Isla Restaurant - Vollständiges Menü

"The pride of Pampanga" spicy grilled minced pork sauteed and spiced up then served in sizzling plate for a mouth-watering feast. Add topping for an additional charge.

Traditional style of preparing halo-halo. A mix of white beans, sweetened bananas, macapuno, cream of corn and nata de coco with shaved ice and topped with ube ice cream and leche flan.

Spicy grilled minced pork sauteed and spiced up.

Sweet sour prawns. Deep fried prawns coated with flavorful breading and sautéed in isla escabeche sauce with onion, red and green bell pepper and carrots.

Fried sweet, pinoy sausage.

Marinated fried (95% boneless) baby milkfish.

Snail (shell-off) cooked in our spicy signature coconut milk.

Crab fat. A popular Kapampangan dish cooked with crab fat with a lemon twist.

Deep fried chicken wings in flavorful breading.

Crispy pork rind.

Deep-fried shrimp in a flavorful breading.

Chicken and green mussels cooked in garlic, ginger, lemongrass with chayote, young pepper leave and spinach.

Chicken pieces cooked in flavorful garlic, ginger,tamarind sour broth with tamarind leaves sprout and vegetables.

Fine egg noodles cooked in garlic, onion, chicken stock and egg topped with green onions.

Boneless bangus sinigang. Boneless milkfish cooked in flavorful garlic, ginger, tamarind sour broth with vegetables.

Sinigang na hipon. Prawns cooked in flavorful garlic, ginger, tamarind sour broth and vegetables.

Sinigang na liempo. Side pork cooked in tamarind sour broth and vegetables.

Nilagang oxtail. Oxtail cooked until tender with bananas, carrots, potatoes, cabbage and baby bok choy.

Brisket sinigang. Beef Brisket cooked until tender in tamarind sour broth and vegetables.

Chicken tinola. Chicken cooked in garlic, ginger and lemongrass with chayote, young pepper leaves and spinach.

Short ribs nilaga. Short ribs cooked until tender with bananas, carrots, potatoes, cabbage and baby bok choy.

Sinigang na oxtail. Oxtail cooked until tender in tamarind sour broth and vegetables.

Ima Lita's unique way of cooking squid in it's own ink with adobo sauce.

Bistek Beef Brisket.

Brisket Beefkare-kare

Crispy diced pork belly glazed with spicy coconut milk with onions, tomato wedges and jalapeno.

Spicy or non-spicy tender deep-fried chicken wings with flavorful breading.

Flavorful, succulent and tender chicken cooked in spicy signature coconut milk with ginger, chayote and leafy vegetables.

Chicken adobo. (Signature Filipino dish) chicken pieces simmered in garlic sauce and vinegar with bay leaf and black peppercorn.

Chicken kaldereta. Spicy chicken stewed with carrots, green peas, potatoes and bell pepper.

Flavorful, succulent oxtail simmered in special Kapampangan seasonings. Cooked with carrots, potatoes, bell peppers, green peas and quail eggs.

Oxtail kaldereta. Spicy oxtail stewed cooked until tender with carrots, potatoes green peas and bell pepper.

Oxtail adobo. (Signature Filipino dish) oxtail simmered until tender in garlic, soy sauce, vinegar with bayleaf and black pepper corn.

Kalderetang oxtail sa gata. Lolo nes specialty spicy oxtail stewed with carrots, potatoes and a twist of our signature coconut milk.

Oxtail kare-kare. Mama lyn's special recipe oxtail cooked until tender in savory peanut sauce with vegetables.

Bistek oxtail. Tatang jun's style of preparing bistig Kapampangan oxtail simmered in garlic, onion, calamansi, potatoes and soy sauce.

Marinated fried or grilled (95% boneless) baby milkfish served with ensaladang Kapampangan.

Boneless milkfish adobo. (Popular Filipino dish) boneless milkfish simmered in a flavorful adobo sauce (garlic, soy sauce, vinegar, bayleaf and pepper corn).

