Relish a Culture Place Called Balay Cena Una

photo courtesy of Balay Cena Una

Two years ago, curiosity got the better of me. A lot has been spoken and written about Balay Cena Una that prompted me to discover the culture place myself. Finally reaching the place, we were awed by the structure that boasts of a well preserved ancestral Spanish abode. Starting from the old battered wooden door with the sign “Abierto...Dagos Tabi” [open…please come in] to the ancient yet sleek interiors with all-Filipino table escapes of crocheted linens, abaca place mats and classy glass wares and cutleries, it sure is ethnicity in its finest form. But this banquet lay out splendor is only a greeter.

What one would be enticed to come here and again is their extensive intercontinental cuisine, without losing touch with the roots: the arpeggio of sili, pili and gata. Now let’s dive into this scrumptious voyage. I ordered Pasta Cena Una Especial with fat fettuccini noodles in luxuriously appetizing dazzling golden sauce of coconut milk and saffron and plump battered shrimps. I paired it with a citrus slush of Dalandan-tanglad sparked with a sprig of mint in a very elegant crystal goblet.

My husband Dr. Clyde went for Poissonen Pappilote or fish cooked in its own juice, chives and other flavorings in a sealed parchment paper for a clean herbal taste. I later learned that all their greens including the herbs are harvested in their kitchen garden. What a fresh take! He devoured the delicately seasoned cream dory goodness with special fried saffron rice.

After we have feasted on this pure sophistication of a dish, a young fine-looking graceful lady walked by our table and asked, “So how’s the food po?” To answer “it’s delicious” would be an understatement as to say how lovely she looks. No one but a caring owner of Balay Cena Una would approach guests this way and I felt fortunate we met Ms. Lourdes Villanueva on the spot. Denden, as she is fondly called, suggested we try their Rice tinutong coffee [roasted rice] which is perfect with any of their elegant array of desserts.

This year, I keep coming back in this gourmet place because of another reason: being smitten over the award-winning Majestic Mayon Pili Cheesecake. Hubby and I became friends with the magical beings behind the gastronomic delights. Because of their extensive experiences and premium culinary education, the dynamic Balay Cena Una couple chefs Connie and Dick Condeno would personally be branded as cuisine experts. Having had rigorous trainings in international cruise ships, in five star Metro Manila hotels and having superb connections in one of the prestigious universities of the country, it is no wonder why they are authorities in this field.

Balay Cena Una is a restaurant with a heart as they run the “Dios Mabalos Po Foundation” that does feeding programs in Bicolandia. And for philanthropic guests with a sack of rice to share, they can stay overnight in a very charming country chalet at the back of the restaurant. Instead of money, the bed and breakfast accommodation goes for a sack of rice per night. This is then allocated to their corporate social responsibility.

Come take the time to be besotted by their delightful dishes and revel in their antique collections as well as drink in the opulence of their tablescapes. Balay Cena Una truly transports you into another time; one that bespeaks of rich and affluent moments expressed in sumptuous cookery.

Balay Cena Una

http://www.balaycenauna.com

F. Lotivio St. Bgy. Bagumbayan, Daraga Albay

+63.52.435.4338 / +63917.827.9520 (mobile)

Restaurant Hours:

Monday to Saturday - 10:00am to 10:00pm

Sunday - 11:30am to 9:00pm

Buffet:

Sunday - 11:30am to 2:30pm