A Golden Hour Love Affair at Eskama Cucina Italiana.

The honeymoon phase is over, and the food still hits. From burrata to Dover sole, Eskama at The St. Regis Aruba keeps the spark alive.

Eskama Cucina Italiana at The St. Regis Aruba is not new to me. This was actually my third visit, which somehow made the experience even better. There’s something very telling about returning to a restaurant after the initial excitement wears off, when the glow fades, and you’re left with just the food, the service, and the feeling. I’m very happy to report: Eskama still delivers!

Let’s start with the terrace, because if you’re in Aruba and you’re not leaning into golden hour, what are we even doing? The outdoor seating is thoughtfully positioned beachside, yes, but with enough separation from the pedestrian path that you get privacy without feeling isolated. You can people-watch without being on display. 

That evening gave us a perfect sunset, the kind that demands a slow start. I like dinners to feel like events, not transactions. Drinks first. A few bites. Time. Let the appetite build naturally.

Enter the Amalfi Sunset Spritz. A refreshing riff on the Aperol Spritz (an untouchable icon, frankly), this version brings in blood orange and Italicus. It’s brighter, a bit more complex, slightly more assertive in flavor, not heavier in alcohol, just bolder. The perfect companion to a sky turning gold.

To share, we ordered the Piatto di Carne e Formaggio, a generous board of Italian cured meats and cheeses served with sourdough thins, honey, fennel chutney, and olives. What stood out immediately: restraint and balance. Thick, satisfying chunks of gorgonzola and pecorino, real bread instead of filler crackers, and proportions that make sense. Enough to enjoy slowly, not so much that it derails the rest of the meal. Exactly how a sharing platter should be.

For dinner, we moved indoors, partly preference, partly research. The dining room is elegant without being stiff, refined but relaxed, and very much in line with the St. Regis energy.

We started with two antipasti that immediately caught my eye.

The Burrata is everything you want it to be and nothing it shouldn’t. Creamy burrata (actual burrata! not mozzarella pretending), roasted peaches, lavender honey, pistachios, and grilled focaccia. The stracciatella inside was fresh, milky, and lush. Who knew peaches were such a great alternative to tomatoes?

Then came the Grilled Octopus, which I will order every time it appears on a menu, non-negotiable. Here, it’s served over a cannellini bean purée (very Italian, very correct), paired with grilled lemon. That charred citrus note changes everything. Zero notes. Absolute repeat order.

Now came the dilemma: pasta, fish, or steak. Italian restaurant math is hard.

Luckily, Executive Chef Ramón Ramos happened to walk out of the kitchen, and if you’ve met him before, you know he’s not someone you forget. I waved him over immediately. After hearing what we’d already eaten, he suggested introducing a new flavor profile to the table: Truffle.

His picks:

• Tagliatelle al Tartufo Nero

• Lobster Ravioli with Saffron Beurre Blanc

• And from the seafood section: Dover Sole

Say less.

The tagliatelle was a quiet star. Fresh pasta with that unmistakable chew, coated in a light truffle and Parmigiano-Reggiano emulsion that never veered into heavy or soupy territory. Elegant, restrained, deeply satisfying. Proof that truffle doesn’t need to scream to be memorable.

The lobster ravioli surprised me in a good way. The saffron beurre blanc is punchy, aromatic, and unapologetic. This is not a background sauce. Chef Ramón explained that the lobster comes from New England, not Caribbean (too sweet), not European (too salty),  but perfectly balanced. If you like bold flavors and aren’t afraid of something different, this is absolutely worth ordering.

Then there was the Dover Sole. Iconic for a reason. Here, it’s treated less like a formal tableside performance and more like something you’d eat on a terrace along the Amalfi Coast. Lightly breaded, sautéed, and served with a silky lemon-caper butter sauce that somehow tastes indulgent and clean at the same time. Perfect seasoning. Perfect texture. Served with a variety of cooked vegetables and roasted potatoes. If you order one dish here, make it this one.

Dessert was non-negotiable.

We skipped the affogato (next time, because my friend does not drink coffee! The nerve!) and went with the Lemon Ricotta Cheesecake. Deconstructed, creamy ricotta and mascarpone, lemon zest, crumble, and a glossy berry coulis that was tangy, concentrated, and bright. Is it life-altering? No. Is it excellent and far above average? Absolutely. And sometimes, that’s exactly what you want.

A quick note on drinks: my Martini was flawless. Ice-cold, elegant glassware, three olives (because luck matters). No notes there either.

And finally! The Service. Our server Laura, was warm, charming, patient, and endlessly accommodating, even as I moved tables, took photos, requested booths, and generally behaved like someone writing a blog post. Ricardo, the restaurant manager, also deserves a mention. Hospitality here feels genuine, not rehearsed.

Eskama Cucina Italiana sits right at the heart of The St. Regis Aruba, offering a gorgeous indoor dining room, a sunset-ready terrace, and a concise Italian menu that balances classics with unexpected standouts. It’s the kind of place you return to not just because it’s good, but because it offers something out of the ordinary and the quiet elegance of a St. Regis location.

That’s what keeps me coming back.

Ready to explore the menu and make a reservation? Check their page on Opentable here

Until the next one!