Galileo Enoteca Deli in Mandaluyong: A Taste of Italy with Fine Wines and Gourmet Delights
Galileo Enoteca Deli in Mandaluyong offers a warm and inviting dining experience centered on authentic Italian dishes.
IMAGE from Galileo Enoteca Deli
Upon entering, guests are greeted by a warm, retro ambiance characterized by red brick and wooden accents, creating a cozy and inviting atmosphere with walls lined with a stunning collection of wine bottles and Italian products, all designed by the owner who was also a former architect.
IMAGE from Galileo Enotica Deli
The spaces of the restaurants is divided into four sections called “Sala”, each offering a different dining experience.
IMAGE from Philippine Primer
The restaurant began in 2003 as a small space near Mandaluyong City Hall that could accommodate fewer than ten guests. Despite its size, it quickly built a loyal following through its imported delicacies and genuine hospitality led by founder Gaetano. As demand grew, the restaurant moved to Calbayog Street in 2004, originally intended as a warehouse for their wine and deli business.
IMAGE from Philippine Primer
However, it soon transformed into a full restaurant driven by the popularity of its home-style Italian dishes. By September 2005, Galileo Enoteca Deli officially opened as a larger dining space, becoming a true family-run restaurant with contributions from Gaetano’s wife Wilma, daughter Vanni, and sister-in-law Ely, who now serves as the restaurant’s executive chef.
The menu features a selection of Italian dishes prepared using a mix of imported ingredients and locally sourced produce. Among the highlights is the Truffle Pasta (Php 580, solo / Php 1,680, platter), made with farfalle pasta, truffle cream, and parmigiano.
Guests looking for a richer and creamier experience can request a cheese wheel upgrade, a secret menu option where the pasta is cooked tableside in a 35-kilogram Parmigianno Regianno cheese wheel imported from Italy.
Truffle Pasta (Php 580, solo / Php 1,680, platter)/IMAGE from Galileo Enotica Deli
Another popular dish is the Frutti di Mare (Php 580, solo / Php 1,650, platter), available in a choice of red sauce or olive oil, and topped with shrimp, squid, and mussels.
Frutti di Mare (Php 580, solo / Php 1,650, platter)/IMAGE from Philippine Primer
The restaurant’s pizzas are made using Italian “00” flour, with dough prepared overnight and baked in an electric oven for 15 to 20 minutes, resulting in a well-balanced crust. One of their bestsellers is the Prosciutto Pizza (Php 680), topped with prosciutto, arugula, and shaved parmigiano.
Frutti di Mare (Php 580, solo / Php 1,650, platter)/IMAGE from Philippine Primer
Diners may also look forward to their Special Pizza, an upcoming addition to their menu set to launch this April where diners may choose two flavors in one pizza, making it a convenient way to enjoy multiple options in a single order.
IMAGE from Philippine Primer
Galileo Enoteca Deli also offers a curated selection of around 30 Italian wines, with knowledgeable staff available to guide guests in pairing wines with their meals.
IMAGE from Galileo Enoteca Deli
The restaurant offers a semi-private dining area at their Sala 4 which can accommodate 10 to 14 guests, with a minimum consumable rate of Php 15,000. Curtains can be arranged upon request to create a more intimate setting.
For larger events, the entire restaurant can be reserved for up to 50 guests at Php 81,900, with additional packages available depending on the occasion. Outside alcohol is not allowed, while cakes are permitted with no corkage fee and Lechon with a Php 1,500 corkage fee.
With its family-driven story, authentic Italian dishes, and welcoming atmosphere, Galileo Enoteca Deli continues to offer a dining experience shaped by tradition, passion, and a strong sense of community.
