Regina Troy Barrios

Two Coasts, One Table: Cantabrian x Nikkei Cuisine Hits Manila For 3 Days

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If you only mark one dining date on your calendar this March, make it this: from March 24 to 26, two MICHELIN Guide Selected restaruants will meet in Manila. <a href="https://www.instagram.com/cantabria.manila/" rel="noopener noreferrer" target="_blank">Cantabria by Chele Gonzalez</a> at <a href="https://www.instagram.com/westinmanilahotel/" rel="noopener noreferrer" target="_blank">The Westin Manila</a> will host <a href="https://www.instagram.com/dipnikkeicuisine/" rel="noopener noreferrer" target="_blank">DIP Nikkei</a> of <a href="https://www.instagram.com/sheratoncebumactan/" rel="noopener noreferrer" target="_blank">Sheraton Cebu Mactan</a> for a three-day collaboration called Entre Costas y Sierras — Between Cliffs and Tides.The collaboration evokes a meeting of sea and mountains. Cantabria’s seafood-forward coastal cooking meets the bold, vivid flavors of Japanese-Peruvian Nikkei cuisine. Nikkei cuisine was born when Japanese immigrants in Peru adapted their native recipes to local ingredients, evolving into a distinct culinary tradition. The Spanish region of Cantabria, meanwhile, is regarded as tierra infinita—infinite land—stretching from the Atlantic coast to the Cantabrian mountains. Its cuisine reflects that span, with famous dishes such as anchovies in anchoas en salazón, tender rabas (fried squid), and hearty cocido montañés stews drawn from the mountains.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1774418093455PERUVI~1.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>DIP Nikkei&#x27;s Chef Rodrigo Serrano and Cantabria&#x27;s Chef Romero Abreu-raya | Photo: Cantabria</div>“Peruvian cuisine has roots in Spanish cooking,” says Rodrigo Serrano, Chef de Cuisine at DIP Nikkei. “But Nikkei evolves by absorbing new ingredients and techniques from wherever we travel. For this collaboration, we looked for where our cuisines meet—the sea and the mountains—and translated that into dishes that are bold, balanced, and true to our identities.”Together, these culinary traditions evoke romantic and adventurous flavors that will be intriguing yet familiar to the palates of Manila diners. You’ll be able to take pleasure in the subtleties of the menu, and how the dishes feel at once recognizable and intriguingly new—in the best way.Among the dishes to watch, the Paella de Arroz Negro Acevichado pairs black rice with scallops and crispy baby squid, finished with a touch of cilantro and leche de tigre. The Caballa Batashoyu y Ajiverde matches Spanish mackerel with kimchi marinara and herb oil. El Pato y La Tierra layers duck and truffle paella with crisp chicharrón and Andean herbs accented by citrus. For smoke and texture, Fuego Silente offers grilled Wagyu picanha topped with garlic‑quinoa crumble and broccolini in burnt miso.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1774418067137Miel y Fuego.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Miel y Fuego | Photo: Cantabria</div>“I really believe that collaborations play a significant role in the growth and success of any restaurant,” says Chele Gonzalez, Creative Culinary and Consultant of Cantabria. “This is an exceptional opportunity—for diners to encounter something unique, a curated degustation that blends different cultures and styles, and for us chefs to step out of our comfort zones and share learnings from our respective culinary journeys.”You can approach this collaboration in two ways. Lunch, a three-course set at roughly PHP2,500+, lets you sample a selection of dishes without committing to a long evening. Dinner, a six-course degustation at around PHP4,900+, gives you more time at the table to savor each dish slowly and converse over the flavors.<div>Mark your calendar for March 24–26 and reserve your spot at Cantabria by Chele Gonzalez for Entre Costas y Sierras, because menus this thoughtfully composed—and tuned to local palates—don’t come around every season: <a href="https://qrco.de/EntreCostasYSierras" rel="noopener noreferrer" target="_blank">https://qrco.de/EntreCostasYSierras</a>.</div>

From March 24 to 26, Cantabria by Chele Gonzalez at The Westin Manila will host DIP Nikkei of Sheraton Cebu Mactan Resort for Entre Costas y Sierras — Between Cliffs and Tides, a rare opportunity to taste the sea and mountains on a single plate.

From March 24 to 26, Cantabria by Chele Gonzalez at The Westin Manila will host DIP Nikkei of Sheraton Cebu Mactan Resort for Entre Costas y Sierras — Between Cliffs and Tides, a rare opportunity to taste the sea and mountains on a single plate.

Two Coasts, One Table: Cantabrian x Nikkei Cuisine Hits Manila For 3 Days

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Two Coasts, One Table: Cantabrian x Nikkei Cuisine Hits Manila For 3 Days

Metro.Style

Published March 23, 2026 02:00 PM PHT

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Updated March 25, 2026 02:00 PM PHT

Read More:

cantabria by chele gonzalez

dip nikkei

westin manila

sheraton cebu mactan

michelin guide selected

manila restaurants 2026

peruvian japanese cuisine

fine dining philippines

food events 2026

culinary collaborations

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