About 80 kilometers from Metro Manila, this modern, minimalist property takes inspiration from Taal Volcano and sits on nine hectares of lush fields. Spanish chef Rodrigo Andres Osorio helms at the kitchen, ingredients sourced directly from Spain to deliver authentic dishes that balance rustic simplicity with remarkable depth and charact. Highlights include melt-in-your-mouth house-aged A5 Wagyu ham "Jamon de Wagyu" and the classic roasted suckling pig "Cochinillo", both showcasing the chef’s dedication to tradition and craftsmanship. Warm service, genuine hospitality, and a splendid atmosphere creates the perfect setting to escape the bustle of the city and immerse yourself in a truly memorable gastronomic journey.