Carpaccio Ristorante Italiano: Bringing Italy’s Finest Dining Experience to Manila

When in Manila, one should never miss out on the chance of visiting the cluster of restaurants placed along the street of Yakal in Makati.  Owned by the Santis Group, four specialty restaurants were set up in this area to cater to the foodies in the metro, one of which we were lucky to try out: Carpaccio Ristorante Italiano! By it’s name alone, you would know that this is an Italian restaurant and it especially takes pride in their carpaccio dishes which is one of their house specialties.  (Carpaccio is a typical Italian dish made up of raw meat).

But before we get on the actual feast, what’s worthy to note of Carpaccio is their newly-renovated interiors that exude an air of comfort without sacrificing the overall sophistication of the place. In one side of the dining area would be a small wooden bar that would welcome the guests with a wide array of choices for wine and cocktails; whereas the kitchen, which is rather situated at the opposite side of the room, could be openly viewed by diners. The far back would therefore include function rooms (smoking and non-smoking) that would be perfect for special gatherings, meetings, and more!

All in all, a very laid-back environment that’s perfect for intimate occasions: a setting that contrasts the bold and robust dishes that they serve. So clearly, this difference is one great news because you will then be dining in an unpretentiousristorante as you get ready to experience the wonderful flavors of Italy!

To start, as per all usual fine dining restaurants, we were first served with their house Italian bread that was complete with three spreads and an olive oil dip. Apart from this one, we were also given crostini bites! One was of basil with salmon (L) and the other was made up of baked pasta (R).

Crostini Bites

More of our antipasto reverie was a serving of their Piatto Di Antipasto Misto. This was a dish made of select marinated vegetables along with pieces of mozzarella, prosciutto, salami, mortadella, melon, and egg parmigiana.

Piatto Di Antipasto Misto (P570)

With this kind of plate, it would be best enjoyed if we had a glass of wine in hand… and true enough, we had! For the night, we were given a bottle of Barolo (2007) which is said to be one of Italy’s finest wines. I’m not exactly what you’d call a wine aficionado but I could tell you this: the taste of the Barolo was thick and profound, but not too overwhelming to make ‘virgin wine drinkers’ shy away and say no.


Since we’re in Carpaccio, it would be a shame not to try their signature carpaccio fare! So, to start, we had the Carpaccio Alla Cipriani which is composed of the traditional beef carpaccio. This was specked with extra virgin olive oil and then topped off with black pepper and shavings of Parmesan cheese. With its rich and spiking flavors, this instantly became our group’s favorite! Make sure to try this out when you dine with them!

Carpaccio Alla Cipriani (P480)

The other carpaccio that we tried was from the sea: the Carpaccio di Salmone e Branzino Alla Marinara which was basically made up of slices of salmon and seabass drizzled with garlic, basil, capers, onion, and olive oil. If you’re a fan of sashimis from the Japanese cuisine, then this would be a bit reminiscent of tha,t but the important difference is that this dish would rather boast more of its flavor and spices that’s sure to treat your senses!

Carpaccio di Salmone e Branzino Alla Marinara (P480)

For the third course, we had some soup (zuppe). For this, we had Minestrone Classico which was basically a tomato-based vegetable soup that has parmesan, pesto, and with an addition of pasta bits. This was yet another instant hit for us! The best way to describe this was that it was jam-packed with so many harmonizing flavors that you can’t help but feel that this soup could be a stand-alone meal on its own!

Minestrone Classico (P260)

Here’s when it starts to get crazy! From this point onwards, we had a feast of our lifetime! …You’ll soon know why! To kick off this said heavenly madness, we had three of their best-selling pizzas! First up: the Pizza Quattro Stagioni that was built up of tomatoes, mushroom, seafood, artichoke, ham, olives, anchovies, mozzarella, and herbs. That’s a lot of toppings, yes sir! And the taste did not disappoint!

Pizza Quattro Stagioni (P490)

Second in line was the Pizza Con Prosciutto E Rucola and as the name suggests, this had prosciutto, tomatoes, and mozarella, and then topped off with loads of arugula to complete it whole!

Pizza Con Prosciutto E Rucola (P490)

Thereafter, we were given their Pizza Emilio which an original creation of Carpaccio. It’s actually a pizza-style sandwich given how it is filled with tuna, shredded Iceberg lettuce, tomatoes and mayonnaise; this is perfect for the health-conscious people like me who would still look for a way to experience the good ol’ pizza goodness!

Pizza Emilio (P490)

Further in into our Viking-like adventure, what we had next were three of their pastas! It’s best to note that when ordering pastas in Carpaccio, you could control the type of pasta that you’d want, followed by the long list of signature sauces that they could whip up for you!

