Well, it has been awhile since I last wrote about my food trips. Here's an update...
Greek culture and heritage permeates to us since millennia ago, but what drives me nuts about them is (no! not Democracy! hehe!) the colorful and vivid Hellenic cuisine.
Tucked between the sprawling slopes of the Tagaytay highlands is a place which is a home to a very authentic Greek food. If you want to turn Greek, drive upland and experience Greek food a la Manos' way.
Welcome to Manos' Greek Taverna.
Manos' Greek Taverna is owned by Manos Sapountzakis, a Greek national who is currently married to a Filipina wife and residing here in the Philippines. The Taverna's facade is sure enough to catch your attention when you’re driving around the City of Tagaytay. It's blue and white-painted facade with huge window panes adorned with wine bottles and with draping curtains sure reminds you of the wonderful Hellenic culture. Oh, and I forgot, the interior are festooned with Greek deco, like bottles of wines and Greek spirits, Ouzo, Raki and Metaxa, plus pictures of Greek beaches along the Aegean and Ionian Sea and other tourist spots. Orthodox Church's iconography is also exhibited in the resto. The grill can also be viewed by the customers since it is just located outside the restaurant, believe me, the aroma of grilled meats is enough to make your mouth water. During our visit, there were several pork chops and lamb chops that are being grilled there. The aroma is very strong and it prompted me to watch our orders being cooked. Greek Music is also in the air unlike in Cyma where pop music is being aired. In spite of the ambience's Greek-infused atmosphere, Manos did not forget to show gratitude to his wife's home country. He opted to display a Greek Flag side by side a Philippine flag inside the Taverna. Overall, I would say that a place really looks like a Greek house. The place is a hit since it's jam-packed when we dropped it a visit. Next time I go for a visit there, I'll place a call for a reservation.
What surprises me is that, all the while we were there, Manos does everything in his resto. From being a cook, waiter, attendant, busboy up into being a parking boy (yes, you're right, he helps in arranging the parked cars in front of his resto) he really exhibits the trait of being a very warm restaurant owner. His warm reception would really make you feel that you are a guest at his abode.
Now, let's go to where the meat and potatoes are, the food.
Greek Cuisine boasts a multitude of flavors. From vegetables to meat, you can choose from wide selections of gastronomic treats that the cuisine offer. Greek cooking revels on Olive oil. Olive oil is very essential in Greek cooking. Sometimes Greeks use it as a base or marinades for their grilled items, they also use it as a dipping for breads.
But, what surprised me is that, Cretans sometimes drink olive oil straight-up! (yes, like shooters!)
As a starter, we ordered for a serving of Dolmades, Greek bread, Tzatziki, Saganaki and Gyros.
Dolmades is a Greek dish that is made of stuffed grapevine leaves. The stuffing in Manos' is done with rice pilaf and spice mixture.
Dolmades is eaten with a yoghurt dipping sauce but it is also good if eaten as is. The serving is very tasty and light-tasting since it is not a meat-based dish.
Our Greek Bread then came in with a cup of Tzatziki dipping sauce. Manos' bake their bread fresh everyday that is why it is very fresh, soft and warm. To give you an idea, the taste and texture of Mano's Greek Bread is similar to Italliani's Tuscan Bread.
We ate the bread with a dipping of Tzatziki, a yoghurt-based dipping sauce with cucumbers and lime juice plus seasoned with peppers, garlic and olive oil. It is typically a Greek Meze or appetizer but it can also be utilized as a sauce for Gyros or other grilled items such as Souvlaki. The tzatziki tastes good, neither to garlicy nor bland. What I like on Manos' version is the balance between spiciness and tanginess.
Shrimp Saganaki is the next meze that we ordered. Saganaki is a cheese-based dish usually eaten with bread.
Manos' serves their saganaki with pieces of shrimps which are immeresed in a cheese-tomato based sauce. The taste is very delicious, more of like a pasta sauce. For me, it is not just a meze, but already a meal if eaten with a serving of Greek, Pita bread or a plate of pasta. I was just wondering why the presentation in Cyma is quite different from the Saganaki that we had. Perhaps it is because Cyma’s version is just plain, flaming cheese with the absence of shrimps unlike in Manos’. Nevertheless, Shrimp Saganaki tastes good! A pinoy can already have it as a viand.
