El Cortijo Restaurante is a favorite Lipa destination defined by rustic charm and an expansive 6-ha lanzones farm. It offers a quiet escape for travelers seeking great Spanish food in a tranquil, open-air setting. Now, El Cortijo brings its provincial charm to the metro.
Until May 10, 2026, El Cortijo is serving its signature Latin American menu at the Balmori Chef’s Table at Power Plant Mall, with executive chef Ziggy Segunial leading the kitchen.
Chef Ziggy has an over 30-year experience. He has created special menus for Philippine Airlines, contributed to favorites like Jollibee’s Palabok, and worked on projects in South Korea and Canada. Now, he brings this global experience to Rockwell with a menu of Spanish classics and traditional dishes from Ecuador, Mexico, Peru, and Cuba.
No Spanish feast is truly complete without the quintessential croquette, and at El Cortijo, proprietor Patrick Reyes describes the experience: “The Croquetas Degustación is best eaten in a specific sequence. We start with the Croquetas de Espinacas (Spinach Croquettes), followed by the savory Croquetas de Chorizo (Chorizo Croquettes), and conclude with the bold Croquetas de Pulpo Negra (Octopus and Squid Ink Croquettes).”
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- Spinach Croquettes
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- Chorizo Croquettes
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- Octopus and Squid Ink Croquettes
Beyond the Spanish staple, El Cortijo is serving a series of distinctive Balmori exclusives, such as the Moqueca, a rich, aromatic Brazilian seafood stew simmered in a creamy coconut milk base.
‘Moqueca,’ Brazilian seafood stew
For the mains, exclusive seafood offerings include Red Snapper with Vizcaina Sauce and Wahoo Vera Cruz, both featuring fish locally sourced from the 7 Hectares farm in Negros. Another highlight is the Seco de Pollo, a hearty Ecuadorian chicken and vegetable stew packed with root vegetables and salsa verde.
Red Snapper with Vizcaína Sauce with red pepper and onions)
Seco de Pollo with root vegetables and ‘salsa verde’
Wahoo Vera Cruz with tomatoes, garlic, and olives
Balmori-exclusive desserts complement the meal, starting with a platter of bittersweet chocolate meringue, Tarta de Santiago, and their signature Alfajores. Patrick Reyes notes that while the Alfajores are a classic confection, the team is passionate about getting the details just right. The commitment begins with making their own biscuit, followed by a decadent Peruvian dulce de leche recipe. “We were intentional about the biscuit-to-filling ratio,” he explains, “ensuring a generous spread of dulce de leche in every bite for a truly satisfying experience.”
A closer look at El Cortijo’s dessert selection: ‘dulce de leche’-filled Alfajores; a decadent
Bittersweet Chocolate Meringue; and the classic almond-based Tarta de Santiago, finished
with the St. James Cross
For a limited time, Lipa’s beloved fine dining restaurant is at Balmori Chef’s Table, open daily except Tuesdays from 11 am to 10 pm. Guests are invited to explore the menu, discover new favorites, and experience the creativity of the El Cortijo team.
El Cortijo’s exclusive pop-up is ongoing until May 10 at The Balmori Suites Chef’s Table at Power Plant Mall. For more information, visit Power Plant Mall’s Facebook and Instagram pages.
