{"id":61506,"date":"2025-08-27T14:27:22","date_gmt":"2025-08-27T06:27:22","guid":{"rendered":"https:\/\/primer.com.ph\/food\/?p=61506"},"modified":"2026-07-29T10:41:20","modified_gmt":"2026-07-29T02:41:20","slug":"cantabria-by-chele-gonzalez","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/cuisines\/spanish\/cantabria-by-chele-gonzalez\/","title":{"rendered":"Cantabria by Chele Gonzalez at The Westin Manila: Inspired by the Shores of Northern Spain"},"content":{"rendered":"

High above the Ortigas skyline, Cantabria by Chele Gonzalez<\/strong> brings the spirit of northern Spain to The Westin Manila<\/strong> through seafood, tapas, paella, and time-honored Spanish favorites.<\/p>\n

\"\"IMAGE from The Westin Manila<\/em><\/span><\/p>\n

The fine-casual Spanish restaurant formally opened to the public in March 2024<\/strong> and has since been recognized as a MICHELIN Selected<\/strong> establishment.<\/p>\n

\"\"IMAGE from The Westin Manila<\/em><\/span><\/p>\n

The concept was created through a collaboration between The Westin Manila, managed by Marriott International, and Spanish Chef Chele Gonzalez<\/strong>, who was born in Cantabria.<\/p>\n

\"\"IMAGE from Cantabria by Chele Gonzalez’ Facebook page<\/em><\/span><\/p>\n

Inspired by the traditions, flavors, customs, and childhood memories that shaped the chef, the restaurant offers a personal interpretation of Spanish cuisine presented with the creativity, elegance, and culinary excellence for which Chef Chele Gonzalez is known.<\/p>\n

A Menu Inspired by Cantabria<\/span><\/h2>\n

Cantabria by Chele Gonzalez offers an \u00e0 la carte menu specializing in distinctive seafood dishes, creative tapas, comforting meat selections, and traditional Spanish favorites. Inspired by the coastal region of Cantabria, the menu highlights its abundance of seafood while recalling Chef Chele\u2019s childhood summers and culinary beginnings.<\/p>\n

Guests may begin with the Sobao, Anchoa, Manchego y Pistachos (Php 450)<\/strong>, composed of premium Cantabrian anchovy, sobao, Manchego mousse, and roasted pistachios.<\/p>\n

\"\"Sobao, Anchoa, Manchego y Pistachos (Php 450) \/ IMAGE from The Westin Manila<\/em><\/span><\/p>\n

Among the restaurant\u2019s recommended rice dishes is the Paella de Pica\u00f1a de Wagyu y Tu\u00e9tano Asado (Php 3,500)<\/strong>, a bone marrow and Wagyu pica\u00f1a paella accompanied by mushrooms and black truffle.<\/p>\n

\"\"Paella de Pica\u00f1a de Wagyu y Tu\u00e9tano Asado (Php 3,500) \/ IMAGE from The Westin Manila<\/em><\/span><\/p>\n

Another option is the Paella de Marisco con Langostino Tigre (Php 1,690)<\/strong>, prepared with seafood and tiger prawns.<\/p>\n

\"\"Paella de Marisco con Langostino Tigre (Php 1,690) \/ IMAGE from The Westin Manila<\/em><\/span><\/p>\n

To accompany the meal, guests may order the Sangria Tinto (Php 470)<\/strong>, which combines Cabernet Sauvignon, bourbon whiskey, lemon juice, thyme syrup, and mango shrub.<\/p>\n

\"\"Sangria Tinto (Php 470) \/ IMAGE from The Westin Manila<\/em><\/span><\/p>\n

Apart from its \u00e0 la carte offerings, the restaurant also introduces special seasonal sets similar to tasting menus. An amuse-bouche and a selection of tapas serve as a prelude to a five-course experience featuring a combination of signature dishes and new creations. The selections change as the restaurant transitions from one season to another.<\/p>\n

The Chefs Behind Cantabria<\/span><\/h2>\n

Chef Chele Gonzalez<\/strong> serves as the creative culinary director and consultant<\/strong> of Cantabria by Chele Gonzalez. With a strong focus on craftsmanship and detail, the award-winning chef works with premium ingredients to create thoughtful and elegant dishes that celebrate Spanish cuisine.<\/p>\n

Leading the restaurant\u2019s kitchen in Manila is Spanish Chef de Cuisine \u00c1lvaro Romero-Abreu Raya<\/strong>. Raised in C\u00e1diz, Chef \u00c1lvaro trained and worked in Michelin-starred restaurants. His experience includes being part of the Research and Development team of Mugaritz, a fine-dining restaurant in northern Spain that holds two Michelin stars and is considered among the best restaurants in the world.<\/p>\n

\"\"Spanish Chef de Cuisine \u00c1lvaro Romero-Abreu Raya \/ IMAGE from The Westin Manila<\/em><\/span><\/p>\n

At Cantabria by Chele Gonzalez, Chef \u00c1lvaro brings his knowledge of traditional Spanish cooking together with a thoughtful approach to updating familiar classics. He oversees the execution of Chef Chele Gonzalez\u2019s menu and ensures that the restaurant maintains its established culinary standards.<\/p>\n

Through its coastal-inspired menu, seasonal dining experiences, and Spanish culinary leadership, Cantabria by Chele Gonzalez offers a closer look at the traditions and personal memories behind Chef Chele Gonzalez\u2019 native region\u2014presented from the top floor of The Westin Manila.<\/p>\n

\n

Prices are inclusive of 12% VAT and are subject to service charge and applicable local taxes. Prices may change without prior notice.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Perched atop The Westin Manila, Cantabria by Chele Gonzalez is a culinary tribute to the northern Spanish roots of its celebrated chef.<\/p>\n","protected":false},"author":3,"featured_media":68613,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29,68,7668,57],"tags":[7560,7561,6170,7562],"class_list":["post-61506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-spanish","category-mandaluyong","category-contemporary-dining","category-ortigas-mandaluyong","tag-cantabria-by-chele-gonzalez","tag-course-menu","tag-mandaluyong","tag-the-westin-manila"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/61506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/comments?post=61506"}],"version-history":[{"count":6,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/61506\/revisions"}],"predecessor-version":[{"id":68614,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/61506\/revisions\/68614"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media\/68613"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media?parent=61506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/categories?post=61506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/tags?post=61506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}