Aku Inn Cebu City

Opened as a jewellery export business in 1999, Abaseria evolved into a café and is now a welcoming restaurant. A nostalgic atmosphere reigns in the space, which is decorated with local crafts and souvenirs – you feel like you're at a distant relative's. Home-cooked dishes such as sinigang pasayan, fish with tofu in black bean sauce, and Humba stew are made for sharing. Popular desserts include choco durian and mango float, and the coffee is a highlight.

Since 2023, this unpretentious restaurant has been winning fans with Filipino, family-style fare crafted with clear devotion. Wooden tables and photo-lined walls of classic dishes make for a casual feel. Try the signature stewed beef noodle soup, pares batchoy, the refreshingly tangy sinigang na hipon (tamarind broth with prawns), or seared stuffed bangus, a delicate milkfish dish. Staff are friendly, and an illustrated menu makes sharing effortless.

Immensely popular with locals and visitors alike, this place celebrates Cebu's iconic dish. With its crispy skin and tender, flavourful meat, lechon is a true cultural staple, to be savoured here along with other local favourites. For an accessible introduction to regional cuisine, it serves a variety of portion sizes in a comfortable, spacious setting – both indoors and out. A welcoming spot that captures the essence of Cebuano culinary heritage.

When cravings hit for local street food favourites, but you'd rather skip the heat, this bright, air-conditioned eatery is just the ticket. The star of the show is the signature beef pares, featuring tender brisket in a dark, sweet-spicy sauce, best enjoyed with steamed rice. A noodle soup version is also available. Open until midnight, it's a go-to place for late-night diners seeking bold, satisfying flavours in a cool, casual setting.

Designed by a Filipino architect, this stylish destination pairs grey tones with turquoise accents and club beats for a modern, casual feel. CUR8, is a nod to the chef behind the concept – where Asian cuisine is reimagined with bold style. Featuring clear categories, from Best Seller to Chef's Recommendation and Healthy Option, the menu is approachable. The lunch set, showcasing various dishes as small portions, is a fantastic deal.

For 60 years, this market-side eatery has been loved for one thing: linarang, a sour fish soup made with fresh porcupine fish simmered over wood fire. The broth is tangy, rich and slightly oily, with tender fish and deep flavour. Enjoy it on rice before noon when it's at its freshest.

This hidden gem lies at the end of a nondescript corridor, past crumbling façades and corrugated iron roofs. A small garden precedes an immaculate dining room with white chairs, tiled floors and a view of the action in the kitchen. Jars of in-house fermented products line the walls. A warm, attentive service team lead diners on a truly singular experience comprising 15 courses packed with flavour, finesse and purpose and accompanied by a refined wine list.