Dinner by the Beach at Vitalis Resort & Spa

It's been an amazing three days at the North's newest luxury summer destination, and Vitalis Villas continues to impress with its many attractions, courteous service, and comforting cuisine (more on Vitalis Villas on my travel blog here).

After a relaxing sunset cruise (L) around Sabangan Cove (see my previous post on my other travel blog here), it was time for dinner at Vitalis Resort & Spa (more on Vitalis Resort & Spa here), located across the cove from Vitalis Villas (R). 

From Vitalis Villas, we head for Vitalis Resort & Spa located across Sabangan Cove to cap our four-day Northern escape with a hearty dinner by the beach. Dinner began with a serving of Vitalis Resort & Spa's Layered Dip with warm pita bread...

...followed by the fresh and clean notes of Kinilaw, a local version of ceviche. The gentle sound of the surf from the tranquil waters of Sabangan Cove made it the perfect setting for a final dinner in Santiago, Ilocos Sur before heading home the next day.

Fresh from the oven, the friendly staff of Vitalis Resort & Spa then served a pair of their signature pizza, the All-Meat Pizza (L) and the classic Four-Cheese Pizza (R). The rustic and homestyle crust make these savory pies a meal in itself.  

A comforting pasta dish with plump and juicy prawns draped in a rich and flavorful tomato-based sauce was then served next, with the large prawns adding its own layer of subtle briny and sweet notes to the dish.

Then, the signature mains of Vitalis Resort & Spa were served, starting with the Lemon Roast Chicken, tender juicy whole chicken drizzled with lemon laid on a bed of potatoes. The mild and delicate notes of the chicken are punctuated by the vibrant flavors of the lemon, making each bite burst with a citrusy richness.

Local flavors are highlighted in the next dish, with the familiar lechon executed with a distinct Ilocano twist. The Roast Pork Belly stuffed with Karimbuaya, a thorny indigenous plant infusing a fragrant aroma and subtle lemony note, pairs well with the juicy pork, capped with a layer of crisp crackling. The karimbuaya also adds a pronounced saltiness to the pork, and you don't need any sauce at all. The traditional liver sauce is served with the dish just in case you need familiar flavors.

A few shots of Cognac by the beach just goes so well the Roast Pork Belly, with its deep and sharp notes cutting through the richness of the pork. It's the perfect ending to cap another memorable northern adventure.

After quick work on the Lemon Roast Chicken and Roast Lechon Belly with Karimbuaya, and a few more shots of Cognac, it was time to head back to Vitalis Villas, and enjoy the lights for one last evening...