Italian fine dining manila | 360vegas.com

La Piazza serves as Okada Manila&rsquo;s entry to Italy &ndash; the birthplace of rich artistic and architectural heritage as well as sumptuous regional cuisines.&nbsp; Leading the foray into authentic Italian gastronomy is Chef Gleb Snegin, as he reveals a wide culinary landscape of delectable Italian fare from comforting homemade meals to luxurious signature dishes.

Several dining areas with exquisite interiors serve as options for various occasions.&nbsp; Accentuated with barrel tables and an inviting bar counter, the Trattoria makes for a more relaxed and casual setting while enjoying appetizers, freshly made focaccia, pizza, and a drink in hand.&nbsp;

A few steps away is the luxurious Ristorante, elegantly designed with sophisticated accents, crystal chandeliers, and plush seating.&nbsp; With an unobstructed view of The Fountain, guests can leisurely savor layer after layer of fine Italian flavors as they partake of antipasti, pasta, steak and seafood dishes, plus desserts perfectly complemented by the restaurant&rsquo;s own selection of grappa and specialty coffee.

At La Piazza, guests are promised a true taste of&nbsp;la dolce vita.

At La Piazza, guests are promised a true taste of&nbsp;la dolce vita.

La Piazza Ristorante Italiano

Amidst the busy streets of the metro, experience true Tuscan tradition with our best classic Italian cuisine right in the heart of the city.

L'Opera Ristorante Italiano

Situated on 28th St., The Forth Strip Global City, Taguig in the heart of upper- class neighbourhood.

We are defined as casual dining restaurant, provide friendly and attentive service. Also offer delivery service, take out and catering service.

A cozy Italian restaurant and pizzeria, coffee shop, spirit selection and wine bar. We have known for serving the best authentic Italian pizza.

A cozy Italian restaurant and pizzeria, coffee shop, spirit selection and wine bar. We have known for serving the best authentic Italian pizza.

Caffe Puccini

Italianni&rsquo;s Restaurant is an Italian fine dining restaurant located at Alabang Town Center, Muntinlupa City, serving authentic Italian dishes like pasta and pizza.

It started from a concept in 1991 by Carlson Restaurants, the parent company of TGI Fridays, and in 1996, the first Italianni&rsquo;s in the Philippines opened in Makati City. Since then, Italianni&rsquo;s Restaurant has opened branches in different cities in Manila.

Italianni&rsquo;s offered the best Italian dishes from authentic recipes from Italian families. Each dish is prepared and cooked in the same way Italian families use only the best quality ingredients and serve in large portions.

American-Italian cuisine, coupled with its unique shared style dining concept as essayed by its slogan &ldquo;Amore di Merrier,&rdquo; made Italianni&rsquo;s an instant hit among Filipinos. We brought the Italian family art of eating for everyone to enjoy. An Italian passion evident in every item on our menu, authentically prepared with the finest ingredients and built on a wide selection of American-Italian flavors.

The Welcome Tradition Our signature Tuscan and Focaccia breads are served with olive oil, aged balsamic vinaigrette and olive oil to start this journey. Italianni&#39;s unique concept of sharing dining, based on American-Italian cooking, has made it a hit with Filipinos. For everyone, we brought the Italian art of family eating. Every dish on the menu reflects an Italian passion. It is authentically prepared using only the best ingredients, and based on American-Italian flavours. 
 
Each meal begins with an Italian passion: a home-baked Tuscan or Foccacia loaf served with olive oil, aged vinegar and olive oil.

American-Italian cuisine, coupled with its unique shared style dining concept as essayed by its slogan &ldquo;Amore di Merrier,&rdquo; made Italianni&rsquo;s an instant hit among Filipinos. We brought the Italian family art of eating for everyone to enjoy. An Italian passion evident in every item on our menu, authentically prepared with the finest ingredients and built on a wide selection of American-Italian flavors.

Italianni's Restaurant

Being born in Naples, Italy, Salvatore Cuomo was inspired by his father, an Italian Chef. His experience goes back to when he began cooking at the young age of 11 years old. As a young adult, he bounced between Tokyo and Naples before settling a career and establishing himself as &ldquo;The Pizza Man&rdquo; in Japan. Finally, he made his way to Manila and brought his thriving brand and expertise.&nbsp;

For their dishes, start off your meal with Mozzarella&nbsp;Caprese,&nbsp;a classic Italian Insalata composed of fresh mozzarella, sweet cherry tomatoes and fresh basil. Follow this with the mouth-watering&nbsp;Quattro Formaggi&nbsp;Pizza&nbsp;That has generous lashings of cheese that blend sumptuously well together.&nbsp;

And for pasta lovers, the Spaghetti con Panna e Tartufo&nbsp;a&nbsp;spaghetti with cream and truffles, and for meat lovers, they have&nbsp;Cotoletta di Vitello Alla Milanese, breaded veal chops that is tender and tasty.

