Farm to Table Dining at Grissini Ristorante


by Ana Marie “Alu” Aran, |

Dining becomes an enjoyable feast when food is freshly cooked and ingredients are authentic, made-to-order and organic. This seems to be the mission of newly opened Italian restaurant in Marikina, Grissini Ristorante. Grissini, which literally means thin, crisp Italian breadsticks, is not really a newbie in the field as their original store in Naga, Camarines Sur in Bicol has been in operation for the past 6 years.  The kitchen is helmed by Executive Chef Doy San Agustin, a veteran chef for the past 18 years and whose resume included stints in Le Taxi Cafe and Tivoli Mandarin.

Grissini Ristorante

To ensure authenticity of their menu, Chef Doy insists on doing most of the dishes from scratch using reliable Italian brands and with organic vegetables coming from Ceresa Farm in Naga, Camarines Sur, Bicol. Fresh herbs also comes from their own mini wall garden located at the side of the restaurant.


Inside Grissini is a Pasticceria (a shop selling pastries and cakes) under the helm of Chef Alessa Lo, one of the owners of the restaurant. Chef Alessa graduated from International School of Culinary Art and Hotel Management and has worked in Hyatt Chicago as a trainee.


Their best sellers include most of the well-loved Italian dishes such as Insalata Mista, Crema de Funghi, Spaghetti Bolognese, Margherita pizza, Swiss Muesli and Pannacota.


Address : Mayor Gil Fernando Ave, Centro Buenviaje, Sto. Nino, Marikina City /

Tel no : (02) 2758578

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Ana Marie “Alu” Aran

Alu is a partner at Courage Asia (business consultancy firm & foodservice event organizers), an adjunct faculty at Enderun Colleges and a food and lifestyle writer. She also a Contributing Editor, Managing Editor for and a resource person & speaker on marketing, event management and parenting.