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The Pig & Palm

Cebu, Philippines

As a tribute to his Filipina wife, Michelin-starred chef Jason Atherton opens his first restaurant in the Philippines, The Pig & Palm. When British chef Jason Atherton launched his flagship restaurant Pollen Street Social in April 2011, it was awarded the coveted Michelin star within just six months of opening. Since then, Atherton has racked up an impressive number of awards, and has launched 15 other restaurants in London, New York, Dubai, Hong Kong, Shanghai, Sydney, and just July 2016, Cebu in the Philippines.

Atherton and his Filipina wife Irha created the restaurant The Pig & Palm with the aim of bringing a taste of Spanish gastronomy to Cebu in an informal, contemporary environment. Designed by Shanghai-based studio Neri & Hu, the restaurant draws in Cebu’s Spanish colonial past as its inspiration for its interior design, particularly the nearby historic monument Fort San Pedro.

The Pig & Palm’s menu highlights modern tapas-style sharing dishes, created by Atherton and Manila-born head chef Tim dela Cruz, using the best of Filipino produce. The dishes celebrate Cebu’s reputation as a destination for pork, with a focus on pig-based plates sourced from local farms in Cebu. A brunch menu is also served from 8 AM to 3 PM, with a range of inventive egg-based dishes. Meanwhile, the restaurant also has Jamie Jones as the bar executive, who brought in to the bar cocktail mixes that blend traditional Filipino fruits and flavours with British cocktail style.

Philippino, Spanish

Tim dela Cruz

Work Time:
Breakfast: 07:30 - 11:30
Lanch: 12:00-15:00
Dinner: 18:00-22:00

MSY Tower, Pescadores Road, Cebu

Дресс-код: повседневно-элегантный



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