I was surprised one day, when I say our favorite business lunch place Chef Ed’s was converted into Fig & Olives Mediterranean and Spanish Restaurant. The story is Chef Ed decided to concentrate on his other restaurants (Filos in the Fort, Teak Bistro in Rockwell and managing the Splendido, Tagaytay Resto?) and Chef Canoy took over. However, what’s great is that they kept the spanish cuisine menu intact and Chef Canoy introduced Mediterranean cuisine specialties. I’m a great fan of mediterranean food because of its unique taste, the availability of couscous in the menu and it has healthier food options than Filipino cuisine. The ambiance was kept intact, the great service of the waiters, and unfortunately, the expensive pricing too (Hummus for P180?!) But I love the healthy name of the restaurant — Fig & Olives!
What I like about this place is the service and the good looking waiters. They are always there within your eye sight proactively waiting for any needs or request that you may have.
The ambiance was kept intact and I love this red colored wall that gives a romantic touch to the ambiance.
We ordered the babaganoush which is a mashed grilled eggplant perfect for the pita bread. It was very good and my only complain is its P180 price tag.
This was a winner for me — the eggplant with Tomato sauce and vegetables (I forgot the actual name) . Deliciously healthy and my wife was surprised that the sauce tasted very good with the eggplant and all the vegetables in it.
I would have raved about Fig & Olives if not for the disappointing beef kebab which tasted ordinary. I loved the overall presentation of the kebab on top of the delicious couscous, with pita bread and mixed greens. Any mediterranean resto should have an excellent kebab which is better than the taste of Mr. Kebabs along Quezon Avenue or it should be even better than the kebab in Cafe Mediterranean (considering its price).
Anyway, you can still order your favorite Spanish dishes and Mediterranean dishes are a bonus! It’s too bad that I was not able to talk to Chef Canoy personally, hopefully when I try it again for a power lunch. I always believe in restaurants where the Chef is always present and entertains the people like guests in his house.
Fig & Olives
Tel# +632 812-0016
hi anton (feeling close) .. i hope to go back to Tagaytay someday since i’m from Negros .. a dining experience @ Mano’s Greek Taverna would surely be rewarding .. BTW, what camera & model do u use? they are quite great shots ..
Hi Chef! I love food and would like to be a succesful chef someday. I was able to finish my basic and advance culinary training at tesda under chef Robert Francisco. Do you have vacancy in your kitchen, even to start in the lowest level, even kitchen helper only. I really appreciate your response. thanks and God bless
last october 5 of this year, I finish my basic culinary under Chef Robert Francisco. This man is really good and you can learn alot of things from him.His a man of word and principle. I’ll be back again to get the advance culinary by next year.
Goodluck to chef robert and hope he will continue what he have started.
hello fellow CATFABS graduates! I agree with you Liza. Chef bert is a very nice and friendly man as well as chef roger. I learned so much from him. Goodluck to all of us!