Spanning an entire weekend, the festival promises a journey of indulgence that will not only satiate but also educate: painting a fuller picture of Tagaytay’s vibrant, ever-evolving gastronomic landscape.
Tagaytay has long been a go-to escape for those who long for scenic views and gastronomic adventures. With its sprawling lake, blue skies, and verdant surroundings, it offers more than delicious food, granting experiences that engage with all five senses—because a memorable meal comprises more than just great flavors. Now, the city that turned weekend dining into a ritual steps into the spotlight with the Tagaytay Food Festival 2025, happening from July 18 to 20, with a finale event on August 3.
This year’s festival highlights the connective power of culinary traditions through the theme “Food That Binds.” More than a weekend of sumptuous delights, the event is a quietly powerful gathering that honors the diverse stories of Filipino gastronomy: where it begins, who brings it to life, and how it continues to evolve. Tagaytay’s food scene is emblematic of this vibrancy and dynamism, with Filipino cuisine that has welcomed global tastes and embraced a spectrum of influences while still paying tribute to heritage. It’s here where even international chefs have found inspiration, adding their own stories to the city’s ever-growing, uniquely foodie fold.
Fittingly, the celebrations will be anchored at the Taal Vista Hotel, the festival’s official home and a Tagaytay icon in its own right—bridging history, hospitality, and heritage in the highlands.
READ ALSO: Let’s Make Salad Bars Cool Again, Shall We?
An Interconnected Web Of Relationships
Food has always been a point of connection; even before it reaches our plates, it’s born from a complex web of cooperation and care that showcases the best of both Filipino culture and humanity. The theme “Food That Binds” is a nod to the ties between land and table, farmer and chef, moment and memory, embodying the quintessentially Filipino sense of community and hospitality within the phrase “kain tayo” (“let’s eat”) —which functions as an embrace, more than an invitation, to partake in a shared experience regardless of where you’re from.
At the heart of the Tagaytay Food Festival 2025 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. Then it moves to 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 Tagaytay Food Festival 2025: A Three-Day Immersion
The experience will begin 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 will offer visitors a moment to sip, mingle, and preview what’s to come. Then, the evening will unfold with the Grand Tasting, a signature dinner featuring a curated lineup of chefs who’ll each present a refined, deeply personal take on Filipino flavors. Expect dishes you won’t find on menus—and moments that definitely won’t be repeated.
Food Talks: Nourishing Conversations
The second day, 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, Food Talks will bring 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.
In the morning, visitors will also have the option to participate in an off-site excursion to gain a deeper understanding of the local food scene through the Cavite City Food Heritage Tour. The journey highlights 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 Tagaytay Food Festival 2025 will be offering a lunch experience 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. However, other festival guests can delight in the Veranda Heritage Lunch at Taal Vista’s al fresco area—offered on both Saturday and Sunday—for a relaxed, open-air dining experience that revisits Filipino heirloom recipes.
The mindfully prepared Sunset Sessions at Taza Fresh Table await guests after the talks. This hearty, produce-forward offering will blur 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 will welcome a cross-border exchange between Restaurant Fiz Singapore and Chefs Rhea and Jayjay SyCip in the form of an elegant, ingredient-led dinner that weaves gourmet legacy and precision in one seamless service.
Capping Off With A Grand, Final Bow
On July 20, the day will begin with a leisurely brunch, featuring a 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 will be 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 will bring together Chef Marco Anzani of Cebu and his 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.
The evening will close with Sinta: A Collaboration Dinner, featuring Chefs Ariel Manuel and Bettina Arguelles, as well as chefs from the PYC Foods Group, for a soulful, layered experience that honors kitchen artistry and fellowship.
The Tagaytay Food Festival 2025 will conclude on August 3 with the Creative Bulalo Challenge at Skyranch Tagaytay. It’s here where some of the country’s most creative culinary innovators will be reimagining the beloved highland staple.
This year’s showcase features premium ingredients provided in partnership with Oleo-Fats Inc., Real California Milk, and the support of the Department of Agriculture—bringing home the message that innovation begins with good ingredients and great partnerships.
An Invitation to the Table
The Tagaytay Food Festival may be young—having held its inaugural edition just last year—but it’s already 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.
For tickets, call +63 917 6119808 or +63 977 6437477. Tickets to the Grand Tasting are priced at ₱3,950.00 per person. Premium dining experiences have limited seating—early booking is encouraged.
Follow the story at @tagaytayfoodfestival and be part of the movement.
Photos courtesy of the Tagaytay Food Festival.
