Want to try Michelin-starred PH spots? Chefs share their top recos—and how much a visit could cost

Asador Alfonso

Situated in Cavite, Asador Alfonso makes use of Spain-sourced ingredients for its menu of authentic offerings "that balance rustic simplicity with remarkable depth and character," as described in the MICHELIN Guide. It's owned by chef Chele Gonzalez, who tapped chef Rodrigo Andres Osorio to lead the kitchen.

In an interview with L!fe, Chef Chele said he highly recommends its multi-course menu, Journey, "for those who are looking for a MICHELIN experience." It costs around P12,000 for two pax.

"We have very nice ingredients from Spain, and our food is cooked in different ways—that's the pure essence of Asador Alfonso. I promise it's worth the travel," he shared.

If you want something more casual, Chef Chele said you can go a la carte and order its bestselling dishes like pulpo, Jamon de Wagyu (A5 Wagyu ham), and cochinillo. For solo dishes, he shared that P2,000 to P4,000 would be enough for two.

"We've been very, very hard at work to keep quality, good ingredients, service... everything really is top of the line," he noted. 

Asador Alfonso is located at Lot-3308, Barangay Road, Alfonso, Cavite. For reservations, contact reservations@asadoralfonso.com or +63 9171607621. 

Gallery by Chele

According to the MICHELIN Guide, "culinary excellence meets environmental integrity" at this dining spot in Bonifacio Global City as it puts the spotlight on Pinoy ingredients "through indigenous produce and partnerships with local farmers and fishermen."

When asked what he thinks helped Gallery by Chele make the cut, Chef Chele Gonzalez only had one thing to say: "Quality, quality, quality—no compromise on it by anything else."

"If you want to have the full experience and travel around the Philippines, the 10-course is nice for a special night," he told L!fe. "The heart of it is really the Philippines. We highlight the ingredients, the people, the different places we go to in the country. It's truly a journey."

Six-course meals are priced at P5,000+, while 10-course meals are around P6,500. "Somewhere between P10,000 and P15,000 for two people would be good for the full experience. That already comes with drinks," he said.

Gallery by Chele is located at 5F, Clipp Center, 11th Avenue corner 39th Street, Bonifacio Global City, Taguig. For reservations, contact reservations@gallerybychele.com or +63 917 546 1673.

Kasa Palma

Nestled in the heart of Makati, Kasa Palma combines French techniques and Filipino soul with global influences from Latin America to Southeast Asia, focusing on local seafood. Here, Chef Aaron Isip "crafts expressive, wood-fired dishes that celebrate local ingredients," per the MICHELIN guide.

"Our 10-course tasting menu is the one I highly suggest guests try, especially for first timers," Chef Aaron said in a chat with L!fe. "It highlights our ethos by focusing on the bounty of the Philippine Seas—it’s a discovery of local fish and seafood that you don’t usually see in menus of other restaurants." This set costs P8,500 per person.

He added that their 8-course tasting menu, which is priced at P6,500 per person, is also a must-try. It's an ode to his life in France, where he trained under prominent French chefs with MICHELIN-starred restaurants. "It focuses on classic French dishes with a Filipino twist, using local (mostly seafood) ingredients. Think classic croque madame with a seafood twist—with yellowtail tuna from General Santos and local uni."

For a la carte dishes, Chef Aaron recommended the Jungle Kitchen where everything is cooked over firewood. "Our fire-grilled Tupig with Tinapa Mascarpone and Smoked Caviar is the favorite choice among our diners." Prices range from P2,500 to P4,000 per person on average without drinks.

Kasa Palma is located at 6042 Palma Street, Poblacion, Makati. For reservations, message them on Instagram or call them at +63 917 155 9669.

Celera

At Celera, chef-owners Nicco Santos and Quenee Vilar take the stage to "craft contemporary Asian fare that draws inspiration from Japan, China, Singapore, and beyond, resulting in bold, layered flavors," as stated in the MICHELIN Guide.

Their business partner Pam Begre, who also leads the restaurant's beverage program, told L!fe that her top recommendation is crudo. "A component of this dish includes smoked fish head stock made into noodles," she said.

"Our lobster dish is also not one to miss. The treatment of this dish is packed distinctly with laksa and pappardelle," she added.

"For a la carte, expect a spend of P2,800 to P6,000 per head. For our course discovery menu, it's P5,600+ per person," shared Begre.

Talking about the success of their restaurant, she said their secret was "expressing and bringing forward the kind of restaurant that we, ourselves, would enjoy the most and immensely."

"From big details to the smallest of details, we paid attention and delivered. For the food, it is, if not the most important, that the palettes of our audience are taken to adventures, while staying true to what we feel would be best enjoyed," she shared. "If anything though, it really has been our mission for this collective of a team to be at their best potential. We wanted to push for everyone to be able to ideate and apply their maximum potential, for their growth and future. We think that with this intention, it is felt and folded into the experience of dining at Restaurant Celera."

Celera is located at 3F Comuna in 238 Pablo Ocampo Sr. Ext. Makati City. For reservations, contact reservations@restaurantcelera.com or +63 917 501 3077. 

Inatô

The charm of Inatô lies not just in its food but also in the intimate, immersive dining experience it offers on its counter seats that can only accommodate up to eight people. In the MICHELIN Guide, its "refined Filipino flavors" on the menu take the spotlight.

The top recommendation of owner and head chef JP "Jepe" Cruz, who used to be a sous chef at MICHELIN-starred Toyo Eatery, is their "Bahala Na" menu. "It's a four-course menu that’s set on the day itself, hence the name 'Bahala Na' or 'leave it to us,'" he told L!fe. "It’s a tray of appetizers you get at the start of the meal."

While the dishes change often, Chef JP said his favorites include the mainstay Kinilaw, Sabaw, at Pinirito.

Inatô also has an a la carte menu seating. "My choice for this is the Pork Iberico Pluma, which comes with rice and a side of vegetables; and the sourdough-battered Suahe, which is fried, finished in a wok, and served with a side of chili garlic," he said.

According to Chef JP, "Bahala Na" starts at P5,000 per person, while the a la carte dishes start at P300.

When asked what he thinks helped them get the MICHELIN star, he said, "I honestly don’t know! We just love and enjoy what we do."

Inatô is located at The Alley at Karrivin in Makati. For reservations, contact reservations@inato.ph or +63 945 478 0420.