Hotel Altamira Restaurant

Frommer's Review

The restaurant is housed in a series of dining rooms known for regional specialties. Nonguests of the hotel often visit for a taste of Cantabrian cuisine, which specializes in freshly caught seafood. The decor is rustic, the service casual and polite, and the food fresh and well prepared. On our latest visit, the catch of the day was turbot, which came with a vinaigrette sauce and fresh tomatoes. Sea bass was another good choice, having been oven-baked with fresh thyme. Meat eaters will gravitate to a delectable roast suckling pig or to codido montañez (a stew of beans, pork, and fresh vegetables).

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