The recent Michelin debut at Marriott Manila Hotel made a loud buzz. In its inaugural year in the country, Michelin has already recognized dozens of restaurants in the Philippines with Michelin distinctions and special awards, including stars Bib Gourmand.

Contrary to the assumption that everything begins and ends in Metro Manila, there are Michelin-recognized restaurants that showcase great food, thoughtful sourcing, and tasting menu craftsmanship outside the metropolitan center. In short, yes, you can find one of the Michelin-star restaurants South of Metro Manila.

This continued expansion of the Michelin Guide has sparked renewed interest in the country’s dining map and demonstrates that local talent and fine-dining restaurant experiences thrive well beyond the capital. The South, in particular, has built a compelling collection of culinary destinations where diners can enjoy elegant dining rooms, date night escapes, and menus that celebrate regional diversity.

From contemporary Asian dishes to reimagined European favorites, here is your shortcut to the South-based restaurants awarded with Michelin nods.

Michelin-selected restaurants south of Metro Manila

Below are the restaurants that have earned recognition from the Michelin Guide or are celebrated in the Michelin ecosystem.

Asador Alfonso (One star)

This modern, minimalist property serves Spanish contemporary dishes and takes inspiration from Taal Volcano, and sits on nine hectares of lush fields. Spanish chef Rodrigo Andres Osorio helms the kitchen, with ingredients sourced directly from Spain to deliver authentic dishes that balance rustic simplicity with remarkable depth and character.

The restaurant offers melt-in-your-mouth house-aged A5 Wagyu ham “Jamon de Wagyu” and the classic roasted suckling pig “Cochinillo”, both showcasing the chef’s dedication to tradition and craftsmanship. Warm service, genuine hospitality, and a splendid atmosphere create the perfect setting to escape the bustle of the city and immerse yourself in a truly memorable gastronomic journey.

Linamnam (One star)

Tucked inside what used to be the chef’s childhood bedroom, which is now transformed into a cozy, intimate dining room with woven walls, wooden floors, and Tiffany‑style lamps, Linamnam is a 10‑seater gem.

Chef Don Don Patrick Baldosano, also a winner of the country’s first Young Chef award, runs everything solo. His secret is crafting deeply personal dishes rooted in regional Filipino tradition but expressed with modern technique.

The menu is seasonal, but some noted standout plates like lamb dumplings served in pork broth, blue marlin in fish‑head stock, or turon featuring aged banana and jackfruit. The result: a truly unique, memorable dining experience featuring contemporary Filipino dishes.

Kumba (Bib Gourmand)

With a laid‑back vibe, Kumba delivers Asian dishes with creativity and heart. The chef draws inspiration from Chinese, Filipino, Taiwanese, and Japanese flavors, and the result is a menu that’s playful yet rooted in tradition.

One of their signature dishes—the fluffy “cuapao ni Cristina” buns filled with tender pork, crispy pig skin, peanuts, and coriander—offers a burst of textures and nostalgic flavors.

In addition, their menu rotates with seasonal specials. Some examples include grilled‑broccoli salad, black pepper crab noodles, P.S. I’m Vegan (grilled eggplant and banana in pineapple‑coconut curry with rice), Peking duck bread, Unagi Kabayaki, and various other Asian‑creative comfort dishes.

It is these balanced prices and quality offerings that earned Kumba its Bib Gourmand distinction.

Antonio’s (Selected)

Housed in a restored Spanish Colonial home on a lush garden estate in Tagaytay, Antonio’s offers a sophisticated escape from the city. The European menu blends French and Italian classics, such as beef Wellington, dry-aged Angus ribeye, and crab capellini.

For every main, a starter, a dessert, and coffee are included. The crêpe Suzette, particularly, comes with a theatrical touch. The verdant terrace, ideal for a coffee or an aperitif, completes this serene dining experience.

For dessert and drinks, expect classic European fare and a well‑curated wine list to complete the culinary journey.

A shortcut to the Michelin distinctions

• Michelin Stars: The highest level of culinary recognition. One Michelin star marks very good cooking, two Michelin stars signal excellent cuisine worth a detour, and three Michelin stars indicate truly exceptional food worth a special trip. Stars focus entirely on what’s on the plate: ingredient quality, technical skill, flavor harmony, and the chef’s distinct style.
• Bib Gourmand: The Bib Gourmand highlights restaurants that serve delicious, well-crafted food at a fair price. These spots are less about luxury and more about honest, satisfying dishes that deliver great value. It’s Michelin’s guide to memorable meals that won’t strain the budget.
• Michelin Selected: Michelin Selected restaurants are those the Guide considers good and worth recommending, even without a star or Bib distinction. They offer solid cooking, consistent quality, and an enjoyable experience.

The exciting flavors of the South

The 2025 Michelin recognitions have nudged restaurants to look inward, focus on high-quality cooking, and tell stories rooted in places. Leading figures like Chef Josh Boutwood, Chef Jordy Navarra, and Chef Aaron Isip continue to inspire a wave of cooks who are turning back to regional ingredients and rediscovering long-loved Filipino techniques. It’s a movement that brings more attention to Filipino cuisine and helps local restaurants raise standards in plating, pacing, and hospitality.

For South diners, these places feel like a true retreat: elegant dining spaces adorned with natural textures, woven wall coverings, soft lighting, and wooden floors. The mood fits both celebration dinners and casual, thoughtful meals after a scenic drive.

Michelin influences in the South

Not every memorable meal needs a star. The Bib Gourmand ethos, for example, is excellent food at a reasonable price, and it is thriving in provincial towns. Community restaurants in Cavite, Laguna, and Batangas are serving three-course meal options, piping-hot specialty plates, and creative spins on classics that put Filipino ingredients center stage.

These venues often embrace sustainability best practices such as waste reduction and responsible sourcing. Some are even experimenting with the Michelin green star principles of environmental stewardship that pair well with farm-to-table approaches in the South’s fertile regions.

What defines a Michelin-worthy southern dining experience?

Narrative, terroir, and identity

Great Southern restaurants celebrate regional diversity. They educate diners through menus that reveal the origin of ingredients, the method of cooking, and the memory behind each dish. This commitment adds remarkable depth to otherwise familiar flavors.

Ambiance, craft, and service

An intimate space, an open kitchen, an attentive operations director, and a restaurant team make for a cohesive dining journey. From the bar to the table, consistent service turns every dinner into a memorable moment.

Planning your culinary journey across the South

• Cavite: Combine Asador Alfonso for a tasting menu experience and explore nearby local restaurants for casual bites.
• Tagaytay: Build a day around Antonios for exciting expressions dining.
• Laguna & Batangas: Seek out farm-to-table bistros and seaside spots spotlighting fresh energy and coastal produce.

Tips: Reserve early for tasting menus, embrace the progression of courses, and pair dishes with local wines or thoughtful non-alcoholic pairings. Let conversation be part of the meal as Michelin-level dining rewards a measured, attentive pace.

Savoring what comes next

The 2025 Michelin Guide update has deepened interest in the Philippines’ culinary future, validating not just metropolitan fine dining but also southern venues that highlight terroir, hospitality, and creativity.

The South’s roster of Michelin-recognized restaurants proves that you don’t have to travel far from home to experience culinary excellence, elegant dining spaces, and menus that celebrate regional diversity.