Barcino’s kitchen marries Spain’s rich culinary history with the Philippines’ love for festive celebrations. At the core of its offerings, are tapas , paellas (13 kinds!) and sangria which exude bold flavors from Chile, France, South Africa, and Spain. Chef Nicolas Diaz is responsible for creating Barcino’s current 80-item menu. “Aside from serving authentic Spanish fare, I like to reinvent the traditional dishes by combining it with Filipino flavors. An example would be our paella selection which offers a blend of the old served with modern twists, like our paella cerdo en adobo( and paella cerdo sisig (topped with crunchy pork belly, chicken liver, fried egg) . Both are now favorites across all our 16 branches,” enthused Diaz.
Keeping It Creative –Barcino’s Executive Corporate Chef Nicolas Diaz hails from Bilbao in the Basque country of Spain. Chef Nico likes to upgrade the menu every so often to keep the food enticing and fresh.
We love the crispy chopitos fritos (baby squid covered with flour and deep fried in olive oil), and the runaway winner gulas con gambas al ajillo (5 big shrimps slathered in olive oil and topped with heaps of fried garlic)
Unique Yet Traditional – Barcino’s extensive menu allows diners to savor long upheld traditions and customs-way of enjoying food and wine.
We like the freshly carved, thinly sliced jamon Iberico (dry-cured for 12 months) which melts in the mouth and is best paired with red wine, crispy chopitos fritos (baby squid covered with flour and deep fried in olive oil), and the runaway winner gulas con gambas al ajillo (5 big shrimps slathered in olive oil and topped with heaps of fried garlic). We paired the shrimps with the paella valeniciana (dark meat chicken and vegetables) and it was heavenly! If you have a big party, adding a platter of assorted pintxos (six delicious varieties, 2 pieces per order) is in order. This can be enjoyed with family and friends while waiting for your mains. Meanwhile, a must-try new item is the chef’s favorite cochifrito (succulent rolled pork roasted to perfection). Talk about savoring tender meat with crispy pork skin! Then, to end dinner on a sweet and satisfying note, we had Barcino’s signature churros con chocolate.
Buen Provecho!
Cost per head P750
Level 2, S Maison, Seaside Blvd, Coral Way, Pasay
0927-0190603
With a pocketful of glitter,
