Tuesday, November 22, 2011

CERVESERIA a modern tapas bar in Makati

Last summer while I was on my annual vacation in the States, my friend Vernie Navarro asked me to try out a restaurant located at the Greenbelt 3 Mall in Makati.... The name was CERVESERIA. It was her cousin's, Gilbert Panganiban new venture into Spanish cuisine.  Since I love Spanish cuisine --- it wasn't hard to convince me to try out the place. She said, " try it out --- it is a Tapas Bar --- and it is not hard to find... It was where EBUN was located at the Mall near HAVANA." I assured her I will try it out when I get back to Manila.

During the long weekend break, Iggy and Cris tried out the Tapas in Cerveseria ---- they were so impressed by the tapas they ordered, Iggy decided to invite the family ( Tom, Maite and me  ) to have dinner at Cerveseria.... to celebrate the birthday of his wife, Cris.

As I entered Cerveseria, I noticed their decor. The interiors consisted of heavy wood with baroque details; wrought iron chandeliers which look like candelabras with candle drippings hang from the ceiling, a bright red curtain hang by the glass walls and there stood in one corner a steel frame bookcase with old-school hardbound books with bottles of wine in between them. There were wood dining tables that had glass tops baring "laminated" strips of black lace. The setting reminded me of the bars in Spain. The ambience was simply perfect!!!

As we were ushered to our table, Iggy ordered a bottle of wine and we checked out their tapas menu. My kids opted to try out unique dishes that we have not ordered in the other Spanish restaurants. This was what we decided on:

SETAS SHIMEJI FRITAS - breaded golden mushrooms deep fried in olive oil served with ailoli  dressing. This dish is a must TRY !!

SUKIMI CON SALOR A ANGULAS AL AJILLO - We all loved this dish. It was baby angulas ( eels ) sauteed in olive oil and topped with crisp garlic.

MIGAS - it is COCHINILLO slices with day old french bread cut in cubes, pamplona chorizo and grapes.

MORCILLA with raisins and pine nuts - another favorite. The raisins in this dish tempered the spiciness of the morcilla ( blood sausage )..

NAVAJOS ALA PLANCHA - Baby razor clams, chorizo and white wine sauteed in olive oil.  This was the first time I tried razor clams cooked the Spanish way. Prior to this, I thought that the only way cooking razor clams was the Chinese way which is cooking it with black bean sauce... This dish was indeed a revelation!!! In fact it was so good that I had to get a piece of their complimentary homemade bread and swipe it on the platter to get the rich flavor of the dish... you must try this out!!

BAKED SEA BASS with chorizo, clams and herbs - this dish is a family favorite in a restaurant along Nicanor Garcia Street in Bel- Air Village, Makati... The only difference it was baked the Italian way which was cooked in white wine and wrapped in foil. Nevertheless, the Sea Bass was very good!!

When I go out with my family for dinner... We always make sure that there will always be room for our dessert -- we like to cap our meals with something sweet.... like

CREMA CATALANA - The Spanish version of " FRENCH BRULEE ".

CANONIGO -  The canonigo is the perfect dessert to take after large, filling meals. It’s flavorful enough to complement the saltiness of the main course, yet very light on the stomach. It is the Spanish version of the French dessert called  Ile flottante or floating island. 

You should try out CERVESERIA !!! The food, the ambience says it all. I will definitely come back to try out their other dishes. 



Ground Floor Greenbelt 3, Ayala Center
Makati City
Tel. No. 757-4791

No comments:

Post a Comment