Chef-owner Patrick van der Donk with his adorable wife Yvette, operate this intimate mom & pop bistro with French roots and Caribbean flair.

Located streetside at Plays Linda Beach Resort Amuse has gained a solid fan-base since opening day, over a year ago.

The menu is a fun mix and match with most dishes available in appetizer and main-course sizes, from lovely soups, salads and appetizers to pasta and seafood, steak, pork and chicken the menu bears the unmistakably signature of its talented creator.

“It has always been my dream,” he says, “to exercise my passion for cooking at an Amuse Bistro, where patrons sample and nosh, dish after dish, as much or as little until satisfied, feasting on small, delectable specialties, perfectly plated and garnished, escorted by appropriate sides, and drizzled with nicely-matched sauces, accompanied by quality wines, to be enjoyed at leisure, one at a time, or shared.”

At Amuse, a separate section of the menu is dedicated to Patrick’s Specials, such as pan fried halibut paired with a herb risotto, saffron sauce; grilled Caribbean rock lobster with ginger Hollandaise and crispy polenta; tenderloin and goose liver paired with a pumpkin risotto drizzled with red wine sauce and surf and turf, sirloin and shrimp, with garlic-butter paired with an eggplant and potato mash.

The desserts at Amuse are worthy of an article of their own. Make sure you still have space enough for a white chocolate parfait, or the heavenly crème brule with a caramel cap. Chef Patrick’s famous red wine ice cream escorts his favorite brownie dessert which is really worth the calories. 

As the perfect dining room host, Yvette put together a nice Specialty Coffee list including an Aruban Coffee with Ponche Crema and a to-live-for Espresso Martini.

For a fun evening of tasting gourmet dishes at very reasonable prices, Amuse is a perfect choice.

Clive Faustin, Romar Trading’s Wine Artist paired the wine to complement Linda’s exquisite cooking, for a California Dreaming evening, a special California wine and fine dining occasion at the intimate café, located at Dominicanessestraat # 10, flanking the San Francisco Church of Oranjestad.

The evening took off with Rodney Strong Pinot Noir paired with sliced beef tataki served with bean sprout salad, soy dressing and sesame cracker, as the appetizer and went on to Chateau St. Jean Sonoma Chardonnay 2009, which escorted the garlic potato soup served with cheddar cheese crouton and chives. The Seghesio Sonoma Zinfandel chased the main course of honey roasted duck breast served with zinfandel wine sauce accompanied by walnut parsley jasmine rice and artichoke. The Concha y Toro Late Harvest, matched superbly with the dessert, Cranberry Panna cotta served with cranberry compote and vanilla sauce.

Linda and Annie were on hand to make sure the food and service experience flowed nicely while Clive and his Romar Trading crew kept pouring the properly chilled and graciously served wines.

Another event is expected to unfold at Twister Café inspired by Johnnie Walker Whiskey on March 17^th and reservations can be made with the cafe at:  twistercafearuba10@yahoo.com

The bull is a leftover from the former Espanjola Way which occupied the charming cunucu premises for a short time last year. The 2 Fools prefix attests to the fact that both Fred and Paul are in possession of a typical self-deprecating Dutch humor, and that they are fearless innovators, in the kitchen and outside it, going out on a limb with a fun name for a Gourmet Studio, created by two good, life-long friends!

Paul loves to say: Don’t be fooled by the name, and indeed the place has been totally transformed into a unique environment with Fred in the kitchen and Paul in the dining room, offering a culinary experience, in lieu of just dinner.

The u-shaped dining table is beautifully set for 17, it faces the kitchen and an authentic and fully restored French firewall, the only one of its kind in the Caribbean. The unusual grill was imported from Holland and now goes to work, every night, contributing to the delicious main courses.

While the decor in soothing gray and green is peppered with whimsical touches, the seating around the dining bar is very comfortable, and those wishing to smoke between courses, or stretch their legs are invited to the small outdoor patio, where the aperitifs are served just before dinner.

