERS

Caprese Salad — 13.00 mozzarella cheese, sliced tomatoes and basil topped with olive oil and freshly ground pepper

Fish Ceviche — 15.00 marinated in lemon and sea salt, served with onions, cilantro and sweet peppers

Calamari Fritti — 16.00 fresh calamari, breaded and deep-fried, served with a mildly spicy sauce

Chef’s Favorite Escargots — 16.00 served with a garlic-white wine reduction

Caribbean Seafood Soup — 17.00 consisting of fish, shrimp, scallops, mussels and more...

Shrimp and Scallops — 19.00 sautéed on a creamy garlic sauce and served with Aruban polenta

FISH AND SEAFOOD *

Pan-fried Grouper Fillet — 36.00 served with a mango-Creole sauce

Coconut-pineapple Shrimp — 36.00 served with coconut flakes and roasted pineapple

Salmon Fillet — 40.00 grilled and served with a light soy sauce reduction

Tuna Steak — 43.00 sesame-crusted, grilled and served with a wasabi-mango sauce

10-oz. Caribbean Lobster Tail — Market price prepared either grilled, thermidor or fra diavolo style

* Served with fresh vegetables and rice.

-> Go to: Menu Aruba/ Ricardo’s Scan the code to find the location, get directions, make a reservation, and more.

MEAT AND POULTRY **

Chicken Cordon Blue — 30.00 rolled with ham and Gouda cheese, served with a light mustard sauce

Argentinian Mixed Grill — 38.00 beef, chicken and Argentinian chorizo skewer

8-oz. Argentinian Churrasco — 39.00 charcoal-grilled beef tenderloin served with a chimichurri sauce

Chef’s Pepper Steak — 43.00 beef tenderloin served with our chef’s cognac-pepper sauce

8-oz. Filet Mignon — 43.00 beef tenderloin served with a red wine sauce

Surf and Turf — 46.00 beef tenderloin and shrimp served with a mushroom sauce

** Served with vegetables and mashed potatoes.

ITALIAN SPECIALTIES

Lasagna Bolognese — 21.00 filled with ground beef and béchamel sauce

Chicken Parmigiana — 31.00 served with pasta and topped with fresh marinara sauce and mozzarella cheese

Seafood Pasta Cartoccio — 42.00 served with linguine pasta, mixed seafood and fresh tomato sauce

Scampi and Vongole — 42.00 shrimp and clams served on pasta prepared with either fresh tomato sauce or aglio e olio

SAMPLE MENU

You’ll always find exceptional steaks here, selected from the top 2% of U.S. beef and broiled in 1800-degree ovens and served on sizzling 500-degree plates. Every bite is hot and delicious. Ruth’s is always right on.

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

DINING: Indoors

ATTIRE: Business casual

APPETIZERS

Range: 16.00 – 27.00

Seared Ahi Tuna

English cucumber, mustard-beer sauce

Onion Soup

our version of this classic recipe

Calamari

lightly fried, with sweet and spicy Asian-chili sauce

Veal Osso Buco Ravioli saffron-infused pasta with sautéed baby spinach and white wine demi-glace

Spicy Lobster

lightly fried and tossed in a spicy cream sauce

BBQ Shrimp

sautéed in garlic butter and BBQ spices

SOUP AND SALADS

Range: 16.00 – 18.00

Lobster Bisque

creamy lobster bisque, in the New Orleans style

Caesar Salad

romaine hearts, Parmesan and Romano, creamy Caesar

Lettuce Wedge

bacon and blue cheese on crisp greens

Ruth’s Chopped Salad

our original... julienne iceberg lettuce, baby spinach, radicchio, red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, blue cheese, lemon-basil dressing, crispy onions

SEAFOOD AND SPECIALTIES

Range: 38.00 – 52.00

Stuffed Chicken Breast

roasted double chicken breast, garlic-herb cheese, lemon butter

Blue Crab Cakes

three jumbo lump crab cakes, sizzling lemon butter

-> Go to: Menu Aruba/ Ruth’s Chris

Scan the code to find the location, get directions, make a reservation, and more.

