In an age where chefs and restaurants are constantly judged and ranked by a flood of self-styled culinary critics, one name continues to stand tall above the rest—the Michelin Guide.
Established in 1900 by the Michelin tire company, the guide has since become the global gold standard for recognizing outstanding hotels and restaurants, celebrating culinary excellence wherever it may be found.
Spearheaded by the Department of Tourism (DOT), the Philippines officially joins the prestigious Michelin Guide family with the launch of its first-ever restaurant selection, Michelin Guide Manila & Environs and Cebu 2026—a milestone that marks a new chapter in the country’s culinary history. The historic inaugural ceremony was held at the Manila Marriott Grand Ballroom.
Gwendal Poullennec, International Director of the Michelin Guide, expressed his admiration for the Philippines’ vibrant and diverse food culture, describing it as “energetic, soulful, and deeply reflective of the Filipino spirit.”
“For 125 years, the Michelin Guide has remained committed to recommending the world’s most exceptional dining experiences,” Poullennec said. “What our inspectors discovered was nothing short of extraordinary. Filipino cuisine is bold, generous, and deeply personal. It tells a story of heritage and innovation, where sweet, salty, sour, and umami harmonize to create flavors both comforting and exciting.”
DOT Secretary Christina Garcia Frasco welcomed Poullennec and other dignitaries, emphasizing that this milestone “celebrates not only our cuisine but also the heart of the Filipino people.”
In her speech, Frasco underscored that food is a powerful narrative through which the Philippines can share its way of life with the world. “From the farmers and fisherfolk to the chefs, cooks, artisans, and entrepreneurs—each has instilled resilience and pride in the Filipino spirit,” she said.
“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 by the produce of our islands, and shaped by centuries of cultural exchange. The world is welcome at the Filipino table, where every dish is a story, every flavor a celebration, and every meal an invitation to belong,” Frasco declared.
To differentiate the categories, a One MICHELIN Star means it is a good restaurant worth a visit, at Two MICHELIN Stars rating means the restaurant is worth a detour, while Three MICHELIN Stars rating (the highest) means the restaurant is worth a special journey.
The 2026 Michelin Guide Selection in the Philippines debuts with 108 establishments: 1 Two MICHELIN Stars, 8 One MICHELIN Star, 25 Bib Gourmand and 74 MICHELIN Selected restaurants.
One restaurant also joins the MICHELIN Green Star community for its commitment to sustainability, while three Special Awards were presented for Young Chef, Service, and Exceptional Cocktails.
At the top of the honors, HELM achieved the rare distinction of Two MICHELIN Stars, while Asador Alfonso, Celera, Gallery by Chele, Hapag, Inatô, Kasa Palma, Linamnam, and Toyo Eatery each received One MICHELIN Star for their quality cooking that’s “worth a stop.”
Galerie by Chele was awarded the MICHELIN Green Star for its sustainable practices.
The Bib Gourmand category, which highlights restaurants offering great food at moderate prices, recognized 25 restaurants—19 in Manila and Environs and 6 in Cebu.
In Metro Manila and nearby areas, the honorees are Bolero, Brick Corner, Cabel, Cochi, Em Hà Nôi, Halong, Kumba, La Pita, Lampara, Los Tacos, Manam at the Triangle, Morning Sun Eatery, Palm Grill, Pilya’s Kitchen, Sarsa, Some Thai, Taqueria Franco, The Underbelly, and Your Local.
In Cebu, the Bib Gourmand restaurants include Abaseria Deli & Café, CUR8, Esmen, Lasa, Pares Batchoy Food House, and The Pig & Palm.
Beyond the star and Bib Gourmand distinctions, 74 establishments were also recognized as MICHELIN Selected restaurants—62 in Manila and Environs, and 12 in Cebu.
The MICHELIN Guide Special Awards honored exceptional individuals shaping the country’s culinary identity: Chef Don Patrick Baldosano of Linamnam (Young Chef Award), Erin Recto of Hapag (Service Award), and Benjamin Leal of Uma Nota (Exceptional Cocktails Award).
Poullennec also lauded the new generation of Filipino chefs, many of whom are under 30 years old. “Some trained abroad, others honed their craft at home—but together, they are shaping a new era of modern Filipino cuisine—innovative yet rooted, contemporary yet unmistakably Filipino.”
As the evening concluded, Secretary Frasco’s words resonated through the grand ballroom:
“The world is welcome at the Filipino table, where every dish is a story, every flavor a celebration, and every meal an invitation to belong.”
