Spain is a foodie’s paradise thanks to famed dishes found in its different regions. It is also a popular destination for religious tourists with its numerous churches, cathedrals, and basilicas, and the Camino de Santiago — an extensive network of ancient pilgrim routes which began in the 9th century stretching across Europe coming together at the tomb of St. James the Great, one of Jesus’ 12 apostles, in northwestern Spain.
Anya Resort Tagaytay’s general manager Mikel Arriet drew inspiration from the different provinces that pilgrims pass through during the Camino de Santiago, working together with the culinary team of Samira by Chef Chele Gonzalez which is headed by Executive Chef Chris Leaning to create a 7-course degustation menu called El Camino Walk. The menu is inspired by the northern route of the Camino de Santiago which sees travelers passing through the Basque region, Cantabria, Asturias and Galicia. A dish is named after a particular city in each province, namely Irun, Gernka, Santillana del Mar, Gijon, Ribadeo, and Lugo, using the best ingredients from the different regions.
The meal starts with a classic Gilda, considered by many to be the first Basque pinxto. The dish consists of marinated olives, a salted anchovy fillet, and pickled piquillo pepper. This is paired with a sweet vermouth infused with spices and orange peels that balances out the intense flavors of the pinxto.
The next dish is a medley of textures and flavors with the Barra De Pinxtos. The Chaka features crab sticks in a light mayonnaise and topped with a whole shrimp. Meanwhile, the Txampiñiones is a hearty mushroom bite punctuated with caramelized onions. Finally, the Pimiento Relleno sees charred red bell pepper stuffed with a bacalao bechamel sauce.
With appetites sufficiently whetted, the meal continues with Sorropotun, a hearty tuna stew found in Cantabria. Here, chunks of tuna are briefly poached and served with a thick tomato and pepper sauce and cubes of potato pave. This is followed by Fabada Asturiana, a white bean stew flavored by smokey chorizo, pork, and blood sausage which was made in-house.
Going back to the seaside in Ribadeo is Pargo Con Salsa de Erizos. The dish is composed of Snapper served with an intensely-flavored and rich uni sauce on a bed of mashed potatoes. The crescendo of flavors reaches its peak with the Carrilleras de Rubia Gallega — beef cheeks braised for hours until fork-tender, served over a creamy rice base flavored with Queso Tetilla, and garnished with slices of king trumpet mushrooms.
The meal ends on a sweet note with the Pastelito de Santiago, a light yet moist almond cake with chocolate shells and the St. James Cross dusted on the dish using confectioner’s sugar, a nod to the inspiration of the dinner.
The 7-course EI Camino Walk menu at Samira by Chele Gonzales is priced at P3,200+ per person. For an elevated experience, guests can enhance their meal with carefully curated wine pairings that perfectly complement each dish. It will be available until October 31.
