The 23 best Filipino restaurants in the Philippines 2025—did your favourite make the cut?

A meal at Abé is a taste of Filipino heritage. This restaurant, named after artist-writer, gourmet and bon vivant Emilio “Abe” Aguilar Cruz, is famous for their creative take on traditional dishes. Take, for example, their sinigang sa ube, which marries famous elements from Filipino cuisine in a refreshing new manner. With interesting twists, Abé’s commitment to preserving and presenting authentic Filipino cuisine—especially Kapampangan cuisine—remains paramount to their DNA.

Tatler Tip: Abé is best enjoyed in large groups, as their dishes are primed for sharing—a comfortable, nostalgic setting great for family get-togethers. 

The self-proclaimed “fun dining” restaurant of Metiz chefs Stephan Duhesme and Arlo Gregorio trains its focus on modern interpretations of Manila food. Irreverent and unrestricted, dinner and drinks at Automat are meant to be unpretentious–a casual experience (with explosive flavours and strong seasoning) that encourages communal dining. Just like its older sister restaurant Metiz, Automat is a neo-bistro, but here expect an à la carte menu, loud rock music, playful drinks and humorous exchanges with the chefs or perhaps even a drink with them too.

Tatler Tip: Ask for this off-menu creation on your next visit: fried duck confit with cured duck breast, special duck sauce, duck adobo rice and duck fat potatoes.

On the mezzanine of sister restaurant Hapag, this beautiful lounge boasts a retractable ceiling that reveals the renowned Rockwell skyline. The à la carte menu by chefs Thirdy Dolatre and John Kevin Navoa underscores why their contemporary Filipino food is celebrated. Simple yet deeply flavourful, every bite stands out for its clever exploration of our country’s cuisine. Here, the team finds new and curious ways to express their perspectives, from food to cocktails.

Tatler Tip: Let the bar pamper you with signature creations, or enjoy a glass of wine from their commendable selection, curated by partner and sommelier Erin Recto.

Another celebrated restaurant from Antonio “Tony Boy” Escalante, Balay Dako is one of Tagaytay City’s culinary mainstays. Focusing on the warmth and comfort of home, Balay Dako—which translates to Big House—welcomes diners to a shared community that loves to celebrate family and tradition. Proudly serving Filipino cuisine, native dishes and some Chinese favourites, Balay Dako is the perfect weekend getaway destination for loved ones. They even have a delightful view of the romantic Taal Volcano.

Tatler Tip: If you’re visiting during the weekend, make sure not to miss the breakfast buffet.

See also: These are the best private dining rooms in the Philippines

Discover Pinoy bistronomy at Bombvinos Bodega, where you will find a delightful mix of the novel and familiar. Here, chef Don Baldosano presents dishes deeply rooted in Filipino culinary traditions, reinterpreted through inventive presentations. Diners are in for a fun and accessible experience with their small plates, thoughtfully designed to pair well with the Bodega’s vast collection of natural wines. Since opening its doors in 2023, this warm and inviting space has become a fast favourite for any occasion, offering other exciting beverages like coffee, sake, mezcal and cocktails, too.

Tatler Tip: Stay tuned to their Instagram page, as Bombvinos Bodega often hosts fun events like board game nights and tasting sessions.

What was once a private dining spot during the pandemic is now chef-owner Jen Gerodias’s charming destination restaurant. The cuisine is decidedly Filipino, yet reflective of her classical training. Here Gerodias applies her learnings to heirloom recipes, adding quirky personal touches that make each inviting dish her own. The dining room further introduces guests to the chef, filled with personal memorabilia from its past life as the family’s vacation home.

Tatler Tip: Casa Luisa is famous for their flaky, buttery empanadas. These can be ordered through their website and enjoyed at home, or pre-order before your visit to make sure they have them on hand.

Situated on the beautiful island of Siargao, Cev marries the flavours of Peru and the Philippines in one relaxed, friendly space. Celebrating the similarities between our local kinilaw and Peruvian ceviche, chef David del Rosario hopes to bring global attention to our cuisine. No trip to this surfer’s paradise is complete without a meal at Cev, as it has become a favoured establishment among residents and tourists alike.

Tatler Tip: Complete your meal with Cev’s speciality cocktails, each thoughtfully crafted to pair perfectly with their fresh and vibrant ceviche and kinilaw.

