MICHELIN Guide Philippines 2026: Awardees in Manila, Cebu, and More

(SPOT.ph) It’s the dream for almost any restaurant to make it to the prestigious MICHELIN Guide, and lucky for us, the dining guide and awarding body is officially in the Philippines, officially directing the spotlight toward selected establishments in Manila, its immediate environs, and Cebu. A couple of months after they first announced their arrival in the country, they’ve finally released their debut list. Below are the recipients of MICHELIN Stars, the Bib Gourmand Award, and Special Awards, plus other local restaurants in the MICHELIN Guide Philippines 2026.

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The MICHELIN team of anonymous expert inspectors have taken on the task of doing continuous, diligent evaluations of restaurants in Manila (Makati, Manila, Mandaluyong, Parañaque, Pasay City, Quezon City, Taguig, and San Juan), its environs (including Pampanga, Tagaytay, and Cavite), and Cebu. Restaurants are judged through a set of criteria per the Guide's historic method, covering the quality of the ingredients; mastery of cooking techniques; harmony of flavors; personality of the cuisine; and the consistency both over time and through the menu as a whole.

While the MICHELIN Stars are awarded to the best restaurants, the MICHELIN Guide also recognizes outstanding restaurants through the MICHELIN Bib Gourmand Award, the Selected Restaurants distinction, and Special Awards. Below, we break down what each award entails and which restaurants in the Philippines made the cut.

Most would be familiar with the MICHELIN Stars, which are awarded are awarded to restaurants offering the "best culinary experiences." One Michelin Star is given to restaurants for “high-quality cooking that is worth a stop"; two Michelin Stars, for “excellent cooking that is worth a detour”; and three Michelin Stars are awarded for “exceptional cuisine that is worth a special journey.”

• Helm by Josh Boutwood. The restaurant presents a "deeply personal expression" of the British-Filipino chef, writes the Guide, noting how Boutwood's "creative yet disciplined" approach makes for a modern tasting menu that’s "intimate, precise and profoundly expressive."

• Asador Alfonso. The restaurant and architectural gem in Tagaytay uses ingredients straight from Spain to create dishes that "balance rustic simplicity with remarkable depth and character."

• Celera. It's here that chefs Nicco Santos, Quenee Vilar, and the rest of the team create contemporary Asian dishes exhibit "bold, layered flavors" taking inspiration from Japan, China, Singapore, and beyond.

• Gallery by Chele. "Culinary excellence meets environmental integrity" at Chef Chele Gonzalez's magnum opus in BGC, helping form the backbone of the Spanish chef's "progressive" philosophy.

• Hapag. Chefs Thirdy Dolatre, Kevin Navoa, and the rest of the team present reimagined ways to see Filipino culinary traditions with "modern sophistication," while "championing local produce and deep culinary heritage."

• Inatô. Toyo's sibling restaurant helmed by Chef JP Cruz offers "immersive" dining experiences with "refined" expressions of Filipino flavors.

• Kasa Palma. Chef Aaron Isip creates "expressive, wood-fired dishes" using local and global ingredients, using principles from his French culinary training.

• Linamnam. This "elegant dining space" housed in the former childhood bedroom of MICHELIN Young Chef awardee Don Baldosano reimagines Filipino cuisine in ways otherwise unexplored.

• Toyo Eatery. Helmed by Chef Jordy Navarra, this Filipino restaurant highlights "seemingly simple elements that are, in truth, layered, complex and deeply Filipino at heart."

This MICHELIN Star highlights champions in the field for their efforts in upholding sustainability practices.

• Gallery by Chele, which exhibits a "strong farm-to-table ethos and commitment to biodiversity, waste reduction and community sourcing." "Chef Chele González and his team embody a philosophy where culinary excellence and environmental stewardship coexist," the Guide writes.

