Bon Dia, Foodie!
Welcome back to The Aruban Foodie Chronicle! As the final glitter of the Grand Parade settles and the burning of King Momo marks the end of the Carnival season, the island takes a collective breath.
But the culinary journey doesn't stop! We transition from the indulgent street food of Carnival to the reflective, seafood-rich traditions of Lent.
In this issue, we visit Barefoot Restaurant, the perfect spot to unwind by the sea after weeks of dancing. We share a recipe for Aruban Fish Soup (Sopi di Pisca), the ultimate comfort food for the season, and explore the island's deep connection to Lenten seafood traditions.
Chronicle Spotlight: Barefoot Restaurant - Elegant Dining in Flip-Flops
If you're looking for a place to relax and enjoy a refined meal with the sand between your toes, Barefoot Restaurant is the ideal choice. Located near the airport in Oranjestad, this restaurant perfectly balances elegance with a laid-back island vibe. It's the antidote to the high-energy Carnival season.
The Barefoot Experience:
The name says it all. The dress code is casual, but the experience is first-class. You dine under a large palapa or right on the beach, with the sound of the waves providing the soundtrack. It's a favorite for both romantic dinners and family gatherings, offering a spacious and breezy setting that feels miles away from the crowds.
The Cuisine:
The menu is a celebration of Caribbean flavors with a gourmet twist.
The Seafood: Their Grouper Romana (topped with spinach, Brie cheese, and a white wine sauce) is legendary.
The Classics: For land lovers, the Filet Mignon with truffle sauce is cooked to perfection.
The Vibe: It's about enjoying high-quality food without the pretense.
Why It Matters to The Aruban Foodie Chronicle:
Barefoot represents the "relaxing" side of Aruban dining. After the intensity of Carnival, it’s the perfect place to reconnect with the ocean and enjoy a meal that feels both special and effortless.
Your Chronicle Local Tip: Ask for a table on the sand for the full "barefoot" experience. And don't skip their key lime pie for dessert!
Location: L.G. Smith Blvd 1, Oranjestad, Aruba.
✨ Featured Experience:
Looking for a post-Carnival detox? Reconnect with nature on a peaceful morning hike:
🥾 [Arikok National Park Hiking Tour - Book Here]
Aruban Kitchen: Sopi di Pisca (Aruban Fish Soup)
As Ash Wednesday (February 18th) marks the beginning of Lent, many Arubans shift towards seafood-based meals. Sopi di Pisca is a staple during this time—a light yet flavorful broth loaded with fresh fish and vegetables.
Simple Sopi di Pisca Recipe
Ingredients:
1.5 lbs (700g) firm white fish (Red Snapper or Grouper), cut into chunks (keep the head/bones for stock if possible!)
6 cups fish stock or water
1 onion, chopped
2 cloves garlic, minced
2 potatoes, peeled and cubed
1 carrot, sliced
1 stalk celery, chopped
1 tomato, diced
1 tbsp tomato paste
1 tsp cumin
Fresh cilantro and lime wedges for serving
Salt and pepper to taste
Instructions:
Make the Base: In a large pot, sauté the onion, garlic, celery, and carrot in a little oil until softened. Add the tomato and tomato paste, cooking for another minute.
Build the Broth: Pour in the fish stock (or water). Add the potatoes and cumin. Bring to a boil, then reduce heat and simmer until the potatoes are tender (about 15 minutes).
Add the Fish: Gently add the fish chunks to the pot. Simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily. Be careful not to overcook.
Season: Season with salt and pepper. Stir in fresh cilantro right before serving.
Serve: Ladle into bowls and serve hot with a squeeze of fresh lime juice and a side of Pan Bati or Funchi.
✨ Featured Experience:
Want to catch your own dinner? Join a local fishing charter and experience the thrill of the catch:
🎣 [Deep Sea Fishing Charter in Aruba - Book Here]
Behind the Bites: The Lenten Seafood Tradition
For many Arubans, the end of Carnival signals the start of Cuaresma (Lent). This 40-day period is traditionally marked by abstaining from red meat on Fridays and Ash Wednesday.
This tradition has deeply influenced the island's culinary rhythm. During this time, you'll see a surge in seafood specials at local restaurants and an abundance of fresh fish at markets. Dishes like Keri-Keri (stewed shredded fish), Pisca Hasa (fried fish), and Pan Bati become the stars of the daily table.
It’s a time when the island's connection to the sea is celebrated most vividly, reminding us that our food culture is shaped not just by flavor, but by faith and history.
Foodie Event Calendar: What's Cooking & Where? (Starting Feb 16th)
The Carnival trucks are parked, but the flavor continues.
Ash Wednesday Dining (February 18, 2026)
What: Many local restaurants will offer special seafood menus to cater to those observing Lent. Look for "Catch of the Day" specials at places like Red Fish, Driftwood, and Zeerovers.
National Anthem & Flag Day Preview (March 18, 2026)
Heads Up: We are one month away from Aruba's National Day! Start planning to find the best local food pop-ups that will appear for this patriotic celebration. We'll have a full guide in the next issue!
Bon Bini Festival (Every Tuesday Evening)
Where: Fort Zoutman, Oranjestad.
Status: This event often takes a short break after Carnival. Check their Facebook page before heading out to confirm if they are back on schedule!
Your Chronicle Action Plan:
Book Your Fish: If you want fresh fish for Ash Wednesday cooking at home, head to the dock at Zeerovers or the downtown fish market early in the morning.
Relax: Take a sunset dinner at Barefoot to decompress from the Carnival madness.
That's it for this issue of The Aruban Foodie Chronicle!
We hope you're feeling inspired to explore more of Aruba's incredible culinary landscape.
Discovered a hidden gem or a new favorite dish? Let us know by replying to this email! We love hearing from our foodie community.
Enjoying the Chronicle? Please share it with a friend who loves food and dreams of Aruba!
