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Top to bottom: The well-tended gardens of
Amorita; fresh-faced owner Ria Cauton; kid-
friendly pasta treats are on the menu; welcome
greetings are customized one petal at a time
B E S P O K E B O H O L
A little love nest
The design phase of Amorita (which
means “little love” in Spanish) began
when Ria and Nikki were planning their
wedding, so romance was a major
influence. Case in point: the Garden
and Ocean Villas each have a private
courtyard and plunge pool that will
make honeymooners swoon. The
restaurant was named Saffron because
“my husband and I would relax in that
area and watch the sky change to the
color of saffron.” It’s a view that still
takes their breath away, and one that
has been the backdrop for many a
wedding proposal since.
Now that the couple has kids —
Ava, 3, and Emilio, 1 — the resort
has evolved along with them. They
have become more family-friendly,
with amenities such as a sterilizer,
a baby bathtub and a playpen for
guests with little ones. On a hot day,
you’ll catch resort manager James
San Diego or any of the staff
handing out popsicles to kids
at the infinity pool. Their
children’s favorite steak
and truffle cream pasta
have become regulars on the menu,
and the little things they do to entertain
Ava and Emilio — cookie decorating,
arts and crafts, and watching cartoons
outdoors — are available for guests to
enjoy too.
And since Bohol is being primed as a
culinary destination, the couple worked
with chef Raphael Ongchiong to serve
Boholano dishes with a twist, such as
the
takla
(crayfish) in coconut cream;
balbacua
, a hearty stew made with ox
tripe; and the chicken
halang halang
,
a local favorite prepared with chili and
coconut meat, and smothered with
ginger and lemongrass.
Guests are pampered with
little pleasures: a welcome plate
of freshly baked cookies,
hot chocolate on a rainy day
and sweets on their bedside
PHOTOS
JOREM CATILO