Azucarera

Angus Ribeye Steak, Paella Negra, good wine on the table. A proper send-off to 2025.

We’re open for lunch and dinner. See you there!

Burrata Mediterránea - Creamy, vibrant, and full of sunshine — even in December.

We’re open for Lunch or dinner, your table’s waiting.

Mondays aren’t usually our thing, but the holidays are! 🎄

We’re open this Monday, December 22.

See you there!

This is where stories are shared, glasses are raised, and the Holidays are celebrated. 🥂

We’re open from Tuesday to Sunday for Lunch (11AM - 2PM) and Dinner (5PM - 10PM).

Bold, refined, and richly layered. Our twice-cooked Pollo Harissa con Romesco showcases Mediterranean spices, a vibrant romesco sauce, and a smooth aioli for an elevated dining experience.

A season made for sharing. Celebrate with us at Azucarera!

We’re open from Tuesday to Sunday for Lunch (11AM - 2PM)
and Dinner (5PM - 10PM).

Stir-fried perfection on a plate. Today’s mood: Lomo Saltado 🔥

Stay safe, Bacolod! 🙏

Meet the chefs behind El Born to be Wild.

Chef David Amoros
Barcelona-born and the founder of El Born in Manila, David brings Catalan slow-food spirit to local produce — a true fusion of Catalan craft and island flavors. He’s active in Slow Food / Terra Madre circles and is known for bringing heritage technique into modern plates. Fun fact: he’s also a longtime music lover who DJs when the kitchen cools. 

Chef Andrew Malarky
Rooted in island life and steeped in hospitality, Andrew made his name at Dos Mestizos in Boracay and now channels that experience into Wild Siargao and community-forward cooking. His food champions local catch and market produce, shaped by years of feeding island crowds. 

Together, they’re bringing their worlds to the table — where cocina y música collide in one wild, unforgettable night.

🔥 El Born to Be Wild — November 21, 2025
📍 Azucarera, Bacolod
Limited seats — reserve before the wild begins.
📞 +63917 705 5920 (SMS/WhatsApp/Viber)