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Welcome / Tuloy Po Kayo! VILLA MANILA opens its doors to you, our valued patrons. Come and experience the warmth of Filipino hospitality and our home-grown fine cuisine. The Filipino flavor is an exotic blending of the Chinese, Malay, Spanish and American tastes. Thus, it reveals our rich cultural heritage. The Filipino taste is never dull or bland. It can be sumptuously sweet, sour or spicy. Our menu is a journey through the three major islands namely: Luzon, Visayas and Mindanao, where the best and the most common favorites promise to satisfy your palate.
Unassuming Filipino go-to with late hours on weekends serving ample plates of hearty, classic fare.
Hours
| Friday | 8 AM–8 PM |
| Saturday | 8 AM–8 PM |
| Sunday | 8 AM–4 PM |
| Monday | Closed |
| Tuesday | 8 AM–8 PM |
| Wednesday | 8 AM–8 PM |
| Thursday | 8 AM–8 PM |
Address and Contact Information
Address: 500 E 8th St, National City, CA 91950
Phone: (619) 477-8512
Website: http://www.villamanila.com/
Menu Photos
Order and Reservations
Order: Order online
Photo Gallery
Related Web Results
Villa Manila
*Last call is 30 minutes before closing. LOCATION. 500 East 8th Street, National City CA 91950. San Diego, California. CONTACT. 619-477-8512. info@villamanila.
How-to Kamayan – Villa Manila
*Last call is 30 minutes before closing. LOCATION. 500 East 8th Street, National City CA 91950. San Diego, California. CONTACT. 619-477-8512. info@villamanila.
Villa Manila Restaurant | National City CA – Facebook
Villa Manila Restaurant. Best Filipino Cuisine in San Diego. Serving traditional Philippine food for over 20 years! Filipino Restaurant · $$. . Follow …
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Reviews
JP
Went here for a birthday yesterday. The food was set up kamayan style for the occasion. Food was delicious. Service on point. I liked their innovative play on traditional cocktails with a Filipino twist. I had their Mestizalada and my cousin had the Calamansi Breeze.
… moreTerrance P
Never have I ever eaten this way but I will gladly do it again. I think i may have just been took full to clean the table (with 3 other people) but I definitely wanted to.
I got to try the Kamayan for the first time and i hope it won’t be the last. We got there early and like two people were working. One cooking for sure and another setting up all the food. They did a great job. The big San Miguelito Michelangelo like drink was really good as well
… moreI got to try the Kamayan for the first time and i hope it won’t be the last. We got there early and like two people were working. One cooking for sure and another setting up all the food. They did a great job. The big San Miguelito Michelangelo like drink was really good as well
Jarrell Abrigo
The fix for the homesick.
When I was in the Philippines, I would never order Pinakbet at a restaurant. That kind of dish is best made by a mother, lola or tita with decades of experience in balancing each component. The vegetables must squeak, the kalabasa must be firmly mushy to bring out its natural sweetness, the bittermelon must not be masked and the eggplant must be in its right form, all under a light broth that blends all the flavors and yet does not even overpower the humble white rice.
The fact that this restaurant achieved this tells me of the skills of the chefs and the guidance that they learned from. And I feel that the message that they serve on the plate is pride in what their parents made for them along with their experiences of living in The Philippines.
This is the sisig I have not had in years in the style that I miss. In The Philippines, nearly everyone has switched over from using the maskara of the pig to the much easier to wield pork belly. Their sisig dish is perfectly seasoned and spiced and uses both the belly but more of the ears and possibly the jowl, crisped by cracklings and by the sizzling plate it is served on, with an aroma that reminds me both of the bars and the karenderya. THIS is Sisig in its finest yet forgotten form. Eat this with rice or a beer with ice.
Their Tapa is sauceless, again achieving a taste of tradition as most of the country has moved towards tapa with a heap of sweet sauce, this stays true to how my uncles and father made theirs. Marinated in vinegar and garlic but remaining firm and in no rush to achieve an overly soft texture. Goes perfect with their chili garlic oil. I had several spoonfuls of that.
The humble Bangus, again showing the skills of the kitchen. Crispy skin yet moist flesh and the head became almost like the perfect seafood cracker. Not a single bone and only the tail remained. And sneakily, I don’t know how but they managed to coat their fish with something in the flour that reminds me of KFC? It blew my mind when I realized that out of the 13 secret spices, the picked the right combination to use on their fish to bring a slight flavor of the colonels chicken to, bangusilog. and it worked magnificently.
The filipino palate is tricky to serve in the USA, making a restaurant following those guidelines must be a challenge and they face that by staying rooted in tradition with knowledge passed on, forged finer by modern learnings.
