Koronadal's food scene reflects the city's layered history: Visayan settlers brought their grilling and stewing traditions, B'laan and T'boli communities contributed ingredients and techniques from the highlands, and the agricultural wealth of South Cotabato means the raw materials — pineapple, fresh pork, river fish, asparagus — are exceptional. The city has no fine-dining pretensions, but it has several places worth seeking out, and the evening barbecue strips are among the liveliest eating experiences in Mindanao.