Published On: Mon, Jun 16th, 2014

Primas Restaurant – Local food with an international touch

Primas1WILLEMSTAD – Many Americans or Europeans who travel to the Caribbean are somewhat reluctant at first to try local dishes. Especially when you hear that on the islands, they eat dishes like iguana stew or soup, salt fish, cactus soup or whatever else they serve, it becomes a little adventure to eat in restaurants that serve local food. But Primas Restaurant has brought a little touch to that.

Considering the dearth of full-service dining specializing in local food, the Primas Restaurant probably didn’t have to work very hard to attract an audience. Well meaning locals believe that just by cooking local dishes, they would attract just anybody to come and enjoy their food. But that’s not really true. I mean, don’t take me wrong, their dishes taste good, but the presentation is extremely important for a foreigner visiting the island. And this is where Primas Restaurant differentiates itself from other restaurants.

One thing is clear, the owners and managers of a restaurant located in a historic plantation house are on a mission to create not just a good restaurant, but a great one.

The owners took over a space that once was home to Dutch plantation owners, the owners created an atmosphere that is sophisticated, inviting and respectful of the building’s history, but also the Curacao tradition. They tapped local chefs, who are well trained and skilled to turn local dishes into an extraordinary culinary experience, just like any other well known international restaurant.

Primas Restaurant does not have a wide variety of choices. There is no official menu. Every day the restaurant offers between five to six different dishes. Some may say that is not quite up to the standards of an international restaurant. I say it’s quite the contrary. The chefs have perfected their dishes, and you know people keep coming for more. The taste is superb.

Try for instance, their goat stew. This meat is a bit tricky to cook. Goat meat (Chevon) will lose moisture and can toughen quickly due to low fat content if it is exposed to high, dry cooking temperatures. Therefore, two basic rules are, cook it slowly (low temperature) and cook it with moisture. I must say that I have never had goat meat like I had at Primas Restaurant. It was cooked to perfection, definitely worth trying.

I can give more examples, but it is best if you visit them yourself and enjoy the cuisine and the ambiance the restaurant has to offer.

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