Tatler Best 20: the best restaurants in the Philippines 2026

True to its namesake, which translates to “by hand,” A Mano champions sincere, fresh and faithful Italian cuisine. Everything is crafted with care, from handmade pasta to wood-fired pizza, honouring tradition while satisfying local palates. The kitchen team uses the freshest local produce and the best Italian imports. Complemented by a refined beverage selection, A Mano offers consistently delicious, authentic and high-quality Italian comforts.

Antonio’s remains the definitive dining experience in Tagaytay, embodying founder Antonio “Tony Boy” Escalante’s vision of a refined restaurant thriving in a rural setting. The team champions ingredient-led cuisine prepared with classical techniques and seasonal produce. Distinguished by its elegant Spanish colonial backdrop and garden ambience, Antonio’s promises a gold-standard experience that blends refined cooking with warm and attentive service.

Set within the Calma family estate, Asador Alfonso offers traditional Spanish roasting elevated by contemporary technique. Led by chefs Chele González and Rodrigo Osorio, it offers a refined and exquisite expression of Spanish fine dining. Rather than fussy showmanship, the experience is a sophisticated, pared-back meal where precise cookery, excellent produce and powerful restraint take centre stage.

Ayà functions as a refined wine lounge, offering a warm embrace of Filipino hospitality. The menu is defined by “happy cooking”—creating meals that are delicious, nuanced and approachable. Ayà serves dishes that are creative and comforting–every bite stands out for its clever exploration of our country’s cuisine. Their sophisticated glass enclave with panoramic views, coupled with a convivial atmosphere from their cheerful team, ensures a perfectly balanced, elevated Filipino experience.

See also: Tatler Best-in-Class: awarding the best restaurants in the Philippines 2026

Set within the historic 1937 Nielson Tower—once the country’s first commercial airport—Blackbird offers an elegant yet approachable dining experience in the heart of Makati. Led by Scottish chef-restaurateur Colin Mackay and overseen by chef Kerwin Go, the eclectic menu blends refined world classics with contemporary Asian cuisine. The experience is completed by polished service from a seasoned hospitality team, and further enlivened by a vibrant drinks programme led by Jonathan-Pierre Migné.

Celera represents a decisive step forward for Philippine fine dining, placing contemporary Southeast Asian flavours on a global stage with clarity and restraint. Chefs Nicco Santos and Quenee Vilar reimagine fond regional memories through artful French and Asian techniques shaped by their decades of experience. The experience is intimate, daring and deeply intentional, complemented by thoughtful beverage pairings and calm, confident service.

China Blue by Jereme Leung redefines contemporary Chinese cuisine through a masterful blend of tradition and modern artistry. Executive Chinese chef Eng Yew Khor and celebrated chef Jereme Leung present innovative regional specialities tailored for the modern table. Their new à la carte creations and dim sum selections ensure a dynamic experience that remains deeply personal and refined.

Crosta continues to redefine the local scene through an unwavering obsession with dough and artisanal technique. Head chef Yuichi Ito, recently ranked among the top pizza chefs globally, leads a kitchen that is hyper-focused on dough quality to showcase a mastery of diverse styles. From airy classics to contemporary pies featuring house-cured meats, every slice reflects their dedication to the craft. The brand has grown from a humble container van in Poblacion to having bustling branches in Metro Manila and even Niseko, Japan.

East Ocean Palace remains a premier destination for authentic Cantonese cuisine, blending grand ambience with culinary precision. Under the guidance of executive chef Ng Chi Cheong, the kitchen produces handcrafted dim sum and expertly executed wok dishes. The restaurant continuously refines its operations and invests in R&D to ensure a premium experience. All guests are treated to a luxurious time that celebrates genuine Cantonese flavours and artistry.

