Gastronomy

From the land come the best vegetables, among which are the fabled Isla peppeers, together with excellent meat that has been nourished on the surrounding pasture land. From the sea come excellent fish, sea-bass, soles, red mullet, jargo or bonito that are taken close by, together with other native species, such as clams and barnacles. But above all, we are in the kingdom of the crayfish, lobsters, Norway lobsters, spider crabs and small crabs. These are caught on the very same coast and kept in a perfectly fresh state in natural fish ponds among the rocks that are bathed by the sea.

With one foot in the sea and the other in the market garden, the good table fare of Isla provides the best of both worlds.

Isla has a large number of excellent restaurants, where the kitchen heads normally rely on simplicity and purity of taste, although there is lo lack of elaborate spoon dishes, the indispensable paella to complete the menu list and the most traditional Cantabrian desserts, such as, rice pudding, fried milk pudding or custard.