Guidicelli at Molito has been operating since early 2026, and while the food concept is fine-dining Italian served with infectious Filipino warmth, it’s a genuine family affair through and through. A venture of the Guidicelli family, it goes without saying that it’s related to the more casual Da Gianni Cucina Italiana that we find at Westgate and in the family’s hometown of Cebu City.
Matteo, Ian Dato and wife Giorgia, Gianluca, and Paolo, the Guidicellis (Photo: Philip Cu Unjieng)
If Da Gianni was set up in honor of Matteo Guidicelli’s grandparents, Guidicelli is elevating the cuisine and dishes that Gianluca and Glenna Guidicelli would enjoy with their children Matteo, Giorgia, and Paolo on special occasions. Quality ingredients, more refined cooking, and enhanced attention to detail, as Giorgia Guidicelli-Dato explains. On the day we meet at Guidicelli, she’s joined by her husband, Justice Undersecretary Ian Dato. So it’s only Mommy Glenna who can’t join us that day.
A 40-50-seater, Guidicelli is located on the third floor of Molito and can be closed for private events, with the al fresco tables serving as a receiving area. I meet Matteo and his marketing head, Zahra Martinez, during my second visit to the restaurant (and I’m tempted to ask Zahra if her first name was a pre-qualification for the job), and they’re super-excited to mention how they have special on-site activities lined up. First up is an Olive Oil Masterclass seminar with lunch on June 18 and 25. Chef Antonio Tardi, an extra virgin olive oil (EVOO) sommelier, will lead the class that will involve blind tasting of different commercial olive oils. So do sign up for this one, as it promises to be a great culinary event.
Tuna Sisig (Photo: Philip Cu Unjieng)
And now on to the dishes I’ve enjoyed at Guidicelli. A Tuna Sisig is the amuse-bouche of the day, and it’s a wonderful way to tease the palate, a portent of what’s to come, as it combines the tuna with the crunch of the pastry base, a play on textures.
The Fichi appetizer (Photo: Philip Cu Unjieng)
The Fichi, Lardo di Colonnata, Ricotta, Crostini all’Aglio is composed of fresh figs, lard, whipped ricotta, and a garlic crostini. And it’s a refreshing take on figs, which I’m partial to.
Maguro Salad (Photo: Philip Cu Unjieng)
The Tuna Maguro Salad is yellowfin tuna, a citrus vinaigrette, accompanied by an orange segment, fennel shavings, and micro-arugula. Here’s another great starter that Guidicelli can be proud of.
Fusilli Al Ragu Toscano (Photo: Philip Cu Unjieng)
We move to our pasta dishes, and the Fusilli al Ragu Toscano has selected meats braised in red wine with tomatoes and herbs, 24-month Parmigiano Reggiano, and EVOO. It’s served in a portion that’s not too filling, but satisfies. In taste, it would be close to what we identify as Bolognese.
Linguini with Clams (Photo: Philip Cu Unjieng)
The Linguini with Clams, sun-dried tomatoes, parsley, and herbs, is akin to a fresh Guidicelli take on Vongole, but with a different kind of noodle. Really liked this one.
One “must-get” if you’re a card-carrying carnivore is their Chianina Fiorentina Steak, with Maldon sea salt, EVOO, white polenta, and cauliflower. It’s genuine Italian beef, doesn’t go over the top with the marbling so there’s still bite, and it’s kept dead basic, so the beef is what you really bite into.
The Filet of Turbot was on a bed of fregola, the bead-shaped pasta made of semolina. It’s cooked like risotto and also had cauliflower and carrots. This is an ideal fish dish, light but tasty, and good to the last bite.
For desserts, you really have to think ahead and keep space to partake, as you’ll be super thankful you did. Homemade Ice Cream/Gelato with Caviar and Maldon Salt is simple and yet so indulgent at the same time. Beautiful!
The Canoli Italiano comes in three variants: strawberry, chocolate, and pistachio. The shell is flaky, while the stuffing is so smooth and creamy, resulting in, again, a wonderful play of textures.
Bistecca Fiorentina (Photo: Philip Cu Unjieng)
Homemade Gelato with Caviar and Salt (Photo: Philip Cu Unjieng)
The Filet of Turbot (Photo: Philip Cu Unjieng)
Canoli, Guidicelli-style: Strawberry, Chocolate, and Pistachio (Photo: Philip Cu Unjieng)
The Chocolate Carrot Cake is reserved for special occasions like birthdays, and you won’t see it on the dessert menu. So yes, even if your birthday is nine months away, lie and say it’s on the day you visit Guidicelli. Lying will never be sweeter, and so sumptuously rewarded.
The plan is to have a full menu change every three to four months, have a new lunch set every three weeks, and have the specials regularly change as well. Guidicelli takes pride in evolving and staying ahead of the curve, so that the regulars will always have surprises awaiting them.
And both Matteo and Zahra like to reiterate that while the food may have been elevated, Guidicelli is still a place to relax, to have fun, and to just enjoy the ambiance. Table settings of crisp white linens do not have to equate to stiff and formal. At its heart, Guidicelli is about family and warmth, so take up Matteo’s big smile and his invitation to be part of the extended family. Despite his busy schedule, Matteo makes it a point to drop by the restaurant regularly, check on things, and engage with the guests.
The off-Menu Chocolate Carrot Cake—dense and delicious! (Photo: Philip Cu Unjieng)
Marketing Head Zahra Martinez with Matteo Guidicelli (Photo: Philip Cu Unjieng)
The array of gourmet Olive Oils. (Photo: Philip Cu Unjieng)
Dining and Cooking