✓ UpdatedPrices last updated May 2026 — sourced from official Las Flores Philippines channels
🌹 Spanish Fine Dining
Las Flores Menu with Prices
18
Categories
Spanish
Cuisine
₱85
Starts From
2026
Updated
Looking for the complete Las Flores Philippines menu with prices? You’ve come to the right place. We’ve compiled the full 2026 Las Flores menu with updated prices across all 18 categories — sourced directly from official Las Flores Philippines channels.
Las Flores is one of Metro Manila’s most respected Spanish restaurants — a full authentic Spanish dining experience covering Tapas, Pintxos, Charcutería (Jamón Bellota, Jamón Ibérico, Manchego, Idiazábal, Fuet), Paellas (7 variants including Paella Negra, Cochinillo, and Pulpo), Carnes (Cochinillo Segoviano whole suckling pig, USDA Prime Ribeye, Solomillo de Ternera), Pescados (whole Lapu Lapu al Horno, Pargo), Postres (Churros con Chocolate, Crema Catalana), and a full bar program covering Cocteles, Gin & Tonic, Cervezas, and Tiki Culture cocktails.
Prices range from ₱85 (Sodas/Té) to ₱8,250 (Cochinillo Segoviano 3 kg). Scroll down for the complete updated menu.
Tapas — small Spanish bar snacks/dishes, traditionally served free with drinks; at Las Flores, the Tapas menu covers small plated dishes for sharing. Pintxos (Pintox at Las Flores) — Basque Country bite-sized snacks, typically served on a slice of bread with a toothpick (pincho = spike); more refined than tapas. Charcutería — Spanish cured meats and cheese board: Jamón Bellota (₱2,195) = acorn-fed Iberian ham, Spain’s most prized cured meat; Jamón Ibérico (₱1,205) = standard Iberian pig ham; Manchego = Spain’s most famous cheese (sheep’s milk, La Mancha region); Idiazábal = Basque smoked sheep’s milk cheese; Fuet = thin Catalan dried sausage. Paella — Spanish saffron rice dish cooked in a wide, shallow paellera pan; the socarrat (the crispy caramelized rice crust on the bottom) is the most prized part. Cochinillo Segoviano = whole suckling pig from Segovia, Spain’s most iconic roast — traditionally so tender the carving is done with a ceramic plate. Crema Catalana = Spain’s version of crème brûlée, predating the French version.
Spain’s most prized cured meat and the single most important item on the Las Flores Charcutería menu — Jamón Bellota is made from free-range Iberian black pigs (Cerdo Ibérico) raised on a diet of acorns (bellotas) during the montanera season in the dehesa oak forests of southwestern Spain. The acorn diet produces a uniquely marbled fat with a high oleic acid content — the same fatty acid profile as olive oil — which is why Jamón Bellota fat melts at room temperature, releasing an intensely nutty, sweet, complex aroma that no other cured meat achieves. Jamón Bellota is carved in paper-thin slices served at room temperature, never refrigerated. At ₱2,195, the most authentically Spanish item on the entire Las Flores menu.
Paella Negra
₱ 1,425.00
The most visually dramatic paella at Las Flores — Paella Negra (black rice) is colored and flavored with squid ink (tinta de calamar), which turns the rice a deep, glossy black and adds a briny, oceanic depth that no other paella format achieves. Squid ink paella is a traditional dish from Valencia and Catalonia — the ink is released from the squid’s ink sac during cooking and distributes through the rice as it absorbs the broth. The socarrat (the caramelized crispy rice crust that forms on the bottom of the paellera) is the most prized element of any properly made paella — at Las Flores, the Paella Negra’s socarrat carries the squid ink flavor most intensely. Typically served with allioli (Spanish garlic mayonnaise) on the side.
