Bueno Tapas & Wine offers a slice of Spain right in Manila. Over the years, it has become a must-visit restaurant for lovers of Spanish cuisine, or anyone who loves a good meal in a cozy and elegant environment, for that matter.
Located on the ground floor of One Maridien Tower in BGC, the restaurant is helmed by Executive Chef Kennedy Alfonso. Since opening its first branch at The Grove by Rockwell in 2017, Bueno has expanded its reach, bringing its signature dishes and welcoming atmosphere to more diners.
“Ninety percent of our ingredients come directly from Spain,” said Chef Ken, his passion for Spanish cuisine evident in every dish. From Bomba rice used in the paellas to extra virgin olive oil, authenticity is the cornerstone of Bueno’s menu. However, it’s not just about importing ingredients. Chef Ken ensures the flavors resonate with the Filipino palate.
“In Spain, they’re more subtle with seasoning. Here, people want bolder, more pronounced flavors,” he said. “We adjust without losing the essence of each dish.”
Signature dishes you can’t miss
Bueno has become synonymous with dishes that marry tradition and innovation. One of Chef Ken’s signature dishes, the Estofado de Res, is a standout. This slow-braised beef stew, inspired by Catalan flavors, is cooked for eight hours, resulting in tender, rich, and savory bites that have become a fan favorite.
Another crowd-pleaser is the Arroz Meloso de Rabo de Toro, a risotto-like oxtail paella. Chef Ken’s inspiration came from a trip to Madrid. “I stumbled upon this small restaurant, and their oxtail paella was so good, I finished the entire pot,” he said. He has since brought this dish to Bueno, blending traditional Spanish flavors with his own modern twist.
Other notable offerings include the Gambas al Ajillo, featuring plump shrimp sautéed in garlic, olive oil, and chili, and the Paella Ibérico, made with the prized black-hoofed Iberico pig. For dessert, the Biscoff Tarta de Queso—a smooth cheesecake with a delightful crunch—rounds off the meal perfectly.
Evolving with trends in Spanish cuisine
Spanish gastronomy has seen significant innovation in recent years, and Chef Ken is keen to stay ahead of the curve. “Every few years, new trends emerge—whether it’s the use of specialty ingredients or advanced techniques,” he said.
One of the rising trends he has observed is a focus on single-origin products. “There’s a growing emphasis on where ingredients come from. Diners are more discerning now, and they appreciate high-quality, unique products that tell a story.”
Bueno is no exception. Chef Ken and his team meticulously source ingredients from trusted suppliers, ensuring that every plate reflects the richness of Spain’s culinary heritage.
Spanish cuisine meets Filipino palate
While Spanish cuisine has a rich and complex history, its flavors often feel familiar to Filipino diners. Both cultures share a love for rice, slow-cooked stews, and dishes steeped in tradition. Chef Ken pointed out the similarities: “Filipino and Spanish cuisines are both big on comfort food. Think paella and our arroz caldo—they’re both warm, hearty, and communal.”
The differences, however, lie in the nuances. Spanish food leans toward simplicity, letting the ingredients shine. Filipino food, on the other hand, loves layers of bold flavors—sweet, salty, tangy all at once. Bueno bridges this gap by enhancing Spanish dishes with subtle tweaks to appeal to local tastes.
Bueno has come a long way since its inception. Initially born out of a spontaneous idea between Chef Ken and Melvin Uy, co-managing partner of Garlic & Peppermill Food Company, the restaurant quickly became a go-to destination for Spanish cuisine in Manila.
The rebranding reflects Chef Ken’s vision of creating a holistic dining experience. “It’s about more than just the food. It’s the atmosphere, the service, the wine pairing. We want every visit to feel like a celebration,” he said.
Chef Kennedy’s dedication to authenticity and his willingness to innovate ensures that Bueno remains at the forefront of Manila’s culinary scene. “Food is about bringing people together,” he said. “At Bueno, we’re not just serving meals—we’re creating memories.”
