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For 3 nights, the Aruba Marriott delighted palates during two sold-out events by the hand of François Geurds and local top chefs. Once the Aruba Marriott published the events' flyers on social media, the response was quick: All seats were sold out within a few days, and with good reason: Two Michelin stars Chef François Geurds is coming to Aruba after 4 years! In 2019, the Michelin-starred chef impressed everybody with a dinner hosted by Divi Resorts, which left people talking about it for years to come! For those who attended: I am sure you haven't forgotten about that celeriac dish. If you're curious: Here is the review of that event that I wrote for Destination Magazine. The Aruba Marriott knew that local foodies were going to be quick to snatch tickets and made sure to organize a whole weekend of events, 3 nights divided into two dining experiences: The François Geurds dinner at Atardi and the "Aruban Classics Revisited" both massive successes. François Geurds Dinner at Atardi. 6 PM on Friday and the deck of Atardi served as the welcome frame to the local foodies and bon vivants, looking incredible in their casual beachy attire. Champagne flutes were the official greeting during that warm afternoon, all conversations were around how excited they all were to be there! Atardi, the restaurant at the beach of Aruba Marriott never looked better! The Perfect Team Event Planners did such a beautiful job in making the beach look extra special for the night. The Palette was warm to match the sunset that within the hour would have everybody amazed. It was truly a moment. More and more Taittinger Champagne had us refreshed while we wait for the event to unfold. Serghio Jansen playing the guitar was the perfect background for the evening. Moments after we were presented with the Amuse from the chef. The first savory macaron I ever had. The crispy chicken skin was the higher note here. We were only moments away from the first dish to hit the table: KFC (Korean Fried Cauliflower). This one set the tone for the rest of the night. We were in for a trip with sweet and savory contrasts and notes of spices from all over the world. Devoured in two bites, we were ready for the next one. Sommelier Andrew Ruiz from Pepia Est. was in charge of the wine pours. Knowledgeable and kind explained to us every detail and note the wines we had thorough the night. Everybody at the table had their favorite. My personal favorite was the Châteu Paul Mas ‘Parcelle Beluguete’ Blanc. The Sopi Oester was served and it was nothing like anyone could expect. Two dishes, one with a creamy soup and the other with an Oyster-shaped gelatin that once mixed, unleashed the full potential of the dish and brought it to a perfect balance. There was even a piece of white chocolate involved. Chef François was not gonna stop the show there. The Ceviche Bacalao, The Funchi with bluefin tuna, and the Carni Stoba with A5 grade Wagyu and "angel hair" beef were exceptional as well as the wines that harmonized the tasting experience. I am just going to let the pictures speak for themselves. And then it was dessert time. Even though all dishes were stellar, I actually believe the dessert stole the show and closed the night with a bang. The Bolo Preto has a special significance to our beloved island of Aruba. It is the traditional wedding cake, where dried fruits and liquor are the kick. Chef FG made this so incredibly delicious that for a moment nobody spoke. It was like a beam of light had hit us, it was crazy. Rarely do I see dessert plates licked clean at a dining experience. And there we were, farewelled by Chef Geurds with a wax-sealed letter where he wrote: "Aruba has my profound respect as my mother was born on the island and has shared many of her roots and recipes that I still use today." At the end of the dining experience, we were encouraged to mingle at the Cigar Lounge, next to the bar where conversations kept going and champagne kept flowing until late into the night. Night Two: Aruban Classics Revisited. As I mentioned, it was not over for the weekend. For the rest of the weekend on Saturday and Sunday nights, Chef François and some of the most illustrious chefs of Aruba joined forces like the Avengers to bring to the public a journey through the most iconic dishes that are traditional to our culinary culture, reimagining them and presenting them in the most creative ways. The Lobby, the social hub for excellence of the resort was transformed into a huge dining area, keeping the warm wood tones and clean lines, again, beautifully executed by the Prefect Team Event Planners, led by Rosetty Eleonora. The room feel was fun and lively. With every event I attend, I notice that the diners keep getting younger. I am glad to see younger generations becoming interested in these experiences! If you live on the island you know it is important to mix it up, adding new and different things to do on our calendars. As well for the tourists, Aruba is becoming a strong contender as a culinary destination. Most of the posts I see on the tourism forums about Aruba are related to dining, which is why we keep seeing these kinds of events on the rise and why the overall interest is so high. It was time to make my rounds, say hi to friends and people on the scene, and get my menu/punch card. Champagne flowing like rivers. The idea was for you to make your own journey through the different dishes that each chef prepared at their stations. No rules, you create your own path to discovery. Chef Teddy Bouroncle: Pisca Tempera. No doubt it will be a BANGER. Beer battered grouper, pickled calamari, lime & ají Amarillo warm sauce, sour sop gel, pickled onions, crowned with flowers and micro greens. The skill that Chef Teddy has to elevate the dishes to their highest level is impressive. Elegant and delicate, the lime kick came thru at the end of the bite so sneakily. Ever de Peña: Keshi Yena. Probably the most raved amongst the diners, especially for the significance that this dish has: Keshi Yena IS one of the most beloved Aruban dishes. By seeing the picture you would not think that it was gonna be so true to its original flavor. A truly mind-f*ck. Gouda cheese bed, shredded stewed chicken and cashews, with a gouda cheese fluffed cream, topped with these streaks of pickled mustard (Picalilly), bay leaves, and parsley powder. 10/10 Sebastián Cechet: Carni Stoba. Chef Cechet surely knew how to elevate the hell out of this premium Angus cut. The subtle acidity of the pickled carrot helped cut all the richness of the beef. The sheet of carrot and ginger on top made it look like a sculptural piece. Andrés Dávila: Local Mushroom Ayaca. Chef Andrés' fearless interpretation of the local Christmas dish for excellence, the Ayaca was very successful. Deconstructed to its every element but instead of using the traditional pork, poultry, and beef, Chef Andrés cooked with Pink Oyster mushrooms from Farmacure Fungi, the local mushroom farm that has made its way into every respectable dining establishment on the island. Was an Ayaca if it is not wrapped and tied would you say? I encountered the flavors and It was stunning to look at. Chef François Geurds: Sopi di Maishi. The comfort that a good hearty soup can bring is well known by Chef François Geurds. His interpretation of the Corn Soup checked all the boxes we can expect from a chef of his level. In the center, a chicken medallion of dough called Fars, stabbed with a crispy piece of chicken skin, the black branch you see is a cracker made with squid ink. Next to it, a white toast with corn gel and pickled onion, an illusion of the real corn kernels. Urvin Croes: Quesillo and Bolo Preto. Chef Urvin said: "I am gonna create a dessert so thoughtfully insane that you're all gonna lose control when you try it". A bed of homemade Ponche Crema with Papiamento rum and vanilla bean, pumpkin flan, chopped mango, homemade Bolo Preto ice cream, and pieces of sweet bread or "Pan dushi" as we call it here. After service I saw people getting ice cream in cups, myself included went for a shot of that special Ponche Crema. What a triumph! It is worth mentioning that there was a special cocktail menu available and what would be a visit to The Lobby without having an Hibiscus Margarita? my personal favorite. These events and Chef François's visit was not just an opportunity for indulgence. Top students from EPI here in Aruba had the chance to work with the chef during his stay here and furthermore, two internships in the Netherlands with him at his restaurant, all expenses paid were awarded to two lucky students. The chance to intern at a Michelin-star restaurant is an opportunity most cooks don't even encounter in a lifetime. Talk about impacting lives. To the Marketing and Management teams at Marriott Aruba, thank you for the opportunity to document and be part of this. The F&B team, of course, huge congratulations for this successful set of events. Make sure you follow Aruba Marriott Resort on Facebook if you want to stay up to date with the events that might be coming in the future and you don't want to miss out on. Follow this blog's Instagram @itsthefoodelife for more FoodE updates. Find me on Facebook too: The FoodE Life

