Cadelo's lasagna
Assubius _(Daoiz and Velarde, 23 tel. 942 03 52 38) _ €€
Bar-restaurant with the seal of Nacho Basurto , one of the great chefs of Cantabria.
Asubiar is an expression of the Cantabrian pasiegos that means shelter, shelter from the rain or storms. Maybe for this reason, Nacho Basurto chose the derived name for his premises in the area with the busiest hoteliers in Santander.
El Asubio combines the concerns that at the time launched this great chef to stardom, with an illustrated tavern format where you can snack informally at the entrance, and with a little more substance in the dining room on the top floor. Elegant traditional cuisine with signature touches.
For this notary, the tripe stew with snouts and calf's leg is the best in Spain.
Nacho Basurto and his rogue tapas
cadelo (Río de la Pila, 18 tel. 942 22 10 51) €€€
More spartan place impossible but what a find!
We locate and detail them to recommend it since it is one of the most interesting small restaurants in Cantabria: it is behind a cañí facade of the mythical street of the River of Santander Pila, artery of the movida copera in the crazy 70-90 of the last century.
Brief and modest furniture but with great aromas, which come out of a Lilliputian kitchen with delicacy and cleanliness.
Something magical is felt from the first moment: camaraderie, tranquility, good vibes, slow rhythm in the kitchen but with everything under control, feeling that here less is more...
His name is a tribute to the street poet Cadelo, who sold his ingenuity here for a hard stanza.
Baked rice with red shrimp and herb Ali Oli
Canadian (Gómez Orena, 15 Plaza Cañadío tel. 942 31 41 49) €€€
An institution of the hotel industry of the Cantabrian capital and parent company of today chef and businessman Paco Quirós.
Central and cozy restaurant, always with a great atmosphere, in which the aromas of the great traditional cuisine adapted , executed in full view of the diner with artisan hands rather than science-fiction tools.
This entails comforting sensations when seeing unctuous and plethoric sauces parade over the table, deluxe stews, classy roasts or sautéed skillfully cooked together with seductive salads , colorful cold soups and desserts that never lose their deep-rooted flavours.
The bar at the entrance has become one of the favorite places to go for tapas in the city.
Of light (Ramón y Cajal, 18 tel. 942 29 06 06) €€
Captivating restaurant in the most elite area of Santander. It is the old family home of its owner.
Carlos Zamora, the owner of this mansion converted into El Sardinero restaurant, He is one of the most restless hotel businessmen in Spain.
In the Cantabrian capital, for example, it has several successful establishments **(El Machi, Días de Sur, El Italiano and La Caseta de Bombas, all highly recommended) **, but its laboratory of concerns and ideas is this splendid house where custom-made celebrations, state-of-the-art technology, flavors from the East and West, lounges to rest or meditate by the fireplace and an enviable garden come together.
One of the favorite corners is the boîte or mini disco, 70's style, with appropriate music and lights.
Pecking at De Luz
The house of the Jew _(Repuente, 20 tel. 942 34 27 26) _ €€€€
Splendid farm and mansion that, today, offers one of the most interesting cuisines in the North of the country. Inaugurates a new concept.
Sergio Bastard is another one of those chefs who has not stopped until he found his particular Ithaca and manage to develop his enormous culinary ingenuity. This is “his” place, apparently, and it is located a few kilometers from the center of Santander, in Monte.
Bastard, moreover, now plays to a single offer model (before there was a bistro at the entrance and a small audacious restaurant below), with a menu that is reduced to a dozen seasonal products in different preparations (classic or avant-garde) , as the diner prefers. If it continues like this, it is destined to be a top.
The gourmet menus include a tasting of cheeses from around the world selected by the chef himself.
umma _(Sun, 47 tel. 942 21 95 95) _ €€
The most fashionable of Santander. Music, cuisine that will make those who like good food and great atmosphere fall in love.
What was once one of the most peculiar restaurants in Santander, La Sistina, has been dressed in sweeping modernity thanks to its chef and owner, Miguel Angel Rodriguez Gancedo , which continues the family business with a very intelligent perspective, after passing by him, among others, for Mugaritz, the Celler de Can Roca or the Noma de Redzepi.
His stay in them is reflected in some of his dishes according to the staging and combination of ingredients.
Modern aesthetics, equipment included, and good organic and artisan products in the crockery.
The cook's mother's croquettes are beginning to appear on the lists for their indisputable quality.
Zafarrancho at the ranch in Umma
vors (Castelar, 5 tel. 942 22 39 75) €€€
Chic in the decoration, as in the area where it is, and in the kitchen, the guarantee of Fernando Sainz de la Maza, formerly of El Serbal.
The Very Old Rare Sherry (V.O.R.S) category, those exceptional and old Sherry wines, gives its name to this business, which tries to rehabilitate a splendid place that has passed through several hands.
It is in an unbeatable area and there is someone important in the kitchen: Fernando Sainz de la Maza, who for years commanded the stoves of El Serbal and that here he proposes a menu without risks of any kind, classic and with some dishes that admirers of the old school will write down in their travel notebooks, such as the Benedictine egg.
Covered terrace that invites you to spend several hours, with a glass of some special sherry.
Almadraba tuna tataki, sesame crust, spirulina veil and pineapple ponzu sauce
€ Less than €10
€€ Up to €20
€€€ Up to €50
€€€€ More than 50 €
*You can find the 2018 Gastronomic and Wine Guide in a digital version for your devices, at Manzana , Zinium Y google play .