The menu which Fred and Paul concoct every week is a five course selection of surprises, leaving patrons, you guessed, “Fooly Satisfied.”

Some press members invited this week started their enchanted evening out with champagne cocktails flavored with Mango Caviar. Then the show took off with a Jamon de Pata Negra appetizer, pine nuts, and roasted, sliced corn-fed chicken over field-greens. It was matched with a nice Marges de Caceres Crianza. The Creamy Soup with leeks and Smoked Eel, was paired with a Sherry shot. The meal progressed at a nice leisurely pace, allowing free flowing conversation in preparation for the Seabass and Shrimp with bell pepper sauce and Herb Risotto paired with 689 white wine, chased by a wonderful main course, Lamb Chop, shitake jus with generous cuts from the Fire Wall, washed down with Alamos Malbec.

The dessert, a light and delicious Poached Pear, was drizzled with Chocolate Grand Marnier Sauce and escorted by  Fool’s Yogurt, paired with a small old vine Zinfandel.

2 Fools and a Bull offer the wine pairing with each menu, but individualists will find a fine selection of wines and other beverages to complement their dining experience, readily available at the world smaller bar, in the corner of the dining room.
The Fools Fantasy experience, including a welcome drink, coffee, and liquor comes to USD 80 per person. An additional Wine Flight is available by the Glass, or choose your own bottle from the suggested Wine Cellar for the evening!
Reservations can be made on line, and you are welcome to call for any potential last minute openings any evening till 4:30pm. PS. If the names Fred and Paul sound familiar, Fred was the Marandi chef for a number of years, his wife Hotske runs the Garra Rufa fish treatment at the spa at Manchebo, and Paul and his partner Miriam, created the now-defunct Tabasko, which we still talk about!!

It was a virtual trip that did not require any air travel; nevertheless it was enjoyed by a bon-vivand crowd, gathering at La Bodega Wine Shop in order to explore Australian wines paired with Australia-inspired recipes, starring Penfolds and Lindemans wines.

The evening took off with a un-oaked Lindemans Bin 95 Sauvignon Blanc, which highlighted the variety’s distinctive, fresh herb and tropical fruit aromas and flavors, paired with a delectable Vegetable Salad with Roasted Eggplants, Zucchini and Bell Peppers tossed in orange vinaigrette.

The salad was followed by a fruity Lindemans Bin 65 Chardonnay, with fresh green apple aromas and buttery grapefruit tones, paired with Cream of Chicken Soup, a Chef Monrick classic.

The deep ruby Penfolds Koonunga Hill Shiraz, with smoky cherry and red berries, went well with the home-made Beef Stew with confetti rice, as the evening’s main course.

For dessert the Lindemans Bin 75 Riesling, combined easily with Chef Monrick’s Ambrosia Salad, topped with Whipped Cream, Pineapple, Mandarin, and Miniature Marshmallows.

Wine Artist Clive Faustin, and his Romar Trading team, took care of their guests, pouring, serving and socializing, producing a memorable event, no plane tickets needed.

La Bodega Wine Shop hosts monthly wine-pairing events, on the last Friday of each month, exploring the Romar Trading wine portfolio, the shop is also open every day and stocks a huge variety of wines and spirits from around the globe.

Chef Urvin Croes is proud to introduce White, Modern Cuisine, his own contemporary eatery, unveiled on February 1^st at the Palm Beach Plaza Mall.

The creative and innovative Aruban-born Chef was trained in the Netherlands and in Italy, enjoying a solid career since
Upon his return to the island Chef Urvin joined the culinary artists at Windows on Aruba, to further perfect his art. He also contributed his talent and energy to the successful launch of Amuse Bistro, Playa Linda Beach Resort, as that the minute he finished culinary school, winning gastronomic awards, and working in fine establishments including the Michelin starred Grand Hotel Karel V, in Utrecht Holland.

restaurant’s Sous-Chef. At the pivotal moment in his career, he spread his wings to open his own restaurant, White, promoting the harmony between food and wine, balancing quality and flavor, in their purest form.

