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LOCAL Wednesday 12 January 2022
The Kitchen Table enters seventh year of gastronomy with raving reviews:
“The devil is in the details; we are in praise.”
the details; every tiny part here
EAGLE BEACH — While in Aruba is balanced, and savors are
do yourself a favor and expe- matched in an unmatched way.
rience a night at The Kitchen We are in praise.”
Table. This is an elegant, classy,
intimate, high-quality restau- The secret formula
rant with an exceptional dining The Peruvian-born Roxanna Sa-
set-up. Dining here is an experi- linas and her husband Jan van
ence, a kind of sitting- at your- Nes are the secret formula be-
best- friend’s or family’s kitchen hind The Kitchen Table’s success.
table where you feel and taste You can tell making the custom-
that the food contains love. The ers happy is their main priority.
extra mile the owners and staff The couple takes a personal ap-
go has everything to do with proach to what they do, this is
running this lovely restaurant in a huge table. Owners Roxanna Sa- tion, and origins of the dishes in not about running a business as
sincere, authentic way. In Span- linas and Jan van Nes are warm turns, it is truly an interesting and usual. This is more about mak-
ish they say: ‘Mi casa es tu casa’ and welcoming hosts and Chef exciting presentation. The Pe- ing you feel welcomed home,
meaning my house is your house David Lizano and Sous-Chef Xal- ruvian Red Snapper Casserole as well as being pampered.
and that describes exactly what sky Schwengle enthusiastically is a surprising, wonderful tasting They bring top hospitality, expe-
you will feel during a night at The share their deep knowledge of and in complete balance with rience and authenticity to the
Kitchen Table. the beautiful dishes that will be the USA Cline Viognier from So- table. Within this gourmet din-
presented to you. Get ready to noma Coast. My American-Ec- ner concept the two blended
The 8-course ecstatic food trip dive into the tastebuds tickling uadorian neighbor was thrilled the Peruvian culinary art of Rox-
starts with a warm welcome journey to the Caribbean, Pe- with this dish and who would be anna’s top kitchen team and
and sparkling wine at the patio ruvian and international cuisine. a better judge than she, after all Jan’s expertise from The Kitchen
of The Kitchen Table’s new lo- To pair the perfect wines three she is from the region. The guests Table. The result is one big trip
cation at Paradise Beach Villas sommeliers were invited to make are clearly having a good time of delight, indulge and tickling
as of 6.00PM. The chef’s table the selection. and we are in awe so far. The of your taste buds. The Kitchen
concept is happening on the Kitchen Table builds this evening Table welcomes you with open
second floor of the owners ‘res- Table full foodies in an upward trend, and we pro- arms every Tuesday to Saturday.
taurant Asi Es Mi Peru, another The restaurant just got its new ceed with Scallops and Shrimps An evening at The Kitchen Table
highly recommended establish- menu out, so this is the time to within a Risotto of green Peas will be noted as unforgettable in
ment. But we are here now to reserve your spot at the table. A Puree with a foam of Coconut your book of vacation memo-
guide you through the concept Caribbean Peruvian Snack Trio Milk Sauce. A mouth-melting ex- ries, as it stands out from the reg-
of The Kitchen Table, so let’s go. is the enchanting first appetizer perience and added to the cu- ular island dinners.
Taking you upstairs is literally existing of a Chicken Empana- linary joy is a USA wine from Yolo
taking you into an ambiance da, Crab & Shrimp Eggroll and County, Phantom Chardonnay. The Kitchen Table is open from
of warmth, coziness, classic el- a Cucumber & Tuna Nikkei. This From the Caribbean, Peru we Tuesday to Saturday. Have a
egance, and intimacy. You are is paired with a delicate Ruffino travel to Argentina presented peak on their website www.
treated like queen and king Ovieto (Italy), just perfect. Taking to us with a Veal in her Jus and thekitchentableinaruba.com or
while sitting in noble chairs at a us to the next round we are pre- paired with a beautiful Lunta call them at +297-280 7117.q
sented a Mahi Mahi Tartare, de- Malbec. There is no great din-
licious and combined with the ner without a sweet goodbye
Spanish Santiago Ruiz Albarino, and The Kitchen Table makes
we are in heaven. What follows is sure that you will not forget them
a personal favorite, the Beef Tat- by signing off with a fantastic
aki with Quinoa accompanied dessert: Mango popsicle and
by La Fage, Miraflores Rose wine a Three-layered Cheesecake
from France. This is an amazing together with a Portuguese Os-
dish. In between the courses borne Port. We asked a couple
the owner and chef explain from New York how they liked
about the ingredients, prepara- the experience: “The devil is in
