Cantabria is infinite in your taste buds: Casa Nacho
Eat in Cantabria, a journey of the senses
After enjoying our last day in Cantabria the Altamira Museum, we're getting close to Santillana del Mar for a tour of its streets full of history to later approach the Valley of Cabuérniga and get in Barcena Greater, a town full of charm, with a rustic architecture, full of handicrafts and typical products of the area, all accompanied by mountains and nature.
Our last meal in these lands was in the restaurant Casa Nacho in Ruente (Tlf. 942 709125) located in the Valle del Saja. This restaurant is recommended in the Repsol Guide and in the Michelin Guide.
On this occasion we had to leave quickly to get to the airport on our time to return to our cities of origin, but that did not stop us to enjoy more dishes with quality cantabrian.
To whet your appetite we were able to enjoy some bacon jabugo exquisite and we continue with a few slices of ham that filled our palates of pleasure.
Then surprised us with a few mushrooms perrochico or also known as perretxico with egg, which you could mix or not with the mushrooms according to the taste of the consumer. Its texture and mild flavor make them delicious both alone as in company.
And we continue by tasting typical dishes of Cantabria with the cocido montañés, personally I had never tried and the truth is that I loved it, normally it is a single dish but we just tried a little to be able to continue with the rest of the tasting.
The dish consists of, among other things, beans with cabbage and then, the consumer can add pancetta, bacon, chorizo, black pudding or pig's ear. It is a way of presentation very comfortable for the client because this way you can choose yourself the “cocido montañés” you want to taste.
To finish and as you might have noticed in the other post, my weakness are the desserts for which I have always saved a space personal and non-transferable in my stomach to be able to enjoy. On this occasion we ate a French toast with orange marmalade mixed with the chocolate giving a unique flavour to the entire dish.
Cantabria is infinite already know, but I want you to know that for the gastronomy too!