From classic takes to playfully modern twists, we explore six tiramisu spots for those craving that creamy, layered, irresistibly coffee-soaked goodness.
If you were to ask me what my favorite dessert is, I’d struggle to give a single answer—I have a huge sweet tooth. But there’s one dessert I always hope to find on a menu. Built from delicate layers of coffee-soaked ladyfingers, rich mascarpone, and a dusting of cocoa powder, tiramisu will forever hold a special place in my heart. With that in mind, we set out on a delicious mission: to seek out five tiramisu spots worth visiting in Manila. From classic renditions to novel reinterpretations, these destinations prove that no two tiramisus are ever quite the same, each offering its own take on the beloved dessert.
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The Classic Tiramisu Takes
Po and Pilar
Po and Pilar is a restaurant rooted in nostalgia, drawing inspiration from “our grandmothers,” as they fondly put it, and serving comfort food to the beat of their own drum. Their tiramisu follows the same philosophy: scooped straight from the tray, the dessert is creamy, generously layered, and brimming with rich, familiar flavors that feel undeniably comforting.
Tartufo Restaurante
You can never go wrong with the fundamentals, and Tartufo Restaurante serves them at their finest. No twists, no added ingredients, no gimmicks—just the timeless combination of creamy mascarpone, a dusting of rich cocoa powder, and a sprinkle of finely grated dark chocolate. It’s a grounded yet addictive take on the dessert that lets the flavors speak for themselves.
a mano
Coffee is central to Italian culture, and a coffee-soaked dessert deserves nothing less than the best. A Mano’s tiramisu is made with Passalacqua coffee, brewed in the traditional Neapolitan style that gives each layer a deep, aromatic richness. The result is a tiramisu that feels both authentic and decadently satisfying with every bite.
Tiramisu Done A Little Differently
Fresca Trattoria
If pistachio tiramisu is what you’re craving, Fresca Trattoria delivers a version that’s as thoughtfully crafted as it is indulgent. Riding the pistachio wave without veering into gimmickry, the restaurant sources its pistachios from Bronte, a small town in Sicily famed for producing some of the world’s finest. It’s not so much a reinvention as it is a modern twist.
Bask
My affinity for fashion and beauty bleeds into the things that catch my attention, so when I heard the term “deconstructed”—a word that gets me excited in a runway context—applied to tiramisu, I was intrigued and hooked. Bask’s deconstructed tiramisu breaks away from the familiar layers, served on a plate with the coffee poured at the table, making for an interactive experience worth trying at least once (though you’ll likely be back for more).
