“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
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.
“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 , Tiradito de Pargo , and Tartaleta de Vieta .