When we planned our trip to Siargao, one food spot that my husband and I wanted to try is CEV. They’re known for its fresh island flavors and creative twists on classic Filipino Kinilaw (Ceviche), we were eager to try it for ourselves. And honestly, it exceeded our expectations.
When we got in the place, they were still closed, so we just waited because the line is crazy when they open. They don’t accept reservations during lunch hours since it’s peak time for the restaurant. I was first in line while my husband and daughter went to other restaurant to buy ice cream.
CEV is a cozy, open-air spot tucked in General Luna. It has a relaxed, no-fuss vibe that instantly makes you feel like you're in the heart of the island. The menu is playful yet thoughtful, with dishes named after different parts of Siargao—something we found interesting.
Since my husband’s sister was also in Siargao, we invited her to join us for lunch. We decided to order a variety of their signature dishes to get the full experience.
My husband ordered the Pacifico, served with soft boiled sweet potatoes. This one had a fresh kinilaw base—clean, zesty, with a creamy touch of coconut milk. The sweet potato on the side gave it an earthy balance that rounded out the dish so well.
His sister, Jogi, got the Santa Monica, paired with a silky pumpkin mash. This plate was a standout. The mash added a rich, slightly sweet creaminess to the citrusy kinilaw, creating an unexpected but delicious flavor combo.
I ordered the General Luna, which had a tropical twist with spiced mango, served with fragrant garlic rice. The mango added a burst of sweetness and heat that really brought the dish to life. It was refreshing and exciting—like a sunny Siargao day in food form.
Lastly, Mercy (our relative) tried the Guyam, a plate topped with grilled pork belly and also served with garlic rice. This one hit the spot if you're craving something more filling. The pork belly was smoky and tender, perfectly complementing the tangy ceviche underneath.
Since our daughter couldn’t eat these dishes, we got her some fried fish balls and just asked them to separate the spicy garlic sauce. Thankfully, our daughter enjoyed it! The fish balls were cooked so well that you wouldn’t even think they were made from fish.
What we loved most about CEV is how each plate had its own personality—different textures, different moods, but all tied together by the freshness of the ingredients. You can tell everything is thoughtfully prepared and locally sourced.
Dining at CEV wasn’t just about good food—it was about the whole island experience. It’s a place that gives you a real taste of Siargao, both literally and figuratively. If you're heading to the island, make this your first food stop. We’re already planning to go back before we leave.