As the Michelin Guide Philippines readies for its 2026 debut, a few standout spots in Manila are setting the standard for the future of Filipino dining – bold, refined and rooted in tradition
As the country prepares for the Michelin Guide Philippines’ debut in 2026, a few names in the capital have already begun to rise above the crowded field. These eateries are e not just following trends – they’re shaping what the future of Filipino dining could look like. From artful tasting menus to daring à la carte dishes, these four restaurants reflect a culinary scene coming into its own, rich with personality, technique and a deep respect for heritage.
Automat: Bold servings
Perched just above its fine-dining sibling Metiz – the critically acclaimed mainstay of “best of” lists – Automat channels the same thoughtful, inventive spirit of chef Stephan Duhesme, but in a more relaxed, à la carte setting. Here, fermentation, local produce and precise technique still anchor the menu, but the mood is lighter, the portions heartier and the flavours often bolder. With its communal, family-style tables and playful approach to food, Automat captures the dynamic, ever-evolving energy of modern Manila dining.
Prepare to be pleasantly, deliciously confused here, as Duhesme and his team manage to find truly novel flavours. The offerings defy easy description: octopus with a sauce simmered in vinegar and a hint of mechado jus (a kind of braised beef dish), for example, or their signature Automanila cocktail, a gin-based drink that somehow incorporates a fermented carrot and bell pepper cordial, mango granita and white vermouth. (Not to worry, though, there are also classic dishes on the menu for diners who prefer good ol’ comfort food.)
Originally launched with a prix fixe menu, Automat has since evolved into a laid-back spot where bold flavours and generous servings take centre stage. It’s an ideal entry point for those curious about the new wave of Filipino cuisine – innovative yet approachable.
Inatô: Local style
Likewise tucked within the creative hub that is the Karrivin in Makati, Inatô is a thoughtful and intimate Filipino restaurant led by chef Jepe Cruz, formerly the sous chef at the top-ranked Toyo Eatery – which, not coincidentally, is right next door.
The name, which means “our way” in Binisaya, tells you how best to approach the dining experience here: by letting go and allowing the kitchen to take the wheel. There is an à la carte menu, but the fun is in the Bahala Na (let fate decide) set menu, which changes according to the season, the availability of the produce and catch, and the chef’s inspiration.
The minimalist interiors incorporate indigenous materials like banana fibre and oyster shells, creating a space that’s warm, refined and rooted in place. With only eight seats at a communal counter and a private dining room for six, it is the perfect setting for a personal dining experience centred around seasonal ingredients, local and international flavours, and modern technique.
Hapag: Across the archipelago adventures
Hapag’s new and more central location in Makati has opened up new horizons for the ambitious restaurant, with its first iteration in Quezon City earning the attention of food critics and serious diners alike. Now on the seventh floor of the luxurious Balmori Suites in Makati’s upscale Rockwell Centre, the setting finally matches Hapag’s sophisticated and bold spirit while welcoming a broader audience.
The trio behind Hapag – head chefs Thirdy Dolatre and John Kevin “Nav” Navoa, and Erin Recto, their head of operations and sommelier – continue to present thoroughly modern (and occasionally controversial) interpretations of Filipino cuisine through a meticulous, intellectually curated tasting menu. The themes so far have invited diners to explore Philippine culture, geography and culinary heritage, turning the meal into an educational journey.
The restaurant’s interiors enrich this experience through thoughtful details: guests are greeted by a striking wall lined with handcrafted fermentation jars, leading into a dining area adorned with textiles, carvings and artwork sourced from (or at least paying homage to) different parts of the country. Each dining experience feels like a celebration of Filipino cuisine, craftsmanship and culture.
Celera: Beyond the plate
Celera, tucked inside Comuna, a new creative hub on the fringes of the Makati business district, is the latest venture from chefs Nicco Santos and Queenee Villar – both widely respected for their modern interpretations of Asian cuisine. At Celera, the duo draws from their buzzy portfolios and independently creative sensibilities to offer a refined, evolving menu.
Its location within Comuna is fitting, because the building itself is such a character: young, contemporary, thrumming with artistic energy. Celera blends right in with this diverse community that includes a design studio, an indie publishing house, an art gallery and a taproom. Found on the third floor, Celera feels like a secret attic one might retreat to: the interiors are dark but inviting, spare but warm.
Likewise, the food bridges the gap between elevated-casual and fine dining, offering familiar dishes and flavours, but with a healthy dash of audacity to keep things exciting. Whether you’re enjoying a thoughtfully composed tasting menu or exploring dishes à la carte, dining at Celera is a nuanced, satisfying experience.
