Under Chef Urvin’s leadership, Infini is just one of three successful food concepts making guests happy. They are Infini at Blue Condominium, and Poke Ono, with two distinct locations, one at Azul condominium and the other at Renaissance Marketplace. The most recent addition is Caya House on Palm Beach.

Last year Chef Urvin was selected as team mentor for the Aruba Culinary Team representing the island in the prestigious competition, “Taste of the Caribbean 2025,” organized by the Caribbean Hotel & Tourism Association which took place in Barbados.

Fans of the chef would be pleased to know that Caribbean Impression #15 is a thoughtfully curated dining experience that brings together bold island flavors, refined techniques, and unexpected combinations. Each course served during the evening reflects a moment, a place, or a feeling, interpreted through a contemporary lens. From the brightness of tropical fruits to the richness of slow cooked meats and the freshness of seafood, the menu explores contrast, balance, and storytelling through food.

Rooted in Caribbean identity and shaped by global influence, this experience highlights familiar ingredients presented in elevated and creative ways. Each course is designed to flow seamlessly into the next, creating a journey that is expressive, layered, and memorable.

The five-course tasting menu of Caribbean Impression #15 is priced at US$139, per person, with an optional wine pairing available for an additional of US$90, per person.

More than a menu, Caribbean Impression #15 is a refined interpretation of the region, told through a series of carefully composed experiences.

Infini, into its sixth year of success, launches a different tasting menu every six months. It should be noted that Chef Urvin is a tireless mentor, and his young cooks are enjoying careers in various local restaurants thanks to the good methodology and work habits instilled by him in his own kitchens. Infini’s chef’s table dining experience is limited to just 18 guests. Book your culinary journey with Infini by calling:

+1-305-420-6432 (USA)

+297-280-8869 or +297-699-3982 (Aruba)

Or send an email to reservations@infiniaruba.com

The Caribbean Impressions #15 Menu:

Limpia Man

Batata

Sweet potato • Caviar • Coconut • Jerk spices • Onion • Pineapple

Brioche

Brioche • Curry • Garlic • Thyme • Honey

Koli – Koli

Hamachi • Honeydew Melon • Jalapeño • Lemon • Sansho

Jambo

Chilean Seabass • Octopus • Mussels • Scallops • Okra • Cilantro • Green Grapes

Limpia Paladar

Cube Libre

Stout Stew

Short ribs • Local Pastrami • Stout • Shiitake • Maitake • Carrots

Quesillo

Black Garlic Flan • Pineapple • Plantain • Tamarind • All-spice

Cupcake

Bahama Mama cupcake

We got a press release from RdA, stating Refineria di Aruba N.V., is pleased to share an important announcement regarding the launch of an International Request for Proposal (RFP) for the strategic lease of the Mondi Lora (Zeewijk) Tank Farm assets.

The press release reiterated that given the economic impact and scale of this project for Aruba’s energy infrastructure, RdA believes the information is of high interest to readers.

First of all allow us the correct the press release, the volume of all 17 tanks at the tank farm does not add up to 10.7 million barrels. It adds up to 10.068 million barrels. It is the difference of one big tank. Your calculator made a mistake, or you cannot count.

But that was just the beginning.

The holding tanks were already in horrible condition, 12 years ago.

During the partial renovation of the tank farm initiated by Valero, they quoted an average of US$10 million renovation cost, per tank.

Based on the current prices of steel and labor, the total investment of US$250 million would be on the conservative side, including replacing pipes, valves etc.

The reef berths and the loading arms were in horrible shape, 12 years ago.

All berths and loading arms need full replacement, or at least major reconstruction. Remember it is a deep-water harbor. In deep waters, we are looking at about US$50 million expense. The cost of purchase and installation, per loading arm, could amount to US$1 million.

The minimum investment needed to have the tank farm operational with all the auxiliary equipment and infrastructure is probably US$400 million dollars.

Aruba is ill-equipped for the project. All personnel would need to be imported, plus cranes and barges. Even in full tax-free regime, it is still costly. Coastal and Valero both complained that jobs in Aruba were 25% to 50% more expensive than similar jobs on the U.S. Gulf Coast.

Over the years, Venezuela invested in its own tank farms for storage, and it can do a decent amount of ship-to-ship operations offshore, it does not need our tank farm anymore.

At the time when the tank farm was built, it was important, but now its function is obsolete.

The crude pumped by Exxon in Guyana and the future Suriname offshore operation is stored at the source, in FPSO operations, specialized floating production storage and offloading vessels. Then that crude is sold in markets nearby. There is no economic gain in transporting the crude to Aruba and reloading it into bigger ships, here.

Considering the amount of investment and the time it would take for it to come to fruition, in view of the many global uncertainties, this is an unwise gamble, not a sound business proposition.

We should remember that these tanks were built for the refinery, at the time when Exxon concentrated its storage here. Exxon used smaller tankers to haul the crude from Lake Maracaibo to Aruba, concentrating it here, before transshipment to all corners of the world, SIXTY YEARS AGO.

A lot has changed in the world in the last 60 years — production, storage and consumption changed. The tank farm might have had a small chance 15 years ago, had it been maintained. But we are beyond that point now. It is a pile of junk.

AGAIN, we are beating a dead horse. The space can be used by different smaller industries, such as container transshipment, green tech research, vertical farming for food security. That piece of land is way more valuable for Aruba than the disintegrating tank farm.

