Cantabria and Asturias: Come and taste

The great geographical diversity of the communities of Cantabria and Asturias, with a strong complementarity between plant landscape and the sea surface, provides a diverse range of food products. Among this wealth of raw materials and supplies the following are some of the most well-known ones: the Asturian milk present in the famous Cabrales cheese or Gamoneu and that has positioned the Principality production from one of the best in Europe; the seafood and the fresh fish from premium hectic and cold waters of the Bay of Biscay, or the flesh of cattle raised in vast valleys. Having these excellent conditions to become gastronomic reference, the arrival of official recognition to the kitchen of Asturias and Cantabria was a matter of time.
We present some of the restaurants´with at least one Michelin star that invite their customers to enjoy their fine menu in an environment that leaves no one indifferent.

Cenador de Amós, Villaverde de Pontones (Cantabria)

The menu at this place, led by chef Jesús Sanchez, was influenced by the Cantabrian tradition without neglecting the innovative nature of the modern kitchen. Its recipes include typical products such as cheese, mushrooms or rice presented in a completely creative way. Jesús has maintained its Michelin Star –to which have joined 3 Repsol suns– over two decades and this fact, along with the beautiful setting of the restaurant, placed in the historic Palace House Mazarrasa built 1756, make the Amos Arbour visit a must.

Cenador de Amós 2

La Salgar, Gijón (Asturias)

The chef Nacho Manzano, director of La Salgar, has two Michelin stars have. Together with his sister Esther, Nacho created this restaurant as a kind of supplement to their other place Casa Marcial. The Salgar is located at the Museum of Asturias, surrounded by a natural setting that makes it a unique reference point in the gastronomy of the Principality. Among its flagship products, how could it be otherwise, are the stew, hake pil pil and the Asturian tortos.


Nuevo Molino, Piélagos (Cantabria)

If something stands in the Cantabrian restaurant is its magnificent setting, full of tradition and beauty present in different items such as a barn, a chapel and oval shaped lounge for all kinds of celebrations. The kitchen team, led by Rafael Prieto, produces original dishes such as Iberian pork lacquered with walnut and mango chutney and pickled radish or the grouper with green bean juice.

Nuevo Molino

Real Balneario, Salinas (Asturias)

The location of this family restaurant whose facade seems to blend with the surrounding marine environment, is a sign of the things you will find in its menu. The fresh seafood from the Cantabrian stand out as the most important raw materials in the plates of the Real Balneario. Isaac Loya, in front of the stove, belongs to the third generation of a race dedicated to the world of catering.


Auga, Gijón (Asturias)

Located in Gijón’s port, the Auga restaurant, run by chefs Antonio Pérez and Gonzalo Pañeda, offers spectacular views from its privileged location. The Auga shows its maritime vocation in dishes such as cod with pil-pil of smoked paprika and dried tomatoes. It does this without neglecting the farming roots of Asturias, present in products as the ham and artisan cheeses.


Annua, San Vicente de la Barquera (Cantabria)

Are you passionate about gastronomic traditions mix? Want to enjoy the cuisine of different countries in the same place? If so, this is your restaurant. Cantabrian products as anchovies, wafers or oysters are combined with tacos, carnitas and chilies, from the Mexican tradition. The chef Óscar Calleja directs his team passing on his conception of the kitchen as something artistic and capable of generating an indelible memory in the diner.


Casa Gerardo, Candás (Asturias)

Which is considered by many as the best restaurant in Asturias, with a secular history, combines ingredients from the Asturian culinary tradition with a modern style. Pedro Marcos Moran and his son are charged with conducting a thorough selection of the best raw materials available including cheeses, meats and fruits. To whet your appetite, Casa Gerardo offers dishes like pork belly with apple chilmole or crispy cheese sandwich.

Casa Gerardo

Solana, Ampuero (Cantabria)

The chef Ignacio Solana, the third generation of the creators of this Cantabrian restaurant located in a most welcoming environment, teams up with his sister Inma and former Top Chef contestant, Erika Dominguez, to deliver impeccable service that makes one of the main gastronomical references in the Green Spain. Local recipes reinterpreted in an innovative way up the varied menu of Solana. Some of the highlights are the perfect local cheese curds Las Garmillas with anchovies and basil or red salmon tartare Alaska.

Restaurante Solana

El Serbal, Santander (Cantabria)

In April last year, the young chef Andrés Ruiz became the new chef of the restaurant El Rowan, relieving Fernando Sainz de la Maza, who left to pursue a course teaching in the School of Hospitality of Laredo. The tasting menu consists of a total of seven dishes, ranging from spring onions sauteed in wok with soy, pine nuts and squid to the ravioli of prawns and scallops with champagne sauce, truffle and crisp nori.

El Serbal

Arbidel, Ribadesella (Asturias)

Fish, meat, and various types of rice are the most popular products of this cozy restaurant located in the old town of Ribadesella. Chef Jaime Uz, recognized with a Michelin star in 2014, knows his personality print an extensive range of beef dishes –cachopo ‘Arbidel’ risotto centollocon policeman…–.

Restaurante Arbidel