Bonaire Cuisine

It should come as no surprise that Bonaire has a rich mixture of food choices. There are over 70 different cultures to draw recipes from and almost as many variations on them as there are cooks. Bonaire is not blessed with much locally grown food and has to rely heavily on imports and ship schedules for procuring fresh produce. However, with more frequent, direct flights from Europe and the US, a lot has changed over the past few years and it is not unusual to find fresh mussels or Norwegian Salmon on the menu.

At last count there were nearly seventy-five restaurants serving eclectic menus from haute cuisine to local dishes (kuminda Krioyo). Many of the restaurants are located on various resort properties, while others are situated adjacent to the seaside or close to the center of town.

American, Italian, French, Mexican, Indonesian, Chinese and continental fare is presented to tempt even the most discerning palates. Many of Bonaire's restaurants are members of the Bonaire Restaurant Association.

For the last few years they have put together a team of talented chefs and taken part in the Caribbean Culinary Competition to compete against their counterparts from other islands in the region. The competition is fierce with 20 islands sending a number of chefs to challenge each other's culinary skills. Bonaire has consistently placed among the top medal winners and brought home the gold.

One the special treats available to visitors to Bonaire is the chance to sample local food. You may see a sign, Aki ta Bende Kuminda Krioyo, or "local food sold here". Rest assured you will be well fed from a selection of sopi (soups), stoba (stews) or food that is hasa (fried), and you will not go hungry. The portions are huge, very tasty, and economical. The local food is served pa bai kun'e (to go) from the Snacks or in a number of places, at sit down establishments. Following are a few dishes with explanations.

When you do order local food you have it served with rice, potato or funchi.  Many people order it mitar mitar, which is half-and-half, with rice and potato or funchi.  Another treat is to ask for the pika siboyo, a sauce made with onions marinated in vinegar and hot peppers. Rest assured, local food is not made with hot spices, but the sauce, if you use it, makes up for it.

Bon Apetit!

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