Anya Resort Tagaytay always promises rest, relaxation, and exceptional food—but this particular weekend stood out, thanks to the second installment of the Anya Wine Dinner Series: a remarkable four-hands collaboration between Anya Executive Chef Chris Leaning and El Born’s Chef David Amoros. Between indulgent bites and fine wines, there was also time to savor the resort’s amenities, including its tranquil Niyama Wellness Center.
The promise of a wine-and-dine experience at Anya Resort Tagaytay was more than enough to make planning a weekend getaway worthwhile—especially with the Anya Wine Dinner Series in full swing. This curated event brings together some of the finest chefs based in the Philippines, paired with exceptional wines from renowned regions around the world. The most recent dinner took place on April 24, 2025, at the resort’s signature restaurant, Samira by Chele Gonzalez, where Anya Resort’s Executive Chef Chris Leaning teamed up with El Born’s Chef David Amoros for a four-hands dinner celebrating the best of Catalan cuisine.
The dinner alone promised an experience I was genuinely excited for. Not only would it be the first collaboration in the Philippines between two Spanish restaurants accredited by Spain’s prestigious Certificado de Calidad, but it would also feature a five-course wine pairing that explored the bold flavors of Catalonia’s Terra Alta wine region.
Adding to the allure, the wines that would be served that evening were from Edetària, a family-run vineyard in one of Spain’s most popular wine regions. The selection was to be curated by the expert father-daughter team behind La Bodega, Almond and Bianca Javier. Making the evening even more special would be the presence of Nani Ramon Capdevila, Edetària’s Global Export Manager, who was set to introduce each wine as the courses were served. The family has owned and operated the winery for decades. What more could one ask for in a fine dining experience? Not much, and yet Anya Resort Tagaytay has a way of exceeding even the highest expectations.
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Savoring The Luxury Of Time
I’ve been to Anya Resort Tagaytay many times over the years. I’ve stayed at the resort with family during the holidays and once spent nearly a week there with friends after a cousin’s wedding. It has since become a preferred destination—not just for its delightful culinary offerings, comfortable rooms, top-notch amenities, and wide range of activities, but also for its location. Just over an hour away from the busy streets of Manila, the resort is the perfect escape for anyone looking to wine, dine, and unwind.
Although the Anya Wine Dinner Series was set to begin at 5 PM that evening, I decided to leave as early as half past twelve to fully enjoy the resort and all it had to offer. I arrived a little after 2 PM and headed straight to Anila, their alfresco restaurant that boasts expansive views of the lush grounds, swimming pools, and surrounding villas. Anticipating a generous dinner ahead, I opted for a light late lunch. My go-to dish at Anya is their Niçoise salad—a hearty plate of the freshest greens, perfectly seared tuna tataki, and a honey dressing that adds just the right touch of sweetness.
After eating, I retreated into my suite for some downtime. On my last visit, I had spent the afternoon lounging in the resort’s heated pool, soaking up the sun with cocktails in hand. This time around, I felt like slowing down completely—with a nap and a full embrace of the room’s comforts. The suites are designed for pure relaxation: a king-sized bed, softer than you can imagine, became my afternoon companion as I drifted in and out of slumber, occasionally snacking on complimentary treats from the minibar. A small plate of the restaurant’s signature turon also awaited—a sweet, crunchy indulgence that I don’t praise lightly. Every element in the suite worked in perfect harmony to lull me into full relaxation. For a few blissful hours, I forgot about everything back home. This was me time, and I savored every minute of it.
Wine O’Clock at Anya Resort Tagaytay
At 530 in the afternoon, I called for a golf cart to take me to Amra Lounge, the bar adjacent to Samira, where guests of the four-hands dinner were gathering for cocktail hour. Light snacks and a selection of delightful beverages were being served as a prelude to the evening ahead. The atmosphere at the bar was infectious—guests arrived in their best resort-chic attire, their excitement as palpable as the sunset glow spilling across the lounge.
