Michelin Guide: Manila and Environs and Cebu 2026, the Michelin Guide’s inaugural awarding of special honors and stars to Philippine restaurants, is not only historic for the country as the restaurants in the country received their stars for the first time.
The ceremony, held in Marriott Grand Ballroom in Pasay City last 30 October, is also “a major milestone for the Michelin Guide itself,” event host Issa Litton said at the opening of the program, in front of an audience including Tourism Secretary Maria Christina Garcia Frasco; Malaysian Ambassador to the Philippines His Excellency Abdul Malik Melvin Castelino; Ambassador of France to the Philippines Her Excellency Marie Fontanel.
“It has been 125 years since its first publication in France in 1900,” Litton noted.
Michelin Guide itself, Litton stressed, marks its 125th anniversary as the world's most trusted guide for travel and gourmet dining, making the Philippine debut extra special both for the brand and the Philippine dining scene.
A total of 108 establishments were awarded, ranging from a “carinderia” and “eateries,” to luxury and fine dining restaurants — owned by both locals and expats, and by homegrown cooks with "sariling sikap" (own training) and those who schooled and trained abroad.
One restaurant was awarded with the country’s first ever two Michelin stars, while eight got one Michelin star, 25 got the Bib Gourmand distinction, 74 are Michelin selected, one has been honored with Green Star for mindful gastronomy, and three special awards were handed over for Young Chef, Service and Exceptional Cocktails.
Gwendal Poullennec, international director of the Michelin Guide, flew all the way from France to the Philippines. “Tonight, we celebrate the passionate chefs and dedicated teams whose talent and vision have placed the Philippines on the global culinary map,” he said in his speech.
Garcia Frasco, in her speech, said that the ceremony was “a moment that celebrates not only our cuisine, but the heart of our people.”
“The arrival of the Michelin Guide in the Philippines marks a milestone in our journey to transform tourism through culture and Filipino identity,” she said. “It reflects the strength of Filipino talent and the collective effort to bring our cuisine and those who crafted it to the world… It celebrates four pillars that define our identity, our biodiversity, our award-winning islands and emerging destinations, our culture and heritage, and our gastronomy. Together, they tell the story of a country whose beauty is matched only by the heart of its people.”
Why only Manila and environs, Cebu in Michelin Guide 2026
“Why Manila and Cebu only? Why were the provinces not included?”
Many netizens have been asking questions like these to Michelin Guide.
Garcia Frasco, in her speech, said that under the National Tourism Development Plan, gastronomy has become a key pillar of this vision, as “a celebration of Filipino creativity and regional diversity that connects our people to the world.”
“Because food is not only nourishment. It is a way for the world to understand who we are and what we stand for. Through every dish we serve, we tell the story of our farmers and fisher folk, our cooks and chefs, our artisans and entrepreneurs, a story of ingenuity, resilience and pride,” she said.
“In the Philippines, food and hospitality are our way of life. The Filipino table has always been a place of welcome and belonging, where flavors tell the story of who we are. Rooted in indigenous traditions enriched from the produce of our islands and shaped by centuries of cultural exchange, from this harmony of influences has emerged a cuisine as diverse as our many islands, yet united by the warmth and generosity of the Filipino spirit.”
According to her the Department of Tourism's strategic partnership with Michelin builds upon this vision.
“Affirming our commitment to elevate the Philippines as a global destination for cultural and culinary excellence, grounded in authenticity and sustained by diversity. Tonight as the Michelin Guide shines its light on Manila, its environs, and Cebu, we celebrate destinations that embody the essence of the Philippine experience.
“Manila stands as a vibrant tapestry of history and modernity. Cebu thrives as a cradle of culture, creativity and the warmth of our islands. Together, they reflect the artistry and spirit that define our people – a gateway to our 7,641 islands and to the boundless promise of Philippine tourism.”
The recognition, she said, also reflects the growth and strength of Philippine tourism, “an industry that today contributes nearly nine percent of our GDP, provides work for over 6.5 million Filipinos and sustains millions more across our islands.”
“But beyond these numbers are the stories that matter most, livelihoods rebuilt, communities revitalized and pride in what is uniquely Filipino. Behind every dish is a community. Our chefs who innovate while honoring tradition. Cooks and food entrepreneurs who bring flavor to every corner of our cities and towns, farmers and fisher folk who nurture our land and seas and tourism workers whose skill and care bring our hospitality to life,” she affirmed.
