October 15, 2024 | 12:00am
Roxaco Land Corp., led by chairman Pedro Roxas and president and CEO Santiago “Santi” Elizalde, is set to start next month the expansion of its 7.2-hectare Anya Resorts Tagaytay property. The expansion would complete the third phase of the development of the resort covering over two hectares.
The completed initial first and second phase covered five hectares encompassing the 72-suite hotel resort and a private residential area comprising eight villas.
The expansion was revealed by Anya Hospitality Group managing director Juan Roca and Anya Resort general manager Mikel Arriet over the weekend.
According to Roca, the third phase of development would involve the construction of bigger and more exclusive villas that would cater to guests seeking more privacy. Access to the new development may even be separate from the existing resort as a creek actually separates the existing property.
Anya Resorts GM Mikel Arriet added that the expansion would also involve the construction of a much more comprehensive wellness facility that would expand the spa and personal fitness services already offered by its existing Niyama Wellness Center.
The new wellness facility, Arriet said, would include more treatments and offer vitamin and hydration drips in addition to the inner journey retreats, movement classes and mindful dining already offered at Niyama.
The new development, of course, offers the same investment opportunity to interested investors who want to buy a unit through which they can earn a revenue share under the management of AHG. Completion of the new expansion, Arriet said, could take two to three years.
Aside from its prime Tagaytay property, AHG also owns and manages the Club Punta Fuego and Terrazas de Punta Fuego in Batangas. It started development of its Amarah Hotel property in Agusan del Norte in March this year, and is also set to develop another property in the growing tourist hotspot of Siargao with its Reside Siargao which will initially involve the construction of 15 rooms, a co-working space in the lobby and a rooftop bar to unwind. Phase 2 will offer six spacious accommodations each with a balcony with a sea view.
El Camino inspired dinner
Even as AHG puts into gear its expansion plans with the resurgence of domestic tourism, Anya Resorts Tagaytay continues to offer its Mega Manila clients and tourists with weekend facilities. It also boasts of its culinary gem – the Samira Restaurant by well-known Chef Chele González.
Working together with Chef Chele, GM Mikel Arriet, who happens to have trained in his younger years as a chef in his hometown of San Sebastian, Spain, has created a special culinary promotion with Anya Chef Chris Leaning that will be on offer until Oct. 31.
The culinary offering, GM/Chef Arriet explained, is inspired by the seven unique stops along the historic pilgrimage Camino de Santiago route in Spain. The seven-course meal highlights the rich culture and diverse landscape of northern Spain that is traversed by pilgrims on their way to the Cathedral of Santiago de Compostela, which is believed to the resting place of St. James – one of the 12 apostles of Jesus and was the among first martyrs of the Catholic Church.
Much like the pilgrimage journey, GM/Chef Arriet explained, the special dining experience is not just about indulgence, but about embarking on a deeper, more meaningful journey that symbolizes personal reflection, connection and transformation.
Thus, the El Camino dining experience at Samira offers a unique blend of adventure – without the long trek of course, and camaraderie, which was provided by the fun group that included EIC on the Move host Raul Manzano who has undertaken the El Camino.
In fact, following the delicious and generous meal, Raul’s group that included Metrobank Foundation’s Chito Sobrepeña and wife Anna Sobrepeña, former model and now head of PR and Communications of NuWorks Spotlight Apples Aberin and former Manila councilor Miles Roces and Philip and Techie Hagedorn were all planning to do the 2025 El Camino pilgrimage.
At our table with with Lino Palenzuela, who builds and sells development in BF Parañaque, and his wife PR maven of Bridges Toni Villaraza Palenzuela, we were more than content and happy to enjoy our meal which started with an appetizer representative of the region of Irun in Navarre which was a gilda paired with vermut, followed by the traditional pintxos dish of Gernika in the Basque region which is composed of a trio of champis, chaka, mayo and pimiento relleno.
After the appetizers came the fish dish of Santillana del Mar in the Cantabria region called the sorropotum or tuna stew with potatoes, then the dish representing Gijón in Asturias which is the well-known Fabada Asturiana or white bean stew with chorizo and pork and blood sausage.
Still in Asturias at the border of Ribadeo came the pargo con salsa de erizos or snapper in uni sauce, followed by the dish representing Lugo in Galicia which is a meat dish called carrilleras de rubia gallega and cremoso de queso tetilla or beef cheeks with creamy rice.
To top the meal, the sweet dish representing the completion of the camino in Santiago de Compostela is the pastelito de Santiago or almond cake.
All that eating and drinking with the wine pairings was indeed a pilgrimage that kept me from further exploring the resort grounds and instead opted to enjoy the well appointed and designed by well known and respected interior design powerhouse of Manny Samson and Associates.
GM/Chef Mikel and Chef Chris proved to be quite interesting personalities who have chosen to make the Philippines their home for the past 20 years and have quite a tale to tell which will be told in my next column.
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