Page 14 - ARUBA TODAY

A14 LOCAL
Saturday 5 May 2018

MAROC:

Mediterranean Bite with a Caribbean Twist

Forno are just some of the
mouthwatering dishes MA-
ROC presents to you. If you
crave for ‘something of ev-
erything’ to taste there is
another possibility: pick you
pick from the Tapas Menu
where cold & hot tapas
are to be chosen as well as
tapas platters. All served in
the typical ceramic from
the Mediterranean and
with this Caribbean flair be-
cause of the regional prod-
ORANJESTAD – What about know chef in Aruba and last ucts. You must check this
a wonderful mix of the but not least an impressive place out if you would like
following ingredients: a wine selection. All against to experience some real
trendy, stylish and Medi- affordable prices, for lunch Aruba!
terranean feel restaurant as well as dinner available.
in the heart of Oranjestad, Step out of the tourist zone Personal Touch
a menu with tapas (small and come mingle with the Chef Dennis van Daatse-
bites originally from Spain) hip local crowd at MAROC! laar: “Maroc is the sister
and main dishes, all pre- of Restaurant Wilhelmina
pared with the freshest Grouper Maroc style, and Carte Blanche, all lo-
products and under the Downtown Pinchos, Beef cated in a renovated Art
wings of maybe the best- Tajine and Lasagne al Deco building in the heart
of Oranjestad. Wilhelmina choice is grand. “Tuesday
and Carte Blanche are is Combination Night which
upscale dining establish- means a Chef’s Platter
ments, so my wish was with all kinds of tapas and
to add a more low-key, sangria, Wednesday is Lo-
trendy restaurant/bar to cal Fish Night with the fresh
that duo.” A place where caught of the day, Thurs-
everybody can walk in and day is Ladies Night where
dine in a city-vibe surround- all ladies get a free glass of
ings. He strived to create Prosecco and we prepare
an interior with Moroccan a 12-piece Finger Food
tiles and a hip style with art Platter, Friday is Moroccan
painted by himself on the Night with tajines and Wine
walls. The personal touch Specials, Saturday is Tapas
is felt throughout, from the Night with all tapas for $ 5
staff to the food. and Sunday is Local Night.
You can bring in the com-
All Fresh plete family because there
“We use the same ingredi- is absolutely something
ents for MAROC as we use for each taste. Combine
for Restaurant Wilhelmina a shopping morning with
and Carte Blanche. That’s a lunch at MAROC or en-
to say: the highest qual- joy the lunch here after
ity. Fresh fish from Aruba or before your city walk.
and Surinam, home-baked If you prefer the evening,
bread, vegetables from also possible. Parking is no
local farmers whenever problem as you can park
possible and all sauces just in front of the place.
and dips we make our- For more information:
selves. The menu is frank http://marocaruba.com/
and clear, there is some- or Facebook Maroc Tapas
thing for everybody as the Barq

Chef Dennis van Daatselaar received the finest culinary
training for six years in Michelin-starred restaurants in his
native country, the Netherlands. Prior to opening Carte
Blanche in 2010 he worked as a chef and consultant for
several years at a number of renowned restaurants. Dennis
introduced the chef’s table concept to Aruba, he was the
first one with this live cooking concept. Since then he has
received international praise for the combination of skill
and knowledge that entertains guests and pleases their
palates. Wilhelmina Restaurant is a casual, elegant restau-
rant with a creative setting. Wilhelmina offers a cool inside
setting, or outside in our “speakeasy” city garden.