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Restaurant Pig & Palm, The

Pig & Palm, The

Restaurant, $$$$, Modern, European, Cebu
Book Online
  • ReservationYes
  • Private RoomDisplay when Private Room checked
  • Accept Credit CardYes
  • Dress CodeNo
  • Vegetarian DishYes
  • Bring Your Own BottleNo
  • BuffetNo
  • CorkagePHP 1/ML
  • Smoking AreaYes
  • Car ValetNo

Review

WHY GO

British chef Jason Atherton’s restaurant in Cebu continues to set the benchmark for quality dining and discreet service. Sharing the spotlight are the signature tipples, particularly Dill or No Dill, a heady concoction of gin, lemon juice, elderflower cordial, cucumber, dill and smoked salt; and Notorious P.I.G., made of bacon butter bourbon, maple syrup, and sea salt, a cheeky nod to the restaurant’s porcine origin.

TATLER TIPS

• Get the roasted grouper with lemon, caper, tomato, and olive mash—simply prepared to put focus on the freshness of the day’s catch. Follow this with the confit pork belly with apple caramel sauce and mashed potatoes, with tender fragrant meat that lingers on the palate.

• The slow-cooked short ribs with barbecue glaze is notable for its tender, fall-off-the-bone meat; the slight smokiness of its glaze goes well with the kimchi and red pepper aioli.

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