Some places feed you, others stay with you. Tagaytay does both.
Cradled between lake and sky, Tagaytay has long been the getaway of choice for discerning diners—those who understand that food is as much about feeling as it is about flavor. Now, the city that turned weekend dining into a ritual steps into the spotlight with the Tagaytay Food Festival 2025, happening July 18 to 20, with a finale event on August 3.
With the theme “Food That Binds,” the festival promises more than just a weekend of indulgence. It’s a quiet but powerful gathering—a curated food journey that honors the full story of Filipino gastronomy: where it begins, who brings it to life, and how it continues to evolve. It’s set in Tagaytay, a dining destination that has long welcomed a spectrum of influences, where Filipino cuisine thrives alongside global tastes, and where even international chefs have found inspiration, adding their own stories to the city’s ever-growing, uniquely foodie fold.
This year’s edition is anchored at Taal Vista Hotel, the festival’s official home and a Tagaytay icon in its own right—bridging history, hospitality, and heritage in the highlands.
A culinary homecoming in Tagaytay
“Food That Binds” is about more than what’s on the plate. It’s about what food connects: land to table, farmer to chef, moment to memory. It embodies the Filipino instinct behind every “kain tayo,” a phrase that reflects how our world-renowned hospitality is deeply rooted in food, always more of an embrace than an invitation.
At the heart of the festival is a journey that brings Filipino cuisine full circle. It begins at the source, with ingredients grown and raised in the soil of Cavite and Tagaytay. It moves through the craft, as chefs and artisans reimagine tradition through technique, care, and creativity. It reaches the plate, in tastings and collaborations that transform meals into meaningful encounters. It surrounds the community, where farmers, chefs, diners, and advocates gather in celebration. And it looks toward the future, championing youth, sustainability, and reinvention as essential ingredients of Filipino food’s continued evolution.
The Tagaytay Food Festival 2025 captures all this—elevating local ingredients, telling the stories of the people who grow and cook our food, and serving it all in experiences that feel both intimate and elevated.
The festival invites you to be part of that story—not just as a diner, but as someone who believes that food is identity, food is advocacy, and food is worth celebrating at the source.
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A three-day immersion in origin, artistry, and culture
The experience begins on July 18, with the Festival Fair & Farmer’s Market at Taal Vista Hotel—a showcase of Cavite and Tagaytay’s finest ingredients, from heirloom produce to rare regional finds. This is where the story starts: in the soil.
The afternoon’s Drinks Fest offers a low-key moment to sip, mingle, and preview what’s to come. Then, the evening unfolds with the Grand Tasting, a signature dinner featuring a curated lineup of chefs who each present a refined, deeply personal take on Filipino flavors. Expect dishes you won’t find on menus—and moments that won’t be repeated.
Conversations as rich as the meals
July 19 deepens the experience with Food Talks—a full-day series of conversations and demos featuring some of the country’s most respected voices in the industry. From sustainability and reinvention to heritage and hospitality, the day brings together thought leaders like Thirdy Dolarte, Chaele Dee, Ryan Cruz, Stephane Duhesme, and Tina Legarda for dialogues that challenge, inspire, and illuminate the future of Filipino food. The sessions will be powered by Pickup Coffee and Cold Storage, perfect for fueling ideas and sparking conversation.
The morning also offers an off-site excursion for those eager to explore deeper roots. Cavite City Food Heritage Tour is an immersive journey through Cavite City’s glorious culinary and cultural history, guided by Ige Ramos. It’s an homage to tradition and flavor, showcasing how the past lives on in every dish.
The festival also offers a lunch experience that day at The Fatted Calf featuring One Michelin Star Restaurant Fiz Singapore. Made possible through the festival’s official banking partnership with RCBC, the lunch is exclusive to the bank’s clients.
Festival guests, however, can delight in the Veranda Heritage Lunch at Taal Vista’s al fresco area—offered both on Saturday and Sunday—for a relaxed, open-air dining experience that revisits Filipino heirloom recipes.
After the talks, enjoy the mindfully prepared Sunset Sessions at Taza Fresh Table at 4 p.m. This hearty, produce-forward offering that blurs the lines between merienda and early dinner, lending a quiet moment to reflect, recharge, and indulge in the freshest of Tagaytay’s harvest.
As the evening sets in, “Food That Binds” at The Fatted Calf welcomes a cross-border exchange between Restaurant Fiz Singapore and chefs Rhea and Jayjay SyCip, an elegant, ingredient-led dinner that weaves gourmet legacy and precision in one seamless service.
Brunch, breeze, and a final bow
On July 20, the day begins with a leisurely brunch with New Menu Launch at Samira by Chele in Anya Resort Tagaytay, where quiet luxury unfolds with warmth. With sweeping views and a six-course set menu, it’s the kind of meal that nourishes the senses—and stays with you long after the last bite.
Later that day, Anzani Sunday Lunch: Mediterranean Flair brings together chef Marco Anzani of Cebu and esteemed peers for a refined lunch experience. Offering a sun-drenched take on coastal gastronomy, this intimate eight-hands collaboration is a preview of Anzani’s upcoming restaurant at Ville Sommet in Alfonso, Cavite—indeed, a fête of vibrant flavors and rich epicurean storytelling.
The evening closes with Sinta: A Collaboration Dinner at 6 p.m., featuring chefs Ariel Manuel, Bettina Arguelles, and chefs from the PYC Foods Group for a soulful, layered experience—a true celebration of kitchen artistry and fellowship.
The festival concludes on August 3 with the Creative Bulalo Challenge at Skyranch Tagaytay, where this beloved highland staple is reimagined by some of the country’s most creative innovators in Filipino cuisine.
This year’s showcase features premium ingredients provided in partnership with Oleo-Fats Inc., Real California Milk, and with the support of the Department of Agriculture—bringing home the message that innovation begins with good ingredients and great partnerships.
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An invitation to the table
The Tagaytay Food Festival, which held its inaugural edition just last year, is carving out a meaningful place in the culinary calendar. This year’s festival signals its evolution into a more curated, purpose-driven gathering: one that not only delights the palate but also enriches the conversation around Filipino food. With its rich blend of provenance, creativity, and community, the festival sets the tone for what’s to come—an annual affair in Tagaytay that will continue to champion the full story of our cuisine, from soil to soul.
If you’ve ever believed that food is worth slowing down for—worth driving for—this is your moment. Because this isn’t just a festival, it’s a call to gather, to remember, and to take part in something bigger than the meal itself.
For tickets, call +63 917 6119808 or +63 977 6437477. Tickets to the Grand Tasting are priced at P3,950 per person. Premium dining experiences have limited seating—early booking is encouraged. Follow the story at @tagaytayfoodfestival and be part of the movement.
