Tucked between the Basque provinces towards the eastern as well as the wild Atlantic coastline of Galicia to the west, gorgeous and beguiling Cantabria is Spain’s 5th-tiniest area. It’s a property of wide fine sand beach locations, rocky bays, and capturing eco-friendly hillsides culminating in the Picos de Europa mountain range and nationwide park, which honors its centenary this year. In food conditions, it is classic mar y montaña territory, or ‘surf and turf’ in Anglo talk.

Arriving within the capital, Santander, an elegant Edwardian holiday resort in which ferries disgorge carloads of Brits from Plymouth, we browse the sea. Surfers ride the waves around the broad area of Sardinero beach, overlooked by lavish 19th-century edifices – your accommodation Real, the Palacio de la Magdalena, the Internet casino – which confirm the city’s heyday as summer time holiday location of the Spanish royalty and plutocracy. Additionally, parked startlingly in the center of the central seafront like a stranded 1950s room deliver, their 21st-century equal, a new small Guggenheim-esque disciplines complicated, a present, some say not entirely desired, from local child Emilio Boti´n, chairman of the world-conquering Banco Santander.

A couple of streets away, right behind the Cathedral as well as the Ayuntamiento, the ornate rock facade of the Mercado de los angeles Esperanza conceals countless stallholders performing quick company. The cellar, devoted to the gleamingly professional holds of the fishmongers, is where to identify the harvest from your Cantabrian Ocean. Tuna, sardines, hake, lobsters, crayfish, prawns, crabs, clams in two twelve dimensions, ocean urchins within the autumn. Along with a interest: jars of gulas, nearly identical visually to angulas – infant elvers – eagerly snapped up at £35 a kilo during their winter season, but usually imitations, made like surimi of processed fish.

At lunchtime, gulas appear with scrambled chicken eggs around the pinchos (tapas) food selection of pubs like El Diluvio and Asubio, and other consuming places in whose modest entrances hide cavernous interiors busily dispensing a innovative range of small meals: bacalao (cod) in tempura with aïoli, tuna fish tartare with duck liver organ, tripe tortilla. And fabulous local anchovies, but that’s a whole other topic, which we will reach.

Then, we hit the road towards the montaña, and we are soon among Cantabria’s most notable non-human population. Cattle dot the lush meadows: white and black Friesians, cream and caramel Limousins and, on hillier pastures, the fragile grey native Tudancas using their lyre-shaped horns, white-colored muzzles and dark kohl-lined eyes. In Ampuero, just down the road from our place to go for the evening, the Parador de Limpias, there is an additional species, fighting bulls. In autumn the encierros – the pre-corrida running of the bulls – are some of the half-dozens most recognized in Spain.

Greater on our plan than taunting cattle, nevertheless, is a good supper. The Parador de Limpias obliges. Formerly known as the Palacio de Eguilior, built in the early 1900s with a nearby guy who rose to be Count of Albox, this can be a big, square, modernist mansion of grey granite, surrounded by high trees and shrubs and atmospheric gardens surrounded (as is often the situation in this verdant part of Spain) in heavy mist. Entirely credible are reviews from it being the website of hauntings by different deceased members of the Eguilior household. The existing stream dock of Limpias on its marshy estuary is atmospheric, too, particularly during the night, and when performed a great line in witches, based on 17th-century records of the local Inquisition at Logroño.

The current parador dining area is haunted only from the spirit of conviviality, having a calm but significant atmosphere and a cheery hum of conversation. We order cocido montañés, a rich stew of pork, carrots, cabbage, parsley and pulses, among the region’s most emblematic dishes. It is delicious, as is also a soups of legumes and clams inside a tawny-colored broth. For afters, we enjoy a terrific aged-fashioned delicacy of sobao (sponge dessert) full of custard and offered inside a light crème anglaise.

These time it’s much more hills and more cows, in this case, of the dairy products selection. We go to the city of Selaya, in the Valles Pasiegos, an additional area full of folklore and meals, from wall-vaulting to personalised butter-stamping. We are searching for cheese, but time initially for an exploration of a more recent item, wine. We take the winding hill road as much as the vineyard of Sel D’Aiz, cooking class in whose rows of vines stretch out involving the wide valley below as well as the massive sky above. ‘We planted albariño, riesling and godello because they endure the chilly and rain,’ says Miriam Pinto, among the family members that established the company. Although little pockets of winemaking have existed for hundreds of years, most of the new winemakers are pioneers and their products fairly scarce on cafe wine lists, which concentrate for regionality around the Ribera del Duero or the extremely popular Galician albariño. Cantabria is another major producer of cider, although to not the extent of it is neighbour Asturias, and of a grape-pomace brandy of historic origin known as orujo. Produced around the city of Potes in the Liébana Valley, its celebrated, grappa-like strike has led to the moniker ‘firewater’. Needless to say, there’s now Cantabrian gin, too, particularly the Siderit brand, in whose elegant tags adorn all of the best pubs.

