Flavours that inspire us...

Thanks to its privileged geographical position and a heterogeneous natural environment, the gastronomy of the Cantabrian region offers succulent meat and seafood dishes every day, made from genuine and native raw materials. the ocean gives the region excellent fish and seafood, the rivers swarm with salmon and trout,the green pastures are perfect to feed the best cattle, sheep and goats in the region.

This region, green and rich, can count on fish and shellfish of a very high level, thanks to the waters, cold and clean, where they come from. In the bay of Santander it is possible to fish clams, mussels, muergos, cockles, crabs, spider crabs, barnacles, lobsters and lobsters. Fish such as sea bass, hake, scorpion fish, anchovies abound, as well as sardines.


There are few types of veal capable of overcoming the Cantabrian bovine (the most important livestock fair in Spain is held in Torrelavega). If you are preparing a recipe based on meat, you can also use tasty cuts of venison, roe deer or wild boar. Without forgetting the pork, fundamental for the mountain stew, and that fills the tables with exquisite chorizos, boronos and black puddings of rice.

You can enjoy cooking these grilled dishes in "VUELTA ABAJO" in our wood oven or barbecue.

10 most famous typical dishes of Cantabria:

Rabas: theyare the appetizer most appreciated by the Cantabrians: they come to the table hard, juicy and with a perfect texture.

Anchovies from Santoña: the best anchovies are fished in the bay of this city, they are small and prepared by hand.

Clams a la marinera: typical stew with clams, which are made with onion sofrito, crushed tomato and white wine.

Cocido montañés: respect for the dish that we all know, this one does not have chickpeas, replaced by white beans. It comes with cabbage, chorizo, rib, blood sausage and bacon.

Marmita de bonito: with potatoes and bonito, is offered free of charge to visitors during the celebrations of some coastal towns of Cantabria.

Veal: we recommend you try the sirloin with the Tresviso cheese, but do not miss the beef, the lamb, the wild boar and especially the deer.

Cantabrian cheeses: for tastes colors and, here, you can choose from many varieties, including the Liébana cheese and the Picón Bejes-Tresviso cheese.

Corbata de Unquera: this is a sweet tie, made with crispy puff pastry and a layer of almond glaze, better if accompanied by a cup of hot chocolate.

Sobaos pasiegos: spongy, juicy, perfect for tea or dessert, delicate and light.

Quesada pasiega: made with cow's milk, butter, wheat flour, eggs and sugar. Order it with grated lemon or cinnamon powder.