Terra.Mare.Fuoco at Mercát.

Three culinary titans from the Aruba Marriott joined forces for the latest dining event at Mercát: Terra, Mare, Fuoco. Here’s the night, in pictures and words.

It’s practically common knowledge on the streets of Aruba: whenever Mercát announces a new dining event, the island’s foodies scramble to book a table. And lately, without fail, it’s been a guaranteed sold-out affair.

This time, the three resort chefs, Cristiano Guidetti, Rafael Hernández, and Natassja Moya, brought their backgrounds, styles, and training together for seven courses that showed exactly why they’re at the top of their game. A night that won't be easy to forget for most of us.

The Culinary Team at Mercát and Chefs Natassja Moya, Rafael Hernández, and Cristiano Guidetti from left to right.

The restaurant was dressed in understated elegance. First, we gathered around the bar where coupes of Segura Viudas Brut were served and handed out to whoever extended a hand, a refreshing welcome by Divino, in charge of the wine selection for the event.

When we finally took our seats, the tables greeted us with meticulous detail. Sparkling glassware, artfully folded linens, and just enough sunlight streaming through the windows to make everything glimmer like scattered gemstones. We were ready!

7 Courses.

Arancino.

A Risotto Milanese filled with mushrooms, guanciale, and a touch of Gorgonzola Dolce. A single one that left us with a spike of excitement. Way to start the night by Chef Cristiano.

Burratina.

Chef Guidetti once again decided to play his greatest hits like an artist on a world tour. Burrata, olives, tomatoes, and neat slices of black truffle. I saved one truffle slice for a solo bite on a cracker. The literal personification of the question "What's not to love?"

Caviar & Scallops.

We did not know it was gonna be this fancy. I suspect more than a few tins of Ossetra caviar were involved in creating this course for the whole room. A real taste of the finest the ocean can offer, on top of artichoke hearts. And with this dish, Chef Cristiano left the stage to his colleagues.

Duck Magret.

Chef Rafael took the stage with a dish that could easily have been served in Paris. The duck was cooked with precision, the kind of mastery that only French culinary training delivers. A silky celeriac purée, charred orange supreme, and a single spear of green asparagus crowned with edible flowers completed the composition. The artistry was as memorable as the flavors.

Octopus.

Then came Chef Natassja’s octopus, its char glistening thanks to a drizzle of chimichurri. A playful gazpacho sphere, mimicking an egg yolk, added a touch of whimsy. Potatoes, naturally, anchored the plate, because octopus and potatoes are simply meant for each other.

Tenderloin.

I am not going to lie, I think we have seen and tried endless tenderloins, so whenever I see it on a menu, I don't really mind it. Chef Natassja had other plans. She was the wow factor of the night. When the tenderloin showed up at the table, there was a paper plane decorating it that was immediately set aflame, leaving no trace behind. It wowed us like kids at a Magic show.

The dish was gorgeous, especially the romesco emulsion on the side.

Caribbean Mille Feuille.

Mille Feuille is the trend of the moment! even for wedding cakes, and these guys know how to make a great one. Vanilla (with its real specks) ice cream, coconut cream, and a chocolate feather, all topped with gold leaf. A proper send-off.

And talking about send-offs, as a parting gift, they have given us a box with three gourmet salts: Himalayan, Maldon, and Hawaiian black. Such a nice detail.

Wine pairings, as I mentioned before, were masterfully executed for each dish by Divino. When are we going to have a sort of sommelier wine-pairing contest here on the island? We have to come up with something! There are so many good ones.

Ruben van der Ven from Divino on the pours.

And here I am once again to tell you that If you really want to treat yourself to an experience that will leave you delighted, nourished, and even shocked with surprise, a restaurant that, in these events, serves the finest things that can reach our tables in Aruba, you have to come to the dining events at Mercát at the Aruba Marriott Resort. It is the place to be.

Hasta la próxima!