ESPACIO VERDE RESORT

AHLINGS! Capiz, though more widely known as the seafood capital of the Philippines, is promoting itself as a haven of exotic vacation spots with a new inland themed resort. Located amongst lush and green vegetation, away from pollution and the maddening city crowds, Roxas City’s “ESPACIO VERDE” is aptly named.

Comfortably nestled at the quaint Dayao village, one can enjoy with friends and loved ones an array of activities the resort offers. One can dine on freshly caught and uniquely served scrumptious seafood while enjoying the view of the breathtaking landscape, or rent their de luxe function halls for private parties radiating fascinating ambience.

Likewise, guests will be thrilled to know that Espacio Verde has a state of the art infinity pool and that they can also take boat rides around a man-made lake.

Espacio Verde is owned and managed by the Del Rosario family, who opened the resort spectacularly with positive feedback from Roxas City’s most prominent social and political personalities.

  Espacio Verde Resort and Restaurant is one of the best place in Capiz. A great place where family can bond together, a romantic destination for lovers and for many people to take a rest after as stressful day in work.   

          Espacio Verde is a place for everyone who wants to enjoy, relax, and unwind. Spacious and filled with flowering plants and big trees. A calm and peaceful place with great ambiance and sweet melody that would make you feel fine and refresh your mind.
          The business is owned by a well-known Del Rosario family. It developed under the supervision of Ms. Toni Marie A. Del Rosario.
          Espacio Verde serves the best seafood at the lowest price and other finest Filipino cuisine that adds flavor to your enjoyable moment.Aside from dining, Espacio Verde accept venues for weeding reception, birthday party, and other occasions. They also provides in-house catering.          The establishment is located at Brgy. Dayao, Roxas City.
         Espacio Verde Resort and Restaurant is surely  one of the best place you will truly love and enjoy.

                                    Seafood Court at People’s Park in Baybay

                                                                        KASADYAHAN SA CAPIZ

                
   No other place in the Philippines is dubbed “The Seafood Capital of the Philippines” but the progressive Roxas City. The flourishing marine agriculture of Capiz‘s economic epicenter even turned the thriving seafood industry into an annual celebration due to its abundance. During my visit,Kasadyahan sa Capiz there were neither parades, marching bands, norbanderitas, but there was certainly a gastronomic festival from my mouth down to my tummy.

   The succulent juices of seafood and meat dripping into charcoal filled the air with aromatic fumes which comes from the array of restaurants and grills that line up along Baybay Beach.Kasadyahan sa Capiz One of the biggest establishments in Baybay is the Seafood Court at People’s Park Plaza which hosts seven independent stalls all under one roof. Choose from a wide variety of delicacies, have them cooked your way, then indulge.  

  Picking which stall or restaurant serves the best seafood dishes would be a lifetime debate. But what Roxas City guarantees is that you could eat the freshest seafood delights at really bargain prices if you compare it to Manila.  Not sure about the metro’s price range, but just to give you an idea, a huge bowl of steamed oysters cost P35.00, while the grilled oysters smothered in butter and sprinkled with roasted garlic cost P80.00. 

KASADYAHAN SA CAPIZ

KASADYAHAN SA CAPIZ

         Capiz is one of four provinces that make up Panay Island in Western Visayas. Its capital, Roxas City,is home not just to great seafood, but to a rich history as well.

Discover the kasadyahan sa Capiz  mystic. Explore the rolling hills, mountain peaks and ranges. Enjoy daytime excursions at the province’s wide beaches and isolated coves. Have a fill of a variety of seafoods available all year round. Visit local gardens, historical sites, old Spanish churches, Southeast Asia’s largest bell at Pan-ay Church, and the birthplace of Manuel A. Roxas (first Philippine President). 

        kasadyahan sa Capiz has a Fat-clawed crabs, large lapu-lapus, dainty scallops and mighty squid can be bought in Roxas City at half the price of seafood in Manila.
      Roxas City’s Dampa Seafood Plaza is an open air, seaside area where diners can take their pick of fresh seafood and have it cooked to their liking.
The city’s most famous seafood is diwal (angel wing clams), which are steamed with herbs to bring out the natural flavors. Other favorites include scallops cooked in butter and garlic sauce, and the fresh oysters which are available all year round.

       Roxas City, Capiz is known as “The Seafood Capital of the Philippines,” and it’s no surprise why—according to our Bureau of Fisheries and Aquatic Resources (BFAR), over 14,000 metric tons of seafood is caught in the fish pens and open waters of Capiz every year, making it one of the country’s top producers of seafood.
        While there are several theories as to where Capiz got its name, most people say the province is named after the capiz (window pane oysters) shells that are abundant in the province. In colonial times, the translucent capiz shells were used to decorate windows of the elite. These days, the people of Capiz make export-quality chandeliers, dinnerware and lanterns out of the shells. If you’re looking for pasalubong to bring back, a capiz shell dinner set is an elegant choice.But for Capiznons working in the industry, the shells aren’t just décor but a way out of poverty.

         Meanwhile,kasadyahan sa Capiz has a  Coco Veranda Bar and Grill along the shore of the Lawis Baybay beach puts a sophisticated twist on local favorites by applying foreign cooking techniques to Filipino seafood. Their specialties include Sugpo and Seafood Pasta and the spicy Coco-Loco Prawns.

Whether you try the traditional or modern dishes, what shines through is the quality of the seafood—a result, perhaps, of the immense of the immense effort and passion that local fishermen put into their work.