Category: Cuisine

Irresistible Italy: Fiorotto Wines

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Sipping Sustainability and Savory Pairings at Wine in Venice 2024

The spotlight on Day 3 of the Wine in Venice — The Wine Red Carpet event at Misericordia di Venezia shone brightly on the “Galateo del Gusto” (Taste Etiquette), where Fiorotto Winery’s wines took center stage with well-curated pairing with Radicchio Rosso di Treviso IGP.

Sustainability was the main theme of the day, reflecting Fiorotto Winery’s inherent commitment to eco-friendly practices—a culture that is at the very core of every Fiorotto bottle. In his opening speech, Daniele Fiorotto, a member of the family’s fourth generation, shared, “Our wine growing and production have evolved to adopt systems with low to zero impact on the environment.”

The Fiorotto estate’s journey began when Vittorio Fiorotto, Daniele’s great-grandfather, arrived in Nervesa Della Battaglia, Treviso, in the 1930s. From humble beginnings, the family now manages 120 hectares, including 20 dedicated to cultivating Chardonnay, Pinot Nero, Merlot, Glera, and more. Taking the helm in 2017, Daniele and his siblings are now at the forefront of the family business, fostering sustainability across the estate. “We believe in the harmonious blend of tradition and modernity,” Daniele added.

Here are the five Fiorotto wines presented at the event and their corresponding food parings with or infused with Radicchio Rosso di Treviso IGP.

Florimonte Prosecco Brut DOC offers a pale lemon hue with lively bubbles and crystal-clear pearls. Its freshness and medium acidity make it a clean and delightful choice, perfectly complementing the Radicchio Rosso di Treviso IGP.

Florimonte Millesimato Cuvee Brut, a Millesimato vino spumante, impresses with its luminous pale lemon color and tiny clear bubbles. A blend of 30% Chardonnay, 10% Pinot Bianco, and 70% Glera results in an aromatic and very good palate experience, ideal for pairing with Salume Sopressa DOP with radicchio and vermouth sauce.

Fiorosa Spumante Brut Rosato da Uve Pinot Nero, a 100% Pinot Nero aged in Charmat method for 11 months, showcases a light pink hue and pronounced notes of wild red fruits. Its high acidity and small, creamy perlage lead to a long finish, harmonizing well with Gamberetti with radicchio and acciughe sauce.

Florimonte Prosecco Extra Dry DOC exhibits clean and consistent perlage, along with medium acidity and a moderate, clean finish. Paired with Focaccia with radicchio jam, it creates a pleasing balance of flavors.

Fervere Merlot in Purezza, a pure Merlot with a deep ruby red color, offers an explosion of fruits—strawberries and wild berries. With medium tannins and a fresh, spicy, and fruity character, it is aged for 9 months in barrique and 9 months in tonneaux. Ideal pairing with Formaggio vacchino with a sauce made of radicchio, cucumber, and pear.

The Masterclass was well thought out and it was one of the most unforgettable segments at Wine in Venice 2024. From humble roots to a thriving legacy, the Fiorotto family’s dedication to the environment and exquisite winemaking is a toast to the past, present, and future. The elegant and distinct flavors of each Fiorotto wine perfectly paired with Radicchio Rosso di Treviso IGP were a culinary celebration of this ever-important era of sustainable food and wine production.

Fiorotto Wines
Via Priula 87 31040 Nervesa della Battaglia, Treviso, Italia
Contact: +39 3409536809; info@fiorottowine.it

Irresistible Italy: Tenuta Villa Bellini Organic Wines

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Timeless Elegance in Every Sip

We were invited to visit Tenuta Villa Bellini and to taste their portfolio of Valpolicella wines. We were guided by Alberto, the Marketing and Commercial Manager of the wines and vineyards of the 18th-century walled estate. They call this wall a brolo, a term coined from the Roman era, which means a block of concrete that protects and encloses a garden; and this time, it’s the vines that it protects here in San Pietro in Cariano in Verona.

The six-hectare estate in the hills of Castelrotto cultivates 4 hectares of vines in a mix of pergola and albarello training systems. The age range of the vines is from 40 to 50 years old and select vines are over a hundred years old. Tenuta Villa Bellini has a stringent cultivation of Valpolicella’s superstar grapes such as Corvina, Corvinone, Rondinella, and Molinara. 

