Bocca: A Sophisticated Space for Food, Business, Art

Bridgetowne, a high-end mixed use development situated at the boundary of Pasig City and Quezon City, is gradually taking shape. Kickstarting this transformation is a fresh fine dining spot at the ground floor of GBF Center 1 called Bocca.

The name aptly reflects the owners' vision for the place. "Bocca means mouth in Italian," says Otty Lumagui, who works as managing director for a U.S. healthcare company and has a background in the food business. She says her husband, Richard, a finance executive, intended the spot to be a co-working space where like-minded individuals can discuss business and other interests and endeavors. "Of course, Filipinos love to discuss anything over good food, so that's what Bocca is here for," she adds.

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The spot is hard to miss. It's prominently located on the ground floor of GBF Center 1, with its name in bold white letters commanding attention. Currently, it's also the only fine dining establishment open in the building.

Bocca's main dining area

'Very Manhattan'

The restaurant features a modern industrial look with high ceilings, glass walls, and an open kitchen. Aside from the main dining area, it also has private function rooms for business meetings or intimate gatherings, a wine corner with a wide selection of wines and spirits, and an al fresco area. It can seat a total of about 80 guests.

"People who come in here say the setting is very Manhattan," says Lumagui. "It's because we want our diners to feel cozy and comfortable while also experiencing a sense of elegance."

The private function rooms are adorned with works of Filipino art masters. 

Lumagui says many company leaders, including JG Summit Holdings, Inc. President and CEO Lance Gokongwei, holds meetings there. "We just pull down the blinds to make it more exclusive for everyone, so they feel like they have the entire place to themselves and can discuss freely. It's not your typical place where it's overcrowded. We'd like to provide a relaxed and comfortable environment," she adds.

Bocca also aims to be a platform for art enthusiasts and collectors, which is why its function rooms are adorned with works of renowned art masters. On display during our visit are pieces by Romeo Rabuena, Juvenal Sanso, Emmanuel Garibay, Ronson Culibrina, Gus Albor, and FB Concepcion. The artworks, available for purchase, belong to private collector and gallery owner Thomas Luzuriaga.

Bocca's executive chef Edgar Grafilo

A taste of Europe in Manila

Bocca serves continental cuisine, offering a mix of French, Italian, and Spanish fare. Heading the kitchen is executive chef Edgar Grafilo, who is trained at the Center for Culinary Arts, Manila, and Le Cordon Bleu. Chef Grafilo has experience working at the Ritz-Carlton Hotels in Los Angeles, Chicago, and Miami.

The chef shares, "Our vision centers on sourcing fresh ingredients locally and internationally. Our priority is to elevate quality over quantity."

Looking at its diverse menu, there surely is something for every discriminating palate with its selection of appetizers, pizza, pasta, sandwiches, entrées, steaks, sides, and desserts.

Bocca's Foie Burger Trio

We start with the hearty Wharf Chowder, featuring butter-poached halibut, clams, and crisp sourdough crostini topped with crayfish, herb-infused EVOO, and fine greens.
The Pulpo Salad aims to please with its well-thought-out presentation, likely inspired by the beaches of Italy, Spain, and Latin America. The octopus is typically grilled, but Grafilo says he employed a Japanese omakase technique to make the pulpo—sourced all the way from Hokkaido, Japan—incredibly tender.

"First, we massage it with bicarbonates and salt for about 45 minutes, blanch it, and then sous-vide it before giving it a quick grill," he says. The pulpo lays on a bed of crispy migas, infused with butter, duck fat, and a hint of Hungarian red pepper oil.

One of the most popular dishes at Bocca is their Foie Burger Trio. You might wonder, what makes a burger so special? This one features an Angus patty crowned with foie gras, creamy aioli for a garlicky kick, fresh arugula, and melty Colby-Jack cheese, all sandwiched in soft brioche buns. It's served with freshly made truffle-flavored potato crisps and house-made spiced bourbon sauce.

Bocca's Furiosa Pizza

I personally love their Furiosa Pizza, which, according to Grafilo, is an elevated version of the typical Sicilian-style Burrata Pizza. Bocca's version has squash blossoms, XO hot honey, and locally sourced burrata. Unlike traditional Neapolitan-style pizza, this version strikes a perfect balance between Neapolitan and New York styles.

"We want a full pizza that doesn't droop, yet retains that classic edge. That's the standard we're striving for," says the chef, adding that their doughs are made in-house. They bake their pizzas in a wood-fired oven, which gives that smoky finish.

Bocca's Duck Rillette Tortelloni

Another bestseller is their Duck Rillette Tortelloni, which takes its inspiration from traditional duck confit. They use high-quality French duck, slow-cooked in its own fat to achieve rich, tender meat. This is then mixed with green herbs, a hint of lemon, and creamy mascarpone to add brightness and depth to the filling. The tortelloni's exterior is made from freshly crafted durum wheat pasta, providing a perfect al dente bite. The dish is beautifully plated with a base of tomato espuma and browned butter cauliflower, adding layers of flavor and texture. Delicate fava beans complete the ensemble, making each bite a harmonious blend of rich and refined flavors.

The Surf and Turf dish subtly marries the flavors of land and sea. It features a Churasco-grilled NY strip, seasoned with chimichurri and Maldon salt for a robust, savory kick. Complementing the steak is a seared Okinawa scallop, presented on a bed of silky pumpkin purée and durum, topped with ossetra caviar. The dish is accompanied with pommes pavé, roasted pepper espuma, and rosemary beurre monté, adding layers of rich, comforting flavors.

They offer just two desserts, both meticulously crafted by pastry chef Kevin Ong, and each is a must-try: the Chocolate Rocher and the Sea Salt Taffy Caramel.

Bocca's variety of cocktails 

Must-try elixirs

At Bocca, the dining experience is not just about delectable dishes but also about carefully crafted beverages, concocted by Shinichi Itoh, the head bartender at Raion. We got to try three standout drinks that capture the essence of Itoh's innovative approach to mixology.  The first is Contrast, an elegant cocktail that blends Japanese whisky, amaretto, hazelnut, simple syrup, cranberry juice, lime juice, clarified oat milk, and a red wine float. The second one, often ordered by their lady guests, is Fruit Basket, a vibrant cocktail that combines white rum, dark rum, pomegranate nectar, passion fruit, Aperol, fresh lime juice, clarified milk, and hibiscus air for a refreshing, fruity, and exotically layered drink. The third is Speyside, a sophisticated drink that fuses blended Scotch whisky, barley, tea syrup, malic acid solution, and clarified Fuji apple soda for a complex and refreshing experience.

Chocolate Rocher 

Lumagui says a client may request a specific, off-menu flavor they desire, and their baristas can create it exactly as they want. "We can accommodate such personalized requests," she offers.

With plans for more innovative experiences and events—including integrating acoustic nights, hosting wine tastings, offering degustation menus, and more—Bocca is setting the pace for what's to come. Whether you’re there for a business meeting, a casual meal with friends, or a special occasion, Bocca promises an exceptional and unforgettable experience every time.