El Cirkulo Tapas Bar and Restaurant first opened its red, round doors in August 1995 introducing Manila to tapas, sangrias and a more fun approach to a meal. Rec­ognizing the need to be fresh and innovative, even to a loy­al following of patrons, Malu and J. Gamboa, began a new era in December 2001 with Cirkulo Restaurant. Ensuring a sense of continuity, Chef J. Gamboa maintains the Span­ish favorites that have given Cirkulo devotees reason to put the restaurant on top of their dining list.

The old favorites are still part of the menu: Chorizo, Angulas, Paellas, the Sisig made from suckling pigs. There is an obvious effort to evolve. Aside from an assortment of Tapas and Paellas, the menu has been up­dated to offer Mediterranean specialties: Grilled U.S. Angus Rib-Eye with Shaved Parmesan and a Balsamic-Shallot Glaze; Pan Fried Fillet of Apa­hap with Asparagus, Capers and Lemon Buerre Blanc, Foie Gras served “3 Ways. Bacalao, Len­gua and Lamb star in other dishes. The signature dishes of the moment are the Slow Roasted U.S. Beef Belly with Horseradish Cream Sauce and the Paella Montaña with Portobella Mushrooms, Whole Roasted Garlic, Truffle Oil and Aspara­gus.

With the parade of tapas, freshly baked ba­guettes, salads prepared in the dining room and wide array of entrees, saving room for dessert is a major challenge at Cirkulo. The pastry kitchen offers Warm Dark Chocolate Truffle Cake with a Liquid Center, Warm White Chocolate Bread Pudding with Bourbon crème sauce, home­made super premium ice creams in flavors such as fresh banana, mantecado and Spanish nougat.

The interiors designed by Vickie and Luigi Antonio may be described as cosmo­politan and warm at the same time. The restaurant showcases design elements from the original restaurant, such as the matador hat lighting fixtures and ‘tore­ro’ collages by National Artist Arturo Luz. Evident is the use of clean geometric lines, as opposed to the bold and original design by Ramon Castellanos that revolved around the circle for the original restaurant. One immediately notices how bright the room has become with full views of Arnaiz Avenue. The floors are 50-year old supa wood restored from old bowling lanes. The lounge, with its deep armchairs and sofas, and the dining room with red and navy chairs, are distinctly separate. The function room has been designed for intimate meals for up to 16.

The restaurant has evolved into a true dining establishment, ideal for lunch meetings, family dinners, and intimate celebrations. With today’s Cirkulo, one will find a fine union of old and new.

Spanish and Mediterranean Cuisine
900 A. Arnaiz Avenue (Pasay Road) cor. Paseo de Roxas,
Makati [Since August 1995]
Tel. 632.810-8735/810-2763  www.elcirkulo.com