Beyond fresh
The city life absolutely creates a longing for blissful pursuits in comfort. Needless to say, there’s an urge for pleasure and total indulgence whenever one gets soaked in the routinary urban existence. Cebuanos are fortunate to be surrounded with luring hideaways and new gastronomic nooks, perfect for thrilling discoveries that blesses the soul and body.
The spellbinding island living is what urban creatures look forward to. The tropical breeze and the laidback atmosphere spell paradise to a hungry soul…while the palate treat completes the luxurious experience having been trapped in a charming and perfect place to dine beyond fresh.
Fact: Cebuanos love to eat. One proof to this is – try strolling down
Seafood has become one Pinoy favorite, and when we mean Pinoy fare, seafood is on the top of the list. This is due to the fact that the
The Cove Live Seafood Restaurant , formerly The Sunset Cove, at Maribago Bluewater Beach Resort, overlooks the
The Mixed Seaweed Salad is a reminder of those lato and guso Mom bought in the “taboan” of our province. Above all else, I highly recommend Grilled Prawns with Garlic Butter Sauce and the Steamed Crab with Chili Sauce. Heaven! Not only that, The Cove also has a roster of produce, like crustaceans – ocean lobster, mud crab; fish such as Pugapo, Managat, the exotic eel; and mollusks like island conch. Diners are given the freedom to chose what kind of seafood preparation they prefer – grilled, steamed, fried, or raw – served in a la carte style. Tourists are thrilled with the exotic taste of each dish. Partaking of live seafood fare will complete their Philippine sojourn. Moreover, an Oyster Bar also greets guests upon entering the resto, rolling out the best oysters in town.
Maribago Bluewater Resort General Manager Rhyz O. Buac disclosed in an interview that they purchase fresh and live stocks from focal seafood destinations in the country. Huge lobsters are shipped from
Property owners acquired the expertise of chef Jose Miguel Lontoc, of Spanish and Filipino lineage, as executive chef who oversees kitchen operations, using the freshest of ingredients. On the other hand, interior designer Benjie Reyes enveloped the ceiling with rattan sticks to flaunt a more Filipino atmosphere. A huge 18-year-old shell chandelier will also fascinate the diners by the sound it produces whenever the wind strikes. The Cove, which is set to officially open its doors to patrons on October 20, will seat 100 patrons offering true Filipino tradition.
The Cove beckons you to dine beyond fresh.
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