Our Story
Cirkulo Restaurant opened in August 1995, introducing Manila diners to tapas, sangria and a more relaxed approach to Spanish dining.
More than 30 years later, Chef J. Gamboa continues to serve the Spanish favorites that have become Cirkulo signatures while regularly introducing dishes inspired by his travels and culinary experiences.
Among the restaurant’s longstanding favorites are the Slow-Roasted U.S. Beef Belly with Horseradish Cream Sauce and Paella Montaña with Portobello Mushrooms, Roasted Garlic, Truffle Oil and Asparagus, together with a selection of tapas, paellas, Josper grilled meats and seasonal dishes.
Cirkulo’s menu continues to evolve while remaining rooted in the Spanish cooking that has defined the restaurant since 1995.
The Restaurant
Cirkulo’s interiors, designed by Vickie and Luigi Antonio, combine contemporary elements with details from the restaurant’s original design by Ramon Castellanos.
The dining room features collages by National Artist Arturo Luz, abstract works by Lao Lianben, photographs by Ava Lugtu, and the distinctive matador-hat lights retained from the original restaurant.
The floors are made from 60-year-old supa wood reclaimed and restored from old bowling lanes, adding another distinctive element to the space.
Our Chef
Chef J. Gamboa has been Executive Chef of Cirkulo since the restaurant opened in 1995.
He holds a B.S. degree in Hotel, Restaurant and Travel Administration from the University of Massachusetts Amherst and received his culinary training at the Culinary Institute of America in Hyde Park, New York. In 1996, he received the Bonlac Great Chefs of Asia Award for the Philippines.
From 2007 to 2016, Chef J served as Team Manager of the LTB Philippines Culinary Team, participating in international culinary competitions including the Hong Kong International Culinary Classic, Food & Hotel Asia Singapore, Bocuse d’Or Asia Selection in Shanghai, and Oceanafest in Perth, Australia.
He is the founding president of the LTB Philippines Chefs Association, established in 2014 as the Philippine national member of the World Association of Chefs’ Societies (Worldchefs), and is a Worldchefs Accredited A-Level Culinary Judge. Chef J has participated in food promotions and culinary events in the Philippines and abroad. In 2007, he conducted a Filipino food demonstration at Cocina del Agua in Zaragoza, Spain, and in 2015 presented “Nose-to-Tail Eating in the Filipino-Spanish Menu” at Madrid Fusión Manila.
He is also Executive Chef of Milky Way Café, AzuThai Restaurant and Tsukiji Japanese Restaurant in Makati.
Management
Cirkulo is managed by Malu G. Lindo, a third-generation restaurateur. Together with her family, she manages the restaurant group that includes Cirkulo, Milky Way Café, AzuThai Restaurant and Tsukiji Japanese Restaurant.