For generations, Filipino cuisine has lived in the quiet confidence of its own brilliance — unpretentious yet unforgettable. Now, for the first time in the country’s culinary history, restaurants in the Philippines have been awarded Michelin Stars, officially joining the ranks of the world’s premier dining destinations.
The world’s most prestigious culinary guide made its debut in the country with the launch of the “Michelin Guide Manila, Environs & Cebu 2026” on October 30 at The Manila Marriott Hotel. A total of 108 establishments across the capital, nearby provinces, and Cebu were recognized — including one Two Michelin Star restaurant, eight One Michelin Star restaurants, 25 Bib Gourmand awardees, and 74 Michelin Selected establishments.
At the launch, Gwendal Poullennec, International Director of the Michelin Guide, emphasized the organization’s steadfast commitment to independence and integrity.
“For the past 125 years, the Michelin Guide has remained committed to recommending travelers and food lovers to the world’s most exceptional dining experiences. Our international inspectors — men and women based locally and abroad — are full-time professionals who share a passion for great cooking and spend their time seeking out the best restaurants,” said the visiting head.
Michelin proudly unveils the first-ever restaurant selection for the Philippines with the launch of the ‘Michelin Guide Manila and Environs & Cebu 2026.’ The list includes 108 establishments—90 from Manila and Environs, and 18 from Cebu. These are the chefs who received One- and Two-Star Michelin ratings. COVER AND INSIDE PHOTOS FROM THE MICHELIN GUIDE
He explained that the same rigorous standards applied worldwide also guided the selection process in the Philippines.
“Our inspectors behave just like any other regular guest, always paying their bill. The same inspector never comes back twice to the same place, and all decisions are team decisions to ensure our recommendations have the same value everywhere in the world,” Poullennec noted.
Gwendal Poullennec, International Director of the Michelin Guide
The director also reiterated that the Michelin Guide’s criteria have remained unchanged since its founding, focusing solely on the quality of food.
Department of Tourism Secretary Christina Garcia Frasco
“Inspectors evaluate restaurants based on five universal criteria: the quality of ingredients, mastery of cooking techniques, harmony and balance of flavors, the chef’s personality as reflected on the plate, and consistency between visits,” he elaborated.
With these standards in place, the Philippines is now officially part of the Michelin Guide’s global family. Poullennec was happy to welcome the country, sharing that inspectors explored Metro Manila, Cavite, and Cebu, uncovering what he described as “an energetic, diverse, and soulful culinary landscape.”
The Bib Gourmand selection features 25 restaurants — 19 in Manila and Environs, and six in Cebu — recognized for offering good food at moderate prices.
“Filipino cuisine is bold, generous, deeply personal. It tells a story of heritage and innovation, where sweet, salty, sour, and umami harmonize to create flavors that are both comforting and exciting,” the executive added.
Chef Don Patrick Baldosano, 27, receives the Michelin Guide Young Chef Award and One Michelin Star for his restaurant Linamnam.
Poullennec further pointed to the rise of a new generation of Filipino chefs, many of whom are just under 30 years old.
Chef Josh Boutwood’s modern restaurant Helm earns the rare distinction of Two Michelin Stars.
“Some have honed their skills abroad, others here at home. Together, they are shaping a new era for modern Filipino cuisine — innovative yet rooted, contemporary yet unmistakably Filipino,” he praised.
He also commended the hallmark hospitality of the Filipino people, highlighting, “The warmth and genuine care of the Filipino people are woven into every dining experience. Whether in casual eateries or fine dining establishments, it leaves a lasting impression.
Toyo Eatery, one of eight restaurants awarded One Michelin Star. ‘Toyo,’ Tagalog for ‘soy sauce,’ reflects the restaurant’s philosophy: celebrating ingredients that appear simple but require time and mastery to craft.
“We celebrate the passionate chefs and dedicated teams whose talent and vision have placed the Philippines on the global culinary map,” he continued. “This is more than recognition — it is a call to continue innovating, sharing, and inspiring,” Poullennec rounded out.
