Home is Where the Heart is at Calderón
Long before the tapas craze struck Manila, Calderón has been sitting quietly along a street that shares its name in the city of San Juan. Monchet Carballo, head of QA and Product Development, traces its roots to his food stall in Salcedo Market. “I’ve been there for eight years,” he shares. “The paella, the bacalao, you can find on our menu—that’s where I started selling them. Calderón didn’t really kick off until Marmi started pitching ideas, though. She saw this four-door apartment here in San Juan and made a commitment to get the place before even knowing what to do with it. I figured that putting up a restaurant here would be a really good experience.”
Located at Calderon Street in Little Baguio, San JuanThere is nothing ostentatious about Calderón. Its interiors are woodsy and warm, and highly reminiscent of a Spanish tavern. A point of interest is the hollowed area below the staircase where wine bottles are stored in a clever, attractive manner. Photographs, painting and other knickknacks on the wall also help bring out the traditional Spanish vibe of the restaurant.
Lengua con Setas
Pescado en Salsa Verde
Medula Osea Asada
Bacalao ala Vizcaina
Gazpacho de LichiTo end our meal, we had the wonderful Torrijos con Helado (P280), Spanish French toast in a sweet sauce topped with fresh fruits. In terms of flavour, it is less milky than the classic French toast, which, I feel, makes a pleasant alternative when you are on the lookout for something a little bit more different.
Torrijos con Helado