F&B World flies to the Queen City of the South for an exciting sampling of its precious culinary jewels. Article by Christine Nunag

Having Cebu for our next culinary destination proved to be an exciting and challenging task. Gathering data from the best sources (i.e. Cebu residents and frequent visitors to the place) for our initial restaurant list, we found ourselves faced with an overwhelming directory of options which ran the length of the province from the dining strips of Banilad and Crosscroads, to Sutokil in Talisay, Mactan and Lilo-an. Kaona Grill, Café Laguna, Larsian and CNT Lechon were unanimous suggestions. Top recommendations included an international selection, from La Tegola (Italian), Aranos (home-style Spanish), Jade Garden (Chinese), Moon Café (Mexican), Table 7 (sports-themed fusion, with wide screen TV in time for the World Cup according to a source) to good old local favorites such as O Georg! and Golden Cowrie, to dessert picks such as La Marea, Leona’s (purportedly known for its croissant-like loaf bread), Pipo’s ice cream and Mangorind Delicacy. Each list longer than the other; none exactly the same. Each person as passionate with their tried-and-tested choices as the next.

Thanks to Cebu-based food aficionados and generous “city guides,â€