Cover The façade of Rico’s Café at Nena’s Sanctuary
The façade of Rico’s Café at Nena’s Sanctuary
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Rico’s Café brings Finopino—a contemporary take on authentic Filipino dishes—to life at Nena’s Sanctuary
At Rico’s Café, Filipino cuisine finds refinement without losing its soul. Tucked within Sta Elena Golf and Country Estate in Sta Rosa, Laguna, the restaurant invites diners into a space where tradition lingers but never stands still. There’s a warmth to it, a sense of something familiar but made finer. Set amidst lush greenery and serene lakeside views, it provides an exquisite culinary experience intertwined with a tranquil retreat from urban life. After a hearty meal, guests can unwind in the café’s expansive open areas, reconnecting with nature while savouring a comforting cup of coffee or indulging in delightful desserts.
Nena’s Sanctuary chairman Donnie Tantoco describes Rico’s Café as a place for connection: between people, culture and the land that sustains them. “It’s a space that invites everyone to savour soulful moments, where the flavours of authentic Filipino cuisine are reimagined with innovation and heart,” he explains. This ethos takes shape in “Finopino”, a contemporary take on authentic Filipino dishes, enhancing beloved recipes with European and French culinary techniques while preserving their authentic essence.
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Above Beef pochero
Above Bringhe kare-kare seafood with vegetables
Beef pochero
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Above The dining area of Rico’s Café at Nena’s Sanctuary
The dining area of Rico’s Café at Nena’s Sanctuary
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The menu moves between comfort and quiet ambition. The soups speak in familiar tones—pancit Molo, light yet deeply flavoured; sinampalukan manok, rich with tamarind’s gentle bite; caldo Gallego, a Spanish classic given a Filipino accent. The larger dishes lean towards indulgence. The cochinillo three ways lets crisp, golden-skinned suckling pig shine in multiple forms: sisig cochinillo, roasted slab cochinillo (Iligan Style) and confit crispy pata. The beef pochero is the diva with a drama—a towering slow-cooked beef shank, chorizo, saba bananas and bright vegetables in a velvety tomato broth.
Other dishes take a more playful turn. Bringhe kare-kare swaps the usual sticky rice for fragrant Basmati, its smoky undertone balancing the peanut sauce and tender oxtail. Kinilaw with tabon-tabon highlights a Visayan ingredient not often seen in mainstream menus, its mild bitterness sharpening the freshness of seafood. Even the oysters get a thoughtful twist—the RicoFeller Oyster, baked under a golden crust of hollandaise, herbs and cheese.
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Above Prawn ensalada
Above Binignit panna cotta
Prawn ensalada
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The place offers a playful and inventive take on beloved Filipino desserts too, transforming traditional flavours into delightful modern creations. The TiramisuMan, for example, is a whimsical fusion of classic tiramisu and suman. Meanwhile, the binignit panna cotta offers a delightful twist on the Italian favourite, featuring layers of ube, sweet potato, saba and langka, reminiscent of the comforting flavours of binignit. Rico’s Café also shines with its artisanal ice creams: the Pili Brittle Ice Cream particularly stands out as a Filipino take on traditional nut-based ice creams, featuring the luxurious, buttery richness of pili nuts, complemented by a delicate crunch from the pili brittle. The entire menu is deliberate, each dish an assertion of how Filipino food can evolve without losing itself.
Above The rooftop bar of Rico’s Café at Nena’s Sanctuary
The rooftop bar of Rico’s Café at Nena’s Sanctuary
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“It’s a space that invites everyone to savour soulful moments”
Rico’s Café beautifully balances tradition and innovation. The restaurant acknowledges its role in the ongoing dialogue about Filipino dining, appreciating its heritage while also embracing change. The place confidently establishes its identity by offering something new yet familiar, all while honouring the traditions that came before.
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Images: courtesy of Rico’s Café
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Angela Nicole Regis Guiral is the assistant digital editor of Tatler Philippines. She studied journalism and has since written features that look closely at how culture, lifestyle and social impact converge, while occasionally wandering into the worlds of style and travel.
