Alma in Poblacion Is a Sunny Mediterranean Hideout

Alma Contact Details

5887 Fermina corner Enriquez Street, Poblacion, Makati City
Contact: 0926-031-0098
Facebook: www.facebook.com/almapoblacionph

(SPOT.ph) They might be around 12,000 kilometers away from each other but Siargao and Valencia are similar in that they're both home to mesmerizing beaches. Valencian chef Luis Martinez once brought us a taste of his hometown when he opened Alma in General Luna, Siargao but our love affair with the Mediterranean-style restaurant was sadly short-lived, no thanks to 2021's Typhoon Odette who left most of the island in shambles, Martinez's restaurant included. But good news to those who want to experience the food of Alma again as it has been reincarnated, this time in the streets of urban Makati.

Also read:
BGC's Terraza Martinez Makes a Case for Vibrant Spanish Fare in an Easygoing Space 
10 Really Good Spanish Restaurants in Manila

Alma in Poblacion

Alma's life started even earlier than its Siargao existence, it turns out. It began as a restaurant Chef Luis opened with his brother in Spain—but after an eye-opening holiday spent in the Philippines' famous surftown, he decided to bring the restaurant to the Philippine island. Though it managed to thrive amid the pandemic, Alma Siargao ended up closing down following typhoon Odette. But it's clear Martinez refuses to let the Alma story end there.

Tucked in a quiet corner in Poblacion with its cozy, island-inspired interiors, Alma reopened its doors in the Metro recently, bringing back its original Siargao charm apart from a few, fresh offerings. Empowered by seasoned restaurateurs Carlo and Jackie Lorenzana, Martinez introduces the flair of Valencian cuisine while keeping its down-to-earth roots through a menu that caters to both conservative and adventurous palates.

The Location

This Alma may be in Makati now but Martinez and co. have successfully transported the beach vibe and relaxed lifestyle of surftown in its little place in Poblacion's Fermina Street. Perched on the second floor of a corner low-rise building, the restaurant's look can only be described as warm and cozy, with the mostly natural materials, bleached wood, and terra cotta colors of its interiors adding to the resort-like ambience. It's a sight begging for a margarita, which you can order from the bar and will be served in a short glass and blood orange color.  

The Food + What we recommend:

Mediterranean (and in particular, Spanish) is the name of the game at Alma—no surprise, really, considering Martinez's background. Like in Siargao, seafood is the star of the menu. But if you haven't set foot on the island and dined at Alma during its beach town incarnation, you've likely experienced Chef Luis' cooking at the popular Terraza Martinez in BGC. Alma's lineup is similar in format but is no carbon copy, instead boasting its own set of standouts. 

Zingy numbers like the Yellowfin Tuna Carpaccio (P650) with ginger-lime mayo and the lemon-accented Hamachi Crudo (P560) virtually transport you to the sandy beaches of the island. On the more playful end are the Seared Scallops (P495), enriched with garlic, smoked chorizo butter, and grated manchego cheese; and Black Tempura Barramundi (P550) over a swipe of piquillo sauce.

In the Black Bass Taco (P385), tempura-fried fish strips are joined by a fresh cabbage salad, red onions, mangoes, cucumbers, coriander, garlic oil, and sriracha mayo for a crisp-crunchy whole in between tortillas. Bigger seafood plates are available, too: the Roasted Charcoal Octopus (P685) is a stunner made smoky with a drizzle of Spanish paprika oil, while Grilled Salmon & Dashi Butter Fresh Spaghetti (P850) gets Japanese flair from the dashi-tinged butter and topping of briny tobiko. While we're on the subject, do make room for their other pasta dishes using fresh noodles—like the Black Anchovies Butter Fresh Tagliatelle Pasta (P920).

In between these oceanic options are meat dishes, too. In the Roasted Smoked Duck Breast (P520), cold slivers of smoked duck breast are brightened by capers and EVOO; the Camembert & Smoked Bacon Bombs (P550) on the other hand takes its namesake indulgent elements and turns it into chic one- to two-bite wonders you can down with one of their cocktails (try thea aforementioned Blood Orange Margarita, P495). There, too, is the absolutely glorious Tomahawk (P12,950/approximately 1.8 kilograms)—a good-for-sharing slab complete with fries that'll sate the hunger of even the biggest carnivore.

Of course, almost any Spanish restaurant in Manila ought to have paella, and Alma's selection is distinctly their own with variants like Prawns Carpaccio Seafood Paella (P850) with prawn carpaccio and prawn bisque aioli, and Beef Ribs & Wild Mushrooms Paella (P2,690) crowned with a hefty chunk of 36-hour slow cooked beef short ribs.

The OG Alma in Siargao will also be reopening in August—but whether or not a flight to the island is in your pipeline, their Poblacion leg is well worth the visit.

Hey, Spotters! Check us out on Viber to join our Community and subscribe to our Chatbot.