Casa Armas serves classic Spanish dishes in a sophisticated, upscale setting. Founded by the late Senor Jesus Armas, a former pelotari who stayed behind and introduced us to his home countries wonderful dishes. The restaurant has been around for a very long time, I can’t even remember the first time I ate at the branch in Malate. They have since opened up more branches for a total of 4.
I was excited to check out their new branch in Greenbelt 2, this branch was previously located in the 3rd floor but they transferred to be able to serve their older clients better. This branch is along the same line as Sugi. This branch really looked wonderful, with 2 big bull heads adorned the side wall.
I was a bit early so the waitstaff served some drinks. Thinking it was iced tea, I sipped a bit and was quite surprised at the alcoholic taste. Apparently it was Sangria, a Spanish wine punch, serves me right for not asking.
Tapas or Spanish appetizers were served to whet our taste buds and appetites. First was the Chorizo Frito (P285), homemade Spanish sausage fried in olive oil. This is one of our family’s must order every time we eat at Casa Armas, a bit crisp on the outside and bursting with flavor inside.
Callos Tapas (P250). Ox tripe stew cooked madrilena style. Not really a fan of callos, so skipped this to save the calories.
The final plate of tapas was Spanish croquetas, potato balls with ham and cheese fillings. How could I resist potato balls beckoning to me to eat them all up.
What’s Spanish cuisine with out paellas represented by Paella Valenciana (P865) and Paella Negra (P975). Both plates are huge and chock full of ingredients from meats to seafood and vegetables. The rice was done just right, not too wet and contained lots of toasted crust that everyone seemed to like except me.
The undisputed star of the night was the Cochinillo al Horno ala Castellana (P3995), roast baby pig. This dish requires a lead ordering time of at least 5 hours.
The waitstaff will do a whole little show in the cutting up of the cochinillo using a ceramic plate. The whole scene is a bit noisy and chaotic but I think most people will really enjoy it.
After the cutting up, its time to get at the crispy skin and tender, fall off the bone meat.
Amid the spectacle of the cochinillo, a little bird made a quiet entrance. This dish is called Asado de Pollo Ensu Jugo Plato Speciales (P1,130), special roast chicken, their version of the Iberian chicken. The heady smell of the garlic will entice you as you wait for the waitstaff to cut it up. allowing the garlic, oil and juices to mix altogether. Compliment your serving of chicken with the roasted potatoes and you are in for a treat. Order this at least 4 hours in advance.
Lost in the shuffle of meat smorgasbord was the two remaining seafood dishes. Bacalao a la Vizcaina (P510) and Zarzuela de Mariscos (P670). The bacalao (salted cod fish) was heart fare, the salty fish balanced out by the tart tomato sauce.
For dessert, we had Canonigo Postres (P250) but by this time I was filled to the brim so I barely had a taste.
Casa Armas, despite all their year of operations still have virtually the same menu since the start keeping their classic dishes alive for the new generations to enjoy. Prices may be a bit on the high side but you are assured only the highest quality ingredients
Casa Armas Tapas Bar y Restaurante
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