Long before Tiffany chairs became a staple at Philippine weddings and banquets, it was Via Mare that first brought them into the country. That simple yet telling detail reflects the restaurant group’s influence—not only on dining, but on the way Filipinos come together to celebrate. For five decades, from refined table settings to inventive takes on classic dishes, Via Mare has helped define how milestones are experienced in the Philippines.
Established in 1975 by culinary visionary Glenda Rosales Barretto, Via Mare marks its 50th year at the Ayala Museum with the theme “Salinlahi: Generations of Taste.” The celebration underscores its evolution from a lone fine-dining seafood restaurant in Greenbelt, Makati, into a brand long regarded as synonymous with refined Filipino cuisine.
“It’s not every day that a restaurant reaches 50 years. We’re very, very happy to have the opportunity to still be here, still going strong, and still supported by our loyal customers,” Via Mare president Ramon “Rany” Roño told Manila Standard Cravings.
Over the years, Via Mare has built a reputation not only through its cafés and restaurants but also through its role in landmark events. It has catered state banquets, papal visits, global summits, and international expositions, consistently highlighting Filipino food on the world stage.
“We’ve had the opportunity of showcasing our dishes abroad in food expositions. In our own way, that’s how we’ve contributed to promoting Filipino cuisine,” he continued.
Some of its creations have become culinary icons in their own right. Dishes like the Balut Surprise—a bold reinvention of the fertilized duck egg baked en croûte with white wine sauce—and Tinola Flan, served to Spain’s King Juan Carlos and Queen Sofia during the 1998 Centennial celebrations, showed how traditional flavors could be refined without losing authenticity.
“Those dishes were very daring at the time. It showed that Filipino food could stand alongside the world’s best, presented in ways people didn’t expect,” Roño recalled.
Beyond state occasions, Via Mare has become part of countless personal celebrations. Filipino families have returned to its tables again and again for weddings, reunions, and birthdays, weaving the restaurant into their own histories.
“We’re very flattered that families entrusted Via Mare with their special occasions. It makes us happy to know we’ve been part of their personal milestones and moments,” he shared.
Its offerings of comfort fare, from arroz caldo to bibingka and puto bumbong, remain staples for balikbayans seeking a taste of home.
“We see balikbayans come back to us first thing. They’ll say, ‘I missed this taste, this is home.’ That’s very rewarding for us,” said Roño.
Longevity in the restaurant industry requires adaptability, and Roño credits Via Mare’s balance of tradition and innovation for its staying power.
“We’ve learned to listen to our customers’ needs without losing sight of our core values. While our menu still features timeless Filipino dishes that defined us, we’ve also introduced new items, ready-to-eat options, and seasonal offerings that keep us current,” he continued.
With younger diners showing renewed interest in heritage cuisine, he said: “There’s always space for fusion, but there’s also space for food that’s simply comforting and reliable. That’s where Via Mare has remained relevant.”
The brand has modernized its cafés, refreshed its plating, and expanded its beverage program to appeal to evolving tastes. Yet, Roño emphasized, the heart of the experience has not changed.
“What hasn’t changed is our definition of the Via Mare experience — to serve customers with excellence while honoring the authenticity of Filipino cuisine,” he said.
Today, Via Mare operates around 15 branches, with plans for further expansion, including a return to Makati, where it first made its mark. The holidays remain one of its busiest seasons, when demand surges for its Christmas delicacies.
“December is always special for us because families associate Via Mare with the holidays. Our bibingka and puto bumbong have become part of their Christmas tradition,” he shared.
Asked how he hopes Via Mare will be remembered, Roño said, “As one of the strongholds of timeless Filipino cuisine—refined Filipino food. There will always be innovations, but nobody can refine and innovate the way Via Mare does.”
For 50 years, Via Mare has stood as both custodian and innovator of Filipino dining, shaping not just what is eaten, but how it is shared. As it enters its next chapter, its promise remains the same: to keep Filipino cuisine at the center of the table, whether in moments of quiet comfort or in history-making occasions.
