Lemuria Fine Dining in Quezon City: Bringing You a French-Mediterranean Gastronomic Experience
Since opening its doors on June 16, 2006, Lemuria Fine Dining has stood as a sanctuary for those seeking an experience beyond the mainstream. Designed for diners who value refinement and artistry, it continues to offer a space where special moments unfold over plates of thoughtfully crafted cuisine.
Nearly two decades later, its promise of authentic fine dining remains unwavering—refined flavors, impeccable service, and an atmosphere that transports guests into a world of timeless elegance.
IMAGE from Lemuria Fine Dining’s Website
Lemuria’s philosophy is rooted in gourmet cooking techniques and uncompromising quality. Every dish is made entirely from scratch—no pre-mixes, canned goods, or bottled shortcuts.
The kitchen team, led by the talented Chef Kevin Chavez Endaya, draws from French and Mediterranean inspirations, blending tradition with innovation. When local ingredients cannot meet their exacting standards, the finest imports are sourced, ensuring every plate reflects the restaurant’s commitment to excellence.
Guests can indulge in a curated experience, beginning with Oysters flown in from Sanriku, paired with spiced vinegar granita, calamansi caviar, and crispy silver fish.
Oysters (Php 1,200/3 pcs.) / IMAGE from Philippine Primer
The Lemuria Salad offers a refreshing harmony of sweet melon, burrata, prosciutto, candied walnuts, and pineapple dressing.
Lemuria Salad (Php 910) / IMAGE from Philippine Primer
Seafood lovers will savor the Chilean Sea Bass served over mushroom risotto and pea purée, while meat enthusiasts can relish dishes like Kurobuta Pork Tenderloin with apple-pear chutney or the Rack of Lamb accompanied by a medley of seasonal vegetables.
Chilean Sea Bass (Php 2,650) / IMAGE from Philippine Primer
Kurobuta Pork Tenderloin (Php 2,750) / IMAGE from Philippine Primer
Rack of Lamb (Php 2,200) / IMAGE from Philippine Primer
The Duck Breast delivers rich, nuanced flavors, perfectly balanced with orange duck jus. To end on a sweet note, the Carabao’s Milk Cheesecake with Dulce de Leche captures the essence of comfort and indulgence.
Duck Breast (Php 2,550) / IMAGE from Philippine Primer
Carabao’s Milk Cheesecake with Dulce de Leche / IMAGE from Philippine Primer
Chef at the Helm
At the heart of Lemuria’s kitchen is Chef Kevin Chavez Endaya, a culinary craftsman whose journey began with childhood afternoons watching classic cooking shows. From humble beginnings as a dishwasher to honing his skills under renowned chefs such as Cyrille Soenen and Juan Carlos de Terry, his story is one of relentless passion.
Chef Kevin Chavez Endaya / IMAGE from Philippine Primer
He mastered the art of sushi at Crowne Plaza, where he embraced the meticulous selection of ingredients and the creation of delicate, well-balanced flavors. He later refined his techniques in Europe. Today, his journey culminates at Lemuria, where every dish is a testament to his dedication and culinary artistry.
Event Spaces
Complementing its exceptional menu, Lemuria offers elegant event spaces for gatherings of all kinds. The Fleur de Lis accommodates up to 70 guests for four hours at Php 60,000, inclusive of a high-quality light and sound system, upright piano, and classic wooden upholstered chairs, with an optional LED video screen available for Php 20,000.
Fleur de Lis / IMAGE from Lemuria Fine Dining’s Website
The Lavender Room hosts 30 guests for dinner at Php 40,000++, while the Main Dining Room seats 26 guests at Php 15,000++ for lunch or Php 45,000++ for dinner.
Lavender Room / IMAGE from Lemuria Fine Dining’s Website
Main Dining Room / IMAGE from Lemuria Fine Dining’s Website
For smaller groups, the Papillon Room offers two layouts, seating 9 to 10 guests at Php 25,000++ for dinner, or an intimate 2 to 8 guests at Php 15,000++ for lunch and Php 25,000++ for dinner.
Papillon Room / IMAGE from Lemuria Fine Dining’s Website
Whether for intimate family celebrations, romantic evenings, or sophisticated corporate gatherings, Lemuria Fine Dining continues to embody the art of creating not just meals, but unforgettable experiences.
