A trip to the south.. paranaque area wont be complete without visit to one of the most interesting places here. Inside the resto is a humongous brick oven where they practically cooked all of their food. And they do it so well. Here are the things we tried/
Parrish clams P195
Cody: the clams were a bit small, aside from that, the parmesan, bread crumbs and olive oil crust was good.
Ginataang Kuhol P115
Cody: served piping hot!!!! Good blend of coconut milk and other spices. The kuhol absorbing all the flavours.
Elle: such a strange thing to be served at a pizza place. At first I thought it was going to be served on pizza. Since the dish was new(at that time) and it wasn’t on the menu. It was actually good. The coconut milk was not too strong in taste.
Pizza Mediterrano P365
Cody: interesting use of ingredients though I ask them to change the pesto to tomato sauce, the grapes added a nice sweetness to the pizza, but I am having second thoughts now, that the pesto might be a better sauce for the shrimp and grape combination. This was good, the crust was great also. It was also a good thing that they allow you to order pizza split into 2 flavoursElle: the grapes were still a bit succulent and juicy despite having been baked. It gave a bit of tartness to the dish. A mentioned by Cody the crust was great
Apple Pizza Pie ala mode P 115
Cody: wonderful dessert, crispy crust, soft apple slices, cold vanilla ice cream, the warm and cold blends in your mouth. Yummy.:)
Elle: I agree, the crusty crust gives a nice balance to the cooked apples. The flavours and textures were a nice combination.Definitely one of the places we recommend in the Sucat Area.