Vendor Selection

Available Spaces

Plasa Bieu Kitchen

Plasa Bieu, located in the historic heart of Punda, Willemstad, is Curaçao’s iconic cultural marketplace and one of the most authentic expressions of our island’s culinary heritage. For decades, this vibrant hub has welcomed locals and tourists alike to enjoy traditional Kuminda Kriyoyo in a lively, open-air setting surrounded by colorful colonial architecture. As a cornerstone of Fundashon Marshe, Plasa Bieu continues to evolve as a living cultural space where food, community, and history come together.

Marshe Punda Restaurant

Marshe Punda is a dynamic and modern marketplace in the bustling Punda district, offering excellent visibility and foot traffic from both locals and international visitors. Managed by Fundashon Marshe, this location provides a strategic opportunity for entrepreneurs to operate a full restaurant space in one of Willemstad’s most active commercial and tourist areas. It perfectly complements Plasa Bieu by combining tradition with contemporary energy, making it an ideal venue for high-quality Kuminda Kriyoyo and innovative local cuisine.

Transparency

Fundashon Marshe has designed this vendor selection process to be transparent, democratic, fair, and short while actively involving key stakeholders from Curaçao’s tourism and hospitality industry.

All rules, evaluation criteria (KPIs), deadlines, and scoring sheets are published publicly on this website. Every applicant receives the same information and is judged using the same clear 100-point system. Final scores and the reasoning behind the selection will be documented and available for review after the process concludes.

Democratic & Inclusive

The judging panel includes a balanced mix of independent experts:

Representatives from the Curaçao Tourism Board
Representatives from the Ministry of Economic Affairs (MEO)
Representatives from CASHA (Curaçao Association for Small Hotels and Apartments)
Community and cultural representatives
A Fundashon Marshe coordinator (non-voting or tie-breaker only)

This ensures multiple perspectives from government, industry professionals, and local voices. The final cook-out on Sunday, June 28 also gives selected candidates the opportunity to showcase their skills directly to the judges in a live setting.

Short and Practical

The entire process runs in just two weeks after the June 15, 2026 deadline:

Preselection in 4 days
Interviews over 4 weekdays
Final cook-out on one Sunday
Winner announced immediately after

This efficient timeline reduces uncertainty for entrepreneurs, minimizes costs, and allows the selected vendor(s) to start operations quickly.

By combining clear public rules, independent expert judges, community involvement, and a fast timeline, this process guarantees fairness, credibility, and real support for Curaçao’s culinary entrepreneurs while protecting and promoting our Kuminda Kriyoyo heritage.

This is how Fundashon Marshe puts its renewed vision into practice, with openness, respect, and results.

Kitchen Selection Time Line

Application / Bid Deadline: Monday, June 15, 2026 (all complete bids must be received by this date).

Preselection Review: June 16–19, 2026 (Fundashon Marshe internal review).
Preselection Announcement: By Friday, June 20, 2026.
Interviews (Weekdays): Monday–Thursday, June 22–25, 2026 (30–45 minutes per candidate at Fundashon Marshe office or Plasa Bieu).
Final Cook-Out (Sunday): Sunday, June 28, 2026 (10:00 AM – 3:00 PM at Plasa Bieu — limited public tasting optional).
Winner Announcement: End of the cook-out day or by Monday, June 29, 2026.
Contract Signing: Early July 2026.

Simplified Process Steps

Application / Bid Submission (by June 15, 2026)
- Vendors submit one unified bid package that can apply to Plasa Bieu kitchen, Marshe Punda restaurant, or both.
- Use the updated Participation Document (see below for key content).
Preselection (based on KPIs)
- Fundashon Marshe scores applications using the same 100-point system (slightly adjusted for simplicity).
Interviews (Weekdays, June 22–25)
- Shortlisted candidates (8–12 total) are invited for in-person interviews.
- Focus: business plan discussion, experience, cultural commitment, and operational fit.
Final Cook-Out (Sunday, June 28)
- 4–6 strongest candidates prepare and present dishes on-site.
- Judges taste and score.
- No cameras or full production, professional photos and short social-media clips only (optional).
Selection & Announcement
- Combined scores from application + interview + cook-out determine the winner(s).
- One primary winner per space (possibility of different vendors for Plasa Bieu and Marshe Punda).

