On the second floor of the North Wing of Estancia Mall sits the fifth Alba Restaurant. And on the wall of the 170-seater restaurant, its biggest to date, is the word “Reunirse” from the Spanish word “reunir.”
“It means to meet, assemble and get together,” explained Chef Miguel de Alba, president of Alba International Incorporated and general manager of Alba Restaurante Español.
He added, “This branch is envisioned to be a bigger and more celebration-centric venue for families and friends in the nearby residences and corporate offices within the Capitol Commons township.”
Greeting entering customers is a big tapas bar adorned with beautiful Mediterranean-patterned tiles. This corner is for young corporate groups who want to unwind and spend happy hours with liquors and tapas.
A deli bar, also by entrance, is for those who want to bring home Alba’s delicious chorizo, other Spanish cold cuts, and the newly introduced chorizo burger patties and frozen, ready-to-heat dishes. Beside it is a dessert bar/coffee corner where mall-goers can have a cup of coffee with Alba’s famous postres (desserts) like Canonigo and Tarta de Santa Teresa.
Walk further inside and the spacious function rooms, named after Spanish cities, beckon. Alicante, with modern blue couches combined with red-colored chairs can sit up to 60 guests. Andalusia can sit 30 persons.
At Segovia, Alba’s main dining room that can accommodate up to 50 guests, one cannot miss the larger-than-life sepia photograph of Don Alba, serving his friends and guests in one of his restaurants.
The ambiance of the restaurant showcases Spanish influences with modern accents for a more contemporary yet cozy feel. Side by side with charming Spanish chandeliers are modern drop lights that lend a more modish, upbeat vibe.
The Estancia branch carries Alba’s famous and best-selling dishes including of Spanish chorizos and cured meats, its carnes: the stewed ox tongue, Lengua Sevillana; stewed ox tripe, Callos a la Madrilena; beef stew, Caldereta de Vaca; and its centerpiece Cochinillo Asado, oven-roasted suckling pig.
Alba is also famous for its authentic paellas such as the house specialty, Paella Valenciana. Other popular choices are Paella Negra (squid ink and shrimps), Paella Marinara (seafood), Paella de Bacalao (dried salted cod fish and potatoes) and Paella de Verduras for those who prefer vegetables.
A visit to the restaurant also means partaking of Tapas Calientes and Tapas Frias, bite-sized appetizers that are big on flavor. There are about 55 choices of tapas such as chorizos, jamon, gambas, champignon, Pamplona, mortadela, salchichon, mahi-mahi, and Pa amb tomaquet, among others.
Despite other Spanish concepts that abound in the country, Alba’s staying power remains unmatched.
“Competition keeps us on our toes but we have always been clear about the direction of Alba. We serve traditional Spanish comfort food. This is what we do best,” said Chef Miguel.
He added, “Nothing much has changed through the years. We still follow the same recipes that my father has created. We may tweak the presentation here and there but the taste, the flavor, and the quality of food remain the same. Most of all, it’s about putting our heart into everything we do and the relationships we build with people. We just want our guests to leave the restaurant happy.”
Go to alba.com.ph for more information.
