Po & Pilar’s Smoked Fish Caramel Donabe. Photographed by Renzo Navarro
Whether you’re fully vegan or vegetarian, or just curious about pescatarian and meat-free dishes, these dining spots can meet your flavor palate.
Dining in the Philippines isn’t what it used to be, and that’s a good thing. Once considered a niche lifestyle, meat-free or pescatarian eating has found its way into the mainstream, reshaping the culinary conversation. This month’s Lenten season also invites us to pause not only in practice, but also in the way that we nourish ourselves.
From creative spins on the classic Filipino fare to globally inspired meals made with fresh, local produce, these restaurants are serving up dishes that are full of flavor, not compromises.
Green Bar, Makati
Vegan
From Southern California to the Philippines, the Green Bar brings a range of plant-based dishes to Metro Manila. Founded by sisters Jaderani and Sarada Santos in 2014 the restaurant offers dishes inspired by American and Filipino cuisine, as well as family recipes. Their menu has a little bit of everything: an all-day breakfast menu, burgers, dumplings, cauliflower wings, salads, and even coffee, homemade sodas, and even kombucha and beers.
Nonie’s, Alabang
Pescatarian, vegetarian, and vegan options
One philosophy guides Nonie’s: everyone has the right to good, clean, and fair food. With this in mind, they use the freshest, ethically-sourced local ingredients for their dishes. The bread is baked daily, and all the sauces and marinades are made from scratch.
Their menu has plenty of Lent-friendly options: the entire appetizers menu for starters, salads, the tuna tataki and vegan chorizo bowl, pineapple pandam pancakes, fish and prawn curry, and others. They also have a vegan take on the classic kare-kare, replacing beef with homemade tempeh. To finish off your meal, they also have desserts such as halo-halo and kesong puti cheesecake, and cold-pressed drinks and smoothies to refresh your palate.
Cosmic, Pasig
Vegan
Who says going vegan means saying goodbye to beloved Filipino dishes? Cosmic, the cult-favorite restaurant from Poblacion, has expanded east with a Kapitolyo branch, and it’s not just a carbon copy. The newest outpost comes with an exclusive menu, featuring playful yet proudly plant-based twists on Filipino staples, like their Vegan Un-Pork Siomai and Bangus Relleno. Known for reimagining local comfort food into cruelty-free, budget-friendly classics (Think bagnet kare-kare, sisig, and tofu sinigang), Cosmic continues to make a strong case for plant-based eating that doesn’t sacrifice flavor or culture. Vegan food has never looked this familiar, or this fun.
Po & Pilar, Makati
Pescatarian and vegetarian options
At Po & Pilar, nostalgia and familiarity are mixed with a sense of wonder, fun, and progress. Stepping inside, there’s a feeling of being welcomed at your grandmother’s house. The dishes bring comfort with a flair, like their galunggong “escabeche” white bean sinigang, which means filleted galunggong pickled and fried with white beans cooked in tamarind broth and olive oil.
The familiar adobo spices also find their way into the steamed fish, “adobo gumbo,” which consists of their steamed fish of the day, mushroom gravy with adobo spices, and a roasted buttery roux. Even mung beans are cooked in a traditional Indian style, in their dish munggo “tadka.”
Gypsy, Baguio
Pescatarian, vegetarian, and vegan options
Like many Baguio haunts, Gypsy by Chef Waya Araos-Wijangco gathers eclectic crowds: locals and tourists, poets and artists, as well as food enthusiasts and connoisseurs. Perched above the Pines, this hilltop haven is a sanctuary for those seeking soulful cooking with seasonal produce: from octopus ceviche kissed with citrus and heat, to miso-butter salmon with crisped skin, and a vegan Adlai paella that might just convert the most carnivorous among men. The view alone makes it worth the pilgrimage.
Bell + Amadeus, Cebu
Pescatarian and vegetarian options
At Bell + Amadeus in Cebu, the camera eats first (because who wouldn’t want to capture these edible masterpieces?). Each dish is carefully plated like a painting, adorned with edible flowers, micro-greens, and vibrant accents. However, the adventurous flavors that the chef duo Chime Bell Osabel and Angelo Amadeus Moreno experiment with aren’t just easy on the eyes. If you’re observing Lent or just in the mood for seafood, their take on the local fish Lapu-lapu in creamy tomato risotto is a must-try, while the tuna tartare which sits on a squid ink cracker is a bite-sized fan favorite. End the meal with their equally stylish desserts, such as the Ylang-ylang creme brulee with ube moss, jackfruit gel, and black sesame ice cream, and indulge without feeling guilty about it.
Sirena, Boracay
Pescatarian and vegetarian options
The Sirena Seafood Restaurant & Clifftop Bar at the Shangri-La Resort in Boracay makes indulging in seafood a sensory experience made even more memorable by the clifftop views. The restaurant specializes in fresh, sustainably sourced catch, such as the Gratinated Chilean Scallops with caramelized onion, and sherry wine, as well as the Sweet and Sour Red Snapper. Vegetarians will enjoy the Agedashi Tofu, where crispy tofu is paired with umami-rich shiitake and enoki mushrooms in a savory sauce. Whether you’re unwinding with a cocktail at the iconic cabanas or savoring a light yet satisfying dinner, Sirena is a culinary escape by the sea.
Cev, Siargao
Pescatarian
In Siargao, CEV gives new spins to the hometown favorite kinilaw, a traditional Filipino dish made from fresh, raw fish or seafood marinated in vinegar, citrus, and spices. CEV, which prides itself in being the island’s “first and only restaurant dedicated to kinilaw and ceviche,” present specialties like the General Luna Kinilaw, which offers a balance of spiced mangoes, crispy sweet potatoes, and creamy coconut milk, while the Pacifico Ceviche brings together coconut leche de tigre, calamansi juice, and grilled corn for a refreshing, savory dish. Each plate highlights the natural freshness of the sea, making CEV a simple yet memorable stop for anyone craving vibrant, seafood-centric meals in Siargao.
Farmer’s Table, Tagaytay
Vegetarian options
In Tagaytay, the farm-to-table experience comes with a view of the countryside at Farmer’s Table. With the practice of being a locavore, or serving food grown and produced locally, Farmer’s Table extensive menu offers salads, hearty soups, pizzas, pastas, and dishes such as tofu sisig, pinakbet, and vegetable pinakbet. Their dessert menu also offers twists, such as the mango suman “sushi” and ube champorado.
Scratch, Makati
Vegetarian and vegan options
What began as a home-based sourdough operation in Quezon Province is now one of Makati’s favorite bakeries, Scratch. Primarily known for its artisanal sourdough loaves, Scratch not only offers freshly-baked goods, but also shows how to best enjoy them. This Lent season, its vegan toast topped with hummus, roasted eggplant, mushrooms, and pickled onions can satisfy your savory cravings. If you want a bit of protein, they also have sourdough slices paired with sambal-tinged Turkish Eggs, which have a spicy kick.
By DAPHNE SAGUN and CELINE LAGUNDI. Photographs by RENZO NAVARRO. Digital Associate Editor: Chelsea Sarabia. Producer: Julian Rodriguez. Digital multimedia artist: Myc Priestley. Shot on location at Po & Pilar, Cosmic, and Scratch Bakery.
