Enye by chele gonzález

WHY GO

For reimagined Spanish cuisine, turn to chef Chele González’s eponymous restaurant in Mactan, Cebu. The extensive menu features traditional and contemporary tapas , pintxos (a nod to the chef’s Basque roots), hefty main courses, and an excellent wine list for convivial gatherings.

TATLER TIPS

• Get the gambas al ajillo, a crowd pleaser with its abundance of garlic and olive oil, and hints of chilli.

• The Cebu lechon tacos are not to be missed. Strips of roast suckling pig are combined with mango salsa, jalapeño, frijoles mousse, and sour cream, on soft tortilla shells-a true galleon trade route, if you will.

• Starch is a necessity and the paellas don’t disappoint. The paella negra has a balanced taste that allows the natural flavour of the squid ink, octopus, and scallops to come through. The arroz bogavante is a comforting dish of stewed lobster in moist rice.

gambasalajillo

paellanegra

cebu lechon tacos