(7 November 2025) - The Michelin Guide has published restaurant ratings for the Philippines for the first time. Restaurants for the Manila and Cebu regions are rated.

The 2026 selection includes a total of 108 establishments: 90 restaurants in Manila and surrounding areas and 18 in Cebu, reflecting both urban elegance and regional character.

"We are honoured to present the first edition of the Michelin Guide in the Philippines. This selection recognises a new generation of Filipino chefs as well as international chefs who have discovered the Philippines for themselves and are inspired by the local culture, intense flavours and warm hospitality. From upscale restaurants to roadside food stalls, our inspectors were deeply impressed by the culinary authenticity and creativity throughout the country," explains Gwendal Poullennec, International Director of the Michelin Guide.

Two stars

One restaurant receives a two-star rating:

• Helm - A modern restaurant in Manila that reflects chef Josh Boutwood's British-Filipino roots and Spanish influences, combining creativity with precision. Rather than relying on the usual East-West fusion, Helm's eight-course tasting menu defies easy categorisation. Each dish demonstrates a deep respect for seasonality and regional ingredients - a philosophy that Boutwood honed during his time at Raymond Blanc in the UK. The result: carefully prepared dishes with artful presentations reminiscent of Noma in Denmark. At an intimate, U-shaped counter with just ten seats, Helm offers an exceptional culinary experience where innovation and excellence are created right before your eyes.

One star

Eight restaurants have been awarded one star for their high-quality cuisine, which is well worth a visit:

• Asador Alfonso - Ingredients are sourced directly from Spain for authentic dishes that combine rustic simplicity with remarkable depth and character.
• Celera - Two chefs create modern Asian dishes with influences from Japan, China, Singapore and beyond.
• Gallery by Chele - At Gallery by Chele, culinary excellence meets environmental awareness: from local produce and waste reduction to guest education.
• Hapag - Here, the full potential of local ingredients is utilised and traditional dishes are given a modern, sophisticated twist.
• Inatô - After ringing the doorbell, you enter an elegant room with a sculptural marble counter where eight guests are seated overlooking the open-plan kitchen.
• Kasa Palma - Chef Isip draws inspiration from French techniques and global influences - from Latin America to Southeast Asia - and makes skilful use of the wood fire. Local ingredients are incorporated into expressive, sophisticated dishes.
• Linamnam - The chef serves ten guests in his former childhood room, which is now an elegant restaurant with woven wall panelling, wooden floors and Tiffany lamps.
• Toyo Eatery - The ingredients are sourced exclusively from the Philippines and fermented and preserved on site.

These restaurants represent a variety of culinary styles, from refined interpretations of traditional Filipino dishes to innovative fusion menus - all characterised by precision, consistency and a deep respect for ingredients.

Green Star

For the first time, a restaurant in Manila is awarded the Green Star, highlighting a community of dynamic and innovative establishments and passionate diners committed to shaping the future of gastronomy.

• Gallery By Chele- Honoured for their farm-to-table concept, waste reduction practices and commitment to biodiversity and local sourcing.

Bib Gourmand

The Bib Gourmand selection includes 25 restaurants - 19 in Manila and surrounding areas and 6 in Cebu - praised for their exceptional dishes at moderate prices.

