Samira's New Six-Course Menu Turns the Drive to Tagaytay Into a 'Round-the-World Flavor Trip

(SPOT.ph) For those of us whose idea of R&R revolves around taking an out-of-town long drive come weekend, places like Anya Resort in Tagaytay are a godsend, ticking all the right boxes: a cozy ambience to remind you you’re on vacation, hospitality that evokes home away from home, and a special meal to be remembered for the years to come. The advent of these recent on-and-off rainy days are the perfect excuse to make a return—as is the new set menu at  the resort’s chef-driven spot Samira, which features fresh produce, seafood, and meats steered in multicultural directions by Chef Chele Gonzalez.

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What to eat at Samira by Chele Gonzalez 2024

"Traveling [and] collaborating with other chefs [have] inspired me," Gonzalez tells us during a recent media preview. "I have the need to develop new dishes and put those ideas on plates... This is the time of the year we change some of the dishes in Samira, but we keep to the same roots—inspired by the flavors of the world, especially Spain and the grill as our main weapon."

With that, the new six-course set menu takes you through different flavor landscapes, covering different cuisines around the world (Spanish in particular, as mentioned, given Gonzalez’s roots). One minute you’re closing your eyes to buttery bites of a continental entree; another minute, you get to help yourself to modern pica pica with distinctly Chele flair; yet another minute, you’re hit with spunky Asian flavors. Serving as the vehicle are high-quality ingredients—think produce from around Tagaytay, fresh seafood, and global premium meats.

The meal’s prelude is a medley of four parts: Salmon Tartare on Crispy Tapioca Cracker, a one-bite crisp-creamy wonder; Cheese Puffs, similar to gougère with a Manchego filling; Grilled Iberico Pork Satay Skewer, enlivened with a nutty-spicy satay marinade; and Bulalo Tacos that are as varied in texture as they are comforting in the taste department.

Next up is a trio of dishes (considered one course), two-thirds of which offer refreshing bites: the Beef Carpaccio brought to life with a fairly classic combo of fried capers, parmesan, pine nuts, olive oil, and basil; and Seabass Ceviche that evokes a hot summer day at the beach, being brightened by pickled onion, ikura, cilantro, and a dreamy avocado dressing. Turning temperatures up is the Baked Brie Wrapped in Jamon Serrano—think charcuterie platter gone warm, with heat crisping up the jamon and melting the brie, plus toasts and sweet honey for drizzling over.

Samira delivers a dose of French-style comfort in the Bouillabaisse Soup, which highlights fresh local seafood in a saffron-tinged broth poured over right as it’s served; fresh herbs bring zest to every spoonful.

More seafood follows in the next tri-part course, with red snapper (maya maya) presented two ways. There’s the Pan Seared Red Snapper that demonstrates the Samira team’s penchant for perfectly cooked fish with a crisp-crackly skin and soft flesh, enriched just a touch with beurre blanc; more on the spiced, vivid end of the spectrum is the Fish, Curry, Mint where a golden yellow sauce drapes over red snapper fillets, sweet potato, and eggplant. To refresh the palate, you can turn to the Smoked Salmon and Tanigue Salad—a party, really, where Samira's own cured fish shine and where crisp, tender, juicy, succulent, crunchy, savory, and sweet collide.

Things take a turn for the dramatic as Samira introduces one of the menu’s protagonists: Oven Glazed Beef Cheeks, with meat cooked low and slow until it’s so tender you could cut into it with a spoon. You barely need to chew given the beef’s soft, collagen-rich character, mirrored by the earthy mushroom risotto below. The next course, a hearty chunk of Iberico Pork Chuleta, picks up where the beef left off; Samira keeps the flesh tender then gives it the German flavor treatment with accompaniments of parsnips, wild mustard, burnt red cabbage, and pork jus.

We’re flown back to the tropics by way of Samira’s desserts. In the Ube Tres Leche, the team gives the Mexican tri-milk dessert Filipino flava with the inclusion of purple yam, responsible for its nutty taste and greyish-purple hue; coconut custard and coconut ice cream make for lush partners on the plate. There’s also the Pineapple Pavlova. Crack into the shattering-crisp meringue shell and you’re met with a cream-cheese ice cream filling, plus pineapple compote that’s as delightfully tangy as it is enchanting with the addition of cinnamon and cloves.

Your Tagaytay trip’s main goal might be to find yourself or recenter—which, given Anya Resort’s luxe yet relaxed feel and consistently great hospitality game, you’re bound to achieve. With Samira’s diverse menu, you also get to explore new horizons in the process. No plane ticket required.

Samira by Chele Gonzalez is at G/F Anya Resort, Buenavista Hills Road, Barangay Mag-Asawang Ilat, Tagaytay City, Cavite. For more information, check out Samira by Chele Gonzalez' Facebook page.

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