Tagaytay dining destination “Samira by Chele Gonzalez” introduced a limited seven-course degustation menu called El Camino Walk at Samira last October.
Here, Anya Resort Tagaytay general manager Mikel Arriet worked with the culinary team led by executive chef Chris Leaning to draw culinary inspiration from the Northern Way of the Camino.
This Spanish pilgrimage route traverses Basque country following Cantabria, Asturias, and Galicia, through cities such as Irun, Gernka, Santillana del Mar, Gijon, Ribadeo, and Lugo. The result is a menu of dishes made using the region’s finest and freshest ingredients.
The El Camino Walk starts with the Gilda & Vermouth (a combination of olives, salted anchovies, and piquillo peppers threaded onto a charming wooden skewer).
It then journeys through the Barra de Pintxos (mix of txampiñones, chaka, and pimiento relleno served on toast) and Sorropotun (tuna stew paired with tender potatoes).
The main course is an excursion of flavors including the Fabada Asturiana (rich white bean stew with chorizo, pork, and blood sausage), the Pargo con Salsa de Erizos (snapper prepared in uni sauce), and the Carrilleras de Rubia Gallega (beef cheeks slow-cooked in a creamy rice base) accompanied by Queso Tetilla.
Finally, the walk ends on a sweet note with the traditional Pastelito de Santiago (almond cake).
A curation of wine pairings to complement each dish was served as the perfect companion throughout the journey.