Sisters Ana de Ocampo Lorenzana and Chef Margarita Manzke honour their parents with this Filipino concept that puts a spotlight on the local dishes and heirloom recipes which sparked their love for food. Aside from their spin on classics like sinigang and kare-kare, they also offer regional Filipino dishes that the sisters grew up eating, like papaitan. Truly a full circle moment.

Tatler Tip: As part of the Wildlfour Group’s concepts, their entire backend system is geared to handle deliveries well, so be sure to order from George and Onnie’s the next time you are craving Filipino food.

A pioneer in modern Filipino cuisine, the late, great chef Margarita Forés married her affinity for Italian fare and deep adoration for Filipino cuisine at Grace Park. This cosy, casual restaurant has become a beloved dining fixture for comfort food—a must-try destination adored by locals and travellers alike, including some of the world’s biggest celebrities. Using quality ingredients sourced from artisans and farmers approved by chef Forés herself, Grace Park offers a true farm-to-table experience, be it through hearty servings of pasta, perfectly roasted fish or delicious rice bowls.

Tatler Tip: The Garce Park team will happily prepare traditional, off-menu pasta dishes such as aglio olio, vongole, and limone—using locally-sourced ingredients, of course.

Related: Foodie Finds: where does chef Francis Tolentino eat and what does he order?

Hapag’s move from Quezon City to Balmori Suites in Makati brings its innovative spin on local flavours to a wider and more global audience. Chefs John Kevin Navoa and Thirdy Dolatre blur the lines of convention and preconceived notions about Filipino food as they play with local ingredients and highlight regional dishes and cooking methods. Their recent Western Visayas tasting menu exemplifies this mission, inspiring insightful conversations that broaden our understanding of Filipino cuisines.

Tatler Tip: Enhance your meal with a wine pairing by sommelier and partner, Erin Recto.

A celebration of Filipino grilling culture, chef JP Cruz’s Karrivin Plaza counter highlights the versatility of our cuisine while working around the seasonality of produce. At Inatô they use both local and global ingredients to portray the flavours we know and love through a new lens, while still using Filipino cooking techniques. Each bite stops you in your tracks, as you study every meaningful decision that has been made. With no one correct way to express what Filipino food is, Cruz boldly pushes the boundaries of new Filipino fare and carves his own delicious path.

Tatler Tip: Try the Bahala Na menu, which provides an omakase-like set that allows the chefs a chance to freestyle.

Lamian is derived from the Filipino word lami, meaning delicious or tasty. Located in picturesque Bellevue Resort, the restaurant’s playful reinterpretations of Filipino classics perfectly complement the relaxed vibe of its island home. The menu not only features classic local dishes but also cuisines that reflect our history, like Spanish staples, as well as contemporary culinary couplings like a temaki pork adobo tartare and sisig tacos.

Tatler Tip: Celebrating with the family? Book their private room, which is big enough to accommodate a small party of six to eight guests.

Chefs RJ Ramos and Alphonse Sotero’s modern Filipino cuisine offers approachable renditions of local flavours executed in fun and inventive ways. Located in the buzzing district of Poblacion, Makati, this come-as-you-are eatery offers an ideal jump-off point for those looking to explore the area, starting with dinner and some drinks. Their bar also offers some delicious libations and Filipino-inspired cocktails that pair well with the duo’s innovative dishes, such as a beef belly prepared like a kaldereta and pulpo grilled as you would a Visayan inasal.

Tatler Tip: Looking for more plant-based options? The team is happy to whip up vegetarian dishes for those who seek them.

Gourmands gladly make the drive to this residential Parañaque restaurant for chef Don Baldosano’s progressive Filipino cuisine. He works closely with farmers and even forages himself, championing unsung heirloom ingredients. From these, he builds ever-changing tasting menus which showcase lesser-known local ingredients and cooking techniques. Linamnam presents meals that are deeply personal and engaging, certainly among the metro’s most unique dining experiences.

Tatler Tip: The chef is quite a fan of natural wine–trusting him with the food and wine pairings will surely enhance one’s dining experience.

