Dining & Nightlife

Restaurants
Bars
Bistro
Cafes
Food Trucks
Where to buy fresh fish?
Recipes

Restaurants

EQUUS
Caracasbaaiweg 338, Curaçao
Contact: +599 9 767 5554
Opening hours: Every Friday 05:00pm – 12:00am
Serving: Barbecue, Vegetarian Friendly, Bar

Old Market / Plasa Bieu
De Ruyterkade, Willemstad, Curaçao
Contact: +599 9 524 8529
Opening hours: Monday – Saturday, 10:00am – 03:00pm (closed Sunday)
Serving: Caribbean, Cajun & Creole, Vegetarian Friendly

De Buurvrouw
Martha Koosje 8, Willemstad Curaçao
Contact: +599 9 868 8499
Opening hours: Tuesday – Saturday 02:00pm – 11:00pm (closed Monday, Sunday)
Serving: Dutch, Seafood, International

SOL FOOD
Playa Kalki G1A (at Sunshine Getaway), Westpunt, Curaçao
Contact: +599 9 864 0005
Opening hours: Friday – Sunday 12:00pm – 08:00pm
Serving: BBQ, Pizza, Burger, Fish

Purunchi Koredor
John F. Kennedy Boulevard, Willemstad, Curaçao
Contact: +599 9 512 9202
Opening hours: Tuesday – Sunday 12:00pm – 04:00pm
Serving: Caribbean, Seafood

Kas di Piskado Rondu
John F Kennedy (koredor) behind Aqualectra, Willemstad, Curaçao
Contact: +599 9 699 3974
Opening hours: Wed – Sun 12:00pm – 05:00pm
Serving: Seafood

Mosa/Caña
Penstraat 41-43 Pietermaai, Willemstad Curaçao
Contact: +5999 691 5429
Opening hours: Tuesday – Saturday 06:00pm – 12:00am (closed Monday, Sunday)
Serving: Seafood, Latin/Caribbean Fusion

Mundo Bizarro
Nieuwestraat 12 Pietermaai, Willemstad Curaçao
Contact: +599 9 461 6767
Opening hours: 08:00am – 01:00am (kitched closes at 10:00pm)
Serving: Caribbean, Seafood, Bar

E Lanternu
Weg naar Soto Fontein 20, Curaçao
Contact: +599 9 869 7666
Opening hours: Thursday – Monday 05:00pm – 10:00pm (closed Tuesday, Wednesday)
Serving: International, Vegetarian Friendly, Vegan Options

Jaanchie’s Restaurant
Westpunt 15, Sabana Westpunt Curaçao
Contact: +599 9 864 0126
Opening hours: Monday – Sunday 12:00pm – 06:00pm
Serving: Authentic local cuisine

Bars

Cascada Rooftop Bar
Madero
Midtown
Emporio
Cabana
Cascada
Liv
Zanzibar

Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
Emporio	Midtown	Cabana Madero	Punda Vibes Midtown Emporio Mundo Bizarro	Cascada Madero	Zanzibar Liv	Madero

Cafes

Iguana Cafe
Handelskade 13 Punda, Willemstad Curaçao
Contact: +599 9 512 9202
Opening hours: Monday – Sunday 09:00am – 12:00am
Serving: Caribbean, Dutch, Bar

Food Trucks

Pinguino De Oro
Tera Corá (located to the left of the California supermarket), Curaçao
Contact: +599 9 678 4977
Opening hours: 05:00pm – 23:00pm
Serving: Venezuelan Food, BBQ, Burgers

VIP Grill
Weg naar Westpunt Plantage Daniel, Willemstad Curaçao
Contact: +599 9 524 2082
Opening hours: Tuesday – Sunday 06:00pm – 11:00pm (closed Monday)
Serving: Barbecue, Street Food, Caribbean

The Don
Architektenweg Z/N, Willemstad, Curaçao
Contact: +599 9 565 2810
Opening hours: Monday – Sunday 07:00pm – 02:00am
Serving: Barbecue, Pizza, Street Food, Caribbean

Where to buy fresh fish in Curacao?

Playa Lagun
The fishermen show you their catch either in their hulls or you can watch them clean it in the shade on the right by their hut.

Playa Grandi
Playa Grandi/‘Fisherman’s Beach’ has a wooden structure where you can buy fish from the local man who negotiates with the fishermen and cleans and sells their fish. Likely it is similar at the other beaches where there is one person in charge of selling the fish. At Playa Grandi, the man understands only a little English; he speaks Papiamento. You could get any type of fish caught for 17 – 17,50 nafl. or $10 US for 2.2 lbs. or 1 kg. Types of fish that available included: Tuna, Mahi Mahi (or Dolphinfish), and Barracuda. If you are buying more than that, try to negotiate for a lower price.

While waiting for your fish to be cleaned and degutted, try and engage in a conversation with locals. It can be a fun experience. While waiting you could also watch Pelicans ride in from the ocean on the top of the boat, or the turtles swim by, as they are waiting or fish-scraps.

Snorkeling or diving at Playa Grandi is fun too, as there is lots to see in the water.

Recipes

For Breakfast

Chorizo Breakfast Burritos

Generously coat a large frying pan with cooking spray. Cook and stir chorizo in the prepared pan over medium-high heat until well browned and crumbled. Add onion and chile pepper; continue cooking, stirring occasionally, until onion is tender.

Beat eggs in a medium bowl and add to chorizo mixture. Reduce heat to medium-low; continue cooking and stirring until eggs are scrambled and no longer runny. Warm flour tortillas in the microwave for 30 seconds. Spoon chorizo-egg mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito.

