The Spanish kitchen at Bravo Beach Resort, with a deck opening straight onto the General Luna beachfront and Pesangan reef. Paella, croquetas, patatas bravas and calamares share the menu with burgers and Asian plates, and it doubles as one of the island's favorite sunset cocktail spots.
The restaurant of a small French-run villa resort where tables sit directly on the sand under the palms. The wood-fired pizzas compete with Kermit's for the island's best, backed by homemade pasta, a French-leaning menu and one of the better wine lists on Siargao.
A tiny shack on Tourism Road that became the most famous restaurant on the island, run by chef David del Rosario, a former Manila stockbroker turned raw-fish obsessive. The menu marries Peruvian ceviche with Filipino kinilaw — the Pacifico ceviche with coconut-milk leche de tigre, roasted corn and sweet potato is the signature.
The island's original pizza institution, built around a brick oven imported from Italy and attached to a long-running surf resort. Wood-fired pizzas and homemade pastas come out of a busy open kitchen to a garden full of post-surf crowds, and Condé Nast Traveler has called its pizza and pasta arguably the best in the country.
A Filipino-owned Middle Eastern kitchen in General Luna's town proper, opened in 2025 by an owner who spent years cooking in the Gulf. Proper kebabs, real shawarma and a mezze spread with actual toum and mutabal make it a genuine sit-down dinner away from the tourist strip.