The new Mexican restaurant at the Holiday Inn Resort Aruba has everybody who's tried it obsessed. If you have lucky ears, you might have heard the rumor of the new Mexican restaurant at the Holiday Inn Resort Aruba. Another Mexican? you probably said too... thing is, this is one that we did not know we needed. When you think Mexican food, what comes to mind is tacos, burritos, loaded nachos... but most of the time what we get served is not really Mexican, it is Tex-Mex! and of course much respect for that cuisine that is so comforting and iconic! There is always a time and place for a good tray of nachos with cheese, jalapeño, ground beef, and bacon bits. Mexican gastronomy is massive, complex, and very different from region to region, so it is really hard to put it all in a box. It does have its icons though and when they are well made, it's an explosion of flavors. I hugely recommend the Netflix documentary from the legendary Samin Nosrat called SALT FAT ACID HEAT (Link here) where in chapter 3, Acid, she goes to Yucatán and explores the depths of flavors that contribute to making Mexican dishes so powerful. Now, Agave. Agave was a mystery in the works. Black curtains covered the windows that overlook the pool area at the Holiday Inn and no one could see what was being built for months. Executive Chef Aldwin Donata and his team worked hard to make sure we were not getting BS food, that it was as authentic as it could be sourced here in Aruba and that the presentations were elevated, in order to position themselves as the real deal. For the locals it is not an easy find, there is not a billboard on the hotel strip, and from the beach, you could hardly see where it is. I am still wondering why they are keeping it so down low! Enter the Holiday Inn lobby, make a turn to your right, and go all the way, you'll find it or as I do, enter the casino and go thru it, on the exit that goes to the hallway inside the hotel there it is. The decor is unpretentious and comfortable. Light fixtures provide enough light for you to see every detail, it is a large space but it is not massive. It is for all audiences, all ages feel welcome there. So what happens when you get there? You should order a Margarita of course! they have a nice cocktail menu and of course, all the other stuff is available too but why would you let the opportunity pass and not have a Margarita? Now to probably what is my favorite thing about this place? the chips! These are not your average chips, these are HOMEMADE! and fried at the moment and then tossed into a bowl with tajín and salt. You get two dipping sauces, green and spicy. They come out still warm and they are complimentary, yes, you read that right. I can't make enough emphasis on this! These enough are a reason to go to Agave. Long gone are the days when restaurants did not care about the appetizers menu, Caesar Salads, and sad Calamaris are things of the past. Now, I would even dare to say, restaurants shine the most with this section of the menu. Not every night the diners are in the mood to have a full meal, especially when you're traveling, you probably going out later, or want to order different things for the table to share, whatever the case, the appetizers here go hard. My top picks are: Guacamole: hear me out, this one is made to order a la minute. You can taste the freshness. It is chunky, herby, it's got it all. Comes with more chips cause you can't never have too much. $15 Croquetas de Elote: Corn nuggets I would say. So SO good. Two expressions of corn, the one fried and the one charred on top. $13 It is good the appetizers were light to be able to try other things. Enchiladas: a classic, can't go wrong. This one is for big appetites. Marinated chicken thighs, guacachile, crema, Oaxaca cheese, Cotija cheese, Frissé lettuce, and pickled onion. I would say it is the biggest dish on the menu. Probably the fanciest enchiladas I have had. $20 Vegan Tacos: if you were to be in a blind test, you would never know this is vegan. Beyond meat fantastically seasoned. All the bits and pieces that make a taco great like cilantro, salsa, etc, are there. The red tortilla gets its color from beets. Obsessed. $20 Tostaditas de Pulpo: Octopus tostadas. Octopus and chorizo together. Black corn tortilla. This is the thing: you don't get the same tortilla for each taco dish. $28 Here is the whole menu for you to check out: Desserts are also important. Tarta de queso frita: imagine a rolled dough with a cheesecake inside, then deep fried. A true glutton's dream. $12 Passion Fruit Tres Leches: My favorite! Not every night I go for dessert but if there is a tres leches on the menu the temptation is too much. $12 To whom it may concern: they do have a kid's menu! 🤣 Agave is only open Tuesday, Thursday, and Saturday. They open at 5:30 PM and during those early hours of service, it feels more family-oriented, for adults only, I will recommend 8 PM seating. The kitchen closes at 10 but the bar stays open until 11. If you have heard of and gone to Agave at the Holiday Inn Aruba, you are obsessed, and welcome to the club. If you haven't, treat yourself to the best Mexican on the island! To make a reservation, go on their OpenTable page here Make sure to follow The Holiday Inn Resort Aruba on their social channels to get to know more! Facebook: Holiday Inn Resort Aruba Instagram Holiday Inn Resort Aruba Follow this blog's Instagram @itsthefoodelife for more FoodE updates. Find me on Facebook too: The FoodE Life

Gianni's Group Bartenders Competition was a fantastic display of talent and production and here is all the story. It is a fact that a great bartender is key to the success of a restaurant. Gianni's Group knows this perfectly and for quite some time has been cultivating some of the most talented ones on the island. In an initiative to highlight these talented masters of their craft, they have put together a competition where 7 of them, representing each restaurant competed to achieve the throne of the 2023 champion. Friday afternoon, the Piazza outside Giannis Restaurant was the place to be. Minute-by-minute attendees who have purchased their tickets and walk-ins arrived encountering around the fountain 7 stands, where each bartender prepared and served their crafted cocktail. Upon arrival, you were given a punch card with 8 circles, one for each stand including a food one. Then you were free to walk around, mingle and listen to the tunes played by Dj V. There were no rules, you decided the order to do the tasting. I gotta say, the decor of each stand was outstanding, each corresponding to a theme, elements of each restaurant were present as well as touches of each bartender's personality. Once you've done your rounds, and tasted each cocktail, you had the opportunity to decide who you were voting for, each stand had a box to insert the golden ticket. It was very well put together. Daniel's Steak and Chop. Danny (Isn't it funny that a Danny represented Daniel's?) created a cocktail called Orale Aloe. It was based on Tequila, a smart move given the fact that this event happened on 5 de Mayo! A homemade cucumber mint soda, aloe, mint caviar (also made by him), and lime juice. It was phenomenal. You knew there was alcohol in there but the balance was so well accomplished that nothing was overpowering. Gianni's Ristorante Italiano. John, the bartender representing Gianni's Ristorante came up with a floral and fruity cocktail. Vodka-based, the finest prickly pears, St. Germain liqueur, vanilla, dragonfruit, and lime juice. Then as a final touch, he sprayed a mix of cinnamon, star anise, and cloves, to top it all off with flower petals. Very delicate and elaborate. A very strong contender. Amore Mio Pizzeria Napolitana. Definitely, Miss Congeniality, Catalina from Amore Mio won over everybody's hearts with her smile and contagious joy. Her cocktail was highly praised among the attendees. The Tropicalina, made with a mysterious Rum, was according to her the quintessential Daiquiri, a taste of the Caribbean. Kraken Rum, pineapple syrup, fresh lime juice, cloves, syrup... What's not to love? Azia. Jonathan decided to go outside the box with his creation. A sake-based cocktail definitely was a show to watch. The Eva Luna is inspired by a past love affair. A play with temperatures, textures and visuals. The Beach Bar. For sure one of the crowd favorites as well. This Kiwi-based refresher was called Anarquía. According to Juan, the creator, this is the one that will keep you coming back for more. And indeed was. I had probably 3 of them. Flor de Caña Rum, fresh kiwi, lime juice, blue Curaçao. Azurro. Fabiana, the contender representing Azurro stole some hearts that night with her smile. Her cocktail, Zacaquila, was also a very strong contender. Tequila reposado, Midori, creme de cassis, real guava syrup, fresh lime juice, pineapple juice, and for those that dared: Tabasco gel. I really enjoyed a spicy cocktail that night. Right on the spot. Dushi Bagels & Burgers Alejandra from DB&B, proved she's the queen of branding with even a themed t-shirt! Her cocktail, La Señora was based on everyone's favorite vodka: Tito's. Midori, Elderflower liqueur, lime juice, pineapple syrup, blueberry syrup. Another delicate and balanced creation. La Señora wore a flower that night as you can see. On the side of the Piazza, savory bites were being enjoyed. I tasted the spring rolls and samosas. The curry sauce was the best! Once everything was said and done at the Piazza, we moved into Azia, where the bartenders had to present in front of a panel of judges their cocktails. But not only present, but they also have to make it right then and there, mic on, lights on, a full performance. For sure added to the adrenaline of the night, and I understand why! Bartenders are performers behind the bar, the ability to enchant a crowd has to be there. The show was crazy! After the 7 bartenders performed, the judges went behind the curtains to deliberate and after a few minutes and a few more drinks (What a night!), the top three winners were announced! 3rd Place: Amore Mio with Catalina and The Tropicalina 2nd Place: Gianni's Ristorante with John and the Sexy Sakura 1st Place: Daniel's Steak & Chop with Danny and The Orale Aloe Danny won an all-expense paid trip to New Orleans for the "Tales of The Cocktail 2023" Conference, where he sure will get inspired to keep creating new fantastic concoctions! Congratulations Danny! you were truly great and I have to confess that you got my vote. From the get-go, I knew you were one of the top drinks of the night and it gave me so much joy to have seen you win. Special thanks to Gianni's Group for the invite! Another epic event for the books! Make sure to follow Gianni's Group socials to be made aware of more special events like this one. Facebook: Gianni's Group Instagram Gianni's Group Follow this blog's Instagram @itsthefoodelife for more FoodE updates. Find me on Facebook too: The FoodE Life

