You've Gotta Try Wildflour Italian's Killer Cioppino

Plus new desserts!

( Located in Bonifacio Global City, Wildflour Italian opened in 2019 with a dinner service, and has since expanded its operation hours to lunch. If you haven’t given Wildflour Italian a shot, it’s about time you did. The homegrown establishment (which made it to our 50 Great Restaurants of 2019)’s got a vast lineup of dishes that pay ode to tradition, interpreted in ways that are distinctly Wildflour.

Wooden chairs and tables give the place a rustic but homey feel. 
PHOTO BY Majoy Siason
Instead of melon, Wildflour uses tart, juicy mangoes.
PHOTO BY Majoy Siason

Chef Allen Buhay takes Italian classics and gives them their own unique spin. Take for example the Prosciutto (P590), which comes with mango instead of the usual melon. It’s a play on textures, what with the succulent fruit, crisp arugula, and crunchy gnocco fritto—a type of fried pillowy dough—coming together, making for a party in your mouth.

The pasta in this Spinach Fusilli is made in-house! 
PHOTO BY Majoy Siason
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Everything on the menu is made from fresh ingredients, and components are made in-house wherever possible. The Spinach Fusilli (P590) is completely made from scratch: from its spiral-shaped pasta to the Italian sausage that’s mixed in with porcini mushrooms and parmigiano.

White button mushrooms lend this pizza a welcome earthiness. 
PHOTO BY Majoy Siason

The bread in Wildflour is exceptional, so it’s no surprise that the pizza at Wildflour Italian is just as excellent. Change it up from your usual and try the Mushroom (P795) this time. Luscious bechamel is topped with a generous serving of white button mushrooms and parmigiano. The crust is chewy and crispy—cooked to perfection in a wood-fired brick oven in-house.

The Cioppino packs a lot of tart, briny flavors in a bowl. 
PHOTO BY Majoy Siason
The Fritto Misto's got prawn, calamari, onions, and squash blossoms in a light batter. 
PHOTO BY Majoy Siason

Fancy seafood? Get the Cioppino (P795), a tart and briny party of mussels, clams, prawns, octopus, and squid in a herby tomato broth. It pairs well with crusty bread to soak up all the broth left over when you’re finished fishing out the shellfish. Another option is the light and airy Fritto Misto (P595), which has fried and battered prawn, calamari, onions, and squash blossoms. The kicker is the Calabrian aioli, or garlic aioli with Calabrian chili, that comes on the side. Think of it as an Italian sriracha—you’ll want to spread it on everything.

The use of strawberries makes this tiramisu a tart, refreshing dessert.
PHOTO BY Majoy Siason
The Butterscotch Budino is surprisingly not too sweet.
PHOTO BY Majoy Siason

Those who've enjoyed a meal (or more) at the restaurant will be happy to know they've got new menu items to come back for. Try the Strawberry Tiramisu (P385), a summery spinoff of the Italian dessert featuring a refreshing strawberry sorbet and rich caramelized white chocolate. It’s part of their weekly specials—so it’s best to have this while it’s still available. If you’re looking for something more familiar, go for the Butterscotch Budino (P300). Also known as butterscotch pudding, this dessert satisfies the sweet tooth without being too sweet, and has roasted almonds that are a welcome break from the smooth custard.

For anyone who’s craving Italian but wants something unexpected, Wildflour Italian just might have something up its sleeve for you. You’ll be surprised to find that even tradition can benefit from a little innovation in the kitchen. And if you haven't been to the restaurant, consider this your cue to go.

Wildflour Italian is at G/F The Finance Centre, 9th Avenue corner 26th Street, Bonifacio Global City.

Photos by Majoy Siason

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