Goxo, the new 12-seater bar asador restaurant in Salcedo Village by Grupo Pintxos, offers delicious Spanish cuisine with global influences.
“Define Goxo. What does it mean?” I asked Chef Albert Mendoza, Corporate Chef of Grupo Pintxos and partner behind the new 12-seater bar asador in Salcedo Village. “Goxo (in Spanish) literally translates to both cozy and delicious. It’s very intimate, private, and very quiet,” he began. “Goxo is the playful little brother of Bar Pintxos and Txoko Asador. It takes global influences and marries them with Spanish cuisine. I like to call it yaki-toro. Yaki, the Japanese term for cooking with fire, and toro (or bull), the national animal of Spain.”
As Chef Albert talks about Goxo, a light flickers behind his eyes. You can tell he’s passionate about the food—fully immersed in this new concept. He spent years honing his craft in kitchens across the Philippines and later in Spanish restaurants during a year-long stint in New York City. Upon returning to Manila, he joined Grupo Pintxos as a Research and Development Chef, helping shape the now-iconic menu of Bar Pintxos. After the pandemic, he rose to Executive Chef of the group—and today, he’s earned his place as chef and partner of Goxo.
Goxo quietly opened its doors in January 2025. The setup is simple: you book a slot for one of their seatings (dinner only, Tuesday to Sunday—though lunch is coming soon, according to Chef Albert), arrive on your chosen date and time, and choose from one of two Prix Fixe menus. But unlike other restaurants that stick to a static menu to showcase their signature dishes, Goxo changes its offerings every four to six months—a testament to Chef Albert’s creativity in the kitchen. When we visited, we sampled the brand-new seven dish Prix Fixe menu set to launch at the end of May.
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Spanish Cuisine…But Different
Goxo is the kind of place that thrives on word-of-mouth—a true “if you know, you know” spot. Tucked away in a secret location near Bar Pintxos in Salcedo Village, the cozy restaurant features sleek interiors and an open kitchen. The layout resembles a narrow hallway, with a long bar-style table running along the right side. At the end of the space, Chef Albert and his team bustle around the open kitchen, preparing dishes over a live fire. The vibe is unmistakably “culinary hip”, and the smell of wood-fired cooking drifts through the air, heightening anticipation for the meal ahead.
“I’m drawn to cooking Spanish cuisine because of its simplicity, but at the same time it’s very complex,” Chef Albert shares before preparing our meal. “I see parallels with Japanese cuisine, too, where you focus on the quality of the product, rather than overcompensating with shebang, or spices, and other things that are not meant to be on the plate.” This mindset is clearly reflected in the dishes Chef Albert created for Goxo’s new Prix Fixe menu—inventive takes on Spanish cuisine that spotlight Filipino ingredients while paying homage to the clean, focused flavors of Japanese cooking.
For example, the first dish on the menu, which Chef Albert simply calls Jamón, isn’t actually dry-cured Spanish ham but local talakitok fish designed to resemble it. Described by the chef as a happy accident, they accidentally left the cured fish in the chiller for two days. When it was taken out, the flavors were truly explosive. After curing, it was rehydrated in olive oil, which mimicked the same smoky flavor as jamón ibérico. The result is a creative smoky treat, which is then paired with sweet melon—almost like an amuse-bouche that gives you a preview of the meal to come. It’s Spanish cuisine, but different.
The second dish was a simple salad, referred to as Lettuce. The exceptionally fresh lettuce, left whole on the stalk, is cooked atop a charcoal-fired Josper grill before being dressed with dikai vinaigrette, candied walnuts, crispy paprika breadcrumbs, manchego cheese, and jamón serrano. The smoky flavor from the Josper grill, Goxo’s main cooking instrument, really shines through in this dish. It serves as a reminder of the grill’s rich history, having cooked hundreds of delicious dishes before, and now coming together to create a truly unique salad.
