In Cebu, there are a couple of restaurants that has been successful solely because they provide a satisfying meal. These restaurants operate out of anonymity, devoid of any form of advertisement except the powerful word of mouth. In fact, they are so private that there is no signage to be seen or any indication that the privately pretentious façade is a haven for diners.
One restaurant that embodies this ideal is Arano’s, which has offered Spanish dishes to Cebuanos and foreigners alike for around nine years already. People learned about this hidden dining place from those who have gone there, making them part of an "exclusive club of diners". Arano’s is open only for dinner from 6 to 11 pm.
Years ago, I heard about Arano’s (I didn’t know the name then) that its located somewhere in Guadalupe. My curiosity got me interested and I asked around if anybody heard of the place. I never knew that its just two houses away from a residence that we frequent for it makes one of the best ngoyong in town. No one can help me until my friend, a fellow food hunter, Julie Ann Lopez told me its exact location. Julie, thank you!
Armed with the new information and empty stomach, I and buddy Celeste Milan trouped to Fairlane Village in Guadalupe. Turning right upon entry into this small private community, we reached a house with a wooden door. A small name plate on the cemented wall confirmed we are in the right place.
After a short soft knock, owner Angel Ibarlucea y Arano opened his door with a warm greeting and meal invitation. Instead of staying at the small air-conditioned dining area, we went out to the sprawling garden for some fresh evening air. I can see that the far end of the garden is a favorite place for those on a date, with illumination only from a single candle on the table and some soft lights hanging from the trees. The bright stars above add to the romantic ambiance.
Arano’s menu is mainly Spanish, reflecting Senor Angel’s ancestry. To get us started, we had Basque Salad (P40), which is more like a vegetable sandwich -- slices of pimiento and tomato on French bread, drizzled with olive oil. The vegetables are freshly sweet and the bread is perfectly toasted.
While waiting for the paella, we sampled a series of tapas the Spanish are known for. Tapas are small portions of appetizers that ranges from seafood and sausages to fruit, cheese and vegetables. We tried the Spanish Chorizo, Gambas al Ajillo and Chipirones en su Tinta.
The Spanish Chorizo (P55) is unlike any local chorizo I have tried. It is almost devoid of fat and is not finely grounded so you can still chew the meat. With no food coloring and the usual spices associated with commercial chorizo, I am introduced to something healthier without sacrificing the taste.
I particularly love the Gambas (P75) in olive oil. The shrimp is fresh and tender, tempered with the aromatic garlic and some pimiento. The Cipirones en su Tinta (squid in black ink) -- P60 -- has been stuffed with ground meat. It’s very much tender so no wrestling with your jaws. The black pepper is very much prominent to be the choice spice for this dish. I like the jet black ink sauce in its thick consistency.
Even in small servings, the tapas made us full already. So we relaxed a bit, enjoying the starry night before we tackle the Paella, Goat Caldereta and Lengua we ordered.
The Paella (P200, good for 2) was served in an authentic paella pan. This saffron flavored rice dish is abundantly mixed with chicken chunks, shrimp, squid, clams, mussels, beans and bell pepper. Its well cooked, perfectly seasoned and filling as it is.
With our 300 years of colonization, most of the Pinoy’s special dishes are Spanish in origin just like the gambas and the chorizo. To compare more if we have evolved those Spanish dishes to become our own, we also their super tender Caldereta (P95) and Lengua (P95). I am glad to note that except for some personal preferences, we have maintained the classic recipe the way our ancestors learned it. In fact, the Caldereta reminds me of the fiesta fares my family used to prepare.
So what makes a meal at Arano’s special? its Spanish authenticity? its very low prices? its privacy? its ambiance? Or, its food? … I say yes to all.
