WATCH: Spanish Tapas in one bite challenge
MANILA, Philippines — Can you finish these Spanish Tapas in one bite?
Such was the challenge that the new Spanish brand ambassadors of Bistronomia Group, Cristina García-Villalba Marba and Marta Aranda Baños, gave to the press, including Philstar.com, at the recent luncheon featuring the Spanish restaurant group’s bestsellers.
Putting each Tapa whole into the mouth, said Marba and Baños, is the best way to enjoy a Spanish Tapa – as the flavors burst into the mouth if eaten whole and not taken in small bites.
Each restaurant within the Bistronomia Group offers its own distinctive take on Spanish dining. Las Flores champions traditional dishes from all across Spain, offering the best regional flavors in a vibrant yet sophisticated setting.
“It’s about gastronomy which is rooted in the relationship between food, culture and tradition. That’s why at Las Flores, we have a diverse selection of dishes that demonstrate the depth of what Spain has to offer,” said Bistronomia Group Executive Chef Alfredo Rodriguez.
Specialties that guests must not miss include Salmon y Salmon, Segovian-style Cochinillo and Paella Negra.
Tomatito, on the other hand, brings playful energy with sultry bites, lively Spanish music, and a vibrant flamenco-inspired decor, making it the perfect spot for informal, festive gatherings.
“We refer to Tomatito as a ‘Sexy Tapas Bar’,” said Chef Alfredo. It is where people come together, not just for the food and drinks, but for its hip vibe as well. Picture yourself in a Spanish tapas bar setting where the ambiance is fun and funky while nibbling on delicious tapas such as Filete Air Baguette, Chipirones Andaluza and Paella Chiringuito and assorted Pintxos.
Meanwhile, Rumba blends Mediterranean flavors with Spanish flair, featuring dishes cooked over a charcoal oven imported from Spain — a rare culinary centerpiece that imparts unmatched smoky flavor. For example, the Paella is cooked to perfection using a cast-iron casserole which is placed inside the charcoal oven using charcoal imported from Spain.
“We call our Paella in Rumba Arroces al Carbon (charcoal rice) because we don’t use a paellera,” Chef Alfredo explained. “Ninety percent of our dishes are cooked in the said oven including French-style free-range chicken, local squid, lamb chops, duck confit, octopus, shrimp, and the mouth-watering cochinillo."
“The biggest influence is Spain since I am Spanish,” said the chef who is a native of Madrid. The open kitchen provides an inviting feel and connection of sorts between the guests and the chefs.
Rambla pays tribute to Catalonia with modern, creative cuisine, inspired by the legendary El Bulli, a fine dining restaurant in Spain headed by Chef Ferran Adria. The restaurant is known for its avant-garde molecular cooking techniques. Dishes like the spherical olives reflect avant-garde techniques while honoring traditional Spanish roots. The menu’s creativity shines through signature elements like the group’s exclusive air baguettes — small, flavor-packed bites unique to Bistronomia — and playful reimaginings of classic Spanish canapés. Other specialties at Rambla are Spherical Olives, Bikini Sandwich and Pulpo Asado. — Video by Deni Rose M. Afinidad-Bernardo; video editing by Geraldine Santos
