Txoko Asador in Makati: Your Favorite Basque & Castilian Flavors

Rooted in the rich culinary traditions of Spain’s Basque region, Txoko Asador draws inspiration from the beloved txoko, private gastronomic societies where friends gather to cook, exchange ideas, and celebrate their shared love for food. More than just dining spaces, these txokos are cultural institutions built on camaraderie, creativity, and the joy of communal meals, values that form the very soul of the restaurant.

IMAGE from Txoko Asador

Bringing this spirit to life, Txoko Asador presents a refined yet heartfelt interpretation of Basque and Castilian cuisine. The kitchen thoughtfully marries locally sourced ingredients with time-honored Spanish recipes, while weaving together traditional and contemporary techniques to create dishes that feel both authentic and progressive.

IMAGE from Philippine Primer

Through this approach, Txoko Asador goes beyond serving food. It cultivates its own community of diners, fostering new traditions grounded in warmth, heritage, and a deep appreciation for the art of shared dining.

To begin the experience, Txoko Asador recommends the Pan Con Tomate Y Jamón (Php 695) as a cold starter—a refined take on the Spanish classic. Its soft bread pillow is filled with delicate tomato foam, before covered with savory Serrano ham, and finished with fragrant Ibérico oil. Each bite delivers a vibrant burst of flavor, with the tomato foam melting on the palate and perfectly complementing the richness of the ham.

Pan Con Tomate Y Jamon (Php 695) / IMAGE from Philippine Primer

Meanwhile, for those craving a warm starter, Txoko Asador’s take on Patatas Bravas (Php 320) is well worth trying, featuring crisp fried layered potatoes topped with salsa brava and finished with a creamy allioli.

Patatas Bravas (Php 320) / IMAGE from Philippine Primer

For the pintxos selection, the Foie (Php 980) is a standout—featuring rich foie gras paired with melt-in-your-mouth papada and a touch of sweet apple compote, all delicately sandwiched between crisp chicken skin for a decadent balance of texture and flavor.

Foie (Php 980) / IMAGE from Philippine Primer

Now for the highlight of the meal, the Campero Paella (Php 890) is a definite must-try—featuring a medley of tender chicken, smoky chorizo, earthy mushrooms, and crisp chicken skin. Each spoonful delivers a vibrant interplay of flavors and textures that leaves a lasting impression and keeps diners coming back for more.

Campero (Php 890) / IMAGE from Philippine Primer

Don’t miss the Tomahawk De Cerdo (Php 2,010)—a Josper-grilled Spanish pork tomahawk cooked to perfection, served with a side of potatoes and sharp mustard to cut through the meat’s rich, savory depth.

Tomahawk De Cerdo (Php 2,010) / IMAGE from Philippine Primer

These dishes are best enjoyed when paired with selections from Txoko Asador’s thoughtfully curated wine list. Guests may elevate the experience with bottles such as the Marques de Valparaiso Roble 2023 (Php 2,100) or the Bordon Viña Sole Gran Reserva (Php 3,200)—each offering depth and character that beautifully complement the restaurant’s robust flavors.

For something more vibrant and convivial, a glass of their Red Sangria (Php 430 per glass; Php 1,150 per carafe) provides a refreshing, fruit-forward finish that rounds out the feast in grand Spanish style.

Private Room / IMAGE from Philippine Primer

Private Area / IMAGE from Philippine Primer

For those seeking a more intimate and exclusive dining experience, Txoko Asador offers elegantly appointed private spaces ideal for gatherings and celebrations.

Guests may reserve a private room that accommodates up to 14 diners for Php 25,000, providing a refined setting for more personal occasions. Alternatively, a private area is available for smaller groups of up to 12 guests, offered at Php 20,000—perfect for curated dinners, business meetings, or special milestones shared over exceptional Spanish cuisine.

General Information