Siargao held its first Food & Wine Festival from August 14 to 20, 2025. The week mixed tasting events, masterclasses, and food talks aimed at promoting local suppliers and responsible tourism.
Festival Highlights
The first Food & Wine Festival marked a milestone for Siargao. Known worldwide for surfing, the island added a new dimension to its cultural identity through food and drink. For seven days, General Luna and partner towns hosted events that linked farmers, carinderia cooks, fishers, and chefs. Organizers intended the festival to celebrate local flavors while pushing public conversation about sustainability and community livelihoods.
Local Food at the Center
Farmers and fishers from Del Carmen, Pilar, and other municipalities supplied seafood, vegetables, and coconuts. Carinderias, known for home-style comfort food, joined the event. Festival programs included a “Suroy-Suroy sa Karinderya,” a carinderia crawl, and a coffee crawl featuring local baristas. These helped spotlight not only restaurants but also small eateries and family operations. The mix of everyday food and elevated dishes gave the festival a balanced feel.
Wine Pairings and Evening Events
Evenings offered wine pairings and cocktail sessions. Imported wines and local drinks paired with dishes like kinilaw, grilled tuna, and vegetable preparations from island farms. Wine flights and special dinners gave guests options for upscale experiences. Some dinners were ticketed. Other events were free or very affordable.
Workshops and Food Talks
Workshops drew attendees interested in learning. Cooking demos showed ways to use local produce. Panel discussions addressed food waste, sustainable fishing, and how tourism pressures food supply. Speakers included farmers, organizers, and environmental advocates who encouraged practices that respect both land and sea.
Impact on Local Businesses
Vendors selling local products reported higher foot traffic. Local bakers, artisans, producers of coconut-based snacks had more sales and visibility. Social media posts showed many attendees posting about their favorite stalls. These small wins matter for local producers who often struggle to reach wider markets.
Festival for Everyone
Participants praised the inclusive design of the festival. It was not only for tourists or high-end diners. Carinderias, family-run businesses, and home cooks had roles. Visitors appreciated being able to try everyday food and connect with people behind the food. Many comment threads on social media highlighted how the “karinderya crawl” let them see parts of the food scene they would not see otherwise.
Looking ahead, the festival may shift how people in Siargao view food and tourism. Restaurants are exploring new dishes inspired by the festival. Farmers are discussing better ways to sell produce. Carenderia-operators are getting requests. There is buzz that this will become a regular event. If that happens, Siargao’s identity as a surf destination will deepen with food culture as another pillar.
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