Bringing Spanish flair to Estancia

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From tapas to sangrias, paella to pinxtos, Spanish cuisine is all about fun and verve.

Tomatito brings its trademark funky vibe to the vibrant Capitol Commons as it opens its latest branch in Estancia.

The restaurant is a more casual take on Spanish cuisine and diners are enjoined to order multiple dishes to nibble on over the course of the meal. Start it right with a selection of Spanish classics such as croquetas, patatas bravas to whet the appetite. Follow it up with the Tabla de Quesos which feature Brie, Manchego, Tierno, and Idiazabal cheese. For meat lovers, the Table de Embutidos features Jamon Iberico, Chorizo Iberico, Salchichon Iberico, and Fuet. For those who want both, the Mixto Platter combines both for that perfect pairing.

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For those who prefer their appetizers hot, there is the Mixed Chorizo Casserole featuring Chorizo, Chistorra, and other Spanish sausages which are cooked in red wine and perfumed with roasted garlic and rosemary. Another classic is the Gambas Al Ajillo which sees plump juicy shrimp sauteed in a chili olive oil. For those who want something out of the ordinary, the Steak Air Baguettes are deceptively simple but biting into one exposes a creamy cheesy filling.

Not everything in the menu is heavy though. For those who want a lighter dish that is still packed with flavor, the Ensalada Verde sees various leafy greens paired with red onions, cherry tomatoes, anchovies, feta cheese and other ingredients, all while being crowned with a generous portion of burrata cheese.

The flavor symphony does not let up in the mains. The Mixed Seafood Paella is an explosion in every bite. The rice is cooked in an intensely-flavored broth that is a combination of chicken and shellfish, allowing it to absorb all that flavor over the course of the cook. The socarrat — the caramelized bits of rice formed when the residual oil fries up the bottom of the paella, serves to further intensify the flavor notes.

Beef lovers can enjoy the Solomillo which is a grilled tenderloin steak cooked to the guest’s preferred doneness and served with confit potatoes, potato mash, and grilled asparagus along with a jus. For those with a heartier appetite, the USDA Prime Ribeye and the Black Angus Beef Tomahawk will fit the bill nicely. Those celebrating can enjoy a Conchinillo Segoviano or roast suckling pig which can be had either in 1/4 or 1/2.

Finally, end the meal on a sweet note with either the Flan paired with a lemon custard and salted caramel ice cream or the Churros which is served with a dark chocolate and dulce de leche dip.

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