AMARE LA CUCINA: A Warm Hearth, Creative Energy, and Wood-Fired Flavor in the City of Pines

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AMARE LA CUCINA: A Warm Hearth, Creative Energy, and Wood-Fired Flavor in the City of Pines

Restaurant Review: AMARE LA CUCINA in Baguio City

Located in the less-crowded Outlook Drive of Baguio City, AMARE LA CUCINA fuses the cozy charm of a mountain lodge with the dynamic energy of an artisanal pizzeria. The restaurant greets you with wood-paneled walls and rustic brick, while the smoky aroma of a crackling wood-fire oven fills the air. Golden-hued ambient lighting bathes solid wooden tables in a gentle glow, setting a scene that feels both homey and vivacious. The semi-alfresco pizzeria showcases chefs spinning dough and sliding pizzas into the flames, inviting guests to immerse themselves visually in the creation process. Spacious seating offers each diner a place to unwind, yet the thoughtful arrangement keeps everyone connected to the lively pulse of the dining space.

About Amare La Cucina

The restaurant was established by Chef Edmark Bustos, who began his culinary journey in a modest space within his ancestral home in Baguio City. Over time, it blossomed into a beloved dining spot, attracting a loyal following eager to savor authentic Italian cuisine crafted with passion and tradition.

First Impression

It was my 4th visit to the restaurant, and my experience has been consistent. The moment we walked in, the smell and heat from the wood-fire oven greeted us like a welcoming embrace—especially soothing against Baguio’s crisp highland air. The crackling sound of fire and the sight of dough spinning mid-air instantly set the tone: you’re in for a meal that is hands-on, hearty, and rooted in authentic Italian technique.

The Ibagiw Gastro x Art Creative Crawl Experience

During the recent Ibagiw Creative Festival, AMARE LA CUCINA became more than just a dining stop—it emerged as a cultural touchpoint. Sharing the experience with Venus Tan and Edmark Bustos added a sense of creative exchange, as the group explored how cuisine and craftsmanship intersect.

Our journey began with the Ibagiw Gastro x Art Creative Crawl, and for our first stop, we received a warm welcome from Venus Tan, former DOT-CAR Regional Director and COO of the Tourism Promotions Board. She enthusiastically provided us with the rich background of the Ibagiw Creative Festival, highlighting its mission to preserve and promote Baguio’s reputation as a creative city by showcasing the vibrant intersection of arts and gastronomy.

Amare La Cucina showcased its commitment to the city’s creative spirit by transforming its Outlook Drive branch into a vibrant space where culinary arts meet visual creativity.

Some of the stand-out dishes we sampled during the Ibag-iw event were truly a feast for the senses. First, the Crackling Kabute—a creative take on fried oyster mushrooms—arrived crisp and golden, perfectly complemented by a tangy, aromatic Amare-spiced Ilocano strawberry-infused vinegar that heightened the earthy flavors of the mushrooms.

Next came the BroCau Popcorn, an inventive snack made with fresh Baguio vegetables, lightly coated, fried until crunchy, and tossed in a robust garlic-and-Asian-inspired dressing, resulting in a delightful burst of savory flavors.

Of the pizzas presented, the Ube Pizza stood out as an unexpected delight; the creamy purple ube halaya topping melded seamlessly with tangy goat cheese and briny anchovies, and was finished with ribbons of prosciutto, a drizzle of sweet balsamic glaze, and fresh strawberries for a playful yet sophisticated taste combination.

For pasta, we savored the Cordilleran Carbonara, a comforting rendition of the Italian classic, reimagined with smoky kinuday (a local smoked meat), rich Parmigiano Reggiano, and a finishing touch of extra virgin olive oil, giving it a hearty, earthy character.

Dessert was a highlight: the Chayote Praline dazzled with its smooth, subtly sweet chayote-based gelato, crowned with crunchy local cashew brittle that added a perfect nutty contrast. It was a surprising and memorable treat—who would have thought chayote, or sayote, could be transformed into such an elegant gelato?

Apart from enjoying their special Ibagiw Menu crafted from local ingredients, the walls came alive with works by Cordilleran artists Jordan Mang-osan and Gilbert Alberto. This collaboration beautifully highlighted Baguio’s identity as a UNESCO Creative City for Crafts and Folk Art, blending delicious cuisine with artistic excellence.

