You’ll find plenty of love for Filipino cuisine in the best restaurants in the Philippines in this year, hand-selected by our Tastemakers.
PRESENTING THE 25 best restaurants in the Philippines this year, in alphabetical order. Dig in!
12/10
A sleek, rule-breaking izakaya where killer cocktails meet crave-worthy small plates, making each omakase experience feel playful, inventive, and effortlessly cool.
Antonio’s
Set in lush storybook gardens, Antonio’s pairs old-world charm with chef Tony Boy’s timeless classics—pro tip: order the steak tartare and a martini. Worth the drive.
Asador Alfonso
Within Carlo Calma’s striking geometric structure, chef Chele González delivers wood-fired masterpieces inspired by Taal’s volcanic spirit, especially the impossibly tender suckling lamb.
Automat
Playful, unpretentious, and always vibey, this offbeat sibling of Metiz dishes out bold flavours, good drinks, and zero pretense, just pure fun on a plate.
Blackbird
Set in the historic Nielson Tower, Blackbird’s Art Deco charm and soaring windows frame chef Colin Mackay’s refined global dishes and impeccable hospitality.
Celera
A stylish hideaway where chefs Nicco Santos and Quenee Vilar craft bold, Asian-leaning dishes layered with smoke, dashi, and the kind of magical chemistry you can taste.
CEV
Sunny, surf-kissed, and unmistakably island in spirit, Siargao’s beloved ceviche and kinilaw spot celebrates the day’s freshest catch with bright, punchy flavour.
Cirkulo
Cirkulo still delivers crowd-pleasing Spanish Filipino classics like paella, tapas, and sangria served with nostalgic comfort. Do not miss their sisig—arguably the crispiest in town.
Crosta
Rocking the city’s most addictive sourdough pies, Crosta nails that chewy-crunchy crust. Look out for chef Yuichi’s weekend pizza specials.
East Ocean Palace
Manila’s benchmark for Chinese seafood—the mantis shrimp with garlic and crab with glass noodles are unbeatable.
Gallery by Chele
Chef Chele González blends Filipino ingredients with global technique, crafting refined, inventive bites that celebrate the archipelago’s flavours with modern sensibilities.
Hapag
With seasonal menus rooted in regional stories, Hapag’s chefs, Thirdy Dolatre and Kevin Navoa turn Filipino heritage into modern poetry: intimate, thoughtful, and deeply delicious every single time.
Helm
Awarded the only Michelin two-star status in the country, chef Josh Boutwood’s counter dining experience showcases exacting technique and layered creativity, delivering a tasting menu as cerebral as it is delicious.
Iai
A moody, minimalist stage for chef Bruce Ricketts’s elegant, omakase-style, Japanese-rooted creations, where every dish feels both precise and a little bit rock and roll.
Inato
Chef Jepe Cruz’s “our way” philosophy blends local flavour with global influences, offering a collaborative, ever-evolving menu that feels personal, playful and expressive.
Kasa Palma
Chef Aaron Isip’s bohemian enclave serves smoky, vibrant dishes that reimagine Filipino flavours through Asian-Latin influences and seasonal produce.
Lampara
Poblacion’s neo-Filipino fave spins local flavours into modern, moody plates, pairing inventive cocktails with a buzzy, cool energy that keeps diners coming back.
M Dining
A beloved institution where chef Tom Bascon’s classic bistro plates, such as crispy duck confit, airy cheese soufflé, and nostalgic desserts remain reliably excellent.
Metiz
Newly reimagined, chef Stephan Duhesme’s cult establishment turns overlooked local ingredients into thoughtful, fermentation-driven dishes, resulting in a tasting menu that’s deeply Filipino yet unconventional.
Modan
Chef Jorge Mendez’s intimate 12-seater channels “progressive Japanese,” weaving personal memories and Japanese inspiration into a creative, finely tuned omakase experience.
Mrs. Saldo’s
In a serene Cavite garden setting, chef Rhea Rizzo serves vibrant and soulful Asian-Filipino fare inspired by her many travels—think piquant rendangs and curries.
Roots
A multicultural Siargao team celebrates local produce through inventive dishes like bone marrow tacos and mahi-mahi collar pil-pil, earning the restaurant consistent acclaim.
The Pig & Palm
Jason Atherton’s Cebu outpost brings polished European tapas and pork-centric plates to the island, offering stylish, modern dining with global technique and local heart.
Toyo Eatery
Chef Jordy Navarra’s introspective, ingredientled cooking tells Filipino stories with creativity and heart, with each dish feeling like a modern love letter to home.
Tsukiji
A Manila mainstay where pristine seafood from Tokyo and expertly executed classics make it the city’s unwavering benchmark for Japanese dining.
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