Relik Tapas Bar: Dine Best, Party Good

For the part folks, you may have came across Relik as a good night-out destination. Indeed, with some pica-pica at hand, drinks in the other, it makes for good nights with themed parties all week! It has proven itself as well as a good events place with a number of product launches held there recently. More than being a party destination and an events venue, Relik Tapas Bar and Lounge is about good food and we decided to try the place out. What met us is not just a good lunch but a feast! Join us as we savor their food!


Roasted Pumpkin Soup (P150)


Tasting Board (P490): Jamon Serrano, boneless Diego Martin, Chorizo Pamplona Casedemont, Stuffed Serpis Spanish Olives, and 6-month old Machego Artequeso.

Garlic Shrimp Quesadillas (P300)

Chorizig (P280)

Beef Tenderloin Salpicao (P320)

Main Course

Mother Ann’s Braised Ox-Tail (P450)

Relik Mixed Paella (P820)

Cochinillo (P4,500)


Vanilla and Amaretto Panacotta (P160)

My special thanks to Chef Benjo Tuason, the executive chef and co-owner of Relik, who entertained us as we dined in the resto. The years of experience he brought to the restaurant definitely had it’s tasty impact in bringing great quality food to loyal patrons. Food at Relik is never boring as the menu is constantly being updated to bring in more great food selections to a wider range of tastes. If you find yourself in Bonifacio Global City, never forget to drop by Relik Tapas Bar and Lounge and a great casual dining experience.


Relik Tapas Bar and Lounge

2/F CommerCenter Building, 31st Ave. cor. 4th St.
Bonifacio Global City, Taguig City, Metro Manila
Contact Nos. (02) 846-8889/ (o917) 529-8333

Operating Hours:
Daily, 11am to 4am

About Mark Mayo - Magallanes

MARK MAYO - MAGALLANES – blogger by passion, cook by hobby, student by life, theater actor by fate, writer by work, and Christian by grace. Part Filipino, Chinese and Spanish by blood, he is proudly 100% Negrénse. His love for his home Island of Negros, heritage and lifestyle has led him to write much about it and full-time, all-time. View all posts by Mark Mayo - Magallanes

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