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Ananyana Beach Resort
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Spacious and tastefully decorated, Suites and Family Suites are fitted with one bamboo-framed queen bed, airconditioning, mini-bar, ensuite bath with hot/cold water and views of the beach by either a balcony or terrace
To extend the homely intimacy, Ananyana has an open kitchen where guest are mostly welcome to discover the simple, innovative and absolutely delicious food. Daily catches from the sea is skillfully chosen and tastefully prepared with fresh herbs and local ingredients.
To blend the Asian fusion style cuisine, impressively selected ceramics and cutleries are set between the palm trees and the blue ocean, outdoor dining area. A small pavillion by the plunge pool is a couple's favorite spot. Humming voices, bamboo chimes, acid jazz, will anticipate the relaxing mood and serenity of Ananyana.
Right along 3-km Doljo Beach, on Panglao island, minutes from mainland Bohol via 2 concrete bridges. From Doljo Beach, divesites are a few metres away. Clusters of entertainment, bars and restaurants on Alona Beach is a 10-minute drive. The provincial capital, Tagbilaran City, is a 20-minute drive over the causeway.
Traveling, you realize that differences are lost: each city takes to resembling all cities, places exchange their form, order, distances, a shapeless dust cloud invades the continents. Italo Calvino
To travel is to discover that everyone is wrong about other countries. Aldous Huxley
In Mindanao, the southern part of Palawan island, Sulu and Tawi-Tawi, dishes are richly flavored with the spices common to Southeast Asia: turmeric, coriander, lemon grass, cumin, and chillies — ingredients not commonly used in the rest of Filipino cooking. Being free from Hispanicization, the cuisine of the indigenous Moro and Lumad peoples of Mindanao and the Sulu archipelago has much in common with the rich and spicy Malay cuisines of Malaysia and Brunei, as well as Indonesian and Thai cuisines.
More details at Southern Philippine Cuisine
For festive occasions, people band together and prepare more sophisticated dishes. Tables are often laden with expensive and labor-intensive treats requiring hours of preparation. In Filipino celebrations, lechón (also spelled litson) serves as the centerpiece of the dinner table. It is usually a whole roasted pig, but suckling pigs (lechonillo, or lechon de leche) or cattle calves (lechong baka) can also be prepared in place of the popular adult pig.
More details at Northern Philippine Cuisine