Pigafetta Cebu Restaurant Review
Looking for an Italian place at the heart of uptown Cebu City? Read on. Recently, I got a taste of Italia at Pigafetta Cebu, a new restaurant venture by the makers of Zubuchon. Located along Escario street, the establishment’s selection of dishes will surely satisfy your gastronomic desires like what the Venetian scholar and the rest of the exploration crew experienced on a welcome feast 600 years ago.
Arriving at Axis Entertainment Avenue, a new lifestyle destination just right across Capitol Parish in Escario, you’ll see a glass-walled 40-seater restaurant in between Starbucks and Burger King with the letters pigafetta imprinted on a black rectangular frame.
Brick walls, maps, abstract paintings, wooden tables and metal chairs, vintage tiles, industrial chandeliers, you’ll clearly notice the elegant palette mix of black, white, brown and gray upon entering. With this combination, I won’t be surprised of the romantic transformation of the restaurant at night.
A typical meal for two persons at Pigafetta Cebu would cost about 1000 pesos. All prices are VAT inclusive with a service charge to be added to the final bill.
Since we were not very familiar with Italian cuisine, we asked for their popular bestsellers.
For our Antipasti (appetizer) we had Pigafetta’s Mixed Antipasti Planks (farma ham, salami milano, mortadella, salam picanti, black olives, green olives, sun-dried tomato, sun-dried ripe mango, artichokes, capers and arugula) at PHP450.
What I love about this dish was the way it was presented on a plank with a metal frame base and for this dish alone you’ll taste varying flavors that will really set you in the mood for an exciting meal.
For our Pasta, we had Vongole (linguine with clams, garlic and white wine) at PHP320. The seafood pasta was firm and seasoned just right, and the shells were fresh and clean. The only setback was on the time it took to get the meat from the shell when you commence eating.
For our Pizza, we had Pizza al Pigafetta (house-made sausage, mozzarella and balsamic onions) at PHP380. From its classic slow-fermented Neapolitan style crust made with caputo flour imported from Naples alone, I was already impressed. Getting a slice, you’ll salivate just by looking at the separation of the mozzarella cheese, taking into consideration the generous toppings of meat and spices as well.
For our Secondi, we had Risotto con Funghi (arborio rice with porcini and other mushrooms) at PHP 450 and Costollete di Agnello (grilled lamb chops with roasted vegetables) at PHP 590.
At first glance, the Risotto looked uninviting but when I tried a spoonful, I was hooked of its mushroom goodness. For the lamb chops, I admired how well it was prepared since it smelled really good. What I did was get a little of everything on the dish and ate it at one go. And it was an explosion of flavors. Although, I wished the lamb could have been more tender the next time.
For our Dolci, we had the Tiramisu (a “pick me up” of ladyfinger biscuits, cheese, kahlua and cocoa) at PHP 190. Delectable at first glance, one bite could take you to a happy place. What was good about this dessert was that it cured the pig syndrome, that feeling of drowsiness after having a big meal. Laughs.
For our drinks, I had a glass of Tormaresca Chardonnay at PHP 160, a white wine from the vineyards of Italy which was perfect for a light meal.
And since it was not enough to flush down the entire course of our meal, we ordered one more red seedless grape shake at PHP 120 and one brewed iced tea with orange juice at PHP 60.
Their grape shake was good and was a first for me while the iced tea tasted way better than we expected.
The service was quick, hassle-free and professional. Since it was my mom’s birthday, the entire Pigafetta Cebu Team made it more special with a birthday song and a candle-lit cake. You bet my mom was surprised and really delighted at the same time.
OVERALL, the King of Sinulog’s first dining experience at Pigafetta Cebu was truly praiseworthy despite the soft opening. Great job to the kitchen staff for the culinary feat, the management and the staff as well for the excellent team effort, I’ll definitely be back for more. Later!