Aruba, Bonaire, and Curaçao, also known as the ABC Islands, form the three westernmost points of the Leeward Antilles—sharing a culinary identity shaped by centuries of cultural exchange. Dutch, Spanish, African, South American and indigenous influences come together in everyday dishes and island specialties, from slow-simmered stews and freshly caught seafood to beloved local sweets. Familiar roots unite the islands, but each offers flavors distinctly its own.

Aruba: Dutch Tradition Meets Caribbean Soul

Aruba's cuisine reflects its cosmopolitan character with a sophisticated blend of European technique and Caribbean abundance. The seafood catch arrives daily from local fishermen, while the multicultural population has created a food scene that's both time-honored and modern. Favorites to seek out include:

Keshi Yena. This is Aruba's signature dish, and for good reason. Translated as "stuffed cheese," keshi yena transforms a hollowed-out Gouda or Edam cheese rind into an edible vessel for a savory filling of spiced chicken, beef, or seafood mixed with olives, capers, raisins, and tomatoes. Keshi Yena dates to the colonial era when people repurposed cheese rinds from Dutch households.

Pan Bati. No Aruban meal is complete without this slightly sweet cornmeal pancake served alongside stews and seafood. Crispy on the outside and tender within, pan bati is Aruba’s answer to bread—simple, satisfying, and utterly addictive. Look for it at restaurants that make it by hand, fresh to order.

Wahoo. While you can find mahi-mahi or grouper across the Caribbean, Aruba's fishermen prize wahoo (also known as mulato here), a lean, mild fish with firm white flesh. Chefs prepare it in countless ways, including a fish soup called sopi di pisca and pan-seared wahoo with a mild-to-medium Aruban hot sauce called pica di papaya.

Ayaca. In this special occasion dish, plantain or banana leaves wrap a complex mixture of seasoned chicken and pork, olives, capers, and cornmeal dough. Usually made for Christmas and other celebrations, ayaca is a labor of love, with recipes handed down over generations. Some restaurants offer it year-round for visitors eager to taste this Aruba specialty.

Dutch Pancakes. It’s hard to leave Aruba without enjoying the ubiquitous Dutch pancakes. The mini pancakes called poffertjes are light and puffy, while the larger pannenkoeken are dinner plate-sized and quite thin, more akin to a crêpe. They are typically filled with fruit for breakfast or with tuna, cheese, or salami for a savory meal or snack.

Bonaire: The Authentic Flavor of Simplicity

Bonaire's culinary philosophy mirrors the island itself: unpretentious, genuine, and deeply connected to the sea. As the least developed of the ABCs, Bonaire has preserved traditional recipes and cooking methods that might have disappeared elsewhere. The food here tells the story of people who have always lived close to the water and the land. These specialties will offer you a delicious taste of Bonaire:

Kabritu Stoba. This hearty goat stew is Bonaire's most cherished comfort food. The goat meat is typically marinated in a blend of cumin, oregano, and peppers, then slow cooked with tomatoes, onions, and sometimes pumpkin or sweet potato. The result is rich, warming, and intensely flavorful.

Sopi di Mondongo. Tripe soup might sound humble, but it's deeply satisfying. Tender pieces of beef tripe simmer for hours with vegetables, spices, and sometimes coconut milk, creating a complex broth that Bonaireans turn to as both comfort food and hangover cure. Sopi di Mondongo is typically served on weekends when families gather for long, leisurely meals.

Funchi with Stewed Flying Fish. While many visitors stick to snapper and grouper, locals know that flying fish — known as popo, potpot or buladó — make for exceptional eating. During the peak fishing season of October through April, fishermen catch flying fish in the early morning, and restaurants prepare them simply, such as stewed with tomatoes and served over funchi, a polenta-like cornmeal porridge or mush. You might expect this acrobatic fish to have an assertive flavor, but flying fish is actually quite delicate.

Piska Krioyo. Pan fried or grilled fish is topped with a Creole-style tomato sauce with onions, peppers and herbs, for a fresh and flavorful meal. Some versions of Piska Krioyo have a spicy kick, and the dish can be served with funchi, potatoes, or rice.

Li. This popular frozen treat is a cross between water ice and ice cream. It comes in an array of flavors from pineapple to pistachio to coconut – but peanut butter is the most popular choice. You can buy Li in stores, but if you’re lucky you can find a Bonairean selling homemade li out of their home.

Curaçao: Cosmopolitan Caribbean Tastes

As the largest of the ABC Islands, Curaçao boasts the most sophisticated and diverse dining landscape. Capital city Willemstad's colorful waterfront hosts restaurants serving everything from traditional Antillean fare to contemporary fusion cuisine, while historic plantations, called landhuizen, have been transformed into atmospheric destinations where you can experience the island’s delectable cuisine. Here are some musts for your culinary tour of Curaçao:

Stoba di Karko. Curaçao's version of conch stew showcases the queen conch that populates the surrounding waters. The meat is pounded until tender, then cooked slowly with tomatoes, peppers, and warm spices until it achieves a pleasantly chewy texture. There are as many Stoba di Karko recipes as there are families in Curaçao, but the best versions achieve a perfect balance between the conch's natural sweetness and the slightly spicy sauce.

Tutu. This side dish of cornmeal and black-eyed peas represents the African influence on Curaçaoan cuisine. The two main ingredients are cooked together with butter, onions, garlic and coconut milk until creamy, then shaped into balls that accompany stewed meats and seafood. Its mild, earthy flavor provides the perfect counterpoint to spicier dishes.

Iguana Soup. If you’re feeling adventurous, Curaçao offers iguana soup, a local delicacy customarily prepared on special occasions. The meat is believed to have medicinal properties and tastes similar to chicken but with a slightly gamey note. While you won't find iguana soup on every menu, it's worth seeking out restaurants and food markets that still offer this cultural treasure worth preserving.

Tentalaria di Cashupete. The name for this fudge-like candy, unique to Curaçao, comes from the word tenta, which means to entice. To make this confection, cashew nuts are boiled with sugar, then beaten to a firm puree and cooled on wooden plates. The mixture is often topped with coconut, a cashew, or even sprinkles.

Farm-to-Table Specialties. While traditional cuisine remains beloved, Curaçao's young chefs are pioneering a farm-to-table movement that highlights the island's indigenous ingredients. New restaurants are partnering with farmers to showcase Curaçaoan produce like karawara (wild peppers), Caribbean pumpkin and aloe vera in innovative ways. Meanwhile, some brewers in Curaçao's emerging craft beer scene are incorporating local citrus or hibiscus into their recipes.

Savor the ABC Islands with Seabourn

Discovering the distinctive flavors of Aruba, Bonaire, and Curaçao becomes even more rewarding when you sail aboard a luxury Seabourn ship, with itineraries designed to give you plenty of time ashore to sample ABC specialties. And thanks to Seabourn's signature all-inclusive experience and world-class cuisine, you can indulge freely in each island's delightful flavors, knowing that your next exceptional meal —whether ashore or aboard— is always just around the corner.