When it comes to fine dining in Aruba, Infini remains on top. Now at The Garden, you can experience their menu in a more intimate and relaxed setting. Infini, already a legendary fine dining restaurant in Aruba has come up with a new way to experience its menu. This time, taking advantage of their beautiful outdoor space. The Garden, they called it and is intimate, relaxed yet you don't lose the essence of the fine dining experience, just this time, you are out in their garden/terrace where you can feel the breeze, have a conversation, and enjoy the dishes for what they are... pure brilliance. Since it opened, Infini has been a chef's table experience. From your seat, you can witness an outstanding performance of masters putting the dishes together at an almost hypnotizing pace. I find it extremely enjoyable myself but I can see the point of some diners that have mentioned that the experience is lengthy and too formal sometimes, even intimidating. Now with The Garden, the experience has been simplified to a table outdoors, where you are served a shorter version of their 12-course menu and let you enjoy your food without the attention that requires the chef's table experience indoors. I would say it is the perfect scenario for an intimate date. The Courses. The menu for The Garden keeps the jewels from their 12-course intact. What they have put together is a curated version of it containing the most celebrated dishes. The menu has 6 courses and believe me when I say you don't lose at all the fine experience they are known for providing. Amuse Bouche: Toast Keshi Pica, Sin Webo No Tin Fiesta & Banana Cu Higra. The Toast Keshi Pica is based on no other than the iconic Club Social cracker. They have developed a dough that has been made from the cracked and made this cylinder that has gouda cheese cream inside. If you know the cracker you will immediately recognize it and if you don't I guarantee you'll go to the store the next day to get it. On top for a bright touch, the littlest pickled onions and cornichons. Because humor is always present in Chef Urvin Croes' menus, Sin Webo No Tin Fiesta (Without Eggs there is no party) is an Arubian saying that states the fact that Webo Yena (Deviled eggs) are a must on every party's spread and without them, there's no proper party happening. Here Chef Urving has engineered a star-shaped Rucu waffle that contains egg salad delicately piped inside. On each angle, a drop of sweet potato créme, creole gel, and vanilla cream. It is rich, tasty, interesting, and overall things, lets you know that it is an Aruban party. Besides humor, Chef Croes also always ties his dishes to his life experiences. The Banana cu Higra (Banana and liver) has a profound meaning to him. When he was a child, his caretaker was of Dominican origin and would always feed him Liver and onions, and next to it, would serve a piece of fried sweet plantain. This dish is a banana bread slice, fried in butter and topped with chicken liver mousse. It is a crazy combination and probably my favorite part of the dish. Bread. Because in Aruba we have a bread supreme, T2 Pan Sourdough Boutique, this slice of bread was meant to have its place. A unique sourdough made for this menu with curry, caramelized onions, and activated charcoal. Next to it a fine butter with roasted garlic, roasted onion, cilantro, lemon, and oranges. Best bread and butter you can find on this happy island for sure. Berehein. The aesthetics of this dish are just insanity to start with. A grilled eggplant, served with Babaganoush (probably the best one I have tried in my life), eggplant dressing, prunes creme, parsley roots creme, pecans, grilled okra, eggplant chip, and Scotch Bonnet oil. I know sounds like a lot but it is elegant and punchy. Smoky and defiant. I was lucky I still had bread to wipe the dish clean. This dish has no picture. After Marvick, one of Infini's cooks came over to the table and quite literally hyped us up about this dish while explaining it we went in so hard that I forgot to even take a picture. It is called Pisca di Dia (Catch of the Day), caught by Fisherman Ronald Werleman. Amberjack with papillote, served with mussels, smoked eel beurre blanc, confit cabbage, crispy rice, raspberries coulis, and red beets. Our hats were blown by it. The name "Catch of the Day" probably appears on every menu on the island but this is the one to try. Caribbean Beef Wellington. So Beef Wellington, the iconic dish that was on every cookbook cover of the 90s, or every cooking magazine holiday spread as the thing to have has finally made its way here. But Chef Urvin was not just gonna look for a Martha Stewart (Legend!) recipe, he was gonna twist it, give it the touch, and make it Caribbean. The inspiration is Patacón, the late-night truck fried plantain sandwich that Chef Urvin would go and get after service at his trusted joint. The tenderloin was seasoned with a mix called Adobo, the crust instead of mushrooms has bacon, there is queso Paisa, Garlic Mayo, and a creole stew. Can you believe that such a refined staple like Beef Wellington got food-trucked and still be this fantastic? Best dish of the night undoubtedly. Worth mentioning that the bacon is locally cured and smoked by William Jansen. Mispel and Malta. Another rendition of his childhood, when Malta, this lightly carbonated malt beverage brewed from barley, hops, and water that every child of the Island would drink at school with a Pastechi is glorified in this dessert. A malta cake, served with Keda Keto Mispel ice cream, green apple compote, green apple jelly, and to crown this Malta cookie. On the side, the lime green custard which is also such a childhood flashback for me was the most meaningful touch. It was so beautiful and delicious. A dessert that I will always remember. It is worth mentioning that I paired my dinner with the most fantastic wines, an add-on they offer, and my standout pairing was this Dr. Konstantin Frank Riesling Célèbre. It’s fruity, forward, and delicately sweet yet maintains acidity. They also offer cocktail pairing (that I am absolutely coming back to try) by the already legendary Mrs. Jessika Theysen. Will report back on that for sure. In the end, the great service, incredible attention to detail, and warmth of the staff made The Garden experience one that I can't wait to repeat. As I said before if you want to have the best date ever or just celebrate someone, take them to The Garden at Infini. People enjoy fine dining not just for food but for the art and beauty of its presentation. Chef Urvin Croes did again folks! Infini remains the finest dining experience in Aruba. You'll walk away and won't help to look back and say: Damn! That was epic! The Garden Experience menu is $99 per person. Cocktail and Wine pairings are add-ons. Ask your server for more information. Huge thanks to everyone involved in making that experience so great. You guys rock! Make sure to follow Infini on their social channels: Facebook: Infini Aruba Instagram: Infini Aruba Follow this blog's Instagram @itsthefoodelife for more FoodE updates. Find me on Facebook too: The FoodE Life

The World Champion of Sweet Arts showcased her stunning creations during 3 tea afternoons at the Aruba Marriott. The Aruba Marriott Resort and Casino take everything seriously, even pastries. For their latest event at The Lobby, they have invited the one and only Florence Lesage to grace us with the most sublime of experiences, an afternoon tea like this island has never seen. For those of us who did not have the pleasure of knowing Florence Lesage, she is not any pastry chef, she is THE pastry chef. Her resume is full of accolades, including the latest, which made her the Championne du Monde des Arts Sucrés (World Champion of Sweet Arts) in 2022. A quick Google search reveals more, the most impressive trajectory a Chef in her field can have! Once the Aruba Marriott's social accounts posted the announcement of the afternoon tea to enjoy the most decadent selection of sweets, spots sold fast! many of the followers of this blog lost their chance, they Dm'd me with sadness... seats were limited and people were eager to come and see what this champion was going to bring to the table, literally. The Experience. 