Italy on the Philippine table
Well-loved by many in their own right, Italian restaurants have grown in popularity through the years. Whether it’s trattoria-style (a small family-run eatery) or ristorante-style (formal dining), the same elements remain: hearty plates of pasta, wood-fired pizzas, and glasses of wine.
From homegrown favorites to exciting new openings and hidden gems now elevated on the world stage, diners in Manila now have more options than ever. Think of it as a destination for culture, community, and a slice of la dolce vita.
Osteria by Josh Boutwood serves up rule-breaking Italian fare
In what he calls “a bastardized take on Italian cuisine,” Osteria by Josh Boutwood is rooted in personal favorites and years of culinary experience. Inspired by the humble and cozy osterias that make up the soul of Italian culture, he pays homage to the beauty and simplicity of Italian cooking—done his way.
Set at The Balmori Suites, the playground of many chefs and pop-up concepts, this 24-day affair is daring as it is modern and rule-breaking. Think al dente bites of crab-filled tortelloni, swimming in a mint butter sauce; the beloved cacio e pepe pasta, reimagined into a fritto, paired with an alfredo sauce; or even an arancini made with arborio rice cooked in beef ragu—breaded, fried, and served atop a zesty tomato sauce.
Not one to forget the classics, the menu features freshly-made, hand-rolled pasta dishes like the bucatini with tomato sauce, guanciale, and chili for a mildly spicy kick; a creamy rigatoni paired with fennel sausage and mushrooms; or even the hearty pappardelle, swimming in a rich beef ragu.
Other must-tries include the fresh Chilean mussels that sit in a creamy, spiced sauce made with Calabrian ‘nduja (a spreadable, spicy pork sausage), white wine, and parsley; the barramundi al forno—a flaky, lightly seasoned fish that gets its flavors from an olive confit; and of course, a Josh Boutwood-trademark of dry-aged porterhouse steak cooked medium rare and served alongside roasted garlic and gremolata.
And to cap off a hearty meal, choose between the tiramisu (Nespresso coffee-soaked ladyfingers topped with a rich mascarpone vanilla cream) and the panna cotta (milk-based pudding paired with blood orange syrup and roasted pumpkin seeds), or if your stomach has room for it, go for both.
“Italian food is authentic and heartfelt; I want to build on that in a more nuanced experience,” Boutwood explains. “[At Osteria], the flavors are alive, bright, and lively, without taking away from each ingredient.”
Josh Boutwood’s Osteria runs from Sept. 5 to Sept. 28 at The Balmori Suites’ Chef’s Table. For reservations, contact +63 956 593 8835. For more information, follow @popupsbyjoshboutwood on Instagram
A Mano racks up international accolades, one after another
Founded in 2019 by Amado Forés, A Mano (stylized as “a mano”) has made a name for itself by delivering on its promise of serving “fresh and faithful Italian cuisine,” from hand-pulled pasta to pizzas made fresh, in-house. Four restaurant branches and many pizzas served later, the homegrown brand has achieved international recognition at the prestigious 50 Top Pizza Awards—having taken the 49th spot in the global ranking for 2025.
This follows earlier accolades, including its 70th-place finish in the same international list and winning the Pastificio di Martino Award (“Best Pasta Proposal”), both in 2024. And on Asian Pacific shores, a mano has jumped up from 12th place in 2024 to 7th place in the 50 Top Pizza Asia-Pacific rankings this 2025. It is joined by fellow local brand Crosta Pizzeria, who placed 5th in the Asia-Pacific division of the same category.
A revered and respected guide in its own right, 50 Top Pizza ranks the best pizzerias worldwide based on an international panel of food experts, critics, and industry professionals. Criteria include pizza-making, craftsmanship, innovation, and quality, whether in traditional or contemporary styles.
“It’s an immense honor for us to be part of 50 Top Pizza. Rising from the 70th to the 49th spot is a feat I attribute to our hardworking team—expertly made by Filipino hands, consistently producing world-class quality—and it motivates us to keep innovating while staying true to serving fresh and faithful Italian,” says Forés, who doubles as the CEO of AF Hospitality.
Cibo celebrates 28 years of bringing Italian fare to Filipino tables
From its humble beginnings in 1997, Cibo, founded by the late Margarita Forés, celebrates 28 years of bringing Italian home-style cooking to Manila. With a diverse selection of fresh, modern, and timeless Italian dishes—like its iconic spinaci zola (spinach dip with cheese), penne al telefono (penne pasta with creamy tomato sauce, mozzarella, and basil), and tagliata di manzo (sliced beef tenderloin with garlic and rosemary)—the brand has cemented itself as a top of mind choice among Filipino families.
To commemorate this milestone, Cibo executive chef Jorge Mendez debuts limited-edition dishes that highlight the Italian spicy pork sausage—available until Sept. 30. These include the tubettoni alla ‘nduja (a spicy and creamy pasta dish featuring ‘nduja sausage, burrata, tomato tsukemono, and stewed tomatoes) and the ‘nduja pizza (tomato sauce and mozzarella, topped with ‘nduja sausage and burrata).
Complementing these savory additions are Italian desserts that borrow Filipino flavors, such as the turon bomboloni, donuts filled with banana cream custard, topped with caramelized banana; or the ube martozzo, a decadent pastry with ube custard, cream, and caramelized coconut.
Other deals to watch out for include the P28 Cibo iced tea for dine-in customers with no minimum purchase required and a 28 percent discount off the total bill on Cibo deliveries for orders made through the official website or hotline (with a minimum purchase of P2,000 and a maximum discount of P3,000 applied per transaction)—both of which are eligible until Sept. 30.
Regular patrons can even be part of LEALTA, a loyalty program that offers exclusive discounts for dine-in (30 percent off on Mondays and Tuesdays, 20 percent off on Wednesdays and Thursdays, and 10 percent off from Friday to Sunday for a minimum for P2,000 single receipt, up to a P5,000 spend cap) and takeout (20 percent discount on takeout orders worth P2,000 and above), birthday treats (one complimentary serving of Cibo’s signature tiramisù), along with other benefits.
