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Belito's Paella Negra
The first time I had the chance to taste Richie Ferrazzini‘s Paella Negra was way back in 2008, when his open-air restaurant was called “My Brother’s Kitchen”. It was superb! I didn’t blog about it then, since the friends who brought me there, Mandy Dinglasan and Maej Villanueva, told me it was a mostly by-invitation-only kind of dining place. During the intervening years, I had lost touch with my two friends and — what with all the restaurants and bistros coming to life in Davao — forgot about the place.
Paella Negra
A few days ago, I noticed a photo of paella negra on Facebook, posted by someone from Davao, and the raves proclaiming its awesome taste had a familiar ring to it. When I saw that it was from a restaurant on Palm Drive, I knew it had to be that cozy little place owned by the Ferrazzinis. And it was. That rustic, homey restaurant is now called Belito’s Vine Yard.
And as luck would have it, I chanced upon Maej & Mandy soon after! So a couple of days ago, they brought me back to that place that paella built. And it was still muy sabroso.
What sets Belito’s Paella Negra apart is its delectable taste and texture, and the fact that it doesn’t have that fishy-oily taste at all. It actually tastes a bit creamy and really fresh. The al dente cuts of squid, the exciting flavor of chorizo bilbao and the sweetish white onion chunks all came together in a rich, pleasurable paella experience. It doesn’t photograph very well, though, so you’ll have to see it — and taste it — for yourself!
Shrimp Gambas
That night we also had their Shrimp Gambas, a dish of fat, succulent shrimp swimming in a sauce of virgin olive oil and garlic. It was heavenly! Belito’s gambas dish goes very well with slices of French bread, so that you can soak up that lovely olive oil infused with crushed, golden garlic.
Before I forget, we also had green mango with Belito’s home-made bagoong (shrimp paste). The mango wasn’t really green anymore, but not yet ripe; just the way I like it. And the bagoong — WOW! I was told that they make it with very little salt, just a whole lot of alamang (krill), tomatoes, onion and other spices. They do sell it in jars (₱250, if I remember right), but it won’t keep very long because of the fresh tomatoes in it. Doesn’t matter, though, because you’d surely finish it off right away anyway.
Green Mango & Bagoong
My mouth’s watering right now, thinking of how perfect Belito’s Home-made Bagoong would be with kare-kare…
It was fortunate that Richie & Adze Ferrazzini were there when Mandy, Maej and I were having our little reunion. Richie was testing a new seafood dish, and he let us have a preview. He doesn’t have a name for it yet, but it’s stir-fried baby clam, shrimp and squid rings in a little butter, garlic and ginger. How was it? We all told Richie: it should be on the menu, and fast!
Stir-fried seafood
I loved the slightly bitter tanginess of it, the way shellfish taste when they’re cooked fresh. Imagine those tiny but über-tasty clam, cooked to perfection, making you think you were on a beach paradise. The squid rings and shrimp were also utterly delicious, although I was already perfectly happy just with the baby clam (I believe it’s called halaan hereabouts). Even after I’d gorged myself silly on extra helpings of the paella, I still managed to finish off the stir-fried seafood dish, down to the last morsel and drop of sauce!
Blogie @ Belito's
The Ferrazzini family have long been into food in Davao City. They own the chain of Merco restaurants, which are practically an institution in the city. His brother’s family run Anisabel Suites, home of Mamu’s Resto-Bar.
To get to Belito’s Vine Yard (it’s pronounced vine as in dine, by the way — go to the place and find out why), take the left up Palm Drive in Bajada if you’re coming from downtown. Go straight and turn left again onto the 4th road. They’re open everyday from 11:00am to 2:00pm, then from 5:00pm to around 10:00pm.
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Yung squid ba ang nag pa itim nang paella negra? very interesting. tsaka yung shrimps gambas at stir-fried seafoods. Ang sarap nyan. Gusto kong pumunta dyan. baka next week punta me dyan Blogs; bahala na malayo sa amin. hehe
Yep, it’s the squid ink that makes it that black. You should try it there, Noy!
I want to eat there NOW. Tara blogs…….
Sige tara! Convince mo si Rodney.
Just got back from Belito’s Vineyard, the food lived up to the Hype, everything was Delicious, especially the Paella Negra. We also had the Lengua, the texture and taste was excellent, needed a little bit more sauce to make it perfect. Tiff F. had us try their new appetizer, Local Caviar with Crackers and Sour Cream, it was good. Will definitely bring friends to the place. Ambiance was also very nice, the waitresses very attentive to their guests needs. Loved everything about the place.
I wonder what fish they got the “local caviar” from… Sounds very interesting.
And oh yeah, we also had the Manggat’ Bagoong, the bagoong was delicious, it tasted “Clean” not like the ones you buy in the supermarket or Palengke which has that weird “Smell of the Sea” thing going on.
Thanks for the feedback, Timmy! I knew you’d like it at Belito’s.
@stephen
I think the ‘Caviar’ came from a Blue or White Marlin, it was not salted.
one must try there is the smoked tanguige
@Timmy — Finally tried the local caviar. I liked it. Probably marlin roe, but not sure…
@Kix — Thanks for the tip!
you guys have to try out Pasta Negra with pesto
its a new dish were serving up 
Hi!
Where is Palm Drive located? Is it in Palm Village – Obrero? How was the price of their food?
Marie