3 PM on a Friday. The Atrium at the Aruba Marriott felt so welcoming and refreshing, especially with the afternoon heat of late. The Lobby tables were adorned with pink flowers in white porcelain vases, fancy rose gold and royal blue china, golden spoons, and napkins in a soft old rose hue, a color that I love. The statement was there, something special is happening. It was elegant but not in an intimidating way. The menu (a secret until that day), printed on this tasteful linen paper, revealed the ultimate treat. Not only we were gonna enjoy an assortment of pastries, but savory bites were also gonna be part of it, and on the back side, an almost absurd selection of loose tea. It was not easy to decide on the tea. Mysterious things like "African Solstice" and "Blueberry Merlot" caught my attention. Respectfully to all Earl Gray and Chamomille people, today was not the day for those. Quickly after, a pot with my selection arrived at the table. Every guest at the table got their own pot. I am a coffee die-hard but the tea was appreciated and enjoyed. Moments after, to our surprise, Chef Lesage approached our table, and all the other ones too, to say "Hello". A hint of a tan put in evidence that she had already enjoyed the Arubian sun. We talked, we made jokes, we asked her where she is going next, and her travel itinerary was so fascinating and exotic that I think we all volunteered to carry her luggage, to be her personal assistant, personal shopper, we would do anything just to join her! Of course, I could come here and tell you about all the sweets and flavors, and I am going to, but these kinds of details, interactions, and memories are what make coming to these things worth it. It goes beyond the treat you give your palate. Then, this arrived at the table. Can you believe your eyes? we almost could not. From the bottom: Quiche Lorraine, house-made duck breast ham canapé, smoked salmon and stracciatella finger sandwich, and a local mushroom and truffle vol-au-vent. The duck ham was pure insanity! SO GOOD! Am I a duck aficionado now? Followed by the local mushroom vol-au-vent. We know things with truffles are now everywhere but this one was really something else. Huge fact! The bread used for these savory bites was provided by our local legend and bread boutique T2 Pan! Two powerful women joining forces, we love to see it! Now the sweets. Let me just say we did not know what to grab first and how to eat them even. These were not bite sizes! these were full-on big, like the regular size of one dessert at any restaurant, so that meant we were gonna have 4 desserts in a row. Honestly, I am here for it. It is not every day that we get to eat something prepared by the World Champion herself. Also! Scones were served, with cream and jam as they should. Please, Aruba Marriott set up a Scones shop immediately! So proceeding with Florence's creations, the menu was: Raspberry and pistachio brioche, Peanut and milk chocolate cookie, Coconut and Hazelnut Religieuse, Dark chocolate Charlotte cake with Cocoa nibs and Hazelnuts, and Exotic baba: Mango and Passion fruit. I think everybody at the table had their own favorite. The Charlotte cake, the Religieuse, but ultimately my favorite was the Exotic Baba with Mango and Passionfruit. Maybe because of the way it was presented with the cream on top and the tangy flavor of the passion fruit gloss that covered it. It was impressive and delicious. Also, the cookie crumbled at the first bite into the most delicate almost raw dough texture, you would say that is a weird thing to say about a cookie, but considering the intention to achieve such a delicate moment I am sure a ton of skills were involved. As it was with everything else, even the presentations, not a single crumble was out of place. Not only the ones that were fortunate enough to secure a seat in The Lobby experienced and met Chef Florence Lesage! With great generosity, she hosted a pastry masterclass for the E.P.I. students where she shared her knowledge with our future pastry stars in formation. Truly one for the books. We bid adieu to Florence and wished her safe and successful travels. For us, the sweet taste in our mouths and memories from such a refined afternoon. Make sure you follow Aruba Marriott Resort on Facebook if you want to stay up to date with the events that might be coming in the future and you don't want to miss out on. 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Gianni's Ristorante hosted a very special edition of their Sunday brunch and I brought Ali Hector (@zhuzhedbyali) with me as a guest reviewer! Get ready! Every Sunday during the month of march, Gianni's Ristorante Italiano is serving brunch and on the occasion of International Women's Day, they have made it extra special! This blog could not stay behind! to make this review extra special, Ali Hector (@zhuzhedbyali) is joining me as a guest reviewer. She is not just a dear friend and the best dinner date one could have, she is thee fashion stylist of Aruba, a style icon, and a foodie! Her importance to this blog is immense, she formed part of the focus group when this site didn't even have a name and for that, I will be forever grateful. On a sunny Sunday morning, we made our way to Gianni's Ristorante Italiano, who kindly invited us to enjoy brunch and the extra efforts they had made to celebrate the women of the island. So Ali, welcome to the blog! if there's gonna be a first guest reviewer it has to be you! you were there from the very beginning and I cannot wait to hear all you have to say! Thank you for having me and thank you for taking me to so many fabulous dinners and now brunch! It's been really beautiful seeing you rise on the blog and seeing how people are responding and seeing also how this thing that you created, your little brain baby is growing up and it's very exciting to be a part of it, so thank you! You are the kindest! So let's dive in, tell us the vibes you're feeling! I see a room packed with women of all kinds, I see they really came out! Yeah... the mood was really great. There were women there from all generations, you can see girlfriends coming together, and moms with their daughters... I saw some grandmas there as well, kiki-ing it up at their own tables, and the music by Dj V was also really great, it was really easygoing. Let's get dressed up and go out together with the girls, it was beautiful to see. I see you have encountered a lot of familiar faces! Yes! there were quite a few people that I know! Funny story: Dj V and I actually have known each other for many many years, I won't say how many in fear of giving away our turns around the sun... we actually went to high school together... we did ballet together! (laughs) and there is a video of us, performing on Telearuba back in the day, doing Mazurka in pink lace dresses with our little fans and me making a lot of televised mistakes which they did not do a second take for... I dare anyone to dig up that video! (laughs) It was also fun to see other girls that I've known for a while with their girlfriends, so I had to leave our table to go say hi to some people and kiki it up with them as well...lots of familiar faces, it was really fun! So, let's talk about food! Of course, we checked the menu ahead of time, as soon as it was posted on Gianni's social channels. I encourage you to follow them if you want to stay up to date on their events and specials. All links are available at the end of this post. Talking about bubbles, what do you usually prefer? Mimosa, Bellini, or just the Prosecco? You know I always want to have the mimosa, it's always beautiful to see the glasses with champagne and orange juice mixed up... just a sign of a good time and drinking in the morning -daytime drinking is always fun- but then, as the day progresses, I find myself wanting more Prosecco than a mimosa. I feel it's a little lighter...mimosas can be a little heavy and don't give me the space to try all the food that I want to try. I'll go in between depending on how my appetite progresses. From the breakfast part of the menu, what item made you immediately say "I'll have it"? Definitely had to have the gravlax salmon benedict on the black-striped croissant, sounded really delicious. I love salmon, it's one of my favorite things! To me, it signals the start of a really beautiful day. Every time I have salmon for breakfast it just makes me feel very luxurious so...(laughs)... that's the one I had to get first. I have to admit that I cheated a little bit because I had the grilled avocado salad. If I'm going to have a lot of food I immediately look for something green on the menu so I can prepare my body to have all this food! So I tried the avocado salad which was great but I was really hungry and then, Petit (@callmepetit) who was at our table, had the truffle cheese fries and let me try them so I have to say that I stole the entire thing from him and DEVOURED all the french fries, which to me were delicious. I love sauces, they enhance all types of food and in this case with the fries, made them really good. I love having something else on fries, rather than the regular ketchup, or the peanut sauce. So tell us, what else did you order from the breakfast section and what is your verdict? Oh my gosh! I had almost everything. The pancakes were really delicious. I felt though the description said they had a brownie crumble but it was nowhere to be found. Very delicious regardless! To me, the winner of this round was the pancakes. I can't help to gravitate toward sweet items and these were pillowy, creamy, and not overly sweet. Great pairing with the cappuccino I had ordered. I had two portions. As part of the entertainment, the team at Gianni's organized a trivia. We all participated and soon enough, Dj V, in charge of the tunes announced the winners. It was a nice touch! It's Main dishes time. I know it is impossible to have all mains in one visit. Which one did you order first and how was it? Oh my gosh! I had almost everything. For the appetizers, I had the Parmigiana di Melanzane. I looove eggplant as well, I can roast eggplant in my oven and have it hummus any day of the week, and whenever I see eggplant I have to say yes! in this case, it had basil, mozzarella... it was actually really good, and really filling. I also had the tuna tartare which was really dainty and presented beautifully. I enjoyed it! From my side, I started with the Crab Profiterole and the Tuna Tartare. I have to say both were great. I was happy to have started with something that felt more like an Hors-d'oeuvre. It is not my style to start with a bowl of pasta so these were nice. Ali, what else did you try? tell me everything, spare no details. I also had the risotto, which came with fresh shiitakes. It wasn't my favorite. I think I got distracted because right when I ordered the risotto, you ordered the spaghetti scampi and I was completely blown away by how delicious that was! and I mean how can you go to Gianni's and not have spaghetti? right? so again... I always have food envy when