Tara sa Santorini

Culinary excellence meets environmental integrity at Gallery by Chele, from local sourcing and waste reduction to educating diners. They forego à la carte in favour of three carefully crafted tasting menus – a lunch set menu, plus a six or 10-course menu in a vegetarian or fish/meat variant – that showcase Filipino ingredients through indigenous produce and partnerships with local farmers and fishermen.

Located in The Alley, a buzzing part of Karrivin, this discreet gem blends intimacy with finesse. Ring the bell to enter a chic space in which a sculptural marble counter seats eight facing the open kitchen. Light floors, wooden slats and a textured feature wall add modern charm. Chef JP Cruz reimagines Filipino cuisine with flair. Standouts include yellowtail amberjack and choco tarte – delivered with seamless, warm interaction in a calm, elegant setting.

"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. Ingredients are sourced exclusively from the Philippines; fermenting and preserving is done on site. The chef balances seasoning – soy, vinegar and fish sauce – to enhance the dishes and highlight the natural flavours. For a traditional experience, try kamayan: a shared meal served on banana leaf, eaten with your hands.

"Hapag", meaning "family table" in Tagalog, is led by a team of young chefs aspiring to reimagine Filipino cuisine with finesse. Tapping into the full potential of local ingredients, they bring a modern, sophisticated touch to traditional dishes. This inventive approach honours regional recipes and time-honoured methods, while challenging expectations and blurring culinary boundaries for a fresh and exciting perspective on Filipino flavours.

Step into this tranquil oasis of straw cloche lamps, lush greenery and shell-lined walls evoking beachside charm. Chef Isip draws on French technique and global influences – from Latin America to Southeast Asia – and makes good use of the wood fire. Local ingredients go into expressive, refined dishes. Order a tasting menu and dine on the breezy terrace or sit at the counter and enjoy à la carte creativity and a front-row seat to the action in the open kitchen.

Located on a corner of BGC, this restaurant brings typical Filipino flavours into a modern setting. The menu includes a well-balanced selection of meat, seafood and vegetable dishes, but their signature dish is cochinillo (hence "Cochi"). This roasted suckling pig marinated in 12 herbs and spices and slow cooked for 3 hours is served in generous portions – a festive, shareable dish that comes with a little tableside theatre for good measure.

Led by chef Fernando Alcalá Garaizábal of Kava in Marbella, Bolero charms with its Spanish soul. The largely Spanish menu is laced with Mediterranean notes and the odd global influence – built for sharing, generous portions make for great value. Start with a cocktail from the extensive list. Dishes such as coal-grilled Ibérico presa and ribeye empanadas impress, but the highlight is a decadent, molten-centred cheesecake – an award-winner in Spain.