This Restaurant in Tagaytay Offers You Peace, Quiet, and Ecotherapy

Nestled in the heart of Tagaytay is this must-visit al-fresco restauraunt.

Photography: Courtesy of Anri Ichimura

There’s a new restaurant on everyone’s radar down south, and we can confirm Farmer’s Table Tagaytay lives up to the hype. The restaurateurs behind BGC’s Chotto Matte and Providore, Raintree Hospitality Group recently launched an al fresco farm-to-table concept in the heart of Tagaytay, and it’s exactly what the south’s been waiting for.

Farmer’s Table Tagaytay is nestled in Nurture Wellness Village, which itself is situated on a cozy lot far from busy main roads, giving diners an “ecotherapy” experience as the restaurant overlooks the village’s gardens, pools, and green spaces. It certainly provides an escape for residents of Metro Manila as you’re more likely to hear birds and crickets in the trees than cars honking or driving by. The mix of rattan furniture, mismatched chairs, and indoor trees give the restaurant a comforting vibe that contrasts its inventive and diverse menu.


Dining area

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Dining area extension


Al fresco is nothing new to residents and frequents diners of Tagaytay’s dining scene. With the cool breeze, open spaces, and lakeside views of Taal, al fresco is practically the norm in this town. But it’s the restaurant’s menu that makes it stand out. Farmer’s Table offers staple comfort food to Tagaytay’s dining scene, such as Kaldaretang Osso Bucco, Beef Kare-Kare sa Buntot, Bone Marrow Bulalo, and Garden Fresh Big Lumpiang Ubod.

Kaldaretang Osso Bucco


But Farmer’s Table also offers customers more creative dishes like the Hothouse Crispy Cauliflower and Broccoli bathed in spicy buffalo sauce; the Smoked Tinapa Cream Croquettes that redefine tinapa; and the House-made Labneh and Fresh Tomato Caprese served with Mediterranean bread. In Tagaytay, where comfort food reigns supreme, these inventive dishes are standouts that remind you that Farmer's Table sets itself apart from the crowd.

Hothouse Crispy Cauliflower and Broccoli


Raintree brings the expertise of its corporate chef Kalel Chan to give the south a unique, elevated dining experience. Sourcing many of its ingredients from the on-site garden called the Nurture Farmacy, Farmer’s Table lives by its farm-to-table mentality. There are plenty of choices on the menu for vegetarians and meat lovers alike. For its burger section, customers can choose from the classic Char-Grilled U.S. Beef Cheeseburger and the House-made Grilled Plant-based Burger, the latter of which certainly gives the meat option a run for its money.

House-made Grilled Plant-based Burger


Farmer’s Table is quite spacious and houses its own small bakery, The Artisanal Baker, where you can buy fresh bread and pastries; and shopping area, The Boutique Market, where you can purchase plants, herbal soups, and more. You can even tour the grounds of Nurture Wellness Village and check out the small garden that grows the restaurant’s ingredients.

The Nurture Farmacy (left) and the view of Nurture Wellness Village (right)


The Boutique Market

From the herbal teas to the kale chips, every item on the menu guarantees healthy eating but in a way that won’t leave you unsatisfied. Healthy eating is often misjudged as boring, but Farmer’s Table proves just how exciting farm-to-table dining can be.


Tip: Farmer’s Table Tagaytay grows more popular by the day, so we advise setting a reservation ahead of time to avoid lunch rush hour. It's open from 7 a.m. to 7 p.m. For reservations, contact the +63 905 387 7993, 0960 928 3142, or [email protected].


How to get there: Farmer’s Table is located far from main roads so you’ll need a car to get there. Enter “Nurture Wellness Village” in Waze, not “Farmer’s Table Tagaytay.” There’s an error on Google Maps that pins it closer to Olivarez than Nurture Wellness Village.

Nurture Wellness Village can be accessed Maitim Dos St. via TCI Road near Crisanto M. De Los Reyes Ave. (which connects Amadeo and Tagaytay).


This story originally appeared on

* Minor edits have been made by the editors.

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