Sweet team-up: Cibo introduces chocolate collab
How the absence and presence of Margarita Forés can be both palpable and at the same time speak to the lasting legacy the chef and restaurateur left behind. She was nowhere yet everywhere at the first event that Cibo, the restaurant she built in 1997, set up two months after her untimely passing last February.
After all, Margarita is the “DNA of the brand,” as pointed out by her niece Mercedes Forés to Lifestyle at the launch of Cibo’s collaboration with KitKat chocolate. It was held on April 29 at the restaurant’s branch in Ayala Malls Vertis North in Quezon City.
Mercedes, who is Cibo’s deputy chief operating officer, explained that the collaboration itself was conceptualized in late 2024 under the culinary icon’s watch. At the time, they had just launched a pastry line, consisting of three base products: Cornetto, Maritozzo, and Bomboloni. They then thought of adding more variations with the use of chocolate-covered wafer bars that have been a favorite for generations.
“Not just flavor-wise, but you really imagine a texture, which is the crunch,” Cibo’s marketing director, EG Bautista, explained to us. “I really think it elevates or adds a whole different dimension to the product.”
The result was something that Margarita herself would have loved. The Cornetto turned into “croissant’s cooler cousin,” the cloud-like Maritozzo became tastier, and the Bomboloni got an exciting twist.
Margarita would’ve loved the presentation, too. The guests were first asked to try Tiramisu Forte, a vodka-based cocktail. It was served with a lemon wedge and some sugar, and coffee grounds.
The guests had to follow instructions. First, they covered one side of the lemon wedge with sugar. Next, they flipped and coated the other side of the lemon wedge with coffee grounds. Then, they took their shot of vodka and finally, bit on the lemon wedge.
That little ceremony whetted everyone’s appetites for dessert, especially while looking at samples that were displayed around the restaurant. There were some on the display counter and in a wall-mounted glass case, while a pair of kitchen staff added chocolate to the pastries in a corner.
The Cibo pastries made with KitKat are available at all Cibo branches until July 31. You can order per piece or a box of six pieces. From 2 p.m. to 5 p.m., Mondays to Fridays, you can order a piece with an Americano, either hot or iced, for P199.
Moving ahead
“It’s an exciting time for us, the whole team,” Mercedes said during what can be called the post-Margarita era. “I think we’re stronger than ever.”
Joining Mercedes and EG at the event were Margarita’s son, Amado Forés, chief executive officer, and Margarita’s sister Bledes Fores-Legarda, who’s always been an essential figure in the company. Managing director Edgar Allan Caper and executive chef Jorge Mendez were also present.
“This whole transition has been in the works for a long time,” EG said.
“We’re not trying to reinvent. I think, if anything, we’re really going to hone in on what Cibo is all about: real, modern, Italian,” Mercedes added. “It’s about honoring what was special and important to Margarita. Flavors, ingredients, great service, consistent food quality. I think also with the next gen, it’s collaborating with brands. We have really exciting things planned for the year.”
Cibo constantly innovates. New offerings include the Pranzo Perfetto lunch sets, consisting of an appetizer, entrée, and pastry for P549 per set. The five perfectly portioned, specially put together, and convenient menu choices are available from Monday to Friday until 2 p.m.
For entrées, the choices range from Pasta Telefono, Pasta Ghiotta, and the vegetarian Pasta Genovese, to roast organic chicken and roasted pork ribs. The pasta dishes are paired with a sandwich and pastry, while the meat dishes are served with parsley rice pilaf, squash soup, and pastry.
