Philippines Included in MICHELIN Guide’s Most Exciting Food Destinations for 2026
The Philippines is now officially included in the MICHELIN Guide’s list of Most Exciting Food Destinations for 2026, marking a significant milestone for the country’s culinary scene and signaling an ideal time to explore its vibrant and diverse food culture.
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Beyond its food recommendations, the guide features a selection of notable accommodations that complement the country’s gastronomic appeal. In Manila, the Grand Hyatt Manila is known for its sophisticated atmosphere, spacious rooms, and a rooftop pool with sweeping views of the city—an ideal setting for travelers to unwind after a day of exploring. Shangri-La at the Fort, located in the dynamic Bonifacio Global City district, is also recommended, offering luxury accommodations, diverse dining options, family-friendly amenities, and proximity to business hubs and nightlife.
For visitors drawn to the coastline, the guide features beachfront escapes in Mactan, Cebu, such as the One-Key Dusit Thani Mactan Cebu Resort, known for its modern seaside rooms, resort-style pools, and easy access to water sports. Crimson Resort & Spa Mactan is likewise highlighted for its private villas, lush tropical landscaping, full-service spa, and direct access to white-sand beaches. Together, these properties showcase the breadth of hospitality options in the Philippines, from cosmopolitan hotels in the capital to tranquil island resorts that pair naturally with the country’s celebrated cuisine.
With this distinguished recognition, the Philippines now stands alongside renowned culinary destinations such as Italy, Türkiye, China, Saudi Arabia, the American South, Florida, Canada, and Poland.
The launch of the MICHELIN Guide on October 30 marked a historic milestone, celebrating 108 establishments across Manila and Cebu. The Philippine roster includes one Two Star and eight One Star restaurants, 25 Bib Gourmand awardees, 74 MICHELIN-Selected venues, and special distinctions for sustainability, service, young chefs, and mixology.
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