Salsicia Gourmet
653 J.P. Rizal St., Concepcion Uno, Marikina City

If you love sausages but are concerned about the preservatives found in them, then head off to Salsicia Gourmet. Opened in November 2016, the restaurant serves nitrate-free sausages in nine variants, so customers can enjoy them without worrying about the health hazards posed by the preservatives.

Two of the four owners – Luisa Chua and Rochelle Garcia – vouch for the nitrate-free sausages.


“We serve mostly comfort food. We have a lot of sausages. But our sausages are healthy because they are nitrate-free,” said Luisa.


“Nitrate-free. Ang ibig sabihin walang preservatives. Kapag sinabi kasing sausages, hindi healthy dahil maraming preservatives. So we make sure that what we serve here are healthy dahil walang nitrate na ginagamit as preservatives,” added Rochelle.


Salsicia Gourmet specializes in different kinds of sausages – beef frankfurter, chicken frankfurter, garlic sausage, Hungarian sausage, andouille sausage, kielbasa sausage, schublig sausage, summer sausage and Swedish – all prepared by their own chefs.


“We have nine variants of sausages. Our concept is to let our customers try different kinds of sausages from different countries here,” said Luisa.


Aside from sausages, the restaurant also serves other Filipino favorites such as dinuguan, beef caldereta, beef salpicao, pancit canton, variations of the “silog” such as corned beef silog, and a lot more. It also offers soups, salads, sandwiches, desserts, beverages and even has special packages for groups of diners.


The restaurant is also available for special events such as baptism, birthday, reunion, and corporate meetings.

For more about Salsicia, please check out its Facebook page --

Salsicia Gourmet

653 J.P. Rizal St., Concepcion Uno, Marikina City

(02) 985-7470; (0920) 513-5596

Open Tuesday to Sunday: 11:00 am to 3:00 pm and 5:00 pm to 10:00 pm

It has an open mic that allows diners to sing their heart out.

For Reservation/Inquiry. contact the MCTAO (Marikina City Tourism, Culture, and The Artist Office)

646 - 2360