All the new restaurants in the Tatler Best Philippines Guide 2025

This unassuming third-floor sandwich shop in San Juan City has some of the metro’s most serious food lovers anointing their goods as the best in town. The family-run business uses only premium ingredients, and most of the components in their sandwiches are made in-house too. Their regulars highly appreciate the team’s no-fuss service style, opting to focus their energies on maintaining the quality of their creations. Most notably, don’t miss out on a bite of their fried halibut sandwich, which is what shot 717 into the limelight after all.

Tatler Tip

717’s cochinillo (the item they originally started off selling) is an underrated gem on the menu that deserves to be tasted.
 

The largest brunch café chain in Cebu, now with around 13 branches, is still growing. Their Nustar location offers a warm, inviting space to diners and shoppers looking for a quick bite or leisurely meal. Chef Jason Hyatt (CEO) and Patrick Corpuz (managing director) design and approve every product and menu item offered, while executive chef John Grupo oversees execution. Known for its laminated French pastries, artisanal bites and delicious coffee, this café has stood the test of time.

Tatler Tip

Bring home a box of Abacookies for the rest of the family to enjoy.

Chef Luiz Martinez’s signature restaurant from Siargao brings a welcomed breath of fresh ocean air to Poblacion as they introduce their brand of Spanish soul food to Makati’s party district. There is a strong emphasis on fresh, vibrant Mediterranean flavours and ingredients, with a focus on sustainability and local ingredients as a proud nod to Alma’s island origins. While the vibe is light and tropical, the food is to be taken seriously, a true testament to the young chef’s talent.

Tatler Tip

Martinez hails from Valencia so be sure to order the paella Valenciana on your next visit.

Founded in 2016, this neighbourhood spot has evolved over the years adjusting to the changing needs of its Corinthian Hills community. From a bakery that only focused on all-day breakfast, it now leans heavily on French flavours and classical cooking techniques to deliver contemporary bistro favourites from lunch to late-night bites, proudly serving a more complete and refined dining experience care of chef Jacqueline Tan. While the atmosphere is decidedly casual, the artisanal touches demonstrate the kitchen’s dedication to quality and thoughtful offerings.

Tatler Tip

At night, Apéro transforms into an elegant wine lounge with creative cocktails and a different food menu too.

Located in the Calma family estate in Alfonso, Cavite, this Chele González and Rodrigo Osorio-helmed Spanish roasting house concept is a destination restaurant like no other. The 7-ton Maestro oven is at the very heart of the operation, baking fresh sourdough and more importantly, churning out their hero roasts. There are currently à la carte and set menu experiences to choose from, both of which introduce diners to the elegant, pared-back fine-dining Spanish fare that has shot this restaurant to fame. With simple, masterfully cooked food and quality ingredients as the restaurant’s bedrock, guests have not hesitated to make the drive.

Tatler Tip

The stunning architecture by Carlo Calma is as much a highlight as the dining experience, so do come early to enjoy a leisurely tour of the property.

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.

Chef Jeramie Go and the partners of this Portuguese grill house wanted to bring their favourite piri-piri chicken from Toronto back to Davao, making this casual eatery the first of its kind in all of Mindanao. After operating for only a bit over a year, they have successfully grown their following thanks to their generously flavoured wood-charcoal grilled dishes that do not scrimp on quality ingredients and a housemade piri-piri sauce that guests swear by.

Tatler Tip

For those looking to go beyond chicken, ask the staff about their off-menu items like a feijoada with smoked pork belly, or their grilled picanha with chimichurri and blistered tomatoes.

Specialising in both Asian and Indian cuisine, this neighbourhood eatery in Forbestown BGC cooks up regional comfort food based on old family recipes. You will find the tasty distinctive flavours, aromas and cooking techniques of both regions. Douse those fiery curries and complex Southeast Asian spices with a cocktail or two from the bar as they are known for some classic libations from a bygone era. The brick-laden walls and warm lighting create a cosy yet vibrant setting, inviting guests to embark on a culinary journey through the East.

Tatler Tip

Ideal for private parties and celebrations, they have a private room for six to ten people and a second floor that can hold up to 40 guests.

This fine casual dining restaurant in BGC is all about reimagining Italian classics with a modern twist that feels familiar and approachable to Filipinos. At Carlo’s, you will experience relaxed, family-style service to complement their simple, no-fuss, yet decadent dishes. Owner Carlo Alvarez brings diners back to their childhood with elevated versions of mozzarella sticks, a hefty lasagna and New Haven-style pizzas that are thick, chewy and crispy. Striking that balance between polished and laid back, Carlo’s invites its guests to have fun, laugh out loud and eat with their hands.

Tatler Tip

Keep your eyes peeled—they have a secret tasting menu offering that is only available for one table per seating.

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 the 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.

