Cantabria, a high-flying gastronomy
Despite being one of the smallest provinces in Spain by land area, Cantabria enjoys certain privileges due largely to its history and geographical location. One of these privileges is its gastronomy. Within a natural environment of diverse ecosystems, Cantabria is home to the most select range of raw gastronomic ingredients, making the province an idyllic setting for fine dining. In fact, until 2020 it boasted 9 Michelin stars, and it currently holds 7 stars spread across 5 restaurants, following the closure and relocation of the two-starred restaurant Annua.
Cantabria also features luxurious and select restaurants that are highly recognized by locals as well as visitors from Madrid, Asturias, and the Basque Country, who travel to the province specifically to enjoy our cuisine. We present a selection of the most distinguished venues for a high-flying gastronomic experience.
Cenador de Amós ***
Located in an 18th-century manor house and under the leadership of Jesús Sánchez, we can savor a traditional yet avant-garde cuisine accompanied by a meticulously crafted presentation.
La Bicicleta *
Another restaurant housed within the walls of a 17th-century architectural structure—in this case, a restored ancestral manor house. It offers a cuisine born from Cantabrian and Basque roots, using seasonal products and, generally, ingredients from local producers.
La Solana *
The current chef, Ignacio Solana, belongs to the third generation of his family and is responsible for transforming what was once an old traditional eatery into a renowned restaurant. He offers a contemporary version of Cantabrian cuisine presented through two tasting menus of either 18 or 13 courses.
El Serbal *
Located right on the beachfront, El Serbal has held its Michelin star for 15 years. It utilizes the most select products from Cantabria to develop creative dishes that nevertheless preserve the essence of the ingredients. This restaurant also stands out for its accompanying wine cellar, which boasts over 500 references.
El nuevo Molino *
Located in Puente Arce, this restaurant stands out for its 9-course tasting menu, which serves as a tribute to “tudanco” ox meat—a native cattle breed that grazes in Cantabria.
But that is not all; other names such as El Riojano or Carlos Crespo’s La Bombi, Cañadío, El Cadelo, and Agua Salada are names that are frequently repeated when discussing high-quality restaurants in Cantabria. A special mention goes to La Hermosa de Alba, by chef Diego Bilbao—a fusion that will transport you from Cantabria to the rest of the world.