Gyros was served as the next meze (yes, you're right, gyros are listed under the appetizer section and not under the meals section).
Gyros (which means 'to rotate') are a type of Greek sandwiches which is a close cousin of the Mid-Eastern/Turkish Shawarma. It is made up of slices of roasted meat. Roasted meat can come in beef, chicken or lamb which is grilled in a vertical rotisserie. When the meat is already roasted, it is then carved and chopped. After carving the grilled portions, it is placed on pita bread then garnished with tomatoes and onions, sometimes chopped cucumbers are added. Finally, the stuffing is seasoned with tzatziki and then rolled-up to be eaten.
We just ordered one Gyros and it ended up on my dad's hands. Manos' gyros is a real treat since the meat slices are very generous and tasty and the sandwich is not mostly made up of onions and tomatoes. The same Tzatziki is used as the sauce for the gyros. We all loved the gyros especially my dad who ate most of it. I will definitely go back to Manos' for a serving of this dish.
Moussaka was ordered by my mom. Moussaka is an eggplant-based dish, stuffed with minced meat and smothered in tomato sauce and cheese. What we had was a serving not too heavy on the sauce, hence no feeling of eating a heavy and rich meal. The dish is very good since you can taste the mixture of spices, cheese, tomatoes, eggplants and meat that were used. They all blended well and created a gastronomic orchestra. I am no fan of eggplant, but I loved the moussaka that we had due to its very good taste.
What I ordered is the Beftekia. Beftekia is a beef-patty dish. It is served with rice, vegetables and fried potatoes.
In Manos', the Beftekia burger is a mixture of minced meat, milk, eggs, French bread and spices. It is then grilled over charcoal and then served right off the grill. Before eating, one can opt to squeeze calamansi in lieu of lime/lemon. It is best eaten immediately so one can still savor the meat's flavor and juiciness. The beftekia patties taste good and juicy, though it would have a distinct taste due to the mixture of the meat and spices but nevertheless, the patties taste good.
Grilled Lambshoulder was ordered by my dad. The Lambshoulder came in 3 pieces and he shared it with my brother.
The meat is marinated in olive oil and spices before being grilled to perfection. I had it tasted and the marinade tastes very well. It has a peppery/citrusy flavor which perfectly combined with the meat's taste. The lamb's distinct strong aftertaste is not present in the dish that is why my dad liked it so much.
Grilled Porkchops were served to my brother. The lambshoulder and the porkchops almost have the same marinade so they both taste very similar, spicy with a tanginess of a citrus flavor. The pork is not fatty and the portion is very generous. Two thick chops come in on one order. The meat's texture is not tough which is very good. Both the lambshoulder and the porkchops are served with rice, vegetables and fried potatoes. I will also have this dish when I drop Manos’ a visit sometime soon.
Baklava was then served to top our lunch. Baklava is a sweet, rich pastry made from layers of phyllo dough. It is then stuffed with a mixture of chopped pistachios and other nuts then smothered with rich and sweet syrup. The syrup that was served with us was flavored with cinnamon. I have seen other servings of Baklava but what I like the most in Manos' is its neither heavy nor too sweet taste. The syrup was so good; in fact my brother scraped the plate for him to savor the dessert up to the last bit. An order contains just a single serving, more of like in the shape of a small empanada. It is somehow different from other restaurants that serve baklava, like in Pasha, where it is served in pieces. However, for me, that single serving is enough for at least three people.
Well, that’s it for now, after 2 hours of eating our family lunch then ended with a simultaneous 'BURP!' and a cheer of 'OPAAA!!!'. A testimony for it to be featured in the book 'Manila's Best Kept Restaurants'.
Oh and I almost forgot since I revel mostly on the food, the service is fast and friendly and the fare is not too pricey! One dish is about 200 Php, not bad for an authentic Greek experience isn’t?
Go and grab the experience! :)
Manos’ Greek Taverna is located at Calamba Rd, Olivarez, San Jose, Tagaytay City.