This Newport Mall favourite offers Chinese regional cuisine and premium hotpot in a comfortable and luxurious setting. Guests can choose from a variety of broths to be enjoyed in a personal-sized hotpot, along with freshly sliced premium meats, seafood balls, noodles and vegetables. Not to be missed: chef Francis Lim’s masterful take on regional Chinese dishes that are perfect light bites to go with some cocktails, or can even serve as main dishes accompanied by fried rice.

Tatler Tip

The secret to the perfect hotpot experience is a well-balanced dipping sauce. If you are unsure about concocting your own, the servers at Chairman Fu can mix you a good one according to your preferences.

After several trips to Chiang Mai, the team decided to bring Northern Thai cuisine home to give Davaoeños a taste of this unique culinary style. Indulge in this food also known as Lanna food, influenced by Yunnanese, Shan and Burmese cuisines and characterised by bold, salty and sour flavours. The casual restaurant is a slightly elevated version of the typical Thai roadside eatery, staying true to its fun, no-frills style with walls adorned in colourful patterns and Thai pop culture figures.

Tatler Tip

For an interactive dining experience, ask them about their do-it-yourself Thai barbecue with a portable butane grill. 

This unique and intimate chef’s counter experience features an omakase that celebrates all things chicken by yakitori master chef Masahiko Kodama. Watch as they expertly coax out the delicate characteristics of the humble chicken, spotlighting the chef’s mastery of the binchōtan. From a crispy skin to cleverly presented wings and even adventurous bites of liver and heart, each dish celebrates the inherent flavours of chicken, carefully elicited with heat, smoke and simple seasonings to truly let produce shine. The meal ends with a stunning bowl of kakesoba noodles, and a light egg custard that you should slowly savour.

Tatler Tip

You may request a side of fluffy Japanese rice (and we recommend that you do).

Den is a sexy spin on Nikkei’s tried-and-tested Japanese Peruvian concept, open until late to cater to an after-hours crowd with a beverage programme that covers craft cocktails, sake, wine and spirits too. At Den, the menu focuses on a selection of premium Wagyu cuts, while also serving the sushi and seafood Nikkei is known for. The concept is a collaboration with new-generation top Japanese-Peruvian chefs Renato Kanashiro and Coco Tomita from Lima, Peru, to showcase an ever-evolving menu for their adventurous clientele.

Tatler Tip

While the Wagyu steak cuts are definitely easy to love, check for the available “butcher’s cuts” such as their grilled Wagyu tongue.

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.

This concept from the internationally renowned chef can trace its roots to Chelsea and Mayfair in London. Relish his classic British menu of expertly executed beef Wellington or fish and chips and learn exactly why this brand is so desired. The Newport Mall restaurant is the first Gordon Ramsay concept in the Philippines, and only the second bar and grill concept in Asia. Expect a sophisticated dining experience centred around the British cuisine chef Ramsay is world famous for.

Tatler Tip

For private celebrations, book one of their two private rooms that can both fit ten persons or can be expanded to accommodate 20 guests at a time.

After working at a multitude of awarded restaurants around the globe, chef Cara Davis returns home to the Philippines, effortlessly blending Mexican and Asian flavours in her new Legazpi Village restaurant. Hálong—the Ilonggo word which means to care and show appreciation for someone—vows to introduce guests to bold new creations in a relaxed environment, creating dishes with depth and interesting textures too. The kitchen is constantly exploring its young identity, so expect an ever-evolving tasting menu and à la carte experience that pushes the boundaries of these two cuisines.

Tatler Tip

Try their off-menu uni risotto-calabaza with uni kombu umami butter.

Chef Bruce Ricketts makes his much-anticipated return to fine dining with his contemporary sushi kappo, Iai, Tatler’s Best New Restaurant 2025. Derived from the Japanese iaido, its name is a nod to Ricketts’s lineage in martial arts as well as the philosophy that colours his cuisine: instinctive, precise and unpredictable. Here, Ricketts offers three distinct omakase experiences, utilising local, Japanese and global ingredients. Sharing her husband’s obsession with craftmanship, Jae Pickrell lends her discerning eye for style, designing a stunning space that leaves no stone unturned.

Tatler Tip

Every nook and cranny of the restaurant tells a fascinating tale, from its walls of textured black wood to its funky sake cups and pliable plateware. Something special catch your eye? Ask the team to learn more.

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 (crowned Tatler Best Restaurant of the Year 2025) 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.

This unique jewel of a restaurant is where chef Aaron Isip shows a mastery of fine ingredients and a love for our local bounty. The restaurant is filled with decor and furnishings that reflect a Filipino take on wabi-sabi, a principle that Isip also applies to his food. The dishes demonstrate French classical techniques while being heavily inspired by Southeast Asian and Latin flavours–in fact, he describes his cuisine as ‘tropical’. Book a seat and experience his tasting or à la carte menu.

