Page 8 - aruba-today-20220126

Wednesday 26 January 2022 locAl
A8

The Kitchen Table enters seventh year of gastronomy with raving reviews:

“The devil is in the details; we are in praise.”

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