A Taste of Northern Spain High Up Over Ortigas at Cantabria by Chele Gonzalez in The Westin Manila

Known for its bountiful ocean harvest and abundant produce from its vast and verdant lands and towering highlands, the rich and diverse landscape becomes the flavorful and colorful palette for the famed northern region of Spain's culinary heritage. It's also the childhood home of Chef Chele Gonzalez. Come home to the flavors of his childhood hometown at Cantabria by Chele Gonzalez in The Westin Manila...

The Westin Manila partners with renowned Chef Chele Gonzalez for an elevated Spanish dining experience at Cantabria by Chele Gonzalez. The new and elegant dining concept is an homage to Chef Chele's hometown of Cantabria, where the flavors of his childhood, culinary origins and journey began. You can say Chef Chele has gone full circle in his epic personal journey of culinary exploration, returning to his roots for a deeper and more insightful personal perspective. 

You can also say Chef Chele is finally home. At Cantabria by Chele Gonzalez in The Westin Manila. Step inside for a taste of Spain's complex yet comforting and vibrant tapestry of flavors from the north of Spain high up the Ortigas skyline... 

Located high above the Ortigas commercial and business district at the Roof Level of The Westin Manila, the newest dining destination of the luxurious property promises to be the metro's next gastronomic hotspot with its lavish and succulent seafood, creative tapas and savory meat dishes along with traditional Spanish staples. The new dining concept unveils yet another layer in the intricate weave of Spanish cuisine focusing on the northern region's local and traditional dishes setting it apart from the usual Spanish dining option in the metro. 

And with Chef Chele Gonzalez and Chef de Cuisine Ivan Saiz Sordo who also hails from Cantabria at the helm, diners can expect to be transported to the vast and sunny tierra infinta or "infinite landscape" of Spain's northern region with each masterfully executed dish and tasty bite. The shared lineage, gastronomic roots and experience in working together for some of the country's celebrated institutions along with a passionate love for seafood brings the culinary tandem together at The Westin Manila. 

Cantabria by Chele Gonzalez is an elegant addition to the culinary offerings of The Westin Manila offering a refreshed and authentic dining experience (for more on The Westin Manila's sumptuous dining options, see my post #EatWell: The Seafood Dinner Buffet at Seasonal Tastes in The Westin Manila from April last year). 

"A Spanish restaurant has always been in the plans for our hotel, and 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," shared General Manager Alexander Dietzsch. If there's one chef who redefined the local fine dining scene, it's Chef Chele Gonzalez. Each restaurant that bears his name is synonymous with an exceptional and memorable dining experience.

Inside Cantabria by Chele Gonzalez, the warm tones and hues tease the eyes recreating the mood and color palette of the Spanish northern region...

...in an elegant setting you'd expect from Chef Chele Gonzalez and The Westin Manila. The concept is the newest stage for Chef Chele Gonzalez and his continuing story of flavors with a renewed focus on his childhood hometown of Cantabria. "Spanish cuisine continues to evolve over time, and so do tradition and techniques. Cantabria presents a unique side of Spanish cuisine and raises the bar by showcasing a blend of tradition and trends through a flavorful journey", explained Chef Chele. 

"We take on a creative and sophisticated approach to seafood, and showcase a unique side of Spanish cuisine unknown to most, together with innovative Tapas, meats and other Spanish favorites. We also serve rustic and traditional Spanish comforts from steaks to paellas, sangria, vino and more," added Chef Chele. 

To get you in the proper groove,  order up some of the handcrafted libations at Cantabria by Chele Gonzalez like the Kalimotxo. The blend of equal parts of red wine and cola combine for a soothing libation opening up the palate for the evening's feast. Cola? You read that right. The concoction has an equally interesting story. Named after Kalimero or "Kali" for short, a jovial festival organizer with the looks only his mother would love. The Basque word for "ugly" was then added to the name for the celebrated libation. Whether the story is true or not, the Kalimotxo is the perfect tipple before a meal at Cantabria by Chele Gonzalez. 

