Meet the Philippines’ First Michelin-Starred Restaurants

It was a euphoric moment for chefs, restaurateurs, and supporters of the Philippine dining scene as 108 establishments received distinction in the country’s first-ever Michelin Guide awards ceremony. The selection covers Manila and Environs & Cebu.

Chef Josh Boutwood’s fine dining tasting menu restaurant, Helm, earned two Michelin Stars, recognizing its “excellent cooking that’s worth a detour.” The inspectors lauded how the half-British, half-Filipino chef showcases “exceptional skill and precision, where every dish reflects a masterful balance of flavor, technique, and personality.”

“Rather than leaning into predictable East-West fusion, Helm’s eight-course tasting menu defies easy labels,” read the Michelin Guide release. “Each dish is guided by a deep respect for seasonality and local ingredients—a philosophy Boutwood honed during his time with Raymond Blanc in the UK. The result: meticulously crafted plates with artful presentations reminiscent of Noma in Denmark. Set around an intimate U-shaped counter with just ten seats, Helm offers a rare culinary experience where innovation and excellence unfold before your eyes.”

In his acceptance speech, Boutwood said it had been his childhood dream to earn a Michelin distinction. “To actually come on stage for the first time and receiving two stars is an absolute honor. And I thank you all for sharing this moment with me. And I cannot wait to share many more with you all,” he said.

Chef Josh Boutwood, the country's first Two Michelin-starred chef, with Bibendum

The One Star Restaurants

Eight restaurants received One Michelin Star, an honor reserved for establishments that offer “high-quality cooking that’s worth a stop.” These restaurants stand out for their quality ingredients and carefully prepared dishes with distinct flavors.

1 | Asador Alfonso. Helmed by Spanish chef Rodrigo Andres Osorio, under the creative direction of Chef Chele Gonzalez, the Spanish roasting house was recognized for using “ingredients sourced directly from Spain to deliver authentic dishes that balance rustic simplicity with remarkable depth and character.”

2 | Celera. Its chef-owners, Nicco Santos and Quenee Vilar, craft contemporary Asian dishes influenced by the flavors of Japan, China, Singapore, and beyond. “Diners can expect umami-rich creations that make use of dashi, fermentation, and subtle smoke. Artful plating and warmly hospitable service enhance the meal, making it a lively and sensory-driven experience worth seeking out,” host Issa Litton read from the citation.

3| Gallery by Chele. The 13-year-old fine dining restaurant led by González and Filipino chef Carlos Villaflor, was lauded for the way it merges culinary excellence with environmental integrity. Also a recipient of the Michelin Green Star, Micheline Guide said it champions sustainability through local sourcing, waste reduction, and by educating diners about responsible gastronomy.

4 | Hapag. Founded by chefs Thirdy Dolatre and Kevin Navoa, the restaurant earned a well-deserved Michelin Star for unlocking the potential of local ingredients, and bringing a modern, sophisticated touch to traditional Filipino dishes. The citation said the restaurant’s inventive approach honors regional recipes and time-honored methods while challenging expectations and blurring culinary boundaries, offering a fresh and exciting perspective on Filipino flavors.

The Philippines’ One Michelin Star awardees.  

5 | Inatô. Chef Jepe Cruz’s eight-seater reimagines Filipino cuisine with flair, balancing tradition and innovation in every course. “Standouts include yellowtail amberjack, a choco tart, and it is delivered with seamless, warm interaction in a calm, elegant setting,” the citation mentioned.

6 | Kása Palma. Chef Aaron Isip draws on French techniques and global influences from Latin America to Southeast Asia while making skillful use of wood fire. Local ingredients are transformed into expressive, refined dishes, earning Kása Palma its Michelin Star.

7 | Linamnam. The tasting menu restaurant, led by Chef Don Baldosano—who also received the Michelin Guide’s Young Chef Award—was recognized for its deeply personal dishes rooted in regional tradition and shaped by the chef’s philosophy. “Think lamb dumplings in pork broth, blue marlin in fish head stock, or even turon with aged banana and jackfruit. Dining at this hidden gem is truly memorable,” read the citation.

8 | Toyo Eatery. Chef Jordy Navarra celebrates balance and depth of flavor, using soy, vinegar, and fish sauce to enhance and highlight the natural taste of each dish, according to Micheline Guide. It also highlighted that Navarra’s approach elevates Filipino ingredients with precision and respect.

Chele González and Carlos Villaflor receive the Green Star distinction for Gallery by Chele. 

Special Awards

Beyond the stars and distinctions, the Michelin Guide also honored people who define the spirit of hospitality and culinary excellence. These special awards recognize individuals whose talent makes dining experiences unique and unforgettable.

The Michelin Young Chef Award, which celebrates the exceptional talent and promising potential of a young chef, was given to Chef Don Patrick Baldosano of Linamnam. At just 27, Baldosano has turned youthful passion into a mission to advocate for Filipino cuisine. Inspired by early culinary competitions and local culinary schools, he honed his craft through practice and contests. Beginning in his family’s backyard, his dishes weave together the diverse culinary traditions and ingredients of the Philippines, blending fermentation, aging, and a mix of Western and traditional techniques into creations that are refined, innovative, and unmistakably his own.

