The restaurant in Batangas offers dishes such as bulalo, lamb shank adobo and tulingan that celebrate the richness of Filipino cuisine, but given a refined, modern twist.
By FRANCHESCA L. TUAZON
Pastorelli restaurant at Pontefino Hotel in Batangas City celebrates the province’s traditional dishes guided by a sense of nostalgia and innovation. It doesn’t hurt that the restaurant offers diners an inviting poolside view and a warm, elegant ambiance to boot.
“We want to create dishes that are very familiar to the Filipino palate but made with premium, curated ingredients,” corporate executive chef and food and beverage group vice president Stephen George Bustamante shared. The result is a menu that takes beloved Filipino staples and elevates them with a touch of luxury.
The Batangas Bulalo, a classic comfort food, kicks off the experience, setting the stage for an evening of indulgence. Who needs to tinker with a classic? Done well with the right ingredients, Pastorelli’s take on a province staple is comparable to the best of the best. Then comes the Lamb Shank Adobo — a bold choice that balances the intensity of lamb with the rich flavors of adobo. Another standout is the tulingan, a beloved regional fish dish that is slow-braised in pork fat, reflecting the chef’s deep connection to his roots.
Wagyu Kare-Kare; Fresh Lumpia
For those craving something more, the Wagyu Kare-Kare is a must-try. Every element, from the house-roasted peanuts to the slow-simmered beef stock, is made from scratch. “This is a labor of love,” chef Stephen said.
Pastorelli’s menu is designed to take diners on a flavorful adventure. The Binagoongang Lechon Kawali, for instance, is a dish where the bagoong is the true star. It shows the restaurant’s dedication to highlighting Filipino flavors by using the best ingredients.
Beyond the main courses, the chef is working on expanding Pastorelli’s dessert selection, focusing on traditional kakanin (rice cakes). One of his latest projects is Patabol of Batangas, a traditional delicacy made of stuffed palitaw simmered in coconut milk and topped with latik.
Chef Stephen, who grew up spending summers in Batangas before honing his culinary skills in California, brings with him a unique perspective to Filipino cuisine.
Ginataang Kangkong; Taal Spare Ribs
“Filipino food is about time — long, slow cooking that brings out deep flavors. Everything here in the restaurant is made from scratch, the way it should be,” he shared.
With plans to introduce a Filipino merienda tea-time concept in the near future, Pastorelli is set to become a place for both locals and visitors looking to rediscover the soul of Filipino food.
