Filipino cuisine has strong ties with Spanish cuisine, so much so that the Philippines has been the only Asian country to play host to Madrid Fusión, an international gastronomy congress from Spain. Madrid Fusión, in turn, has been a shot in the arm for this Spanish fine-dining favourite. Chef Juan Carlos de Terry has ventured further into Spanish-Filipino fusion territory with dishes like dinuguan (meat in pig’s blood gravy) risotto and pork pata (deep-fried pig trotter) in menudo, offering them alongside his excellent traditional Spanish fare. Of the restaurant’s multiple locations, the original branch along Makati’s Chino Roces Avenue is by far the most beautiful.
An elevated take on everyday Filipino classics
Hearty, modern dining with an emphasis on seasonal produce
An indulgent private dining experience that puts lechon at the forefront
Savour contemporary takes on Filipino classics like pork adobo and kare-kare