Mediterranean is a creative and soulful Mediterranean fusion restaurant from chef and owner Alfredo Franco. Located in Tagaytay Philippine’s pristine tropical island setting. on a romantic corridor of breathtaking nature and panoramic views, the food at Mediterranean draws inspiration from the Mediterranean 's regional traditions while not adhering too strictly to them. Carefully sourced ingredients from local artisans and growers feature prominently among the menu's selection of small plates, pastas, and large platters designed for sharing.

The food is complemented by an eclectic wine list showcasing lesser-known varietals and hard-to-find wines from small producers (many of which are organic and/or biodynamic). Mediterranean’s dining room juxtaposes both modern and rustic décor using re-purposed materials for an eco sensibility while reflecting Tagaytay’s alluring picturesque aesthetic with clean lines and pops of color.

Alfredo Franco

Alfredo Franco was born in Manila, Philippines in 1965. He completed compulsory schooling by correspondence, because of the many trips he undertook with his family. He quickly developed an interest in cooking so that he decided to enter the Culinary School of Paris, where he successfully graduated at the age of 21. Passionate and curious, he then traveled to various Asian and European Countries, including Spain and France, in order to discover other tastes, cuisines and cultures. During his travels, he had the opportunity to work in various restaurants and to improve his cooking skills. In Paris he found a job at the Japanese restaurant Osaka, where he benefited from the advice and training of great Japanese Chefs. At that time he developed a real passion for Asian and Mediterranean cuisine, rich in products from the sea and fresh

Alfredo Franco decided to settle in Switzerland at the age of 23. He worked at the Mövenpick restaurant as a “chef de partie” for several years before completing his military service in the Swiss army as an infantry soldier. Afterwards, he was offered a job as Chef at the restaurant of the Hôtel des Trois Couronnes in Vevey. There he improved his skills in European haute cuisine by working alongside top European Chefs.

At that time, Mediterranean restaurants in the region, which he found too expensive, disappointed him. That led him to the idea of opening a Mediterranean and Asian fusion fast food restaurant that would offer good quality products for a reasonable price in the heart of Lausanne. By chance, he met a businessman, Mister Attias, who was immediately inspired by the project and decided to join. Alfredo Franco could therefore benefit from his knowledge and experience in management and business administration. The restaurant Ma-Jong SA opened June 21, 1995 and since then it has enjoyed a considerable success. The restaurant has developed a solid loyal customer base and nowadays, people see it as an institution in Lausanne.

Alfredo Franco wants to pass on his knowledge and to share his experience, that's why he has decided to open his establishment in the Philippines, what he perceives as a homecoming