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The Aruba Marriott culinary team has a new captain and he took us on a journey around the world to showcase what flavors and dishes are part of his essence. Last Friday night, the Aruba Marriott decided to give a special treat to press members (Congratulations on their day!) and some guests to introduce formally its latest addition to the culinary team: Andrés Dávila. Chef Andrés Dávila, born Ecuatorian, showcased his skills and influences in a 5-course dinner affair that took us around the world with him. His experiences traveling and living in different countries have enriched his influences and skills and now it's Aruba's turn to have a taste from his silver spoon. The experience began with a cocktail hour where a Papiamento Rum-based Tamarind martini was the perfect welcome. Sweet and refreshing to combat the heat that the afternoon had left behind. Once all guests were seated, we found folded in our napkins, a passport that would take us on a journey of culinary discovery around the world, crafted by Chef Dávila. Everybody was in awe of the creative presentation of the menu and many kept it as a souvenir. Worlds of Bread. A journey of flavors through Italy, Germany, and Armenia. A canoe of different bread types was put on the table and served as an homage to the ancient techniques and the historical importance of the probably most important food item ever created. Foccacia, sourdough, and lavash complimented with romesco sauce, infused butter, and stracciatella. The Ancient Silk & Spices Road. Clove, ginger, turmeric, nutmeg, frankincense, black pepper, cinnamon, and saffron all made their way west using this route during ancient times. Chef Dávila put together this dish composed of 3 elements. Representing the Chinese province of Yunnan, eggplant, tofu, and chimichurri made with coriander. A Satay from Turkey made with Lion's Mane mushroom locally sourced from Farm a Cure Fungi. Last but not least Egypt's original falafel with red beet hummus and pumpkin seeds. It tasted as good as it looked. Paired with Planeta Etna Bianco, bold white wine with lots of minerality from the volcanic region where the Carricante grape is harvested. The Voyage of The Beagle. An ode to the English naturalist Charles Darwin and his 5-year journey on board the H.M.S Beagle and his encounters around the world. A fish mosaic served on top of a green recao sauce was the focus of this dish. The Rice "Cocolon" cracker that represents the toasted rice that sits at the bottom of the pan was a very cool -and tasty!- accent. The Zipang sparkling sake pairing was a very well-received surprise. Served directly by the hands of José Mestanza. Trip through China's forest This dish was one of my favorites! Dumplings made with shrimp, and then complimented with a pour of mushroom broth were really stunning and tasty. The tapioca pearls added a very interesting visual contrast. The wine pairing was fantastic and unexpected. MacMurray Estate Pinot Noir. A bodied pinot. The First Voyage to the New World. Sous vide cooked strip loin accompanied by a flavor-packed mole made with chocolate, sesame, almonds, and spices. Next to a delicate corn sauce. A dish of contrasts. Stepping into the roots of Ecuador. To finish our trip, Chef Dávila presented us with this vibrant dessert. Passion fruit curd, a chocolate sponge cake, and quinoa crackers. A play of textures and flavors. With this menu, Chef Andrés Dávila officially has dropped the anchor in Aruba. To me, was a wonderful expression of humble ingredients skillfully executed to bring the best out of them and honor their historical significance. A taste of what Chef Dávila can achieve during his tenure at the Aruba Marriott Resort, a new journey that has just begun and that I am definitely excited to witness. Masha Pabien Chef and Bon Bini na Aruba! Of course, the whole team at the Aruba Marriott was beyond amazing and here they were giving themselves a round of applause for such a memorable service. Thanks guys! Special thanks to the Marketing extraordinaires Carolina Voullieme and Noemi Tromp and to General Manager Raoul Lemmerling for showing once again how things are done. Follow this blog's Instagram @itsthefoodelife for more FoodE updates. Find me on Facebook too: The FoodE Life

In my never-ending Sunday brunch tasting journey, I went to Que Pasa with a large group of people and they all chimed in. Here's the story. Sunday brunches are part of a lot of people's social calendars and in Aruba, they are a big deal! Now more than ever you'll see people celebrating their birthdays and many other things like mother's or father's day. Indeed, an indulgent outing where you all-you-can-eat and "bottomless" usually is a part of the title... so that means you gotta go prepared, maybe bring with you an anti-acid if things get out of hand. Last Sunday, I went to Que Pasa where I joined a large group of friends to celebrate a birthday. To have some context, Que Pasa has been present since 1992 and was always an interesting place to go and look at. I think they had been under different tenures since it was founded and I remember when they identified as a gallery as well. They are part of the hospitality group Aruba Wine & Dine, which manages a large portion of the restaurants and bars on the island... being Moomba, Salt & Pepper, and Sopranos some of the notorious ones. It is located downtown, really close to the Zoutman Fort and the City Hall in a Yellow building that if you ask me is part of the landscape of Wilhelminastraat since I can remember. I do recommend you to walk around a little and check the fun decor. Tinted glass, murals, paintings, and even a stuffed tiger! So ok, let's talk about brunch. From 11 am to 3 pm and for the price of $32, you can enjoy an à la carte menu of 22 dishes. Add $12 and you'll get yourself bottomless mimosas. Seems like quite the bargain considering that in other restaurants or hotels the price is at least $59. Don't forget to tip! The menu you could say has a variety of crowd pleasers. From the breakfast items like waffles to sushi rolls. I appreciate restaurants still keeping sweet items on the menus for brunch! there is a crowd for that and I am part of it. So everything starts when you sit down and a basket with fresh croissants arrives at the table. They were fantastic. Warm and flaky. Homemade jam and a knob of butter. Now coffee is needed. They carry Smith & Dorlas which is the standard brand in restaurants in Aruba. That'll do. For the mimosas, I certainly don't enjoy them very much. Orange juice is not really my friend but I can have one or two. They are poured directly at the table by the wait staff. Good quality orange juice and base quality sparkling wine. Of course, you can't expect a top-shelf wine for $12 dollars. That's ok though, if you are gonna add orange juice to sparkling wine, it does not worth the splurge. If you want to upgrade, Cava or Prosecco are available, and they are sold per bottle starting from $38. So I was told the dishes will be tapas size, which I had no idea about. To be completely honest with you, they should advertise this as a Tapas Brunch. In no way I am trying to make this something negative, it is just a way to have better-managed expectations. The Food. In full transparency, the size of each dish is small, like a bread plate. Things may look bigger in pictures. I always like to start with a sweet breakfast item. The Belgian waffle was one of my favorite dishes of the day. Crispy and buttery. The Salmon Egg Benedict was ok, unfortunately, the egg came out overcooked and I could not enjoy the runny yolk that would have made it perfect. The avocado toast with chorizo was also one of my top picks. They offer a soup special that I assume varies every weekend. This one is a mushroom soup. It was great. I ordered it after some of my table mates