Chilean Sea Bass

pan-roasted, citrus-coconut butter, sweet potato and pineapple hash

Barbecued Shrimp

sautéed in garlic butter and BBQ spices, served over roasted garlic mash

Vegetarian Plate — Market price ask your server for details

CHEF’S FEATURES

Range: 76.00 – 158.00

T-bone

full-flavored 24-oz. U.S.D.A. prime cut

Cowboy Rib-eye

bone-in 22-oz. U.S.D.A. prime cut

Porterhouse

rich flavor of a strip, tenderness of a filet, 40-oz. U.S.D.A. prime cut

SIGNATURE STEAKS AND CHOPS

Range: 61.00 – 68.00

New York Strip

16-oz. U.S.D.A. prime, richly flavored, slightly firmer

Rib-eye

16-oz. U.S.D.A. prime, marbled for flavor and deliciously juicy

Filet

an 11-oz. cut of tender, corn-fed Midwestern beef

Petit Filet the same incredible cut as the classic, in an 8-oz. filet

Petit Filet and Shrimp

two 4-oz. medallions with large shrimp

Lamb Chops

extra-thick marinated chops, with fresh mint

SAMPLE MENU

Juan E. Irausquin Blvd. 87

Palm Beach

Across from the Playa Linda Beach Resort (297) 586-2896

www.smokeyjoesaruba.com

smokey@smokeyjoesaruba.com

Smokey Joe’s ISLAND GRILL

Smokey Joe’s Island Grill offers open-air dining in a colorful, informal and festive atmosphere.

Their award-winning ribs are served in four distinct flavors – original recipe, hot ‘n’ spicy sriracha-BBQ, Joe’s dry-rub and Smokey’s signature smoke sauce. Smokey’s menu also offers succulent BBQ pulled pork, great burgers, including “Big Joe”, Aruba’s largest burger. There’s also fresh-caught Caribbean fish and large Caribbean shrimp. Joe’s Island Bar is known for its tropical classics such as the Pink Iguana and the Cuban Mojito, all served in 16-oz. mason jars. Every Tuesday is all-you-can-eat ribs night!

Raul Alleyne MANAGER

EARLY BIRD:

Monday to Sunday, 5:00 to 6:00 p.m.

DINNER:

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

BAR:

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

DINING: Open-air

ATTIRE: Casual

APPETIZERS

Joe’s Wings — 13.25

one pound of crispy fried wings tossed in either classic Buffalo, spicy Jerk or in our “original BBQ” sauce

Coconut Shrimp — 12.75

hand-battered Caribbean shrimp breaded in coconut flakes and delicately fried, served with sweet chili sauce

ISLAND SALAD

Crispy Chicken Salad — 16.95

lightly breaded deep-fried chicken tenders, sliced and tossed in a bed of chopped lettuce, toasted almonds, cucumber, hard-boiled eggs, corn and tomatoes with home-made honeymustard dressing

ROTISSERIE CHICKEN

Jamaican Jerk Chicken — 18.50

one half flame-roasted rotisserie chicken marinated in Jamaica’s well-rounded sweet, hot, herbal and spicy “jerk” seasoning, served with two sides

SANDWICHES

The Greatest Burger in Paradise — 15.95

½ lb. of certified U.S.D.A. black Angus beef burger topped with bacon and your choice of Gouda or Cheddar cheese, served on a toasted bun with lettuce, onion, tomato and fries, reputedly “the greatest burger in paradise”

Pulled Pork — 17.25

succulent pulled pork simmered in Smokey’s signature BBQ sauce till fall-apart tender, stacked high on a soft bun

-> Go to: Menu Aruba/ Smokey Joe’s Scan the code to find the location, get directions, make a reservation, and more.

FRESH ISLAND FISH

Catch of the Day

— Range: 22.50 – 25.50 at least two varieties of fresh seafood are featured daily, frequently grouper, wahoo or mahi-mahi

BABY BACK RIBS

— half-rack 20.50

— full rack 29.50

“Original Recipe”

our award-winning recipe for the “best ribs in the Caribbean”

Smokey’s Signature

Smokey Joe’s signature sauce –“a zing of spices and a whiff of smoke”

Sriracha-BBQ

our newest rib sauce is exactly “where sweet meets heat!”

Joe’s Dry-rub dry outside, moist inside, no sauce here! – “the flavor is packed in the rub!”

DESSERTS

Oreo® Surprise — 8.50 our irresistible taste sensation, crispy on the outside, soft and melty on the inside, dusted with powdered sugar, served with a scoop of vanilla ice cream… it’s pure heaven!

Guava Cheesecake — 9.50 smooth and creamy New York-style cheesecake with graham cracker crust topped with guava purée

STEAKHOUSE

Aruba’s iconic Sunset Grille features alfresco dining with breathtaking sunset views and flavors to match.

Enjoy an unforgettable dining experience at this modern steakhouse, offering aged prime steaks and chops, fresh-caught seafood with an authentic Aruban flair.

Located in the High-rise Hotel Area

Olivier Falchi EXECUTIVE CHEF

DINNER: Monday to Sunday, 5:30 to 10:30 p.m.

