Even as it aimed for a Michelin recognition, winning the Bib Gourmand came as a surprise for Bolero

Bolero in BGC is among the 25 Bib Gourmand Awardees of the inaugural Michelin Guide to the Philippines.

Speaking to GMA News Online, Felipe Diaz de Miranda of the Spanish restaurant said the recognition was something they were always working hard and aiming for.

"We were working and hoping to get recommended. It's an external validation we value," Felipe said in English laced with Spanish accent.

"The Michelin Guide is objective and does not have any biases," he said, adding "we appreciate the validation of someone coming here to check the food, the service, the quality.

"It's a real opportunity to be known and recommended," Felipe continued.

What came as a surprise was winning a Bib Gourmand, he said.

According to Felipe, they knew the Michelin Guide was coming when Chef Fernando Alcala received an email from the organization. "But we didn't tell the staff. We didn't tell our business partners. We continued working at the same level of excellence," he said, adding the email was sent to the chef but the recognition is for his entire restaurant. 

The Spaniards are no strangers to the Michelin Guide. Bolero's Chef Fernando is already Michelin-recognized for Kava, his restaurant in Marbella Spain with the famous cheesecake that he's thankfully also made available in Bolero, too.

In the Michelin Guide Philippines, a deserving spotlight was put on the dessert item. First describing Bolero as charming with a "Spanish soul" and an "odd global influence," the Michelin Guide said on the website, that "the highlight is a decadent, molten-centred cheesecake – an award-winner in Spain."

It is most deserving. The flourless dessert features a toasted buttery crust and once sliced, has a soft, creamy, runny interior thanks to all kinds of cheeses used. The cheesecake is served warm and visibly melts as it sits patiently waiting to be eaten.  

It continues to be the star of the restaurant, Felipe said, "but we hope other dishes also get noticed."

He refuses to make recommendations and only mentioned Bolero's refreshing tomato salad when pressed for a personal favorite that he keeps returning to. "They are all good and my favorites change depending on the season but there's something about Bolero's tomato salad," he said.

 Felipe admits Bolero has become a little busier and harder to book after the Michelin Guide to the Philippines was announced late October "but we continue to hold tables for walk-ins and make sure we get to serve our community of regulars," he said.

If you haven't tried Bolero yet and are curious, Felipe recommends booking a table "a couple of days ahead, if you want to dine during weekdays."

"If you want to dine on weekends, try booking one week ahead," he added. 

On Instagram, Bolero not only thanked the Michelin Guide "for this incredible honor" but also "to everyone who continues to share in our story, one plate at a time."

In a separate post, it said the "recognition honors not only the chef but the entire Bolero team and every guest who believes in what we do."

"Thank you for making every service worth it," Bolero said.

 

 

 

 

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— LA, GMA Integrated News

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