Anya brings haute cuisine to nature
The Anya Resort in Tagaytay is always abloom — with lush foliage, verdant orchards (including a pineapple plantation) and dining experiences.
And though I often head to Anya for sanctuary and rural bliss, I do look forward to its dining experiences. After all, though dining in one’s suite is always an option, it is a shame to escape the cool Tagaytay breeze. At Anya, the dining pavilion is a leisurely walk or a short golf ride away from most villas, so you will surely kiss the breeze, so to speak. The international semi-fine dining restaurant Samira is embraced by terraces, the resto bar Amra has a lawn and Anila overlooks the pool. Nature is the welcome third wheel on any dinner date, lunch or breakfast!
We were in Anya for the dawning of the summer season, breaking free from the oppressive heat in the city without having to travel far and wide (it is about an hour’s ride from Alabang). The beginning of summer was complemented by the finale of the Samira Culinary Collections season. After a series of collaborations orchestrated by chef Chele Gonzalez, the haute dining series culminated with his choice of a celebrity chef for the evening’s dinner last March 21: chef Miko Calo of Metronome, a multi-awarded chef.
For the Four-Hands dinner, chef Miko started with a Cured Spanish Mackerel in Abayama, Tomato Confit and Spring Roll Tartlet. This was followed by a Crispy Bulalo Taco (when in Tagaytay, bulalo reigns supreme!).
Still aiming to surprise, chef Miko served a Chicken Liver Parfait with Tamarind Gelee, Beetroot Crackers and Cacao Nibs. Naturally, chef Chele proceeded with his special concoction of Beef Tartare.
Escargot Fricassee Vol au Vent (my favorite) made a French curtsy to make way for his next course pescatarians would love — Pan-Seared Salmon laced with citrus mayo and Cauliflower Puree followed by a flavorful Tinowan Heirloom Rice.
Finally Duck with a quince (which has a gentle, citrusy taste) and langka condiments as the finale before dessert.
The Tagaytay Pineapple Expressions, which has been a Samira staple for the past two years, and Durian in a Blood Orange Compote and Pineapple Sorbet comprised the dessert.
Wines to complement each course were masterfully selected in tandem with the flow of the evening’s dining experience, under the expert eye of Mikel Arriet, general manager of Anya Resort.
Location, location
Aside from the experiential dining experiences and the good old favorites, Anya’s irreplaceable assets are its location and its staff.
According to Anya Resort Hotel’s president and CEO Santi Elizalde, he has always encountered an exceptional Filipino in the hotels he has enjoyed abroad. He thought to himself, “Filipinos are the experts in hospitality. Why not use our best people back home?”
Santi reveals that most of Anya’s staff are returning OFWs trained in cruise ships, hotels, and other hospitality businesses.
“You see, they’re tired of being abroad. They want to be close to their families. They know the world standards and they can do the same over here, why not”? A prime asset is the location. “We need people from Metro Manila. We need to make it easy for them to get here because word of mouth is important. So they come here and get a taste of it, and then tell their friends to come here.”
The lack of a view of the volcano doesn’t seem to be a setback for Anya guests because it’s only five minutes away — and so is the nearest convenience store.
Instead, what you get in Anya is that secluded plantation feel, where your suites are in two-story Filipino-themed villas with a view of what looks like Eden to me no matter which villa you get. The villas near the pool, however, get a lot of lively noise and splashes in the morning, so I would recommend them for those with children and not honeymooners.
Another asset is the spa, Niyama Wellness Center. I had a Signature Massage, which is a blend of authentic massage techniques with the use of heated bamboo sticks. Each roll of the bamboo stick on my shoulders and down my back rolled away the knots of urban living. I felt thoroughly relaxed.
One really need not travel far and wide for a chunk of paradise —taken with either haute cuisine or comfort food (adobo, tocino, etc.), fresh fruit juices, and yes, the finest wines.