È: 0916 429 8358 / 0916 609 0701
É: 046 413 4591
™: manosclub05@yahoo.gr
Greek culture and heritage permeates to us since millennia ago, but what drives me nuts about them is (no! not Democracy! hehe!) the colorful and vivid Hellenic cuisine.
Tucked between the sprawling slopes of the Tagaytay highlands is a place which is a home to a very authentic Greek food. If you want to turn Greek, drive upland and experience Greek food a la Manos' way.
Welcome to Manos' Greek Taverna.
Manos' Greek Taverna is owned by Manos Sapountzakis, a Greek national who is currently married to a Filipina wife and residing here in the Philippines. The Taverna's facade is sure enough to catch your attention when you’re driving around the City of Tagaytay. It's blue and white-painted facade with huge window panes adorned with wine bottles and with draping curtains sure reminds you of the wonderful Hellenic culture. Oh, and I forgot, the interior are festooned with Greek deco, like bottles of wines and Greek spirits, Ouzo, Raki and Metaxa, plus pictures of Greek beaches along the Aegean and Ionian Sea and other tourist spots. Orthodox Church's iconography is also exhibited in the resto. The grill can also be viewed by the customers since it is just located outside the restaurant, believe me, the aroma of grilled meats is enough to make your mouth water. During our visit, there were several pork chops and lamb chops that are being grilled there. The aroma is very strong and it prompted me to watch our orders being cooked. Greek Music is also in the air unlike in Cyma where pop music is being aired. In spite of the ambience's Greek-infused atmosphere, Manos did not forget to show gratitude to his wife's home country. He opted to display a Greek Flag side by side a Philippine flag inside the Taverna. Overall, I would say that a place really looks like a Greek house. The place is a hit since it's jam-packed when we dropped it a visit. Next time I go for a visit there, I'll place a call for a reservation.
What surprises me is that, all the while we were there, Manos does everything in his resto. From being a cook, waiter, attendant, busboy up into being a parking boy (yes, you're right, he helps in arranging the parked cars in front of his resto) he really exhibits the trait of being a very warm restaurant owner. His warm reception would really make you feel that you are a guest at his abode.
Now, let's go to where the meat and potatoes are, the food.
Greek Cuisine boasts a multitude of flavors. From vegetables to meat, you can choose from wide selections of gastronomic treats that the cuisine offer. Greek cooking revels on Olive oil. Olive oil is very essential in Greek cooking. Sometimes Greeks use it as a base or marinades for their grilled items, they also use it as a dipping for breads.
But, what surprised me is that, Cretans sometimes drink olive oil straight-up! (yes, like shooters!)
As a starter, we ordered for a serving of Dolmades, Greek bread, Tzatziki, Saganaki and Gyros.
Dolmades is a Greek dish that is made of stuffed grapevine leaves. The stuffing in Manos' is done with rice pilaf and spice mixture.
Dolmades is eaten with a yoghurt dipping sauce but it is also good if eaten as is. The serving is very tasty and light-tasting since it is not a meat-based dish.
Our Greek Bread then came in with a cup of Tzatziki dipping sauce. Manos' bake their bread fresh everyday that is why it is very fresh, soft and warm. To give you an idea, the taste and texture of Mano's Greek Bread is similar to Italliani's Tuscan Bread.
We ate the bread with a dipping of Tzatziki, a yoghurt-based dipping sauce with cucumbers and lime juice plus seasoned with peppers, garlic and olive oil. It is typically a Greek Meze or appetizer but it can also be utilized as a sauce for Gyros or other grilled items such as Souvlaki. The tzatziki tastes good, neither to garlicy nor bland. What I like on Manos' version is the balance between spiciness and tanginess.
Shrimp Saganaki is the next meze that we ordered. Saganaki is a cheese-based dish usually eaten with bread.
Manos' serves their saganaki with pieces of shrimps which are immeresed in a cheese-tomato based sauce. The taste is very delicious, more of like a pasta sauce. For me, it is not just a meze, but already a meal if eaten with a serving of Greek, Pita bread or a plate of pasta. I was just wondering why the presentation in Cyma is quite different from the Saganaki that we had. Perhaps it is because Cyma’s version is just plain, flaming cheese with the absence of shrimps unlike in Manos’. Nevertheless, Shrimp Saganaki tastes good! A pinoy can already have it as a viand.
