Discover a wide variety of flavors as you hop from one Philippine island to another
From Luzon to mindanao, these restaurants across the country give you a taste of rich regional flavors beyond
Scattered all across the country are pockets of fine culinary experiences that give you a taste of the diversity and history of local cuisine. Not only that, many spots even provide an international sentiment that rivals those found in the metro. Most of us are used to Manila having the majority of attention in the culinary scene, but it’s time to put the spotlight on gastronomic gems found elsewhere across the archipelago. From homey rustic cooking to refined beachside dining, these restaurants are must-tries for your next local trip.
BALE DUTUNG (ANGELES CITY, PAMPANGA)
The culinary capital of the country, Pampanga is a hot pot of endless culinary adventures at the forefront of local flavors as well as international tastes. A highlight in terms of local fare would be Bale Dutung which means “House of Wood” in Kapampangan. Located in Angeles City, this restaurant was founded by famed chef, Claude Tayag. Strictly by reservation only, Chef Tayag's exclusive dinners offer a 10-course degustation experience (spanning nearly four hours) that features many Kapampangan classics, a 5-way Lechon course, and an Anthony Bourdain-inspired menu.
BRAMBLE BAKEHOUSE (DAVAO CITY)
If you ever find yourself in Davao and craving some fine freshly baked pastries, Bramble by Chef Wade Watson might just be the brunch fix you need. Better known for establishing Bondi & Burke in the country, Wade wanted to focus on baking for his new concept in Mindanao. A wide range of bread awaits diners at this new Aussie bakery, serving bagel sandwiches, brunch toasts, and savory Australian pies.
CEV (SIARGAO ISLAND)
EnjoyinM the sun at one of the best islands of the world is best paired with some fresh-fromthe-sea grub. CEV serves up ceviche and its local counterpart, kinilaw, using local produce and ingredients that bring out the brightest of island flavors. Always blending many local fruits and fish in their dishes, must-try bowls include the Santa Fe Ceviche, Guyam Kinilaw Bowl, and Daku Kinilaw Bowl.
ENYE BY CHELE GONZALEZ (MACTAN, CEBU)
Chef Chele of Gallery Vask brinMs his intricate Spanish touch to the Crimson Hotel in Mactan with Enye. The Spanish dishes are vibrant with their infused Filipino sentiment and Chele’s cheekiness. You can avail the five-course Enye Special menu, or choose from their Tapas that highlight the deep culinary connections of Spanish and Filipino cuisine. Must-tries include the Grilled Wagyu Beef and Calamansi Textures.
FOGGY MOUNTAIN COOKHOUSE (BAGUIO CITY)
Far up north, we enter the hilltop home of Chef Marianito ReyeO who turned hiO Oummer home into a romantic Mediterranean reOtaurant with a spectacular porch-view of the City of Pines. Reservations are accepted at least a day before and a favorite spot for patrons is the firepit for chilly nightO. Highlight diOheO include Greek PeaOant Lamb, Porchetta, and Oven Roasted Chicken.
MALAGOS GARDEN RESORT (DAVAO CITY)
We go to more organic (and Oweet) rootO at MalagoO Garden ReOort in Davao. Started aO an orchid garden by Charita Palmares Puentespina back in the 90s, this quaint garden soon flourished into one of the largest nature parks and resorts on the island. A highlight of the farm-park hybrid is their award-winning Single Origin chocolate that you can avail from their Chocolate Laboratory where you can make your own perOonalized chocolate treatO or opt to enjoy their pre-made confections such as truffles, bars, and shakes.
PUNONG GARY’S PLACE (SILAY CITY, NEGROS OCCIDENTAL)
Aside from being a quiet escape from the hubbub of city life, this Negros restaurant celebrates dining with a cause as you enjoy fresh organic dishes in the backdrop of nature’s beauty. Birthed out of a desire to serve and give back, Punong’s advocacy supports the Clean and Green Project of the Takas Youth Community which supports natural biodegradable fertilizers for homegrown farmers which in turn provide the produce used in their restaurant. A sustainable and serene dining experience, this byreservation-only spot offers a 9-course meal that will benefit not only your health but also the environment.
RIMA (BORACAY ISLAND)
Taking inspiration from flavors across Italy and around the world, Rima Mediterranean Treetop Dining in Boracay offers a majestic view of the island's iconic white sands while offering a romantic Italian dining experience. Situated on the hillside of Shangri-La’s Boracay Resort and Spa, Rima offers a decadent four-course degustation menu that brings out the flavors of earth and sea imbued with the rich spices of the Mediterranean.
THE PIG & PALM (CEBU CITY)
As its name suggests, pork is the focus ingredient of this Spanish tapas bar in Cebu’s Business Park. The first Philippine venture of Michelin-starred British chef, Jason Atherton and his wife Irha, The Pig & Palm offers modern European fare with a penchant for tapas and pintxos, most especially usinM pork—the favored meat of Cebuanos. Their Confit Pork Belly is a succulent dish with a touch of sweetness from the apple caramel while their Roasted Red Grouper is a favorite from their non-pork offerings.
VELLAGO (EL NIDO, PALAWAN)
If it’s more of a romantic and secluded seaside dininM experience you crave, then the VellaMo resort in El Nido miMht just be your next must-visit place in Palawan. This adults-only resort is the prime area to unwind and dine by the beach for those seekinM the serene sounds of the ocean waves. With an ever-chanMinM menu that offers new specials each day, rest and relaxation are the main dishes that VellaMo offers.