La Peregrina Filipina

La Peregrina Filipina Importers of wines with a sense of place La Peregrina Filipina Inc. was established in 2019 and operates as a corporation between family and friends.

Inspiration for starting this company comes from the roots of our Spanish-Filipino heritage and a profound
appreciation of the many deep and beautiful layers of cultures from across the globe that have enriched our
descendants, past and present, through their travels and diaspora.

We’ve always believed wine has no curfew. And the World Cup Final only comes around every four years.So for one very exc...
17/07/2026

We’ve always believed wine has no curfew. And the World Cup Final only comes around every four years.

So for one very exciting, very beautiful morning, we’re popping bottles before sunrise for football’s biggest match. Breakfast of champions.

Reserve your seat at Vamos and catch the World Cup Final with us. Every reservation (₱750 consumable) comes with a complimentary glass of Spanish bubbles from La Peregrina Filipina.

Sleep can wait. The anthems await.

Football. Cava. Sunrise.

¡Vamos! Vamos | Bar y Restaurante Español

🇪🇸

House dinners are where the magic happens.The original social currency wasn’t a watch or a car—it was your dinner table....
10/07/2026

House dinners are where the magic happens.

The original social currency wasn’t a watch or a car—it was your dinner table. The best hosts earned their reputation through thoughtful food, memorable bottles, and the people they gathered around them.

Somewhere along the way, we outsourced hospitality to restaurants.

I’d argue the best table in town is still someone’s home. No corkage. No frills. Just good company, soulful food, thoughtful bottles, and conversations that carry on long after the last pour.

I’m lucky to have friends who know that opening their home is still the highest form of hospitality.

Luxury, for us, is found in the absence of urgency.Cooling dips in the cool crystal-clear Mediterranean. Wind-swept suns...
05/07/2026

Luxury, for us, is found in the absence of urgency.

Cooling dips in the cool crystal-clear Mediterranean. Wind-swept sunsets that set the sky ablaze. Cosmic nights with mahjong in the table.

Days revolving around salt on skin, fresh seafood, sun-ripened produce, local slow-food cuisine, and wines that match the mood.

Nothing feels rushed here—except when you’re running late for a dinner reservation. Otherwise, it’s the rhythm of the sea, the warmth of long shared meals, and the kind of days you wish would never end.

Adeu L’Escala!

Chef’s Table at Bo.TiC with the fam.Bo.TiC’s Chef’s Table is built around a creative tasting experience rooted in Empord...
03/07/2026

Chef’s Table at Bo.TiC with the fam.

Bo.TiC’s Chef’s Table is built around a creative tasting experience rooted in Empordà cuisine.

The delicious tasting menu became even more memorable after I asked the sommelier to serve the entire wine pairing blind (15 different wines in all). Expecting the obvious, I instead found a lineup that reflected the sommelier’s curiosity and depth—unexpected wines chosen not to impress, but because they simply worked.

Some seriously memorable bottles along the way: an elegant Monastrell, a sake that drank like a fine white, a vintage traditional-method Cava with the depth to rival top vintage Champagnes, rare cellar gems, oxidative wines, aged cider, and bottles transformed by years under flor. A lineup driven by curiosity rather than convention—nothing showy, just wines with soul.

Super fun, off-the-hook learning experience—proof that curiosity can be a better guide than reputation. The bottles that stay with you aren’t always the most famous; they’re the ones that leave you looking at wine a little differently.

Didn’t get the chance to experience Chef Paco Pérez’s special dinner during his visit to the Philippines, but experienci...
30/06/2026

Didn’t get the chance to experience Chef Paco Pérez’s special dinner during his visit to the Philippines, but experiencing his cuisine on his home ground in the Costa Brava hits on another level — at Miramar in Llançà, his two-Michelin-starred restaurant, where the sea and the spirit of the landscape inspire his expression of place.

We had the MAR menu, a 25
course exploration of the Mar d’Amunt — the wild northern stretch of the Costa Brava. It is a menu rooted in the character of the region: the sea, local traditions, seasonality, and the ingredients that define this coastline, with seaweed often shaping a subtle oceanic flavor thread running beneath the precision and technique of each dish. A truly unique sensory experience.

The wine pairing moves through the diversity of Empordà, with a few detours into other Spanish regions, building the narrative through indigenous grapes, old vineyards, and producers that echo — and extend — the story of the menu through wine.

Traveling hits different when you understand a place through what’s on the plate and in the glass. In the Costa Brava, w...
28/06/2026

Traveling hits different when you understand a place through what’s on the plate and in the glass.

In the Costa Brava, wine constantly reminds you why it matters — shaped by place, history, culture, and people.
Before it became a vacation destination, it was already wine country.

Empordà, between the Pyrenees and the Mediterranean, is one of Catalonia’s oldest wine regions — with vines dating back over 2,600 years to the Greeks at Empúries.

