Sala Martinez Offers a Mediterranean Flavor Escape Inside Shangri-La Plaza
Step into this tranquil haunt for hearty plates with the soul of Valencia.
Published on Dec 30, 2025
Sala Martinez
Streetscape, L/1 Main Wing, Shangri-La Plaza, Mandaluyong City
Contact: 0956-485-4618
Instagram: www.instagram.com/salamartinez_
Open from 11 a.m. to 10 p.m. (Monday to Thursday); 11 a.m. to 11 p.m. (Friday and Saturday); 10 a.m. to 10 p.m. (Sunday)
(SPOT.ph) Ask Chef Luis Martinez and he'll tell you all about food’s ability to transport diners across time periods and places—however long ago and far away. He draws inspiration from memories of his hometown of Valencia, whose food he describes to be deeply connected to aspects Filipinos would likely relate to: family, the sea, the seasons.
He’s taken those memories over to different parts of the Philippines: Siargao and Poblacion, via Alma; and BGC, via Terraza Martinez. Safe to say he's not done with the mission. Chef Luis now brings the tastes definitive of his home to a mall setting by way of Sala Martinez, located at Shangri-La Plaza’s Streetscape junction of restaurants.
Sala Martinez at Shangri-La Plaza, Mandaluyong
The interiors alone makes its Mediterranean identity clear. Designed by Marta Sanchez (who happens to be a childhood friend of Luis), their space juggles rustic charm and sophistication with earth tones; wooden fixtures; and soft, warm lighting from the rattan lamps hanging from the ceiling. “She took inspiration from Spanish coastal living,” Chef Luis tells us. “The idea is that you enter and immediately feel welcome and comfortable, but [you’re] always surrounded by beauty.”
Whereas Terraza Martinez is a more open and energetic space, Sala Martinez can be thought of as its more low-key cousin who doesn't try too hard, but exudes quiet elegance. "They share the same DNA, but each has its own spirit... [Sala] is more intimate and refined," Luis explains. "It has a slower rhythm and a more mature personality. The focus is on elevated cooking, careful technique, and deeper flavors."
In designing the Sala Martinez menu, the young Spanish chef (who’s also behind Bistrot Le Coucou and La Taperia, both in BGC) looks to the past; in particular, he considers his core dining experiences growing up. “My inspiration comes from memories of long meals with my family, the daily markets, fresh seafood, and the vibrant, honest flavors of Spain,” he tells us. “What you see on the menu is our interpretation of those roots, brought to life here in Manila.”
Expect familiar favorites with present-day updates, at times borrowing from other cultures and incorporating these elements in ways that feel organic and harmonious—not forced. There’s the Gazpacho & Jamon Iberico (P420), where a topping of jamon Ibérico tartare and lashings of fruity EVOO bring a luxe edge to a refreshing base of tomatoes, cucumbers, peppers, aromatics, and bread blended to velvety perfection. The Croquetas de Espinacas y Gorgonzola (P280/three pieces) burst with a lush filling of gorgonzola and spinach, its sharp-vegetal profile evened out by the earthy-sweet topping of caramelized onions.
Decidedly global is the Martinez Nachos (P580)—the Tex-Mex favorite done Chef Luis’ way, with chili con carne, pico de gallo, mozzarella and cheddar cheeses, jalapeños, sour cream, and a generous helping of pickled onions (more so than the usual nachos plates, keeping things ultimately bright) over tortilla chips that maintain their crisp-sturdy hold under the smattering of toppings. It goes especially fantastic with their Classic Sangria (P350/glass and P950/carafe), and is as snazzy as it is comforting.
Valencia being a coastal city, it should come as no surprise that Sala Martinez’s seafood game is on point. Showing this in practice is the Almejas Marinera (P520), a simple but stellar plate of clams (“the freshest local clams available,” says Luis) in a Spanish-style marinara sauce, enhanced with garlic confit, fresh parsley, spices, and Verdejo white wine. “The goal is to let the natural brininess and sweetness of the clams shine,” Chef Luis explains. You’ll want to get bread on the side for mopping up the deeply flavorful sauce tinged with the tang of tomatoes and the umami of the seafood—it demands to be savored to the very last drop.
Also alluring in its simplicity is the Presa Ibercia de Cerdo (P1,500)—that’s the presa cut of Iberico pork for ya (an area in the pig’s shoulder, known for its good marbling), cooked low and slow then finished at high heat for a lightly charred exterior and succulent interior. And trust Sala Martinez to do indulgence right, evident in the Paella de Vaca (P1,650). Crowning its mushroom-infused paella base is a whole hunk of bone marrow that’s stirred into the rice as it’s served, and juicy slices of U.S. hanging tender.
In opening Sala Martinez, Chef Luis isn’t necessarily out to reinvent the wheel, but to “[celebrate] the Mediterranean spirit”—and he does so by shining the spotlight on quality ingredients and the right cooking techniques. It’s superb in its simplicity, as Mediterranean cooking itself turns out to be when done right.
Photos by Hans Fausto
For Trish, food is as much a source of pleasure and fuel as it is an outlet for creativity; a medium by which stories can be passed on; and a way to connect with others.