DINING: Outdoors – Indoors

ATTIRE: Resort casual

APPETIZERS

Range: 13.00 – 25.00

Lobster Bisque puff pastry, touch of brandy, vanilla essence

Shrimp Cocktail served with horseradish cocktail sauce

Seared Sesame Ahi Tuna seared tuna, fennel marmalade, togarashi aïoli, wakame cucumber

Burrata and Tomato local handmade burrata, tomato, balsamic reduction, basil oil

Crab Cakes roasted red pepper aïoli, capers, Aruban funchi

ENTRÉES

Range: 31.00 – 65.00

Sea Bass

miso-glazed sea bass, spinach and roasted red peppers

Pan-fried Grouper herbed polenta, spinach, old-fashioned mustard sauce

Twin Caribbean Lobster Tails

Pan-roasted Norwegian Salmon fennel and orange salad

Aruban Seafood Risotto fresh lobster sauce, shrimp, scallops, mussels, clams and local grouper

Organic Chicken Parmigiana crisp panko crust, mozzarella, spaghetti and marinara sauce

Mushroom Risotto

arborio rice cooked in a well-seasoned vegetable broth with sautéed local Aruban mushrooms

-> Go to: Menu Aruba/ Sunset Grille

Scan the code to find the location, get directions, make a reservation, and more.

STEAKS AND CHOPS

Range: 38.00 – 90.00

Filet Mignon

— 6 oz.

— 8 oz.

Rib-eye Steak

— 16 oz.

New York Prime Sirloin

16 oz., seasoned and seared to perfection

Cowboy Steak

22 oz., bone-in rib-eye

Double-cut Lamb Chops walnut pesto, roasted tomatoes

ENHANCEMENTS

Range: 12.00 – 32.00

Seared Foie Gras

Jumbo Lump Crab Cake

Grilled Shrimp

Caribbean Lobster Tail

DESSERTS

Range: 9.00 – 15.00

Chocolate Soufflé coconut-crusted and served with vanilla ice cream

New York Cheesecake

Crème Brûlée Trio coffee, chocolate, vanilla

Triple Chocolate Torte dark, milk and white chocolate ganache

All prices are in U.S. dollars and include an 18% service charge and a 6% tax.

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

SAMPLE MENU

Terrazza Italiana

Terrazza Italiana is a trattoria that opened in 2015.

A trattoria is a traditional, family-owned, rustic restaurant that serves only fresh food, made to the order, which is why sometimes it may take a little longer to be served. While you wait for your delicious meal, you can enjoy the stunning views of the lighthouse on the northern side of the island, all the way to Eagle Beach, in front of the restaurant. Terrazza Italiana accommodates any food allergies or special dietary needs (gluten-free, dairy-free, etc.). Beyond great food, you are sure to have an unforgettable experience.

ITALIAN / PIZZA

Located in the Low-rise Hotel Area

Mimma Baroncini CHEF / OWNER

LUNCH: 11:30 a.m. to 4:00 p.m., closed Sundays

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

DINING: Open-air (rooftop terrace)

ATTIRE: Casual

ENTERTAINMENT: Live music (certain days)

GLI ANTIPASTI

Burrata e Acciughe — 16.50

locally handmade burrata served with anchovies and fresh tomatoes

Caprese con Prosciutto di Parma — 19.50

locally-made mozzarella served with prosciutto di Parma and fresh tomatoes

Melanzane alla Parmigiana con Polpette

traditional home-made eggplant parmigiana coated in marinara sauce and served with home-made meatballs

— small 21.00 — large 26.00

LE INSALATE

Caesar Salad

lettuce, Parmigiano-Reggiano, home-made croutons and home-made Caesar dressing

— side 8.00 — large 12.00

Caprese Salad — 10.00

local fresh mozzarella served on tomatoes with a light olive oil drizzle, basil and oregano

LA PASTA

Spaghetti al Pomodoro — 19.00

home-made tomato sauce

Spaghetti all’Amatriciana — 21.00

onions and bacon in our home-made tomato sauce, can be made spicy if requested

Penne alla Vodka — 21.00

home-made pink vodka sauce

Spaghetti alla Carbonara — 22.00

onions, bacon and eggs in a creamy sauce

Spaghetti alla Bolognese — 23.00

traditional home-made meat sauce

Linguine ai Frutti di Mare — 28.00

mixed seafood in Alfredo sauce, tomato sauce or garlic and oil, can be made spicy if requested

I SECONDI, IL POLLO *

Petto di Pollo alla Francese — 29.50

chicken breast in a creamy lemon and caper sauce, served over garlic and oil linguine

-> Go to: Menu Aruba/ Terrazza Italiana

Scan the code to find the location, get directions, make a reservation, and more.

