Enye by Chele Gonzalez
The Philippine dining scene continues to be a dynamic realm with restaurants—homegrown or otherwise—dotting the map from Luzon, to Visayas, and Mindanao. And while the capital city of Manila is all abuzz with dining spots mushrooming here and there, another key city down south has claimed a equal spot in the culinary limelight. Cebu, famous for its lechon, is undeniably one of the popular dining destinations now in the country. This year, from the tranquil island of Mactan, his new Spanish restaurant opened its doors and welcomed that familiar taste of the chef Chele Gonzalez’s culinary masterpieces. Enye, as it is called, takes the crown for this year’s Best New Restaurant Award.
A collaboration between the luxurious Crimson Resort and Spa Mactan and the Spanish chef of Gallery VASK fame, Enye’s masterpieces conjure intricate flavours using the freshest and finest ingredients, such that even the simplest dishes from the “traditional” menu like the croquetas or churros, hit the spot. The same goes for the “modern” menu, where oldtime Spanish favourites are given an interesting local twist like Gonzalez’s bestselling dessert, the
The name Enye is inspired by the Spanish letter Ñ, which is also part of the Filipino alphabet. This signifies the lasting Spanish influence on Filipino culture.
The dimly lit restaurant features a well-curated wine cellar, a charcuterie room, and a show kitchen that allows guests to enjoy the experience from preparation to table service. The design radiates a seamless union of the classic and the contemporary with a dominant masculine feel. Eccentric elements and figurines add to the chic lines and neutral palette of the restaurant.
Adding to the impressive menu offerings and the romantic ambience, service is consistently impeccable, which makes the dining experience here a totally memorable one.