At La Spezia’s newest branch, expect homemade noodles, nuanced dishes, and an ambiance that will transport you to Italy.
Inspired by the coastal charm of its namesake city near the iconic Cinque Terre, La Spezia offers a fresh, curious take on Italian cuisine. The idea began with a conversation between two friends, Chef Aaron Shiu and Vin Yuquimpo, as they reflected on memorable meals they had in Italy. That conversation ultimately gave way to the restaurant’s first home in Quezon City nine years ago.
Now, with a bigger kitchen, dry-aging equipment, and a more ristorante-inspired space in BGC, the Michelin-trained chef and food enthusiast duo are ready to expand the Filipino diner’s experience of Italian fare.
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A Taste of La Spezia
Antipasti
The Grilled Fresh Clams with E.V.O.O. is a smoky, zesty dream. Served with a lemon-forward sauce that effortlessly enhances the flavor of its generously sized clams, this dish sets the tone for what’s to come.
LA Crave Tip: Save the pesto sourdough appetizer to dip into the clam sauce after.
The Ceviche di Capesante reimagines what we typically expect from ceviche: Hokkaido scallops cooked rare, paired with sliced strawberries, strawberry coulis, kamias gel, and basil oil. Light yet layered.
Meanwhile, the Burrata is crafted with Mozzarella di Bufala and given an added crunch through prosciutto crumbs that sit atop ham melon, all encircled by tomato gazpacho, mint, and E.V.O.O.
Primi
The Goose Ravioli was born from a memory—a dish reminiscent of one Yuquimpo tasted in Italy. It features homemade ravioli filled with Hong Kong roast goose, bathed in goose jus, and a foie gras emulsion. Rich, comforting, and unforgettable.
Then there’s the Carbonara, which went through multiple iterations until it hit just the right note. Featuring a 63-degree sous vide egg, guanciale, 18-month parmigiano reggiano, and a housemade spaghetti cooked al dente, the dish is comforting yet refined.
Secondi
When asked what to order out of the Secondi offerings, Yuquimpo laughs and simply says, “All.”
Start with the Half Yellow Chicken: three-day dry-aged Chinese yellow chicken, morel mushrooms stuffed with shiitake mousse, and black garlic, which are all enhanced by a luscious jus. Each bite is tender, buttery, and bursting with flavor.
Then there’s the Gindara: grilled and adorned with root vegetable scales, complemented by a crisp potato confit, and finished with nduja beurre blanc, black garlic, and slivers of spring onions and fried shallots.
Dolci
The Chocolate Mousse is a must. Light in texture but rich in flavor, it’s served with a shot of hot chocolate that cuts the sweetness just right. Accented with E.V.O.O. and sea salt, it’s a masterclass in balance. Deceptively simple, dangerously addictive.
A Corner of Italy in BGC
La Spezia crafts an unexpected Italian experience. It’s a creative canvas for its partners, with an evolving menu that reflects creativity, curiosity, and reinterpretations of dishes they’ve loved before.
Whether you’re catching up with friends, craving pasta, or ending the night with something sweet, La Spezia is the kind of spot that feels both easy and full of small surprises.
Like the port city it’s named after, it serves as a starting point—a place to settle in, slow down, and taste something new.
La Spezia BGC is located at G.S.C Corporate Tower, Triangle Drive, Bonifacio Global City, Taguig City. It’s open Tuesday to Sunday, from 11 AM to 2 PM and 4 PM to 930 PM. For more information, check out @laspezia.ph.