The rest of the two hectares have olive trees and a diverse mix of plants and trees that contribute to the biodiverse integrity of the territory. They also spread sovescio or cover crops in the vineyards and most especially in between vines to preserve and maintain the estate’s rich sustainable soil management system in place. The soil in the estate is composed of limestones and rock fragments mixed with calcareous soil dating back to the Eocene Epoch.

We also discovered an underground pit that resembles a small cavern to store the snow back in the day. They would collect snow from the Alps and then bring it to Casterotto to fill the pit to become ice and they would use this site to cool wines and other products during the summer.

Tenuta Villa Bellini organic wines are made and stored in the ancient cellar adjoining the estate’s main mansion. Certified organic since its inception in 1989, it continues to apply biodynamic and organic approaches to their way of farming. According to Alberto Allegretto, “All grapes are hand-harvested and only the pre-selected healthy bunches are used for our wines.” It is very labor-intensive but it aids in the production of quality wines. “Our winemaker, Filippo, is a genius in incorporating micro vinification methods to achieve the most authentic quality of our products.”, Allegretto added.

Teatrino Valpolicella Classico 2022 DOC is a light ruby wine with a pleasant nose featuring notes of cherries and blueberries. Its dry and light-bodied nature is complemented by a very fresh and fruity character, rendering a truly tasty experience. The wine exhibits medium acidity, enhancing its vibrancy. On the palate, lots of red fruits unfold, creating a harmonious and flavorful profile. With a moderate alcohol content of 12%, it maintains a refreshing quality. Teatrino, like in a theater, you’re meant to relax and enjoy the show, and this wine is the star.

Tirele Valpolicella Classico Superiore 2021 DOC presents itself with a deep ruby hue, indicating its rich and intense nature. Aged for one year in steel tanks and an additional 4-5 months in the bottle, this dry wine boasts a complex profile. The nose reveals a blend of red fruits, spice, and balsamic notes. The soft tannins and aromatic qualities contribute to its overall elegance. This bottle exhibits a unique bouquet, and like the Tenuta Bellini Mansion, the Tirele can age gracefully.

Sottolago Valpolicella Ripasso Classico Superiore DOC, medium ruby hue, has pronounced aromas of red fruits and subtle hints of vanilla. This wine makes a bold entrance on the palate with an intensity that captures the essence of its well-structured profile: Full-bodied, high alcohol, medium acidity, medium tannins, and medium finish. Sottolago’s character is lively and vibrant, a true Valpolicella beauty.

Centenarie Amarone della Valpolicella 2016 DOCG, is deep ruby in color, dry, with notes of fresh fruits and enticingly rich notes of some spice and pepper. Crafted through a meticulous 100 days of appassimento method, the wine’s balsamic tones, velvety tannins, subtle sweetness, and long finish combined is quite the experience. This wine is fermented in large wooden vats and refined for 30 months in French oak. Centenarie is simply sophisticated.

After the intimate tasting, we were brought to the famous Enoteca della Valpolicella to experience the actual food pairing of the Tirele Valpolicella Classico Superiore 2021 DOC, and it was perfect with the restaurant’s Tagliatelle con Ragu di Casa. We also had the Radicchio da Campo for antipasti and Montblanc for dessert. Thanks to Alberto for the experience and for introducing us to Chef Ada Riolfi and her daughter, Elisa. Esperienza di abbinamento perfetta. Complimenti! 

In conclusion, to put it simply, Tenuta Villa Bellini cultivates great Valpolicella native grapes, and the final product is a great wine.

Tenuta Villa Bellini Organic Wines
Via dei Fraccaroli 6 Castelrotto 37029 San Pietro in Cariano, Verona, Italy
Contact: +39 0456850108; wine@tenutavillanbellini.com

Irresistible Italy: Severoli Dozza Wines

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Savoring Tradition: A Journey Through Severoli’s Vineyard Legacy in Emilia-Romagna

In Toscanella di Dozza in Bologna, a 75-hectare of historic land with a terroir composed of clay, limestone, and sandy soil, the Azienda Agricola e Agrituristica Severoli stands as a testament to centuries of homestyle cooking and winemaking heritage. Founded in the 17th century, the Severoli name, rooted in the region since 1851, has evolved through time, weaving a rich tapestry of history.

