Aruba 365
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Aruba 365
From hydroponic greenhouses to aloe plantations and coastal gardens, experience the freshest, most sustainable side of Aruban cuisine.
Aruba sits in a dry, sun-drenched desert climate, so its farmers get creative. Hydroponic greenhouses, aloe and cactus plantations, and coastal fishing boats together supply a surprising range of fresh ingredients. The farm-to-table movement is growing as cooks and growers collaborate to showcase local produce at its best.
Year-round sunshine
Fresh local seafood
Hydroponic farms
Aloe & cactus
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Dutch cheeses at the heart of keshi yena, Aruba signature stuffed-cheese dish
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A cornerstone of Aruban cooking, red snapper and wahoo grilled or stewed and served with funchi
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Native column cactus simmered into a thick, savory island soup
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Grated into pan bati and folded into many local dishes
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The backbone of Caribbean cooking, fried, boiled, or baked
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Grown across the island and used in foods, drinks, and skincare
Santa Cruz (central Aruba)
Visit one of the island hydroponic farms that grow crisp lettuce, herbs, and vegetables despite Aruba dry desert climate. Tour the greenhouses, learn how water is conserved, and enjoy a meal built around ingredients picked that same morning.
Noord
A restored cunucu (traditional Aruban country house) kitchen that grows its own vegetables, herbs, and tropical fruit. Enjoy traditional Aruban cooking such as keshi yena and funchi with views over the cactus-dotted countryside.
Savaneta
A small organic plot near the calm leeward coast serving a set menu using only ingredients grown nearby and fish landed locally. Pumpkin, plantain, fresh herbs, and just-caught red snapper are the stars.
Hato (near Oranjestad)
Tour a working aloe vera plantation and learn how the island hardy cactus is turned into food and drink. Sample kadushi (cactus soup) and aloe products alongside locally grown produce.
Explore cooking classes, food tours, or browse our full collection of Aruban dishes and restaurants.