{"id":72798,"date":"2026-02-19T17:51:13","date_gmt":"2026-02-19T09:51:13","guid":{"rendered":"https:\/\/primer.com.ph\/blog\/?p=72798"},"modified":"2026-02-19T17:51:13","modified_gmt":"2026-02-19T09:51:13","slug":"list-10-michelin-selected-restaurants-worth-a-try-for-your-next-food-crawl","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/blog\/michelin-selected\/","title":{"rendered":"LIST: 10 MICHELIN Selected Restaurants Worth a Try for Your Next Food Crawl"},"content":{"rendered":"

Not every remarkable dining destination comes with a star, and that is exactly where MICHELIN Selected<\/strong> shines. This distinction is awarded to restaurants that, while not star-rated, have been personally recognized by Michelin inspectors as places they would confidently recommend. Expect strong individuality, assured culinary quality, and concepts that leave a lasting impression long after the meal ends.<\/p>\n

From this distinguished roster, we highlighted 10 MICHELIN Selected <\/strong>restaurants that captured our attention. Think of this list as your starting point (and perhaps your next reservation) as you discover standout tables worth seeking out next.<\/p>\n

Cirkulo
\n<\/strong>MilkyWay Building, Makati City<\/span>
\n<\/span><\/p>\n

A long-standing favorite even among Japanese diners, Cirkulo<\/strong> along Pasay Road has been serving Spanish cuisine since opening in 1995 under the leadership of Chef J. Gamboa.<\/p>\n

\"\"Chef J. Gamboa \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

The restaurant offers a wide range of traditional dishes, from tapas to paella and steaks, alongside house interpretations that add a unique touch to classic flavors.<\/p>\n

\"\"Angus Beef Porterhouse Steak \/ IMAGE from Cirkulo<\/em><\/span><\/p>\n

A must-try is the Slow Roasted U.S. Beef Belly, <\/strong>not traditionally Spanish, yet a signature that has earned loyal fans through the years. Regulars also swear by the off-menu Paella Valenciana<\/strong>, while steak lovers can opt for the Angus T-Bone Steak<\/strong>, ideal for group dining.<\/p>\n

\"\"IMAGE from Philippine Primer<\/em><\/span><\/p>\n

Also Read:<\/strong> Cirkulo in Makati: Serving Authentic Flavors of Spain Since 1995<\/a><\/em><\/p>\n

Yamazato
\n<\/strong><\/span>Hotel Okura Manila, Pasay City<\/span><\/p>\n

Founded in 1962 at Hotel Okura Tokyo, Yamazato<\/strong> has long been regarded as a steward of refined Japanese culinary tradition. Its Manila outpost, opened in 2019, features an 82-seat space complete with a sushi counter, teppanyaki grill, and private rooms, each helmed by Japanese chefs specializing in their craft.<\/p>\n

IMAGE from Hotel Okura Manila<\/em><\/span><\/p>\n

IMAGE from Hotel Okura Manila<\/em><\/span><\/p>\n

A highlight is the Seasonal Kaiseki<\/strong>, which showcases harmony, seasonality, and meticulous technique, offering a beautifully paced introduction to the elegance of Japanese fine dining.<\/p>\n

Seasonal Kaiseki \/ IMAGE from Hotel Okura Manila<\/em><\/span><\/p>\n

Also Read:<\/strong> <\/em>Yamazato in Pasay: Hotel Okura Manila\u2019s Signature Restaurant<\/em><\/a><\/p>\n

Carmelo’s Steakhouse
\n<\/strong>The Proscenium Retail Row, Makati City<\/em><\/span><\/span><\/p>\n

Carmelo\u2019s Steakhouse<\/strong> is the creation of Chef Cristina Santiago<\/strong>, daughter of the late Carmelo Santiago, the founder of Melo\u2019s Steakhouse and the first to introduce Certified Angus Beef to the Philippines in 1987.<\/p>\n

\"\"Chef Cristina Santiago \/ IMAGE from Carmelo’s Steakhouse<\/em><\/span><\/p>\n

Building on her father\u2019s legacy, she presents steakhouse classics refined through her own culinary perspective.<\/p>\n

\"\"Certified Angus Beef Tomahawk \/ IMAGE from Carmelo’s Steakhouse<\/em><\/span><\/p>\n

A standout is the Certified Angus Beef Tomahawk, <\/strong>expertly grilled to highlight its rich flavor, making it a perfect centerpiece for an indulgent, slow-paced dining experience.<\/p>\n

