Goxo crab uni and anchovy udon beautifully plated in artisan bowl

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Moments from behind the secret door. Fire, flavor, and the art of Basque-Filipino cuisine.

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Guests dining at Goxo intimate 12-seat counter with wine glasses and warm wood interior
Gambones prawn with scallop potato pumpkin and bravas oil at Goxo
Fresh fish tartare with caviar and vibrant citrus sauce at Goxo
Crab uni and anchovy udon noodles at Goxo
Duck rillette and foie gras on milk bread at Goxo
Jamon pintxo skewer at Goxo Basque restaurant
Iberico pluma grilled over charcoal with pineapple chutney
Duck leg with asparagus zucchini and portobello from the charcoal grill
Mollejas sweetbread with adlai pickled onion and burnt calamansi
Jamon talakitok cured fish with compressed melon and stracciatella
Goxo dish plating detail with artistic presentation
Gambones prawn dish at Goxo Basque restaurant

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