Ried boneless milkfish. Deep fried boneless milkfish served with ensaladang Kampampangan salted egg, diced mangoes and tomatoes.

Ima Lita's unique way of cooking steamed rice sautéed in adobo squid ink, topped with crispy dried squid.

(Kapampangan style) banana blossom and squid cooked in tnt (crab fat), garlic and vinegar (white adobo sauce).

Green beans and squash cooked in our signature coconut milk with pork and shrimp.

Banana blossom adobo. (Kapampangan style) banana blossom with pork cooked in salt, garlic and vinegar (white adobo sauce).

Good for 1-2 person

Chicken pieces simmered in garlic soy sauce and vinegar with bay leaves and pepper corn.

Mix of sweetened banana, sugar, milk and shaved ice.

Diced crispy pork sauteed in shrimp paste served over eggplant, copped with diced mangoes and tomatoes.

Mix of corn kernels, sugar, milk and shaved ice.

Marinated pork belly (grilled).

Fried marinated pork belly.

Crispy pork ruffles fat.

Flavorful steamed rice sauteed in adobo sauce topped with fried marinated pork belly.

Marinated sweet pork.

Steamed rice sauteed in shrimp paste, diced pork, topped with mangoes and tomatoes.

Spicy chopped milkfish and onion sautéed in special sauce.

Seafoods kare-kare. Prawns, squid and mussels in peanut seafood sauce and vegetables.

Bicol pinakbet. Typical pinakbet simmered in our spicy signature coconut milk with pork and shrimp.

Tender deep-fried chicken wings perfectly cooked to a golden crisp glazed with our signature hot sauce.

Deep-fried jumbo squid (skin-off) in a flavorful breading.

Bistek milkfish. Kapampangan style boneless milkfish simmered in a flavorful bistek sauce (garlic, onion, calamansi and soy sauce) with potatoes.

Boneless milkfish kaldereta.

A delicious deep-fried squid ball served with spiced vinegar and sweet chili sauce.

Jeprox. Crispy fried dried sole fish with diced mangoes and tomatoes.

Seasoned grilled prawns with (ensalada) mangoes and tomato.

Deep-fried pork hock served with spiced vinegar.

Pork belly kaldereta. Spicy pork belly stewed with carrots, green peas and potatoes.

Jeprox. Deep fried crispy dried sole fish.

Deep fried prawns in a flavorful breading.

Simply sauteed prawns in garlic and butter.

Beef Brisket kaldereta. Lolo nes specialty beef brisket stewed with carrots and potatoes.

Beef brisket nilaga. Beef brisket cooked until tender with bananas, carrots, potatoes, cabbage and baby bok choy.

Kalderetang short ribs sa gata. Lolo nes specialty. Spicy short ribs stewed with carrots, potatoes and a twist of our signature coconut milk.

Beef Brisket adobo. (Popular Filipino dish) beef brisket simmered in garlic, soy sauce and vinegar with bayleaf and black pepper corn.

Prawns cooked of our signature coconut milk.

Filipino noodle dish.

Cooked using moist heat.

Filipino noodle dish.

Lechon kawali. Crispy and tender deep-fried pork belly.

Pork belly adobo. (Signature Filipino dish) pork belly simmered in garlic, soy sauce and vinegar with bay leaf and black peppercorn.

A delectable way of preparing Kapampangan style asadong liempo (pork belly).

Bistec pork belly. Tatang jun's style of preparing bistig Kapampangan. Pork belly simmered in garlic, onion, calamansi, potatoes and soy sauce.

Fermented rice and shrimp.

Prawns cooked in a spicy savory Cajun garlic sauce.

Pinoy sweet sausage. Pampanga's specialty longanisa (sausage).

Deep-fried chicken and vegetable wrapped.

Diced mangoes and tomatoes with salted egg on top.

Good for 2-3 person