The Cellar in BGC: Refined Tapas, Paella, and Premium Wines
Mirroring traditional European wine cellars with sophisticated wrought-iron storage gates, intimate corners, and elegant, dimly lit interiors, The Cellar at Level 2 of Grand Hyatt Manila in Taguig City, offers a laid-back yet sultry atmosphere sought after by guests seeking a refined dining and drinking experience.
IMAGE from Grand Hyatt Manila
Opened alongside Grand Hyatt Manila in 2017, The Cellar was designed as a wine-driven bar and dining haven where guests can indulge in curated vintages, handcrafted beers, cocktails, and refined tapas. Over the years, it has become a destination for intimate gatherings, after-work drinks, relaxed dinners, and elevated pairings, bringing together Spanish cuisine and an impressive beverage program in one stylish space.
IMAGE from Grand Hyatt Manila
The Cellar mostly offers dishes that pair well with its wide selection of alcoholic beverages. Its wine-driven identity is further reflected in its collection of over 350 wine labels, allowing guests to discover pairings that complement the restaurant’s hearty dishes, tapas, and shared plates.
Guests may begin their dining journey with Pintxos and Selected Tapas, a flavorful introduction to The Cellar’s refined tapas selection and wine-friendly small plates. These make for a fitting start to the meal, especially when enjoyed with a glass of wine or a handcrafted cocktail.
IMAGE from Grand Hyatt Manila
For those who prefer something light yet satisfying, the Grilled Barramundi (Php 885) is a great option that highlights the freshness of the fish, served with potato, squid, saffron, peas, and chimichurri for a bright, well-balanced finish.
Guests craving something richer may opt for the Grass-Fed Mulwarra Ribeye, a hearty and premium choice for steak lovers, served with sautéed wild mushrooms, cage-free egg yolk custard, and Pedro Ximénez jus to bring out the beef’s natural depth, tenderness, and full-bodied flavor.
Grass-Fed Mulwarra Ribeye (Php 2,385/250g.; Php 4,680/500g.) / IMAGE from Grand Hyatt Manila
For guests ready to move on to a Spanish classic made for sharing, The Cellar’s Seafood Paella makes a satisfying choice. This dish brings together prawns, mussels, clams, chicken, and chorizo with saffron and paprika, creating a fragrant, richly seasoned plate with layers of seafood sweetness, savory depth, and warm spice in every bite.
Seafood Paella (Php 1,805) / IMAGE from Grand Hyatt Manila
Another must-try is The Cellar’s Slow-Roasted Spanish Suckling Pig, a signature dish well-suited for sharing. Requiring 45 minutes of cooking time, it is best ordered in advance to allow the kitchen enough time to prepare it properly.
Served with garden greens and homemade pickled vegetables to balance its richness, the dish is completed with liver sauce and apple sauce for dipping, adding both savory depth and a touch of sweetness to every bite.
Slow-Roasted Spanish Suckling Pig (Quarter: Php 4,245; Half: Php 8,160) / IMAGE from Grand Hyatt Manila
To end the meal on a comforting note, guests may try the Torrija, a Spanish-style dessert made with brioche bread, orange zest, vanilla ice cream, and dark chocolate sauce. Known for its soft center and sweet, caramelized finish, it offers a warm and indulgent finale to The Cellar’s savory dishes and wine pairings.
Torrija (Php 445) / IMAGE from Grand Hyatt Manila
Guests who want a curated dining experience may also enjoy The Cellar’s Signature Set Menu, available daily at Php 3,500 net per person or Php 6,800 net for two, with an optional wine pairing for an additional Php 1,200 net. The restaurant also offers a Sunday Semi-Buffet Brunch at Php 2,500 net per person, making it a fitting choice for weekend gatherings and leisurely meals.
Behind The Cellar’s kitchen is Chef Diorella “Gadz” Ong, who has been integral to the restaurant since its pre-opening in 2017. She began as Chef de Partie and eventually rose to lead the kitchen as Chef de Cuisine, bringing consistency, humility, and thoughtful leadership to the team. Mentored by Chef Chele Gonzalez at Vask, Chef Gadz developed a deep respect for quality produce and Spanish culinary traditions, which continue to shape The Cellar’s menus today.
She also continues to refine her craft through regular study trips to Spain, allowing her to balance authenticity with innovation. She also works closely with the restaurant’s sommeliers to create pairings that complement The Cellar’s extensive wine selection, reinforcing its identity as one of Grand Hyatt Manila’s most notable destinations.
Business meetings and casual dinners are usually held in The Cellar’s most sought-after private spaces, ideal for guests who prefer a quieter and more exclusive dining experience. The restaurant has a total seating capacity of 88 guests, with the main dining area accommodating 52 guests.
For more intimate gatherings, Wine Room 1 or Wine Room 2 can each accommodate 10 guests with a Php 30,000 minimum consumable, while the Private Dining Room can seat 6 to 16 guests with a Php 50,000 minimum consumable. Reservations are required for private dining rooms.
With its intimate interiors, refined Spanish cuisine, curated wines, and thoughtfully prepared dishes, The Cellar continues to offer a stylish escape within Grand Hyatt Manila. Visit The Cellar for a relaxed dinner, a private celebration, or a nightcap paired with premium wines and flavorful dishes in true Grand Hyatt style.
