Be lulled with timeless melodic Filipiniana music as your eyes are awed by the rustic designs prevalent in this lovely place. Provenciano is another must try restaurant along the gastronomically notorious Maginhawa Street in Quezon City.
What makes this restaurant stand out is its ambiance and menu – Filipino down to the last detail. The place is quite new as it only started last July of 2015 but has since become an instant hit among foodies and senior guests. Be ready to be taken to a serene province in the Philippines as you step in, you will be greeted with furniture typical of an elegant provincial setting.
Provenciano is headed by Chef Chris de Jesus who is not only a talented kitchen master; he also has an impressive eye for design. He conceptualized most if not all the decorations in the restaurant.
A house-turned-resto, Provenciano can accommodate up to a hundred and ten patrons. Tables are set at the back that is set-up like a garden which will give you more of that lovely breeze with all the trees and plants surrounding the place.
Ms. Malou Cortez, the restaurant’s Operations Manager toured and guided us through the menu and the food they presented. The dishes are a fusion of the different culinary regions in the Philippines and suitably named – you will know more as you read further.
Sawsawan anyone? Take your pick. This table has all the typical Pinoy sawsawan ingridients you can imagine.
Tadyang in Enteng is a house specialty, Provenciano’s Filipino version of the baby back ribs. Oozing with powerful flavors that is somehow adobo-ish, a hefty serving is for Php 420 complete with atchara and soy-vinegar dip.
Sugpo sa Alavar is a delectable prawn dish sautéed in Alavar sauce which is a native Zamboanga specialty – a concoction of coconut milk and aromatic spices. Delicious best describe it.
“I shall return!” – this is what you will exclaim after having to taste the Mc Arthur Rice. Fried rice with a lip smacking garlic, tinapa flakes, and crab fat then garnished with salted eggs and tomatoes. I leave the rest to your imagination. This rice dish will certainly make you return for more!
Pampanga meets Rizal in this Provenciano fusion. Crispy fried hito (catfish) served on a platter with shrimp paste (balaw-balaw) and fresh mustard leaves (mustasa). Make your own sumptuous roll, wrap a piece of that crunchy catfish meat with a mustard leaf and season it or dip it in balaw-balaw sauce – Yuuumm!
Fiddlehead fern or commonly know to us as “pako” is served with fresh cherry tomatoes, shallots, ripe mango, salted egg and garnished with fried wantons on top. Drizzled with a honey vinaigrette from Palawan, and you have this breathtaking salad! Make sure to have a piece of each element in one spoonful to enjoy the explosion of flavors in our mouth!
Be enthralled with savory flavors from Iloilo, Batcho-chay is a signature soup dish from the Ilonggo kitchen featuring slices of pork, vegetables, and misua! This is one dish that will truly satisfy your need for warmth on a cold rainy day.
After a sumptuous line-up of dishes that took us to every corner of the Philippines, we were next treated to another yummy ensemble, sweet tooth galore!
Sago, gulaman, and pinipig drowned in subtly sweetened coconut milk (gata) and you have this fantastic refresher whose roots are disputed between Nueva Ecija and Bohol. Whichever province invented this drink, this is one amazing cooler exclusive from the Philippines.
Provenciano has a wonderful roster of coolers made from the freshest fruits and garnished elegantly to gratify your senses. Think of any tropical fruit and you have it here in a form of a shake or a juice from mango to watermelon. The price of their refreshing delights are between Php 110 – Php 120.
Fresh Orange Juice, Lemon Juice, Watermelon Shake, Mango Shake
Of course, any Filipino restaurant would have a unique version of the Sago’t Gulaman but Provenciano’s rendition is pretty much straightforward; staying true to the original flavors of the sago and gulaman in shaved ice sweetened by their special arnibal.
Ice Cream? Sorbetes ng Bataan is Filipino ice cream where Bicol and Bataan meets. Honest flavors of tropical fruits blended in your sorbetes and capped with a pili tart from Naga.
This remarkable restaurant prides itself of the quality and service they provide their guests and patrons. Fresh ingredients are flown in to the Provenciano kitchen everyday and meticulously inspected. They concoct their house specialty greats with raw ingredients; as such their tomato sauce is nothing more than freshly pureed tomatoes and the vinegar is authentic from the provinces.
To cap off your experience at Provenciano, souvenir items like native tissue holders are for sale.
Standard serving time is 20 minutes. Groups of twenty or more people can call to pre-order or make a reservation at least a day prior to their visit. Provenciano is open everyday from 11:00 am to 11:00 pm and peak hours is at 6:00 pm where a hungry queue waits to be seated.
Visit them at 110 Maginhawa St, Teacher’s Village – East, Quezon City or call 0917.554.3085. The place is difficult to miss as it is surrounded by everything Filipiniana and a Kalesa highlights the façade. Ten parking slots are available for any guests.