Casona del Judío
Santander, Spain
⭐1 Star
The Experience
From Michelin Guide
If you would like to eat in a really special setting, book a table at Casona del Judío, as it’s not every day that you get the chance to enjoy a Michelin-starred experience in an authentic 19C colonial-style property. Here, chef Sergio Bastard impresses guests by shining the spotlight on local ingredients as well as algae and herbs from the Cantabrian coast. His single Festival tasting menu (with a wine-pairing option) enables all his guests to share the same experience through dishes influenced by the sea, with a fusion of textures and pinpoint presentation. Access is via the Casona, which features a room in which the chef creates and explains his snacks before guests take their seats. Once seated, they will discover innovative culinary creations such as Salmuria, an unusual anchovy brine that he stores in small bottles and uses in sauces, in particular, to provide enhanced flavour and to add a touch of saltiness to his dishes.
Unique Things
From Visitor Experiences
Use of Salmuria: A Unique Anchovy Brine
Chef Sergio Bastard employs an innovative ingredient called Salmuria, an unusual anchovy brine stored in small bottles and primarily used in sauces to enhance flavor and add a distinctive saltiness to dishes. This technique reflects a creative use of local by-products and adds a unique dimension to the cuisine at Casona del Judío.Focus on Seaweed and Coastal Herbs from Cantabria
The restaurant prominently features local seaweed and herbs from the Cantabrian coast, integrating these unconventional ingredients into its dishes. This emphasis on lesser-seen coastal flora highlights a deep connection to the region’s natural landscape and contributes to the restaurant’s Michelin Green Star recognition for sustainability.Historic 19th Century Colonial-Style Mansion Setting with Indian Architecture
Casona del Judío is housed in a stunning 19th-century mansion that combines colonial style with Indian architectural influences, offering guests a rare and atmospheric dining environment. The venue also includes a unique pre-dining experience where the chef personally creates and explains snacks in a dedicated room before guests are seated.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Casona del Judío in Santander reflect its deep connection to the Cantabrian region, emphasizing local and coastal products with innovative culinary techniques:
Percebe (Gooseneck barnacle): Featured in dishes like "Umami cántabro y percebe," this ingredient represents the Atlantic coast’s marine bounty and is prized for its unique texture and intense sea flavor.
Berberecho (Cockle): Used with green garlic and almonds, berberecho is a local shellfish that highlights the freshness and delicacy of Cantabrian seafood.
Lechuga de mar (Sea lettuce) and Erizo de mar (Sea urchin): Combined in croquettes, these coastal ingredients showcase the restaurant’s use of seaweed and marine products, emphasizing umami and oceanic flavors.
Tudanca beef: The cecina (cured beef) from the Tudanca breed is used innovatively, such as in a taco filled with Tudanca steak, representing the region’s pastoral traditions and quality meat production.
Bacalao (Cod) and smoked egg yolk: A classic ingredient in northern Spanish cuisine, cod is elevated with modern techniques like smoking the yolk, reflecting the blend of tradition and innovation at the restaurant.
These ingredients are significant as they embody the restaurant’s philosophy of sustainability, local sourcing, and creative reinterpretation of Cantabrian culinary heritage, often combining lesser-known regional products with refined presentation and technique.