Take Me Home to My Country House Tagaytay

Fresh vegetables, fruits and herbs mostly harvested from their very own gardens, oven-fresh baked bread and hearty dishes with an elegant touch await diners after a leisurely drive. A sumptuous feast of "heritage classic" cuisine in a verdant and lush garden setting down south, could it get better than that? It does, when it's part of the Raintree Hospitality Group. Welcome home to My Country House Tagaytay...

Drawing inspiration from bountiful countryside escapes and the freshest ingredients sourced from local farmers, My Country House Tagaytay from the Raintree Hospitality Group raises the bar for destination dining with its lavish yet comforting menu of "heritage classic" cuisine in an elegant garden setting down south in Tagaytay. Read on and come inside for a fresh and satisfying feast to recharge both palate and body at My Country House Tagaytay...

Tucked away from the usual crowded spots in the southern local destination, My Country House Tagaytay is an oasis of tranquil calm for that much needed break from the urban pace. At certain parts of the day, the sounds from birds and cicadas welcomes your arrival. Surrounded by gardens, the driveway becomes your portal to even more surprises inside My Country House Tagaytay. 

A few more steps inside My Country House Tagaytay, and you'll find the unique open design bringing the outdoors in...

...with views of the impressive garden from all sides of the free-flowing space. Inside My Country House Tagaytay, the welcome seclusion one feels surrounded by gardens from all sides sets the tone for another memorable dining experience with that signature Raintree Hospitality Group touch.

Converting a family's former vacation home to a restaurant is no simple task, and Martin Wisniewski of the Raintree Hospitality Group beautifully retains the structure while updating it with an al fresco design. And it's spot on for the "my country house" concept with its spacious lanai in a seamless transition.

In one corner of My Country House Tagaytay, fresh baked selections like croissants, cookies and assorted Danish tempts the palate... 

...along with fresh produce harvested from their own gardens including kale, Romaine lettuce, large juicy tomatoes and ginger. Farm-to-table may not be a new concept, but My Country House Tagaytay makes it real experienced with the fresh flavors from its wide repertoire of specialty dishes along with a commitment to sustainability. 

Whether dining with family or friends or simply driving solo, you'll find the perfect table at My Country House Tagaytay. So go ahead and pick a spot and enjoy the views...

At the helm of My Country House Tagaytay's kitchen is Chef Arnold Gozon, bringing with him a wealth of experiences from prestigious hotel properties. In a collaborative effort, Chef Arnold Gozon along with Martin Wisniewski and Chef Kalel Chan developed the "heritage classic" menu at My Country House Tagaytay for an elevated take on comforting cuisine.

Start your unique dining experience at My Country House Tagaytay with their soothing Smooth Blends like the Jolly Green Monster (P 295) with mango, spinach, kale, lychees, coconut water and passionfruit essence. Each sip rejuvenates the body with its fresh flavors, opening up the palate for the sumptuous feast at My Country House Tagaytay. 

Other equally tempting options include the Dragon Eye (P 295) with dragon fruit, Langkasuy (P 295), The Booster (P 295) with matcha and berries or their wide variety of freshly squeezed juices, tea and fruit infused teas, fresh sodas and Butterfly Iced Tea.

Chef Arnold Gozon begins the "heritage classic" style feast at My Country House Tagaytay with a fresh quartet of savory bites like the Cheese Gougères (P 350-6pcs), tasty bites of Parmesan and basil cheese puffs stuffed with cream cheese. Fresh baked artisan bread and indulgent pastries are part of the My Country House Tagaytay narrative, and this becomes evident with the light baked cream puffs filled with cheese and herbs delivering a flavorful burst with each bite.

The Seared Foie Gras Canapés with fig jam, pineapple preserves and sweet calvados apple relish on sourdough crisps is an elegant starter. After all, there's just no better way to start than with some decadent foie gras, right? The deep savory and buttery notes of the foie gras lines the palate with its richness while the fig jam, pineapple preserves and sweet calvados apple relish adds a sweet and contrasting layer of flavors for that balanced finish. Premium ingredients and masterful execution become a recurring theme at My Country House Tagaytay...

Looking for a bowl with the day's freshest harvest? The country house and heritage classic concepts come together in a simple yet satisfying dish built around pure freshness with the Miso Bagna Càuda (P 395), a bowl of farm fresh vegetables served with My Country House Tagaytay's very own Miso Butter Anchovy Fondue. 

A generous drizzle of the Miso Butter Anchovy Fondue on the assorted medley of vegetables delivers fresh and clean, uncluttered notes tying all the flavors together bite after bite. The garden fresh and crisp vegetables bring a subtle sweetness to the palate capped by the homemade Miso Butter Anchovy Fondue for one of the many flavorful surprises at My Country House Tagaytay. Enjoying fresh flavors doesn't have to be complicated. Just like the Miso Bagna Càuda.

