Samira by Chele Gonzalez Refreshes Menu at Anya Resort Tagaytay

A Culinary Balancing Act at Anya Resort

For a dining destination situated within a luxury wellness resort, standing still is never an option. This strategy, implemented since the restaurant opened four years ago, follows a philosophy of refining what works, improving what does not, and continuing to surprise guests.

The Intensive Selection Process

The transition to the new menu is the result of an intensive evaluation process led by Chef Chele Gonzalez and his team. In a recent session, the team evaluated around 40 dishes. Through a process of deliberation—deciding which dishes to keep, which to remove, and which to modify—the team narrowed the selection down to approximately 25 dishes.

This development process is heavily influenced by the restaurant’s unique position within Anya Resort. Because the restaurant caters to a wide clientele—ranging from gastronomes who travel specifically for Chef Chele’s cuisine to guests staying at the resort—the menu must balance creativity with accessibility. Arriete explained the strategic approach to this diversity: “Whenever I talk with Chele, I always tell him that I want to have fun starters. Fun means tasty shapes, bombs, something that creates an emotion. It can be the presentation, or it can be the flavor. Then the main course should be more traditional. Because we’re in a hotel and our clientele is very wide.”

New Additions and Signature Flavors

The updated menu prioritizes playfulness in its opening selections, designed to spark curiosity and conversation. Diners can choose from a quartet of bites, including Salmon Tapioca, Fish Tostada, Chorizo Explosion, and Chili Crab Bomb. Among the highlights is the Tuna Tataki with Watermelon Gazpacho, which pairs seared yellowfin tuna with refreshing watermelon and tomato gazpacho, pickled onions, and cilantro. This dish is specifically noted for providing the brightness and acidity suited to Tagaytay’s cool climate.

The main courses celebrate both land and sea. The Pan-Seared Local Seabass showcases locally sourced seafood alongside romesco, charred leeks, mushrooms, and fresh garden greens. The Grilled Tiger Prawns & Uni Rice offers a richer character, where creamy sea urchin rice, parmesan, caramelized onion, and white wine come together beneath charred prawns. For meat lovers, the “Ribs Feast” presents two distinct interpretations of fire-cooking: Fire Roasted Back Ribs glazed in barbecue sauce and paired with mojo verde and mashed potatoes, and charred short ribs.

Concluding the Experience and Ensuring Consistency

The meal concludes with a Pumpkin Crème Brûlée served with cerveza negra ice cream, vanilla crumbles, and chocolate ganache. This dessert offers a balance of sweetness, bitterness, and texture, providing a uniquely Filipino twist to a classic European favorite.

Despite these additions, the restaurant remains committed to the signatures that have built its loyal following over the past four years. Arriete emphasized that returning guests continue to seek out established favorites, such as the restaurant’s paellas, steaks, and the grilled whole fish, which remains one of the best-selling items.

Sources: Abs Cbn, businessmirror.com.ph.