Our community is going to get hit extremely hard with price increases due to global fuel shortages and price increases. Hit especially hard? Low-income demographics.

We talked about dark clouds a few blogs away; those dark clouds are already here. GOA should not, on top of that, charge us even more….

Yet that is exactly what is happening.

GOA announced it would absorb half of the 50 cent per liter fuel increase by discounting gasoline accijns to the tune of to 2.5 million florins per month. They want credit for that?!

What they are not saying is where that 2.5 million comes from, or why they are collecting accijns tax at all…

GOA does not charge a fixed amount on each liter of fuel. It charges a percentage. That makes the gas tax dependent on price instead of volume.

When the price at the pump rises, GOA’s take an automatic increase, without passing a new law, without any public debate.

The worse the global crisis gets, the more GOA extracts from our community.

That is the 2.5 million they claim to be absorbing. But they have no business extracting any of the extra accijns due to gas price increases in the first place.

The increase in gas price should not provide GOA with more taxes and should NEVER increase the tax burden on our economy.

Instead of doing everything in their power to lower or stop their wasteful spending behavior and prepare for dire times, GOA issues a press release about generosity, trying to talk straight what is crooked.

GOA, in general, weighs heavily on our brittle economy without giving much back in the form of public service basics.

In the coming months and years this will have to change whether they like it or not.

Better get to it sooner than later!

The Radisson Blu celebrated a milestone, marking five years since it first opened in 2021, at the time the island was emerging from the global pandemic.

The 5 Years of Blu Hospitality celebration reflected on opening during an exceedingly challenging time for travel and tourism, highlighting the island’s resilience and the resort’s tremendous growth potential. The success of the resort evolving into one of the newer upscale properties on Aruba’s Palm Beach is a tribute to its local team who, they report, did it their way.

According to General Manager Luigi Wix having opened post lock down, with no playbook, and no safety net, paid off. While others waited for the situation to improve, the Radisson Blu forged on regardless of circumstances.

The Radisson Blu brand, by Carlson hotels was debuted in 2010, as a global, stylish, contemporary, higher end hospitality option, and the Blu spelling was chosen as a modern branding twist.

In Aruba, the Radisson Blu developer rescued a shell, called at the time Acqua Condominium abandoned and crumbling for many years. The unfinished structure, a residential complex of condos/apartments, was redesigned into a more upscale concept in lieu of the original apartment layout and opened under the Radisson Blu flag with 156 spacious, modern suites, all comfortably appointed, with a spectacular rooftop infinity pool, sprawling pool deck with Jacuzzi, and extensive landscaping.

The original footprint of Acqua Condominium included three towers. One was built, and I understand that the developer, an architect, who had truly little hotel experience at the start, who is by now a seasoned hotelier, is gearing up to make his dreams come true and expand the resort, building an artificial beach on the property, then adding the new rooms around it. As an architect he is graced with good taste in furnishings and design, plus a gift for identifying the all-local leadership team needed to run the show.

To celebrate 5 Years of Blu Hospitality, the resort is running a giveaway campaign called “5 stays for $5,” it also threw a spectacular cocktail party over endless flutes of Veuve Clicquot, catered by Don Esteban Gourmet and Blue Tap Cider, two of the resort’s exclusive outlets.

Don Esteban is a boutique Spanish Tapas restaurant, and gourmet food concept adjacent to the lobby entrance and Blue Tap Cider is a chic restaurant bar, carrying the exclusive ciders of South Hill Cidery, hailing from the finger lakes area in upstate NY. The distinctive ciders of South Hill Cidery are made from hand-foraged wild apples from abandoned orchards and heirloom varieties, they are available here, exclusively, at the Blue Tap Cider.

The party enjoyed the attendance of the island’s A-listers, who sipped and nibbled to saxophone music and live DJ mixing with DJ C-Zar. General Manager Luigi Wix, founding member of opening team, Director of Commercial Strategy, Shareka Gutierrez, senior commercial manager, Asanya Foster, Junior commercial manager Maria Mendoza, and Selienne Gutierrez, HR coordinator, mixed and mingled with guests, highlighting the great looks, exceptional charm, and dedication of the local team.

Sunshine House, A PasaDia

https://batibleki.wheninaruba.com/sunshine-house-a-pasa-dia-by-united-forces-foundation/

The minister of Infrastructure Rene Herde informs:

https://batibleki.wheninaruba.com/the-minister-of-infrastructure-rene-herde-informs/

Admirable she asked, admirable AWSS answered

https://batibleki.wheninaruba.com/admirable-she-asked-admirable-awss-answered/

Marooning Practices, the final exhibition

https://batibleki.wheninaruba.com/marooning-practices-the-final-exhibition-of-echoes-of-the-islands-from-stories-to-archives/

General Manager Joe Najjar, at the helm of La Cabana Beach Resort & Casino, for twenty years

https://batibleki.wheninaruba.com/general-manager-joe-najjar-at-the-helm-of-la-cabana-beach-resort-casino-for-twenty-years/

ShinSen an elegant dining experience

https://batibleki.wheninaruba.com/shinsen-an-elegant-dining-experience-at-the-hyatt-regency/

Damian Pinas honored at Paseo Herencia

https://batibleki.wheninaruba.com/damian-pinas-honored-at-paseo-herencia/