All the new restaurants in the Tatler Best Philippines Guide 2026

Born from a collaboration between Toyo Eatery and Tokyo’s Florilège, Azukitoyo reimagines Filipino flavours through the art of kakigori. In this intimate dessert bar, former Inatô chef Samantha Constantino prepares shaved ice creations tableside, blending Japanese precision with local inspiration. The concept explores a cross-cultural dialogue that nods to the spirit of halo-halo while inviting guests to simply slow down. It stands as a unique experiential space where craft and creativity converge over bowls of meticulously shaved ice.

Tatler Tip: The team at Azukitoyo regularly releases unique specials depending on the season. Keep watch over their social media pages to make sure you don’t miss an announcement.

Perched on the view deck of One Bonifacio High Street Mall, Bistrot Le Coucou brings the convivial spirit of a Parisian bistro to Manila. This concept from the Nikkei Group offers an airy, welcoming space for chef Luis Martínez to showcase the timeless charm of French comfort food. Blending traditional techniques with a spirited energy, the restaurant balances refined culinary craftsmanship with an accessible vibe. It serves as an approachable destination for leisurely social gatherings, evoking the effortless elegance found in France.

Tatler Tip: They’ve teamed up with seasoned wine partners to develop a strong wine list. Don’t forget to pair your meal with a lovely bottle of red, white or sparkling, all of which have been carefully selected to match the diversity of their menu.

Opened in May 2025 as the casual counterpart to Roots, Branch by Roots champions Siargao’s local bounty through a relaxed brunch and lunch concept. The venue mirrors the island’s slow rhythm, offering a warm atmosphere where guests can linger from early morning to early afternoon. Beyond its commitment to ingredient-led comfort food, the establishment prioritises community impact, from sponsoring top local surfers to nurturing homegrown talent. Recent updates include extended operating hours and a delivery service spanning General Luna and neighbouring towns.

Tatler Tip: The kitchen operates from 8am to 2pm, allowing for a leisurely transition from breakfast to lunch, for both pre and post surf meals.

Located in Makati City’s YMC Building, By Sonja is a refined bakery and café by pastry chef Sonja Ocampo. Moving beyond her sweet legacy at Cupcakes by Sonja, she presents an expanded menu of artisanal galettes, crêpes and savoury sandwiches too, all influenced by her time spent in France, New York and Japan. The polished yet casual space showcases small-batch viennoiserie and pastries produced daily. With a focus on restraint and top-quality ingredients, this spot offers a sensory glimpse into genuine culinary craftsmanship.

Tatler Tip: Secure a seat by the open kitchen to watch the daily small-batch production, then order the authentic buckwheat galettes—celebrated for their traditional French texture and flavour.

Cafe Mangrove is a sanctuary of modern luxury. Ideally suited for casual gatherings, this all-day dining destination offers a mix of Western and Filipino classics curated by chef de cuisine Joel Ombi-On, whose 30-year career spans the globe. Complementing their refined comfort food is a sophisticated drinks programme led by the senior beverage manager, Torky Barcenas. Whether visiting for breakfast or business, diners will find a calm retreat with soul.

Tatler Tip: Secure a table beneath the breathtaking Nikolas Weinstein glass sculpture for the most impressive view during business meetings or relaxed all-day dining sessions.

Caviar Bar is a discreetly seductive bistro bar in Makati from the team behind Txanton, devoted to demystifying caviar without compromising quality. Expect a broad range of caviar with blinis, tartares and caviar-infused dishes (like pasta), plus premium seafood such as carabineros and langoustines. Powered by the Txanton kitchen and led by chef Justo Rodrigo López, the dim and moody, cabaret-inspired space pairs guided caviar tastings with Champagne, Burgundy wines and heady cocktails. They even have weekly BYO Mondays, piano jazz Wednesdays and early evening libations to boot.

Tatler Tip: Order the off-menu solo tasting: a strictly solo caviar flight of three varieties, each served in five-gram spoons. It’s the purest way to compare nuances, uninterrupted.

Celera represents a decisive step forward for Philippine fine dining, placing contemporary Southeast Asian flavours on a global stage with clarity and restraint. Chefs Nicco Santos and Quenee Vilar reimagine fond regional memories through artful French and Asian techniques shaped by their decades of experience. The experience is intimate, daring and deeply intentional, complemented by thoughtful beverage pairings and calm, confident service.