Petto di Pollo alla Pizzaiola — 29.50

chicken breast cooked in marinara sauce with fresh mozzarella melted on top, served with a side of spaghetti al pomodoro

Petto di Pollo ai Funghi — 30.50

chicken breast in a creamy mushroom sauce, served with a side of linguine Alfredo or asparagus risotto

IL PESCE E I CROSTACEI *

Gamberi all’Aglio — 31.50

shrimp in a creamy garlic sauce served with your choice of either spaghetti aglio e olio or shrimp risotto

Filetto di Pesce alla Creola — 33.50

grouper fillet in a tomato-based sauce with onions, garlic and bell peppers, can be made spicy if requested, served with your choice of either spaghetti al pomodoro or shrimp risotto in tomato sauce

Catch of the Day — 34.50

seafood soup and a small salad, catch of the day served with your choice of either shrimp risotto or spaghetti aglio e olio

LA PIZZA

Salsiccia — 21.00

tomato sauce, mozzarella, Italian sausage

Prosciutto e Funghi — 23.00

tomato sauce, mozzarella, cooked ham and fresh mushrooms

Caprese — 23.00

tomato sauce, mozzarella, fresh tomatoes, basil

Capricciosa — 24.00

tomato sauce, mozzarella, cooked ham, artichokes, fresh mushrooms, Kalamata olives

Parma e Rucola — 26.00

tomato sauce, mozzarella, prosciutto di Parma, rucola

Burrata — 26.00

tomato sauce, mozzarella, fresh burrata

* Include a side house or Caesar salad, or soup of the day.

All prices are in U.S. dollars and include a 6% tax. No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

SAMPLE MENU

ARUBA’S BEST RESTAURANTS

www.texasdebrazil.com

arubageneralinfo@texasdebrazil.com

Texas de Brazil

Embracing a time-honored tradition of churrascostyle cooking, Texas de Brazil is an authentic continuous service Brazilian-style steakhouse offering an extravagant 40-item seasonal buffet of salads, roasted vegetables and home-made soups.

Savor choice cuts of sizzling beef, pork, lamb, sausage and poultry, flame-grilled to perfection and carved tableside by the restaurant’s gauchos. Signature Brazilian cocktails, rare wines, delectable desserts and Cuban cigars make the Texas de Brazil experience not only enjoyable but memorable as well.

BRAZILIAN / STEAKHOUSE / VEGETARIAN

Located in the High-rise Hotel Area

Godfrey Vargas EXECUTIVE CHEF

DINNER:

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

BAR:

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

DINING: Indoors – Outdoors

ATTIRE: Smart casual

OUR SPECIALTY

The continuous dining service of this Brazilianinspired restaurant makes this concept unique and special. Guests enjoy endless servings of beef, lamb, pork, chicken and sausage, all perfectly seasoned, slow-roasted over an open flame and then carved tableside by the restaurant’s authentically dressed gauchos.

SALAD AREA

From the first glimpse, you will find this is a steakhouse even vegetarians love. Diners are tempted to help themselves to an extravagant 40-item salad area which consists of the freshest salads, home-made dressings, buffalo mozzarella, potato salad, daily cold pastas, traditional black beans with beef, baby corn, cucumbers, portobello mushrooms, sweet bell peppers, olives, hearts of palm, salamis, tomatoes, smoked bacon, rice, imported cheeses, daily house soups and more...

MEATS

The meats include various cuts of flame-grilled filet mignon, filet mignon wrapped in bacon, top sirloin, leg of lamb, Brazilian sausage, parmesan pork, chicken breast wrapped in bacon, Brazilian picanha (our house specialty), garlic picanha, flank steak, crispy chicken drum sticks, pork loin and pork ribs.

SIDE ITEMS

Garlic mashed potatoes, fried sweet bananas, Brazilian cheese bread and house specialty sauces are all brought right to your table and make for the perfect side accompaniments.

-> Go to: Menu Aruba/ Texas de Brazil

Scan the code to find the location, get directions, make a reservation, and more.

DESSERTS

Satisfy your sweet tooth with one of the many decadent dessert selections including triple-layer chocolate mousse cake, bananas foster pie to the house specialty, the papaya crème.

WINE CELLAR *

Featuring an extensive internationally composed list, heavy in South American varietals, as well as rare wines and a Wine Spectator award-winning wine list since 2016. Let their in-house connoisseurs help you select the perfect pairing for your meal.

BAR *

Texas de Brazil offer you a warm welcome as you step into their beautiful, and well-stocked, bar and lounge. Guests can enjoy a traditional caipirinha, Brazil’s most famous cocktail, a perfectly aged single malt Scotch or one of their handrolled cigars. The large collection and variety of spirits is sure to please all. Relax and enjoy… Cheers!

* Item prices vary according to selection.

