These are the best Spanish restaurants in the Tatler Best Philippines Guide 2026

Deeply rooted in chef Luis Martinez’s Valencian upbringing, Alma Siargao, Spanish for “soul”, offers authentic seaside Spanish cuisine with heart. The restaurant charms patrons with its tranquil, open-air setting overlooking the fishermen’s shore, providing a culinary experience that is truly off the beaten path. Chef Martinez, a quiet, masterful force, utilises Siargao’s abundance of fresh seafood and vibrant Mediterranean flavours to craft sincere dishes that nourish both body and soul. Alma remains a must- visit destination for genuine Spanish dining on the island.

Tatler Tip: Stop by Alma to try their brunch menu, and be sure to try eating at their open dining space fronting the shore, where local fishermen dock their boats.

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.

Tatler Tip: Asador Alfonso has introduced dual dining concepts: Alfonso Roasting Room (à la carte) and Asador Alfonso (tasting menu) on the second floor.

Located in Bacolod City, Azucarera is a family-run, modern Spanish restaurant subtly enriched with Filipino influences and local nuance. The menu, guided by chef Miguel Magalona, who trained in Madrid, centres on classic tapas, paellas and hearty mains, reflecting both authentic Spanish tradition and local character. Set in an industrial yet warm space, Azucarera offers a refined yet laid-back ‘wine and dine’ experience, giving the province a touch of metropolitan sophistication grounded in Visayan hospitality.

Tatler Tip: Try Azucarera’s off-menu items (limited availability), like the fideua negra or marisco, and their glazed lamb chops with haricot verts.

See also: Azucarera Bacolod embraces its own personality beyond traditional Spanish cuisine

As the pioneer in popularising pintxos, Bar Pintxos offers a casual yet authentic Basque-Spanish dining experience inspired by the culinary streets of San Sebastián. Specialising in small, flavourful bites and shared tapas, the restaurant provides an extensive menu focused on genuine Basque principles like besugo and carrilleras. Chef Mikel Arregi is new to the group; as a native of the Basque Country, he infuses new life into the menu, further connecting it to its roots.

Tatler Tip: The owners of Boca Juan Filipinas, a wine distributor, are partners in Bar Pintxos, so be sure to try their delicious selection of wines, chosen with the intention of complementing your meal.

The Cellar at Grand Hyatt Manila remains a premier destination for Spanish-Mediterranean cuisine, set within an intimate space featuring red brick walls and dedicated wine rooms. Chef Diorella “Gadz” Ong brings a refined perspective to the menu. With a portfolio of 300 wine labels curated by sommelier Berna Ferma, the restaurant also offers sophisticated pairings. Whether enjoying Sunday brunch or signature set menus, guests experience a seamless blend of heritage and innovation.

Tatler Tip: Ask for a seat in the dedicated wine rooms to dine amidst the hotel’s collection. Try the signature set menu with expertly paired wines or the tailored lunch set designed for business meetings. They even have bi-monthly wine gaming events!

Cirkulo remains an enduring staple in Makati, celebrating nearly three decades of Spanish and Mediterranean excellence. Led by chef J. Gamboa and his sibling Malu, the restaurant offers a refined dining experience centred on shared plates and bold flavours. The menu highlights classic tapas, aromatic stews and signature paellas alongside meats prepared in a Josper grill. Known for its consistency and lively atmosphere, this family-run destination seamlessly blends tradition with modern technique, providing an inviting space for both intimate dinners and festive group celebrations in the heart of the city.

Tatler Tip: For a refreshing start, inquire about the off-menu refreshing gazpacho. If you are entertaining with a larger group, request the famed crispy, juicy cochinillo asado in advance.

Led by chief culinary officer Heny Sison and chef de cuisine Kevin Cortina, this converted home in Quezon City menu highlights the diversity of Spanish cooking, using quality ingredients and classic techniques. Their dishes highlight diverse regional cooking practices, and flavours remain faithful while being presented in a fresh and approachable way for the modern diner. After enjoying an honest meal in the relaxed patio or private rooms, guests can visit La Tienda deli to shop for Spanish cheeses, cold cuts, and curated olive oils.

Tatler Tip: Chef Heny Sison is known for her cakes and desserts, so be sure to order sweets after your meal!

Timeless Catalan-Mediterranean fare remains the heart of El Born, a smart-casual establishment that celebrates the soulful flavours of Barcelona. Led by chef David Amoros, the kitchen champions sustainable, artisanal cooking with a focus on high- quality ingredients. He has honed a style that combines family- oriented, cosy dining with a focus on locally sourced, high- quality ingredients. The restaurant has recently evolved, refining its shared plates and expanding a beverage programme that features expertly selected wines from Spain, Italy, and France.

Tatler Tip: You must order chef David Amoros’s famous burnt Basque cheesecake. Try it in its original flavour, and also its many playful iterations.

