Where to Eat in Tagaytay: Sartin Filipino Restaurant
(Summit Ridge Hotel Tagaytay)
When in Tagaytay, one must not miss a good bowl of Bulalo, right? This classic Filipino soup typically made with beef shank and vegetables, is without doubt the most popular local dish served in Tagaytay. Its hearty, savory flavor perfectly compliments the Tagaytay’s year-round cold weather. But I’ll let you in on a secret: Tagaytay food has now gone beyond ‘just’ Bulalo. And a new restaurant will definitely satisfy your Bulalo cravings plus more. Welcome to Sartin Filipino Restaurant!
Modern Filipino Hospitality at Sartin Filipino Restaurant
Located at the Summit Ridge Hotel Tagaytay, Sartin Filipino Restaurant is a mere 90-minute drive from Metro Manila. The restaurant itself is a modern representation of what Filipino hospitality is all about – warm, cozy, inviting. I loved how the place was a combination of old and new. On one hand, it’s clad with wooden elements that represent traditional Filipino design. And then juxtaposed by modern hues of white and blue accented by geometric shapes and fixtures.
But what sets Sartin Filipino Restaurant apart is the generations of good food and traditional family recipes behind the brand. Inspired by three generations of families from three distinct hometowns (Quezon, Bacolod, and Tarlac), Sartin is the newest food concept by renowned hospitality giant, Josiah’s Catering. Sartin prides in offering traditional Filipino flavors using heirloom recipes, with a modern twist.
Our Top Food Picks at Sartin Filipino Restaurant
Last June 23, Sartin finally opened its doors for an exclusive preview for family, friends, and media partners. And it was such a delightful afternoon indeed filled with good food, good music (an actual band serenaded us), in the company of good friends. Here’s what to look forward to in your next food trip in Sartin Tagaytay.
Appetizer: Sartin Salad (PHP 425.00) – HTD Favorite!
First stop, salad! I love my greens and this one’s a winner! A salad with a Pinoy twist, Sartin Salad is made of mixed lettuce, red radish, tomatoes, cucumber, onions, kesong puti, and dried squid tossed in pineapple vinaigrette. I loved how both the pineapple and kesong puti added interesting textures and tropical flavors into the mix. It was light and refreshing, and definitely opened up our appetites.
Appetizer: Valenciana (PHP 495.00)
#RiceIsLife? Dig in to Sartin’s Valenciana. A pan good for 2 to 3, the Valenciana is the Ilonggo’s version of paella. Sartin’s homegrown version uses glutinous rice infused with turmeric then topped with a pork, chicken, vegetables, mussels, and shrimp. Rice is LIFE, indeed!
Mains: Lechon na Ulo ng Baboy (PHP 949.00) – HTD Favorite!
Hay, another #PutokBatok must-try! If you’re tired of the typical sisig, lechon, or whatnot, why not go head on (pun intended) for something more grand? I tell you, this one’s a show stopper! Half a pig’s head, slowly roasted before being deep-fried to a crisp! A platter’s served with pita bread, homemade salsa, mustard leaves, and burong isda. Eat as is, dipped in your favorite sauce (they offer 3), or wrapped ala peking duck way.
Mains: Pata Humba (PHP 315.00)
I’m half Bisaya and I know a good humba when I see (or taste one). And Sartin’s Pata Humba is one of them! I usually avoid sweet viands but I’m always willing to make an exemption for this dish. Pork pata, banana blossom, pineapple, saba, potatoes, star anise and atsuete. Best paired with a cup of plain rice.
Mains: Escabeche na Isda (PHP 635.00)
Fan of mixed flavors? Go for Sartin’s Escabeche na Isda. A Pinoy version of the popular sweet and sour dish, this one’s flavored by ketchup, ginger, and vinegar before being topped with carrots, mango salsa, and cilantro. Another cup of rice, please?
Mains: Sartin’s Pritong Itik (Php 655.00)
You’ll definitely won’t cry fowl (again pun intended) with how good this is. I’m a chicken fan but this one can rack up pretty well too. Take your native itik, coat in a myriad of spices and herbs, then cooked low and slow in oil to a crisp. Dip in vinegar and atchara to enhance taste.
Mains: Jet’s Kare-Kare (PHP 545.00) – HTD Favorite!
And of course, everyone’s favorite: Jet’s Kare-Kare! Being the Versoza matriarch’s specialty, come back for seconds or thirds over the meaty, savory flavor of this dish. No fancy ingredients. Just traditional ones (ox tail, tripe, beef with bagoong alamang) prepared with passion, tradition, and love. Others enjoyed this with the kalkag rice (rice with dried shrimp, chives, and garlic). But I personally prefer mine with plain rice to highlight the peanut-y flavor of the kare-kare.
Dessert: Kakanin – HTD Favorite!
Oh God, kakanin! Nothing compares to them, personally. They’re rich, flavorful, with a lot of interesting textures. Sadly, I wasn’t able to take a photo of all because everyone just swarmed everytime a fresh bilao came around. Everything, especially the tibok-tibok (Kapampangan flan made of carabao’s milk and lime zest), was literally gone seconds after they arrive. I swear, I could eat them all day and were perfect sweet-enders to a good savory feast!
Been here? Comment down your favorites!
Sartin Filipino Restaurant
Summit Ridge Hotel, Km. 58 Gen. Aguinaldo Highway, Maharlika West, Tagaytay City
Store Hours: 11 AM to 10 PM Daily
Contact: (02) 240 6816
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