Kása Palma

Step into this tranquil oasis of straw cloche lamps, lush greenery and shell-lined walls evoking beachside charm. Chef Isip draws on French technique and global influences – from Latin America to Southeast Asia – and makes good use of the wood fire. Local ingredients go into expressive, refined dishes. Order a tasting menu and dine on the breezy terrace or sit at the counter and enjoy à la carte creativity and a front-row seat to the action in the open kitchen.

• Chef Aaron Isip runs the restaurant.
• The space includes an 8-seat chef’s table facing the open kitchen.
• There is a terrace for à la carte dining and an indoor-outdoor fire kitchen area described as a jungle kitchen.
• Upstairs private rooms can host small groups and larger gatherings.

Signature Ingredients

• Seafood, especially local fish and shellfish
• Lobster
• Pulpo
• Ube
• Tinapa
• Green mango
• Bone marrow
• Corn
• Tupig
• Wood-fired preparations

• Kása Palma is in Poblacion, Makati, at 6042 Palma Street, also listed as 6042 R Palma.
• The restaurant offers tasting menus and à la carte dining.
• The tasting menu has been reported as 5-, 7-, and 10-course sets, plus a family-style set.
• The kitchen focuses on Filipino food with French technique, along with wood-fired and fire-kitchen dishes.
• Reported menu items include sea bream crudo, fine de claire oysters with green mango relish and warm bone marrow, pulpo with blistered cherry tomatoes and yoghurt tinapa sauce, ube in three textures, lechon de lobster, grilled tupig, and corn madeleine with sweet corn ice cream.