About Anzani

Anzani’s Beginnings

ANZANI is actually a family name of two heads, a husband and wife team, Marco and Kate Dychangco-Anzani have created the brainchild of this dining destination in 2008. Perched on the top of the Nivel Hills, the panoramic views of Cebu was translated and transformed to a venue in which gourmet food, entertainment, comfort and style merge. Anzani is a showcase of what Cebu has to offer sustainably home grown and global. The cuisine of the restaurant is New Mediterranean in nature.


2016 is currently ANZANI’s year. With 8 years under their belt, ANZANI got awarded as Restaurant of the Year 2016 by the Sun Star, and validated by Sakura Magazine Japan. In the past, ANZANI has been titled as the must eat places for Cebu” By Businessworld Magazine, Nominated and awarded by The International Award for Tourist, Hotel and Restaurant Industry as the “Most Outstanding Dining Destinations in South East Asia”. Presently, still holding a Cebu page for the Philippine Tatler Group for the seal of excellence as the “Best of the Best in the Philippines”.
On March 2014 Anzani has been pre-qualified and nominated as the “Best of Cebu” on the shortlist of the Miele guide SouthEast Asia. And On September 2014, Anzani represented their brand and as the Philippine contingent in the Hawaii Food and Wine Festival in Honululu. On November 2012, Anzani got invited and nominated for the Hong Kong Wine show celebration. January 2013, the Miele Guide Southeast Asia rates Anzani as “One of Southeast Asia’s best”

The Concept

The business is run on a professional scale and level where hospitality and personal detail is compounded resulting in team effort, result oriented leadership. Anzani offers Ala Carte cuisine in the indoor dining room (seats 120). They also offer a private dining room, seats 8-10 people, where the chef defines as the “red plate”. There is no menu. According to the chef’s creativity and mood, he creates. In one occasion, he intrigued and bewildered guests with a bittersweet chocolate ravioli in lamb tangine and sambucca foam reduction. Truly an experienced chef can put flavours together to make a perfect balanced bite.
Another alternative when a guest arrives is the private underground wine cellar where guests are welcomed to an old world room, surrounded with 1,250 choices of wine. A Banuyo wood table finds itself in the center of the room. Private wine tastings or food and wine pairings are welcomed. This table is by reservation only.
Pre-dinner drinks or after-dinner drinks are also entertained in the extension deck of the restaurant. The extension deck takes in the view of the mountains, overlooking orchid terraces. Most expatriates linger in the deck as they breathe the fresh air of the mountains. Sundown is best in the viewing deck. Many have chosen to use the deck for dining as well (Viewing deck seats 40).
Anzani cuisine is NEW MEDITERRANEAN in nature. What is new Mediterranean most would ask? The coastal Mediterranean flavor components are mainly with a base ingredient of olives, oysters, tomatoes, goose liver, tangine’s, cheese & chocolate fondues, mezze’s, lemon rhubarb, herbs and a combination of cheese’s . In the pasta selection, Anzani has the famous black ink fettucine with crayfish and lobster. The chef maximizes local ingredients and imports the majority of produce all over the world.
Marco’s preparation and technique is in a different style and presentation quality. Every dish represents a journey into a hitherto unexplored culinary terrain- from Italy to Turkey, from Morroco to North Africa. On the 2012 Menu, he explores warm beetroot and parma ham, introduces an ostrich carpaccio crumbled with goat cheese, showcases a cheese fondue and while offering the comforting veal Milanese. He has introduced contemporary presentation and showcases epicurean specialties such as alligator meat, bone marrow and calfs sweetbreads. Anzani represents the comfort of home but to an individual but also represents a modern representation to the more experienced palate.
A degustation journey is a more thought of process, combining flavours and pure concentrations of flavour merged into beautiful artistry.


Under the ANZANI International Group, the brand has expanded in developing concepts and restaurants under the AIG umbrella. Gusto Cafe, which is an easy cafe-cum wine bar concept, offering delicious Italian meals rooted in nature, positioning by the sea (GUSTO MARE), in the Central Business District (GUSTO AYALA) in Cebu and in the promising Technology hub I.T park. In 2016 the group, entered with a new concept called District 53. The space is a food hall which executes 53 artisan food journeys from certain cuisines- Lebanese to Nepalese salads, Pan Asian to uniquely Asian, Turkish to morrocan execution. You can find a thing or two or three in the District.