Sala Martinez in Mandaluyong: Spanish Mediterranean Flavors by Chef Luis Martinez
There is something especially inviting about a restaurant that can make diners feel as though they have been transported elsewhere.
At Sala Martinez, the experience goes beyond simply serving Spanish dishes, offering instead a taste of the Spanish Mediterranean through flavors, techniques, and an atmosphere shaped by the sea.
IMAGE from Sala Martinez’ Facebook page
IMAGE from Sala Martinez’ Facebook page
At the heart of the restaurant is Chef Luis Martinez, who draws from the culinary heritage of his motherland to craft a menu rooted in authenticity and seasonality. Using traditional cooking techniques and the freshest ingredients available, he presents Spanish fare that captures both comfort and elegance, from flavorful tapas to expertly prepared paellas.
Chef Luis Martinez / IMAGE from Sala Martinez’ Facebook page
Before opening Sala Martinez, Chef Luis was known for preparing simple Spanish fare at Alma in Siargao. This time, however, he takes a more elevated approach, moving from rustic cooking to a dining experience that feels more refined while remaining faithful to tradition. The result is a restaurant that honors the essence of Spanish cuisine while presenting it in a setting that feels fresh, thoughtful, and inviting.
Start with the Tiradito de Snapper, a refreshing and refined plate made with cured snapper, extra virgin olive oil, red onion, grated fresh tomato, fried capers, lime zest, and the restaurant’s signature rosemary crackers.
Light yet flavorful, it brings together bright citrus notes, the natural delicacy of the fish, and a pleasant contrast of textures, with the crackers adding an aromatic and crisp finish to every bite.
Tiradito de Snapper (Php 750) / IMAGE from Sala Martinez’ Facebook page
For hot appetizers, Sala Martinez offers the Almejas Marinera, a comforting and flavorful dish made with steamed clams simmered in tomatoes, extra virgin olive oil, garlic confit, tomato sauce, and Verdejo white wine, then finished with freshly chopped parsley.
Warm and aromatic, it highlights the natural brininess of the clams while layering it with the richness of olive oil, the gentle sweetness of tomatoes, and the fragrant depth of garlic and wine.
Almejas Marinera (Php 520) / IMAGE from Sala Martinez’ Facebook page
For the mains, seafood lovers may want to try the Lapu-Lapu al Ajillo, which features approximately 800g. charcoal-grilled Lapu-Lapu finished with garlic, chili flakes, and extra virgin olive oil.
Simple in preparation yet rich in flavor, the dish allows the freshness of the fish to take center stage, while the garlic adds depth, the chili flakes bring a gentle heat, and the olive oil ties everything together with a smooth, savory finish.
Lapu-Lapu al Ajillo (Php 3,500) / IMAGE from Sala Martinez’ Facebook page
For those looking for something heartier and more indulgent, the US Beef Tomahawk is a standout choice. Weighing approximately 2.2 kilograms, this generously portioned cut is served with a rich garlic thyme butter sauce and a side of grilled vegetables.
Bold, juicy, and deeply satisfying, it is the kind of dish made for sharing, offering tender, flavorful beef elevated by the aromatic richness of the sauce and balanced by the smokiness of the vegetables.
US Beef Tomahawk (Php 11,995) / IMAGE from Sala Martinez’ Facebook page
From its open kitchen, guests can witness traditional techniques brought to life, as rich aromas and invigorating flavors fill the space. The dining room itself echoes the restaurant’s coastal inspiration, awash in ocean hues and accented with warm terracotta touches that evoke the shores of Valencia.
At Sala Martinez, Spain never feels too far away. Instead, it offers a culinary escape where Manila diners can discover delicious new ways to enjoy Spanish cuisine, one beautifully prepared plate at a time.
