A fusion of Catalan dishes by way of Anya and El Born

The 2025 Anya Wine Dinner Series presented an extraordinary Four Hands Dinner, featuring Anya Resort’s executive chef Chris Leaning and El Born’s chef David Amoros. The event took place on 24 April at Samira by Chele Gonzalez in Anya Resort, Tagaytay, bringing together two acclaimed chefs for a night of culinary excellence. The dinner marked the first-ever collaboration between two Spanish restaurants accredited by the Spanish Government through the prestigious Certificado de Calidad.

The chefs worked together to offer a unique fusion of traditional Catalan dishes, elevated with their personal flair, while pairing each course with exceptional wines from the Edetaria winery.

Guests enjoyed a thoughtfully curated five-course pairing dinner that showcased the rich flavors of Catalonia’s Terra Alta wine region. The wines, selected by Alfonso and Bianca Javier of La Bodega and presented by Nani Ramon Capdevila, Global Winery export manager of Edetaria, perfectly complemented the Spanish-inspired menu, creating an unforgettable dining experience.

Supporting local farmers and sustainable practices

According to Mikel Arriet, general manager of Anya Resort Tagaytay, events like the Four Hands Dinner are central to Anya Resort’s vision of being a leading culinary destination in the Philippines. “Creating unique experiences is in the DNA of Anya,” says Mikel. “Our collaboration with guest chefs, wine cellars, and producers allows us to offer our guests a deeper understanding of the culinary world, from grapes and terroirs to the wine bottle itself. This Four Hands Dinner is a prime example of the kind of immersive, top-tier dining experiences we aim to deliver.”

Anya Resort has long prioritized the use of local ingredients, supporting local farmers and suppliers. This collaboration with El Born and Edetaria, a small winery in the Terra Alta region, aligns with the resort’s mission to offer exceptional experiences that highlight both local and international flavors. The partnership also underscores Anya Resort’s commitment to supporting small, artisanal producers in the wine and culinary scenes.

The perfect pairing: Wine from Terra Alta, Spain

The wines for the evening were sourced from Edetaria, a family-run winery in the Terra Alta region of Catalonia. Edetaria’s commitment to sustainability, organic viticulture, and the preservation of century-old vineyards ensures that each bottle reflects the elegance and authenticity of the Mediterranean terroir. The wines, such as Garnacha Blanca, Garnacha Negra and Garnacha Peluda, were perfectly paired with the evening’s menu, bringing the best of Catalan wine culture to the Philippines.

Nani Ramon Capdevila, export manager of Edetaria shares, “We have been in discussion with our local partner, Alvero Vinos (La Bodega), for sometime now, to find ways to best exhibit the wines we proudly produce. Not long ago, they reached out to us about working out an opportunity with Anya Resort. They have mentioned Anya beforehand and with the resort being well-renowned, we were thrilled at the prospect of collaborating.”

He adds, “This became more meaningful when we were told of the participation of chef David Amoros because, as I am told, he hails from Tarragona, which is right next door to the home of Edetària in Gandesa, Catalunya. We have seen from posts of chef David’s wonderful take on traditional Catalan cuisine and these definitely pair well with our proudly made wines from the area. A perfect marriage of food and wine.”

Culinary excellence and shared passion

Chef David, known for his deep-rooted connection to his family’s fishing and farming heritage, will showcase dishes that reflect his passion for traditional Catalan recipes passed down through generations. From the iconic Bullabesa Soup, a seafood stew rooted in his wife’s family traditions, to innovative twists on classic Catalan dishes, Chef David’s creations were complemented by Chef Chris’ locally inspired approach.

He reveals, “As a creative and restless person that I am, to make a collaboration with other chefs, with Chef Chris on this occasion, it is always a pleasure. Sharing past experiences, synergies, etc., is quite important for me in order to be updated.”