Anzani New Mediterranean Restaurant — Restaurant in Cebu City

A Mediterranean Symphony in Cebu: A Four-Course Reverie at Anzani

An evening at Anzani is not simply a dinner—it is a passage into a world where the Mediterranean soul is translated into every note of flavor, every detail of service, and every graceful gesture of hospitality. Nestled above Cebu City with views as refined as the cuisine, Anzani doesn’t just serve food; it curates emotion, memory, and artistry on a plate.

We indulged in the four-course menu, a journey of balance, sophistication, and sublime execution.

The opening dish was a smoked duck breast served on a bed of coriander couscous. The presentation was minimalist, almost poetic. A single edible flower rested atop the tender duck, which had been gently smoked to retain its softness and aroma. The couscous, light and herbaceous, carried a subtle whisper of coriander that elevated the dish into something both refreshing and thoughtful—a whisper of luxury that opened the evening like a soft overture.

Then came the risotto “ai funghi,” a creamy embrace in a bowl. The Arborio rice was bound in a white wine sauce, gently caressing a generous blend of wild mushrooms. The umami was profound yet mellow, the texture silky without being heavy. A crisp onion ring crowned the risotto, adding both height and a playful crunch that brought the dish full circle. It was comfort reimagined with Mediterranean grace.

We had the pleasure of trying both main course options. The herb-crusted seabass fillet was a marvel of delicate precision. The crust formed a golden, aromatic shell that gave way to flaky, pearlescent fish, accompanied by roasted bell peppers and a sweet chili sauce that added brightness and contrast. It felt like a dish born on the shores of Sicily—light, vibrant, and full of life.

The butcher’s steak—grilled hanging tender tagliata—offered a striking counterpoint. Rich, bold, and beautifully executed, it was served in generous slices over truffle mashed potatoes so luxurious they could have stood alone as a course. Asparagus added freshness, while the peppercorn sauce brought a warm, indulgent heat. It was a dish that spoke of fire, craftsmanship, and confidence—robust yet refined.

For dessert, the amaretto soufflé arrived like a final crescendo. Light as a sigh, warm and fragrant, it was served with a jug of custard cream meant to be poured into its trembling center. As the cream seeped in, the soufflé transformed into a fragrant cloud, filled with almond notes and childhood memories of European bakeries. Every spoonful was a moment suspended in time.

Service throughout the evening was nothing short of impeccable. Paolo, a trainee, offered the elegance and attentiveness of someone far beyond his years. Donna, who handled our reservation and welcomed us with a smile that felt genuine and generous, made us feel not like customers, but like guests in a home of warmth and intention.

There were lovely surprises throughout the evening: warm bread baked in terracotta pots, served with house-made dips; a coconut macaroon dipped in chocolate offered between courses; and a slate board bearing sweet heart-shaped confections and the handwritten words “Happy 31st Anniversary.” These touches didn’t just add charm—they elevated the entire experience.

Yes, Anzani sits on the higher end of the pricing spectrum—especially for Cebu—but every detail, from the wine selection to the way each dish was plated, justifies the indulgence. You are not simply paying for food. You are paying for an experience that lingers, that resonates, that stays with you long after the...

Cebu City is our second home when we're not living in Chicago. We eat out extensively when we "snow bird" in the Philippines for a few months each year. The prices are so affordable compared to what we would pay in the U.S.A. I have tried every restaurant in Cebu City probably twice as it has become somewhat of a "foodie destination" in Asia.

Let me be very clear to you - there is no finer restaurant in all of Cebu City than Anzani. This is - hands down - the most elegant, creative, and highest quality fine dining establishment in all of Cebu City. Yes, there are restaurants here with better views, a livelier atmosphere, and more "authentic" Cebu food. But, there are no restaurants with the elegant ambiance, exquisitely prepared food, delicious, creative menu, outstanding service, and fine selection of wines and drinks compared to Anzani.

We have dined out at Anzani at least five times and typically come here on the eve of us going back to the U.S.A. - it has become somewhat of a tradition. The steaks, seafood, salads, soups, and vegetarian options are second to none. The drinks are fantastic. Yes, it is pricey - compared to basic dining in Cebu City. You can expect to pay, easily, 2000+ PHP / person. But, you do not come to a restaurant like Anzani to save money. You come for the culinary journey and they have never failed to deliver on this.

In Chicago, you would expect to pay - no joke - $750+ USD - for a comparable meal for a party of 5. Plus, you would need to make a reservation like six months in advance. Here, we have paid the equivalent of $100 USD for a party of 5 and had the most wonderful time with impeccable service, phenomenal food, great ambiance, and the awesome charm of Nivel Hills in the Busay Mountains. Simply the best fine dining restaurant in all of Cebu City...

Friday night at Anzani:

Service: Was good, no problems with the service. Friendly and attentive staff, but not sure why staff are still wearing masks. I thought President Marcos scrapped that?

Atmosphere: Marco and Kate have set the restuarant up nicely, both inside and out. Its got a classy but homely feel about it.

BUT the restaraunt was basically empty the entire time we were there from 7ish to 930pm. My friends were there the week prior and said the same thing.

Thats not a great sign on a friday night, friday nights should be pumping. It kills the atmoshphere when there are very few customers in the restaurant.

I have a feeling thats its due to the prices.

The food: Bread: Amazing so tasty and the dips were delicious as well 10/10 Starters: Quinoa Crusted Prawns: Supurb. Easily a 10 out of 10 Brocolli and Cheese Souffle: Nice idea but it was so light it almost floated away (joke). But seriously far too light for a starter souffle, maybe blended too long? 4/10 Brazlian tenderloin: nice piece of meat but served rare when requested medium. These things happen so not a biggie My girlfriend ended up taking it home in a doggie bag and re-cooked it at home and loved it 8/10 Ordered the Shank but NZ lamb rack arrived. Again its ok these things can happen. But the rack was basically rare and had me fighting to wrestle some meat of the ribs. Kiwis would be frothy about this. 2/10

The meal and drinks (1 mojito and 2 whiskeys) cost 8552.5 piso

I dont mind paying for a great meal in a nice restauarant with a vibrant, enjoyable atmoshpere but I think this is overpriced and that is maybe why it was so empty on a Friday night.

Food was good enough to get me back again but if its an empty restaurant again that will be my...