Sometimes in May we were invited for dinner at Pure Ocean, and it was absolutely delicious, right on the beach, at Divi Phoenix Beach Resort.
Our waitress was super warm and helpful, the food was amazing, and the wine, Meiomi Pinot Noir, we loved it!!
I posted a blurb about the experience at the time and Marrit Fleur did not see it so here it goes again, recycles, it’s even better the second time around:
Pure Ocean delivers Pure Joy
Pure Ocean makes its home right on the beach at the Aruba Phoenix Beach Resort, inviting patrons to unwind in lazy, comfortable chairs on a white sandy beach, as they watch the sun set with their toes in the sand, at the end of a delightful vacation day.
Inside the restaurant, sheltered in a giant palapa, the décor is rustic and open-aired and each table enjoys the same spectacular true-to-the-restaurant’s-name, ocean view.
It used to be the Sunset Bistro years ago, and while the name changed to reflect Divi’s branded beachside dining restaurant concept, many things stayed exactly the same: Patrons dine directly on the beach, or under the palapa savoring the chef’s fusion-style cooking, featuring fresh seafood, lobster and great steaks, all reasonably priced, and beautifully plated.
Executive Chef Anthony de Palm spins his magic in the kitchen presenting a great variety of appetizers such as Steamed Mussels Provencal, steamed with fresh tomato and saffron sauce, served with garlic crostini, or the classic Iceberg Wedge Salad, sprinkled with crisp bacon, diced tomatoes, and blue cheese crumbles, drizzled with creamy blue cheese dressing.
For main course the Seared Scallops are very popular served with creamy risotto, green asparagus, and garlic sautéed cherry tomatoes. The Crispy Coconut Curry Grouper is a true crowd-pleaser, laid over a bed of jasmine rice, with plantain and stir fried vegetables, finished with a mild coconut curry sauce.
The restaurant’s talented Aruba-born Executive Chef who trained in excellent European restaurants before returning to his beloved island, is a master of classic cooking techniques, which when paired with fresh produce result in innovative fusion combinations.
He is also a great believer in keeping it simple and tasty, as he serves Caribbean Lobster, broiled with a sweet potato mash, market vegetables, drawn butter and lemon or the French classic with a new twist, Steak Frites, grilled skirt steak, with wedge potatoes and asparagus, complemented by a chimichurri sauce, or the irresistible Filet Mignon, grilled Prime Beef tenderloin, served with mash potatoes, green asparagus, grilled tomato, and finished with a truffle mushroom sauce.
We tried the divine Caribbean Mac & Cheese, penne pasta served in a rich & creamy cheddar cheese au gratin, tossed with lobster, shrimp and lump crab meat, and the Grilled Mahi Mahi, on couscous with hearts of artichokes escorted by an island Creole sauce. Perfection, we polished our plates clean!
We saved room for a trio of desserts, of miniaturized crème Brule, warm chocolate soufflé, and mango cheese cake.
The restaurant serves breakfast every morning from 7:00 a.m. to 11:00 a.m., and Dinner from 5:30 p.m. to 10:00 p.m. Happy Hour is celebrated nightly from 4:00 p.m. to 6 p.m.
Call for reservations, Divi Aruba Phoenix Beach Resort, Juan E Irausquin 75, Palm Beach
