TWO ISLAND WORLDS, ONE TABLE.
Kostas Magoulas
- CULINARY DIRECTOR
way the whole dining
experience is conceived: clean plates, thoughtful service and a natural rhythm
that allows guests to feel completely at ease.
For me, the most memorable tables have always combined beautiful food with a
sense of belonging. This is exactly the spirit I have set out to bring to Mayara,
plates shared, wine poured, and conversation that continues long after the
meal.
@chefkostasmagoulas
Sharing plates beneath a woven bamboo canopy. Clean flavours, fire, local seafood and long tables that are in no hurry to empty.
THE MENUOUR RESTAURANT
At Salo, a meal begins with something simple: fresh fish over fire, a plate of
vegetables, good olive oil and something bright to bring it all together. It is the
kind of cooking we love around the Mediterranean, shaped here by life in
Palawan.
Calamansi brings its fragrance and sharpness where lemon might once have
been. Green mango, local roots and tropical fruit find their way onto the menu
alongside seafood from the surrounding waters. The island gives us much to work with. Our approach is to choose carefully, cook with intention and leave enough room for each ingredient to speak.
Plates are placed in the centre of the table, just like around the Mediterranean.
Someone pours the wine, another passes a dish, and the meal finds its own rhythm. There is care in what arrives at the table and in how you are looked after, with an ease that lets you settle in.
Lunch might stretch well into the afternoon. You might stop at the bar for a sunset drink and a small plate, then find yourself choosing a bottle and staying for dinner. With the evening ahead and nowhere else you need to be, there is
time for another taste, another story.
Salo is part of Mayara, and part of the island around it. Whether Palawan is
home or somewhere you have come to discover, there is a place for you at the
table.
FLAVOR
LOCAL
WARMTH
ORIGIN
SERVICE
POOL BAR
The bar works with what grows nearby. Calamansi, tropical fruit, pandan,
lemongrass, ginger and local herbs go into drinks built for heat and humidity —
bright, cold and unfussy. Alongside them, a short list of Mediterranean-leaning
cocktails, cold beer, and wines chosen because they work at thirty degrees
rather than because they impress on paper. To eat, small plates from the
kitchen can keep you busy until dinner.
The rhythm changes with the light. In the afternoon it is shade, moving water
and bare feet — a place to read, swim and order something else without
moving. As the sun drops it becomes warmer and more intimate: handcrafted
lighting, quieter music, conversations that settle in. It is the space between
everything else at Mayara, and often the one people stay in longest.
DRINKS
TASTE
FRESH
ORGINAL
AUTHOR
MAYARA´S BREKFAST
THE BEST HOUR OF THE DAY.
Morning is when Palawan is at its most generous. Breakfast at Mayara is served slowly and without a fixed hour: tropical fruit picked at its ripest, fresh juices, eggs cooked to order, warm bread, local coffee and cacao, and dishes that borrow from both the Mediterranean and the Philippines. Come straight from the pool or come at eleven — the point is that it lasts. Some guests eat, swim and come back for more. We would rather that than a buffet closing at ten.
MAYRA´S EXPERIENCIE
Seafood arrives daily from local waters, produce comes from small farms across Palawan, and herbs and greens are grown within the resort's own gardens wherever possible. The result is a menu that changes gently through the year, following what is actually available rather than a fixed idea of what should be served.