Anya Resort Tagaytay marks its anniversary by looking back at the people, art, food, and experiences that shaped it—and looks ahead to a new chapter of wellness and conscious travel.
For almost a decade, the lush and low-key Anya Resort Tagaytay, a member of the Small Luxury Hotels of the World collection, has prided itself on a rejuvenating sense of place, helping put the body and mind at ease, within driving distance of the city.
Nine years after welcoming its first guests down its bamboo-lined road, the resort recently celebrated its anniversary with the theme “Reflections.” Rather than simply looking back at almost a decade in hospitality, the celebration considered the people, places and experiences that have shaped Anya—and what the resort wants to become next.
“Reflections represent who we are as a brand,” said Anya Resort Tagaytay general manager Mikel Arriet during the celebration. “Our anniversary is not only about looking back at what we’ve accomplished, but about recognizing the experiences that continue to shape us and inspire what comes next.”
It is an idea that makes sense for a property built around retreat. From its lush surroundings to its quiet rooms and villas, Anya has always offered the luxury of slowing down—a commodity that arguably feels more precious today than it did when the resort first opened.
Art gives visitors a reason to linger
Special Reflection Corners were created around the resort, bringing art, craftsmanship and nature into spaces intended to encourage visitors to stop and look a little longer.
Among the works were luminous glass pieces by acclaimed Filipino artist Ramon Orlina, together with works by artists associated with Museo Orlina. Floral artist Bhem Meijer of Il Fiore contributed a suspended installation, while Galeria ng Sining showcased works and crafts by artist collectives from Tagaytay and Cavite.
A contemplative suiseki exhibition presented naturally weathered stones as objects of appreciation, accompanied by a living bonsai collection from Angelito “BoyP” Pangilinan. Both invited the kind of close observation that is increasingly rare in hurried everyday life.
Together, the installations transformed parts of the resort into places of discovery rather than mere passage—an apt expression of Anya’s idea that a stay should leave something behind long after checkout.
Japan meets Spain in Tagaytay
Food provided the evening’s livelier counterpoint as chef James Antolin of Ikomai Tochi collaborated with chef Chele González of Samira on a menu that brought Japanese and Spanish influences together.
Rather than staging the expected formal four-hands dinner, the chefs looked to Nagoya and San Sebastián, creating a relaxed spread meant to be explored.
Uni cream soba, shrimp chawanmushi and Ikomai’s signature karaage appeared alongside gildas, black shrimp tempura, Iberico pork skewers, duck breast rice, roast beef bao and a live dessert station.
The unlikely pairing worked precisely because the chefs weren’t trying to force two cuisines into one. Instead, each brought his own culinary vocabulary to the table, united by refined technique, premium ingredients and the conviviality of street food.
Luxury, with a lighter footprint
The anniversary also allowed Anya to revisit what hospitality means beyond the guest experience. Through its Soulfully Sustainable initiative, the resort has been developing programs around environmental stewardship, community engagement, cultural preservation and responsible tourism.
The approach reflects how the definition of luxury itself is changing. Beautiful rooms and attentive service remain important, but increasingly, travelers also want to know what impact their stay has on the place they are visiting.
That philosophy has accompanied growing international visibility for the property. Anya Resort Tagaytay was included in the Michelin Guide’s hotel selection in the Philippines, placing it among properties recognized by the guide for qualities including individual character, design and architecture, service, value and contribution to the guest experience.
“The hospitality industry is especially sensitive to everything that goes around—weather, political, we always need to be ready, always awake and very flexible,” says the amiable general manager. Apart from their therapies, drips and treatments, regular movement, weekend classes, and Crossroad to Wellness workshops, an upcoming Sleep Therapy experience is envisioned to help guests rediscover one of the most essential yet often overlooked foundations of well-being: restorative sleep.
It is an interesting direction for a resort whose fundamental proposition has always been rest. Wellness travel has moved considerably beyond the occasional massage or spa treatment, with guests increasingly interested in stress management, mental clarity, recovery and sustainable habits they can carry home.
The road to 10
The resort is preparing for physical expansion with a phase 3 development, which will include new, more generously appointed villas and is set to break ground, giving Anya additional room to develop the more private, restorative stays increasingly sought by leisure travelers.
Food is evolving alongside it. Samira by chef Chele González recently introduced a refreshed menu, including a new tasting menu and à la carte selections, further developing the restaurant’s identity as a dining destination in its own right.
Anya Resort Tagaytay is now approaching an important threshold. Its tenth year arrives with new villas on the horizon, a deeper focus on wellness, an evolving culinary program and greater international recognition.
As it heads toward a decade in Tagaytay, its next chapter begins much as the previous nine years have unfolded: with a pause, a look back—and then a look forward.
Anya Resort Tagaytay is part of the Fuego Hospitality Collective under AHG Hotels and Resorts. Visit fuegohospitality.com.
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