Socarrat in Cebu: A Celebration of Spanish Flavors and Culture
Socarrat brings the warmth and richness of Spanish dining to Bonifacio District, offering a flavorful spread of paella, tapas, and vinos in a setting made for long conversations and shared meals.
Located at the Faustina Center along F. Cabahug Street, the restaurant describes itself as “A Celebration of Spanish Flavors and Culture,” with daily lunch and dinner service.
IMAGE from Socarrat’s Facebook page
The restaurant is led by Executive Chefs Fernando Muñoz and Santi Muñoz, whose Spanish culinary direction gives Socarrat its strong sense of identity.
Its name refers to the prized golden, crispy layer of rice that forms at the bottom of a paella pan—similar to the beloved Cebuano idea of dukot, but expressed through Spanish cuisine. This makes Socarrat’s concept easy for local diners to understand while staying faithful to one of Spain’s most iconic dishes.
IMAGE from Socarrat’s Facebook page
IMAGE from Socarrat’s Facebook page
At Socarrat, guests can enjoy a full Spanish feast built around vibrant starters, hearty mains, paella, and curated sets made for sharing. Their Octopus Carpaccio makes a refined start to any Spanish feast, featuring tender slices of octopus layered with capers, arugula, smoked paprika, infused olive oil, and smoked cheese.
Octopus Carpaccio (Php 510) / IMAGE from Socarrat’s Facebook page
The Chorizo Al Vino Rioja is also a fine choice, featuring chorizo sausage simmered with garlic, olive oil, and Rioja wine in a traditional clay pot. Rich, savory, and deeply aromatic, this dish brings out the smoky flavor of the chorizo while the wine adds depth and warmth to every bite.
Chorizo Al Vino Rioja (Php 480) / IMAGE from Socarrat’s Facebook page
For paellas, try one of Socarrat’s signature dishes and a new addition to the menu, the Paella Negra. This squid ink paella is generously topped with shrimp, squid, grilled octopus, mussels, and fresh tuna, then served with alioli on the side. Bold, briny, and richly savory, it is a flavorful choice for those who want to experience a deeper and more seafood-forward take on Spanish paella.
Paella Negra (Small: Php 1,030; Large: Php 1,950) / IMAGE from Socarrat’s Facebook page
Now, if you’re looking to try one of their best-sellers, you should sample their Txuleton, a 500-gram USDA Certified Angus Beef with herb compound butter, fondant potatoes, vegetables, and chimichurri sauce.
Txuleton (Php 3,299) / IMAGE from Socarrat’s Facebook page
Round out your meal with a glass of Tinto De Verano for that refreshing Spanish touch, balancing the richness of the dishes with its light, fruity, and easy-to-drink character.
Tinto De Verano (Php 250) / IMAGE from Socarrat’s Facebook page
Socarrat has also earned recognition as a MICHELIN Selected Restaurant in the 2026 MICHELIN Guide Philippines, further placing it among Cebu’s noteworthy dining destinations. With its warm ambiance, Spanish-Filipino familiarity, and focus on shared dining, Socarrat offers Cebu diners a flavorful taste of Spain in the heart of the city.
