Italian Chef Marco Ghezzi of Shangri-La's Boracay Resort and Spa pays homage to authentic Italian cooking with the recent launch of RIMA's new á la carte menu.
RIMA is the resort's award-winning Italian restaurant named one of the Philippines' Best Restaurants by the Philippine Tatler for four years in a row.
Its charming location perched on a treehouse uphill creates a relaxed atmosphere where guests get a full vista of the property’s luscious landscape and the ocean. Its rustic elegant interiors coupled with ambient lighting and soothing music at dinner time suggests a romantic mood that invites intimacy. The restaurant is an ideal spot for couples on date and families looking for a homey Italian fare during their vacation on the island.
At present, Boracay is gaining much attention among foreign tourists, resulting in a growing mix of nationalities. A significant fraction of this group came from European countries also keen on Italian cooking. RIMA welcomes this new season in full force flow together with the new Italian chef on-board.
"We changed the entire menu, from starters to dessert. The old menu was creatively inspired, but is suited for modern Italian fine dining. We realized that many diners who are on vacation on Boracay are searching for novelty and authenticity and that is what we will offer," Chef Marco said.
The chef wanted the menu to reflect a wide range of regional Italian cuisines, though predominantly inspired by dishes from Lombardy and Tuscany, where he gained much of his culinary experience.
"Italy has many different regions, each with its own subtle flavors and styles of cooking," said Chef Marco. "It is my wish that diners who come to RIMA will gain better appreciation of authentic Italian cuisine."
Chef Marco hails from the city of Milan, the capital of Lombardy. Reliving his fond memories of traditional Milanese fare inspired him to introduce dishes, such as Risotto Classico alla Milanese (classic Milanese risotto), Minestrone Tradizionale Lombardo and Carpaccio di Manzo (raw thinly sliced beef with freshly shaved parmesan cheese, Truffle oil and crisp arugula leaves).
He has also included Tuscan specialties, such as Beef Tenderloin Bone-In with Braised Shallots served with a Gorgonzola Cream Sauce and Zuppetta di Mare Con Crostino di Pane All'aglio (seafood soup) as some of RIMA's signature dishes.
"The new menu of RIMA is timeless, passionate and exciting, whilst staying faithful to its authenticity. Like a great Italian family kitchen, we only use the freshest seasonal ingredients in every creation and everything is made with meticulous attention," the chef said.
Chef Marco has more than 18 years of professional culinary experience. Prior to joining the Shangri-La group in 2010, he was a sous chef at a leading hotel in Milan, Italy. He has worked for several iconic establishments in Italy, including the Restaurant Trigabolo, famous for being one of the restaurants to introduce nouvelle Italian cuisine.
He has also worked at the Hotel le Favaglie and the Restaurant Primaro on a Mediterranean cruise ship.
RIMA is open for dinner from 6 to 10:30 p.m. For inquiries and reservations, please call (63 36) 288 4988 or email firstname.lastname@example.org.