#fierro

Fierro is the acclaimed 12-seat restaurant nestled in the vibrant Ruzafa district of Valencia. Revered for its intimacy and experimental spirit, Fierro has earned a Michelin Star, one of the most coveted distinctions in the culinary world. The restaurant has also been recognized with a Sol Repsol, a prominent Spanish award given to establishments that reflect culinary excellence and regional identity, and is featured in the We’re Smart Green Guide, which honors restaurants that champion sustainability and plant-forward gastronomy. Fierro was also recently named to the World’s 50 Best Discovery list, spotlighting breakthrough dining destinations that push creative boundaries and captivate global tastemakers.

Mirèio is the elegant brasserie-style restaurant of Raffles Makati offering authentic Provençal-inspired cuisine. The restaurant is named after Mirèio, a celebrated poem written in 1859 by Nobel Laureate and French writer Frederic Mistral, who hails from Provence. The poem is a tender tribute to his beloved home region and it depicts a beautiful but tragic forbidden love story between the daughter of a rich farmer, Mirèio, and a modest basketmaker. You can find a mural by contemporary Filipino painter Marcel Antonio illustrating the famous poem inside the restaurant.

We have had so many wonderful memories at Mirèio, including having our pre-nuptial shoots done here, so this special Michelin level dinner will be another great addition. The six-course dinner features original creations and signature flavours that highlights the passion, pedigree and culinary artistry behind the Fierro name. This was available for P7,500 nett per person for the dinner and an additional P2,500 nett per person for the optional wine pairing.

We started with some complimentary Mediterranean Focaccia bread served with butter in olive oil.

Chef Carito Lourenço then came to our table to explain some of the amuse-bouches starters. Chef Carito is the first and only female Argentinian chef with a Michelin star, an achievement she uses as a platform to advocate for greater visibility and opportunity for women in fine dining. She was born in Argentina then moved to Spain where she met her husband Germán Carrizo and opened Fierro while drawing on her Argentinian heritage and refined Mediterranean influences.

The first dish was the Squid Tartare Over Daikon Radish. This had a very unique squid ink flavor balanced with the light daikon radish.

The Spiced Bluefin Tuna Tartlet was a very refreshing bite with its raw tuna slices served on top of a crispy tartlet.

Then there was the Foie Gras Cream and Mushroom's Essence. This was my favorite among the three starters because I really love foie gras. The cream tasted like decadent foie gras and I really wanted to have more of this.

Since we opted for the wine pairing course, the amuse-bouches were served together with the Lustau Oloroso Don Nuño port wine. This is a rich concentrated wine which is classically dry with hints of sweetness.

For our main appetizer, we were served the Seaweed Salad and David Hervé Spéciale Oyster with Special Cream. This was an amazing salad highlighted by the fresh and succulent premium French oysters.

The elegant wine served with this was the Raventós i Blanc De Nit 2022 from Sant Sadurní d’Anoia in Spain. This bubbly sparkling wine is a great way to accompany our Michelin star adventure.

Our second course was the Charred Tomato Broth and Beef. I was really surprised with this cold broth since it was unlike anything I had ever had before. The tomato broth gives way to the very tasty beef which gives it an interesting flavor component.

Chef Germán Carrizo, the other talented half of this culinary duo who leads Fierro’s R&D kitchen, also came to our table to present the main courses. He is also from Argentina and trained with some of Spain’s most respected chefs before choosing his own path.  Fierro’s bold Mediterranean cuisine was shaped by the chefs’ Argentinian roots and European mastery. —a creative laboratory where childhood memories and cutting-edge techniques collide. As Brand Ambassadors for Argentina, the duo proudly brings their roots and culinary vision to the world stage, championing both cultural identity and progressive values.

Our main seafood course was the Local Langoustine, Grilled Head, and Swiss Chard Stew. This is a delectable composition of langoustine and Swiss chard stew that deftly captures land and sea in perfect harmony.

The langoustine is a very large prawn which is similar to a lobster and highly valued in Europe. It is also known as the Norway lobster and this was perfectly cooked with its fresh succulent meat.

The langoustine was also served with its big head grilled separately. It was like a different dish with its very juicy head meat packed with even more intense flavors compared to its body. This is what a Michelin starred dish truly looks like.

To make the dish even more special, it was paired with the Vińa Real Barrel Fermented Blanco Viera which comes from the 20-year-old vineyards located in different parts of Rioja Alavesa, Elciego and Laguardia.

For our main course, Carito Lourenço and Germán Carrizo presented one of the signature style dishes at Fierro, and we didn't even have to travel to Spain to enjoy this specialty.

The Fierro-Style Duck Rice is a special dish that the chefs specifically created for these limited engagement dinners at Mirèio. It is similar to the traditional paella dishes of Spain, but using Fierro's signature Argentinian and European influences.

The duck was absolutely tender and cooked to perfection. The rice itself was a masterpiece of flavors layered with different ingredients and textures. This dish is something that you will not usually encounter in the Philippines so we were really happy to be part of this dining experience.

The main course was paired with the Baluarte Roble Tempranillo 2022 which had aromas of strawberry blossom with a palate of red berry fruits and toasted cedar.

There were two dessert dishes to end our Spanish and Argentinian journey. The pre-dessert was the Thyme and Celery which was another unique dessert. This sorbet comes in refreshing plant-based flavors that really cleanses the palate.

We ended with the main dessert which is the Local Citrus with Pistachio and Coffee. The tangy and sour notes of the citrus cream surprisingly went well with the pistachio and coffee ingredients to create another splendid dish.

This was served with the our last wine pairing for the night, a glass of Offley Tawny Porto port wine which is a great and sweet dessert wine. Just as we were about to leave, petit fours were served on our table to end our night on an even sweeter note.

We would like to thank Raffles Makati for inviting us to join this memorable Signature Flavours dining experience with Chefs Carito Lourenço and Germán Carrizo. Spain is one destination that we have not visited yet, so this limited engagement dinner is a great way of introducing us to the culinary wonders of the region. Watch out for the next kitchen takeover at Mirèio!

Mirèio at Raffles Makati

9/F Raffles Makati, 1 Raffles Drive, Makati Avenue, Makati City

8555-9840

www.raffles.com/makati/dining/mireio

At the heart of this collaboration is FIERRO, the chefs’ acclaimed 12-seat restaurant nestled in the vibrant Ruzafa district of Valencia. Revered for its intimacy and experimental spirit, FIERRO has earned a MICHELIN Star, one of the most coveted distinctions in the culinary world. The restaurant has also been recognized with a Sol Repsol, a prominent Spanish award given to establishments that reflect culinary excellence and regional identity, and is featured in the We’re Smart Green Guide, which honors restaurants that champion sustainability and plant-forward gastronomy. Most recently, FIERRO was named to the World’s 50 Best Discovery list, spotlighting breakthrough dining destinations that push creative boundaries and captivate global tastemakers.

Chef Carito Lourenço has made history as the first female chef from her Argentine province to receive a MICHELIN Star—an achievement she uses as a platform to advocate for greater visibility and opportunity for women in fine dining. Her fearless approach to culinary innovation is matched by Chef Germán Carrizo, who leads FIERRO’s R&D kitchen—a creative laboratory where childhood memories and cutting-edge techniques collide. As Brand Ambassadors for Argentina, the duo proudly brings their roots and culinary vision to the world stage, championing both cultural identity and progressive values.