Two Michelin stars

Helm — A modern restaurant in Manila that reflects Chef Josh Boutwood’s half-British, half-Filipino roots and Spanish influences, blending creativity with precision. Rather than leaning into predictable East-West fusion, Helm’s eight-course tasting menu defies easy labels. 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.

One Michelin star

Asador Alfonso —  Their ingredients are sourced directly from Spain to deliver authentic dishes that balance rustic simplicity with remarkable depth and character.

Celera — Two chef-owners craft contemporary Asian dishes that draw on influences from Japan, China, Singapore and beyond.

Gallery by Chele — Culinary excellence meets environmental integrity at Gallery by Chele, from local sourcing and waste reduction to educating diners.

Hapag — Tapping into the full potential of local ingredients, Hapag brings a modern, sophisticated touch to traditional dishes.

Inatô — Ring the bell to enter a chic, intimate space where a sculptural marble counter seats eight guests facing the open kitchen.

Kasa Palma — The chef draws on French techniques and global influences — from Latin America to Southeast Asia — and makes good use of wood fire. Local ingredients go into expressive, refined dishes.

Linamnam - The chef welcomes just 10 diners into what was once his childhood bedroom — now transformed into an elegant dining space adorned with woven wall coverings, wooden floors, and Tiffany-style lamps.

Toyo Eatery — “Toyo,” Tagalog for “soy sauce,” hints at the restaurant's appreciation of apparently simple items that in fact take time and are complex to craft. 

Green Star

This honor editorially highlights restaurants that, among the guide selection, have inspired and impressed inspectors with their committed vision for the future of gastronomy. By gathering a community of innovative establishments driven to pursue progress in the role of restaurants, the Green Star fosters dialogue and collaboration, encouraging establishments to inspire and evolve together.

This year, Gallery By Chele has been recognized for their farm-to-table ethos. It practices waste-reduction and commits itself to biodiversity and community sourcing. The restaurant forms a community deeply committed to presenting another vision of gastronomy.

Bib Gourmand

The Bib Gourmand selection features 25 restaurants — 19 in Manila and Environs and six in Cebu — applauded for offering good food at moderate prices. From family-run eateries to modern bistros, the Bib Gourmand list reflects the diversity and depth of everyday dining in the Philippines, where value, flavor and soul go hand-in-hand.

In Metro Manila and Environs:

• Bolero 

• Brick Corner

• Cabel

• COCHI 

• Em Hà Nội 

• Hálong 

• Kumba 

• La Pita 

• Lampara 

• Los Tacos 

• Manam at the Triangle 

• Morning Sun Eatery 

• Palm Grill (Diliman) 

• Pilya's Kitchen 

• Sarsa 

• SOME THAI 

• Taquería Franco 

• The Underbelly 

• Your Local 

In Cebu:

• Abaseria Deli & Café

• CUR8 

• Esmen 

• Lasa 

• Pares Batchoy Food House 

• The Pig & Palm 

Michelin Guide selected restaurants

Selected restaurants under this category total to 74: 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.

Special awards

Young Chef Award — The award is given to Chef Don Patrick Baldosano from  Linamnam, One Michelin Star. At 27, Baldosano transforms Filipino ingredients and traditions into innovative dishes, blending techniques like fermentation and aging to celebrate regional diversity.

Guide Service Award  — Recognizing excellence in hospitality, attentiveness and the art of creating memorable guest experiences. The award is given to Erin Recto from Hapag, One Michelin Star. With experience in Australia, Portugal and the Philippines, Recto combines her roles as Operations Director and Sommelier, while actively engaging with guests, creating a welcoming space that highlights Filipino culture and hospitality.

Exceptional Cocktails Award — The award is given to Benjamin Leal from Uma Nota, Michelin Selected. With a career spanning three continents, Leal has crafted a menu of inventive cocktails, blending Japanese, Brazilian and Southeast Asian influences using local ingredients, bringing fresh energy to the bar.