In the mood for a more potent libation? Easy. The Night in Santander is an homage to Cantabria's largest capital city packing a bold punch with its smooth tequila base. Lined with their specialty salt, each sip drapes the palate with its refreshing notes, but be warned. That tequila kicks in at that least expected moment. 

Chef Chele pairs your cocktail with his intricate tapas starting with the Wagyu and Ikura Toast, an elegant and savory starter with its exquisite play on textural contrasts and lavish richness...

...and the Tosta de Anchoa y Berenjena with Cantabrian premium anchovy and charred eggplant on crisp baguette toast. The Wagyu and Ikura Toast offers distinct and contrasting flavors in an elegantly seamless weave while the Tosta de Anchoa y Berenjena brings solid and pronounced briny notes that linger on the palate. The opening salvo already reflects the new concept's approach to Spanish cuisine showcasing both the classic and traditional to progressive and modern renditions of the enduring Spanish staple. 

They say good food can transport you to a far away and different place or time. At Cantabria by Chele Gonzalez, your dining experience takes you to the north of Spain. Chef Chele Gonzalez is a storyteller, with each dish a chapter from his own culinary journey. 

Seafood plays an integral part in Cantabria's culinary traditions and heritage, and this is highlighted in the menu of Cantabria by Chele Gonzalez. One of the features of the new concept at The Westin Manila is an open seafood display showcasing the fresh premium catch from Cantabria. That evening, Chefs Chele and Ivan prepare the next pair of tasty starters focusing on fresh and clean flavors with day's fresh catch... 

...beginning with the Ostra de la Casa. Pure perfection on a half shell, the plump and succulent oyster topped with sherry mignonette, green apple and chives drapes the palate with a flavorful burst of fresh briny notes followed by the subtle tart sweetness from the green apple, sherry mignonette and chives. The flavors of the ocean come alive in one big bite. 

It's flavors like this that make the opulent seafood selection one of many reasons to book a table at Cantabria by Chele Gonzalez.  It's been said many times before that freshness is flavor, and one bite of the specialty Ostra de la Casa delivers exactly that. 

The Tartaletta de Viera is another eye-catching temptation at Cantabria by Chele Gonzalez. The scallop tartlet with celeriac purée, white chocolate and caviar brings on a crisp pastry shell presents a novel combination of flavors. The blend of flavors from the succulent scallops to the celeriac purée, white chocolate and caviar offers distinct yet decadent notes perfectly complementing the other with its medley of briny and sweet notes. The seafood duo of tasty starters were paired with a glass of refreshingly crisp Torello Brut Reserva from Catalunya. 

More tapas were served as Chefs Chele and Ivan presented the Chili Crab Croquetas Con Mayonesa de Lima with its delectable play on textural contrasts and bold flavors. Masterfully executed, the delicately crisp outer layer and creamy chili crab filling conspire for deep and indulgent flavors elegantly smoothened by the lime mayo. 

Each dish served at Cantabria by Chele Gonzalez is an homage to the region's rich and diverse culinary traditions, presenting both the old and new expressed in creative executions reflecting the constantly evolving styles of Spanish cuisine. 

The Ravioli Carne Guisada Con Espuma de Parmesano is a savory dish with fork-tender braised beef inside a porcini ravioli with Parmesan espuma and basil oil for another lavish take on rich flavors. The braised beef just melts in your mouth with each bite followed by the subtle sharpness of the light Parmesan espuma rounded out by the nutty hints of the basil oil adding a flavorful depth. 

The repertoire of exquisite dishes served so far at Cantabria by Chele Gonzalez presents a flavorful snapshot of the famed northern region's fresh harvests from the land and sea while revealing yet another layer of Spanish cuisine. For Chefs Chele and Ivan, recreating the flavors of home and sharing it with diners at Cantabria by Chele Gonzalez becomes a real and more personal connection. 