Since the evening’s theme centered on Catalan cuisine, it was only fitting that the small bites offered during cocktail hour were elevated takes on classic Spanish tapas. There were creamy Stilton and leek croquetas, those mouth-melting morsels that sparked a lively debate among diners: do authentic croquetas contain potatoes? A quick Google search later confirmed that traditional Spanish croquetas are actually made with a silky béchamel base, not potatoes. Next came the house-smoked, dry-aged duck breast—served on a delicate potato galette and topped with caramelized onions, a beautifully composed bite rich in flavor. But my favorite of the three small bites were the iconic Gildas: skewered olives and home-cured boquerones that delivered a decadent, salty bite that set my tastebuds abuzz.
Accompanying the tapas were two wines from Edetària—the guests’ first introduction to the Catalan winery. We had the choice between the Edetària Via Terra Blanc 2023 DO Terra Alta and the Edetària Via Terra Negre 2022 DO Terra Alta. Both were surprisingly fresh and expressive, perfectly complementing the flavors of the appetizers. Their balanced profiles opened our palates in anticipation of the Spanish feast that was about to unfold.
A Flavorful Beginning
The doors to Samira by Chele Gonzalez opened at 6 in the evening, and guests were invited to finally take their seats. Santi Elizalde, President and CEO of Roxaco Land Corporation, who attended the dinner with his wife Marilen, warmly welcomed everyone to Anya Resort Tagaytay and thanked them for taking the time to visit and enjoy the evening. He also shared his excitement for the dinner, noting that he was a fan of Chef David Amoros and had long looked forward to seeing him collaborate with Chef Chris Leaning of Anya.
Both chefs then emerged from the kitchen to introduce the first course. You could immediately sense the camaraderie between them. The British-born Chef Chris jokingly declared himself Chef David’s translator, since David mostly spoke Spanish. The crowd loved their rapport—a playful chemistry that would later be echoed in the dishes they created together.
The first course was a charcoal oven-roasted escalivada tartare, served with iconic L’Escala anchovies from Catalunya. The dish was packed with flavor: the raw meat, gently seasoned, was perfectly balanced by the anchovies’ intense saltiness and punctuated by bites of sweet roasted bell pepper.
To accompany the course was the Via Edetana Blanc 2022 DO Terra Alta from Edetària, a wonderfully refreshing white wine with silky texture and vibrant notes of white fruit, herbs, and a touch of salinity—an ideal pairing that carried through to the next course.
Edetària’s Nani Ramon Capdevila was present to personally introduce each of the wines from his family’s vineyard. Beyond sharing the distinct flavor profiles and the stories behind every bottle, he expressed his excitement at finally visiting the Philippines and spoke with appreciation for his partners at La Bodega. He also made it a point to hand out his business card to each guest and warmly encouraged everyone to visit him—and the vineyard—should they ever find themselves in Spain.
The second dish may have been my favorite of the entire evening: Bullabesa, a rich seafood soup inspired by the family of Ivone, Chef David’s wife, whose roots trace back to a fishing village in Torredembarra. He explained that Ivone’s grandmother, Marina, was a wonderful cook who taught him this recipe—a practical dish using the unsold catch of the day. The result was nothing short of exceptional. The broth was luxuriously rich and carried the flavors of the sea. Even more impressive was the perfectly tender seafood within—plump prawns and mussels—expertly cooked in a way that preserved their texture, a feat not easily achieved in broths of this depth and warmth.
READ ALSO: Anya Resort in Tagaytay Launches New Wine Dinner Series
Catalunya Dreams
The next courses took us from the ocean to the Spanish countryside. Up next was a plate of melt-in-the-mouth salted and sun-dried mature beef—a dish I had never encountered before. Its texture was reminiscent of Spanish jamón, and its flavor just as rich and nuanced. Chef Chris shared that it had long been his wish to craft his own version of cured meat, making this course a particularly exciting one to serve. The dish was topped with Spanish olive oil and paired with pan con tomate, creating an experience that felt like assembling your own rustic, elevated tapas. It was complemented by a glass of Edetària Via Edetana Negre 2021 DO Terra Alta, a well-rounded red with gentle tannins and a flavor profile dominated by ripe red fruit.
The fourth course followed swiftly: a rosemary and hazelnut-crusted lamb cutlet served with cazuela de judías and aubergine purée. It came paired with Edetària Vi de Finca El Mas Selecció Negra 2019 DO Terra Alta, a rich red with a lovely, balsamic note. What I appreciated most about this dish—apart from the lamb being beautifully pink and tender, and the wine pairing spot-on—was its perfectly judged portion size. Like all the courses that evening, it was neither too small to feel lacking nor too large to feel overwhelming. It struck the ideal balance, making it a perfect penultimate course before dessert.
