Casa Armas Tapas Bar Y Restaurante

When you are scheduled to attend two dinners in one night, with a daunting 15 minute interval from the end of the first to the start of the second, begging off to either one seems like the most humane thing to do.  But if you are a twenty something foodie who believes that given your age, you can stuff yourself silly and still get away with it, you held your head high and man up. 

A dinner at Casa Armas Tapas Bar Y Restaurante located in Greenbelt 2 is not something you would just pass up. Even if you are scheduled to revisit another restaurant which you deem as one of the best restaurants in Metro Manila on the same night, Spanish cuisine at Casa Armas is well worth the extreme degree of satiety you’ll be nursing hours after. So, unless you fancy being haunted by the drool worthy sight of Casa Armas’ Cochinillo in your sleep, you carry on.

That epic dinner I was talking about happened couple of months ago. Yet, the memory remains as vivid as the glistening skin of the cochinillo hinting of brittle candy-like crispiness.  Definitely a memory I will not soon forget.

Our dinner started with a breath of sophisticated yet laid back ambiance coupled with warm greetings from our host.  My eyes immediately transfixed to an impressive wall housing immaculately arranged bottles of wine, manned by two bull heads that exudes Spanish aura from the get go.  The first level of the restaurant is comfortable and spacious while the mezzanine where we spent the dinner holds an intimate vibes.

I could have started the night with the freshly baked bread and a dollop of butter sliding in its every morsel but the overflowing sangria was too hard to resist. While I have an alcohol tolerance of an infant, Casa Armas’ Sangria is always a different story as it is the only alcoholic drink I could manage on my system. The medley of fruity taste with alcoholic zing is just enough to whet my appetite and prepare me for all the good things yet to come.

Casa Armas wouldn’t be celebrated as one of the best Tapas Bar in Manila if not for their downright impressive line of tapas or appetizers. A trio of such was served to us in succession as we started devouring the night away.

An explosion of meaty and garlicky flavor greeted my palate as I took a bite of Spanish sausage fried in olive oil called Chorizo Frito (Php 285).  Crunchy soft on the outside, while utterly creamy inside, Croquettas de Jamon (Php 35/pc ) denotes a mellow albeit savory taste with endearing texture.  The combination of potato, ham, and cheese is just perfect it swayed me into having more than a fair share until the Callos Tapa (Php 250) grabbed my attention. Tender ox tripes, chorizo bilbao, chickpeas, and olives on a thick and luxuriously sauce. This Madreillena style ox tripe stew is a small bowl of perfection.

Chorizo Frito / Croquettas de Jamon / Callos Tapa

Two types of paella were laid in front of us that night; Paella Valenciana (Php 865) and Paella Negra (Php 975).  Dotted with chicken, pork, seafood, and vegetable, the difference between the two is the squid ink sauce used for the negra variant that lends a distinct and robust taste of seafood. 

Paella Negra / Paella Valenciana

Cochinillo al Horno ala Castellana (Php 3,995) also known as the slow roast baby pig in all its fatty glory was brought out and served with an entertaining feat. A food server chopped the cochinillo using a medium size ceramic plate, a rapid maneuver that is a signature way to serve the succulent cochinillo to its salivating audience. 

Cochinillo al Horno ala Castellana

Casa Armas cochinillo requires to be ordered 5 hours in advance as the cooking process calls for slow roasting for an ultimate crispiness and tenderness of the baby pig.  Perfectly roasted and seasoned, each cut was remarkably flavorful it can do without the liver sauce that is serve alongside the pig.

Variety of seafood luxuriously bathing on a thick and savory tomato sauce is what Zarzuela de Mariscos (Php 670) is. This seafood stew of Spanish origin introduces one to a bounty sea where it was rooted. If the cochinillo was the stellar amongst the dishes that were served, for me, it was the Asado de Pollo Ensu Jugo Plato Speciales (Php 1,130) that holds the supporting role. A dish which requires diners to order four hours in advance, it is a beautiful interpretation of roast Iberian chicken that only Casa Armas can impeccably pull off. Luscious chicken meat combined with roasted garlic clove and chunks of potatoes, it may sound downright simple, but in terms of taste, it is definitely eons away from your usual roast chicken.

Zarzuela de Mariscos / Asado de Pollo Ensu Jugo Plato Speciales

I could have stuffed myself easily with the dishes I have already mentioned but Bacalao a la Vizcaina (Php 510) and Lengua Estofado Carnes (Php 395) are also well worth my attention. The bacalao or salted cod fish was rich and flavorful. The distinct taste of the fish went perfectly well with the rich flavor of the thick tomato sauce. The lengua holds a simple yet savory treat to the palate made all the more enticing with the ox tongue’s tender, hence delightful texture. I am not a fan of lengua, but I gave in to Casa Arma’s interpretation of it.

Bacalao a la Vizcaina / Lengua Estofado Carnes

I was on the verge of skipping dessert but the enticing sight of Canonigo Postress (Php 250) glistening as it beckon was too hard to resist.  Soft and fluffy, simple yet endearing. Every bite was like tasting a spoonful of cloud, only with custard sauce. 

Canonigo Postress

Casa Armas wouldn’t be tagged as an institution in the food industry for nothing. Their rendition of Spanish cuisine hits all the right button for Spanish food lovers here in the country. With its 17 years of experience in satisfying even the discerning palates, one wouldn’t wonder why Casa Armas is still here to stay.  

Casa Armas Tapas Bar Y Restaurante
G/F, Greenbelt 2, Ayala Center
Makati City, Metro Manila, Philippines
Contact No.:(02) 757 4996