From hotel fine dining to hidden gems, Manila is home to a host of restaurants where USDA Prime beef, Japanese wagyu and Argentinian cuts combine with luxurious settings and impeccable service. For travelers seeking the city’s top cuts, this steakhouse guide will help you plan an unforgettable meal.
Here are some of our favorite spots for steak in Manila.
At Forbes Travel Guide Four-Star Shangri-La at the Fort, Manila, Raging Bull strikes a perfect balance between polish and personality, offering a lively bar atmosphere and a serious focus on searing, thanks to its Josper grill. The dining room appears cinematic, yet the service stays warm and precise. It’s the kind of place that works for both celebrations and power dinners.
Steaks arrive with a deep crust and gentle smoke, where they’re met with a lineup of house sauces that run from black peppercorn to port wine. Order the Australian tomahawk or the Raging Bull Chopping Block, which is a tasting of three prime cuts: Cape Grim tenderloin, Black Market ribeye and Jack’s Creek striploin.
With locations at both Solaire Resort Entertainment City and Solaire Resort North, Finestra is an Italian steakhouse gem serving wagyu, USDA Prime and authentic Italian antipasti. Its northern location comes with sweeping skyline views, while the Entertainment City restaurant overlooks breathtaking sunsets along Manila Bay.
Led by chef Andrea Spagoni, Finestra consistently impresses travelers and local foodies alike. Aside from the steak, make sure to try the clam linguine or another pasta selection.
Things are kept sleek and straightforward at Steak & Frice. Here, quality beef is paired with crisp, golden fries in a space that feels both modern and relaxed. A minimalist menu lets the kitchen obsess over doneness and seasoning. Sauces are clean and classic, designed to frame the steak rather than overwhelm it.
The bar crafts easy-drinking cocktails that suit a midweek date or a quick pre-show dinner. Service moves at a good clip, so you are in and out without sacrificing quality. Order the well-marbled ribeye with peppercorn jus or, for a well-portioned steak frites, try the striploin.
Wolfgang’s Steakhouse by Wolfgang Zwiener
The classic New York chophouse has several Manila outposts. Its USDA Prime dry-aged beef and classic sides in a refined mahogany-paneled setting never go out of style. If you happen to dine here on a weekday, try the What’s Your Beef? menu, a collaboration between the restaurant’s executive chef and guest toques, often locals.
One of Wolfgang’s unusual locations is the Premiere Lounge movie theater in Araneta City, where you can enjoy select signature dishes — including picanha steak — while lounging in a recliner and watching a film.
Mamou is a Manila classic with multiple outposts, all with a relaxed mood, generous portions and consistently sublime steaks. The kitchen treats its cuts with respect, focusing on heat control and resting so every slice stays juicy. Tables are filled with family-style sides, making sharing part of the fun.
Regulars build the ideal bite by alternating steak with creamed spinach or corn pudding. Go for the dry-aged ribeye (rare, of course), or the USDA Prime porterhouse to share. But no matter your order, service is brisk and confident, which keeps the energy high without feeling rushed.
Gastón Riveira’s La Cabrera channels Buenos Aires with a parrilla-led kitchen, sizable portions and a flurry of small sides that land all at once. The charcoal grill lays down that unmistakable Argentine kiss of smoke, which the house chimichurri amplifies with herb brightness. Provoleta (grilled provolone cheese) arrives molten and savory, a natural prelude to the main event. Order the ojo de bife ribeye with chimichurri, the bife de chorizo sirloin alongside the provoleta, or if you’re in the mood to indulge, go for the full-blood wagyu M7-8 bone-in.
Servers guide you through cuts and doneness with confidence, keeping the tempo lively but unhurried. It is a place made for long meals and second bottles.
L’Entrecôte Manila
Opened in 2010, L’Entrecôte is one of the oldest restaurants in the ever-dynamic Bonifacio Global City (BGC). Reminiscent of a Parisian bistro, this Geneva export leans into the classic steak frites ritual, complete with a closely guarded herb butter sauce and an all-you-can-handle stream of crisp fries. The intimate and wine-focused room is an easy pick for date night or a pre-theater meal.
Portions are just right here, too, which means you leave satisfied rather than stuffed. The charm lies in the repetition of a classic done well. Sample the signature L’Entrecôte steak with the secret herb butter or upgrade to a thicker cut, if available, for a richer steak frites experience.
This steakhouse brings a hotel lounge sensibility to the quiet streets of San Juan: soft lighting, smooth playlists and a conversational hum. The kitchen uses a hardworking Kopa charcoal oven for steady heat and subtle smoke, then lets guests finish steaks on a heated stone at their table. That interactive flourish adds aroma and a custom char to every bite. Overall, the establishment is refined enough for a special occasion but is relaxed enough to be considered a weeknight treat.
Starters show finesse without pretense, which keeps the focus on the beef. For unique local flavors, get the tableside beef salpicao or gambas (shrimp). Order the dry-aged Angus wagyu striploin for tableside finishing or the dry-aged Australian T-bone, if you want deeper concentration and a robust crust.
Big-league American chophouse energy comes to BGC, pairing dry-aged steaks with polished, attentive service. The dining room feels celebratory yet business-ready, with a lively bar that never steals focus from the grill. Cuts arrive with a deep char and rosy center, the hallmark of Smith & Wollensky’s aging and broiling discipline. The bone-in ribeye has that signature crust while the shareable porterhouse is the call for a classic New York-style feast.
The wine list leans toward bold reds and long dinners. Private dining options make it a great spot to host clients or mark milestones.
Morton’s lands in Manila with its old-school luxury intact, with white tablecloths, polished wood and quietly confident service. Prime steaks are broiled at fierce heat for a smoky crust and tender center, then rested so every slice is juicy. The menu keeps to the greatest hits, and it’s supported by a cellar built for cabernet and a bar that does the classics right.
Expect consistency from first pour to dessert, which is where Morton’s reputation has lived in the United States for nearly 50 years. Give the Cajun ribeye a try for a spicy, buttery sear or opt for center-cut filet mignon if you prefer finesse over heft.
