In celebration of its 22nd anniversary in the hospitality and wellness industry, The Farm at San Benito has introduced two new restaurants to provide additional dining options for both in-house and walk-in guests. Prior to the official launch of Souffle De Vie and The Upper Deck restaurants to the media, the executives of The Farm, led by Director Rajan Uttamchandani, ceremoniously lit the property’s Christmas Tree designed by Pinky Tobiano.
According to Jenny Sanvictores, The Farm’s Global Head of Sales, Marketing, and Communications, this year’s Christmas tree symbolizes the wellness resort’s 22 years of existence, as well as healing, love, harmony, hope, and gratitude. Sanvictores stated, “The tree embodies the eco-friendly and local holiday theme while incorporating the Filipino brand of wellness. The design seamlessly combines eco sustainability and cultural authenticity, values that we proudly uphold here at The Farm.”
Guests can expect an exceptional French fine-dining experience at Souffle De Vie, which translates to “Breath of Life,” which now occupies the gym’s former location. Signature offerings at Souffle de Vie include Soupe ä l’oignon gratinée (French onion soup with beef stock), Côtelette d’agneau (Flame-grilled lamb chops in red wine sauce), and Faux filet grillé (Grilled beef tenderloin with mashed potatoes), which some were served during the launch event.
Resort’s guests are assured that dishes offered at the French restaurant will maintain the same healthy and healing ingredients from The Farm’s on-site vegetable and herb garden alongside pasture-raised chickens, wild-caught fish, and grass-fed meat that are sourced carefully from both local and international producers.
Similarly, The Upper Deck restaurant offers a menu featuring fresh, locally sourced vegetables, herbs, pasture-raised organic chicken, and other wholesome ingredients used to create a variety of Mediterranean dishes. Signature dishes at The Upper Deck include Lemon Herb Roast Chicken, Superfood Salad, and Chicken Kibbeh with Hummus and Tabbouleh.
“We have realized post-pandemic that we have a lot to offer in terms of the right ingredients and organic cuisine. With the addition of The Upper Deck and Souffle De Vie restaurants, we now have something to cater to every guest, whether they are here for a detox program or leisure,” said Uttamchandani.
“The Farm has evolved over the years,” added General Manager Preet Inder Singh. “Back then we were smaller than we are right now and we mainly had vegan and vegetarian offerings. There were limited choices at that time and not all guests want to eat raw vegan or vegetarian food every time they are here. And so when we started our expansion (now we have 70 suites, villas, and residences) we also expanded our restaurants to satisfy the palate of our guests. From one vegan restaurant, we now have five different restaurants.”
In addition to Souffle De Vie and The Upper Deck, other restaurants at The Farm open to the public include the Halal-certified Alive! vegan restaurant, the Indian-vegetarian Prana restaurant, and Pesce, a pescetarian restaurant inspired by the Blue Zone diet.