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LOCAL Monday 7 deceMber 2020

Elements restaurant reveals dining renovations

New offerings for thriving vegan scene

EAGLE BEACH — The rare downtime this spring allowed chips accompanied with
Bucuti & Tara Beach Resort to invest in renovations and roasted red pepper pulp.
refresh its acclaimed Elements restaurant and to create • Gado-Gado Entreé Sal-
innovative new items on its popular vegan menu. The Ca- ad: Elements adaptation
ribbean’s healthiest and safest vacation can be enjoyed of this classic Indonesian
with a View to Dine For at the award-winning dining des- dish composed of Tem-
tination. peh, beansprouts, green
beans, carrot, bell pepper, Excellence for his diverse, sustainable wine list that ex-
Michelin-trained Chef Marc Giesbers, director of food & cilantro, pickled cabbage, ceeds the expectations of the resort’s global clientele.
beverage at Bucuti & Tara, and his team quickly seized complemented with a di- “After months of research and testing, my talented cu-
the unexpected quiet time to reimagining the Eagle vine peanut sauce atop a linary team and I improved the flavor and healthfulness
Beach dining experience. They put on their design hats in bed of rice noodles. of both traditional and modern fare, and are very proud
the front-of-the-house and turned the back-of the-house • Range-free Steak: A nod of our new vegan menu at Elements restaurant,” shares
into a test kitchen. to the West, this ground Chef Marc Giesbers, director of food & beverage at
lentil patty is served with Bucuti & Tara Beach Resort.
Refreshed and stylishly social distanced roasted vegetable gravy Elements restaurant is adults-only and available to both
Elements restaurant has long featured mostly seating for and partnered with a mo- resort guests and offsite guests, alike. Reservations are
two, so safe, physical distancing was already the norm at saic of squash, glazed car- highly recommended. The SandBar is reserved exclusively
the romantic, adults-only enclave. Couples can also en- rots and classic fondant for resort guests.
joy a special 6-course meal for 2 with a bottle of Cham- potatoes.
pagne or wine included, in a private beach palapa • Agave and Cardamom- Bucuti & Tara: The Caribbean’s Healthiest and Safest Va-
where they will experience an array of flavors accompa- infused Pineapple Quinoa cation Experience
nied by pastel skies transitioning to bright moonlit stars. Margarita: Latin America As the region’s most-eco certified hotel, Bucuti has long
The most notable investment is the all-new dining deck inspired, this agave nectar- had a heightened awareness for the health and safety of
along Eagle Beach, aptly named one of the “Dream infused quinoa is crowned both guests and the planet. Its new COVID-19 safety pro-
Beaches of the World.” The Caribbean’s most eco-certi- with a slow simmered lime tocols were developed within Center for Disease Control
fied resort to include being its only carbon-neutral hotel, and pineapple chutney guidelines, World Health Organization recommendations
carefully selected an innovative blend of 95% recycled laced with cardamom and and in-person evaluations by practicing ICU (intensive
materials. The earth-friendly manufacturing process re- clove, finished with a touch care unit) doctors and nurses who were hosted onsite this
coups factory waste and eliminates the use of harmful of strawberry sauce. spring at Bucuti & Tara.
chemicals.Luxury resort designer Dada Designs of Mi- A fine dining restaurant vet- With its new touch-free experience combined with the
ami led the aesthetic component of the renovations. eran, Chef Marc recently new hospital-grade, high-tech health safety protocols
The same team masterminded the concepts resulting in received on Elements’ and Aruba’s Health & Happiness Code seal, guests can
laidback luxury of the Tara Wing revisions in 2017 and the behalf the coveted Wine confidently relax into vacation mode. To learn more, visit
Bucuti Wing refresh in 2020. Spectator 2020 Award of Bucuti.com.q

Vegan menu expands by demand
Elements restaurant goes beyond one full menu and offers
complete menus for vegan/vegetarian, gluten-free and
world cuisine offering prized steaks and sustainable sea-
food. Aruba’s blossoming vegan and vegetarian scene
has become a Caribbean food destination anchored in
large part to Elements restaurant for its innovation and
equal consideration for those seeking a fulfilling plant-
based nourishment. While Chef Marc’s high-end steak
and seafood dishes continuously earn high praise, ad-
miration along with increased requests for his innovative
and satiating healthy selections prompted the expansion
the restaurant’s existing standalone vegan menu.
From dedicated vegans to guests who occasionally
seek a healthy, flavorful alternative, the extensive veg-
an menu weaves in flavors of the world. From the likes of
classic comfort foods given a modern twist to a zesty nod
to Latin favorites and Far East staples, the team relishes
relationships with local farmers and procures as much on
island such as its microgreens. A sampling of the full menu
includes:
• Layered Roots of the Andes: Towering layers of truffle
potato, sweet potato mash, basil-marinated red beets
along with chunky seasoned avocado served with carrot