• Menu
• Food Review
  • Croquettas de Jamón Serrano – 8/10
  • Bacalao Fresco a la Vizcaina – 7.5/10
  • Solomillo a la Ranchera – 9/10
  • Strawberry Mint Mojito – 10/10
  • Canonigo – 6/10
• Restaurant Rating – 4.3/5
• Recommendations
• Information

Wobbly Pan is a restaurant in Davao that is slept on but needs to be talked about more!

Why?

Let’s start with its restaurant name. Wobbly Pan is a family-owned Spanish Bistro franchise from Manila. The restaurant name symbolizes a passing down of the torch from one generation to another of the Hernandez Family but instead of a literal torch, it’s the family’s cooking pan.

Through the passage of time, the family’s cooking pan has been used so much that it has become wobbly over time. It’s ensuring that their family tradition, recipes, and culinary roots have been passed down and, luckily, sharing their products with the general public.

One can also look into the name in a fun manner. As they serve signature cocktails and tapas, one can interpret their name as Wobbly Pan because a few more rounds can literally make you wobbly.

It is one of the restaurants that offer Spanish dishes rather than Filipino-Spanish fusion. So if you want to expand your palate dictionary and explore what Spanish cuisine tastes like beyond the usual Spanish dishes like paella, salpicao, and gambas, Wobbly Pan is a good field trip. Of course, for experienced foodies who have travelled far and wide to Spain, it might not offer all the food you’re missing from Spain, but it is the next best thing to satisfy your Spanish food cravings.

Apart from its delicious Spanish offerings, one thing you’d definitely come back here for is their cocktails, because apart from their place being a good spot to chill, their drinks are so good, and they have amazing special offers like their happy hour that lets you buy two drinks for the price of one. I mean, it’s five o’clock somewhere, right?

Wobbly Pan Spanish Bistro Davao is located at The Paddock by Norminring, J. Camus corner General Luna Street (right across the Apo View Hotel, beside the Ducati Showroom)

Menu

https://wobblypan.com/wp-content/uploads/2026/02/WP-Menu-2025-PREVIEW.pdf

Food Review

I’ve been wanting to try out Wobbly Pan because Spanish cuisine is something I’m interested in, and Wobbly Pan is by far one of the restaurants I found on Google that purely serves a Spanish selection. Wobbly Pan is unexpectedly a good place to chill. Apart from its good food, I didn’t expect I would have one of the best mojitos in Davao; I ended up tipsy coming home from the restaurant on a Saturday afternoon.

Croquettas de Jamón Serrano – 8/10

Croquettas de Jamon is an appetizer made from mashed potatoes made into balls and deep-fried. Despite its simplicity in name and essence, there is a symphony of flavors within these five small balls.

For starters, the mashed potatoes within have a smooth and velvety texture while maintaining a firm and crispy outer layer. The inside bursts into your mouth with smoothness and a buttery mouthfeel. The Béchamel paste on top has a very strong and umami flavor that plays a good contrast with the strong hint of garlic that reminds me more of toum. Despite its tiny cuts layered on top of the croquetta, the Jamón used is jamón serrano. It definitely gives out a rich umami and salty taste.

Jamón serrano is one of Spain’s most famous dry-cured hams, often compared to Italy’s prosciutto. It is made from the hind legs of white pig breeds, salt-cured, and slowly air-dried in Spain’s cool, dry mountain climate. Depending on the producer and quality, it is typically aged for 7 to 16 months, with many premium hams cured for 11 to 12 months or longer.

While it is good, it is pricier than croquettes from other restaurants, but given the quality of its ingredients, the price seems decent. A good start to the meal, but not a really standout dish.

Bacalao Fresco a la Vizcaina – 7.5/10

Bacalao Fresco a la Vizcaina is one of the first dishes I’ve tried that is different and is truly an introduction to Spanish cuisine beyond paellas. Bacalao is their version of salted fish and is made out of cod fish. It’s simmered and added to a glorious red tomato sauce with potatoes.

You’ll think this one is like Kaldereta or Afritada, but the red sauce is far different compared to our Filipino red sauce. The sourness and tang of tomatoes are more prominent, and it is recognizably heavy with pepper. The red tomato sauce is a Basque-style tomato sauce. It allows the salted cod to shine and combat the saltiness of the fish. The cod is also tender and soft; it melts in your mouth.

However, the saltiness of the bacalao is beyond what I can tolerate. It needs more starches for its saltiness to be diluted. Adding more potatoes to the red sauce would help, but the number of potatoes served is too small. Having it with rice is ideal and makes the experience more enjoyable. Overall, the red tomato sauce is what makes the dish shine more than the bacalao fish.

Solomillo a la Ranchera – 9/10

Solomillo is the Spanish word for tenderloin or fillet, while a la Ranchera refers to the rich ranch-style sauce the beef is served in. Although it’s another red sauce, it stands apart with its capsicum-based foundation, giving it a deeper, slightly spicier flavor. It has a subtle smokiness and garlicky profile, but the garlic is well-balanced rather than pungent and overpowering.

Despite having two dishes with red sauces, the flavors are distinct from each other, and the Solomillo a la Ranchera easily takes the win for being the table’s favorite. The beef tenderloin was cooked to a perfect medium-rare, making it incredibly tender and juicy. Paired with the smoky, garlicky sauce, every bite was rich, flavorful, and satisfying.

Strawberry Mint Mojito – 10/10

Their Strawberry Mint Mojito is the perfect ladies’ drink that packs a strong punch. It’s a perfect blend of mint and strawberry drinks and liquor. The liquor is subtle, but by the time you’re downing your first glass, you already have that whimsical smile plastered on your face. My actual note for this drink is “This sh*t is good; must have more! This gives a really good buzz.”

Canonigo – 6/10

Canonigo is a dessert that instantly reminded me of Brazo de Mercedes. It’s a light, cloud-like meringue dessert drizzled with caramel syrup, giving it an airy texture that feels firm at first but quickly melts away into a delicate foam in your mouth.

While the texture is delightful, the overall flavor is a bit too simple and ultimately forgettable. Unlike Brazo de Mercedes, where the rich custard filling takes center stage.

To me, Canonigo feels like a dessert best enjoyed by a different generation. It’s comforting, uncomplicated, and gently sweet rather than indulgent. It’s the kind of dessert I can easily imagine older generations appreciating for its light flavors. While it wasn’t my favorite, I can certainly see its appeal for those who prefer desserts that aren’t overwhelmingly rich or sugary.

Restaurant Rating – 4.3/5

• If anything, I think their bacalao dish deserves more starches, like more potatoes in the stew, or, if it can be helped, to lessen the salinity of the cod.
• One thing that needs improvement is their food showmanship or plating because it just looks almost ordinary for its premium price. In today’s dining scene, visual appeal is almost as important as taste. A more thoughtful presentation would not only elevate the overall dining experience but also make the dishes more memorable and enticing, especially in an era where diners often eat with their eyes first.

Want me to review a restaurant you’re hesitant to try? Recommend it in the comments. If you like this post, please like, share, and follow EatsMeJax! on Facebook.