For BBQ

Grilled Tuna-Steaks

Grilled chicken-drums

Js Ribs

Creolle Style Red Snapper

Portobello Mushroom Burger

Place mushroom caps, smooth side up, in a shallow dish.
Whisk together balsamic, oil, garlic, basil, and oregano in a small bowl. Season with salt and pepper.
Pour vinaigrette over mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat.
Brush grill grates with oil. Place mushrooms on grill, reserving marinade for basting. Grill until just tender, 5 to 8 minutes per side, brushing with marinade frequently.
Top mushrooms with cheese and continue grilling until cheese is melted, about 2 minutes.

Pinchos de Pollo – Puertorican chicken skewers

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Cut chicken thighs into 1-inch dice. Combine chicken, olive oil, adobo, salt, sazón, oregano, white vinegar, and crumbled bay leaves in a large resealable bag. Seal the bag and mix the chicken until well combined. Refrigerate for 1 hour or overnight.
Soak bamboo skewers in water for 30 minutes. Thread chicken on to skewers making sure not to pack the chicken too tightly. Brush the skewers lightly with barbecue sauce.
Heat grill to on high to 500 degrees. Lightly oil the grill grate to help the skewers from sticking. Place the skewers on the grill and sear on each side for 3 minutes. Brush the chicken skewers again with barbecue on both sides. Lower the heat to medium, about 400 degrees, and grill for 4 minutes. Serve.

For Side-Dishes

Grilled Feta-cheese

1. Fold aluminum foil into packages that fit the Feta cheese (that still can be closed), greased with olive oil. Place the Feta cheese onto the olive oil.
2. Slice the tomatoes into thin slices if using beefsteak tomatoes, or leave cherry tomatoes whole.
3. Chop the basil leaves, cut the pickled spicy peppers into slices.
4. Peel the garlic and onion, cut them into thin slices.
5. Add the tomatoes, garlic and onion slices and spicy peppers on top of the Feta cheese.
6. Season with pepper.
7. Place on the BBQ, at a lower heat and grill for about 10minutes.
8. Remove from the grill and serve warm. It pairs well with crusty bread, or can be served as a side dish. Adjust the seasoning and ingredients according to your taste preferences.

Grilled Bacon-Jalapeno Poppers

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Preheat an outdoor grill for high heat and lightly oil the grate. Spread cream cheese in each jalapeño half; wrap with bacon. Secure with a toothpick if needed. Cook on the preheated grill until bacon is crispy, turning often, about 10 minutes.

Pico de Gallo

Gather all ingredients. Stir tomatoes, onion, cilantro, jalapeño pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl.

Guacamole

Mash avocados, lime juice, and salt together in a medium bowl; mix in tomatoes, onion, cilantro, and garlic. Stir in cayenne pepper. Serve immediately, or cover and refrigerate for 1 hour for improved flavor.

Eggplant Salad

Grill the eggplants until they are completely shriveled and black, let cool down, peel off the peel, cut off the stem, use a handheld blender until it has no chunks left.

Serve with any fresh white bread, Feta cheese and tomatoes.

Kidney-Bean-Salad

Coleslaw Salad

Omas Fruity Mixed Salad

Lisa-Pasta Salad

Insalata Caprese

Slice the mozzarella into thin slices. Wash and slice the tomatoes. Clean the basil, pluck the leaves, and cut them into thin strips.
Arrange the tomatoes and mozzarella on a plate, season with salt and pepper. Drizzle with cold-pressed olive oil and garnish with basil. Serve immediately.

Potato Salad

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Cook the potatoes with the skin on, then peel them. While still warm, slice the potatoes into very thin slices and mix them with the chopped onions. Peel the onions, chop them finely and sautee them in the sunflower oil, in a small sauce pan. Add 125ml water, mustard, salt and pepper, vinegar and tarragon leafs. Stir until the mustard completely desolved. Pour onto the potatoes and mix well; add salt and pepper, if needed.

For Sweets & Cakes

Kaiserschmarrn

Crepes

Banana Walnut Bread

overripe

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan. Toast walnuts in a pan, let cool off and chop into smaller pieces.

Combine flour, baking soda, and salt in a large bowl. Beat brown sugar and butter with an electric mixer in a separate large bowl until smooth. Stir in eggs and mashed bananas until well blended. Stir banana mixture and walnuts into flour mixture until just combined. Pour batter into the prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Red Wine Cake

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For the dough:
4 eggs
200g sugar
1 packet vanilla sugar
200g margarine
2 tablespoons cocoa powder
1 teaspoon cinnamon
250g flour
½ package baking powder
125ml red wine
150g chocolate shavings; best with grated hazelnut whole-milk chocolate
breadcrumbs to coat the loaf pan

Grease the loaf pan with butter and coat with breadcrumbs.

Beat the eggs until foamy. Add sugar and vanilla sugar and continue beating until fluffy. Add the margarine and beat until smooth. Gradually add the remaining ingredients and pour the batter into the loaf pan. Bake in a preheated oven at 180°C (356°F) for about 40-50 minutes using the upper/lower heat setting. Use a toothpick to test if the cake is properly baked.

Dust with powdered sugar or spread with chocolate glaze according to your preference. The cake can be stored for a few days!

For Drinks

Blue Mojito & Original Mojito

Add all the ingredients, except the soda water, in a shaker. Fill the shaker with ice and shake well. Fill your glass with ice cubes, add the mint leaves, and carefully strain the cocktail into the glass. Top it off with soda water.

Awa di Lamunchi

Bartenders Special

Puerto Rican Coquito