According to Michelin, Helm’s eight-course tasting menu defies easy labels with each dish rooted in seasonality and local ingredients
A milestone in Filipino identity
In her address, Tourism Secretary Christina Garcia Frasco described the Michelin Guide’s arrival as a “milestone in our journey to transform tourism through culture and Filipino identity.”
“The Philippines stands before the world tonight, proud of its people, its heritage, and the flavors that embody the grace and enduring strength of our nation. This is a moment that celebrates not only our cuisine but the heart of our people,” she stated.
Beyond the Michelin Star and Bib Gourmand distinctions, the ‘Michelin Guide Manila and Environs & Cebu 2026’ further features 74 Michelin Selected restaurants — 62 in Manila and Environs, and 12 in Cebu.
Frasco further emphasized that the partnership between the DOT and Michelin reflects the government’s strategic effort to promote the Philippines as a destination of global distinction and noted that under the National Tourism Development Plan, gastronomy has become a key pillar in fostering cultural and economic growth.
“Food is not only nourishment — it is narrative. Through every dish we serve, we tell the story of our farmers and fisherfolk, our cooks and chefs, our artisans and entrepreneurs. It is a story of ingenuity, resilience, and pride.”
Frasco then expressed the nation’s deep appreciation for the Michelin Guide’s inclusive approach — one that recognizes not only fine dining establishments but also beloved local eateries, thereby truly mirroring the diversity of the Filipino culinary landscape.
“The beauty of this recognition is that it embraces every corner of our culinary scene — from fine dining restaurants to street food stalls that bring family and friends together. Excellence is not only defined by luxury, but by authenticity, passion, and heart,” Frasco said.
Beyond prestige, Frasco also pointed to the Michelin Guide’s potential to uplift local communities.
“Every recognition such as this uplifts livelihoods, strengthens local economies, and reminds us that the true measure of tourism lies in the lives it transforms. Behind every dish is a community — our chefs who innovate while honoring tradition, our farmers and fisherfolk who sustain us, and our tourism workers whose care brings our hospitality to life,” she said.
Closing her speech with a heartfelt tribute to the country’s culinary pioneers, Frasco finally said, “To our culinary pioneers and visionaries, congratulations. You remind the world that Filipino artistry can stand shoulder to shoulder with the very best. The arrival of the Michelin Guide opens a new chapter in how the world experiences our country.”
Two stars at the Helm
Helm by Chef Josh Boutwood is the sole restaurant that achieved the rare distinction of receiving Two Michelin Stars in the guide’s debut year in the country, recognizing the destination’s “excellent cooking that’s worth a detour.”
The intimate 10-seater restaurant in Manila earned praise for showcasing Boutwood’s refined craftsmanship, seasonal focus, precision and his ability to merge his Filipino roots with European influences across the menu.
Lifting from the Michelin Team’s notes, Helm is “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.”
In his acceptance speech, Boutwood expressed his deep gratitude, saying, “I was born into this industry with both parents being restaurateurs and hoteliers, so I had no other option but to continue what they do. My dad is from Boracay, and my mom is English; it has been my absolute love to do what I do. And I cannot do it without my team and my wife. Without their dedication and support, I don’t think this would be achievable.”
The talented chef added, “This has been a childhood dream. To actually come on stage for the first time and receive two stars is an absolute honor.”
In a later interview at the sidelines of the event, Boutwood remained humble when asked to share what he believes earned him the two-star distinction.
“No idea,” he replied, still visibly overwhelmed. “I literally can’t believe it. It doesn’t make sense in my head. I’m sat with great names and it doesn’t make sense to me why they’ve given me two. But right now, I just want to enjoy the moment rather than go straight to figuring out what happened and why it happened to me. It’s a phenomenal night for our industry.”
All the same, Boutwood took a moment to reflect on the philosophy and standards he has always upheld at Helm: “We’ve done something that obviously produced an amazing award, and we will just continue progressing in what we do; execute well.
