by Butch Carungay
Cebu’s dining scene shows no signs of slowing down. For this edition of Tireless Trotter, we spotlight four exciting new restaurants that have opened in the last few months, each bringing a distinctive flavor (and flair) to our ever-evolving metro.
Already a cosmopolitan hub that offers a dizzying array of global cuisines—from classic French bistros to authentic ramen joints, smoky Spanish tapas bars, to beloved local eateries— Cebu’s culinary scene continues to evolve at an exhilarating pace. The latest additions reflect diversity in flavor and boldness in concept, ambiance, and execution, showing that Cebuano palates are ready (and eager) for even more.
The first one is Brickwood Café, which opened in February 2025— helmed by Izzy Sy, the Napa trained chef who once gave us the beloved Kayu Kitchen + Bar —Brickwood channels cozy California mountain towns with its fireplaces, open-air layout, and breathtaking views of the city skyline. Here, the menu reads like a greatest-hits album of comfort food done right: a “secret” Smoked Pork Belly that’s equal parts smoky and tender, wood-fired pizzas, homemade pasta, and even hearty rice bowls. It’s a place that feels both familiar and special —a cozy retreat high above the city bustle.
Next is Lugang Café, the famed Taiwanese institution that finally made its way to Cebu with a gorgeous new branch at SM Seaside Cebu, opening in April 2025. Long a favorite for its meticulous flavors and artful presentations, Lugang Café serves its signature Xiao Long Bao (the legendary soup dumplings), aromatic Three-Cup Chicken, and crispy Salted Egg Yolk Prawns in an environment that feels equal parts elegant and witty—a contemporary Chinese experience that’s stylish without taking itself too seriously. It’s a fantastic new addition to Cebu’s already vibrant roster of Asian dining options.
Cuchara ni Maria brings something heartfelt and nostalgic to the table. Created by the Buenamesa Food Group (the team behind Llula and Boca), this restaurant in Banilad Town Center celebrates Filipino- Spanish heritage cuisine with a distinctly modern sensibility. Dishes like callos—slow-braised beef cheeks and tripe stewed with smoky Spanish chorizo and hearty garbanzos—sit proudly alongside more playful reinterpretations, such as smoked fish served with a tart passion fruit sorbet. The interiors are a seamless blend of old-world charm and modern warmth, creating a space that feels like a warm embrace between past and present.
Finally, Atoah is a stunning tribute to Cebuanos’ identity and creativity, perfectly capturing Cebu’s fast-evolving love affair with elevated local cuisine. Situated in the emerging culinary row at 38 Park Avenue in Cebu IT Park, Atoah offers a dining journey that spans traditional, modern, and heirloom Cebuano dishes. The ambiance is sleek, moody, and artfully minimalist a visual mirror of the food’s elegant, soulful character. Highlights include the fresh catch of the day served three ways—sugba (grilled), tinowa (lightly souped), and kinilaw (ceviche) alongside new takes on beloved classics like binignit, reimagined for a contemporary palate.
Every dish tells a story—of memory, place, and innovation—and invites diners to experience Cebuano heritage with fresh eyes and a renewed appetite.
Cebu’s food scene today is a vibrant patchwork: deeply rooted yet constantly restless, comfortable yet curious, and more exciting than ever. With new players pushing boundaries while honoring traditions, it’s clear that the best of Cebu’s culinary story is still being written one beautiful, delicious plate at a time.