Raffaele’s specialty citrus-based iced tea to refresh. Glasses for their ‘threesome’ guests that day: A, J & AJ. Haha.
The bread was great, and it’s hard to imagine it was just the beginning of our meal. Soon enough, the gamberetti (P380) came.The shrimps glowed in their plumpness, swimming in a flavorful mix of oil, lemon, chili, garlic and almond slivers. This was simple yet superb.
The vongole blanco (P380) was another dish that relied on the seafood’s natural flavors for taste.Fresh clams were simmered in white wine, then added with garlic, sun-dried tomatoes and chili flakes. I thought this was too ‘soupy’ but the chef explained that it’s so good when you dip the bread in it.
By “chef” I meant Chef Carlo Santiago who is shown in this photo with Bayleaf Hotel General Manager Ed Vitug. It’s nice to see this young team do wonders to the staid culinary environment in Intramuros.
The Funghi Pizza (P500) was excellent! Pizzas are, after all, the specialty of the place, made from a woodfired oven transported from Italy. Funghi has assorted mushrooms, further enriched by two kinds of cheese (pecorino & mozzarella), arugula & truffle oil.
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