A robust mountain stew made with white beans, collard greens, chorizo, blood sausage, and pork ribs. It’s a classic dish, perfect for cold weather and hearty appetites. ¹⁾

A traditional cheesecake-like dessert from the Pas Valley, made from fresh cow’s milk cheese, sugar, flour, lemon zest, and cinnamon. Its smooth texture and subtle sweetness make it a regional favorite. ²⁾

Known as Cantabrian calamari, these are fried squid rings seasoned simply with salt and served crispy. They are a popular snack, especially in coastal towns. ³⁾

Grilled sardines seasoned with garlic, parsley, and olive oil, often served with a fresh salad. This dish embodies the coastal, seafood-focused flavors of Cantabria. ⁴⁾

Also called Sorropotún, this tuna and potato stew is made with bonito tuna, onions, tomatoes, and green peppers. It’s commonly served in coastal towns during summer fishing season. ⁵⁾

A rice dish with clams, made with garlic, parsley, and a splash of white wine. This simple yet flavorful recipe highlights the fresh shellfish from the Cantabrian Sea. ⁶⁾

A unique bean stew with venison, combining pinto beans, garlic, and herbs with tender wild game. It’s a perfect meal for those exploring Cantabria’s mountainous cuisine. ⁷⁾

A sweet pastry twist from the town of Unquera, made from puff pastry glazed with sugar and almonds. The “corbata” or “tie” shape makes it a fun and tasty treat. ⁸⁾

Some of the world’s best anchovies are caught and prepared in Santoña, where they’re cured in salt and preserved in olive oil. Known for their smooth, rich taste, these anchovies are often enjoyed as a tapa. ⁹⁾

A lamb stew slow-cooked with onions, garlic, white wine, and herbs. The tender meat and savory broth make it a popular dish in Cantabria’s inland areas. ¹⁰⁾

A savory rockfish pâté made from red scorpionfish. The fish is mixed with cream, tomato sauce, and eggs and served cold, typically as a starter with crackers or bread. ¹¹⁾

A rich crab pie, made with brown crab meat, cream, onion, and egg. The dish has a creamy, delicate texture and is a favorite starter in Cantabrian coastal towns. ¹²⁾

These are grilled lamb chops cooked over an open flame, often seasoned simply with salt and lemon. The dish captures the simplicity and flavor of local mountain-raised lamb. ¹³⁾

Made from Tudanca cattle, a native breed from Cantabria, this dish features thick, juicy steaks grilled to perfection. Tudanca beef has a distinctive flavor and is prized for its quality. ¹⁴⁾

A beloved butter sponge cake made with lots of butter, sugar, and eggs. Originally from the Pas Valley, Sobao is rich and moist with a hint of lemon zest, making it a regional treat. ¹⁵⁾