SAMPLE MENU

One More Cook in the Kitchen

HAROLD CASTRO – EXECUTIVE CHEF

WATER’S EDGE RESTAURANT & BAR

“I have a little farm in my garden at my house,” Chef Harold Castro says with a beaming smile. “I have basil, oregano, and rosemary…” He stops and searches for the names of a few more aromatic herbs.

— By Kylee Ross

elisa? That one is like lemongrass.” The translation for melisa is lemon balm— a lemon-scented herb from the mint family. “And I use all of the herbs here in the restaurant.”

You’ll find Castro’s fresh herbs in the home-made butter at Water’s Edge Restaurant & Bar at the Costa Linda Beach Resort. The herbs for preparing fish are also plucked from the same garden. A cilantro-lemon-garlic butter for the grilled salmon served with mashed potatoes and asparagus. A lemon-garlic butter for the pan-fried red snapper (or served with Aruban-Creole sauce) plated with timbale potatoes and seasonal vegetables. “When the quality is fresh, the taste

is totally different,” Castro says. “I don’t mind having to make something from scratch every day. The most important thing is the quality and how food smells at the table.”

Castro means it when he notes what’s most important to him in a dish. He uses the herbs he grows himself in the restaurant because, “I feel safe,” he says. “It’s always fresh.” He has eyes on the growth of the herbs and knows exactly where they come from— a luxury on an island that imports most of its fresh produce.

“I start my day in my garden. I walk in, cut my herbs, and come to the restaurant with everything.” Castro says. “It’s great because when you’re in the kitchen, people call for you maybe a hundred times, so my garden is my therapy.” It offers a balance between solace and productivity. The garden is filled with fruits of Castro’s labor (or rather, vegetables of Castro’s labor) but he chooses to reinvest it into Water’s Edge

This meticulous attention to detail, passion, and commitment to the freshest flavors are staples in the way Castro operates

Photography Kenneth Theysen

in and outside of the kitchen. “Outside of the kitchen, I’m the chef for administration,” Castro says with humility. “But inside of the kitchen, I’m one more cook.”

At dinner service you’ll find Castro in the center of the kitchen (facing all the cooks at the kitchen pass) finalizing every dish before it makes its way to a table. He stays on his feet and never stops moving. It’s how it’s done in fine dining restaurants around the world and Castro brings his experience working in kitchens in Colombia at the executive chef level. His wealth of experience has also served him in positions at restaurants in several of Aruba’s top resorts.

Roy Leitch, Owner of Water’s Edge, says everyone on the team knows Castro holds high standards for service. Wait staff know to look for Castro’s OK before picking up their orders. Cooks and wait staff alike are able to spot when a dish needs to be replated or is missing an element—before it has a chance to go through Castro’s inspection.

Every element is made to serve, in accordance with Castro’s philosophy of

working with fresh ingredients—including all the bread. “We have a perfectly good bread warmer in the kitchen,” Leitch says. “But it’s always empty at dinner service.” There is delicious bread made in abundance daily, but Castro prefers to serve warm bread directly out of the convection oven. It requires extra steps without the prebaking but makes all the difference served with aromatic butter.

“The moment that I put my apron on, I immediately start to work non-stop.” Castro says. Along with his other responsibilities making sure the kitchen runs smoothly with everything needed to serve breakfast, lunch, and dinner, Castro checks in with his team to make sure they are supported in doing their best work. “Believe me, I’ve worked in kitchens where the chef doesn’t want to touch one spoon,” Castro says. That’s not how he views his role in the kitchen. He’s ready to jump in anywhere when extra help is needed to make sure guests receive the best Water’s Edge has to offer. Instead, he thinks of his team as a family.

An

is already preparing for the next day’s kitchen needs. Inventory, soups (a personal favorite of Castro’s to cook), sauces, and cold dressings for dinner service. “At six o’clock, I have to be in the line. I ensure that everyone has their set up ready,” Castro says.

“I can trust in my people,” he adds when talking about how proud he is of his team at Water’s Edge. “They are my legs and arms in the kitchen. They are my sons and daughters and brothers and sisters. They have my full support.” Castro holds the team together and steers the ship, so to speak, but he will always step in to get his hands dirty—whether it’s in the kitchen or in his garden—and act as one more cook in the kitchen.

hour before dinner service Castro

Wacky Wahoo’s

DINNER: Monday to Sunday, 5:30 to 10:30 p.m.

