Crosta opens as an immediate answer to anyone craving expertly made sourdough pizza in Makati. Located in Salcedo Village, Crosta serves three signature crust styles that draw attention from local diners and international lists. The scent of slow-fermented dough in the oven, the sight of bubbling cheese, and the brisk rhythm of orders being called make the room feel alive even when seating is limited. Early evening crowds form lines that speak to both quality and scarcity; here, the food is the event. The menu places sourdough pizza and modern Italian technique front and center, and Crosta’s kitchen delivers each pie with focused execution.

Chef Yuichi Abellare leads a kitchen grounded in precise dough work and ingredient-first toppings. His Filipino-Japanese background informs texture and balance, producing crusts that are light but deeply flavored from long fermentation. Crosta earned international recognition with a 12th-place ranking in the 50 Top Pizza World 2024, a distinction that shifted local expectations for what pizza can be in the Philippines. That accolade, followed by continued media attention through 2025, reflects a clear vision: elevate everyday pizza using artisanal methods and an approachable price point. The owners and culinary team emphasize quality sourcing, seasonal adjustments, and consistency — values that show in every crisp edge and well-timed bake.

The culinary journey at Crosta is defined by choices. The 10-inch round sourdough highlights a thin, airy crumb and bright, balanced toppings; a recommended order is Pork You 2.0, layered with bacon, pepperoni, and salami over a confident red sauce. Cheesy AF contrasts with four imported cheeses and a creamy white base for lovers of rich, melty textures. The Sicilian pan offers a crunchy base with concentrated toppings, while the Detroit-style deep-pan arrives with a caramelized, cheesy perimeter that rewards slow bites. Vegetarians and vegans find seasonal options that use roasted vegetables, house sauce reductions, and dairy-free cheeses where possible. Technique matters: dough is fermented for flavor, toppings are applied to avoid sogginess, and ovens are calibrated to create the targeted crust for each style. Dessert follows simply with authentic gelato, a cool finish that cuts through the pizza's richness.

Inside Crosta the room is compact and purposeful. Limited seating creates an intimate atmosphere where the pizza oven becomes the visual anchor of the space. Lighting is warm and service is casual yet attentive, with staff ready to recommend a style, explain crust differences, or suggest a wine by the glass. The setting suits solo diners, small groups, and couples seeking a relaxed, food-focused evening. Because Crosta is small, ordering is often first-come, first-served; takeout and delivery options exist, but experiencing pizzas fresh from the oven in the dining room is the preferred way to taste the differences between round, Sicilian, and Detroit styles.

Best times to visit are early weekday evenings or just after the lunch rush to avoid long waits; Crosta is open daily until midnight as of October 2025. Dress is smart casual — comfortable and unpretentious — and while reservations are not widely documented, arriving early or ordering for takeaway are practical options. If you ask, "What should I order at Crosta?" start with Pork You 2.0 or Cheesy AF and try a Sicilian or Detroit slice to compare crust textures.

For anyone planning a focused pizza evening in Makati, Crosta delivers a distinct, well-executed experience. The combination of chef-led technique, three clear crust identities, accessible prices, and a curated wine selection makes Crosta a must-visit in Salcedo Village. Book a table, arrive hungry, and let Crosta guide you through a precise, joyful study of dough and toppings.