The waiting staff is working hard and does their best, but the chef is off his game.
The starter Carpaccio was sliced too thick, the accompanying bread was too sweet to taste the butter and the decorative melted cheese tasted plastic/cheap.
The main dish was the shrimp plate of the day, which was excellently fresh, but served with a side of frozen industrial fries.
The worst failure is that despite the kitchen is at a distance from the restaurant area, the chef does not pre-heat the plates. He/she can cook, but is either under crippling budget pressure, or has no spirit in the game. Bake your own bread, slice your own potatoes and for heaven sake: heat your plates.
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