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Bibio brings unusual wines, global flavors to Poblacion

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Jeeves De Veyra

<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1768386354600exterior 2.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Bibio is located along Don Pedro St. in Makati&#x27;s Poblacion district. Jeeves de Veyra"/>Bibio is located along Don Pedro St. in Makati&#x27;s Poblacion district. Jeeves de Veyra</div>Tucked away in a corner of Poblacion is Bibio, a wine bar that goes against the stereotypes for its natural wine selection and its eclectic menu.Bibio is a fly that resides inside wine barrels. In the same way that the bibio flits around quietly while the grape transforms into wine, this wine bar is a quiet spot in the normally noisy hustle and bustle of Poblacion.Justin and Vanessa Apolonio, managing partners of Bibio, lived in Australia for some time and one of their fond memories is soaking in the wine bar culture. Justin recalls the comfy vibe where construction workers in their hi-vis vests fresh from work sat alongside businessmen in suits to enjoy their wine.The Apolonios fashioned Bibio into that comfortable wine bar where people can come in shorts and a t-shirt, and choose their spot within the space. There are the low tables for a couple on a date, there are the bar stools facing out into the street where solo diners can people watch, and then there’s the communal center table that can accommodate groups of people or start conversations with strangers over a glass of wine.The couple also manage wine importer Natty Wines and their retail arm, Some Love Natural Wine Store. As they only import natural wines, Bibio follows suit and only serves these uncommon wines, which are mostly made by small producers that do not use any chemicals in their fertilizers or insecticides. Minimal sulfites are used solely to preserve the wines during transport. Coming in a wide range of styles, colors, and origins, these bottles are made in limited quantities and are therefore priced slightly higher than conventional wines.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1768386539583wine chiller.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Bibio&#x27;s wine lists features more uncommon labels. Jeeves de Veyra"/>Bibio&#x27;s wine lists features more uncommon labels. Jeeves de Veyra</div>Looking at the wine chiller, there are reds, white and rosés, even some orange wines. These tend to be on the juicier side and can get rather funky if that’s your thing. The most unusual wine served that evening was a floral almost-tea-like wine.  Besides natural wines, they also champion wines made with lesser known grape varietals from emerging wine regions. Sure, they have their Rieslings and Cabernet Sauvignons, but what about trying out wines made with Müller-Thurgau, Dornfelder,  Blauer Portugieser, or Favorita grapes?For the adventurous wine drinker, the ones to try are the bubbly Pet-Nat (Pétillant Naturel) wines. Some are sealed with bottle caps instead of the usual screw top or corks with a bit of yeast underneath because the wines are still fermenting in the bottle.A reason to keep coming back is the ever-changing menu. They have pop-ups and collabs every so often, but these have evolved to having chefs in residence. Bibio hosts these culinary professionals for months at a time to develop a menu that will be available until the next chef-in-residence comes in.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1768386614242Chef Valentine.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Chef Valentine Costunza. Jeeves de Veyra"/>Chef Valentine Costunza. Jeeves de Veyra</div>The current chef-in-residence is Australian-Filipino Valentine Costuna. Smiles come easily to this kindly chef who’s traveled “7 continents and 64 border crossings” to get here to connect with his roots through food. He spent the last seven years in France with his last gig was cooking for a vineyard restaurant in Saint Tropez.The menu features flavors from all over, with Costuna’s skill and palate in the spotlight. I really can’t say it’s from one cuisine as he takes flavors and techniques from all over and puts it into this collection of small plates and fully portioned entrees.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/176838735775601 - SNACKS - CROQUETAS.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Croquetas. Jeeves de Veyra"/>Croquetas. Jeeves de Veyra</div>This is crispy on the outside like a croquette, but the cuttlefish-infused filling made with dried fermented tuna bechamel is sticky and chewy.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/176838733203202 - SNACKS - BEEF ON YOGHURT BREAD 2.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Beef on yoghurt bread. Jeeves de Veyra"/>Beef on yoghurt bread. Jeeves de Veyra</div>This is like an open-face sandwich where Cambodian-style laap  smoked beef, yoghurt like labneh and mint rests on top of a pillowy chewy grilled flatbread.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/176838730781303 - SNACKS - LAMB RIBS.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Lamb ribs. Jeeves de Veyra"/>Lamb ribs. Jeeves de Veyra</div>These spiced lamb ribs marinated in yoghurt and chermoula -- an  African herb mix -- just slide off the bone. Costuna sprinkled blueberry powder to add sweet fruity noteas to this dish<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/176838727719604 - SNACKS - SHRIMP TOAST.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Shrimp on toast. Jeeves de Veyra"/>Shrimp on toast. Jeeves de Veyra</div>The kaffir lime is prominent with the first bite which then gives way to the shrimp paste and pickled ginger in this snack.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/176838724345505 - SALAD.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Salad. Jeeves de Veyra"/>Salad. Jeeves de Veyra</div>Smashed cucumbers and roasted peanuts with a dressing of Korean gochujang and chili garlic oil make this a hot and refreshingly cool salad.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/176838720207206 - MARKET CRUDO 2.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Crudo. Jeeves de Veyra"/>Crudo. Jeeves de Veyra</div>Costuna lightly grilled his tuna crudo on a hibachi grill specially brought in for this. The fish is still soft but with just the proper bit of chewiness as compared to sashimi. Served with a dipping sauce of beurre blanc.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/176838713989307 - CATCH OF THE DAY - LAPU LAPU.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Catch of Day. Jeeves de Veyra"/>Catch of Day. Jeeves de Veyra</div>I called this stunning entrée the bougie munggo dish. Mung beans (munggo)  is fricasseed along with cannellini beans with a lot of butter that makes a slightly ctirusy green goddess like sauce. Instead of dried fish, a whole fried butterflied lapu-lapu tops this dish.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/176838710615308 - DESSERT - CREMIEUX.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Cremeux. Jeeves de Veyra"/>Cremeux. Jeeves de Veyra</div>Finally, Costuna served a crèmeux made with Laguna chocolate. Slightly firmer than mousse, this holds its shape to hold freshly poured banana caramel custard that tames the bitter chocolate into a delightful dessert.All of these are available a la carte or a special “Feed Me” set that already has a snack, an entrée, and a dessert for P1,500 with an add-on for wine pairing.Chef Costuna is just more than happy to share stories of his travels and his cooking. He will be in residence until early February, though he will be passing on his menu to Bibio’s kitchen. <div> </div><div>Bibio Wine Bar is located on the ground floor of 5659 Don Pedro St., and is only open for dinner starting at 4 p.m. and closes at 1 a.m. (Sunday to Thursday)  and 2 a.m. (Friday and Saturday). </div>

Bibio is where natural wines take center stage, offering rare bottles from small producers alongside bold, globally influenced plates in a laid-back Poblacion setting.

Bibio is where natural wines take center stage, offering rare bottles from small producers alongside bold, globally influenced plates in a laid-back Poblacion setting.

Makati eats: Bibio brings unusual wines, global flavors to Poblacion

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Makati eats: Bibio brings unusual wines, global flavors to Poblacion

Jeeves De Veyra

Published Jan 15, 2026 11:00 AM PHT

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restaurant review

Bibio

wine bar

Poblacion

Makati eats

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