Nonie’s in Boracay: Of Greens, Grains, and Caffeine
When Nonie’s opened its doors in 2017, it was born out of a simple observation during a trip to Boracay: there weren’t many Filipino restaurants that catered to both tourists and locals with diverse dietary needs.
IMAGE from Philippine Primer
This sparked the idea of creating a place where Filipino cuisine could be enjoyed by everyone—whether meat lovers, pescatarians, vegans, or those who require gluten-free options. From that vision, the #eatgoodfeelgoodmovement took root, shaping Nonie’s into one of the island’s most beloved dining destinations.
A Movement Rooted in Community and Sustainability
Nonie’s has always been about more than just food. It’s about creating a space where people can gather, share a meal, and celebrate Filipino culinary heritage while being mindful of sustainability. By sourcing ingredients locally and ethically, the restaurant ensures that every dish reflects both intention and integrity.
IMAGE from Nonie’s
Everything on the menu is crafted from scratch, from freshly baked breads and house-made sauces to fermented products like tempeh and kombucha. Even Filipino staples like longganisa are made in-house, keeping the spirit of craftsmanship alive.
The restaurant’s philosophy combines traditional techniques with a modern approach. Early in its journey, Nonie’s collaborated with a chef consultant who trained the team to reinterpret heritage Filipino dishes while blending in global influences. The result is a menu that feels familiar yet refreshing, grounded in tradition but mindful of contemporary tastes and lifestyles.
Signature Dishes
One of Nonie’s most popular offerings is the Beef Bistek, a hearty dish of braised brisket served in a savory bistek sauce. It comes with seasonal greens and local buffalo cheese, rounded out by the comforting sweetness of mashed sweet potato.
Beef Bistek (Php 520) / IMAGE from Nonie’s
For those craving something wholesome yet vibrant, the Nonie’s BBQ Pork Grain Bowl delivers marinated barbecue pork skewers paired with a soft-boiled egg, sautéed greens cooked in coconut milk, and a base of barley grains—a satisfying option that balances protein, fiber, and bold flavor.
Nonie’s BBQ Pork Grain Bowl (Php 420) / IMAGE from Nonie’s
The restaurant’s take on a Filipino classic shines through in the Chicken Pork Adobo (Php 520). This elevated version combines grilled chicken adobo with a 72-hour crispy pork belly, complemented by a soft-boiled egg, Cavite-style adobo sauce, candied garlic, and a serving of organic black rice.
Chicken Pork Adobo (Php 520) / IMAGE from Nonie’s
Vegan diners will find comfort in the Tempeh Kare Kare, Nonie’s thoughtful reinterpretation of the beloved peanut-based stew. Made with homemade tempeh, seasonal greens, and a rich cashew sauce, it offers the same indulgence of the traditional dish but with a plant-based twist, served alongside organic black rice.
Tempeh Kare Kare (Php 500) / IMAGE from Nonie’s
And for something sweet to close the meal, the Pineapple Pandan Pancakes (Php 420) stand out as a house favorite. These fluffy pandan pancakes are layered with braised pineapple, toasted cashews, and a drizzle of dulce sauce. A vegan version is also available, ensuring everyone at the table can indulge.
Pineapple Pandan Pancakes (Php 420) / IMAGE from Nonie’s
The Nonie’s Experience
Dining at Nonie’s goes beyond the plate. It’s an invitation to be part of a conscious food movement. Each meal is a reflection of the restaurant’s mission to champion sustainability, celebrate Filipino flavors, and foster inclusivity at the table. By combining local sourcing, mindful preparation, and creative culinary expression, Nonie’s continues to redefine what it means to truly eat good and feel good in Boracay.
Also Read: Nonie’s in Alabang: Healthy Filipino-Inspired Dishes, Cold-Pressed Sips, and Cocktails
