The 12 best steak restaurants in Metro Manila, as featured in the Tatler Best Philippines Guide 2026

Since its inception, Bondi & Bourke has remained a sanctuary for authentic Australian comfort in Legazpi Village. Led by chef Wade Watson, the kitchen serves honest, quality-centric dishes inspired by his mother’s home cooking. The menu focuses on premium meats, wines, and seafood, featuring favourites like classic meat pies, chicken parm, and organic steaks, blending Aussie heritage with local Filipino elements. Whether dining on the sun-drenched terrace or near the open kitchen, guests experience personal service in a relaxed atmosphere made to feel like your home dining room.

Tatler Tip: Dig into their off-menu chilled Boston lobster plus all its sauces and fixings.

Related: Chef Wade Watson returns to fine dining with Brontë, his new Australian steakhouse

Located in Greenbelt 3, Ember remains a refined evolution of chef Josh Boutwood’s fire-fueled philosophy. The kitchen continues to champion ingredient-driven cooking through the precise use of embers and smoke, producing composed plates that balance simplicity with sophistication. The menu, not limited to a single cuisine, continuously develops, offering everything from aged steaks to house-baked breads, all delivered with thoughtful restraint. Whether visiting for the popular prix fixe lunch or a leisurely dinner, guests enjoy a relaxed, urban atmosphere where meals are easy to understand and humbly delicious.

Tatler Tip: Sit at the curved bar counter for a front-row view of the open kitchen. It is the best spot to watch the team masterfully use embers and smoke.

See also: Chef Josh Boutwood brings home the only two-star accolade at the first Michelin Guide Philippines

Since its debut, the first Gordon Ramsay outpost in the Philippines has become a benchmark for modern British cuisine in Manila. Drawing inspiration from London’s Chelsea and Mayfair neighbourhoods, the restaurant blends polished Spanish marble with bespoke Philippine-made furniture. Beyond iconic staples like beef Wellington and sticky toffee pudding, executive chef Stephen Woods oversees a menu that has expanded to include premium cuts and seasonal offerings. The experience is further invigorated by weekend DJ sessions and a sophisticated cocktail programme led by Mary Rose Reginio.

Tatler Tip: Visit on weekends for the great British brunch every Saturday and Sunday, or join the hospitality insiders night every Monday, a special event designed for like- minded hospitality professionals.

L’entrecôte brings the timeless charm of a European bistro to the heart of Forbes Town in BGC. Specialising in Swiss-French comfort food, the restaurant is a fixture for diners seeking consistency and quality. Under the guidance of chef Martin Kaspar, it has maintained its reputation for serving world-class steak frites and traditional fondue. Its cosy atmosphere and steadfast commitment to signature recipes make it a reliable corner of Europe within the bustling city of Manila.

Tatler Tip: Keep an eye on market availability for their live lobster and oysters, which offer a premium seafood alternative to their signature steak and secret herb butter sauce.

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La Cabrera remains the definitive destination for authentic Argentinian parrilla in the Philippines. Founded by chef Gastón Riveira, the steakhouse distinguishes itself through proprietary grilling techniques and unique cuts such as entraña and asado del centro, prepared without butter or marinades. Head chef Jonathan Mancenido trained in Buenos Aires to sharpen his skills, now confidently ensuring that every dish honours the spirit of the iconic steakhouse. Complemented by a wine programme from family-owned Argentinian wineries, the atmosphere evokes the warmth of a traditional dinner in the heart of the South American capital.

Tatler Tip: Keep an eye out for their social media pages to learn about their exclusive wine pairing events led by international experts. They also have the trio de carnes off-menu special (featuring three different cuts).

Now in its 18th year, Mamou has stood the test of time as a beloved dining institution, with many of its signature dishes cemented as comfort food favourites across the metro. Mamou Too! continues this legacy while offering a more intimate, neighbourhood-driven experience. Expect hearty, soulful plates ranging from premium steaks and handmade pastas to Filipino classics, all served with the warmth and generosity that define the Mamou name.

Tatler Tip: Ask about off-menu handmade pastas and seasonal seafood specials—they’re often inspired by Malou Forés’ travels and personal cravings.

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Oak & Smoke is a chef-driven modern Asian grill shaped by chef Anna Bautista's global career and personal culinary voice. The menu blends familiar Asian flavours with Western techniques, anchored by confident grilling and bold seasoning. Over the past year, the restaurant has expanded both physically and conceptually, reinforcing its identity as a modern Asian bistro while introducing a newly renovated extension for more intimate gatherings, without losing its relaxed yet polished energy.

Tatler Tip: Ask about off-menu specials, which change regularly and highlight the kitchen's more playful, experimental side.

Perched atop Grand Hyatt Manila’s roof deck, The Peak delivers an American-style grill experience elevated by sweeping skyline views. Premium meats and seafood are cooked over charcoal and wood fire, celebrating bold, smoky flavours and timeless techniques. With a refreshed à la carte menu and an experience that seamlessly shifts from sunset dining to lively evenings, The Peak continues to stand out as a destination for indulgent meals paired with curated drinks, attentive service, and an unmistakable sense of occasion, 60 storeys above the city.

Tatler Tip: Call ahead to check the evening’s entertainment schedule, as live music and performances add another layer to the rooftop dining experience.

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Dark, sophisticated, and dressed in luxurious leather, Raging Bull Chophouse & Bar sets the stage for an elegant steakhouse experience—and delivers with premium meats, polished service, and a serious beverage programme. Beef remains the star, with sustainably sourced cuts grilled on the Josper and served with artisanal salts, mustards, and sauces. With the arrival of French head chef Loic Brun, expect new and exciting dishes that signal a new chapter of timeless steakhouse cuisine, complemented by their award-winning wine list, extensive whisky selection and barrel-aged cocktails.

Tatler Tip: Book The Keep, the restaurant’s private dining room, complete with its own bar, lounge, powder room and cigar cabinet—ideal for discreet celebrations or business dinners that call for extra gravitas.

With its patented broiling method and uncompromising standards, Ruth’s Chris Steak House remains one of the world’s most trusted names in steak. Since 1965, the New Orleans–born brand has paired French-influenced techniques with premium USDA Prime beef, delivering consistency and polish across the globe. In BGC, diners can expect a refined, fine dining experience defined by personalised service, generous family-style sharing and signature steaks served sizzling hot—a formula that continues to stand the test of time.

Tatler Tip: Delight your guests and order the Thai chilli salmon, an off-menu speciality.

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In BGC, steakhouses are abundant, but this modern hotspot stands out by marrying classic plates with their tasty ingenuity plus healthy dashes of warm Filipino hospitality. AF Hospitality founder Amado Forés, with chefs Harold Flores and Mark Advincula reimagine the steakhouse concept, infusing dishes with nostalgic, home-style touches. Steaks remain the signature feature on the menu with their precise ageing and umami caramelised char, always served with their house fries or steak rice. However, the pasta offerings surprise and can even steal the limelight! The room is consistently energetic, ideal for celebratory suppers and friendly mid-week meals alike.

Tatler Tip: Make sure to start with their off-menu beef tallow popcorn. Those craving Japanese food can also cross-order from the neighbouring Ramen Ron.