Prana is a South East Asian style restaurant that has become well known in Boracay as the “to go to, Health food spot.” The menu is simple and basic with an emphasis on farm to table. The produce is fresh as possible and always sourced locally.
Visitors to Prana can expect to get a healthy that is as delicious as it is a work of art. Fantastic platting, delicious healthy food, set in a tranquil Bali type setting makes Prana the perfect destination for those who want to relax in a busy place like Boracay.
Executive Chef Peter Montemayor honed his skills for over 15 years — specializing in Western and SE Asian cuisine. He has operated and ran a number of establishments in Boracay, before heading to Thailand and Bali to hone his culinary skills and explore other SE Asian flavors.
Having lived for six years in Thailand and Bali, Chef Peter learned to appreciate the spices and tastes of the region and he brings that back to the Philippines at Prana.
Chef opted to leave out red meat on his menus and is not shy to label his food vegan-friendly. The menu at Prana changes regularly depending on the availability of the produce.
PRANA RESTAURANT
Sitio Mangayad Station 3, Boracay Island
Operating Hours: Open daily from 7 am to 3 pm and from 6 to 9 pm
Telephone: +63 36 288-5858
Mobile: +63 917 634-8430
Facebook: @pranaboracay
Instagram: @pranaboracay
Twitter: @mandala_boracay
Reservations: reservations@mandalaspa.com
Website: Prana Boracay
Prana is tucked away from the busier tourist spots of Boracay. Perfect for a more intimate or relaxed dining experience.
The open air dining gives you a nice view of the surrounding gardens and makes the place feel homely and welcoming.
Calamansi Mint Slushy (P160) – cool and refreshing, the slushy is made with fresh calamansi and mint grown in the garden.
This drink is perfect for those hot Boracay afternoons.
Asian Tuna Tartar (P350) – An amazing combination of Asian flavors. The diced fresh tuna is seasoned perfectly with lemon grass, desiccated coconut, ground toasted rice, and bulgogi sauce.
This was a great appetizer, sweet, savory, spicy, crunchy — the dish tastes almost like a Khmer Amok or a Thai Curry. (Must Try!)
Gado-gado (P250) – boiled carrots, string beans, okra, cabbage, baby potatoes, boiled egg, fried tofu, prawn crackers, cucumbers, bean sprouts with
special peanut sauce.
An Indonesian poached vegetable salad that is as healthy as it is delicious.
Pan Fried King Makral with Yogurt Mint Sauce (320) – Perfectly seasoned, this light yet filling entree is perfect if you’re looking for a light and healthy meal.
The Makral was flaky and tender and the mint yogurt added creamy ret refreshing richness to the dish — a better alternative to a tartar sauce.
Coconut Mango Pannacotta (P180) – Cool and refreshing, this dessert rounded out our meal perfectly.
The coconut, chia seed, and basil coulis were creamy and light, and the mango puree was rich and naturally sweet. An amazing dessert!
Final Thoughts
Prana is a fantastic sustainable restaurant on the island of Boracay. The farm-to-table concept is something that Chef Peter is proud of and it shines in through his cooking.
Everything we tried was of high quality, the execution was nearly flawless, and most importantly — delicious.
Prana is proof that healthy food isn’t only good for you but that healthy food can taste and look just as amazing. We think that this place deserves a Michelin Star when the time comes.
Congratulations Chef Peter and everyone at Prana!
PRANA RESTAURANT
Sitio Mangayad Station 3, Boracay Island
Operating Hours: Open daily from 7 am to 3 pm and from 6 to 9 pm
Telephone: +63 36 288-5858
Mobile: +63 917 634-8430
Facebook: @pranaboracay
Instagram: @pranaboracay
Twitter: @mandala_boracay
Reservations: reservations@mandalaspa.com
Website: Prana Boracay
Live an Awesome Life,
SEAN NOLAN of Team Our Awesome Planet
Disclosure: Our meal was courtesy of Prana Restaurant. I wrote this article with my own biases, opinions, and insights.
P.S. Chef Peter sources his produce from only 100 km of Boracay, this ensures any ingredients that he can’t find on the island is as fresh as possible. This practice also benefits local producers and helps to bust local economies.