Next, the Burrata & Beets (P 550) continues the parade of fresh flavors at My Country House Tagaytay. A rich and indulgent salad with roasted sweet beets, fresh dalandan bits, fresh dill & mint, cucumber and roasted pistachios, the delectable play on textures and flavors teases your appetite with the silky smooth burrata laying the finishing touches on the palate.   

Freshness is flavor and the different components of the salad delivers all the richness capped by the creamy burrata. A deceptively simple dish yet with a full range of flavors on a plate, the "heritage classic" cuisine at My Country House Tagaytay comes through with the first batch of dishes served. And there's more...

Old school still rules as a traditional salad is prepared by your tableside at My Country House Tagaytay...

Meanwhile, the still unnamed turtle makes an appearance at the pond. One of My Country House Tagaytay's many unofficial mascots, you'll just never know who shows up to greet you while enjoying a hearty meal.  

The Tableside Kale & Romaine Caesar Salad (P 325 person minimum of two) with anchovies, egg yolk, capers, minced fresh garlic, extra virgin olive oil, fresh lemon juice, Worcestershire sauce, white wine vinegar and fresh basil topped with housemade cheese crusts is My Country House Tagaytay's homage to a retro classic...

...and it still rocks topped with crisp bacon and thin sliced toast. Prepared minutes before being served at its flavorful peak, the Tableside Kale & Romaine Caesar Salad is an experience in itself. The addition of fresh kale adds more bite to the salad, smoothened by the hand-mixed dressing.

My Country House Tagaytay offers a wide selection of salads and plant-friendly options like Truffled Mushroom Fricassée Vol-Au-Vent (P 350), Green Pea & Asparagus Israeli Couscous "Risotto" (P 420), Roasted Cauliflower Steak (P 475), Spicy Chickpea Masala Curry (P 295), Summer Arugula Salad (P 395) and Greenhouse Grain Salad (P 450).

After the first few courses of starters and salads, take a short walk around the gardens of My Country House Tagaytay, Chef Arnold Gozon and Martin Wisniewski are serving up the savory mains next...

...starting with the Truffled Mushroom & Cheese Capelletti (P 650) with housemade spinach mushroom dumplings stuffed with three kinds of mushrooms and cream topped with Pecorino Reggiano cheese. Soft with that firm bite, the dumplings with its mushroom and spinach filling draped in a rich sauce finished by Pecorino is a comforting dish and a meal in itself. The deep nutty notes of mushrooms and the mild sharpness of the Pecorino combine for a delicately balanced dish. And yes, the Truffled Mushroom & Cheese Capelletti is another must-try dish at My Country House Tagaytay. 

More pasta? My Country House Tagaytay also offers the Saffron Lobster Pappardelle (P 795) and Slow-Braised Ox-Tail Ragu Pappardelle (P 650) guaranteed to satisfy any serious pasta craving.

The aptly named Chef's Famous Melting Salmon (P 795) with Asian Herb Relish, Red and White Miso is a luscious dish with the buttery texture and flavors of premium salmon slowly melting in your mouth after each bite followed by the subtle yet pronounced notes of the herb relish and miso for even more flavors. Like butter, the freshness of the herb relish, the salmon and miso combine for a luscious and indulgent feast you'd like to keep for yourself. 

The Lengua Estofado (P 795) with slow-braised ox-tongue topped with wild mushrooms, Spanish chorizo, Spanish green olives and potatoes topped with crispy Jamon Serrano is an elevated version of a classic staple. Imagine cubed slabs of fork-tender and melt-in-your-mouth lengua slow-cooked in a rich sauce with mushrooms, Spanish chorizo, Spanish green olives and Jamon Serrano and you get the picture. 

Simmered for hours, the soft and mild flavors of the huge slabs of beef tongue linger on the palate followed by the pronounced notes from the rest of the stellar cast of chorizo, olives, mushrooms and Jamon Serrano for a festive weave of savory richness. As is or paired with rice, the Lengua Estofado at My Country House Tagaytay is one of those comforting and nostalgic dishes you'll come back to time and again. 

The Country Chicken Relleno (P 995) is a savory dish with sliced half chicken stuffed with olives, pimientos, sausages and spices served with chicken au jus is another dish that transports you back in time with its nostalgic blend of flavors. The savory filling and flavorful au jus combine with the delicate notes of the chicken for comfortingly familiar notes yet punched up with a more robust and flavor-packed finish.

It's the blend of flavors from the chicken to the stuffing and the au jus that sets this traditional dish from the usual, and Chef Arnold Gozon clearly has a winner with this dish. 

