We recently spent a weekend at Taal Vista Hotel. My parents had been in Manila since January and since they were about to leave soon (they left a few days ago), we thought a stay in Taal Vista would be a guaranteed special time. Our last stay there was in 2012, and both my parents were with us too. This time we had an extra treat. We got to sample the hotel’s new restaurant Taza Fresh Table.
It was a foggy couple of days. We didn’t get a clear view of the volcano, but we loved misty the atmosphere.
There’s something magical about fog settling in like this.
No rain. Just dew drops and lots of mist.
This is TAZA Fresh Table, located right at Taal Vista Hotel, just off the garden.
It is a hexagonal structure surrounded by glass walls, giving diners a wonderful view of the ridge.
Before our dinner at TAZA, we got comfortable at our hotel rooms.
The rooms were spacious and comfy. The highlight was the balcony with a gorgeous view of the lake and volcano.
The hotel staff surprised me with a cake. My birthday had passed a couple of weeks before this. But I thought it was so nice and thoughtful.
A very special touch.
My dad and mom taking a selfie with the volcano behind them.
TAZA is a country garden-inspired restaurant with a 180-degree view of Taal Lake and volcano. TAZA is derived from the Arabic word “taaza” which means fresh.
The idea of TAZA Fresh Table is to offer innovative international cuisine using the best locally-sourced ingredients — duck from Laguna, lobster from Batangas, mangoes from Cebu, coffee beans and black rice from Negros Island and organic herbs and vegetables from Benguet, Cavite, Batangas, and the Taal Vista Hotel Garden.
We started with the Mezze, usually served in smaller pots. The chef gave us bigger servings because we were a family of seven. Mezze is served with glad breads and a choice of four dips/sauces. We had Spinach Bacon Jam, Boquerones, Chorizo with Garlic, and Sauteed Chicken Liver and Garlic Confit.
The Spinach with Bacon Jam was incredible.
The kids shared a Four Cheese Pizza -Tomato sauce, Laguna kesong puti, Pato quezo de bola, Laguna mozarella, homemade ricotta, olive oil. The girls couldn’t stop raving about this.
Chef Jayme Natividad made a special papardelle that was not in the menu, for my girls. He told me he’d whip something up for them with butter and cheese. And my goodness, the kids loved this. They are asking to go back.
Mushroom Soup, Trio of Tagaytay mushrooms (oyster, shitake and button)
Duck and Mushroom Lasagna, Laguna duck, Trio of Tagaytay mushrooms, Bechamel sauce, parmesan cheese
Tomahawk Pork Chop, caramelized onions and banas
Braised Oxtail, seared and braised in red wine, onions and rosemary.
Moroccan Chicken, braised probiotic chicken with spices, served with couscous.
Cannoli with Ube Ricotta and Langka Cream, puff pastry cylinders stuffed with purple yam and jackfruit pastry cream.
Olive Oil Ice Cream with glazed Tagaytay pineapple.
Chef Jayme Natividad
The mariachi trio even sang “Happy Birthday” for me.
And we witnessed the first proposal in Taza. She said “Yes!”
TAZA Fresh Table is a wonderful addition to Taal Vista Hotel’s charming atmosphere.
The next morning we were greeted by more fog and mist, making the place seem more magical.
TAZA Fresh Table is located at that pavilion on the left of this photo, just a walk down from the lobby of Taal Vista Hotel. For reservations, call +63 (2) 917-8225, +63 (46) 413-100 or +63 917 809-1254. Or visit www.taalvistahotel.com, Facebook.com/taalvistahotel, or Twitter.