Baguio's Iconic Venus Parkview Unveils New Fine-Dining Experience

The Parkview Restaurant and Lounge is the latest fine dining option right in Baguio’s central business district with a prime view of Burnham Park. 

According to CEO Isabelle Villanueva-Barter, the third generation to manage the city landmark Venus Parkview Hotel, though the decade-old restaurant that used to occupy the space was begging to be revamped, it took the stars aligning for work to actually begin. “We had Chef George Waytan working in the kitchen of the hotel’s restaurant, and he was doing such beautifully plated world cuisine; I felt that we needed to honor the dishes with an ambiance to match.”

Villanueva-Barter calls him a Godsend: “I just gave him some parameters for what I envisioned for the menu, but he brings together the vision and talent and a lot of innovation for this fine dining experience.”

Baguio being a UNESCO Creative City, it was not difficult to find artists with whom to collaborate for the design, and to tap artisans and local materials to complete the conducive atmosphere. Even from a distance, before you step into the foyer, you are welcomed with an artwork by Baguio artists, the Mighty Bhutens: a mosaic depicting the traditional celebration, cañao. It’s a preview of the feast and sincere attention that you’ll experience inside.

The glittering archway and the bar lined with bamboo set the mood for a premium dining experience. The centerpiece is a 4.5-meter-long table cut from a single acacia tree that can seat up to 16. All the tables and chairs are also locally sourced.

Even the customer-centered service is an artistic masterclass. Your server will ask you your preferences and make well-informed suggestions. Isn’t it annoying when you see a dish on the menu that intrigues you, ask your server more about it, and then get a response like: “depends on what your preference is” or worse: “I actually haven’t tried that yet.” Well, there’s none of that here. All staff members are knowledgeable about the food and drinks, with some trivia sprinkled in parts.

There is a good mix of food from different parts of the world. The Cordilleran fusion dishes on the menu could only have come from a man like Chef George, a Bontoc-born whose talents were honed over years in the international culinary world of cruise ships.

“This is a tribute to my culture.” According to the executive chef, the decision to meld the dishes he grew up eating with techniques he learned from cooking for international diners was an easy one. He relishes the easy access to all the ingredients he needs from the local market sellers where, he says, “we never run out of fresh ingredients.”

The clear standout is the Pinikpikan Confit. Traditionally, a soup dish with an arguably controversial backstory, the chef takes the multi-layered flavor profile and marries it with the French style, resulting in a boldly flavored and tender poultry dish. I have had the privilege of tasting confit in the land of its invention, and this holds its own.

Another beautiful medley is the Pinuneg Roulade–locally-grown spinach and chicken breast envelope the powerful flavor of the traditional blood sausage. It is topped with the visually and gastronomically delightful turmeric garlic aioli sauce. It is paired with potato pavé; for the uninitiated like me, it’s a layered, baked potato dish, a very sophisticated way to make the highland starch stand out.

The Cordilleran Kimbap–or Kordibap–is a twist on the Korean snack using local kiniing (smoked pork), pickled vegetables, and red rice. It’s easy to see why it was a crowd-pleaser during the local Mangan Taku food festival last year. 

Also memorable is the tender and succulent Braised Kiniing in Spiced Strawberry Glaze, which will turn any kiniing skeptic into an instant fan. Whereas the smoked pork is usually tough and traditionally meant to render some gamey and salty notes to dishes–in moderation–here, the fork-tender meat is beautifully complemented by the spicy-sweet glaze. And the creamy taro mash is just: chef’s kiss.

The Trilogy: Flavors of the Cordilleras, composed of Wat-wat (Salt-braised pork belly and Kalinga red rice), Kiniing Dinakdakan (pork offal in calamansi, chili, and lemongrass with mayonnaise). and Black Turtle Bean Soup (black beans simmered with herbs), is an earthy celebration of tradition.

Tatay Piilo’s Bao Bites is a tribute to the Villanueva patriarch, who co-founded the hotel and was a self-taught chef from Nueva Ecija. It is fun, albeit messy to eat–but there’s no other way to enjoy the salty-sweet tender appetizers but with your bare hands.

Now, the salads: because if you’re in the Salad Bowl of the Philippines, you get to have the freshest produce in season. The Grilled Chicken & Vegetables with Orzo with honey lemon vinaigrette; Watermelon, Yacon & Feta with honey mustard vinaigrette; Baguio Strawberry Salad with strawberry bugnay vinaigrette all compete with each other for freshness and super satisfying combinations of tastes and textures. Each is unique yet vaguely familiar on the palate, and each, a must-try.

For Western cuisine, the Baby Back Ribs wins both for the presentation–a glass dome is uncovered to release a stream of smoke that dances lazily and hovers above the dish before disappearing into the Baguio air–and for consistently soft bites best paired with the spiced-right potato fries and charred yellow corn.

The Seared Pork Tomahawk is topped with the right ratio of chimichurri sauce and is a bestseller, our server Leah said.

The drinks menu is nothing to gawk at. The Mexican agave-derived spirit is given the attention it is due. The Spicy Mezcal Sour is a nod to Barter’s love for sours with a spicy kick from mountain-grown chili that is just strong enough to be remembered. Then it dissipates. The refreshing Mezcal Paloma brings to mind the waves and sunshine with its citrus-forward mix.

The growing list of wines and spirits includes whiskey, bourbon, and scotch cocktails, including cosmopolitan, margarita, mojito, and Aperol spritz. They will also soon have craft beer on tap.

I must confess that dessert is my favorite part of any meal, so I gush. The Tablea Cheesecake is dense and compact with a nutty bittersweet highlight.

It’s tough to make the right consistency that lives up to the name Lava Cake, but this flourless chocolate version does, and with just the right level of sweetness.

Made from fresh local lemons, the Lemon Tart titillates your taste buds with tartness, then lets the sweetness linger.

The Chai Panna Cotta is a delicate ending for the not-so-sweet tooth.

Soon, the artistry inside will be linked to a mixed media mural currently being completed along the hotel’s outer wall–a collaborative work of paint, concrete, and mosaic by several artists to welcome all who pass by. 

Dining at the Parkview Restaurant is not just a one-off must-try. They are open for lunch, when families and colleagues are wont to gather in hearty conversations. As night falls, it transforms into an adults-only space with jazz singers serenading the weekend night crowds. 

The dynamic and expanding menu means you’ll have something to look forward to and new combinations to try on every visit. Their Piniing–this time, a playful combination of pinikpikan and kiniing with laing and an award winner from the Mangan Taku just this April 2026–will soon be part of the menu.

Also, I spied my favorite dish that’s elusive in many Thai restaurants in the Philippines: the decidedly northern Thailand dish Chicken Khao Soi. Now, I wonder if it’s too much for a girl to dream that they'll have scorched octopus soon? With their expanding and dynamic menu, it’s a distinct possibility.

Villanueva-Barter does not make any claims of authenticity when it comes to the Cordilleran cuisine on the menu, but it is a good introduction to adventurous or even just curious diners about the food of the region. 

“We ask our patrons to try it our way first. Then, we hope we can build that trust.” Nevertheless, whether or not you’re up to try something new or craving international cuisine, the menu offers a solid selection that will have you coming back for more.

The Parkview Restaurant and Lounge is along Kisad Road in Baguio City.

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