Beyond the two headlining artists, Irene Bawer-Bimuyag, an accomplished textile artist from Lubuagan, Kalinga, brought to life an extraordinary array of handwoven textiles. Her deep-rooted connection to the Kalinga tradition and nature shines through in every piece. The collection, part of her ongoing “Balatik” series, seamlessly weaves together the centuries-old backstrap weaving method with intricate embroidery and bold modern design. Bawer-Bimuyag uses vibrant threads and symbolic geometric patterns to encode stories of majestic mountains, restless seas, and ancestral odysseys. As her works adorned the venue, the restaurant became a joyous celebration of Cordilleran culture and artistry.

The crawl highlighted AMARE’s dedication not only to food but to the artistry behind it—flour, fire, and flavor blending in a way that speaks to Baguio’s creative soul. Observing artisans shape pizzas while surrounded by local artists and cultural ambassadors elevated the visit from a simple meal to an immersive creative encounter.

Dining Experience: Food, Service & Ambiance

Ambiance

The restaurant balances cozy and lively.

• Lighting: warm, slightly dimmed without compromising visibility.

• Décor: rustic-industrial—wood beams, brick, iron accents.

• Seating: a mix of long communal tables and smaller intimate setups; ideal for groups and date nights alike.

Menu Highlights

AMARE LA CUCINA’s menu leans heavily into wood-fired Italian comfort food.

What stands out:

• Hand-tossed pizzas cooked in a traditional brick oven

• House-made pasta with richly layered sauces

• Build-your-own pizza options

• Wood-fired ribs and wings

• Fresh salads and antipasti featuring local produce

• Signature spicy honey sauce for pizza and strawberry-infused salad dressings.

The menu is broad enough to cater to families and groups but curated enough to maintain quality across its offerings.

Food Presentation

Dishes arrive vibrant and thoughtfully arranged. Pizzas boast perfectly blistered crusts with a balance of char and chew. Sauces shine in deep colors, garnished with fresh herbs that add both aroma and visual appeal. Even simple dishes like salads appear artfully assembled, signaling attention to detail without unnecessary fuss.

Signature Must-Try Dishes

• Four Cheese Pizza: creamy, aromatic, and lightly smoky from the wood-fire oven.

• Foie Gras Pizza (if available seasonally): indulgent and rare, blending luxury with rustic technique.

• Wood-Fired Ribs: fall-off-the-bone tender with a smoky sweetness.

• Truffle Pasta: rich and fragrant, a crowd favorite.

• Build-Your-Own Pizza: for diners who love hands-on customization.

Service Evaluation

The staff at AMARE LA CUCINA are generally warm, upbeat, and attentive. During the visit:

• Wait times were reasonable despite a busy crowd from the creative crawl and regular patrons.

• Customer service felt personal—plates were cleared promptly, drink refills offered without prompting, and the staff maintained a friendly demeanor throughout.

A minor downside: during peak hours, the service can slow down a bit, especially since each pizza must spend time rotating over the glowing embers of the wood-fire oven, infusing it with that signature smoky aroma. As you wait, the gentle warmth from the oven and the lively buzz of conversation in the dining area create an inviting atmosphere.

The slightly longer wait becomes an ideal moment to relax, unwind, and catch up with your friends and family—an opportunity for laughter, stories, and new memories. Throughout the experience, the staff remained attentive and thoughtful, regularly checking in to keep guests informed about their orders and to ensure everyone felt comfortable and well cared for.

What Worked & What Didn’t

What Worked

• Warm, inviting atmosphere
• Distinctive wood-fired flavors
• Generous portions and excellent presentation
• Friendly and knowledgeable staff
• Vibrant menu with standout signature dishes

What Didn’t

• Slightly longer wait times during busy periods
• Acoustic noise can rise with crowd volume

Overall, the strengths heavily outweigh the minor drawbacks.

Scoring System (Out of 10 points)

Final Takeaway

AMARE LA CUCINA in Baguio City delivers a heartfelt dining experience anchored in the art of wood-fire cooking. With a warm atmosphere, standout signature dishes, and a creative spirit amplified by events like the Ibagiw Gastro x Art Crawl, it remains one of Baguio’s must-visit culinary destinations. Whether you’re a pizza purist, a pasta lover, or simply someone who enjoys thoughtfully crafted food in a cozy setting, AMARE offers a meal that satisfies both the palate and the spirit.

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AMARE LA CUCINA: A Warm Hearth, Creative Energy, and Wood-Fired Flavor in the City of Pines

Melo Villareal

Out of Town Blog

The post AMARE LA CUCINA: A Warm Hearth, Creative Energy, and Wood-Fired Flavor in the City of Pines appeared first on Out of Town Blog