Typical dishes: baked mountain (based on beans and cabbage), cooked lebaniego (chickpeas), pot, pot and sorropotún railway as highlights.

Meat: cow, ox, deer, roe deer and wild boar. Prepared on the grill, or stewed with vegetables.

Reputation livestock in the region and its terrain and weather conditions favorable for breeding of cattle led to the European Union adopted the name “meat Cantabria” as “protected geographical indication” for certain beef breeds (Tudanca, Monchina and Asturiana Asturiana and valleys of the mountain) and others as appropriate to the medium (Sedan) or integrated absorption (Pardo alpina).

Seafood: anchovies Santoña, Colindres, Laredo and Castro Urdiales, monkfish, hake, sea bass or sole, horse mackerel, sardines, anchovies, albacore, sea bream, sea bream, cabracho, besides mullet fish like trout and river salmon. Rabasa (squid to Roman) and Cachón in ink (sepia). As for seafood are: clams, mussels, muergos (knives), cockles, Necora, crabs, barnacles, lobsters, crawfish, lobster or Caracolillos.

Desserts: pasiegos Quesada and soba, and frisuelos balls of the Antichrist in the area lebaniega (similar to crepes), ties Unquera, polkas in Torrelavega (both are basically puff pastry), sacristans in Liérganes, Palucos of Cabezón de la Sal and pantortillas Reinosa.

Cheese: cheese-picón of Bejes Tresviso, quesucos of Liebana, cream cheese, etc.. (many with denomination of origin).

Drink apple cider and pomace Liebana, with its varieties (cream pomace pomace with honey, herbs pomace, etc..) Chacoli tostadillo and Potes