Finally, we have MICHELIN star restaurants in the Philippines, and they’re worth putting on your must-eat list. I spent serious time tasting through the 2 – Michelin and 1 – Michelin star restaurants in Manila, namely Helm, Gallery by Chele, Toyo Eatery, and Inato so you don’t have to guess which one fits your mood, budget, and occasion. Below is my honest, diners-first guide to MICHELIN star restaurants in the Philippines— covering the vibe, stand-out dishes, estimated prices, and who each spot is perfect for. You may also watch the video below for a quick rundown of each restaurant:
Quick Note: Prices and menus change so always check directly with the restaurant before you book.
Quick Snapshot: MICHELIN Star Restaurants in the Philippines
| Restaurant | Michelin Stars | The Vibe | Menu Standouts | Estimated Spend (when I visited) | Best For |
|---|
| Helm (Chef Josh Boutwood) | 2★ | Intimate, chef-driven counter; upscale but warm | Fjord trout, tuna w/ fermented soybean, Australian wagyu striploin w/ bone-marrow sauce (note: menu varies) | ~₱8,800 per person (12 courses, from my visit years ago) | Celebrations, chef interaction, food nerds |
| Gallery by Chele | 1★ | Bistro-meets-fine dining; relaxed but premium | Fired Pulpo, Corte de Flan; Filipino x Spanish sensibility (note: menu varies) | ~₱6,500 per person (10 courses) | Date nights, first-time fine dining |
| Toyo Eatery | 1★ | Modern, rustic, a bit lively (not stuffy) | Rellenong pusit; leche-flan ice cream w/ asin tibuok (note: menu varies) | Tasting menu – ~₱ 3,900 per person ; wine we ordered was ~₱3,500/ bottle | Foodie groups, Filipino flavors, regional sourcing |
| Inato | 1★ | Tiny, cozy, chef-chatty; “our way” ethos | Seasonal “Bahala Na” menu; rambutan + santol dessert (note: menu varies) | ~₱ 5,000 per person | Intimate dinners, adventurous eaters |
Helm by Chef Josh Boutwood (2-Michelin Star) Quick Review
Helm is the Philippines’ first two-star Michelin restaurant. I did the 12-course tasting menu and it was an easy 10/10: from the mood-setting snacks (fjord trout, tuna with fermented soybean, a clever fish-and-chips riff) to the main courses that leaned towards seafood (scallops, hamachi, poached seabass). There are non-seafood options in the Helm Restaurant Menu too like the duck rendered in fat, and my personal favorite during our visit, the Australian wagyu striploin with sauce made from beef bones and bone marrow. It was, smoky, sweet, overall deeply savory.
Vibe check: It’s intimate, and can feel a touch intimidating, but the team is genuinely welcoming. Sitting at the communal counter means you’ll hear your neighbors, but you also get to watch dishes built right in front of you (and sometimes served by Chef Josh himself). If you want a quieter experience, request a regular table. The staff explained to us detail the sourcing and cooking techniques so you really get to appreciate every plate.
Price: My visit (two years ago) was ₱8,800 per person for 12 courses. It’s pricier than Gallery by Chele or Toyo Eatery, but for the level of service, sourcing transparency, and the sheer technical polish, the value tracks.
Go if you love: High-touch service, chef interaction, precision cooking, special-occasion dining.
Gallery by Chele (1-Michelin Star)
I’ve eaten at Gallery by Chele three times already and every time it’s consistently 10/10 across the board! The 10-course tasting menu is a fusion of Filipino ingredients prepared with Spanish inspiration. The Gallery by Chele menu changes seasonally, so I had different dishes during my visits – which is a nice touch, as it’s an entirely different experience each time. Some of the dishes that really spoke to me is the Fired Pulpo and Corte de Flan.
Vibe check: This is like accessible fine dining. It’s premium but not intimidating at all, almost like a bistro energy. There’s warm lighting, a relaxed conversation level, and staff who actually want you to ask them questions. Service cadence is tight; we never waited long between courses.
Price: It’s ₱6,500 per person (10 courses when I visited), exclusive of 10% service charge. For the ingredient quality, craft, and experience, it’s great value in the MICHELIN landscape.
Go if you love: Balanced creativity, approachable luxury, a first taste of MICHELIN star restaurants in the Philippines.
Toyo Eatery (1-Michelin Star)
Long before they got their first Michelin Star, Toyo has long been on my radar since they made theeAsia’s 50 Best restaurants list. It feels like the laid-back cousin of Gallery by Chele, with its modern-rustic interiors, a bit lively, and proudly not stuffy. We did the Toyo Eatery tasting menu: 8 courses that unfolded into 14 Filipino dishes. Expect regional sourcing and shifting menus based on what’s in season. For instance, we had are talakitok with rice wine from Ilocos, another dish with crab meat from Cebu, scallops from Antique that has tublay butter from Benguet, Kilawin with tabon-tabon from Butuan, burnt kalabasa soup with tuyom from Sorsogon, and so much more!
Flavor highlights: Rellenong pusit (stuffed squid) is etched in my memory. The leche-flan ice cream finished with shavings of asin tibuok—one of the world’s rarer salts—tastes like salted caramel.
Price: Php 3,900 pero person, exclusive of 10% service charge. The bottle we ordered was ₱3,500.
Service: Friendly, informative, and game to guide you on how to best eat each course. Eating with your hands for some dishes? Encouraged.
Go if you love: Filipino flavors, regional stories on a plate, a chill but serious kitchen.
Inato (1-Michelin Star)
Right beside Toyo Eatery is Inato. If you ever walk past it, you might miss it because the sign is very tiny, it’s that discreet! Inside, the aesthetic reads a touch Japanese, but “Inato” is actually Bisaya for something close to “our way.” The space is small, but we didn’t mind because the chefs chat, explain, and make the room feel like a private dinner among friends.
We went for the Inato menu called “Bahala Na” (leave-it-to-the-chef) menu built on seasonal, locally sourced ingredients (with occasional global cameos). Our lineup included yellowfin kinilaw, chicharong bulaklak, grilled chicken, Ibérico pork collar, and a rambutan-and-santol dessert that surprised in the best way. Towards the end of the meal, they gave us a parting gift of pan de coco from their panaderya. It’s the kind of detail that makes you leave smiling.
Price: Php 5,000 per person.
Go if you love: Tiny rooms with big personality, chef’s choice surprises, and an ultra-cozy night out.
Booking & Budget Tips
- Match the vibe to the occasion. Big anniversary? Helm. First fine-dining date? Gallery by Chele. Catch-up with food-loving friends? Toyo. Intimate, chef-led night? Inato.
- Reserve early. After they earned their Michelin stars, some of these restaurants are fully booked for months.
- Expect seasonal changes. Menus change with ingredient availability, so embrace the surprises!
- Flag dietary restrictions up front. You’ll get better swaps when the kitchen has time.
If you’re building a food trip around MICHELIN star restaurants in the Philippines, you can’t go wrong with any of these four. The experiences range from chef-driven intimacy to relaxed, proudly Filipino storytelling—and each one proves why our dining scene deserves a global spotlight.
Craving more? I filmed the whole thing—menus, bites, and my unfiltered reactions. Watch the video, drop a comment with your favorite course, and tell me where I should eat next!
Menu
