Fine dining splendor at Cebu’s Aziza

Cebu is changing at a breathtaking pace, and the restaurant scene is in a state of constant, rapid innovation.

On the heels of its silver anniversary, Tinderbox, which began as a cigar lounge and liquor store at the then newly built Manila International Airport, has undergone impressive changes through the years.

Today, the establishment brings a multi-dimensional experience to Cebuanos and its ever-growing number of locals and foreign visitors as it introduces the latest experience in elegant fine dining. Simply called Aziza, the new resto is located in uptown Archbishop Reyes Ave. in the Banilad district.

The driven, hands-on owners Billy Mondoñedo and his ever supportive wife, the former Marlene Borromeo, knew exactly what they wanted to offer their discerning patrons: a minimalist design with a touch of tranquility and coziness, creating an ideal ambience.

Accomplished architect Ed Calma redesigned the exterior into a sleek and stark structure that is conclusive in its decisive modernity, prominent in its use of lines yet devoid of ornaments and embellishments.

An artistic metal sculpture by Davao-based furniture designer Ann Pamintuan stands along a corner by the entrance that cradles a lush evergreen fern, while dramatic black chandeliers draped with crystals subtly illuminate the whole dining area.

The gray interiors are highlighted with reproductions of Renaissance art pieces by the master of baroque paintings, Peter Paul Rubens. A life-size photographic print in black and white of his "The Judgment of Paris," which gives detail to human curves and dramatic art, dominates an entire wall that Billy Mondoñedo, the only fine art printer in the country, magnificently captures the interplay of beauty, shapes and shades.

Innovative furniture designer Luisa de los Santos lends a classic sophistication with the use of subdued dark brown woven furniture that contrasts with the immaculate white linen tablecloths and napkins.

The excellent French-Mediterranean cuisine is by a German chef who works out of Switzerland. He creates authentic masterpieces and traditional-based menu that include goose liver flan accompanied by creamy truffle oil-scented broth, crème crecy with deep-fried leek straw, tenderloin steak with peppercorn sauce served with potato au gratin, sea bass fillet in spicy tomato sauce with bacalao-stuffed piquillo pepper, and, for dessert, Bailey’s parfait.

To cap a truly fabulous gourmet experience, the Z lounge on the second floor beckons diners to unwind, relax and savor a wonderful evening.

Multi-awarded furniture maker Kenneth Cobonpue displays his design expertise by creating the framework of the entire space around the idea of organic woven material that envelops the lounge from floor to ceiling. The ethereal lighting is lit from below through the onyx floor, which lends yet another unparalleled quality to the place.

Named after their only child, the lovely Aziza, the place truly heralds the return of traditional fine dining in all its splendor.