The Top 68 Places to Eat Near Solana

A Michelin-starred restaurant sitting just steps from Cantabria's patron saint sanctuary, with dining room windows that frame green mountain meadows and grazing cattle close enough to feel theatrical. The kitchen runs on an old family logic, its à la carte a tribute to the chef's mother, while tasting menus push the same Cantabrian landscape into more contemporary territory. Vegetables come from the restaurant's own garden.

1. Michelin Guide 1 Star

Tucked into a nature reserve where the mountains meet the Cantabrian Sea, this Michelin-starred restaurant sits inside a boutique hotel that looks like it has been quietly ignoring the last few centuries. The cooking is modern but roots itself firmly in the local and seasonal, with two tasting menus to choose from, one named for sunrise and one for craving, which is a pretty good summary of the experience.

1. Michelin Guide 1 Star

Stone walls, heavy wood, and a family running the room with the kind of quiet attentiveness that doesn't come from a training manual. This is a regional restaurant in a small Cantabrian town, built around zero-mile sourcing and three tasting menus named for local caves. The cooking is rooted in tradition with a lighter contemporary hand, and the soups and stews, pinto beans with venison among them, are the sort of thing you think about on the drive home.

1. Michelin Guide Selected Restaurant

A three-Michelin-star restaurant set inside an old stone palace in the Cantabrian countryside, where the meal begins with drinks in a glass pavilion before moving into rustic-elegant dining rooms. Chef Jesús Sánchez, recognizable by his cap, built the kitchen around local ingredients and seasonality, with a tasting menu rooted so literally in the surrounding land and sea that the bread alone draws its own applause. The vegetable garden out back is not just for decoration.

1. Michelin Guide 3 Stars

An Einstein quote about bicycles greets you at the door, which tells you something about the chef's former life as a cyclist and current approach to cooking. Set in a grand old Cantabrian house with a patio for aperitivos and rustic-retro rooms inside, this is a tasting menu restaurant built around hyper-local seasonal produce. The menus nod to cycling lore by name, and a visit to the kitchen garden a kilometer away is quietly encouraged. It holds a Michelin star.

1. Michelin Guide 1 Star

A Michelin-starred restaurant perched above Sardinero beach, where the view is genuinely competitive with whatever lands on the plate. The kitchen roots itself in Cantabrian cooking, updating traditional dishes while buying its fish daily at auction, which is why your server recites the catch instead of handing you a printed list. Cheese ice cream, reworked each season, is the house signature. Downstairs there's a bistro called Querida Mar for a less formal evening.

1. Michelin Guide 1 Star

1. Michelin Guide Selected Restaurant

A 19th-century colonial house on the edge of Santander is an unlikely setting for a Michelin-starred tasting menu restaurant, yet here you are, eating algae and Cantabrian anchovies in what feels like someone's beautifully preserved family home. Chef Sergio Bastard runs two menus built around coastal ingredients, with a snack-and-explanation session in the main house before you sit down, which is either charming or theatrical depending on your mood.

1. Michelin Guide 1 Star

The name comes from a type of sorrel that grows in cornfields, which tells you something about how seriously this Cantabrian farmhouse restaurant takes its patch of land. Rustic dining room, gastro-bar with high tables for tapas and raciones, a terrace, and cooking that follows the season hard: local fish, steak tartare, stews built around the prized regional Pedresa chicken. It holds a Michelin Bib Gourmand.

1. Michelin Guide Bib Gourmand

1. Michelin Guide Selected Restaurant

A corner bistro in Santander with bare marble tables, green-and-white walls, and candles that make the room feel more romantic than its casual price point suggests. The kitchen runs on traditional Cantabrian instincts but keeps wandering toward Asia and Latin America, sometimes within the same plate. The Michelin Guide gave it a Bib Gourmand, which tracks. Half-portions are available throughout, so ordering widely is basically encouraged.

1. Michelin Guide Bib Gourmand

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

Live tanks near the entrance mean your turbot is swimming until you order it, priced by weight the way serious fish restaurants do things. La Bombi is an old-school Santander institution, a small-bar-up-front, several-dining-rooms-behind kind of place in the Puertochico district that keeps its focus squarely on what the sea delivers. Top-quality meats appear on the menu for those who ask, but the seafood is clearly why people keep coming back.

1. Michelin Guide Selected Restaurant

The name comes from a black crab that clings to the docks of the Puertochico district, which tells you something about how seriously this seafood restaurant takes its neighborhood. The bar up front runs loud and busy with tapas and raciones, a fish display sprawls beside a live lobster tank, and a calmer dining room sits behind it all. The rice dishes lean hard toward the sea, and the pan-cooked clams have a following.

1. Michelin Guide Selected Restaurant

Cave paintings stare down from high ceilings in this two-floor modern restaurant, which makes for a conversation starter before the food even arrives. The room has a raw, brick-walled, New York loft feel, and the cooking matches that energy: contemporary dishes built on Cantabrian tradition, generous enough to share around the table. The kind of place where nothing feels precious, including the service.

