Its cuisine a melting pot of Caribbean diversity and history, Aruba is a foodie’s island paradise

Tourists flock to Aruba, lured by miles and miles of pristine white-sand beaches and gorgeous turquoise waters.

However, along with the rush that comes from some the world’s best windsurfing and the tranquility of lazing in the ocean breeze, one of the most satisfying Aruban experiences is sampling the local cuisine. The sunny island, famous for being a cultural melting pot, has a vast and varied culinary scene that reflects its rich diversity and makes it an absolute must for globe-roaming foodies.

Aruba’s first inhabitants, the Caquetio Indians from South America, ruled the island until the 1500s, when it was conquered by the Spanish. A century later came the Dutch. Today, there are over 90 different nationalities living on Aruba, and most Arubans boast a mix of Caquetio, African and European heritage.

This remarkably diverse population is especially evident in Aruba’s cuisine. Global influences can be found in the region’s favorite and most authentic dishes. Recipes are influenced by Amerindians, merchants, pirates, Dutch and Spanish colonial powers, and African slaves and Asian settlers, said Anabela Peterson de Sousa, owner of Pinchos Grill and Bar and the West Deck.

“Our amazing restaurants reflect all these cultures, and we have incredible award-winning chefs from all over the world that add new dimensions to Aruba’s dynamic culinary scene,” she said.

Fried snacks such as yucca chips highlight the first crops farmed by the Caquetio, while keshi yena, spiced meat baked into a gouda cheese shell, is distinctly Dutch. Funchi, or polenta, as the Italians call it, is one of the most popular Aruban side dishes. Pan bati, lightly sweetened pancakes, is also a staple side that goes well with almost anything.

Hearty soups are typical local fare. Goat meat, common in Jamaican and Puerto Rican dishes, is also a go-to ingredient in Aruban stews, including stoba di cabrito, which is made with tender young goat and a wine or beer base. Goat curries are also very popular, showcasing Southeast Asian influences.

“Aruban cuisine has a lot to do with the ingredients that were available to us on the island,” said Mireilla Lopez, owner of the Old Cunucu House Restaurant. “[In] Aruba … only cabrito (goats) could thrive.”

Of course, that’s just on land. Fish is plentiful on the island, finding its way into many local specialties. Giambo is a thick, okra-filled bouillabaisse featuring fish fillets, salted beef and ham hock; it’s a dish with plenty hints of Spain. Ceviche, often spicy, is a beachside delicacy. Lopez serves fried red snapper at her restaurant, and lots of eateries feature a fresh catch of the day — not to mention beachfront dining.

As varied as the multicultural influences of popular regional dishes are the hundreds of restaurants that make up Aruba’s dynamic dining scene. Here’s a list of standouts, where regional dishes are particularly well-executed.

Gostoso
A bit off the beaten path, Gostoso is a local favorite serving Aruban, Portuguese and Italian cuisine. This cozy restaurant has a large menu featuring classics like cabrito stoba and variations made with tongue, beef or chicken. Regulars love the sangria.
Caya Ing Roland H. Lacle 12, Oranjestad, Aruba; (297) 588-0053

The Old Cunucu House Restaurant
Originally a farmhouse built more than 150 years ago, this charming restaurant is treasured by Arubans for its authentic local dishes. Along with pasta and a vegetarian menu, Old Cunucu serves coconut fried shrimp in light curry mango sauce, all the expected stobas and their famous keshi yena, a cheese shell stuffed with meat and spices.
Palm Beach 150, Noord, Aruba; (297) 586-1666

Papiamento
Lush tropical gardens, poolside dining and a 175-year-old Aruban mansion create an enchanting setting for a moonlit meal at Papiamento, one of the island’s most beloved restaurants. Chef Edward Ellis is known for his innovative takes on traditional dishes, including Aruban bouillabaisse with rich coconut broth and his family’s own special keshi yena recipe with chicken, raisins, prunes and cashews. For dessert, try the pan bollo, a local bread pudding with ponche crema, a Venezuelan/Trinidadian cream liqueur.
Washington 61, Noord, Aruba; (297) 586-4544

Pinchos Grill and Bar
This chic-casual pier restaurant overlooks the waters of Aruba. Fresh caught mahi mahi and lobster are made bold with Caribbean flavors. Ceviche, fish cakes with curry mayo and tuna tataki are Aruban fusion at its finest.
L.G. Smith Blvd (Sasakiweg) 7; (297) 583-2666

—Valentina Silva, Brand Publishing Writer