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Leche Flan in Central Visayas is made extra silky with lots of egg yolks and slow steaming, and its glossy caramel top has long signaled celebration at fiestas.

Turon is a crispy, caramel-coated spring roll filled with saba bananas and sometimes jackfruit, and the sugar shell that crackles when you bite it is a signature street-food delight.

Bibingka is a charcoal-baked rice cake cooked in a clay pot lined with banana leaves, which gives it a smoky, coconut-sweet flavor and a slightly charred, treasured top.

Cebu lechon is roasted whole until the skin is paper-crisp while the meat stays juicy, and it is often stuffed with local herbs so flavorful some people say it needs no sauce.

Sutukil is a hands-on market-to-table way of eating where you pick fresh seafood and choose to grill, stew, or serve it raw in vinegar, creating a lively waterfront feast.

Puso are portions of rice packed into woven coconut leaf pouches and hung to steam, making rice portable and perfectly paired with grilled fish or lechon.

Sikwate is thick Visayan hot chocolate made from toasted cacao tablets called tablea, whisked until frothy and often enjoyed with rice cakes or sweet snacks.

Tuba is fresh coconut sap tapped at dawn into bamboo containers, slightly sweet and tangy when fresh, and it can be drunk right away or left to ferment into stronger drinks and vinegar.

Buko juice is the clear, slightly sweet water from young coconuts, often served straight from the shell with a straw, making it the ultimate natural refresher.
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Chocolate Hills, tarsiers, Loboc river cruises and beaches.
Google MapsWorld-class snorkeling — famous sardine run and sea turtles.
Google MapsMulti-tier waterfalls with canyoneering and natural pools.
Google MapsProtected marine sanctuary — excellent turtle snorkeling.
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No intercity rail network; travel by road and ferry
From CEB use metered taxis/Grab or airport shuttle; allow 30–60 min to Cebu City in peak traffic.
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