The Spanish word sobremesa translates to the tradition of socialising after meals. In Portuguese, the word means dessert. It suggests the spirit of conviviality that hangs in the air when enjoying good food and good company, the same spirit that inspired the opening of Sobremesa restaurant at Ortigas Center’s Sapphire Bloc.

PhilippineTatler.com recently had the exclusive pleasure of sampling the restaurant’s newest offerings in the company of the Sobremesa team, headed by Chef Benjo Tuason, the culinary genius behind Relik and URBN in Bonifacio Global City.

Sobremesa’s menu as designed and curated by Chef Benjo is a gastronomic fusion of South American and Filipino cuisine, a blend that represents as well the similarity of the two cultures in their penchant for feasting with family and friends.

Our top picks from the menu:

Ceviche

True to its Peruvian roots, their ceviche uses citrus instead of the standard vinegar kilawin traditionally used in Philippine cooking. Sobremesa offers tanigue or shrimp ceviche, and foodies can’t go wrong with their choice as both are scrumptious and fresh to the taste. Chef Benjo shuns stock or frozen seafood, and is hands on with the selection of the ingredients. What makes this starter amazing is that it is not too sour, unlike the traditional kilawin that tends to mess up the taste buds for the other dishes. This ceviche has the perfect blend of spice and sourness, enough to satisfy the palate while keeping you interested for what’s next.

Roasted Carrot and Ginger Soup

This soup is just an explosion of flavour! There is a harmonious combination of sweet fresh carrots roasted in honey, herbs and coconut cream, and a tickling sensation at the end from the orange zest. It is definitely a good way to start any meal to activate all those taste buds.

Sweet Corn Fritters

Peru is quite notorious for its decadent sweet corn cakes, and Sobremesa has taken this concept to create sinful fritters. Their sweet corn fritters are sweet to the taste and continually entices with every bite. The flavours dynamically change as it is mixed with the marinara sauce.

Bulalo Estofado

Passed down from generations, Sobremesa’s best selling dish is the Bulalo Estofado, which is a sweet and salty braised stew, with orange, ginger, sherry butter and kamote fries. The recipe was handed down to Chef Benjo Tuason’s from his mother, who was one of his most discerning critic. The beef is excellent and flavourful, having been slowly cooked for four hours, and the marrow is intact for that anticipated race to drive a fork through the bone for that five-second moment of heaven when it reaches your mouth. 

Grilled Pineapple and Vanilla Ice Cream

Though the list if brief, Sobremesa has excellent dessert options. One that will stand out and give the meal that lasting satisfaction is the Grilled Pineapple with Vanilla Ice Cream. The pineapples are glazed in sugar and cinnamon upon roasting; then, topped by a sinfully delicious Cachaca Caramel and Coconut Sauce. Paired with a basic vanilla ice cream to tame the overpowering taste of the pineapple and sauces, this dessert creates a symphony of flavours and texture, the perfect coda for the whole gastronomic journey.

It was best said by Cesar Chavez, “If you really want to make a friend, go to someone’s house and eat with him. The people who give you their food give you their heart.” At Sobremesa, passion and delight is present in every bite.

Sobremesa is located at the ground floor of the Sapphire Bloc facing Sapphire Road, Ortigas, Pasig City.