Il Lupino, meaning “baby wolf,” is an Italian fine dining restaurant by Peter Zwiener, son of Wolfgang Zwiener of Wolfgang Steakhouse fame in Manhattan, and brought to Manila by Raymund Magdaluyo’s group. From the moment you step inside, you’re transported to Italy through its inviting ambiance, impeccable service, and cuisine crafted with ingredients largely imported from Italy. Offering a modern take on Italian dining, Il Lupino stands out among the city’s Italian establishments and aspires to become a Michelin-starred restaurant in Manila.
We tried their signature dishes and experienced the unique charm of Il Lupino.
ABOUT IL LUPINO
The Il Lupino Prime flagship store anchors the ground floor of Opus Mall, situated across from Antonio’s Breakfast. It earns the “Prime” label for being more upscale than its predecessor in Hawaii and the branch in Tokyo.
Il Lupino Prime Manila
📍1F Opus Mall, Quezon City
📩 reservations@illupinoprimeph.com
♾️ Il Lupino Prime Manila by Peter Zwiener
♾️ @illupinoprime_manila
The wine bar and lounge welcomes you as you walk through going to the main dining area.
Sardinian Chef Alessio Loddo honors classic Italian cuisine by using high-quality ingredients imported from Italy, reimagined with a modern flair. His illustrious career as an Executive Chef spans prestigious 5-star resorts and hotels, including Movenpick Resort and Spa Boracay, Swissôtel Hotels & Resorts, Waterfront Cebu City Hotel and Casino, and Taal Vista Hotel.
Most diners enjoy a four-course meal, starting with Antipasti, followed by Primi, Secondi (mains), and Dolci, all expertly paired with cocktails and wines.
The 70-seater fine dining restaurant showcases a commissioned artwork by Leeroy New, inspired by the Tuscan sun and opens into an alfresco space with the December breeze.
Sicily Sour 400
Luxardo Gin, Limoncello, honey, lemon
To begin, try the Sicily Sour—a perfectly balanced aperitif with a delightful limon sourness
ANTIPASTI FREDDI
PROSCIUTTO, MELONE 950
San Daniele ham, melon
The prosciutto was freshly sliced and served atop sweet Japanese melon slices – appetizing.
CARPACCIO DI MAZZO 1,200
Thinly sliced raw beef renderloin with 36 months parmesan cheese, lemon juice, cocktail sauce, rucola pesto
The beef was thinly sliced, beautifully red, and delicately flavored with a touch of lemon juice, a hint of saltiness from the parmesan, and fresh greens to balance the raw flavors.
INSALATA
INSALATA DI RUCOLA, PERA, GORGONZOLA, NOCI, BALSAMICO 1,100
Arugula salad, pears, gorgonzola, walnuts, balsamico vinegar
I love this combination—the sweet freshness of the pears, the blue cheesiness of the gorgonzola, the bitterness of the arugula, and the crunch of walnuts, which add texture and help balance the sweetness.
INSALATA DI BURRATA E POMODORO 1,350
Burrata and tomato salad
The burrata is moist in the center, paired with fresh tomato salad that makes it a delight to eat.
Bosco Dei Crimioli Prosecco 450/glass
Bosco Dei Crimioli Prosecco offers a lively and refreshing profile, with crisp notes of green apple, pear, and citrus zest, complemented by subtle floral aromas of acacia and white blossoms. Its light body and fine, persistent bubbles create a vibrant texture, while a hint of almond on the finish adds complexity. Perfectly balanced between fruitiness and acidity, it’s an elegant choice for both celebrations and casual sipping.
A glass of sparkling Prosecco is the perfect pairing for the insalata and lively conversations.
ANTIPASTI CALDI
POLPETTONE AL SUGO DI POMODORO 750
Meat ball in light tomato sauce
This giant meatball, made from a flavorful blend of pork, beef, and lamb, is topped with a generous sprinkling of shaved parmesan.
PRIMI
CALAMERETTI ALL’ ASTICE 4,800
Calamaretti pasta with 600g lobster
This dish is pure indulgence, featuring tender, unshelled lobster meat served with calamari-shaped pasta with tomato sauce beautifully presented in a large lobster shell.
PAPPARDELLE TARTUFO 1,150
House-made pappardelle pasta with cream truffle cream
Our favorite dish – fresh flat pappardelle pasta in a delicate cream truffle sauce— divine!
Pinot Grigio, 2023 Cavit Collection, Trentino 400/glass
The 2023 Cavit Collection Pinot Grigio from Trentino offers a light and refreshing profile with crisp notes of green apple, citrus, and pear, complemented by subtle hints of white peach and floral undertones. Its bright acidity adds a zesty vibrancy, while a clean, mineral-driven finish reflects the alpine terroir of Trentino. This wine is well-balanced, making it a versatile choice for pairing with seafood, light pastas, or as an aperitif.
