Tapas, a wide variety of appetizers invented by the Spanish, is one of Tapella Restaurant’s specialties.

One Monday after a busy working day with O, we drove our way to Greenbelt Makati for a night of Tapas and Sangrias prepared by Tapella Restaurant. Awarded as part of Philippine Tatler’s Best Restaurant in 2010, we had to make time for this award-winning tapas restaurant.

Added this night to our count of blessings. Before Tapella launches these tapas and sangrias to the market, O and I had the chance to take a ‘sneek-taste’ of these newbies on the menu.

Marinated sashimi grade mackarel on top of cold smoked potato and black olives salad on a crusted bread. This is a common dish that originated from the Southerin areas of Spain. A modern adaptation that takes an old classic to a newer, bolder area of flavour with an Asian twist.
It might be common in Spain, but not to us here in the Philippines. Giving an Asian twist allows it to get attention from Asians like the Filipinos.

Watermelon cubes topped with tomato roe, and a zesty herb vinaigrette and a pinch of Maldon salt. I call this a refreshing treat of tapas. Cooling your mouth with a splash of watermelon cubes thrills me to get more. Sandia con Tomate is a Ferran Adria/Jose Andres creation.

A modern Asturian dish (Northern Spain) that Filipinos are not comfortable to try easily. Fresh sea urchin served on top of tomato roe and salsa with olive oil and a pinch of sea salt, leaf of dill tarragon. I’ve seen some friends hesitant to get a spoon due to its sea urchin component. But as soon as they took courage to give it a try, they actually forgot the sea urchin on it. Thanks to the tomatoes that surrounded the sea urchin to emphasize more salsa flavors.

So far, my favorite was the mini Moroccan burgers that gave an unusual Moroccan spice to these patties. I love that a small bite can make a difference to my palate.

Seared scallops in a white sauce covered with two cheeses one of which is Manchego finished in the oven to create that nice cheese crust with creamy sauce. The colors and texture reminded me of baked macaroni. Instant judgement was the same sweet and cheesy taste of baked macaroni. As I tried to use my spoon and get a tiny scoop, I immediately felt the large scallops sticking to my spoon and ready for my mouth. I could say using Manchego as one of its cheeses elevated what we know of as tapas in town.

Sauteed Manila clams in white sauce served on top of breaded potatoes. O and I like the powerful flavor of clams infused in its sauce. Unnoticeable potatoes is worth trying as you dig under those pile of clams.

I’m in love with eggs, an ingredient that makes any dish more appetizing and sunny to the sight. Sauteed scallops and shrimps over sunny side up eggs and shoestring fries topped with crunchy garlic and spring onions. I would prefer this dish over breakfast though.

Sake and cucumber ginger combined to create this refreshing sangria starter. I felt the sun touching me even if it was dark and the moon was up. But with this drink, there’s a sudden refreshment that cools this Manila heat. Garnished with homemade candied ginger and fresh cucumber slices, I’d definitely ask for more.

The Don Roberto, named after Tapella’s chef who combines an assortment of fruits marinated in premium red wine and liquors for 24 hours then briefly flambéed before the final stages of marination to produce the best of balance and a touch of class. Smooth and not cracking my throat, a drink every lady could get.

A European Asian fusion combining some great liquors and Spanish white wine infused with cold Japanese sake. Leans towards the stronger side of white Sangria. Tapella crafts with hard work as they mentioned that a large range of fruits marinated 24 hours to perfectly swap some of the natural flavors of the fruits and infuse intense flavors into the booze.

The Ambiance:

Comfortable seats in a small high-ceiling room overlooking the garden facade of Greenbelt. Intimate lunch or dinner business meetings over sangria and tapas could be a good idea at Tapella.

Wondering why Paella isn’t part of our night’s playlist? That’s what I felt as well. 🙂 Guess I’m going back to Tapella, this time for their Paella.

Tapas and Sangrias alone had me calling it a night, enough for a light and intimate sangria dinner with O and some friends. I had to ask O if those little plates of tapas were seriously enough for our night. Surprisingly, the answer I heard was “yes”. He didn’t long for Jollibee anymore. Hehe. Now we proved simple Tapas and Sangrias can be enough for our dates together. Little but filling to what our hungry bellies need.

Cheers,

Location: G/F Greenbelt 5, Legaspi St. Legaspi Village, Makati City, Metro Manila, Philippines

Operating Hours: 11am-12mn (Mon-Sat); 11am-10om (Sunday)

Contact: (+632) 757-2710

Website: http://www.tapellarestaurant.com/

Facebook: https://www.facebook.com/TapellaByGaudi

Budget: PHP350++

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