Cañadio

The Madrid branch of a 30-year-old restaurant in Santander offers simple Cantabrian cooking. Preparations are traditional, with many ingredients sourced from the region and prepared using modern techniques. The menu in the upstairs dining room focuses on the fruits of the sea: luscious anchovies from Santoña with roasted peppers, sautéed clams from Pedreña or tuna and squid meatballs in red sauce. An entire section of the menu is dedicated to hake. Those who prefer meat can choose dishes like sirloin tips with bacon and foie gras or braised oxtail with sweetbreads.