An­to­nio’s

Philippine Tatler Best Restaurants - - EUROPEAN -

WHY GO

The fo­cus of An­to­nio’s on the best lo­cally-sourced pro­duce, its beau­ti­ful ru­ral yet lux­u­ri­ous din­ing en­vi­ron­ment, and qual­ity ser­vice are all driven by the pas­sion of the chef Tony Boy Es­calante. His tal­ents cul­mi­nate in a din­ing des­ti­na­tion that is more than wor­thy of the jour­ney to Ta­gay­tay.

TATLER TIPS

Start with a cock­tail or aper­i­tif at the Lanai Lounge, a stun­ning gar­den set­ting that serves in­no­va­tive cock­tails. An­to­nio’s menu does well to show­case its four pro­duce and live stock farms, and guests are treated to or­ganic salad dressed with rasp­berry vinai­grette and basil oil—one of the fresh­est you will find in town. The sig­na­ture 700-gram grilled dry-aged An­gus prime rib-eye steak ar­rives siz­zling in but­ter from the broiler, with crisp gar­lic and the usual ac­com­pa­ni­ments. Ex­pertly dry-aged for 18 days, it comes highly rec­om­mended.

Young corn with Tem­pranillo Manchego MORE THAN PHP 2,000 PER PER­SON PRI­VATE ROOMS

Grilled dry aged An­gus prime rib-eye steak served with whisky pep­per sauce

Steak tartare

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