In Manila and surroundings

• Bolero - The predominantly Spanish menu is peppered with Mediterranean flavours and individual global influences - ideal for sharing, generous portions offer excellent value for money.
• Brick Corner - The menu focuses on North Indian cuisine - rich, spicy and savoury dishes.
• Cabel - The cuisine reflects the diversity of the Philippines, with a preference for southern Mindanao.
• COCHI - Located at a corner of BGC, this restaurant brings typical Filipino flavours in a modern setting.
• Em Hà Nội - Look forward to comforting bowls of phở gà, a crispy nem rán appetiser and fragrant rice noodles with barbecued pork.
• Hálong - Chef Cara Davis presents a bolder, more multicultural and emotive style in a menu that skilfully blends Latin American and Asian influences.
• Kumba - The chef, inspired by her mother's recipes and her time at a Chinese restaurant in Singapore, serves sophisticated dishes from China, the Philippines, Taiwan and Japan.
• La Pita - Chef Sam Rohana brings a touch of the Middle East to an intimate, sun-drenched eatery in a cosmopolitan neighbourhood.
• Lampara - The atmosphere in the restaurant and on the terrace is relaxed and inviting. The dishes, which emphasise ingredients, showcase classic French techniques with Filipino accents.
• Los Tacos - This casual eatery with glass walls, concrete and high ceilings has a sleek but sophisticated modern flair. The vibrant open kitchen sets the stage for bold Mexican flavours.
• Manam at the Triangle - Manam's flagship restaurant at Ayala Triangle takes the brand to a new level with its minimalist lines, vibrant Filipino pop art and an airy, elegant aesthetic. Despite its spaciousness, it feels inviting.
• Morning Sun Eatery - This unassuming roadside eatery serves authentic Ilocano home cooking. It serves flavourful homemade classics like kilawin, sweet pork kebabs, pinakbet and the outstanding laing.
• Palm Grill (Diliman) - The restaurant showcases classic Southern Mindanao cuisine that uses spices, acidity and toasted coconut for rich and intense flavours.
• Pilya's Kitchen - This indoor market stall serves delicious ribbon-shaped noodles with a chewy and elastic texture.
• Sarsa - Marble tiles, rattan lamps, simple wooden tables and informal seating create a relaxed atmosphere. Green accented walls and room dividers provide structure, but the focus is clearly on flavour.
• SOME THAI - Inspired by the chef's travels, this laid-back restaurant transports you to Thailand with its modern take on Thai classics.
• Taquería Franco - The chef puts a French spin on tacos, serving creations such as foie gras, steak frites and lamb bourguignon alongside favourite classics.
• The Underbelly - A young, internationally trained chef brings his love of Japan to the table - e.g. Billy's pork rib ramen in a rich pork bone broth with endless depth of flavour.
• Your Local - The restaurant offers uncomplicated, inexpensive dishes that are ideal for sharing.

In Cebu

• Abaseria Deli & Café - Originally established in 1999 as a jewellery export shop, it serves home-cooked dishes like sinigang pasayan, fish with tofu in black bean sauce and humba stew that are perfect for sharing.
• CUR8 - CUR8, pronounced "curator", is a nod to the chef behind the concept - where Asian cuisine is reinterpreted with bold style.
• Esmen - For 60 years, this restaurant has been known in the market for one speciality: Linarang, a sour fish soup made from fresh puffer fish cooked over a wood fire.
• Lasa - The well-coordinated team serves refined Filipino dishes with a regional flair. Prawn kinilaw with kimchi, chicken skin nachos and the signature Lasa Crispy Pata are vibrant reinterpretations of traditional dishes.
• Pares Batchoy Food House - This unpretentious restaurant delights its guests with Filipino cuisine and serves the typical braised beef noodle soup Pares Batchoy or fried stuffed bangus, a delicate milkfish dish. The Pig & Palm - Run by a well-travelled British chef, this stylish restaurant is all about pork - braised pork belly slices are a signature dish - and the small portions invite sharing.

From family-run eateries to modern bistros, the Bib Gourmand list reflects the diversity and richness of everyday cuisine in the Philippines, where value for money, flavour and warmth go hand in hand.

Special awards

In addition to the restaurant selection, the Guide Michelin in the Philippines also presents three special awards to personalities who enrich the industry through commitment, innovation and passion.

• The Guide Michelin Young Chef Award: Honours an emerging talent under the age of 30 who demonstrates remarkable skill, creativity and leadership in the kitchen. The award goes to chef Don Patrick Baldosano from the Linamnam restaurant (one star). At 27 years old, Chef Don Patrick Baldosano transforms Filipino ingredients and traditions into innovative dishes, combining techniques such as fermentation and maturation to celebrate regional diversity.
• The Guide Michelin Service Award: Honours outstanding hospitality, attentiveness and the art of creating unforgettable guest experiences. The award goes to Mrs Erin Recto from the Hapag restaurant (one star). With experience in Australia, Portugal and the Philippines, Mrs Recto combines her roles as manager and sommelier while maintaining close contact with guests. She creates a welcoming atmosphere that reflects Filipino culture and hospitality.
• The Guide Michelin Exceptional Cocktail Award: Honours innovation, balance and personality in mixology. The award goes to Mr Benjamin Leal from Bar Uma Nota (MICHELIN Selected). With a career spanning three continents, Mr Leal has created a menu of imaginative cocktails that combine Japanese, Brazilian and South East Asian influences with local ingredients, giving the bar a fresh twist.