Step inside Rico's Café at Nena's Sanctuary
The menu moves between comfort and quiet ambition. The soups speak in familiar tones—pancit Molo, light yet deeply flavoured; sinampalukan manok , rich with tamarind's gentle bite; caldo Gallego , a Spanish classic given a Filipino accent. The larger dishes lean towards indulgence. The cochinillo three ways lets crisp, golden-skinned suckling pig shine in multiple forms: sisig cochinillo, roasted slab cochinillo (Iligan Style) and confit crispy pata . The beef pochero is the diva with a drama—a towering slow-cooked beef shank, chorizo, saba bananas and bright vegetables in a velvety tomato broth.
Other dishes take a more playful turn. Bringhe kare-kare swaps the usual sticky rice for fragrant Basmati, its smoky undertone balancing the peanut sauce and tender oxtail. Kinilaw with tabon-tabon highlights a Visayan ingredient not often seen in mainstream menus, its mild bitterness sharpening the freshness of seafood. Even the oysters get a thoughtful twist—the RicoFeller Oyster, baked under a golden crust of hollandaise, herbs and cheese.
Related: All the new restaurants in the Tatler Best Philippines Guide 2025
Above Prawn ensalada
Above Binignit panna cotta
The place offers a playful and inventive take on beloved Filipino desserts too, transforming traditional flavours into delightful modern creations. The TiramisuMan, for example, is a whimsical fusion of classic tiramisu and suman. Meanwhile, the binignit panna cotta offers a delightful twist on the Italian favourite, featuring layers of ube, sweet potato, saba and langka , reminiscent of the comforting flavours of binignit . Rico's Café also shines with its artisanal ice creams: the Pili Brittle Ice Cream particularly stands out as a Filipino take on traditional nut-based ice creams, featuring the luxurious, buttery richness of pili nuts, complemented by a delicate crunch from the pili brittle. The entire menu is deliberate, each dish an assertion of how Filipino food can evolve without losing itself.
Above The rooftop bar of Rico's Café at Nena's Sanctuary
'It's a space that invites everyone to savour soulful moments'
- Donnie Tantoco -
Rico's Café beautifully balances tradition and innovation. The restaurant acknowledges its role in the ongoing dialogue about Filipino dining, appreciating its heritage while also embracing change. The place confidently establishes its identity by offering something new yet familiar, all while honouring the traditions that came before.
NOW READ
The best speakeasies in Asia, as featured in the Tatler Best Asia 100 list 2024
What is 7 Hectares and why is it important? Inside the 'self-healing' fish farm in Negros
Where to get the best halo halo in Metro Manila
Credits
Images: courtesy of Rico's Café
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Step inside Rico's Café at Nena's Sanctuary
The menu moves between comfort and quiet ambition. The soups speak in familiar tones—pancit Molo, light yet deeply flavoured; sinampalukan manok , rich with tamarind's gentle bite; caldo Gallego , a Spanish classic given a Filipino accent. The larger dishes lean towards indulgence. The cochinillo three ways lets crisp, golden-skinned suckling pig shine in multiple forms: sisig cochinillo, roasted slab cochinillo (Iligan Style) and confit crispy pata . The beef pochero is the diva with a drama—a towering slow-cooked beef shank, chorizo, saba bananas and bright vegetables in a velvety tomato broth. Other dishes take a more playful turn. Bringhe kare-kare swaps the usual sticky rice for fragrant Basmati, its smoky undertone balancing the peanut sauce and tender oxtail. Kinilaw with tabon-tabon highlights a Visayan ingredient not often seen in mainstream menus, its mild bitterness sharpening the freshness of seafood. Even the oysters get a thoughtful twist—the RicoFeller Oyster, baked under a golden crust of hollandaise, herbs and cheese. Related: All the new restaurants in the Tatler Best Philippines Guide 2025 Above Prawn ensalada Above Binignit panna cotta The place offers a playful and inventive take on beloved Filipino desserts too, transforming traditional flavours into delightful modern creations. The TiramisuMan, for example, is a whimsical fusion of classic tiramisu and suman. Meanwhile, the binignit panna cotta offers a delightful twist on the Italian favourite, featuring layers of ube, sweet potato, saba and langka , reminiscent of the comforting flavours of binignit . Rico's Café also shines with its artisanal ice creams: the Pili Brittle Ice Cream particularly stands out as a Filipino take on traditional nut-based ice creams, featuring the luxurious, buttery richness of pili nuts, complemented by a delicate crunch from the pili brittle. The entire menu is deliberate, each dish an assertion of how Filipino food can evolve without losing itself. Above The rooftop bar of Rico's Café at Nena's Sanctuary 'It's a space that invites everyone to savour soulful moments' - Donnie Tantoco - Rico's Café beautifully balances tradition and innovation. The restaurant acknowledges its role in the ongoing dialogue about Filipino dining, appreciating its heritage while also embracing change. The place confidently establishes its identity by offering something new yet familiar, all while honouring the traditions that came before. NOW READ The best speakeasies in Asia, as featured in the Tatler Best Asia 100 list 2024 What is 7 Hectares and why is it important? Inside the 'self-healing' fish farm in Negros Where to get the best halo halo in Metro Manila Credits Images: courtesy of Rico's Café
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