If you were a Sharon Cuneta fan and fond of watching her movies back in the ’70s and ’80s, then you’ve probably seen or heard of the restaurant Via Mare before.
My family and I used to stay home a lot when I was younger, so I was not very familiar with this restaurant. But I heard intriguing stories that it was once the go-to place for most couples back in the day.
Via Mare started as a fine dining seafood restaurant in September 1975. The name “Via Mare” means “way of the sea” in Latin. Over the years, as more people began requesting catering services, customers would even go directly to Mrs. Glenda Barretto for specific dishes. From there, the idea of opening a café that offers well loved Filipino dishes naturally followed.
According to Mrs. Barretto, President, Chairwoman, and culinary head, the past 40 years of Via Mare is not just the story of a restaurant, but also a reflection of the Filipino people. They have helped many people experience and appreciate true Filipino fine cuisine. From restaurant dining to special catering events, she has been deeply involved in the decision making process, supported by teams that help develop and refine their vision for Filipino food while introducing subtle innovations.
I am truly grateful to have been part of the third leg of the Café Via Mare bloggers series, the Merienda Series, because I was able to hear many heartfelt Via Mare stories that will stay with me for a long time.
We were served a sampler set of Merienda delights for presentation purposes. The actual servings are much larger and are meant to be shared by two or more people. Most of the dishes are designed for sharing.
Merienda is actually one of the most important parts of Café Via Mare’s menu offerings. Some of you may already be familiar with their well loved specialties such as Bibingka and Puto Bumbong, which helped make Via Mare famous.
We started with pan de sal, a classic Filipino breakfast staple and a favorite of my kids. It was served fresh and grilled, with sides of corned beef, Vigan longganisa, Laguna cheese, and queso de bola. I chose the longganisa.
Pancit Luglog 230
Rice noodles with luscious shirmp sauce and savory toppings
Chicken Arroz Caldo 205, Goto Arrozcaldo 185
Savory Rice Porridge
Tokwa't Baboy 172
Fried Tofu and boiled pork in garlic-soy vinaigrette
Lugaw Toppings 225
Rice porridge topped with adobo flakes, salted duck egg, crisp tofu, pork kilawin, fried wonton, garlic flakes and spring onions
Dinuguan at Puto 205
Heart pork blood stew with steamed rice cakes
Guinataang Halo-halo 98
Taro , purple yam and sweet potato stewed in rich coconut cream with rice dumpling, plantain banana and jackfruit
Bibingka Cassava 70
Baked Cassava pudding topped with coco cream custard
Palitaw 55
Poached rice patties with grated coconut and sesame seeds
Via Mare's version of Lumpia that has a filling wrapped in pouches held together by spring onions.
I consider this as the best hot chocolate that I have ever tasted. I would recommend this 100%
These are the Cafe Via Mare's chilled Shooters which are the
iced desserts. We had the Halohalo, Mais con Yelo, and the Guinomis.
In their upcoming 40th year this September 2015, they simply want to create activities that reconnect them with people once again, both the loyal patrons of the past and the newer generation who may not yet be familiar with Via Mare.
Via Mare has long been recognized as one of the most consistent restaurants for many Filipinos through the years, known by some as the benchmark for comfort Filipino food. While they have introduced innovations over time, they have remained conservative when it comes to overall quality. As Mrs. Barretto would say, they are not very much into fusion because it will only lead to confusion. Their goal has always been to simply make their food better.
Inspiration often comes from the childhood memories of their customers, creating a deep connection between the person and the food they are eating. They stay true to the essence of each dish and present it in a refined way. This formula has worked for them for the past 40 years, with customers consistently returning from one generation to the next. Their catering services have likewise remained highly successful.
Over the years, the legacy of Via Mare has become part of some of the Philippines’ most significant political, social, and cultural events. They have catered during the Papal visit of Pope John Paul II, the Miss Universe pageant, and the ASEAN Summit. They have also been part of various state dinners, spanning at least six administrations since the late Marcos era. Soon, Café Via Mare will also be part of the APEC Summit happening later this year.
To celebrate their 40th year, they recently opened Café Via Mare inside KidZania in Bonifacio Global City. Through KidZania, they aim to highlight Filipino cuisine and give both locals and expatriates a deeper appreciation of how excellent Filipino dishes truly are. It also serves as a great way to introduce these flavors to the younger generation.
Looking forward, Via Mare does not plan a major nationwide expansion. They intend to remain within Metro Manila to preserve the integrity and high quality of their dishes. Their growth has always been steady and intentional, ensuring that quality is never compromised.
For more information, visit www.viamare.com.ph
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