Laurentino’s is one of the best affordable steakhouses in Tagaytay, offering a selection of US Prime and Australian steaks. We chose to celebrate our son Joshua’s 17th birthday at Laurentino’s because of his love for steaks, and the timing was perfect—the steakhouse had just opened, making it an ideal spot for special occasions.
Here’s what you can look forward to at Laurentino’s and tips to make the most of your visit:
ABOUT LAURENTINO’S
Owned by Jansen Laurentino and Ara Taruc, the visionary duo behind Hillbarn Tagaytay, Laurentino’s brings a fine-casual yet affordable steakhouse experience to the area, filling a much-needed niche.
Laurentino’s Restaurant
Daang Luma Rd, Kayabagal, North, Tagaytay, Cavite (Beside Hillbarn)
Specialty Restaurant: Wed to Thurs | 11AM to 9PM | Fri to Sun | 11AM to 11PM
📞 +63 917 802 7578
IG: @laurentinostagaytay
FB: Laurentino’s
The interiors draw inspiration from the steak grill itself, featuring charcoal tones that create a sleek yet warm atmosphere, perfectly balancing elegance with a fine-casual vibe.
At the back, you’ll find an alfresco area, perfect for a romantic evening enhanced by Tagaytay’s signature cool breeze.
APPETIZER
CRAB CAKE (₱850)
Real crab meat served with a rich bearnaise sauce and soft boiled egg
We love the crunch, the crab flavor, and the creaminess of the soft-boiled egg yolk.
CHARRED OCTOPUS (₱680)
Tender charred octopus served with a roasted bell pepper puree
The pulpo was presented nicely but was slightly tough and chewy. Needs better execution.
SALAD
CAESAR SALAD (₱450)
Green tossed in caesar dressing topped with shaved parmesan crowned with a perfectly soft boiled egg.
This caesar salad is good with just the right amount of dressing, chunks of croutons, slices of Parmesan, bits of bacon, and a soft-boiled egg that adds creaminess.
SOUP
WILD MUSHROOM SOUP (₱400). Wild mushrooms sauced onions and garlic, simmered in stock and finished with cream
CLAM CHOWDER SOUP (₱380). Chowder made with clams, sauteed carrots, celery and onions seasoned with mixed herbs
TARRAGON SOUP (₱360). Simmered in broth, infused with flagrant tarragon. herbs, and vegetables
Our favorite soups are the mushroom and tarragon, but it cools quickly in the serving bowl, so it’s best to enjoy it promptly and shareable.
DRINKS
Shirly Temple (₱270). Red | Fizzy | Refreshing
Lemon Basil (₱250). Basil | Lemon | Refreshing
Virgin Hawaiian (₱300). Pineapple | Coconut | Tropical
Sunrise (₱270). Red | Orange | Sweet
The mocktails are well-balanced and not overly sweet, except for the Sunrise. My favorite is the Lemon Basil for something refreshing and the Swirly Temple for something bubbly.
HANDMADE PASTA
SEAFOOD MARINARA (₱580)
fresh pasta tossed with fresh mussels and shrimp in a rich tomato based sauce. basil, and parmesan cheese
I love that they make their own fresh pasta, which significantly enhances its quality. The tomato sauce is flavorful, with a generous portion of shrimp and mussels.
TEMPUS TWO SILVER (₱2,000) SHIRAZ 2021
Red Wine Australia | Shiraz | Full Bodied | Dark Fruits with pepper and spice
With a touch of spice and a hint of sweetness, it’s an enjoyable drink, especially with the Tagaytay ambiance.
(Tempus Two Silver Shiraz, hailing from Australia, is a medium to full-bodied red wine known for its rich and approachable character. It features flavors of ripe blackberries, plums, and cherries, complemented by notes of subtle spice, vanilla, and soft tannins, offering a smooth finish.)
CARBONARA (₱600)
Fresh pasta tossed with crispy guanciale, creamy egg yolk, and parmesan cheese
A favorite of our kids, especially with the bold flavor of guanciale and creamy egg yolk sauce.
