Anzani New Mediterranean Restaurant

Sourcing local Philippine and imported ingredients around the world, Chef Marco has created a wide array of gourmet dishes, combining fresh ingredients, textures and flavours that result in full flavours, a clean palate and bring the perfect balance to the tastebuds. His 28 years of experience and working alongside Michelin star chef’s contributed greatly resulting in a beautiful New Mediterranean gastronomic transformation. The constant attention to detail and our pursuit of excellence is what sets ANZANI apart from the rest.

Since 2009, ANZANI New Mediterranean Cuisine brings culinary innovation in a spectacular and unique dining setting in Cebu, Philippines. Five time awardee as “best of the best”and “Cebu’s best” on the international sector for two straight years, Chef Marco Anzani prepares New Mediterranean Cuisine to a different palate.

Anzani s beginnings ANZANI was actually the name of a couple, Marco Dychangco and Kate Dychangco. They created this restaurant in 2008 as a joint venture. The stunning views from Cebu's Nivel Hills were captured and turned into a place where gourmet food, entertainment and comfort can all be enjoyed. Anzani showcases the best of Cebu's sustainable homegrown and international produce. Its cuisine is New Mediterranean-inspired.

ANZANI is the recipient of Awards 2016. ANZANI was awarded Restaurant of the Year 2016, by Sun Star Japan. ANZANI was named as one of the top places to eat in Cebu by Businessworld Magazine. It has also been nominated for and honored with The International Award for Tourism, Hotel, and Restaurant Industry for the Best Dining Destinations South East Asia.

Presently still holds a Cebu Page for the Philippine Tatler Group, for the seal of excellence in the Best of the Best Philippines. Anzani was prequalified in March 2014. She has been nominated for the Best of Cebu award on the Miele SouthEast Asia shortlist. Anzani also represented the brand and was part of the Philippine contingent at the Hawaii Food and Wine Festival, Honululu in September 2014.

Anzani was invited to the Hong Kong Wine Show celebration and then nominated. Anzani was rated by the Miele Guide Southeast Asia as one of Southeast Asia's top The Concept. The company is managed on a professional level and where hospitality is combined with personal attention. This results in teamwork and result-oriented leadership.

Anzani serves Ala Carte food in their indoor dining area, which seats 120. A private dining area is also available, which seats between 8-10 persons. The chef will prepare the red plate. The menu is not available.

He creates according to his creativity and mood. One occasion, he wowed guests by creating a sweet and sour chocolate ravioli with lamb tangine. An experienced chef is able to combine flavours in a balanced way and create a delicious bite. A private underground wine cellar is another option for guests who arrive.

It offers 1,250 wine choices and makes it easy to welcome them into an elegant room. In the middle of the room is a Banuyo table made from wood. You are welcome to arrange private wine tastings and food-and wine pairings. Only reservations are accepted for this table.

The extension deck is available for pre-dinner and after-dinner drinks. You can enjoy the views of the mountains from the extension deck, which overlooks the orchid terraces. Expats love to linger on the deck and take in the mountain air. The viewing deck is the best place to see sunset.

The deck is used for both dining and viewing. Anzani food is NEW MEDITERRANEAN. Most people would wonder what new Mediterranean is. The base ingredients of coastal Mediterranean flavors are olives and oysters, tomato, garlic, goose livers, cheese chocolate fondues.

Mezze s., lemon rhubarb. Herbs. Anzani's famous black ink pasta with lobster and crayfish is part of the pasta selection. Anzani uses local produce whenever possible and imports most of the international produce.

Marco's cooking style and techniques are unique. Each dish is a trip into an unexplored territory of culinary creativity - from Italy and Turkey to North Africa to Morroco. He explores warming beetroot, parma, and goat cheese in the 2012 Menu. A cheese fondue is also featured, as well as the delicious comforting Veal Milanese.

His presentation is modern and displays epicurean delights such as bone marrow, alligator meat and sweetbreads made from calfs milk. Anzani is a comfort food that appeals to a particular person, but it also offers upscale options for the more seasoned palate. Degustation is an elaborate process that combines flavours with pure flavour concentrations to create beautiful art. ANZANI INTERNATIONAL GROUPE INC.

The brand is now part of the ANZANI International Group and has developed new concepts as well as restaurants. Gusto Cafe is a cafe-cum concept that serves delicious Italian food. It's located in Cebu's Central Business District GUSTO AYALA, Cebu, and the I. T. park.

The group launched District 53 in 2016, a brand new concept. This space houses 53 food stalls that offer artisan food experiences from different cuisines such as Lebanese and Nepalese dishes, Pan Asian or uniquely Asian food, Turkish execution, Turkish, and Morrocan. There are a few things you can do in this District. Anzani Marco Kate Anzani ANZANI's New Mediterranean Cuisine has been serving culinary innovations in a unique and spectacular dining environment in Cebu since 2009.

For the second consecutive year, five-time winner of Best of the Best and Cebu's best in the International Sector. Anzani New Mediterranean Restaurant Panorama Heights,Nivel Hills, Lahug, Cebu City, 6000, Philippines 63 32 2327375 . We focus our food on fresh Mediterranean Cuisine using local produce as well as imported delicatessen