10 restaurants to keep top of mind this 2025

Helmed by chef and owner Francesco d’Arrigo, Fresca was previously a pop-up Italian pasta-only concept, which has now become a full-scale trattoria that calls Legazpi Village its permanent home. The menu at Fresca Trattoria today is anchored by the deliciously al dente handmade pasta dishes that shot them to fame, but also features a range of cold and hot appetisers, plus hearty, homey mains to boot. D’Arrigo’s menu and recipes are happily influenced by his home, Palermo, Sicily. As a region known for quality seafood, he made sure to celebrate a taste of the sea.

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This literal hidden gem of a restaurant is tucked away, out of sight, right in the middle of Salcedo Village’s buzzing LP Leviste street. The team behind Bar Pintxos and Txoko Asador proudly bring us this cosy 12-seater bar-asador concept, an amalgamation of and an ode to their two other brands. Here, the dining experience is strikingly different from the others, as Goxo was conceptualised to be more fine dining in comparison and is designed as an intimate chef ’s table with counter seating. The narrow space’s sexy dark red walls, dimly lit space and wide plush rattan seating are complemented by a well-balanced soundtrack of moody Spanish tunes. Goxo easily sets the tone for a lovely evening ahead.

The entrepreneurial and ever-busy chef Josh Boutwood does it again, and introduces yet another concept: Juniper. As a man who cannot seem to sit still, this culinary talent eagerly dives into developing brands that help him share his gastronomic vision with Philippine diners. Located in Streetscape at Shangri-La Plaza, Juniper is a high-casual concept inspired by the brightness and effortless luxury of a classic gin and tonic (Boutwood’s favourite tipple). The menu is cut from a similar cloth to his other restaurants, in that it does not serve any one particular cuisine. Instead, expect simple, comforting food made exceptionally well. “I love the versatility of the gin and tonic, the simplicity of it. It’s an extremely simple beverage to mix, but then when you incorporate flavours, aromatics and the like into the drink, you make it signature. That’s essentially the restaurant’s concept. It’s very simple at its core, but you can make it more interesting by adding other flavours and cultural influences,” Boutwood explains.

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Chef Tina Legarda of Bamba Bistro introduces her latest concept, Kumba. Stemming from the Tagalog word mapagkumbaba, which means humble or to find beauty in the simple things, this restaurant is Legarda’s outlet to present meals that are close to home and yet delightfully playful. Genuine, hearty, simple and full of flavour, Kumba gives diners a taste of the local dishes Legarda grew up loving. However this time around, she integrates dashes of interesting global flavours that have also captivated her heart as a professional culinarian. With hints of other Asian and Middle Eastern spices, her dishes here are rooted in Filipino food, but have evolved, taking a departure from the authentic, to introduce us to something new and deliciously appetising.

Originally from Siargao, La Carinderia opened its first city restaurant in Legazpi Village. The homey concept is led by husband and wife team Stefano and Priscilla Tomasiello. Their excellent handmade pasta that combines local and Italian ingredients has captivated diners from Siargao to Manila, and further wins them over with their soulful mains and smashing tiramisu. Hailing from Piedmont, Stefano brings his family’s comfort food to the table. Self-taught and extremely spirited, he eagerly cooks up dishes fuelled with a palpable passion for food. The menu is lean yet impressive; expect Italian dishes and even those with Filipino twists too.

A cloud concept born out of the pandemic, Los Tacos, then evolved to hosting pop-ups around the metro as the brand’s popularity grew and in-person brick-and-mortar demand soared. Now, they have found a permanent home in BGC. This fine-casual restaurant proudly serves what they dub as “no-rules Mexican cuisine” and is helmed by chef Patrick Curitana and partner, restaurateur Butz Tenchavez of Gran Hacienda Wine and Toka Wine. Los Tacos experiments with Mexican flavours and techniques to create unique and exciting dishes like their 60-ingredient Mexican mole. A stand-out feature from the restaurant is their masa program, which uses heirloom corn imported from different regions of Mexico. To produce their tortillas, the corn is meticulously ground, nixtamalised and made in-house, daily.

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The Dr Wine group has stepped out of their comfort zone and developed a flavour-forward Mexican establishment that turns heads not only for its impactful size, but also for its crave-worthy food. Two-storeys tall, the cavernous restaurant is impressive in scale. Painted with a deep terracotta red hue, lined with colourful calavera dolls, whimsical Mexican patterns and tapestry decoration to boot, Mamacita is an eatery that offers diners a vibrant, maximalist take on rustic Mexican interiors. Chef Charles Montañez heads the kitchen and has created a menu that delivers a taste of Mexico, with heady spices and layered sauces designed to make you swoon. Mexican cuisine and culture have always been a source of inspiration, with their rich flavours and traditions, and welcoming spirit. It felt like the perfect opportunity to push boundaries, embrace creativity and bring an authentic yet innovative dining experience to the community, explains co-owner Ulysse Jouanneaud.

Offbeat Bistro opened its doors in Ayala Triangle Gardens, a locale that has quickly become the new foodie hotspot. Bustling and buzzing with new restaurants, crowds of hungry epicureans were delighted to be presented with a new offering. This bold, red-walled restaurant is the brain-child of chefs and dear friends, Don Baldosano and Angelo Comsti. Relish their unique spin on our cuisine and be surprised by their playful and comforting menu, which showcases what the duo dub as modern-retro Filipino fare. Both chefs have a penchant for research and happily geek out over the nuances of their food. At Offbeat Bistro, their curiosity for regional flavours and nostalgia are brought to life with a tasty dose of history infused with contemporary flair.

What was once Wildflour Italian has become Osteria Antica. The group decided to take their celebrated Italian concept to the next level and usher in a new era for the brand. With Osteria Antica, expect refined versions of the favourites you savoured at Wildflour Italian, plus a slew of new creations. “Osteria Antica is the evolution of our love for authentic Italian cuisine, with a menu even more refined and expanded than our previous iteration with Wildflour Italian, and a bigger and more prominent space where it can truly flourish,” explains Wildflour Hospitality Group co-founder Ana Lorenzana de Ocampo. The restaurant is located on the 6th floor of The Podium.

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