Every year for a week, the north of Spain erupts in concerts and parties to celebrate Semana Grande de San Sebastian. A tradition that began in the 19th century, it is dedicated to the Virgin of Begona and is a celebration of the rich heritage of the Basque Country with hundreds of thousands of locals and tourists visit to watch bullfights or competitions during the day, and to party all night with live music and firework displays. Restaurants serve an impressive spread of tapas, along with sangrias and kalimotxos, and fiesta goers hop from one bar to another to taste what each offers, which always makes for a great time!




In the spirit of celebration, Chef Chele Gonzalez brings the happy feeling of Semana Grande to Bonifacio Global City every weekend of Setpember at VASK Tapas Room with an open pintxos bar and unlimited sangrias for all to enjoy for only Php 395 per person. I especially love the white kalimixto made with fruity mango and orange – this made for a particularly fun afternoon as I caught up with old friends, sharing a few carafes of this and even more plates of pinxtos. We all left with a light buzz, and I came back the next weekend with a different set of buds for more Semana Grande fun!




Along with Semana Grande, a new Weekday Brunch menu will also be available all day for small groups to share, and will be available Mondays to Fridays from 11:30AM to 5:30PM at Php 450 per dish.

Choose from some of Vask’s best-selling dishes:

Pintxos. A selection of five different delectable looking pintxos using only the finest ingredients served atop perfect slices of sourdough. Mmm…




Tortilla de Chorizo. You can find versions of tortilla de patatas con chorizo everywhere in Basque country, and Chef Chele takes it to a whole new level of delicious, blanketing the delicate egg and potato omelette covered in thin slices of bright red, spicy chorizo.




Arroz con Pollo Judias. VASK is known for their delightfully delectable paella, this may be an option you’d want to consider. Made with Tinawon rice, chunks of chicken, Baguio beans, and bell peppers, this is a dish I’d rather keep and get stuck in rather than share with friends.




Arroz Meloso de Chorizo y Txipirones. For a bit more bang for your buck, this paella version is served with slivers of Spanish chorizo, baby squid, and bell peppers.


Vask Calamares Tempura

Calamares Tempura. For friends who just want to nosh on something familiar – that also happens to pair well with a cold brewskie – fried squid in tempura batter that is served with spicy mayo is always a crowd pleaser. I should know, this was gone in 3 minutes flat after our server laid it down on the table. Twice.



Estofado de Ternera. While the Filipino version of estofado usually involves pork belly and plantains, Chef Chele takes a page off of his mother’s recipe book and serves the slow braised beef in red wine with chopped carrots, his version of a taste of home.



Manitas con Salsa Bizkaina. This is another favorite in the Gonzalez household that Chef Chele shares with the guests who dine at Vask. Pork knuckles are braised in Vizcaina sauce with chopped up chorizo, Iberian ham, onion, and choricero dried pepper.




As an additional treat, Chef Chele also  prepared a very fresh seafood soup that tasted of parsely and the sea. This is best eaten with a big chunk of sourdough bread, torn apart and dipped into the broth, absorbing all the clean flavors before being unceremoniously put in ones mouth.




Enjoy unlimited pintxos with free-flowing sangrias at Php 395+ per person, available on all weekends of September (Friday- Saturday) from 6pm – 10pm at Vask’s Tapas Room. Along with Semana Grande, a new Weekday Brunch menu will also be available all day for small groups to share, available Mondays to Fridays from 11:30AM to 5:30PM at Php 450 per dish.


VASK Tapas Room is located at 5/F CLIPP Center, 11th Ave. cor. 39th St., Bonifacio Global City, Taguig. For inquiries or to reserve a table, please contact +63 917 806 5292.