The Pinot Grigio brings a fruity umami that enhances the pasta while keeping the palate lively.
PIZZA
SETTE FORMAGGI 1,100
Bechamel, Ubriaco cheese, Pecorino sardo, Buffala, Parmiggiano 36 months, Asiago, Gorgonzola dolce, and Provolone cheese
For cheese lovers, this indulgent pizza features seven different types of cheese. Made in the Neapolitan style, it has a soft, tender center and is a delight to eat, even the crust at the end.
BISMARCK 1,100
Bechamel, Fior di latte mozzarella, San Daniele ham, egg
The egg adds a creamy richness to the topping, while the ham and cheese make this dish a perfect breakfast treat.
CARNE
OSSOBUCO ALLA MILANESE 3,200
Braised veal shank served with saffron risotto and gremolata
One of the best ossobuco we’ve tried—perfectly braised veal served on the shank bone, paired with saffron-flavored risotto and gremolata to cut through the creaminess.
Rosso Verona, 2015 MASI Campofiorin 980/glass
The 2015 MASI Campofiorin Rosso Verona offers a rich and layered profile, with ripe dark fruit notes of black cherry, plum, and blackberry, complemented by hints of vanilla, cinnamon, and clove from its oak aging. Its velvety texture is balanced by bright acidity and soft tannins, creating a harmonious structure. Subtle undertones of cocoa, leather, and dried herbs add complexity, leading to a long, elegant finish. This versatile wine is perfect for pairing with roasted meats, hearty pasta dishes, or aged cheeses.
This Italian red was the perfect complement to the charred flavors of the meats.
BISTECCA ALLA GRIGLIA
COSTATA DI MANZO 8,900
USDA Prime Ribeye Steak 900G
Their steak is first broiled and then finished in a Koppa oven using two types of charcoal, giving it a smoky finish while maintaining a perfectly cooked medium center. The flavors of the steak are truly exceptional. I loved the flavors of the steak—it’s also my wife’s favorite meat dish.
Scottadito
Grilled lamb chops
This is our favorite main dish—grilled lamb chops, slightly charred to perfection, served with potatoes. The lamb has a delicious smoky flavor, and the meat is tender, complemented by its jus on the side.
(Note: The name “scottadito” translates to “burn your fingers,” a nod to the tradition of serving the meat piping hot, encouraging diners to pick it up and enjoy it immediately with their hands.)
CONTORNI
CAVOLFIORE ALL FORNO CON PARMIGIANO 450
Roasted cauliflower with Parmesan cheese
This is exactly how I love my vegetables—roasted to enhance their natural sweetness and coated in parmesan for added flavor.
DOLCI
TIRAMISU 560
Classic Tiramisu
The tiramisu was delightful, featuring a creamy layer of mascarpone and soaked ladyfingers.
CANNOLI SICILIANI 650
Deep fried pastry shell filled with ricotta cheese, chocolate chips, fruited candy & pistachio
It’s best to eat the cannoli with your hands—the shell crumbles beautifully, revealing the creamy ricotta filling inside.
TORTA DI RICOTTA 675
Ricotta cheese cake
This is probably the least impressive—we still prefer the Spanish cheesecakes.
Brachetto d’Acqui, 2022 Braida DOCG 500
The 2022 Braida Brachetto d’Acqui DOCG offers a delightful profile with vibrant aromas of fresh red berries, particularly raspberry and strawberry, complemented by subtle floral notes of rose and violet. On the palate, it is lightly sweet with a refreshing effervescence, balanced by crisp acidity that keeps it lively. The flavors of juicy fruit are elegantly rounded, and the wine finishes with a delicate, slightly tangy note, making it a perfect choice for light desserts, fresh fruit, or as an aperitif.
I love this Brachetto discovery—sweet, tangy, and with a pleasant berry finish.
FINAL THOUGHTS
Overall, we love the high quality of the ingredients in the classic Italian dishes, complemented by a warm, spacious ambiance. Start with the Antipasti of Prosciutto, Melone, and Insalata di Rucola, paired with Prosecco. For the first course, enjoy the Sette Formaggi pizza and Pappardelle Tartufo pasta, paired with Pinot Grigio. The main course features Costata di Manzo (rib-eye steak) and Scottadito (grilled lamb chops), paired with an Italian red. Finish with Tiramisu or Cannoli for dessert, paired with Brachetto. Expect to budget around 4,000 to 5,000 per person for celebrations. This is one of the best places for Fine Italian dining in Manila!
Il Lupino Prime Manila
📍1F Opus Mall, Quezon City
📩 reservations@illupinoprimeph.com
♾️ Il Lupino Prime Manila by Peter Zwiener
♾️ @illupinoprime_manila
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Disclosure: This article was written entirely by 100% human, with my own biases, opinions, and insights. We were invited as media guests to try the new Il Lupino.
P.S. Reserve this special private room for your boardroom meeting or intimate celebrations!