Gyros was served as the next meze (yes, you're right, gyros are listed under the appetizer section and not under the meals section).
Gyros (which means 'to rotate') are a type of Greek sandwiches which is a close cousin of the Mid-Eastern/Turkish Shawarma. It is made up of slices of roasted meat. Roasted meat can come in beef, chicken or lamb which is grilled in a vertical rotisserie. When the meat is already roasted, it is then carved and chopped. After carving the grilled portions, it is placed on pita bread then garnished with tomatoes and onions, sometimes chopped cucumbers are added. Finally, the stuffing is seasoned with tzatziki and then rolled-up to be eaten.
We just ordered one Gyros and it ended up on my dad's hands. Manos' gyros is a real treat since the meat slices are very generous and tasty and the sandwich is not mostly made up of onions and tomatoes. The same Tzatziki is used as the sauce for the gyros. We all loved the gyros especially my dad who ate most of it. I will definitely go back to Manos' for a serving of this dish.
Moussaka was ordered by my mom. Moussaka is an eggplant-based dish, stuffed with minced meat and smothered in tomato sauce and cheese. What we had was a serving not too heavy on the sauce, hence no feeling of eating a heavy and rich meal. The dish is very good since you can taste the mixture of spices, cheese, tomatoes, eggplants and meat that were used. They all blended well and created a gastronomic orchestra. I am no fan of eggplant, but I loved the moussaka that we had due to its very good taste.
What I ordered is the Beftekia. Beftekia is a beef-patty dish. It is served with rice, vegetables and fried potatoes.
In Manos', the Beftekia burger is a mixture of minced meat, milk, eggs, French bread and spices. It is then grilled over charcoal and then served right off the grill. Before eating, one can opt to squeeze calamansi in lieu of lime/lemon. It is best eaten immediately so one can still savor the meat's flavor and juiciness. The beftekia patties taste good and juicy, though it would have a distinct taste due to the mixture of the meat and spices but nevertheless, the patties taste good.
Grilled Lambshoulder was ordered by my dad. The Lambshoulder came in 3 pieces and he shared it with my brother.
The meat is marinated in olive oil and spices before being grilled to perfection. I had it tasted and the marinade tastes very well. It has a peppery/citrusy flavor which perfectly combined with the meat's taste. The lamb's distinct strong aftertaste is not present in the dish that is why my dad liked it so much.
Grilled Porkchops were served to my brother. The lambshoulder and the porkchops almost have the same marinade so they both taste very similar, spicy with a tanginess of a citrus flavor. The pork is not fatty and the portion is very generous. Two thick chops come in on one order. The meat's texture is not tough which is very good. Both the lambshoulder and the porkchops are served with rice, vegetables and fried potatoes. I will also have this dish when I drop Manos’ a visit sometime soon.
Baklava was then served to top our lunch. Baklava is a sweet, rich pastry made from layers of phyllo dough. It is then stuffed with a mixture of chopped pistachios and other nuts then smothered with rich and sweet syrup. The syrup that was served with us was flavored with cinnamon. I have seen other servings of Baklava but what I like the most in Manos' is its neither heavy nor too sweet taste. The syrup was so good; in fact my brother scraped the plate for him to savor the dessert up to the last bit. An order contains just a single serving, more of like in the shape of a small empanada. It is somehow different from other restaurants that serve baklava, like in Pasha, where it is served in pieces. However, for me, that single serving is enough for at least three people.
Well, that’s it for now, after 2 hours of eating our family lunch then ended with a simultaneous 'BURP!' and a cheer of 'OPAAA!!!'. A testimony for it to be featured in the book 'Manila's Best Kept Restaurants'.
Oh and I almost forgot since I revel mostly on the food, the service is fast and friendly and the fare is not too pricey! One dish is about 200 Php, not bad for an authentic Greek experience isn’t?
Go and grab the experience! :)
Manos’ Greek Taverna is located at Calamba Rd, Olivarez, San Jose, Tagaytay City.
È: 0916 429 8358 / 0916 609 0701
É: 046 413 4591
™: manosclub05@yahoo.gr
As per its composition, the Crepe is made of wheat flour while the Galette is made from buckwheat flour.
