Antonio’s

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