Alta Restaurant

WHY GO

The chef Margarita Forés has a winner in this hotel outlet, with its sleek and polished contemporary interiors bathed in light, and its next-level Filipino and continental fare—all at very reasonable price points.

TATLER TIPS

Try the sous vide pork chop, which is mouthwateringly tender. The deconstructed sisig is a meat-lovers dream— with its crackling skin and heaping serving size. The Tinola Moderna was a surprise delight—a dressed up version of Rizal's favourite dish, presented like one would a fine dining version of Hainanese chicken rice. Overall, an experience worth coming back for.

Black rice cheesecake pudding LESS THAN PHP 1,000 PER PERSON PRIVATE ROOMS

Grilled salmon salad

Deconstructed sisig