Bueno Tapas & Wine, co-founded by Chef Kennedy Alfonso and Melvin Uy of Garlic & Peppermill Food Company (also behind Tartufo Ristorante), opened its second branch in Bonifacio Global City in December 2023, following its debut at The Grove by Rockwell in Ortigas in 2017. Chef Ken, trained at Mimo San Sebastián, creates Spanish dishes using authentic ingredients, thoughtfully adapted to the Filipino palate. True to its name—”Bueno,” meaning “good”—the restaurant delivers a vibrant dining experience inspired by the Basque region’s rich culinary heritage, offering excellent value and a welcoming, approachable ambiance.
We were curious about Bueno, a popular community spot at The Grove, if it was really good.
BUENO TAPAS & WINE
G/F One Maridien, 9th Avenue corner 27th Street
Bonifacio Global City, Taguig City, Philippines
📞 +63 917 140-7705
♾️ Bueno Tapas & Wine. @buenotapaswine
FIRST IMPRESSIONS
The facade felt a bit straightforward and stiff, giving the impression of just a bar with pica-pica.
The ambiance was colorful, lively, and comfortable, with a striking bar as the focal point.
The menu is extensive, making it perfect for a pre-game dinner in BGC or a lavish celebration.
TAPAS CALIENTES
VIEIRAS CHAMUSCADAS 790
Pan Seared Scallops with Corn Puree and Oyster Mushrooms
Take a bite of each element—scallop, oyster mushroom, and corn puree—and have fun mixing and matching the flavors.
GAMBAS AL AJILLO 620
Spicy Garlic and Shrimp Cooked in Olive Oil
The shrimp were generously sized and best enjoyed by dipping the bread in olive oil, adding some garlic, and topping it with a piece of shrimp.
PULPO GALLEGO A LA BRASA 790
Charcoal Grilled Octopus
The pulpo was perfectly cooked, tender and sliced for convenience, served on a bed of carrot puree. It pairs wonderfully with a bit of tomato, bell pepper, or aglio olio.
INVIERNO (Winter) 400
Gin, Tamarind Liquor, Yellow Dayap tea
The cocktails are well-crafted, not too sweet, with a delightful tamarind liquor flavor.
PAELLA
PAELLA IBERICO 1,250
Paella with the Famed Black-Hoofed Iberico Pig
The paella, made with arborio rice and topped with generous slices of Iberico pork, had rice coated with rich flavor. However, the umami was slightly subdued, so I enjoyed it with slices of chili for an extra kick.
PAELLA DE ALCACHOFAS 980
Artichoke Paella
This vegetarian paella features charred, crispy artichoke as a topping, and it’s quite delicious.
ARROZ MELOSO DE RABO DE TORO 1,150
Oxtail in Creamy Risotto
This was our favorite—the tender beef, with tendon surrounding the tail bones, paired perfectly with the creamy risotto, making it indulgent and satisfying.
PLATO PRINCIPAL
ESTOFADO DE RES 840
Catalan-Style 8 hours Braised Beef
The beef falls off the bone, and the sauce is a rich beef jus with onions and a gravy-like consistency—best paired with white rice rather than paella.
The meats pair best with a full-bodied Spanish red to balance their richness and cut through the creaminess, while the Spanish white complements the seafood tapas calientes perfectly.
ACANTUS VINO TINTO 1,550
La Mancha, Spain, Tempranillo, Cabernet
Acantus Vino Tinto, a blend of Tempranillo and Cabernet from La Mancha, Spain, offers a deep ruby color and aromas of ripe blackberries, cherries, and subtle spice. On the palate, it’s medium-bodied with flavors of dark fruits, soft tannins, and a touch of oak, finishing clean with lingering notes of red berries and spice. Perfectly paired with grilled meats, tapas, or hearty pasta dishes, it’s a smooth and versatile wine.
ACANTUS VINO BLANCO 1,550
La Mancha. Spain Sauvignon Blanc
Acantus Vino Blanco, a Sauvignon Blanc from La Mancha, Spain, is a crisp and refreshing white wine with a pale straw color. It opens with aromas of citrus fruits, green apple, and subtle floral notes, complemented by a hint of freshly cut grass. On the palate, it delivers zesty flavors of lemon, lime, and tropical fruits, balanced by bright acidity and a clean, vibrant finish. This wine pairs wonderfully with seafood, light salads, and soft cheeses, making it a versatile choice for any occasion.
CHICHARRÓN 890
Two-Way Finished Crispy Pork Belly in Demi Glace
The pork skin has a crispy, popping texture, paired with a thick layer of tender pork meat. Beautifully presented, it’s surrounded by mashed potatoes, a demi-glace reduction, and topped with a cauliflower crown. This is a winner — our friend Emily from Paris finished all of it.
POSTRES
BISCOFF TARTA QUESO 420
Basque Burnt Cheesecake with Biscoff
A delicious Burnt Basque Cheesecake infused with Biscoff, topped with a creamy Biscoff sauce, and served on a bed of Biscoff crumbs. Biscoff lovers will drool over this treat.
CHURROS CON CHOCOLATE 310
Churros Paired with Bittersweet Chocolate
The churros have a crisp exterior, a soft interior, and are served with a bittersweet chocolate dipping sauce.
FINAL THOUGHTS
Overall, we were pleasantly surprised by the food, and since lunchtime wasn’t too busy, it was a relaxing experience enjoying a leisurely Spanish meal with our travel blogger friend Emily from Paris. This Filipino-owned Spanish restaurant uses authentic Spanish ingredients with a subtle twist of Filipino flavors. The umami is slightly tamed, likely to balance traditional authenticity with the Filipino preference for bolder tastes. While all the dishes were excellent, it would be exciting to see them fully embrace their Spanish-Filipino identity and highlight even more robust flavors. Must-try dishes include the Paella Iberico, Oxtail in Creamy Risotto, 8-hour Braised Beef, Chicharron, and Biscoff Cheesecake for dessert. The generous portions are perfect for sharing among 3-4 people, and the pricing offers great value for BGC celebrations (around 2,000/head).
Congratulations to Chef Ken Alfonso and the entire Bueno Tapas & Wine team!
BUENO TAPAS & WINE
G/F One Maridien, 9th Avenue corner 27th Street
Bonifacio Global City, Taguig City, Philippines
📞 +63 917 140-7705
♾️ Bueno Tapas & Wine. @buenotapaswine
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by 100% human, with my own biases, opinions, and insights. We were invited as media to try the special lunch at Bueno created by Chef Ken.
P.S. There’s basement parking across from Bueno, making it easy to park and walk right over.
