First order of the day after that very long trek to Tagaytay was lunch, must be good lunch. But we were afraid to venture far lest we could find ourselves stuck in traffic again. We decided to go to Deli de San Honore to avoid the bulk of tourists.
Oyen ordered grilled tuna while I ordered the restaurant’s top seller grilled pork.
One main dish came with a small salad plate.
The very first time Edmund ordered this, the slice of pork was impressively big. It was good for two people. This time, it was still big but a bit smaller than the ew times we had it.
Oyen was not impressed with the tuna. She liked the pork better.
We shared a slice of Goodah cheesecake. Chef Jeremy told us he imported the cheese from HK and his uncle (whom he asked to buy the cheeses), made the mistake of buying gouda cheese instead. Gouda was a lot more expensive than the regular cheese he uses.
Oh this is really delicious. Terno ito sa vanilla ice cream.
Owner/ Chef Jeremy
There’s a small deli/bakeshop selling pastries, bread, fresh eggs, deli meats, etc.
Herbal plants beside the entrance
San Honore has expanded with the addition of the lower ground dining area.
San Honore is one of our favorite restaurants in Tagaytay. I was first introduced here by Med, the owner of Nanay Cirila’s restaurant also located in the city.