White welcomes visitors to the second floor of the Palm Beach Plaza Mall featuring a stylish air-conditioned dining room, and an airy terrace lounge serving retro and contemporary cocktails, paired with an original lounge menu.

The restaurant menu, conceived and presented by Chef Urvin includes hot and cold appetizers, land and sea dishes and desserts served in a relaxed pace, an enjoyable culinary journey rather than just rushed dinner!

The all-white dining room has a young and eager staff, ready to guide patrons through a sensual experience of sight, smell, and taste, with delightful, novel presentations of all-star favorites.

On the menu: Pan fried Duck with crispy rice, orange, and apple compote, cucumbers, hoisin and maple glaze; Steak Basket, tenderloin with braised onions, French fries, salad with pink dressing and veal sauce; Caramel and rum mousse with caramelized bananas and arequipe; Passion fruit mojito with passion fruit caviar, and Chef Urvin is his kitchen theater. White is open from 6pm to 11pm.

Pictured here the Arinder family, from Atlanta, Georgia, first timers on the island, staying in a private home and having a fabulous time between snorkeling, dining and sightseeing. Other first timers enjoying the hospitality of Amazonia Churrascaria from Pennsylvania & Oklahoma, staying at the Marriot Aruba Resort, two groups of Alside Vinyl Products Company, colleagues mixing business with pleasure on Aruba!

Nicknamed the Sunrise Café, Mira Solo is a chic tropical retreat perched on the island’s premium stretch of beach. It provides the perfect backdrop for the day’s first meal, a sunny, light, a la carte breakfast, and is also available throughout the day for lunch, as well as evenings of fun with some of Aruba’s best musical ensembles.

The Sunrise Café serves an assortment of bakery specials in the morning, from donuts to muffins and croissants, fresh fruit, Aruban pastechi, bagels, cereals and yogurt, Egg Muffins, Pizza Florentine, Smoked Salmon sandwiches, Prosciutto & Brie and Grilled Ham & Cheese sandwiches, escorted by Fresh Juices, Smoothies, Energy Drinks, Bloody Marys, Champagne Cocktails, Aloe Juice and Vitamin Water.

In the evening, the Sherries may be found entertaining on stage. As the music wafts over the waterfalls it complements the incredible selection of premium Vodkas, Tequilas, Rums as well as many other exotic brands, responsible for a menu of over 100 bar martinis.

The band repertoire embraces American, Latin and Caribbean music as well as many cover-songs.  It is the perfect combination with the bar’s helpful staff pouring interesting concoctions, cocktails, quality wines by the glass and beers, local & imported.

Mira Solo will also be launching a Happy Hour every Friday, inviting patrons to come straight from work, and relax with Happy Hours specials from 5:30 to 7pm!

The evening’s mystery chef was no other than Romar Trading executive Monique Bouwer, who multi-tasked in the miniature kitchen to present a truly delectable array of hors d’oeuvres, such as Tuna Tartar, Sautéed Prawns, Smoked Salmon, Pumpkin Soup, Garlic Escargot, Sundried Tomato Quiche, assorted Dutch cheeses, chocolates and mini oliebollen.

Wine artist Clive Faustin served as the sommelier, popping a variety of Champagnes and Sparkling Wines from Italy, Argentina, Chile & France, such as Torresella, Prosecco; Trivento, Brut Nature; Conch Y Toro,  Sparkling Wine; Banfi, Brut; Castillero Del Diablo, Brut; Laurent Perrier Brut and Laurent Perrier, Cuvee Rose.

A grateful crowd of wine lovers appreciated every sip of bubbly and every master-piece nibble presented by the chef for the day. Pictured here, Romar’s Champagne & Food Pairing, at La Bodega Wine Shop. A new series of tastings is planned for 2012, beginning with a unique New Zealand food and wine showcase.

