NAUGHTY AND NICE
LA PICARA is the latest gem in Manila’s dining scene
Awhole lot of love for Spanish food, a passion for excellence, much-needed wit, and plain hard work are probably the most important ingredients that make La Picara the newest must-visit resto in the metro. Located on the second floor of One
Bonifacio High Street Mall, La Picara, which literally means naughty or playful offers a unique dining experience featuring mouthwatering Spanish food with a creative twist, must-try cocktails, and a relaxing, unpretentious venue to unwind and let your hair down.
Step through the doors of this modern tropical-themed restaurant and you’ll feel transported to a charming oasis where you can bask in warm lighting, vibrant green and gold interiors, and vibe-y sounds. It’s best to call ahead for a table because La Picara gets very packed nowadays. However, co-owners Isabel Calvo and Felipe Diaz de Miranda are always around to warmly welcome guests and help however way they can.
We visited on a jam-packed weekday night and witnessed the buzz of energy and constant flow of diners happily stepping in and out of La Picara. Both Isabel and Felipe were there to welcome us and tell us about their concept and more importantly, their favorites from the menu.
“We wanted to do things in a witty, different way. I was thinking, how else can I present Spanish food? So, we took your
usual Manchego, for example, and presented it in a little mouse trap and called it Mouse Temptation,” said Isabel.
We had quite a number of favorites as we tried most of the offerings in their extensive and interesting menu. The Burrata with caramelized tomatoes, green pesto, Migas, and homemade crackers tops our list. A spoonful makes for that delectable, irresistible perfect bite.
The Croquetas are also a must! Isabel seems to have perfected this Spanish staple while taking inspiration from kimchi, adobo and even Japanese octopus balls or takoyaki. Do make sure you order the Croqueyaki with Jamon Serrano, which is made to resemble bonito flakes.
Another dish we couldn’t resist was the Socarrat Roll. You know how we Filipinos love the tutong or the burnt layer of rice at the bottom of the pan of the paella. Well, this dish is basically a delicate tutong roll combined with gambas al ajillo. Mouthwatering, indeed!
Other bestsellers include the Sisig Pibil Tacos, which combines the flavors of Mexico with our fave sisig; the Siomai de Carrillera, classic beef cheeks stewed for 24 hours in a red wine sauce; and the Cachopo, which originated from Asturias and is cheekily described as the Spanish version of tonkatsu.
Most everything else we tried was wellworth the calories but the pièce de résistance was without a doubt, the Chili Crab Paella. Cooked to perfection under Isabel’s watch, the dish is traditionally cooked with a flavorful broth and a very thin layer of bomba rice with the burnt part at the bottom. But instead of using the standard seafood used in Paella, they use the sauce of the chili crab, plus soft-shell crab tempura.
Of course, we topped all this off with Sangria, possibly one of the best we’ve tried in Manila. Made with sweet red wine, and fruit juices plus fresh fruits, no less.
So what are you waiting for? Trek over to La Picara for a wonderful dining experience that combines great food, drinks, and a good time.