What are the opening hours?

Wednesday 5:30pm - 10pm Thursday 5:30pm - 10pm Friday 5:30pm - 10pm Saturday 5:30pm - 10pm Sunday 5:30pm - 10pm

https://www.facebook.com/909444192258707/

Digámo

Directions

New Archipelagic Cuisine
Reservations ➡️ https://www.digamo.ph
Wed-Sun 5:30pm & 8:00pm

17/09/2026

Our cooking is a love letter to the Philippines, so come take a seat---naka-digámo na, kaon na ta!

14/09/2026

Asin sa buy-o begins with something ordinary: salt.

What gives it character is the way it is kept, carried, and made useful. Woven palm leaves turn a basic ingredient into an object shaped by hand, then brought into the kitchen where it becomes part of daily preparation.

Not displayed as a relic, but opened, transferred, and used.

A small reminder that tradition often survives by staying useful.

10/09/2026

Tinostado is built through different expressions of toastiness.

Danum Red Tapuey brings fermented rice depth. Cacao adds a layer of nuttiness and sweet bitterness. Mezcal brings smoke, while tequila adds warmth and structure.

Each arrives differently, but together they form the drink’s deeper, toasted character.

07/09/2026

Archive Entry: ARC-2026-006
Title: Linagpang

Subject: Pre-Colonial Visayan Smoked Broths and Generational Heritage

Rooted in the pre-colonial foodways of the Western Visayas, linagpang is a traditional culinary method built on a deceptively simple premise: char-grilling meats or fish over open flames before steeping them with grilled aromatics to yield an intensely smoky, savory broth. Historically, rural communities relied on wild freshwater catches such as puyo (Anabas testudineus) and gourami to craft this comfort dish. Passed down directly from Tatay Palok—Chef Francis’s maternal grandfather—this heirloom lineage inspired the acclaimed essay that earned Chef Francis his Doreen Gamboa Fernandez (DGF) Food Writing Award, establishing the recipe as both a personal memory and a documented piece of Philippine culinary history.

Digámo’s interpretation honors this lineage by uniting premium regional ingredients within the traditional charcoal-steeped framework. The dish features Iloilo’s native dumaraga nga manok (free-range chicken) simmered alongside sinalay (smoked shrimp) from Sapian, Capiz, deepened with fresh ginger and grilled aromatics. The broth is crowned with a light ginger-lemongrass foam and the sharp, fruit-forward acidity of native libas leaves. Resting at the base of the vessel is a custard-like "chicken taho," providing a silky textural finish that anchors the smoky soup.

Diners are invited to sip the warm broth directly from a hand-carved fine bone cup, allowing the aromatic smoke to hit the palate first, before using a spoon to unearth the velvety "taho" below. This entry archives a living bridge between ancestral Visayan hearths, family heritage, and modern culinary preservation.

03/09/2026

Comfort is not separate from the meal. It shapes how the evening is received.

The chairs by Casama Home bring softness into the dining room, giving the table a quieter, more relaxed rhythm without taking attention away from what is being served.

The space is designed to hold people as much as it holds the experience.

27/08/2026

Archive Entry: ARC-2026-005
Title: C3

Subject: The Culinary Legacy of Maria Orosa and the American-Era Combo Culture

During the American colonial period, the introduction of canned goods, fast-food sensibilities, and pasta started an enduring Filipino obsession: the iconic fried chicken and spaghetti combination. Facing a severe wartime shortage of imported tomato ketchup, legendary food technologist Maria Orosa engineered one of the nation's greatest culinary innovations—banana ketchup. By mashing surplus local bananas with sugar, vinegar, spices, and red dye, Orosa created a sweet, tangy condimental staple that would forever define the uniquely sweet profile of Filipino spaghetti and fast-food culture.

Digámo’s interpretation pays homage to this historic pairing by swapping classic ingredients while preserving their signature techniques. Soft-shell crab is seasoned, dredged and fried like the famous fried chicken and drenched in cheesy aligue sauce and topped with fried basil. It sits alongside tender lumot (cuttlefish) seared a la plancha and sliced into delicate "spaghetti" strands, coated in a meaty seafood bolognese.
To experience the course as intended, diners are encouraged to abandon full formality: pick up the crisp soft-shell crab with your fingers to plunge it into an Orosa-style Baguio strawberry tamis anghang ketchup, using a fork only to twist up the rich, briny squid "spaghetti."

25/08/2026

Bugkos means to bundle or gather.

The Bugkos Table by Jed Yabut takes that idea into its form, with individual lines bound together into one structure.

That meaning carries naturally into the dining room. The table becomes a place where courses are shared, conversations unfold, and people gather around the same surface.

A piece of contemporary Filipino design, made for the act of coming together.

22/08/2026

For Filipinos, sawsawan is deeply personal. It is not a finished formula, but rather an invitation to finish the seasoning to one's liking.

It begins with a base, then shifts according to the person at the table. More salt, more acid, more heat, or a little of everything.

The kitchen prepares the parts. The guest decides the balance.

That freedom is part of the flavor and unapologetically Filipino.

17/08/2026

In San Miguel, Bulacan, pabalat turns the wrapper of pastillas into an art form.

Layers of papel de hapon are folded and cut by hand into flowers, leaves, figures, and scenes of everyday life. What began as decoration for sweets became a distinct expression of Bulakeño skill and imagination.

At Digámo, pabalat returns to the table with LuzViMinda, framing the final sweets of the evening.

Not simply as wrapping, but as part of the gesture of giving.

14/08/2026

Marikina is present in the dining room before a dish reaches the table.

The shoes worn by the Digámo team are handmade by Tatay Oly, a Marikina institution shaped by years of cutting, fitting, stitching, and repetition.

What begins as rubber, leather, and loose material eventually takes form around the foot. Once worn, that work enters another rhythm: crossing the room, approaching the table, returning to the kitchen, and beginning again.

The city’s craft is not displayed here as decoration. It continues through service, one step at a time.

Address

GCN Commercial Bldg. 240 Narra Street , Marikina Heights
Marikina City
1810

Opening Hours

Wednesday	5:30pm - 10pm
Thursday	5:30pm - 10pm
Friday	5:30pm - 10pm
Saturday	5:30pm - 10pm
Sunday	5:30pm - 10pm

Website

facebook.com

Alerts

Be the first to know and let us send you an email when Digámo posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Want your restaurant to be the top-listed restaurant in Marikina City?