Cantabria might not be the first region you think of when you think of Spanish cuisine but within Spain, it’s becoming very fashionable to cook with Cantabrian ingredients and many of the local chefs have opened sister restaurants in Madrid to cater for the increase in popularity.The natural environment and still great tradition of small farms make of Cantabria a region of high-quality of food ingredients. It’s particularly known for its excellent seafood dishes, such as fish stews, or for its cheeses (it is not surprising that Cantabrian cheeses are among the best in the world). Wild boar and deer also feature heavily, as does pork. It is also worthwhile also pointing out the high influence from the neighboring Basque region, that has made of "pintxos" a typical dish of the Cantabrian cuisine. 

 

In fact, Cantabria pushes the better-known seaside towns all the way. Santander as the capital of the region and as it has an active fishing port, has absolutely wonderful seafood, as evidenced by the menu del dia, a cheap three-course lunch that varies depending on the seasonal availability of food. So one day it could be patatas bravas with "pulpo gallego" (fried octopus in garlic) or sardines, the next, massive stews featuring white beans, pork and the ubiquitous (but delicious) spicy sausage, chorizo.

 

Indeed, the city of Santander is rich in gastronomy establishments hosting more than two hundreds of restaurants and cafés. Choosing the best place to eat and rest in Santander is rather challenging. One of the most prestigious eating houses of the resort city is the Michelin starred restaurant "El Serbal". Among specialties of the house beef carpaccio and signature pudding cooked following secret chef’s recipe are best worth trying.

 

A part of the great Cantabrian gastronomy, wines, and marcs are also gaining popularity. White wines from Muriedas or red Wines from Liébana are very appreciated as the Marc from Liébana, made by hand and distilled drop by drop.

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