Cochinillo Segoviano
₱ 4,835.00 (1.5kg) / ₱ 8,250.00 (3kg)
The most iconic Spanish roast at Las Flores — Cochinillo Segoviano is a whole suckling pig from Segovia, slow-roasted in a wood-fired oven (horno de leña) until the skin becomes a shatteringly thin, amber-colored crackling shell and the interior meat reaches a consistency so soft it falls apart without cutting. The traditional Segovian proof of properly roasted Cochinillo is carving it with the edge of a ceramic plate rather than a knife — the skin shatters and the meat collapses without resistance. Cochinillo is slaughtered between 2–6 weeks of age, before the pig has eaten solid food, which keeps the meat pale, delicate, and with almost no fat. At Las Flores, available in 1.5kg and 3kg formats — best ordered for groups of 4–8.
Pulpo a la Gallega
₱ 1,315.00
The most classically Spanish tapas dish at Las Flores — Pulpo a la Gallega (Galician-style octopus) is a signature dish of Galicia in northwestern Spain, traditionally served at festivals and pulperías (octopus restaurants). The octopus is boiled until tender (a process requiring precise timing — under-cooked octopus is rubbery, over-cooked loses its texture entirely), then sliced into rounds, placed on a wooden board, drizzled with Spanish olive oil, sprinkled with coarse sea salt (sal gruesa), and dusted with smoked paprika (pimentón de la Vera). The combination of the tender octopus, smoky paprika, grassy olive oil, and salt crystals is the defining flavor profile of Galician cuisine. At ₱1,315, the highest-priced tapas item and the most classically Spanish preparation at Las Flores.
Churros con Chocolate
₱ 319.00
The most beloved Spanish dessert at Las Flores — churros are fried dough pastry in a star-shaped cross-section (the ridges created by the churrera star nozzle maximize surface area for crispiness), served with a thick, intensely dark Spanish drinking chocolate for dipping. Spanish hot chocolate (chocolate a la taza) is significantly thicker than standard hot cocoa — it is made with dark chocolate and cornstarch, producing a consistency closer to a warm chocolate ganache than a drink. The contrast between the crispy, lightly sweetened churro exterior and the dense, bittersweet chocolate is the defining dessert experience of Spanish café culture. At ₱319, the most accessible entry point into Las Flores’ Postres section and the dessert most ordered after a paella or carnes main course.
Gambas al Ajillo
₱ 897.00
The most iconic Spanish garlic shrimp tapas — Gambas al Ajillo is a classic Spanish tapa where whole prawns are cooked in a terracotta cazuela (earthenware dish) filled with sizzling olive oil heavily loaded with sliced garlic, dried chili, and often a splash of dry sherry or white wine. The dish arrives at the table still sizzling, which is essential — the garlic-infused oil is as important as the prawns themselves, and the sizzling oil is used to soak up with crusty bread (pan de barra) after the prawns are eaten. At ₱897 at Las Flores, alongside Pulpo a la Gallega and Chorizo Frito, one of the three tapas that most clearly define the Spanish tapas bar experience — and the most important seafood tapa on the menu for understanding Spanish garlic-olive oil cooking.
⚠️
Is Las Flores Philippines Halal?
No — Las Flores Philippines is not Halal Certified. The menu includes pork products (Jamón Ibérico, Jamón Bellota, Chorizo, Fuet, Salchichón, Cochinillo, Butifarra, Callos con Garbanzos) and alcoholic beverages (Cocteles, Cervezas, Gin & Tonic, Tiki cocktails). Muslim diners are advised accordingly.
About Las Flores Philippines
Las Flores is one of Metro Manila’s most respected and authentically executed Spanish restaurants — a full Spanish dining experience that covers the complete arc of Spanish cuisine from the casual tapas bar format (Tapas, Pintxos, Charcutería) through the formal dining sections (Paellas, Pescados, Carnes) and the pastry course (Postres) to the full Spanish bar program (Cocteles, Cervezas, Gin & Tonic). The name “Las Flores” (The Flowers) reflects a Spanish aesthetic approach: warmth, beauty, and a sense of celebration in the dining environment.
The Charcutería section alone signals the level of commitment to Spanish ingredients: Jamón Bellota (acorn-fed Iberian ham, the most prized cured meat in the world), Jamón Ibérico, Manchego, Idiazábal, Fuet, Salchichón Ibérico, and Chorizo Ibérico — sourced directly from Spain. The Paella section covers 7 variants including the celebratory Paella Cochinillo (suckling pig paella at ₱2,195) and the iconic Paella Negra (squid ink). The Carnes section’s Cochinillo Segoviano (whole suckling pig at ₱4,835–₱8,250) represents the most classically Spanish main course available at any Manila restaurant.
