Sintá Restaurant — Restaurant in Tagaytay

First time we went there, they were already full since there was an occasion, so I just promised to myself that I will try it some other time since I am excited to try their offerings seeing the high ratings here in Google.

No qualms with the service as I say it was one of the best. A little tour happened and a welcome drink was served as well. The staff were kind and attentive to our needs.

Ambiance and atmosphere was also serene and intimate even if there was no view in sight since we went there for dinner. Aesthetics wise it is also nice and top-notch.

However, the food is not great as I was expecting high remarks seeing reviews here and for the price we are paying. Did not see the ones I wanted to try in the menu so this was our order.

Ordered the 4-cheese for appetizer and it was good as someone who loves cheese, I just hope the bread that comes with it is not limited to 4 pieces only since the serving was quite generous.

Served along with it is my other order, the Oyster Rockefeller. Nothing special about it and it was pretty mid, I had better somewhere at half the price of it.

For our Meat/Mains we had the Bulalo Ossobucco which sadly tasted borderline bland. Yes the beef was tender but I really can't taste the "bulalo" nor the "ossobucco" part. The mashed potato where it sits is also dry. This was a letdown since this is one of the best-sellers per the server so I expected that it would be really good. I thought my palette is just playing tricks on me but my partner had the same comment.

Another order is the Pork Tomahawk, and the cook on the meat was good but it lacks flavor, it was also too fatty yet it tasted nothing. There was a sauce served along with it but it was pretty one note. I enjoyed the side vegetables more. At this point my disappointment made me lose my appetite and I just had the rest for takeout, the meat barely eaten.

Both the 2 dishes we had, I had it somewhere executed and tasted way better at the fraction of their price.

And for our dessert we had the Declension and it was pretty good. Ordered the guava mocktail and it is quite mid too.

Paid around 8k+ for us two and I did not find it worth it for the food. Not sure if it was just a bad night, or this place...

My husband and I held our Philippine wedding at Sinta Restaurant in March 2025. We travelled from California in the U.S. to celebrate alongside our family and friends in the Philippines. We had the very lucky fortune of working with the restaurant manager, Tita Cristy Landero Uriarte, who coordinated our special day along with Ms. Anne Roraldo from Kasing Kasing Events. Tita Cristy was the perfect host who made us feel welcomed and also educated us on the development of the restaurant space, the various art displayed throughout it, Chef Ariel's journey to Sinta and his menu development. We couldn't have picked a more perfect venue for our special day. The restaurant itself is positioned to have a beautiful scenic view of Taal Lake and the volcano. The entire space is multi-leveled and offers different spaces to explore and enjoy the landscape. Our food tasting allowed us to sample the various offerings that Chef Ariel created and everything was unique and delicious! The day of our wedding went perfectly thanks to Tita Cristy and all the restaurant staff. Everyone on the team was very accommodating, thoughtful, attentive and fun and contributed to the day being as perfect as it was. The food was absolutely amazing and we received many compliments from our guests about the menu as well as the service by the Sinta staff. If you are considering a Tagaytay wedding venue, give Sinta a visit. You won't regret it!

Our menu consisted of: Carpaccio of cured salmon and heart of romaine lettuce, crispy pancetta, soft boiled egg with anchovy and lemon sabayon Espresso of woodland mushroom soup with parmesan churros Artichoke and gruyere cheese tart torched prosciutto ham with honey and truffle glaze Choice of main between: braised wagyu beef cheeks with sofrito and roast US beef hanger steak OR pan seared fillet of barramundi and blue crab cake White chocolate coated lemon cheesecake with vegan gelato...

Ariel Manuel deserves a Michelin star—no question. From the legendary Lolo Dads to the refined Bistro Manuel and now to the romantic heights of Sinta, he’s been crafting gastronomic brilliance with a consistency that’s rare in the country. I’ve had the privilege of tasting his creations across the years—even a sublime Beef Wellington takeout during the pandemic—and each dish has been a masterclass in flavor, plating, and soul.

Consistency is the rarest spice in fine dining, and Manuel wields it like a genius. Sinta, which means “sweetheart,” is exactly that for his loyal fans. And for those who swear by Antonio Escalante’s excellent fare—consider this a gentle nudge: if you think Antonio’s good, you’ll find Sinta exceptional. Tagaytay’s culinary scene just got a serious contender.

Bonus points? Sinta offers a breathtaking view of Taal Volcano and its shimmering lake—a visual pairing as exquisite as the food itself. Little wonder, as the site was formerly The Observatory Tagaytay apparently.

The parade of culinary buzzwords in the menu —sea-run, fleuron, declension, glassage, labneh, rillettes, verrines—can feel a bit much, even borderline theatrical. But in today’s age of IG reels, TikTok tastings, and influencer-driven dining, such language seems almost obligatory. It’s less about pretension (well maybe a bit pretentious) and more about pizzaz —where the techniques used and the ingredients, I guess, need to be curated for the internet.

What we ordered (all very good): Homemade Sardines, Tartare, Caesar’s, Chilean Seabass, Lamb’s Tenderloin & Tongue, Eye of Rib Eye, Pork Tomahawk, Declension. The standout dish: The Lamb— generously portioned, it lives up to its billing as baby lamb—delicate yet flavorful, cooked to a perfect medium-rare that honors the cut’s tenderness. The sauce enhanced the lamb’s distinctive character with finesse while the white corn latkes side dish was delicious as...