Kitchen

3 Must Try Spanish Restaurants to Satisfy Your Cravings

by Paulyne Fermin
August 9, 2024

When momma’s got a craving for Spanish food, here are the restaurants to go to within the Metro!

Spanish cuisine always makes it to the Filipinos’ top favorite foods. How can it not, when so many of our own local dishes are heavily influenced by it? From the familiar adobo, hearty pochero stew to the mouthwatering coccinillo (or lechon as we know it), all these are a testament to the many cooking techniques and culinary elements we have absorbed from Spain. Ergo, eating Spanish food is partaking of flavors we have grown to appreciate and, every so often, crave for.

Here is a list of our favorite Spanish dining places in the metro.

ORIGINE

Whether dining alone, on a date for two, or with a big group, as long as you have a common love for authentic Spanish food then Origine is the perfect place to dine in. Occupying a space that can easily seat a hundred guests, the restaurant has a well-stocked bar by the entrance, an open kitchen in the middle, and offers comfortable seating throughout. The interior is a cozy mix of homey and industrial elements which echoes the kind of food it serves. Truly, Origine is a dining spot where the remarkable fusion of the past and present ensures an unforgettable gastronomic experience.

Spanish restaurant chef Alexandra Cacho — Chef Extraordinaire- At the helm of Origine’s kitchen is renowned chef Alexandra Cacho (previously executive chef of Gaudi and Tapella). “Every dish in the menu represents the vibrancy of Spanish culture which is meticulously crafted with love and passion.”

The first thing we liked is the free basket of assorted bread served with two kinds of flavored butter (truffle and smoked) – tasty! This opening salvo is just a sneak peek of more delicious edibles to come. Pintxos (pica pica) are a staple at any Spanish dining and our favorites are the sweet pintxo ordanza (brie cheese with homemade tomato jam) and the savory tartar de salchichon (chopped pork sausage salami). Another favorite starter is the delectable bites of croquetas with a crispy top layer and caramelized onions with blue cheese inside. The real star of the show, however, is the chuletón steak.

Sourced from the finest cuts of Angus beef, this prime rib is expertly grilled to a medium cook and is served with a side of patatas ala pobre. Diners are given an open flame plate so that succulent slices of beef can be reheated to their preference. Mouthwatering and oh-so-tender, the 500-gram serving is worth the top tab of P5,185. Meanwhile, you may choose wines and handcrafted cocktails from the restaurant’s curated spirits selection to pair with your order.

Finely Curated Offerings – The menu highlights the finest Spanish cuisine from various regions using imported ingredients and quality locally sourced produce.

Spanish restaurant Origine in Brittany Hotel, BGC — Inviting Ambience – Origine’s mix of elegant decors and contemporary furnishings amidst potted foliage lends a cozy atmosphere.

The paellas are served so generously that a half order can serve 3-4 people but for those with bigger appetites, a full skillet is recommended. Top in our list is the paella Iberico with Iberico pork, jamon Serrano, tomato pepper and rice. If you’re a seafood lover, however, try the paella Marisco which has liberal portions of plump shrimps, calamari, clams, codfish, and squid over rice.

We had the citrusy crème brulēe (crema Catalana) infused with vanilla for dessert- a fitting saccharine end to our Spanish feast.

Cost per head: P1200

Level 1, Brittany Hotel, 6 McKinley Parkway,
BGC Taguig
0920 9263212

CANTABRIA by CHEF CHELE GONZALES

Press 32 on the lift, get off at the rooftop of the Westin Manila Hotel, and head on to Cantabria — a seafood-focused restaurant that pays homage to acclaimed chef Chele Gonzales’ hometown on the northern coast of Spain. Be sure to book a table in advance as the place has established quite a following (after just 4 months since it opened) and most days are full.

