Page 10 - ATA MAY 2015
P. 10
LOCAL A13
Friday 22 May 2015
Celebrating Their Grand Opening;
Delicious Fresh Seafood and Authentic Italian Cuisine at Altamar!
As main dish we strongly sug-
gest the Tagliatelle Gam-
beri e Asparagi, plump
jumbo shrimps and tender
asparagus tips in marina-
ra sauce with a touch of
cream. What makes the
dishes even more special is
the fact that all pastas are
homemade. Yes, they are
made fresh every day, just
how Italians do it.
Pay attention to the Chef’s
Specialty, the Risotto Iron
Chef, carnaroli rice with
seared sea scallops, leeks
and edible rose petals,
appropriately named as
this is the dish that gave
our twins: Chefs Nicola
and Fabrizio Carro, born in
Italy, the title of Iron Chef
America.
Of course the evening is
not over until you’ve had
the grand finale, the des-
serts. Desserts are also
scrumptious, including the
ever present homemade
tiramisu and gelato.
Delicious fresh sea-
food and authentic Italian
cuisine graciously com-
bined with genuine hospi-
tality, “Altamar” will surely
bring La Dolce Vita life in
Aruba. Come and try it out
yourself!q
PALM BEACH - Located doors this week. ing what would be an eve- of soda and homemade
conveniently in the high The word “Altamar” liter- ning of excellent gastro- Spice Apple juice.
rise section, “Altamar,” the ally translates to “high seas nomic adventure. A highly recommended
newest venture by res- or open seas”. The menu Start your evening with appetizer will be: the Duo
taurateur Juan Arturo Bo- offers the best and fresh- a cocktail at the premi- di Tonno, an artfully pre-
cache and Domingo Al- est seafood, prepared in um bar and try the signature pared appetizer of Tuna
darozo, just opened up its ways that will accentuate drink: The Apple Spice Al- Carpaccio with crispy ca-
the natural flavors of the tamar Martini, which is an pers, olive oil and Tuna Tar-
sea: catch of the day, live infusion of bartender Tito’s tar with cherry tomatoes
lobsters and oysters, signal- handmade vodka, splash and toasted pistachio.
