It seems fitting that Rumba, the newest restaurant of the Bistronomia group (Rambla, Tomatito, BCN, Las Flores) at the Ayala Triangle Gardens is named after the rumba flamenco—a flamenco introduced back into 20th century Spain after gaining nuances of jazz and samba by way of Cuba. As a dance, it’s far freer than the tango, and there’s a lot of flair and improvisation that one can add to it.

Rumba, as a restaurant shares similar nuances. In relation to the Bistronomia group, Rumba is the little sister who decided to leave Spain on a trip of self-discovery, to come back home older, wiser, and thankfully, with good taste in spades.

Like the opening of a flamenco, Rumba starts to entrance you with its adventurous interiors, largely a maximalist affair with crazy patterns upon patterns. There’s square and beam wood accents aplenty, different tiles and finishes at each corner, and even tapestries haphazardly hanging from light fixtures (which I’ve never seen before and love btw).

A jewel box setting. Paola Aseron

Patterns, textures and maximalist interiors. Paola Aseron

A well-appointed bar welcomes you, flanked by the kitchen. You can sit at the bar looking into the open kitchen and watch the chefs do their kitchen choreography or have your pick of seating options inside and outside including a banquette, a couch, or tables: fronting the large glass windows, inside an enclave, or outside al fresco. The vibe is upscale and chic without being too fussy, and a perfect venue whether you’re there to power lunch, catch up with friends, or woo a lover.

The perfect place for dinner and drinks. Paola Aseron

Speaking of romance, Rumba’s menu stays true to that worldly sister analogy and reads like a curated list of dishes that someone fell in love with from their jaunts around the Mediterranean. While more than half of the menu stays in Bistronomia’s cornerstone of Spanish cuisine, there’s dishes with Italian, Greek and French influences.

There are no rules at Rumba, eat from whatever part of the Mediterranean that you fancy! A meal can comfortably start with luscious Steak Tartare or a refreshing Tataki De Atun, then followed by a dramatic Gambas Ajillo Pasta or a classic Carbonara, next progressing to main options of a majestic Grilled Tomahawk or the understated elegance of a Confit de Pato, and later ending with a sweet flourish of either a slice of Tarta Fina de Manzana (Tarte Tatin) with its delightedly singed edges or a spoonful of flambeed Crepe Suzette.

Besides the addition of new geographical inspirations, Bistronomia’s chef Alfredo Rodriguez also built Rumba’s menu around the flavors and use of charcoal cooking.

“We cook 90% of the menu in the charcoal oven,” says chef Alfredo, referring to Rumba’s Mibrasa charcoal oven, as well as its open charcoal grill, of which both use imported charcoal from Spain. That’s why it’s Arroz ala Carbon or charcoal rice here—not a paella—because it’s cooked in a cast iron pan in the oven instead of stovetop in a paellera.

Chef Alfredo Rodriguez Paola Aseron

You might ask –does the Mibrasa oven make a difference? Well, it’s a staple in Michelin-starred kitchens worldwide for a reason – it gives chefs consistency and control of a temperamental heat source like charcoal. All I can attest to is that in the multiple visits that I’ve had to Rumba prior to the one for this article—my favorite dish – the Confit de Pato tasted excellent every single time.

Rumba’s bravura extends not only in its dishes and location (currently, it’s the lone restaurant in that building’s frontage in Makati), but also in its drink list. Quite an extensive undertaking including a gin and tonic menu with more than 20 gin options, mocktails, classic and signature cocktails including fun tiki drinks, and bubbly and vino by the glass or the bottle. And just like the fun sister that’s always ready for a party, Rumba has an all-day two for one Tanqueray Gin & Tonic offer, and a 30% off on Beer, Wines, and Cocktails from 2pm to 7pm.

Whether it’s for lunch, merienda, or dinner, Rumba is ready to make your tastebuds dance. Checkout the gallery to get to know more about Rumba and join the party!

Tataki de Atun - Tuna tatake, avocado emulsion, tomato, aji amarillo mayo. A now beloved Spanish dish innovated from Japan, it’s a light and refreshing party in your mouth – fresh tuna with hints of sweet heat from the aji Amarillo, as well as buttery and lemony richness from the avocado emulsion. I can finish a whole serving on my own.Paola Aseron

Steak Tartare - Steak tarare, French fries, bread. While classically a main dish, the steak tartare is reassuringly one of the most expensive options in the cold tapas menu. Coming with sides of bread and French fries, it’s a luxurious treat. The beef was tempered with just the right amount of acidity. There was not a yolk in sight, but I didn’t miss it as I was too enamored of eating bites of tartare with the little white dots of foie emulsion. Paola Aseron

Pulpo a la Brasa - Grilled octopus, 'bagna gauda' sauce, potatoes. Charcoal cooking at its best, grilled octopus served with baby potatoes and a garlicky sauce. Make sure to fish out the lemon in the octopus pile and squeeze on top before enjoying this with a gin and tonic. Paola Aseron

Risotto de Azafran - Saffron & lemon risotto with foie. Who doesn’t love foie gras? Who doesn’t love lemon and saffron risotto? No one. Paola Aseron

Arroz al Carbon - Charcoal rice with crispy pork belly and French beans. Not a paella, you swap the expectation of socarrat for a wonderful smokey tinge and a heavier heft to the rice. The crispy pork belly on top tastes like a Spanish lechon kawali and after a couple of bites seemed superfluous to me. Perhaps they could serve charcoal rice without any of the toppings or maybe a vegetarian version? Do not forget to ask for lemon and douse all over. Paola Aseron

Confit de Pato - Duck confit with blueberry sauce on a bed of truffle mushroom risotto. This, the tuna, and the foie risotto are my go-to dishes in Rumba. Redolent truffle mushroom risotto, topped with a gloriously moist duck confit with a skin that gives with a satisfying crackle and gush of flavor as you bite. It all comes together thanks to the tinge of sweet and tart from the blueberry sauce. Paola Aseron

Tarta Fina de Manzana - Green apples in puff pastry with vanilla ice cream. Green apples make the best Tarte Tatin. They add a beautiful tartness to the dish. But was it the Mibrasa oven that made this Tarte Tatin taste seem perfect? Crisp bottom, soft apples, edges singed to just the right amount, and topped with a generous sprinkling of powdered sugar. If you’ve never had a proper Tarte Tatin, here’s your best bet. Paola Aseron

Pepper & Basil Mocktail - Fresh basil, peppercorn, lemon juice, tonic water. Perfect for after a run around the Ayala Triangle Gardens or a hot day. Paola Aseron

Mai Tai - Sailor Jerry, Overproof rum, triple sec, almond citrus and bitters. Tiki drinks are always fun. They’re fun to take a picture of, picture with, and of course—to drink. This one was a smokey version of the Mai Tai, you can’t help but feel the party mood with this drink in hand. Paola Aseron

El Terceero 2019. - A modern take on the classic negroni. This drink tastes like it had coffee bitters in it, I couldn’t put it down. Paola Aseron

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Address: G/F The Shops at Ayala Triangle, Paseo de Roxas, Makati. Contact: (0915) 856-4264. IG: @rumba_ph | FB: @rumbaphilippines. Website: bistronomia.ph/location/Rumba.

Photography by Paola Aseron