From breakfast spots to gelato and elevated turo-turo, this is your guide to exploring Siargao’s culinary delights
The moment you set foot on Siargao’s shores, there is a palpable sense of calm. And while the sun and surf add to the atmosphere of island life, its community remains at the heart of the culture.
Most of the Siargao community moved to the island from Manila or abroad, trading their day jobs to build homegrown restaurants. Think mainstays like Shaka Cafe, which have since expanded to Manila, or Kermit.
READ: The Story of Shaka from Siargao to Manila
Despite the challenges brought by Typhoon Odette, Siargao’s locals have bounced back with multiple new restaurants sprouting throughout the island. Along the bustling thoroughfare of General Luna, where many of the hotels and hotels are located, there is a wealth of restaurants that offer an array of options for anyone seeking more than just surfing. Let’s dive in.
Pwesto
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Pwesto is much like how you would imagine a cozy beach shack, complete with sandy floors and colorful umbrellas. Right off the main road, it’s a major hit for morning meals and a selection of coffee and breakfast plates. You can customize your eggs Benedict with options like chorizo, adobo flakes, or bacon. They also have veggie bomb or tuna kahuna sandwiches for a light lunch. For your sweet tooth, indulge in Mom’s Apple Crumble and homemade ice cream, reminiscent of those warm childhood apple pies. Friday nights also feature laid-back live tunes that transform Pwesto into a chill, nighttime venue.
Sidargo
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A little birdy told us the Explorer’s Bar is where you have to be on Tuesday night for a great party. But during the day, Sidargo features a blend of Japanese-Hawaiian flavors for those craving that sushi hit—or just a serving of Spam fries with tonkotsu aioli.
Their highballs feature classic Japanese Suntory whiskey while their mojito is also a must. The owner of the bar, Joaquin Talan, is an avid fisher, who understands the variety of fresh marine life in the ocean. You can count on reasonably priced sushi to be a banger at only P250 for four rolls. Popular rolls include the Flaming Maguro with yellowfin tuna, the ceviche maki roll, or the Kraken, a sushi roll with picked tentacles and battered calamari.
Roots
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Roots is one of the first of its kind on the island, featuring a tasting menu that changes every day, based on the availability of resources at the time. The team is made up of founders Inés Castañeda, Marina Castañeda Matos, Filippo Turrini, and Ricardo Miranda de Sousa, who met Central in Lima, Peru, crowned 2023’s World’s Best Restaurant.
Roots fuses the founders’ Spanish, Italian, Mexican, and Portuguese heritage that reflects the “roots” they are bringing to the island. Apart from heritage, the restaurant pushes for authentic sustainability, sourcing 90 percent of ingredients locally and building a close-knit, traceable network of suppliers. Their menu is ever-evolving but some staples include the delicious salvaro or cassava crisps.
You will encounter experiments with less popular vegetables like singkamas or nipa fruit, and a mix of mains that may even include carabao meat. The drink menu however stays largely the same, such as the Calamencello Sour (fermented calamansi with egg whites), and even a tapuey cocktail made with Cordilleran rice wine.
READ: A curious group of chefs and creatives ‘returns to their roots’ in Siargao
Nāga
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For those craving comfort food, Nāga is the place to be. The cuisine features Mediterranean and Western-inspired food with an homage to the Filipino palate. You’ll find Middle Eastern dips, shakshuka, and chickpea salads alongside Filipino favorites and hearty American breakfasts.
The menu is inspired by their chef who spent time living in the United Kingdom, South Africa, Spain, and Morocco. The restaurant itself started when Siargao DJs Paolo Gironella and Jairus Paul wanted to have a place of their own to play music. With a sound system inherited from XX:XX bar in Manila, Nāga is the only place with beer below zero in Siargao.
Cev
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Cev is one of those homegrown Siargao restaurants that everyone has heard of and wants to try. And with good reason, too. Chef David Del Rosario has kept Cev running for seven years, and the restaurant is still as popular as ever for its honest, good food.
Del Rosario explores the intricacies of the Filipino kinilaw, combining sweet and sour tastes with an array of textures. Guyam, for example, features fish, grilled pork belly, coconut vinegar, and roasted red bell pepper purée, with cornicks that add a light crunch. The fish is also maximized with menu creations like fish skin chicharon or a meal with grilled panga (fish jaw).
READ: Preservation beyond ceviche and kinilaw: A new and improved CEV stands tall
Halika
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Who doesn’t love a cold ice cream cone on a hot day? Well, Halika has the best gelato on the island. The sweet scoops feature a blend of creaminess that’s hard to find anywhere else in the archipelago. The flavors are also island-inspired, with ice cream experimentations that further refine coconut and mango flavors. There are also chocolate, vanilla, and caramel iterations for those with a more conventional sweet tooth.
Kurvada
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Kurvada was a lifesaver for my friends and me on the last day of our vacation and the last vestiges of our budget. The establishment is the town’s sort of elevated turo-turo with delicious food at affordable prices. Whoever thought of the Kurvada concept is a genius, which offers a great alternative to fast food, with similar price points but a healthier, more home-cooked quality.
For example, you can opt for couscous over plain white rice. Their pans also include pesto pasta or tomato gnocchi to pair with tuna or squid skewers. They offer a whole range of vegetables and hearty kare-kare soup, too.
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As the sun sets, Siargao’s vibrant nightlife comes alive, offering something for every nocturnal adventurer—from R&B DJ sets at Sidargo’s “Tuesday Thing” and Harana Surf Resort’s groovy “Sabado Nights” to the Sunday night market of Happiness, Nāga’s live music every night, and Barbosa’s exceptional cocktails.
While Siargao retains its authentic charm, it’s important for visitors to navigate certain practicalities. Most sari-sari stores offer Imodium, which signals the occasional stomach upset. Remember to avoid tap water, exercise caution with ice, and check for red tide warnings before indulging in fresh seafood in boodle fights. And when dining out, be mindful of fair pricing, with daytime fares typically at P20 and nighttime rates around P30.
