Gypsy Baguio by Chef Waya is one of the city's most distinctive dining destinations — the passion project of seasoned executive chef Waya Araos-Wijangco, opened in May 2021 in a classic old Quezon Hill house up a few winding steps, with a homey-yet-elegant interior that doubles as a salon for Baguio's artists, writers, and creatives. The space is rich with paintings and personal history, anchored by a sculptural glass table designed by the chef's late father, the revered Filipino artist Jerry Araos, with indoor and outdoor seating, high ceilings, overlooking views, and private rooms for groups. The tagline — "travel the world on your plate" — captures the kitchen's approach: globe-spanning dishes (Indonesian beef rendang and nasi goreng, Indian butter chicken, Chinese dan dan noodles and molo soup, Mediterranean hummus and porchetta, Ethiopian misir, Greek souvlaki, refreshing octopus ceviche and cold-smoked-fish crudo) executed with refined technique and grounded in homegrown Cordilleran ingredients — adlai grains, red rice, native spices, Baguio produce — reflecting Chef Waya's ties to the Slow Food Movement. Signatures include the crispy salted egg pork belly, slow-cooked beef rendang, kimchi adlai rice with bacon, black pasta palabok rich with crab fat, seaweed-mushroom udon, duck and orange salad, roasted bone marrow, and smoked duck with Sagada orange, plus the huge value-for-money roasted-veggie and adlai grain bowls, finished with the wobbly strawberry panna cotta, queso de bola cheesecake, and the Benguet forest cake. Vegan, vegetarian, keto, and no-sugar options are clearly offered (with almond and macadamia milk for coffee), and drinks lean local too — strawberry lemonade, strawberry and keto ube lattes, café Americano with muscovado, and a signature iced coffee using frozen-coffee cubes melted by milk. It operates alongside Taguan Cafe, the coffee side of the same venue, and is a Tripadvisor Travelers' Choice awardee. Service is warm and attentive — the chef often sits with guests — and the mood is intimate and unhurried. Practical notes: the serpentine approach road and limited parking make a cab or drop-off the easiest way up, the kitchen is small so reservations are wise, and portions are large (expect leftovers). Open daily 11 AM–9 PM (some of the restaurant's own listings say Tuesday–Sunday — confirm Monday).
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Landmark: 6 Quezon Hill Road 2 — up winding steps, cab or drop-off easiest
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