The Michelin stars that adorn Cantabrian restaurants are only the cherry on top of an authentic gastronomy that feeds on the sea and the mountains. From the mouthful of fish in the waters of the Bay of Biscay transformed into exquisite anchovies, or from the cow that provides us with milk, butter and meat that is turned into tasty cheeses, sobaos, steaks and casseroles, we approach Cantabrian gastronomy by highlighting its origins.