Most Filipino diners these days tend to veer away from the things they’re already familiar with. But that kind of “familiarity” is where Provenciano Restaurant aims to thrive in, as it brings to the table traditional Filipino food, taken from different provincial, ethnic, and colonial cuisines.
Provenciano greets with an opulent Filipiniana façade, which vividly portrays its Fil-Hispanic inspirations, and opens with a warm and wood themed interiors that set the mood for a nostalgic experience ahead.
Your eyes will enjoy feasting on the artistry of Provenciano’s dining areas, which seem to transport you to a bygone Philippine era.
Provenciano also features a more secluded dining area upstairs. It is still under development, but already accessible to provide you a different perspective of the restaurant. You can also enjoy fresh air at the al fresco dining area.
You’ll know that the food about to be served are prepared fresh as you watch through Provenciano’s kitchen. For me, it is a great idea that builds trust, but the clutter inside not something that needs to be seen.
Ox tongue is not something I’d search on a menu, but I tried Provenciano’s Lengua a la Sevillana to challenge (and hopefully conquer) my dislike towards this dish. Provenciano’s version won me over with its “clean” taste that is not reminiscent of my past lengua encounters. This dish is prepared the classic Spanish way, infused with wine that lends it moderate sweetness, and olives that complement its meaty mushroom sauce.
Provenciano’s Pinakbet is available in Tagalog and Ylocano, but I preferred the latter because I don’t get to eat this variety often. The vegetables were simmered in the bagoong na isda or fish sauce just right, but a little too salty for my taste. This could be fixed by allowing the kalabasa or squash to dissolve in the broth. Just not sure if this will appeal to everyone’s palate.
I’ve heard that some people actually add coconut milk to their Tinola, and I’m glad that I’ve finally tasted this version with Provenciano’s Ginataang Tinola. I could tell that the chicken meat was sautéed with herbs and spices because it was flavorful inside and out. I just wish that they used meatier and bigger chicken parts, because I like my Tinola that way. Do you?
True to its suggestive meaning, Provenciano’s MacArthur’s Rice made me “return” for more, as it paired really well with all the viands I ordered. This surprised me because this dish is already tasssty on its own, because it has fried tinapa (smoked fish), aligue (crab fat), tomatoes, and salted egg.
For those who want to tweak Provenciano’s already tasssty dishes a bit, there’s Sawsawan Bar just for that, complete with condiments, herbs and spice to suit your taste.
Provenciano Restaurant’s ambiance alone is enough for anyone to fall in love with the place. But if there’s anything that really stood out for me–that would be Provenciano’s straightforwardness. I love that Provenciano Restaurant stays true to the recipes of the dishes they serve. The taste and realness that go into each Provenciano’s dish speak of its pride for our cuisines–confident that it doesn’t have to reinvent a recipe, whether it is local or colonial, to be distinguished and to stand out from other Filipino restaurants.
Address: 110 Maginhawa Street,Teachers Village, Quezon City
Hours: 11AM – 11PM
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Facebook Page: www.facebook.com/ProvencianoRestaurant
Instagram Page: TBA