Something new in Tagaytay’s food scene

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Becky Garcia

Becky Garcia

The Taal Vista Hotels has upgraded with a new restaurant, the Taza Fresh Table, located at a ridge overlooking the Taal Volcano and Lake. A country-garden inspired restaurant, Taza features glass walls offering a scenic 180-degree the Taal, as well as an open kitchen for an enjoyable dining experience.

The name Taza comes from the Arabic word taaza meaning fresh. This translates to the restaurant’s promise as it utilizes the best ingredients meticulously sourced from local suppliers. Ninety-five percent of the ingredients are sourced from regions where they are produced such as 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.

And to offer an array of international cuisine, the chefs of the restaurant take great care in preparing dishes with no shortcuts. Guests can expect garden-fresh herbs and vegetables, slow-cooked smoked meats, handmade pasta, and made-from-scratch sauces.

Taza is driven by the passionate commitment to source local and cook global. When you are in Tagaytay, you don’t forget to check out this new place.


Meanwhile, The largest resort group in Boracay, Henann Group of Resorts headed by chairman Dr. Henry Chusuey, executive vice president Alfonso Chusuey and vice president for marketing Karl Chusuey, hosted a wonderful appreciation dinner for its top producers at the Peking Garden Restaurant in Makati City.

Guests were graciously welcomed to the exclusive gathering by Henann Group of Resorts vice president for Manila office operations Mary Jean Ong and assistant vice president for sales-Boracay area Isabel Garcia.

Also in attendance were several distinguished names from the government and travel industry including Department of Tourism market development officer-in-charge Verna Buensuceso and Philippine Travel Agencies Association president JP Cabalza.

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