A friend recalls how she made it through the Camino de Santiago—traversing Basque country through Cantabria, Asturias, and Galicia—by drinking copious amounts of vodka in her hydrating flask. It was fitting that this friend tried the El Camino Walk menu at Chef Chele Gonzales’ Samira restaurant a few years later, this time with alcohol that she didn’t have to hide.
The menu, thought up by Mikel Arriet, general manager of Anya Resort Tagaytay, along with the culinary team of Samira, headed by executive chef Chris Leaning, is inspired by the emblematic towns on the way of the Walk. “My cousin would do the El Camino walk every summer, passing through different paths, such as Del Norte, the El Frances, and others. Every lunch and dinner time, he posted the food he was eating. This was my inspiration. Each dish was chosen to best describe the province he was passing by,” says Arriet.
At the end of the 1400s, Pope Alexander VI declared the Camino de Santiago to be one of the “three great pilgrimages of Christendom,” along with Jerusalem and the Via Francigena to Rome. Pilgrims pass through trees, hills, rivers, and hamlets across various regions of Spain before reaching the final destination, the 800-year-old cathedral basilica at Santiago de Compostela. The El Camino menu aims to go through the Northern Way of the Camino, passing through Irun, Gernka, Santillana del Mar, Gijon, Ribadeo, and Lugo.
The first dish on the menu is made of Gilda—green olives, green chili peppers, and a local anchovy-like fish akin to tawilis—paired with vermouth. A little pop in the mouth arises when eaten, which is then matched with a sip of vermouth. “This is one of my favorite items on the menu,” states Arriet.
Next comes the Barra de Pintxos; the first is composed of hardboiled egg, mayonnaise, blanched shrimp, and crabstick. The second is pimiento relleno with codfish, red bell pepper, and bechamel, while the third is a button mushroom with beef jus sauce and caramelized onions. They are eaten in order of cold, room temperature, and warm. The town of Guernica inspired the pintxos.
The sorroptum, or tuna stew with potatoes, is succulent. With the idea of the Santillana del Mar in Calabria in mind, it’s another favorite of Arriet’s. After the fabada and snapper in uni sauce, inspired by the cities of Gijon and Ribadeo, respectively, comes the carilleras de rubia gallega y cremoso de queso tetilla, or beef cheeks stew with creamy rice. For dessert, the menu finishes with an almond cake with vanilla ice cream and cinnamon and the Café Anya, which is made of spiced coffee with brandy, lemon, orange peel, and spices.
“The menu comprises various provinces, each with its peculiarities and recipes. All of them are located facing the Cantabrian Sea, which is rich in good quality fish and seafood. I want to mention that the whole experience is just different, with the food, the wines and the towns, all the way until you arrive at Santiago de Compostela,” explains Arriet.
Arriet, who has never done the Walk but has visited all the towns and cities along the Northern Way, says, “Asturias is my favorite area because it is the most challenging part. The land has very high mountains all the way to the sea. There is also a wide variety of cheese and good quality seafood, and it’s affordable.”
The seven-course degustation menu, El Camino Walk at Samira by Chele Gonzales, is priced at P3,200+ per person. For an elevated experience, guests can enhance their meal with carefully curated wine pairings that perfectly complement each dish. El Camino del Norte will be available until October 31, 2024.
For inquiries and reservations, call tel. no. (0998) 955-3630, or email [email protected]. Visit www.anyaresorts.com.