I have dined here 3 times and each dish was cooked to PERFECTION. I will eat the entire menu someday and I hope that they will never close.
But tonight, I felt a sick I have not ever felt. By the middle of my work shift, it was settling in but I didn’t know what it was. I skipped my hastily prepared lunch and went home hungry, again. I stared at the interior of the fridge, starving but not craving anything inside of it. Mostly filled with american food, fast to cook, easy to make. Great for people on the go, for 30 minute lunch breaks. I shuffled to my bed with my head hanging, settling on sleeping on a growling stomach. And I realized that what I was missing, am missing most days, is food cooked with soul and love. I was missing my mother and what she used to make. My mom rarely made pinakbet and it was often ignored, but I didn’t want americas glorious meat or san diegos flair, I wanted a reminder of where I came from just a year ago. I wanted something cooked cleanly, healthy, something light and lively.
I ordered Pinakbet to be delivered to my apartment from Villa Manila. Still hot, I took a everything on a spoon with rice and before I finished the first bite, I took a spoonful of the second as my wife, who just woke up, watched me on the video call. I didn’t mean to eat the whole dish by myself, But I emptied it. And I feel happy knowing that a taste of where I came from exists in this new city that I’m in.
I’m settled. That was a wonderful meal that didn’t feel like a heavy lump.
… moreWhen I was in the Philippines, I would never order Pinakbet at a restaurant. That kind of dish is best made by a mother, lola or tita with decades of experience in balancing each component. The vegetables must squeak, the kalabasa must be firmly mushy to bring out its natural sweetness, the bittermelon must not be masked and the eggplant must be in its right form, all under a light broth that blends all the flavors and yet does not even overpower the humble white rice.
The fact that this restaurant achieved this tells me of the skills of the chefs and the guidance that they learned from. And I feel that the message that they serve on the plate is pride in what their parents made for them along with their experiences of living in The Philippines.
This is the sisig I have not had in years in the style that I miss. In The Philippines, nearly everyone has switched over from using the maskara of the pig to the much easier to wield pork belly. Their sisig dish is perfectly seasoned and spiced and uses both the belly but more of the ears and possibly the jowl, crisped by cracklings and by the sizzling plate it is served on, with an aroma that reminds me both of the bars and the karenderya. THIS is Sisig in its finest yet forgotten form. Eat this with rice or a beer with ice.
Their Tapa is sauceless, again achieving a taste of tradition as most of the country has moved towards tapa with a heap of sweet sauce, this stays true to how my uncles and father made theirs. Marinated in vinegar and garlic but remaining firm and in no rush to achieve an overly soft texture. Goes perfect with their chili garlic oil. I had several spoonfuls of that.
The humble Bangus, again showing the skills of the kitchen. Crispy skin yet moist flesh and the head became almost like the perfect seafood cracker. Not a single bone and only the tail remained. And sneakily, I don’t know how but they managed to coat their fish with something in the flour that reminds me of KFC? It blew my mind when I realized that out of the 13 secret spices, the picked the right combination to use on their fish to bring a slight flavor of the colonels chicken to, bangusilog. and it worked magnificently.
The filipino palate is tricky to serve in the USA, making a restaurant following those guidelines must be a challenge and they face that by staying rooted in tradition with knowledge passed on, forged finer by modern learnings.
I have dined here 3 times and each dish was cooked to PERFECTION. I will eat the entire menu someday and I hope that they will never close.
But tonight, I felt a sick I have not ever felt. By the middle of my work shift, it was settling in but I didn’t know what it was. I skipped my hastily prepared lunch and went home hungry, again. I stared at the interior of the fridge, starving but not craving anything inside of it. Mostly filled with american food, fast to cook, easy to make. Great for people on the go, for 30 minute lunch breaks. I shuffled to my bed with my head hanging, settling on sleeping on a growling stomach. And I realized that what I was missing, am missing most days, is food cooked with soul and love. I was missing my mother and what she used to make. My mom rarely made pinakbet and it was often ignored, but I didn’t want americas glorious meat or san diegos flair, I wanted a reminder of where I came from just a year ago. I wanted something cooked cleanly, healthy, something light and lively.
I ordered Pinakbet to be delivered to my apartment from Villa Manila. Still hot, I took a everything on a spoon with rice and before I finished the first bite, I took a spoonful of the second as my wife, who just woke up, watched me on the video call. I didn’t mean to eat the whole dish by myself, But I emptied it. And I feel happy knowing that a taste of where I came from exists in this new city that I’m in.
I’m settled. That was a wonderful meal that didn’t feel like a heavy lump.