All About Protein
The next few dishes showcased a variety of proteins prepared using different techniques. First came the Hamachi—yellowfin tuna served sashimi-style, but with thoughtful flourishes. In a creative nod to Filipino ingredients, Chef Albert paired the fish with a house-made mustasa “wasabi”—a condiment crafted from the local leafy green known abroad as mustard greens. Anchovy jus replaced the traditional soy sauce, while a squeeze of calamansi added brightness and tang. The dish came with a shot of Roku gin as a beverage pairing. The Hamachi was melt-in-your-mouth delicious, and the accompaniments brought depth, contrast, and a distinctly local flavor.
Next was the Tebasaki Chicken Wing, made even more memorable with a decadent stuffing of molejas (sweetbreads) and veal sausage. Beneath the wings was a rich egg yolk jam that added creaminess and evoked the comforting, delicate flavors of a classic chicken galantina. I’m a sucker for any dish that features sweetbreads, so this one came as a delightful surprise—and was easily one of my favorite dishes of the day.
Equally noteworthy was the Yakitori dish: a simple skewer of flavorful Iberico pork cooked over the Josper grill, paired with sweet piquillo peppers and a glass of vermouth. I swear, when we took a bite, Kim, the photographer, and I looked at each other in pure bliss. Simplicity is key at Goxo, and this dish captured it perfectly. The generous topping of large fish roe provided a surprising burst of flavor that sealed the experience.
After this trio of protein-forward dishes, Goxo offered a palate cleanser. But at Chef Albert’s request, we’re keeping it a secret. All you need to know is that you’ve probably never had anything like it before.
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A Main For All Seasons: From Wagyu To Seafood
For the main course, diners can choose from five different protein dishes—two beef options and three seafood. One perk of being in publishing: we got to try them all. The Short Ribs were tender and deeply flavorful, sous vide for 20 hours and served with mustasa “wasabi” on the side. That said, my personal favorite was the Zabuton Wagyu (can you blame me?), which Chef Albert prepared exactly to my liking—rare. “I can’t believe you cooked this on the grill,” I told him. “It’s so pink on the inside and perfectly charred on the outside.” Both beef options are served with homemade fries and a plate of sweet piquillo peppers.
The seafood courses, on the other hand, were delicate and divine. My favorite was the Hamachi—a generous fillet of the premium fish, so light and buttery it melted in the mouth. I especially appreciated that it featured the same Hamachi from the earlier sashimi dish. It was fascinating to see two distinct interpretations of the same ingredient.
Can you really serve Spanish cuisine without grilled Pulpo? At Goxo, theirs is unsurprisingly tender—by now, it’s clear how skilled Chef Albert and his team are at cooking proteins to perfection. Finally, there’s the Turbot: beautifully crisp skin with a soft, almost silky interior. Like the other seafood dishes, it’s served with the signature grilled peppers, but instead of fries, it comes with a side of traditional Spanish-style potatoes confited in olive oil.
No Goodbyes at Goxo
Like all dining experiences, dessert signals that the meal is about to end. Luckily for us, Goxo truly excelled in their sweet creations, perfectly capping off an incredible meal. Their Spiced Chocolate Ice Cream was rich and velvety, elevated by thoughtful toppings like shaved honeycomb, dehydrated strawberries, and almonds.
As soon as I swallowed the last spoonful, I knew it was time to go. Full but satisfied, I made my way toward the open kitchen to thank Chef Albert and the Goxo team. “Next time you come, try having your meal with wine,” said Chef Albert, who knew I was on a one-month alcohol detox. “I will for sure,” I replied with a smile.
The nice thing about that closing exchange is that I knew it wasn’t just small talk. The upcoming Prix Fixe menu is reason enough to return to Goxo, but the way the restaurant operates is certainly another. I know they’ll be revamping the menu again in a few short months to showcase their team’s evolving culinary talents. And now, knowing what they’re capable of, I’m confident that Goxo will live up to its name—cozy and delicious—no matter what time of year.
Book your seats by calling/messaging +63 927 002 4200. Open for dinner only, Tuesdays to Sundays.
Photography by Kim Angela Santos of KLIQ, Inc.
