Dining
“The café sits at the edge of the water, where breakfast arrives with the morning light and the boats heading out for White Island.”
The café sits at the edge of the water, where breakfast arrives with the morning light and the boats heading out for White Island. Days are built on fresh Filipino cooking and a few easy international plates: fish landed that morning, fruit from the slopes behind Mambajao, lanzones when the season turns them sweet. By evening the sea goes gold, and dinner is something you stay with for a while.
Breakfast at the Water's Edge
The day begins with the tide. Coffee arrives first — Barako from the highlands, roasted dark and honest. Then the rest: fresh fruit from the market at Mambajao, eggs done simply, fish from the boats that left while you were still asleep. Breakfast at Txaleta is not rushed. The table faces the sea and the morning is yours for as long as you want it.
Filipino Cooking, Kept Honest
The kitchen runs on what the island gives. Sinigang built from tamarind and the morning's catch. Kare-kare slow-cooked until the sauce holds. Lanzones from the trees behind Mambajao, sweet enough to eat by the handful when the season comes. A few easy international plates for the afternoons when you want something lighter — but the Filipino table is the one worth knowing.
Dinner While the Sea Goes Gold
By late afternoon the light turns amber over the Bohol Sea. The café slows down. A cold San Miguel, or something from the bar. The nachos arrive — crisp, messy, exactly right. The snapper is grilled over coals with calamansi and butter. Dinner is unhurried here: the kind of meal that lasts past dark because no one at the table wants to be the first to leave.
A Table Worth Staying At
The café opens at dawn and the lights stay on past dark. Everything between is an easy hour — something to eat, somewhere to sit, the sea always in view.
What We Cook
Breakfast
Barako coffee, fresh fruit, eggs, pan de sal, and the catch of the morning. Served from first light until mid-morning.
Filipino Classics
Sinigang, kare-kare, adobo, kinilaw. Cooked the way the island has always cooked them — slowly, with whatever came in fresh.
Light Plates
Nachos, salads, sandwiches, and easy bites for the long afternoon hours between a swim and sunset.
Seafood
Grilled lapu-lapu, butter prawns, squid from the morning market. The Bohol Sea is very close to the kitchen.
Drinks & Bar
Local beers, fresh buko juice, calamansi coolers, and a small cocktail list built around Philippine rum and tropical fruit.
Desserts
Mango sticky rice, leche flan, camiguin pastel. Lanzones by the bowl when October turns them sweet.
Reserve Your Table
Breakfast is included with every room. For dinner or a group booking, let us know when you reserve your stay.
Book Your StayOr reach us directly · +63 917 770 4656