El Nuevo Molino

The story

El Nuevo Molino, Santander: Michelin-Recommended Dining in a Restored Watermill

El Nuevo Molino, Santander

What began in the 18th century as a watermill fed by the Pas River became a celebrated family restaurant in 1970. After a period of closure, El Nuevo Molino reopened in 2004 under new direction, preserving its historic soul while ushering in a fresh culinary chapter. Today, this Michelin Recommended restaurant in Puente Arce, just outside Santander, offers a setting as memorable as the food.

The restaurant occupies the original stone mill, where two main dining rooms—La Socarreña and El Comedor Noble—are warmed by fireplaces and decorated with paintings and sculptures by Cantabrian artists. A third space, La Cúpula, blends a modern interior with 18th-century stone columns and fireplaces, making it a popular choice for weddings. Outside, the property includes a beautiful garden, a small chapel, and Le Hórreo, a former Asturian granary transformed into a casual bistro.

The kitchen is led by chef Antonio González, who also holds a Michelin star at El Serbal. At El Nuevo Molino, his cooking is rooted in market ingredients, seasonal produce, and the patient techniques of classic Spanish cuisine. The quarterly-changing menu is built around what is fresh and available, prepared without losing the essence of each product. Game and mushrooms feature prominently in autumn, with dishes like partridge salad in a light escabeche, sautéed wild mushrooms with egg yolk and broth, and loin of venison with mushroom soil, foie leaves, and crunchy currants.

The wine cellar holds over 300 references from 11 countries, carefully selected by sommelier Rafael Prieto. For special occasions, the restaurant offers rare vintages such as L’Ermita 1999 or Viña El Pison 2005, served at cost price. A well-chosen selection of coffees and spirits rounds out the experience.

El Nuevo Molino also offers a catering service, bringing its refined Cantabrian cuisine to any venue. Whether in the historic dining rooms, the garden, or at a private event, the restaurant maintains the same professional, attentive service that has earned it a place among the region’s most respected tables.