The winery’s name comes from Count Giovanni Severoli, who inherited the estate from the Gambetti family, who bought the land from its first owner, Count Roberto Sassatelli. In 1988, the Martelli family acquired the estate and have been looking after it for over three decades now. Their commitment to preserving tradition made them decide to retain the original Severoli name—a legacy that has become an integral part of Emilia-Romagna’s cultural landscape.

A vital part of Severoli’s winemaking success is Alessandro Graziani, the talented young winemaker behind Severoli Dozza Wines. Armed with a Viticulture and Oenology Degree from the University of Bologna and an added degree in Agricultural Studies, Graziani embodies the perfect blend of academic expertise and hands-on experience.

Graziani’s journey in winemaking extends beyond the borders of Italy. He’s equipped with winemaking experiences from New Zealand, Portugal, and Chile. This exposure has enriched his perspective, allowing him to bring a unique and diverse approach to winemaking at Severoli.

Unique Wine Flight at Severoli Manor

Our journey through Severoli’s wines, guided by Gian Luca Martelli, was a sensorial delight. We also had the pleasure of meeting Simone, Gian Luca’s brother, who, alongside Gian Luca, oversees the estate, ensuring the well-being of all the guests at the manor.

We started off with “Novebolle Romagna DOC Spumante Brut”, which beautifully captured the essence of celebration through its harmonious balance, acidity, minerality, and persistence. Paired best with antipasti, it was a testament to Severoli’s commitment to quality.

The Sangiovese, ruby red with purple hues, presented a symphony of floral notes and complex flavors. Aged for six months in French oak barrels, it paired exquisitely with Tagliatelle with Ragu, leaving a medium finish with subtle unripe fruit undertones which we loved.

The Merlot IGT Rubicone 2021, a 100% Merlot, showcased the meticulous winemaking process at the Severoli cellar. Fermented at a controlled temperature and aged in oak barrels for a year, it enveloped the palate with soft tannins, offering a delicate yet flavorful experience. This bottle perfectly suited the grilled meat.

Beyond the wines, the Severoli Manor, surrounded by vineyards on a hilly landscape is such a treat. It offers indoor and outdoor dinners on Fridays and Saturdays and lunch on Sundays. The eight-century-old manor, hosted us with no-frills Emilia-Romagna cuisine, prepared by Gian Luca’s parents, showcasing recipes passed down through generations. It was a culinary journey through time, complementing the excellence of Severoli’s wines.

Azienda Agricola e Agrituristica Severoli
Via Colombarotto 1, Toscanella di Dozza, Bologna
Contact: +39054232314; severoli@severoli.it

Irresistible Italy: Grandi Langhe 2023 – Anselma, Mossio, Produttori del Barbaresco

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Mossio

We tasted two wines from Cantina Mossio, the Luen Langhe Nebbiolo 2018 and Dolcetto D’Alba Superiore. We spoke with Valerio Mossio and he shared that they have produced 5,000 bottles for their Luen Langhe Nebbiolo 2018. It stayed in Slavonian oak for 2 years and a minimum of 1 year in bottle. The Mossio winery is composed of 10 hectares of vineyards, two hectares of which, they grow hazelnuts.

Luen Langhe Nebbiolo 2018

The Luen Langhe Nebbiolo has a deep garnet hue in the glass and has notes of violets, cinnamon, and licorice. It’s delicate on the tongue and has full-fledged tannins on the finish. It is best to be paired with stews and grilled meats and salty cold cuts.

The Dolcetto D’Alba Superiore

It’s 100% Dolcetto, 14.5% Alc, and grapes are grown at an altitude of about 500m above sea level. On the glass: Ruby red hue. On the nose: Intense notes of plum, some blackberries, cherries, and spice. On the tongue: It’s filled with a balanced flavor of sweetness and tannin. It would be best to open it over old cheeses and cured ham.


They are fortunate to have all day of the sun at the vineyards and pure fresh air that balances the climate and keeps the vines healthy on the plateau. The soil is mainly composed of limestone and a bit of sand. Mossio has been using natural corks supplied by a partner company in Sardinia and they’ve been working together for 40 years now. The winery also makes Grappa, Barbera D’Alba, Langhe Rosso, and Passito.

Azienda Agricola Mossio Fratelli
Via Monta 12, 12050 Rodello, Cuneo, Piedmont, Italy
Contact: +39 0173617149; mossio@mossio.com

Anselma

We tried the Anselma Barolo 2009 at the private tasting hosted by Langhe Vini Italy at the famous La Mole Antonelliana the night before the two-day Grandi Langhe 2023 event commenced. We fell in love with their Barolo and so we had to pay them a visit at the event. We went over to visit their booth twice as once is not enough because there were also others who were waiting in line to have a taste of their famous vintages.