La Union is no longer just a surfer’s haven, but an idyllic culinary destination for foodies on the lookout for novel dining experiences. For such gourmands, Makan deserves to be on the top of their list. Indulge in Ilocano cuisine as interpreted by chef EJ Lagman, peppered with a touch of foreign culinary techniques and modern style. Guests are welcomed by a charming ambience and warm hospitality, complete with a feast of lovingly made dishes designed to be shared.

Tatler Tip: Consider dropping by their dedicated bar and spending a night or two at Eliseos.

See also: The best Thai restaurants in the country, as featured in the Tatler Best Philippines Guide 2025

In a momentous move, Manam, the Moment Group’s beloved comfort Filipino brand has gotten a makeover and is set to redefine casual dining with this new flagship location at the Ayala Triangle Gardens in Makati. Here, you will be treated to an updated version of the Manam you have come to love, one that blends its familiar flavours with an intoxicating mix of upgraded tweaks from its menu to interior design and reservations system too. In fact, this flagship boasts tasty dishes exclusive to this location, including the lechon de leche with kamias rice.

Tatler Tip: Unlike other Manam branches, Manam at The Triangle does accept reservations. Book your seats ahead of time and be sure to pre-order branch exclusives.

This contemporary Filipino restaurant in Solaire Resort North offers innovative twists on classic dishes that are meant to be shared with friends and loved ones. Familiar flavours are reinterpreted in ways that celebrate the rich culinary heritage of the Philippines with modern flair. Manyaman has become a popular draw not only for families but also for tourists curious to try our local cuisine. At Manyaman, every experience is an invitation to embrace the vibrant spirit of the Philippines.

Tatler Tip: For a little more quiet, book the private room which fits eight guests comfortably.

With every new menu at Metiz, chef Stephan Duhesme unravels another layer of understanding Filipino cuisine. By decoding the intriguing flavours that form the very essence of Filipino food, the team inspires curiosity and a deeper fondness for our cuisine. True to the traditional Filipino diet, their menus heavily lean towards vegetables and seafood while embracing the delightfully pungent, sour, salty, and even bitter profiles that comprise the cuisine’s genetic code.

Tatler Tip: Metiz has recently undergone a complete renovation—pay them a visit to see all that’s new, from interiors to menu.

Making you smile since 1962, Milky Way Café is a family-owned institution in the Philippine dining landscape that proudly serves time-tested comfort food. Home to what many dub as the best halo-halo, this establishment is now in its 6th decade of operations. They not only satisfy your sweet tooth but also all those savoury cravings too. Dive into the iconic chicken asparagus sandwich, indulge in lechon kawali made from cochinillo, and crunch into crispy hito with mustasa by chef J Gamboa, who is currently at the forefront of Milky Way Café’s F&B programme.

Tatler Tip: For a change, try ordering their off-menu pesang apahap or guinumis affogato.

Filipino cuisine boasts a world of flavour reflective of the Philippines’s rich and diverse culinary heritage. At Sarsa Kitchen + Bar, chef JP Anglo is committed to championing the local food movement through both authentic and contemporary iterations of Filipino staples. Step into this casual yet festive setting in the heart of Legazpi Village where guests are invited to unwind and engage in laughter, banter and celebration with loved ones over delicious food.

Tatler Tip: Ask about their rotation of off-menu items (some of which must be ordered in advance) and stay tuned for seasonal specialities perfect for the holidays.

Chef Ron Villavelez’s love for cooking and molecular gastronomy is what propelled him to pursue a culinary career with a focus on progressive Cebuano cuisine. What began as a private dining endeavour is now a fully operational reservations-only restaurant with a seasonal tasting menu that changes every three to four months depending on the availability of ingredients. While the flavours are distinctly Cebuano, Villavelez likes to push the boundaries of their local cuisine, challenging a mostly conservative market to adjust their perspective on what food should be.

Tatler Tip: They do not have a private room, but the entire restaurant can be booked for private events, starting with a minimum of 12 guests.

Home is where the food is—a sentiment that Tola has been able to uphold year after year, ensuring that guests feel right at home with their comforting classics. Set in a 1920s heritage house in Davao, their lineup of menu items include both popular Filipino dishes and regional specialities. Here you can expect a melting pot of surprising and comforting tastes focused on regional and Davaoeño dishes combined with warm, old-world hospitality.

Tatler Tip: Ask to try their off-menu paksiw na isda, fresh fish simmered in vinegar, ginger, garlic and aromatics.