Doña Elena’s special four-course menu at Terraza Martinez stays true to the essence of Spanish cuisine

Gazpacho “Terraza Martinez Style”. Photo by Kenneth M. del Rosario

For many, olive oil is more than just an ingredient, it’s a way of life.

This is true for Chef Luis Martinez, founder of the Terraza Martinez restaurant in BGC, which is why it was exciting for him to craft a special four-course menu in collaboration with Doña Elena, the country’s favorite olive oil brand.

A celebration of Mediterranean flavors, the dishes offer a unique blend of simplicity and creativity, staying true to the essence of Spanish cuisine. Located on the ground floor of Shangri-la The Fort, Terraza Martinez will be offering the menu until the end of September (priced at P1,950).

Chef Luis Martinez. Photo by Kenneth M. del Rosario.


“I truly believe that we are what we eat, and olive oil is the healthiest of all, said Chef Luis, who grew up in Valencia, Spain, the birthplace of paella. “Its pleasant taste, smell, and texture enhance all the flavors of a good recipe.”

Embodying the rich tradition of family-oriented cooking and the use of the freshest seasonal ingredients, the Doña Elena special menu can be described as something that is simple yet sophisticated, and 100 percent sumptuous.

“The special menu we created for Doña Elena is a refreshing and simple menu that showcases the Mediterranean style of cooking using Doña Elena products,” Chef Luis said.

Here are the dishes included in the Doña Elena menu:

  1. Gazpacho “Terraza Martinez Style” 

The culinary journey begins with a unique twist on Gazpacho, a traditional cold soup. Blended with Doña Elena Pure Olive Oil and canned Diced Tomatoes, this Gazpacho is elevated with sautéed garlic prawns, tomato tartar, crispy capers, croutons, and Doña Elena anchovies. It’s a smooth and creamy delight with a medley of textures that breathe new life into this classic dish.

Cured Snapper Carpaccio. Photo by Kenneth M. del Rosario
  1. Cured Snapper Carpaccio 

For the second course, Chef Luis presents a Cured Snapper Carpaccio. Thinly sliced snapper fish marinated in Doña Elena Extra Virgin Olive Oil, crushed tomato, fried capers, and lime zest. The result is a delicate yet vibrant dish with fresh flavors that dance on your palate. Served with rosemary crackers, it’s a harmonious balance of textures and tastes.

Presa Ibérica de Cerdo. Photo by Kenneth M. del Rosario.
  1. Presa Ibérica de Cerdo 

The main course takes center stage with Presa Ibérica de Cerdo, a charcoal-grilled Ibérico pork loin served with truffle mashed potato, olive oil caramelized shallots, wild fresh mushrooms, and demi-glacé sauce. This dish is a symphony of succulent pork, earthy truffle, and the nutty notes of Doña Elena Pure Olive Oil.

Manchego Cheesecake. Photo by Kenneth M. del Rosario.
  1. Manchego Cheesecake 

To conclude this Spanish culinary voyage, savor the Manchego Cheesecake with a touch of Doña Elena Pomace Olive Oil. Topped with blueberry jelly and mango slices, it offers a tangy and sweet finish to your meal. Even before the era of superfoods, olive oil has been a cornerstone of culinary excellence. 

Doña Elena Olive Oil, available in three variants—Extra Virgin, Pure, and Pomace—is not only a flavor enhancer but also a source of health benefits. Rich in antioxidants and vitamins, it’s the ideal companion for every dish.


Kenneth M. del Rosario
Kenneth has been writing for the Philippine Daily Inquirer for more than 17 years, covering travel, food, motoring, technology, real estate, and business, among others.