Makati’s Calderon

December 2, 2015 Kevin

Located at the ground floor of Classica Condominium, 112 H. V. Dela Costa Street, Salcedo Village in Makati City, Calderon offers delicious and authentic Spanish cuisine for the busy people of the business district.

The main entrance of Calderon is at Bautista Street, but it’s also accessible if you’ll be coming from H.V Dela Costa, which is the one I took since I came from Jazz. From Classica Condominium I’s entrance near East West Bank, turn right and keep going straight. Calderon should be to your right.

The place is quite small and I’m estimating around 10 to 15 tables, so one should probably call to make a reservation specially on busy Fridays. Since we went there on a Thursday, only 3 to 4 tables were taken, including ours. The lighting is enough, and the seats are comfortable. Ambiance is cozy and intimate, great for a group of friends to eat and drink over good food!

DSC_0292 copy — Rojo / Blanco Carafe costs P700.00. It’s a bottle of sangria good for 4-5 people.

For some reason, people think I drink a lot. No, that’s not true. I only want to try different drinks, just so I’m not clueless to so many things in life. *Laughs*. Now I think the sangria was on a promo and came with Bandejas.

DSC_0294 copy — Bandeja de Jamon, Chorizo Y Quezo costs P620.00. *A sumptuous spread of Spanish deli items to go with your favorite drink.*

From left to right, it’s cheese (I have no idea what kind), salami, ham, and… more cheese. On top are olives, grapes and almonds. It might be because I’m not used to eating these kinds of good, but I only liked the grapes. Talk about my un-sophistication!

DSC_0293 copy — Croquetas cost P280.00. *Potato fritters made more delicious with fish and herbs shaped into bite-sized balls.*

The croquetas were so soft that I had to use my spoon to get one. As for the taste? Soft on the inside, crunchy on the outside, flavorful, overall great! I should probably order more of these next time.

DSC_0295 copy — Calamares Fritos cost P300.00. *Fried crispy squid rings with their in-house aioli dip.*

Then there was the calamari. I’ve only been a fan of fried squid and never some other way of cooking and I could say this is one of the better tasting ones. The squid didn’t have a rubbery texture and was good enough by itself; having the dip made it even more flavorful.