What’s interesting is that on the back label of each bottle, you will see the year that is handwritten on it, marking its release from the winery. They produce 4,000 – 8,000 bottles on average, using a combination of grapes from three different communes: Monforte, Barolo, and Serralunga.


While this style is what makes their wines unique, it gives strong tannins to the wines to boot; which is the main characteristic of wines they produce. A unique wine profile that they have maintained since they started producing their Barolos back in 1993. This year, they are releasing a special Famiglia Anselmo Borolo 3-bottle box as their way of telling their story spanning 30 years. The box will include vintages 1993, 2003, and 2013.

“Passione per un Grande Territorio Italiano”

According to Dr. Maurizio Anselma, “We only use natural yeast and a separate vinification through long maceration of up to 90 days.” They use Slavonian oak barrels to keep the wine for a minimum of 2 years and another 2 and a half years in the bottle.

“We even keep some bottles and release them at a later date. And as for pairing, it goes with any food with no sweet sauce. We discovered in our family kitchen that it goes well with fried anchovies with cheese.”, Dr. Anselma added.

Famiglia Anselma Barolo
Castello della Volta 3, 12060 Barolo, Piedmont, Italy
Contact: +39 0173 560511; info@anselma.it

Produttori del Barbaresco

Founded in 1958 by Don Fiorino Marengo, a parish priest in the Barbaresco area, Produttori del Barbaresco is a cooperative that is composed of 53 families and growers. There’s a total of 100 hectares if we add up the vineyards of all members. The Societa Agricola Cooperativa’s membership is composed of meticulous Nebbiolo growers in the Langhe area.

Barbaresco DOCG 2019 

This bottle makes up 40% of the total production. It parks for 2 years in big barrels of about 25-50 hectoliters and 75 hectoliters. They use a very traditional method to produce an estimated 550,000 bottles each year. A single vineyard of this bottle is already sold out a year in advance and when the bottles are ready, they should be personally picked up at the Produtorri del Barbaresco’s cellar.


Currently, the cooperative has 15 office personnel and they sell all over Italy. Its biggest markets are USA and Italy. Look for the label of authenticity with a Pertinax coin on it. Pertinax is a former emperor of Rome born in Barbaresco and it is believed that this coin was found in Barbaresco. The best dishes to pair this bottle with are traditional Piedmont pastas like Plin Ravioli and Tajarin (homemade pasta with eggs, and white truffle).

Produttori del Barbaresco
Via Torino, 54 12050 Barbaresco, Piedmont
Contact: +39 0173635139

The Pandemic Formed This Barkada In New York City

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What does “Barkada” mean? It means your group of friends, your gang, peers, or homies. For these individuals and small businesses, it means family–kapatid (sibling), kapamilya (family member) here in New York City. It started with friends, Deirdre Levy and Lugao Kasberg, who were delivering PPE’s, through Mask Our Heroes, a non-profit organization dedicated to help and protect those in the front lines at the height of the coronavirus pandemic.

While the risk is high of contracting the virus, these guys braved the streets of New York and even discussed feeding the homeless while doing the deliveries. Together with Joey Golja and through AJ Lavilla’s push that they should all collaborate, the three musketeers, Deirdre, Lugao, and Joey started “Project Barkada.”

While the pandemic has become more and more disastrous, the barkada on the other hand grew in number. They’ve grown even stronger with the community’s participation and overflowing support.

According to Deirdre Levy, “It originally started just helping those in need and doing so by working with Filipino businesses who were trying to keep afloat.” Through collaboration and ‘Bayanihan‘, the barkada became one big familia amidst the pandemic and it continues to multiply with proverbial Pinoy speed.

“And that’s how we collaborated with Augee of Kabisera Café too. She was doing her deliveries and there were times when we delivered together. Kabisera was a center in most things and how so many people blew up.” Levy added.

Here are some of the amazing Barkadas and personalities to note, so please continue to support them in any way you can. Start by following them and get updates on events and other happenings.

The Project Barkada continues to grow (expanding in other states, too)–getting more creative, doing more help to the community (often in their own wonderful, generous way), and helping each other–like a family. The love, support, and respect for each other will always be there but the heart for those who most needed help will always be its foundation.