After more than a decade of exploration, Gallery by Chele continues to serve as a hub for cross-cultural innovation. Led by chefs Chele González and Carlos Villaflor, the restaurant continues to offer immersive tasting menus that artfully marry Philippine and global produce. Each plate is the result of extensive research into Philippine produce and storied traditions. Through close collaboration with local farmers, the team remains dedicated to responsible, meaningful cooking, seamlessly blending heritage with sophisticated modern techniques.

A masterclass in modern storytelling, Hapag has cemented its status as a dining destination for those seeking progressive Filipino cuisine. Chefs John Kevin Navoa and Thirdy Dolatre evolve their craft through extensive research and immersive exploration, deepening their knowledge of our regional cuisine and practices. Each course at Hapag celebrates indigenous craftsmanship, delivering a refined yet soulful exploration of the country's diverse heritage.

Josh Boutwood’s flagship restaurant, Helm features menus that continue to impress both in terms of creativity and cookery. The minimalist space serves as a theatre for his whimsical and intellectual fare. Thematic tasting menus are introduced every four months, shifting seamlessly between concepts like global street food and cinematic fantasy. Each course is a study in technical precision and clarity of flavour, weaving a personal narrative reflective of Boutwood’s journey.

Marking chef Bruce Ricketts’s return to fine dining, Iai is a contemporary sushi kappo defined by precision and instinct. Named after the martial art iaido, the restaurant reflects a philosophy that is both disciplined and unpredictable. Ricketts curates three distinct omakase experiences, expertly blending global ingredients. The stunning space, designed by Studio Ong with Jae Pickrell, mirrors the meticulous craftsmanship of the cuisine, offering an intimate environment where every detail is thoughtfully considered.

Chef JP Cruz presents an inspired interpretation of his heritage at Inatô. The name, meaning “our way” in Binisaya, reflects a philosophy of intentionality and connection, resulting in a meal that feels both familiar and quietly surprising. The intimate counter offers diners a front-row view of the kitchen’s artistry, where traditional techniques meet seasonal local and global produce to carve a distinct, soulful path for contemporary Filipino fare.

Rooted in the sea and shaped by fire, Kása Palma represents the latest evolution of chef Aaron Isip’s cuisine. Located in Poblacion, it celebrates the Philippines’s marine biodiversity through two distinct environments. The indoor kitchen offers refined tasting menus that marry French technique with Filipino soul, while the semi-outdoor jungle kitchen serves wood-fired à la carte dishes. Together with beverage director Sebastian Narciso, Isip creates a coastal oasis that highlights seasonal seafood and local ingredients within an intimate setting.

With every new menu at Metiz, chef Stephan Duhesme unravels another layer of understanding Filipino cuisine. By decoding the flavours that form the essence of Filipino food, the team inspires curiosity and deeper appreciation for our culinary heritage. Following a full renovation, Metiz has evolved into a more immersive tasting menu experience, deepening its focus on fermentation, seasonality and provincial Filipino ingredients.

Technique takes a front seat at Mōdan, where chef Jorge Mendez shares personal memories and love for all things Japan through every plate. The intimate restaurant has become one of the country’s most sought-after reservations. Its evolution to a chef’s counter format allows for a more personal, immersive dining experience that highlights seasonality and restraint as Mendez continues to surprise.

Chef patron Jordy Navarra has placed Filipino food on its rightful pedestal, inviting diners to rediscover native flavours through resourceful techniques and meticulous sourcing. With head chef Patch Marce leading the kitchen, dishes explore diverse perspectives and new experiences, served with warm hospitality and global appeal. This thoughtful approach cements Toyo Eatery’s reputation among Asia’s finest, continually evolving while honouring culinary heritage.

Since 1989 this landmark has led Manila’s authentic Japanese scene, first to import fresh seafood and Wagyu from Tokyo’s Tsukiji Market. From soba to sashimi, golden tonkatsu to buttery gindara or meaty hamachi collar, Tsukiji consistently delivers excellent meals. The late chef Toshiro Tokajima was at the helm for decades, leaving behind a kitchen that balances time-honoured technique with skilled execution.