Torrija and Latik Ice Cream
Fiery highlight of the dinner
Spain, as a wine region, can sometimes be overshadowed by its European neighbors, Italy and France. But in Anya Resort’s Wine Dinner Series, the Spanish Ribera del Duero wine region became the highlight with personal selections by general manager Mikel Arriet.
Wine selection
“We will be opening medium- to high-range wines from each region, perfectly paired with exquisite dishes by Samira by Chele. Most important, guests can look forward to outstanding wine, exceptional cuisine, and the joy of great company in an intimate and welcoming setting,” says Arriet.
Santi and Marilen Elizalde
The menu was a fusion of cuisines, from Mexican tacos to Japanese takoyaki, and even a kinilaw-type dish familiar to Filipino taste buds, all paired with the perfect wine to highlight the flavors of both food and wine. Best of all, Mikel Arriet wasn’t just GM, but also head chef for the night. Putting on his apron, he guided guests through the courses.
Salmon & Tapioca Crackers, Bulalo Crispy Tacos
We started with the Salmon & Tapioca Crackers, Bulalo Crispy Tacos, and Txistorra Takoyaki for appetizers, paired with Franck Massard, Mas Sardana, Brut Nature, and Cava. The salmon and tapioca crackers were my favorite, the crackers having the best crunchy texture. It was heavenly light and, being a sashimi lover, I thought the salmon on top was to die for, perfectly seasoned and fresh with radish and a splash of saltiness, thanks to the tobiko sprinkled on top. It’s impressive how a wine could pair so well with the three wholly different dishes. Like a scientist studying how a single variable could achieve vastly different results, I wanted to see how each dish’s flavor profiles would be elevated by the wine. (I downed my wine very quickly.)
Coconut and Snapper Ceviche
The first course, Coconut and Snapper Ceviche, was a great follow-up to the appetizer bites. Though the previous course wasn’t oily, the freshness of the coconut and snapper ceviche balanced things out.
The fish’s texture was amazing, with a good chew to it that allowed the flavors to come out. It was citrusy, with a kick of spice that complemented the coconut milk. There was a “floral” after-taste to each bite of fish. You would think that the coconut milk would overpower everything else, but instead it felt like an element whose presence would be sorely missed.
Coupled with the Bodegas Valduero, Blanco del Albillo 2022, a white wine made from the small amount of white grapes the region produces, it felt like the flavors melted together. The creaminess from the milk, coupled with notes of pineapple and citrus, had flavors playing in harmony.
Gambas al Ajillo
The second course, Gambas al Ajillo, was extraordinary. The shrimp was ample, and the presentation a stand-out—two vibrant pink shrimps stacked atop each other on a dollop of cauliflower purée. Strewn about the purée were edamame, fried garlic crisps, and king oyster mushrooms. It was a feast for the eyes, with the layout of colors; I have never been more excited to eat shrimp than at that moment.
The presentation was a stand-out—two vibrant pink shrimps stacked atop each other on a dollop of cauliflower purée, strewn with edamame, fried garlic crisps, and king oyster mushrooms
My excitement was justified, as the shrimp was cooked to perfection and the shellfish’s flavor burst in every bite. With the cauliflower purée and king oyster mushroom, there was a smokiness I couldn’t put my finger on, but was a pleasant surprise. Thinking about it now, it was probably my favorite dish—a welcome experience for me, considering I have a long-standing trauma from childhood, thanks to bland, leather-y shrimp lunches that turned me away from shrimp for the longest time.
To go with this was Arzuaga Rosae 2023, a rosé with fresh notes of strawberries and cherries, the kick of spice from the gambas mellowing well with this gentle, fruity wine.
Charred Pulpo
If, like me, you never understood the hype around “smoky” flavors, the third course, the Charred Pulpo, might win you over. The octopus was moistly tender. Used to tough and unenjoyable chargrilled seafood, I now understand what it’s like to have seafood grilled well; I will probably compare all future octopus-eating experiences to the one I had at Anya Resort.
The bed of purée complemented the octopus’ smoky flavor, a mellowing balance to the intense flavors of the pulpo, leading to a much smoother experience. But both elements, though paired wonderfully, were also enjoyable to eat on their own, and I could have eaten the purée with black ink bread crumbs if only I could. The wine, a Bodegas Vinedos Valderiz 2021, allowed us to savor the smokiness just a bit longer.
Lamb Shank Stew
The fourth course, Lamb Shank Stew, stirred conversation at the table when it was served because of how large the portion was. The lamb shank was, well, huge!
This dish was a feast to someone like me who’s been used to lamb removed from the bone and in a gyro. The stew was rich in flavors, deep and complex; every bite was never enough because there was so much to think about and digest. If only my stomach were bigger because, unfortunately, at that point I felt so full.
I feared that the wine that it was paired with would be overpowered by the strong flavors of the dish. But I was pleasantly surprised by their choice. The wine, we were told, was decanted three hours before to let it breathe and let the flavors come out. The hints of black fruit and chocolate in the wine only served to deepen and expand the dish’s flavors. Whereas the previous courses made me feel like I was being swayed along gently, this dish was a heavy-hitter that I thoroughly got to enjoy—sweet, sour, and complex.
We ended our night with Torrija and Latik Ice Cream
We ended our night with Torrija and Latik Ice Cream for dessert and a special decaffeinated coffee prepared at tableside on a stovetop with liquor mixed in. It was delightfully light and acidic, especially paired with the rich and creamy ice cream. With a sweet tooth, I devoured the dessert, every bite heavenly yet sinful. The Torrija was soft, soaked in milk and similar to a tres leches cake. It was airy and bursting with flavor, and the sweetness didn’t end there, as it was paired with latik ice cream. It reminded us of what we put in our breakfast of suman, the taste of toasted coconut bringing in another element.
Dessert presented different types of sweetness on one plate: that familiar creamy sweetness from the Torrija, a more complex and grounded sweetness from the latik ice cream, then finally the Spanish bittersweet chocolate sauce.
All set for fine food and wine by
Simply put, I loved everything about this experience. I prepared my mind and allowed myself to sit and enjoy the moment, and it felt like I was taken care of all throughout dinner. I’m the type who has to remember to eat during work days and rarely gets to enjoy the experience of eating. But getting to sit down and think only about the food before me felt like a short staycation that I so sorely needed.
Anya Resort at night
I was also given a chance to have the Anya Resort experience. I fell asleep in my comfortable room and gave myself permission to relax. Anya Resort transported me to a bubble of relaxation where I didn’t have to think about anything. It’s the place to be if you need a wonderful weekend getaway. And I highly encourage readers to book during one of their wine course nights.
Alby and Maricar Xerez-Burgos with Ricardo Lopez, Anya Resort’s F&B director
Ricardo Lopez, Anya Resort’s F&B director, and sommelier Cyril Addison
The Samira by Chele team, with Anya general manager Mikel Arriet, behind the ongoing 2025 Anya Wine Dinner Series
For reservations in the 2025 Anya Wine Dinner Series, call tel. no. (0998) 955-3630 or visit anyaresorts.com for inquiries. Anya Resort Tagaytay is managed by AHG Hotels and Resorts, which also handles Niyama Wellness Center, Club Punta Fuego, Ylang-Ylang Spa, Terrazas de Punta Fuego, Brio de Agoho, Reside Siargao, and Go Hotels (Airport Road, Timog, Ermita, and North Edsa). Visit AHG.com.ph.
