August 6th, 2012
Aruba Tourism Authority (ATA) and Aruba Gastronomic Association (AGA) are inviting visitors to “Dine on Aruba,” a culinary promotion set to launch this summer. When guests book a stay at one of the “Dine on Aruba” participating hotels through November 30, 2012, you will receive two $50 “Dine on Aruba” gift certificates.*
Aruba is known worldwide for its fascinating fusion of flavors and cuisine combinations. This program opens the door to visitors wanting to explore an array of dining options.
Foodies and vacationers alike can discover Aruba’s impressive world culinary and enjoy everything from fresh seafood, Caribbean and vegetarian dishes to exotic churrascaria creations and vibrant Italian, Mexican and Creole cuisine.
The new promotion is an extension of AGA’s popular Dine-Around program, which offers attractive menu specials at several participating restaurants year-round.
Warm island hospitality, world-class chefs and fine international wines paired with casual and elegant ambiances make “Dine on Aruba” a dynamic cultural experience.
To book your Aruba vacation and take advantage of the “Dine on Aruba'” promotion, contact your preferred Uniglobe Travel Agent.
Aruba, One happy island, is truly an extraordinary experience. Located only two-and-a-half hours by air from Miami and five hours from Toronto, the island is ideally situated in the southern Caribbean and boasts year-round cooling trade winds and perfect weather with average annual temperatures of 82 Fahrenheit and less than 20 inches of rainfall per year.
Aruba serves up 28 luxurious hotels/resorts, championship golf courses, sumptuous spas, vibrant casinos, extraordinary international and local cuisine, exclusive shops and boutiques, exciting land and water activities, art galleries and museums, world-famous festivals and events, clubs and cafes with live music and world-class beaches. The backdrop of a cosmopolitan tropical destination with warm, hospitable people is still an ideal destination for first-time guests and loyal visitors.
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