No surprise there as the fine casual restaurant’s traditional Spanish favorites, comfort meats, unique seafood fare, and creative tapas continue to attract more new diners as well as its fair share of returning guests. Presently, Chef de Cuisine Ivan Saiz Sordo, who was handpicked by Chef Chele himself, is the one overseeing the day-to-day operations of the place and executes the latter’s bespoke menu.

Spanish restaurant Cantabria chefs: Chef Chele Gonzales and Chef Sordo — Elevating the Traditional – Using internationally sourced ingredients and the freshest local produce, it took a year for Chef Gonzales and Chef Sordo to curate Cantabria’s menu.

Cantabria’s food presents the best of the ocean bounty as well as premium meats in indulgent bites played out on plates prepared with a unique Spanish flair.

The flavorful tartaleta de viera which is a scallop tartlet filled with celeriac puree, white chocolate, and caviar is a perfect starter. Creamy, a bit sweet and savory, it leaves the diner excited for the next course. We like anything with truffle and the croquetas de pollo y trufa (roasted chicken and truffle croquettes) did not disappoint. The same is true with the beef ravioli which came in square pasta pockets filled with braised beef, porcini topped with parmesan espuma and basil oil – hearty and satisfying!

As for the arroz dishes, the texture is a cross between a paella and risotto. We found the paella de pato y seta (duck, mushrooms, and apple aoli) inventive and surprising. The more you eat, the more flavorful it becomes. Meanwhile, top marks go to the mero al horno con patata panadera which is deboned baked grouper (lapu-lapu) served with a side of confit potatoes and topped with a butterlike-looking emulsion made of fish collagen, garlic, and parsley.

Chef Sordo suggested we eat it with just the potatoes (not with arroz) so we can appreciate its delicate yet richly flavorful taste. Doing so allowed us to savor every melt-in-mouth bite of the fish. Utterly divine! As for dessert, the coffee toffee (crushed hazelnut sponge cake topped with homemade coffee ice cream) is a delight and works as a delicious palate cleanser, as well.

Cost per head P2500

Top floor of the Westin Manila, San Miguel Ave.,
Corner Lourdes Drive, Ortigas Center, Manadaluyong
0928 5508109

BARCINO

Barcino’s kitchen marries Spain’s rich culinary history with the Philippines’ love for festive celebrations. At the core of its offerings, are tapas, paellas (13 kinds!), and sangria which exude bold flavors from Chile, France, South Africa, and Spain. Chef Nicolas Diaz is responsible for creating Barcino’s current 80-item menu.

“Aside from serving authentic Spanish fare, I like to reinvent the traditional dishes by combining it with Filipino flavors. An example would be our paella selection which offers a blend of the old served with modern twists, like our paella cerdo en adobo and paella cerdo sisig (topped with crunchy pork belly, chicken liver, fried egg). Both are now favorites across all our 16 branches,” enthuses Diaz.

Keeping It Creative –Barcino’s Executive Corporate Chef Nicolas Diaz hails from Bilbao in the Basque country of Spain. Chef Nico likes to upgrade the menu every so often to keep the food enticing and fresh.

Unique Yet Traditional – Barcino’s extensive menu allows diners to savor long-upheld traditions and customs-way of enjoying food and wine.

We like the freshly carved, thinly sliced jamon Iberico (dry-cured for 12 months) which melts in the mouth and is best paired with red wine, crispy chopitos fritos (baby squid covered with flour and deep fried in olive oil), and the runaway winner gulas con gambas al ajillo (5 big shrimps slathered in olive oil and topped with heaps of fried garlic). We paired the shrimps with the paella valeniciana (dark meat chicken and vegetables) and it was heavenly!

If you have a big party, adding a platter of assorted pintxos is in order. Six delicious varieties, 2 pieces per order — this can be enjoyed with family and friends while waiting for your mains. Meanwhile, a must-try new item is the chef’s favorite cochifrito (succulent rolled pork roasted to perfection). Talk about savoring tender meat with crispy pork skin! Then, to end dinner on a sweet and satisfying note, we had Barcino’s signature churros con chocolate.