• Menu
• Food Review
  • Baked Tomino Brie – 10/10 (10,10)
  • Classic Caesar Salad – 9.5/10 (10,9)
  • Beef Wellington – 5.5/10 (6,5)
  • Black Seafood Risotto – 5.5/10 (6,5)
  • Pistachio Tiramisu – 6/10 (7,5)
• Restaurant Rating – 4.1/5
• Recommendations
• Information

If date spots in Davao had an “add-to-cart” button, Capri’s Restaurant and Deli would definitely be sitting in every couple’s cart. With its high coffered ceilings and black and white Venetian interiors, it effortlessly sets the stage for a date night that feels both special and worth saving up for.

The restaurant is located along J.P. Laurel Avenue in Bajada, with Elevation Fitness as its nearest landmark and Central Convenience at the corner of Palma Gil Obrero just across. Its location is highly accessible, and with its bold “CAPRI’S” signage, it’s hard to miss, especially for northbound rides.

This restaurant focuses on modern European and Western cuisines that highlight a more bistro-style and fine-dining selection. Their sought-after dish, which is a must for those fans of Gordon Ramsay, is their beef wellington, among a few, and their famous pistachio tiramisu.

The restaurant opened in June 2025 and has since generated considerable buzz, but people’s sentiments are notably mixed. In Google Reviews, it ranks high at 4.6/5 as of writing, but across social media platforms, it is far less consistent. This intrigued me, and I decided to partake in the discourse by conducting my very own food and restaurant review.

Menu

Food Review

This food excursion was very important, as I was celebrating a milestone in my life and wanted to splurge a little, so I opted to celebrate at Capri’s Restaurant and Deli. It was generally a slow night, as they did not have a full house, and we were seated immediately at a booth. The hostess was gracious enough to introduce us to our waitress, who remained very attentive to our needs throughout the night. Their waitstaff have general knowledge of their menu and wine selection but are not at a sommelier level.

We ended up ordering and taking the suggestion of their Moscato selection (Bulletin Moscato from Australia), as I wanted to pair it with their Baked Tomino Brie. I would highly recommend it, as it enhances your experience with the dish.

We were first served a complimentary basket of ciabatta bread. The rest of the dishes arrived around 15–20 minutes later, though they were served almost all at once rather than following a traditional fine-dining sequence, which was perfectly fine.

Note: There are two individual raters for this, and the score was averaged.

Baked Tomino Brie – 10/10 (10,10)

We started with our appetizer, the baked tomino brie. The name immediately sparked curiosity, as it features tomino cheese baked and wrapped in prosciutto, set in a glaze of grapes aged in balsamic vinegar. It was a delightful balance of salty and sweet. While I didn’t expect the balsamic vinegar to be the dominant flavor, I truly appreciated how it acted as a catalyst in aging the grapes, bringing out their natural flavors and sweetness.

The aged grapes left a sticky and viscous layer of sweet and fruity notes over the warm and gooey cheese. The thinly sliced prosciutto was cut just right, allowing its rich umami and saltiness to complement rather than overpower the cheese. It was neither too sweet nor too salty. It brought the right balance. Paired with a glass of Moscato, the flavors were elevated even further, bringing the whole dish to another level.

However, from the appetizers onward, the dishes’ scores slowly and noticeably declined.

Classic Caesar Salad – 9.5/10 (10,9)

We really enjoyed their Classic Caesar Salad. It was prepared in the traditional Caesar dressing style, without any extra ingredients or unusual flavorings. The portion was generous enough for one person but could be shared by two. We devoured it eagerly. The salad was already dressed and tossed before being served, so no additional mixing was needed at the table. I truly appreciate the prosciutto proportions, as each bite had an equal part of greens, cuts of meat, and croutons. As simple as it is, it’s quite enjoyable, and I would have loved to order another bowl if budget were not a constraint.

