Reunirse: Alba Restaurante Espanol Opens at Estancia Mall

For most establishments, change is key in staying relevant in an evolving culinary landscape. But for iconic institutions that have endured the test of time, consistency and tradition are what sets them apart from the rest...

That characteristic sticky thickness of the rich sauce in the signature callos, the tender and savory richness of the lengua and pure decadence of the canonigo remain unchanged for over 67 years. Change, it seems, is temporarily put on hold in an institution driven by tradition. And rightly so. Since 1952, Don Anastacio de Alba served rustic Spanish dishes at various restaurants that bears his name. Alba Restaurante Espanol, one of the metro's iconic dining institutions, continues this tradition with hearty and authentic Spanish cuisine prepared in the old-fashioned and old school style just the way it should be. It's a lasting legacy now run by the family's second generation, serving all their popular dishes tediously prepared in the same manner since the day it opened more than half a century ago. These rich flavors can now be experienced once more at their fifth and newest location at Estancia Mall... 

Callos, Lengua and Canonigo, hearty Spanish comfort food that defined my own personal experience with Alba Restaurante Espanol for years, is showcased once more in an elegant and new 170-seater space at Estancia Mall. The interiors reflect that comfortingly familiar warmth and homey vibe Alba is known for, but with a more contemporary feel.

The core of Alba's brand DNA is deeply rooted in tradition, and this is seen and felt the minute you enter the elegant space. From the dark wood tones punctuated by lavish bright red leather upholstery to the stone walls, the intricate Mediterranean tiles and painted paelleras, Alba Restaurante Espanol at Estancia Mall transports you to a faraway Castilian village without leaving the metro. Chef Miguel de Alba, son of Don Anastacio de Alba, now runs the iconic dining establishment.

"Continuing the work of my father and staying true to his legacy is a tough task to follow. So all compliments and good reviews given to us only mean one thing...that we have been doing it right through the years," explained Chef Miguel. The menu, the service, the vibe, all remain consistent with Don Anastacio de Alba's original vision. The only change they will allow is the gradual expansion of the brand. Following the successful openings of Alba Restaurants in Tomas Morato in Quezon City, Westgate Center in Alabang and Prism Plaza at the Mall of Asia Complex, Chef Miguel turns his sights to the emerging township of Capitol Commons with a new branch at Estancia Mall.

Alba Estancia Mall is a considerably larger and more celebration-focused venue for families and friends from the nearby residences and corporate offices of the new Capitol Commons township. Inside, the word "Reunirse" is written prominently on of the walls which means "to meet, assemble and get-together." Alba Estancia Mall is envisioned to be that special place for memorable gatherings, made even better with rustic, comforting and authentic Spanish cuisine.

Inside the new branch, diners will find spacious private function rooms that's perfect for gatherings. Named after Spanish cities, these private and exclusive spaces like the Alicante features modern blue couches with vibrant red chairs that can seat up to 60 guests. At the Andalucia, a heritage wall with the personal memorabilia of the founder is proudly displayed with seating for 30 guests. At Alba Restaurante Espanol's main dining room, the Segovia, a large sepia-toned photograph of Don Anastacio de Alba greets up to 50 guests.

"Papa came to the country to do one thing: to understand the Filipino palate and please it by introducing traditional Spanish comfort food," added Chef Miguel. Continuing this culinary legacy is a family mission, with Chef Miguel at the helm and his wife Cachelle in charge of digital marketing and PR, while sister Pilar manages catering, events and the commissary; his brother in-law handles deli production and brother Paulo tasked with training and development. While everyday is a continuous learning process, Alba's cuisine remains consistent with Don Anastacio de Alba's original recipes. And for 67 years, it has remained that way giving Alba's its enduring staying power despite the emergence of numerous modern Spanish restaurants. Throughout the spacious interiors, painted paelleras adorn the stone walls, each one painted by Chef Miguel and Cachelle's daughter, Maya. Like many of Alba's restaurants, the new branch resonates with the warmth of family ties.

"Competition keeps us on our toes. We have always been clear about the direction of Alba and everything is founded on what my father has started," shared Chef Miguel. As the starters were served, one bite and and you know Don Anastacio de Alba's culinary passion and legacy continue to shine at their fifth and newest location...     

Our feast began with Alba Restaurante Espanol's Tapas Calientes or Hot Appetizers, starting with the Berenjenas al Horno (P 250), a hearty baked eggplant with anchovies and three kinds of cheese. The sharp notes of the anchovies and cheeses are perfectly tempered by the subtle sweetness of the eggplant for balanced notes... 

