By Edwin Rollon
In the bustling dining scene of Quezon City, it’s rare to find a restaurant that feels both like an escape and a homecoming. Yet tucked away inside the Acropolis Sports Complex, just beside the poolside clubhouse, La Socarrat Paella Grill and Restobar has become that kind of place—a sanctuary where authentic Spanish-Filipino flavors, serene ambiance, and thoughtful details converge.
Since its opening in March 2023, La Socarrat has drawn food lovers who crave more than just a good meal. Here, the dishes are crafted with patience and passion, the setting offers a rare tranquility in the heart of the city, and even the most practical concern—parking—is handled with ease. But behind the polished charm of the restaurant is a story of grit, heritage, and a chef whose life experiences flavor every plate that leaves the kitchen.
Every great restaurant is shaped by its chef, and in the case of La Socarrat, Chef Vincent Ambrocio Garcia—or Chef Vince, as regulars fondly call him—is both the heart and soul of the establishment.
His culinary journey began not in a professional culinary school, but in the unlikeliest of places: a high school kitchen in the United States. Far from home and craving the food of his childhood, young Vince turned to a Nora Daza cookbook sent by his mother.
“I was tired of hamburgers and cereals every day,” Chef Vince recalls with a laugh. “When I opened that cookbook, it felt like a lifeline back to my roots. Paella was the first dish I mastered—and it taught me patience, timing, and respect for ingredients.”
Long before food blogs and YouTube tutorials, he memorized recipes, experimented relentlessly, and taught himself to cook. That discipline, combined with his Spanish-Filipino heritage and an adventurous streak as a triathlete, coach, and adrenaline junkie, gave birth to the unique dining philosophy that now defines La Socarrat: patience, precision, and passion.
“Cooking became my stress reliever,” he says. “The kitchen is where I can slow down, focus, and let time do the work. That’s also why I love slow-cooked dishes—because good food can’t be rushed.”
The name La Socarrat itself is a tribute to the crown jewel of Spanish paella: the coveted caramelized crust of rice that forms at the bottom of the pan. Achieving the perfect socarrat is a test of skill, timing, and restraint—qualities that define the restaurant’s philosophy.
At the center of the menu, of course, are paellas made with premium Bomba rice, each grain soaking up rich broths before forming that golden crust.
“For me, the socarrat is the soul of paella,” Chef Vince explains. “It’s where all the flavors concentrate. When you hear the crackle at the bottom of the pan, you know you’ve done it right.”
Standout dishes include the Paella Negra, brimming with fresh seafood, and the playful Quail Egg Pork Adobo Paella, a fusion of Spanish technique and Filipino comfort food.
Beyond paella, the menu celebrates time-honored cooking methods:
- Pollo Iberico, simmered for at least three hours.
- Smoked beef brisket and ribs, cooked for up to 18 hours.
- Tapas like Wagyu Beef Salpicao and Boquerones en Vinagre.
- Fusion favorites like Spanish-style sisig and Oxtail Kare-Kare.
“The common thread is time,” says Chef Vince. “Whether it’s paella or smoked meats, I believe that when you give food the time it deserves, the flavors reward you back.”
Food may draw diners in, but ambiance keeps them coming back. La Socarrat’s location—poolside at the Acropolis Clubhouse—offers a setting unlike any other in the city.
By day, it feels like a quaint hideaway; by night, the glow of the poolside lights creates an intimate atmosphere where conversations flow as smoothly as the sangria.
“I wanted the place to feel like you’re on vacation, without leaving the city,” Chef Vince shares. “Somewhere you can unwind, eat well, and just enjoy life.”
And then there’s the thoughtful practicality: ample parking within the Acropolis Sports Complex.
“I’ve dined at so many great restaurants where parking ruins the experience,” he says. “So here, I made sure our guests don’t have to worry. They just arrive, relax, and eat.”
La Socarrat has quickly become more than just a restaurant—it’s a gathering place. Themed buffets like Flavors of Asia Nights and French Cuisine Nights showcase Chef Vince’s creativity, while private functions have made it a popular spot for both families and corporate groups.
“Food is about sharing,” Chef Vince emphasizes. “That’s why I love hosting themed nights—it’s like telling new stories through flavors and giving people a reason to come back and discover something fresh.”
Already, La Socarrat has welcomed high-profile guests like the San Miguel Beer basketball team, but Chef Vince is just as excited about the regulars who return week after week.
“At the end of the day, my goal is simple,” he says. “I want people to leave happy, full, and already planning their next visit,"
Diners and customers who want to try can visit La Socarrat.
Location: Acropolis Sports Complex Swimming Poolside, Acropolis Greens, C5, Bagumbayan, Quezon City
Hours: 10 AM – 11 PM daily (11 AM – 10 PM Sundays)
Reservations: 0917 147 9823 | 02 8741 5161
Email:
Follow: @lasocarratrestobar (Facebook) | @la_socarrat (Instagram) | @la.socarrat.paell (TikTok)
Dining at La Socarrat Paella Grill and Restobar is not just about eating—it’s about experiencing the layers of a chef’s life story, translated into dishes that balance heritage, patience, and creativity.
As Chef Vince puts it best:
“La Socarrat is more than a restaurant; it’s a celebration of flavors, community, and life’s simple pleasures.”
And perhaps that’s why the restaurant already feels like a beloved classic. Here, every golden crust of paella is not just food—it’s proof that when passion and patience meet, magic happens.
