From Capiz, with Love: Dining at Leo Sea House

Experiene a slice of life in Capiz once you visit this lovely dining spot in Marikina.

It’s all in the details: Famous Filipino quotes stitched on their napkins.

It's a powerful truth that food is not only for sustenance, but also unlocks the gateway to a person’s core memory while reflecting on deep connections with their origin, culture and values.

And on one quiet Sunday evening in Marikina—inside the only well-lighted building, almost blink-and-you’ll-miss-it space called Leo Sea House, food doesn’t just nourish; but it speaks. It tells stories of someone’s childhood, a walk at the coastal town, shared laughs, and hints of salt on the skin.

What used to be an actual sari-sari store, Leo Sea House is a cozy 10-seater restaurant that feels more like someone’s tiny home turned into a dining room rather than a lavish formal eatery. It’s intimate, it’s warm, and if you don’t know what you’re looking for, you’ll probably walk or drive right past it. But trust me — this is the place you’ll want to find.

Behind Leo Sea House is Capiz-born and bred Chef Francis Lacson, whom I met during my visit to Francesco’s in San Juan City a few months ago. This time, he’s bringing his roots front and center, curating a menu that honors his beloved hometown — where he and his childhood friends/restaurant owners share their fondest memories through their menu. And when Capiz is your north star, expect sunshine, shared laughter, and strolls by the beach.

Cradled by the gentle waves of the Visayan Sea, Capiz is a province where nature and culture dance in quiet harmony. Known as the Seafood Capital of the Philippines, it delights the senses with the freshest catch—oysters that shine like morning dew, scallops that melt like sunset light, and crabs that tell stories of the deep.

Dinner began with an amuse bouche of oyster sisig croquette kissed with calamansi glaze — bright, tangy, a little crispy on the outside and brimming with umami within. That one bite already whispered: you’re about to remember something you didn’t know you missed.

Their tasting menu features eight courses and ranges from ₱2,200-₱2,500. Alongside, they also offer a selection of curated cocktails that go well with their food, as well as a variety of local wines.If you are unfamiliar with tasting menus, this particular offering is not only an excellent value but also a remarkable dining experience. It provides a unique opportunity to deepen your appreciation for Philippine regional cuisine.

The Scallop Siomai was a delightful and comforting dish, featuring Capiz scallops as the main attraction. It evoked a sense of nostalgia for street food but with an elevated touch. They also creatively repurposed clean crab shells into charming little saucers, which held a wonderful medley of cheese and chili sauce that provided an interesting contrast to the siomai.

Monay

Next up, we had some sweet and fluffy Monay served like dinner rolls with a combination of latik butter and kape infused honey. It was so good, it actually made me imagine that a sticky bun version of this would taste amazing!

Final touches

Their Gotong Dagat, a seafood twist on a hearty goto-like soup, layered with clams, mussels, fish, and topped with calamansi foam. I particularly loved the contrast of salty and sourness so this one hits the spot.

Paklay

Next up, I tasted a version of Paklay like no other and it was brimming with textures. The bamboo shoot, niyog and seaweed was very interesting. It was almost salad-like, unlike the traditional Ilonggo version that's sauteed with the addition of meats and seafood.

Lukon

That evening, my heart was especially drawn to the Lukon—those locally sourced tiger prawns served with handkerchief noodles and palabok sauce. I truly appreciated the beautiful combination of flavors and textures in this dish. The way the shrimp was flash grilled created a delicate, sashimi-like texture that was simply delightful. It reminded me of how wonderful it is to experience food that feels both comforting and unique.

Fish Humba

Instead of using pork, Chef Francis did a Fish Humba version that’s unforgettable — tender tanigue paired with humba jus, black beans, and banana blossoms and served with some turmeric rice. Truly, it’s another dish that’s so familiar yet impressively refined.

Nata

Inday-Inday

Sweet endings included some refreshing Nata laced coconut sherbet, and the Inday-Inday ended our meal like a childhood memory: ube ice cream, palitaw, coco macaroon base, bukayo and topped with a cheese tuille — all the flavors you’d associate with happiness and fun (sometimes loud) afternoon meriendas with your favorite people. I honestly expected a bit more sweetness to the macaroon base but it’s really just more of my personal preference.

Yuzu Smash Cocktail

What went with all of this was a Japanese-inspired Yuzu Smash mocktail, topped with a fresh shiso leaf that added a herbal note to this citrus-forward drink.

What Leo Sea House offers isn’t just food but that unmistakable feeling of being transported in a friend's home in Capiz while gaining a better appreciation of local Filipino seafood produce. Kudos to the Chef Francis and the LSH team for their dedication to serve nothing but good food and wonderful stories too!

Leo Sea House open kitchen seafood restaurant is open from Wednesday to Sunday from 6:00pm to 10:00pm. For reservations, contact them via FB Messenger or send a message on Instagram.