The Best Food Experiences To Have In Cantabria And Asturias

The northern Spanish regions of Cantabria and Asturias are two of the least known and least visited regions by international tourists. Like many areas in Spain, they have their own unique cuisine and are particularly well known for their excellent seafood and dairy produce. Here are some of the best food experiences to have in Cantabria and Asturias, from discovering a cheese caves to visiting an Asturian cider house.

Visit an Asturian cider house

Asturias is famous for its cider production, and there are many cider houses, called sidrerías, dotted around the region. The cider here is more natural than what you may be used to – it’s slightly cloudy, not very sweet and not sparkling either. It can be found on tap or from a bottle. It’s traditionally poured from a great height to create bubbles and oxidisation. Read our article on the best cider bars in the Asturian capital of Oviedo to discover where to go.

Dine on anchovies in Santoña

Try traditional fabada Asturiana

You can’t visit Asturias without trying its most famous and traditional dish – fabada Asturiana. It’s a type of hearty stew made from white beans, chunks of bacon, blood sausage and chorizo, flavoured with saffron strands. It’s typically eaten in winter, but you can find it in some traditional restaurants in summer too.

Go on a food tour of Santander

Going on a food tour of the Cantabrian capital of Santander is one of the best ways to get yourself acquainted with Cantabrian cuisine. Eat Northern Spain offers a great foodie tour – visiting the central market, before touring the pintxos bars, and following up with a visit to the cultural Centro Botín and a relax on the beach.

Visit the Catedral de Santander in Spain

Visit the Cabrales Cheese Cave

As well as its cider, Asturias is particularly well known for its quality dairy produce and tasty cheeses. One of the most famous cheeses here is cabrales – a type of blue cheese, which can be made from a mixture of cow’s, sheep’s and goat’s milk. The cheese is aged for two to three months in underground cheese caves in the Picos de Europa Natural Park. Visit one of these cheese caves in Las Arenas (Cabrales), for a guided tour, exploring the cave, learning how the cheese is made and then enjoying a tasting.

Try Cocido Montañes in Cantabria

Cocido Montañes is a traditional dish, found mostly in the mountainous Cantabrian regions. Like fabada Asturiana, it’s a thick stew. This one features white beans, berza (collard greens similar to cabbage), pork ribs, pork belly fat, black pudding, chorizo, ham and bones. Potatoes, carrots and onions finish this meaty mix, which is flavoured with paprika, parsley and thyme.

See how Gamoneu cheese is made in the Picos de Europa

Another famous Asturian cheese is Gamoneu del Puerto. It’s a semi-hard crumbly cheese with a distinct smoky aroma and a nutty or buttery taste, which is made from a blend of sheep’s, cow’s and goat’s milk. It’s an artisan cheese, produced only in cabins in the mountains of the Picos de Europa, near the small town of Cangas de Onís.

Sample quesada pasiega in Cantabria

One of the most typical desserts to have in Cantabria is quesada pasiega, a type of light and fluffy cheesecake. It’s made from ricotta cheese and has no biscuit base. It’s quite rich and is flavoured with lemon and vanilla. You can order this at many of the traditional restaurants in Santander, or in the rest of Cantabria.

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