Tapella, Greenbelt 5 (Eat)

calendar_todayDecember 13, 2015
account_circleJanine Daquio

There is no denying that Filipino cuisine is greatly influenced by the colonization of Spaniards here in the country which makes me less interested in Spanish meals. However, my adamant perception changed when I was invited to a restaurant in Greenbelt 5, Tapella, to try out the modern Spanish cuisine. So, let’s begin this quest of food munching!

Tapella Soups

I admit that it was my first time eating a soup served cold. Gazpacho De Mango (P175) is a Spanish-style soup made from tomatoes but with a twist of mango and it was like I’m drinking blended juice.

Experience a soup served cold here at this restaurant in Greenbelt

On the other hand, Pote Gallego (P175) is a very rich soup served hot where beans are the base added with chorizo and some vegetables. There’s magic while sipping this soup for you would feel popping fish-roe eggs!

Fish roe eggs are popping on this soup at Tapella, a restaurant in Greenbelt

Tapella Salads

Going with greens, Ensalada Mediterranea (P295) is a toss of lettuce, cucumbers, white onions, tomatoes, olives, capers with sliced white cheese! It was flavored in a vinaigrette dressing.

If you are after salads, Tapella has Ensalada Mediterranea in vinaigrette dressing.

Ensalada Tapella (P250) is almost the same with Ensalada Mediterranea but this one is served in their “special” dressing and topped with corns! What a beautiful blend of fibers to prepare ourselves with a heavy main course!

The Ensalada Tapella, offered at one of the restaurants in Greenbelt

Tapella Appetizers

If Filipinos have “dugo” at the street foods, Spanish cuisine has Morcilla De Cebolla (P 450). It is a black sausage from pig’s blood completely suffocated with onions to bring out that exemplary taste. Anyway, the taste of dugo and this one differs very much.

If you are after food you don’t get to encounter very often, this restaurant in Greenbelt offers a black sausage from pig’s blood.

An Argentinian restaurant, Gaucho offers suckling pig.

On the other hand, Chorizo Picante (P295) is savory spicy chorizo.

Spicy chorizo, a dish in one of the restaurants in Greenbelt 5

Then there’s our favorite meat… the chicken. Muslos De Pollo Frito (P 250), when translated, is thigh-chicken-fried. However, this is chicken wings in a form of a chicken lollipop, and served with aioli dip sauce. While I think that this is chicken lollipop, the flavor is unrivaled.

Your favorite chicken served in a classy way. Have this dish at one of the restaurants in Greenbelt

Our formal yet friendly server, Choco, said that this is his personal favorite – Chopitos Fritos (P250). It is a battered shrimp that could zest in lemon and yes, he never got wrong with its prime taste!

Battered Shrimp is the ultimate favorite of the diners at Tapella, a restaurant in Greenbelt.

Huevos Con Morcilla Sisig (P275) is not your typical sisig as Filipino’s staple food rice is changed into chips! Discovering new dishes to try always excites me.

Sisig but chips instead of rice here at the restaurant in Greenbelt.
Huevos Con Morcilla Sisig when mixed

Craving for sisig rice? You can try Mesa Filipino Moderne Cuisine.

Tapella Main Course

Lo and behold, as the 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, shrimps, and eggs.

The simple Arroz Sobrassada (P375) is topped with Spanish chorizo with fine herb sauce.

Among the three, I like the Arroz Manchego the most because of the comfort of the cheese it brings to my biased palate! When I was in college we use saffron to have that authentic taste of our paellas, and I guess Tapella used one.

Tapella, that is known for serving paellas did not disappoint our palate. Be sure not to miss it at this restaurant in Greenbelt.

Of course, the night would not be complete without steak! The bloggers and I had Chuleton Villagodio (P475/100grams). Served to us is 1000 grams as shown in the photo below. The steak is half cooked prepped from the kitchen and then the diners would enjoy savoring the moment of cooking their steaks by themselves through this unbreakable plate!

Cook your own steak at this restaurant in Greenbelt
*Ordering Chuleton Villagodio has a minimum order of 600 grams.

Chef Robert, totally spoiled our evening by personally serving Lapu Lapu A La Sal (Php 210/100grams). Served to us is 1000 grams as shown below. Our dear Lapu Lapu tasted so perfect imbued into a depth of sea flavor!

Lapu Lapu A La Sal served in Tapella restaurant in Greenbelt.
Who else could not resist to try this giant fish at this restaurant in Greenbelt?

*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 markeing officer said that there’s room for dessert. Flan De La Abuela (P75) has a gel texture and not as fragile with 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 is not just the typical taste for me just like how shocking for foreigners to eat “bagoong” or “isaw”. Plating is pretty normal, but all served to us blew us into surprise. The price is reasonable because of the ambiance and eating authentic Spanish cuisine is not now a far cry! The place though is not as big as you might think. The staff is personable and I think we all share the same wavelength so we were laughing over the same stuff. Thanks again to Chef Robert who surprisingly speaks in fluent Tagalog who has many races, to marketing officer Miss Deigh, and to Aldous for letting us experience an advanced “Noche Buena.”

On a side note, they are offering this 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

Disclaimer: This is a sponsored post but not swayed to write positive reviews. Photo watermark is named after my old site.

Janine Daquio
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