Antonio's

WHY GO

Antonio’s has long been the Philippines’ most celebrated dining destination. Set within a refined and breathtaking country estate, the esteemed Tagaytay stop is where chef Tony Boy Escalante works his magic with the region’s freshest ingredients.

TATLER TIPS

• Enjoy an aperitif (strongly recommend is the Arugula Lemon Drop) in the charming Lanai Lounge, a lush garden just beyond the main dining room.

• The charcoal grilled Angus rib-eye is aged 45 days and comes out sizzling in clarified butter and topped with crispy fried onions.

• The mint glazed lamb chops with goat cheese and the duck leg confit with Grand Marnier beurre blanc showcase exceptional cooking rooted firmly in French technique.

28 days dry-aged charcoal grilled angus prime rib-eye steak

Salmon tartare

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