The story
Forastera operates as a Cuina de mercat destination where the kitchen balances Mediterranean sensibilities with the robust character of the Cantabrian coast. The team works exclusively with fresh, seasonal produce, allowing the daily harvest to shape the offerings. Prices shift according to the availability and quality of ingredients, a practice that honors the rhythm of the market over a static menu. This commitment to responsible sourcing and environmental awareness earned the restaurant a 3 Radishes distinction from the We're Smart Green Guide.
The menu features precise combinations of regional elements, such as bobí beans paired with bonito and almonds, or chanterelles presented to emphasize their natural depth. Vegetables take center stage alongside seafood, with dishes including courgette flowers, sardines matched with artichoke hearts, and tomatoes from Oropesa served with fermented cucumber and kefir. A tasting menu presents a full sequence of these creations for 55 euros, reserved for groups dining together. The kitchen adjusts recipes for allergies upon 48-hour notice but does not modify the core concept for vegetarian trends.
Every component reflects a dedication to provenance, starting with bread baked by Kiskali Okindegia and extending through carefully selected fruits and vegetables. Sweet finishes arrive as spiced peaches and figs accented with licorice, offering a refined end to the meal. The restaurant maintains a transparent approach to service, noting that menus may evolve during the week as conditions change. This fluidity ensures guests experience the peak of each ingredient while supporting local producers and sustainable culinary standards.
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