The restaurant is open from Monday to Thursday 12:00 noon - 9:00 pm and Friday to Sunday 12:00 noon - 12:00 am.

Salvatore Cuomo &amp; Bar serves authentic Italian dishes using traditional recipes and the freshest ingredients.&nbsp;The chef cooks with the original Neapolitan cooking technique and a wood-fired oven to create delicious antipasti, pasta, pizza, main dish, and dolce.

Salvatore Cuomo &amp; Bar serves authentic Italian dishes using traditional recipes and the freshest ingredients.&nbsp;The chef cooks with the original Neapolitan cooking technique and a wood-fired oven to create delicious antipasti, pasta, pizza, main dish, and dolce.

Salvatore Cuomo & Bar

Opened in 2012 in a small corner of Bonifacio Global City, Wild Flour Italian is a restaurant featuring Italian comfort flavors made the Wild Flour way&mdash;quality ingredients with flavors that speak finesse. It serves curated antipasti, cocktails, pizza, pasta, and desserts for a satisfying Italian night.

The menu reflects the best of northern and southern Italian cuisine. Simple and flavorful tri-colored salads, house-made bruschetta topped with cherry tomatoes, arugula, and parmesan, and small risotto and bone-marrow-filled arancini are just a few luscious starters available.&nbsp; 
Pizzas are made-to-order and fired up in the wood-fired pizza oven imported from Italy, while all kinds of pasta are handmade fresh daily. The open-fire grill is responsible for charring filets of imported branzino drizzled with olive oil, lemon, and thyme, as well as some tasty steaks, including the restaurant&#39;s prized tomahawk. 
In addition, it is one of the country&#39;s most decorated selections of wines, cocktails, and delectable Italian desserts.

Wild Flour Italian is the Wildflour group&rsquo;s fine dining restaurant that brings a fresh, authentic Italian experience to Manila.

Our Story Wild Flour Bakery Caf Corp. was established in Manila in 2012. It offers delicious, high-quality food in a relaxed atmosphere in prime locations. Wildflour is a well-known name in Metro Manila&#39;s restaurant scene. With 15 branches, five main brand restaurants and many sub-brands, Wildflour continues to be a popular choice. It has been around for more than eight years and still enjoys high-quality, innovative food and excellent service. 
 
Meet the WILD FLOUR BAKING CAF CORP. The company&#39;s management team is still small and tight knit. They have an exceptional eye for detail, and a relentless hands-on leadership approach that allow them to stay at the forefront of their industry and overcome any challenges they face. With more than 100 years of combined experience from top restaurants and culinary schools around the world, as well as multiple awards and honors, Wildflour&#39;s highly-skilled management team are able to create great food and manage successful restaurants better than anyone else, both locally and internationally. 
 
Ana Lorenzana de Ocampo, CEO Ana Marie Lorenzana de Ocampo has been the President of Wild Flour Bakery Caf Corp since the beginning. Ana graduated from the University of the Philippines, Diliman with a degree as a Hotel and Restaurant Administrator. She then studied at the Le Cordon Bleu School of London to earn her culinary arts degree. Ana Manzke and Margarita, her sister, opened the Wildflour Caf Bakery, in Bonifacio Global City in 2012. 
 
Since then, this corner cafe has grown into one of Metro Manila&#39;s most popular restaurant groups. It is known for its quality food and outstanding service, which makes it a leader in the Philippine restaurant industry. Wildflour has several brands including Little Flour and Wildflour Italian. Pink s, Farmacy Ice Cream and Wildflour Italian are all available in 15 locations. 
 
These places have become the most popular destinations for business people in Metro Manila. The company also boasts an online presence that is highly relevant and a rapidly growing delivery service. It&#39;s poised to continue its growth. Margarita Lorenzana Manzke, a pastry chef and entrepreneur is multi-awarded. 
 