even repeated it! I loved the fact that it was not the typical creamy mushroom soup that always no matter what tastes like straight out of a can. This is a 2-inch Tuna Tartare. I think they put some pickled carrots on top. It was an overall hit at the table but I personally thought it had too much soy sauce in it which made it taste a little over the salty side. The Grouper in Smoked paprika sauce was also a favorite of many but not really mine. Pan-fried grouper fillets with creamy Paprika sauce. It was on the salty side for me as well. I would not recommend the Ceviche. I think it had been sitting for too long because the texture of the fish was off and the passion fruit seeds added a crunch that was not really pleasant. If you are a bacon lover well, the Flank Steak is for you! that didn't make sense, did it? Here you have bacon-wrapped medallions of flank steak wrapped in bacon served with a broccolini floret and black peppercorn sauce. Some at the table liked it some thought the bacon flavor took over completely. The fried chicken tender and waffle was one of my favorites! Ultra crispy. Ordered twice because it is literally a bite. Some others at the table loved it too. The Nigiri Trio was great too. The rice was well seasoned. At the end of the meal if you order it they will bring this massive tray of cakes and ice cream. Kids raved about it! Going out to eat with large groups of friends is always tricky! It seemed challenging at times to the Que Pasa staff to serve us all in a timely manner but they made great efforts and kept a smile and an attitude that made our experience very pleasant. Thank you, Luis and Cecilia! You guys rocked that Sunday brunch. Would I go back? Absolutely! you just need to manage your expectations. Even though the portions are tapas size you'll have enough time to order as much as you can. The decor is fun and the ambiance is chill, and family-friendly too. Great to hang out with friends, great for a catch-up conversation, celebrations, etc... without a Dj blasting music into your ears. Chill brunches are necessary too! It is the weekend but that doesn't mean everything has to be a full-on party. And they offer it on Saturday too which I think is brilliant. Que Pasa offers all kinds of special nights during their night service. Make sure to follow them on their social channels: Facebook: Que Pasa Restaurant & Wine Bar Instagram quepasarestaurantbar Follow this blog's Instagram @itsthefoodelife for more FoodE updates. Find me on Facebook too: The FoodE Life

The saga we deserve. Chefs Urvin Croes and Jason Howard joined forces to honor their Caribbean roots and present an unforgettable dining experience at Infini for only 4 nights. After a hiatus to celebrate The FoodE Life 1st year anniversary and to give away a bunch of prizes I am back with a bang! and no less than probably the culinary event of the year. When Chef Urvin Croes and Chef Jason Howard bonded over their love for Caribbean cuisine it was just a matter of time to make this iconic collab a reality. So, fast forward to a few years later Chef Jason Howard boarded a plane to Aruba ready to join forces and bring us his interpretations of the Caribbean. Barbadian and currently based in London, the Chef has made waves by combining his classic French training with Caribbean ingredients. Dishes that have won acclaim from the industry. Going to Infini for dinner is a whole affair. You start by sipping a glass of Champagne al fresco right before sunset at 6:45, til you hear the call to enter. It is all a well-coreographed move where only a few attendants can join per night. I believe their capacity is only 12 per service. After a few salutations and formal introductions, you are presented with the Amuses. I am going to describe and show you each dish. It is all well worth the read. Amuses By Chef Urvin Croes. Johnny Cake. A fried dough filled with Carne Mechada and topped with Guasacaca, a Venezuelan style avocado cream, topped with pickled red onion and micro greens. That one really brought me memories of home. I am Venezuelan and Carne Mechada, (pulled beef and then stewed) is one of the most traditional dishes in the country. The Guasacaca is beyond delicious, something that adds brightness, creaminess, and acidity to all the fatty and rich flavors of the beef and the fried dough. The perfect representation of the closeness of Aruba and Venezuela. A 5-star bite. Banana Bread. Talk about the craziest combination of things. Banana Bread, Chicken liver mousse, and probably the half of a back truffle shaved on top. It was CRAZY but it all worked. The banana bread was not really sweet but the fruity notes complimented very well the punchy flavors of the liver and the truffles. A mind-f*ck right from the get-go. Annatto Tartlet. Annatto, the iconic red condiment and coloring ingredient from the Achiote tree is used to dye the tartlet that serves as a vessel for the Kerrie Kerrie, a saltfish preparation from Aruba and the Caribbean, in Venezuela we call it Cazón. Inside at the core, you can find a dollop of Egg Salad, another icon. All topped with orange crème, sweet potato and vanilla crème, and a creole sauce gel. I love the Kerrie Kerrie I knew it was gonna be a hit when they introduced the dish. The wine pairings were made by Sommelier Kailo Vrolijk from Arion Wine Company. For this course, Pasqua Romeo & Juliet Prosecco Spumante Extra Dry Rosé from Veneto Italy. Bread & Butter. For this event, T2 Pan Sourdough Boutique prepared a special recipe. A curry, garlic, and spicy pineapple loaf dusted with coconut charcoal. Pure insanity and richness. Accompanied by a hemisphere of butter dusted with tomato and herbs powder. The only bad thing about this is that we could not take a loaf home, that would have been the dream! Amberjack by Chef Jason Howard. A unique sashimi presentation by Chef Howard. Amberjack wrapped in Nori, served with rice chips, Scotch Bonnet (for heat!), Caribbean salsa, tomato oil, cilantro oil, local seaweed salad, and breadfruit puree. Topped with Ossetra Caviar. The elegance made dish. Paired with Dr. Kontanstin Frank Semi-dry Riesling. Finger Lakes USA. La Flor by Chef Urvin Croes. La Flor is a Crudo of Hamachi and Otro, the belly from the Bluefin tuna, served with avocado, butter lettuce, pica di papaya, mango jelly, pickled chayote, celery roots crème, all layered and rolled into this delicate flower shape. Lays on top of oxtail consommé, added a few drops of Anatto oil, and crispy beef on top. I know it seems like a lot but it is so delicate, solo refined, and powerful at the same time. One the Urvin's best creations in my opinion. Paired with Hampton Water Rosé. South of France. Snapper by Chef Jason Howard. Wouldn't be a Caribbean dinner without Red Snapper. Steamed Red snapper served with fish foam, smoked Mackerel sauce, crispy salt fish, and confit cabbage. The charred bits on the cabbage gave it this depth of flavor that was so special. A composition made with iconic Caribbean staples taken to a higher level by the masterful hands of Chef Howard. Paired with El Enemigo Chardonnay from Mendoza, Argentina. Lamb by Chef Urvin Croes. Here came the show. Before that stunning presentation, the rack of lamb came in a Barbacoa, an ancient way of cooking invented by the Aztecs mainly. They would dig a hole in the ground to slow roast small game beef, birds, and sometimes fish while covering in agave leaves and subjecting it to heat with hot coals and stones. Chef Urvin covered the rack of lamb with plantain leaves and coarse salt to barbecue it. At the table is presented like a brick that gets carved to reveal the bright green package containing the lamb. A true show. Then it gets plated. Burned lamb fat powder, pickled pineapple, burnt pineapple veloute, guava glazed eggplant, Caribbean humus, spiced crisp, roasted local lions mane, and lamb jus. From the rustic to the