Pork sisig and grilled squid airside in T1 before boarding
Gerry's Grill sits after security in Terminal 1, one of the few places where you can sit down to proper Filipino pulutan with rice instead of just grabbing pastries. Figure on $$ pricing: mains land around city restaurant levels plus an airport premium, especially on seafood. It runs during standard flight banks, so early morning options may be limited compared with lunch and dinner peaks.
The headline orders here are the pork sisig, grilled squid (pusit), and crispy pata; multiple reviews call those out as the safest bets. Portions are “decent” by Google review standards, so two dishes plus rice usually feeds 2–3 people without over-ordering. Flavor tracks close to city branches, just expect salt and grill smoke more than finesse.
Beer is on the menu, and locals on Cebu Eats mention using Gerry’s as a pre-flight drink stop before long-haul departures. Alcohol prices run higher than in town but in line with airport bars across Asia. If you’re flying out on evening international banks, it can turn into a de facto waiting room with buckets of beer and sisig on most tables.
Common complaints: pricing runs higher than city Gerry’s locations, with seafood seeing the sharpest jump, and people report slow service during peak dinner hours between roughly 18:00–21:00 when multiple flights board from T1. Kitchen lag plus check processing can easily add 20–30 minutes. Build that into your boarding time if your gate is a 5–10 minute walk away.
Regulars suggest treating it like a pulutan stop: share 2–3 dishes with extra rice instead of everyone ordering a full set meal. That keeps the bill closer to midrange and lets food come out faster in batches. Practical play: if you want sisig and a beer, grab a table at least 60 minutes before an international departure and ask for the bill as soon as the last dish hits the table.