Born and raised in Philippines, she enrolled in Culinary Institute of America (New York) where she received her Culinary Arts degree in 1998. Margarita moved to Los Angeles in California, and began working at some of the most renowned restaurants there, such as Patina and Spago. This is where she met Walter, her husband and future business partner. She is well-known for her baking skills and was named Best Pastry chef by LA Weekly in 2014. 
 
In addition, she has also been nominated in the James Beard Awards, also known as The Oscars of Food, for the Outstanding Pastry category for the past four years. Margarita&#39;s unique recipes were immortalized in Baking at Republique in 2020. It is available in the restaurant as well as through many online and offline bookstores. Margie Lorenzana Manzke Founding Partner Walter Manzke, a chef with three Michelin stars and an entrepreneur. 
 
His family was raised in San Diego. He graduated from Mesa College in 1992, with a degree that combines business and restaurant management. Walter graduated from San Diego College in 1992. He moved to Los Angeles where he worked with Joachim Splichal at his no longer-existent Pinot Bistro. 
 
This is where he developed his distinctive style. Walter quickly left L. A. and went to Europe where he worked in three Michelin star restaurants, Alain Ducasse (Michelin Star) and El Bulli. Manzke spent six and a half years in Los Angeles, where he was awarded a three star review by the Los Angeles Times. 
 
He also met Margarita. Together with Margarita&#39;s sister Ana in 2012, Manzke opened their first Wildflour Caf Bakery branch in Manila. They continue to be strategic advisers and managing partners to this rapidly expanding Philippine restaurant industry. The couple opened R publique, a French-themed restaurant, in South La Brea Avenue in L. 
 
A. shortly after. This restaurant has been a hit and was awarded Los Angeles Magazine&#39;s Best New Restaurant in 2014, and The Los Angeles Times 2nd Best Restaurant in 2019. It also received glowing reviews from numerous publications. Walter opened the semi-authentic Mexican style Petty Cash Taqueria, which they expanded their menu beyond R publique. 
 
Margarita and Walter opened Sari Sari Store in Downtown L. A. in 2017. They also launched Bicyclette in 2020, an additional Bistro in Los Angeles. Since 2012, Allen Buhay has been the Executive Chef de Cuisine for all Wild Flour Bakery Caf Corp restaurants. 
 
Born and raised in Philippines, he studied in California where he received his Culinary Arts degree from Le Cordon Bleu California College of Culinary Arts. After graduating from high school, he worked as a sous chef at the L. A.-based Church and State Bistro, and then at Jean-Georges Restaurant, New York City. He also spent time at Chicago&#39;s Paris Club, Malibu Summit Centers and Chicago&#39;s Paris Club. 
 
He returned home in 2012 to open Wildflour Caf Bakery with Margarita and the Manzkes. Although he only intended to remain for five months, Allen has been a Wildflour Caf Bakery executive chef since 2012. He also serves as a managing partner. BJ Mantuano, Allen Buhay Executive chef, is currently the Executive Sous-Chef of Wild Flour Bakery Caf Corp. 
 
He is a Filipino-American and grew up in California. His passion for food ignited when he worked as a server at restaurants while completing his education. In 2008, he graduated San Diego State University with a marketing degree. He then went on to work in Los Angeles in the marketing and communications field. 
 
He eventually moved to the Philippines where he continued his passion for food and earned his culinary arts degree at the Academy for International Culinary Arts in 2009. He was briefly a Pantry Chef at Cicou Restaurant before he moved to the Philippines in 2009 to pursue his passion for food at the Academy of International Culinary Arts. In 2011, he earned his degree in culinary arts. Wildflour has overcome the enormous challenges of the COVID-19 epidemic and is poised for continued growth with an expanded portfolio of products and brands. 
 
Wildflour is determined to expand its reach, first through the opening of new cloud kitchen and restaurant locations in prime areas in Metro Manila, as well as efficient long-distance deliveries across multiple channels. It also plans on expanding beyond Manila, expanding internationally and exploring overseas markets in the future. SIGN UP FOR OUR MAILED LIST

Wild Flour Italian is the Wildflour group&rsquo;s fine dining restaurant that brings a fresh, authentic Italian experience to Manila.

italian fine dining manila

La Piazza Ristorante Italiano

L'Opera Ristorante Italiano

Caffe Puccini

Italianni's Restaurant

Salvatore Cuomo & Bar

Salvatore Cuomo & Bar

Wild Flour Italian