Bistronomia's Spanish chef Alfredo Rodriguez Sangrador (center) with Spanish ambassadors Cristina Garcia-Villalba Marba (left) and Marta Aranda Baños. Handout

When it comes to Spanish cuisine in Metro Manila, these restaurants often come to mind: Las Flores, Tomatito, Rambla, and Rumba.

The four concepts are part of Bistronomia, the Spanish arm of The Bistro Group -- known for housing global restaurant brands such as TGI Fridays, Italianni's, Denny's, and Morton's The Steakhouse. It is guided by Spanish chef Alfredo Rodriguez Sangrador, who has more than 20 years of experience in high-end restaurants and hotels around the world.

"I think we are successful because we are doing authentic Spanish cuisine," said Sangrador. "For me, my perception is the new Spanish restaurants that are opening here, they're a mix of Filipino and Spanish -- sometimes even having more Filipino than Spanish."

"For us, we are doing the same recipes as we opened... Many Spanish people, when they try the restaurants, they think it's like they're in Spain," he proudly shared.

Paella Negra at Las Flores. Handout

While it's common for restaurants to adjust the flavors of another cuisine (such as Spanish) to suit the Filipino palate, the Bistronomia concepts don't go down that path. According to Sangrador, they would rather stick to their identity and be known for serving the real flavors of Spain.

The chef acknowledged that Spanish cuisine has many layers, and it's impossible to put all of these elements in one concept. As a result, each Bistronomia restaurant offers its own take -- Las Flores, for instance, is all about traditional Spanish food in a sophisticated setting, with dishes such as Segovian-style Cochinillo and Paella Negra.

Tomatito, on the other hand, is a "sexy tapas bar" with fun nibbles such as the Filete Air Baguette, Chipirones Andaluza, and Paella Chiringuito. Rumba highlights dishes cooked over a charcoal oven from Spain, while Rambla pays tribute to Catalonia with avant-garde molecular cooking techniques. 

Spherical Olives at Rambla. Handout

"Just like here in the Philippines, in every region [of Spain] we have a different cuisine," Sangrador said, noting similarities between the two countries. "We have very concentrated flavors, but we always respect the product."

To further add to the authenticity, Bistronomia has appointed two Spanish brand ambassadors: Cristina Garcia-Villalba Marba and Marta Aranda Baños. 

Both born and raised in Spain, their role is not just to promote their cuisine and the 4 restaurants, but also to introduce diners to their country's rich traditions.

"The food of Bistronomia reminds me of home," said Baños, who enjoys eating croquetas and bacalao. "When I ate these, I closed my eyes and I was like, you know, seeing my grandmother cooking back home."

Marba, for her part, said: "The ingredients we use here [at Bistronomia] are of high quality, and the taste is like those dishes found in Spain."

Croquetas de Jamon Iberico at Las Flores. Handout

When asked what he thinks can serve as a proper introduction to Spanish cuisine, Sangrador replied: "I would sell the paella for sure. It's like the pizza for Italian people, it's our international dish that everyone loves." 

"I would say the Spanish omelette as well," he went on. "But I think more than these specific dishes is the way we eat in Spain, which is ordering by small plates or sharing the food. We like to order 5 different dishes and sharing together--tapas-style is representative of our cuisine.