For more than a decade, Gaudi has been revered as the
restaurant that serves authentic Spanish cuisine. From bustling Jupiter St. to posh
Ayala Malls like Greenbelt
and Serendra, diners keep coming back for its Paella Negra (paella made with
squid ink) and Chulleton Villagodio (certified Angus beef prime rib grilled
according to the methods of Villagodio). In 2009, tapas, paella, and more took
centerstage in Tapella where customers indulged in chorizo alvino (chorizo
stewed in red wine), cojunodos (fried quail egg, pimiento and jamon Serrano),
Manchego Cheese and Shrimp paella, along with a range of impeccable wines.
Executive Chef Alexandra Cacho continues to enhance the
dining experience in her restaurants as she presents new gustatory delights
that reflect the new trends in Spain .
Chef Xandra as she teaches bloggers how to prepare a Sangria |
“New things are happening in Spain and I want to share it here.
I only serve the best for my customers. I even bring some ingredients from my
native land to my restaurants,” explains the affable chef. Known for her
constant innovation and meticulous use of the freshest and best ingredients
here and abroad, Chef Xandra happily shared that she recently added 14 dishes
in Gaudi and Tapella.
Tartar de Tomate |
Taste the bursting flavor of organic tomatoes of her Tartar
de Tomate. The sweet and succulent tomatoes sitting on Malagos cheese and
caramelized walnuts, are perfectly crowned with lettuce, lollorossa, and
shrimps, then drizzled with extra virgin olive oil and added with a little bit
of balsamic vinegar. The Ensalada Tempura on the other hand is a reflection of
how the Japanese way of cooking has made its way in Spanish cuisine. Chef
Xandra decided to add an Asian twist to it by spreading a pleasantly tempered
taste of wasabi dressing on top of the tempura shrimps alongside the fresh
mesclun and arugula from the farms in Tagaytay.
Plato de Pintxos Frios |
Plato de Pintxos Calientes |
Tapas will always be a perennial favourite in Donostia and
Chef Xandra wants her diners to indulge in an array of eight selections in each
plate. For those who like hot tapas, the Plato de Pintxos Calientes has
calamares, chorizo, croquetas béchamel, sobresada de quezo manchego, purusalda,
tigres, champi, and pollo moruno. For those who prefer cold tapas, order the
Plato de Pintxos Frios and indulge in cucumber, sardines, pulpo, cojonudos,
gazpacho, veruta, agustin, and baine. Another bread- based dish to look forward
to is the veal cheeks stew on crusty bread. Chef Xandra shares that the Spanish
eat a lot of carilladas so she used imported veal in her Entrepanes de
Carilladas.
Huevos Estrellados con Jamon y Pimientos |
Fideua Negra |
Remember the famous Paella Negra? This time, she made a black squid pasta
called Fideua Negra. The fine wheat noodle pasta is cooked with lemon and added
with bite-sized squids and shrimps. It is topped with aioli sprinkled with
chives, along with cream dory coated with batter. Eating it is so addicting that
diners don’t mind smiling with the squid ink on their lips. The Fideua Negra
has that savory and tangy taste in every bite, reminiscent of the gastronomic
delights of Catalonia.
Mar y Montaña |
Want more seafood? Choose the Gambas Mikel, a spin-off the
Fideua Negra, but this time the shrimps are enveloped in blank ink batter then
dipped in aioli. If one opts for a classic, try the Lomo de Mero a la Plancha
or grilled Chilean seabass served with mixed vegetables. For surf and turf, the
Mar y Montaña is a plateful of grilled steaks and prawns served with French
beans, carrots, zucchinis, potato gratin, and béarnaise sauce.
Gaudi and Tapella is one of the few restaurants that serve
Pollo Moruno con Couscous, a dish that reflects the Mediterranean and Moroccan
influence in Spanish cooking. Couscous is popular in Southern Spain. Even the
children there love eating couscous, a healthier alternative to rice. Chef
Xandra’s Pollo Moruno con Couscous has almonds, raisins, onions, and Moorish
chicken―a flavorful creation that will surely delight even the most discerning
diners.
Rabo de Toro |
Another must-try is the Pollo Pedro Ximenez. Instead of
pairing it with dessert, Gaudi and Tapella creatively made this sherry into a
sauce so that each bite of the chicken is packed with its sweetness, beside
strips of carrots, potatoes, and zucchinis. Slow cooked imported ox tail, pour
a good red wine, and add some saffron. The succulent meat of the Rabo de Toro
is another specialty waiting to be had, served with fries and carrots.
Dessert
Mille Crepe P 155.oo |
Chocolate X P155.00 |
Tocino del Ceilo ( Egg Yolk Mousse) P 90.00 |
Tarta al Ron ( Rum Butter Cake) P 150.00 |
Enjoy these new dishes each time you visit Gaudi and
Tapella. Trust a Spanish chef with years of kitchen experience to bring
authentic Spanish dishes to feast with family, friends, and business
partners. For inquiries and reservations,
call (02) 757-2710 or 856-0473.
Gaudi is located at the Ground Level of cosmopolitan
Serendra in Taguig while Tapella at Ground Level of Greenbelt 5. Both
restaurants offer a patio for those who want to be seen and the large booths
inside good forpower talks and intimate chats. Surrounded by top business
offices, theatres and high end shops, it makes an ideal spot for a quiet
coffee, a fashionable lunch or a romantic dinner.
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