Palaisdaan sets the pace in country dining

When the late entrepreneur Marianito “Eto” de los Santos of Tayabas, Quezon transformed his “barikan” (drinking area) into a home-based business in 1991, little did he know that he will be starting one of the most sought-after country dining places in the Philippines—Palaisdaan Restaurant.

Rene de los Santos, son of Mang Eto and now the restaurant’s proprietor, recalls with a wide grin that such venture was a wise move by his father.

“My father, then engaged in farming and construction supply, entertained friends in his sprawling farm and fishpond in between shots of lambanog,” he recounts.

“Meanwhile, my mother, Filomena ‘Luming’ de los Santos, is a good cook who could easily whip up dishes for guests who enjoy the country air from Mount Banahaw,” he added.

News of her cooking savvy and the place’s natural charm spread like wildfire and soon the couple were receiving food orders more than they can handle.

With borrowed capital, the couple decided to run their place as a full-blown enterprise, hire helpers and build additional bamboo and nipa huts to accommodate the growing patronage.

They also introduced the floating raft dining hut, a novel concept which will later be replicated by other restaurants in other parts of the country.

Soon after, hordes of foreign and local tourists, celebrities, politicians and VIPs from all over were flocking to the place which included the then Senator Gloria Macapagal-Arroyo.

Over the years, they landscaped the area and added boating and fishing activities for the family, making it a must-see tourist destination in the Lucena-Lucban corridor.

Delos Santos is quick to point out that despite its touristic character, Palaisdaan’s main attraction is still the traditional Filipino cuisine such as seafoods, kare-kare, grilled meat cooked with the same passion of her late mother.

The restaurant’s specialty is the “sinugno” or grilled tilapia in coconut milk and menudencia, Tayabas’ local version of the menudo.

Native delicacies such as longganisa, budin (cassava cake) and nilupak are also available. For an authentic feel of barrio dining, food should be eaten “kamayan” style.

Dining experience is enhanced by the harmonious blending of the voices of Kuwerdas, the resident string ensemble of the restaurant which can sing kundiman, oldies standards, Spanish songs and even Pinoy novelties.

According to de los Santos, Palaisdaan peaks during the summer-time fiestas in Laguna and Quezon provinces, where people go to religious pilgrimages and group excursions.

He said that on a typical day, they receive an average of 150 visitors, attesting to its mystic drawing power despite its secluded location.

On weekends, he said there are visitors who drive all the way from Manila just to have a sumptuous lunch or dinner, and enjoy the sights by the rustic countryside. Many of them are balikbayans who sorely missed good Filipino food.

Today, Palaisdaan has grown into a 1.3-hectare property, with 34 bamboo huts, 24 of them floating, and four multi-purpose pavilions which can accommodate up to a thousand guests.

The restaurant currently has a staff complement of more than 30 waiters and cooks.

As part of its expansion, Palaisdaan Restaurant will be opening several lodging units by December for guests who want to enjoy a total rural experience.

For more information, log on to www.mypalaisdaan.com.