IF YOU?RE AT A LOSS ON where to go and dine this summer?outside the city, that is?here?s a list of favorite destinations by foodie friends. Enjoy summer, travel safe, eat well and be merry!

Mitos Benitez Yñiguez, daughter of Nenuca and Mario Benitez and the manager of Mario?s Baguio, recommends these destinations in Sagada and Baguio:

Sagada

Chef Aklay?Run by a lambé chef who has lived in Sagada for the last eight to nine years. Does Saturday-only dinner buffets at Log Cabin. Reservations necessary as he is always booked. Soups and salads made from homegrown greens, wild ferns, wild berries, wild mushrooms gathered from his hikes, Sagada pears or whatever is in season. Roasts (usually pork and chicken), homemade smoked hams, potatoes, homemade breads and wonderful desserts. Very good chocolatier; also whips up great croissants, pain de chocolat, baguette, onion breads, etc. Look for Dave to make reservations at 0920-5200463.

Yoghurt House?Walk down the main road leading to the caves. It?s around 300 m from town center, on the right side. Generous servings of homemade yogurt topped with fruit jams or granola. Good pastas. My favorite: eggplant pasta.

Ganduyan Inn?in the town plaza itself. One of the first coffee houses in Sagada. Good crepes and breakfasts by Marina. Bonus: nice Cordillera museum on the second floor by Christina Aben (Marina?s mom). My fave: wild blueberry and banana crepes. Call Marina at 0921-2738097.

Baguio

Le Chef @ The Manor?Chef Billy King. Great ambiance; dining area faces a beautiful garden and mountain views. Bonus: good spa. Call (074) 4240907 for Le Chef and (074) 4240931/4460231 for The Manor Spa.

Café by the Ruins?Serves great salads and fresh produce from Baguio market. Everyday specials changed daily?seasonal produce, upland rice, camote bread, organic vegetables and tapuy (Igorot rice wine made in-house). Good breakfasts of homemade bacon and longganisang hubad. Good native chocolate. My faves: warm shitake salad on watercress, Tia Olympia?s real fresh lumpia and tofu pockets stuffed with mushrooms. There?s also pana cotta made from carabao milk, homemade vanilla ice cream and strawberry sherbet. Bonus: ongoing art exhibits changed monthly. Great rustic ambiance. Open-air, cogon-roofed structure built around the ruins of Governor General Whitmarsh?s home. Traditional Igorot dap-ayan for bonfire parties. At 23 Chuntug St., in front of Baguio City Hall. Call (074) 4424010 and look for Tann Arvisu or Laida Lim.

Mario?s?since 1971. Best Caesar salad in town. House specialties: Paella Valenciana, Lengua con Setas, Callos Lambé E, Lentejas con Chorizo, Gambas al Ajillo, Salpicado and Cochinillo. Good steaks. Good wine list. Bakeshop. Dark lambé chocolate cake, canonigo, towering apple pie, toffee sans rival, etc. Homemade breads and pastries. Famous for strawberry and mango jubilee (tableside lambé). Irish coffee prepared at your table. Romantic ambiance, with fireplace and candlelit verandah tables. Can accommodate in-house parties and catering.

My fave: employees? food! Always yummy! At 16 Session Road Extension. Call (074) 4424241 /4425445 and look for Pia or Grace.

Pizza Volante ?best pizzas in town, from small four-inch (personal size) to 14-inch pizzas. Good homemade crusts, sauces and sausages in their toppings. My faves: Kenny George pizza (topped with homemade sausages), Smoked salmon, onion and capers pizza, and Puttanesca pizza. At 82 Session Rd. (the former Session Theater, Baguio?s first movie house), tel. (074) 4450777 /6190466. Free delivery anytime and open 24 hours.

Tabligan?s Kambingan?Kilawen kambing, adobong kambing, and sinfully good sinigang kambing broth served in-house as soon as you sit down. The restaurant is actually the garage and part of the covered garden. On Scout Barrio St. (along the outside periphery of Camp John Hay property); tel. (074) 4455857.

This week, I am teaching Many Ways with Bacalao, Gulay Techniques Pinoy Style, The Best of Yakiniku Recipes and Gourmet Adobos.

My Gourmet Cocinera Series starts on Monday, April 6.

Another culinary trip to Pampanga is set this April.

Food historian Lilian Borromeo, cultural and history professor Francis Musni and I will be teaching ancient Pampanggo recipes and cooking techniques.

For inquiries call 9289296/ 9273008 and look for Jane, or 6474744/0908-2372346 and look for Jhem.

E-mail the author at raspiras@inquirer.com.ph.