All ears, all flavors | Daily Tribune

Nearly a year after opening in Bonifacio Global City, GotSoul MNL continues to blend food, music and community into a distinct neighborhood listening room. What began as a shared passion for good food and sound has developed into a space shaped by the people behind it, from its evolving tapas menu to its lineup of local and international music selectors.

Here is what to know about the space as it approaches its first anniversary:

1. Spanish and Filipino flavors take center stage

At the heart of GotSoul MNL’s culinary direction is a connection between Spanish and Filipino cooking, interpreted through contemporary techniques and global influences.

Co-founder Chele Gonzalez, who serves as food curator, draws inspiration from his Spanish roots, his years in the Philippines and the personal tastes of his partners. Working alongside Chef Cedric Tolosa, he explores familiar ingredients, techniques and flavors to create dishes that honor tradition without being confined by it.

The result is a tapas selection that balances familiar comfort with fresh interpretations, allowing guests to experience recognizable dishes in new ways.

2. The menu is inspired by personal memories

Several dishes begin with stories from the founders.

Co-founder Manolet Dario’s memories of Spanish family meals inspired the lengua fritters and callos, two traditional dishes reinterpreted through a contemporary lens.

For co-founder Benjo Marquez, salpicao recalls Manila’s longstanding bar culture. That memory helped inspire the Wagyu salpicao, served with a poached egg and shoestring potatoes. Another addition, the solomillo de Wagyu, pairs beef with Manchego mashed potatoes, roasted vegetables and a Rioja wine demi-glace.

Meanwhile, a trip to Spain inspired co-founder JP Enriquez’s smoked salmon toastie and roasted seabass.

Even mushroom al ajillo has a personal backstory. Originally served as a side to the chuleta, the dish became a standalone tapas offering after co-founder Jason Soong developed a preference for it.

3. Signature dishes remain on the menu

While the menu continues to evolve, GotSoul MNL retains the dishes that have become staples since its launch, including the Jamón Explosion, tuna tataki kinilaw, pulpo ala plancha and chicken inasal paella.

Rather than recreating traditional recipes, the kitchen focuses on preserving the baseline flavors and comfort that make each dish distinct.

4. The drinks menu extends beyond cocktails

GotSoul MNL’s beverage selection now includes expanded classic cocktail offerings, detox juices and a coffee program designed for daytime patrons.

The venue hosts a daily happy hour from 2 p.m. to 6 p.m., catering to afternoon meetings or early drinks before the evening music lineup begins.

5. Nightly music programming varies by genre

Music remains central to the venue, with weekly programming spanning jazz, soul, disco and funk. Tuesdays feature SONIC, a casual listening night built around music discovery and personal collections shared by curated selectors. Wednesdays bring live jazz through The Standard, while Thursdays shift to disco, funk and soul with Funkn’ Soul. Fridays are reserved for GotSoul MNL Nights, and Saturdays welcome rotating collectives, guest takeovers and concepts such as Roll The Dice, Su Casa, Groove, Disco Paraíso, Medium Rare, Electric Playa, Manda Soul and EARdrms.

The DJ booth has hosted international artists including Jojo Flores and his brother Toddy, Rich Medina from New York, OMOLOKO from Brazil, FU from Tokyo, Pablo Bolívar from Spain and PNNY from Bali.

As GotSoul MNL approaches its one-year mark, its combination of tapas, drinks and music reflects an ongoing effort to maintain a grounded, community-driven gathering space in BGC.