Tāza Fresh Table is open daily, offering diners in Tagaytay a broader window to experience its contemporary take on comfort cuisine paired with seasonal flavors.

The restaurant will operate from 12 p.m. to 10 p.m., serving its well-known signature dishes such as the Tomahawk Porkchop, Bukidnon Wagyu, Tāza Salad, and Olive Oil Gelato. Alongside its regular offerings, Tāza Fresh Table has also rolled out a special seasonal menu available until March.

The limited-time selection features a range of starters, mains, and desserts designed to highlight thoughtful flavor combinations and refined techniques. Among the opening dishes are Sweet Potato and Coconut Soup topped with crispy kale, and a Country Salad made with Hijo greens, homemade bacon lardons, a poached egg, and apple cider vinaigrette. The menu also includes Beef Tartare with Pommes Soufflé, prepared from finely chopped hanging tender and served with baguette toast.

Seafood options include Crab and Shrimp Croquette filled with béchamel and paired with garlic aioli and mixed greens. Pasta offerings feature Oxtail Pappardelle Ripiene, stuffed with ricotta and braised oxtail and finished with tomato purée.

The highlight of the seasonal menu is the Chicken Wellington, a chicken leg filled with mushrooms and mozzarella and served with carrots, haricot verts, and chicken jus. Dessert selections conclude with a classic Tiramisu layered with espresso-soaked sponge, mascarpone cream, and cocoa.

Located in Tagaytay, Tāza Fresh Table caters to guests seeking casual lunches, intimate dinners, or a seasonal dining experience. The restaurant operates under Taal Vista Hotel.