Beef Wellington – 5.5/10 (6,5)

Seeing that the restaurant offered beef wellington, a dish not commonly found in other restaurants in Davao, we enthusiastically added it to our dinner for the night. Being priced at P1,595, we had high expectations for the dish. Sadly, the dish did not meet expectations.

In several bites, the mushroom duxelles outweighed the meat itself, resulting in an uneven composition. Rather than complementing the richness and natural umami of the beef, the duxelles dominated the palate with an overly earthy and intense profile. It was overly salty as well, which might suggest that the mushroom absorbed too much seasoning during the preparation.

The mashed potato also did not help its case. The accompanying mashed potatoes, which had a velvety and smooth texture, had a very strong mushroom note. Their mashed potatoes appear to be infused with mushroom broth and bits of mushrooms. Alone, it was delicious, but pairing it with the already intense earthy flavor of the beef wellington caused a total imbalance of flavors, making it more of a mushroom dish than a beef dish with mushrooms.

The dish is promising; however, a more thoughtful review of its preparation could significantly elevate its execution. If brined mushrooms are being used in the preparation, a more careful calibration of added seasoning would be essential. Additionally, achieving a better balance in both proportion and flavor would allow each component to complement rather than overpower one another. With these adjustments, this dish has strong potential to become a standout on the menu.

Black Seafood Risotto – 5.5/10 (6,5)

Another favorite dish to order when we go to fancy restaurants is risotto. Finding that they have a black seafood risotto sparked our interest.

Similar to our experience with the Beef Wellington, the seafood risotto was also overly salted. The seasoning was overwhelming, making it difficult to fully appreciate the dish, as the dominant flavor leaned heavily toward salt rather than the seafood itself.

A lighter hand with salting would have significantly improved the experience. Given that the dish already carries natural salinity from the seafood, allowing those inherent flavors to come through would have created a more refined and balanced profile. I did appreciate how the chopped onions masked the fishiness of the seafood.

The presentation could have been improved as well. Instead of placing the risotto on a flat-surfaced plate, the presentation would look more appealing in a wide-rimmed pasta bowl or a plate with a deeper, narrower rim.

Pistachio Tiramisu – 6/10 (7,5)

We ended the night with an order of their famous pistachio tiramisu. We were excited because this dish was a fan favorite on social media. Sadly, it did not meet my expectations.

Since it was called pistachio tiramisu, I expected a more pronounced note of pistachio on the mascarpone cream. I was expecting something different for it to be called pistachio tiramisu, but it was just a classic tiramisu with sprinkles of pistachio nuts. If there were pistachio notes, it was not present enough for me to savor them.

Perhaps if I knew I was just served a classic tiramisu, I would have appreciated it even more because their iterations have pistachio nuts, but the name is pistachio tiramisu. My biggest pet peeve is when food establishments label a dish based on a specific flavor, yet that flavor isn’t shining enough to be labeled for that dish. If it’s called as such, that flavor should take the center stage and not just a subtle afterthought or garnish.

Finally, the thing that significantly dampened the experience was that the tiramisu was not served chilled; it was served frozen. Having to slice a block of iced mascarpone cream was not a fun experience. It didn’t have a good mouthfeel because of it. Due to its temperature, the flavors were muted as well, but after letting it sit for a while, we were able to appreciate it. However, not everyone has the luxury of time.

We may just be unlucky to have tasted an unfortunate batch, but we will try the next time.

Restaurant Rating – 4.1/5

• A better balance in the mushroom duxelles to meat ratio for beef wellington
• The salting of the dish should be checked, especially if the mushrooms used are canned or brined, as they have higher salt absorption already. Seafood dishes as well, since some seafood added to the dish have natural salinity.
• Serving chilled tiramisu instead of offering clients frozen ones
• Increasing the pistachio paste or mixture added to the mascarpone cream, if possible
• The plating of the seafood risotto could be improved since putting it in a flat-surfaced dish looks unappetizing.

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