\"\"IMAGE from Carmelo’s Steakhouse<\/em><\/span><\/p>\n

Also Read:<\/strong> <\/em>Carmelo\u2019s Steakhouse in Makati: A Legacy of Fine Steak Dining Elevated<\/em><\/a><\/p>\n

Goxo
\n<\/strong>Salcedo Village, Makati City<\/span><\/span><\/p>\n

Helmed by the group behind Manila\u2019s well-loved Spanish restaurants Bar Pintxos and Txoko Asador, Goxo<\/strong> is a 12-seat, reservation-only dining destination offering an intimate and highly curated experience.<\/p>\n

IMAGE from Goxo’s Instagram account<\/em><\/span><\/p>\n

Leading the kitchen is Chef Albert Mendoza<\/strong>, formerly Research & Development chef at Bar Pintxos and executive chef at Txoko Asador.<\/p>\n

A recommended dish is the Tartare<\/strong>, featuring pompano brightened with calamansi pepper\u2014simple in presentation yet layered with deep, refined flavors that capture the restaurant\u2019s thoughtful approach to modern Spanish dining.<\/p>\n

Tartare \/ IMAGE from Goxo<\/em><\/span><\/p>\n

Also Read:<\/strong> Goxo in Makati: Inside the City\u2019s Exclusive 12-Seat Spanish Concept<\/a><\/em><\/p>\n

Fresca Trattoria
\n<\/strong>Legazpi Village, Makati City<\/span><\/span><\/p>\n

Fresca Trattoria began as a pop-up concept in 2023 before evolving into a permanent dining space. Leading the kitchen is Sicilian-born Chef Francesco D\u2019Arrigo<\/strong>, who brings regional Italian flavors to the forefront through thoughtfully crafted dishes that balance richness and finesse.<\/p>\n

\"\"Chef Francesco D’Arrigo \/ IMAGE from Fresca Trattoria<\/em><\/span><\/p>\n

\"\"IMAGE from Fresca Trattoria<\/em><\/span><\/p>\n

A recommended plate is the Pistachio Pesto e Guanciale, <\/strong>where the deep, nutty richness of pistachio harmonizes beautifully with the savory saltiness of guanciale, creating a pasta dish that is both indulgent and elegantly balanced.<\/p>\n

\"\"Pistachio Pesto e Guanciale \/ IMAGE from Fresca Trattoria<\/em><\/span><\/p>\n

Also Read:<\/strong> <\/em>Fresca Trattoria in Makati: Where Homemade Pastas and Authentic Italian Flavors Await<\/em><\/a><\/p>\n

Kamakura
\n<\/strong>Mandaue City, Cebu<\/span><\/span><\/p>\n

Kamakura<\/strong> is a Japanese restaurant dedicated to serving freshly made soba and expertly prepared eel dishes.<\/p>\n

Unagi Soba \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

\"\"IMAGE from Kamakura<\/em><\/span><\/p>\n

With only 13 seats, the restaurant operates strictly by reservation, preparing each dish only after orders are placed. Ingredients, including buckwheat flour and seasonings, are carefully sourced from Japan, reflecting its deep commitment to authenticity.<\/p>\n

IMAGE from Kamakura<\/em><\/span><\/p>\n

A recommended dish is their freshly made soba<\/strong>, celebrated for its clean, delicate flavors and appreciated as both a refined and healthful Japanese staple.<\/p>\n

Also Read:<\/strong> <\/em>Kamakura in Cebu: Handcrafted Soba and Heartfelt Japanese Cuisine<\/em><\/a><\/p>\n

Automat
\n<\/strong>Karrivin Plaza, Makati City<\/span><\/span><\/p>\n

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Opened by Chef Stephan Duhesme<\/strong> of the acclaimed Metiz at Karrivin Plaza in partnership with Arlo Gregorio<\/strong>, Automat<\/strong> presents Filipino cuisine through a distinctly modern lens.<\/p>\n

Chef Stephan Duhesme \/ IMAGE from Automat<\/em><\/span><\/p>\n

Chef Arlo Gregorio \/ IMAGE from Automat<\/em><\/span><\/p>\n

The restaurant pairs inventive flavors with a lively setting inspired by 1970s\u201380s Manila, complete with loud music, shared tables, and an energetic, communal dining atmosphere.<\/p>\n

IMAGE from Automat<\/em><\/span><\/p>\n

A recommended dish is the Keso Keso Puti<\/strong>, a house-made cheese crafted from carabao\u2019s milk, prized for its creamy texture and delicate, milky richness.<\/p>\n

