Tatler Best-in-Class: awarding the best restaurants in the Philippines 2026

For a decade now, chef-patron Jordy Navarra has pursued Filipino cuisine not as a passing trend, but as a lifelong inquiry. At Toyo Eatery, now celebrating its 10th year, that inquiry has ripened into quiet authority. Working alongside head chef Patch Marce, Navarra continues to reassess and rediscover the everyday—from the brilliant use of tabon-tabon to strip kinilaw of its fishiness to our endless varieties of cured and dried fish—revealing the depth of traditions often overlooked. The past year saw Toyo bring Filipino hospitality to a global audience through features like Somebody Feed Phil and a roster of thoughtful collaborations across Asia. Yet its greatest achievement remains at home. Here, service here transcends formality; guests are welcomed as though into a dear friend’s dining room, preferences remembered, conversations warm and unforced. It is fine dining reimagined through a distinctly Filipino lens—playful, generous and heartfelt. At Toyo, flavour and hospitality move in tandem, forming an experience that is unmistakably our own.

Few openings have made as resounding an impact as Celera. In the hands of head chef Nicco Santos and sous chef Quenee Vilar, contemporary Southeast Asian cuisine is expressed with discipline, originality and a well-earned confidence forged through years of resilience and refinement. With expectations at an all-time high, the restaurant has quickly established itself as one of the year’s defining arrivals—yet the pair impress at every turn, demonstrating a command of flavour punctuated by ingenuity and nuance with each execution. After just one year, they’ve built a community of regulars who have come to expect thoughtful tweaks upon every visit, reflecting not only their steadfast dedication to continuous improvement, but also a fruitful culture of collaboration. Innovation is palpable from kitchen to bar, with sommelier Pam Begre and bartender Erika Posadas completing the experience through pairings and cocktails that tell their own stories. Celera not only marks a bold new chapter for two of the industry’s most talented chefs—it sets a compelling new benchmark for Philippine dining.

At Gallery by Chele, innovation extends beyond the plate. Chefs Chele González and Carlos Villaflor have built a restaurant defined by rigorous research, technical fluency and an unquenchable fascination with Philippine ingredients. Each tasting menu—whether centred on cacao, coconut or heirloom rice—reflects months of documentation and dialogue with farmers and producers, transforming local crops into contemporary expressions that are equal parts brilliant and delicious. Earlier this year, González and his R&D chef, Kevin Menendez, presented their insights on the humble coconut or “The Tree of Life” at Madrid Fusión 2026, preceded by a trio of collaborations titled The Edible Thesis Series with Dewakan, MAZ and Locavore NXT. More than a dining destination, Gallery by Chele functions as a platform advancing sustainability, safeguarding culinary knowledge and redefining how innovation can meaningfully shape the future of Philippine gastronomy.

Medusa, a showstopping supper club in The Palace Manila, sets a new standard in experiential interior design. Its theatrical maximalism transforms the space into a multisensory journey, where architecture choreographs emotion and connection. Sweeping trompe-l’œil skies, cascading burgundy velvet drapery, marble-topped tables and plush geometric seating blend vintage glamour with contemporary flair. Whimsical Jungle Book murals, sculptural columns and retro-tropical motifs juxtapose their modern black-and-white flooring, while a dramatic central bar and intimate pocket spaces accommodate every kind of social moment. Medusa proves that exceptional restaurant design is more than meets the eye—it is felt, immersive and profoundly memorable.

See also: Meet Medusa, Manila’s hottest new supper club

Inatô drenches itself in the world of hospitality through warmth, attentiveness and genuine connection with each diner. Chef JP Cruz and his team blur the line between kitchen and front-of-house, preparing meals while conversing with guests who have become friends, creating an atmosphere as welcoming as one’s own home. Every dish off the Bahala Na menu, which leaves the experience in the capable hands of Cruz and his team, is developed with the utmost care. From start to finish, it’s clear that the team carefully studied the diner’s journey in order to smartly and elegantly anticipate their guest’s needs. Every gesture, from arranging table settings to discreetly clearing courses, feels intuitive and seamless. Each element, considered and deliberate, contributes to an experience that is polished yet welcoming, and always personal.