“Every recognition such as this, uplifts livelihoods, strengthens our local economies and reminds us that the true measure of tourism lies in the lives that it transforms. The beauty of this recognition from Michelin is that it embraces every corner of our culinary landscape from fine dining restaurants to beloved eateries, carinderias and street food stalls.”
Selection process explained
In his speech, Poullennec explained the selection process, assuring everyone that the same method was used in the Philippines and anywhere in the world.
According to him, since its origin 125 years ago, “the Michelin Guide’s mission has remained unchanged.”
“It is still an independent guide edited by the Michelin Group in order to accompany the international travelers and local food lovers to the best of places around.”
The process starts with Michelin Guide inspectors, who are employed by Michelin Guide, going around the territory, and for the inaugural Michelin Guide: Manila and Environs and Cebu 2026, they anonymously visited restaurants in Metro Manila, Cavite and Cebu.
The inspectors then judge the restaurants and chefs based on a criteria. Their criteria and process have remained the same over the years no matter what the country is.
The team of inspectors then congregate to exchange notes and decide which restaurants would get what awards and stars.
In the Philippines, a total of 108 establishments were awarded, ranging from a “carinderia” and “eateries,” to luxury and fine dining restaurants — owned by both locals and expats, and by homegrown cooks with "sariling sikap" (own training) and those who schooled and trained abroad.
One restaurant was awarded with the country’s first ever two Michelin stars, while eight got one Michelin star, 25 got the Bib Gourmand distinction, 74 are Michelin selected, one has been awarded with Green Star for mindful gastronomy, and three special awards were handed over for Young Chef, Service and Exceptional Cocktails.
Who are the Michelin Guide inspectors?
In his speech, Poullennec shared who are the “inspectors” that determined which restaurants and chefs would accept stars and awards.
“As you may know, our international inspectors consisting of men and women based locally and abroad are passionate professionals, full-time employees of the Michelin group who share their love for great cooking and spend their time looking out for the best restaurants,” he explained.
“In the field, our inspectors behave just like any other regular guest always think they are be,” he noted, adding that the inspectors never identify themselves to the restaurants and pay their bills as any regular guest.
“Coming back to our inspectors, you should already know that they assess restaurants following five universal criteria that have been applied for over a century,” he said.
“The same inspector never come back twice to the same place and all decisions, all decisions are team decisions to ensure that our recommendations have the same value everywhere in the world.”
According to him, for the inaugural Michelin Guide: Manila and Environs and Cebu 2026, their inspectors explored Metro Manila, Cavite and “from the skyline of Bonifacio Global City to the coastal beauty of Cebu and from the historic streets of Manila to the creative pulse of Marikina.”
Criteria for determining stars, awards
In his speech, Poullennec shared their criteria for judging, assuring everyone that the same criteria was used in the Philippines and anywhere in the world.
Michelin Guide inspectors, according to him, “focus only on the quality of the food proposed, quality of the products, mastery of cooking techniques, harmony and balancing flavor.”
Also taken into consideration, he said, are “The personality of the chef as reflected on the plate and consistency between visits.”
Findings about Philippine culinary scene
In his speech, Poullennec shared Michelin Guide’s findings about the Philippine culinary and dining scene.
According to him, what their inspectors “discovered” “was nothing short of extraordinary.”
“An ingenuity, diverse and soulful culinary landscape that reflects the art of all people,” he said. “Filipino cuisine is bold, generous, deeply personal. It tells a story of heritage and innovations where sweet, salty, sour and umami harmonize to create flavors that are both comforting and exciting.”
He noted that what sets the Philippines apart from other Michelin Guide honorees is its new generations of chefs.
“Many are under 30 years old. Some honed their skills abroad or they're right here at home. And together, they are shaping a new era for modern Filipino cuisine, innovative yet rooted, contemporary yet unmistakably Filipino,” he explained.
“Hospitality too, the warmth and genuine care of the Filipino people is woven into every experience, whether a casual eatery or fine dining establishments. It leaves always a lasting impression.”
More than the recognitions, the awarding, said Poullennec, “is a call to continue innovating, sharing and inspiring” others through our shared love and passion for food.