I go out to eat and I'm always looking at the other's person plate. Sometimes I score by ordering the right thing but then if someone orders something that looks and tastes better than mine my fork will make it to the other side... I'll reach over and I'll have a little taste. Can we both agree on the Branzino as the star of the day? ABSOLUTELY! I really love fish and it was really really light, the sauce was perfect, to me it had the perfect balance of tomato, and maybe a little butter in there which made it even better. I hope that a lot of people got to enjoy it because it was not one of the things that stood out on the menu but when it came to the table we were both really surprised. A beautiful dish. Tell us, are you a dessert person? I am! I actually really love desserts. I have to say if I am really full and if I am having a nice drink I'll skip it orrr... what I am a huge fan of is sharing desserts. After having all of the mains and everything I try to balance out the sugar by sharing (laughs). I'm the type of person that If my dining partners are skipping it I'll skip it too. The joy of having dessert is to share it! Which one did you enjoy the most? In this case, I actually skipped it. By the time desserts hit the table I was still having spaghetti (laughs) and I wanted the taste to linger a little longer in my mouth. That's how I wanted the day to end for me. My pick was the Petit Cheesecake. Just a bite is what I needed and the presentation was soo cool. Ali, any final thoughts about everything? I reckon you could be a recurring guest on this blog! Oh yeah! I would love to be a recurring guest. You are one of my favorite dinner partners... so anytime that you want to have me on the blog, I am here for you! Yeah, so my final thoughts are that this brunch was really nice! I feel like I will be returning with my girlfriends because you wanna feel like you're going out but you don't necessarily always want to go to a bar and be dancing and taking shots... if you're out during the day and there's a nice Dj playing music and there's a whole vibe... it makes you feel really special. I also loved the educational aspect with the little trivia where I learned a few things... so I walked away feeling really satisfied! From my part, I have to say that from all brunches, the team at Gianni's is putting more and more effort to take them to the next level, there's improvement every weekend. The service thanks to the kindest lady, Sandra, was impeccable. My biggest congratulations to all that team that kept the patrons served in a timely manner, it has to be a huge task. When it comes to the menu, it varies all the time, which I consider one of the biggest perks of coming to Gianni's brunch. Most dishes are specially made for these events, not on their regular menu, which for all of us food lovers is even more interesting. If you are concerned that the style is going to be 100% Italian and all food is going to be pasta after pasta, let me tell you this is not the case. There are many twists and variations of the classic things as well as new ideas brought to the table. All are made with super fresh and high-quality ingredients. You will definitely get your money's worth. Here is a link to this brunch menu if you want to check out the variety. Next brunch is this Sunday so if this post opened your appetite, do it! Make sure to follow Gianni's Ristorante Italiano socials to get to know more. Facebook: Gianni's Ristorante Italiano Instagram Gianni's Aruba Follow this blog's Instagram @itsthefoodelife for more FoodE updates. Find me on Facebook too: The FoodE Life

It's Ever and Teddy's table and if that is not enough reason to sit at it, I don't know what is. In case you haven't noticed, a chef's table-style restaurant opened every other week in Aruba, definitely a trend. Now, how do you pick the one to sit at? These experiences are definitely priced above the average... Picking the right chef is the key. When Chef Teddy Borouncle met Chef Ever D Peña in 2016, he immediately recognized his huge potential and sooner than later they ended up working together at the Marriott Aruba Resort. Jump a few years later, Teddy rose to the top of the culinary scene with Lima Bistro, quickly earning a spot as one of the top restaurants in Aruba. Ever was eager to create, make things his way, and show everyone his skillset, so the idea of them working together again, this time on a project of their own made perfect sense. Ever, is not just a chef's table establishment, it's a combination of experiences: it's a restaurant, it's a gallery, it's a speakeasy. Quickly they assembled a team of collaborators to bring the idea to fruition. They knew exactly how to combine their passions and skillsets. The Space. When you arrive at the door, all you see is a gallery facade but they're slicker than that. They engineered an entrance a la James Bond. A secret door opens after to wave your hand at a sensor and what you encounter is an intimate space of royal blue walls, wooden surfaces by Coastal Crafters Aruba, and lighting design especially placed to make you feel somewhere else, somewhere private, somewhere where unique things happen. It combines a lounge area, a dining area, and an open kitchen. The layout will let you enjoy both dinner and top-level mixology. The gallery feel to it it's not only decorative. It is a new place where art will be displayed and appreciated. Soon enough the walls will be an exposition space where artists will display their pieces. A couple of Murano glass creations from Lava Aruba Glass Studio are now on display. You are in for a front-row experience. Table settings neatly arranged show top-tier cutlery and glassware. The Experience. Immediately you're welcomed with a drink. In this case a special Negroni. 2-week aged infused with orange and grapefruit peel, vanilla bean, and cinnamon stick. A great compliment to the wooden feel of the place. Once everyone enjoyed their apéritifs and mingled, dinner started. You can choose from two menus, the 4-course or the 7-course, and you can also choose the wine or cocktail pairings, there are no rules. You can listen to their sommelier's suggestions or you can stick to what you like. They won't be the ones to oppose if all you want to drink all evening is champagne. The first thing that caught my attention was the kitchen tweezers laid out with the rest of the cutlery. Immediately felt curious. Once team introductions were made, the first bite was served. Croqueta with serrano ham, mango gel, and parmesan. Paired with a mango farm hazy IPA Beer. Just the way it is served in Spain: croqueta y cerveza. it was a great first bite. Savory, crunchy, umami. Once we finished, a bottle of Charles Clément Champagne started filling up the flutes, to be paired with the next dish. A raw tuna with melon and white miso served on a scallop shell. People started going crazy about this one. The short glass containing udon noodles, king trumpet mushroom, quail soft-boiled egg, and scallions was served, Shiitake broth was poured, and there you go, a perfect little bowl of Japanese udon noodle soup. Tweezers instead of chopsticks. Next level. Of course, a meal from these chefs could not be complete without a T2 Pan Sourdough Boutique appearance. Brioche with spicy tomato jam. A special sourdough with black Nile barley, mesquite, flowers, black peppercorns, mustard seeds, and pomegranate powder. How do they come up with such things? Mad scientist stuff. For the next dish, you would read on the menu "Crispy Shrimp" and expect the usual battered deep-fried shrimp, but once again, they're slicker than that. The crispiness does not come from the shrimp, it comes from the fried vermicelli noodles on top. Served with sweet wasabi mayonnaise, cucumber, and a touch of citrus. I am sure there are 10 more things going on here. The wine pairing on this one for me was the best of the night. La Poussie Sancerre unlocked a level of freshness beyond that we did not see coming. A fine dining affair usually involves fancy things like caviar, oysters, truffles, and wagyu beef... this time they went with foie gras. For me, the star of this dish was the potato & apple mille-feuille, a piece of mastered culinary skills. The palate cleanser was this Amazonian-looking honeydew melon creation. Tapioca, soursop, flowers. A cocktail break was presented. Using a rare Amazonian distilled Gin as the spirit. Enough to kill -or wake up- a horse. You decide. And then things got beefy. A sous-vide cooked filet, mushroom purée, and asparagus, on an au poivre sauce. The pearl onion with the red wine sauce was the most perfect thing. For dessert, Chef Ever explained his love for chocolate and how it goes so well with passionfruit. The presentation was stunning and so were the flavors. In case you're wondering where these crazy cool dishes come from... they come from a local ceramist, Rani. Her pottery studio pieces have quickly become a staple in many of the best restaurants in Aruba. No wonder these two have amassed an esteemed reputation on the island. The presentation and experience left everyone feeling pure bliss. When things are done with love and dedication you can just feel it. After dinner, you can stick around for cocktails in the lounge area. The after-party happens right there. There's an easiness to the whole experience. You feel welcomed as if you were invited to eat and hang out at the chef's home. It takes a great deal to make you feel that way. Ever restaurant is set to open in early March 2023 in Harbour House, next door to Lima Bistro. Make sure you're following Ever Restaurant on social media to be made aware of their official opening date. Instagram: Ever Aruba Facebook: Ever Restaurant Aruba Follow this blog's Instagram @itsthefoodelifefor more FoodE updates. Find me on Facebook too: The FoodE Life Photography by Enrique Balestrini.