It is such a joy and inspiration to see events by our Barkadas that has an element of activism, volunteerism, social impact, or charitable cause incorporated into it. Let’s wish and pray for these guys to keep doing well by doing good.

7 Wines That’ll Awaken Your Palate This Summer

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Featuring curated bottles you need to cool down in style before summer ends. 

It’s easy to get a bottle of wine at the nearest corner deli here in New York City and it’s a swift click to add bottles to your online cart, but to know which one suits you or your guests’ palate can be a bit of a dilemma—perhaps you’re craving for a Sauvignon Blanc but it doesn’t go with the dinner menu you’ve planned out or you’re trying to impress a partner with pasta from your family’s old recipe but it isn’t quite apt for the Pinot Noir you have at home.

So what grape variety and vintage should you get that suit you or your guests? What bottles would you open for your friends who are visiting from California? What’s best to pair with the dinner you’ve personally prepared for your date? One might say, “I don’t want to be too philosophical about what type of wine to get.” This is just against the manifesto of all fine winemakers, living or dead. When it comes to wine, one must be really discerning. 

Here, we have curated a list from PW Distributors NY, wine importer and distributor of the finest wines from acclaimed wineries in Tuscany, Sicily, Piedmont, Campania, Veneto, and many more.

1. HOSTING A ROMANTIC DINNER IN YOUR APARTMENT

Italo Cescon Pinot Grigio 2020 (Veneto)

This beauty is light-bodied and dry with hints of orange zest. Best enjoyed with shellfish, seafood, and salads. It recently won a Bronze Medal at the recently held Decanter World Wine Awards 2021. For more information on its flavor and aroma as well as other Italo Cescon wines, check out cesconitalo.com.

2. ME TIME BY THE POOL 

Ciani Wishing Angel Sparkling Rosé (Campania)

This pride of Campania region has a nose of wild strawberry and a minor note of cyclamen. Like other extra dry Rosés, it’s best paired with white meat but the epicurean Ciani family recommends pairing it with Duck a l’Orange.

3. BARBECUE AT THE GARDEN

Borgo Maragliano La Caliera Moscato D’Asti 2016 (Piedmont)

Is a full-bodied Moscato with a wild bouquet of candied fruit and acacia blossom. La Caliera is made from 100% Moscato Bianco di Canelli. This pairs well with most cheeses, sweets, and antipasto.

4. SUNDOWNERS AT THE ROOFTOP

Marchesi Incisa Della Rochetta Barbera D’Asti Superiore 2015 (Piedmont)

In its early stages of ageing, its profile has notes of violet, cherry, and plum, while it develops tertiary notes of tobacco, cocoa, leather, and licorice. It is owned by one of the oldest families in Piedmont, the Incisa Della Rochetta family, whose wine-making dates back to the 11th century. This bottle matches very well with roasted red meats and various aged cheeses.

5. LAZING BY THE BEACH WITH A GOOD BOOK

Tonnino Mediterraneo Chenin Blanc 2018 (Sicily)

From Tonnino Winery, a family of winemakers who takes pride in creating wines that are farmed and produced naturally—from grape to bottle. This Sicilian charmer has an intense shining yellow color with rich floral notes laced with peaches and honey. This 100% Chenin Blanc is recommended to pair with fish-based dishes, lobster, crab, and white meats.

6. SPENDING AN AFTERNOON JUST WINE-ING

Bounamico Dea Rosa 2020 (Tuscany)

This multi-awarded Rosé wine may be the freshest aperitif you’ll ever discover. It is an excellent pair for your charcuterie and appetizers. The dominant notes of cherries blend perfectly well with fish mains and beans or lentil soups.

7. TAKING A BOOZE CRUISE

Gavi del Comune di Gavi DOCG (Piedmont)

This delicate straw-yellow Gavi di Gavi has an edge of orange blossom that is dry yet with a fresh mouthfeel that leaves a subtle bitterness in the back. It pairs well with appetizers, fish and white meat dishes. It’s a supple white that’s suitable for all occasions. We recommend this to best match with Linguine Alle Vongole.

Saluti to drinking in style again!

PW Distributors NY supplies to bars, restaurants, and liquor stores all over New York City. Connecting the gap between the world’s best vineyards and the world’s best people (New Yorkers, of course) for about two decades now. They maintain a well-curated roster of wines from different wine regions in Italy, Oregon (United States), South Africa, South America, among others.

