Origine at Brittany Hotel BGC Puts Spanish Classics in the Spotlight

Origine
L/1 Brittany Hotel BGC, 6 McKinley Parkway, Aura Complex, Bonifacio Global City
Contact: 0920-926-3212; 0956-576-7432
Facebook: www.facebook.com/BrittanyHotelBGC 
Open from 6 to 10 a.m. for the breakfast buffet and 12 to 10 p.m. for regular dining, Monday to Sunday

(SPOT.ph) Spanish food will probably never go out of style. And much as we celebrate the modern and creative interpretations to the cuisine taken by a growing number of spots, we’ll always find ourselves going back to the classics—the tried-and-tested fare that have stood the test of time, that we continue to turn to for everything from family gatherings to graduation parties to birthday celebrations and so on.

These culinary traditions are a subject Chef Alexandra Cacho would know a (very) deal about, having grown up in the Philippines and eventually moving to—and learning to cook in—San Sebastian and Málaga. At Brittany Hotel’s Origine, the Spanish chef honors her roots by sharing staple dishes from around Spain to the Filipino audience, one plate at a time.

Also read:  
The SPOT.ph 50 Great Restaurants of 2023: Best of Manila and Beyond  
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Top 10 Tapas Places in Manila

Check out Origine, a new Spanish restaurant at Brittany Hotel in BGC:

What the Restaurant's About

Traditional dishes from around Spain—no frills, no fuss, just real-deal Spanish done right as conceptualized by Cacho herself.

Apart from having a rich Spanish background, Cacho (who studied under Basque chef Ignacio Muguruza) is no stranger to serving the cuisine to Filipinos as she’s brought us a number of famed Spanish restaurants in Manila in the early- to- mid-2000s—Gaudi in Serendra and Greenbelt, and Tapella. She pretty much continues on this mission at Origine, drawing from her experiences through the years 

Location and Interiors

Whereas many other Spanish spots in town would go the dark, brooding direction, Origine goes for a bright and cheery look with plenty of windows to let the natural light in, and greenery all over. 

An open kitchen—remnants of a cooking school that was originally set to open in the location—occupies the center of their wide space. A private room is available on the side.

The Food

Textbook Spanish fare from different parts of the country—the kind that’d be familiar to Filipinos, and that can please everyone from your picky-eater in-laws to your foodie fam to your date. What they lack (if you can call it that) in novelty, they make up for in proper execution and use of top-quality ingredients. And while interpretations are for the most part classic, there are some wildcards here and there that make for a fun surprise.

The menu at Origine is fairly sizable without being overwhelming to navigate as it covers soups, salads, pintxos, entrées, heavier mains, paella, and desserts.

What to Order at Origine

For (literal) starters, there’s the Basque staple that is Pintxos that Origine does, of course, have on offer—a dozen kinds of it at that. The Pintxo Chistorra (P220) pits together punchy chistorra chorizo with Manchego cheese, while the Pintxo Gel Bacalao (P250) delivers lush, subtly fishy bites thanks to its creamed salted-cod topping that’s torched just a touch. The Pintxo Tartar de Salchichon (P250) takes inspiration the French meat dish, but with chopped salchichon pork sausage in place of the typical beef. Uncommon in Manila but worth a try is the Pintxo Ensaladilla Malaga (P120) topped with ensalada Malagueña—a typical salad in Malaga of potatoes, hard-boiled eggs, and other ingredients for a rich, comforting mix. You’ve also got what’s called Pintxo Narru (P220) with a trio of shrimp, a whole boiled egg, and anchovies for a savory, umami punch.

Tapas, listed under the entree section of the menu, make for great nibblers any time of the day. Origine serves a number of croquetas, among the more unconventional of which is the Croquetas Caramelized Onions with Blue Cheese (P460); bite into its crisp, warm exterior and you’re met with a creamy interior that juggles sweetness and funkiness from its namesake ingredients. The Pulpo Feira (P480) offers a taste of Galicia, what with tender slivers of octopus sprinkled with spicy paprika over potatoes, bathed in olive oil. 

What’s a Spanish spread in the Philippines without paella? Get the Paella Marisco (P1,500) and your lunch or dinner at Origine is bound to feel like a party. Its saffron-scented (and, much to our delight, soccarat-underlined) rice base comes brimming with toppings of shrimp, calamari, mussels, clams, and fish—just as they like it in Southern Spain, we’re told. Pair spoonfuls of the paella with Origine’s Red Sangria (P650); the restaurant’s version of the wine cocktail is excellent, being spiked with more fruit than the usual—apples, oranges, mangoes, and pineapple, to be exact.

The mains arguably are the highlight of Origine’s menu. Regulars of Cacho’s former restaurants won’t want to miss the Pollo Iberico (P2,540)—whole Iberico chicken that’s marinated in olive oil overnight then allowed to cook low and slow with potato slices and chunks of jamon serrano. The result: the most tender chicken that just about falls off the bone with the lightest poke of the fork. For a hearty plate of meat, try the Chuleton (P5,185), or Angus prime rib served on a hot plate servers use to finish searing slices on the spot. The beef is served with patatas a la pobre or fried potatoes, and the kicker—a sweet-tangy side of roasted red peppers that you can dive into as a relish of sorts in between bites of the steak.

Their desserts are reasonable portions of sweet fare Spanish kids would grow up eating. There’s Arroz con Leche (P120), or rice pudding scented with cinnamon and citrus zest; Tocino del Cielo (P150), small yet intense squares of custard that get their telltale richness from the use of pure egg yolks (as opposed to whole eggs in other similar flan desserts); Chocolate X (P700), or melted chocolate and olive oil on toasted bread, sprinkled with salt; and Crema Catalana (P250)—Catalan-style creme brulee that gets Mediterranean flair from a subtle hint of citrus.

How to Book

Contact Origine at 0920-926-3212 or 0956-576-7432.

Photos by Hans Fausto

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