It's all about the food
The kitchen team is headed by chef Ries Helsdingen: he knows Que Pasa inside out after almost 10 years at the helm. Restaurant Manager Patricia Vedder may be young, but she also knows what she’s doing. Her smile lights up the restaurant every evening. Her experience includes a stint in South Africa as well as at the Holiday Inn on Aruba, where she spent 10 months learning everything about running a restaurant. At Que Pasa both Ries and Patricia show off their creativity: Ries with the fresh produce with which he creates innovative dishes and Patricia with ideas about exciting happenings.
Let's talk about the menu. The appetizers listed are onion soup, tomato soup and bouillabaisse, a fish platter, a tapas platter and the chef’s surprise platter. But there is more to choose from: a lovely European salad, crispy frog legs, bacon-wrapped goat cheese, carpaccio, fried brie, ceviche, calamari, flatbread, a Caesar salad, escargots, a Cuban taco and spicy shrimp pil pil.