fine dining right before your eyes. Guava, Pineapple... touches that brought it home to the tropics. Paired with La Capilla Vendimia Seleccionada, Ribera del Duero, Spain. Duck by Chef Jason Howard. Duck breast stuffed with jerked duck farce served with an overripe plantain puree, marinated carrots dusted with jerk seasoning, duck stjus, and a plantain crisp. Here Chef Howard presents a technique of his own, where he created the Stjus, a fusion between the stew and the jus to get the best of both worlds. Here is where a classic duck, very familiar in fine dining, gets Caribbean'd! Paired with Montes Folly Sirah. Colchagua, Chile. Black Cake by Chef Urvin Croes Not your typical Bolo Preto. A Caribbean black cake interpretation by Chef Croes served with a passion fruit gel, passion fruit coulis, chocolate tuille, rum and raisin ice cream, and Aruban eggnog sauce. Somehow reminiscing the holiday season from Aruba. I have now rediscovered my love for rum and raisin ice cream. Thank you, Chef! Paired with Quinta de Ventozelo LBV Port. Duoro, Portugal. Plantain Soufflé by Chef Jason Howard. My compliments to Chef Howard for creating such a delicate dessert. Plantain soufflé served with sweet potato coffee and a rum and vanilla cream. But here is the kicker: The Sweet Potato Coffee! words that I had no idea one day would go together... truly insane. Chef Howard, you are up to something here. After a chat with the chef, I immediately suggested he should turn this into an espresso martini. Minutes later this arrived at my table: Really Incredible. Of course espresso martinis with no creamy BS. The only way they should be had. The official pairing for the dessert was Baron Philippe de Rothschild Mouton Cadet Sauternes Reserve. Bordeaux, France. Here are some extra snaps from that night: Of all things I could say I think the most important is to congratulate Chef Urvin Croes for being a shaker a mixer and a stirrer of the culinary scene in Aruba. I know this effort to put Aruba on the map for the culinary world is going to pay its fruits greatly. Thank you! Chef Howard: Aruba hopes to see you again soon. Thank you! Curious fact. Right after the dessert a massive downpour fell and farewelled us into the night. 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 Italian restaurant at the Holiday Inn Aruba has recently unveiled its new menu. Here are the first impressions. For those unfamiliar, Da Vinci is the Italian restaurant that is nested inside the Holiday Inn Resort Aruba. Da Vinci has been around for some time, delighting guests and locals with Italian cuisine. They have decided to improve their culinary offer by going into a more contemporary variety and refined presentations without losing authenticity. Executive Chef. Aldwin Donata alongside the culinary team at the Holiday Inn carefully curated the new menu in order to have a wide range of dishes highlighting premium ingredients and plating them with thoughtfulness. The inspiration for this new menu comes from the enormous love that Chef Donata has had for Italian cuisine since he was a little kid. The emotional connection and cultural importance drove his inspiration to create and elevate each dish. Compared to the previous menu, which was limited during the pandemic, the culinary team focused on comfort food favorites going beyond the classic pasta, adding new preparations and personal touches to the mix. The menu is not extensive but the offer is great. The food quality is impressive and the freshest ingredients are sourced daily to bring each dish to a new level. Here is the menu. The ambiance is serene, ideal for a romantic dinner or a family gathering. The architecture emulates a wine cave, with exposed brick, slightly dimmed lighting, and arched ceilings. Lots of wooden accents and of course wines. They have a private dining area surrounded by wine racks that feels very special. The journey starts with a Foccacia from T2 Pan, the wildly famous sourdough boutique. Specially made for Da Vinci, is served warm next to a mix of olive oil, balsamic vinegar, garlic, oregano, salt, fresh ground pepper, and Pecorino cheese. It is not a night out without a Martini, and besides a great wine list, Da Vinci offers a cocktail menu. My choice: The Caribbean Cosmo: a twist to the classic Cosmopolitan with mango. We had big appetites that night and we could not decide what to order, it seemed like all the choices were right. I have said it before and I'll say it again: if there's Octopus on the menu, I'll try it. That is the Polpo marinato con patate. Grilled octopus served cold with potatoes, garlic, parsley, olive oil, and pickled onions. It's always a great idea to start the meal with something fresh and this dish is a perfect choice if you decide to take that route. For all the bread lovers out there, there is a fantastic Bruschetta. Generously topped with tomatoes, capers, red onions, aioli, fresh basil, and Pecorino Romano. The elegance jumped out with the Insalata di Pere. A pear poached in red wine surrounded by honey poached roasted carrots, arugula, dried cranberries, pickled shallots, radish, and walnut crumbs. In the center, whipped goat cheese. A raspberry vinaigrette for an extra touch. It is an explosion of flavors and textures. Nicely served on a cast-iron mini skillet, the Casserola di Fungi e Gorgonzola made it to the table. Mushrooms, pancetta, herb butter, truffle oil, and pockets of gorgonzola. What is not to love? You can find all the classics in the Main Courses section. All the pasta preparations that might have attracted you to go to an Italian restaurant are there. We have decided to wander off that path a little bit and try other specialties that are still very authentic to the Cucina Italiana. The Ossobuco di Vitello is one of the stars of the menu and for a good reason. Slowly braised and served on top of creamy risotto with glazed carrots and asparagus. A toasted pine nut gremolata drizzled on top makes it the perfect spring dish. The Specialle dello Chef will always be different. Chef Donata insisted I should order it. A favorite of chefs around the world, the Branzino or the Mediterranean Sea Bass has a mild sweet taste and flaky texture like no other. Donata's interpretation comes pan-fried, served on top of creamy polenta with Gorgonzola cheese, a drizzle of puttanesca sauce for brightness, roasted cherry tomatoes, pickled shallots, charred asparagus, and a touch of basil-infused oil. A true delicacy and an homage to Italian gastronomy. I immediately felt drawn into the Polpo con Risotto Nero. Grilled and charred to perfection for that smoky flavor that makes octopus sing, it was insanely rich and tasty. Served with black ink risotto I think it's one of the stand-outs on the menu. For research purposes, we had to have the Linguine con Gamberi. A way lighter preparation of the Italian staple, mixed with sundried tomatoes, herb butter, white wine sauce, basil, and of course shrimp. You can't go wrong with this one. Lots of final thoughts about Da Vinci. First, I encourage you to try a different and more refined approach next time you feel like going to an Italian restaurant. Italian cuisine is classic but it's full of cooking techniques that are hard to master to achieve this level of sophistication. Away from the crowds with a staff trained to provide you with a special treatment, Da Vinci is setting the bar high. They are here to let you know that the Holiday Inn Aruba is aiming to establish itself as a culinary destination in Aruba. Congratulations to the staff, led by Itala Lugo, another culinary extraordinaire, and right hand to Chef Aldwin, for exceeding my expectations. I am sure they will exceed yours too. Make sure to follow The Holiday Inn Resort Aruba on their social channels: 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 *Special thanks to Johnder and Bibiana for the dedication.