Detour total, we press on to La Jarradilla, one of the celebrities from the thriving Cantabrian artisan cheeses scene. Proprietors A´lvaro Carral Sáinz and Rosario Gomez Gutiérrez welcome us in the dairy products, immaculately white and stainless-steel aside from the faint greyish form stains around the ceiling, a valued indication not of bad hygiene but from the vigorous microbiological personality of their procedure. Ladies are preparing the daily trolley plenty of fresco, a dull wettish curd cheeses beloved of Cantabrian breakfasts. ‘You understand what Mary Holbrook stated about our fresco?’ jokes Álvaro. ‘It’s not really cheeses, it’s totally unnecessary.’ A´lvaro’s understanding of British cheese experts like Holbrook stems from a seminal period doing work in Neal’s Yard in Covent Garden before returning to his home village and joining Rosario in taking over her parents’ little farm. Rosario’s mother diversified into cheesemaking at La Jaradilla within the 1980s once the arrival of EU quotas as well as the style for sterilisation and uniformity was eliminating the standard dairy farms and depopulating the valleys. Now Los angeles Jarradilla supports a neighborhood of the dozens family members, committed not only to employment but towards the continuation of lifestyle in the country. Cantabria’s relatively laissez faire governance works in the region’s favour, based on Álvaro. In the neighbouring Basque Country, the federal government advertising of prestige gastronomy has involved weighty investment in a single flagship cheeses, Idiazábal, using the result that other people have tended to wither out. Cantabrian cheesemakers, remaining for their own devices, are thriving, as Los angeles Jarradilla’s tasting shows: lovely sensitive Cantal- like braniza, buttery, soft divirín or even the older pasiego with its tough-crusted rind redolent of mushroom, cabbage and forest flooring.

The sequel of cheeses is, of course, dessert. Conveniently, Selaya hosts several bakeries specialising within the nearby patisserie extraordinaire, a kind of rich sponge dessert with rum (occasionally orujo) or lemon known as a sobao, which we come to realise is all-pervasive throughout the area as well as the time: served cold at morning meal or hot at supper as with the fine Limpias delicacy. Much more easily, Álvaro’s family members run Joseli´n, among the best of Selaya’s bakeries in what looks like a multi-car garage beneath their community home, decorated with a large banner of our own Woman of Valvanuz, the virgin whose bell-towered sanctuary watches over the city. We leave laden with sobaos and quesada pasiega, (Cantabrian cheesecake), the valley’s other state they patisserie popularity.

Sweeping back down towards the Atlantic, we look into the Parador de Santillana Gil Blas, with a street dotted with backpacking pilgrims en route to Santiago de Compostela. ‘You know North Spain has 3 great S-es,’ states our hostess. ‘San Sebastián, Santander and Santiago, but we always say there is a fourth.’ Sobao? I am inclined to interject, thinking of the mass within my luggage. No, it is Santillana del Mar, the remarkable complicated of medieval and baroque structures we’ve arrived at check out. Along with the nearby Palaeolithic cave works of art of Altamira, the cobbled streets of Santillana pull the crowds, having a concomitant profusion of traveller-friendly dining places.

Santillana tells me of Trinidad, Cuba’s similarly exquisite but touristy colonial jewel. The link does not quit there; the city, along with its near neighbour, the little port of Comillas, are centres of Indiano influence. Indianos are the emigrants who left impoverished Spain to seek lot of money within the colonies, often Cuba, and returned wealthy to build mansions, railways and medical centers. Comillas’s most extravagant example is definitely the extraordinary Gaudí home El Capricho.

Regardless of their striking visual improvement, the Indianos have experienced relatively small effect on their homeland when it comes to food. The culinary trade gone another way, with the exception of rum, implanting a flavor for creolised Spanish language cocidos in Cuba. But we come across a great coincidence of Indiano structures and cooking 5km from Santillana, within the hotel restaurant from the Hostería de Quijas. Here, a retired butcher and his Arzak-skilled cook son have transformed an ancient stone house filled with chapel and original mahogany beams and furniture right into a haven of excellent meals. Cook Rufino Castañeda assists us sodium cod with crisps of fried cod skin, outstanding veal chops along with a fresco frozen treats offered having a nearby-foraged bilberry compote. Meanwhile, his father Demetrio clarifies why meats from operating Tudanca cows is better, dismissing the penchant for hanging beef for longer than 28 times.

But tempus is fugitting and there’s still a significant item left around the fish plan. The aristocrats of Cantabrian sea food are anchovies. In Santillana, our waitress at El Jardín de Gil Blas briefs us sternly on how to eat them – ‘By themselves, and sucking gradually to get the full taste’. The result is meaty, rich and salty. The port at Santoña is anchovy mecca. Approaching from your west, you pass the broad beach locations from the Costa Esmeralda, which change to the Costa Trasmiera close to the elegant promenade of Laredo. Then you get into Santoña dock and town centre, before emerging in the side of a spacious lagoon, flanked with a line of conservas (artisan canning producers) – Ana María, Catalina, which obtained a Great Flavor award a couple of years back again, and Sanfilippo – overlooked throughout marshes by the historical prison of El Dueso, Cantabria’s Dartmoor.

We’re demonstrated round Conservas Emilia, a family firm and leader in the nearby canning industry, in whose creator has her portrait on the wall structure, and dauntingly entitled biography, The Bitter Husk, available for sale at reception. Lines of white-clad ladies trim each tiny fillet perfectly before manoeuvring it expertly into straight layers inside a jar or tin, a arena reminiscent of Cuban cigar manufacturer. Tasting an anchovy raw prior to re-immersion in extra virgin olive oil (never extra virgin; too powerful a flavor) is the nec additionally ultra of anchovy snobbery. Afterwards, the on-website shop beckons, with visitors snapping up discount anchovies in wise packaging like reduce-price garbs in a developer outlet. Only the factor to crown a gastronomic visit to Cantabria, though you may have to jettison a couple of kilos of sponge dessert in the event you overdid it earlier within the sobao bakeries.