The story
La Yerbita, in the small village of Sobarzo (Penagos, Cantabria), is a restaurant where the old and the new meet on the plate. “From the traditional to the avant-garde” is not just a tagline here – it’s the guiding principle. The kitchen draws on the best of the Cantabrian larder, combining sea and land to create haute cuisine dishes that feel both grounded and surprising.
Chef Pablo Cadavid leads the team, and his work has earned the restaurant a Michelin Recommended distinction for 2026. That recognition is backed by a very concrete achievement: in 2024, Cadavid won the national “Mejor bocadillo de autor” (Best Author Sandwich) competition at Madrid Fusión Pastry with his creation Bocadito Lebollito. It’s a dish that sums up the restaurant’s approach – rooted in local ingredients, elevated with precision and creativity.
The dining room is comfortable and welcoming, with air conditioning for warm days and outdoor seating when the weather cooperates. The restaurant is also wheelchair accessible. The atmosphere is relaxed but attentive – the kind of place where you can settle in and let the meal unfold.
The menu moves from traditional Cantabrian dishes to more modern interpretations, always with a personal touch. “Knife … fork … prepared … ready … enjoy!” – that’s the spirit. While the specific offerings change with the seasons, the philosophy stays the same: respect for the product, a clear point of view, and no shortcuts.
La Yerbita is a destination for anyone exploring Cantabria’s food scene. Whether you come for the award-winning bocadillo or for a full tasting of what this corner of northern Spain can do, you’ll find a kitchen that knows exactly what it’s doing.
Recognition
Ambience
Details
Instagram