It’s always a treat to stay at Anya Resort in Tagaytay. In a breezy, understated and charming setting, you’ll find the most comfortable beds and bathrooms. The resort has quiet pockets, whether in the lush green landscape or the library on the second floor. To us, it truly deserves its membership in Small Luxury Hotels of the World (SLH), which has stringent requirements. Best of all at Anya is the food, particularly at Samira by Chef Chele Gonzalez.
We tried the 6-Course Menu on our first evening. We sipped Americanos, made of red vermouth, Campari and sparkling water–a James Bond cocktail in several Bond novels.

Brioche and Beef Tartare

Gallager Premium Oyster with Compressed Pear

Black Squid Arancini with Parmesan Mousse

Bulalo Tacos
Starters included Brioche and Beef Tartar, Egg Yolk Emulsion and Ikura, Gallagher Premium Oyster with Compressed Pear, Black Squid Arancini with Parmesan Mousse and Bulalo Tacos. Where does one begin describing the exquisite flavors and the complementary fine wine?
“Each of the contexts I have in my restaurants is different. Gallery by Chele (in BGC) is my fine dining restaurant. There is innovation; it’s more avant-garde. Here at Samira, I feel very comfortable because I like grilling. I like that it’s European, less experimental and more defined,” says Chef Chele Gonzalez.

Trout Tartare with Tapioca Crackers

Chargrilled Octopus

Pan Seared Dorado

Iberico Rice

Grilled Tenderloin

Cheese Ice Cream with Forest Berry Coulis, Grilled Strawberries, Lime Meringue Chips and Pickled Mint
What followed was a leisurely dinner. The dishes were Tasmanian Ocean Trout Tartare (with dill, fried capers, apple, and red radish slice, served with crème fraiche split with dill oil), Charred Grilled Octopus (charcoal-grilled octopus, paprika Parmentier), Pan Seared Dorado and Charred Romaine (with sunkissed tomato & hazelnut salsa and puree of sweet peas flavored with mint), Secreto Ibérico Rice (creamy Ibérico & mushroom rice finished with parmesan, butter & truffle oil, topped with sous-vide and seared Secreto Ibérico), Grilled Beef Tenderloin (grilled beef tenderloin with roasted confit potato, burnt eggplant puree, arugula, and poached shallot served with beef jus). The Secreto Ibérico Rice and especially the grilled beef tenderloin were delicious, even though by then, we were stuffed silly and giddy with all the wine and food. Dessert was Cheese Ice Cream and Grilled Strawberries (with forest berry coulis, lime meringue chips, and picked mint leaves). It topped off a winning meal.
“Samira is a restaurant where creativity is essential, where we have a modern contemporaneous approach that makes us unique. Some people may come to have the set menu. We don’t call it a tasting menu. It’s a little bit more straightforward. Everybody likes steak or tenderloin and dessert. So we have something everybody likes: something cold, a nice piece of fish, a little bit of rice–something that everybody understands. This is not a freewheeling nor crazy and long menu,” explains Gonzalez.

Chorizo Pintxos

Local Goat Cheese and Tomato Salad
After a long and quiet sleep, we were ready the next day to try Samira’s Grill Menu. The meal started with tasty Jamón Croquetas, Chorizo Pintxos and Bacalao Buñuelos. Next was the Charred Grilled Octopus (charcoal grilled octopus, paprika Parmentier, black ink bread crumbs, homemade alioli), followed by delicious Grilled Tiger Prawns (traditional Spanish flat grilled tiger prawns cooked in salt, brandy and squeezed lemon) and Local Goat Cheese and Tomato Salad (Tagaytay tomatoes and goat cheese from Beata Farms, organic lettuce, candied cashew, and extra virgin olive oil). Next up was Grilled Chicken Paella (paella Valenciana, topped with grilled chicken) and a choice of Char Grilled Mahi-Mahi (with sunkissed tomato & hazelnut salsa with mint with puree of sweet peas or churrasco) or Grilled Beef Skirt “Argentinian Style” with Chimichurri. They served both, much to our delight.

Fresh Coconut Ceviche

Lobster Rice

Foie Gras and Mango Waffle

Grilled Lobster
We were sure to be back.
“If we define Samira, we find that two main things are happening here. One is the grill, and the other is this modern, contemporaneous approach to European cuisine. We also have an ala carte menu. It’s creative, fun and playful.”