PHOTO: © MARRIOTT BEACH RESORT CURAÇAO
Experience more than two decades of culinary expertise across four distinctive dining venues at Curacao Marriott Beach Resort. Executive Chef Eric Sala brings a seasoned background to the resort after leading multiple restaurants and convention center dining at InterContinental Hotel San Jose. His menus reflect international technique blended with local Caribbean influences, offering something for every palate.
The resort showcases a variety of dining concepts that highlight authentic flavors and locally inspired dishes. Start your day at Papiamentu Marketplace, where guests can pick up smoothies, fresh-baked goods, grab-and-go boxes and Curacaoan specialties such as Johnny cakes. For relaxed outdoor evenings, Zala Gastro Lodge serves shared platters and small plates alongside curated selections of whiskey and rum, perfect for social dining.
Near Harmony Pool, The Salty Iguana Ocean Grill is a casual favorite. Signature items include the salty wings, plus burgers, sandwiches, poke bowls, salads and pastechis — a traditional Aruban turnover of deep-fried dough filled with savory ingredients. For a refined dining experience, Çspice offers elevated Caribbean cuisine with thoughtful presentations and regional ingredients. Guests seeking sushi and fresh seafood will enjoy Izakaya Sushi Bar’s selection of rolls and nigiri crafted with quality fish.
Which food is your guilty pleasure? And conversely, is there one ingredient you dislike using?
My guilty pleasure is chocolate — I enjoy it like many people do. I enjoy cooking with a wide range of ingredients, though I’m not fond of beef liver.
What dishes would you serve at a private dinner party?
For an intimate dinner, I would prepare Curacao-style marinated duck liver, French toast brioche and a passion fruit marmalade to accompany the course.
What was the first meal you ever prepared on your own?
Jambon-beurre on a crispy French baguette.
If you could describe your personal style in one dish, which would it be and why?
My style blends French roots with global influences. Ceviche captures that fusion well: the soft texture of the fish, bright cilantro, crunchy cancha, sweet roasted sweet potatoes, tart lime and the heat of aji limo create a well-balanced plate. I’m grateful to friends in Lima for introducing me to this dish.
Which culinary trend would you like to disappear?
I believe trends are part of culinary culture; none should disappear as long as they’re pursued with passion and respect for the craft.
CURAÇAO MARRIOTT BEACH RESORT
Piscadera Bay
3 John F. Kennedy Blvd.
Willemstad, Curaçao
tel 599 9 736 8800
marriott.com