Food Menu

Appetizers

Scallop, shoyu butter, chips, chives
14
Crudo, fish, shrimp, pecans, chili, sesame, ginger, olive oil
16
Ceviche of the day, cilantro, chili, sweet potato
14
Tiradito, Aji Amarillo, quinoa, sweet potato, corn
15
Market ceviche, crispy calamary, rocoto leche de tige sweet potato
17
Shrimp krupuk, greens, Amazonian fruit (Cocona), Rocoto mayo
15
Salchipapas, potato, chorizo, runny egg, crispy fries, truffle
16
Red beet, parmesan cream, apple, chocolate, rocoto, quinoa
13
Tuna tartar, avocado cream, rocoto cream
15
Beef Anticucho , potato , chili sauce
16
Celery root Antichucho, Zhug, celery cream, corn
13
Week creation (Limited Availability)
18

Main

Duck breast, purple corn sauce, cashew pure, petit pois, greens
36
Pork chop cowboy style, red cabbage, mash potato, tahini, demiglass
39
Picanha sous vide, yuca, local mushroom, tucupi
39
Fish, miso aji Amarillo butter, bock choy, green peas pure
33
Lomo saltado, onion, tomatoes, potato fries, rice
33
Grilled Tuna steak, peppercorn crust, bock choy, yakimeshi, shoyu butter
32
Roasted Cauliflower, cheese , huacatay, sweet potato, crumble
25
Butter Lobster tail, miso broth, onios tomato , rice
49
Week creation (Limited Availability)
MP

Sweets

Childhood Strawberries, condense milk foam, purple corn Syrup, crumble
10
Crème Caramel, homemade vanilla ice cream, vanilla powder
9
Pumpkin , Sweet potato ,anis, Bacon ice cream
10
Chocolate mousse, fruits, earth, vanilla cream
10
Chirimoya, merengue, caramel
9

The Chef

Born and raised in Lima, Peru, Teddy Bouroncle has been sharing his heartfelt recipes around the world for over two decades. His passion for cooking was ignited by his grandmother and grandfather, the two cooks responsible for gathering the family around the dinner table to enjoy home-cooked meals every Sunday evening. As a young boy, Teddy would hang out in the kitchen and watch as his grandparents reimagined traditional Peruvian dishes. At 16, he shared his plans with his own parents. “I am going to become an actor or a chef”, Teddy proclaimed. His mother and father, who both worked in government institutions, said: “You will starve as an actor!” At that very moment it was settled, “But not as a chef!” Teddy replied with a smirk.
Chef Teddy Lima Bistro Aruba
After graduating from culinary school, his desire to discover new palates and his ability to combine unusual ingredients took him around the world where he cooked in kitchens across the United States, Europe, Asia, Latin-America and the Caribbean. His culinary knowledge was broadened and his techniques were honed at the 3-Michelin-starred Arzak Restaurant in San Sebastian, Spain. His executive skills were first developed in the Casa Andina hotels, where Chef Teddy oversaw the kitchens of 17 properties as the Corporate Chef of the Peruvian hotel chain. A multifaceted 10-year career at the Marriott Brand saw him grow from Executive Sous Chef to Director of Food & Beverage to Complex Executive Chef and, finally, to Director of Food & Beverage Operations.
Although he was based at the JW Marriott Hotel in Lima and later at the Marriott Resort in Aruba, Chef Teddy was called upon to develop food and beverage operations whenever the Marriott brand launched a new property in the region. His ‘foodprints’ are still enjoyed in countries such as Costa Rica and Mexico.
After gaining significant experience in the corporate industry, it was time for Teddy to return to his roots. With his grandparents’ kitchen and dinner table in mind, he created Lima Bistro; an intimate restaurant where family, friends and lovers gather to discover new flavors and make everlasting memories. Having travelled, resided and cooked in many countries around the world, he finally found his home in the heart of the city of Oranjestad— and with him he brought the explosive flavors of his beloved Lima.

Discover a piece of Lima, a touch of Aruba and a twist of the World

Staying true to Peru’s culinary practice of fusing international cuisine with local ingredients, our dishes are made with locally grown herbs and greens, home-made sourdough and fresh Catches of the Day. With an elegant cooking repertoire that preserves all the comforts of traditional Peruvian cuisine, Chef Teddy strips down each dish to its essence: flavorful and memorable. Every bite you take is a piece of Lima, a touch of Aruba and a twist of the world. An exciting menu, highlighted by our weekly creation — where Chef Teddy and his team experiment with quality ingredients — makes for a memorable dining experience.

Toast with wines that take you on a journey around the world. Celebrate the island life with ice-cold local beers and sip creative cocktails made with authentic Peruvian liqueur. This is our playground, where we combine bright flavors with fruity ingredients inventing mixtures that tell their own story. The Flor de Lolilan, a refreshing ruby red mixed drink topped with a hibiscus flower is inspired by a bedtime story about the magical powers of the Flor de Lolilan, told by Chef Teddy to his visually impaired son, Bastian. Try the Rum fashion and experience Aruba’s own Papiamento Rum or the Maracuya Sour made with the Peruvian national spirit Pisco, whatever your choice, take your time to savor these moments. Here’s to family, love and life!
View Menu

Staying true to Peru’s culinary practice of fusing international cuisine with local ingredients, our dishes are made with locally grown herbs and greens, home-made sourdough and fresh Catches of the Day. With an elegant cooking repertoire that preserves all the comforts of traditional Peruvian cuisine, Chef Teddy strips down each dish to its essence: flavorful and memorable. Every bite you take is a piece of Lima, a touch of Aruba and a twist of the world. An exciting menu, highlighted by our weekly creation — where Chef Teddy and his team experiment with quality ingredients — makes for a memorable dining experience.

Toast with wines that take you on a journey around the world. Celebrate the island life with ice-cold local beers and sip creative cocktails made with authentic Peruvian liqueur. This is our playground, where we combine bright flavors with fruity ingredients inventing mixtures that tell their own story. The Flor de Lolilan, a refreshing ruby red mixed drink topped with a hibiscus flower is inspired by a bedtime story about the magical powers of the Flor de Lolilan, told by Chef Teddy to his visually impaired son, Bastian. Try the Rum fashion and experience Aruba’s own Papiamento Rum or the Maracuya Sour made with the Peruvian national spirit Pisco, whatever your choice, take your time to savor these moments. Here’s to family, love and life!
View Menu

To family, love and life!