L'opera Italiano

This fine dining is one of the oldest authentic Italian restaurants in Manila, having been around since 1994. If you're a fan of seafood pasta and are looking for something adventuroud that is Off The Menu, try the Pasta Bottarga Bottarga is the cured and salted roe of the grey mullet. The whole dish was a bit too salty for my taste, but the dining experience was well worth it. Drinks were on the house.

Its a good place for a formal eating experience. I enjoy the home made pasta very much, its like my mother in law used to make. I also love the tiremisu.

My family and I have been enjoying L'Opera's food as early as I can remember. Their extensive menu has really great vegetarian options that can be made vegan upon request. Delicious entrées and of course, al dente pastas to die for. Vegan Musts: Funghi Trifolati Assorted mushrooms sautéed in garlic and olio extra vergine di oliva Served on a bed of sautéed spinach. Ask your server to serve it without Parmesan or butter. Just yum. Penne all'arrabbiata con funghi porcini This pasta is cooked with cheese added to the sauce but can be omitted upon request. Which actually tastes better to me (tried this dish before going vegan). Capellini ai pomodori secchi Angel hair pasta with sun-dried tomato in their spicy extra virgin olive oil Need I say more?

Amazing food and presentation! Easy to make reservations plus very accommodating crew to serve you. We had great time and experience here! 2 thumbs up!

Hidden inside all those resto bars, I got invited to a quaint Italian restaurant in BGC Fort Strip. The ambiance of the decor of the place was on point and perfect for a romantic dinner date with you significant other. Staff was very polite and attentive as we were seated and served with food. They offered us one of their newer dishes that aren't on the menu and we got familiarized with each type of dish and how it's called in Italian. First up we got their Antipasti di Terra or Hearty Appetizers, then Pizze or better known favorite Pizzas. Next were the Pasta Fresca or Homemade Pastas, followed by the Secondidi Pesce or Fish Main Course and was topped off with their Dolci or Desserts. Below is a rundown on how each dish impressed me. Antipasti di Terra Hearty Appetizers Crudo di manzo P560 Beef carpaccio, Parmesan cheese, cherry tomato anfrerucola, beef tartare with a sliver of seared foie gras, Bresaola dried beef filled with mascarpone and Gorgonzola cheeses. One of the best italian beefs I've tasted, the savoriness of the beef paired well with the parmesan cheese. The savoriness of the beef has coupled well with the saltiness of the cheese. There's also the sliver of foie gras and Bresaola for a specific taste of Italian to look forward to as well. I finished the remaining Bresaola, as it was THAT good. Frutta fresca Romaine greens with apple sticks, mango cubes, and grape slices topped with ground walnuts and drizzled with truffle balsamic sauce. My impression was an Italian version of a fruit salad with some greens. I loved how the apple sticks were cut, it made the salad have this crispy texture together with the romaine greens. The grape slices, walnuts and mango cubes added a bit sweetness to the salad. All ingredients were fresh and had the right amount of ripeness. Insalate mista di mare Fresh cold seafood salad of shrimps, clams, squid, mussels, and cuttlefish marinated in fresh lemon and extra virgin olive oil on a bed of crisp lettuce leaves. To me it was an Italian Seafood salad. The Lemon slices squeezed on to the salad added a zing to the taste of it, which complements the seafood. The clams and mussels was a good extra addition to make the salad even more delicious. Although I wish they had used prawns instead of shrimps although the shrimps were larger than the ones I see in the wet market. Pizze Pizza L’Opera P590 The house pizza topped with spiced salami, anchovies, and blue cheese on pomodoro sauce and mozzarella cheese. I love the mix of the toppings, although its not for all, since some people don't like anchovies on their pizza but who doesn't love salami, blue cheese on pomodoro and mozzarella cheese. The smell of the blue cheese on the pomodoro can be smelled 20feet away while it was being served away from us, a clear indication of it's authenticity. Pizza con verdure grigliate P510 Grilled eggplant, zucchini, and bell peppers on tomato sauce and mozzarella cheese. Never was a fan of vegetable pizza until I tried theirs, the grilled eggplant, zucchini and mozarella cheese were complementing each other. The eggplant tames the sweetness of the zucchini and saltiness of mozarella cheese. Pasta Fresca Homemade Pastas Ravioli all’ aragosta P610 Homemade lobster and shrimp in ravioli wrapper with a cream sauce. Who wouldn't love lobster and shrimp wrapped together in cream sauce right? well there's the people who have seafood allergy, God Bless their unlucky souls . By far my favorite dish on their menu. You can really taste the seafood with just the right amount of cream sauce other restaurants stuff their ravioli with cream sauce and you can't even taste the seafood inside. Tajerin 30 tuorli alla chitarra di porcini o di tartufo Homemade pasta made with 30 egg yolks per kilo of pasta in a porcini or truffle sauce. Another favorite! 30 egg yolks was mixed per kilo on this dish, evident from how each spoonful of pasta I had was heavy and filling. The truffle sauce was evident altho it wasn't that strong which was good since the high light was the 30 egg yolk. I can order this solely as a meal and get the bill on my next visit. Secondidi Pesce Main Course Scaloppine di vitello al Marsala o al limone P1000 Sliced Dutch veal tenderloin in Marsala sauce. The Marsala wine was evident from the juices of the veal tenderloin, the meat was soft and tender as we requested medium rare. I love the meat to the point i got first dibs on the last cut. Filetto di salmone allo spumante Norwegian salmon steak sautéed in white wine in a light cream sauce. The salmon was prepared well, it doesn't have that freezer aftertaste that some restaurant have. It taste fresh and delectable with a hint of exquisiteness on the eyes. Risotto Champagne Italian rice cooked in champagne and smoked mozzarella cheese. I found this dish less appealing as some might think that the risotto look likes a porridge to a common man. The taste was okay although nothing remarkable about it. Dolci Desserts Panna Cotta con miele o frutti di bosco Panna cotta with mango Italian cream custard that they're famous form with fresh mango and cold rich chocolate sauce. Dessert was the bomb.com ! The italian cream custard was delicious paired with the fresh sweet mango and chocolate sauce. Favorites: Ravioli all’ aragosta, Homemade pasta made with 30 egg yolks,Sliced Dutch veal tenderloin in Marsala sauce and Panna cotta with mango Service 5/5 servers were attentive even though we weren't the only ones there during lunch rush Food 4.5/5 Food was impeccable and almost perfect. Price 4/5 Typical authentic Italian restaurant price although I'd eat here than more expensive Italian places. Ambiance 5/5 Perfect for a lunch or dinner date. I'll surely bring my future SO here.