Aziza : The art of dining

Let me share with you a most enjoyable experience at Aziza, surely one of the most fashionable fine dining restaurants in Cebu. I could have happily lived on the appetizers alone, smoked salmon and asparagus toast with beurre blanc and a hint of Pernod served with Beringer Pinot Grigio 2005. However we forged on to the hot dishes and we were doubly rewarded. The broccoli soup with cubes of Parma ham was delightfully delicious.

This was followed by the main course- a choice of either beef tenderloin with goose liver and parsley crust flavored with a richly intense Barolo sauce. This was complemented with Andretti selections Merlot 2003 or pan-fried fillet of sea bass with bacalao-stuffed piquillo peppers and mango basil salsa, this time accompanied by Chateau Souverain Chardonay 2002.

For dessert we succumbed to a symphony of mango-flavored parfait and when the mousse and crepe were unveiled, we devoured them in seconds.

The excellent wines served that evening were carefully selected by Kathy Santos, managing director of Happy Living, Philippines.

The wine selection does not take a back seat to that of the food menu. Aziza employs expert sommeliers to assist guests in selecting the perfect wine to compliment any meal.

Another popular offering is afternoon tea, a lavish grand affair that will tempt you with rich pastries and delicate sandwiches, complete with all the alluring and traditional accoutrements.

Owners Billy and Marlyn Mondoñedo have unleashed their artistry, experience and wisdom to conceive a bounty of culinary masterpieces each meant to dazzle the eye and impress the palate. Likewise they oversee all culinary programs for Aziza including the creation of menu offerings, wine lists and the personal training of their staff.

Aziza without a doubt elevates dining to an art form with true flavors, fresh ingredients and ingenious combinations not to mention the understated opulence of the room and the friendliness of the service.