Chocolatería San Ginés Finally Brings Its Legendary Churros Con Chocolate to Manila
ICYDK, it's pronounced "san-hee-ness."
by Bea Faicol
Published on May 8, 2026
(SPOT.ph) As one of Madrid’s most iconic chocolaterías, San Ginés carries the kind of reputation that makes people willingly line up for fried dough and thick hot chocolate—and it’s exactly why people lost their minds when news broke back in late 2025 that San Ginés was finally opening in the Philippines.
The opening faced a few delays, which the brand addressed transparently, explaining that they wanted everything to feel polished and seamless before officially opening their doors. And now that the first Philippine branch (spoiler much?) is finally open at Podium, we can say it was all worth the wait.
Chocolatería San Ginés Opens at SM Podium
San Ginés has finally closed the physical gap—the gap measured by airline Miles—by opening the brand's Asian flagship on the ground floor in SM Podium in Mandaluyong City. The branch currently operates in mall hours, but will eventually open for the morning crowd for their breakfast fill, coffee run, or Churros Con Chocolate fix.
The interiors are pretty much similar to how it looks across different branches globally: polished yet with an old-world charm—in other words, a very European café aesthetic. At the SM Podium outpost, the brand’s signature palette of pine green, cream white, and warm gold gives the space color, mixed with marble finishes and accent textiles. One wall doubles as a mini hall of fame, lined with photos of notable visitors through the years, including Spanish singer Julio Iglesias, supermodel Naomi Campbell, and singer Dua Lipa.
Just note that the space only accommodates around 65 people—a number that’s surprisingly easy to fill during busy weekends, brunch, lunch, dinner, payday, or all of the above. So your best bet is to visit on off-peak days and hours, unless standing in line for churros is part of your cardio routine before you take in the carbs.
What to Try at San Ginés
Churros (P390)
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San Ginés' Churros are straightforward—none of the literal and figurative sugar coating, because as San Ginés Manila CEO Shaan Chainani says, it wouldn't be traditional Spanish churros if it had. The 132-year-old recipe remains unchanged since it was born into existence, resulting in deep-fried perfection that doesn't feel oily, and with crisp ridges on the outside and a light, airy center to bite into. This comes with a tiny cup of Signature Hot Chocolate that's for dipping (not sipping, should you incline to, as did we) the churros into.
Skipping churros at San Ginés would be a baffling choice. This is the main event—the reason you’re here—and yes, the one you need to set aside budget for because it costs a whopping P390 for six gigantic pieces. Pricey? Definitely. There are cheaper options elsewhere, but it's still far cheaper than a plane ticket to Spain, which, given the state of things, feels easily justifiable as hitting the fine line between a splurge and a more cost-efficient alternative.
Patatas Bravas (P400)
Similar to the churros, San Ginés’ Patatas Bravas sits firmly in the “this better change my life for this price” category—because, for P400, it's a splurge. But if you (also) subscribe to the valid belief that potatoes deserve appreciation in all forms, then this is the appetizer to order first, and everything else can adjust around your budget.
The Patatas Bravas features bite-sized, twice-cooked potatoes with a deeply crisp, well-seasoned exterior that gives way to a soft, fluffy center. It comes with San Ginés’ tangy, spicy housemade brava sauce and a cold garlic confit aioli. Each dip works well on its own, but better together. You'll likely wipe the plate clean way before your mains even make it out of the kitchen.
Pistachio Ice Cream (P350)
If there’s anything on the San Ginés menu we’d personally recommend over the famous churros, it’s the Pistachio Ice Cream. Yes, we went there. We said what we said.
This isn’t your usual airy gelato situation either. It has a thick, dense, almost paste-like consistency—somewhere between ice cream and cookie dough—which magically makes it melt slowly even in the Philippines' humid summer months. Flavor-wise, it leans deeply nutty and earthy with just the right amount of sweetness (Team Hindi Masyadong Matamis), plus crushed pistachios mixed in for texture.
It tastes and feels expensive, hence a scoop costs P350. If you're allergic to nuts, other flavors include Vanilla (P250/scoop), Dark Hot Chocolate (P250/scoop), and Biscoff (P350/scoop), which you can check out by the counter, right beside the pastry display.
San Ginés may be all about churros and traditional Spanish fare for now, but the menu’s about to get a distinctly Filipino twist. The brand is preparing to roll out Philippine-exclusive items, including a churro dip inspired by a local flavor and hefty rice bowls, because, as we all know, "rice is life" in this country.
They’re also planning to sell their Signature Hot Chocolate in a convenient “just add water, stir, and sip” powdered format so you can recreate that thick, comforting warm drink at home during the rainy season. And if you’re feeling a little creative and fancy, it honestly sounds like it could make a dangerously good bougie champorado too.
Aside from expanding the menu, there will also be a literal, physical expansion. San Ginés has plans to open around three more branches across Metro Manila in the near future, which is exciting news if you don't frequent the area.
Bea Faicol runs on questionable amounts of coffee and matcha, and occasionally, a classic G&T.