A seasonal
tasting journey.
Not a menu to choose from — a conversation with the island to listen to.
The menu is not
written in advance.
At Roots, we don't offer a static menu that sits unchanged for months. We operate as a seasonal tasting concept — a chef's journey that evolves according to what the sea, the farms, and the island are offering on any given week.
You will arrive and be guided through a sequence of courses — each building on the last, each grounded in local ingredients and shaped by the team's global culinary backgrounds. Some dishes endure across seasons; others appear once and are never repeated.
"We cook what Siargao gives us, and we cook it with everything we know."— The Roots Kitchen
An evening
designed for two.
A meal at Roots is an event, not a transaction. Plan for a long, relaxed evening.
Multi-Course Format
An evolving sequence of courses — typically 6 to 8 — that tells a story from first bite to last. Each plate is intentional, composed, and connected to the next.
2–3 Hour Experience
Allow the evening to breathe. Dinner at Roots is designed as an immersive experience, not a quick service. Arrive unhurried. Stay as long as you like.
Local Sourcing
Every ingredient is chosen for provenance and quality — sourced from Siargao's fishers, local farmers, and regional producers who share our values.
Global x Filipino
The kitchen draws on culinary traditions from Spain, Mexico, Italy, Portugal, and Peru — always in honest dialogue with Filipino ingredients and island culture.
Drink Pairings
Signature cocktails, natural wines, and non-alcoholic pairings crafted to complement each course. Ask your host about pairing options when you arrive.
Reservations Preferred
The experience is intimate and space is limited. We strongly recommend reserving in advance to ensure the kitchen can prepare for your arrival.
A sample of
what we cook.
These are enduring expressions of our culinary identity — dishes that have defined seasons and shaped the Roots story. Some return; others evolve. The kitchen never stands still.
Opening
Catch of the Day Carpaccio
Freshest local fish, thinly dressed in ajoblanco — a cold Spanish almond and garlic emulsion — with island herbs and micro greens. Briny, silken, bright. A declaration of intent.
Cold
Our Ceviche
A conversation between Peru and the Pacific. Island citrus, chillies, and the catch of the moment, cured with intention. Refreshing and quietly complex.
Warm
Octopus & Adlai
Slow-cooked local octopus over adlai — the ancient Filipino grain — in an emulsified broth that bridges sea and land. Tender, smoky, deeply satisfying.
Pasta
Gnocchi
Light, cloud-soft dumplings in a sauce that changes with the season — truffle, foraged herbs, reduced local butter. Italian technique, island soul.
Pasta
Lazy Raviolone
A single, generous raviolone of silken egg pasta, filled with Wagyu, dressed in a bignay wine ragù. Indulgent and precise. The Italian craft, the Filipino ingredient, made one.
Main
Tamal · Cacao Mole · Wagyu Short Rib
Filipino Wagyu short rib, slow-braised and nestled in corn tamal, bathed in a deeply spiced cacao mole. A bridge between Mexico and the Philippines — the dish that has defined many evenings at Roots.
Dessert
Honey Honey Honey
A dessert in three acts — all devoted to the extraordinary wild honey of the region. Layered, warm, and quietly profound. A love letter to the island's sweetest gift.
Signature Drink
Calamansicello Sour
House-made calamansicello liqueur, island citrus, egg white. A cocktail that could only exist here — tropical, bright, and perfectly balanced.
Dietary Accommodations
We understand that guests come with different needs, and we want to welcome everyone to the table. If you have dietary restrictions, allergies, or strong preferences, please mention them when you make your reservation. We will do our best to shape your experience accordingly. Some modifications may alter the full tasting journey — we will always discuss options honestly with you.
The island
sets the pace.
Siargao's seasons are not merely meteorological. They shape what grows, what swims, what arrives at the door. We follow them.
Amihan
The northeast monsoon brings cooler, calmer seas — and with them, an abundance of deep-water catch and root vegetables from highland farms.
Habagat
The southwest winds bring heavier rains and a wilder, more abundant coastal harvest. The kitchen finds its most adventurous voice here.
Harvest
Late-year harvests bring tropical fruits, wild honey, cacao, and island herbs to their peak expression — a natural sweetness that the kitchen celebrates.
Transition
Between the seasons, the menu shifts and reflects — a moment of synthesis, where dishes from past and present briefly coexist before the next chapter begins.
Reserve your place
at the table.
The experience is intimate, and spaces are limited. We look forward to welcoming you.