EL Cortijo Restaurante is a staple Lipa destination defined by its rustic charm and expansive six-hectare lanzones farm. It offers a quiet escape for travelers seeking great Spanish food in a tranquil, open-air setting.

Now, El Cortijo brings its provincial charm to the metro. From now through May 10, 2026, El Cortijo brings its signature Latin American menu to the Balmori Chef’s Table at Power Plant Mall, with executive chef Ziggy Segunial leading the kitchen.

Segunial brings over 30 years of experience to the kitchen. He has created special menus for Philippine Airlines, contributed to favorites like Jollibee’s palabok and worked on projects in South Korea and Canada.

Now, he brings this global experience to Rockwell with a menu of Spanish classics and traditional dishes from Ecuador, Mexico, Peru and Cuba. From El Cortijo classics to exclusive Balmori creations No Spanish feast is truly complete without the quintessential croquette, and at El Cortijo, proprietor Patrick Reyes walks us through how to best savor the experience.

“The croquetas degustación is best eaten in a specific sequence,” he explains. “We start with the croquetas de espinacas (spinach croquettes), followed by the savory croquetas de chorizo (chorizo croquettes) and conclude with the bold croquetas de pulpo negra (octopus and squid ink croquettes).”

Beyond the Spanish staple, El Cortijo is featuring a series of exciting Balmori exclusives, such as the moqueca—a rich, aromatic Brazilian seafood stew simmered in a creamy coconut milk base.

For the mains, exclusive seafood offerings include red snapper with Vizcaina sauce and wahoo Veracruz, both featuring fish locally sourced from the 7 Hectares farm in Negros.

Another highlight is the seco de pollo, a hearty Ecuadorian chicken and vegetable stew packed with root vegetables and salsa verde.

A selection of Balmori-exclusive desserts complements the meal, headlined by a platter featuring bittersweet Fortezachocolate meringue, tarta de Santiago, and their signature alfajores.

Reyes notes that while the alfajores are a classic confection, the team is passionate about getting the details just right.

The commitment begins with making their own biscuit, followed by a decadent Peruvian dulce de leche recipe.

“We were intentional about the biscuit-to-filling ratio,” he explains, “ensuring a generous spread of dulce de leche in every bite for a truly satisfying experience.”

Bringing the farmhouse spirit to the city for a limited time, Lipa’s beloved fine dining restaurant is at the Balmori Chef’s Table, open daily except Tuesdays, from 11 a.m. to 10 p.m. Guests are invited to explore the menu, discover new favorites and experience the creativity of the El Cortijo team.

El Cortijo’s exclusive pop-up runs until May 10 at The Balmori Suites Chef’s Table in Power Plant Mall.

For more information, visit Power Plant Mall’s Facebook and Instagram pages.

Story By: Rachel Forteza