{"id":18297,"date":"2017-08-01T08:59:35","date_gmt":"2017-08-01T00:59:35","guid":{"rendered":"http:\/\/primer.com.ph\/food\/?p=18297"},"modified":"2026-03-30T17:16:18","modified_gmt":"2026-03-30T09:16:18","slug":"galileo-enoteca-deli","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/cuisines\/italian\/galileo-enoteca-deli\/","title":{"rendered":"Galileo Enoteca Deli in Mandaluyong: A Taste of Italy with Fine Wines and Gourmet Delights"},"content":{"rendered":"
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Galileo Enoteca Deli<\/strong> in Mandaluyong<\/strong> offers a warm and inviting dining experience centered on authentic Italian dishes<\/strong>.<\/p>\n

\"\"IMAGE from Galileo Enoteca Deli<\/span><\/em><\/p>\n

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.<\/p>\n

\"\"IMAGE from Galileo Enoteca Deli<\/span><\/em><\/p>\n

Galileo Enoteca Deli also offers a curated selection of around 30 Italian wines<\/strong>, with knowledgeable staff available to guide guests in pairing wines with their meals.<\/p>\n

\"\"IMAGE from Galileo Enoteca Deli<\/span><\/em><\/p>\n

The spaces of the restaurants is divided into four sections called \u201cSala<\/em>\u201d<\/strong>,\u00a0each offering a different dining experience.<\/p>\n

\"\"IMAGE from Galileo Enoteca Deli<\/span><\/em><\/p>\n

The restaurant began in 2003<\/strong> 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<\/strong> led by founder Gaetano<\/strong>. As demand grew, the restaurant moved to Calbayog Street in 2004<\/strong>, originally intended as a warehouse for their wine and deli business.<\/p>\n

However, it soon transformed into a full restaurant driven by the popularity of its home-style Italian dishes. By September 2005<\/strong>, Galileo Enoteca Deli officially opened as a larger dining space, becoming a true family-run restaurant<\/strong> with contributions from Gaetano\u2019s wife Wilma, daughter Vanni, and sister-in-law Ely, <\/strong>who now serves as the restaurant’s executive chef.<\/p>\n

\"\"IMAGE from Philippine Primer<\/em><\/span><\/p>\n

The menu features a selection of Italian dishes prepared using a mix of imported ingredients and locally sourced produce<\/strong>. Among the highlights is the Truffle Pasta (Php 580, solo \/ Php 1,680, platter)<\/strong>, made with farfalle pasta, truffle cream, and parmigiano.<\/p>\n

\"\"Truffle Pasta (Php 580, solo \/ Php 1,680, platter)\/IMAGE from Galileo Enoteca Deli<\/em><\/span><\/p>\n

Guests looking for a richer and creamier experience can request a cheese wheel upgrade<\/strong>, a secret menu<\/strong> option where the pasta is cooked tableside in a 35-kilogram Parmigianno Regianno cheese wheel imported from Italy.<\/p>\n

\"\"IMAGE from Galileo Enoteca Deli<\/span><\/em><\/p>\n

Another popular dish is the Frutti di Mare (Php 580, solo \/ Php 1,650, platter)<\/strong>, available in a choice of red sauce or olive oil, and topped with shrimp, squid, and mussels.<\/p>\n

\"\"Frutti di Mare (Php 580, solo \/ Php 1,650, platter)\/IMAGE from Philippine Primer<\/em><\/span><\/p>\n<\/div>\n

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The restaurant\u2019s pizzas are made using Italian \u201c00\u201d flour<\/strong>, with dough prepared overnight and baked in an electric oven for 15 to 20 minutes<\/strong>, resulting in a well-balanced crust. One of their bestsellers is the Prosciutto Pizza (Php 680)<\/strong>, topped with prosciutto, arugula, and shaved parmigiano.<\/p>\n

\"\"Frutti di Mare (Php 580, solo \/ Php 1,650, platter)\/IMAGE from Galileo Enoteca Deli<\/span><\/em><\/p>\n

Diners may also look forward to their\u00a0 Special Pizza<\/strong>, an upcoming addition to their menu set to launch this April where diners may choose two flavors in one pizza<\/strong>, making it a convenient way to enjoy multiple options in a single order.<\/p>\n

\"\"IMAGE from Philippine Primer<\/span><\/em><\/p>\n

The restaurant offers a semi-private dining area<\/strong> at their Sala 4<\/strong> which can accommodate 10 to 14 guests<\/strong>, with a minimum consumable rate of Php 15,000<\/strong>. Curtains can be arranged upon request to create a more intimate setting.<\/p>\n

\"\"IMAGE from Galileo Enoteca Deli<\/span><\/em><\/p>\n

For larger events, the entire restaurant can be reserved for up to 50 guests at Php 81,900<\/strong>, with additional packages available depending on the occasion. Outside alcohol is not allowed<\/strong>, while cakes are permitted with no corkage fee <\/strong>and Lechon with a Php 1,500 corkage fee<\/strong>.<\/p>\n

With its family-driven story, authentic Italian dishes, and welcoming atmosphere<\/strong>, Galileo Enoteca Deli<\/strong> continues to offer a dining experience shaped by tradition, passion, and a strong sense of community.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Galileo Enoteca Deli in Mandaluyong offers authentic Italian dishes, curated wines, and a warm, family-run dining experience with highlights like truffle pasta and prosciutto pizza.<\/p>\n","protected":false},"author":3,"featured_media":65817,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65,68],"tags":[8421,416,6169,420,6170,6168],"class_list":["post-18297","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian","category-mandaluyong","tag-galileo-enoteca-deli","tag-italian-cuisine","tag-italian-deli","tag-italian-restaurant","tag-mandaluyong","tag-wine-library"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/18297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/comments?post=18297"}],"version-history":[{"count":18,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/18297\/revisions"}],"predecessor-version":[{"id":65831,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/18297\/revisions\/65831"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media\/65817"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media?parent=18297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/categories?post=18297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/tags?post=18297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}