“Helm is a very personal restaurant. Everyone that walks in is part of my home and is walking into my house. We put a lot of focus on making sure the experience is the experience – not just food, but the service, ambiance, the music, because everything plays a vital role. And that’s what we did, and we kept everything consistent. We work so hard in making sure every step and every slice is perfect, and I’m so happy that we got this accolade to prove that.”
Eight more stars shine
Eight restaurants were also awarded One Michelin Star each for “high-quality cooking that’s worth a stop.” These include Asador Alfonso, Celera, Gallery by Chele, Hapag, Inatô, Kasa Palma, Linamnam, and Toyo Eatery. Inspectors found these destinations to represent a variety of culinary styles, from refined interpretations of traditional Filipino fare to boundary-pushing fusion menus — all guided by precision, consistency, and a deep respect for ingredients.
From the rustic to the refined, here’s a quick look at the star-studded eight.
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.”
Bib Gourmand and beyond
The Bib Gourmand selection comprises 25 restaurants, with 19 located in Manila and its surrounding areas, and six situated in Cebu.
These establishments have been commendably recognized for providing high-quality cuisine at moderate price points.
In Metro Manila and nearby areas, these include 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, and Your Local. The six in Cebu are: Abaseria Deli & Café, CUR8, Esmen, Lasa, Pares Batchoy Food House, and The Pig & Palm.
In addition to the Michelin Star and Bib Gourmand distinctions, the Michelin Guide for Manila and Environs & Cebu 2026 features a total of 74 Michelin Selected restaurants: 62 located in Manila and Environs, and 12 in Cebu. Each establishments has been recognized for the quality of their cuisine, the unique character of their dining experience, and overall consistency.
In addition to recognizing outstanding restaurants, three Special Awards were further given to celebrate individual excellence: The Young Chef Award was presented to Don Patrick Baldosano of Linamnam, the Service Award to Erin Recto of Hapag, and the Exceptional Cocktails Award to Benjamin Leal of Uma Nota.
In his acceptance speech, Young Chef Awardee and one-star recipient Don Baldosano of Linamnam shared his aspirations for what this recognition means.
“It’s a real dream to be here on this stage. But for me there’s only one thing I hope this award goes to show — what you can do with the possibilities of Filipino food,” he said.
“Some [think of] Linamnam [as] just me, but Linamnam is actually my team back home — the farmers that we work with and the producers that we deal with. If it wasn’t for them, I wouldn’t be here standing in front of you. Please, I just wish everyone [would] cook Filipino food,” Baldosano enthused.
Michelin’s green spotlight
Finally, the Michelin Green Star highlighted restaurants that, among the Michelin 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 Michelin Green Star fosters dialogue and collaboration, encouraging establishments to inspire and evolve together.
This year, Gallery By Chele has successfully captured the Inspectors’ attention for their inspiring visions. Michelin noted that “Gallery By Chele is recognized for their farm-to-table ethos. [It] practices waste-reduction and commits itself to biodiversity and community sourcing.”
The restaurant’s eponymous chef, Chele Gonzalez, has therefore received not only a Michelin Star but also the coveted Green Star for pursuing more than a decade of unwavering commitment to sustainability and culinary excellence.
“Gallery by Chele opened its doors almost 13 years ago [with] hundreds of people passing [through]. So this award is for all of them and this award is also for the Philippines,” he expressed on receiving the recognition.
Clearly, the honor is not just personal for Gonzalez — it’s communal.
“It feels great, but it doesn’t feel great [just] for me. It’s [for] every single person who’s been part of this journey. It’s a big community effort. Michelin being in the Philippines gives us another platform to show that the Philippines is a revolution — and today we see it,” he further said in an interview off stage.
Chef Jordy Navarra of Toyo Eatery, standing beside Gonzalez during the interview, echoed the sentiment. “Every restaurant, every name that gets called means everyone is getting celebrated. This is such a great thing for our dining scene. We’ve known all along that we have something to show the world, and this is one platform for us to do that,” he said.
Gonzalez nodded in agreement, adding a final note of hope: “Michelin will raise the bar and bring people from abroad to dine here. Sadly, people come to the Philippines for vacation, not to dine. Now, there’s no excuse.”
