Saborea Green Coast: Una aventura gastronómica única
Explora los sabores auténticos de Green Coast en una experiencia gastronómica inolvidable.
The Costa Verde, also known as Green Spain, covers the autonomous communities of Galicia, Asturias, Cantabria and the Basque Country. Unlike the Mediterranean coasts, this region is distinguished by its lush vegetation, mountains that descend to the sea, dramatic cliffs and a more humid climate that contributes to its greenery. It offers a unique combination of wild landscapes, charming fishing villages, strong and rich gastronomy, and a deep cultural tradition. It is ideal for lovers of nature, hiking, surfing, good food and those looking for a different coastal experience, away from the massive crowds.
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Flavors of Green Coast
The gastronomy of the Costa Verde is robust, based on the quality of its raw materials (sea, mountains, orchard) and tradition, with touches of innovation, especially in the Basque Country.
Must-Try Dishes
Asturian Fabada
A hearty stew of beans (large white beans) with chorizo, blood sausage and lacón, an emblematic dish of Asturias.
Pintxos (Basque Country)
Small portions of haute cuisine that are enjoyed standing in bars, especially in San Sebastián and Bilbao. A gastronomic and social experience.
Mountain Stew (Cantabria)
A powerful stew of white beans, cabbage, chorizo, ribs and blood sausage, typical of Cantabria.
Galician Seafood
Assortment of fresh seafood of the best quality (barnacles, crabs, spider crabs, scallops) caught in the Galician estuaries.
Cabrales Cheese (Asturias)
An intense and spicy blue cheese, made by hand in natural caves in the Picos de Europa.
Old Cow Steak (Basque Country)
Impressive cut of beef, grilled, with exceptional flavor and tenderness.
Typical Drinks
Asturian Cider
Fermented apple drink, poured from above to oxygenate it. It's more than a drink, it's a culture.
Txakoli (Basque Country)
Young and fruity white wine, slightly bubbly, typical of the Basque coast.
Albariño (Galicia)
White wine from the Rías Baixas region, fresh, fruity and with balanced acidity, perfect for seafood.
Orujo (Galicia/Cantabria)
Distilled from grape pomace, with white, herbal or toasted varieties. A popular digestive.
Ratings
Scores by category
Culture
Rich and varied, from Asturian pre-Romanesque art to the modern architecture of Bilbao, the Camino de Santiago, prehistoric caves and a vibrant gastronomic culture.
gastronomy
One of the best cuisines in Spain: fresh seafood and fish, quality meats, artisan cheeses (Cabrales, Idiazábal), Asturian cider, txakoli and Basque signature cuisine.
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View full guideTips for Gastronomy
Asturian Fabada
A hearty stew of beans (large white beans) with chorizo, blood sausage and lacón, an emblematic dish of Asturias.
Pintxos (Basque Country)
Small portions of haute cuisine that are enjoyed standing in bars, especially in San Sebastián and Bilbao. A gastronomic and social experience.
Mountain Stew (Cantabria)
A powerful stew of white beans, cabbage, chorizo, ribs and blood sausage, typical of Cantabria.
Asturian Cider
Fermented apple drink, poured from above to oxygenate it. It's more than a drink, it's a culture.
Rice pudding (Asturias)
Creamy dessert of rice cooked in milk, sugar, lemon and cinnamon, often with a coating of caramelized sugar.
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