Spanish cuisine has always been one of the perennial favorites of many Filipinos. However, most of these dishes have been tweaked to better suit the local palate. Alexandra Cacho’s latest venture, Origine in Brittany Hotel, Bonifacio Global City, eschews that idea, instead focusing on keeping the food true to how it would be prepared and enjoyed in Spain.
“The items in the menu are what you might find in any restaurant in Spain. They are authentic and a bit modern, but not at the level of molecular gastronomy. This is how food would be served in today’s restaurants,” chef Xandra shared.
The result is a Spanish restaurant that is distinctively modern in appearance — especially with the show kitchen that serves as the centerpiece of the place, but offering dishes that are both comfortingly familiar and excitingly fresh.
For those who want variety, the pinxtos section is the place to start. Similar to tapas, pinxtos are bite-sized servings for food meant to be enjoyed in several successions. The main difference is that tapas are served on a small plate while pinxtos are skewered food items typically served on a slice of bread.
Origine’s pinxtos list runs the gamut of taste and texture. The Tortilla de Patatas is a classic with a milder flavor compared to the others in the menu. For those who love cheese, the Ordanza features breaded deep-fried Brie cheese with a homemade tomato jam. For those who like bold flavors, the Chistorra is a treat with its combination of smokey sausage and Manchego cheese. Chef Xandra also made her own twist on the classic Gilda, instead of using olives as in the traditional recipe, her version uses seasoned cherry tomatoes instead.
The rest of the menu is equally as impressive. The Plato Iberico features several types of Iberian cured meats, flavorful Chorizo and Salchichon, all paired with cheeses and bread for that perfect bite. Meanwhile, the Bacalao Ajoarreiro is an explosion of flavor with every bite with the poached salted cod fish marrying well with the sofrito-based sauce.
The Pollo Iberico is set to be a crowd favorite. Here, a whole chicken is marinated overnight in high-quality olive oil before it is gently roasted. The result is a chicken that is very similar to being confit, resulting in an extremely moist dish. The Chuleton is also another crowd-stopper with the perfectly-grilled Angus beef paired with patatas ala pobre and sauteed peppers.
Chef Xandra is known for her paellas and those have found a new home in Origine. The Paella Iberico is a porcine treat, with the rice cooked in a heady pork-based broth while slices of Iberico Secreto do the dish. The Paella Marisco is all about the sea with a seafood-based broth and topped with shrimps, squid, clams, and mussels. Meanwhile, the Paella Negra with Pulpo is as intensely-flavored as it is inky dark.
Origine’s dessert selection might be sparse compared to the rest of the menu, but each item has been thoughtfully chosen. The Tocino Del Cielo is rich and sweet to the tooth.
Meanwhile, the Crema Catalan is infused with citrus flavors for an additional dimension of taste. The sweet and savory Chocolate X is best enjoyed warm as the Belgian chocolate is just to the point of melting. Finally, the Arroz con Leche is a rice-pudding infused with cinnamon and citrus zest.
True to its name, Origine looks back on how Spanish cuisine is enjoyed in its original home.
For Chef Xandra, it is also a celebration of her roots, as she serves to guests dishes that she enjoyed during her younger years.