The Saffron Seafood Paella (P 1,100) with prawns, mussels, squid, Toscana peppers, haricot verts and fresh lemon is another inspired take on a traditional Filipino-Spanish favorite adding a festive vibe to your feast. The soft and fluffy saffron rice infused with all the distinct flavors from the other ingredients deliver a flavorful burst. The day's fresh catch of plump and succulent prawns, mussels and squid add layers of briny sweetness to the dish followed by the fresh vegetables to complete the flavors. My Country House Tagaytay also offers Paella Negra (P 995) for even more options.

There's a whole lot more from the kitchen of My Country House Tagaytay like the family-style Sunday Puchero (P 1,595 good for 2-3), the Twice-Cooked US Beef Short Ribs (P 895), Crispy Whole Pork Knuckle Confit (P 1,200) and the classic Duck Confit Cassoulet (P 895).

But Martin Wisniewski and Chef Arnold Gozon have even more surprises from the kitchen that day like the new Cochinillo (advance orders recommended), the all-time Filipino classic of whole roasted suckling pig. It's not a celebration without a Cochinillo, right?

Keeping in tradition, the whole roasted suckling pig is carved and sliced with a plate, punctuated by the audible crisp crackling...

...before being presented and served to your table. The richly seasoned Cochinillo is great on its own with its fresh and clean yet bold flavors followed by a subtle savory sweetness. The traditional sauce is served on the side but this Cochinillo is good as is, capped by the crisp layer of crackling to complete the experience. A new offering by My Country House Tagaytay, Chef Arnold Gozon is spot on with the Cochinillo.

And if you thought that was it from Chef Arnold's kitchen, My Country House Tagaytay's Steak To Share (P 5,500) makes its grand entrance. The Steak To Share is another must-try dish perfect for groups and families with approximately 800 grams of  21-day dry-aged bone-in US Angus Ribeye served to medium rare perfection with a juicy pink center.

Richly seasoned with herbs, salt and pepper, that's all you need for a premium slab of beef like the 21-day dry-aged bone-in US Angus Ribeye. You don't have to complicate a good steak, and keeping it simple works all the time but a side of steak sauce is available. For steak this good, I'd like to keep it straight and neat. Each slice and bite drapes the palate with a buttery and beefy richness, with another bite soon on its way. 

The Classic Creamed Spinach (P 195) and Potato Gratin (P 225) were also served with the Steak To Share. Other sides include the Beef Fat Garlic Fried Rice (P 250), Creamy Potato Puree (P 225), House Made Spiced Fries (P 195), Roasted Sweet Potatoes with Butter, Cream and Spring Onions (P 250), Classic Garden Vegetables (P 250), Simple Arugula Salad with Vinaigrette (P 250) and Sweet Miso Carrots in Honey & Pistachios (P 225). 

It's dishes like this along with the rest of the menu at My Country House Tagaytay that makes it a true dining destination down south.

A freshly brewed cup of Latte ends the feast on a high note...

...paired with My Country House Tagaytay's Tropical Fresh Fruit Bowl and other sweet indulgences for that perfect ending... 

...like the Profiteroles stuffed with chantilly cream, warm white and dark chocolate sauce, vanilla ice cream and crushed pistachios...

...and my personal pick, the Canonigo. Chef Arnold Gozon takes the traditional and classic fluffy egg white and dulce de leche dessert and reinvents it with his creative flair for an exceptional recreation of a local delicacy. Like a perfect script, it's a fitting finale to a memorable feast of "heritage classic" cuisine at My Country House Tagaytay.

Before the leisurely drive home, why not pick up some of the freshest harvest from My Country House Tagaytay's very own gardens like these large and juicy tomatoes (try to guess which tomato isn't from My Country House Tagaytay in the picture. Clue? It's about the size)...

...or fresh baked Sourdough bread? Like many of the restaurants in the Raintree Hospitality Group, freshness and uncompromising quality are at the top of the agenda perfectly illustrated with their fresh produce and artisan bread.

At home, bring out a fresh pot of coffee and a whole lot of butter...

The latest in the Raintree Hospitality Group's growing portfolio of restaurant brands, Chef Arnold Gozon, Annabella Wisniewski and son Martin elevates the dining destination concept weaving their own "heritage classic" cuisine with the tranquil garden setting for a memorable experience at My Country House Tagaytay.

They say home is anywhere where good friends and family come together for a hearty feast. Down south, one place comes to mind. Take me home to My Country House Tagaytay...

My Country House Tagaytay is located at 115 Pulong Sagingan Street, Maitim 2nd West, Tagaytay City. You can also visit their FP Page at https://www.facebook.com/raintreemycountryhouseph/ for more information and updates or call 0917 875 1154 for inquiries.

Dude for Food is now on Facebook, Instagram, Twitter and YouTube, check out these social media accounts for regular updates on good eats. Better yet, click "Like" and "Follow" and enjoy the ride...just look for the FB and IG widgets on the right sidebar.