Cantabria by Chele Gonzalez in Mandaluyong: A Modern Reimagining of Northern Spanish Flavors
Perched atop The Westin Manila, Cantabria by Chele Gonzalez is a culinary tribute to the northern Spanish roots of its celebrated chef.
Opened in March 2024, the restaurant reimagines the flavors of Cantabria, the coastal region where Chef Chele spent his childhood, through a modern and artistic lens. Each dish reflects a delicate balance of nostalgia and innovation, blending the soulful traditions of Spanish cooking with contemporary creativity.
The space itself sets the stage for an immersive dining journey. Warm brick-red walls, patterned Spanish tiles, and blue-toned furnishings evoke the charm of Cantabria, while a large wall map of the region offers a personal touch that grounds the restaurant in Chef Chele’s story.
IMAGE from Cantabria by Chele Gonzalez’ Facebook page
IMAGE from Cantabria by Chele Gonzalez’ Facebook page
At the entrance, a dramatic seafood display immediately captures attention, showcasing treasures from the sea such as oysters, anchovies, and turbot. These fresh catches often make their way to the table in full view of diners, with live preparation adding both flair and intimacy to the experience.
For those who prefer a guided experience, the five-course menu at Php 3,225 offers a curated journey through Cantabria’s flavors, complemented by an optional wine pairing at Php 1,300++.
Seafood, tapas, and meats form the heart of the menu, where artistry meets indulgence. Diners may begin with refined tapas like the Wagyu and Ikura Tartlet, a delicate creation that pairs the richness of premium Wagyu beef with the briny burst of ikura, all presented in a crisp tart shell.
Another standout is the Chili Crab Croquetas with Lime Mayonnaise, a playful yet refined dish where creamy chili crab filling is encased in a golden crust and served with a refreshing citrus kick from the lime-infused mayo.
IMAGE from Cantabria by Chele Gonzalez’ Facebook page
On the other hand, the Tuna Tiradito with Andalusian Gazpacho offers a refreshing and vibrant combination of flavors, featuring thinly sliced tuna complemented by the bright, tangy notes of gazpacho.
Accented with pickles and confit tomato, the dish balances freshness and depth, creating a harmonious blend that highlights both Mediterranean and Latin influences in a light yet sophisticated presentation.
IMAGE from Cantabria by Chele Gonzalez’ Facebook page
For the fourth course, the Solomillo Y Su Demiglace Con Calabaza Asada is a refined dish that highlights the succulence of the meat, served with its own rich, savory sauce. Paired with a smooth roast pumpkin purée, the plate gains a touch of sweetness that balances the depth of the tenderloin. Pickled pears add a refreshing contrast, cutting through the richness with their bright acidity, while fondant potatoes bring a buttery finish.
IMAGE from Cantabria by Chele Gonzalez’ Facebook page
Desserts are no less memorable, with the traditional Sobao Pasiego sponge cake reimagined alongside berries and ice cream, and a chocolate, pumpkin, and pistachio soufflé that marries rustic comfort with refined execution.
Each course is crafted under the creative direction of Chef Chele and brought to life by Chef Álvaro Romero-abreu Raya, whose background in Michelin-starred kitchens adds another layer of sophistication to the dining experience.
Beyond the food, Cantabria captures the spirit of celebration and warmth. The atmosphere is elegant yet inviting, making it ideal for romantic dinners, family gatherings, or evenings with friends. From the sweeping views of the Manila skyline to the artistry on every plate, dining here is not simply about a meal. It is a journey through memory, heritage, and innovation.
With its seamless blend of tradition and modernity, Cantabria by Chele González stands as a love letter to Spain, translated beautifully for Manila’s discerning diners.