DINING: Indoors

ATTIRE: Casual

STARTERS AND SOUPS

Range: 8.50 – 15.00

Seasonal Salad

with choice of dressing, either garlicmustard, balsamic vinegar and olive oil, or home-made ranch regular with goat cheese and mandarin oranges with seared tiger prawns in garlic-basil butter with Norwegian-style cured salmon

Cuban Black Bean Soup

a hearty soup for hungry fisherman, with roasted garlic and sour cream

Aruban Fish Soup

a family recipe like mama used to cook it

Cream of the Ocean Soup

a rich, delicious creamed seafood soup, flavored with saffron and fennel

Smoked King Crab and Corn Chowder

our version of a beloved east coast dish

Wacky Wahoo’s Aruban Ceviche

an assortment of marinated local fish and seafood flavored with fresh lime and cilantro, a hot and refreshing treat

Crispy Tiger Shrimp

lightly battered butterflied shrimp, flash-fried and served on romaine lettuce hearts with mango salsa

Grilled Crab and Corn Quesadilla from Tijuana to Aruba, enjoy a Mexican classic

Pan-seared Local Conch and Calamaris also known as calco, this tasty sea creature is served in a garlic, wine and herb-infused Creole sauce

-> Go to: Menu Aruba/ Wacky Wahoo’s Scan the code to find the location, get directions, make a reservation, and more.

SPECIALTIES OF THE HOUSE

Range: 25.95 – 42.00

Marinated Seafood Kebab shrimp and fish fillet served over fettuccine primavera and red devil sauce

Aruban Conch and Shrimp Stew also called ‘island viagra’, served spicy hot for those who can handle it

Shrimp and Catch of the Day en Papillote baked in wine, olive oil and fresh herbs

Wacky Wahoo’s Mixed Seafood Platter with garlic shrimp, fresh catch, sautéed squid and broiled mussels

Seared Sea Scallops and Tiger Shrimp Combo served on a bed of Japanese seaweed and sesame pasta

WACKY WAHOO’S FRESH CATCH OF THE DAY *

Range: 25.95 – 42.00

Pan-fried Boneless Fillet the Aruban way

Grilled in Olive Oil with sautéed tomatoes, olives and lime

Blackened with Louisiana Cajun Spices seasoned with a spicy dry rub

Gratinéed with Dutch Basil Gouda Cheese on a mushroom and spinach ragout

* We catch it in the morning and cook it to your liking. Please note that sea, weather conditions and time of the year influence the kind of fish we’re able to offer.

SAMPLE MENU

Harold Castro EXECUTIVE CHEF

BREAKFAST:

Monday to Sunday, 8:00 to 11:00 a.m.

LUNCH:

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

DINNER:

Monday to Sunday, 5:00 to 9:30 p.m.

BAR MENU:

Monday to Sunday, 11:00 a.m. to 9:30 p.m.

DINING: Indoors – Outdoors

ATTIRE: Casual

ENTERTAINMENT: Live entertainment (daily)

APPETIZERS

Range: 12.00 – 17.00

Garlic-tarragon Shrimp

jumbo shrimp sautéed in a creamy garlictarragon-butter sauce, ciabatta toast

Water’s Edge Ceviche

shrimp, scallops, fish, red onions and cilantro

finished in fresh lime juice, with sweet potato and toasted corn

Maryland Crab Cakes

lump crabmeat served with tossed arugula and mango tartar sauce

Pan-seared Scallops

3 jumbo scallops served over fresh spring mixed greens and tossed in a lemon vinaigrette with a drizzle of soy-ginger sauce

SALAD AND SOUP

Range: 9.00 – 12.00

Water’s Edge House Wedge

a crisp wedge of fresh romaine lettuce topped with home-made blue cheese dressing, diced tomatoes, chopped bacon, caramelized pecans and blue cheese crumbles, drizzled with a balsamic reduction

Crab and Corn Chowder

a rich creamy, delectable chowder with lump crabmeat, corn and vegetables

SEAFOOD AND PASTAS

Range: 28.00 – 30.00

Mahi-mahi

fresh local mahi-mahi seasoned and grilled, topped with fresh herb butter and served with home-made mashed potatoes and seasoned vegetables

Shrimp Scampi garlic, lemon, white wine and Parmesan cheese over a bed of linguine pasta

Spicy Caribbean Seafood Pasta shrimp and scallops sautéed in a spicy red sauce and served over linguine

-> Go to: Menu Aruba/ Water’s Edge

Scan the code to find the location, get directions, make a reservation, and more.

