If there’s a cuisine out there that comes close to Filipino flavors, it would most likely be Spanish. Filipino cuisine is often described as a fusion of Spanish and indigenous flavors, undoubtedly due to Spain's over 300-year colonization era that introduced a variety of culinary traditions and ingredients.

If you’re looking for a place for authentic Spanish food, look no further. Located in Bonifacio Global City’s (BGC) newest food destination, High Street South, is Bueno Tapas & Wine— a Spanish restaurant that offers an inviting space for Spanish cuisine and wine enthusiasts.

Established by Chef Kennedy Alfonso, who is also the executive chef behind the Italian restaurant, Tartufo, Bueno Tapas & Wine offers a myriad of dishes with both familiar and eccentric flavors served up like creative art pieces for your next IG story.

From the moment you walk in, the restaurant has a cozy and elegant atmosphere that makes it the perfect venue for a date night or a slow afternoon catching up with friends and family. With a wide variety of offerings, Bueno Tapas and Wine is serving up more than just “good” food and drinks, but a one-of-a-kind experience for every customer who comes to dine.

The Beat Manila got to taste some of the restaurant’s crowd pleasers from their exquisite tapas down to their filling paellas, and we’re listing down some of the standouts from their menu!

Gambas Al Ajillo: Spicy Garlic and Shrimp Cooked in Olive Oil

As a fan of small plates, the tapas dishes were definitely one of the most awaited parts of our dining experience here. Our expectations were pretty high considering the restaurant’s name promises “good tapas” to begin with. The great news is it’s better than good!

We were served four different tapas dishes and while they were all delicious and had their merits, this flavorful shrimp dish took the crown as our favorite. Perhaps it’s the way the shrimps were so tender or how the dish had just the right amount of spiciness paired perfectly well with crunchy toasted bread.

The Gambas Al Ajillo(P620) is definitely a tapas caliente (hot tapas) dish worth trying and ICYDK, the chef recommends it too, stating that it’s his personal favorite.

Chicharròn: Two-Way Finished Crispy Pork Belly in Demi Glace

Probably the fanciest chicharron dish we’ve had the pleasure of tasting, and we’re not just talking about the way it’s spelled, but this dish looked like a work of art the moment it was served. If dishes had a best-dressed award, it would be this one.

This crispy and tender pork belly is a foodie’s dream from its presentation down to the taste. It has that familiar taste of a Filipino bagnet but that savory sauce elevates the familiar into something new, which we enjoyed experiencing. This main dish, Chicharròn (P890), also has a hefty serving and can be ordered for sharing (but we won’t judge if you want it all for yourself!).

Estofado De Res: Catalan-Style 8 Hours Braised Beef

Beef stew lovers, you’re going to want to sit down for this. Imagine a savory beef that melts in your mouth the moment you bite into it. Pair it with steaming hot white rice, and you can expect you’ll be in food coma heaven by the time all of this is over.

The Estofado De Res (P840) is a filling meal for those who enjoy their meat tender and juicy with flavors made from a symphony of herbs. Another dish recommended by Chef Kennedy, this is one beef stew for the books!

Arroz Meloso De Rabo De Toro: Oxtail in Creamy Risotto

Having trained in San Sebastian, Spain — a.k.a. the culinary capital of the world, Chef Kennedy told us about how 90% of their ingredients are imported from the country and how he strives to follow the methods and principles of Spanish cooking. So, if you’re ever questioning authenticity, you can be sure that this restaurant comes close to the real thing.

In fact, the Chef even gave us five basic things you need to make a good paella, which is a staple in the cuisine. First, is your “liquid gold” which Chef described as the stock; second is the Sofrito, which is a combination of aromatics; the rice, which should be small and not as long. Chef explained that for paella, the rice shouldn’t be too starchy, so it can absorb more of the stock and get the best flavors. Fourth on the list is your protein, and finally the vegetables.

The restaurant currently offers eight kinds of paella dishes but one the caught our eye is the Arroz Meloso De Rabo De Toro(P1,150) as we don’t see a lot of recipes that use oxtails. On top of that, this recipe is basically a risotto, which we thought was an interesting fusion of cooking methods.

Special mention: The Paella Iberico (Paella with the Famed Black-Hoofed Iberico Pig, P1,250) was a pretty great offering as well and offers a more muted taste compared to the oxtail risotto, which is great for those who enjoy their paella without an overpowering flavor. The Paella Alcachofas (P980) is a great vegetarian option as well and utilizes artichokes as the center of the dish, which provides a tangy flavor.

Biscoff Tarta De Queso: Basque Burnt Cheesecake with Biscoff

After having tasted a myriad of dishes across their menu, we thought we were ready to call it a day, but Chef Kennedy reminded us about postres (dessert), and who are we not to make room for one?

Desserts are best served sweet and this Biscoff Tarta De Queso (P420) is a light cheesecake with the top lightly torched to perfection and drizzled over with a sticky sweet Biscoff sauce.

We expected it to be very sweet considering the Biscoff cookie ingredient, but it was surprisingly well-balanced, and the lightness of the cheesecake makes you want to take a bite over and over again, compared to other cheesecakes which feel heavier and denser, making it hard to finish a slice. This cookie cheesecake will surely have you craving for another slice long after you’ve finished. We’re still thinking about it to this day.

Special mention: If you’re not a fan of cheesecake, they also offer Churro Con Chocolate (P310), which is the classic cinnamon churro paired with bittersweet chocolate. The chocolate balances out the sweetness and the churro dough is fried to perfection! There’s a reason it’s still one of the most favorite dessert snacks out there and you can now order here at Bueno Tapas & Wine!

Discover more amazing eats at Bueno Tapas & Wine. You can find their restaurant in the Grove by Rockwell in Pasig and at the One Maridien Tower in BGC. Follow them on Facebook and Instagram for updates and to learn more about their offerings.

Locations:

Pasig City: The Grove By Rockwell (GF Level Retail Row), E. Rodriguez Jr. Avenue, Pasig City, Philippines

BGC: G/F, 27th St, 9th Ave, One Maridien Tower, Fort Bonifacio, Taguig City