BusinessWorld paid a visit to Brasa Martinez in Rockwell’s Joya Lofts & Towers, a space that was once occupied by another Spanish restaurant (which has since moved). The restaurant has mid-century chairs and a wicker bull on the wall (the second floor has a real taxidermied bull’s head). “It’s not the typical Spanish place,” he added, warning us that there were no croquetas, or anything else we’ve come to expect. The clams were stewed in a lapu-lapu broth with rice and an herby green sauce (parsley, garlic, and sunflower oil). Back to the chef: the grill in the kitchen is two meters long, and at the table, he told us what he liked about cooking via charcoal (that’s what the name “brasa” invites; it being a Spanish word for hot coals or embers).