Jaw-dropping views and mouthwatering chews in Tagaytay

Arete offers an unobstructed view of Taal Volcano and the lake. —CONTRIBUTED

A small cluster of low-level clouds crawls past the second-floor balcony of The Mansion in Arete Tagaytay. The scene from this high up is magnificent: Beyond the glimpse of the intimate garden and infinity lap pool below, the wide expanse of green and blue before us is breathtaking.

In fact, practically anywhere in the resort offers an unparalleled sight, an unobstructed view of Taal Lake and Volcano, and more.

For frequent visitors of Tagaytay, for whom the city’s cooler climes, proximity to the metro and picturesque views have long been its biggest attractions, adding another spot in the tourist magnet might not make much of a difference. But mining magnate and Aqua Boracay owner Tony Co’s newest project possibly has the best view in town yet.

Its mindful architecture—making use of riprap to strengthen the structure and make it blend into the mountains, and glass for an unobstructed view of nature—is one of Arete’s brightest points.

Tony Co, Margarita Fores, Carlo Co and Christopher Co —NATASHA DE VILLA

While other lookout points offer postcard-perfect scenery, Arete presents it in spectacular panorama. For reference, the sweeping structure—an astounding picture of riprap and glass—even overlooks Tagaytay Highlands.

It takes only about 1.5 hours on a good day on the road from the metro to get there. That or 20 minutes by air, with a side trip over the lake, because why not? The resort has three helipads, after all.

The resort offers breathtaking views of Taal Volcano and Lake, even from inside the panoramic elevator. —NATASHA DE VILLA

Events venue

But the 13-hectare property is currently open only for events. With a mere one-eighth of the total property in use or just 23 rooms, only group accommodations connected to the events are allowed at the moment.

According to sales and marketing manager Krista Tudtud, they’re looking to be ready for individual accommodations by the end of 2025. The team has been busy doing minor internal repairs and renovations since the acquisition from former owner, TV personality Willie Revillame, earlier this year.

But there are more plans for expansion, with architect Ed Calma taking the helm moving forward: another building to add more room, another restaurant, some cabanas, a wellness center with gym, pool and sauna, as well as an entertainment room.

Arete has numerous pockets of space for different kinds of gatherings, with plans for more accommodations. —NATASHA DE VILLA

For now, Arete has plenty of pockets of scenic spaces—both indoor and outdoor. Its combination of contemporary architecture, intimacy with nature and accessibility make it suitably ready for personalized private and larger celebrations.

And the jaw-dropping setting only serves to whet the appetite as the exclusive catering partnership with chef Margarita Fores takes the cake.

Pinoy with an Italian twist

Enjoying Fores’ signature modern Filipino dishes with an Italian twist at more than 600 meters above sea level is enough to give anyone an instant high. As the organic chicken binakol served in coconut shell was served during a preview lunch, a buzz of satisfied “mmm” could be heard across the table. The comforting soup blends sweetness from the buko with a zing of freshness from lemongrass and ginger. Each spoonful is a Russian roulette of textures from chewy chunks of porcini and fleshy bites of chicken to slippery strips of coconut flesh and melting globs of foie gras.

Gifts from the Philippine Seas is a celebration of our local marine abundance. The robust briny aroma was beckoning; the sheet of squid ink panuelo revealed an array of juicy, meaty seafood (Bulacan river prawn, Capiz scallops and Negros blue crab) topped with pansit-pansitan from Fores’ own garden. With the delectable taba ng talangka cream rounding out the flavors beautifully, it was hard not to want more.

The adobo was transformed using braised and then grilled Angus short rib, each crusty bite giving way to tender mouthfuls. The atchara cut through the headiness of the fat, as spots of salinity in the rice mixed with the occasional sweetness from the mango, helping create a thoroughly gratifying culinary chorus.

Braised and grilled Angus short rib adobo

The meal ended on a sweet, savory and smoky note with a pretty-as-a-picture millefoglie: fluffy smoked Laguna cheese foam sandwiched between pili-crusted hojaldres with langka strips, and a wedge of pink guava on the side.

Crusted “hojaldres,” smoked Laguna cheese foam and pink guava, Philippine cinnamon and vanilla creme anglaise —NATASHA DE VILLA

“I think it’s a good way to highlight the beauty of our cuisine and our ingredients, and serving it in a very international way in this beautiful space,” said Fores, who added that another item on the plan is creating a garden from which to harvest some of the ingredients she would use in her dishes.

“I’ve done a lot of weddings and events in Tagaytay, but we never really have control over the venue. So this one, for me, is an absolute blessing,” she added, beaming.