NORTHWEST COAST. Aqua Grill is a contemporary restaurant with an open kitchen and the island's largest raw bar. Start with oysters or clams on the half shell, seared tuna sashimi or ceviche. Seafood is the name of the game here, and you can choose virtually any preparation: fried, grilled over a wood fire, broiled, poached, stuffed and baked...the list goes on. The cioppino is particularly tasty, but if you're not a seafood eater, there are also a handful of other choices (steak and pasta, mostly). There's an array of specialty coffee drinks which will make a nice, light ending to your meal, but the delectable desserts are all made in-house.

SAVANETA. This little open-air restaurant sells impeccably fresh seafood cooked with local ingredients like spicy Madame Janette peppers and yerbihole leaf, an herb very similar to basil. The fish soup is wonderful here as is the seafood platter with baby shark and broiled lobster. Tenderloin steaks and broiled chicken are available for the non-seafood eaters in your party. Plan ahead and call for reservations on the terrace ­ the view of the sunset is spectacular. Smart-casual attire. Reservations strongly suggested.

NORTHWEST COAST. This seafood stop is a must for visitors and locals. The nautically decorated dining room complements the bill of fare. Succulent lobster Thermidor, flaky barracuda and a delicious crabmeat cocktail are special favorites. Those preferring turf to surf will be pleased with the pork cutlets served with sausage, sauerkraut and potatoes, or the juicy beef tenderloin. Buccaneer does not accept reservations, so if you want a coveted seat next to the 5000-gallon aquarium, arrive early!

SAN NICOLAS. This bar has been an island legend for more than 50 years. Many people visit just to study the outrageous décor: banners, pennants, posters, stickers and bric-a-brac cover the ceiling and walls. Though many come the first time to gawk while they sip on a cold beer, Charlie's keeps them coming back with surprisingly good seafood, especially Creole squid and "shrimps jumbo and dumbo." (Dumbo because they got caught!) Charlie's also cooks a mean Argentine-style steak, and their trademark "honeymoon sauce" is fabulous, and hot, hot, hot!

GREATER ORANJESTAD. Traditionally prepared, super-fresh seafood is the draw here ­ the owners catch their own every day. Broiled Caribbean lobster is always a solid choice, but the fresh catch of the day, prepared to your liking, is really the standout. Whether you opt for Aruban style (pan-fried with a Creole sauce), a la Meuniere (dipped in egg batter and sautéed with white wine and lemon), or deep-fried, your selection will arrive with sides of rice or potato, fresh steamed veggies and pan bati, the local cornbread. Landlubbers will appreciate the steak and chicken options, too.