Culinary maestro Chele González brings the flavours of Spain to the shores of Cebu at Enye. Located at Crimson Resort and Spa Mactan, the restaurant offers an updated menu by González and Javier Garcia that highlights regional specialities from north to south. The space exudes an elegant yet relaxed atmosphere that is perfect for celebrations. Whether enjoying comfort dishes inspired by the chef’s childhood or modern Spanish evolutions, guests can explore the new set menu and an extensive wine selection.

Tatler Tip: Maximise your experience in their recently refreshed dining room by ordering their latest set menu, which masterfully balances chef Chele González’s nostalgic childhood comfort flavours with sophisticated, modern Spanish techniques.

Got Soul is a meticulously crafted community listening space that bridges the gap between high-fidelity sound and neighbourhood warmth. Founded by a collective of DJs and hospitality veterans, including chef Chele González and Manolet Dario, the venue prioritises music as the protagonist. Anchored by vintage Altec Lansing speakers, it offers a pristine analogue-driven experience. This sophisticated sanctuary provides a soulful alternative to traditional nightlife, paired with excellent Spanish-Filipino comfort food and curated cocktails that are served at approachable prices.

Tatler Tip: Pay close attention to the vintage Altec Lansing A5 speakers. This exact heirloom unit was originally distributed by partner Jason Soong’s father decades ago, before being serendipitously recovered.

Related: Got Soul: a community listening space by DJs, for DJs

Goxo is temporarily closed as they move to a new location

This literal hidden gem of a restaurant is tucked away, out of sight, right in the middle of Salcedo Village’s buzzing L.P Leviste street. It’s a cosy 12-seater bar-asador concept where chef Albert Mendoza presents his take on Basque cuisine from a Filipino chef's perspective. Their pre-fixe menus feature bright pops of Asian flavours and measured influence from other beautiful food cultures around the world, truly showcasing the team’s story. Settle into the dark red-walled and dimly lit space, and unwind to a well- balanced soundtrack of moody Spanish tunes.

Tatler Tip: Goxo offers an à la carte selection featuring your favourites from past menus. They even have what they call “Staff Take Over” dishes, allowing the rest of their team to show off their culinary chops.

With its warm hospitality and nostalgic roots, Mijo Reserva represents a more refined and elevated evolution of the original Mijo concept, led by chef Enrique Moreno. Drawing inspiration from family traditions while embracing modern Spanish techniques, the restaurant delivers polished yet comforting plates layered with subtle smoke, fruit and depth. Positioned as Mijo’s more upscale sibling, Mijo Reserva offers a more curated menu and dining experience, balancing familiarity with a heightened sense of occasion.

Tatler Tip: Mijo Reserva seamlessly transitions from dinner to drinks, nestled in the heart of BGC’s nightlight hub. After dinner, kick off your night with some of Mijo’s cocktails and their live DJ acts.

Pablo Bistro brings a slice of Spain to Salcedo Village through comforting, ingredient-driven cooking and a familiar neighbourhood atmosphere. Rooted in traditional Spanish flavours and elevated with contemporary technique, the menu champions thoughtful tapas, thin house paellas and soulful mains cooked with restraint and precision. Over the years, the restaurant has refined its cooking, service and beverage programme with quiet confidence, building a loyal community.

Tatler Tip: Book a table on Friday nights for Destino Pablo, when the restaurant transforms with DJ-led evenings, cocktails flowing late, and a livelier after- hours energy.

At Sala Martínez, Valencia-born chef Luis Martínez channels the warmth and soul of Spanish-Mediterranean cooking through a menu rooted in tradition yet refined for today’s diner. From leisurely tapas and paellas cooked the Valencian way to generous mains meant for sharing, the experience feels both nostalgic and elevated. Set in a relaxed dining room inspired by coastal Spain, Sala Martínez stands out for its sincerity, polished execution and convivial atmosphere that encourages long, unhurried meals.

Tatler Tip: Sala Martínez is an evolution of its sister concept, Terraza Martínez in BGC, boasting exclusive dishes too.

At Samira, the simple yet powerful grill stands as the kitchen’s heart and soul. Here, they embrace a fusion of culinary styles from different cultures and regions, effortlessly merging traditional techniques and tastes with modern touches. Led by chef Chele González, the restaurant continues to refine its grill-driven approach, placing greater emphasis on produce-led cooking and thoughtful flavour combinations. As Anya Resort Tagaytay’s flagship restaurant, you’re assured of heartfelt service, beautiful scenery and a relaxed, yet elegant atmosphere with every visit, making this dining destination truly worth the drive.

Tatler Tip: For a more elevated dining experience, reserve the tasting menu in advance to experience Samira’s evolving grill-focused dishes and seasonal ingredients at their best.

Txanton began by gathering jamón and wine lovers under one roof to create memorable dining experiences around a shared table. Today it functions as a refined restaurant, artisanal deli and venue for educational tastings where chef Justo Rodrigo Lopez elevates Spanish staples with deft technique. Come curious, expect thoughtful pairings, convivial service and expertly cured charcuterie that rewards sharing and discovery.

Tatler Tip: Txanton has an ultra special (and hidden) private dining room called The Cave. Its stunning design will create an impressive setting for any occasion.