"My father, then engaged in farming and construction supply, entertained friends in his farm and fishpond in between shots of lambanog," says Rene de los Santos, son of Mang Eto and heir of the restaurant. "On the other hand, my mother, Filomena ‘Luming’ de los Santos, is a good cook who could easily whip up dishes for guests who enjoy the country air from Mount Banahaw," he added.

The place’s cooking and natural charm spread like wildfire and soon the couple were receiving more food orders than they can handle. So, the couple decided to run their place as a full-blown enterprise. Because of the presence of the fishpond where they grew of the freshwater fish they served, they named it Palaisdaan Restaurant.

Soon after, hordes of foreign and local tourists, celebrities, politicians and VIPs from all over were flocking to the place. Palaisdaan’s main attraction is still the traditional Filipino cuisine such as kare-kare, grilled meat, seafoods—hito, pla-pla, tuna, crabs, prawns and bangus. The restaurant’s specialty is the "sinugno" or grilled tilapia in coconut milk and menudencia, Tayabas’ local version of the menudo.

Native delicacies such as longganisa and pancit habhab from neighboring Lucban town, budin (cassava cake) and nilupak are also available. For authentic barrio dining, food should be eaten "kamayan" style.

Today, Palaisdaan has grown into 1.3-hectares, with 34 bamboo huts and four multi-purpose pavilions which can accommodate up to a thousand guests. As part of its expansion, the restaurant will be opening lodging units by December for guests who want to enjoy a total rural experience.