At El Lago by Chef Pablo, it’s not just about eating—it’s about experiencing Spain on the shores of Taal Lake. Located within the Mozzafiato Boat Club in Balete, Batangas, this lakeside restaurant delivers authentic Spanish cuisine with a thoughtful Filipino twist, all while offering stunning views of Taal Volcano.
The menu at El Lago embodies Chef Pablo Iglesias’ signature blend of precision, tradition, and bold flavors, honoring the chef whose name the restaurant proudly carries. With a backdrop of yachts, El Lago has become a must-visit destination this side of town since it started operations four months ago.
The dining experience at El Lago is as much about its breathtaking views as it is about its thoughtfully crafted Spanish cuisine. Overlooking the majestic Taal Lake, with the volcano in full view, the restaurant is a must-visit for food lovers, bikers, and even water enthusiasts who can hop on a yacht tour right after—or while waiting for—their meal.
Bringing heritage, global experience to Batangas
Behind El Lago is Chef Pablo, a Spanish culinary maestro who brings his heritage and global experience into every dish. “Everything starts from shopping for the right ingredients,” he said, emphasizing his commitment to quality and authenticity. His process is meticulous—from selecting the freshest produce to ensuring each dish is prepared with precision and care.
A former musician turned chef, Chef Pablo’s approach to cooking mirrors his time as a drummer—balancing technique and improvisation to create something exceptional. “I try to make flavors light, not too extreme,” he said, ensuring that his dishes appeal to both traditionalists and adventurous diners alike.
El Lago highlights authentic Spanish flavors while subtly incorporating Filipino influences. The restaurant’s signature dishes showcase Chef Pablo’s culinary artistry, including Paella a la Minute, a fresh, made-to-order paella that minimizes waste while maximizing flavor. Another standout is the Finta del Lomo, a marinated pork loin dish served with a sunny-side egg and ratatouille sauce, delivering a perfect balance of richness and acidity.
For seafood lovers, the Gambas con Gulas al Ajillo—shrimp and baby eel sautéed in garlic and extra virgin olive oil—is a must-try. Meanwhile, the Callos a la Madrileña, a Madrid-style ox tripe stew, brings comfort with its deep, hearty flavors.
A unique local touch comes in the form of Smoked Boneless Bangus, inspired by a Pampanga recipe that Chef Pablo has perfected.
He is also fascinated by tawilis, the freshwater sardine endemic to Taal Lake, which is why he had incorporated them into his Spanish-Filipino repertoire. There’s the Tawilis en Vinagre, a delicate balance of tang and brine, with pickled tawilis, onions, and green olives served atop homemade potato chips. Meanwhile, the Tawilis Frito keeps it simple yet satisfying—crispy fried tawilis that pairs perfectly with a cold drink.
These dishes celebrate the distinct flavors of the Philippines’ endemic freshwater sardine while seamlessly blending into the restaurant’s Spanish-inspired menu.
Dining with a view
Beyond the food, the restaurant’s ambiance is another reason to visit. Situated by Taal Lake, diners enjoy a stunning lakeside setting, making every meal a feast for the senses. Whether you’re sitting indoors or al fresco, the tranquil waters and fresh Batangas breeze provide the perfect backdrop for a leisurely dining experience.
Mornings at El Lago are particularly lively, as the restaurant has become a popular stop for bikers after their early rides. They can indulge in a well-deserved breakfast featuring Spanish classics, light bites, and refreshing beverages.
What truly sets El Lago apart is Chef Pablo’s hands-on approach. He often visits tables to chat with guests, making tailored recommendations. “A lot of times, I know what they like just by looking at them,” he said with a smile. His attention to detail extends beyond food—if a guest has a special request or dietary preference, the kitchen is always ready to accommodate.
Even the desserts showcase Chef Pablo’s innovative flair. His Basque Burnt Cheesecake features a hint of calamansi and local chili, adding a surprising yet delightful twist to a beloved Spanish treat.
Less than two hours from Makati, El Lago is an accessible escape from the city. The journey is scenic, with the final stretch leading to the exclusive Mozzafiato Boat Club.
The restaurant is open from Wednesdays to Sundays and also caters to private functions and special events.
As Chef Pablo puts it, “Tomorrow, let’s make the menu better and better.” With that philosophy, El Lago by Chef Pablo is set to become one of Batangas’ most exciting culinary destinations, offering not just food, but an experience that lingers long after the last bite.
