When in Davao and looking for places to satisfy your cravings, here are the ultimate spots and dishes you never should miss!!!
- A. Dencio’s Kamayan
- Started in 1998 by Len Basquit and her siblings, named after their father Dencio
- Has six branches: four in Davao; one in Tagum, Cebu; one in General Santos
- Other signature dishes: Pork Barbecue, Grilled Spareribs, Sari-Sari Espesyal, Grilled Panga, Sizzling Bangus Belly, Grilled Squid, Grilled Tiyan ng Isda, Kare-kare, Crispy Pata
Chicken Barbecue – chicken is marinated overnight in Dencio’s special sauce, making for flavorful skin and meat; served with atchara
Ribs Espesyal – fall-off-the-bone tender, with sweet-barbecue glaze similar to ham; served with atchara
Pork Sisig – topped with crunchy chicharon
- B. Grand Regal Hotel (Montmartre Café)
- Hotel built in 1998
- Executive Chef: Chef Edgar Chavez
Fiesta Pompano – deep-fried pompano (but fish used for the dish served during the tour was tilapia), topped with salad of green mangoes, onions, radish, cucumber, and dressed with calamansi juice, fish sauce or patis, and chili
Grand Regal Crab with Sardines and Tomato Sauce – Crab cooked in coconut milk, tomato sauce and spicy sardines
Pork Dinakdakan – pork belly, pork brain, and pork ears with mayonnaise, chili, tomatoes, and onions
- C. Barbeque Boss
- Owned by Radley Barrientos; opened in 2002 as an eight-table restaurant at Rizal Promenade; grew into a restaurant in 2006
- Started with pork and chicken barbecue; menu eventually expanded to include different kinds of steaks and grilled seafood
- Named after the question asked by waiters/sellers: “Barbeque, Boss?”
- Has four branches: Matina Town Square; Camus Street; Damosa; E. Quirino Avenue
- Uses bangus delivered fresh every day, sourced from Davao del Sur, General Santos, and Sarangani.
Grilled Bangus stuffed with salted egg
Boss Gravy Steak
Pork Barbeque – pork barbecue with sweet-spicy sauce/gravy
Steak Supreme – topped with mushrooms
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