Craving for Spanish cuisine but have no time or budget to fly to Espaňa? Head to Origine in BGC where guests can delight in traditional Spanish, no flying needed.
Helmed by Chef Alexandra Cacho, the creative force behind beloved Spanish restaurants Gaudi and Tapella, Origine serves authentic Spanish cuisine from different parts of Spain. “That’s my forte, to cook Spanish food,” Chef Alexandra said. “Although when I’m in Spain, I cook Asian food.”
Located inside Brittany Hotel BGC, Origine is spacious, with an open kitchen and big windows, offering an atmosphere that’s modern and relaxing.
The restaurant recently hosted a Six Hands Dinner with Chefs Alexandra, Sau del Rosario, and Francis David joining forces to create a nine-course Spanish dinner.
Before dinner, appetites were whetted with Pan con Tomate y Jamon Iberico, bite-sized delights where the sweetness of tomatoes highlights the deep, salty flavor of the jamon Iberico. A glass of sangria helped set a festive mood.
The Sopa de Ajo with Poached Egg, Jamon Serrano Strips and Black Garlic Espuma, garlic soup with poached egg, serrano ham, and black garlic foam offered a subtle start to the meal. This was followed by a salad of Beets, Manchego and Pedro Ximenez Balsamico, an exciting mix of textures and flavors–the soft cheese against the crusty bread, their flavors enhanced by the balsamic vinegar and fresh greens.
Next came a trio of appetizers. The Arroz Meloso con su Gamba, creamy rice with shrimp, was hearty and comforting and sure to be a crowd favorite. The Ensaymada with Chorizo and Manchego puts a twist on the traditional Filipino pastry (which has Spanish roots) by turning it into a mini sandwich with savory fillings. The Calamari, Roasted Peppers, and Salchichon was the most unique of the dishes offered, the squid resembling noodles swimming in an inky black sauce.
There were also three mains. The Grilled Bacalao, Potato Confit, and Mojo Sauce was a delight. The fish was tender and subtly-flavored, in contrast to the crispy layered potatoes; a supremely elegant dish. The Duck a la Catalana with Lentils and Prunes will appeal to the refined palate, the duck coated with a delicious, flavorful layer of fat. The Entrecote Frito with a touch of Piquillo Peppers, a new dish, a new creation, is a fun way to eat (very delicious) steak.
The meal ended with a plate of Tocino del Cielo, which means “bacon from heaven,” and is leche flan’s denser, richer sibling. The pudding is served in small pieces, and with good reason, as a little goes a long way. It’s always nice to end a meal on a sweet note, and this definitely hits the spot.
The restaurant has an extensive menu, including everyone’s favorite festive dish, paella. “I make very good paella. I’ve been making paella since I was 13 years old,” Chef Alexandra said.
Though Filipinos are well versed with Spanish cuisine, there are still a lot who are discovering pintxos, bite-sized snacks usually eaten in bars in Spain. “My pintxos are something that [guests] are discovering now,” Chef Alexandra said. “I introduce that to them, I make them try one or two, they really like it.”
She also recommends “the Salchichon Tartare (sausage tartare), and the Salpicon Mariscos, which is like a summer salad of seafood.”
The newly opened Origine is sure to be a stop on Manila’s Spanish cuisine trail.
As Chef Alexandra said, “[Filipinos] know how to eat… I’ve always said that.”
Photos courtesy of Origine