El Serbal

The story

El Serbal Santander – Michelin-Starred Modern Cuisine in Cantabria

El Serbal: Modern Cuisine with a Cantabrian Soul in Santander

Since opening its doors in the Puertochico district of Santander in 1999, El Serbal has become a cornerstone of the city’s dining scene. The restaurant’s cooking draws from the exceptional products of Cantabria to develop creative dishes that never lose sight of traditional flavours. This commitment to quality and imagination has been recognised with a Michelin star, held since 2003.

The kitchen, led by chef Andrés Ruiz, presents a modern cuisine that is both inventive and grounded. Among the restaurant’s most emblematic bites are its steak tartar and flambéed dishes. Attention to detail extends to artisan breads, a curated selection of international cheeses, and dedicated trolleys for coffees, teas, and liqueurs.

El Serbal’s interior is contemporary and warm, with generous spacing between tables and attentive service. The restaurant also boasts an accessible wine cellar with over 500 references.

A recent menu created for the international Goût de France event showcased the kitchen’s range with dishes like foie gras with liquorice, orange, and black olive, and a cassoulet of suckling pig. A Valentine’s menu featured a partridge pie with foie gras, grilled Skrei cod, and a tatin of reineta apple. During a guest chef dinner at Zaldiarán in Vitoria, Andrés Ruiz presented a six-course menu that evolved Cantabrian classics, including a deconstructed melón con jamón and his own version of cocido montañés.

The result is a restaurant that balances creativity with a deep respect for its regional roots, offering a distinctive experience in the heart of Santander.