Aruba’s food scene is a delightful blend of cultures, showcasing everything from multicultural farm markets to chef-driven tasting menus. The island’s diverse culinary offerings are well worth the visit.
The Saturday market at STR Agriculture in Noord was a surprising find. At first glance, it seemed modest, with a few tables on a concrete patio shaded by a metal awning adorned with tiny Aruban flags. The selection of produce—long pumpkins, bananas, cucumbers—was grown in STR’s greenhouses, but as I walked between the vendors, the market came to life.
I met a German man selling cheesecakes with black-cherry jam, and a woman from the Canary Islands offering jars of mojo rojo, a spicy red-pepper sauce. A stand labeled “Dr. Green” sold fresh lemonade and poffertjes, Dutch pancake puffs, while another cooler featured chicken-curry roti rolls.
Aruba’s rich cultural heritage is reflected in its food, as many locals speak Dutch, English, Spanish, and the local creole language, Papiamento. Chef Urvin Croes, a prominent figure in Aruba’s culinary scene, blends this cultural diversity into his dishes. Croes, who has Venezuelan and German roots, learned his craft in Italy and the Netherlands before returning to Aruba to open restaurants like Caya and Infini. At Infini, 60% of the ingredients are sourced locally, showcasing Aruba’s potential as a culinary destination.
Throughout my stay, I noticed the island’s dense concentration of restaurants—about 540 in total. Many draw inspiration from other cultures. In San Nicolas, Jamaican chef Oneil Williams prepares jerk chicken and curry goat at O’Niel Caribbean Kitchen, while in Santa Cruz, Huchada bakery offers a taste of Aruban tradition with empanadas, arepas, and other local snacks.
Aruban cuisine itself is a mix of Indigenous Arawakan, Iberian, and West African influences. Dishes like karni stoba, a Portuguese-style braised beef stew, and pan bati, a pancake-like bread, highlight the island’s roots. Local favorites can be found at places like Pika’s Corner, where you can enjoy balchi pisca (fish cakes) and calco a la parrilla (grilled conch).
My culinary journey culminated in the Autentico festival, which celebrates Aruban cuisine. One of the most memorable meals was at Zeerover in Savaneta, where I enjoyed fresh red snapper with lime, accompanied by fries, plantains, and a cold Balashi beer, all served with Aruban papaya hot
Photo Credits : https://www.travelandleisure.com/aruban-cuisine-caribbean-11842242
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