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.
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.
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 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.
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.