Tatler Tip: The non-alcoholic pairing is a compelling pick, built with the same care as the wine list.

By stepping into Choi Garden at Rockwell, guests are transported to China through its bright, bursting flavours and sentimental, traditional decor. This Hong Kong culinary mainstay has spent the last year fostering a loyal community, even tailoring menu items to regular diners’ preferences. Led by a hands-on executive chef from Hong Kong, the kitchen excels in premium roasting and live seafood prepared to order. Beyond the new chef’s specials, the staff’s warm hospitality shines through with their willingness to accommodate off-menu requests.

Tatler Tip: For a truly bespoke experience, leverage the kitchen’s hospitality by requesting off-menu dishes or having the live seafood prepared to your specific taste, just as the Rockwell regulars do.

Elaia by Cyma brings elevated Greek farm-to-table dining to the Philippines, celebrating the flavours and healthful principles of Hellenic cuisine. Under chef Robby Goco and his team, local produce from Silang, Cavite meets imported Greek extra virgin olive oil, blending to make dishes that impress, like ladera, handcrafted mezzes, inventive salads and signature grilled meats. With a relaxed, full-service setting, a curated wine list by Diego Limpo, and cocktails by Cholo Valencia, Elaia balances authenticity, wellness and modern craftsmanship, offering a genuinely refined Greek culinary experience.

Tatler Tip: Elaia means olive in Greek, explaining why Greek extra virgin olive oil is so integral to their menu. The beautiful olive oil they import is also available for sale for guests to bring home.

Fresca Trattoria in Legazpi Village, Makati, delivers honest Italian cooking with a modern, fresh and personal touch. Once an 11sqm pop-up pasta bar, it has since grown into a chic, laid-back neighbourhood trattoria serving handmade pasta, traditional sauces and seasonal regional dishes. Chef-owner Francesco D’Arrigo, trained in Italy and gained further hospitality industry experience in London, Sydney and Amsterdam, now leads a menu rooted in tradition at his first- ever restaurant. Expect warm, home-style hospitality, an intimate dining room and a thoughtful wine and cocktail list.

Tatler Tip: Try the seasonal pasta specials, which change regularly. Save room for the tiramisu, best enjoyed with a glass from the thoughtfully curated Italian wine selection.

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.

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 now 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.

Greenlight Burgers is Alvin Cailan’s no-frills Manila burger joint, created with the teams behind Izakaya Geronimo and Carlo’s. Operating by a stoplight system, green means open, red means sold out. The intentionally small, focused menu ensures every burger is crafted with care: daily fresh-baked buns, flavourful double-ground beef, onions prepared two ways and classic American cheese. Guests can order at the window and dine al fresco, or grab a bite indoors (if you’re lucky) to enjoy fast, consistent and crispy yet juicy smashburgers under the watchful eye of head chef Ivan Ahmed.

Tatler Tip: For a sweet finish, ask about Alvin’s award- winning cookie, an off-menu treat baked to perfection (daily)—crispy edges, soft centre and a perfect companion to your freshly crafted burger.

Hikiniku to Come in Manila offers a singular, immersive dining experience featuring only freshly ground, charcoal-grilled Japanese hamburg steaks served individually over sake-soaked hagama-cooked rice. Guests savour each patty three ways—plain with condiments, with grated radish and ponzu, and with a rich raw egg yolk—on personal tabletop grills. Founded by Shohei Yamamoto and supported by the Standard Group, the Philippine location is the brand’s largest outlet globally, combining precise Japanese technique with a minimalist counter-style space that highlights its grilling expertise.

Tatler Tip: Book early as it regularly gets full, fast. Walk-ins are welcome, but do note that you will likely encounter a line of eager patrons ahead of you.

Born in Kichijoji and now a fixture in Makati, Inosho Ramen is the definitive destination for Tokyo-style tsukemen. Led by chef Taisuke Nakamura, this modern izakaya specialises in a 48-hour tonkotsu-gyokai broth and thick, chewy dipping noodles. The menu has evolved to include a rich tan tan tsukemen and easy weekday sets. Pair your bowl with cauliflower kakiage or miso-layu gyoza to enhance the ramen through aji-hen (Japanese flavour-change tradition), all within a space that celebrates disciplined Japanese craft.