Food doesn’t have to be expensive to be worth trying—and honoring this is the MICHELIN Bib Gourmand Award, named after the company mascot Bibendum and given to restaurants serving good quality food at more moderate price points. MICHELIN notes that there’s no set formula to choosing Bib restaurants; what unites them is their simpler style of cooking that’s “recognisable and easy to eat”; and how they leave diners with a “sense of satisfaction, at having eaten so well at such a reasonable price.”

• Abaseria Deli & Cafe

• Bolero

• Brick Corner

• Cabel

• COCHI

• CUR8

• Em Ha Noi

• Esmen

• Halong

• Kumba

• La Pita

• Lampara

• Lasa

• Los Tacos

• Manam at the Triangle

• Morning Sun Eatery

• Palm Grill

• Pares Batchoy Food House

• Pilya’s Kitchen

• Sarsa

• Some Thai

• Taqueria Franco

• The Pig and Palm

• The Underbelly

• Your Local

Outside the Stars, the MICHELIN Guide also honors selected standout restaurants in the areas covered, through their Selected Restaurants distinction (formerly called the Plate).

• 12/10

• Abli

• Aida’s Chicken

• Antonio’s

• ATO-AH

• Aurora

• Automat

• Ayà

• Benjarong

• Blackbird

• Butcher Boy

• Cantabria by Chele Gonzalez

• Canton Road

• Carmelo’s Steakhouse

• Chie Chie’s Pancit Batil Patung

• China Blue

• Cirkulo

• COCO

• Cru Steakhouse

• Deo Gracias

• DIP

• El Poco Cantina (Malate)

• Ember

• Enye by Chele Gonzalez

• Esmeralda Kitchen

• Fong Wei Wu

• Fresca Trattoria

• Ginza Nagaoka

• Gordon Ramsay Bar & Grill

• Goxo

• House of Lechon

• Iai

• Juniper

• Kamakura

• Kei

• Kodawari (Salcedo)

• Lantaw (Compostela)

• Locavore (Taguig)

• Lola Helen

• Lore

• Lusso (Legazpi)

• Mamacita

• Man Ho

• Maya

• Metiz

• Mireio

• MODAN

• Now Now

• Oak & Smoke

• Offbeat

• Old Manila

• Origine

• Osteria Antica

• Pablo

• Papillon

• Pares Pares (N. Escario Street)

• People’s Palace

• Ramen Ron

• Sala

• Seva

• Sialo

• Socarrat

• Spices

• Steak & Frice

• Summer Palace

• Super Uncle Claypot

• Tandem

• Taupe

• Terraza Martinez

• The Test Kitchen

• Txanton

• Uma Nota

• Umu

• Yamazato

The MICHELIN Guide gives special awards in recognition of selected restaurants and the people behind them, under different categories.

Chef Don Patrick Baldosano of Linamnam was bestowed the Young Chef Award, which highlights young talents working in MICHELIN recognized restaurants. The Guide notes his ability to "transform... Filipino ingredients and traditions into inventive dishes that celebrate regional diversity," even at the tender present age of 27 years old (!).

The Service Award, meant to highlight restaurant personalities who have a "genuine passion for service," was given to Erin Recto, operations director and sommelier of Hapag. The Guide emphasizes the ways her warmth, professionalism, and manner of uniting operations and hospitality embody the "essence of Filipino service."

Standout bartenders are given recognition through the MICHELIN Guide's Exceptional Cocktails Award. For the 2026 Philippine Guide, MICHELIN bestows the title to Benjamin Leal of Uma Nota, noting how his "inventive, globally inspired" cocktails bring "fresh energy and local flavor" to the bar.

Created in 1900 by the MICHELIN tire company, the MICHELIN Guide continues to uphold its goal of settling in mature gastronomic destinations, guiding local and international food lovers to the best places to eat, and highlighting world culinary scenes and to promote travel culture.

The arrival of the MICHELIN Guide is supported by the Philippines Department of Tourism.

See the full list on the MICHELIN website.

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