Tag Archives: Cebu Buffet

Spanish Buffet at Montebello Villa Hotel

Spanish cuisine is something that is not very strange to the Filipino palate. Its traces are evident in our feasts on celebrations and special occasions. From tapas to roasted whole pigs, Spanish cuisine is regarded as a luxurious indulgence.

I was curious about the Spanish Night in Montebello Villa Hotel after reading some facebook posts of my friends raving about it. I immediately chatted two friends, Carlo and Ted, who are also aspiring chefs themselves, to accompany me and check on the Spanish buffet. I wanted to learn more about Spanish cuisine, and these two will be able to provide fresh perspectives and inputs about it.

 

Ted, Ethy, and Carlo.

 

Reservation is always appropriate. A call to the hotel to reserve a table for three was in order especially that the Spanish Buffet is only available every Saturday night.

The moment we were seated, we were approached by the waitress in red and black flamenco dress for our drinks. I had Sangria of course. It was served in full glass with a prominent scent of mixed fruits.

Swirl.  Smell. Sip. 

At first sip, I already know that it could be a good contender for the best Sangria in town to date. Sweet, effervescent, and innocuously potent. It was reminiscent of my own Sangria concoction I had during every fiesta. A mix of 3:1:1 red wine, white wine, and Sprite, with slices of my favorite fruits. It was a Spanish Holiday in a wine glass.

It wouldn’t be a Spanish buffet without the staple callos and lengua. I honestly had kept my expectations low considering the price of the buffet at P649.00 per person. Surprisingly, they are sensational! A product of laborious food preparation, the meat is tender and the spices are balanced, nothing overpowers the other. It was very good that I became so curious about the chef behind them. I asked a little background of the chef. I was told from a grapevine that the chef was from a restaurant which used to be on the top spot in Cebu Spanish food dining. No wonder these food do not only taste familiar, they were actually exceptional.

 

This Lengua is TDF!

 

Callos is an acquired taste. Glad, I acquired it.

Another favorite that I should mention was the Pescado En Salsa Verde (Hake in Green Sauce). The aroma of the spices and butter not only teased your sense it lingered in your mouth. Although the piece of fish that I had was a bit dry, the sauce still made it noteworthy. It was indeed an unforgettable dish that goes along with the memorable spanish songs like the timeless Bolare played by the band on the background.

 

Pardon me for skipping the dessert. I am not really a dessert kind of eater. I am trying to cut down my sugar intake so that I can still have my coke and favorite coffee. The dessert spread on the buffet were promising though. I saw some churros and flans.

 


Why not have the dinner by the pool?

 

The Spanish Buffet is available every Saturday Night. It opens at 6:00PM. Candle lit dining by the pool with some Spanish vibe on the air could be a very good option. 

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Golden Prince Hotel’s Prince Fusion Gourmet Buffet for P420

Golden Prince Hotel’s Prince Fusion Gourmet is now offering seafood dinner buffet every Friday and Saturday for only P420.00. Included in the menu are fresh tuna, large prawns, crabs, rock lobster and cheesy baked oysters. The price is really insane it made me think if they really want to make money on this offering. Sushi is also regular on their menu.

   

   
At the helm of the kitchen is Chef Marlou Almasco who designed not only the seafood choices but also the cebuano fusion recipes like grilled native chicken and pork belly, beef salpicao (really tender) and spicy squid. An interactive pasta station is also included for those who can’t shake off their carbs. 

  
  
No buffet would be complete without desserts. For Prince Fusion Gourmet it’s a spread of red velvet mini cakes, leche flan, fruit salad, sago gulaman and the must-try creamy halo-halo — a concoction of creamy ice shavings, fresh buko, langka, saging, leche flan, cereals and a scoop of ube ice cream. This I can really say it’s a yummy halo-halo with no hints of preservatives from canned ingredients. 
  
   

Golden Prince Hotel’s Prince Fusion Gourmet Dinner is open every Friday and Saturday from 6:30 PM to 10:00 PM. You may call (032) 233-8660. It’s an intimate venue with 32 pax seating capacity, reservation is advised.  

Insider info: On September 2015, Gold n Prince Hotel will open it’s expansion tower. It means additional 120 rooms on its existing 57 rooms at Tower 1. 

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