Tatler Tip: Do not let that rich dipping broth go to waste; ask for soup wari to transform your remaining stock into a comforting, drinkable soup to end your meal. They also have our unlimited sake from 8pm onwards, creating a late-night atmosphere rooted in Japanese drinking culture.

Located at Shangri-La Plaza in Mandaluyong, Juniper by Josh Boutwood is the acclaimed chef’s latest restaurant. Here, he celebrates the botanical elegance of its namesake berry, as each dish reflects the simplicity and versatility of the gin and tonic. The space is light-filled and refined, offering a genre-free menu where global comfort food meets fine dining. Diners can enjoy everything from rice bowls at lunch to roast chicken and steak for dinner. With an extensive gin and tonic programme and a relaxed, all-day atmosphere, Juniper remains a sophisticated yet approachable destination for city dwellers.

Tatler Tip: Visit during the weekdays to experience the lunch club, featuring value-driven rice bowls and sandwiches, or snag a bar seat for a bespoke gin and tonic pairing tailored by the staff.

Kong 2.0 redefines the fine dining experience through its spirited “fun fine dining” philosophy. Eschewing white linen for a high-energy space filled with hip-hop influences, chefs Gerard d’Ombrille and John Bautista deliver a no-nonsense modern Australian menu. Each dish celebrates a single, premium ingredient prepared via wok or open fire. This larger iteration features both tasting menu and à la carte options, complemented by a fully integrated beverage programme where Mica Castro’s focused cocktails and curated wines are meticulously paired with every plate.

Tatler Tip: When visiting Kong, be sure to ask about their seasonal off-menu items that regularly change based on the season, such as a juicy groper with kaffir meunière with mesclun caviar.

Created by chef Charles Montañez, Liyab is an intimate tasting-menu restaurant in BGC built around one idea: fire. With fewer than 30 seats, the kitchen showcases grilling, smoking, roasting and stewing over open flames—all in full view. The tasting menu is fire-led, clean char, subtle smoke and ingredients that taste like themselves. Small tableside moments bring the craft forward with well-edited showmanship. Alongside head chef Gilbert Borja and pastry chef Hannah Quiatchon, the team explores rare local ingredients in every dish. The swanky space prioritises precision, restraint and is inspired by meaningful memories.

Tatler Tip: Have a chat with beverage expert Dimitri Bora to explore their wonderful drinks menu.

Los Tacos MNL has helped change how Mexican cuisine is understood in the Philippines, moving it beyond street food tropes into thoughtful, fine casual territory. Headed by chef Patrick Curitana, it combines traditional Oaxacan techniques with inventive flavour profiles, from nixtamalised corn tortillas to complex, multi-ingredient creations. Los Tacos offers an interactive open kitchen with exciting contemporary Mexican cuisine, a curated wine cellar and inventive Mexican drinks too.

Tatler Tip: Ask for the off-menu chuleton or almejas. These dishes showcase bold flavours and technique, from grilled rib-eye with tare, to clams with smoked potato and chorizo.

Since opening in December 2024 at Hann Resorts, Lucky Dumpling has quickly become a local favourite for authentic Cantonese comfort food. The kitchen is led by chefs Ken Du and Tommy Yau, who bring years of Hong Kong expertise to the table. Diners can enjoy a casual, affordable setting featuring handmade dim sum and traditional roastings. The latest menu includes new chef specials such as xiao long bao, peppercorn spare ribs and fried prawns with sweet and sour sauce.

Tatler Tip: For the most authentic experience, skip the staples and head straight for chef Ken Du’s handmade xiao long bao, a standout addition from the restaurant’s recent seasonal menu refresh.

Located in the heart of BGC, Makanai is chef Jorge Mendez’s soulful ode to the Japanese concept of staff meals. Moving away from the high-cuisine rigour of his previous ventures, Mendez offers a personal, contemporary menu that highlights the dishes chefs cook for themselves–expect untraditional dishes of reimagined Japanese cuisine. The restaurant, a collaborative project by Mendez and his late mentor chef Margarita Forés, was named Makanai because it embodied everything they wanted to express: a homey, comforting and tasteful experience where meals are shaped by instinct and meant to be shared.

Tatler Tip: When dining at Makanai, make sure to order wine, sake or cocktails. Their beverage programme was designed by Ian Santos, a CMS certified sommelier.

