Short of a year since Chef Luis Martinez opened Terraza Martinez at Shangri-la the Fort, Bonifacio Global City (BGC), and the Spanish-Mediterranean restaurant has been raking in praises from the residents of Taguig and health-conscious diners alike.

The Valencian chef was only on vacation in the Philippines six years ago when he decided to establish his first restaurant in the country, Alma in Siargao, known as one the best dining destinations for Spanish fare on the island. Alma was forced to close in 2021, however, a casualty of Super Typhoon Rai (locally known as Odette) that ravaged Palawan.

Now backed by Nikkei, responsible for Señorita Sunae Asian Kitchen, Sakagura, and Big Belly Burgers, Chef Luis has set up his second restaurant, this time, in Manila. Terraza Martinez is now one of the hottest joints in BGC, famous for its vibrant, homey, and rustic interiors, as well as its refined and invigorating Mediterranean-Spanish cuisine.

This month, Chef Luis prepares a special four-course menu that puts in the spotlight the full range of Mediterranean products offered by Doña Elena, from olives to capers, anchovies, and 100 percent pure olive oil from Spain, which both experienced chefs and casual home cooks swear by.

“We [Doña Elena] want to be part of the Filipino diet in and out of the household. With this collaboration, we can realize that,” says group product manager Maita Monsalud on partnering with Terraza Martinez. “We’re not just the number one brand for olive oil in the Philippines, but we also have an extensive range of pantry essentials that will help bring magic to your kitchen.”

True to Mediterranean gastronomy, Chef Luis uses fresh fish, meat, and vegetables, all lightly cooked to preserve their natural flavors. “I want the diners to feel the flavors and savor the ingredients,” explains Chef Luis. “I use about 300 liters of olive oil a month here, in almost 99 percent of my dishes.”
Olive oil is a major element of a proper Mediterranean diet. The timeless approach to healthy dining by the Greeks and other cultures surrounding the Mediterranean Sea is celebrated as one of the healthiest diets in the world, packed with benefits like protection against type-2 diabetes, Alzheimer’s, and Parkinson’s disease, as well as the promotion of weight loss and increased longevity, among others.

“I truly believe we are what we eat and olive oil is the healthiest of all,” he says. “[Aside from health benefits] its pleasant taste, smell, and texture that enhance all the flavors of a good recipe, my type of cuisine revolves around the product. Everything is based on that, on the absolute respect I have for the product.” Chef Luis adds that the partnership reminds him of his simple childhood breakfast of toast with olive oil and salt.

The meal begins with Gazpacho “Terraza Martinez Style.” Layers of flavors seamlessly meld in the emulsion of blended tomato and olive oil with sautéed garlic prawns, tomato tartare, crispy capers, black olive powder, brown anchovies for a punch of saltiness, and croutons for extra texture. Named “Terraza Martinez Style” since the traditional way of preparing the cold soup has bell peppers and does not involve prawns. The dish is best enjoyed when you scoop all of the ingredients in a bite. An impressive start, the dish is refreshing with a very clean taste.

Cured Snapper Carpaccio comes next. Thinly sliced raw snapper marinated in extra virgin olive oil sits on top of crushed tomato, finished with red onions, fried capers, and lime zest. The remarkable aspect of the plate lies in its marinade of extra virgin olive oil, which is aromatic with a mild and fruity taste. Capers and lime juice add a hint of saltiness and acidity while the sharp tang of the tomato cuts through the sweetness of the white meat for a well-balanced dish. On the side are rosemary crackers for some crunch to give contrast to the silky-tender snapper.

Both starters showcase the flexibility of canned tomatoes and how variations in cooking techniques greatly affect the flavor of any ingredient. For instance, canned tomatoes dried in the oven for the tartare bring out the meatiness of the fruit.

For the main course, Presa Ibérica de Cerdo is tender seared Ibérico pork loin served on top of a truffle mashed potato, garnished with olive oil-caramelized shallots, charcoal-grilled wild fresh mushrooms, and demi-glacé sauce. The olive oil-drizzled mashed potato gives earthy and buttery notes to the flavor-packed dish. The Ibérico, which inherently tastes like nutty olive oil, is made more pronounced by each ingredient. Iberian pigs are often referred to as “olives on legs.” The fatty Spanish meat is velvety and soft as well.

Last on the menu is a Manchego cheesecake made with pomace olive oil. The creamy cake with a touch of cheese from the La Mancha region of Spain is adorned with blueberry jelly and mango. 

Way before the term “superfoods” was coined, there was already olive oil. Doña Elena takes pride in its three kinds of olive oils, all loaded with high levels of antioxidants, vitamins E, K, and A, which help lower bad cholesterol. The variants are extra virgin for dips and salad dressing, pure for pasta and everyday cooking, and pomace for roasting and frying.
Terraza Martinez welcomes guests daily from brunch to midnight on the ground floor of Shangri-la the Fort at The Arcade, 5th Avenue, Taguig. +63 966 700 580