Metiz in Makati opens with an immediate theatrical beat: an open-plan kitchen, rows of jars filled with marinated and fermented ingredients, and a dining room buzzing with focused conversation. From your first step you confront aroma and technique—fermentation, aged fish, vinegars and toasted rice—that define the tasting menu. Metiz guides guests through a tightly choreographed dinner where each course arrives with purpose. In this fine dining setting, the kitchen's work is visible and the food is tactile; you’ll taste layered umami, bright acid cuts and warm starches across a multi-course meal that rewards curiosity and appetite.

Chef Stephan Roxas Duhesme founded Metiz in 2019 to explore his half-French, half-Filipino heritage through cooking. His résumé includes kitchens in New York, Tokyo and Hong Kong, and he brings that international discipline to Manila. Metiz’s philosophy centers on elevating Filipino ingredients with classical French technique and a sustained focus on local supply chains. The restaurant earned continental recognition on Asia's 50 Best Restaurants list, ranking #48 in 2023, a marker of its influence in the region. The kitchen emphasizes fermentation and aging to deepen flavor, and the team rotates the tasting menu seasonally to highlight suppliers and coastal harvests.

The culinary journey at Metiz is built around a seasonal tasting menu, often priced from PHP 4,500 per guest, that unfolds in precise courses. Signature items include Aged Tanigue (mackerel) with fermented rice and mushrooms, which layers salty, acidic and earthy notes against firm, aged fish. A dessert highlight is Banana Leaf Cake with rice and white beans, where toasted rice and creamy beans deliver texture contrasts and gentle sweetness. Other courses feature local seafood, indigenous vegetables and fermentation-forward components that add acidity and depth. Techniques range from controlled aging and fermentation to delicate reductions and quick charring. The kitchen accommodates dietary restrictions with advance notice, and many menus offer a vegetarian variant of the tasting menu. Beverage pairings are curated to complement acidic, umami-rich flavors—expect a focused wine list and cocktails designed to cut through richness and refresh the palate.

The dining room at Metiz feels modern and lively. Located on the ground floor of Karrivin Plaza, the space has an exposed ceiling, strategic lighting and a colorful backdrop of preserved jars that previews the menu’s focus. Seating sits close to the open kitchen so guests can watch plating and final seasoning, and service moves with slick, steady confidence. The close proximity to the chefs creates an intimate atmosphere while maintaining a professional rhythm. Details such as warm tableware, tactile linens and well-placed lighting keep attention on food and conversation, and the overall mood leans sophisticated without stiffness.

For practical planning, Metiz operates primarily at dinner; current service hours list Tuesday through Saturday, 6:00 PM–11:00 PM. The tasting menu typically starts at PHP 4,500; reservations are strongly recommended and often required weeks in advance, as bookings can be difficult to secure. Dress code favors smart casual attire. Call reservations early and note any dietary restrictions when booking; Metiz is known to accommodate special requests with advance notice. The phone listed in public sources is +63 917 700 4109, and the restaurant sits on Chino Roces Avenue Extension in Makati City near Karrivin Plaza.

If you seek a Manila table that balances technical precision with local flavor, Metiz is a focused destination for contemporary Filipino-French gastronomy. Book ahead to experience Chef Stephan Roxas Duhesme’s seasonal tasting menu, the open-kitchen staging and the fermentation-led flavor arc that earned Metiz a spot on Asia's 50 Best. Secure a reservation and arrive hungry—this is a dinner designed to reward attention and appetite.