TAZA is the farm-to-table inspired restaurant of Taal Vista, showcasing the local produce, meats, and seafood of the surrounding areas and of the Taal Vista Hotel garden itself.
The restaurant was conceptualized by Chef Jayme Natividad, chef consultant of Green Pastures in 2013 when it opened, before he was hired as the executive chef of the SM Hotels and Conventions.
The name was taken from the Arabic word Taaza, which means “fresh“, and was influenced by Egyptian General Manager Walid Wafik of Taal Vista.
It’s refreshing to finally see an innovative concept from Taal Vista. Check out our experience…
One of the private function rooms near the ridge was converted into a restaurant with glass walls featuring a 180-degree view of the surroundings.
It’s located at the lower far side of Taal Vista ridge, near the kids’ playroom and gym.
TAZA MENU: Salad, Soup, Mezze, Pizza | Pasta, Entree, Dessert | Beverages
The ambiance feels like a refurbished function hall with newly upholstered chairs. The menu is a mix of Mediterranean, Spanish, and Continental dishes, with the local ingredients as the highlight.
✮ Bignay Fizz (P350 +10% service charge).
I recommend starting with the local bignay infused with carbonated water to create a refreshing bubbly aperitif.
✮ MEZZE (P700 +10% service charge) served with flat breads with 4 items: Spinach with bacon jam, Brandade, Chorizo with garlic, Boquerones.
Start with the Mezze–you can order 4 out of the 10 options. We ordered the unusual choices and those recommended by Chef Jayme.
- Spinach with Bacon Jam. One of our favorites; a creamy spinach with sweet bacon jam contrast. You can actually eat it on its own or paired with the pita.
- Brandade is mashed potato with salted fish. It was good but a bit heavy.
- Chorizo with Garlic. Skip the chorizo because it’s very tough.
- Boquerones. It’s local galunggong marinated in vinegar and olive oil. Surprisingly good! 🙂
MUSHROOM SOUP (P285 +10% service charge). Trio of Tagaytay mushrooms (oyster, shiitake, and button mushrooms).
We love the mushroomy taste and balanced consistency of the soup.
CREAM OF KALE AND SPINACH SOUP (P250 +10% service charge). Tagaytay spinach, kale, leeks, potatoes, and creme fraiche.
I would recommend this for something different but it tasted similar to the mushroom soup.
KALE SALAD (P325 +10% service charge). Organic kale, red onion, beets, cherry tomato, roasted cashew, nuts, and Pato queso de bola; Tagaytay pineapple, dalandan vinaigrette.
Order this if you want a superfood salad with a bitter aftertaste. Best to eat the kale with a mix of all the ingredients.
✮ TAZA SALAD (P375 +10% service charge). Quinoa, cherry tomatoes, wild arugula, farm-fresh romaine, microgreens, Cebu dried mangoes, radish, beets; a la minute tarragon, white wine vinaigrette.
The signature salad of Taza with quinoa and pieces of Cebu dried mangoes! 🙂 The vegetables are fresh and crisp.
SALSA VERDE WITH PANCETTA (P380 +10% service charge). Homemade pancetta, Laguna mozarella cheese.
Taza makes their own Italian pork belly bacon, which is sliced thinly and topped on the pizza with mixed greens and Laguna mozarella cheese.
PORK CHEEKS RAVIOLI (P390 +10% service charge). Braised organic pork cheeks, mirepoix, parmesan cheese.
The flavor was good but the ravioli pasta was a bit tough.
✮ LOBSTER FETTUCINE (P450 +10% service charge). Batangas lobster, tomatoes, garden-fresh tarragon.
The Batangas lobster was very tasty mixed with the soft fettucine pasta and just the right tomato sauce flavor.
✮ TOMAHAWK PORK CHOP (P790 +10% service charge). Caramelized onions and bananas, pork jus.
Our favorite! A substantially big bone-in fried pork chop–very tender and pairs well with the mashed potatoes and sweet caramelized onions. The best part is eating the meat off the bones.
✮ MOROCCAN CHICKEN (P875 +10% service charge). Braised probiotic chicken with spices; served with couscous. Serves two for sharing.
The chicken is tender and cooked in tajine with tomato sauce on a bed of couscous. Good for family sharing. 🙂
✮ OLIVE OIL ICE CREAM (P215 +10% service charge) with glazed Tagaytay pineapple.
Order this olive oil ice cream, which is similar to Mario Batali’s signature recipe, but topped with sweet Tagaytay Pineapples.
CANNOLI WITH UBE RICOTTA AND LANGKA CREAM (P275 +10% service charge). Puff pastry cylinders stuffed with purple yam and jackfruit pastry cream.
The cannoli was not as crunchy and yummy as we expected it to be.
Congrats to Chef Jayme Natividad and the SM Hotel team for the launch of Taza!
TAZA is a great place to eat for a lazy weekend brunch in Tagaytay, moreso with the awesome, scenic view of the Taal Volcano.
The highlight of the Taza experience is the main entrees, especially the Tomahawk Pork Chop and the Batangas Lobsters.
Order the Mezze for appetizers and Taza Salad for a healthy start. End with the Olive Oil ice cream for dessert. Budget P800/head for a 3-course family sharing meal.
Check out Taza on your next trip to Tagaytay this summer!
TAZA Fresh Table
Taal Vista Hotel, Kilometer 50, Aguinaldo Highway, Tagaytay City 4120
Operating Hours:
- Monday, Wednesday, and Thursday Dinner, 6.00pm to 10.00pm
- Tuesday – Closed
- Friday and Saturday, Lunch 12.00nn to 3.00pm and Dinner 6.00pm to 10.00pm
- Sunday Lunch 12.00nn to 3.00pm
Telephone: +632 917-8225, 63 46 413-100
Mobile: +63 917 809-1254
Website: http://www.taalvistahotel.com/
Facebook: Taal Vista Hotel
Twitter: @TaalVistaHotel
Live an Awesome Life,
Founder, www.OurAwesomePlanet.com
Disclosure: Our meal was courtesy of Chef Jayme. I wrote this article with my biases, opinions, and insights. Read Our Awesome Planet Complete Disclosure Policy here.
P.S. I hope they introduce more steak options and main entree dishes in the near future. 🙂
