32 A Culinary Paradise Sample the regional cuisines of Spain in the newly opened Txoko

The new dining gem Txoko is a delicious journey around Spain’s regions

More than its beautiful sites, historic castles, and impressive works of architecture and art, Spain’s diverse cuisine is another reason to visit the country. Spain is, without a doubt, one of the world’s culinary capitals, the bastion of globally beloved dishes, from tapas y pintxos to an infinite variation of the popular rice dish, paella. The country is almost entirely surrounded by water and endowed with mountain ranges, lush pastures, and fertile farmlands. Spain’s geography brings the freshest ingredients from both land and sea, thus allowing each region to concoct unique, delectable dishes to the delight of locals and tourists alike.

In the Philippines, the masterminds of the award-winning Bar Pintxos introduced a dining novelty. Taking inspiration from txoko or a type of often male-dominated, traditional gastronomical club in the Basque Country, Txoko Asador | Restaurante revolves around three things: the asador or traditional Spanish grill, delightful Spanish regional cuisine, and the sense of congregation inspired by the eating, drinking, and conversing habits of members of txoko. “Txoko is all about gathering around the dining table and sharing tasteful meals together with family or friends,” shares Carlo Calma

Lorenzana, one of the creative forces behind the newly opened dining spot in Makati. Here, expect serving sizes at reasonable prices generous enough to be shared with a group.

Prepared by Txoko’s cocinero Alex del Hoyo Gomez, the menu, while dominated by dishes from the Basque Country and Catalonia, takes diners all around Spain through carefully curated regional fare. Gomez hails from Burgos and brings with him a wealth of culinary experience from his own tapas bar in Madrid as well as his previous posts in Thailand and Vietnam. He helms Txoko Asador | Restaurante’s kitchen under the tutelage of Bar Pintxos Group’s co-managing partner and creator of all things delicious, Miguel Vecin.

The journey begins as you savour any of the hot and cold starters on the menu—a melange of tapas y pintxos reminiscent of what one could enjoy in San Sebastian. From boquerones (marinated white anchovies) with piparra foam and olives on black regaña to croquettes like the croquetas asadas (grilled chicken and mojo rojo dip) and pan con tomate 2.0 (Iberico ham-wrapped bread pillow filled with tomato mousse and drizzled with sinful Iberico oil), one is reminded of the joyful streets