Aruba + Bonaire + Curaçao restaurants
The multicultural cuisine of Aruba, Bonaire, and Curaçao has been influenced over the centuries by immigrants from scores of nations. It typically marries Afro-Caribbean dishes like goat stew and fish soups with a Dutch touch, such as keshi yena, a casserole of shredded chicken and creole sauce smothered in Gouda cheese. Farther-flung influences from the old empire are apparent, with places like Bobbejan's BBQ on Bonaire serving the fare of Indonesia, a former Dutch colony. Seafood is often locally caught, but nearly all meat (with the exception of goat and the occasional iguana) and produce is imported. Aruba's dining scene is tourist-oriented, with a number of seafood restaurants and steakhouses catering to American tastes, though you will find Aruban dishes at Gasparito. Kitchens on Curaçao and Bonaire look to satisfy locals and expats ahead of tourists, making them the place to find inventive restaurants. On Curaçao, joints like Jaanchie's concentrate on local seafood and, yes, iguana.