The bar program at Las Flores is as carefully executed as the food: Sangria (La Nostra Sangria and Sangria Blanca), Aperol Spritz, Aged Negroni, Spanish Gin & Tonic (a format Spain has elevated into a distinct culture with premium gins and botanical garnishes), and a Tiki Culture section that adds a tropical-cocktail dimension. Estrella Galicia — the Galician craft beer brand — is available alongside San Miguel variants, acknowledging Spain’s regional beer culture.
❓ Frequently Asked Questions
Las Flores is most famous for authentic Spanish cuisine: Jamón Bellota (₱2,195), Cochinillo Segoviano (₱4,835–₱8,250), Paella Negra (₱1,425), Pulpo a la Gallega (₱1,315), Gambas al Ajillo (₱897), Churros con Chocolate (₱319). Full cocktail bar: Aged Negroni (₱616), Aperol Spritz (₱506), La Nostra Sangria (₱396). Not Halal Certified.
Jamón Bellota (₱2,195) is the highest grade of Spanish cured ham — made from free-range Iberian black pigs raised on acorns (bellotas) in Spain’s dehesa oak forests. The acorn diet produces fat with a high oleic acid content (same as olive oil), which melts at room temperature releasing a complex, nutty-sweet aroma. Served in paper-thin slices at room temperature — never refrigerated. Jamón Bellota is carved by hand and is considered Spain’s most prestigious food product. At Las Flores, the most authentically Spanish item on the entire menu.
Las Flores offers 7 Paella variants: Paella Cochinillo (₱2,195 — suckling pig), Paella Mariscos (₱1,645 — mixed seafood), Paella Pulpo (₱1,645 — octopus), Paella Setas (₱1,645 — mushroom), Paella Pollo y Cerdo (₱1,535 — chicken and pork), Paella Negra (₱1,425 — squid ink), Paella Verduras (₱919 — vegetables). All paellas are cooked in a traditional paellera pan — the socarrat (crispy caramelized rice crust on the bottom) is the most prized part of any properly made paella. Best ordered for 2–3 people per paella.
Cochinillo Segoviano is a whole suckling pig from Segovia, Spain — roasted until the skin forms a paper-thin, shatteringly crispy amber shell and the interior meat is so tender it can be carved with a ceramic plate (the traditional Segovian proof of proper roasting). The piglet is 2–6 weeks old, fed only mother’s milk, producing pale, delicate, almost fat-free meat. At Las Flores: 1.5kg (₱4,835) serves 3–4 people; 3kg (₱8,250) serves 6–8. The most celebratory and most classically Spanish main course available at Las Flores.
Crema Catalana (₱226) is Spain’s version of crème brûlée — a custard made with egg yolks, milk (not cream), sugar, and flavored with lemon zest and cinnamon, topped with a layer of caramelized sugar crust. Crema Catalana predates French crème brûlée and is considered the original caramelized custard dessert in European culinary history. The key difference from crème brûlée: Crema Catalana uses milk instead of cream, producing a lighter custard, and is traditionally flavored with citrus and cinnamon rather than vanilla. At ₱226, the most classically Spanish dessert at Las Flores and one of the most affordable Postres items on the menu.
For reservations, current branch hours, and inquiries, contact Las Flores Philippines through their Facebook page at facebook.com/lasflores.ph or Instagram at @lasfloresph. Reservations are recommended for groups ordering Cochinillo Segoviano (requires advance notice for whole suckling pig preparation) or large Paella orders. The Charcutería and Tapas sections are suitable for walk-in bar seating. Las Flores is not Halal Certified.
Hi! I'm Julia Stevens, a 24-year-old Filipina who loves eating out and finding the best food deals across the Philippines. I cover restaurant menus and updated prices here on phmenu.net, from your favorite fastfood chains to hidden gems worth trying. Whether you're looking for a budget meal or something special, I've got you covered!