5 weeks after their opening, Olivia is quickly becoming the darling of the local foodie scene. Here is the lo-down. This is a new one right here, so new its location is not available on Instagram, no reviews on Tripadvisor. Olivia didn't have a grand opening or a hype campaign on social media. No paid ads, no YouTube spam. They just opened their doors and welcomed the wonderers. The corner where Olivia is was once the home of Maroc. A tapas bar that we all loved back in the days. Situated next door to its big sister Wilhemina (Google maps location here), Olivia now wears a shiny new vibe and some hand-me-downs from Maroc. It is really easy to get there and to park around the area. The biggest change the place has undergone is the ceiling. There's no air conditioning situation in Olivia and they have removed a big area of the ceiling to offer natural airflow. They also removed most of the front windows. I didn't know how that was gonna go but it went great, it was a fresh night. Let's hope the best for the summer months. I recommend you to wear a fresh outfit anyway. The atmosphere is fantastic. There's no loud music to interrupt you from hearing your tablemates or the staff. The area is tranquil, with no loud cars, no crowds on the sidewalk, and no party buses passing by blasting music, something that definitely could not have happened if the restaurant was in Palm Beach. The layout is very well-thought-out, and the tables have room between them so there's privacy. I could say that this is an environment for grown-ups that enjoy calm and good conversations. We arrived at 7ish. The sunset just happened and you could still feel the heat of the afternoon so a cocktail was in order. The lovely Susana made sure we were treated like royalty. I ordered a Za'atar Paloma. Olivia's version of the tequila-based cocktail. When I read that it was made with Casamigos, immediately knew these people know what they are doing. Generous and refreshing. $16. Of course, they have a wine menu that I didn't care to read. I wanna save surprises for the next visit. Here's the cocktail menu, which I find very original. Once we were enjoying the first sips of our cocktails, flatbread was served to our table accompanied by labneh, za'atar, and olive oil to spread. Off to a good start. I will be genuinely happy with any version of bread that is served to me. Before I continue, let me explain that Za'atar is a blend of spices, seeds, and Sumac and that Labneh is a firmer version of greek yogurt. The menu has options but it doesn't feel overwhelming. What I can mostly recall is the variety of vegetarian, gluten-free, and lactose-free options. All prices are in U.S dollars and the tip is not included so, the bill can be hefty. Click here to read the entire menu. Appetizers. Albinjar & Labneh. It is a red beet salad vibe but elevated. The description lost me at the fifth word. It was fantastic though, very fresh, and diverse. Felt the hit of different tastes and textures, the sweetness of the beet, the acidity of the labneh, the crunch of the seeds, and a good look of course. $19 Tortellini Calabasa. A mega-hit. Cooked al punto, creamy inside, felt lightweight to be pasta. The browned butter, a hazelnut taste, and the mushrooms all play in textures and flavors. MUST HAVE! $16 Main Courses. Pulpo alla griglia y Gamberetti y Baramundi. Barramundi or Asian Sea Bass, according to thebetterfish.com is the "it" fish, with a gentle, mild flavor. Grilled octopus, pan-seared shrimp, eggplant, tomatoes, 30 more things probably... but the beauty comes right after serving when they pour a little bit of lobster bisque to marry everything in the bottom of the dish. Highly recommended! $43 Pomegranate & za’atar Lam. It would have been a shame not to try the Lamb at a Mediterranean cuisine restaurant. The description contained several things I like: fennel, artichokes, and lemongrass. I knew it was going to be amazing. $48 Knowing we had reached the end of the savory portion of the evening, I could not help but wonder... whatever happened to the side dishes? is it not on trend anymore to offer side dishes? what is happening? Olivia does not have side dishes and some other restaurants as well don't offer them anymore. I am not talking about a baked potato or fries... I am certain there are ways to re-invent incredible side dishes that can round to a more fulfilling meal. After all, I am a man in his 30s writing here. A side salad won't do it for me. Desserts. Crème Brûlée Catalana. Well, talk about a great presentation. Peeled and sliced citrus will always feel luxe. Beyond the zesty and great taste of the Crème per se, the cinnamon ice cream was it for me: just powerful. $13 Spiced Ricotta Cheesecake. I was convinced to order this one by the lovely Susana. It would have not crossed my mind to ask for a cheesecake and here we are. Divided into two parts, the silkiest passion fruit sorbet on top of a homemade crumble that tasted like Stroop waffles. The cheesy part is ricotta, less dense and fatty than the usual cream cheese. Topped with cream and some Amarana cherries. Everything rests on top of some swirls of chocolate sauce and basil oil. *Chef Kiss* Ok, what did we learn? Well to me Olivia indeed is becoming the darling of Downtown. The service provided was top tier, detailed and kind. Susana, our host, and Isa were truly dolls. Olivia's bill will not be cheap fellas, but compare it to the usual steak house, the sunset restaurant, or Italian on the strip and you could spend the same or even less... So it's about choices. And it's expanding: Next door they are putting together an eclectic mid-century vibes space. You don't need to go to Olivia and indulge in a 3-course dinner... bar bites are a possibility. Drinks and snacks could also be a vibe. Congratulations are in order to Chef Dennis van Daatselaar, the manager Jeffrey Bosch, and the team. I will place Olivia on top of my list of restaurants for the summer in Aruba. Make sure to follow Olivia's socials to get to know more. Facebook: Olivia Restaurant Aruba Instagram Olivia Aruba Follow this blog's Instagram @itsthefoodelife for more FoodE updates. Find me on Facebook too: The FoodE Life

Vegan food can also be indulgent. This is what a Sunday morning looks like from Origin. The 100% vegan menu from Origin Vegan Food is already wildly popular in Aruba. Located in the heart of Noord, it is easily accessible, but you can miss it if you drive by because it is located at the back of the Island Yoga Studio. It's worth the visit! not only you can find vegan delights for breakfast or lunch but they also have a variety of coffee, tea, and products like vegan cheeses, desserts, and a myriad of bottled beverages, even beer if you're in the mood. Crafted by the mastermind of Manuel Palacio, the menu has something for everyone. From breakfast items like pancakes to the -of course- avocado toast, smoothies, bowls, paninis and burgers, salads, and many more. Here's the menu: A pre-beach fuel was needed and Origin seemed like the perfect idea to avoid a highly sugared or heavy breakfast. Don't get me wrong, there is a time and a place for those too! just today a healthier choice sounded better. It's not a good day if it doesn't start with coffee. I believe they offer a great variety of plant-based milk but today called for black. While you enjoy the glorious first sips of coffee, you can chill in their backyard area. It is so nice out there. The order was out of the kitchen and just look at the beauty of these pancakes: A