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The Best Filipino Food in the Philippines

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The best Filipino food in the Philippines, according to the experts: the Michelin Guide and The 50 have both weighed in, and their honors are what rank this list. Toyo Eatery comes out on top, and the good stuff runs deepest in Manila.

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Helm and Gallery by Chele hold the next two places. The Michelin Guide shows up on more of this list than any other guide, with The 50 next.

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  1. Rank 1. Toyo Eatery

    Contemporary Filipino

    Pork barbecue skewers made from three cuts and finished in bone broth land here as a philosophical statement about Filipino street food. Toyo Eatery is a contemporary Filipino restaurant where Jordy Navarra, who came up at The Fat Duck and Bo Innovation, builds tasting menus around local terroir and folk culture. A Michelin star sits comfortably alongside dishes that nod to childhood songs and sari-sari snacks, which is a harder trick than it sounds.


  2. Rank 2. Helm

    Modern Filipino

    An eight-course tasting menu in Makati that holds two Michelin stars and resists easy categorization. Chef Josh Boutwood, who trained under Raymond Blanc and did time at Noma, builds around Filipino seasonal ingredients without ever landing on a single continent. Crab fat broth arrives in a shell; colourful powders finish plates that are as precise as they are personal. The cooking is formally ambitious, the biography behind it genuinely hard to summarize, which is probably the point.


  3. Chele González trained at El Bulli and El Celler de Can Roca, which explains why a Filipino fine dining room in Bonifacio Global City feels like it has something to prove and the technique to prove it. The team tours the archipelago collecting regional inspiration, then translates it into a tasting menu format that holds a Michelin star. The setting reads more relaxed than the pedigree suggests, which either puts you at ease or makes you overdressed.


  4. Rank 3. Hapag

    Modern Filipino

    Eight courses built from a cuisine that usually feeds a hundred people at once is the central tension at Hapag, a fine dining tasting-menu restaurant in Rockwell holding a Michelin star. The kitchen distills whole roasts, braises, and communal feasts into something intimate and precisely plated, tracing the Philippines' tropical regions through the collective memory of a team of local chefs. Reservation-only, dress accordingly.


  5. Rank 3. Inatô

    Contemporary Filipino

    Tucked inside Karrivin Plaza, Inatô has the hush of a cave and the warmth of somewhere you weren't meant to find. It's an intimate tasting-menu restaurant built around "bahala na," a Filipino phrase that roughly means leave it to fate, which here translates to surrendering the menu choices entirely to the team. Seasonal Filipino ingredients anchor the progression, with chicken, fish, and pork doing most of the work. It holds a Michelin star.


  6. Rank 3. Kása Palma

    Contemporary Filipino

    The awards


  7. Rank 3. Linamnam

    Contemporary Filipino

    The awards


  8. The awards


  9. Rank 8. Cabel

    Filipino

    The awards


  10. Rank 8. COCHI

    Filipino

    The awards


  11. Rank 8. Lampara

    Filipino

    The awards


  12. Rank 8. Lasa

    Contemporary Filipino

    The awards


  13. The awards


  14. The awards


  15. Rank 8. Palm Grill (Diliman)

    Southern Mindanao Filipino

    The awards


  16. The awards


  17. Rank 8. Sarsa

    Filipino

    The awards


  18. Rank 18. Abli

    Contemporary Filipino

    The awards


  19. The awards


  20. Rank 18. ATO-AH

    Filipino

    The awards


  21. Rank 18. Automat

    Filipino

    The awards


  22. Rank 18. Ayà

    Contemporary Filipino

    The awards


  23. The awards


  24. The awards


  25. The awards


  26. The awards


  27. Rank 18. Locavore (Taguig)

    Modern Filipino

    The awards


  28. Rank 18. Lola Helen

    Filipino

    The awards


  29. Rank 18. Lore

    Filipino

    The awards


  30. Rank 18. Metiz

    Contemporary Filipino

    An eight-course tasting menu built around fermentation and the lesser-known corners of the Philippine larder, filtered through a French sensibility. The name nods to "mestizo," which tells you everything about the chef's approach: half-French, half-Filipino, and not especially apologetic about either. It's a quiet, considered room in Karrivin Plaza where the cooking does the explaining, ingredient by unfamiliar ingredient.


  31. Rank 18. Offbeat

    Filipino

    The awards


  32. Rank 18. Sialo

    Contemporary Filipino

    The awards


  33. Rank 18. Taupe

    Modern Filipino

    The awards


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Eat Score

The score comes from the awards it's won, weighted by who gave them: a Michelin star outweighs a listicle. When you sort by what's nearby, distance changes the order, never the score.

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    Drink Score

    The score comes from the awards it's won, weighted by who gave them: a Michelin star outweighs a listicle. When you sort by what's nearby, distance changes the order, never the score.

      How we score →

      Stay Score

      Four fifths of the score is the awards it's won, weighted by who gave them: a Michelin Key outweighs a listicle. The last fifth is where it is: the ranked places to eat and things to do around it, and how safe the country is. When you sort by what's nearby, distance from you changes the order, never the score.

        How we score →

        Do Score

        The score comes from the awards it's won, weighted by who gave them: a Michelin star outweighs a listicle. When you sort by what's nearby, distance changes the order, never the score.

          How we score →

          Best Place Score

          The Best Place Score rates the area around a point, not any one place. The places are 60% of it: the best of what's within reach, weighed by distance. The setting is the other 40%: how life goes in that country (how people rate their own lives, how long and how well they live, how safe they are) and what it's like right there (the air, and the weather). If the score looks low, we probably haven't found enough critics out here yet.

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