Cuisine

The Aruba Marriott Resort and Stellaris Casino proudly announces the outstanding achievements of Mr. Leslie Prea, Director of Rooms Operations and Mr. Alejo Garcia, Executive Sous Chef recognized by Marriott International.

Leslie Prea received the EDGE award (Excellence in Delivering the Guest Experience), a prestigious recognition for exceptional rooms leaders worldwide. Among the twenty one global rooms leaders, Prea represents the best-of-the-best within The Ritz-Carlton, JW Marriott, Renaissance Hotels and Marriott Hotels and Resorts for his Excellence in Delivering the Guest Experience throughout 2010 showing exceptionally high level of personal commitment and motivating their teams to achieve outstanding results within their individual hotels. Prea was honored at the 2010 Marriott EDGE Award event at The Ritz-Carlton Georgetown in Washington D.C. on July 19-22, 2011.

(more…)

The `Zeeuwse’ mussels, a seasonal delicacy that many people are anticipating every year are on their way to Papillon Restaurant. This Saturday, the first traditional black, shiny pots will be served, brimming with mussels in their shell. Papillon is the first restaurant on Aruba to serve mussels this year; the restaurant expects many mussel lovers to flock to The Village this weekend to sample the new crop.

The verdict on this year’s crop is very good: they are maybe a little bit smaller in size, but their excellent taste makes up for that. You will have to taste them yourself to see whether you agree. Mussel lovers on Aruba will be in good company, by the way: the world’s top cyclists of the Tour de France were treated to them on their day of rest yesterday. They loved them!

(more…)

Friends and well-wishers gathered this week at the Driftwood Restaurant to wish the owners, members of the Merryweather family, another successful 25 years!

Francine Merryweather and her son Herbert, his wife Carolina and the restaurant’s staff enjoyed a champagne toast with guests, escorted by the restaurant’s famous seafood hors d’hoeuvres, in honor of the special day.

Spreading the good news even further, during the month of July, the Driftwood restaurant is offering locals and visitors added value worth a celebration on its own, in the form of 25% discount, off dinner.

(more…)

Aruba’s favorite Brazilian steakhouse that even vegetarians love just introduced a new attractive offer, Early Bird Dinner, allowing patrons to take full advantage of the restaurant’s extensive menu for a much-reduced rate.

The Early Bird Dinner special at $32.00 per person includes 15 different cuts of rotisserie roasted meats and a 40-items fresh seasonal salad bar, accompanied by signature side dishes, available every day from 5pm to 6pm and on Sunday from 4pm to 6pm.

(more…)

Pioneering is in the blood of Sushi-Ya owner Deisy Gutierrez and her chefs, and so the latest trends in Japanese food are always being explored at Sushi-Ya. The Sushi-Ya team is also genuinely interested in the well-being of its esteemed customers, constantly seeking to add new healthy options to its menu. Reflecting its commitment to offering diners something new and something healthy, this Aruba restaurant has recently introduced a refreshed menu.

(more…)

This past Sunday evening, Virginia couple Angela and Justin Buchanan held the rehearsal dinner for their Aruba wedding at Palm Beach seafood hotspot Aqua Grill. Guests to the event traveled from the United States to Aruba for the fairytale destination wedding at the Marriott.

Aqua Grill’s event team helped plan the rehearsal dinner that was held on the restaurant’s al fresco patio. Chef Scott tailored a menu just for the couple’s dinner, with a generous selection the island’s freshest seafood, steaks, and chicken to choose from.

(more…)

An Italian ice cream maker just opened a charming Gelateria at the Oroubo Plaza, in Oranjestad, right at the central bus station.

Lecca Lecca welcomes patrons to a modern and stylish café dedicated to “Life’s Simplest Pleasures”, with an array of home-made temptations.

Lecca Lecca makes Artisanal Gelato and Sorbetto, meaning everything for sale and on display is created in small batches, fresh every day, by a master in the kitchen on the premises, and never saw the inside of a truck, or a freezer, or an industrial piece of machinery!

(more…)