Quatre Vins Curaçao

18/09/2026

Passion fruit pie with merengue, can’t be a better combination!

13/09/2026

Gnocchi
Dry age red beet, parmesan cheese, basil.

10/09/2026

CEVICHE GOLDEN CORVINA

Red beet kombucha, sweet potato, red onion

I think the chefs have truly outdone themselves with this one. Beyond its stunning color, they’ve brilliantly drawn on their fermentation expertise, using kombucha to create a highly original take on ceviche with a perfectly balanced flavor.

The first instinct is to drink the ceviche marinade straight from the plate. The second is to immediately order another one.

You have to taste it to believe it. Chapeau!!!

10/09/2026

SCALLOPS
Carrot creme, beurre blanc, potato crunch!
An extraordinary dish to lose your mind over!

30/08/2026

OYSTERS & CH*****NE: This week at Quatre Vins 🦪🥂

Enjoy a dozen fresh oysters served with shallot vinaigrette and our homemade hot sauce, and we’ll treat you to a complimentary glass of Ch*****ne.
Fresh, elegant, and made to be enjoyed. ✨

Come by and indulge!

*****ne

29/08/2026

At Quatrevins, we import our tuna directly, because quality starts with the ingredient.

Our TUNA STEAK is something special:
funchi, seasonal vegetables, miso & tarragon.

Fresh, elegant, full of flavor.
Trust us, you’ll remember this one. 🔥

29/08/2026

What are those two up to? 👀

They’re working on the new Quatre Vins menu! 🍷✨
New dishes, new combinations, and new gourmet flavors to discover.

Curious? Come visit us and be among the first to taste the new menu! 👨‍🍳🍽️

29/08/2026

16/08/2026

SHORT RIB. Four days in the making. 🔥

Brined for hours, then slowly cooked sous-vide at low temperature until it reaches that incredible point where the meat is so tender you can literally pull it apart with a spoon.

Deep, rich, succulent, intensely flavorful. Quite possibly one of the most delicious pieces of beef you’ll find on the island.

This is technique, patience and flavor pushed to the limit. The kind of dish you don’t simply eat, you experience.

Come taste this legendary Short Rib.

The flavor fades from the plate. The experience stays with you. 🥩✨

Photo by: Tayu Vlietstra

16/08/2026

SHORT RIB. Four days in the making. 🔥

Brined for hours, then slowly cooked sous-vide at low temperature until it reaches that incredible point where the meat is so tender you can literally pull it apart with a spoon.

Deep, rich, succulent, intensely flavorful. Quite possibly one of the most delicious pieces of beef you’ll find on the island.

This is technique, patience and flavor pushed to the limit. The kind of dish you don’t simply eat, you experience.

Come taste this legendary Short Rib.

The flavor fades from the plate. The experience stays with you. 🥩✨