We, Filipinos are known for our great food. Unlike other cuisines’ penchant for presentation, Filipino cuisine is served in a more family-oriented manner and mostly distinguished by its combination of sweet, sour and salty food.
But things changed in September 1975 when Via Mare Seafood Specialty Restaurant opened its doors to the public. After the very first dish was served, Filipino cuisine was never the same again. Traditions like holidays and festivities, famous ones like hosting dinners for dignitaries, heads of state, international celebrities, and international events. From beauty queens during the 1995 Miss Universe pageant in Manila, the papal visit of then Pope John Paul II, the 1996 Asia Pacific Economic Cooperation Summit, the gala of the Philippine-run of West End’s Miss Saigon, the 2007 ASEAN Summit in Cebu, the weddings of illustrious families, and other milestones in Philippine history, Via Mare was always the top choice since 1975.
|Palitaw at Guinataang Halo-halo|
Two thing that I like the most at Via Mare, amazing Filipino food and great service.
Ensaladang Pako reminds me of my Grandmother. When I was young, I never appreciate this kind of dish. It was only when I became a mom that I starting eating food like this. Grandma usually put salted egg and salt only when preparing Ensaladang pako to us, at Via Mare, it was served with a healthy and fresh bunches of crisp fern leaves with tomato,salted egg and shrimp with a refreshing vinaigrette that tastes good.
Flavorful Filipino Rice Dishes
There are three rice dishes that was served to us, what I like the most is the Fiesta. Fiesta is like a complete meal with adobo, salted egg and tomato -- it was deliciously served with meat and veggie that you will enjoy most.
Fiesta....with adobo, salted eggs and tomato
Calcag Rice...with sun-dried shrimp, bagoong and scrambled eggs
Tuyo Fried Rice.....with dried fish flakes and scrambled eggs
Masaganang Tanghalian ( Hearty Luncheon Treats )
The restaurant did not only change the Filipino’s perception of its own cuisine, it also brought global recognition to the sophistication and complex flavors of the Philippines. Via Mare’s chef Glenda Barretto, who has been at the helm of the restaurant since its inception, and her strong belief in the Filipino cuisine’s potential to be world class is what pushed the restaurant to keep outdoing its achievements.
“The past 40 years is not only the story of a restaurant, it is a story of the Filipino people,” Barretto said. “Via Mare is our pride as we helped a lot of Filipinos enjoy and be proud of the cuisine that we have here, of recipes that we have enjoyed throughout our childhood, and of what Filipino fine cuisine truly tastes like.”
Rellenong Bangus ( Stuffed whole milkfish with savory tomato sauce ) is what I love the most at Via Mare. It was well cooked and I wish I was with my hubby because this is his favorite dish. The next visit, we will surely have this.
Tortang Alimasag ( Crabmeat omelet served with fried vegetable eggroll )
The restaurant itself has changed over the past 40 years. While it maintained to be the premier Filipino restaurant, it branded itself according to the demands of its wide clientele. Café Via Mare was introduced to the market, dubbed to be a pioneer in introducing the first authentic Filipino café. The Via Mare Oyster Bar was also launched to cater to the more discriminating taste and specialized in serving the most succulent of oysters.
Pinais na Alimasag (Blue crab shell stuffed with crabmeat and young cocnut, cooked in coco cream. Served with bagoong Balayan rice )
Meat lovers can opt to have a lunch served with either the Crispy Binagoongan, Arroz Ala Cubana, Inasal na Manok or the Beef Kaldereta.
Arroz Ala Cubana
Inasal na Manok
Delight in the well-loved Filipino flavors and savor your classic family favorites at Via Mare. For more information, visit www.viamare.com.ph or like its official Facebook page (@ViamarePH).