EL LAGO RESTAURANTE, by Chef Pablo Iglesias of Donosti fame, has finally found a home at the Mozzafiato Boat Club in Balete, Batangas. Promising to surpass Donosti, the restaurant showcases his mother’s beloved recipes and offers a refined take on traditional Spanish cuisine—right in the heart of Batangas.
Naturally, we were skeptical of such bold claims. Our first reaction? Where on earth is Balete, Batangas? For a while, Chef Pablo’s new place felt more like an urban legend—especially after he left his previous spot in Lipa. So we set out to see for ourselves: is El Lago really worth the road trip?
ABOUT EL LAGO
El Lago Restaurante is the anchor dining destination at the Mozzafiato Boat Club, set along the shores of Taal Lake. With its beautiful alfresco ambiance, it’s the perfect spot on cooler days. What sets it apart is the unobstructed view of Taal Volcano—seen from a striking right-angle profile, a refreshing change from the more familiar vantage point in Tagaytay.
EL LAGO RESTAURANTE by Chef Pablo
Mozzafiato Boat Club, Balete, Batangas
+63 927 297.1776 | +63 917 531.9993
ellagorestaurantebychefpablo@gmail.com
instagram: @el.lago.restaurante facebook: El Lago Restaurante
Related Blog Post: DONOSTI Pintxos y Tapas: San Sebastián Basque Cuisine in Manila!
“Mozzafiato” means “breathtaking” in Italian, and it’s also the name of Active Group’s upscale real estate development in Balete, Batangas. The Mozzafiato Boat Club serves as the anchor attraction—soon to offer boat sailing experiences around the scenic Taal Lake, or as a picturesque dining stop for those coming from the Taal Yacht Club. Visitors can also explore the property development—and who knows, you might just be enticed to invest.
The Balete side of Taal Lake is special for its stunning sunset views, with Taal Volcano beautifully framed in the foreground. Unlike in the Talisay area, where the sunset is partially obstructed to the right, Balete offers an unobstructed panorama. The trade-off? You’ll be facing direct sunlight in the afternoon—so plan your visit accordingly.
TAPAS & PINTXOS
Croquetas de Chorizo 395
Spanish croquestas with Iberian Chorizo
I thought it was just another croqueta, but its square shape caught my attention. One bite and I was hooked—crispy, flavorful, and so good it left us wanting more and fighting for each piece.
Montadito con Gulas 450
Baby eel, quail egg, and caviar served on bread
Yes! I absolutely love a well-prepared gulas, served on an open-faced sandwich with a quail egg and caviar.
Salmon Encebollado 250
A blend of onion, capers, and mayonnaise, topped with bell peppers, olives, and caviar, served on bread
I love the salmon mayo topping on a bread—it’s so good, you’ll want it all to yourself.
Salmorejo Cordobes 450
Salmorejo cold tomato soup
I was pleasantly surprised to find such a great tomato soup on this side of Batangas.
Pulpo a la Gallega con Cauliflower Puree 750
Boiled octopus served with creamy cauliflower puree in extra virgin olive oil and pimenton
Their pulpo is boiled to a perfect medium tenderness and beautifully sliced, served atop a smooth cauliflower puree. Delicious!
Hojaldre de Chistorra 250
Baked Chistorra and Emmental cheese wrapped in Puff Pastry
The chistorra is wrapped in puff pastry and sliced into bite-sized pieces, resembling mini lumpia—perfect for sharing while waiting for the main dish.
Matcha Colada 200
This was surprisingly good—a refreshing blend of matcha, pineapple, and coconut that gives off tropical drink vibes.
Tinto de Verano 380
A popular drink in Spain, this red wine and cola fizz is the perfect refreshing beverage lakeside.
PRINCIPALES
Paella Negra con Pulpo y Chopitos 3,500
Squid ink paella with Seasonal Fish, octopus and baby squid
One of the best Paella Negras we’ve tried—expertly done with a rich squid ink flavor and plenty of seafood toppings, making every spoonful a delight. Sarap nito.
