A new must-go place not too far from the busy hustling city of Iloilo, El Padre Benito’s Cafe is welcoming local tourists in Leon, Iloilo with delicious and mouth-watering Asian dishes for relaxation and a culinary escapade.
The property where El Padre Benito’s Cafe is situated is part of the ancestral land of the Tabiana family. “One of the heirs, Rosel Tabiana Claver is part owner of El Padre,” said Mary Ann Matiling, managing partner of El Padre Benito’s Cafe. The resto was named in memory of Rosel’s maternal grandfather Benito Tabiana who was a former Mayor of Leon. Then-Mayor Benito Tabiana was known as “El Padre” due to his willingness to help the people of Leon. “He even wrote a book about the history of Leon,” shared Mary Ann.
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El Padre Benito’s Cafe opened in mid 2021. “Due to the restrictions we had to close for a few months,” she added. Now, the cafe is finally re-opening and starting to resume normal operations since dine-in is allowed. “We are blessed to have Chef Richard Gallego’s culinary expertise and creativity,” exclaimed Matiling.
The thrust of this destination cafe in Anonang, Leon, Iloilo is to bring the different dishes of Asia and introduce it to the Ilonggos as local tourists or to tourists from other provinces and regions in the future. “With Chef Richard Gallego at the helm of the kitchen as our executive chef, we hope to introduce a unique dining experience,” Mary Ann expressed with excitement.
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El Padre brings you “food with a story to tell” – a unique destination that gives you a chance to taste the different flavors of Asia in the midst of Leon. “We are promoting our cafe as food with a story to tell because we want our customers to have a total experience,” Chef Gallego explained. The whole team hopes to position El Padre Benito’s Cafe as one of the culinary destinations in Iloilo Province.
Upon reopening, El Padre Benito’s Cafe has Vietnamese Pho, Indonesian Beef Rendang, Korean Egg Drop Sandwich, El Padre Filipino Pasta, and Coconut Panna Cotta as its best sellers. “We continue to introduce new dishes via our 4-6 course dinner events,” continued Mary Ann Matiling.