Fish, rice, exotic recipes and snacks by the sea

“Right now” you can put such rich and special foods on your plate, such as guadañeta magano, this small squid caught by hand in the bay of Santander. Is tan artesanal la cosa que llegan a tierra firm, a los alrededores, muy pocos, porque puede pasar que entre las cuatro de la madrugada y las diez de la mañana, horas a las que hay que attemptar la faena, solo se atrapen 18 calamarcitos or like that.

Ricardo Tricio of the beach bar El Puntal de Tricio is lucky there is a man serving his catch almost every morning. They end up turning into a few grilled portions on a background of caramelized onions. 18 squid is enough for exactly four servings. With the history of this local and exquisite dish told here, perhaps the next time a restaurant orders the Guadañeta snacks in El Puntal, there will be no need to come out and explain the characteristics of the piece. .. and its price, at 28 euros per ration. It will not be the first time that Ricardo will have to defend the quality of the product. No frozen squid from god knows where.

Terrace of Puntal de Tricio. /

Juanjo Santamaria

If you don’t have the pocket for such an expense when you go out to eat on a day at the beach, El Puntal has many more options. “I would start with some knife-cut acorn ham, which I cut myself,” boasts Ricardo. To continue, Cantabrian anchovies – the salted ones – or Cantabrian toast – beaten – and grilled turbot, “what we sell the most”, accompanied by baked potatoes. “If you come from Bilbao, you still have to put on the sirloin”, jokes the boss. Or not so much, that recently some customers have already asked for the meat after everything else. With an albariño or similar, a couple can eat here between 50 and 60 euros. And for a walk or a nap to get back in the water.

At La Maloka, on La Arena beach, their star dish is nachos with everything, i.e. cheddar cheese, guacamole, sour cream (nata limon), ranchera sauce and pulled pork or cooked pulled pork at low temperature; This is one of the most requested recipes by those who jump from the water’s edge to this spot located just above the sandbar and with a breathtaking view of the area thanks to its very large window.

Views from the window of La Maloka. /

Ainhoa ​​Gorriz

After the pandemic, explains Yoli, the owner, they redesigned the menu to offer a wide variety of portions of snacks, pintxos, mixed dishes, rice dishes and even the famous poke bowls (these typical dishes of Hawaiian cuisine which include fish, vegetables, rice or quinoa, sauces and are like a complete menu served in one container). The Maloka has something for everyone.

“We have all the options. If you are vegan, no problem. For example, nachos again, but in their 100% vegetable version: homemade corn tortilla chips, vegan chili, Mexican bechamel sauce, cheese and ranch sauce. The kitchen is open until six at night…and they start early, because if you go for breakfast, the tortilla counter doesn’t suck either. Mid-afternoon is time to unwind with a cocktail, milkshake or cold beer as the golden hour hits the dining room.

On Laida beach, as always, it has a pintxos bar, from nine in the morning, the Atxarre. Here you can see the Urdaibai estuary and the Bay of Biscay with their changing shapes. At noon you can choose to eat portions prepared, as far as possible, with local and seasonal products. For example, a good salad with tomatoes, lettuce and traditional preserves and grilled octopus, menu for two, for 30 euros.

Rice is one of the stars of Tamarises. /


In a more urban area, at Tamarises in Getxo, you can opt for the more formal menu, that of the restaurant, or stick to the daily menu or snacks from the bistro with terrace facing the sea. portions is long, but there is a king: the lightly spiced tuna tartare with marinated egg yolk does very well, followed by the very classic Russian salad, the Galician octopus or even the creamy grilled octopus of sweet potatoes and potatoes, homemade tomato mussels and calamari. It’s leaving the beach and coming face to face with variety.

Nothing else? Casseroles and paellas. Fine wine. “Spectacular views, there are none better,” sells José, the manager. And a good invention for Saturdays and Sundays: leave home without breakfast, take a dip and sit down for brunch which is served from 10:30 a.m. to 1:00 p.m., with sweet and savory, juice and dairy products, for 17 euros per person . “Better to book,” they warn.

At the Casa de Marinos (Plentzia) we will eat well and have fun as well; In this place it is more true than in others that the food enters through the eye, no doubt, and enjoying the food here has a double meaning, because a playful elaboration is added to the first-class product, with many trompe-l’œil, astonishing . Miren and Juanma say so and the photos of the dishes show it, right from the start (the colorful corvina ceviche, the fake strawberry stuffed with spider crab, land of squid, beetroot and spicy yogurt and the octopus lollipops, for n ment only three very marine) to the desserts.

Fake strawberry stuffed with spider crab, squid, beets and spicy yogurt from Casa de Marinos. /


And the latter deserve special attention. “Brutal, all homemade and very cool, hilarious. You always have to leave room for dessert”, they encourage in the house. For example, for the tiramisu, which looks like a wild mushroom planted on the plate, and for the faux chocolate egg with ginger, mango earth and crispy nest of katafi dough.

Aesthetically it’s cute and the mixture of flavors (mango, white chocolate, ginger mousse) leaves no one indifferent. For something more classic, the lobster paella at Casa de Marinos is “pretty successful”, it’s modesty. And it is better to book in any case, otherwise you will run out of space.

Picanha tataki, with carrot cream and kimtxi del Peñón. /

G. elejabeitia

In El Peñón (Sopela), otro clásico de la costa vizcaína, también se puede elegir entre el restaurante más formal (con recetas “más más elaboradas”, con carnes y pescados de altura, explained Seli Gabantxo) y la de bar, en la lower part. The good thing is that you have them, no matter where you are, “seen, all of them; next to the water we are”. In the list of portions, there are calamari rings, octopus croquettes, cochinita pibil tacos, nachos and hummus, dishes designed to be shared between colleagues and family. Two people can eat here for just over 20 euros. Until October 2, they will be open every day from noon, from that date until April, only on weekends.

Inside, after a dip in the river pools of Fresnedo – in the waters of the Ega River, one kilometer from Santa Cruz de Campezo – there is a beach bar that does not have permission to cook but which can quench your thirst and, incidentally, hunger with a handful of servings. The one with acorn-fed ham costs €3; the one with ham, cheese and chorizo ​​for six and a complete – the top one plus salami and loin – is €12. If it is not too hot and the recreation area is not full, you can hear the water falling through the stones and the wind in the treetops. Not so bad.


Campezo/Kanpezu, Cantabria, Plentzia, Santander, Sopela, Zierbena, Ibarrangelua, Getxo, Algorta, Basque gastronomy, Summer, Heat wave


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