Cirkulo

Cirkulo has been delivering a fun take on tapas, sangrias, and mains since it opened its red round doors in 1995. Chef J. Gamboa maintains the favorite dishes that make this restaurant a top choice for group dining and celebrations. Their sinful sisig, the paella montaña, and their signature chocolate truffle cake constitute a party on your palate.

The signature dishes that Cirkulo is well known for are the Slow Roasted U.S. Beef Belly with horseradish cream sauce. For veggie lovers, they have the Paella Montaña with Portobella mushrooms, truffle oil, whole roasted garlic, and asparagus. Another dish worth mentioning is Cirkulo’s Cochinillo Asado, made with a Spanish-style suckling pig that’s ideal for groups of 10 to 15 people. Their menu is constantly updated to offer dishes inspired by Chef J. Gamboa’s travels.

For the architectural design of the restaurant, Upon entering its doors, Cirkulo evokes a cosmopolitan vibe with tones of black and red over the place. It has a classic, elegant, artful, and cozy ambiance. It also has a spacious area, and with great Spanish music playing in the background, it’s as if you’re in Spain all along.

OPEN FOR DINE-IN, Monday to Sunday

Lunch - 1130AM to 230PM,

Dinner - 500PM-900PM.

Cirkulo Restaurant serves classic and contemporary Spanish cuisine by Chef J. Gamboa and Malu G. Lindo. The menu includes Cabeza de Cerdo/Suckling Pig Sisig, Gambas al Ajillo, Chorizo, Angulas, Paellas, Cochinillo Asado and Spanish wines.

HOME ABOUT US MENU REVIEWS LOCATION RECIPES Cirkulo Restaurant opened in August 1995. It introduced Manila to tapas (sangrias) and a fun way to enjoy a meal. J. Gamboa, Cirkulo's chef, maintains Spanish favourites that gave Cirkulo fans reason to keep the restaurant at the top of their list. Slow Roasted U.

S. is one of the restaurant's signature dishes. Slow Roasted U. S. Beef Belly is served with horseradish-cream sauce.

The Paella Monta comes with Portobella mushrooms and whole roasted garlic. Truffle oil, asparagus, and truffle oil are also featured. These and a variety of tapas or paellas are just a few examples. The menu changes regularly to include dishes that Chef J.

Gamboa has inspired. Vickie Antonio and Luigi Antonio designed the interiors. They are both warm and cosmopolitan. The dining area is decorated with collages and abstracts from National Artist Arturo Luz.

Photographs are by Ava Lugtu. Matador hat lights, originally designed by Ramon Castellanos, adorn the room. These floors were made from 60-year-old supa wood, which was salvaged from former bowling lanes.