Deo Gracias: Best Spanish Restaurant in QC

Deo Gracias, which means “Thanks (be) to God,” is the Modern Spanish Restaurant by Chef Heny Sison in collaboration with Spanish Chef Alex Del Hoyo Gomez. It’s probably the best Spanish Restaurant in the Quezon City area that can rival the ones in Makati & BGC.

We were intrigued by Deo Gracias ever since they sent a teaser invitation of Callos a la Bilbaina and Salmorejo Asado con Jamon. These were one of the best versions of Callos and Salmorejo we have tried, so this Spanish resto must be special.

Finally, we tried it. Here’s what to expect at Deo Gracias.

ABOUT DEO GRACIAS

It’s a quaint QC home converted into a restaurant along the same Jamboree St. where Chef Heny’s Victorino’s Restaurant is located. It features well-loved traditional dishes from different Spanish regions presented with a modern interpretation in collaboration with Chef Heny’s vision of Spanish food and baking expertise.

Deo Gracias
#12,11th Jamboree Street, Quezon City
Telephone: +632 7005-6741
Mobile: +63 917-7088727
Facebook: Deo Gracias
Instagram: @deogracias.ph

Now Open Tuesday – Sunday
La Tienda (Deli): 9AM-9PM
El Comedor (Restaurant): 11AM-10PM
🔻MENU🔻
me-qr.com/c/deogracias/menu

The outdoor garden seating area is where the most coveted seats are, right beside the deli with nice lighting setup at night.

Inside the restaurant is a casual dining setup, like eating in someone’s home with a bar on one end and a chef’s table near the kitchen.

Deo Gracias Menu:
• Tapas Frias, Ensaladas, Embutidos, Quesos,Pan
• Tapas Calientes, Arroces Y Fideos
• Principales, Cochinillo Castellano, Postres
• Cocteles, Sangria, Gintonic, Cervezas, Refrescos, Cafe Y Te

There is one private room on the ground floor and 2 big private rooms (that can be combined) on the second floor for your private celebrations.

There is a spacious parking area at the back of the resto so that you don’t have to worry about where to park your car safely in this QC area.

TAPAS

We loved the diverse selection of tapas to start with.

**Berenjenas Con Miel** (₱250). *Crispy eggplant with honey drizzle*

The healthiest “fries” you’ll ever enjoy, with thinly sliced crisp eggplant strips drizzled with honey.

**Nekeas** (₱315 glass / ₱900) *Cabernet Sauvignon, Garnachas, Nevarra*

The tapas go well with their selection of Spanish Tinto, Blanco or Rosado.

Vinos: Tinto | Blanco, Rosado, Espumoso

**Tartar de Vaca Roll** (₱420). *Beef tartare on pan-toasted truffle brioche, cured yolk sauce, roasted garlic emulsion and crispy shallots*

Loved this combination of raw beef in cured yolk sauce, with roasted garlic and crispy texture from the shallots on a soft pillow of truffled brioche.

**Pulpo a la Gallega “Deo Gracias”** (₱870). *Sous vide steamed octopus, potato and sobrasada cream, pimenton oil*

Thinly sliced soft octopus strips in potato and sobrasada cream with pimenton oil to provide a unique way to enjoy your pulpo. Ang sarap!

**Sangria Rosa** (₱370). *Red wine, brandy, orange juice, soda, mixed fruits*

The sangria was decent. Spanish food just goes well with sangria, for enjoyable conversations throughout the night.

**Croquetas Liquidas de Queso** (₱370). Idiabazal cheese, liquid-filled croquettes, apple jam

Loved their square croquetas version with a hot cheese bomb inside. Eat in one bite to enjoy the cheesy explosion.

**Gambas al Ajillo Y Gulas** (₱780). *Prawns, garlic, olive oil, topped with baby eels*

If you miss the gulas of Spain, here’s a tapas to enjoy both the gambas and gulas in olive oil and garlic bits with bread to dip into the olive oil sauce. Yum!

**Hamburguesa Iberica** (₱295). *Mini secreto iberico burger with onion jam, melted Manchego cheese, roasted bell peppers, rocket salad and crispy potatoes*

The Spanish just know how to pack the right flavors into a mini burger—with a tasty beef patty with onion jam and melted Manchego on a bed of bell peppers and salad.

PRINCIPALES

**Cuarto de Cochinillo** (₱3,300). *Quartered Castillian-style roasted suckling pig, Andalusian marinated tomatoes and green salad*

At Deo Gracias, their specialty is the Castillian-style Lechon using Spanish pig to get that crisp skin and milky taste in the meat. Best to eat with the stuffings and the green salad to complement the flavors of the suckling pig.

The best part is the cheek where you can taste how milky and soft the fats are.

Our first impression was that the meat tasted bland compared to the Filipino lechon, but the more we ate it the more we appreciated it, especially with the stuffings, which was like eating turkey.

**Vina Zorzal Garnacha** (₱350 glass / ₱1,000 navarra)

Order a glass of Spanish red to pair with the flavors of the lechon.

**Risotto Iberico** (₱760). *Spanish version of risotto, with fresh porcini mushrooms, Jamon iberico and Manchego cheese*

Instead of paella, we loved the super creamy risotto with mushrooms, Manchego and bits of Jamon iberico. Eat it with bits of the lechon with crispy skin.

DESSERT

**Tarta de Queso Manchego** (₱450). *Burnt Manchego cheesecake with homemade seasonal jam*

The best cheesecake we’ve taste in 2021, with flavors of aged Manchego cheese! The cheesecake has a nice burnt flavor on the outside, with a soft cheesy middle and a nice flavor of Manchego.

**Torrija Borracha** (₱230). Caramelized cold brioche torrija inused with Irish cream liqueur

A thick brioche bread served like French toast with a caramelized topping and infused with Irish Cream Liqueur. One of our favorite Spanish desserts.

FINAL THOUGHTS

Overall, the Spanish food by Chef Alex was quite good with their own modern interpretation and nicely paired with the best breads and pastries by Chef Heny.

All the tapas we tried were quite good but our favorites were Pulpo a la Gallega “Deo Gracias” and Gambas al Ajillo Y Gulas. Don’t miss enjoying the Cochinillo which was quite an experience. And end with the best cheesecake—Aged Manchego Cheesecake. Budget about ₱1,500/head. Best to go with a group of 4 or more to enjoy the Lechon.

Congratulations to Jamboree St. Queen Chef Heny and Chef Alex for an awesome Deo Gracias concept. What a great pandemic collaboration and Spanish restaurant innovation in the QC area!

Looking forward to more restos by Chef Heny Sison in the Jamboree St. area. 🙂