Outdoors in. The vibe for me, was like so.

Small potted flowering plants. Wooden chairs painted white, dressed in colorful cushions. The interiors emit a feel of a country garden which diners will sense upon stepping in. But for the keen eyes, the few Middle Eastern accents that come in the form of gold magic lampesque decors plus the Moorish patterns on the ceiling will make one mutter “I smell fusion here.”.

I, along with a handful of bloggers and writers was invited to a media preview of Tāza Fresh Table Restaurant, Taal Vista Hotel’s new kid at The Ridge which overlooks Taal Lake and Taal Volcano. We were all seated on a long table. A set up designed for mingling, and well, sharing of what were to be served that day.

Through the glass window of the “open kitchen”, we could see the chefs busily whipping up their creations. Our anticipation grew by the minute.

Sustainable. Single origin. Straight to your plate.

The restaurant’s name Tāza is derived from the Arabic word taaza, meaning fresh. It also means recently created or experienced. True enough, Tāza offers innovative international cuisine using high quality ingredients sourced from regions where they are farmed and produced. Their mangoes are from Cebu, the duck from Laguna, coffee beans and black rice from Negros Island and organic vegetables and herbs are from Batangas, Cavite, Benguet and Taal Vista Hotel’s garden.

Chefs of Tāza Fresh Table utilize these ingredients in their best representation. Salads are not overly dressed. Meats are slow-cooked. Pasta is handmade. And sauces are made from scratch. So basically, culinary awesomeness.

Source Local. Cook Global. The Menu.

A little past twelve noon, the dishes finally rolled out.

We began with the mezze (in the Near East, they are small dishes served prior the main course), which are appetizers paired with flat bread.

Had a go with sauteed chicken liver and garlic confit (P200), Levantine dish tabouleh (P200), brandade which is salt cod and olive oil (P200), baba ghanoush (P200), spinach with bacon jam (P200), olive tapenade (P200), boquerones or marinated fresh anchovies (P200), and grilled corn with mint and cheese. My faves: Brandade and boquerones. Half of the above choices suit vegetarians. There’s a ‘starter set’ available in which you could order 4 dishes for P700.

Kale salad (P325) came next. Organic kale, diced beetroot, cherry tomato, red onion rings, roasted cashew nuts and grated Pato queso de bola. This medley is dressed in Tagaytay pineapple-dalandan vinaigrette. A light and refreshing hodgepodge. It may not seem like it, but everything worked well together. If not for my curiosity with the alugbati salad (P290), I’d definitely order it on the next visit.

The soup served to us was the cream of kale and spinach soup (P250). Tagaytay spinach, leeks, kale, potatoes and creme fraiche. Truth be told, if I wasn’t expecting three more courses, I would have ordered one more helping. Or two. Or three.

Though not indicated on our menu card for the day, a pizza sampler (baked in a brick oven) was squeezed in before the mains. Margherita (Laguna mozarella, tomato, basil olive oil) for P300, salsa verde with pancetta (homemade pancetta or ‘Italian bacon’, Laguna mozarella cheese) for P380, squid, shrimps and anchovies (tomato, capers, Laguna mozarella cheese) for P395, and grilled vegetable pizza (eggplant, zucchini, roasted peppers, Laguna mozarella cheese, parmesan cheese, truffle oil and balsamic glace) for P380. My fave: Squid, shrimps and anchovies.

Two kinds of pasta followed. First was the duck and mushroom lasagna (P450). Laguna duck, a trio of Tagaytay mushrooms (shiitake, oyster, and button mushrooms), bechamel sauce and parmesan cheese. With the shiitake and parmesan cheese in there, this lasagna sure is packed with bold flavors.

Second was the papardelle caccio e pepe (P380). A trio of peppercorns, parmesan cheese and thyme. It may surprise you that this dish has a more subdued flavor than the former even with the presence of different types of peppercorns. Its homemade pasta was cooked al dente. The texture, a little resistance to the bite, perfection.

Entrees, at last. We sampled four from the menu.

Pan-seared chicken (P700). Half a chicken on a bed of a trio of Tagaytay mushrooms in chicken jus (thin gravy/sauce).

Iloilo prawns (P1,100). Grilled then finished off in the oven. Served with grilled leaks and drizzled with Romesco sauce.

Tomahawk pork chop (P650). Caramelized onions and bananas, on a bed of cauliflower mash in pork jus. This one’s the winner for me. If you my fellow Pinoy, won’t be able to enjoy the mains without rice, order a side of Mt. Kanlaon black rice pilaf (P190). Quinoa (P250) should be a good accompaniment too.

Now onto the final lap. There. Is. Always. Room. For. Dessert.

Molten chocolate cake (P225) with Alfonso tablea chocolate and Pato queso de bola ice cream.

Canoli with ube ricotta and langka cream (P275).

Whew! There you have it, folks. A four-hour degustation with old faces and new acquaintances bound by the love for food. Standing O to the man of the hour (make that, man of the four hours), Chef Jayme Natividad (look up his impressive profile), who stepped out of the kitchen every now and then to see how everyone’s doing. Answered a lot of our questions too, not that the knowledgeable wait staff couldn’t.

When we were finally able to haul ourselves up from our respective seats, we were each handed a wooden crate of fresh produce to take home. Tāza Fresh Table was really all about being taaza from beginning to end.

The restaurant just opened last weekend to the public. Be amongst the first to try the freshest dining gem in town. Where it is located: Taal Vista Hotel sits along Kilometer 60, Aguinaldo Highway, Tagaytay City. For reservations, call +63 (2) 917-8225, +63 (46) 413-200. Visit their website www.taalvistahotel.com.