Josie B
Our sister in law was visiting from out of town and was craving Filipino comfort food before heading back to Texas. We recommended, Villa Manila Restaurant, which did not disappoint. They had a great selection of food. We ordered the Meat lover Silog, Tapa and longanisa Silog, Bangus, eggplant torta, lechon lewali,and a chicken adobo bowl that came with garlic fried rice and a vegetable lumpia. Everthing was delicious,with good size portions. The service was great and our server was very attentive to our needs. We will definitely be back, to try more of their great selection.
… moreManing P. Garcia
We were referred to this Filipino restaurant, and we’re totally satisfied with the good quality of the food and the excellent customer service provided when the 10 of us friends ate at this restaurant last 12/06/2025. A little bit pricey but the serving size and the quality of the food deserve such plus what is not pricey nowadays anyway! And the excellent service by Venice makes the experience worthwhile! I highly recommend this place!
And this is my honest and unbiased review!
… moreAnd this is my honest and unbiased review!
Angeli Tuazon
2nd time coming here almost 7 years apart. I love how the server is very courteous and attentive. It was a busy Saturday and we came in as a family of 9, the other people from the party was stuck in traffic and they were very flexible with how they adjusted the food service to us. There was only one wait staff but still the team, along with the owner managed to cater to everyone. Food is good and there are a lot of varieties/sets you can choose from or make your own. I love how the owner and the wait staff talks to everyone and check if they need anything. Overall satisfied with my visit.
… moreEddie Petil
I recently visited Villa Manila in National City with my family, and we had such a wonderful experience enjoying traditional Filipino food.
We ordered several classic dishes to share. The portions were generous, which made it perfect for family-style dining.
If you’re craving authentic Filipino food or just want a hearty, satisfying meal with great service, Villa Manila is definitely worth a visit.
… moreWe ordered several classic dishes to share. The portions were generous, which made it perfect for family-style dining.
If you’re craving authentic Filipino food or just want a hearty, satisfying meal with great service, Villa Manila is definitely worth a visit.
Lyn
Been going here for decades and I do love the new change in the menu. The tapa breakfast bowl is really good and they have added more drinks and dessert choices. Staff are super friendly and is one of the few places that offers holiday meals to take home
… moreRYAN ROJAS
This place is a must when visiting San Diego!!! Located in National City. “BEST FILIPINO CUSINE” I’ve ever had.
Few dishes I would try that are amazing.
1. Meatlovers, dish comes with Tapa, tocino & longanisa served on a bed of steam garlic rice and your choice of eggs.
2. Daing na Bangus, dish comes with milk fish marinated in a mixture of vinegar, garlic, salt and pepper and lightly deep-fried
3.Pork Sisig, melange of crunchy pork belly and boiled pork ears with diced onions and yellow chili served on a sizzling hot plate.
4.Chicken Chicharon: crispy chicken skin served with house garlic dip
5. Shanghai lumpia: bite sized pork eggrolls with sweet and sour dip
… moreFew dishes I would try that are amazing.
1. Meatlovers, dish comes with Tapa, tocino & longanisa served on a bed of steam garlic rice and your choice of eggs.
2. Daing na Bangus, dish comes with milk fish marinated in a mixture of vinegar, garlic, salt and pepper and lightly deep-fried
3.Pork Sisig, melange of crunchy pork belly and boiled pork ears with diced onions and yellow chili served on a sizzling hot plate.
4.Chicken Chicharon: crispy chicken skin served with house garlic dip
5. Shanghai lumpia: bite sized pork eggrolls with sweet and sour dip
Gabe
Great food. The logo is why we came in instead of going to any of the other places. Great design does stand out!
Came in on a Saturday night, clearly saw folks who were either regulars or felt at home because of the really warm staff, and enjoyed a nice dinner with my family. There was a small birthday celebration in the other side of the building but we didn’t really hear them.
Quickly seated, we ordered Sago’t Gulaman, calamansi juice and buko pandan. Very sweet after a day in the park but super refreshing with the food.
We got sisig, Bicol, Chicharon Bulaklak, and garlic rice. Servings were more than enough for 3 to take some home. The chicharon was a bit oily but went well with the rice. The standout was the Bicol express. Sauce was amazing and I wish we had more.
Overall, would recommend and maybe come back to try their kamayan
… moreCame in on a Saturday night, clearly saw folks who were either regulars or felt at home because of the really warm staff, and enjoyed a nice dinner with my family. There was a small birthday celebration in the other side of the building but we didn’t really hear them.
Quickly seated, we ordered Sago’t Gulaman, calamansi juice and buko pandan. Very sweet after a day in the park but super refreshing with the food.
We got sisig, Bicol, Chicharon Bulaklak, and garlic rice. Servings were more than enough for 3 to take some home. The chicharon was a bit oily but went well with the rice. The standout was the Bicol express. Sauce was amazing and I wish we had more.
Overall, would recommend and maybe come back to try their kamayan