Here in the Manila, Spanish cuisine is something typically reserved for a special occasion: birthdays, family reunions, fiestas—any celebration worthy of a feast. Each dish is a medley of flavorful ingredients that somehow manages to strike a balance between familiarity, as that of a home cooked meal, and sophistication.
When it comes to the Barcelona dining experience, ambience plays just as big of a role as the food. BCN by Rambla is taking the modern dining experience from Spain to Manila, and you’ll find it along a discreet street in Makati. No special occasion needed—the food here is a celebration in itself.
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Tapas, however small a serving they may be, are decadent, filling, and perfectly satisfying as a meal on its own. You can never go wrong with a platter of jamon iberico; lightly grilled slices of baguette with a little (or a lot) of the fresh tomato sauce to cut through the fatty, melt-in-your-mouth Iberian ham.
Equally as decadent of a starter is the foie gras. It may be served in small portions, but its appearance beguiles its richness. It’s served with a sweet pumpkin paste and red wine reduction which, when combined, tastes almost like a jam and makes a sweet complement to the pâté. Be sure to have each bite with a sprinkle of sea salt.
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Those looking for a relatively lighter appetizer can opt for the tuna tataki; lightly seared slices of tuna as tender as sashimi, served on a bowl of almond soup and topped with black caviar.
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BCN by Rambla boasts their very own charcoal oven and grill, which are used in cooking a number of dishes to create a smoky flavor and add texture. Of these dishes, you can try pescado del dia a la parrilla, the fresh fish of the day, grilled with a garlic, red peppers, and spring onions.
For other seafood options, we recommend the pulpo gallego: the grilled octopus has a nice charred, slightly crunchy exterior and is served with confit potatoes and a foamy paprika sauce.
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The cochinillo asado—a hefty chunk of pork shoulder roasted in a charcoal oven—is, perhaps, one of the grandest items on the menu. The think layer of skin isn’t as crunchy as the roasted pigs we’re more familiar with locally (i.e. lechon), but the meat is so tender that it practically just slides off the bone when you cut into it. If you want to feast like a king, this is the dish to order.
The charcoal oven and grill aren’t exclusive to savoury dishes, though. Desserts like piña asada are roasted on the charcoal grill, giving it a sweet, caramelized exterior. It’s served with a scoop of coconut ice cream and splash of Grand Marnier which is added table side and flambéd.
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Our recommendation? The torrija de pan brioche con helado de tiramisu: a pillowy soft slice of brioche (like a cross between a French toast and bread pudding), served with a creamy tiramisu-flavored ice cream and thick dollop of dulce de leche.
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