Red Snapper

fresh local snapper seasoned and pan-fried, served with Aruban-Creole sauce or garliclemon butter, timbale potatoes and fresh vegetables

Salmon fresh salmon fillet seasoned and grilled, topped with lemon-cilantro butter, served with home-made mashed potatoes and fresh asparagus

POULTRY

Island Chicken — 28.00

2 chicken breasts grilled then basted with fresh apricot sauce, served over mashed potatoes with seasoned vegetables and tropical fruit sauce

THE BUTCHER BLOCK *

Range: 33.00 – 59.00

14-oz. Bone-in Apple-glazed Pork Chop bone-in pork loin, pan-seared, oven-roasted, topped with apple glaze

N.Y. Strip Loin

12-oz. center-cut strip loin, seasoned and grilled

French Rack of Lamb seasoned with garlic and herbs, oven-roasted, served with mashed potatoes, sautéed vegetables, au jus with mint jelly

22-oz. Bone-in “Tomahawk” Rib-eye pan-seared in garlic-infused oil, finished in the oven

* All our steaks are seasoned with a blend of kosher salt and freshly cracked black pepper. Also available without seasoning. All served with home-made mashed potatoes, seasoned vegetables, and a choice of either red wine reduction, green peppercorn demi-glace, mushroom sauce, or bacon-blue cheese butter.

SAMPLE MENU

All

prices are in U.S. dollars and include a 6% tax. A 15% service charge will be added to your bill. Prices and menu items are subject to change.

Wilhelminastraat 74

Oranjestad

(297) 583-0445

www.wilhelminaaruba.com

reservations@wilhelminaaruba.com

Wilhelmina RESTAURANT

Wilhelmina Restaurant serves remarkable dishes in an elegant and unique tropical city garden.

It is a great place to dine, celebrate a party or just indulge in a cocktail at the bar. Located on Wilhelminastraat, the hip and trendy restaurant district downtown Oranjestad, Wilhelmina has a beautiful view of the Gerrit Rietveld Park. Guests are seated in the beautiful tropical outdoor “speakeasy” city garden, while high-quality ingredients from around the world are served by their dedicated team. Wilhemina has it all: great food, a comfortable atmosphere and pampering service.

CARIBBEAN / EUROPEAN / SEAFOOD

Located in Oranjestad

Dennis van Daatselaar CHEF / OWNER

Leon de Leeuw CHEF DE CUISINE

DINNER:

December to March, 6:00 to 11:00 p.m., April to November, 6:30 to 11:00 p.m., closed Mondays

DINING: Open-air

ATTIRE: Elegantly casual

APPETIZERS

Range: 14.00 – 24.00

Wilhelmina Salad

wild-caught shrimp with edamame beans, potatoes, radish, tomatoes, mixed lettuce, croutons, bacon bits, pine nuts and lemon crème fraîche

Veggie Escabeche

Mexican-style pickled radish, cauliflower, carrots, edamame, haricots verts, green asparagus, pumpkin, cucumber, red onions, ginger, chives and red beets with smoked pumpkin dressing and cassava chips

Shrimp and Watermelon LF pan-seared shrimp served with watermelon, cucumber noodles, wasabi mayonnaise, pork popcorn and teriyaki sauce

Wilhelmina’s Ravioli

ravioli filled with braised beef short rib, foie gras and mushrooms, served with baby spinach, roasted portobello and ParmigianoReggiano, truffle-balsamic dressing and mushroom sauce

Balchi di Pisca

Aruban-style fish cakes with Caribbean rock lobster, local spicy Madame Jeanette pepper mayonnaise

FISH AND VEGETARIAN SELECTION

Range: 31.00 – 43.00

Catch of the Day #1 pan-seared fillet of fish with shrimp, sweet potato purée, fried funchi, cucumber-curry chutney and sweet pepper sauce

Kandratiki and Chorizo

pan-seared Surinamese sea bass with saffron and crispy chorizo crust, served with cauliflower, braised leek, watercress and lemongrass sauce

Gamberetti Pasta

fresh home-made spaghetti with pan-seared shrimp, white wine, garlic, butter, parsley and basil dressing, topped with baked cherry tomatoes and Parmigiano-Reggiano shavings

-> Go to: Menu Aruba/ Wilhelmina Scan the code to find the location, get directions, make a reservation, and more.

Simply Truffle

fresh home-made pasta with mushrooms and parsley in a creamy truffle sauce, topped with Parmesan cheese and served with parsley dressing

Wilhelmina’s Goat Cheese Falafel our twist of a traditional Middle Eastern dish served on top of a warm tomato carpaccio with watercress and cucumber chutney

Shrimp, Escargots and Sea Bass escargots, shrimp, mushrooms, potatoes and cherry tomatoes, braised in ‘beurre maître d’hôtel’, topped with pan-seared fillet of Surinamese sea bass, served with provençale tomato bread

MEAT SELECTION

Range: 29.00 – 54.00

Chicken & Mushroom GF filet of chicken breast served with watercress, potato, mushrooms and Madeira sauce

Braised Beef Short Ribs, 10 oz. braised classically for 5 hours in red wine jus, served with truffle cabbage, crispy polenta and porcini sauce

Indonesian Roasted Pork LF pork marinated overnight in a traditional Indonesian sauce, stewed and served with fresh pasta, chunks of shrimp, edamame soybeans and a light spicy papaya chutney

Certified Angus Center-cut Filet Mignon pan-seared beef tenderloin with purée of celery root, roasted onion and red port wine sauce, served with a side of potato gratin — 4 oz. — 8 oz.

