La Carinderia Siargao has such a distinct character that simply uprooting it from its island location and replicating it in the city would not have made any sense. While both restaurants share the same heart and soul, the Tomasiellos wanted each to reflect their respective environments in terms of vibe and design. “In Makati, we wanted to create the feeling of ‘that little Italian restaurant in the village,’ the kind you might stumble upon in a small Italian city street—only here, it’s tucked into Legazpi Village. For the design, we drew inspiration from Makati’s brutalist architecture and Turin’s industrial character, very much designed with the city dweller in mind,” Priscilla explains.
The unique branding they wanted was brought to life by their friend and partner, Dan Matutina. She continues: “Siargao, on the other hand, is much bigger with more seating capacity. We started out in true karinderya style in 2016—a nipa hut with sand floors—and after Typhoon Odette in 2021, we rebuilt while keeping its rustic charm, inspired by quaint Italian seaside towns. It remains warm, relaxed and very connected to the island community.”
See also: What is Southern Tagalog cuisine?
The chefs and owners also wanted the respective menus of both locations to reflect their distinct personalities. Siargao has a wider selection, which includes a multitude of fresh seafood available to them, while Makati, on the other hand, is more curated, with dishes focusing on meat and premium Filipino ingredients from their local partner suppliers. They also allow the city menu to evolve according to the pace of its busy regulars, giving them more reasons to come back and make the restaurant a new favourite neighbourhood joint. Curiously, though, the bestsellers in both locations are the same: Mamma’s lasagna, carbonara, gamberi pasta and tiramisu.
Dining and Cooking