Rambla Salcedo 6-Hands: Chef Josh x Chef Alfredo x Chef Ignacio

Bistronomia Restaurant Series:
• RUMBA // NEW Mediterranean Resto at The Shops at Ayala Triangle (A REVIEW) (2022)
• LAS FLORES Alabang: Best Spanish Restaurant in the South! (2022)
 Las Flores Dining+: Is Intimate Dining the New Normal? (2021)
• Introducing… LAS FLORES Degustacion by Spanish Chef Ignacio Alcala! (2019)
• Rambla Salcedo Makati: Best Tapas Bar in the Salcedo Neighborhood (2019)
• BCN by Rambla: Charcoal-Grill Barcelona-Inspired Restaurant in Makati! (2018)
• TOMATITO MANILA: How Sexy is this 80’s-inspired Spanish Tapas Bar? (A Review) (2016)
• RAMBLA Rockwell: Spanish Mediterranean Cuisine by Chef Pepe Lopez @RamblaPH (2013)
• LAS FLORES: Modern Spanish Resto by (former) Barcino + Andilana (Spain) Group (2012)

For the first time, Chef Josh Boutwood of Helm, Chef Alfredo Sangrador of Rambla and Chef Ignacio Alcala of Las Flores collaborated together to bring a 6-hand 8-course dinner featuring the flavors of Barcelona.

First Things First The 6 hands dinner was held at the new Rambla Salcedo located on the corner of Tordesillas and Bautista Sts. Read More: RAMBLA SALCEDO Makati: Best Spanish Tapas Bar in the Salcedo Neighborhood!  Chef Josh made the main course and 1 dessert; Chef Alfredo did 1 starter and 1 desert; and Chef Ignacio created 2 appetizers, 1 starter and 1 main course. Appetizers

Jamon con Tomate
Jamon con Tomate by Chef Ignacio. Iberian ham shoulder, salmorejo air baguette

These small air baguettes, signature tapas in the bistronomia group, were filled with oozing tomato wrapped in jamon to kick off the meal.

Morcilla con foie
Morcilla con foie by Chef Ignacio. Spanish sausage, foie, onion jam, pan de sal

Blood sausage and foie gras mixed with the flavors of onion jam, served canape style with a slice of mini-pandesal. The flavors worked when eaten together in one big bite, and even those who don’t like blood sausage would appreciate it.

Vina Pomal Blanco
Viña Pomal Viura – Malvasia (Rioja, Spain). Vivino rating 3.6

Pair with clean-tasting Rioja white wine with a dry acidic finish to transport you to Barcelona.


Coca de vieras, calsots y romesco by Chef Alfredo
Coca de vieras, calsots y romesco by Chef Alfredo. Scallop toast, grilled leak, almonds, romesco sauce.

One of the most raved about dishes of the night, with the scallops lightly toasted and served with a tradition of calsots (onion leaks) with romesco sauce. Reminded us of the Calçotada, a spring festival in Catalunya where you eat the messy calsots with lots of romesco sauce to celebrate the harvest season.

Canelon de rustido by Chef Ignacio
Canelon de Rustico by Chef Ignacio. Traditional pasta filled with pork, beef, chicken, duck in white truffle bechamel sauce

A cannelloni type of pasta filled with 4 types of meat with a light creamy bechamel sauce. The portions were satisfying and just enough to still have enough space for the main course. This was the first time we tasted Chef Josh’s Catalan-inspired dishes. 🙂

Main Course

Ma y montana by Chef Josh
Ma y Montana by Chef Josh. Pork and rabbit meatballs, confit lobster, green pea emulsion and lobster oil

A surf and turf of a big piece of confit lobster paired with pork balls with a bit of rabbit for an exotic taste. Of course, the paella was the star of the night, the rice course being always the best in a tasting menu.

Paella de sepia y navajas "All I Julivert" by Chef Ignacio
Paella de sepia y navajas “All I Julivert” by Chef Ignacio. Cuttlefish paella, razor clams with garlic and parsley sauce

Navajas transported us to the time we ate it fresh in the Boqueria Market—lightly cooked with just garlic and parsley. The paella was coated with creamy sauce mixed with bits of cuttle fish and soccarat for that caramelized toasted texture.

Emilio Moro Finca Resalso
Emilio Moro Finca Resalso (Ribera del Duero, Spain). Vivino Rating 3.7

A nice glass of Ribera del Duero red in between bites of paella to complete the Barcelona vibe.


Sorbete al cava by Chef Josh
Sorbete al cava by Chef Josh. Cava sorbet, valencia orange and lemon

Cava turned into sorbetes to clean the palate with citrusy flavors from pomelo, valencia orange and lemon.

Crema Catalana en texturas by Chef Alfredo
Crema Catalana en texturas by Chef Alfredo. Cream Catalana foam, caramel, salted caramel ice cream, citrus

You have to crush the caramel into the cream catalana foam for texture and to cut through the creaminess. Inside, we liked the bits of jelly surprise to add a smooth chewy texture.

Final Thoughts Most of the dishes were good and you could hear the oohs and the ahhs from our table with each and every course. Hands down, the Coca de vieras, calsots y romesco by Chef Alfredo and the Paella de sepia y navajas “All I Julivert” by Chef Ignacio were the favorite dishes of the night. Congratulations! We hope to see more of these cross-overs between the Bistro and Bistronomia groups all under the Navegar restaurant portfolio. Live an Awesome Life, Anton Founder, Our Awesome Planet Disclosure: We were invited as media guests.  I wrote this article with my biases, opinions and insights. P.S. Congratulations to the winner of the Air Taxi Heli tour. 🙂

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