What it is
A farm-to-table café built into the upper level of the horseshoe container structure. Open sides, bamboo and timber fit-out, morning light and mountain air. Farmers come here after work. Families eat here on weekends. The community gathers here.
This is not a tourist café. It is a local café that happens to do things properly.
The food
Bicolano tradition at its core. Laing, pinangat, coconut milk, siling labuyo, goat cheese, fresh catch from the landing — ingredients grown or sourced within the farm or from neighbouring barangays. Nothing comes from far away unless it has to.
Slow food. Meaning it takes time because it deserves time. A bowl of laing cooked properly in fresh coconut milk is not fast. It should not be. That is the point.
The coffee
Full barista service with a proper espresso machine. Flat whites, long blacks, cappuccinos, lattes, frappes — the full Australian-style coffee menu done right. We also keep the traditional clay pot and Kapeng Barako for those who know the old way. Farm-grown Bicol beans where possible, specialty roast for the rest.
What grows here feeds here. No corporate chain between the soil and the plate. Transparent, honest, local.
Why Alejandro's name is on the door
Because this is the kind of place he would have loved. Warm. Simple. Feeding people well. No fuss. Just good food and good company.
The name stays. It is not just a label. It is a daily reminder of why this was built.
Rest. Breathe. Slowly.
The connection to the farm
Everything served here is traceable. The chicken came from the poultry run below. The vegetables from the raised beds. The fish from the landing that morning. The herbs from the nursery. The café closes the loop — it is the place where everything the farm produces becomes a meal.
Full Menu — Live from POS
Alejandro's Cafe — Bicolano cuisine with current prices.