words by Ria de Borja
images by Gabriel Dela Cruz
There’s something special about stepping into La Piazza at Okada Manila. The high ceilings, adorned with shimmering chandeliers, create a sense of openness, while the warm glow of lights feel intimate and inviting. Floor-to-ceiling windows offer a breathtaking view at the restaurant’s “ristorante” area, making it the perfect place to linger over fine Italian cuisine with a glass of wine in hand.
“This isn’t just another Italian restaurant,” says Michael Barrozo, La Piazza’s restaurant manager. “We take pride in being the only European restaurant fully owned by Okada Manila. But more than that, we’ve become a destination—not just for great food, but for celebrations. We’ve hosted weddings, corporate events, and even events for brands like Stefano Ricci and Christian Dior."
Mr. Michael Barrozo, La Piazza’s restaurant manager
Tonight, the celebration begins with Crudo di Tonno, a dish that instantly transports us to the Italian coastline. Thinly sliced tuna, brightened by orange zest and salmonriglio dressing, melts on the tongue, while capers and black olives add depth. "We always aim for the freshest ingredients, whether imported or local."
Next comes the Zuppa di Pesce, a dish that feels like a warm embrace. The tomato fish broth is infused with the essence of the sea, cradling mussels, clams, prawns, fish fillet, and scallops. Each spoonful is comforting, yet with layers of sweetness from the shellfish.
A plate of Carbonara arrives, and with one bite, it’s clear that La Piazza stays true to tradition. No shortcuts – just silky pasta coated in a rich emulsion of egg yolk, guanciale, and pecorino romano. “Chef Mattia is strict about authenticity.”
Chef Mattia Perluigi Stroppa, Okada’s executive chef and chef de cuisine of La Piazza, takes immense pride in maintaining traditional Italian techniques. “Most of our pasta is handmade,” he tells us. “The Tagliatelle al Brasato is a perfect example: no machines. The texture is different, more rustic, and that’s what makes it special.” The dish itself is simplicity at its finest: tender, slow-braised beef clinging to ribbons of pasta, each bite perfect. “We also make our own bread. You’ll try the sfincione bread,” says Chef Mattia.
a game-changer. The charcoal adds that beautiful smoky char, but because it’s enclosed, it retains all the juiciness.” And he’s right—the steak is incredibly tender, its flavor enhanced by subtle smokiness.
No trip to an Italian restaurant in Manila would be complete without pizza. The Crudo Stracciatella Rucola pizza arrives fresh from the oven, its thin crust crisp and chewy, topped with creamy stracciatella and slices of prosciutto. “This is one of our bestsellers,” Barrozo notes. “People come back for this pizza.”
As the meal winds down, dessert takes center stage. Torta de Fichi, a fig cake paired with hazelnut gelato and caramel sauce, is a revelation. The earthy sweetness of the figs meets the creaminess of the gelato.
Finally, a classic Tiramisu makes its appearance—airy, decadent, and kissed with espresso and cocoa. It’s the kind of dessert that lingers, not just on the palate but in the memory, much like the entire dining experience at La Piazza.
“We’re not just serving food,” Barrozo says as we sip the last of our wine. “We’re creating moments. That’s what La Piazza is all about.”
As we step out into the night, full and content, we take one last glance at the romantic and elegant chandeliers shimmering above: the perfect symbol of La Piazza.
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