Moderna in BGC: Where Italian and Filipino Flavors Meet
The restaurant is part of the Aldente Food Group, alongside Aldente Pasta Bar, with plans for further concepts including a pizzeria and express format. While Aldente explores a more casual trattoria approach, Moderna leans into a more elevated dining experience while maintaining a strong connection to ingredient-driven cooking.
IMAGE from Philippine Primer
Rather than positioning itself as fusion, Moderna keeps the structure of classic Italian cooking intact while reinterpreting dishes through ingredient-driven changes. Traditional recipes such as carbonara, for example, are prepared using locally sourced duck eggs, while much of the produce comes from Philippine farms, reflecting the restaurant’s commitment to locality and seasonality.
IMAGE from Philippine Primer
Behind the concept is Owner and Chef Donatello Montrone, an Italian chef with a background rooted in his family’s historic steakhouse in Turin, as well as studies in agriculture and wine. After years in hospitality, wine distribution, and food tech, he brought his culinary vision to Manila, first through Aldente Pasta Bar and later through Moderna. His approach emphasizes Italian technique, sustainability, and zero-waste cooking, while exploring how local ingredients in the Philippines can shape a more contemporary expression of Italian cuisine.
Owner and Chef Donatello Montrone/IMAGE from Philippine Primer
This philosophy comes through in dishes such as the Adobo Ravioli (Php 750), filled with pulled adobo and finished with pecorino breadcrumbs and Grana Padano cream, combining familiar Filipino flavors with classic pasta craftsmanship.
Adobo Ravioli (Php 750)/IMAGE from Philippine Primer
Another highlight is the Risotto (Php 650), made with Acquerello rice, burong hipon, and garum butter, offering a layered and ingredient-driven take on a classic dish.
Risotto (Php 650)/IMAGE from Philippine Primer
Desserts carry the same careful execution. A standout is Chocnut (Php 580)—available à la carte—reimagines a Filipino childhood favorite with hazelnut chocnut, banana caramel, feuilletine crunch, cacao tuile, and carabao milk gelato. Familiar, nostalgic, and unexpectedly refined.
Chocnut (Php 580)/IMAGE from Moderna’s Instagram account
The restaurant also has a private dining room for up to 20 guests, with a Php 74,000 consumable minimum, ideal for intimate gatherings and special occasions.
With its focus on modern Italian cooking and thoughtful technique, Moderna offers a dining experience that presents familiar flavors through a fresh and distinctive lens.