Situated in the heart of BGC, Mamacita is a vibrant celebration of Mexican street food culture reimagined with contemporary flair. This lively cantina brings a much-needed energy to the district, focusing on the social joy of shared plates and agave-based spirits. By blending authentic Mexican techniques with a playful, high-energy atmosphere, it serves as a colourful escape from the corporate hustle. It is an essential destination for those seeking soulful, punchy flavours in a spirited setting.

Tatler Tip: Do not miss out on their extensive tequila and mezcal collection; the bar team is particularly adept at crafting bespoke margaritas that can be tailored to your preferred level of heat.

Tucked within The Palace in BGC, Medusa is a high-energy dining concept that prioritises an atmosphere of seductive mystery. Inspired by the mythological gorgon, the interiors feature a stunning, kinetic ceiling installation that mimics undulating tentacles. This opulent sanctuary offers a refined escape for the discerning night owl, blending skilled mixology with a theatrical, lounge-centric environment. It represents a sophisticated evolution of Manila’s F&B scene, where dinner blends into drinks, and all are meticulously crafted with the avant-garde in mind.

Tatler Tip: Arrive early to secure one of the velvet lounge chairs directly beneath the ceiling installation to fully appreciate the mesmerising and rhythmic movement of the venue's centrepiece.

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.

Mugen Ramenya in Quezon City offers a refined take on Japanese comfort food, featuring rich, slow-simmered broths, perfectly pulled noodles and thoughtfully curated toppings. At its intimate 10-seater ramen bar, diners can watch the team (guided by chef Jorge Mendez) craft each bowl with precision, balancing depth of flavour and texture. The vision was to create a quiet, refined ramen bar designed for diners who appreciate depth, detail and the joy of discovering something new in every bite. Embracing the concept of infinite noodles, Mugen Ramenya delivers an immersive experience where ramen is more than a meal.

Tatler Tip: Order a signature bowl and take your time—each topping and broth layer is crafted for nuance, making the quiet, intimate bar the perfect spot to savour every detail.

Nara Thai Cuisine brings authentic Bangkok flavours to the Philippines under Thai Select certification. Founded in Bangkok and franchised locally by restaurateur Sheila Romero, the restaurant continues to share bold, authentic flavours, importing most of its premium ingredients from Thailand. Thai chef Sorada Sriwichai oversees culinary standards, while corporate chef Macoy Ortega manages local operations. Since opening in March 2025, the Makati branch features soaring ceilings, designer pendant lights and handcrafted wooden boats adorned with orchids, complemented by Nara’s signature purple-and-gold palette for an elevated Thai dining experience.

Tatler Tip: Vegetarian diners can opt for off-menu dishes from Nara Thai, like tofu pad thai to tofu pad see ew, among other delicious options.

Osteria Antica, the reimagined Italian concept from Wildflour Hospitality Group, brings authentic Italian dining to Ortigas CBD. Located at The Podium, this Michelin- selected restaurant features handmade pastas, wood-fired pizzas and premium steaks alongside curated Italian wines. The elegantly designed space includes distinct formal dining and cocktail bar sections with striking city views. Since opening in 2025, the restaurant has introduced evolving tasting menus, with offerings refreshed every two to three days, showcasing seasonal produce.

Tatler Tip: Make sure to drop by Bar Antica for a wide array of expertly crafted cocktails, from unforgettable Italian favourites to the bartender’s most innovative mix.

Pizza Studio Tamaki brings Tokyo-born Neapolitan pizza precision to Ayala Triangle Gardens, Makati. Led by chef Hiromi Nakada, who trained under founder chef Tsubasa Tamaki for seven years, the restaurant showcases wood-fired pizzas made with PST’s original flour blend, producing light, chewy crusts with blistered, charred edges. Since opening in October 2025, the concept has remained faithful to its Tokyo roots whilst introducing Philippines-exclusive specials. Pushing the boundaries of casual dining, PST’s pizzas blend culinary expertise and hospitality for all guests seeking the perfect slice.

Tatler Tip: Don’t forget to explore Pizza Studio Tamaki’s beverage programme, featuring classics and Tamaki-designed cocktails, curated with Dominion Cellar’s wine expertise.