As anticipated, dessert was El Born’s famed Crema Catalana Cheesecake—a dish that has long had fans of the BGC-based restaurant raving. And true to its reputation, it absolutely delivered. Topped with a brûléed sugar crust and filled with a soft, almost molten center, it was indulgent, unique, and downright irresistible. A small glass of sherry, served alongside it, not only enhanced the dessert’s flavors but also aided digestion.
The dinner flew by, thanks to the seamless service from the chefs, kitchen staff, and the ever-gracious team at Anya Resort Tagaytay. It was one of the most efficient fine dining experiences I’ve ever had. With the night still young, guests lingered to sip and chat, finishing every last drop of the curated wines from La Bodega. Sleepy, happy, and perfectly content by midnight, I said my goodnights, ready to drift off and dream of Catalonian cuisine.
One More Sweet Escape
The next day, I woke up still full from dinner the night before. While I’ve always enjoyed Anya’s breakfast buffet—especially their soft bacon and Filipino-style fried chicken—I was simply too full to indulge. Instead, I stayed in my room, soaked in the tub, and waited until 1030 AM for my scheduled massage at the Niyama Wellness Center, Anya Resort Tagaytay’s renowned spa. After a hectic work week, nothing excited me more than disconnecting from the world through a deeply relaxing spa treatment. As the time drew near, I decided to walk to Niyama to burn a few calories and reconnect with nature. In a rare move, I even left my phone in the room—completely out of character for someone working in the fast-paced publishing industry.
Stepping into Niyama for the first time, despite having visited Anya many times before, felt like uncovering a hidden gem. The air was perfumed with essential oils, the rich interiors of dark wood exuded calm, and the gentle music at the reception was already lulling me into a state of relaxation. A welcome drink—a small shot of juice—was sweet and refreshing. The kind receptionist asked what treatment I’d like, and I opted for Niyama’s Signature Massage, a luxurious blend of traditional massage techniques enhanced by the use of heated bamboo sticks across the entire body.
I was then introduced to Jill, my massage therapist, who led me into a private treatment room. To my surprise, it was nearly as large as my suite, yet elegantly minimal—just a massage bed, a couch, and the soft hum of meditative music. As the massage began, I felt myself drift into serenity. I don’t usually consider myself a “massage person,” but Niyama Wellness Center changed that. Jill’s expert touch truly helped me unwind and release the tension I didn’t even know I was carrying. A huge shoutout to her and her incredible talent in wellness. Ninety minutes wasn’t enough—I’ve already made a mental note to try every treatment they offer in my future visits.
By noon, it was time to return to Manila. I was sad to leave, but I reminded myself that the reason we work is to afford beautiful escapes like this. While waiting for the car, I made sure to place an order for three boxes of Anya’s famous chocolate crinkles—Chef Chris’ special recipe. I kept one for myself and set aside two as gifts for loved ones. I wouldn’t dream of leaving the resort without them. Once they were in hand, I stepped into the car, took one bite, and as the resort slipped from view, I thought back on the past two days. It had been a sweet escape—and I knew I’d be seeing Anya again soon.
About the 2025 Anya Wine Dinner Series
The Anya Wine Dinner Series is a year-long celebration of global wines and culinary excellence, offering dynamic dining experiences with unique themes such as regional wine showcases, grape varieties, wine tastings, and exclusive four-hands dinners. This collaboration is part of Anya Resort’s commitment to bringing world-class culinary events to the Philippines, creating unforgettable moments for guests.
The series kicked off with “Ribera del Duero” on February 28th at Samira by Chele Gonzalez, featuring Arriet’s personal selections from the region. The journey continues with “French Discovery” in July, “American Cult Wines” in September, and “Sparkling Discovery” in November. Tickets are limited. Call Samira by Chele Gonzalez at 0998 955 3630 or Anya Elite at 0998 847 5026 to reserve your seats.
Visit www.anyaresorts.com for more details.
Photos courtesy of Anya Resort Tagaytay
