Discovering Paradise
Discovering Paradise
From hydroponic greenhouses to aloe plantations and coastal gardens, experience the freshest, most sustainable side of Curaçaoan cuisine.
Curaçao sits in a dry, sun-drenched 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, Curaçao signature stuffed-cheese dish
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A cornerstone of Krioyo cooking, 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 funchi-style pancakes 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
Bandabou (western Curaçao)
Visit one of the island hydroponic farms that grow crisp lettuce, herbs, and vegetables despite Curaçao dry climate. Tour the greenhouses, learn how water is conserved, and enjoy a meal built around ingredients picked that same morning.
Sint Willibrordus
A restored landhuis (plantation house) kitchen that grows its own vegetables, herbs, and tropical fruit. Enjoy traditional Krioyo cooking such as stoba and funchi with views over the countryside and salt pans.
Jan Thiel
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 seafood are the stars.
Eastern Curaçao
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 Curaçaoan dishes and restaurants.