Updated KPIs (100 points total – same spirit, simpler wording)

Minimum Requirements:

Registered small entrepreneur or startup in Curaçao.
Strong commitment to Curaçaoan cuisine (≥60% menu).
Clean background and references.

Judges (Simplified Panel – 8 members)

2 from Curaçao Tourism Board
1 from CASHA or similar hospitality body
2 community/cultural representatives
2 from MEO
1 Fundashon Marshe representative (non-voting or tie-breaker only)

Scoring Sheet remains almost identical to Document 4, with totals from application (40%), interview (20%), and cook-out (40%).

The Heart and Soul of Curaçao’s Culinary Heritage

Kuminda Kriyoyo is more than just a meal, it is the living expression of Curaçao’s history, resilience, and cultural fusion. Born from the island’s diverse roots, African, European, Indigenous, and Caribbean influences, these dishes tell stories of our ancestors who transformed simple, local ingredients into flavorful, hearty meals that have sustained families for generations. At Plasa Bieu and Marshe Punda, Kuminda Kriyoyo is not only tradition; it is identity.

Fundashon Marshe proudly celebrates and protects this heritage. That is why every selected vendor must dedicate a minimum of 50% of their menu to authentic Kuminda Kriyoyo dishes. We are looking for entrepreneurs who honor the classics while bringing passion, quality, and respectful innovation to the table.

What Makes Kuminda Kriyoyo Special?

Our cuisine is characterized by:

Slow-cooked stews (Stobá) using fresh herbs, spices, and tender meats or seafood.
Hearty starches like funchi (cornmeal), tutu (funchi mixed with beans), aros moro (rice with beans), and plantains.
Bold yet balanced flavors, savory, slightly sweet, aromatic, with influences from African cooking techniques and local produce.
Resourceful use of ingredients, from the land and sea, reflecting Curaçao’s history of making the most of what the island offers.

Iconic Dishes We Expect to Taste

Here are some signature Kuminda Kriyoyo dishes that define the experience:

Signature Stews (Stobá)

Kabritu Stobá, Tender goat stew, slow-cooked with spices, vegetables, and a touch of sweetness.
Karni Stobá or Galinja Stobá, Beef or chicken stew, rich and comforting.
Karko Stobá, Conch stew, a true delicacy.
Papaya Stobá, Banana Stobá, or Konkomber Stobá, Unique vegetable-based stews that highlight local produce.

Soups & Specialties

Giambo (Yambo), Okra soup with meats, a soul-warming classic.
Kadushi, Cactus soup, distinctly Curaçaoan.
Keshi Yená, Stuffed cheese, often considered the national dish — a rich, baked delight filled with seasoned meat or seafood.

Sides & Staples

Funchi, Smooth cornmeal porridge, served alongside most dishes.
Tutu, Funchi with black-eyed peas and sugar.
Aros Moro, Flavorful rice and beans.
Fried plantains, fresh salads, and local vegetables.

Snacks & Street Favorites

Pastechi, Savory pastries filled with cheese, meat, or fish.
Arepa di Pampuna, Sweet pumpkin pancakes.
Fresh fried fish (Piska Hasá) with funchi.

Sweets & Desserts

Bolo di Pampuna, Kokada, and other traditional treats.

What We Expect from Selected Vendors

We want to taste authenticity with heart. Judges and the community will look for:

True flavors, Respect for traditional recipes, seasoning, and cooking methods passed down through generations.
Quality and freshness, High-standard ingredients, proper technique, and beautiful presentation.
Balance and consistency, Dishes that are flavorful every time, whether for locals or tourists.
Cultural storytelling, A menu that proudly showcases Curaçao while allowing room for creative touches (e.g., modern plating or sustainable sourcing) without losing the soul of the dish.
Passion and pride, Vendors who can explain the history behind their food and make every plate feel like a warm welcome to our island.

By choosing vendors who master Kuminda Kriyoyo, we ensure that Plasa Bieu and Marshe Punda remain authentic cultural hubs where both Curaçaoans and visitors can experience the real taste of our heritage, dushi, abundant, and unforgettable.

" Kuminda Kriyoyo no ta solo kuminda; ta historia, kultura, i amor pa nos isla.”

(Kuminda Kriyoyo is not just food; it is history, culture, and love for our island.)

Submit Your Proposal

Are you interested please complete the following to assist you.