Tatler Tip

Isip is a maître saucier, so this is not the time to be shy with sauce. Ask for more, we will not judge.

From the same group that gave us Kazunori comes their yoshoku concept that offers Japanese café fare from chef Kazunori Kuramochi. Yoshoku is a segment of Japanese cuisine that refers to a style of Western-influenced cooking, presented in a Japanese way. Kuramochi collaborated with the team to craft a menu that serves up these unique creations and traditional Japanese finds too. Pop by to enjoy a whimsical and delicious taste of Japan.

Tatler Tip

Try their ten kinds of choushoku—a traditional Japanese breakfast platter.

During a trip to Japan, chef Kei Takahashi, chef Walter Manzke and Ana Lorenzana de Ocampo were inspired to bring an authentic yet modern experience to Manila, blending together traditional Japanese techniques with contemporary dining sensibilities. The kappo-style bar encourages a more interactive experience that allows guests to enjoy expertly prepared temaki hand rolls and rice bowls in an intimate, chicly designed space filled with wooden textures. Takahashi brings with him over 30 years of working experience from top establishments like Melisse, French Laundry and Arzak.

Tatler Tip

Let their extensive selection of sake, Japanese whiskies and highballs enhance your meal.

What began as a creative and culinary pursuit during the pandemic turned into a restaurant concept offering a unique perspective on casual dining. As they do not strictly abide by the Japanese cuisine playbook, Kodawari is what its founders would describe as an interesting take on what Filipinos love about Japanese culture. Their whimsical concept has allowed this artistic team to take fun, irreverent liberties not only with their brand aesthetic but also with their comfort food favourites.

Tatler Tip

Since they started off as an online-only establishment, they still have wonderful family trays available for order.

Serving fresh pasta since they opened in 2016, the casual eatery continues to evolve with the island, while staying true to its homey and rustic roots. The menu is a combination of homestyle Italian fare and Filipino comfort food that has been given an Italian twist, all of which is reflective of chef-owner Stefano Tomasiello and his wife, Priscilla. The couple wanted to create something that would conjure up memories of home from both of their cultures. While the vibe is decidedly relaxed and down-to-earth, the dishes focus on quality and apply classical cooking techniques.

Tatler Tip

Ask about the off-menu items such as the tortang talong cottoletta. They have also opened a new restaurant in Legazpi Village La Carinderia Manila.

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.

What used to be the home of chef and owner Luigi Barbolla has now been converted into a full-service restaurant where friends and guests can come regularly to enjoy authentic Italian cuisine. Luigi and his wife Gladys grow their own herbs, bake bread and make fresh pasta for their customers who eagerly flock to the restaurant to enjoy the relaxed and homey vibe of their garden-side al fresco dining area.

Tatler Tip

Lanterna also has a comprehensive breakfast menu that includes hearty Filipino rice bowls, omelettes, smoothies and more mindful options like overnight oats and a chia parfait.

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.

Chef Anna Bautista’s modern Asian grill takes guests on a personal journey through her 21-year career, showcasing a maximalist menu that is bold and familiar. Expect dishes integrated with Asian flavours and prepared with Western techniques. Her life and business partner, chef Sean Jorgensen is on hand to make sure they make excellent use of the binchōtan grill. The modern and sexy interiors perfectly capture their cuisine, which is oozing with personality and confidence.

Tatler Tip

Ask for off-menu specials like Australian Wagyu brisket toast with a bánh mì-inspired slaw and hoisin glaze.

This Salcedo Village restaurant is a maximalist jewel that is the perfect setting for chefs RJ Ramos and Alphonse Sotero’s elegant take on Southeast Asian cuisine. Delicately presented with the region’s signature bold flavours intact, Papillon takes familiar Asian dishes and painstakingly applies classical cooking techniques to give them a contemporary twist. With Ramos focusing on savoury creations and Sotero training his attention on their desserts, you can expect an exciting gastronomic journey from start to finish.

Tatler Tip

Make a mid-day pit stop to experience their afternoon tea menu which is truly a delight for the senses.

Delight in open-fire cooking at this Portuguese-inspired grill that promises to bring the punchy flavours and traditions of this storied seafaring country to life. Guests can expect an exciting cultural exchange through food, with dishes from the Portuguese-speaking Lusofonia regions like Mozambique, Brazil, Angola, Macau, Malacca and Goa. Culinary director Fausto Airoldi, a prominent name in Portuguese cuisine, continues to guide the team and support the kitchen which is expertly helmed by chef Luis Cipriano.

Tatler Tip

Try the off-menu francesinha—a hefty sandwich made with steak, chorizo, ham, melted cheese, and signature sauce.

