Chef Zacarías Puente Herboso may have studied geology, business, and tourism, but food is his real passion and he relishes nothing more than seeking out the freshest fish and the finest artisanal cheeses to help highlight the cuisine of the Cantabrian coast and countryside. Most of the menu consists of lists of available fish and meat with prices given by the kilo. How it will be prepared is something you need to negotiate with your waiter. There are some “creations” on the menu, like scrambled eggs with Jabugo ham and roasted red peppers, or tagalog (a fish) roe with lobster, but dining here is really a celebration of great foodstuffs. Puente Herboso has written several books on Cantabrian cuisine (including one in English) that are available in the restaurant.