The Kitchen Table — Restaurant in Oranjestad (city)

Underwhelming is the best way to describe The Kitchen Table (TKT). The tasting menu concept has expanded over the past few years on the Island and we’ve had the pleasure of being to several. Remember though this concept takes skill and innovation to win this game. Neither are present here.

Last night we visited TKT. A quaint Peruvian restaurant with a tasting menu concept on the upper floor. Let’s start at the beginning. We were welcomed by our host and walked to an area of others attending for a meet and greet, with a glass of champagne offered. So far so good.

We were walked to our dining area and seated at a long table making for a communal gathering difficult. If you do go make sure you’re seated next to someone you’ll enjoy for the next 3 hours. From there the connection with the host, chef and Maitre d fell whoa-fully short. The Maitre d did his best to walk the guests through each item served but didn’t always seem to have a grasp of what made the contents of the plate. We never heard from the chef. Sad, as other establishments have the chef come out, introduce himself and often during the evening talk about a dish. At the least they personally thank each person attending.

Now the food. The menu consisted of 8 courses or dishes. To their credit the tableware and food presentations were very well done. The food however was good, but nothing special and certainly not deserving of the price.

The courses consisted of: Classic Peruvian Ceviche which was good but not a “gastronomic” wonder as they advertised. Cappelletti filled with crab salad. Again, it was fair. The crab was a bit rubbery and there was no solid flavor jumping out saying to your taste buds, “get ready for something amazing”. Duck in a wild berry sauce. This dish was actually quite good. The flavor of the duck was enhanced by berry sauce and the duck was cooked perfectly. Shrimp Croquet Bisque. This was good but not great. The shrimp was a bit over cooked. The bisque was over salted but good. Red Snapper with a spinach purée. While good it was quite salty. Salty seemed to be a common theme throughout the evening. I must have had 7 glasses of water over the night. Lamb chops with oyster risotto. This was a mixed bag. Some attendees said the meat was very over cooked, while mine were perfectly cooked, but again, a salt lick. Flavor wise the meat was good but the risotto rather bland.

Finally, desserts. Two of them to be exact. Purple corn popsicle. This was an interesting spin on the traditional popsicle with good flavor and not too sweet. Lemon mousse and mango sorbet. If anything hit a home run for the night, this was it. Great flavor, with elegant texture and presentation.

What was also sad is the wine pairing was nonexistent. Generally a good presenter will have a background in wine or better yet be a Sommelier. TKT had neither and guest were offered 5 different wines to select from with little idea of which paired best with each dish.

At the end of the night too many of the attendees were saying the same thing . . . “This wasn’t memorable...

Indulgence reached new heights during my eight-course meal with wine pairings—an experience that was nothing short of magical. From the moment I walked into the space, I felt transported into a world where attention to detail, ambiance, and hospitality seamlessly intertwined to create an atmosphere of pure elegance and warmth.

Andres, our gracious host, elevated the evening with his impeccable service and passion for hospitality. His knowledge of wines and thoughtful pairings showcased a mastery that truly enhanced every bite, turning a fine dining experience into a gastronomic masterpiece.

Each course was a revelation—bold flavors, delicate textures, and artistic presentations that made every plate feel like a work of art. From the first tantalizing bite to the final indulgent dessert, the balance of creativity and craftsmanship was beyond compare. And with each sip of perfectly matched wine, the flavors danced in harmony, teasing the palate with subtle complexities and rich depth.

This wasn’t just dinner—it was an experience to be savored, a moment suspended in time where food, wine, and ambiance wove together into an unforgettable symphony of delight. Having had the privilege of this dining affair, I can confidently say that it is an absolute must-do in Aruba. Whether you're a seasoned foodie or simply someone looking for an extraordinary night, this is one experience that will linger in your memory long after the last sip has been savored.

Cheers to Andres and the team for delivering an unparalleled dining...

I hate that I have to be a little picky when writing this review but as I'm paying a decent amount for the meal I expect a certain level of quality. First off, the service was impeccable. You are made to feel very welcome with a glass of champagne upon arrival. The seating was a nice change of pace, as you're quite literally at a dinner table and not one of those half circle tables. Then there's the food. The ceviche was incredible, lots of lime flavors that was very nice. The shrimp and potato dish was nice, didn't blow me away. The broth for the soup was very good, but some of the other flavors were very muted and sort of missing. The cracker on top was confusing. Then there's the fish course. The sauce was broken first off all, and the endive lettuce was from the bitter center section with the butt left on. It didn't hit with me. Next was the "tenderloin" which was not tender at all. Very chewy, like it wasn't cut properly. The sauce was great though, and the 3 veggies were just there, no real purpose. The tiramisu was fantastic. There was also 2 other dishes that I forgot to take pictures of. One was a vegetarian mushroom pastry, very good. The other a purple corn popsicle, also very good. Not sure that I would come back unless the menu was...