The View From My Chair
30 Michelin-recognized restaurants in, here’s our takeaway : excellence isn’t just what’s on the plate. It’s how a space treats you.
At Terraza Martinez (Michelin Selected), entry was refreshingly step-free and welcoming. The restroom, however, required two steps, an all-too common reminder that accessibility is still a work in progress.
What made the difference? Kind, respectful servers who didn’t hesitate to help : strong enough to carry me, wheelchair and all, so I could move with dignity.
That gesture completed the gastronomic journey in the most profound way. After all, dining transcends food, service, or ambiance. It is defined by the people who go the extra mile, ensuring every guest feels genuinely seen, welcomed, and at ease. ♿✨
About Terraza Martinez
From the sun-soaked streets of Valencia, Spain, Chef Luis Martinez brings a taste of his homeland to the heart of BGC. Discovered in Siargao by Carlo and Jackie Lorenzana, the masterminds behind the Nikkei Group, his culinary vision has found a vibrant stage.
The Nikkei Group’s portfolio reads like a gastronomic atlas: Nikkei Nama and Nikkei Robata bring Peruvian-Japanese flair; La Taperia Martinez and Sala Martinez dance with Spanish passion; while Bistrot Le Coucou, Big Belly Burger, Sakagura, and Alma in Makati and Siargao offer flavors that ripple across continents like a culinary symphony.
At Terraza Martinez, each dish is sunshine captured on a plate, every flavor a brushstroke painting Valencia’s golden light across Manila. It’s more than a meal. Its your passport to a Mediterranean reverie. 🌞🍴
From the Kitchen
Atún Marinado 480
Fresh tuna, vegetables, wakame seaweed, and flour tortilla crackers.
What can I say? Tartare is always a must on our table, whether it’s tuna or wagyu. It signals the start of the journey. The fresh tuna was silky and vibrant, each bite bursting with the clean, oceanic sweetness of the sea. Crisp vegetables and delicate wakame added layers of texture and umami, while the flour tortilla crackers offered a playful crunch, grounding each bite with a nutty, toasted note. This was more than an appetizer. It was a refreshing overture, a bright, flavorful spark that awakened the palate for the courses to come.
Chilled Gazpacho 420
Ripe tomatoes, garlic prawns, dried tomato tartare, anchovies, fried capers, EVOO, and black olive powder
The first spoonful arrived with subtlety, delicate and unassuming, yet full of promise. Creamy tomato melded with a whisper of acidity, setting the stage for the briny crescendo of garlic prawns. Anchovies and fried capers punctuated each bite with bold, saline intensity, a perfect counterpoint to the soup’s smooth, sun-kissed body. Each mouthful was a miniature escape, a chilled gust of Mediterranean sunshine that transported us straight to the terraces of Spain.
Ensalada de Pollo Campero 565
Fresh greens, seared free-range chicken, ripe mango, confit cherry tomato, blue cheese, sesame seeds, garlic bread croutons, and honey-curry vinaigrette.
The handsome hubby and I almost always begin our culinary journey with something verdant, not just for the visual pop it brings to our photos, but for the way crunch and freshness awaken the senses. This salad was a symphony of textures: crisp greens , succulent seared chicken carrying smoky, savory notes, and sun-ripened mango adding bursts of golden sweetness. Confit cherry tomatoes glimmered like rubies against the leafy canvas, while blue cheese lent a whisper of tangy depth. Sesame seeds and garlic bread croutons punctuated each bite with nutty, toasty echoes, all tied together by a honey-curry vinaigrette that danced lightly across the palate. It was a vibrant overture : colorful , crisp, and utterly fresh setting the tone for the courses to come.
Croquetas de Espinacas y Gorgonzola 280
Gorgonzola cheese, spinach, and caramelized onions braised in red wine.
Think plump, golden orbs with a delicate, wafer-thin exterior that gave way to a generous, luscious filling of spinach and Gorgonzola. Each bite was a miniature revelation: the crisp shell yielding to silky, sinfully rich cheese and verdant spinach, while the ruby-hued onions, slow-braised in red wine, provided a clever counterpoint : sweet, tangy, and slightly earthy , awakening the palate for what was yet to come. We can’t wait to order this again.
Paella de Marisco 1500
Prawns, clams, mussels, squid, and cuttlefish. Served with lemon and aioli.
Just discovered one of the best tasting paellas we’ve ever tried in the metro, a dish that sings of the sea and sun with every bite. The bomba rice was perfectly cooked, each grain infused with the briny essence of shellfish and kissed by the golden, caramelized socarrat at the bottom. Prawns, clams, mussels, and tender squid added bursts of oceanic sweetness, while the accompanying lemon and aioli offered playful bursts of brightness and creaminess.
Do not skip the ritual: a squeeze of lemon, a dollop of aioli or better yet, let Rafael take over. He approaches it with both gusto and aplomb, transforming a simple gesture into part of the experience, as though he’s conducting a symphony of flavor right at your table. Every bite becomes a celebration, a sun-drenched moment reminiscent of Spain’s coastal kitchens.
Costillas de Cerdo Ibérico 1200
Slow-cooked BBQ Iberico pork ribs with a side of onion rings and fried potatoes.
The ribs were fall-off-the-bone tender, infused with gentle smokiness that complemented the Paella de Marisco perfectly. Each bite balanced sweet, smoky, and savory flavors with ease. The onion rings and fried potatoes added satisfying crispness, rounding out the dish as a comforting, flavorful highlight of the meal.
Flan de Huevo y Caramelo 520
Milky egg flan with caramel.
Much-loved across the Philippines as Leche Flan, this classic dessert finds a tender, personal twist at Terraza Martinez. Chef Luis Martinez’s version is a homage to his childhood in Valencia, echoing the memories of his mother’s kitchen.
Don’t forget to break the golden, crispy caramelized sugar and enjoy it in one mouthful with the flan and whipped cream. It’s almost like a deconstructed crème brûlée, except Chef Luis’s flan is firm, dense, yet silky, each bite a comforting, elevated echo of home.
Beverage Development Consultant
Jorge Jordana Joseph
Final note
Dining at Terraza Martinez is more than a meal, it’s a gastronomic adventure. From crisp salads to briny paella, tender Iberico ribs, and nostalgic flan, every dish transports you to sunny Valencia .
But what truly sets it apart is the care behind the service. Step-free entrances make arrival easy, yet the staff go the extra mile : lifting a guest over steps (wheelchair and all ) when needed, serving each dish with warmth and pride. At Terraza Martinez, excellence isn’t just on the plate , it’s in every thoughtful detail that makes you feel truly seen and welcome. ♿✨
Terraza Martinez is located at the Ground Floor, The Arcade, Shangri-La at the Fort, 30th Street corner 5th Avenue, Bonifacio Global City (BGC), Taguig
Full Disclosure:
Team PiggingOutOnSundays was invited to dine at Terraza Martinez. The thoughts and taste buds? 100% ours 🥰
Pigoutmanila 