New Zealand Whole Rack of Lamb

pan-seared loin of lamb, served with braised barbecue lamb rack ribs, crème of sweet peas, polenta croutons and jus

GF Gluten-free.

LF Lactose-free. Vegetarian. We also have vegan options.

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

SAMPLE MENU

Palm

(297) 592-8998

Xixón

Xixón Spanish Restaurant has over 20 years of experience offering the best Spanish food and service in Miami.

Now in Aruba, Xixón (Asturian for Gijón, a city north of Spain), continues its culinary vision by providing locals and visitors with a taste of what Spanish regional cuisines are all about. Xixón takes you on a culinary journey by upholding Spanish traditions, including tapas and wines, with high standards of service. Their extensive wine list accompanies the fabulous Spanish dishes, which you can enjoy in a warm, welcoming ambiance. Dine indoors or outdoors and enjoy the best Spanish food in Aruba.

SPANISH / TAPAS

Cristobal López EXECUTIVE CHEF ( MIAMI / ARUBA )

Located in the High-rise Hotel Area

DINNER:

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

DINING: Indoors – Open-air (covered)

ATTIRE: Casual

ENTERTAINMENT: Spanish guitar night

COLD TAPAS

Ensaladilla Rusa GF — 8.00

creamy potato salad with tuna and egg

Aceitunas Aliñadas GF — 9.00 marinated olives

Salpicón Marisco — 15.00

shrimp, octopus, fish, squid and mussel salad

HOT TAPAS

Croqueta de Jamón Serrano— 9.00

Spanish serrano ham croquette

Croqueta de Queso Manchego — 9.00 cheese croquette

Chistorras al Vino Blanco — 11.00

mini Spanish sausages in white wine sauce

Tostas de Solomillo de Cerdo — 13.00

grilled pork tenderloin over toast with caramelized apples

Dátiles con Bacon GF — 15.00

dates filled with blue cheese and wrapped in bacon

Almejas en Salsa Verde — 18.00

steamed clams in marinera green sauce

Pulpo a la Gallega — 23.00 chunks of octopus over sliced baked potatoes

CHEF’S SPECIALTIES

Fabada Asturiana — 24.00 white bean (fabes) stew with chorizo, jamón and morcilla, an original recipe from Asturias

Gambas Langostineras — 43.00 grilled prawn shrimp with julienned vegetables and mushrooms served with a light coconut sauce

RICE DISHES AND PAELLAS

(minium order is for 2 persons)

Paella Vegetariana GF — 24.00 per person rice with vegetables

-> Go to: Menu Aruba/ Xixón Scan the code to find the location, get directions, make a reservation, and more.

Arroz Negro con Gambas y Calamares GF — 27.00 per person black rice with shrimp and squid

Arroz de Gambas y Bacalao GF — 28.00 per person rice with shrimp and codfish

Paella de Carne GF — 29.00 per person chicken and pork paella

Paella Mixta GF — 29.00 per person seafood and meat paella

Paella Marinera con Langostinos GF — 35.00 per person shrimp, clam, mussel, squid and king prawn paella

MEATS *

Chuletitas de Cordero GF — 38.00 lamb chops

Entrecôte de Angus GF — 42.00 certified porterhouse sirloin Angus steak

Solomillo de Buey Angus con Foie Gras GF — 54.00 beef tenderloin steak with seared foie gras

* Meats are grilled using lava rocks and flake salt.

FISHES

Corvina con Verduritas GF — 35.00 drum/croaker fish served with vegetables

Bacalao Gratinado con Aïoli GF — 35.00 codfish au gratin (gratinéed) with garlicky mayonnaise

Salmón a la Plancha GF — 39.00 grilled salmon with vegetables

Lubina a la Sal GF — 49.00 oven-baked sea bass in sea salt

GF Gluten-free. Vegan. Vegetarian.

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.

SAMPLE MENU

RENTING A VEHICLE WITH AMIGO gives you the opportunity to explore the island for a day of adventure with family and friends, watch the sunrise on Sero Colorado (San Nicolas), visit the beautiful beaches, go to your favorite restaurants, get to know the history and culture of Aruba by visiting its museums, admire murals by local and international artists, or just have the freedom to move around whenever you want.

“It’s nice to have a friend in Aruba”, Amigo’s slogan, is reflected by its professional services and dynamic team, always ready to offer you the best experience. It has been doing so since 1995, for many happy customers.