Sintá Restaurant

Despite our visit coinciding with the middle of a typhoon, the staff remained exceptionally accommodating and hospitable. They warmly welcomed us with complimentary drinks and even took the time to give a brief yet engaging tour, introducing the artworks displayed along the path to the dining area. The food was served promptly, and I was pleasantly impressed by their ribeye steak, perfectly charred just the way I like it. The ambiance of the entire place was stunning, with a unique charm that I can only imagine would be even more breathtaking on a calm, clear day. I left wishing I could return when the weather is serene to fully appreciate the view of Mt. Taal.

Amazing Experience at Sinta Restaurant We celebrated Mother’s Day at Sinta Restaurant, and it was truly unforgettable! From the moment we walked in, we were greeted by the breathtaking view of Taal Volcano—honestly, it’s the best view I’ve seen in Tagaytay! The restaurant is perfectly situated right in front of the crater, making it a stunning backdrop for our meal. We were treated to a quick tour of the beautiful art pieces and learned about the local culture, which added a lovely touch to our visit. The refreshing citrus welcome drinks were a delightful start to our experience. The architecture of the restaurant is gorgeous, and even the restroom is a sight to behold! It’s so unique that I joked about recording a TikTok.—there are even two seats for chatting while you enjoy the ambiance! Now, let’s talk about the food! The baked oysters served with noodles and foie gras were a sensation—creamy and just melted in my mouth. The scallops, ocean trout, and steak were all cooked to perfection. My favorite dish was the prawn curry; it was bursting with flavor! While the pasta was good, I could easily pass on it next time because I was so full from the other dishes. Unfortunately, we didn’t have room for dessert, but the service from Sir Aev and Ms. Cris was excellent throughout our meal. And I can’t forget to mention the beautiful centerpiece made of fresh herbs—it added a lovely touch to the table. Overall, Sinta Restaurant is a must-visit if you’re in Tagaytay! We can’t wait to come back!

The place is seated on a ridge with modern architecture blending harmoniously with nature. The dining hall is spacious, cozy and clean with a breath taking view of the Taal volcano lake surrounded by lavish green forest. Food are well presented and appealing but taste needs improvement ! Staff are well trained, friendly, courteous and attentive. I give a 100 % score on this category. For fine diners, we prefer a quiet serene atmosphere. First time here for Mother's day lunch with my wife who is food connoisseur and an excellent cook herself.

Went here with friends. Pricey, but it was good French food and the servings were big. Some of my friends liked it more than Asador on account of food quantity and complication of technique. I'd say they're pretty close, though the service here is really a level higher. The staff even give a little tour of all the artworks as you descend into the property. You even get a welcome drink when you get to the bar. The art was also nice and celebrated the history of Taal. Even the banyo was artsy fartsy (pun intended). The view is marvelous. It frames Taal so perfectly, where you can see the island end to end including the small island. I think it also helps that there is a mountain in the backdrop. Scallops with foie gras was great. The seafood appetizer set was good too. Ceasar salad had a table service. My wife enjoyed the seafood papilotte. I loved the lamb loin and tongue. Very interesting, very French, very nice. Would recommend the dessert with the cheese/mousse. All in all, no complaints from my friends. Everyone enjoyed and there was no resentment for the price. Perhaps the only gripe is that they had no service water. More people may enjoy Sinta vs that other destination dining place. It was also half the price. Worth a visit!

The place is spacious and clean. The background music is just right and doesn’t interfere with conversation. The food’s taste and presentation are on a five-star hotel level.The spacious seating between tables offers high privacy, perfect for dining with multiple girlfriends. From the welcome drink at the entrance to the staff sharing the restaurant's concept and background, the entire dining experience is a wonderful memory. If I had to point out an area for improvement, it would be that the size of the utensils doesn't match well.The lamb skewers I ordered are served in a deep bowl. The knife and fork are relatively small. Every time I put them down, they automatically slide to the center of the bowl.This really makes me a bit awkward.

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 well as bagay.