Here is why Campeones Cantina & Tequila Bar is the talk of the Mexican town. It has been more than a month since Campeones opened its doors at Marriott's Aruba Ocean Club (click for Google maps location) and unless you've been living under a rock, I am sure you have seen it all over social media posts and stories from the place. The space, formerly known as Champions, a famous sports bar that ran for a long time and served many sports fans, reached the end of its existence and in record time was transformed into a Mexican town. No expense was spared when it came to the details filling every corner. From a vintage Volkswagen car parked in the middle to a Coca-Cola machine from the 60s. There is a lot to look at! Mural art, facades of little Mexican village houses... and maaany more things all over, give a feast to the curious eye. The menu, developed by a team of experts both local and international put together a selection of iconic dishes from one of the world's most beloved cuisines: Mexican. It was in due time for Aruba to be graced with a restaurant of this caliber where you can find more than a taco and a burrito. I have been several times with different groups of people and the verdict is the same: "So good! I HAVE TO COME BACK!" Instead of giving you a review of a one-time-only visit, I have gathered a list of my favorites. Cocktails. Hibiscus Margarita. An already classic twist to the original with hibiscus syrup. You can choose your preferred tequila for all drinks. They have a large selection. Margarita. Without salt for me. This one is the real deal, mixed at the moment by an expert bartender, with no packaged mixes. Surprisingly I have heard a ton of people say they're not into Margaritas and for you, I say: try this one! Probably you've tried those that come premixed in a bottle with cheap tequila added. Ask for no salt... you'll most likely change your mind. La Bamba. Gin, coconut rum, passion fruit purée, orange juice, pineapple juice, grapefruit juice, agave syrup... Usually, I won't go for the sweet cocktails but this one definitely won me over. It is huge! Listen restaurants: the days of paying bucks for tiny drinks are over. The Chips & Salsa Station. One of the many unique things this place offers is an unlimited chip & salsa station. The vintage car in the middle of the street (literally!) has been transformed into a bar where two massive baskets of crispy chips and salsas are displayed for you to indulge in. They have fresh pico de gallo, sour cream, salsa verde, and hot sauce for you to make your perfect nacho cone. One thing: don't make the mistake I made one time by overdoing it. You'll wanna save some space for food. Appetizers. Tacos Dorados. Can't get enough. Chicken tinga stuffed corn flautas with chile de árbol sauce, queso, and tajín. It is a flavor-packed bite every time. The combination of Cotija white cheese and tajín sprinkled on top is insane. Queso fundido. When your table of four has gone thru two bowls of this creamy thing in one sitting you know it is a hit. This dip was made for all of the Cheese Whiz fans out there. The bits on top are crispy chorizo. Quesadillas & Tacos. Beef Quesa-Tacos. A tortilla with a layer of cheese and pulled beef. Bright pickled red onion on top. Sheesh! Chicken Tacos Al Pastor. These are no regular shmegular chicken tacos. These come with mango and jalapeño slaw! Baja Fish Tacos. Crispy beer-battered snapper, cabbage slaw, and tasty homemade chipotle mayo. People's choice award for favorite fish tacos right now. Lobster Quesadilla. I am usually skeptical about mixing lobster and cheese... however, this one is all things a quesadilla should be with lobster chunks: Decadent. Dessert. Churros. I don't think I need to put into words what is great about churros. Special mention to the Tres Leches cake with a touch of Amaretto. Sorry, I don't have a picture. I got carried away and forgot to take one! The team behind Campeones is making sure to provide experiences that you won't find anywhere in Aruba, for example: The Hot Sauce Wall. I wish I had counted but I assure you they have 30+ brands of hot sauces from all over the world for you to try (Before you ask: YES, All the Cholulas are there). Just take a look, grab whatever makes you curious, and live your own "Hot Ones" moment right then and there. What else is there to say? Campeones for sure is growing to be a staple in casual dining in Aruba. Of course, they have all the classics but also as you can see on the menu (linked here), they have tex-mex dishes filled with legit ingredients that you can't find anywhere else on the island. From the unlimited chips & salsa station for dining patrons, and cocktail bar-level drinks to a really cool traditional decor where every detail has been curated to give you an immersive experience. Surely I still have a ton of things to try on my list but from my experience so far this place is very much FoodE Approved! Tip: If you are local, the best time to visit is 8 PM when the Happy Hour starts. ALL DRINKS go from dollars to florins. Find me there! Make sure to follow Campeones social accounts to get to know more! Facebook: Campeones Cantina & Tequila Bar Make reservations on OpenTable here: Campeones Cantina & Tequila Bar Follow this blog's Instagram @itsthefoodelife for more FoodE updates. Find me on Facebook too: The FoodE Life Content courtesy of Aruba Marriott Resort, produced by Enrique Balestrini.

Are you a rice lover? Well, then NUSA is just the thing for you! Before diving into NUSA I did a little research on the concept of rice table (Rijsttafel in Dutch), to understand its origin. The Rice Table is an Indonesian elaborate meal adapted by the Dutch following the hidang presentation of nasi padang from the Padang region of West Sumatra. It consists of many (forty is not an unusual number) side dishes served in small portions, accompanied by rice prepared in several different ways. Popular side dishes include egg rolls, sambals, satay, fish, fruit, vegetables, pickles, and nuts. In most areas where it is served, such as the Netherlands, and other areas of strong Dutch influence. The rijsttafel was created to provide a festive and official type of banquet that would represent the multi-ethnic nature of the Indonesian archipelago. Despite its popularity in the Netherlands and abroad, the rijsttafel is rarely found in Indonesia. That is probably because most Indonesian meals consist of rice accompanied by only one, two or three dishes, mostly consisting of lauk (fish, chicken, meat, egg, or other sources of protein), sayur (vegetable), and other side dishes. To consume more than that number of dishes at once (a rijsttafel might range from seven to forty dishes) is considered too extravagant and too expensive. The closest versions to rice table dishes readily available in Indonesia are local nasi Padang and nasi campur. However, in Indonesian restaurants around the world, especially in Belgium, the Netherlands, and South Africa, the rijsttafel is still popular. Now, NUSA, a rice table concept restaurant, has been established in The Netherlands for quite some time and gained popularity that has been carried to Aruba by the Dutch expats, who seemed to be their main patrons. Being hit by the pandemic, they have closed some locations and set sail to conquer other territories, being Aruba one on the list. NUSA, was created by Wayan Rusmini and Joost van Vliet, being Wayan an Indonesian herself, from Nusa Penida, an island off the coast of Bali. The Ambiance & Location. Located right at the heart of downtown Oranjestad, NUSA's owners restored a traditional Cunucu house to its original glory and turned it into a beautiful dining salon and patio. The style is predominantly Indonesian with lots of natural colors and materials. Outside, string lights beam over the patio and bar, filled with wooden tables and green canvas chairs. Located next to Flor de Oriente, it is a very charming location. Perfect if you want to experience the true vibe of Oranjestad. Click here for Google Maps Location The Rice Table Experience. If you are going to NUSA you have to be craving rice. Choose from a rice table of 5, 7, or 9 small dishes. From a list of 16, you can take your picks. These 16 dishes are a range of the most popular Indonesian specialties, like Rendang (beef stew), Telor (eggs), or Sateh Ayam (chicken skewer). Here is the menu with all options: Whenever there's Kroepoek with Peanut Sauce I am going to have it. it is the perfect appetizer to reduce the anxiety that you feel when hungry. The starchy, fried crackers are the perfect vessel for a creamy or chunky peanut sauce. Nusa's version: sweet and chunky. $3,50 The beer menu is great, one of my favorite beers is listed, Red Stripe from Jamaica. Light and refreshing. $7 each. There are also wines, cocktails, and other things. I would say decently priced. Another favorite from Indonesian cuisine is on the menu: Soto Soup. This soup has a broth base with protein, mainly chicken, vegetables, fried onions on top, and always an egg! It was good but I thought It was a little small. $7,50. We have ordered the rice table with 5 dishes. Mostly suggested by our waiter, Tomás. He mentioned those are the quintessential dishes to go with the rice and we went for it. There is one thing that is not on the menu and was not mentioned by him, the spice level of each dish. For some people, like my dinner date, some dishes were so hot that were inedible. The order arrives and it is a steam basket with rice and some small bowls with each dish. I would say 4 spoonfuls of each thing. Loempias: crispy and delicious. We