Cirkulo 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. To ensure 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.

Chef J. Gamboa is a graduate of the University of Massachusetts at Amherst and the Culinary Institute of America in Hyde Park, New York. The old favorites are still being served: Chorizo, Angulas, the Paellas, the Sisig made from suckling pigs. The menu has been updated to offer Slow Roasted U.S. Beef Belly, Hanger Steak Frites and Paella Montaña with Portobella mushrooms, whole roasted garlic and truffle oil -- all original creations that are the current talk of the town. The pastry kitchen offers Warm Dark Chocolate Truffle Cake with Liquid Center, Warm White Chocolate Bread Pudding with Bourbon crème sauce, home-made 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. Evident is the use of clean geometric lines, opposed to the bold and original design by Ramon Castellanos that revolved around the circle. The restaurant showcases familiar design elements, such as the matador hat lighting fixtures and ‘torero’ collages by National Artist Arturo Luz. One immediately notices how bright the room has become with full views of Pasay Road. 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 adorned by Lao Lianben abstracts. 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.