There are numerous Spanish restaurants in the metro, and even more seafood restaurants. But if there's one seafood dish that sets Cantabria by Chele Gonzalez apart from the rest, it's the Robadallo A La Parilla. Hailed as the "hero catch" from Cantabria's Atlantic coast, the prized wild Turbot is regarded by many as one of the finest in the world. And you'll find it at Cantabria by Chele Gonzalez. 

The large flatfish is another featured highlight of the northern Spanish region's cuisine, deeply imbedded in its local lore and history. Delicately grilled, the Rodaballo A La Parrilla is then expertly carved by Chefs Chele and Ivan in front of diners adding yet another layer to a memorable dining experience at Cantabria by Chele Gonzalez. Like butter, the silky and luscious texture releases mild and sweet nuanced notes with just a whisper of fragrant smoky hints from the grill. A sea gem on a plate, this is an experience in itself. Served in its simplest and purest form fresh off the grill, the Rodaballo A La Parrilla is in a class all its own. The subtle notes of the Rodaballo A La Parrilla is paired with the refreshingly dry and smooth Menade Verdejo Blanco from Rueda, Spain. 

The Arroz Negro de Viera y Chipiron is comfortingly familiar yet refreshingly new and different with its black ink creamy rice, grilled scallops, baby squid and herb aioli. Soft and moist with its risotto-like consistency, a spoonful delivers a flavorful burst of briny sweetness with each bite. The tender texture of the seafood adds to the richness of the dish completed by the herb aioli. 

Hearty and comforting, the multiple layers of richness and textures come together in a harmonious weave reflecting the flavors of sunny Cantabria's abundant coast. The familiar elements of Spanish cuisine are given a fresh new spin while tradition binds each dish together at Cantabria by Chele Gonzalez to reveal the northern region's distinct flavors and produce. 

The Presa Iberico Con Patata y Mojos is a preview of the restaurant's impressive selection of world class meats including the grilled pork Iberico steak served with fried marble potatoes topped with vibrant red and green sauces. Perfectly grilled with its charred outer crust and a juicy pink center, the Presa Iberico Con Patata y Mojos brings a savory richness to the palate with a full yet clean burst of flavor that lingers long after the last bite. That's no surprise, this is after all one of the world's pork. 

That indulgent nutty sweetness from the premium pork is tempered by the bold flavors of the red and green mojos sauces on the soft fried marble potatoes for a balanced finish. The finest ingredients paired with flawless execution are clearly signature touches of Chef Chele, with each dish at Cantabria by Chele Gonzalez a reflection of a culinary master's work. 

For dessert, the Sobao Pasiego featuring Cantabria's delicacy cake with cheese ice cream and berries coulis caps an elegant feast at Cantabria by Chele Gonzalez with its soft, moist and decadent notes...

...while the Toffe, Cacao, Avellana y Cafe with caramel mousse, chocolate sponge and caramelized hazelnut brings indulgent notes in a delectable weave. Classic and traditional, modern and progressive, Cantabria by Chele Gonzalez takes Spanish cuisine to the next level with its repertoire of creative and meticulously crafted dishes. 

"We've embraced a wide range of tradition and innovation across our menu. We want you to experience Spanish cuisine anew through authentic and progressive cooking as well as seafood and time-honored delicacies," shared Chef Chele. Let Chef Chele take you to his childhood hometown. And savor the flavors of Chef Chele's Cantabria expressed in his exquisite menu at Cantabria by Chele Gonzalez. Only at The Westin Manila...

Cantabria by Chele Gonzalez is located at the Roof Level of The Westin Manila, San Miguel Avenue corner Lourdes Drive, Ortigas Center, Barangay Wack-Wack Greenhills East, Manila. You can also visit their FB Page and IG Feed at  and https://www.instagram.com/westinmanilahotel/ for more information and updates. 

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