Step into Coquito, the Boracay seafood spot blending comfort food and Filipino craftsmanship

One of the initial challenges they faced was the dearth of reliable, reasonably priced seafood restaurants on Boracay Island. Before developing the concept, the Nables looked beyond Boracay at what the bountiful seas of Panay had to offer. Searching through local markets of Kalibo, Capiz and Antique, they found the ingredients that would become the foundation of Coquito. 

Mariles Nable works closely with her son Enzo Nable, whose culinary training has made him the prime recipe developer. The family vividly recalls riding a bangka [boat] to the coastal municipality of New Washington to source the freshest oysters. “We had to ensure the quality of the water was top-notch,” she mused. “After all, you can only have a good menu if you have good ingredients.” 

Seafood takes centre stage, especially in dishes that celebrate both the Philippines’ abundance and the flavours of the Visayas. Fresh whole lapu-lapu comes off the charcoal grill with garlic-infused olive oil, garlic confit and herbs. Family-size fattened Guimaras bangus is made for sharing, while sibingan, known elsewhere as swordfish, is grilled and basted with a deeply savoury atsuete toyomansi butter. 

Another notable dish on Coquito’s menu is the local reef squid, stuffed with charred eggplant and brightened with a glaze of turmeric, chilli and ginger. Meanwhile, the tangigue, prized for its delicate sweetness, appears in several forms. It’s served as a traditional kinilaw, paired with grilled pork belly in a hearty sinuglaw or reimagined as a Peruvian-inspired ceviche with coconut leche de tigre, basil oil, smoked eggplant, sweet potato and toasted corn kernels.

From the outset, the Nables knew that Filipino ingredients could transform ordinary dishes into clever, unforgettable adventures. With Boracay’s proximity to Panay, they were able to use ingredients such as local coconut vinegar, sinamak and dayap instead of lemon for dishes such as their fresh oyster mignonette.

Meanwhile, Coquito’s Caesar salad takes on a distinctly Filipino character through calamansi, gourmet tuyo and pork chicharon. The restaurant’s tanglad (lemongrass) fried chicken was the result of several rounds of experimentation as Enzo searched for the best way to capture the herb’s fragrant flavour. He shared fond memories of the experimentation process: “Should we use it in the marinade? Mash it up? Infuse it in the oil? Create a brine?” 

Ultimately, he chose to make a deeply fragrant lemongrass oil for the chicken. “It’s a constant journey, experimenting with what works best for the Filipino palate,” Nable said. Dishes like the Lapu-lapu, dressed in a tangy tamarind sauce and garnished with ripe mangoes, from another successful experiment. “It is the perfect marriage between local tastes and the Filipinos’ love of Chinese sweet-and-sour fish,” he enthused.

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Beyond Coquito’s heartwarming meals, the Boracay restaurant is memorable for its tropical-inspired interiors. “I’m not a designer,” Mariles admitted. Yet her travels all over the world—and her family’s decades of experience in Cebu’s food and beverage and hospitality industries—shine through in every corner of the family’s space. 

From the outset, guests see a colourful mural by local artist Japs Avelino of a lady with a basket full of fish and produce, which alludes to the local market from which Mariles draws inspiration. This vibrant art piece is paired with a panel of rustling, handwoven leaves that beckon them indoors into a realm of culture and craftsmanship. 

Mariles is quick to point out the blue mosaic tiles on the señorita steps, bringing the nearby waves of White Beach even closer to Coquito. “Our goal was to create the setting for the kinds of large gatherings every Filipino is familiar with while still allowing for pockets of intimate conversation to flourish throughout,” she shared. 

The solihiya booths encircling the restaurant were drawn from her own sketches and clad in emerald fabric, as well as the benches with undulating backrests that mimic ocean waves and the cascading rattan waves suspended over the bar. Underfoot, she opted for a gritty texture that mimics sand for a truly immersive experience.  

“I worked with artisans from Cebu and Betis, Pampanga, to craft custom furniture pieces for the restaurant. For the acacia wood tables, instead of a uniform surface, I asked them to highlight the unique dimensions of the Philippines’ national tree,” she said. 

Originally, the Station One property was an old hotel that the Nables had planned to turn into a spa. Yet they couldn’t resist the natural light pouring through the windows; the embrace of nature carved out an entirely different plan. 

Mariles had one issue: the large columns in the centre of the restaurant that could not be moved. Instead, she incorporated them into the design, selecting the branches that now sprout over each column. Some birds woven from Buri palm perch on each piece. Others are perched on the lighting fixtures above each booth, swaying in the island breeze and creating a whimsical atmosphere. 

Coquito is far from the Nables’ first foray into culinary hospitality. Back home in Cebu, they run Llula Bar y Tapas, an ancestral home now infused with mid-century modern charm, and Cuchara ni Maria, a modern Filipino restaurant rooted in Filipino-Spanish heritage. 

For a time, the family even ran a Mexican restaurant called Pueblo that drew the vibrancy of Mexican markets closer to the fold. There, they perfected their award-winning frozen margaritas. The guava, mango, watermelon mint, dalandan and strawberry margaritas are now the most refreshing additions to any meal at Coquito.

“We wanted to create something we know people will enjoy, something that represents our family, and that can only be found here in Boracay,” said Nic Nable, the fourth son of Mariles and Coquito's manager.

With every dish that emerges from the Coquito kitchen, a palpable sense of joy can be found. Even the simplest dish of pancit canton has been given the utmost consideration—that signature ‘wok hei’ found in Chinese food now lines every bowl, creating the perfect companion for Coquito’s signature sizzling dinosaur bulalo or eggplant-stuffed squid.  

Altogether, the space is neither too polished nor too formal. Rather, it feels like stepping into the living room of an old friend who welcomes you with open arms. “Our family spends most of our time talking about food,” joked Enzo. Turning to Mariles, he said, “Mum, the saddest thing in the world for you to know is that your kids are hungry.”  

One thing is for sure: Mariles—and the rest of the Coquito team—extend this warm, nurturing energy to every guest who steps through their doors. 

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