Real Balneario

If the idea of having lunch or dinner overlooking the Cantabrian Sea sounds appealing, it’s hard to find a better place than this, given its location alongside a sandy beach with lots of tables offering views of the sea or Philippe Cousteau’s anchor museum. Isaac Loya has taken on board the sensible advice offered by his father and grandfather by making the fish and seafood of the Cantabrian coast the cornerstone of his cuisine. He follows two culinary strands here: one which showcases simple, classic dishes that pay full respect to their ingredients; and another that focuses on more complex cooking whereby he adds an innovative touch to his dishes without detracting from their true essence. The à la carte, where a starring role is given to fish such as virrey, tuna and sea bass, changes a minimum of three times a year and is complemented by two menus: one entitled La Peñona, and the second, with a more fine-dining focus, simply called Isaac Loya. One of the restaurant’s signature dishes is the “Félix Loya” sea bass with champagne, created by the chef’s grandfather five decades ago.