Menu of Gypsy Baguio by Chef Waya in Baguio, Benguet, Philippines

Menu Overview

Gypsy Baguio by Chef Waya stands as a culinary gem perched on Quezon Hill Road 2, Baguio—where art meets heritage in a cozy and elegant space. The restaurant weaves local flavors and high-quality, primarily homegrown ingredients into dishes that speak not just to the palate, but to the soul. What makes Gypsy remarkable is how Chef Waya transforms Baguio’s bounty—adlay grains, native spices, fresh produce—into sophisticated plates, honoring tradition while embracing innovation.

Among the menu highlights, the Salted Egg Pork Belly demands attention. Its crispy, golden texture balanced with the rich, umami punch of salted egg creates a vibrant harmony that lingers long after the last bite. It’s a dish that combines familiar Filipino flavors with upscale execution, loved by diners like Nicole, who praised its hearty portion and depth.

The Octopus Ceviche is a refreshing standout, showcasing the chef’s deft skill with seafood—tender octopus brightened with citrus, accented by locally sourced herbs and a surprising zing that excites the taste buds. Brendan Rosen’s praise of this dish highlights its bold yet balanced character, a true testament to the restaurant's commitment to quality and seasonality.

Gypsy’s Strawberry Lemonade and Strawberry Panna Cotta offer a sweet counterpoint, pairing the region’s renowned strawberries with delicate craftsmanship. Nanette’s delightful experience with the panna cotta, gifted by the staff, mirrors the restaurant’s thoughtful hospitality and attention to detail. The panna cotta wobbles gracefully—a luscious, subtly sweet finale that leaves a lasting impression.

Another must-try is the Beef Rendang, a rich and fragrant dish that captures the depth of Indonesian spices while being grounded by the freshness of Baguio-sourced ingredients. The complex layers of this slow-cooked masterpiece resonate with the ethos of the Slow Food Movement to which Chef Waya is connected. It’s evident in every mouthful: patient, profound, and perfectly balanced.

Other noteworthy dishes include the Porchetta—succulent and herb-infused—and the Duck and Orange Salad, which marries tangy citrus with smoky, tender duck for a refreshing yet hearty bite. Nanaette’s recounting of the smoked duck with greens salad truly encapsulates the sophistication and care infused in the menu.

Gypsy also embraces diverse dietary preferences, offering vegan and vegetarian options that do not compromise on flavor or creativity. Zof’s recommendation of the tomato soup paired with grilled cheese stands out—a comforting, velvety dish, rich with nostalgic warmth and expertly crafted to satisfy.

Drinks such as the Strawberry Latte and the keto-friendly ube latte reflect a dedication to both local flavors and modern dietary awareness. Combined with expert, attentive service and a dining atmosphere enriched by Chef Waya’s late father’s artistic legacy, Gypsy Baguio transcends the typical dining experience.

Pricing at Gypsy can be on the higher end, aligning with its upscale positioning and exceptional ingredient sourcing, but customer testimonials reflect that the experience—marked by generous portions, expertly balanced flavors, and a soulful atmosphere—is well worth it. Parking may be limited, but the journey up the serpentine road is rewarded with moments of genuine culinary artistry and heartfelt hospitality.

In summary, Gypsy Baguio by Chef Waya is a thoughtful celebration of Baguio’s culinary heritage, elevated through artful presentation and refined technique. From the savory richness of salted egg pork belly to the elegant freshness of octopus ceviche and the sweet grace of strawberry panna cotta, each dish tells a story—inviting you to savor not just a meal, but an experience rooted deeply in place, tradition, and passion.