ITALIAN food has a way of lowering expectations but in a good way. You arrive wanting comfort, something familiar, something that doesn’t ask too much of you. And yet, every so often, a restaurant reminds you that familiarity doesn’t have to mean routine.
That was my experience at Finestra in Solaire Resort North.
I walked in expecting the usual markers of a resort restaurant: polished service, a menu that leans heavy on indulgence, dishes that feel designed more for occasions than everyday meals. Instead, what stood out was how relaxed everything felt. The refreshed menu doesn’t try to impress through excess. It seems more interested in how people actually eat—slowly, socially, and often with the intention of sharing. Even the lighting was subdued, as if hinting that your dining experience will be relaxing yet fulfilling.
The food reflects that mindset, and on that day, I settled for dinner and gawked at the menu that I felt was flexible. Pastas are meant to be passed around, steaks ordered with the assumption that someone else at the table will ask for a slice. Indeed, it’s Italian dining without the stiffness that sometimes comes with it.
The lasagna is a good place to start. Made with USDA beef ragù and béchamel, it delivers the kind of comfort you expect, but without feeling heavy or overworked. It’s familiar, but carefully done, thus proving that a classic doesn’t need reinvention, just restraint. For something lighter, the mushroom soup quietly does its job, earthy and balanced, without unnecessary flourishes.
There are moments of indulgence, of course, which was to my liking. The Australian Wagyu Carrara M9 rib eye is unapologetically rich, but what struck me was the kitchen’s confidence in letting the ingredient speak for itself. Under Chef de Cuisine Joel Manchia, the menu shows a steady hand—knowing when to elevate and when to hold back.
Some of the newer dishes offer a glimpse of where Finestra is headed. The artisanal orecchiette with king prawns and broccoli hits that sweet spot between hearty and fresh, while the aubergine parmigiana, layered with confit garlic and semi-dried tomatoes, that feels deeply satisfying without leaning on meat for impact. These aren’t side notes on the menu; they’re dishes you order without second-guessing.
It was good that before our interesting dining indulgence, I experienced a treat at Finestra’s expanded bar menu that encourages lingering, with lighter bites meant for grazing rather than filling up. Cocktails follow suit. A Spritz al Cacao works well as an easy start to the night, while classics like the Il Bianco and Garibaldi al Pompelmo offer something more grounded for those who prefer familiar territory. Per me, I opted for the refreshing Tropicale that combines peach puree, banana syrup, and fresh lemon juice, as if preparing my digestive system for the gastronomic gratification that beckons.
The view from the bar does some quiet work of its own. Quezon City stretches out below, with the Sierra Madre mountain range holding steady in the distance. It’s the kind of backdrop that makes you slow down a little with one more drink, one more conversation, and definitely no rush to leave.
In a city crowded with restaurants eager to brand themselves as “modern,” Finestra takes a more measured approach. It doesn’t chase trends or overstate its intentions. Instead, it focuses on refinement, on making Italian food feel current, approachable, and well thought out.
What stays with me is how easy the experience felt. Not casual to the point of forgettable, but comfortable enough to return to. At Finestra, Italian dining isn’t being reinvented. It’s simply being made relevant to how we dine now. Sometimes, that’s exactly what good food should do.
In the end, there’s no dramatic finale. Just the sense that you’ve stayed longer than intended. Dinner turns into drinks, though not in my case since i was taking it easy for personal reasons, conversation lingers, and it seems there’s no need to leave just yet. In a city that moves fast, that quiet pull says more than any reinvention ever could.
(MAIN PHOTO: Boneless veal saltimbocca, sage, brown butter, marsala)