that washed the powder room.
At the end of the powder room, beyond the gauzy curtain and patterned glass doors, was a sitting area. It had a wide screened window welcoming the mountain breeze. The capiya invited visitors to sit and enjoy the garden view.
I stepped back into the restaurant area. Its doors were set with clear and colored glass panes in the style of the 1930s. Their embossed patterns were matched with the embroidery cover on the piano seat. Traditional straight-backed dining chairs surrounded square tables of white linens with. Bright and cheery flowers were set on every table.
This main area was virtually open with screens running on three sides from floor to ceiling. Overhanging vines outside provided natural protection against rain and sun... A slight drizzle beat on the overhanging vines and the mist outside sealed me off from the outside world. The natural fragrance of the mountain air, blending with the rain-freshened earth made me sit languidly, losing time. Soft, unobtrusive music wafted in the restaurant. My table was right next to the wall screen. Next to the delightful arrangement of freshly-picked flowers were tiny silver receptacles, with tiny silver spoons, holding spicy condiments. Soon, a pitcher full of dalandan juice graced my table setting. This was the signal that I was about to embark on a nourishing path -- my dinner concocted from the plants and herbs in the garden.
The salad bowl arrived with greens and yes, flowers! Lettuce with arugula and ruchetta, fennel leaves and parsley. Surrounding the salad bowl were six bowls of cheese, corn, cucumber, boiled egg, jackfruit,and peanut. Even my table was transformed into a mini-garden. This time I trod the path with tastebuds.
The next course was an entire assortment, in individual containers, of tapinade (black olives in olive oil), cheese, pesto, mushroom pate and tomato served with bread. This was followed by pasta which was served also with its own accompanying selection in different bowls of capers, sundried tomatoes in

olive oil, shrimp, and shrimp with chicken sauce. There were mushrooms and black olives, and anchovies too. It was like a presentation of queens and princesses with their accompanying ladies-in-waiting.
To cap the filling meal, desserts of carioka (cassava) and sweet potato were served with tarragon tea. I tasted everything and savored everything.
Throughout the meal, a pleasant waitress informed me of possible choices for juices and desserts, etc. The set-menu priced at P600 is an experience and definitely not for all occasions and not for everybody. It is for the poet who needs to be inspired, but not for the busybody who prefers fastfoods; it is for nature lovers who enjoy intimate conversations, and definitely not for the man who hankers for meat at every meal or he may feel short-changed.
Who knows what other visitors may think and feel. For what you open your eyes to, your heart to, your spirit to, speaks of yourself. Know thyself in just a hectare of Sonya's Garden.