This year, an elaborate and delicious, 6-course Christmas dinner will be served on December 24th, 25th and 26^th. The experience takes off with an Amuse du Chef, and a selection of Cold Appetizers such as Tuna Tartar with Crabmeat, avocado and spicy mango sauce and Marinated Beef Carpaccio, with Arugula salad and Parmesan Cheese. Creamy Lobster Bisque with crème fraîche and traditional Corn Crab Chowder served in an oven-toasted bread-bowl, are among the soup choices. Main Courses promise to temp party-goers with Broiled Lamb Chops with a red wine reduction, young potatoes and broccoli, Beef Tenderloin & Lobster Tail with red-skin mashed potatoes and Béarnaise sauce, Oven Roasted Turkey Breast with country gravy and cranberry sauce, bread stuffing and mashed potatoes, or Sea Bass filets served with wild rice, mixed vegetables and a warm tomato vinaigrette.

Desserts will deliver spectacular options such as Trio of Sherbet with Apple, Maracuja and Mango, or Chocolate Adventure of Brownie, Choco Brûlée & Choco Mint ice cream, Quessillo & Brownie with vanilla ice cream and a blond caramel sauce. Patron will be asked to choose a delectable dish from each section of the menu for just $69 per person.

New Year’s Eve takes off with a Glass of Champagne followed by a Buffet of Cold Appetizers such as Pastrami, Parma  Ham with Melon, Salami, Marinated Olives, Buffalo Mozzarella, Gouda cheese, Marinated Artichoke Bottoms, Hearts of Palm, Smoked Salmon, Roasted Peppers, Marinated Beets, Cucumber Salad, Caesar Salad, Seared Ahi Tuna, and Oysters on the Half Shell. Following the extravagant appetizer buffet is a Special Carving Station featuring Prime Rib Au Jus, Whole Turkey with savory gravy, Virginia Baked Ham with Pineapple Cherry reduction, escorted by baked potato, wild rice, garlic Broccoli, roasted mixed vegetables, and garlic mashed potatoes. The desserts,  Quesillo & Brownie with Vanilla ice cream, and blonde caramel sauce, will be served at the end of the meal.

New Year’s Eve party starts at 8pm to 1am and includes a wonderful dining experience with both buffet and a la carte choices, five hours Premium Open Bar, Party Favors, Live Jazz entertainment, and a Champagne Toast, on the hillside overlooking the Palm Beach and the hotels, just outside the restaurant, at the Look-Out Bar, from 12:00 o’clock till 1:00am with an exceptional view of the island’s fireworks, all at $160 per person, + 15% SERV, and 1.5% BBO.

The restaurant’s talented chefs have prepared a special menu that is simple, yet designed to highlight the exceptional ingredients from the different regions in Spain, thereby letting the ingredients speak for themselves. From Catalunia to Valencia, the Pays Vasco to Andalucia, you will discover what many people already know: the Spanish know how to prepare delicious food.

On Saturday night, visitors will be received with a Sangria as a welcome drink, escorted by a Gaspacho  “amuse.” For the first course, visitors will enjoy the exquisite flavors of a sampling of Cured Iberian Meat, accompanied by a Marques de Riscal Rioja 2003. This will be followed by Goose Liver, pan seared with a Black Forest Fruit Confit. The creaminess of the liver will be highlighted by a Muga Prado Enea Reserva 1996. An original Spanish dish, Leg of Rabbit and Escargot Paella, Valencia Style, will be served with a Muga seleccion especial reserva 2004 Rioja. The incomparable Grilled Iberian Pork Chop with Pequeño Chorizo will round off the savory part of the meal, complemented perfectly by a Torres Mas La Plana. To end the evening of Spanish culinary delights on a sweet note, the restaurant will prepare a Crema Catalana, or Crème Brulee, scented with Lavender.

The menu of Spanish food and wine will only be available on Saturday night, December 17^th, at a price of US $90 per guest, plus tax. Seating is very limited, so please make your reservations ahead of time. To make reservations or ask for more information, please call Casa Tua Barcelona at tel: 5885695.