1. Michelin Guide Selected Restaurant

The rabas here, Santander's beloved fried squid, are the kind of thing locals use to settle arguments about where to eat. Cañadío is an old-school Cantabrian restaurant with two warm dining rooms, one built around a bar and an open kitchen. The cooking runs on well-sourced ingredients and no particular interest in impressing you, which ends up being its own kind of impressive. A fixture for anyone who knows the city.

1. Michelin Guide Selected Restaurant

The walls are hung with so much art it doubles as a museum, the Museo Redondo, tucked inside what started as a wine and farm-supply shop. It's a traditional Spanish restaurant now, an old-school institution in Santander, where the menu runs to Rioja-style braised snails and hake with pepper cream. Book ahead, and let the bar talk you into an aperitif before you sit down.

1. Michelin Guide Selected Restaurant

A glass-walled kitchen in a small, unhurried Japanese restaurant in Getxo, where the chef works with the focused calm of someone who isn't performing for the room. The menu leans on Basque produce handled through traditional Japanese method, offered as tasting menus at lunch and dinner. The Michelin Guide awarded it a Bib Gourmand. Let the sommelier talk you into the wine pairing; she generally knows what she's doing.

1. Michelin Guide Bib Gourmand

1. Michelin Guide Selected Restaurant

Fish bought from the ports of Lekeitio and Ondarroa each morning is what drives the kitchen at this Michelin-starred Bilbao seafood restaurant. The chef built his reputation on baked wild fish and still holds that technical command, but the menu has grown to fold in Basque tradition alongside quietly inventive ideas. Tuna toffee macaroon, for instance, is not a joke. Two tasting menus run alongside the à la carte for anyone who wants the full argument.

1. Michelin Guide 1 Star

The open kitchen sits at the center of the room like a stage, which is fitting because the chef treats sourcing and technique as the actual show. Mina is a Michelin-starred creative restaurant in Bilbao's Indautxu neighborhood, built around whatever trusted local suppliers bring in, Cantabrian fish, seasonal game, mushrooms. The menu leans into fusion without announcing it. The kind of dinner that takes its time, and expects you to do the same.

1. Michelin Guide 1 Star

Across from the Guggenheim, this Michelin-starred tasting menu restaurant names its two seasonal menus after the coastal roads connecting Galicia to the Basque Country, which tells you everything about the kitchen's obsession with northern Spain. The chef sources from small producers and flips the menu entirely each season, so the autumn version and the winter version are essentially different restaurants. Minimalist room, serious food.

1. Michelin Guide 1 Star

The dining room sits inside Frank Gehry's Guggenheim Bilbao, and the titanium curves outside set the tone for what happens on the plate. This Michelin-starred modern Basque restaurant takes its name from the Latin for the River Nervión, and the menu follows that same logic, traditional Basque flavors pulled into something quietly unexpected. The chef's instinct runs toward vegetables doing more than they're asked, and the tasting menu keeps pace with the seasons.

1. Michelin Guide 1 Star

Martín Berasategui holds three Michelin stars at his flagship, and this river-facing restaurant inside the Tayko hotel carries one of its own, channeling his cooking through a disciple who has clearly done his homework. The exposed brick and concrete beams date to when this corner of Bilbao's old quarter was still figuring out what buildings could be. Two tasting menus move through Berasategui's greatest hits, rendered with the kind of care that makes borrowed recipes feel personal.

1. Michelin Guide 1 Star

1. Michelin Guide Selected Restaurant

A converted 18th-century water mill on the banks of the River Pas, with the old mill wheels still in place and a deconsecrated chapel sitting quietly in the garden. The chef's menu leans into traditional Cantabrian cooking, updated with produce from an on-site kitchen garden, and fish bought at auction that morning. The converted granary next door runs a looser, bistro-style operation. Old stone walls, regional wines, and a menu range that goes from half-portions to a full tasting.

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

An Asian taberna in Bilbao sounds like a dare, and the chef takes it seriously. The room has a casual, neighborhood-bar feel with contemporary touches drawn from Asian culture, and the cooking pairs Basque seasonal produce with techniques picked up in London and Hong Kong. The Michelin Guide awarded it a Bib Gourmand. A short à la carte and a tasting menu both run, keeping things relaxed enough that nobody's stiff about it.

1. Michelin Guide Bib Gourmand

Panelled dining rooms with a rustic feel sit inside a rural hotel deep in Basque Country, far enough from anywhere that the journey feels intentional. The kitchen updates traditional Basque cooking on an à la carte or set menus, and the local cheeses are worth the trip on their own. A modern wine cellar runs below, and a panoramic lift delivers private groups to an attic room above, which is a lot of drama for one building.

