If you would like to eat in a really special setting, book a table at Casona del JudÍo, as it’s not every day that you get the chance to enjoy a Michelin-starred experience in an 19C colonial-style property. Here, chef Sergio Bastard impresses guests by shining the spotlight on local ingredients as well as algae and herbs from the Cantabrian coast. His two tasting menus (Casona and Festival, both with a wine pairing option), showcase his culinary personality through dishes influenced by the sea, a fusion of textures, and pinpoint presentation. Access is via the Casona, which features a room in which the chef creates and explains his snacks before guests sit down at table to discover innovative culinary creations such as Salmuria, an unusual anchovy brine that he stores in small bottles and uses in sauces, in particular, to provide enhanced flavour and to add a touch of saltiness to his dishes.