{"id":66960,"date":"2026-05-15T09:05:38","date_gmt":"2026-05-15T01:05:38","guid":{"rendered":"https:\/\/primer.com.ph\/food\/?p=66960"},"modified":"2026-05-15T09:05:38","modified_gmt":"2026-05-15T01:05:38","slug":"socarrat","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/cuisines\/spanish\/socarrat\/","title":{"rendered":"Socarrat in Cebu: A Celebration of Spanish Flavors and Culture"},"content":{"rendered":"

Socarrat<\/strong> 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.<\/p>\n

Located at the Faustina Center along F. Cabahug Street, the restaurant describes itself as \u201cA Celebration of Spanish Flavors and Culture,\u201d with daily lunch and dinner service.<\/p>\n

\"\"IMAGE from Socarrat’s Facebook page<\/em><\/span><\/p>\n

The restaurant is led by Executive Chefs Fernando Mu\u00f1oz and Santi Mu\u00f1oz<\/strong>, whose Spanish culinary direction gives Socarrat its strong sense of identity.<\/p>\n

Its name refers to the prized golden, crispy layer of rice that forms at the bottom of a paella pan\u2014similar to the beloved Cebuano idea of dukot<\/em>, but expressed through Spanish cuisine. This makes Socarrat\u2019s concept easy for local diners to understand while staying faithful to one of Spain\u2019s most iconic dishes.<\/p>\n

\"\"IMAGE from Socarrat’s Facebook page<\/em><\/span><\/p>\n

\"\"IMAGE from Socarrat’s Facebook page<\/em><\/span><\/p>\n

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<\/strong> 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.<\/p>\n

\"\"Octopus Carpaccio (Php 510) \/ IMAGE from Socarrat’s Facebook page<\/em><\/span><\/p>\n

The Chorizo Al Vino Rioja<\/strong> 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.<\/p>\n

\"\"Chorizo Al Vino Rioja (Php 480) \/ IMAGE from Socarrat’s Facebook page<\/em><\/span><\/p>\n

For paellas, try one of Socarrat\u2019s signature dishes<\/strong> and a new addition to the menu<\/strong>, the Paella Negra<\/strong>. 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.<\/p>\n

\"\"Paella Negra (Small: Php 1,030; Large: Php 1,950) \/ IMAGE from Socarrat’s Facebook page<\/em><\/span><\/p>\n

Now, if you’re looking to try one of their best-sellers, you should sample their Txuleton<\/strong>, a 500-gram USDA Certified Angus Beef with herb compound butter, fondant potatoes, vegetables, and chimichurri sauce.<\/p>\n

\"\"Txuleton (Php 3,299) \/ IMAGE from Socarrat’s Facebook page<\/em><\/span><\/p>\n

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Round out your meal with a glass of Tinto De Verano<\/strong> for that refreshing Spanish touch, balancing the richness of the dishes with its light, fruity, and easy-to-drink character.<\/p>\n

\"\"Tinto De Verano (Php 250) \/ IMAGE from Socarrat’s Facebook page<\/em><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n

Socarrat has also earned recognition as a MICHELIN Selected Restaurant<\/strong> in the 2026 MICHELIN Guide Philippines, further placing it among Cebu\u2019s 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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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.<\/p>\n","protected":false},"author":3,"featured_media":66972,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29,63],"tags":[8747,8745,8746,8729,875,8744,8748],"class_list":["post-66960","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-spanish","category-cebu","tag-chorizo-al-vino-rioja","tag-executive-chef-fernando-munoz","tag-executive-chef-santi-munoz","tag-michelin-selected-2026","tag-paella-negra","tag-socarrat","tag-txuleton"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/66960","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=66960"}],"version-history":[{"count":1,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/66960\/revisions"}],"predecessor-version":[{"id":66973,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/66960\/revisions\/66973"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media\/66972"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media?parent=66960"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/categories?post=66960"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/tags?post=66960"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}