ordered the vegetarian version. Comes with sweet chili sauce. Kare Ikan - Fish Curry: To my opinion, it tasted more like vegetable curry. Maybe the fish got lost in the sauce. Rendang - Beef Stew: a very hot and tender beef stew. Pulled Ayam - Pulled Chicken: a pulled chicken that felt more like a spreadable paste. Also hot! Telor Balado - Smothered Eggs: Delicious and saucy, these boiled eggs are served with some sliced leek and chili. On the side 3 condiments: Hot sauce or Sambal, coconut flakes, and some pickled cabbage. The idea is for you to make your own plate, complimenting each thing with white rice. Being the rice so important to this table, I feel that It was not really on the point it should have been. Maybe that is just the style. The rice table for 2 with 5 dishes was $45. Visiting a recently opened restaurant is being able to give them a second shot for a definitive review, there is always something to improve! Of course, it is worth mentioning that the service and the ambiance were spectacular! Now, where do I buy those chairs?! Mr. Guido Quiroz, the restaurant manager was telling me how they plan to make the area more beautiful and informed me of an upcoming beer garden being built next door Hardgrooves Café, that's exciting! you can really tell how good they are at returning these houses to their original glory. Have you been to NUSA yet? Share with me your experience! Make sure to follow NUSA Aruba social accounts to get to know more! Facebook: Nusa Aruba Instagram Nusa Aruba Follow this blog's Instagram @itsthefoodelife for more FoodE updates. Find me on Facebook too: The FoodE Life

Is there a better way to celebrate the holiday season than unlimitedly indulging in some classic Christmas dishes and Prosecco? I don't think there is. When the lovely folks from Gianni's extended me the invitation to taste this limited-time-only brunch I jumped at it and spent the week looking forward to Sunday morning. Recently I reviewed their regular Sunday Brunch and thought I knew what to expect but to my surprise, their whole menu is new. Lots of new dishes, all-time favorites, and people pleasers. I came up with a ranking, especially for this one: the Italian hand emoji 🤌🏼 ranking. 5 hands or 🤌🏼🤌🏼🤌🏼🤌🏼🤌🏼 being the highest score. Let's do it! Starting with breakfast items, I gotta say that I am pleased to say Gianni's pays attention to those who love breakfast and won't skip that section of the menu. I personally can't jump straight to pasta at 11 in the morning. There are two items here, one sweet and one savory. Coffee First! Uovo. Can't go wrong with this one. Sunny side egg, creamy spinach, and baby potatoes, crushed and crispy. Two dots of truffle mayo and a touch of cracked pink peppercorns. Lots of textures and flavors that don't compete to be the star, everything goes well together. Ranking: 🤌🏼🤌🏼🤌🏼🤌🏼 Pancake di Velluto Rosso. When I am telling you this could be the best buttermilk pancake twist you can find right now, I am being 100% honest. I really like when a dish is crafted to have the most flavors and textures: the buttermilk pancakes are sweet and tangy at the same time, the pistachio nuts add crunch, the fresh blueberries add acidity, the cocoa powder some bitterness, and some sour with the cream cheese, there's honey too. Ranking: 🤌🏼🤌🏼🤌🏼🤌🏼🤌🏼 Ponche Crema Parfait. First Christmas item. Right off the bat, the Ponche punches! This creamy liquor has a special place in my heart and loved that they decided to celebrate this iconic Christmas staple for so many. The parfait aspect of it is pretty straightforward: granola, nuts, and Ponche. Honestly what's not to like? Only thing is that I wish it had been placed in the dessert section. Rating: 🤌🏼🤌🏼🤌🏼🤌🏼🤌🏼 Ayaca. For those unfamiliar, Ayaca, or Hallaca, is a traditional Christmas dish from Venezuela, similar to a tamal, made with corn dough, wrapped in plantain leaves, stuffed with beef and many other things, that has transcended borders and become part of the Aruban menu during the holiday season. Every culture has added ingredients of cultural significance to it. In Aruba they have their own twist to it, adding prunes and cashew to it. I am glad it is on the menu! It is an absolute must-have. Served with a little Pica di papaya (hot sauce) is the way to go. Rating: 🤌🏼🤌🏼🤌🏼🤌🏼 Crema di San Marzano. When I was live posting about it on Instagram I said: Probably the best tomato créme I have had in Aruba, and I still stand by it. Velvety, super well-balanced (sometimes tomato soups tend to be too sour or too sweet). They should sell this by the gallon. Rating: 🤌🏼🤌🏼🤌🏼🤌🏼🤌🏼 Risotto alla Zucca. If you are a pumpkin fan, you're going to like this vegetarian option. Roasted pumpkin risotto and wild mushrooms. Rating: 🤌🏼🤌🏼🤌🏼 Orecchiette alla vodka. Little Ears or Orecchiette, cooked al dente and tossed in creamy vodka sauce. There is no need to tell you anything more. Rating: 🤌🏼🤌🏼🤌🏼🤌🏼 and a half (Just because It was a little on the salty side to my taste) Rigatoni E Cozze. In my opinion the most elegant dish on the menu. Rigatoni and mussels tossed in a butter and mussel sauce. The way they made this one so right. Rating: 🤌🏼🤌🏼🤌🏼🤌🏼🤌🏼 Ossobucco Ravioli. Another delicacy well done. Ossobucco is a classic! Perfect for any Sunday lunch. Please don't skip this one. Rating: 🤌🏼🤌🏼🤌🏼🤌🏼🤌🏼 Pan de Jamón. Another Venezuelan traditional Christmas dish that has gone beyond borders and been embraced by other countries. Pan de Jamón is brioche-like dough rolled with smoked ham, bacon, olives, and raisins that is a must during the season in Venezuela and Aruba. Gianni's of course, having their own bakery, has made the tastiest and pillowy dough for this one. Rating: 🤌🏼🤌🏼🤌🏼🤌🏼 Christmas Ham. A more fruity version of the traditional smoked Christmas ham. Sliced and kissed by the grill to then be served with a jus and sweet pineapple. It would not be a Christmas occasion if the ham is missing from the menu. Rating: 🤌🏼🤌🏼🤌🏼🤌🏼 Turkey Breast. Here to please all those turkey lovers. Make sure you get the perfect bite of turkey, some greens, and some sauce. The bitterness of the arugula is a great complement to it. Rating: 🤌🏼🤌🏼🤌🏼 (I am not a turkey fan but I can appreciate it! for those who are, it could be a 5🤌🏼) Desserts. After one too many glasses of Prosecco, I was ready to have some dessert. I should let you know that Mimosas and Bellinis are not pre-mixed here. Everything is hand poured at your table to your liking and you can switch between them as you like and even have just the Prosecco. I know this is an important point to mention because some other brunches offer premixed, watered-down, no-fizz mimosas. That's just not right! Christmas Bonbon Ball. Suggested by our lovely waitress Sandra as the star of the dessert menu, the Christmas Bonbon here is a beauty to look at! that shiny dome with that gold leaf on top of the cookie seems like out of the Cedric Grolet patisserie. Do you know those Christmas cookies that come in a tin? well, this reminded me of it. Inside the chocolate dome, there's a cream of red fruits and apricot. It's high level! Rating: 🤌🏼🤌🏼🤌🏼🤌🏼🤌🏼 Holiday Panna Cotta. Another delicate item! If you want to know what Strawberries and cream taste like but in a Panna Cotta form, this is your chance. Thank God it is small, otherwise, it would be hard to stop. Rating: 🤌🏼🤌🏼🤌🏼🤌🏼🤌🏼 The Verdict. For those who are indecisive or have not made plans yet to get together with friends, family, or colleagues... this one might be your best option. You get a lot for your buck, it's an all-you-can-eat so it will satisfy big eaters, and bottomless! so big drinkers will be happy too. The food as you can see looks and tastes great, not big misses this time. The only thing I would say I missed was Panettone. For an Italian brunch, it would have been so perfect. The service was FAN TAS TIC. Special thanks to Sandra and Michael for being so kind to us! and to Gianni's group for the invitation. I think I might repeat it next Sunday, December 18th. Make your reservation before it sells out... and oh! Meet Santa! 🎅🏼 The whole experience is Afl. 104 per person plus tip! (around USD 58). Make sure to follow Gianni's Ristorante Italiano socials to get to know more. Facebook: Gianni's Ristorante Italiano Instagram Gianni's Aruba Follow this blog's Instagram @itsthefoodelife for more FoodE updates. 