Cantabria Manila is a captivating Spanish restaurant that draws its inspiration from Chef Chele’s roots in the picturesque landscapes and coastal flavors of Cantabria. With a focus on seafood, particularly the exquisite anchovies and fresh Turbot fish sourced directly from the northern reaches of Spain, the restaurant offers a delightful culinary journey. Chef Chele’s traditional recipes infuse each dish with authenticity, making Cantabria Manila a unique destination for lovers of Spanish cuisine. Amidst the Filipinos’ fondness for Spanish flavors, this establishment stands out, offering a perfect setting for cherished moments with loved ones, whether it’s a family gathering or a romantic rendezvous.
ABOUT
Perched atop the Westin Manila Hotel, “Cantabria by Chele Gonzalez” beckons as a culinary haven spotlighting the treasures of Chef Chele’s native land, the Cantabria region of Spain. Here, a diverse menu awaits, boasting an array of seafood delicacies, inventive tapas, succulent meats, and time-honored Spanish classics. Chef Gonzalez masterfully weaves his childhood reminiscences and culinary lineage into each dish, creating an unforgettable gastronomic journey. At the heart of the dining experience lies the captivating open seafood display, where guests can marvel at the meticulous preparation of the day’s freshest catches.
Cantabria by Chele Gonzalez 
Open for dinner from 6:00PM to 10:00PM.
E-mail cantabria.manila@westin.com or 
Contact +63 962 533 7957.
∞ Follow @cantabria.manila and @westinmanilahotel on Facebook and Instagram 
Visit westinmanilahotel.com
CANTABRIA MENU: Our Bread, Sea Produce | Cold Cuts | Tapas | Soup and Salad, Vegetables | Fish Signature Dishes, Steak and Meat | Rice Dishes, Desserts | Sangria Selections | Signature Cocktails
COCKTAIL
KALIMOXTO (₱430)
Red Wine, Rum, Lemon, Mango Shrub, Soda
A NIGHT IN SANTANDER (₱380)
Tequila, Lemon, Honey, Rosemary
The cocktails exude a sense of familiarity, yet each sip reveals a distinct flavor profile crafted for discerning palates. They are designed not only for sweetness but for an enjoyable experience that prompts contemplation about their exceptional quality.
PRODUCTOS DEL MAR / SEA PRODUCE
TOSTA DE ANCHOA Y BERENJENA (per piece) (₱420)
Cantabrian premium anchovy, baguette toast and charred eggplant
An absolute must-try, as the region is renowned for its exquisite anchovies, and when paired with charred eggplant and perfectly toasted bread, the combination is simply divine.
TARTARE DE OSTRA Y SALMON (₱1,100)
Oyster and salmon tartare, ikura, ceviche dressing
Experience all the umami and flavors of the sea encapsulated in one pillowy bite. Sarap nito!
Torelló Brut Reserva | Corpinnat sparkling Wine
Torelló Brut Reserva, a distinguished offering from Corpinnat, presents a delightful sensory experience. With its fine bubbles and pale straw hue, it exudes elegance from the first pour. On the palate, crisp acidity harmonizes with notes of green apple, citrus zest, and hints of toasted almonds, culminating in a refreshing and balanced finish. This sparkling wine is a testament to Torelló’s commitment to quality and tradition, making it a perfect choice for celebratory occasions or casual indulgence alike.
OSTRA DE LA CASA (₱450)
Oyster, sherry mignonette, green apple, chives
The oyster was overpowered by the toppings, detracting from the delicate oyster flavor that should have been allowed to dominate.
TARTALETA DE VIERA (₱1,100)
Scallop tartlet, celeriac puree, white chocolate, caviar
A savory tart featuring delicate scallop morsels complemented by umami-rich caviar and a touch of sweetness from white chocolate. Addicting and healthy tart version.
TAPAS
CHILI CRAB CROQUETAS CON MAYONESA DE LIMA (₱390)
Creamy chili crab croquettes with lime mayonnaise
This is not your usual commercialized croquetas. The crust perfectly encapsulates the bits of chili crab, topped with creamy lime mayo for a delightful contrast.
