Chapter 03 · Dining
Where the locals actually eat
12 local restaurant picks, from the Savaneta dock where the catch lands that morning to dinner with your toes in the sand. We've eaten at every one.
Flying Fishbone, Savaneta, toes in the water
Not sure where to book a table?
We're a local team that actually lives in Aruba. Tell us your dates and who's coming, and we'll line up dinners, beaches, and tours the way we'd plan a friend's visit. In English or Dutch.
On the menu
Must-Try Aruban Dishes
Keshi Yena
The national dish - Gouda cheese stuffed with spiced chicken, olives, raisins, and capers, then baked golden.
Pastechi
Deep-fried pastry turnovers with cheese or meat filling. Found at every bakery for $1-3. The perfect breakfast.
Pan Bati
Slightly sweet cornmeal pancake served as a side dish. A staple at Zeerovers and traditional restaurants.
Stoba (Goat Stew)
Slow-cooked goat stew with local spices. Rich, tender, and deeply flavorful - true Aruban comfort food.
Funchi
Aruban polenta made from cornmeal. A simple but satisfying side dish that accompanies many local meals.
Pica di Papaya
Aruba's famous hot sauce made from Madame Janette peppers and green papaya. Fiery and addictive.