stack of 3 pancakes decorated with seasonal fruits and topped with yogurt syrup. Not overly sweet and I gotta say, the fluffy adjective is an understatement. $9 The avocado toast was a surprise. A generous portion of mushrooms topped the artisan bread like no other I have seen. Avocado, arugula, and a few dashes of balsamic reduction really bring the flavors together. Lime in the avocados for sour, salty and garlicky in the mushrooms, and a touch of sweetness from the balsamic. $9 The Royal breakfast I assume is their interpretation of the English Breakfast and it is plenty of food. I could say it's shareable. Housemade bacon, 2 vegan sausages, JustEgg tortilla, hashbrowns, baked beans, and roasted cherry tomatoes and mushrooms. Nothing to envy about the animal products. I do say that the tofu or plant-based products have a distinctive taste that might not be for everyone but I encourage you to give it a try. I personally find it tasty. Also, Manuel's Colombian roots give every dish a fantastic taste that can only come from a Latinx household. $17 These are the morning tacos: Tortillas filled with scrambled tofu, vegan chorizo crumble, and guacamole, topped with pico de gallo and cashew sauce. Every bite felt fresh, light and tasty. If you are not a fan of the heat of the island, you can sit inside too, where they have a nice air-conditioned area. I am not vegan and this blog is a testament to that but I do find Origin a fantastic place to go en enjoy something delicious, reasonably priced, and beautifully plated. If you have been thinking about dipping your toes into more plant-based options when eating out, this is one of the best options on the island. My suggestion is to go with time to spare. It is a small business and we are on island time. Plus, you get to enjoy the vibes. Grab a snack or a sweet treat and go about your day. They have merch too! After the fueling breakfast, we proceeded to the beach with full bellies and happy hearts. It was a beautiful morning in Aruba. Follow Origin's Aruba socials to get to know more and connect. Facebook: Origin Café Instagram Origin Aruba Follow this blog's Instagram @itsthefoodelife for more FoodE updates. Find me on Facebook too: The FoodE Life

What's different about Sunday brunch at a fancy steakhouse? Well here's the story. We have done a lot of brunch goin' in this blog. Hotels, restaurants, buffets, night-time... but we hadn't been to a Steakhouse brunch. Now, L.G. Smith's Steak & Chop House reigns supreme currently in the top 5 restaurants in Oranjestad, Aruba according to Tripadvisor reviews, and is the only steakhouse from that top 5. That must mean something! To those unfamiliar with the place, it is located at the Renaissance Wind Creek Aruba Resort, on the second floor of the Renaissance Mall, overlooking the harbor and the L.G. Smith Boulevard. It is a prime location like no other downtown, with the most entertaining view from their tables. But the view isn't anything if the product is not up to par. L.G. Smith's in my past visits has been truly phenomenal so as far as my experience has been, I have nothing but high words to say. Brunches can be detrimental to a restaurant. High volume and a thousand orders going in the kitchen at once while patrons drink sparkling wine at terrifying speeds, sounds like a nightmare to most restaurant people. That's why some restaurants do brunches only for special occasions. This time L.G. Smith's geared up for Mother's Day. The ambiance at L.G. Smith's is modern, vibrant, edgy, artsy, and above all high-end. Red and black colors, along with wooden columns and beams. A fantastic bar separated from the dining area and the coolest tunnel-like entrance really takes your mind into it. They also have two private dining areas that are truly fancy if that is your vibe. The Brunch Experience. Now, once you get to L.G. Smith's and sit you're presented with the menu, a glass of sparkling wine, and a tiny fruit salad to open your appetite. The little basil strings really added a touch. The menu is short but substantial. I have stated before that I am not a fan of extensive menus, I mean, who could make up their mind with 30 dishes? and then leave feeling that poor choices were made or missing out cause there was no time to taste it all. 11 dishes and 4 desserts. This is a brunch à la carte and you get to order one dish per round. So, with no time to waste, let's dive into the food. I usually prefer to have a breakfast-like item to start but given the fact that this menu did not have any waffles or similar, I decided I was gonna go right into the good stuff so I ordered the Short Rib. It came with a tiny poached egg (I assumed It was quail) and Hollandaise sauce on top. The short rib, tender, and pully-aparty was phenomenal and the side potatoes ohhhh... so good. When you come to think about the engineering of this dish, it's so good they include the egg, the potatoes, the hollandaise, and the beef. It's almost like: "hey this is how we do breakfast at L.G. Smith's Steak & Chop House" and I am here for it. That's the Pork Belly. So much going on in a good way. And so much beauty. Purple rice that I didn't even know existed, chives, goat cheese, quail soft-boiled egg, onion jam... if that description alone didn't make you interested I don't know what will. The classic Bao Bun with fried chicken, sriracha mayo, and pickled cucumber can't go wrong. That is all. I just wanted to make a parenthesis to extend my biggest gratitude to whoever came up with the idea to put the bottle in a standing bucket (and a great-looking one) next to the table. Taking the task out of the servers who actually poured immeasurable of the drinks themselves to us but also letting us take the reigns of the situation is so nice and something I've never seen before. It's bottomless, just leave the bottle in close proximity and we'll be the happiest. Full disclosure, I don't know if that is part of the usual experience but it felt really special that day. This is Tiradito de Wahoo with rocoto (red pepper) sauce, avocado, and puffed rice. Good for a change. Lately, everyone has a ceviche on the menu and I think these generous slices of fresh fish take things to a next level. Whoever is a fan of Scallops would love these. Seared to perfection, pumpkin purée, a touch of garlic, and red cabbage sauce. The creamiest tuna tartare that has ever been. Corvina is one of my favorite fish and this dish executed it so well, then again differently with a wheat Saffron bulgur, coconut bisque, and a cherry tomato confit. Talk about a warm palette. Of course, you come to a Steakhouse for the Steak. This one was just butter to a hot knife. Truffled polenta below (we need to see more polenta on menus!) and some classic red wine reduction. Truly the star of the show and my top pick from the menu. Both desserts (chocolate sorbet and tart) were to the point and delicious. For the sorbet, anything that is chocolate mixed with orange will be a winner. So what have we learned? The brunch at L.G. Smith's Steak & Chop House is a brunch for grown-ups, for foodies without being pretentious or intimidating, and the value is more than justified with all you can have. The menu can be short for some but the quality of every single dish is top tier. The all-indoor dining area will spare you from the heat and the modern, elegant vibe is the perfect opportunity to dress up and spend a different Sunday overlooking the Oranjestad harbor. I have been tipped that Father's Day Brunch is the next one coming so call, make your reservation and tell them you read it here first! Follow the L.G. Smith's Steak & Chop House & Renaissance Wind Creek Aruba Resort socials to stay updated and be the first to know about everything. Facebook: L.G. Smith's Steak & Chop House Renaissance Wind Creek Aruba Resort Instagram Renaissance Wind Creek Aruba Resort Follow this blog's Instagram @itsthefoodelife for more FoodE updates. 