Cantabria by Chele Gonzalez

The story

Cantabria by Chele Gonzalez: Michelin-Recommended Spanish Dining in Quezon City

A Taste of Spain’s Northern Coast in Manila

Cantabria by Chele Gonzalez brings the rugged beauty of Spain’s Cantabrian coast to the top floor of The Westin Manila. This is not a generic Spanish restaurant—it is a deeply personal project from one of Asia’s most influential chefs, Chele Gonzalez, who grew up summers in the region of Cantabria. The restaurant’s name and menu are an ode to that tierra infinita—an infinite landscape of pristine seafood, lush pastures, and exceptional meats.

Recognised with a MICHELIN Selected distinction in 2026, Cantabria offers what the restaurant calls “elevated Spanish dining.” The dining room centres on an open seafood display where the day’s freshest catch is prepared in full view. The atmosphere is fine casual: polished but welcoming, with a bar pouring signature cocktails and an extensive wine list that leans Spanish.

The Team Behind the Stove

Creative Culinary Director Chele Gonzalez sets the vision, but the day-to-day execution belongs to Chef de Cuisine Álvaro Romero-abreu Raya. Hailing from Cádiz, Álvaro trained in Michelin-starred kitchens, including the R&D team at Mugaritz—the acclaimed two-Michelin-star restaurant in northern Spain. He brings both classical technique and a thoughtful, modern touch to every plate.

What to Eat

The menu is built around seafood, creative tapas, and comforting meats, all rooted in Spanish tradition but given a contemporary lift. Standout signatures include the Sobao, anchoa, manchego y pistachos—a bite of Cantabrian premium anchovy with sobao bread and Manchego mousse. The Pulpo a la gallega arrives as a grilled octopus leg with paprika parmentier and kimchi breadcrumbs. For a showstopper, the Paella de picaña de Wagyu y tuétano asado combines bone marrow, Wagyu picaña, mushrooms, and black truffle in a single, decadent rice dish.

Tapas range from classic Gambas al ajillo (sautéed prawns in garlic and chili oil) to the more inventive Tartar de vaca y tuétano asado—beef tartare with grilled bone marrow, truffle egg yolk, and ikura. There are also vegetarian options like the Alcachofas confitadas—artichoke flowers with soy honey, egg yolk, and jamón Ibérico.

Cantabria by Chele Gonzalez is a restaurant that honours its roots without being bound by them. It is a place where the flavours of northern Spain feel both authentic and entirely of the moment.