Take a gastronomic trip at Bretto’s Clark

IF YOU’RE on a budget fix but would just love to take a gastronomic trip and a unique foodie experience, worry not as Bretto’s Clark is now open at the Pavilion Mall along MA Roxas Avenue in Clark Freeport.

Having been in Subic and Angeles City for quite some time now, ABB Bretto’s Food International, Inc. Proprietor Bernard Bensimon shared that “Clark is the place to be.”

“Now you don’t have to go Manila, for example, to get high quality steak and deli. At Bretto’s, we consider the budget of people. Because we are the ones who import, we could certainly play with the price and offer it at par with the best restaurants elsewhere,” he said.

Bensimon shared that Bretto’s serves only the best from the US, Brazil and Australia, among others, for Rib Eye, T-Bone, Wagyu Kobe, Lamb, Salmon and even Lobster.

“Beef and lamb are imported, all imported. It is then best and aged to perfection. Pork is sourced locally because it is best in the Philippines. Bretto’s is simple, but looking good. Ambiance is not so much fine, fine dining but the food would be your fine dining,” he said.

On top of supplying and delivering quality meats to different restaurants and hotels in the country, Bretto’s, Bensimon added, also has a fine selection of wines and liquor, plus mixed drinks concocted at the bar.

“Then we have an international chef who makes our entrees world class but still known to Filipinos. The Bistro is a mid-level resto where you can find Filipino and international cuisine. We want people to savor the best of Bretto’s and have something to bring home from our deli shop where you can get a variety of cold cuts, meats, breads and hard-to-find cheeses,” he said.

“We have Food Avenue, another spot for all ages. We want people to have a really good meal at the right price. We want all people to experience Bretto’s with its very affordable prices,” Bensimon added.

Bretto’s for all

For Bretto’s general manager Richard Mansveld, moving in and expanding to the bustling Clark Freeport means offering Bretto’s to a wide range of people from students, workers, expats and visitors.

“That is why we have Food Avenue where you can find good food priced reasonably like students’ and employees’ meals at P69. Then you can have lunch at the Bistro and fine dining at the steakhouse,” he shared.

What make Bretto’s distinct, he added, is that the quality of meat is very high as it is imported. “We have in our menu different kinds of meats, combined with a buffet every day.”

The Bistro and Food Avenue operate from 7 am to 8 pm while the Steak House is open from 5 pm to 11 pm.

Only at Bretto’s

Executive Chef Erling Rune, who works as a consultant for popular hotels like Diamond and Fairmont, disclosed that there’s another unique thing foodies would discover at Bretto’s Clark.

“Bretto’s Steakhouse has something unique never done before in the Philippines: that is its placemat where you can order what meat, how you want it done and what best it could be combined and complemented by the buffet with at least six courses and a variety of soups, salads and sauces. As you will read in that placement, just tick the box next to it, give it to our waiters, and our chefs will do the rest,” he said.

“Bretto’s is a fantastic resto. Full deli with everything, cheeses and meats. European and American. Steakhouse is Asian. Nice meals for everyone. We will be happy to serve you. See you soon!” concluded Rune. (JTD)


SunStar website welcomes friendly debate, but comments posted on this site do not necessarily reflect the views of the SunStar management and its affiliates. SunStar reserves the right to delete, reproduce or modify comments posted here without notice. Posts that are inappropriate will automatically be deleted.

Forum rules:

Do not use obscenity. Some words have been banned. Stick to the topic. Do not veer away from the discussion. Be coherent. Do not shout or use CAPITAL LETTERS!