It’s also a story of survival. Phylloxera nearly wiped out its vineyards in the 19th century, forcing a complete rebuild and a evolution from bulk and sweet wines towards quality and identity.

Today, vines grow under the Tramontana wind in soils of slate, schist, and sand — producing wines with a strong sense of place. The same landscape shapes a cuisine of seafood, rice, and local produce, rooted in origin rather than excess.

Old-vine Garnacha, Carignan, Macabeo, and Moscatel define the region, now driven by a new generation of producers focused on precision and identity.

Empordà is more than the beauty of the Costa Brava. It is a living story of resilience — where wine, food, and tradition evolve rather than stand still.

And for me, that’s also what wine teaches: the more you explore beyond the obvious, the more the world opens up in the glass.

A wonderful Valencian lunch at Llisa Negra by Quique Dacosta — all fire, sea, and instinct. Food built around respect fo...
22/06/2026

A wonderful Valencian lunch at Llisa Negra by Quique Dacosta — all fire, sea, and instinct. Food built around respect for origin and ingredients.

* French oyster NÂş1 on ice, with shallots and tarragon vinegar
* Emulsified salpicĂłn with shredded spider crab (centolla) and sour cream
* Duck fideuĂ  with orange
* Warm melting chocolate, hazelnut and speculoos cake

No room for boring, conventional pairings here. From starters to mains, Fil-loxera Bienvenidos al extraordinario mundo de la Mujer Caballo – Taronja (Valencian for “orange,” a stylistic cue to the wine) steps in as one of the region’s most distinctive skin-contact winemaking from the hills of Valencia (Sierra de l’Ombría / Fontanars dels Alforins).

A blend of old-vine local varieties — Valencí (70%) and Moscatel Romano (30%) — this wine is a true brisado, a traditional Iberian term derived from brisas (grape skins and solids), referring to white wines fermented with extended skin contact. It reflects an ancestral Mediterranean practice of spontaneous, low-intervention winemaking, often described today as the region’s historical counterpart to “orange wine.”

In the glass, it shows a deep amber hue with aromas of orange peel, dried flowers, stone fruit, and Mediterranean herbs. The palate is textured and gently tannic, lifted by fresh acidity, with a long, savoury citrus finish.

Dessert arrives with cream sherry and a Luis XIV FondillĂłn, often described as a bridge between still and fortified wines.

FondillĂłn, from DO Alicante, is one of the most historic wines of the Valencian Community. Made from overripe Monastrell and defined by long oxidative ageing, it can evolve for decades without fortification, relying on naturally high alcohol and extended maturation in old barrels.

These wines don’t just speak of regional identity — they carry it forward in memory. By preserving forgotten local varieties and ancestral winemaking practices, they offer a wine experience that becomes cultural.

This is why I share these moments. Culture becomes the lens for wine when you look beyond the usual regions, names, and price tags. That’s where our wine experience gets rich.

Having a moment in Ruzafa.Glad to be here in one of Valencia’s most vibrant neighborhoods, discovering a side beyond the...
21/06/2026

Having a moment in Ruzafa.

Glad to be here in one of Valencia’s most vibrant neighborhoods, discovering a side beyond the paella — a gastronomy scene shaped by tradition yet open to the world, where wine is woven into the identity of the place.

The pleasure of tasting bottles rarely talked about — old vines, indigenous grapes and wines that tell a deeper story of the region.

A neighborhood of hidden wine bars and market culture, Ruzafa is full of quiet discoveries that keep you curious at every turn.

“Tagay” time before a much-needed reset. 🍷Before stepping away for a while, we gathered with our ninongs at Inatô — a Mi...
12/06/2026

“Tagay” time before a much-needed reset. 🍷
Before stepping away for a while, we gathered with our ninongs at Inatô — a Michelin-starred Filipino restaurant in Makati, for an evening centered around the chef’s “Bahala Na” approach: embracing spontaneity and letting the kitchen lead the way.

What followed was a memorable spread: hamachi, fried espada, sweetbread skewers, BBQ Korean abalone, and Iberico collars — a playful mix of flavors and textures that kept the table curious from one course to the next.

We brought along a bottle of our Torredemer Mangin Papillon Blanc to share, which paired beautifully across the range of dishes. It's the latest vintage (2024) and shows more freshness and focus than the previous. We were also treated to a Scorpo Single Vineyard Chardonnay from Mornington — precise, elegant, and a wonderful companion throughout the meal.

Everyone needs a break once in a while. Ours happens to be a summer in Spain. But before leaving, we’re grateful for these moments with the people who have been part of our journey — doing what we love most: gathering around a table, sharing stories, eating well, and drinking great wine.

Address

#4 First Road, Manzanillo Subdivision
Baguio City
2600

Opening Hours

Monday 9am - 7pm
Tuesday 9am - 7pm
Wednesday 9am - 7pm
Thursday 9am - 7pm
Friday 9am - 7pm
Saturday 9am - 7pm
Sunday 9am - 7pm

Telephone

+639175038514

Website

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