{"id":3098,"date":"2026-02-05T16:51:48","date_gmt":"2026-02-05T08:51:48","guid":{"rendered":"https:\/\/primer.com.ph\/feature\/?p=3098"},"modified":"2026-02-05T16:56:02","modified_gmt":"2026-02-05T08:56:02","slug":"michelin-approved-restaurants-in-manila-and-cebu","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/feature\/michelin-approved\/","title":{"rendered":"Michelin-Approved Restaurants in Manila and Cebu"},"content":{"rendered":"

In 2025, the Michelin Guide Manila & Environs and Cebu 2026 <\/strong>was unveiled for the first time, marking a milestone moment for the Philippine dining scene. A total of 108 establishments were selected, officially placing the Philippines on the Michelin Guide map and showcasing the country\u2019s rich and evolving food culture to the world.<\/p>\n

\"\"<\/a>IMAGE from The Pig & Palm<\/em><\/span><\/p>\n

This special feature spotlights Bib Gourmand<\/strong> restaurants, honored for delivering exceptional satisfaction at prices that feel just right. These are places you can drop by with ease, yet still enjoy thoughtfully prepared, high-quality dishes that reflect the spirit of today\u2019s Philippines.<\/p>\n

One of the Bib Gourmand restaurants worth seeking out is Halong<\/strong>, a Mexican-Asian fusion spot in Makati led by Chef Cara Davis, whose culinary journey spans some of the world\u2019s leading kitchens.<\/p>\n

\"\"<\/a>IMAGE from Halong<\/em><\/span><\/p>\n

\"\"<\/a>Chef Cara Davis \/ IMAGE from Halong<\/em><\/span><\/p>\n

While the menu changes based on the seasonality of the products, some of the mainstays that customers love are the Crab Tinga Tostada, Grilled Baby Corn, and Sticky Rice Churros.<\/p>\n

\"\"<\/a>Crab Tinga Tostada \/ IMAGE from Halong<\/em><\/span><\/p>\n

Another Bib Gourmand restaurant not to be missed is COCHI,<\/strong> where the spotlight falls on its indulgent cochinillo, marinated in 12 herbs and spices, then slow-cooked for three hours until perfectly tender.<\/p>\n

\"\"<\/a>Cochinillo \/ IMAGE from COCHI’s Facebook page<\/em><\/span><\/p>\n

The story behind the dish traces back to Madrid, Spain, where Filipino actor and chef Marvin Agustin first encountered cochinillo at Casa Lucio, a hidden restaurant tucked away in a narrow alley.<\/p>\n

\"\"<\/a>IMAGE from COCHI’s Facebook page<\/em><\/span><\/p>\n

Bolero<\/strong> is another must-try restaurant that made it to the Bib Gourmand Awardees. It is a modern European restaurant and bar in BGC, Taguig, created by three Spanish partners who wanted to bring Michelin-level food to Manila in a relaxed, late-night setting.<\/p>\n

\"\"<\/a>IMAGE from Bolero<\/em><\/span><\/p>\n

Three recommended dishes to highlight are the Beef Empanadas, the Charcoal Grilled Lasagna, and the Double Boned Pork Chop, each reflecting Bolero\u2019s bold yet comforting approach to Spanish-inspired cuisine, where robust flavors and careful technique come together with ease.<\/p>\n

\"\"<\/a>IMAGE from Bolero<\/em><\/span><\/p>\n

Lastly, Los Tacos<\/strong> earned its Bib Gourmand recognition for redefining Mexican cuisine through a refined yet approachable fine-casual concept\u2014one built on the use of the freshest ingredients, inventive recipes, and thoughtfully detailed plating.<\/p>\n

\"\"<\/a>IMAGE from Los Tacos<\/em><\/span><\/p>\n

Among their must-try picks are the Tuna Tostada, the Pato con Mole, and the Campechano Taco, a well-rounded trio that showcases Los Tacos\u2019 fresh approach to Mexican cuisine\u2014from vibrant seafood dishes to richly spiced, satisfying classics.<\/p>\n

\"\"<\/a>Tuna Tostada \/ IMAGE from Los Tacos<\/em><\/span><\/p>\n

Also Read:<\/strong> Foodie Alert! 5 Michelin Bib Gourmand Restaurants in BGC Worth the Hype<\/a><\/em><\/p>\n

This feature also highlights Michelin Selected<\/strong> restaurants, chosen for their well-crafted dishes, distinctive concepts, and commitment to quality. Through these selections, readers gain insight into the passion, philosophy, and personal stories that drive each kitchen.<\/p>\n

