3 March 2026 — Berlin, Germany. For the first time in more than forty years of Philippine participation in ITB Berlin, Filipino cuisine stepped into the spotlight, introduced to the world’s largest tourism marketplace through the cooking demonstrations of Filipino chef Myke “Tatung” Sarthou. In fact, Philippine cuisine at ITB Berlin 2026 showcased the country’s culinary talent to a global audience.
Held from 3 to 5 March 2026, ITB Berlin—widely regarded as the world’s largest business-to-business tourism fair—brings together thousands of industry leaders, exhibitors, and buyers from across the globe. Moreover, Philippine cuisine at ITB Berlin 2026 offered visitors a unique taste of the Philippines.
Chef Tatung, the chef behind the Michelin-selected Lore, led a series of live cooking demonstrations at the Philippine pavilion. Over three days, he presented iconic Filipino dishes such as lumpiang shanghai, sisig, chicken inasal, arroz valenciana, adobo, and tuna kinilaw, offering international audiences a glimpse into the Philippines’ rich culinary heritage, where indigenous techniques, regional traditions, and centuries of cultural exchange meet at the table.
“It is a privilege to present Filipino cuisine on a global stage,” said Sarthou. The presence of Philippine cuisine at ITB Berlin 2026 underscores the importance of cultural exchange and culinary innovation. “The recipes I’m sharing here come from my recent book, Pinas Simpol. It is important to showcase our cuisine in a way that delights international guests while staying true to its roots—keeping the flavors recognizable and resonant for the Filipino diner.”
The Philippine pavilion also featured dishes prepared by Berlin-based restaurateur Rosalinda Jecht, cocktail demonstrations by flair bartender Dennis Barela Adiuba, aromatic coffee sourced from small-scale Filipino farmers, and cultural performances by the Ramon Obusan Folkloric Group.
“Filipino cuisine taking center stage at ITB is perfectly timed, as our food earns its rightful place on the global culinary map,” said Philippine Ambassador to Germany Maria Teresa Almojuela. She noted that the launch of the Michelin Guide Philippine edition marks a significant milestone for the country’s culinary sector.
“With the support of the Department of Tourism and its partnership with Michelin, the Philippines now counts a two-star restaurant, eight one-star establishments, twenty-five Bib Gourmand restaurants, and seventy-four Michelin-selected venues—an important development for Philippine tourism,” she added.
The Philippine delegation was led by Verna Esmeralda Buensuceso, undersecretary of the Department of Tourism and alternate chair of the Tourism Promotions Board. The delegation included thirty-six co-exhibitors and stakeholders from the country’s hotel, resort, tour operator, and local government sectors.
Now celebrating its sixtieth anniversary, ITB Berlin continues to serve as one of the world’s premier marketplaces for the travel industry, bringing together approximately 1,300 top buyers, 5,800 exhibitors, and around 100,000 visitors. Clearly, Philippine cuisine at ITB Berlin 2026 played a vital role in connecting cultures and promoting tourism.
For the Philippines, the moment signals something larger than participation in a trade fair. As Filipino cuisine gains increasing global recognition—from international food media to the arrival of the Michelin Guide—the country’s presence at ITB Berlin reflects a growing appreciation of the Philippines not only as a travel destination but also as a vibrant and distinctive culinary culture.
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