Santa Anna

Savor the taste of the sea at Santa Anna, where every dish is crafted with freshness and flavor. Enjoy a stunning view as you dine with your loved one, creating the perfect setting for a memorable evening. Choose from a wide selection of dishes and indulge in a full 3-course meal, perfectly paired with a bottle of wine and a digestive. An unforgettable dining experience at an incredible value, now for 2 persons with 50% discount from $140.44 for only $70.22 (XCG125)

Santa Anna has a warm ambience, friendly service and breathtaking of St. Anna Bay from the iconic Handelskade. 

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APPETIZERS

• Chee-sea empanadas – These 3 seafood empanadas reflect the flavors across all the Pacific Ocean. Cheese and chives as a base for all, one with smoked salmon, another with shrimps and of course one with scallops.
• Cheese empanadas – Crispy, golden pastry pockets filled with rich, melted cheese — a comforting classic
• Ceviche – Choose your type of fish (White Corvina Fish, Pink Atlantic Salmon, Red Yellowfin Tuna) and get this classic fish bites with lime juice, avocado, onions, coriander and tostones.

PIRATE MENU 

• Pescado a lo Pobre – It’s an amazing 200gr breaded Corvina Filet, sided with French Fries, sautéed onions in red wine and a sunny-side up egg. The most traditional Chilean recipe tells the tale of a dish made by the humple people that confused ‘Au poivre’ with ‘A lo pobre’due to the similarity of the words.
• Mr. Blackbeard – Yes this pirate used to hit the coasts of the Antilles, looking for the treasured recipe of ‘Caldillo’, a fish soup made with mahi mahi fish steak, potatoes, carrots, coriander, celery and onions. The sailors who tried it say that this is the real hidden gem.
• Tuna Turner – Simply the best! From the depths of the sea, this 200gr yellowfin Tuna Loin rocks, sealed in sesame seeds, sided with your choice of polenta basil fusion/french fries and green peas.
• Don’t Leave it to Salmon Else – From the cold water of the Humboldt’s current, the 200 gr Salmon Steak is grilled and served with cappers, a touch of dill, lemon, pepper, sautéed onions in red wine and creamy mashed potatoes.
• The Anna Lasagna – A seafood lasagna recipe from far away that brings it all together with shrimps, smoked salmon, scallops, bechamel sauce and mozzarella cheese this one in a must try.
• Pasta Nr. 5 – A little of shrimps on the side, a little bit of mussels and scallops inside, a little bit of tentacles for a bite, a little bit of bechamel sauce at sea side, and oh yeah fettuccine seafood pasta, aaááh!
• Rice and Shine at the Sea – Reafood Risotto rice containing octopus, calamari, scallops, mussels, clams, shrimps and homemade tomato sauce with cappers.
• Shrimpsotto Pestolicious – Surely this Shrimp Risotto rice will make you dream about it. Cooked with homemade pesto, 180gr of 13-15 caliber shrimps and parmesan cheese.

NOT PIRATE MENU

• Chicken Filet – 200gr Grilled Chicken & your choice of side mashed potatoes, fries, rice, sautéed veggies or salad.
• Chicken Fajita & Fries – Chicken Fajita with cheese, lettuce, tomatoes & garlic sauce.
• Fetuccine – Choose between chicken Alfredo or Vegetarian, al Pesto or Marinara sauce with garlic bread.
• Burger & Fries – Homemade 200gr Burger Patty, cheese, lettuce, onions, tomatoes & pickles.
• Ribeye Steak – 200gr. Grilled Ribeye Steak & choice of side mashed potatoes, fries, rice, sautéed veggies or salad.

DESSERT

• • Nothing like your ex – A sweet, creamy and passion(ate) fruit cheesecake with homemade passionfruit marmelade
  • Not a brownie – Think about dark chocolate tenerina cake then add some cacao nibs on the top and you are on the right track. BTW it’s gluten free, low sugar and low protein
  • Why nut? – A unique Caribbean coconut flan that smells and tastes like the real thing. We mean the coconut.

The owners of Santa Anna opened their first restaurant, La Boheme, in 2015, but their story didn’t start there. It began in 1999 when they migrated from homeland, Chile, to what was a little known island off the coast of Venezuela in hopes of a better life. In their time on Curacao they have experienced many things, hardships, prosperity, but most importantly growth. When they opened La Boheme they had little knowledge as to how to run a restaurant. Still they grew slowly, but surely. Ever since, they’ve opened three more restaurants, Mistral, Olas & Copas, and Santa Anna. They strive to continue bringing life to Curacao every step of the way.

The restaurants are not just about the food. The restaurants are about the experience that they serve alongside your meal. From the music, to the drinks, down to even the conversations you have with our staff, they want to make the experience of dining with us as enriching as possible.

‘As a family, we know the value of spending quality time with those you love, and we’re here to make that possible.’