Magret de Pato Plancha on Peras Al vino Tinto Rioja 3,500
Grilled Duck breast with pears and red wine rioja
Their signature dish features sliced grilled duck breast, braised in red wine, accompanied by flavored pear slices and mashed potatoes. It was slightly overcooked, but best enjoyed hot.
Chuletitas de Lechal 2,200
Grilled baby lamb chops in extra virgin olive oil with garlic rosemary and lemon served with asparagus and homemade French fries
The baby lamb chops were incredibly delicious, though I couldn’t help but feel a bit guilty knowing they came from a 22-day-old lamb. Still, it’s one of their signature dishes and definitely worth ordering.
Lapu- Lapu al a Vasca 1050
Seared lapu- lapu served in green sauce with shrimp, clams, hard boiled egg and asparagus
The Lapu Lapu is the star of this dish, served with a vibrant green sauce and seafood.
Paella Aragonesa 750
Chicken pork and chistorra paella
This paella may not be as good as the Negra, but it’s a great alternative and adds variety.
Chef Pablo Pollo al Ajilio 750
Chicken braised in garlic sauce and white wine, served with fries and sautéed mixed mushrooms
Wow, this is an heirloom recipe from Chef Pablo’s mom—braised chicken with garlic, white wine, and mixed mushrooms.
Martini de Cafe y Queso 300
Coffee Cheese Martini
I ordered the Coffee Martini—espresso with vodka—and was surprised to see it topped with cheese, grated table-side.
POSTRES
Crema de Queso Fresco 380
Creamy cheese mousse with prunes and pistachios drizzled with px reduction
Everyone agrees this is the best dessert—simple, yet creamy satisfying, with a wine reduction.
Coulant de Chocolate 350
Chocolate coulant with ice cream
This is your classic chocolate lava cake à la mode—familiar and satisfying.
Ninos Torrijas 400
Spanish-style French toast dipped in milk and egg, serve with ice cream
Yes, they also serve Torrijas—slices of French toast that pair wonderfully with ice cream.
Ahumado Atardecer 250
Smoky Sunset
I just love a good affogato—ice cream topped with a shot of espresso.
Aperitif Patxaran Etxeco 300 glass | 3,100 bottle
Chef Pablo served us shots to cleanse the palate and give us a quick boost of alcohol.
FINAL THOUGHTS
Overall, El Lago was well worth the leisurely drive to Balete, Batangas, thanks to Chef Pablo’s exceptional Spanish cuisine. We were pleasantly surprised to discover a Spanish restaurant that rivals—and even surpasses—the more commercialized spots like Bistronomia or the pretentious places in the metro.
For appetizers, we recommend the croquetas, gulas, and pulpo. For the mains, the squid ink paella, grilled duck breast marinated in wine, and baby lamb chops are must-tries. For dessert, I loved the Crema de Queso Fresco and the affogato. The cold coffee concoctions are also a standout—don’t miss the Coffee Martini with cheese or the Chef Pablo Carajillo (orange espresso).
The service was warm, attentive, and far from provincial, making our experience even more enjoyable.
Congratulations Chef Pablo and the El Lago Restaurante team!
EL LAGO RESTAURANTE by Chef PabloMozzafiato Boat Club, Balete, Batangas +63 927 297.1776 | +63 917 531.9993 ellagorestaurantebychefpablo@gmail.com instagram: @el.lago.restaurante facebook: El Lago Restaurante
Related Blog Post: DONOSTI Pintxos y Tapas: San Sebastián Basque Cuisine in Manila!
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by 100% human, with my own biases, opinions, and insights. Thank you to Tori for the El Lago experience and to Eugene & Michelle for a nice road trip to Balete, Batangas.
P.S. Did you know that Balete is the honey capital in the south?
Don’t forget to pick up one as a pasalubong from branded stores like Queen Bee.
It’s located along the main Balete road, making it easy to spot on your way back to Manila.
The post EL LAGO by Chef Pablo: The Best Spanish Food in Batangas – Even Better Than Donosti? appeared first on Awesome! – Our Awesome Planet.
