A TRIP to Boracay Island is never complete without the experiencing the gastronomic delights that the island has to offer.
A wide variety of cuisines can be found on the island—from local dishes to international fare that cater to the huge number of foreign tourists, who arrive throughout the year to witness the beauty of the island.
Most of the international dishes, however, have been purposely tweaked with a Filipino twist to appease locals looking for a familiar taste.
Not Cozina, though.
Cozina, a Spanish-themed restaurant in the lively side of Boracay’s beachfront in Station 2, stays true to its promise of providing 100-percent authentic Spanish cuisine prepared by its team led by Jorge Martinez Pacheco.
The restaurant offers famous dishes the way Pacheco remembers them from his home in Barcelona: fresh, delectable, and all-authentic. Indeed, the executive chef says one does not have to travel halfway around the globe in order to savor a taste of Spain—it is served right there in Cozina.
From omelets and tapas to a wide range of chorizos and paellas, Cozina’s offerings are sure to satisfy both Spaniards and native food enthusiasts alike.
Guests may start with the restaurant’s refreshing and colorful watermelon salad, a recommendation of Pacheco himself. Served cold, the variety of red and yellow watermelons are served with feta cheese, fresh oregano and cherry tomato to even out the fruit’s sweetness.
They may try the croquettes next, which are offered in four variations: with jamon, cheese, chicken and chorizo from Wurdenberg. These are filled with creamy fillings to complement the crunchy covering.
A Spanish-cuisine adventure is never genuine without paellas. Guests may choose from squid ink, chicken chorizo, seafood clam or crab to satisfy their cravings. The perfect accompaniment for these are two side dishes: cheese and philo fried rolls with assorted jams; and pan-fried potatoes with baked eggs and a choice of chistorra, jamon or sobrasada.
One can end the cuisine adventure on a high note with whipped cream-and- nuts-topped egg flan, the Spanish version of the Filipino leche flan sans the excessive sweetness from condensada that Pinoys usually use.
At night, the restaurant turns even more lively and interesting with the tables and lounge chairs right on the beach for al fresco dining, as well as parties and gatherings. For intimate events and functions, the rooftop bar is a great place for cocktails, dinner or after-dinner parties. It is also perfect for watching passersby or the clear night sky while sipping one’s favorite wine.
Pacheco said the restaurant is well-received by its market, both foreigners and locals alike. Moreover, aside from the gastronomic experience it offers, Cozina also attracts more guests through its sister establishment, the Zuzuni Boutique Hotel.
“We are three Spanish restaurants in the island but we don’t compete with the others; we only compete with our own to be able to serve our guests only the best,” Pacheco said.