Linamnam MNL

Restaurant · Paranaque ·

Linamnam MNL

Restaurant · Paranaque ·

Inventive Filipino tasting menus featuring native produce and seafood

Information

31 Greenvale 2, Parañaque, Metro Manila, Philippines Get directions

₱5,000+

@michelinguide

48,380 Postcards · 8,030 Cities

The MICHELIN Guide Makes Its Philippine Debut with One 2-Star and Eight 1-Star Restaurants

"I saw Linamnam—led by young chef Don Patrick Baldosano—transform Filipino ingredients and traditions into inventive dishes that celebrate regional diversity, a creative approach that earned its chef the Young Chef Award." - The MICHELIN Guide

https://guide.michelin.com/en/article/michelin-guide-ceremony/philippines-full-selection-2026

Linamnam MNL

@atlasobscura

4,908 Postcards · 2,019 Cities

Linamnam – Manila, Philippines - Gastro Obscura

"Chef Don Baldosano is making waves in Manila with his fine-dining restaurant, Linamnam, where degustation menus put modern, innovative twists on Filipino recipes. Located in his family’s backyard, Linamnam (which means “delicious” in Tagalog) was opened in 2018 when Baldosano was still in his teens; fresh from competing on the TV show Junior MasterChef Pinoy Edition and a traineeship at Manila’s esteemed Toyo Eatery. Linamnam opened its doors to the public in August 2018, offering a warm setting that puts the spotlight on the chef’s bold dishes. The main dining room is a bahay kubo, a traditional thatched-roof, stilt house built on stilts typical to the Filipino lowland countryside. Built by Baldosano’s father, it offers an al fresco space adjacent to the chef‘s own childhood bedroom. The central open kitchen, once a home gym, now sets the stage for his one-man culinary show. Tasting menus consist of 11 to 13 courses divided into five parts: kagat (amuse-bouche), lupa (vegetables), dagat (seafood), karne (meats), and tamis (desserts). Each dish reflects a harmonious blend of nostalgia and experimentation, encompassing Baldosano’s favorite childhood flavors and seasonal ingredients done up with modern culinary techniques. Hearty hot soups like the caldo hark back to the rice porridge Baldosano ate growing up, upgraded with the fish-forward umami of pompano fat and maya-maya stock. Another highlight is the putong bigas, a soft rice cake made from five different grains sourced from various regions of the Philippines. It is garnished with Beluga caviar and kinuday na taba, a smoked dried pork fat from the Ibaloi indigenous group in Benguet. Another standout dish is Baldosano’s take on tinapay (bread). Here, the chef serves up a brioche soaked in burnt butter and topped with sisig, a dish of minced pork, calamansi, chicken liver, and chopped onion originating from Luzon. Baldosano combines his sisig with tomatoes grown in the Philippines’ tomato capital Ifugao, offering a unique combination of acidity and the usual savory goodness. Lesser-known dishes are also showcased, particularly with courses such as the kilawing puso and calumpit longganisa. The former features banana blossoms cooked in vinegar, coconut, daing (dried fish) butter, and moringa leaves, while the latter combines Bulacan longganisa (red pork sausage reminiscent of chorizo) with roasted string beans and red santan flowers. Know Before You Go With 10 seats, space at Linamnam is limited. The restaurant is reservation only and requires a seating deposit by bank transfer (proof of payment must be provided by email)." - barbarawoolsey

https://www.atlasobscura.com/places/linamnam-manila

Linamnam MNL

@afar

25,132 Postcards · 3,702 Cities

Eat Your Way Around Multicultural Manila - AFAR

"A private dining experience hosted by chef Don Patrick Baldosano in his family home, featuring an inventive tasting menu."

https://www.afar.com/magazine/eat-your-way-around-multicultural-manila

Linamnam MNL

Maan H.

Google

We celebrated our anniversary at Linamnamn Restaurant, and we honestly couldn’t have picked a better place. From the moment we sat down, the experience already felt special. The chef himself personally served and explained each dish, which made the whole meal feel very intimate and thoughtful. You can really feel the passion and care behind every plate. The food was sobrang sarap!! Each dish beautifully highlights Filipino flavors, but done in a refined and intentional way. We truly appreciated how pinoy every dish felt, without losing creativity and depth. The place itself is very cosy, perfect for a quiet, meaningful celebration like an anniversary. Highly recommended if you’re looking for a memorable dining experience that celebrates Filipino cuisine. We’ll definitely be back ❤️

Austin L.

Google

Celebrated many milestones this year with a meal over at Linamnam and enjoyed everything from the very first to the last bite. The experience is akin to watching a concert where the dishes bring out all sorts of nostalgia from breakfasts at home to the smoke of the crowd-favorite barbecue of our local town plaza. Definitely deserving of that Michelin star!

Frederick A.

Google

Truly deserving of the michelin star! Whenever you take a bite, there is an explosion of flavors inside your mouth. A really great dining experience.

Vinchi S.

Google

It's a quiet place with traditional Filipino decor. I think what Chef Don has been able to achieve with his small team is remarkable. With a maximum capacity of 10 diners, the experience feels very intimate. Their use of old world Filipino ingredients was quite interesting, and the play of flavors (while not always to my liking) was always entertaining.

Alex B.

Google

Chef Don, to me, is the poster child for the expression "If you love your job, you'll never work a day in your life." He is clearly passionate about what he does and it shows in his food. Every single dish in the 11 course meal was intensely flavorful, and the way he used native Filipino ingredients was impressive. He and his entire staff were incredibly friendly and made the experience great. He will even accommodate any dietary restrictions or preferences you have. I personally do not like seafood, so he creatively worked around that for multiple courses, and it was still delicious.

Stephanie D.

Google

I've been lucky enough to dine here twice and both times I was super astounded by the creativity and depth of flavour. There is so much umami and texture packed into every dish. The concept of using only indigenous pre-colonial ingredients is really special and I've learnt a lot about the food thanks to Chef Don's thoughtful explanations of every dish. Even though there's no official Michelin guide for the Philippines yet, this would easily be worthy of 2* in my experience. Thank you so much to Chef Don and his team for giving our family a beautiful dining experience!

Paule S.

Google

Thoroughly enjoyed the meal we had in linamnam. There were some really good dishes included in the tasting menu and the serving sizes are just right, you won’t leave feeling too bloated / full. I particularly enjoyed the orange wine they served, it’s the best I’ve had in Manila so far.

Meryl Ann B.

Google

The flavours were complex but well-balanced. Chef Don also has a good mastery of textures when it comes to food. Quality of ingredients is top tier too. It was worth every peso. Pictured are some of my favourite courses that were served to us. The first two are breakfast inspired and are creative takes to longganisa (Filipino sausage) and lugaw (Filipino rice porridge). The green tart has tinapa as one of the primary ingredients and is my fiance and I's favourite of the savoury dishes. His take on rice is very creative and my favourite was one of the desserts, which is a Filipino chocolate mousse with soursop.