“Opening this restaurant took a lot of love, a lot of care, and a lot of thought. We want the ingredients to speak for themselves.” – Chef Chele Gonzalez
In the northern Spanish region of Cantabria where he grew up, Chef Chele Gonzalez would spend lunches with his mother eating canelon (their equivalent of cannelloni) or ravioli. He would enjoy grilled turbot, a robust flatfish, and anchovies – what with his hometown described as the source of some of the best seafood in the world.
It was only a matter of time then – and with the right partner – that the renowned chef was to be at the helm of a restaurant that pays homage to his roots, to his region that is famous for having both mountains and sea.
“Cantabria is where I grew up. We have one of the most beautiful seafoods and steaks in the world,” Chef Chele said during the opening of the “Cantabria by Chele Gonzalez” at The Westin Manila that specializes in one-of-a-kind seafood, creative tapas, comfort meats, and traditional Spanish favorites.
“Opening this restaurant took a lot of love, a lot of care, and a lot of thought. We want the ingredients to speak for themselves,” he added.
The hotel’s general manager Alexander Dietzsch, said a Spanish restaurant has always been in the plans for The Westin Manila.
“We wanted to collaborate with a chef who can bring an authentic experience to the table. We searched far and wide and we didn’t find anyone in Manila who is as dedicated to the concept as Chele,” he said.
“Spanish cuisine is something unique yet also familiar to the local market. There are a lot of Spanish restaurants in Metro Manila, but not so in a hotel setting,” Dietzsch added.
During the opening of Cantabria on March 7, which coincided with the hotel’s first anniversary, guests were treated to a trio of seafood starters: Ostra de la Casa (oysters, sherry mignonette, green apple and chives), Tiradito de Pargo (sliced snapper, avocado and lime salsa, radish and cilantro oil), and Tartaleta de Vieta (scallop tartlet with celeriac puree, white chocolate and caviar).
There was also Wagyu and Ikura Toast (beef wagyu tartare, salmon roe, brioche toast, and truffle yolk) and as well Tosta de Anchova y Berenjena (Cantalabrian premium anchovy, baguette toast, and charred eggplant for cocktail pass arounds.
For the restaurant’s own signature dish, Chef Chele said they have to import the wild turbot fish from Cantabria to be served as Rodaballo a la Parrilla.
Tapas were given a sophisticated and creative twist, too, starting with the Ravioli de Carne Guisado con Espuma de Parmesano (braised beef and porcini ravioli with parmesan espuma and basil oil), Solomillo Ibérico “Sando” Sandwich (deep fried pork tenderloin sandwich with tonkatsu sauce and caviar), and Chili Crab Croquetas con Mayonesa de Lima (creamy chili crab croquettes with lime mayonnaise).
Meats are also excellent choices on the menu, and among the most recommended ones are the signature Presa Ibérico con Patata y Mojos (grilled pork Iberico steak, fried marble potatoes, green and red mojos sauces) and the Chuleta Angus (grilled Angus beef rib eye with fries and shishito peppers).
“Spanish cuisine continues to evolve over time, and so do tradition and techniques. Cantabria is all about respect for the ingredients,” Chef Chele said.
(Cantabria by Chele Gonzalez serves dinner from 6 p.m. to 10 p.m. For reservations and inquiries, e-mail [email protected] or contact +63 962 533 7957)
