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Restaurants
The Fatted Calf Farmhouse Kitchen
An inviting farm-to-table experience just a short drive from Tagaytay
What better way to enjoy the countryside than with a hearty, comforting meal at a cosy, farm-to-table restaurant? Inspired by the country’s rich resources, chef JayJay Sycip lets quality ingredients speak for themselves at this Tagaytay destination. Nostalgia underpins every dish at The Fatted Calf, but you’ll quickly discover that the chef has a few tricks up his sleeve to accentuate each ingredient’s natural flavours. Helming the pastry side of the operation is chef Rhea Sycip, best known for her bakery Flour Pot Manila.
Tatler Tip
Looking for a plant-based option? Their off-menu chickpea patty is vegan-friendly.
Must Try
- Ten-hour roasted Wagyu leg of beef with red wine and rum demi-glace
- Crab carbonara with crab meat sautéed in Thai herbs, ikura, and nori
- Pan-fried gindara fillet, butter and corn purée, sautéed edamame and Spanish chorizo, calamansi vinaigrette, charred leeks
