Food is delicious! Ambience is reminiscent of classic trattoria. All the menu items (as far as I know) are prepared by hand - from the pasta noodles, to the pizza dough.
Servings are only DECEPTIVELY small. If you're thinking of eating an order of pasta by yourself, make sure you're really hungry! Pizza is cooked in a brick oven, as per classic Italian tradition.
Ate here on my birthday (which fell on a Lenten Friday - catholics are encouraged to avoid meat on Fridays of Lent), and was in the mood for good pasta. Wasn't too excited to eat pizza but the Margherita was the star of the meal! They served it with chili honey, and it was incredibly fresh and good on the palate.
Service was decent. We came at a really busy time, but they did compensate for the longer-than-usual wait with complementary chips. They surprised me with a cake too! Worth it!
My current go-to Italian place. They give an authentic experience with carefully thought of dishes inspired from different regions of Italy. Dishes are simple and made with fresh, premium quality ingredients. Some favorites:
*Cacio e Pepe salad - it’s just romaine lettuce with pecorino cheese and black pepper dressing and balsamic vinegar but it’s sooo good
*Carbonara - spaghetti with guanciale and egg (no cream, just how a proper carbonara should be!!)
*Pollo al burro - tuscan butter chicken with rosemary—their version of a popular dish in Florence. Pro tip: ask for bread and dip it in the excess oil/butter 😋😋😋
*Ragu - fresh tagliatelle with ragu bolognese)
*Bianco - garganelli with prosciutto and peas in truffle butter and cream
I just wish they had more dessert options and more seating capacity! The place is always full, so be sure to make a reservation ahead of time.
The place is usually crowded so it’s best to reserve a table. You can definitely tell that their pasta is fresh. We ordered their bianco pasta, which was one of their best sellers, and we loved it. The truffle taste was not overpowering, it was just right. We also tried one of their new pizzas, and it was okay. Their food is kinda pricey (around 700pesos per dish) tho but it’s still worth a try. 👍🏻👍🏻
very delicious pasta, my hubbie loved the Pollo al Burro, but one of our orders never came after I waited for 40 minutes while the staffs look very confused!!! almost a MUST TRY!
Pizza was really good, but a bit pricey - I understand it's Rockwell, but spending more than 2,000 for lunch without drinks is a bit excessive. Nice place and service.
The food is absolutely great and the service is superb. I'd add in 5 stars for good ambiance as well.
My ultimate favorite is their tiramisu--probably the best tasting tiramisu I ever had :)
Been here multiple times and it has always been consistent!
You wouldn’t want to miss out on their steak & 4 Cheese Pizza!
Most exciting new Italian restaurant! Service is great as are the food and wine choices.
Start off with their yummy Focaccia di Recco - stracchino cheese-filled flatbread. Perfect with wine! We loved the Bianco pasta - garganelli with truffle and butter cream - rich and yummy! Ravioli con Ricotta e spinaci is fantastic! 4 formaggi with mozzarella bufala, gorgonzola, emmental and parmigiano reggiano is superb! If you've still got the appetite have Pollo al Burro - Tuscan butter chicken.
In short, everything we tried here was top class and quite a few of the dishes are unique among italian restaurants in the metro. Very attentive service!
End with the delicious Tiramisu!
![Zomato]( "Recensione")
NEW FAVOURITE ITALIAN SPOT ALERT! 🚨🚨🚨
I waited about three weeks since opening before I was able to dine and it was worth the wait and all the hype! I first learned about A Mano when a friend told me about it, and was even more hyped when I learned that it was Amado, Cibo's one and only Chef Gaita Fores' son who was spearheading it! I couldnt contain my excitement, so I kind of spoiled it by reading up on some reviews online and was drooling the entire time. I immediately called in for a reservation for Friday dinner, and was lucky that they were still able to accommodate since word is that they're always packed.
True enough, it was a full house but we were seated right away. The menu was kept simple and straightforward, which made ordering easier than ever. There's really nothing more frustrating than arriving hungry at a new restaurant with a menu that consists of a hundred dishes to choose from. Anyway! I went with my instinct and ordered their best sellers, Foccacia di Recco - which was really nice. Simple, but hits all the right spots, really. The flatbread had a nice crisp to it, and the cheese was the perfect blend of salty and creamy. Margherita con Buffala pizza - maybe like your typical margherita pizza, but better, because fresh ingredients were used. Bianco pasta - this was really nice. I also like how they used Garganelli pasta as it's something different from the usual. Ragù pasta - this was exactly what we needed to balance out all the creaminess in basically everything that we ordered. It was kept simple and traditional, just the way it should be. It also had a very nice robust flavour :)
Though it may seem a bit pricey, I think it's safe to say that they really do live up to their tagline of "Fresh and faithful Italian". You get what you pay for. Definitely giving this 5 stars and would recommend everyone to swing by and give it a try.
![Zomato]( "Recensione")
There are good restaurants, and there are restaurants that make you think "I want to eat here again tomorrow". A mano is definitely the latter - consistently delightful and warrants repeat visits.
The food is fresh, vibrant (I'd hook their tomato sauce to my veins tbh), and also faithful to traditional Italian ways. Matched with bright, midcentury modern interiors and impeccable service (just the right amount of lingering and attention), a mano is classic Italian fare made sexy.
My favourite dish is the Focaccia di Recco, a crisp flatbread with delicate funkiness from Stracchino cheese. One bite and I've switched allegiance from the church of Focaccia Genovese to the church of Focaccia di Recco. It's a great starter because it's not as heavy as its leavened brother.
From Neopolitan pizza (my fave: Stracciatella) to Tuscan Pollo al Burro - the menu is essentially a Best Hits Album of food from lo Stivale. It's hard to give absolute recommendations of what to get because I could honestly eat here everyday, get different combinations of dishes, and each visit would be a wholly different experience. Just yesterday I had Carbonara, and now I'm already thinking of when I can come back for Cacio e Pepe and Vongole. My only given in every visit is to get at least one dish from each section to cover my bases.
Try to get a table close to the open kitchen. Watching the chef make ravioli is soooo mesmerising, watching the server bring those little clouds to your table - magical.
I would love to see more dishes with acidic/tangy notes in the menu to cut through the richness of the food. Or even more vegetables like Jon & Vinny's Market section or Via Carota's Verdure. More balance so I can order more things at once. Although to be fair, I don't recall eating many vegetable dishes in Italy.
It's a fervent time for Manila's food scene, and a mano is neither the trendiest nor the most innovative. But it is so deeply satisfying. In the short time since it opened, a mano is already a beloved fixture, a constant in Telegram/WhatsApp groups.
Make a reservation
Order online
Find the best restaurant in Makati
An error has occurred! Please try again in a few minutes