For us, we had the Con Vongole that is a pasta tossed in clams, white wine, olive oil, parsley, and lemon. Aside from the pasta cooked al dente, this dish will deem to be a simple one; but for me, it was like a gift from the sea! Light and subtle, this makes for an instant satisfying fare!

Con Vongole (P530 – Main Course)

Alla Vercasacana came in next which is a sauce made up of smoked salmon, prawns, asparagus, cream, and herbs. Now if Con Vongole was simple and light, this one came in as the richer and creamier kind! 

Alla Vercasacana (P550)

Meanwhile, to vary it up a little, we opted for ravioli: Ravioli Con Ricotta E Spinaci that included raviolis filled with spinach, ricotta, sage butter, and parmesan. Needless to say, this was a definite treat to eat as the cheeses and butter packed into these pasta pouches blended very well with the taste of spinach.

Ravioli Con Ricotta E Spinaci (P490)

Nope! We’re not even done yet with our feast! Because now, we’ve just arrived at our actual main course! (Have I said ‘feast’ enough?

Worthy to note before I go on is that, for this period, Carpaccio has a guest chef, namely: Chef Stefano Verrillo from Italy and one of his dishes that he added to the menu was the Osso Bucco Alla Milanese. It is a slow-braised veal shank that was sprinkled with garlic and lemon zest. This comes along with a Risotto Al Funghi Porcini  when ordered. I’m unsure but I haven’t encountered a dish like this yet, but the taste reminded me a lot of mechado; but not entirely! This tasted more robust if I say so myself!

Osso Bucco Alla Milanese (P1,090)

For a taste of their chicken main course, we got the Galetto Alla Griglia Con Erbe which was a grilled spring chicken drenched in olive oil, pepperoncini, and herb butter. What was lovely about this was the juicy and tender chicken meat wherein its inner core still and also has the overall ensemble’s taste and spice.

Galetto Alla Griglia Con Erbe (P680)

For my favorite carne of the night: Costoletta Di Agnello Con Rosmarino. Our group absolutely loved this dish given how the grilled lamb chops were cooked so well alongside rosemary butter, red wine, and herb gravy!  I’m still learning how to love the rich meaty taste of lamb, but having tasted this plate, I can assure you that my interest towards lamb slices have been certainly amplified! I can’t wait to taste this baby again!

Costoletta Di Agnello Con Rosmarino (P1,500)

And of course, we won’t dare leave Carpaccio without trying their steaks! The Bistecca Alla Fiorentina of theirs is of grilled US Certified Angus T-Bone Steak which was 16oz. (To separate them from their “I’m Angus” partner restaurant in Yakal, Carpaccio only offers T-Bone cuts, whereas since “I’m Angus” is a steak house, all the other cuts there could ever be can be made here with them).

Bistecca Alla Fiorentina (P1,990)

Of course, we have to complete our food coma so we also ordered for a staple: the Risotto Liguria which was a risotto with prawns, mussels, squid, scallops, salmon, and tomatoes!  Moist and ample stickiness, this was a risotto that paired off very well to the carne plates that we had for the night!

Risotto Liguria (P590 – Main Course)

“There’s always room for dessert!” HELL YEAH! So we had ’em! For my dessert recommendation for the night, I suggest that you shouldn’t pass up on the opportunity of trying their Panna Cotta con Lampone. Velvety sweet and smooth, this was a divine treat perfect in capping the night off! In more specific terms, it was like an package of joy, because once opened, you get to enjoy the creamy goodness of this Emilia Romana specialty, and the dash of raspberry cloud would keep the fun going in every bite!

Panna Cotta con Lampone (P280)

How’s that for a hearty Italian ‘banquet’? There’s no denying it: our time with Carpaccio has been absolutely delightful! Not only are their dishes gastronomically goooood but they are even aesthetically pleasant too! So When in Manila and looking for a classical Italian dining, you better bring yourself to Yakal. Don’t forget to try out their wide array of the finest international wines!

See you at Carpaccio!

Carpaccio Ristorante Italiano

7431 Yakal Street, San Antonio Village
Makati City, Manila, Philippines
Mon – Sun: 11:00 am – 3:00 pm  | 6:00 pm – 11:00 pm
843-7286 / 867-3164
Facebook Page: [click]
MENU: [click ]


When In Manila photos and write-up by the Foodie from the Metro.

Carpaccio Ristorante Italiano: Bringing Italy’s Finest Dining Experience to Manila


Related Stories