Bolero in BGC: Michelin-Recognized European Dining with a Spanish Soul
Tucked along High Street South in Bonifacio Global City, Bolero stands as a modern European restaurant and bar created with a clear vision: to bring Michelin-level food to Manila in a setting that feels relaxed, social, and alive well into the night.
The name Bolero carries many meanings. It can bring to mind the elegance of traditional Filipiniana, the rhythm and passion of the Spanish bolero dance, the discipline and movement of an athlete, or even the Filipino idea of a bolero, a smooth talker known for charming words. But at Bolero in BGC, the name takes on a different meaning.
Here, Bolero is not about empty promises or sweet talk. It is about confidence, craft, and food that delivers. The restaurant embraces a bold approach to dining, where every dish is meant to speak for itself—flavorful, expressive, and true to what the kitchen sets out to do. Rather than defining the experience for its guests, Bolero allows diners to come in, taste, and leave with their own description of what the restaurant means to them.
IMAGE from Bolero
The concept was born when architect-restaurateur Felipe Díaz de Miranda met Spanish Chef Fernando Alcalá Garaizabal in Spain and was struck by his thoughtful cooking and his now-acclaimed cheesecake.
An invitation to Manila followed, and together with bar and events lead Luis de Isasa, they shaped Bolero into an all-day-to-late destination, one that transforms seamlessly from a refined restaurant into a vibrant bar after dinner.
IMAGE from Bolero
The restaurant opened in 2023 on the ground floor of Verve Tower 2, and quickly gained media attention for its distinctive identity and polished yet approachable dining experience.
This momentum culminated in Bolero’s recognition in the MICHELIN Guide Philippines 2026 with a Bib Gourmand, awarded for delivering high-quality cuisine at an accessible price point.
IMAGE from Bolero
Bolero’s interiors are inspired by the elegance of the 1950s, creating a warm and intimate atmosphere that has made it a favorite for romantic dinners, celebrations, and special nights out.
IMAGE from Bolero
While the menu is rooted in modern European cuisine, a Spanish influence runs clearly through the dishes, reflecting the backgrounds of its founders and the culinary direction of its chef.
At the heart of its reputation is Manila’s most talked-about dessert—Bolero’s award-winning cheesecake, which was voted the best in Spain in 2019 and has since become a defining part of the restaurant’s identity.
Award-Winning Spain Cheesecake (Php 590) / IMAGE from Bolero
The savory dishes are just as memorable. The Beef Empanadas offer a rich and satisfying start, filled with smoked ribeye and paired with chimichurri, giving a rich, savory bite to the crisp pastry shell.
Beef Empanadas (Php 690) / IMAGE from Bolero
The Charcoal Grilled Lasagna (Php 990) presents a lighter, basil-forward interpretation of a classic, finished on the grill to give it a distinctive smokiness and texture.
Charcoal Grilled Lasagna (Php 990) / IMAGE from Bolero
For sharing, the Double-Boned Pork Chop (Php 2,990) is a standout centerpiece, typically brined and grilled to preserve its juiciness, then served with seasonal garnishes that balance its depth and richness—an example of Bolero’s ability to make bold flavors feel approachable and refined at the same time.
Double-Boned Pork Chop (Php 2,990) / IMAGE from Bolero
NEW on the Menu!
Bolero brings something new to the table with dishes that reflect the restaurant’s bold and expressive approach to dining. Each new creation is made to spark curiosity, offering flavors that feel familiar yet exciting enough to give diners a fresh reason to return.
For starters, diners can try the Chicken Pâté, Sourdough Toast, Pickles, a flavorful opening dish featuring smooth chicken liver pâté served with grilled sourdough, cucumber, and crispy string potatoes. Rich, savory, and well-balanced, this starter is good for sharing among friends and family.
Chicken Pâté, Sourdough Toast, Pickles (Php 440) / IMAGE from Philippine Primer
Another new starter on the menu is the Crispy Cauliflower, Spicy Tofu Cream, Honey, which consists of fried florets, peanuts, herbs, and lime for that bright and slightly tangy finish. The spicy tofu cream adds a smooth kick, while the honey brings a touch of sweetness that balances the crunch of the cauliflower.
Crispy Cauliflower, Spicy Tofu Cream, Honey (Php 590) / IMAGE from Philippine Primer
Last, but definitely not the least, is the Green Rigatoni Ragu, a hearty pasta dish featuring artisan green rigatoni, slow-cooked beef ragu, parmesan foam, and black pepper. Rich, comforting, and full of depth, it brings together tender meat, savory sauce, and a creamy finish that makes every bite satisfying.
Green Rigatoni Ragu (Php 990) / IMAGE from Philippine Primer
Chef at the Helm
Leading the kitchen is Chef Fernando Alcalá Garaizabal, a self-taught chef from Marbella who initially studied law before fully committing to gastronomy. His restaurant KAVA in Marbella is known for its culinary philosophy rooted from Andalusian tradition—sun, sea, acidity, and local produce—while incorporating modern techniques and global influences.
He has received significant acclaim, including Best New Chef at Madrid Fusión 2019, Best Cheesecake in Spain, a MICHELIN Bib Gourmand, and a Repsol Sun. At Bolero Manila, Chef Alcalá brings this same expressive and deeply personal style, allowing each dish to speak through careful technique and respect for ingredients.
Chef Fernando Alcalá Garaizabal / IMAGE from Bolero
Bolero also offers spaces suited for both intimate gatherings and larger events. Its private dining room can accommodate 10 to 12 guests and is equipped with a TV for presentations, making it ideal for business meetings, private dinners, and small celebrations. For dinner bookings, the private room is available at Php 20,000 for three hours.
IMAGE from Philippine Primer
For semi-private corporate dinners, the restaurant can host around 30 guests, with set menus available for the occasion. For bigger gatherings, Bolero’s main dining area can accommodate around 60 to 65 guests for semi-private events or full venue buyouts. Full venue rental rates are customizable and may vary depending on the day of the week, time, and number of hours needed. A corkage fee of Php 2,000 per bottle of wine applies.
With its combination of award-winning cuisine, elegant ambiance, and a lively late-night energy, Bolero continues to redefine modern European dining in the heart of BGC.
