Chef Sau's New Tagaytay Restaurant Is a Mediterranean Oasis Overlooking Taal

180° by Chef Sau
Labak ng Sungay, Sungay North, Tagaytay City, Cavite
Contact: 0917-620-0289
Facebook: www.facebook.com/180bychefsau 
Open from 11 a.m. to 10 p.m., Tuesdays to Sundays

(SPOT.ph) Celebrated chef Sau del Rosario has been busy, and that's putting it lightly. In the past four months or so he’s opened Sawsaw, Café Fleur, and Julyan all in Poblacion, Makati, and he’s showing no signs of stopping. Del Rosario just debuted 180° by Chef Sau where he welcomed us recently with an eager "Come in!" from its open kitchen. 

The Kapampangan chef and cookbook author is clearly proud of this new restaurant in Tagaytay, which pulls no stops. From the outside, especially while the sun is up, the multilevel structure could pass for a house by the bay in Athens—except what fronts it is the mesmerizing Taal Lake and its volcano, the full 180-degree view, which is one of the reasons why they chose the restaurant's name.

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Take a look at 180° by Chef Sau in Tagaytay, and the dishes you can order:

Indeed, the idea was to give the place a Positano-Mediterranean look and feel, 180° partner Ferdi Salvador tells SPOT.ph. Which is just fitting, given the scenic features of the country's “second summer capital." Still, the new restaurant's look is distinct enough that it stands out from other view-led spots in the area.

The open kitchen takes up a large part of the structure's first level. Al-fresco seating is available at the balcony while indoor dining happens primarily on the restaurant's second and third floors. A small garden can be found on the second floor where Salvador says they plan to grow a selection of fresh produce. Windows are plentiful on all levels—thus ushering in natural light (it can't be beat), not to mention the fresh Tagaytay breeze.

It’s a multi-sensory experience—the sights, the sounds, the smell of food being cooked, the climate. All the details look carefully planned. “We built [180° by Chef Sau] to make all your senses come to life from the moment you step in,” says Del Rosario. "The smell of fresh herbs, the smiles of our friendly wait staff, the cool mountain weather, the noise of the kitchen orchestra.”

What to Try From the 180° by Chef Sau Menu

The other reason why the place is called 180° is because it references the temperature at which they cook the dishes. “[It’s] the perfect temperature for making stews, broths, and grilled items,” Del Rosario explains.

180° by Chef Sau is all about using local ingredients sourced from places within a 15-kilometer radius, at least where applicable. “I’ve been going around Tagaytay,” says Del Rosario. “There’s a lot of produce here in Tagaytay, there’s so many gardens." Stuff from those gardens appear in the salad called Seared Duck Breast, Oranges, and Mixed Greens (P595) which is tied together by a citrus-honey-soy vinaigrette. Meanwhile, Tagaytay’s own tawilis, fried to such crispness you can eat it bones and all, delivers crunch and natural umami in the Fried Tawilis on Pan con Tomato (starts at P475). And the Pineapple Tarte Tatin With Coconut Ice Cream (P575) shines the spotlight on Tagaytay’s famously succulent pineapples but with a French twist (Del Rosario famously spent time studying culinary arts in Paris).

Eclectic as its lineup sounds, 180° by Chef Sau’s dishes are still within the familiar and comforting realm, but gone stellar in execution. Mediterranean elements are ever-present, as in the Pulpo With Chorizo, Garlic, and Potatoes (starts at P875) that are skewered and grilled to charred-tender perfection. More decidedly celebratory is the Squid Ink Paella with Seafood (P3,950) loaded with octopus, tuna jaw, mussels, and lobster tail—just the thing to kind of whisk you away to Valencia. Do bookmark 180° by Chef Sau for their meat specials—like the splurge-worthy U.S. Tomahawk (P7,950) paired with chimichurri, or the Chef’s Special Cochinillo (P12,500, available for preorders) with its crackly-crisp skin and tender, juicy meat.

Though it opened just in mid-January, 180° by Chef Sau already has all the makings of a winning out-of-town destination: visuals that astound, an atmosphere that captivates, and flavors that satisfy. Underlining it all is the fact that one of the country’s best-known chefs poured his heart and soul into the establishment. Who knows what else Del Rosario's got under development? For now, here's a new destination to drive out to with the fam and friends come the next long weekend.

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