Naranja en Vino Tint
COSTABELLA Tropical Beach Hotel along the beautiful coast of Buyong in the island of Mactan celebrates 35 years of warm and gracious hospitality.
Proudly a Filipino brand, the Alvarez-Borromeo family owns the resort. A pioneer in the tourism industry, Costabella formally opened its doors into a world of luxurious tropical hideaway on July 16, 1981. The precious or red coral stone that symbolizes 35 years are found in warm seas, which takes a long time to form and can be polished to show a vibrant red to pink color. And just like this semi-precious stone, Costabella Tropical Beach Hotel remains an enchanting gem steeped in history and tradition.
Costabella has progressively grown over the years from several cottages to what it is today with 156 well-appointed rooms and suites that beautifully blend the Spanish colonial influence with locally-sourced materials. The personal touches of the owners are distinctly evident, including the time-honored cuisine from the kitchen of family matriarch Merceditas Alvarez, that is offered in the dining outlets La Marina, Brisa and Luna. The Alvarez-Borromeo businesses, after all, started with food.
The Borromeo-Alvarez Siblings
As a tribute to their late parents, General Manager Marita Alvarez-Arambulo, together with her sisters Merche Castro, Mariles Nable, Marisse Sy and brother Louie Alvarez, formally opened the new Luna Bar+Tapas to coincide with the anniversary celebration. The late founders/owners Luis “Sitoy” Alvarez and Merceditas Borromeo-Alvarez conceptualized the impressive place, showcasing the best of Filipino design and art. A huge, intricately-crafted chandelier with glass bubbles dominates the ceiling above the well-stacked bar. Two captivating artworks combining painting and sculpture titled “Los Soñadores” (which means “dreamers” in Spanish) created by visual artist Charlie Co of Bacolod City stands guard at the entrance.
Sangria Blanca
Tapas, which are fast becoming a household term, are a wide variety of appetizers and snacks that have evolved into an entirely sophisticated cuisine.
The word “tapas” is Spanish verb “tapar” that means “to cover.” And they were originally slices of bread or meat to cover the glasses between sips of sherry to prevent fruit flies from getting into the drink. The Spanish tradition of “tapas” in Luna comes very close to its Spanish concept.
It was an evening of tapas and sangria. A light, fruity drinker, I love Sangria, a beverage common to Spain and Portugal that consists of red wine, chopped fruit, sweetener and a small amount of brandy. I enjoyed both the red and white sangria. Paella Cabrito (goat) and Paella Negra (with squid ink) are special dishes close to the owners’ hearts.
The tapas selections all come from the well-kept family recipes: the tender Pulpo ala Gallega (Galician style octopus), Champiñones Rellenos con Chorizo (button mushroom stuffed with sausage) Callos a la Madrileña, Croquetas de Pollo y Queso (chicken and cheese croquettes) Atun en Salsa Verde (tuna with green olive salsa) and more palate pleasing appetizers. And because Filipinos love sweets after a savory meal, we enjoyed Churros con Chocolate and Naranja en Vino Tinto (orange in red wine sauce). The churros were delicately crisp, moist and soft inside.
Salud!