Quezon Club brings European and American classics to the bustling city scene. Chef de cuisine January Belardo leads the kitchen with soulful, redefined classics prepared with technical finesse and unpretentious warmth. Woven into each dish are layers of Asian influences that add depth and character. Meanwhile, bartender Martin Protacio helms the beverage programme with art-inspired cocktails that balance comfort and sophistication. Altogether, the experience blends refined dining with warm, attentive service, offering timeless favourites reimagined with modern craftsmanship.

Tatler Tip: Stay beyond dinner as Quezon Club transforms into a nightlife destination, featuring live performances from bands to violinists and DJs.

Scratch at Comuna in Makati is a modern neighbourhood bakery-restaurant built on beautiful bread, seasonal food and thoughtful service. Self-taught baker Ralph Sy leads the kitchen, crafting freshly baked crisp, fluffy and moist bread and pastries alongside a smashing brunch menu that is artisanal and convenient. The beverage programme keeps things uncomplicated with two coffee options: black or white. What began as a 16-seater has expanded into a 50- 60-seat space, including al fresco dining, offering fast, casual comfort that blends artisanal flair in each warm welcome.

Tatler Tip: Beyond the bakery, make sure to pre-order Mikaela’s cookies: flaky-salt-topped chocolate chip treats are named after Sy’s niece.

Scratch Smashburgers Poblacion represents a confident evolution of Manila’s casual dining scene, proving that simplicity, when executed with rigour, can feel both nostalgic and elevated. Rooted in New York’s no-frills burger culture yet shaped by chef-driven precision, it champions from-scratch craftsmanship in a fast-paced, neighbourhood setting. Its organic growth from pop-up to mainstay reflects a genuine community connection, while the seamless pairing with an intimate cocktail bar next door adds a layered, distinctly Poblacion experience.

Tatler Tip: After your meal, slip through the back door into Dumbo, the hidden speakeasy connected to Scratch. The low-lit room rewards those in the know with thoughtfully crafted cocktails and a more intimate pace.

Soba Kamakura brings a rare depth of Japanese soba craftsmanship to the Philippines, anchored by chef-owner Hiroyuki Sakata’s disciplined, authentic approach. Operating as a reservation-only, course-driven experience, it elevates soba from everyday fare to a focused culinary expression. Its quiet progression from food commissary to refined dining room in Mandaue City signals a growing appetite for precision-led Japanese cuisine beyond Manila, pairing thoughtful hospitality with a calm, immersive atmosphere.

Tatler Tip: Book the earliest lunch seating to experience a less busy room, when chef Hiroyuki Sakata is most present, allowing closer interaction and an intimate flow to the course progression.

Super Uncle Claypot places a beloved Chinese staple at the centre of Manila’s dining conversation, aligning deeply with the Philippines’ rice-forward culture. By specialising in traditionally prepared claypot rice learned in Guangzhou, it preserves technique, patience and flame-led cooking rarely seen locally. Its journey from pop-up to Poblacion mainstay reflects genuine demand for authenticity, while its nostalgic Hong Kong–inspired setting, cocktails and late-night energy make it both culturally grounded and distinctly contemporary.

Tatler Tip: On weekends, visit after 10pm when the lights dim and the room turns lively: Fridays bring Rockaoke, while Saturdays feature DJs.

Woori Korean BBQ House reinforces the Philippines’ growing appreciation for Korean dining by prioritising authenticity, quality and shared experience. Rooted in traditional Korean barbecue culture, it elevates table-top grilling through premium sourcing, house-made marinades, and attentive guidance that demystifies the ritual for diners. Led by Grace Lee alongside her mum, Mama Lee (a certified Korean royal cuisine chef), Woori balances cultural integrity with a warm, social atmosphere that makes Korean barbecue both accessible and celebratory.

Tatler Tip: Reserve a VIP room for a more relaxed pace and closer staff interaction. These private spaces allow for deeper engagement with the guided Korean BBQ experience.

Once an izakaya serving a broad yet approachable menu, Yakitori Ao’Chan has now fully embraced its speciality chicken dish, expanding its selection while retaining all the warmth of its initial concept. Led by yakitori specialist chef Takuto Kato, known for his precise grilling technique and use of binchōtan, or white charcoal. They’re all about clean, honest flavours that lean on their high-quality ingredients—meant to be enjoyed with friends and family over a few drinks.

Tatler Tip: Start with something light, like their shiso sashimi, and slowly work your way toward their more savoury selections to fully appreciate the depth of chef Kato’s exquisite grilling.