Dessert Comes First

An obsession with dessert and other unabashed opinions of a food writer

Magnum White King

L’Opera: A Photo Essay

posted by in Italian, Restaurants

I was at L’Opera recently for a writing assignment for a magazine. The restaurant’s been around since 1994, and it’s kept its legion of fans since its location hops from Jupiter Street, Greenbelt, and now at the Fort. Though I’ve never eaten at L’Opera, I had little tastings of each dish that was brought out for the shoot. Suffice it to say that I’m impressed. Although, from the group that also owns Caffe Maestro, I can’t say that I’m surprised. L’Opera deserves another look-see from me.

Here are photos that I took during the shoot while the official photographer was fixing the lights between takes.

L'Opera interior

L’Opera looks like an old-world classic Italian living room, complete with regal chandeliers. It’s hauntingly lovely yet modern at the same time with three eating rooms: the main dining room, the more casual ‘al fresco’ spot, and the mezzanine on the second floor.

salmon tartare

This is smoked and fresh salmon tartare with condiments (P380). It’s a light, cold salad that has an entire spectrum of flavors going for it, from sour to sweet. I like how it looks like an edible fireworks display.

duck ravioli in truffle sauce

This is one of Abba Napa’s absolute favorite dishes. She’s the daughter of one of the owner-partners of L’Opera, as well as the restaurant’s PR/Marketing manager. She describes this duck filled ravioli in truffle sauce (P440) as “killer.”

beef and foie gras

This dish may be my downfall. It’s baked prime US beef tenderloin (P1,100) in L’Opera’s famous truffle sauce atop pan-fried foie gras served with fresh spinach and asparagus lightly sautéed in olive oil and garlic. It’s the dish that I took one bite of and I felt my knees turn to jelly.

a blanket of cheese

It seems almost an afterthought, having a side of vegetables in the company of such luxurious dishes. But this plate of broiled fresh asparagus with melted mozzarella and parmigiano cheese is luxury all by itself.

panna cotta

Panna cotta is one of those dishes that makes me weak. I think that when I’m on my deathbed, I’d like to be propped up and served a plate of it little by little. Then I shall die with a smile on my face. Now that’s what I call a happy death. At L’Opera, they serve their panna cotta with honeyed truffle sauce and sweetened balsamic vinegar. The vinegar sounds like it shouldn’t be there, but it adds a tangy, quite refined taste dimension to the dessert which offsets the cloying nature of the cream. Which means I can eat more without feeling sated. Always a good thing.

The Fort Entertaiment Complex
26th St. cor. 5th Avenue
Bonifacio Global City, Taguig
889-3963 / 889-2784

7 Responses to “L’Opera: A Photo Essay”

  • Great review! I don’t know the last time I ate anything that nice. I’d like some of that panna cotta.


  • Nice. I ate had dinner at L’Opera last week and i have to concur with you. everything we ordered was delish. Had that pannacotta just as you described it. Lovely, unctuous texture; certainly one of the best– if not the best– panna cotta desserts in this town.

    incidentally i’m going to buy a digital camera v soon. would you mind telling me what you use? terrific snaps!


  • 1994? If I recall correctly I believe they have been around since the early 80s. But yes, it is truly one of the best places to dine in in Manila.


  • Speaking of food and deathbeds … I’ve actually already started planning the food I want I want to have in my wake.

    I’ve instructed my parents (or whoever my survivors are) to have my favorite restaurants / caterers in Metro Manila prepare a full feast every single night.

    Strangely, I think I’ve actually been planning this since I was in high school … oh, the things I take on as concerns. =)


  • Great review! :) Yummy. I wanna eat there. Where is it near to?


  • Would you know how I can contact L’Opera? I sent them an email at but it just bounces back. I called their contact number but the person answering doesn’t know how I can contact the owners or anyone from Marketing. She just keeps saying, “Yan lang po talaga contact numbers namin ma’am eh.” Frustrating.


    Lori Reply:

    I sent you an email.


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