Zarzuela de Cazuela

• Location: G/F The Sapphire Bloc, Sapphire Road, Ortigas Center, Pasig City
• Operating Hours: 11 am-12 midnight Mondays to Wednesdays; 11 am-2 am Thursdays to Sundays.
• Cuisine: Spanish Colonial Cuisine
• Signature drinks: Wine and sangria
• Price per head: P500+

Cazuela, the new culinary concept by MonDay Chefs, is where one can go to eat their fill of Spanish Colonial Cuisine. “Colonial cuisine is the result of using local ingredients from various countries to produce Spanish flavors,” shares Chef Mon Urbano. “We aim to go beyond traditional Spanish fare and showcase dishes created because of the Spanish galleon trade.”

And how better to spend our time than by giving our suggestions for wine pairings with such special food? After all, it has been said that the Spanish Galleons set sail with their gunwales awash with wine, not seawater alone.

To start, Cazuela serves a killer sangria of Primo Tempranilla and cut fruits. “We don’t sacrifice our sangria,” Chef Mon stresses. “We use only the best wine, the freshest fruits. Not leftover cooking wine and discards from desserts.”

The opening salvo of the tasting flight was a tuna ceviche cured in acid and topped with baby alfalfa. According to Cazuela partner Marissa Ebdane, she’d recommend pairing it with a smooth Chianti, using at least 80 percent Sangiovese grapes.

Then came the baby Squid Al Ajillo and Gambas Al Ajillo, both of which can be superbly paired with a crisp Chablis.

Orange and Crispy Duck with Citrus Vinaigrette salad, topped with smashed cashew nuts and kesong puti (a soft, unaged, white cheese made from unskimmed carabao’s milk, salt, and rennet) as well as the Ensalada Cazuela, a medley of assorted greens, watermelon chunks, and candied walnuts tossed in Chipotle Cranberry dressing, came out of the busy kitchen next, and would go well with a Sauvignon Blanc.

Pan-seared Mackerel served on a bed of mustard-infused mashed potatoes would pair wonderfully with a quintessential Pinot Grigio, loved for its simplicity, lack of fruit, and sometimes saline quality.

Four hundred grams of succulent veal shank simmered in rich tomato sauce served on a bed of potatoes was Cazuela’s rendition of Veal Caldareta, and is a perfect foil to a strong barolo. Same thing goes for the Callos, a dish of stewed ox tripe in a flavorful tomato sauce served with rice, the Costillas Asadas, grilled spareribs served with saffron rice, and the Ox Tail Estofado, stewed skinless Angus ox tail in red wine served with rice.

For the Paella Negra, or paella in ink tossed with squid rings and clams, we recommend a very ripe Chardonnay with flavours of pineapple, guava, and mango.

The desserts, quite a spectacle to behold by themselves, are also topped off quite nicely with the perfect glass of wine. The Kesong Puti Cheesecake in a Salted Egg Dulce de Leche Sauce would pair well with a light dessert wine like a Riesling or any lightly sweet white available. The Gypsy Cake aka Brazo de Fernando, a family recipe from Chef Day Salonga’s roots in Laguna of fluffy meringue and chunky flan stuffing dusted in cacao powder, would be piquantly rounded out with a fizzy rosé. Lastly, and certainly not least, the Churros con Chocolaté taken with a glass of bold Syrah would make the final taste of Cazuela in your mouth certainly one to revisit again and again.

For inquiries and reservations, call (+632) 590-5460 or (+63) 995 551-0424. Facebook: CazuelaManila Instagram: @CazuelaManila

Photos by Star Sabroso