First on the list of Michelin Selected restaurants is Cirkulo<\/strong>, a long-standing Spanish restaurant that has earned a loyal following, particularly among Japanese diners.<\/p>\n

\"\"<\/a>IMAGE from Cirkulo<\/em><\/span><\/p>\n

Established in 1995, it is led by Chef J. Gamboa and his team, offering a wide range of traditional Spanish dishes\u2014from tapas and paella to expertly cooked steaks.<\/p>\n

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

Long-time favorites include the Slow Roasted U.S. Beef Belly, as well as Paella Valenciana, Angus T-Bone Steak, Angulas a la Vasca, and the Angus Beef Porterhouse Steak.<\/p>\n

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

Carmelo\u2019s Steakhouse<\/strong> also earned a place among the Michelin Selected restaurants for its refined, chef-driven approach to classic steakhouse dining.<\/p>\n

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

Located in Makati, the restaurant was founded by Chef Cristina Santiago, daughter of the late Carmelo Santiago\u2014the pioneer behind Melo\u2019s Steakhouse, who first introduced Certified Angus Beef to the Philippines in 1987.<\/p>\n

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

Standout dishes include the Beef Tartare, Lobster Pasta, and the Certified Angus Beef Tomahawk, all offered in a relaxed yet elevated dining experience.<\/p>\n

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

Yamazato<\/strong> also made it to the list for its dedication to the many expressions of refined Japanese cuisine. Originally founded in 1962 at Hotel Okura Tokyo, Yamazato opened its Manila branch in 2019, offering an 82-seat space with a sushi counter, teppanyaki counter, and private rooms.<\/p>\n

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

Three Japanese chefs lead distinct disciplines: Chef Keiichiro Fujino presents the Seasonal Kaiseki; Chef Riki Kato helms the teppanyaki counter with the Teppanyaki Japanese Wagyu A5 Kaiseki; while Chef Ikugo Sato crafts the Tokusen Omakase.<\/p>\n

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

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

Finally, Goxo<\/strong> is not to be missed as a Michelin Selected restaurant offering an intimate and thoughtfully curated dining experience.<\/p>\n

Operated by the group behind Bar Pintxos and Txoko Asador, this reservation-only, 12-seat restaurant takes its name from the Basque word for \u201cdelicious\u201d and presents a prefix-style menu that blends Spanish cuisine with influences from other food cultures.<\/p>\n

\"\"<\/a>IMAGE from Goxo<\/em><\/span><\/p>\n

Must-tries include the Jamon with kampachi, melon, and stracciatella, Pompano Tartare with calamansi pepper, and the Crab Uni & Anchovy. Leading the kitchen is no other than Chef Albert Mendoza<\/strong>, who previously served as the Research & Development chef at Bar Pintxos and later as the executive chef of Txoko Asador.<\/p>\n

\"\"<\/a>Pompano Tartare with calamansi pepper \/ IMAGE from Goxo<\/em><\/span><\/p>\n

\"\"<\/a>Crab Uni & Anchovy \/ IMAGE from Goxo<\/em><\/span><\/p>\n

Also Read:<\/strong> Heading to Cebu? Don’t Miss These 6 Bib Gourmand Restaurants!<\/a><\/em><\/p>\n

With these Michelin-approved restaurants, exploring the Philippines\u2019 dining scene becomes a journey through bold flavors, thoughtful techniques, and stories shaped by passion and purpose.<\/p>\n","protected":false},"excerpt":{"rendered":"

In 2025, the Michelin Guide Manila & Environs and Cebu 2026 was unveiled for the first time, marking a milestone moment for the Philippine dining scene. A total of 108 establishments were selected, officially placing the Philippines on the Michelin Guide map and showcasing the country\u2019s rich and evolving food culture to the world. IMAGE […]<\/p>\n","protected":false},"author":3,"featured_media":3121,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[273,275,274,277,276],"class_list":["post-3098","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-michelin","tag-michelin-bib-gourmand","tag-michelin-guide","tag-michelin-guide-manila-environs-and-cebu-2026","tag-michelin-selected"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/posts\/3098","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/comments?post=3098"}],"version-history":[{"count":6,"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/posts\/3098\/revisions"}],"predecessor-version":[{"id":3128,"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/posts\/3098\/revisions\/3128"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/media\/3121"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/media?parent=3098"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/categories?post=3098"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/feature\/wp-json\/wp\/v2\/tags?post=3098"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}