A journey through the culinary landscape of Cantabria and Cádiz
Spanish chefs Chele Gonzalez and Alvaro Romero-abreu Raya shares the flavors and rich history of their hometowns with a new ‘Los Chicucos’ menu.
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Spanish chefs Chele Gonzalez and Alvaro Romero-abreu Raya shares the flavors and rich history of their hometowns with a new ‘Los Chicucos’ menu.
Chef Álvaro Romero-abreu Raya and Chef Chele Gonzalez.
First Course — Atuìn, Gazpacho, PirinÞaca y AlinÞo.
Fourth Course — Solomillo de Vaca, Salsa Cafeì de Paris, Paveì y Berenjana Asada.
The Los Chicucos Verano Menú starts with a trio of tapas.
Third Course — Bacalao al Pil Pil, Cuajada de Apio y Meloso de Choco y Vieiras.
Fifth Course — Meloìn, Citricos y Macedonia.
Second Course — Pimientos de Piquillo, Cangrejo, Suero de Hinojo y Majao.
Beyond its beautiful landscapes, Spain is a country whose rich culinary history has made it a favorite destination for many a seasoned traveler. From the Cantabrian region in the North to Cádiz in the South, the freshest of ingredients are kissed with a harmony of flavors, influenced by the both terroir and coastline. At The Westin Manila’s Cantabria by Chele Gonzalez, these diverse tastes and traditions are brought to the fore with their new Los Chicucos menu series.
The menu is one that hits close to home for the two chefs behind this unique take on Spanish cuisine. The journey begins at Cantabria’s Creative Culinary director Chef Chele Gonzalez’s home region of Cantabria, which he describes as tierra infinita or “infinite landscape,” known for its unparalleled culinary treasures from the ocean to a multitude of greeneries and mountains. Joining him is Cantabria’s Chef de Cuisine Alvaro Romero-abreu Raya, who carries with him the flavors of the South, and his hometown of Cádiz. Los Chicucos is their homage to the tastes and dishes that have shaped them.
But looking beyond the menu, these dishes are also a retelling of the rich history shared by these two regions. Cádiz rose to prominence as a commercial trade hub with America in the 19th and 20th centuries, which led to a wave of los chicucos (young apprentices) to head down from Cantabria for work. This migration came not only with their native produce, but also techniques for cold-chain processing, oil-curing methods, and iconic anchovy and bonito preservation, which helped turn local catch into shelf-stable merchandise. This became a gateway for Cantabrian products to the new world. “Spanish cuisine continues to evolve over time, and we want to showcase not only its progression but also the shared history of regions such as Cantabria and Cádiz,” says Chef Chele.
Flavors of Los Chicucos Verano
The Los Chicucos menu is designed to be an epicurean journey, told over five courses, through the hometowns of the two chefs. It will feature seasonal iterations, beginning with a verano (summer) menu, evoking the flavors of a Spanish summer and inspired by memories of afternoons spent by the beach.
Easing you into the summer menu are the light and vibrant flavors of a trio of tapas to awaken those tastebuds-the Canelón Crujiente de Ensaladilla de Salmón Ahumado, Ikura y Eneldo (crunchy roll stuffed with smoked salmon, potato salad, ikura, and dill), the craveable Buñuelo de Queso Idiazabal al Pimentón y Gel de Membrillo con Pistachos, flavored with paprika quince, Idaazabal cheese and pistachios, and a crisp Tortillita de Camarones, a crispy delicacy from Cádiz.
Opening the main culinary presentation is the Atún, Gazpacho, Piriñaca y Aliño, a contemporary interpretation of a classic dish, combining the freshness of gazpacho and pickled Spanish peppers with tuna sashimi, and a frozen salad granita. The next course is Pimientos de Piquillo, Cangrejo, Suero de Hinojo y Majao, which brings together land and sea with crab and the roasted Piquillo peppers.
It would be the main courses that are the star of the Los Chicucos menu. The Bacalao al Pilpil, Cuajada de Apio y Meloso de Choco y Vieiras is Cantabria’s take on a traditional bacalao al pil-pil — one of the iconic dishes in northern Spain. Paired with a black rice cooked with cuttlefish and scallops, and the fish bathe with a beautiful sauce, the dish has an unctuous quality that is hard to resist. This is followed by the A Solomillo de Vaca, Salsa Cafe de Paris, Pavé y Berenjena Asada, an ode to the comforts of Spanish home cooking. The tender meat is served with a Café de Paris-inspired sauce, enriched with Cantabrian anchovies to add depth and umami.
Closing out the meal is a refreshing Melon, Citricos y Macedonia, a reimagined version of citrus ice pops, served with slices of Cantabrian sobao, calling to mind the simple joys of Spanish summers. “This menu series is a culinary dialogue between me and Chef Alvaro, centered on flavors, techniques and traditions from the northern and southern Spain, translated into a five-course dining experience,” says Chef Chele.
While hopping on a plane to experience the flavors of a Spanish summer may take quote a bit of planning, heading out to The Westin Manila’s Cantabria by Chele Gonzalez to for an evening spent savoring the flavors of the Los Chicucos Verano menu does not. “Every version of our Los Chicucos menu will feature a personal and contemporary interpretation of heritage recipes from the north and south of Spain, while staying true to their essence and tradition,” explains Chef Alvaro. And for those days when we want to step outside the world we live in, a culinary jaunt through history may just be the salve we all need. The Los Chicucos Verano Menú is offered at P2,900+ per person, and will be available for lunch and dinner until 31 October 2026. Advance reservation is required.
