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Explora los sabores auténticos de Cantabria en una experiencia gastronómica inolvidable.
Cantabria is a green jewel on the Cantabrian coast, a territory that condenses an incredible variety of landscapes in a small space. It is a land that lives facing the sea, with a coastline of more than 200 kilometers dotted with spectacular beaches, fishing villages and imposing cliffs. But when you turn your back on the Cantabrian Sea, the landscape rises sharply towards the majestic peaks of the Picos de Europa. Cantabria is a journey to the origins of art, the cradle of the cave paintings of Altamira, the 'Sistine Chapel' of Paleolithic art. It is a region of leafy valleys and meadows, of mountain houses made of stone and wood, and of honest gastronomy that fuses the best of the sea and the mountains. Visiting Cantabria is discovering towns that seem frozen in time, breathing the pure air of its natural parks and feeling the strength of a landscape that has shaped a noble and welcoming character.
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Cantabrian gastronomy is a perfect reflection of its landscape: a pantry of sea and mountains. It is a cuisine of products, with fish and shellfish of the highest quality, excellent meats from the inland valleys and powerful, artisan cheeses.
The spoon dish par excellence, cousin of the Galician pot and the Asturian fabada. Unlike others, its base is not chickpeas, but white beans and cabbage, accompanied by its 'compango' of chorizo, ribs, blood sausage and bacon.
Considered the best in the world. Cantabrian bocarte fillets made by hand, with just the right amount of salt and an unmistakable color and texture. A delicacy.
The most popular tapa or portion in Cantabria, especially on Sundays at vermouth time. Battered and fried squid strips. The quality and the frying point make the difference.
The quality of the fish is exceptional. Try the northern tuna in 'sorropotún' or 'marmita', the hake in green sauce or a wild sea bass in salt.
The native breed of cow from Cantabria, raised in the mountains. A tasty meat with character, ideal for stews or grilled.
A region with a great cheese tradition. Highlights include **Picón Bejes-Tresviso Cheese**, a powerful blue cheese similar to Cabrales; the **Quesucos de Liébana**, small and with a varied flavor; or the cream cheese from Cantabria.
A high quality spirit distilled in the Liébana region, in the Picos de Europa. It is taken alone, in its herbal version, or as a base for 'port tea', a hot tea drink.
Cantabria is recovering its wine tradition with fresh, Atlantic white wines, made with grapes such as Albariño and Godello. They are perfect for seafood and fish from the region.
Descubre la guía completa con historia, itinerarios detallados, consejos prácticos y toda la información que necesitas.
Ver guía completaThe spoon dish par excellence, cousin of the Galician pot and the Asturian fabada. Unlike others, its base is not chickpeas, but white beans and cabbage, accompanied by its 'compango' of chorizo, ribs, blood sausage and bacon.
Considered the best in the world. Cantabrian bocarte fillets made by hand, with just the right amount of salt and an unmistakable color and texture. A delicacy.
The most popular tapa or portion in Cantabria, especially on Sundays at vermouth time. Battered and fried squid strips. The quality and the frying point make the difference.
A high quality spirit distilled in the Liébana region, in the Picos de Europa. It is taken alone, in its herbal version, or as a base for 'port tea', a hot tea drink.
The most famous sweet. An incredibly juicy and buttery rectangular cake, with an unmistakable flavor. A product with Protected Geographical Indication.
The weather is very variable, the saying 'in Cantabria you can experience all four seasons in one day' is famous. It is always useful to carry a raincoat. To access the Altamira Neocave, it is highly recommended to buy tickets online in advance, especially in high season. Access to some beaches and natural areas can be complicated due to narrow roads, it is recommended to drive calmly.
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