Property Report got the opportunity to dine and talk with Chef Pablo Iglesias at El Lago, a restaurant located at the Mozzafiato Boat Club in Balete, Batangas. Just under two hours from the city, the restaurant has become a surprising discovery. It offers an escape where Spanish flavors meet Filipino touches, with food complemented by the breathtaking view of Taal Lake. With its amazing view and great ambience, El Lago is perfect for a quick and delicious getaway from the city. Dining here is a study in balance: the food is flavorful and memorable, yet never overwhelming, leaving guests perfectly satisfied without being too heavy.
Where Spanish roots meet Filipino flavors
For Iglesias, food is both memory and place. “I’ve always believed food should tell a story of both place and memory,” he said. His Spanish roots instilled respect for tradition—classic recipes, precise techniques—while living and cooking in the Philippines revealed the beauty of ingredients like tawilis and smoked bangus. “To me, the balance comes from honoring the essence of Spanish cuisine while letting Filipino flavors speak naturally. It’s not about forcing them together, but about discovering where they harmonize”.
Lessons from the family kitchen
Behind Iglesias’ craft lies the influence of family. “I really started learning in the kitchen from my mother, but it was my sister who shaped me the most,” he recalled. She taught him resilience—how to remain calm under pressure and to keep going no matter how busy things became. “She looked after me, and that gave me the confidence to grow as a cook. Until now, she’s my inspiration—because of her, I always put my heart into every dish and do my best to make people happy through food”.
Leading with respect and discipline
Years in San Sebastián, paired with his current work in Batangas, gave Iglesias a leadership style anchored in both rigor and care. “When it comes to leading the kitchen, my philosophy is discipline with respect. A team works best when everyone knows the standard and feels proud of what they’re cooking, so I focus on consistency, teamwork, and treating each plate as if it were for family,” he explained.
Creatively, he remains grounded in Spanish tradition while drawing inspiration from his surroundings. “In San Sebastián, I learned precision and respect for tradition. Here in Batangas, I’ve learned the importance of connection—listening to local palates and thoughtfully using ingredients like bangus and tawilis. For me, it’s not about changing Spanish cuisine, but letting local flavors join the conversation in a natural, respectful way so the food feels true to my roots and meaningful to the community”.
Cooking with a view
El Lago’s setting elevates the experience. “It really is a privilege. Not everyone gets to cook with this kind of view every day—it’s just beautiful,” Iglesias said. With Taal Lake as a constant backdrop, dining here becomes more than a meal. “What makes me happiest is when guests enjoy the food and then turn to the lake and say, ‘Wow.’ It’s not often you get both things together—great food and such a stunning setting. So people don’t just come here to eat, they come for the whole experience, and I feel lucky to be part of that.” The ambience—calm, refreshing, and inviting—matches the chef’s approach to food.
Hospitality as a lasting memory
For Iglesias, lasting impressions come from more than food. “Food can be excellent, but if the service doesn’t feel warm, people won’t remember it the same way,” he emphasized. At El Lago, he personally ensures guests feel cared for.
“When I’m not in the kitchen, I love going out to talk to guests—asking how the food was, sharing a little about a dish, or even just saying hi,” he said. “I enjoy those moments. When I see guests happy, I’m happy. And when they leave thinking, ‘I want to come back here,’ that’s the best reward. This is my home, and I want them to feel it’s theirs too—where the food is made with love and passion.”
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