CEBU CITY – It’s a restaurant in this elevated 1900s community now called Sajercasvil Road along Gorordo Avenue in Lahug, Cebu City, where still stands two colonial houses that have their own stories, which could easily divert our attention from the food.
So, let’s focus.
On the food.
Circa 1900 is a fine dining restaurant in a turn of the century mansion that brings to mind the Oboza House now better known as Claude’s Le Café de Ville in Davao City, but of a much bigger scale.
Unlike Claude’s, too, Circa 1900 by Apodis Circa 1900 Corporation of Cebu’s Primary Group of Builders focuses on local cuisine while giving it a twist such that there is the flair of quality cuisine befitting a fine dining experience, you’d wonder why you didn’t think about it.
Like their maja blanca cheesecake, which uses Titay’s Rosquillos and Otap and not Graham crackers. Why indeed not? After all it’s in Cebu and Cebu is otap and rosquillos.
The flair comes from the force behind the cuisine, a couple who met as executives in world-class international hotels and forged careers that brought them around the globe.
That’s Steve Shrimski, the chef served as the executive chef of big names like Accor Hotels, Four Seasons, Radisson, and Renaissance. His managing partner and wife Eya Shrimski, a Cebuana, built her name as an F&B executive and trainer in hospitality management in Accor Hotels, Century International, and Tafe New South Wales.
That should give you an idea about the quality of cuisine that is being served here.
Now imagine, putting all those experience into Filipino food. Yes. That good.
I leave you to feast your eyes on the photos of some of the food we had.
When you are served a feast like we were, all you remember is the taste, not the name of each food you stuffed your tummy with.
Drool some more by visiting www.circa1900cebu.com and then drop by and experience it when you happen to be in Cebu.