There are many fabulous dishes which are typical of the Cantabria region of Spain. The climatic conditions and the livestock farming reputation along with the fact that it is a coastal region give rise to tasty meat and fish dishes.

Some typical dishes of Cantabria are:

cocido montañés (Highlander stew) made with beans and collard greens, cocido lebaniego (Liébanan stew) made from chickpeas, marmita or sorropotún (similar to marmitako), and olla ferroviaria (Railway pot), as main courses.

Other, more specialist cuisine variations and are listed below:

Meat dishes: Beef, ox, deer, roe deer or boar. Most of these meats are served grilled, stewed or with vegetables.

Fish and seafood: Anchovies of Santoña, Colindres, Laredo and Castro Urdiales, angler, hake, sea bass, sole, mackerel, sardine, European anchovies, bonito of the North (of Spain), gilt-head bream, sea bream, scorpionfish, red mullet, as well as some river fish such as trout and salmon. Rabas (fried calamari) and cachón en su tinta (cuttlefish cooked in its own ink). Shellfish such as clam, mussel, muergos (jackknife), cockle, velvet crab, spider crab, goose barnacle, lobster, Norway lobster, periwinkle or European lobster are also found on many of the dining tables of this region.

Desserts: Quesadas and sobaos of the Pas valley, frisuelos from Liébana (similar to crêpes), Unquera’s corbatas (neckties) and Torrelavega’s polkas (both basically puff pastry), sacristanes in Liérganes, Palucos de Cabezón de la Sal and pantortillas of Reinosa.

Cheeses: Spicy cheese of Bejes-Tresviso, quesucos (little cheeses) of Liébana, cream cheese, etc.

Drinks: apple cider and orujo (liquor made from pomace) from Liébana, with its variations: (orujo cream, orujo with honey, herbal orujo, etc.); chacolí, and tostadillo of Potes.

Find some great holiday homes to rent in Cantabria and Asturias

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