The story of how the La Lola Group came to
Then fate stepped in with a call from Rostoll’s father, with news on a space for a possible restaurant in the Philippines. Almost immediately, Rostoll packed his bags and left for Manila, followed soon after by Aliaga in August of 2006. They put up Barcino in what was once a hushed corner of Pasig, which was a place where superb Spanish wines could be purchased without leaving a
Uri Singla, Sergi Rostoll, and Dani Aliaga
In 2009, Uri Singla became the final player in their team. By then, Barcino was already a well-known name and staple dinner option, capable of standing on its own without its makers. The trio
Forty days later, this idea manifested in Las Flores, a tapas bar bursting with Barcelona spirit. Quick to follow it was Rambla, which served modern Spanish dishes like liquid omelettes in champagne flutes, and tapas with air baguettes. With the city growing to accommodate more curious diners, the trio’s two restaurants couldn’t have come at a better time.
Churros at Churreria La Lola
By 2014, eager yet again to introduce something new, the three opted to go small with a mall churros stand called Churreria La Lola. Small as it was, the enormity of its reception was far from what they had anticipated. Diners eager to try it were willing to wait close to an hour just for a taste, which led them to open another stall, and another, until it became a household name.
La Lola has 20 shops and is growing, and as if handling that wasn’t enough, the group opened up a cheeky tapas bar called Tomatito, and a casual
This story was originally published in the November 2017 issue of Town&Country.