Discover Curaçao’s local cooking at the Old Market in Punda, where independent kitchens serve traditional dishes in a shared dining hall.
A walk through Punda deserves a good lunch stop. At Marshe Bieu, also known as Plasa Bieu, open kitchens and shared tables bring you closer to Curaçao’s everyday food culture.
Marshe Bieu is a covered food hall on De Ruyterkade in Willemstad. You will also see it called Plasa Bieu or Old Market: all three names refer to the same place. Several independent kitchens operate here, each with its own dishes and specialties.
The food is rooted in Curaçao’s Krioyo cooking. Look for dishes such as kabritu stobá, a goat stew, or fish with funchi, a cornmeal accompaniment. Depending on the kitchen and the day, you may also find okra soup, known as jambo, or pumpkin pancakes called arepa di pampuna. Treat these as dishes to look out for, rather than a fixed menu.
Take a look around before choosing where to eat. Ask what each kitchen has prepared and where to sit when ordering from it. The shared tables make this an informal lunch stop.
The old market’s food hall is separate from nearby Marshe Nobo, the round market building. You can also combine lunch with a walk to the Floating Market, another distinct part of Punda’s market area.
How far is the drive from your stay?
The appeal here is being able to explore several local kitchens in one stop. We would leave room in the itinerary for an unhurried lunch and ask about an unfamiliar dish. It suits curious eaters who enjoy a lively, communal setting.
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Yes. Marshe Bieu, Plasa Bieu and Old Market refer to the same food hall in Punda. Marshe Nobo, also called Plasa Rondó, is a separate market nearby.
No. Several independent eateries share the building. There is no single menu for the whole hall, so compare the kitchens before ordering.
It is on De Ruyterkade in Punda, on the eastern side of central Willemstad. It fits naturally into a walk through Punda and the surrounding market area.
Plan it as a lunch stop. Do not assume the kitchens follow the evening opening patterns of a conventional restaurant.
Expect informal seating, including shared tables. Places are generally taken on arrival. Ask your chosen kitchen where to sit, especially if you are visiting with a group.
Ask individual kitchens what they can prepare. Check the ingredients of soups, stews and side dishes, including whether stock, meat or fish is used. A vegetable-based name alone does not confirm that a dish is vegetarian or vegan.
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