From Their Farm, To Elements’ Spectacular Beach-Front Table; Meet one of the farms behind some of the breathtaking dishes: Petite Greens Aruba

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As one of the Top 10 Fine Dining Restaurants in the Caribbean by TripAdvisor, Elements Restaurant is not only known for its spectacular and romantic views, but also for its wide-ranging menus that include international gastronomic flavors, sustainable seafood, natural meats, and locally grown produce. Its wide-ranging menus cater to all dietary needs, including vegetarian, vegan, and gluten-free diets.  

Located in Bucuti & Tara Beach Resort, the most eco-certified hotel and the first and only resort to reach carbon neutrality in the Caribbean, obtaining ingredients that are sustainably sourced is crucial. Michelin-trained Chef Marc Giesbers’, Director of Food and Beverage at Bucuti & Tara Beach Resort, sources his ingredients with care to ensure that there is no carbon footprint left behind. As such, he ensures that locally made, high quality, fresh ingredients are added to his dishes.

For the past two years, Petite Greens Aruba has been supplying Elements with exquisite microgreens. Lorraine Cooijman, CEO of Petite Greens Aruba, began producing culinary microgreens in her greenhouse in 2017 as a hobby, but soon after decided to follow her passion and become a microgreen farmer. “It is always a pleasure to sit around the table and talk about food and flavors with culinary Chef Marc. He is and will always be so passionate about haute cuisine – as am I. Having lived in France for eight years, I feel an incredible fondness for French cuisine, and seeing how he adapts my microgreens in such a way to his dishes is beautiful and I have a lot of respect for it,” Lorraine explains.

“Bucuti & Tara is one of the resorts you need to have as a client if you are a local farmer. They are the greenest and most sustainable resort of the Caribbean. If they could buy everything locally, they would. This is a big support for local growers and it is with that spirit that I feel honored to be one of their local farmers. Passion conquers everything,” Lorraine continues. 

“Indeed if we could, we would purchase everything locally. Not everything can grow here, but as long as we can purchase more and more things produced in Aruba, we will be able to ensure that the products are produced at a certain standard. Besides that, producing and purchasing locally keeps emissions low and supports local businesses,” Marc explains. Together the restaurant and the local farmers are collaborating to create a culinary scene that keeps our environment and people at heart.