Our Story
Where Basque fire meets Filipino heart, behind a secret door in Salcedo Village.
Where Basque fire meets Filipino heart, behind a secret door in Salcedo Village.
The Beginning
Goxo, which means "delicious" in the Basque language, quietly opened its doors in January 2025, tucked behind a discreet entrance inside Bar Pintxos in Salcedo Village. From the same group that brought Manila two of its most beloved Spanish dining destinations — Bar Pintxos and Txoko Asador — Goxo represents a more intimate, more personal expression of fire and flavor.
As you open the hidden door, an intimate space is revealed: a 12-seat wooden counter, subdued lighting, Spanish guitar playing softly, and the warm glow of a charcoal grill at the center of it all. This is not just a restaurant. It is a gathering around fire.
The restaurant pays tribute to timeless Spanish recipes influenced by food cultures around the world, with the charcoal grill central to a prix-fixe menu that sees traditional dishes injected with subtle innovation and a distinctly Filipino soul.
The Chef
Chef Albert Mendoza first joined the Txoko and Bar Pintxos group in research and development in 2019, after a brief stint in a Manhattan restaurant. Since then, he has risen through the ranks to become the group's corporate chef and general manager.
His culinary vision for Goxo is clear: precise technique, seasonal produce, and a pared-back approach that emphasizes texture and direct flavor. Every dish on the menu is a conversation between Basque tradition and Filipino identity.
"We want to focus on Basque cuisines and introduce different techniques, different methods to how it's usually prepared. This current menu tackles introducing Basque cuisine from a Filipino point of view."
Our Philosophy
The charcoal asador is the center of everything. From seafood to Iberico pork, each main course is grilled over open flame, honoring the centuries-old Basque tradition of cooking with fire.
Filipino ingredients like talakitok, mustasa, coconut cream, and calamansi meet Basque techniques. The result is food that feels both familiar and revelatory.
Only 12 seats, reservation only. Every guest sits at the counter, watching the chef work the grill. This is dining as conversation, as theatre, as ritual.
The menu evolves with the seasons and with Chef Albert's explorations. What you taste today may be a different story next month, but the quality and care remain constant.
Experience Goxo
Every evening is a new chapter. Reserve your place at the counter and taste the crossroads of Basque and Filipino cuisine.