SAGADA CELLAR DOOR: Agadulay's Kitchen Igorot Dinner and Sagada Craft Beer Experience! (A Review) - Awesome!

CELLAR DOOR by Andrew Chinaplan Jr. and Binggirl Clements is Sagada’s first and only private dining, wine cellar, and craft brewery place.

Bing prepares her signature Igorot and Ilonggo Buffet (at least 3 hours prior reservation required) at Agadulay’s Kitchen. They can also serve a French Buffet by Sagada-based French Chef Aklay, but you have to reserve 3 days in advance.

Andrew curates their wine cellar and brews the Sagada craft beers, proudly made from local products like Sagada Arabica Coffee, Heirloom Rice, Sunflower Honey, and Sagada Oranges.

We visited Cellar Door for two straight nights while we were in Sagada, and here are our recommendations…

SAGADA CELLAR DOOR
(Strictly by Reservation)
Lallalai, Poblacion, Sagada, Mountain Province, Sagada
Mobile: +63918 942 8506, +63917 554 1345
Facebook: Sagada Cellar Door

SAGADA TRAVEL GUIDE 2017 Series:

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• SAGADA CELLAR DOOR: Agadulay’s Kitchen Igorot Dinner and Sagada Craft Beer Experience! (A Review)
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The cabin is 1.5km away from the town. You can get there by car via the road going up the Sagada Homestay.

There’s a sign leading to the entrance of Cellar Door after Sagada Pottery. You’ll be greeted by a big red gate and a spacious parking lot. Then you’ll need to take a short hike up to the cabin.

The 18-year-old cabin was converted into a dining area that can accommodate up to 20 sitting pax. Dining is strictly by reservation only.

They also have a wine cellar featuring a number of wines, from international to locally made ones in Sagada.

Cellar Door is surrounded by a beautiful pine forest. The place is open only when the couple is in Sagada, and only from 5 pm onwards.

There’s a bonfire every night in a communal outdoor fire pit beside the bar, inspired by the traditional dap-ay where Igorots would meet for rituals or gatherings in their villages.

Wine, Beer, and Sausages

Micro-Brewery. We loved their freshly brewed craft beer made from local products you can find in Sagada!

We suggest ordering their sampler (P50 per glass) so you can try and taste their whole selection.

Our favorite is the Violet Ale made from Heirloom Rice also known as Balitinaw/Black Rice (located in the middle).

It almost tastes like wine and is best paired with any spicy or meaty dish.

My personal favorite is the Wheat Ale (lighter color) made from Sagada wild sunflower honey and a few drops of Sagada oranges.

Sweet from the honey with a hint of zest! Ideal for pairing with their freshly-harvested organic vegetables.

For coffee lovers, you’ll surely like the Coffee Stout made from Sagada Arabica Coffee. Goes well with dark and spicy meat-based dishes.

They also have classic favorites like British beers, Amber Ale, and the Porter.

For beginners, we suggest the Wheat Beer and Violet Beer.

If available, order their homemade Black Boar Sausage, made from a whole black native pig by French Chef Aklay.

It’s a little dry but lean and with a rich taste. You’ll only find this in Sagada.

The Schublig is a pork and beef sausage that has a more smoky taste while their Italian garlic sausage has that sweet and hot kick.

We also loved how the sausages are placed on a bed of fresh, organic lettuce and tomatoes.

Igorot Buffet Dinner (P350/head)

Pinikpikan. The Igorot meal starts with the iconic Pinikpikan soup, which is a traditional dish served in the mountains of the Cordillera region.

It is a ritual meal where you lightly beat a live chicken in the head. It is said, the more the chicken screams, the more the gods will hear your prayers. The beating bruises the chicken’s flesh, bringing blood to its surface. This process is said to help improve the flavors.

The cooking process starts with burning the native chicken directly against the fire to remove the feathers. Then they boil the chicken with Tapuy (red rice wine) along with Etag (smoked meat), which adds some saltiness to the soup.

Etag is a traditional smoked meat found in Sagada. Freshly butchered pig is rubbed with a generous amount of salt, then the slabs of meat are strung up to be smoked by piles of charcoal or wood for curing.

The chicken has that unique burnt flavor and meat texture. We liked the blend of savory, smoky, and just that right of saltiness from the soup.

Local Lentil Dish. We then had lentils boiled and softened with Etag and ripe tomatoes.

You’ll end up with a smoky and sour dish.

Fresh Homemade Chili. The Kalinga people are known for their chilis. Normally, Igorots eat their soup with chilis. We warn you, though…it’s really spicy (no joke)!

Heirloom Rice. Pair their dishes with the unique black heirloom rice. It’s long-grained and a bit chewy.

The fancy name comes from its history, when only the richest of the rich were able to afford it. The rice has a high level of anthocyanin, which gives it that dark blue and purple color.

Organic Salad. The vegetable dishes served differ depending on what’s in season.

For our dinner, we had fresh organic green salad with homemade house dressing made from mustard, egg, olive oil, and a pinch of salt.

To end our meal, we had sweet Sagada Oranges (which were in season that month)!

Budget about P250/head for beer and sausages, and P350-P500/head for the dinner buffet (minimum of 8).

Don’t miss Cellar Door to complete your Sagada experience!

SAGADA CELLAR DOOR
(Strictly by Reservation)
Lallalai, Poblacion, Sagada, Mountain Province, Sagada
Mobile: +63918 942 8506, +63917 554 1345
Facebook: Sagada Cellar Door

SAGADA TRAVEL GUIDE 2017 Series: