Brutto Beach House's objective is to revolutionize the cuisine, high quality products under the concept of "meals to share".Breaking all paradigms, our avant-garde culinary proposal offers the ingredients and different techniques from around the world the fuse into a menu worth falling in love with.Our spaces show a well define, unique character and personality, with a trendy and cosmopolitan ambiance.
Next to the 'Old Mill' in Aruba you'll find a unique new restaurant, 'The Journey'. Michelin star trained chef Patrick van der Donk (old Amuse Bistro) has made a very intimate chef's table concept. Credit card information will be required in order to hold reservation as well confirmation by phone .Not your usual bar seating set-up! Here you are able to dine at you own separate tables and still have a view of the chef creating your 5-course meal for a max of 20 guests per evening. Price $130 per dinner and $80 for the optional wine paring, small bar available.The evening starts on our cozy lounge with delicious hors d'oeuvres and bubbles, inside at a small and stylish set-up the chef will prepare every dish in front of his guests taking time to invite his guests over for a chat, he might even ask to help plating his dishes which gives a truly extraordinary dining experience. The menu changes frequently, classic dishes with a twist prepared with the best ingredients.
An intimate local family ran restaurant in the heart of Oranjestad, fresh world-class seafood, prime steaks, and unparalleled service in a vibrant, up-scale setting. Opus experience wouldn't be possible without our local farmers and fisherman’s. Produce delivered daily keeps our menu fresh and connected to the land and ocean. A taste of Aruba infused with a Mediterranean culture in every bite. Depending what ingredients the ocean provides us, our chefs will create flavors inspired by our culture. Fresh fish brought directly to the restaurant where it is served whole or filleted and served within 24 hours. Wide variety of local fish for our guest to choose