ENTREE
FISH N’ CHIPS (₱650)
Premium fish fillet served with golden chips and mango tartar sauce
We could come here just to order this—crispy skin with premium fish, thinly sliced potato chips, and a sweet and sour mango tartar sauce. It would have been better with some malt vinegar.
SPECIALS
AUS PORTERHOUSE MS7+ (₱7,800) MS7+ | 950g | Sharing 2 Pax
Includes two (2) sides, grilled corn ribs, steak rice & three sauces
The steaks are served medium-rare, reverse-seared, and cooked over charcoal. We’re typically used to medium with a pinkish core, especially for the kids, so this was our first time trying steak cooked medium-rare. Surprisingly, it was quite good, thanks to the quality of the Australian meat. The creamy spinach was a bit saucy but still very tasty.
BUENA VISTA THE LEGENDARY BADGE (₱2,700) PETITE SIRAH 2020
Red Wine | California | Petite Sirah | Full Bodied | Blackberry, Dark chocolate, Tannins, Smooth finish
This was enjoyable to drink, with velvety, smoky notes and a hint of sweetness that paired well with the steak.
(Buena Vista The Legendary Badge Sirah is a premium, full-bodied red wine with rich dark fruit flavors, notes of black pepper and smoked meat, velvety tannins, and a smoky finish, perfect for pairing with steaks.)
US RIBEYE (₱3,900) Prime | 450g
Includes two (2) sides, truffle fries, steak rice & two sauces.
Choose from Peppercorn, Demi Glace, Chimichurri, Cola BBQ Sauce, Texalina BBQ Sauce, Dijon Mustard
This USDA Prime Ribeye was tender and cooked medium-rare, allowing you to fully enjoy the flavor of the meat, and reasonably priced at ₱900 per 100g. We tried all the sauces; the peppercorn sauce was a solid classic, but the Texalina BBQ sauce was my favorite for its smoky and slightly tangy flavor.
The steak was devoured, even though it was our first time having it cooked medium-rare. They are still waiting for their Kopa charcoal oven to arrive, which will enhance the steak with a smoky flavor and a firmer yet tender texture. Pricing is affordable at ₱800-900 per 100g.
DESSERT
PINEAPPLE COBBLER (₱420). Grilled caramelized pineapple infused with exotic spices topped with crumbs served vanilla ice cream
CREME BRULEE (₱350). Smooth vanilla custard topped with a perfectly caramelized sugar crust
CHOCOLATE SOUFFLE (₱350). Decadent dessert. rich and airy with dark chocolate flavor
The desserts are okay but could be better executed.
FINAL THOUGHTS
Overall, the steaks were surprisingly high-quality, perfectly cooked medium-rare, and reasonably priced. We enjoyed the Crab Cake, Carbonara, and Fish & Chips as starters before the steak. The wine selection and cocktails were decent. There’s a wow factor when you arrive at night, with the facade beautifully lit up. I appreciated the spacious tables and the casual, non-intimidating ambiance—no white linen, so you can comfortably dine in casual wear. Be sure to check out the outdoor alfresco area to enjoy the refreshing Tagaytay breeze. This spot is ideal for birthdays or milestone celebrations in the south.
Congratulations to Jansen, Ara, and the Laurentino’s team on the successful opening of a beautiful and affordable steak restaurant in Tagaytay, just in time for the season’s celebrations!
Laurentino’s Restaurant
Daang Luma Rd, Kayabagal, North, Tagaytay, Cavite (Beside Hillbarn)
Specialty Restaurant: Wed to Thurs | 11AM to 9PM | Fri to Sun | 11AM to 11PM
📞 +63 917 802 7578
IG: @laurentinostagaytay
FB: Laurentino’s
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by 100% human, with my own biases, opinions, and insights. The post is grammar-checked by AI.
P.S. They have a mezzanine level private venue that can accommodate 50 pax.
