Makati is the financial heart of Metro Manila where skyscrapers and business districts dominate the landscape. Metiz operates in the Karrivin Plaza complex on Chino Roces Avenue. The restaurant has been making waves since opening in 2019 under chef Stephan Duhesme who brings both French and Filipino heritage to the kitchen. The name comes from a French twist on mestizo which describes people with mixed Filipino and foreign backgrounds. This identity shapes everything about the dining experience here. The restaurant temporarily closed in April 2025 but reopened in August with fresh interiors and a new tasting menu.

Key highlights:

- Progressive Filipino tasting menu focused on fermentation and seasonal ingredients
- Recognition in Asia's 50 Best Restaurants 2023 and MICHELIN Guide 2026
- Chef-driven experience showcasing local produce through modern techniques

PROFILE

Chef Stephan Duhesme opened the restaurant after gaining international experience at various establishments. His dual heritage informs the cooking philosophy which reimagines traditional Filipino dishes. The restaurant also has a sister spot called Automat that serves more casual food. The focus stays on Filipino gastronomy using ingredients sourced from local farms and producers. The kitchen team employs fermentation as a primary technique to develop flavors. Everything centers on celebrating the country's ingredients through a contemporary lens. The restaurant earned a spot on Asia's 50 Best Restaurants list in 2023. The MICHELIN Guide also recognized the place in its 2026 selection. These achievements put the restaurant on the map for serious food people.

AMBIENCE

The dining room sits on the ground floor with direct access from the parking area. The entrance feels smart and welcoming without being too formal. After the 2025 renovation the interiors got refreshed with new design elements. The space has an energetic and colorful vibe that matches the bold food. Tables are set up to allow for comfortable conversation. The atmosphere buzzes with activity during service hours. Lighting and decor choices keep things modern but not stuffy. You can see into parts of the kitchen from certain angles. The overall setup works for both date nights and solo dining according to reviews.

MUST-TRY

The squid dish with bulalo sauce and cured shrimp gets mentioned a lot in reviews. The squid comes out tender while the bulalo sauce tastes like rich bone marrow. This dish delivers intense flavors that stick with you. The aged Zambales pork shows up as a duo with loin and rib preparations. The pork gets aged for two weeks before cooking. The rib cooks low and slow for 14 hours until it melts in your mouth. Fried rice with cured egg yolk and crab fat emulsion is pretty indulgent. The richness of the crab and yolk stands out against the familiar rice base. Some people order this as a standalone dish because the portion size is substantial.

FOOD

The tasting menu rotates based on what ingredients are available each season. Expect around seven courses that move through vegetables, proteins,and desserts. The kitchen uses traditional Filipino elements like rice, ulam,and sawsawan as building blocks. Fermentation shows up in multiple dishes throughout the meal. You might encounter fermented pineapple, fermented corn, or fermented carrots. The technique adds depth and tang to everything it touches. Vegetables get serious attention here with creative preparations. The tofu and lumpia dish deconstructs the traditional spring roll concept using sourdough discard for the wrapper. Some courses lean heavily on local produce like kalabasa flowers and green papaya. The menu includes a QR code so you can reference what you are eating on your phone. Portions are generous enough that you will not leave hungry. The progression builds from lighter dishes to heavier ones before ending with dessert.

SERVICE

Servers explain the origins and components of each dish when they bring it to the table. They share details about the ingredients and cooking methods. Some diners wish for even more explanation about the traditional Filipino elements. The team operates with efficiency during the multi-course service. Staff can accommodate dietary restrictions if you mention them when booking. The service style balances professionalism with warmth. Reservations are required and can be made through Viber or WhatsApp at the restaurant number. The team confirms bookings quickly. They also provide updates about menu changes or special events through their channels.

PRICING

The tasting menu costs around 6, 500 Philippine pesos plus service charge and taxes. This works out to roughly $115 USD depending on exchange rates. The price fluctuates based on seasonal ingredients and availability. Some sources mention a starting price of $83 for the tasting experience. The meal includes multiple courses with generous portions. Wine pairings and other beverages cost extra. The restaurant falls into the fine dining category for Metro Manila. You are paying for the chef's expertise and the quality of local ingredients. The experience targets food enthusiasts willing to invest in creative cooking.

SUMMARY

Metiz delivers a bold take on Filipino cuisine that pushes boundaries while respecting tradition. The fermentation-forward approach creates complex flavors that feel both familiar and new. Chef Duhesme's vision comes through clearly in every dish. The restaurant works best for adventurous eaters curious about modern Filipino food. You should come with an open mind about ingredient combinations. The experience challenges expectations while celebrating local ingredients. International recognition through Asia's 50 Best and MICHELIN validates the restaurant's approach. The reopening in 2025 shows continued commitment to the concept. This spot remains relevant in Manila's evolving dining scene.

FAQs

What are the operating hours at Metiz?

The restaurant opens Tuesday through Friday from 6:00 PM to 11:30 PM. Saturday service runs from 6:00 PM to 11:00 PM or 11:30 PM depending on reservations. The restaurant stays closed on Sunday and Monday.

Do I need to make a reservation?

Yes, reservations are required at Metiz. You can book through Viber or WhatsApp by contacting +63 917 700 4109. The restaurant recommends booking in advance because tables fill up quickly.

What type of cuisine does Metiz serve?

The restaurant specializes in progressive Filipino cuisine with contemporary techniques. Chef Stephan Duhesme focuses on fermentation, seasonal ingredients, and creative reinterpretations of traditional dishes. The menu showcases local produce, proteins,and flavors through a multi-course tasting format.