{"id":64456,"date":"2026-02-10T09:06:56","date_gmt":"2026-02-10T01:06:56","guid":{"rendered":"https:\/\/primer.com.ph\/food\/?p=64456"},"modified":"2026-02-10T09:06:56","modified_gmt":"2026-02-10T01:06:56","slug":"the-pig-palm","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/location\/philippines\/cebu\/the-pig-palm\/","title":{"rendered":"The Pig & Palm in Cebu: Modern European Sharing Plates with a Cebuano Touch"},"content":{"rendered":"

The Pig & Palm<\/strong> in Cebu<\/strong> is the first restaurant in the Philippines by Michelin-starred British chef Jason Atherton and his wife Irha Atherton. Located in Irha\u2019s hometown, the restaurant brings a modern European sharing-style menu to Cebu, paired with an adjoining bar that serves classic and thoughtfully curated cocktails in a relaxed yet refined setting.<\/p>\n

The Pig & Palm was awarded a MICHELIN Bib Gourmand<\/strong> in the first MICHELIN Guide Philippines, a distinction recognizing restaurants that deliver high-quality food at great value. This recognition highlights the restaurant\u2019s ability to combine global culinary standards with approachable, shareable dining.<\/p>\n

\"\"IMAGE from The Pig & Palm’s Facebook page<\/em><\/span><\/p>\n

Designed by Shanghai-based studio Neri & Hu, the interiors draw inspiration from Cebu\u2019s Spanish colonial heritage, particularly nearby Fort San Pedro, with patterned grey bricks flowing from the exterior into the dining area.<\/p>\n

\"\"IMAGE from The Pig & Palm’s Facebook page<\/em><\/span><\/p>\n

Together with head chef Jamie Doe, Jason Atherton continues to evolve a menu of modern tapas-style sharing plates that highlight the best of Filipino produce. Pork plays a central role in many dishes, celebrating Cebu\u2019s reputation for exceptional pig-based specialties sourced from local farms.<\/p>\n

Among the recommended plates is the Confit Pork Belly (Php 1,150)<\/strong>, paired with sweet apple caramel that balances richness with gentle sweetness.<\/p>\n

\"\"Confit Pork Belly\/IMAGE from The Pig & Palm’s Facebook page<\/em><\/span><\/p>\n

The Gin Cured Salmon (Php 780)<\/strong> offers a bright, refreshing acidity that complements its delicate texture, showcasing refined European technique with thoughtful execution.<\/p>\n

\"\"Gin Cured Salmon\/IMAGE from The Pig & Palm’s Facebook page<\/em><\/span><\/p>\n

The adjoining bar, led by group bar executive Jamie Jones, features cocktails that blend British styles with traditional Filipino fruits and flavors.<\/p>\n

With its Michelin recognition, modern European flavors, and Cebuano influence, The Pig & Palm continues to stand as one of Cebu\u2019s most celebrated dining destinations\u2014where global expertise meets local pride.<\/p>\n","protected":false},"excerpt":{"rendered":"

The Pig & Palm in Cebu is the first Philippine restaurant by Michelin-starred chef Jason Atherton and Irha Atherton, offering modern European sharing-style dishes crafted with the best of local produce. Known for standout plates like Confit Pork Belly and Gin Cured Salmon, as well as a curated cocktail program and Sunday brunch, the restaurant blends global culinary expertise with Cebu\u2019s vibrant food culture.<\/p>\n","protected":false},"author":3,"featured_media":64472,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[251,63],"tags":[8096,8098,8099,8097,8056,8095,8094],"class_list":["post-64456","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-european","category-cebu","tag-cebu-fine-dining","tag-cebu-restaurants","tag-contemporary-dining-cebu","tag-european-cuisine-philippines","tag-michelin-bib-gourmand-philippines","tag-modern-european-restaurant-cebu","tag-the-pig-palm-cebu"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/64456","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/comments?post=64456"}],"version-history":[{"count":1,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/64456\/revisions"}],"predecessor-version":[{"id":64476,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/64456\/revisions\/64476"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media\/64472"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media?parent=64456"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/categories?post=64456"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/tags?post=64456"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}