Restaurants cuisine du monde Camiguin Island

Located on a hill, Paradiso Restaurant offers a superb 180-degree view of White Island's famous sandbar. It's awe-inspiring! The spot is already an excellent place to watch the sunset, and with a mango milkshake in hand or a cocktail, it's even better. As for the food, the Italian owner offers the great transalpine classics: wood-fired pizzas and pasta. The pizzas are really excellent!

Marlyn, the owner, brings the coffee beans from Bukidnon. The restaurant is well decorated and there is a small collection of books (gifts are welcome) that can be consulted while enjoying a cereals or a calamansi juice. The owner has long worked as a guide in caves. She is very kind and a source of endless information about Camiguin. She climbed the seven volcanoes of the island and can help you find a guide.

Here, you can eat indoors or on wooden pontoons directly on the lagoon (you'll have to pay an extra 150 PHP), local style! As a seafood restaurant, fish is king here. You'll find almost anything depending on the catch of the day (squid, crabs, prawns, various grilled fish), and the freshness of the produce is undeniable! The more adventurous can take a zip-line ride while waiting for their meal, while others can admire the view and sip an excellent buko, the national coconut drink.

A little piece of Spain in Camiguin? That's what Peninsulare Kape Art has been offering its customers for some years now. The menu features cuisine from the Iberian Peninsula, with classics such as succulent tapas and tasty paellas to share. And it's a success. Set in a large garden by the sea, the place, run by a team of women, exudes a kind of positive energy that is reinforced by the friendly music playing. You leave with a full belly and a gentle joie de vivre.

One of our favorites! In the heart of a rice paddy with a view of the sea, we arrive at this restaurant with its carefully crafted aesthetic and eclectic decor blending colonial influences, Spanish tiles, Vietnamese lanterns and a vast open kitchen where you can admire the chefs in action. On the slate, an ultra-fresh menu that adapts to the day's catch and produce grown on the farm next door. The chef, Carmel, trained at the prestigious Le Cordon Bleu cooking school in Bangkok, and brilliantly reinvents Southeast Asian gastronomy.