Moderna is a Filipino-inspired Modern Italian restaurant by Donatello Montrone of the Al Dente Group, where adobo meets al dente in a creative, elevated setting. The menu features both thoughtfully crafted Italian la carte dishes (minus the pizza) and a signature tasting menu curated by Chef Donatello, blending bold Filipino flavors with refined Italian technique. It’s casual fine dining with an upscale vibe—familiar yet inventive, comforting yet sophisticated.
Here’s our first look at Moderna—featuring their à la carte dishes and a sample of the tasting menu:
ABOUT MODERNA
Italian chef Donatello Montrone trained in culinary kitchens across Italy before moving to Asia to pursue his love life and IT startup dreams. Two years ago, he returned to his passion for Italian cuisine—launching the successful Al Dente Pasta Bar in Forbestown—and now opens Moderna as his next step toward a more elevated, modern Italian, Michelin-level dining experience.
The vibe at Moderna is eclectic, featuring bold-colored furniture and cozy nooks that create a relaxed yet refined fine dining atmosphere.
The pastas are made in-house, crafted to perfection, and displayed as a tempting showcase for anyone strolling through Uptown Parade.
The young, dynamic culinary team brings a vibrant, effortless energy to the service, making every visit feel lively and welcoming.
MODERNA by Al Dente Food Group
Italian soul, Filipino warmth.
📍 Uptown Parade, BGC, Manila
🗓 Tuesday to Sunday
🥂 3:00 PM – 6:00 PM | Aperitivo
🍽 6:00 PM – 8:00 PM | First Seating
🍷 8:30 PM – 10:30 PM | Second Seating
📷 @moderna_ph
ANTIPASTI
Service starts with bread with anchovy, sliced of ciabatta and paprika oil.
Gerald’s Dry Riesling
Php 320 | Calice | Php 1,900 | Bottiglia
Grape Variety – Riesiling
Pfalz, Germany |. Gerald’s, 2024
Pair it with a crisp German dry Riesling — refreshing the palate and sparking lively conversation.
Grilled Cauliflower Steak | Php 500
Cauliflower, cashew hummus, parsley oil
Our favorite antipasti: charred cauliflower on silky cashew cream, capers, finished with parsley and paprika oil — light, clean, and quietly satisfying. ✨
Battuta di Chianina | Php 900
Cured tenderloin of Chianina beef, kamias, tablea
Try the Battuta — cured Tuscan beef, tender and delicately rare, lifted with dayap oil, kamias, and shaved tablea. A bold, unexpected pairing best enjoyed with crisp calzone bread.
Smoked Ricotta and Tomato | Php 380
Fermented tomatoes, house-smoked ricotta, basil oil, carasau bread
This was good, especially with the one-week fermented tomato, though we’ve had better ricotta elsewhere — and the serving was quite small.
PRIMI (Pasta)
Cacio e Pepe | Php 620
Borracho cheese, coconut cream, tuyo crumbs, parmigiano gelato
Loved the hot-and-cold drama of this Cacio e Pepe — made with local Borracho cheese and pecorino, topped with tuyo crumbs, and best enjoyed with a touch of Parmigiano gelato. ✨
Duck Carbonara | Php 680
Duck eggs, pecorino, cured yolks,
The carbonara cream, enriched with duck eggs, is topped with cured yolk and house-made pancetta, finished with pecorino. Light, silky, and perfectly balanced — the tubular pasta scoops up the sauce.
Wagyu Ragù | Php 550
Wagyu, kesong puti snow, provolone cream
The wagyu ragù is cooked for 36 hours, finished with a delicate snow of smoked kesong puti. Ok lang.
Adobo Raviolo
Provolone fondue, tuyo crumbs
A tasting menu highlight: a large ravioli filled with adobo, resting on a silky Asiago fondue, finished with an adobo sauce reduction. Ang sarap!
SECONDI
Braciola | Php 850
Sirloin, Lucanian sausages, kamote pureé, black olive dust
Sliced sirloin slow-cooked 3–5 hours stuffed with pecorino, garlic, and kimchay, served with kamote purée and Italian sausage, finished with Grana Padano and black olive dust. Ambitious, but a bit lost in translation.
Fish of the Day | Php 2,200
Kilaw beurre blanc, pickled shallots, dayap oil
Enjoyed this Negros seabass — pan-seared with crisp skin, topped with kilaw beurre blanc, and served with pickled shallots as a refreshing palate cleanser.
Pollo Inasal | Php 900
Bell pepper cream, taggiasca olives, atsuete
Chicken marinated for three days, cooked the Italian way with peppers and olives, and served with a black olive sauce. Decent, but nothing outstanding.
DOLCI
Tiramisu | 480
Ladyfinger sponge, cascara-infused namelaka, mascarpone espuma, coffee tuile, cascara sorbet
A reimagined tiramisu with cascara-infused ganache-mousse, house-made mascarpone espuma, finished with coffee tuile, and served a la mode with cascara sorbet. Best enjoyed by combining a bit of each element with the sorbet.
Chocnut | Php 580
Hazelnut chocnut, banana caramel, feuilletine crunch, cacao tuile, carabao milk gelato
A crowd favorite — an elevated take on hazelnut chocnut, served a la mode with carabao milk gelato.
Taho | Php 350
Corn-infused soy panna cotta, vin cotto and sago, olive oil ice cream
My personal favorite: Soy Panna Cotta Taho, best paired with olive oil ice cream.
FINAL THOUGHTS
We loved the vibe — elevated yet playful, Italian with a nod to Filipino flavors and local farmers. Favorites: smoky Grilled Cauliflower Steak with cashew hummus, bold Cacio e Pepe with coconut cream and tuyo crumbs, and rich Adobo Raviolo with provolone fondue. Desserts like nostalgic Chocnut with carabao milk gelato and playful Taho with corn soy panna cotta stood out. Modern Italian, Filipino soul, done right. Most dishes are good, though the combinations aren’t particularly crave-worthy. Budget around Php 1,800/head for a la carte.
Congratulations to Chef Donatello and the young culinary team for a strong start with Moderna!
MODERNA by Al Dente Food Group
Italian soul, Filipino warmth.
📍 Uptown Parade, BGC, Manila
🗓 Tuesday to Sunday
🥂 3:00 PM – 6:00 PM | Aperitivo
🍽 6:00 PM – 8:00 PM | First Seating
🍷 8:30 PM – 10:30 PM | Second Seating
📷 @moderna_ph
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Chef Donatello and Moderna Team for inviting us to try Moderna.
P.S. Check out the function room on the 2nd floor, perfect for private meetings or intimate celebrations.
