Sagada Pinikpikan Haus

S. Rd., Sagada, Mountain Province

Sagada Pinikpikan Haus
3.0 Stars

5 Reviewers

  • 5 stars 0
  • 4 stars 1
  • 3 stars 4
  • 2 stars 0
  • 1 star 0
  • 5 Reviews
  • 0 Recommend
  • 5 Reviewers
Business Hours
Open: 6:00a - 10:00p


  • Sunday
    • 6:00a - 10:00p
  • Monday
    • 6:00a - 10:00p
  • Tuesday
    • 6:00a - 10:00p
  • Wednesday
    • 6:00a - 10:00p
  • Thursday
    • 6:00a - 10:00p
  • Friday
    • 6:00a - 10:00p
  • Saturday
    • 6:00a - 10:00p

Payment Options


Most Recent Reviews

Jae-t M.
3.0 Stars

My gahd, the reviews! Looking for toilets and fast paced service! Hello world! Its Sagada not BGC!
Although the price is a little stiff (160 as of Dec ‘16), but most meals cost 100 plus here anyways. It’s a remote place, remember?
The pinikpikan is really supposed to have smoked native hog, for taste!
P25 for extra cup of purple rice.
If you’re coming during summer, expect that the place would have a funny smell, unlike during the cold season where the whole town smells fresh. It is just a house, converted into a dining place.
They do serve tapsilogs and those kinds.

  • No. of Comments: 0
Steffhanie S.
4.0 Stars

When in Sagada, Mountan Province, aside from the most loved restaurants within the town center, you should make sure to try out their most known local dish called the Pinikpikan.

We visited Sagada's Pinikpikan House right after doing the Lumiang-Sumaging Caves connection activity, before heading on our way to Marlboro Country.

The eatery is really situated inside a house. From the main road street, you'll see a stairs leading to the lower level of a home which serves one of the tastiest Pinikpikan in the province. Upon entering the place, you'll feel the simplicity and casualty of its ambiance - with long wooden tables, monoblock chairs, photo framed interiors of the historic culture of the province and a carinderia service area that would actually make you feel just at home.

As we were running late for our Marlboro Country trip, we decided to get some take away food from the restaurant. I asked if their Pinikpikan can be food for 2 pax and they told me yes so I ordered 1 Pinikpikan that comes with rice (P130) and another extra rice (P20) for my friend.

While waiting for our orders, we went outside the restaurant and saw that their back part was the kitchen area and from there, we learned the chicken's story behind Pinikpikan. I actually felt bad after hearing the process of how these chicken are beaten while they're still alive, wherein they're hit until they die slowly. I am sorry dear fatty chickens. :( To make it a bit lighter, there was this cute Chow-Chow playing with us as we wait for our take-away meals.

After around 15 minutes, our food were given in styrofoam containers with plastic spoons and forks. We hurriedly left the place and travelled to Marlboro Country wherein we'll have a lunch picnic!

Fast forward to eating after all the trekking up. The Pinikpikan tasted almost like our version of Nilaga. Its soup was a bit saltier and with more pepper though. It came with some fresh and crunch cabbage and string beans. Its main ingredients actually include chicken and pork. The chicken was a bit hard to chew, as if it wasn't cook that well. The pork with it was called E-Tag, Sagada's smoked pork, that gave the soup that smoky kind of smell. The pork's style kind of reminded me of a less crunchier version of Bagnet. The rice that came along with it was the usual purplish Sagada colored rice that tasted and looked very organic. The serving was indeed good for 2 and with its price, its reasonable and worth it enough.

Other dishes that we were able to try were the Pansit Bihon (Small; P100), Chicken Curry (P130), Lechon Kawali (P130) and Pancake (P100).

All these were served in huge sizes that can actually be for sharing!

The Pansit Bihon is always a favorite of mine and in fairness I loved their simple and colorful plating.

The Chicken Curry was super good too! I loved how I can hear myself munching on the really crunchy vegetables. The curry's taste wasn't too powerful too, making the chicken so good with the sauce!

The Lechon Kawali was a bit disappointing though because it wasn't too crunchy and it didn't came with the usual brown sauce that I was used to. Good thing there was some Chopsuey on the side, making it a little jollier.

The Pancake was the bomb! It was as big as a usual carinderia plate! Good for actually 3-4 people if you'll have it as your dessert! It came with a honey orange syrup that tasted not too sweet so it was all nice for me.

All in all, Sagada's Pinikpikan House is one of the cheapest restaurants that serve good food too. They're open from breakfast to dinner and they're actually one of the fewest restos flocked by a little number of people probably because they're not too well-known yet but let me tell you this, you shouldn't miss out on this one.

  • No. of Comments: 0
Roy T.
3.0 Stars

Very fast service but the soup was quite bland while the roasted on pork on the soup (yes, meron) was quite salty.
Anyways, plus points to having a functional WiFi. A good try to experience one of Sagada's famous dish, Pinikipikan. 128512

  • No. of Comments: 0
Isha S.
3.0 Stars

For dinner in Sagada, my friends and I decided to have pinikpikan, which is a supposedly famous dish here.

So we ordered that, along with sisig and pancit. We later learned that to prepare pinikpikan (which means light beating), the chicken is beaten with a stick while it is alive. This causes bruising as blood rises to the skin, and this is said to enhance the taste of the chicken. The end product tastes a lot like tinola, but a bit more flavorful. However, I think the method of preparation is still kind of 128513! Their sisig tastes good, but their pancit was nothing special.

  • No. of Comments: 0
Albert T.
3.0 Stars

As the saying goes, "when in Rome, do what the Romans do! So, when in Sagada do what the "Sagadans" (?) do! And that we did. We sampled Pinikpikang Manok the same way that locals do.

Honestly, I find the method by which the chicken is slaughtered to prepare this dish quite cruel. But, they say it infuses flavor into the meat.

After having my first bite of the chicken I could not taste anything different. The broth though was savory and tasty. Not unlike tinola with the sili mashed into the soup.

Only drawback of having soup in a really cold place like Sagada is that it cools down so quickly.

Well, if that's what the locals do! 128516

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