THE WINE CELLAR

The wine cellar is ANZANI's heart. This private underground room, welcomes its guests into an old world charm. Surrounded by 1,250 bottles of wine, all set around a beautiful Banuyo wood table (those who know their wood understand that this variety is extra special) allows guests to dine in the centre of the wine cellar (seating for 10 people) in a very exclusive atmosphere.

The Banuyo table is also the setting for Chef Marco Anzani to create his "red plate" degustation. "The red plate" degustation dinner are between 3 to 12 courses long and range from P1,500 for a tasting degustation to P3,500 ( 6-7 courses) per head. A Degustation dinner has no set menu. Food is served according to the chef's creativity and mood, he especially creates for you experiential dinning. For example on one occasion, he intrigued and bewildered guests with a bittersweet chocolate ravioli in lamb tangine with sambucca foam reduction. Degustation dinners are unique to Anzani restaurant.

We can also arrange private wine tastings or food and wine pairings for you and your guests.

THE FOOD

Anzani cuisine is NEW MEDITERRANEAN in nature. New Mediterranean describes the coastal Mediterranean style and flavour based mostly on the following ingredient: olives, tomatoes, chickpeas, lemon, herbs and cheese's. Marco's preparation and technique is based on the rich tradition of Mediterranean foods but in a modern style and presentation. Every dish represents a journey into a hitherto unexplored culinary terrain. For example, in the menu there is a spinach flatbread with buffalo mozzarella. The base is almost comparable to a pizza crust, however stretched long and elongated. The spinach is baked and yielded into the base crust while the special "Buffala" mozzarella (only found in Italy, with a shelf life of just 3 days) is weaved with roasted garlic and basil perfume. Everything Marco does is a representation of all his travels around the world, and his modern personality reflected in the presentation of the dish