Maya Playa

The food was the highlight for us. Everything we tried, from fries and beef burgers to the Korean-style chicken, had far more flavor than I expected, and the pasta is worth ordering too. We even bought some of the homemade pineapple jam to take with us. The tart and cappuccino were so good we kept coming back for more. The staff were welcoming, and the rooms were clean and decent, though not on the level of a five-star hotel. We booked it while hosting family who had come home from abroad. One thing to plan around: pizza is only served in peak season, from December to mid-April. Thanks to Marco and everyone at Maya Playa for a memorable visit.

I can only speak about the restaurant, since I’ve never seen or stayed in the resort’s rooms. I ate here twice, first for lunch and then a few days later for pasta dinner. The chicken breast cacciatore came with a piece of crunchy bread and was really good. The seafood pasta at dinner was a little too salty, but the clams and shrimp were fresh and cooked just right, and the portion was generous enough that I finished it. Marco, the young Italian chef and owner, is from near Bologna in Central Italy. Prices are reasonable, portions are large, and the food is good, so you won’t leave hungry.

I spent eight days here and found it comfortable, clean, and good value by Philippine standards, where decent accommodation can get expensive. The staff were good and the atmosphere was nice. At the restaurant, the pizza was decent and the homemade tagliatelle ragù was delicious, though some details kept it from being the kind of place I’d eat every day. For example, the caprese salad came with iceberg lettuce and didn’t have proper fresh mozzarella.

If you’re into Italian food, the meals here are great. The drink choices are limited, though. 😊