Dulcinea

Fong Joanne

3.0

Quiet ambiance and relatively older crowd so it's most ideal for breakfast meetings. The breakfast menu offers both Spanish and Filipino fares. I tried the Spanish Sausage and Eggs breakfast tray. The portion of the sausage looks small in size. But the flavor is definitely there. Don't forget to order their popular Churros. Despite the emergence of many Churros shops in Manila lately, I still find their Churros and chocolate dip one of the best.

Anıl Anıl.

3.0

Dulcinea is a classic at this point, though it may be in danger getting a bit stale at times. Their main attractions are still good, like their salpicao and their baked spaghetti. Their churros are still good, though their chocolate is not as thick as it was before, and isn't as rich. There's just a feeling that time has passed dulcinea by. However, you can still get a good meal here, though the value for money may not be as solid anymore.

Meilin Liliana

5.0

Late post. When you dine at Dulcinea during the month of love, they serve their famous churros in heart-shaped forms. How cute is that?! There have been several churros places popping up all over the metro, but to me, Dulcinea is still my no. 1 choice for churros. Theirs is the perfect recipe, and their tenure (established in the 60s) in the restaurant business is a testament to that. They've been serving churros long before it started trending in Manila's food scene! Crispy, golden deep fried dough, paired with a rich chocolate dip, that I end up drinking if there's no churros left. A close contender for must-have desserts at Dulcinea is their chocolate eclairs. Some would argue that their cream puffs are better, but I think it's just a matter of one's flavor profile. The dough and custard are actually the same. What sets the two apart are its shape (the eclair is oval while the cream puff is round) and its topping (chocolate for the eclair and caramel for the cream puff).