\"\"Keso Keso Puti \/ IMAGE from Automat<\/em><\/span><\/p>\n

Another stand-out offering is the Beef Cheek, <\/strong>soy-marinated and served with bone marrow, delivering deep, comforting richness that highlights Automat\u2019s bold yet thoughtful take on Filipino flavors.<\/p>\n

\"\"Beef Cheek \/ IMAGE from Automat<\/em><\/span><\/p>\n

Also Read:<\/strong> Automat in Makati: Reinterpreting Filipino Cuisine<\/a><\/em><\/p>\n

Offbeat
\n<\/strong>Ayala Triangle Gardens, Makati City<\/span><\/span><\/p>\n

Offbeat is a Filipino restaurant that catches the eye with its bold red walls accented in blue. The concept was born from the long-time friendship of Chef Don Baldosano<\/strong> and Angeo Comsti<\/strong>, who began by gathering on weekends to enjoy food and drinks, eventually evolving their shared passion into a restaurant showcasing creative, regionally inspired Filipino cuisine.<\/p>\n

IMAGE from Offbeat<\/em><\/span><\/p>\n

IMAGE from Offbeat<\/em><\/span><\/p>\n

A recommended dish is the Fried Chicken Inasal, <\/strong>a playful take on Visayan flavors, marinated and fried to deliver smoky, tangy, and deeply satisfying notes in every bite.<\/p>\n

Fried Chicken Inasal \/ IMAGE from Offbeat<\/em><\/span><\/p>\n

Also Read:<\/strong> Offbeat in Makati: A Playful Spin on Filipino Comfort Favorites<\/a><\/em><\/p>\n

Super Uncle Claypot
\n<\/strong>Poblacion, Makati City<\/span><\/span><\/p>\n

Super Uncle Claypot is a retro-style restaurant specializing in Cantonese claypot rice. Each pot is cooked to order, resulting in fragrant rice with a signature crispy socarrat at the bottom. A sweet soy-based sauce is poured tableside to finish, heightening both aroma and flavor. The kitchen is led by Uncle Chao<\/strong>, who carries on traditional Cantonese techniques.<\/p>\n

\"\"IMAGE from Super Uncle Claypot<\/em><\/span><\/p>\n

A recommended dish is the Chicken and Mushroom Claypot (Php 370)<\/strong>\u2014comforting, savory, and best enjoyed mixed thoroughly to capture the smoky rice crust and rich sauce in every bite.<\/p>\n

\"\"Chicken and Mushroom Claypot \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

Aida’s Chicken
\n<\/strong>Makati Central Square, Makati City<\/span><\/span><\/p>\n

Tucked in the basement of Makati Central Square, Aida\u2019s Chicken<\/strong> is a humble Filipino dining spot that has earned a loyal following through the years. Known for its straightforward setting and comforting flavors, the restaurant specializes in Bacolod-style chicken inasal, grilled fresh upon order for that signature smoky aroma and juicy finish.<\/p>\n

\"\"IMAGE from Philippine Primer<\/em><\/span><\/p>\n

A recommended dish is the Inasal Paa Pecho Pakpak<\/strong>, served as a set with rice and soup, with a choice of plain or garlic rice. Flavorful, affordable, and deeply satisfying, it captures the everyday appeal that keeps diners coming back.<\/p>\n

\"\"Inasal Paa Pecho Pakpak \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

And there you have it! Each MICHELIN Selected restaurant on this list brings its own story, flavor, and finesse to the table. Consider this your sign to book that table, try that dish, and discover why these spots earned the inspectors\u2019 nod\u2014one memorable meal at a time.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/article>\n","protected":false},"excerpt":{"rendered":"

We’re highlighting 10 MICHELIN Selected restaurants you should try next.<\/p>\n","protected":false},"author":3,"featured_media":72820,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[96],"tags":[16850,16847,16521,3934,16845,16797,16846,16814,16811,16844,16848,16849,9679],"class_list":["post-72798","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-listicle","tag-aidas-chicken","tag-automat","tag-carmelos-steakhouse","tag-cirkulo","tag-fresca-trattoria","tag-goxo","tag-kamakura","tag-michelin","tag-michelin-selected","tag-michelin-selected-restaurants","tag-offbeat","tag-super-uncle-claypot","tag-yamazato"],"acf":[],"jetpack_featured_media_url":"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2026\/02\/A.jpg","_links":{"self":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/72798","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/comments?post=72798"}],"version-history":[{"count":1,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/72798\/revisions"}],"predecessor-version":[{"id":72818,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/72798\/revisions\/72818"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media\/72820"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media?parent=72798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/categories?post=72798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/tags?post=72798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}