27-year-old chef Don Patrick Baldosano is honored with the Young Chef Award 

Another distinction bestowed that evening was the Green Star. “It is not the same distinction, nor is it a label or certification. Instead, it is an editorial highlight—a way for our inspectors to spotlight restaurants that have impressed and inspired them with their committed vision for the future of dining,” host Litton explained. The Green Star recognizes establishments that foster dialogue, collaboration, and innovation, rethinking the role of restaurants in society and exploring new paths forward. Gallery by Chele earned this recognition, sourcing 90 percent of its ingredients locally and working closely with farmers, fisherfolk, and indigenous communities to sustain livelihoods while celebrating culinary heritage.

Erin Recto of Hapag receives the Michelin Service Award

The Michelin Service Award was bestowed to Erin Recto of Hapag, for exemplifying grace, attentiveness, and genuine passion for guest care. With international experience in Australia, Portugal, and the Philippines, Recto balances the dual roles of operations director and sommelier while remaining fully present on the floor, personally engaging with diners. In her speech, she described Hapag as “our love language to our culture” and added, “Filipinos are one of the most—if not the most—hospitable people in the world. So it’s our job to show that and to share our culture with pride.”

Finally, the Exceptional Cocktails Award honors creativity behind the bar, recognizing bartenders who elevate mixology through craftsmanship, originality, and unforgettable drinking experiences. This year’s award went to Benjamin Leal of Uma Nota, whose inventive cocktails blend Japanese and Brazilian influences with Southeast Asian spices, herbs, and local ingredients like pandan leaves and ube. His imaginative cocktail list, paired with a lively, convivial atmosphere, brings fresh energy to the bar and enhances the overall dining experience, Micheline Guide noted.

Benjamin Leal of Uma Nota earns the Exceptional Cocktails Award for his inventive mixology.

Bib Gourmand: Quality at Great Value

The Michelin Guide also announced 25 Bib Gourmand awardees—19 in Metro Manila and Environs and 6 in Cebu—recognizing restaurants that offer good food at moderate prices.

In Metro Manila, the selection spans a broad culinary range. Bolero earns notice for its Spanish and Mediterranean dishes built for sharing, while Brick Corner focuses on hearty North Indian fare. Filipino flavors appear in different expressions, from Cabel’s southern Mindanao-inspired cooking and Cochi’s modern take on local dishes, to the Ilocano comfort food of Morning Sun Eatery and the ingredient-driven plates at Lampara. Global influences are equally prominent, with bold Mexican dishes at Los Tacos, Middle Eastern cooking at La Pita, the multicultural approach at Hálong, and the contemporary Asian offerings at Your Local, Kumba, Some Thai, Taquería Franco, Pilya’s Kitchen, Manam at the Triangle, Sarsa, and The Underbelly.

In Cebu, the list highlights both heritage and innovation. Long-standing favorites such as Esmen, known for its wood-fired linarang, and Abaseria Deli & Café, with its home-style dishes, stand alongside modern spots like CUR8 and Lasa, which offer updated Asian and Filipino plates. Pares Batchoy Food House and The Pig & Palm round out the group, underscoring Cebu’s growing and dynamic dining landscape.

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Michelin Selected

Beyond Michelin Star and Bib Gourmand distinctions, the Michelin Guide Manila and Environs & Cebu 2026 features 74 Michelin Selected restaurants: 62 in Manila and Environs and 12 in Cebu.

Each of these establishments has been recognized for the quality of their cuisine, character of their dining experience, and overall consistency.

They are: 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 Polo Cantina (Malate), Ember, Enye by Chele Gonzalez, Esmeralda Kitchen, Fong Wei Wu, Fresca Tattoria, 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, Mirèio, Modan, Now Now, Oak & Smoke, Offbeat, Old Manila, Origine, Osteria Antica, Pablo, Papillon, Pares Pares (N. Escario St.), People’s Palace, Ramen Ron, Sala, Seva, Sialo, Socarrat, Spices, Steak and Frice, Summer Palace, Super Uncle Claypot, Tandem, Taupe, Terraza Martinez, The Test Kitchen, Txanton, Uma Nota, Umu, and Yamazato.

Gwendal Poullennec, International Director of the Michelin Guide, remarked during the ceremony that the launch of the Philippines’ first Michelin Guide selection signals the country’s arrival on the global culinary map. After exploring Manila, Cavite, and Cebu, Michelin inspectors found “an energetic, diverse, and soulful culinary landscape”—one shaped by bold flavors, deep heritage, and a new generation of chefs who are “innovative yet rooted, contemporary yet unmistakably Filipino.” He emphasized that the warmth and genuine care of Filipino hospitality leave a lasting impression, whether in a casual eatery or a fine dining room. “This is more than a recognition,” Poullennec said. “This is a call to continue innovating, sharing, and inspiring.”