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Cantabria posee una extensa y rica tradición culinaria basada en la calidad de las materias primas y los productos elaborados. Y Santander en particular cuenta con su espléndida bahía, en cuyos fondos abundan almejas, navajas, salmonetes, lubinas... Asimismo el gran puerto pesquero abastece a restaurantes, tabernas, mesones y mercados con los pescados y mariscos frescos capturados en el Cantábrico. Bonitos, sardinas, bocartes, merluzas... se transforman en platos suculentos, cocinados a la plancha o bien en guisos o elaboraciones más sofisticadas. En cuanto a los aperitivos nunca faltan las rabas, aros de calamar rebozados y fritos. En toda la capital se pueden encontrar buenos restaurantes aunque existen barrios con una mayor concentración como son el Barrio pesquero, Puertochico y El Sardinero. La repostería tiene su máxima expresión en los sobaos pasiegos y en las deliciosas corbatas de Unquera (dulce de hojaldre, almendras...). La pastelería de Máximo Gómez es un lugar de visita obligada.

 

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