...opening up the palate for the next round of tapas. The Tabla de Embutidos (P 300), a selection of Alba's homemade cold cuts including the signature cured Chorizo Pamplona, Mortadella and Salchicon... 

...along with the Chorizo Fritos (P 350), Alba's homemade Spanish sausage from their very own deli that's best paired with a glass of red wine or an ice cold beer, opens our feast in true Alba's style. 

The intricate Jamon con Manga y Arugula (P 400) with sweet mango wrapped in fresh arugula and homemade cured Spanish ham combines both sweet and salty notes in a perfect blend, highlighting each flavor with every bite. Elegantly plated, the dish first feeds the eyes before the palate. One bite, and you'll want another.

The Gambas a la Plancha (P 420) is a simple yet flavorful dish that brings out the natural briny sweetness of the grilled shrimps. Perfectly grilled, the lightly charred outer layer deliver sweet smoky hints to complement the succulent shrimps.

Did you say cheese? Choose from Queso Manchego, Ahumado, Edam, Queso de Cabra and Queso Semi Curado. Looking for something familiar? The Calamares Fritos (P 290) always works for me. Alba Restaurante Espanol offers 55 tasty choices of Tapas Calientes and Tapas Frias, so why not have a glass of wine or a cocktail?


The tapas at Alba Restaurante Espanol can be a meal in itself, but there's more. Chef Miguel had even more tasty surprises that day...

We were then served Alba's signature Coca or Majorcan flat bread, a savory pie with a variety of toppings. The Coca de Berza y Chorizo (P 300) is loaded with bacon, Chorizo de Bilbao and cabbage on a crisp and chewy crust...

...while the Coca de Pisto y Sardinas (P 280) is topped with sauteed chopped tomatoes, onions, garlic, zucchini, capsicum and Spanish sardines, both delivering distinct bold and sharp flavors. Almost similar to a pizza, the Majorcan Coca packs the same flavorful punch. Other tasty options include the Coca de Espinacas (P 250) with spinach and the Coca de Berenjenas y Puerro (P 250) with eggplant, cheese and leeks.   

A plate of tasty bites before the mains, that's how you do it at Alba Restaurante Espanol. At the new branch, diners will find a much larger tapas bar on one side near the entrance, the perfect spot to unwind for happy hour with drinks and a variety of tapas, 55 flavorful tapas in all.

You can enjoy Alba's signature dishes a la carte or opt for the lavish Buffet (R) for Lunch offered daily for only P 875 net available in all branches or Dinner for P 935 net available daily in Tomas Morato, Prism and Estancia branches, Saturdays and Sundays at Westgate and Sundays in Polaris, Makati. Here's what you can expect... 

Indulge in a tempting spread from mouth-watering and a never empty platter of assorted charcuterie, cold cuts and cheeses...

...to tasty little servings of Tapas Frias Vinagreta with fresh seafood (L) and mushrooms (R). Many of Alba's all-time favorites are part of the buffet spread, and the Buffet is always a good option offering both variety and value for money. It's also perfect for those times when you just can't decide what to order. And that can happen quite a lot at Alba. 

Start with a plate of garden-fresh greens like the Watermelon Salad...

...before getting down to serious business with the savory mains like the Albondigas de Vaca, beef meatballs in red wine sauce...

...and the Pescado al Pilpil, a lighter yet equally flavorful option.

Other savory mains served that day at the buffet spread included the Pollo Horno or roast chicken with potatoes...

...along with another seafood dish, the Pescado Florentina. The buffet option at Alba Restaurante Espanol allows diners to try a variety of dishes and you can come back for seconds. And thirds. 

But I was drawn to a pair of chafing dishes that featured two of my all-time favorites, dishes that reminded me once more why Alba has always been a special place with countless fond memories. The Lengua Sevillana, stewed ox-tongue with mushrooms and olives in a rich sherry brown sauce...

...and the Callos a la Madrilena, stewed ox-tripe in a thick and sticky tomato-based sauce, are the definitive dishes of my experiences and memories of Alba. The almost melt-in-your-mouth texture of the lengua and ox tripe followed by the flavorful sauce continue to be personal favorites to this day. And when you can have as much as you want at the buffet, it just doesn't get any better than that. The spread that day featured so much more, including Cochinillo Asado or oven roasted suckling pig and the equally popular Tortilla Espanola or Spanish potato omelet.

The first of many bowls of Callos a la Madrilena...

