Travels

Where to eat in Cantabria: Tradition and vanguard

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Thanks to the blogtrip #degustacantabria organized by Cantur last October we had the pleasure of entering the rich world of the most traditional Cantabrian cuisine while we took a state of the art bathroom near the center of Santander.

A classic: Casa Enrique

Casa Enrique's tomato plants

We begin our tour by tapping around Santander and testing several versions of its star cover, the rabas, as we tell you in another post about Cantabrian cuisine to prepare for the main course: Enrique House.

Enrique House It is a few steps from the spa of Solares in the town of the same name. With more than 100 years of history it is a place of worship that should not be missed if you are in the area and even justifies a detour from our route if necessary.

The kitchen that you are going to find is classic, of product - and what products! - with spoon dishes to be carried away, relaxed, in a comfortable and elegant atmosphere at the same time. With the right cooking points and without masking the taste of things we guarantee that you will enjoy it.

Mountain Caricos

To open your mouth, bread with a fabulous pasiega butter of pronounced taste, some anchovies of San Filippo and a tomato (of local production of course) with tuna belly of take away the meaning. Then the stew of mountain caricos, a powerful elaboration typical of the Cantabrian area and based precisely on the caricos (name that seems to come from the corruption of the French term haricots replaced bycaricos) Beans of exclusively local cultivation that, curiously, are cooked in vegetable broth without adding any meat, at most they are accompanied with chopped piparras but that is a matter of tastes.

Attacking the San Filippo anchovies in Casa Enrique

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