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A wax-sealed envelope contained one of the most interesting and delicious menus ever crafted by the Aruba Marriott. On Friday, April 29, The Lobby at Aruba Marriott Resort put on a special look and feel to host the Secrecy event, an event that hasn't happened in a long time and that is one of the most special ones to all foodies in Aruba. The decor, tastefully put together by Perfect Team Event Planners transported us all to a Japanese Cherry blossom forest. The experience was truly special. From the moment you sit down the first thing you encounter is a black envelope sealed with wax that contains the menu. Prior to the event, the menu remained a secret until that moment, when you get to unveil the food and cocktails offerings. The menu was curated meticulously by the culinary team at the Aruba Marriott Resort to take you on a journey of Japanese fusions with the most daring combinations. From the already highly rated sushi specialties from The Lobby to new dishes. It was not an extensive menu but it was substantial. Even mocktails, important these days when not everybody is interested in drinking. The FoodE Experience. To quench the thirst I ordered the Tokyo Mule. Fantastically enhanced with the addition of Melon Liquor. A twist to the classic Moscow Mule that I will continue to order at The Lobby. To me, the best cocktail of the night. It was time to order the first round of dishes. We started with the Octopus and the Fish Chicharrones. From the get-go, I could tell none of the dishes were going to be like anything I'd seen before. The presentation was spectacular! Every little bite placed with such detail really made me feel that I was being served a piece of artwork. The fish chicharrones were great! The tartar sauce was extra tangy which very much brought brightness to the dish. The Octopus, I mean, what's not to love about grilled octopus. The purple cream was made from potatoes. If there are Oysters I am going to have them! I was intrigued reading the Ají Amarillo combination and the drop of sweet potato. The presentation, then again, stunning served on a bed of coarse salt. The taste was interesting and bright, like a little crudo. My true passion for Oysters would still prefer to have them in a classic way, just a squeeze of lemon. Bao buns were also a hot item that night and Marriott-branded, I mean, come on! The Dragon Roll Z, was the best seller of the night I heard. Maybe because it is a permanent item on The Lobby's menu and also because it's EPIC! Breaded shrimp, cucumber, avocado, cream cheese, and spicy crab cream on top with some green onions, dash of eel sauce. Reads and tastes like the quintessential sushi roll. To have a break from feasting (to be honest we literally went all out on this one), we ordered new cocktails from the menu. This was the Hibiscus Dragon. Vodka, Cointreau, Hypnotic, lime juice. Hibiscus syrup and flower. A bomb. This was the Pomegranate Blossom. Prosecco, Pomegranate and Elderflower liqueurs. Looks delicate but packed a punch I gotta say. Now into the two most impressive dishes of the evening. The Tuna & Foie. These two bites were something just beyond this world. Few ingredients that combined together achieved a range of flavors that could have knocked me off my seat. Tuna rolled, a piece of foie gras on top, crispy potato flakes, and ponzu. Really crafted to hit the palate with power. Tiradito. Ok come on now, this was a masterpiece just by the looks. Red Snapper, smoked avocado, leche de tigre, capers, sweet potato, cancha corn powder, and roe. Grabbed a spoon and filled it with a bit of everything. Tears of joy. I mean, what else can I say at this point that I haven't conveyed yet about this evening? The Aruba Marriott once again proves excellence, first of all, and second, outdoing themselves with creativity in everything they do. From the look and feel to the food, which is what you at the end remember, The Secret is out and it is delicious. Follow the Aruba Marriott Resort to stay pending for future events! Facebook: Aruba Marriott Resort Instagram: arubamarriott Follow this blog's Instagram @itsthefoodelife for more FoodE updates. Find me on Facebook too: The FoodE Life

Bon vivants of all ages and origins congregated at Lima Bistro eager to have a lunch for the books. To begin April and say adiós to the first (and endless) quarter of the year, Lima Bistro and its team of culinary creators have come up with a special lunch featuring Pisco 1615 and new dishes that may or may not go on the menu. Truly a one-of-a-kind occasion. Bon vivants of all ages and origins congregated at Lima eager to have a lunch for the books. I can tell that Lima Bistro has amassed a strong fanbase locally with familiar faces from wall to wall. For that Saturday, the restaurant by the harbor seemed the place to be. And I wouldn't have been caught being somewhere else! First, I am a HUGE fan of Pisco. There's nothing more refreshing than a Pisco Sour to beat the heat... or a Chilcano, which is like a Moscow mule, with ginger beer, pisco, and lemon, in this case, Maracuya juice. $10 I don't have enough words of encouragement for you to try a Pisco cocktail, especially here, where they have perfected the recipes to make sure you try the real deal but hey, be careful to not overindulge, Pisco is 42% alcohol and for some mystical reason, it goes to your head quickly! Nobody wants to be carried out of the restaurant on a stretcher 😆 The Food. What do you do when you don't know what to order? you let the Chef order for you. Fish and grilled octopus. Chunks of fish and grilled octopus with sweet potato cubes, avocado on top of a parmesan Leche de Tigre? I haven't seen such a wild thing. The taste hits it all: sweet, salty, umami... 100% needs to go on the menu. Bestseller prediction. $13 The salmon and jalapeño followed. The instruction is to roll it and scoop it in the sauce. One of the freshest dishes Lima has offered so far. I know salmon sashimi is nice but there are ways to make this fish shine and this is one of them. Should this go on the regular menu? Absolutely. $13 The Crudo graced us. Already a hit from the regular menu, the fish and shrimp Crudo come together in the dish with chopped pecans, chili, sesame oil, ginger, and god knows what else but it is sweet and terrific. $13 Squid Chicharrones, what? If you think fish and chips but make it Latino, maybe you get this one. The crispiest Calamari rings (how do they do it?!), fried yuca sticks and tartar sauce, homemade, don't get it twisted. The finely chopped red onion, parsley, and pickles adorned it like sprinkles on a cake. $13 Warm ceviche, something for everyone. Several times I have heard "Lima Bistro is not for me, I am not into raw fish", well your day has come. Fried crispy fish cubes, grilled shrimp, and ají Camarillo Leche de Tigre. Pickled red onion on top. The charred bits of shrimp add a depth of flavor that I can't put into words. It is a generous portion. $12 Now that you saw the cocktail let me tell you about it. La Comadre. Pisco, blueberry, lime, and mint. Goes down like