Metiz

Should You Book Metiz?

If you are choosing between Metiz and Toyo Eatery for your one serious dinner in Makati, the decision comes down to format. Toyo leans into a more ceremonial Filipino tasting experience; Metiz, operating as a neo-bistro under chef Stephan Duhesme, runs leaner and more technically focused, with a kitchen that prioritizes precision over pageantry. For food-forward diners who want to see what a French-trained sensibility does with Philippine ingredients and technique, Metiz is the stronger pick.

The restaurant holds a 2026 Michelin Plate and has climbed from a 2023 OAD Recommended listing to #82 in Asia on the 2025 Opinionated About Dining rankings — a three-year trajectory that signals a kitchen gaining confidence and consistency, not coasting. That kind of upward movement in a crowded regional field is meaningful: OAD rankings are driven by frequent, experienced diners, which means Metiz is earning repeat visits from people who eat everywhere.

What Metiz Does Well

The neo-bistro format is the key to reading this restaurant correctly. Unlike the more theatrical tasting menus at Gallery By Chele, Metiz keeps the room and the service register relatively informal while the cooking itself stays disciplined. That gap — relaxed room, serious kitchen, is where the restaurant earns its reputation. The cuisine sits at the intersection of French technique and Filipino ingredient logic, which is a genuinely productive combination in the right hands. Duhesme's training positions the kitchen to handle classical methods confidently, while sourcing locally gives the menu a specificity that differentiates it from Manila's generic fine-casual options.

Visually, the room is ground-floor and unfussy, this is not a destination for dramatic interior design the way some Makati addresses try to be. The focus is the plate. For the explorer-type diner who reads OAD lists and tracks chef trajectories, that trade-off is a feature, not a drawback. If you want spectacle with your dinner, look elsewhere; if you want to eat well and pay attention to what is on the table, Metiz delivers.

Ideal time to visit

Saturday lunch, available from 12–3 pm, is the format to consider if you want more breathing room. Dinner service runs Tuesday through Saturday from 6–11 pm (11:30 pm on Saturdays), and the later slots on Friday and Saturday evenings will be the most energetic. For a focused, quieter meal where you can actually assess the cooking without noise pressure, a weekday dinner, Wednesday or Thursday, is the practical choice. The restaurant is closed Sunday and Monday, so plan accordingly if you are building a Manila itinerary around it.

The Makati address on Chino Roces Avenue Extension puts it in a practical part of the city for anyone staying in the BGC or Makati hotel corridor. See our full Manila hotels guide if you are still planning where to base yourself.

Booking and Access

Booking difficulty is rated easy, which is one of Metiz's practical advantages over some of its better-known Manila peers. You do not need to plan months in advance the way you might for the hardest tables in the region. That said, Saturday dinner slots and Saturday lunch fill faster than midweek, so book those at least a week or two out. No phone number or booking URL is listed publicly at time of writing, check the restaurant directly through its current channels for reservations.

How It Fits Manila's Broader Scene

For a broader picture of what Manila's restaurant scene offers, see our full Manila restaurants guide. If you want to compare across cuisine types, Antonio's and Grace Park Dining by Margarita Forés offer strong alternatives depending on your format preference. For Makati specifically, Blackbird Makati and Celera are worth knowing. If you are range-checking the neo-bistro format internationally, André in Valence and Barred in Rome show how the format plays in Europe for context. Elsewhere in the Philippines, Linamnam in Parañaque and Asador Alfonso in Cavite are worth a look if you are extending your trip. Round out your Manila planning with our bars guide and experiences guide.