The fine dining industry has always carried a certain weight. It’s exclusive, expensive and sometimes intimidating. But in the hands of the right people, it becomes something else entirely.
Globe Platinum’s Gastronome Giving is a dining initiative that transforms elevated meals into meaningful support for communities in need. In partnership with the Hapag Movement, a program fighting involuntary hunger across the country, Globe invites diners to experience curated tasting menus at top restaurants. A portion of the proceeds goes directly to sustainable feeding and livelihood programs. The program started in 2022.
While many of the partner restaurants are based in Metro Manila, Anzani stands out as the first and only restaurant outside the capital to be part of the initiative.
In the quiet hills of Busay, Anzani has become a go-to for Mediterranean dishes that feel both global and rooted in Cebu. Regulars might know their favorite dishes by heart, but not everyone knows they’re part of Chef Marco Anzani’s life story, from his early start at 16 to a career built in the kitchens of Europe, Turkey, Greece and Spain.
So the partnership with Globe didn’t feel like a leap but more of an alignment.
“We’ve always worked toward sustainability,” Jewel Cantini of Anzani shared. “We started that even before the pandemic with groups like The World Wide Fund for Nature (WWF) Philippines and Green Choice Philippines.”
Menu
That story continues through Anzani’s Gastronome Giving menu, a five-course degustation personally curated by Chef Marco Anzani. The journey begins with a refined amuse bouche: Black Selva Tiger Shrimp Crudo dressed in dill oil, citrus emulsion and caviar, paired with a crisp Felix Solis Duet Brut from Spain.
This is followed by a smoked sous-vide sea bass, served over fennel and clam jus with black olives and sea grapes, its gentle smokiness enhanced by a glass of Valdivieso Sauvignon Blanc from Chile. The second course, a stracciatella-filled ravioli, surprises with layers of pink peppercorn, cherry tomato, basil compote and cheese tapioca, made more sophisticated with Banfi Le Rime Pinot Grigio from Italy.
For the main, diners choose between the roasted black cod fillet with tomato chermoula and vegetable couscous salad, complemented by Genesis Chardonnay from Chile, or the sesame-crusted U.S. Angus beef tataki served with ratatouille, parmesan crisps and aged balsamic glaze, best paired with Cuesta del Madero Malbec from Argentina.
To end, a trio of chocolate mousse cake and the petit four of the day are served with the softly sparkling Jack Estate MR Series Pink Moscato, tying the meal together with a memorable sweetness.
Even the ingredients carry intention. Shrimp comes from sustainable farms. Vegetables are sourced from local farmers. The sea bass is flown in from Sarangani. It’s not always easy, but it’s the kind of work Anzani has quietly prioritized for the last 17 (or 18) years.
“Consistency in food quality and service is everything. We constantly have to keep up with training, especially when there are new staff or changes in service. Guests will always notice — some even say, ‘This dish isn’t like before,’ or, ‘It looks smaller now.’ They really compare, so we make sure to maintain our standards and, as much as possible, go above them,” shared Jewel.
With Gastronome Giving, that mindset finds new ground. For every guest who chooses the menu, every plate served helps fund meals and livelihood for Filipino families. It’s an invitation to enjoy the best of what Anzani has to offer while paying it forward to the community.
Luxury can sometimes feel detached. But this is a reminder that fine dining can also be kind. Purpose and pleasure can share the same plate.
Gastronome Giving runs from June 1 to Aug. 31, 2025. For three months, diners can select from a lineup of standout restaurants, including Goxo in Makati, Kasa Palma, Taupe in BGC, Mrs. Saldo’s in Silang, Roots in Siargao and Anzani in Cebu City.