Tatler Best-in-Class: Awarding the best restaurants in the Philippines 2025

At this contemporary sushi kappo, chef Bruce Ricketts and Jae Pickrell provide an extraordinary dining experience for the hedonistic and detail-obsessed. Opened in October 2024, Iai (an abbreviation of the Japanese martial art iaido) pays homage to Ricketts’s storied roots in martial arts and the principles they’ve imbued in his cuisine, one defined by precision, instinct, and responsiveness. Here, the celebrated chef unleashes his creativity, leveraging his mastery of Japanese techniques to weave local Philippine ingredients with global influences and craft a culinary narrative like no other. Their debut sushi omakase is a compelling testament to his prowess in both the simple and elaborate. With Ricketts at the helm, there’s always more than meets the eye, and you’ll soon discover that every element on the plate is the result of clever, considered cooking. While food remains the star of the show, Iai’s dramatic, impactful design leaves no shortage of details to admire—from interiors to tableware, paper stock, and even handsoaps, Pickrell delivers a masterclass in style.

See also: Iai by Bruce Ricketts and Jae Pickrell: A deep-dive into the value of details

Step into Inatô and enter chef JP Cruz’s playground, where he confidently presents a daring Filipino à la carte and tasting menu. At the intimate eight-seater chef’s counter, Cruz embarks on an exploration of his and the team’s life experiences and the many influences that have led to what Filipino food now means to them. Through Inatô, this humble, quiet chef has proven to be an undeniable force to be reckoned with. Unleashed, he was encouraged and perhaps challenged to figure out his unique style and pushed to find his voice. Experimental and far from conventional, their menu firmly grasps your attention as it satiates the palate and beguiles the mind. Learning about the stories connected to every dish further elevates the experience, each one purposefully crafted with global influences and Filipino roots. With Cruz’s ingenious palate and irrefutable skillset, Inatô is geared to take the modern Filipino food category towards a bright future.

Timeless, refined, and still setting the benchmark after over 20 years in the industry, Antonio’s sits comfortably at the top of the Philippine food scene. Aside from incredible food, it’s the establishment’s individualised and thoughtful hospitality that converts diners into regular patrons. The attentive staff guarantees a seamless and memorable dining experience, doting on a customer’s every need, while leaving ample room for private moments. Antonio’s goes above and beyond to make each visit distinct and yet familiar. Immerse yourself in the mansion’s enticing ambience and breathtaking interior design as you pamper yourself with chef Tony Boy Escalante’s stunning gastronomic stylings. The establishment is set within an elegant, breathtaking country property located in Tagaytay. Here, Escalante works his culinary magic amidst a well-preserved colonial-style home nestled in bountiful flora and fauna. Experience Antonio’s and you’ll understand the irresistible magnetism that draws diners back.

See also: Chef 'Tony Boy' Escalante divulges the qualities that make 'Antonio's' distinct

Harmony between nature and man, formation and creation—architect and interior designer Carlo Calma marries these contrasting forces at Asador Alfonso. Situated within the 9.4-hectare property known as The Lava Rock, the mountainous pavilion emerges from the ground, with steel sculptures resembling lava rock formations, inspired by Taal Volcano. Solid concrete folds smoothly down and around the structure, as negative spaces provide unobstructed views of the lush property. Inside, the restaurant is enveloped by warm wood, natural stone, and floor-to-ceiling windows, reinforcing guests’ connection with nature. Undulated ceilings mimic the area’s topology, while elegant curvatures and swooping lines seamlessly converge to create dimension and depth. Even their funky powder rooms follow the motif, decorated in flora for the ladies and fauna for the gents. But the open kitchen remains the restaurant’s rightful focal point, where chefs Chele González with Rodrigo Osorio marry simplicity with refinement through the asador.

See also: Natural Geometry: What is Lava Rock and how is its design inspired by Taal Volcano?

The team at Crosta has innovated with whimsy and flair since day one, while paying close attention to the details of their products, from dough to dessert. Chef Yuichi Ito crafts pizza with such expertise and artistry, showing off his distinct perspective in manners that leave many speechless. Ito’s wild imagination knows no bounds, exemplified through his experimental creations that stop diners in their tracks. Crosta’s main menu is a must-have for many, but it’s their curious weekend specials that cause quite the stir. Keep an eye out for juicy new releases as they skilfully showcase a variety of regional pizza styles from across the rich landscape of Italy. Having been raised in Japan and with a penchant for Italian cuisine, chef Ito brings a unique creativity and skill set to Crosta. With his introduction of Japanese- Italian flavours and strict appreciation for technique, Crosta Pizzeria’s loyal fans should expect surprising flavour combinations as well as elevated versions of their tried-and-tested favourite pies.