At 113 Wagner Café, it’s lush with Philodendron Esmeraldense, which can cost over ₱100K per pot
Photos by the author.
With its cool mountain weather, cultural diversity, historical landmarks, as well as tropical pine forests, Baguio has always been a soulful escape for local and foreign tourists alike.
The Summer Capital of the Philippines has also become a formidable dining destination, thanks to several restaurants opening on the highland retreat. Two years ago, over 60 music halls and nightclubs in Baguio were converted into food-oriented services to adjust to quarantine regulations. Its food scene continues to flourish.
Among the establishments born during the Covid-19 outbreak is 113 Wagner Café. It has since turned Techie Maravillas Pantaleon’s family home, where she has raised her seven children singlehandedly since her husband died 12 years ago, into a dream dining spot.
Her kids having moved out of the house and in response to one of the branches of her cake and coffee shop Everything Nice closing down, the restaurateur refashioned her residential property at 113 Wagner Road (hence the name) into a go-to venue for hangouts, dinners, and special celebrations.
“Before, when a store was not doing well, we could pull out. But in the pandemic, everything dropped,” says Techie. Her son, Robbie Pantaleon, currently manages the other two branches of Everything Nice at Camp John Hay and Ayala Technohub.
Not your run-of-the-mill restaurant, 113 Wagner Café is a verdant paradise with a surreal natural charm. Its plush-green garden that plantscapist Kiko Villalba helped create and now helps maintain is something straight out of a fairy tale. The garden stylist has an extensive background in landscaping.
This is why, as of writing, the hideaway cafe has been the site of 50 engagement proposals. It was also where celebrity couple Troy Montero and Aubrey Miles had their recent engagement shoot.
Everywhere are wild greenery and exotic verdure, whose mere sight is restorative to the mind, body, and soul. Some of the plants that enhance the ambiance of the grounds are the Philodendron Esmeraldense foliage from Ecuador, Buhok ni Maria or Spanish Moss, King Anthurium native to Columbia, the deep purple-hued Black Coral, and Monkey Tail cactus, to name a few. The yard, while systematically designed and tended to, looks and feels organic.
An overgrowth of leaves entangles the red brick wall exterior of the residence. Entering the wrought iron gate, guests are led down a flight of stairs to the beautiful façade of the house. There’s a fire pit, a photo wall, and a quaint fountain at this level. Going further down, one is greeted by an arbor abloom with colorful vines. At one corner are a thicket of mango trees, a gazebo, and the main dining area, a cathedral-like greenhouse with a see-through ceiling that allows ample light to nourish the flora.
Apart from the impressive collection of over a thousand species of plants, the rustic, homey, and romantic atmosphere, and the lovely people behind the dining concept, the food is also worth raving about. Techie’s former cooking mentor, Chef Rudolph Cabuay, a known culinary educator in Cebu, is at the helm of the kitchen.
The restaurant, strictly by reservation only, elevates comfort food served family style, good for sharing. Diners may only order by sets—no a la carte. There are three packages to choose from. Here’s a quick rundown of some of the dishes.
The starter sourdough is complemented by what is called the Wagner signature dip, a superb sauce that consists of tanglad (lemongrass) and other herbs and spices.
Equally hearty are the onion soup and roasted tomato cream soup.
Techie takes pride in her own creation the cheesy beef lasagna, which is meaty and luscious.
Tossed into the Baguio Sagada salad with orange vinaigrette are farm-fresh ingredients from the Mountain Province.
The meat of the herb-roasted spiced chicken with buttered vegetables is nicely done, cooked well and evenly.
The US Angus beef striploin steak with chimichurri sauce and buttered vegetables is juicy, tender, and flavor-loaded.
The basmati pilaf rice is simple but a perfect match to the meat courses.
One of the best pasta dishes in Baguio, the signature seafood linguini is easy on the palate.
The cassava cake has just the right amount of sweetness and consistency. This traditional moist cake uses the recipe of Techie’s grandmother passed down from the 1940s.
Not your run-of-the-mill restaurant, 113 Wagner Café is a verdant paradise with a surreal natural charm. Its plush-green garden that plantscapist Kiko Villalbe helped create and maintain is something straight out of a fairy tale.
A lighter dessert, the panna cotta, is milky sweet, smooth, and creamy. There’s no trace of grittiness. It is topped with granola crunch and a dash of strawberry syrup.
“It took a while for me to open the house. I wasn’t sure I could welcome strangers into my home. But eventually, when guests were coming in, I learned to enjoy entertaining people, hopping from table to table, and meeting new people,” says Techie of 113 Wagner Café. She admits that, in the beginning, it seemed a desperate move to keep the family afloat amid the financial challenges of the pandemic, but as the garden grew and as diners came in, the restaurant has become more like a passion project, a source of joy.
In the pipeline is a bar on the first level. Once she musters up the courage to move to a condo, Techie also plans to turn the house into a bed and breakfast. At the moment, she still lives there with her dog Namba, who helps her warmly welcome guests.
Dining is strictly by reservation. The restaurant is at 113 Wagner Road, Military Cut-Off, Baguio, Benguet. It is open for lunch from 11:30 a.m. to 2 p.m., and for dinner from 6 p.m. to 8:30 p.m., daily except Wednesday.
0917-1658113 | @113wagnercafe | [email protected]
