Ceviche & kinilaw bar · 📍 General Luna, 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.
A roadside barbecue institution on the Dapa–General Luna road where you point at skewers — pork BBQ, chicken, tuna belly, squid, eggplant — and they hit the flaming grill on the spot. The smoke drifting over the road at dusk has been pulling in surfers and local families for years.
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 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.
The open-air bamboo restaurant of the Harana surf resort, serving a seasonal modern-Filipino menu — grilled tuna, sisig, crispy pata and a much-photographed halo-halo. The garden setting full of native craftsmanship makes it one of the more atmospheric places in town to try local food.