juice. Again, be careful with Pisco 😜 $10 Finally! Seafood rice. I always wondered why Lima didn't have seafood rice. Being seafood masters in general it was long overdue until we finally get Lima's version of it. Sliced chorizo made its way into the rice giving it a little of Paella Castellana style to it. A drizzle of aioli, and chives. Don't forget to squeeze some lime on top to brighten it up. $26 A Crème Caramel worth having. I have talked about this dessert before. Let's start with the apparent black dots in the crème from real vanilla bean. That's decadent. After lunch, Chef Teddy talked about how special Pisco 1615 is. Specially sourced for this event, Cava Aruba was able to give us a taste of this brand that comes from Pisco Perú, the same land where the distilled originated 400 years ago. Now, they incorporated the contemporary knowledge of distillation and mixology, and voilá. Still not available in stores but for the look and taste of it, success is assured. And Aruba is liking Pisco more and more, it was incredible to learn that Lima Bistro serves at least 70 pisco cocktails every night. I can't thank enough the Lima Bistró team for letting me be part of this occasion. A culinary experience at the hands of Teddy Borouncle and the Lima Bistro team should not be taken lightly, it's a must! If there's a Lima Bistro lunch club membership, where do I send my application? Follow Lima Bistro Facebook page and Instagram for more info and content. Follow this blog's Instagram @itsthefoodelife for more FoodE updates. Find me on Facebook too: The FoodE Life

Ask everybody in Aruba and you'll hear Julio's Corner is a favorite. Here are my top picks from their menu. Food truck culture is huge in Aruba and Julio's Corner is a famous one! In case you haven't been introduced, Julio's offers a variety of street food specialties from Venezuela. You have them all there: Pepitos (Venezuelan Sandwich), Patacón (Fried plantain sandwich), burgers, tequeños (Fried dough wrapped around cheese), tacos, arepas, hot dogs, wraps, and pizzas. But none of these are your regular items, they all have been crafted to resemble the Venezuelan flavor from the late-night food spots that are all over the cities there. And if you have been lucky to visit Venezuela, you know what is in it for you. Julio's corner opened years ago at the parking lot across the bowling in Sasaki (Google maps location here) and now has expanded to a second truck at the Local Market, across the gas station in L.G. Smith Boulevard (Google maps location here) both premium spots with easy access and parking. Starting 6 PM till late at night around 4 AM, Julio's ready for those who are looking for a treat. Everything they have is good, massive, and not for the faint of heart, but here are my top picks from their menu: Tequeños The quintessential Venezuelan snack! Fried dough wrapped around fresh white cheese is unbeatable. Served at almost every party is a no-brainer when you start your order at Julio's Corner. Melty cheese+deep fried dough is a combination that no one can resist. They come in a basket with 3 dipping sauces: Garlic, tartar, and Rosada (ketchup+mayo). 8 pieces for $8. Tacos. The Mexican specialty is served here with a Venezuelan touch. Soft or hard tortillas with beef or chicken, lettuce, corn, pico de Gallo, topped with parmesan powder cheese. They come with fries. Ask for a dash of hot sauce on top. $10.50 Patacón. This one is a MUST. Two crispy fried plantain layers serve as the outer layer to a wild combination of flavors. You can go for chicken or pulled beef inside along with lettuce, corn, bacon, cheese, and sauces. If you haven't tried Venezuelan street food, this is your go-to! it's massive, so definitely shareable. It's called El Carajito and the tag is $11. The weekend is always close and if you feel like having a cheat meal or just treating yourself to a great option for street food in Aruba, Julio's Corner is the way to go. Trust the word on the streets, and the 201 reviews on Google. Do I need more proof? More info about Julio's Corner: Instagram Julio's Corner Follow this blog's Instagram @itsthefoodelife for more FoodE updates from Aruba. Find me on Facebook too: The FoodE Life

Everybody knows what Yami Yami is. The Asian Dutch fusion has been a part of our culinary culture for years. Tasty and affordable! What's not to love? I remember the times in 2012 when I first got to know what a Yami Yami was. This combo was a lifesaver for so many of us when the budget was tight at the end of the month and for Afl. 11.50 ($6,50), you could get a substantial meal, and quick! Here's a menu that I posted on my facebook back in 2013, when I was living abroad and I couldn't go from my office to Asian Delight and get me one for lunch, pure nostalgia. My go-to combo was Wonton Soup + Babi Pangang, an Indonesian roasted pork on top of "Bami", plain noodles. But there's also other stars like the Teriyaki chicken. Must try! Now, these are cheap options, the popular day-to-day combo, and you get what you pay for. Those were the days when Asian Delight was located in Oranjestad. Sadly, they closed shop there and now they only operate from the Bubali location. Click for location. But what I am here to talk about is their full menu. Contrary to what most people know about, Yami Yami has a very extensive offer full of Dutch-Asian specialties. From soups, the classic appetizers, noodles, rice, seafood... all you can imagine is there. This time I went for lunch and had some favorites. Here we go: Shrimp Wonton Soup. Different to my usual chicken wonton, this one I think can beat it. Clear broth -as it should be- and fresh bok choy the dumplings. It's perfect for a Saturday lunch, goes well with a beer. Jumbo Loempia. Jumbo is an understatement. Massive and crunchy. Tasty is a given. the filling is soy bean spouts, ham, cabbage and carrot. If you are a loempia afficionado you are gonna enjoy this. Fried Wonton. Pretty Self-explanatory. The sweet and sour sauce is the closest to the Venezuelan version, which I love! Mihoen Yami. These rice noodles are special. A combination of shrimp, pork, chicken and steak creaste this fantastic mix of flavors along with stir fried vegetables. There's a little charring happening that adds a smokey note. HIGHLY recommended. Alf. 29.50. Shrimp with vegetables and cashew. Another specialty! Strong garlic flavor seems to be the base of the sauce that covers the fresh bok choy, onions and broccoli. Jumbo shrimp cooked to the perfect point. White rice on the side is the ideal companion, just to mix with the sauce. There's no better way to have it. Afl. 33 Yami Yami is an undeniable part of our local takeout culture but I am here to encourage you to venture into their dining area and explore the menu. It's affordable and tasty. Yami Yami does not have a social media presence and still is thriving and has been all these years! just so you know why there are no links below. Here is a link to their info in google if you want to order takeout. Follow this blog's Instagram @itsthefoodelife and my personal page @enriquebalestrini for more FoodE updates from Aruba. Find me on Facebook too: The FoodE Life

