Enye by Chele Gon­za­lez

Philippine Tatler Best Restaurants - - SPANISH -

WHY GO

The pop­u­lar Span­ish chef Chele Gon­za­lez (of Gallery VASK fame) brings his culi­nary mas­tery down south, to a ro­man­tic nook of the lux­u­ri­ous Crim­son Re­sort and Spa Mac­tan.

TATLER TIPS

Start with the cro­quettes such as the cro­queta chorizo (creamy béchamel and chorizo) or the cro­queta ja­mon y pollo (creamy béchamel with ja­mon and chicken). Save space for the mouth-wa­ter­ing tx­ule­ton, a juicy serv­ing of grilled rib-eye with con­fit pota­toes and roasted bell pep­pers. Straight­for­ward, the paella ne­gra hits the spot, but should you be more ad­ven­tur­ous, do taste the ar­roz con bo­ga­vante (stewed lob­ster paella). For the clas­sics, dig into the de­li­cious cal­los (pork knuck­les, tripe, and jamón Ibérico stewed to per­fec­tion). The chur­ros con cho­co­late comes highly rec­om­mended— moist dough dipped in dark cho­co­late. Each bite, di­vine.

Tx­ule­ton PHP 1,500-1,999 PER PER­SON PHP 1,500-3,750

Txan­gurro

Cebu lechon tacos

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