Curacao

Cuisine

Twistour's Curaçao Cuisine blog is where we explore the island’s food culture — a mix of Caribbean spice, Dutch heritage, and Latin American influence. Eating in Curaçao is about more than restaurants; it’s about market stalls, beachside grills, and home-cooked recipes passed down for generations.

Signature dishes include kabritu stoba (goat stew), sopi di pisca (fish soup), and pastechi (savory stuffed pastries). Cornmeal staples like funchi and pan bati are often paired with stews or fried fish, while sweets like bolo di cashupete (cashew cake) showcase local creativity. Fresh seafood is everywhere, from red snapper and mahi-mahi to lionfish, which is now served as a sustainable option.

Food culture also means experiences in 2025 — like grabbing fried fish at Playa Lagun, trying street snacks at roadside stands, or sampling local dishes at the iconic Plasa Bieu in Willemstad. For a deeper dive, resources like Visit Curaçao’s culinary guide highlight restaurants, food festivals, and cooking traditions across the island.

Whether you’re looking for fine dining in Pietermaai, family-run snack shacks, or recipes to recreate at home, this section brings you closer to Curaçao’s flavors — hearty, surprising, and deeply tied to island identity.