CURACAO, NETHERLANDS, ANTILLES—Whether serving indigenous fare such as grilled ostrich or presenting dishes on hand-carved tableware created by locals, the Hyatt Regency Curaçao Golf Resort, Spa and Marina is making sure to provide guests with an unforgettable dining experience. The resort’s award-winning culinary team has rolled out three unique restaurant concepts, partnered with local farmers and reached out to community organizations to make this 350-room resort a unique Caribbean foodie destination.
In order to boost Curaçao’s agriculture industry, the resort is leveraging relationships with local farmers and, on some level, introducing indigenous ingredients that guests may not have the chance to otherwise experience. In order to provide menus with fresh, local items, Hyatt Regency Curaçao has partnered with Finca de Sol, a local organic farm, to develop its farm-to-table program and will soon cultivate an onsite farm to grow produce that will be incorporated into the menus at all three restaurants.
“The goal of this program is to use low impact techniques, preserve biodiversity and keep farming healthy for generations to come,” said food and beverage director Maurice Fahey. “Our involvement ensures that the freshest ingredients make their way into our restaurants and kitchens.”
The resort also practices social responsibility by partnering with local foundations to help mentally and physically disabled Curaçaoans put their creative skills to use. The resort’s three restaurants, SHOR, MEDI and SWIM, feature ceramic bowls and wooden plates that have been carved and shaped by those in the program along with Braille menus created by students from a local blind school. One especially unique food presentation is the “Y” shaped Pinchos Grill. Carved from local Calabash wood, the Pinchos Grill is dressed with skewers of chicken, beef, shrimp and vegetables and artistically positioned into the sand providing a memorable dining experience for guests lounging on the beach.
“Our three distinct restaurants operate independently and we make sure to keep dishes authentic to the genre of each venue,” said executive chef Pivar. “SWIM, MEDI and SHOR all feature simple yet versatile menu selections that will satisfy any palate—one of our most popular indigenous dishes at SHOR is the stuffed ostrich tenderloin with spinach, tomato and goat cheese.”
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