Contact them below for more information about the complete wine selection, request an appointment, or schedule a tasting.

PW Distributors NY
1813 42nd St., Astoria, Queens, New York, NY
Phone: 718 7846016
Email: orders@pwdistributorsny.com

Photo credits: Italo Cescon, Tonnino, Pexels.com, Ciani

It’s So Sarap In NYC

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Kabisera Cafe and So Sarap NYC are teaming up once again come summer of this year. Kabisera is known in the Lower East Side of Manhattan for its coffee, Pinoy pastries, and brunches; while So Sarap NYC is the game-changer in the Filipino street food pop-up scene.

Kabisera X So Sarap NYC 2021

So Sarap NYC founders Vj and Sebastien, together with Kabisera owners Augee and Joey, are cooking up something mind-blowing and yet very familiar Filipino street food treats that you won’t find anywhere in New York or America for that matter.

Its Instagram page @sosarapnyc teases a street food vendor of Mangga (Mango) and Bagoong (Shrimp paste). This is just one of the many vendor stalls you’ll discover when they roll out their roster of vendors along Allen Street in Lower Manhattan in a few weeks time.

According to Vice‘s Food and Culture correspondent, Bettina Makalintal, “New York’s new Filipino pop-up scene is proof of a model that sees success as a shared effort, rooted in collaboration instead of competition.”

It’s so true because the Bayanihan spirit that our forefathers have passed on to us is inherent in each Pinoy wherever they may be. The culture of helping one another, especially in trying times, such as this Coronavirus pandemic, is what makes the Filipino thrive and champion their hardships at the same time.

In the upcoming Kabisera X So Sarap NYC collaboration, you may again see your favorite Fishball, Isaw, Balut, Ice Candy, and Taho vendors, but do watch out for more exciting and new vendors in store for you. Tune in to @SoSarapNYC and @KabiseraNYC accounts for the latest updates, eksenas, and gimiks.

Imagine a Mangga at Bagoong vendor on the streets of Manhattan? It’s not impossible anymore. As So Sarap NYC describes it, “Mangga (mango) with “bagoong” is a go-to snacks of Filipinos. “Bagoong” is a Pinoy-style shrimp paste that has a distinct funk to it that many Filipinos are drawn to. It can be cooked in many ways and can leave a salty, sweet, tasty and very funky flavor in your palate.” Aren’t you salivating yet?

Hey Jersey, please stay on guard, too, as So Sarap NYC may be invading your neighborhood really soon. For reals.

Photo credits: Craig Nisperos @craignisperos

Kusinata: Back to Nature, Back to our Roots

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The name Kusinata is a portmanteau word derived from the blend of words ‘Kusina’, which means kitchen, and ‘Ata’, one of the indigenous tribes in the Philippines. The Atas (or to some dialects: Aetas, Agta, or Ayta) are one of the earliest known settlers in the country. In the modern-day setting, they are living in mountainous areas around the archipelago.

This unique ethnic fusion concept was conceived from Chef Jay Grey’s college research paper about the indigenous peoples on the island of Negros. Now spearheading as Kusinata’s resident Chef de Cuisine, he works closely with our Ata brothers and sisters, providing them culinary skills training and jobs where they work as hosts, cooks, and servers, adding great value to Kusinata’s diverse and vibrant team.

Since it opened almost two years ago in the Municipality of Don Salvador Benedicto, they have become known for its ever-surprising, taste buds-teasing menu, thus their fearless introduction of transportive flavors, like the Tamalata, a redefined version of the Mexican Tamales and Shakshuka, their own take and style of this famous Mediterranean dish.

Kusinata’s advocacy is not only centered on the Ata indigenous people but also on supporting local produce, sustainability, and nature preservation. Kusinata is also tapping products from farms toiled by Atas to be used as ingredients for the restaurant’s food and beverages.

A weekend meal with the family at Kusinata is truly an amazing back-to-nature gastronomic experience whilst enjoying the majestic canvas of the Malatan-og Mountain and the Malatan-og Falls. They take early table reservations for Friday to Sunday, 8am – 5pm; but if you missed to book or you just happen to pass by the area, walk-ins are welcome too.

Location: Brgy. Kumaliskis, Don Salvador Benedicto, Negros Occidental
Reservations contact: 0995 915 9229
Facebook: https://www.facebook.com/kusinata/

Image credit: Kusinata