...followed by a plate of Lengua Sevillana, Albondigas de Vaca and roasted vegetables, it's a meal that reinforces the rich heritage and history of Alba. The name Alba just pops top-of-mind with the mere mention of Callos a la Madrilena and Lengua Sevillana.

Alba Restaurante Espanol takes pride in their paella, and they offer fifteen different varieties from traditional to refreshingly innovative spins. Knowing and understanding the local palate, after all, is one of many key reasons for Alba Restaurante Espanol's legendary staying power in the metro's dining scene.  

The Paella Filipino (P 580), is one example, where the classic Spanish dish is transformed with a unique local twist topped with pork sisig and cochinillo. Yes, that's crisp pork cracklings you see on the paella. The addition of pork sisig and cochinillo adds a distinctively rich local flavor to the dish, and the combination works perfectly. And why not. When you have sisig and cochinillo with rice, that's a winning meal right there.

The Paella Negra (P 650) with squid-ink rice topped with stuffed squid and shrimps has that familiar nutty and sweet hints, enriched by the freshness of the seafood.

A pair of vegetarian paellas were also served, the Paella Verde (P 550), a green vegetable paella...

...and Paella de Verduras ( 550), saffron rice with fresh seasonal vegetables. And like all of Alba's specialty paella, the saffron rice remains the star of the dish. Perfectly cooked with a soft and fluffy texture along with the crisp bottom layer or socarrat many paella lovers look for in their favorite dish. Other inventive paella variants include the Paella de Bacalao (P 750), Paella de Cangrejos (P 650) or crabmeat paella, Paella de Cordero (P 680) or lamb paella, Paella con Tuhod y Batoc (P 580) with stewed ox-kneecap and chuck, Paella con Setas y Pesto (P 550) with mushrooms and pesto, Paella de Pollo Finas Hierbas (P 580) with chicken and herbs and the Paella y Parillada (P 590) with a medley of grilled meats, seafood and vegetables. You'll also find more traditional paellas like the Paella Valenciana (P 580), Paella Marinera (P 620), Paella de Gambas (P 620) and Paella de Langostinos (P 670).  

The Cochinillo Asado (P 3,000-One Half good for 6-8/P 6,000-One Whole good for 12-15, one day advance order required) is the centerpiece of our lunch at Alba Restaurante Espanol, adding a festive vibe to our feast. 

The whole suckling pig is then expertly carved by the staff right by your table side. The audible crunch of the crisp skin is amplified with each slice, as the staff portions each plate with equal parts of tender and juicy pork topped by a layer of crisp crackling...

...and served to your table. The subtle sweetness and delicate notes of the juicy pork drapes your palate with a savory richness, capped by the light crispness of the crackling. Perfect. 

Alba Reastaurante Espanol also offers an extensive selection of mains, from seafood dishes like the Langostinos Thermidor Au Gratin (P 600), a trio of stuffed prawns in creamy white sauce...

...to the slow-cooked Rabo de Toro Cordobesa (P 550) or braised ox-tail with potatoes, carrots and mushrooms. Diners can also bring home the Alba experience with the Deli Bar and its offerings of homemade Chorizo, Cold Cuts, Chorizo Burger Patties and Frozen Ready-to-Heat dishes. But it's time for dessert... 

No meal at Alba Restaurante Espanol is complete without their signature Postres. The Canonigo, a light, fluffy and soft meringue cake draped in decadent vanilla custard sauce, completes my trifecta of all-time favorites at Alba. The cotton-like lightness of the meringue seemingly floating on a sweet custard  sauce is just the stuff dessert dreams are made of, and you can have a towering slice a la carte or at Alba's buffet.

Other indulgent offerings include the Tarta de Queso (P 160), Alba's version of the cheesecake and the Tarta de Santa Teresa (P 150), a soft sponge cake with cream filling and almonds topped with yema balls. A visit to Alba is always a cheat day, so go ahead and indulge.

The Tarta de Chocolate Al Cointreau (P 150) is a temptingly rich chocolate dessert infused with orange liqueur, capping your feast at Alba Restaurante Espanol on a sweet note.

The renowned flavors of Spain from one of the country's enduring culinary institutions can now be experienced at Estancia Mall. And the future looks promising as Chef Miguel and his family is considering further expansion to reach more diners in Marikina, Antipolo, and even Nuvali. But right now, it's all about the moment. A freshly brewed cup of Latte allows you to just sit back and savor the moment at an iconic name in Spanish cuisine, where gatherings have been made even more special with epic meals steeped in tradition for over sixty years. That rich heritage can now be found at Capitol Commons...at the new Alba Restaurante Espanol in Estancia Mall.