Life is Sweet

The Dallas Mavericks just won the Western Conference Finals so Matt felt like celebrating. And to the biggest Mavs fan in Manila, nothing enhances the sweet smell of victory more than pizza, beef ribs and ice cream. And I knew just where to take him.

Unfortunately, the pizza and beef ribs at the restaurant we ate at were quite forgettable. They were not bad, and Matt was happy to have found a place where he can eat decent beef ribs in a country ruled by pork, but not really worthy of a recommendation. So, immediately after settling the bill, and with the fervor of a woman on a mission, I take my husband by the hand and make the short walk to Bar Dolci.



A few days before, after a sumptuous seafood dinner at Seaside Macapagal, Sanj and Cutie introduced me to this dessert haven/café. The second you walk in you somehow feel ten times hipper- everything is shiny and bright and delightful. The orange acrylic walls covered with scribbled names of regulars, the brightly-lit glass cases housing freshly-baked scones and pizza bruschettas, the pricey-looking espresso machine behind the counter, and over a dozen flavors of gelato- these guys are not playing around. Having already had dessert before we went there, I did not purchase anything. But, right there and then, I vowed to return with Matt.

Fast forward to dinner with Matt- we walk into Bar Dolci, and I watch my husband’s eyes widen as he sees the cornucopia of gelato flavors. There’s something for everyone: Stracciatella, Pistachio and Chocolate for the classicist; Tiramisu, Salted Caramel and Mango Mumbai for the adventurous. I leave Matt to ponder over his sweet predicament, as I zero-in on the Salted Caramel. I grab my cup and head up to the comfortable couch area upstairs.



The gelato at Bar Dolci is rich and smooth, as it should be. This Italian-style ice cream has a higher sugar content than most ice creams which acts as an anti-freeze to prevent the gelato from freezing solid. That gives you a more velvety texture, as opposed to other ice creams that do end up developing ice crystals. Aside from the consistency, gelato was way ahead of the pack in developing exotic and avant-garde flavors. From the two visits I have made with Matt, some memorable flavors I have spotted are the Walnut Torte and White Chocolate Wasabi.





Baked goodies do not play second fiddle in Bar Dolci, as their scrumptious sweet and savory scones have proven. One glass case is dedicated solely to their brightly-colored Macarons (a sweet and airy French confection made of egg whites and sugar), which is innovatively used in one of their frozen delights as a sort of ice cream sandwich.



On our next visit, I will surely have to try one of their alco-popsicles, which are displayed like prized trophies in a custom-made glass freezer. I had a bite of Mark V.’s Strawberry Daiquiri from my first visit, and the texture is again unlike the commercial stuff- the microscopic ice granules are more creamy than frozen, almost like a good cocktail fresh out of an industrial blender. Amazing stuff.



Bar Dolci
Forbeswood Heights cor. Burgos Circle
Bonifacio Global City, Taguig
Tel. no. (632) 8468245