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The story of a dinner and espresso martinis at 10 PM under the palm trees at Wilhelmina. Wilhelmina, named after the longest reigning Queen of The Netherlands has been a restaurant held to a high standard here in Aruba. For years I have seen people going there on special occasions and fancy dinners all over social media but I have not had the chance of going myself. On their website, Wilhemina describes itself as a casual, elegant restaurant inside a beautiful romantic "speakeasy city garden". Here is the location Walking into an almost full house on a Wednesday night is proof of its popularity among locals and foreigners, though it felt like the American crowd was predominant. It is highly recommended that you make a reservation if you plan on going. I was under the impression they do one sitting per night. After being led to our table for two, we asked for cocktails, for me the right way to start dinner is with a Martini. So a Cosmo and a Dirty Martini quickly made their way to our table. They have a cocktail menu, but most of them seemed to be on the sweeter side so we preferred to go for the usual. You are welcomed with an amuse bouche by the Chef. Croquettes and mushroom soup. The croquettes undoubtedly were the star. The Appetizers. The appetizer section of the menu has a nice variety of dishes, ingredients, and proteins to choose from. As it has become a rule, dairy-free, gluten-free, vegan, and vegetarian options are present. We decided to order two different ones and share. Homemade Kimchi salad $15 What you get according to the menu: Korean fermented Napa cabbage with secret ingredients, mizuna salad, Aruban white button mushrooms, edamame, radish, black and white sesame seeds, scallions, and teriyaki sauce. Honestly, for a salad that has Kimchi on its title, I felt it was very poor in Kimchi. Found a couple of pieces in the bottom of the bowl. It is well-dressed and well-seasoned overall but if you are going to go for Kimchi, you want to taste it in every bite. Kimchi is very distinctive and probably not that friendly of a flavor, but I assume that everyone who orders is a fan of it, which is why it felt underwhelming. For portion size, I would say, side salad vibes. Wilhelmina's Ravioli $21 What you get according to the menu: Ravioli filled with braised beef short rib, foie gras & mushroom, served with baby spinach, roasted Portobello & Parmesan Reggiano cheese, truffle-balsamic dressing, and mushroom sauce. Two middle-sized ravioli stuffed with the tastiest beef short rib. A great dish overall. I would absolutely say it should be moved to the entrées and upsized it. I would eat a full bowl of these. I just did the math and 8 of them for a full portion would make it $84 😅 The Entrées Indonesian Roasted Pork $38 What you get according to the menu: Pork marinated overnight in a traditional Indonesian sauce, stewed and served with fresh pasta, chunks of shrimp, edamame soybeans, and light spicy papaya chutney. The favorite of the night. Though some chunks of pork felt a little dry, the sauce, the chutney, and the spices were a great combination. It comes with a side of Asian noodles, not pasta, which was fantastic! Chunks of shrimp and edamame were tossed into it. Braised Beef Short Ribs 10 oz. $54 What you get according to the menu: Braised classically for 5 hours in red wine jus served with truffle cabbage, crispy polenta, and porcini sauce. It was funny that I could not get an explanation about that truffle cabbage when I was ordering it. I wanted to know if that was going to be steamed or stir-fried and what the truffle had to do with it, but I had to conform to the expression "It's cabbage". The short rib: absolutely tender and delicious. But the dish fell short with the polenta. I really thought it was going to be something else than just 3 one-inch pieces of fried funchi. The cabbage, that serves as a base, it's probably tossed with some truffle paste. To supplement it, I order a side of the same noodles that came with the pork. Very good noodles! $7 Here is the full menu for those curious: WILHELMINA MENU After dinner Instead of dessert, we went rogue. Two espresso martinis each. They were fantastic. Of course, no creamy BS, the only way an espresso martini should be had. $16 each. I would lie if I say that my first visit to Wilhelmina was a triumph. Based on the praise I have heard and read, it did fall short for me. The service, which for the most part was fantastic (especially the guy that served us the martinis who was very cool), was clouded with a moment I would say should never happen: the waiter brought us the check before we even finished our martinis, unrequested. Just say we're having our last call to the bar or be subtle about reaching the closing time. No need to bring the check without even asking if we wanted something more. I did want another martini, btw that I almost had to chug because the pressure of leaving the place was really present after they started to stare at us. For the rest, everybody was very kind and gracious. Thanks to Jeffrey for coming by to say hi. It is a high ticket after all and all things should be considered when you spend $150 per person. I'd probably give it a second chance, I am second-chances kind of guy. Make sure to follow Wilhelmina's socials to get to know more. Facebook: Wilhelmina Restaurant Aruba Instagram Wilhelmina Aruba Follow this blog's Instagram @itsthefoodelife for more FoodE updates. Find me on Facebook too: The FoodE Life

A tale of a brunch with a peach-themed menu. For a long time, I've been wanting to try Gianni's brunch, and I never really planned it. Mostly because I plan restaurant outings based on what I am craving at the moment and Gianni's brunch seemed a commitment to Italian food on a Sunday morning, which sometimes sounds a little heavy. Once the opportunity through a friend presented I agreed and went for it. I realized I quickly misjudged the food offering because the menu has a lot of things to pick from that are not necessarily pizza and pasta. After reading it I got the theme even if it was not intentional (which of course, a menu is always intentional), PEACH. They launched this menu starting in October and by coincidence, I got to taste it on its first day. For those unfamiliar, Gianni's is an Italian restaurant located in Palm Beach, Aruba, right at the heart of the hotel area and it is very famous for dishes like the Spaghetti Al Formaggio Parmigiano mixed in the cheese wheel. The ambiance is very family-friendly. Not every brunch has to be a party and I appreciate that. Gianni's brunch is NOT for those who are looking for a boozy brunch with dancing people and loud music. It is more for those who are looking to enjoy a Sunday with their family or friends while having tons of food while sipping on some sparkling. All inside a place where is possible to listen to each other. Kids were around and for the most part, seemed like a mature crowd. Life is all about balance and that's why with the first Bellini I order a coffee, which they are great at making. They put a bread basket on the table with little brioche knots for all of us. I planned on having all three breakfast items because I am a person that enjoys sweet breakfasts. The Cinnamon roll was great. I mean what's not to love? It's about an inch wide, but you can order more! The Peach and Prosciutto Bruschetta was the winner for me. A thinner slice of bread (unusual for bruschettas that tend to be thicker this was more a toast), wall-to-wall spread with whipped ricotta, on top, a slice of prosciutto, and a peach slice. It really tempted me to order 5 more but I had to control my choices to be able to taste more things. The Fritella All'arancia was second best. I really like Orange preserve the touch of Cointreau in the whipped cream was *chef's kiss*. Now into the savory side of the menu. Even though the menu has variety, I missed a classic dish, maybe a Bolognese would have been nice instead of, for example, the salmon bagel. Something heartier for a Sunday lunch. The Lentil soup was very nice, would have it every brunch. There's something about unpretentious dishes that always win me over. The Snapper al olio was also nice. Creamy polenta is such an underrated thing! We need more polenta on menus. Only one thing though, the cilantro in my opinion is very strong for the delicate bite of fish and polenta... overpowers the whole thing. The Gnocchi with mushrooms and sage brown butter was ok. I really loved the idea of the dish but for me, it was missing something to be a true winner, to have a punch. I gotta say that the next dish did not get a picture and I tried to look for one on Gianni's socials but unfortunately, there was none. The Fettuccine Alfredo. First, it is made with fresh pasta! Second, it is so creamy and balanced that I was really impressed. I would never ask for it but I gotta admit I underestimated it. The portion is HUGE, so big that we split it in 3 to share. My friends ordered it without the chicken, just the sauce. Trust me it was great. Next time I set foot in Gianni's I am ordering it. I was gonna leave without dessert but how can I have a complete experience without it? The peach macaron was the one to end the peachy saga. A delicately sweet bite and a neat presentation. As an overall experience, Gianni's brunch delivers what it promises to. They are doing a nice job with the breakfast items, appreciated by people like me who like sweets in the morning. As for the mains, the portions are big so go with a big appetite. I would have wanted a touch of tomato sauce or a ragú somewhere but hey! it's not the last of the brunches. I remain hopeful for the next one. As far as the Bellini, they are not premixed, they go around the table countless times topping up the glasses. You can also drink just the wine if you get tired of the sweetness of the peach juice. However, for the price of around $14 as an add-on for the unlimited Bellinis, you get really average-to-low-quality sparkling wine. I would not mind paying a little extra for a better option if they offer it in the future as an upgrade. I totally understand the price does not allow it for a better one... but just a thought. The service was impeccable I gotta say. Congratulations to Sandra and her team that really killed it. I never had to raise my hand to ask for a refill or to place the next order. Let's see what the next theme is! I would suggest LEMON! So many good dishes with lemon in Italian cuisine and a Limoncello mimosa sounds so good! Full disclosure: This was NOT a sponsored experience. Follow Gianni's Restaurante Italiano socials to follow updates and be made aware of the next brunch's date. Facebook: Gianni's Ristorante Italiano Instagram: giannisaruba Follow this blog's Instagram @itsthefoodelife for more FoodE updates. Find me on Facebook too: The FoodE Life