A beefy battle between two burgers and beer titans: Alfie's and Fireson. After the Delicious Burger post, I didn't know there was gonna be a real interest in knowing where you can get the B.B.A: Best Burger in Aruba. When it comes to planning, I discovered there are a gazillion places with burgers on the menu, but I am going to narrow it down to the top recommended ones. Some friends chimed in and these two places jumped quickly to the top: Alfie's and Fireson. Let's dive in! Doing a little bit of reading about Alfie's, they define themselves as a Canadian Pub and are run by Canadians that bought a bar while on vacation in 2016. That's a life-changing vacation right there! Now Alfie's is one of the most popular bars in Aruba. Of course, I have heard about it many times, the thing is every time I planned on going, something happened that ruined the plan. One of those things was trying to do a walk-in. You have to be so lucky to get a table there if you don't make reservations. A combination of live music playing, a legion of fans, and the popularity of their food get this place up to the brim almost every day. Located in Playa (Island way of calling Downtown Oranjestad), it is really close to the San Francisco church. A definitely interesting location where the parking situation is not the easiest. Inside, the wooden tables and knick-knacks give you that instant pub feel. Canadian flags everywhere let you know that you have stepped into a piece of it in Aruba. You have to be patient when coming to Alfie's. There's a high demand for everything all at times. Groups asking for x10 drinks at the time will have the bartender busy for a long time before you can get your beer. Same for your food, people go to Alfie's to eat big time, and with the massive orders, they seem to try to do their best to get the food out as fast as they can. Talking about beers, their selection is impressive! Here is the menu where you can take a look at the variety. The Burgers. On the menu, they have 17 burgers listed, and possibilities seem endless for custom orders. They have add-ons like mushrooms, onions, and cheese that can upgrade your burger to a monster creature. I ordered, by recommendation The Lionel. Bacon, pepper Jack, BBQ sauce, pulled pork, and onion ring is the description, and by the looks of it seemed delicious when it hit the table. The overall taste was great! I do feel though the patty was a little under-seasoned, maybe intentionally, since there's a bunch of stuff stacked inside the bun. The BBQ sauce taste is definitely there, did not feel much the pulled pork. The cheese was melty, the lettuce, crisp. The temperature on point. I did not come to Alfie's to not try the Poutine, this dish made with french fries, bathed in gravy and cheese curds. I ordered the Vite Vite: Classic poutine enhanced with beef, mushroom, onion, and green pepper. For a first-timer, I gotta say It did not blow me away. I was expecting way more cheese curds and the gravy felt a little bland. I don't know if I dare to order it next time, not because it was bad, not at all! I just don't know if the dish is something I liked. My friends expressed the poutine should have come in a separate dish from the burger and in a bigger portion. The burgers I would have again for sure! There are so many to choose from. Vegetarian options are for sure something I'm interested in trying next. Poutine was $13.50 and the Burger $14. That's a $50 ticket if you add two beers. The rest of the group loved the food. I totally get why Alfie's is so popular! Now let's talk Fireson. Fireson Brewing Company was born in 2018 at hands of Tony van Vuurden, a self-taught brewer. The intention is to put Aruba on the map as a craft beer destination in The Caribbean. They are located right on Palm Beach, between the Radisson Blu and The Holiday Inn Resort, in a strip mall right across from the Casino. Here is the google maps location. Great location for those who want to have a craft beer in the area. I would have loved to tell you more about the craft beers but I am not a connoisseur at all. Maybe I have to go and take a crash course at Fireson. It should be fun! For some time already, Fireson has been making noise not only for their beers but for the food. With indoor and outdoor tables, looks like the perfect place to be a casual joint. The parking is free and widely available if you're lucky to find a spot around. After the beach, the hunger hits hard and Fireson seemed like a great idea to go and have a cold drink and a burger, my friends have been raving about them lately. The menu has all the heavy hitters. Loaded everything: funchi, fries, tortillas. Wings of all kinds, quesadillas, snack platters, and burgers. To start things off, I ordered the loaded tortillas. I thought they were ok. I expected the cheese to be more all over to be honest, as the typical loaded nachos con queso sauce... and by the name, I thought the tortillas were pieces of the whole tortilla, crisped up in the oven, not tortilla chips from a bag. The taste was great! If you're not starting the night with a loaded platter of something, why did you even show up? the price tag: $10. The burger options are 8. Cool names in Papiamento like Halado and Stimabo are among the classic ones. My pick was the Coco-Pine cheeseburger. She's big and she's a beauty. The description goes like this: Cheddar and Gouda cheese, Grilled Pineapple, Bacon, Lettuce, Tomato, and Coconut Mayo. The taste was phenomenal! The bacon strip was thick, the beef tasty, the temperature was ideal. My only thing was that I would've liked the pineapple slice to be fresh and not from a can, that would've made a huge difference. I did not feel a coconutty taste from the mayo either. It's a burger of $14.50. Everybody loved their food! and the drinks too. There's a 2x1 happy hour from 6 to 8 PM that was definitely well enjoyed. Margaritas were HUGE and made at the moment. The Veredict. I am not here to tell you who is the best. The very particular experience that both places offer, gives space for deliberation. Alfie's seems more like an occasion. You should definitely make a reservation, the people go there to stay long, watch the band play, so the possibility of waiting for a table is hard to consider. The location is central but the parking situation can be a little tricky. The food is good though and the menu has so much to offer that you really can have a different thing every time you go. Also, Alfie's is a place that has a fandom, a demographic... and I think it is a must to experience it and see if you find yourself joining it. The pricing can be a high ticket if you add drinks. Fireson has a prime location and a relaxed vibe. You can sit inside or outside with no hassle. It very well can be a pre-night out or after beach plan. Parking is free but you may find yourself doing some loops trying to find a spot, after all, it's a touristy busy area. The kitchen is out there, a la cantina style. The portions are generous and the prices are expected for the area. In dollars (if you're local you know that phrase) but that doesn't mean it's not worth it. The in-house brewery is definitely a hook for the place and I know there are fellas that go there just to sip the latest creation from Tony the brewer. That will definitely be my next journey there. I have so many more burgers to try for the second showdown! Will you let me know which ones are a MUST? I can't wait also to hear what you think of this review, knowing these places have their die-hards. Follow Alfie's social channels Instagram: Alfie's in Aruba Facebook: Alfie's in Aruba Follow Fireson's social channels Instagram: Fireson Brewing Company Facebook: Fireson Brewing Company Follow this blog's Instagram @itsthefoodelife and my personal page @enriquebalestrini for more FoodE updates from Aruba. Find me on Facebook too: The FoodE Life