Buenisimo is one of the new restos at the Eastwood Mall Veranda. Owned and operated by the children of Chef Gene Gonzales of the famous Café Ysabel in San Juan, Buenisimo has a lot going for it. We sure had high expectations for this dinner, and here’s what I thought of it.

Setting. In terms of interiors, Buenisimo is the polar opposite of its parent establishment, choosing to go for a sleek and modern look. The dining area employs minimalist furniture and decor, and effectively manages to transport Café Ysabel’s old world charm to the 21st century. The place feels very snug and upscale, ideal for any dining occasion.

Here’s what we had for dinner.

Warning: the complimentary bread they served (and its uniquely sweet and tangy dipping sauce) is very addicting. I believe they sell this at Café Ysabel — nonetheless, we got a LOT for free by simply asking for more

The Smoked Fish Wantons with ripe mango salsa (P158) was a good crispy treat to start us up

The Buenisimo Shake (P168), with passionfruit, mango, and mint was like nothing I’ve ever tasted, in a really good way. It was very refreshing, and the mint provided an unexpected yet delightful kick.

The Dip Sampler (P238) — Spinach, Smoked Fish, Sobresada, and Toasted Ciabatta Slices — was a great appetizer, although I preferred to have the dip served with the complimentary bread above. My favorite of the three dips is the spinach.

This off-colored picture does not do the Foie Gras 3-ways Salad (P898). As the name implies, the duck liver is served 3 different ways: seared, sausage, and terrine, with salad greens and truffle raspberry dressing.

Penne Pasta Ysabel (P298 — also available on spaghetti, fettucine, or high-fiber pastas) — pasta with shrimps, fish fillet, mussels, clams, and mushrooms, in a creamy white sauce

The Chicken Frita (P318 for 5 pieces) is an old-fashioned crispy chicken, served with potato wedges. Some may argue that it is quite plain — but I really liked it. This would be an ideal dish to order for the kids.

US Angus Rib Eye Steak (P988), cooked the “Chef Gene’s Argentine Special” way (anchovy garlic marinade and balsamic glaze), was a fantastic value at this price.

The mouth-watering Pan Seared Chilean Seabass (P988) with saffron lemon tapioca sauce & sauce crustace — a must-order for fish lovers.

For desserts, we first had the Buenisimo Molten Chocolate Cake (P198), a dark chocolate cake with truffle center, caramel sauce, vanilla ice cream, chili, and saffron. Its rich, melt-in-your-mouth texture was an absolute hit with everyone.

I wasn’t particularly fond of our other dessert — the Strawberry Shortcake (P198 a slice) — but the others liked it a lot.
Service was exceptional. Our server was so accommodating that we felt right at home, indulging us on our every request (quirky or otherwise) like more bread and take out doggie bags. They have a very good personal knowledge of the menu items, and very ably recommended dishes to us as we flip-flopped between choices. All the basics — water refills, offering dessert and coffee/tea, asking us how our food was, etc — were covered. This is an exceptionally well-trained staff becoming of the most exclusive 5-star hotel establishments. And at a price range of P1100 per head, Buenisimo definitely offers plenty of bang for the buck.

Overall Verdict. Buenisimo’s combination high marks across the board in terms of ambiance, food quality, service, and price value is a rarity these days. An absolute gem to the area’s dining circuit, Buenisimo may just be Eastwood City’s best overall restaurant. I am most certainly returning for more.

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