RAVIOLI DE CARNE GUISADA CON ESPUMA DE PARMESANO (₱840)
Braised beef and porcini ravioli with parmesan espuma and basil oil
A large ravioli filled with tender braised beef and porcini mushrooms, topped with parmesan espuma and grated cheese. It’s a satisfying and intriguing option among the meat selections.
Menade Organic Verdejo
The Menade Organic Verdejo is a captivating expression of the Verdejo grape, showcasing the essence of its organic origins. With its pale straw color, it entices the eye, promising a vibrant experience. On the nose, aromas of fresh citrus, tropical fruits, and hints of wild herbs dance gracefully. The palate is treated to a crisp and lively sensation, with flavors of ripe pineapple, green apple, and a touch of zesty lime, all underscored by a subtle minerality. This wine’s organic pedigree shines through in its purity and balance, making it a delightful choice for those seeking a refreshing and sustainable indulgence.
MAINS
The Turbot steals the spotlight, grilled to perfection and expertly served tableside.
RODABALLO A LA PARRILLA (₱2,200)
Grilled Whole Wild Turbot (100 grams)
The fish meat is buttery, and I adore the crisp flavor of the grilled skin. It’s delightful to savor every morsel and extract all the flavors off the bones, especially from the head.
PRESA IBERICO CON PATATAS Y MOJOS (₱2,800)
Grilled pork iberico steak, fried marble potatoes, green and red mojos sauces
For those who still prefer steak for celebrations, you can indulge in slices of Iberico served with green and red salsa alongside marble potatoes.
ARROZ NEGRO DE VIERA Y CHIPIRON (₱990)
Black ink creamy rice with grilled scallops, baby squid and herb aioli
They don’t serve the usual paella, but rather an arroz with a delightfully moist and creamy texture. Mas masarap.
Les Cousins Marc & Adria L’Inconscient
Les Cousins Marc & Adria L’Inconscient is a compelling blend that intrigues the senses with its complexity and depth. In the glass, it reveals an intense ruby red hue, hinting at its rich character. The nose is greeted with an enticing bouquet of ripe red berries, black cherries, and aromatic spices, woven together with subtle floral undertones. On the palate, this wine displays a harmonious balance between velvety tannins and vibrant acidity, offering flavors of blackberry compote, plum, and a touch of licorice. The finish is long and lingering, leaving a lingering impression of elegance and finesse. Les Cousins Marc & Adria L’Inconscient is a testament to the skillful craftsmanship and passion of its winemakers, inviting you to savor every sip.
POSTRES / DESSERTS
SOBAO PASIEGO (₱420)
Cantabria’s delicacy cake, cheese ice cream, berries coulis
This is truly exceptional and unique – a sponge cake paired with cheese ice cream and tangy berries to balance the creaminess. Chef Chele mentioned they enjoy this for breakfast.
TOFFEE, CACAO, AVELLANA Y CAFE (₱460)
Caramel mousse, chocolate sponge and caramelized hazelnut
Mema. Mema sabi lang na may kakaiba na dessert. Hodge podge and forgettable.
FINAL THOUGHTS
Overall, I adore the buttery texture of the turbot and the emphasis on seafood. The interior design has a refreshing, non-cliché look, and I appreciate the blend of rustic flavor traditions presented with a modern interpretation. The whole concept tells a story of Cantabria and serves as a visual invitation to visit this region of Spain.
We highly recommend trying the anchovy tapa, scallop tart, chili crab croquettes, and grilled turbot served with black ink arroz. For dessert, indulge in the Sobao Pasiego. For celebrations, budget approximately ₱3,000 per person, but you can also enjoy tapas and cocktails for about ₱1,500 per person.
While the restaurant is located on the rooftop, the majority of the dining area is indoors, offering guests a bird’s-eye view of the Ortigas skyline.
Cantabria by Chele Gonzalez Open for dinner from 6:00PM to 10:00PM. E-mail cantabria.manila@westin.com Contact +63 962 533 7957.
∞ Follow @cantabria.manila and @westinmanilahotel on Facebook and Instagram Visit westinmanilahotel.com
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article contains 95% human-generated content, with my personal biases, opinions, and insights, and underwent a 5% AI-driven grammar editing process. All photos featured are personally shot by the author except the facade of Westin Manila.
P.S. This is the brand of the anchovies they import from Cantabria, Spain.
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