A Boracay favourite,
reimagined.
Same heart. Bigger table. Now by the water.
Good, clean, and fair food.
Local
We work with family-owned farms such as Aklan oyster farmers and produce growers all a short ride away in the Panay region. We believe in a menu that follows the seasons and celebrates what the Philippines has to offer.
Sustainable
We reduce waste through using every part of what we buy. Recyclable and biodegradable packaging wherever possible. Regional sourcing to keep our carbon footprint small. Our furnishings use reclaimed materials. Habits built over eight years, not policies we display.
Natural
Everything processed at Nonie's is done in-house. We bake the bread. We make every sauce and marinade from scratch. We ferment our own kombucha in 7 and 10-day batches. What you eat here is as close to the source as we can make it.
Now home at
Ondus Hotel.
In 2024, Nonie's went through a significant evolution. We rebranded — refining our visual identity while staying true to our roots — and found our beachfront home at Ondus Hotel, Station 3. The move felt less like starting over and more like growing up — a refresh that represents everything Nonie's is still becoming. We're now an all-day dining destination: breakfast at sunrise, à la carte through the day, happy hour by the beach, and private dining for the moments that deserve it.
The Muchacho Group
Nonie's is the flagship brand alongside sister concepts Little Taj and Muchos. Together, our kitchens span modern Filipino, Indian, and Latin American cuisine — making us uniquely placed to curate bespoke menus for weddings, corporate functions, and any moment worth marking on the island.
