Cante cooks with fire, appetite and Spanish generosity.
Cante cooks with fire, appetite and Spanish generosity.
The menu moves from tapas and conservas to grilled seafood, Iberian pork, beef, paella, fideuà, Spanish desserts and drinks that keep the table alive.
It is food for reaching across, passing plates, tearing bread and staying longer than planned.
Chef Sandro Aguilera
Chef Sandro Aguilera brings Barcelona roots and 18 years of Bangkok life to Cante.
His cooking is direct, warm and full of character: fire where it matters, olive oil where it belongs, seafood kept simple, pork cooked properly, and dishes built for sharing, not showing off.
At Cante, Chef Sandro leads a menu shaped by tapas, the grill, paella, fideuà and Spanish drinking culture. Rooted in Spain, easy in Bangkok, and always generous enough for the whole table.
Start with tapas.
Stay for the grill.
Leave only when the table lets you.
The Menu
-
![]()
Tapas & Conservas
The first part of the table. Anchovies, mussels, cockles, tuna ensaladilla, tortilla, bravas, croquetas, olives and small plates that wake up the appetite.
-
![]()
A la Brasa
The grill is where Cante gets louder. Sea bass, red prawns, Galician octopus, Iberian pork, beef, chicken and vegetables come off the fire with smoke, char and very little need for explanation.
-
![]()
Fideuà
One of Cante’s signatures: a pasta-based paella with Iberian pork ribs, apple and aioli. Spanish, generous, a little unexpected, and made for the middle of the table.
-
![]()
Spanish Drinks
Sangria, cold beers, and Spanish-inspired cocktails that perfectly pairs the menu, and makes you want to stay for one more.
