Tucked in the quieter streets of Tagbilaran City, Gerarda’s was once a quaint house before it became into a buzzing restaurant that it is today.
This family-run restaurant is adorned with old photographs and house decors giving it that warm atmosphere like you never left home.
As soon as we entered Gerarda’s, we were greeted with a warm welcome from their courteous staff and immediately we were escorted to a table fit for two.
While waiting to get accommodated, we were given a complimentary bowl of nuts to munch on. Why this simple yet brilliant idea never caught on is still one of life’s biggest mysteries to date.
Gerarda’s has great service! The wait staff was attentive and accommodating while patiently walking us through the menu.
We ordered chicharon bulaklak and dinakdakan to go with our platter of rice. Our food came out from the kitchen sooner than we thought.
Chicharon bulaklak, literally flower crackings in English, is deep-fried pork mesentery and is a popular pulutan in the Philippines.
Dinakdakan is an Ilocano dish that I’ve never heard of before. Traditionally, it is said to be made with grilled pig parts such as ears, face, liver, and offals which are tossed in a tangy dressing with mashed pig brain and minced spices. Think of it as an offspring of two Filipino classic recipes: sisig and kinilaw.
But Gerarda’s did their own spin on it by using bagnet in place of the bizarre pig parts for a crunchier texture. And for that thick creamy finish, they swapped mashed pig brain for coconut milk. It is the bomb! If there’s something you shouldn’t pass in Gerarda’s, it’s their dinakdakan with a twist.
Gerarda’s is the place in Bohol where families gather to bond, reconnect, celebrate a milestone or just simply have a great meal. Their food is suitable to the average Pinoy palate and surely will not disappoint.
TIP:
Get a reservation since Gerarda’s is always full.
Read about my Bohol Travel Guide here