There is no denying that Filipino cuisine is greatly influenced by Spanish colonization, which initially made me less interested in Spanish meals. However, my perception changed when I was invited to Tapella, a restaurant in Greenbelt 5, to try out modern Spanish cuisine. So, let’s begin this food-munching adventure!
Tapella Soups
I admit that it was my first time trying a soup served cold. Gazpacho De Mango (P175) is a Spanish-style soup made from tomatoes with a twist of mango, and it felt like I was drinking blended juice.
On the other hand, Pote Gallego (P175) is a very rich soup served hot, with beans as the base, complemented by chorizo and some vegetables. There’s a magical sensation while sipping this soup, as it feels like fish roe eggs popping in your mouth!
Tapella Salads
Going with greens, Ensalada Mediterranea (P295) is a mix of lettuce, cucumbers, white onions, tomatoes, olives, and capers, topped with sliced white cheese! It was flavored with a vinaigrette dressing.
Ensalada Tapella (P250) is almost the same as Ensalada Mediterranea, but this one is served with their “special” dressing and topped with corn! What a beautiful blend of fibers to prepare ourselves for a heavy main course!
Tapella Appetizers
If Filipinos have “dugo” in their street foods, Spanish cuisine has Morcilla De Cebolla (P450). It is a black sausage made from pig’s blood, completely infused with onions to bring out that exemplary taste. Anyway, the taste of dugo and this one differs significantly.
An Argentinian restaurant, Gaucho offers suckling pig.
On the other hand, Chorizo Picante (P295) is a savory and spicy chorizo.
Then there’s our favorite meat… the chicken. Muslos De Pollo Frito (P250), when translated, means fried chicken thighs. However, this dish is actually chicken wings served in the form of a chicken lollipop and comes with an aioli dip. While it resembles a chicken lollipop, the flavor is unrivaled.
Our formal yet friendly server, Choco, said that this is his personal favorite — Chopitos Fritos (P250). It is battered shrimp that can be zested with lemon, and yes, he was absolutely right about its prime taste!
Huevos Con Morcilla Sisig (P275) is not your typical sisig, as the Filipino staple food, rice, is replaced with chips! Discovering new dishes to try always excites me.
Craving for sisig rice? You can try Mesa Filipino Moderne Cuisine.
Tapella Main Course
Lo and behold, a cardiac attack is about to occur!
Arroz Manchego (P775) is a paella dish topped with chicken, asparagus, shrimp, and cheese.
Paella de Marisco (P700) is topped with mussels, shrimp, and eggs.
The simple Arroz Sobrassada (P375) is topped with Spanish chorizo and a fine herb sauce.
Among the three, I liked the Arroz Manchego the most because of the comfort the cheese brings to my biased palate! When I was in college, we used saffron to achieve that authentic paella taste, and I guess Tapella used it too.
Of course, the night would not be complete without steak! The bloggers and I had Chuleton Villagodio (P475/100 grams). We were served 1000 grams, as shown in the photo below. The steak was half-cooked in the kitchen, and then diners could enjoy the experience of cooking their steaks themselves using this unbreakable plate!
Chef Robert totally spoiled our evening by personally serving Lapu Lapu A La Sal (P210/100 grams). We were served 1000 grams, as shown below. Our dear Lapu Lapu tasted absolutely perfect, imbued with a rich depth of sea flavor!
*Order 1 day ahead and it has a minimum 1,000 grams per order.
Tapella Dessert
No matter how bloated we were, Miss Deigh, who is the marketing officer, said that there’s always room for dessert. Flan De La Abuela (P75) has a gel-like texture and is not as fragile as most of the leche flans we normally have.
Tapella Overall Experience
I loved all the food served except for one – Gazpacho de Mango. Maybe it’s just not the typical taste for me, much like how shocking it can be for foreigners to try “bagoong” or “isaw.” The plating was pretty normal, but everything served to us was a delightful surprise. The price is reasonable because of the ambiance, and enjoying authentic Spanish cuisine is now no longer a far cry!
The place, however, is not as big as you might expect. The staff is personable, and I think we all shared the same wavelength, so we were laughing over the same things. Thanks again to Chef Robert, who surprisingly speaks fluent Tagalog despite his diverse background, to marketing officer Miss Deigh, and to Aldous for letting us experience an advanced “Noche Buena.”
On a side note, they are offering this holiday season!
Price: 4.5/5
Serving: 5/5
Taste: 4/5
Service: 5/5
Ambiance: 4/5
Tapella Address: Ground Floor Greenbelt 5, Ayala Avenue,, Makati, Metro Manila
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Disclaimer: This is a sponsored post but not swayed to write positive reviews. Photo watermark is named after my old site.
