The Flavors of Curaçao

Near the pontoon bridge in Handelskade in Willemstad, wooden boats from Venezuela dock alongside the canal, and vendors here sell just-caught fish and tropical fruits and vegetables (plantains, citrus, papayas, avocados) directly from the quay under the shade of tents. Mornings are the best time to visit, for the finest selection of produce, the cooler temperatures before the midday sun shines, and the pleasant ambience of the hours before the crowds arrive.

Hungry locals cram this Willemstad lunch spot every weekday, but the lines are well worth the wait. The massive outdoor food court hosts six different kitchens serving up local fare on an open flame. You can’t go wrong no matter which stand you pick—this is the place to sample authentic Curaçao cuisine at an affordable price. Try a bowl of kadushi (candle cactus) soup, or a plate of red snapper or goat stew with funchi (polenta), and an arepa di pampuna (pumpkin pancake) for dessert. Walk it off by checking out the nearby Floating Market or Punda Museum after lunch.

The nation’s signature blue curaçao liqueur is made on this former plantation house (landhuis) turned distillery. The fragrant oils in the peels of the island’s oranges—originally brought here by the Spaniards, and then abandoned as a crop when the fruit turned bitter in the island’s soil—serve as the base of this aromatic drink. (It also comes in red, green, and clear.) Hop on a one-hour guided tour for a better overview of Curaçao’s plantation history, the liqueur-making process, and, of course, a cocktail. Tastings are free on self-guided visits; try your favorite flavor over the house gelato. And avoid days when cruise ships are in port if you want to keep your sanity.