Daily TribuneThis is your chance to taste ‘Iberico Secreto’— the cut only chefs know.
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CRISTINA Villalba, Chef Pablo Ramirez and Marta Baños of Las Flores.
Photographs by deni bernardo for DAILY TRIBUNE
HEART-shaped Churros only for Valentine’s.
LAS Flores’ Valentine four-course meal.
What is love?
“I left my job, I left everything and traveled halfway through the world from Spain, to come to the Philippines with my husband. If that’s not love, I don’t know what is,” Marta Aranda Baños, Bistronomia brand ambassador, told DAILY TRIBUNE.
For Marta’s fellow brand ambassador, Cristina Garcia-Villalba Marba, “Love is freedom.”
“I have my own life and I have my sweet life with my husband. We have a common life but at the same time we have individual freedoms,” Cristina added in the same interview. “For me, that is love — you’re free to do whatever you want without losing respect for each other.”
For all kinds of love, Spanish resto-bar Las Flores presents “Love in Bloom,” a special four-course journey into the heart of Spain, helmed by executive sous chef Pablo Ramirez.
“For this menu, I revisited heritage Spanish flavors like Crema Catalana, not to replicate them, but to reinterpret them with a lighter hand and modern sensibility,” Chef Pablo says in a statement.
Now available at all Las Flores branches until the end of February at P2,395 per person, “Love in Bloom” reflects a balance of tradition and modernity. Familiar Spanish flavors are reimagined with a lighter, contemporary touch, showcasing how the resto-bar honors its heritage while continuing to evolve.
The four-course dining experience celebrates love in all its forms, from blossoming romances to enduring relationships and deep family ties. Each course takes guests on a culinary journey across Spain. Due to the season’s popularity, advanced reservations are highly recommended. Guests may reserve by calling +63 919 0590 260 or (02) 8464 7230, or by visiting bistro.com.ph.
According to Chef Pablo, he made sure the menu would start with fresh vegetables and meats, so the experience begins with Salpicon de Mariscos, a classic cold seafood tapas featuring lightly cooked mixed seafood tossed with bell peppers, onions, tomatoes and a bright lemon vinaigrette that highlights freshness.
Salpicon is among Cristina’s favorites from the menu because “it is very refreshing and also because I love Kinilaw (ceviche). It’s a Spanish kinilaw.” She said they usually enjoy it every summer in Spain to beat the heat.
Likewise, Salpicon is Marta’s favorite since she loves seafood and the dish has the right sweet and sour balance.
Another appetizer, Croqueta de Manchego, is delicately prepared with the precision of a dessert yet enjoyed as a savory indulgence. Crisp and rich, it is paired with local spinach and aioli for balance. According to Chef Pablo, his oval Croquetas version is an escape from the usual round shape.
Marta recalled cooking a similar Croqueta, Croqueta de Jamon, together with her mom in Spain since she was very young. Cristina noted that the Spanish usually enjoy Croquetas in Spain as finger food together with tapas and beer or wine.
For the entrée, Iberico Secreto takes center stage. This highly marbled cut of Iberico pork shoulder is pan-seared in butter, delivering deep umami flavors and a long savory finish. It is complemented by roasted cauliflower purée and chimichurri sauce to brighten the richness of the dish.
As its name suggests, Iberico Secreto is from the “secret cut” only chefs know how to get from the shoulders of the pork, which makes it juicier and more flavorful than tenderloin, said Chef Pablo.
Cristina loves that the Iberico is like wagyu, but the “juicy and not dry” meat for Iberico Secreto is imported from Spain and cannot be found anywhere in the Philippines. Because it is a prized Spanish specialty, it is only available at Las Flores only within the month.
“It’s not a typical part of pork. It’s like the most quality part. It’s like the caviar of pork, so the flavor is unique,” added Marta, sharing that her mom is a “super fan” of Secreto Iberico for special moments or occasions.
To end the meal, “Love in Bloom” presents a familiar reimagination of Crema Catalana. Gently burnt local orange and lemon add a zesty tartness, offering a refreshing close to the decadent meal.
“It’s like a kiss — it’s full of flavors like orange, cinnamon and lemon,” affirmed Chef Pablo.
Like the Salpicon de Mariscos, Marta likes the Crema Catalana for its right balance of acidity, sweetness and textures.
Crema Catalana, according to Cristina, is very famous in Spain, but Chef Pablo’s take with the citrus touch is unique to Las Flores and not found anywhere else in Spain or in the Philippines, but perfect for spending summers in both countries.
“My grandmother would cook for the family every Friday, and for dessert, we would always have Crema Catalana,” reminisced Cristina, who hails from Spanish northeastern region Catalonia, distinguished by its Catalan culture.
Guests may complete the experience with signature cocktails such as the Limoncello Spritz or Hula-Hula, vibrant drink pairings designed to enhance each course.
In general, Cristina and Marta described the Spanish kind of love as “very intense.”
“For me, Valentine’s is a normal day,” Marta shared, “Because for me, every day is Valentine’s Day.”
