Salcedo's Newest Tapas Place Will Make You an Instant Regular
Say hello to a new favorite.
129 Unit G12 Tordesillas Street corner Bautista Street, Salcedo Village, Makati City
Open from 11 a.m. to 1 a.m. (Sunday to Thursday) and 11 a.m. to 2 a.m. (Friday to Saturday)
(SPOT.ph) Salcedo Village is known for a lot of things. For one, there's a regular Saturday market that can excite just about anyone, from foodies and vintage-furniture connoiseurs to plant parents. If you're looking for a memorable meal, there are also many great dining places for every mood, budget, and occasion. Here’s yet another reason to drop by the neighborhood: Rambla just opened a second branch at the corner of Tordesillas and Bautista Streets—and it’s bigger and arguably better. Thanks to the restaurateurs of Bistronomia (formerly La Lola Group)—Sergi Rostoll, Uri Singla, and Dani Aliaga—you can now enjoy a little taste of Barcelona in this friendly Makati restaurant.
Regular patrons will be happy to know that aside from their usual staples at the OG Rockwell branch, the menu now also includes show-stopping dishes from BCN and Las Flores, as well as brand-new dishes that are only available at the latest Salcedo outpost.
It’s not unusual to find yourself suddenly craving a vibrant plate of seafood at a Spanish restaurant, which is why you should try the Grilled Spanish Octopus (P995), a bestseller from BCN. Tender and succulent octopus arrives piping hot and curled over a bed of confit potato, accompanied by a punchy paprika sauce. The creamy potato foam pools underneath the pulpo, which has been grilled to perfection and bears a slight crispiness at its edges, while the marbled potatoes offer a neutral counterpoint to the charred and smoky flavor of the octopus, giving every forkful a taste that lingers.
You’ll also love the Anchovies Air Baguettes (P450) if you haven’t tried them yet. In these bite-sized morsels, slivers of anchovies bring out a saltiness that mingles wonderfully with the roasted vegetables, cheese, and tangy sour cream. Jam-packed with flavor, each air baguette comes with piparras mayonnaise and packs a flavorful punch that we love sinking our teeth into. As can be expected for Seared Foie on Toast (P725), what greets us is a decadent affair—rich, buttery, and savory foie gras slathered in onion jam and truffle sauce. You’ll be more than happy to devour this tostada-like champs.
Few things are more gratifying than the snap of crispy salmon skin under your teeth, and when it comes to taste and textures, the Salmon Tartar (P695) is primed to satisfy. Here, the satisfying crunch of Yuca chips and deep-fried salmon skin creates a pleasing contrast to the tenderness of the salmon. The combination of truffle oil, a secret Japanese dressing, and crab roe work together beautifully to make this plate one that you’ll want to keep all to yourself.
Lift a cone of Tartar de Atún (P430) from its casing and you’ll see tuna tartare topped with wasabi mayo—a modest but delectable dish you can expect would vanish quickly at a party. At once simple and playful, it presents a lighter alternative to some of the heavier selections on the menu. This Spanish tapas is already great for solo snacking, but you can just as well share these cones with a group of people.
If these tapas aren’t enough to sate your appetite, Rambla’s desserts will knock you out for the count. We’re living for their spin on the traditional Spanish dessert Torrija (P275), a caramelized brioche served with a scoop of tiramisu ice cream and roasted coffee beans. After being soaked thoroughly in milk for hours, the warm brioche shines with a golden-brown color and traces of Kahlua caramel. Biting into this buttery wedge brings a warmth that contrasts with a generous helping of helado, and scooping the roasted coffee beans into your mouth complements every pillowy bite.
Boasting dazzling and sunny interiors, this latest iteration of Rambla celebrates the spirit and flavors of Barcelona with a modern flair. What makes Bistronomia restaurants so refreshing is that they are always keeping their concepts dynamic; constantly adapting to diners’ tastes and improving an ever-evolving selection of Spanish fare and drinks. This new branch at Salcedo confirms the hombres behind it know how to cook up a delectable feast.
Photos by Jericho San Miguel