Papiamento

Originally from Holland, the Ellis family has served award-winning Caribbean food in their 200-year-old cunucu (farm) home for almost 2 decades. Over the years, tables have spilled out from the thick-walled, antiques-filled interiors to the large fairy-lit palm garden. At twilight, birds serenade outdoor diners around the luminescent pool. Capers, caviar, basil, passion fruit, and radicchio garnish the smoked salmon appetizer. The crudités platter features prosciutto, aged Gouda, and marinated peppers and onions. If you're lucky enough to be around during the season, order Brazil fish, a luscious, snapperlike delicacy that's caught only in March and April. Lightly seasoned with pepper and garlic, it's cooked and served on a stone that's heated in a 600°F (316°C) oven. Mango, onion, and chili-pepper chutney accompanies pisca arubiana (fish Aruban style). Best bets for dessert are cocobana, an ephemeral coconut mousse, and flaky-crusted Dutch apple pie. Papiamento's espresso may be the island's best.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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