Balboa opened their first branch in ShangriLa back in March 2013 before finally opening their second one in Greenbelt 3 late last year. “We know our customers, and what they're looking for,” Chef Giorgio Bucciarelli says. The Milanese native has been in the Philippines for more than 30 years, and Balboa is his tribute to the traditional Italian cooking that he grew up with.
What to expect: “These are dishes that we had in our house,” he shares. “My grandmother made fresh pasta using fresh ingredients. You could say that this is also farm-to-table.” All of Balboa's ingredients are flown in from Italy, such as the flour, olive oil, organic crushed tomatoes, and mozzarella, but not to worry: the prices are pretty reasonable for the quality.
Recommended: Take charge of your culinary fate with the Artisan Pasta (P198), which allows you to choose a pairing between their fresh pasta and sauces. Highly recommended pairings include Spinach Tagliatelle with Boscaiola sauce, Tomato Tagliatelle with Alfredo sauce, and Squid Ink Pappardelle with Puttanesca sauce. They also offer a mean US Angus Rib-Eye (P1,789/600 g), dry-aged and cooked nice and crisp on the outside, while retaining a soft medium-rare middle. Try the Buttermilk Roast Chicken (P348) if you're dining with family, and be sure not to miss their St. Honoré cake (P198), which is flown in especially from Italy. Balboa. 2/F Greenbelt 3, Ayala Center, Makati City. (02) 808-8443.