Cirkulo Restaurant first opened its red, round doors in August 1995 introducing Manila to tapas, sangrias and a more fun approach to a meal. Cirkulo’s Chef J. Gamboa maintains the Spanish favorites that have given Cirkulo devotees reason to still put the restaurant on top of their dining list. The signature dishes 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. Aside from these and the assortment of tapas and paellas, the menu is constantly updated to offer dishes inspired by Chef J. Gamboa’s travels.
The interiors designed by Vickie and Luigi Antonio may be described as cosmopolitan and warm at the same time. Collages by National Artist Arturo Luz, abstracts by Lao Lianben, photographs by Ava Lugtu, and matador hat lights from the original design by Ramon Castellanos adorn the dining room. The floors are 60-year old supa wood restored from old bowling lanes.
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Chef J. Gamboa is a graduate of the University of Massachusetts at Amherst and received his training at the Culinary Institute of America in Hyde Park, New York.