Sala Martínez transports diners to the soulful streets of Spain, offering a menu that thoughtfully marries tradition and innovation. Valencia-born chef Luis Martínez draws inspiration from Spanish and Mediterranean flavours to create comforting yet exciting dishes that are uniquely Sala Martínez, offering a colourful range of plates designed to be shared with your loved ones. With an ambience that captures the warmth of Spain, it’s a go-to for those seeking an elevated yet convivial dining experience.

Tatler Tip

Sala Martínez is the latest evolution of its sister concept, Terraza Martínez in BGC, and boasts exclusive dishes too.

This 50-seater elevated casual dining spot was created for friends, by friends, born out of a shared love for food, beverage and selfless service. Self-taught chefs Neil Dy and Amanda Hao are putting San Juan on the culinary map with an eclectic à la carte menu inspired by their travels. When dining at Seva, prepare to embark on a culinary adventure as their menu traverses through Japanese, French, Mexican and even North African cultures. Blending comfort with creativity, their food definitely piques people’s interest, but it is their signature selfless service that keeps regulars coming back for another taste.

Tatler Tip

Their sharing plates are perfect for an intimate gathering, so book their private room which can fit ten persons.

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.

With breathtaking vistas and serene landscapes, this Tagaytay restaurant offers not only fresh, simple and comforting meals, but also a stunning escape from city life. Regulars come out for veteran chef Ariel Manuel’s well-executed continental classics designed to satisfy and soothe after the drive-up. Set on a charming property with verdant surroundings, it is no surprise that this has become a favourite for celebrating milestones and family reunions.

Tatler Tip

Do ask about their off-menu items like the seafood lasagna, or a homey pot-a-feu.

Chef Jorge Mendez is best known for his high-concept cooking, but some of his best work is admittedly when he prepares meals from the heart, like at this casual Thai eatery along Tomas Morato. Some Thai is a loving tribute to his wife and his mother who both love the complex flavours of this Southeast Asian cuisine. And while the food is familiar and comforting, he is unapologetically non-traditional, so expect innovative twists as only Mendez can masterfully deliver.

Tatler Tip

There could be long times during peak hours, so try to swing by at odd hours to best enjoy a leisurely meal.

This modern steakhouse has all the bones of a classic but is enhanced with Manila ingenuity and Filipino hospitality. AF Hospitality founder Amado Forés collaborated with chefs Harold Flores and Mark Advincula to reimagine the steakhouse concept while applying personal touches that are drawn from happy childhood food memories, delivering a unique dining experience that is fresh yet relatable. While steaks are their hero menu feature, be sure to dive into their pasta dishes too.

Tatler Tip

They have a secluded area that fits eight guests comfortably, great for larger gatherings or if your table needs a bit more privacy.

Taste of Home is a love letter to comfort food by a family who lives and breathes it. What started as a humble bakery in 2000 has blossomed into a full-fledged dining destination, where Filipino, Spanish and Italian home-cooked favourites take centre stage. Every dish is a peek into the Mangcupang family’s loving home. While their son, Carlos now takes the reins and brings modern flair to the storied restaurant, their mission of bringing guests hearty, satisfying food will never change.

Tatler Tip

Carlos Mangcupang is also a talented bartender, responsible for the cheeky bar pop-up series known as Gay Drinking with Carlos.

At Taupe, chef Francis Tolentino shines a light on local ingredients through unique and refined plates. Here, every dish is an ode to the Philippines—its vibrant flavours, rich heritage, and boundless potential. With Taupe’s seasonal tasting menus as his blank canvas, the inspired chef paints a colourful narrative of the flavours he holds dear. Book a seat at this sleek, modern restaurant to unravel Tolentino’s tale, one plate at a time.

Tatler Tip

Stay tuned as Taupe introduces an à la carte menu featuring favourites from their popular stint at The Balmori Suites Chef’s Table.

Tavolata brings the charm of a traditional trattoria to discerning diners in Cebu. Faithful to the Italian values of delicious, quality food, each dish is crafted from only the finest ingredients. Specialising in homemade pasta and hand-tossed sourdough pizzas, the restaurant has become a popular watering hole where food, friends and wine seamlessly come together. Tavolata’s family-style dining encourages guests to enjoy life’s simple pleasures.

Tatler Tip

Tavolata recently revamped its menu—its first big update since opening its doors in 2011.

A stylish haven for Japanese fare done right. At Tsumura, the art of Japanese fine dining is executed with a dedication to authenticity. Master chef Masamichi Tsumura has been perfecting sushi and sashimi for over four decades, sourcing the finest ingredients from both Japan and local markets. From its humble beginnings as a 20-seater eatery, Tsumura has now found its new, much larger home at Ayala Triangle Gardens with 180 seats—a testament to its reputation for consistency and quality. Book a seat at the counter for a front-row view of the sushi masters in action.

Tatler Tip

Order the off-menu beef sukiyaki, a favourite among those in the know.