18 Cebu restaurants get Michelin plaques

Local

FROM small carenderias to high-end restaurants, all 18 Cebu-based establishments honored by the Michelin Guide received their plaques today, Saturday, Dec. 13, marking a milestone for the local culinary scene.

Eleven of the restaurants received their awards at Pig & Palm in Cebu Business Park.

Department of Tourism Secretary Christina Frasco was scheduled to visit the remaining seven during a food run on Saturday.

In an interview, Frasco said the plaques are proof of the dedication of Cebu’s chefs and restaurant owners.

“Today’s distribution of the Michelin Guide plaques is a wonderful affirmation of the work that the Cebuanos have been doing to put forth Filipino culinary excellence to the world and so we are very happy to be able to contribute to this work by giving them the evidence of their hard work, their sacrifice, their service to our communities,” she said.

The secretary noted that the recognition benefits not only the restaurants themselves but also local farmers, fisherfolk, and small and medium enterprises supplying these establishments.

“Gikan sa atoang mga farmers, ato ang fisherfolk, all of our local suppliers, our small and medium enterprises that supply these restaurants are benefiting as well,” she added.

Awardees

Six Cebu-based restaurants received the Bib Gourmand distinction for serving exceptional food at reasonable prices: Abaseria Deli & Cafe, CUR8, Esmen, Lasa, Pares Batchoy Food House, and The Pig & Palm.

Twelve other Cebu-based restaurants were included in the Michelin Selected 2026 list, recognized for quality cuisine and noteworthy dining experiences even without a star or Bib Gourmand. These include Abli, ATO-AH, COCO, DIP, Enye by Chele Gonzalez, House of Lechon, Soba Kamakura, Maya, Lantaw (Compostela), Pares Pares (N. Escario St.), Sialo, and Socarrat.

The Michelin Guide is an internationally recognized restaurant and hotel rating system that originated in France.

It was first published in 1900 by the French tire company Michelin as a travel guide to encourage people to drive more (and thus buy more tires). Over time, it evolved into one of the most prestigious authorities in gastronomy.

Food as tourism drivers

Frasco highlighted the crucial role of food as a driver of tourism and the economy, citing a visitor survey that showed 17 percent of tourist spending in the Philippines goes to food.

She noted that this makes culinary offerings a key attraction for visitors while also stimulating local communities.

The secretary pointed to early economic benefits following the Michelin announcement, reporting that some establishments in Cebu experienced booking increases of up to 90 percent and revenue growth of up to 80 percent.

Additionally, Frasco said certain restaurants in Manila recorded 100 percent. growth in sales and reservations.

Regarding Michelin’s evaluation, Frasco explained that the guide uses a specific set of criteria, known as the five pillars, to determine which establishments qualify. She said the assessment is a completely independent audit and survey.

Frasco said the agency's role was to extend an invitation to Michelin to consider the Philippines, and the recognition confirms the global potential of Filipino cuisine.

“This is very much driven by the private sector. So we're also very grateful to the chefs, the cooks, the owners of these eateries, carienderias, and restaurants for really continuing to invest, continuing to expand, and also making sure that the quality of their offerings are to a standard that can be returned to the tourists,” Frasco said.(MyTVCebu)