New Tapas Dishes and Signature Sangrias Unveiled at Tapella Greenbelt 5

Tapella

Spanish

Cocido Meat on Fluted Bread, Porkloin, Pimiento and Bacon on Crusty Bread, Mini Black and White with Alioli, Moroccan Chicken Skewers, Scallops and Shrimps Skewersa and Salted Codfish with Piquillo Peppers

Known for its tapas and signature paellas, Spanish restaurant Tapella by Gaudi located at the ground floor of Greenbelt 5 recently unveiled vibrant new additions to their menu.

Tapella has been one of the watering holes in Makati for the past 5 years and the new dishes give the tapas-loving and sangria-drinking crowd new reasons to hang out and have a few drinks.

We visited the restaurant for a night of tapas-and-sangria food pairing. We started off with the Boquerones Caballa al Vinagre Pintxo (P100) – marinated sashimi-grade mackerel on top of smoked cold potato and black olives salad on crusted bread. It’s a classic dish from southern Spain with a modern interpretation and an Asian touch. This is paired with a glass of the Banzai Sangria (P195) made with sake infused with cucumber and ginger garnished with homemade candied ginger and fresh cucumber slices. This has a clean and refreshing taste and goes perfectly well with the salty taste from the mackerel and olives.

Boquerones Caballa al Vinagre Pintxo
 
 
Banzai Sangria

The Sandia con Tomate (P90) was next, a playful looking dish of watermelon cubes topped with tomato roe, herb vinaigrette and a pinch of Maldon salt. This dish is actually a creation of legendary avant-garde Chef Ferran Adria of el Bulli and Chef Jose Andres, a Spanish-American chef who trained under Adria early in his career.

Sandia con Tomate
 

Our next sangria was the Ronin Lychee Sangria (P295), a sweeter sangria and is a fusion of Spanish white wine, cold sake, and natural fruit flavors.

Ronin Lychee Sangria

The Cuchara de Erizo de Mar or Uni Spoons (P825) were served next – sea urchin on top of tomato roe and salsa with olive oil seasoned with a little sea salt, dill and tarragon. It was my first time to eat uni and I was expecting the raw taste to be overwhelming but the tomato and the salsa’s acidity cut through it. It was a spoonful full of flavor and complementing textures.

Cuchara de Erizo de Mar

Next was the Pintxo Trio (P250) – toasted bread with jamon serrano on top of smoked cream cheese, smoked salmon over chive cream cheese, and Moroccan mini burger over Moorish cream cheese.

Pintxo Trio

These can be paired with a glass of Don Roberto (P225). Named after Tapella’s chef, Robert Spakowski, it’s made with a variety of fruits marinated in premium red wine and liquors for 24 hours then flambéed to produce a smooth and balanced taste. The strawberry pieces in the drink are a nice touch.

Don Roberto

My favorite out of all the tapas is the Scallops dos Quesos (P700) – seared scallops in white sauce covered in melted cheese (one of which is Manchego) and served with a basket of bread. It’s a cheesy and creamy fiesta in a clay pot!

Scallops dos Quesos

Scallops made another appearance, this time with some crisp potatoes and eggs. The Huevos Rotos Vieiras Salteadas y Camarones (P950) has sautéed scallops and shrimp over sunny side-up eggs and shoestring fries topped with crunchy garlic and spring onions.

Huevos Rotos Vieiras Salteadas y Camarones
 

Rounding up the tapas is the Almejas a la Marinera con Pastas a la Importancia (P295) –sautéed Manila clams in white wine with special breaded potatoes.

Almejas a la Marinera con Pastas a la Importancia

The two scallop dishes and the clams can be paired with The Rico J. (P250) – yes, that Rico J., who is one of Tapella’s regular customers – the most potent red sangria in the house.  

The Rico J.

It was a night of excellent tapas and sangrias, no doubt. That’s four types of woozy for four glasses of sangria, which I wouldn’t mind repeating with some paella.  

 

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Like Tapella’s Facebook page (/TapellaByGaudi) and follow their Instagram (@TapellaPH).

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