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

Two brothers with Peruvian roots and Basque pantries are doing something quietly unusual in the Deusto university district: a tasting menu that pitches itself as a journey from the Andes to the Bay of Biscay, and mostly earns the metaphor. The restaurant is sleek and contemporary, the cooking precise. Amazonian ingredients show up alongside local produce, and a dessert shaped after the terraced ruins of Moray is the kind of thing you photograph before you eat it.

1. Michelin Guide Selected Restaurant

The name is Bilbao slang for a joker, which tells you something about the locals who fill the pintxos bar out front. Push past that and there's a calm, contemporary dining room behind it, serving traditional Basque cooking that follows the season with some seriousness. The kitchen sources everything from within the city, so the menu shifts as the year does, built around fish, rice, and meat done without much fuss.

1. Michelin Guide Selected Restaurant

The grilled prawns have their own reputation to manage at this old-school Basque restaurant in Bilbao's old quarter. Been around forever under various names, it now runs a handsome bistro-style room with the bones of a classic and the cooking of somewhere paying attention. The menu leans into the city's signature dishes, with half-portions available if you want to range around. A Michelin Bib Gourmand keeps the regulars feeling smug.

1. Michelin Guide Bib Gourmand

Stone columns and hydraulic floor tiles give this casual estuary-side restaurant more personality than its bare tables suggest. The kitchen runs on a tight à la carte built around seasonal produce, the cooking traditional at its roots but lighter and more playful in execution. It holds a Michelin Bib Gourmand, and a tasting menu by the same name is on offer for those who want the full tour.

1. Michelin Guide Bib Gourmand

1. Michelin Guide Selected Restaurant

A pig drinking at a bar, its name tattooed on the animal's side, greets you at this sleek contemporary restaurant near the Guggenheim. The menu is devoted almost entirely to pork, with two tasting formats to choose from, one of which lets the chef propose the starters while you pick the main. The cooking leans Basque, the room is precise and modern, and the whole thing is funnier and more confident than the concept has any right to be.

1. Michelin Guide Selected Restaurant

The grilled prawns arrive with no ceremony whatsoever, which is precisely the point. Zapirain is a traditional seafood restaurant, an old-school institution from the Basque coast that relocated to Bilbao after what sounds like a long and happy life in Lekeitio. The kitchen keeps things simple with fish and shellfish, letting the quality carry the weight, though a proper T-bone appears on the menu for anyone who wandered in expecting steak.

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

A former glass factory in central Bilbao still shows its bones, and Fernando Canales has kept enough of the industrial shell to make the elegant dining room feel earned rather than decorated. It's a tasting-menu restaurant, two menus deep into creative Basque cooking, where the chef apparently surfs before service each morning and seems to mean it as a philosophy, not a brag. The food follows the same logic: precise, but willing to move with the current.

1. Michelin Guide Selected Restaurant

Exposed brick and old ironwork give this casual Basque restaurant a warmer, less ceremonial feel than the fine-dining sibling it shares a kitchen with next door. The menu runs traditional with a modern lean, offered à la carte or across several tasting menus rooted in Basque identity. Ask the server what's available off-menu; the cod cheeks in a traditional fish stew have a way of settling the question of what to order before you've even opened the card.

1. Michelin Guide Selected Restaurant

The counter seats put you close enough to watch the kitchen's Japanese technique in action, which is the whole point of KUMA. The chef makes regular trips to Japan to keep the cooking sharp, and the fusion menu shows it, moving between sashimi, nigiri, and ceviche with a light hand. The deconstructed cheesecake has become something of a signature closer. A polished, mid-priced spot for a long dinner on Calle Ercilla.

1. Michelin Guide Selected Restaurant

Two doughs, one wood-fired oven, and a running dialogue between Calabria and the Basque Country. Demaio is a contemporary pizzeria doing both Neapolitan rounds and Roman pizza al taglio, the latter double-cooked until the base goes light and almost crackerish underneath. Cantabrian anchovies land next to Campanian fiordilatte, which is either a geography lesson or just good sourcing. It ranks 16th in Europe on 50 Top Pizza, if you needed a reason to show up hungry.

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1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

The name means "calm" in Basque, which sets expectations the room apparently takes seriously. This is a trad-rooted fine dining spot on a narrow street near the river in central Bilbao, running a weekday lunch set menu alongside two longer tasting menus that dig into regional cooking and old flavors. It draws a crowd that books ahead, because you have to: the place fills up fast and stays that way.

1. Michelin Guide Selected Restaurant

An open fire grill sits at the center of the room, visible from the dining room, where dry-aged Iberian oxen get the kind of focused, unhurried attention that is almost meditative to watch. This is a Basque steakhouse in central Bilbao, polished but not stiff, rooted in txuleton tradition while the room's clean lines and curved seating push it somewhere more contemporary. It ranked 44th on the World's Best Steak Restaurants list.

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The chef spent five years as a lathe operator before opening this Michelin-starred tasting menu restaurant in Mungia, which explains why the custom wood-fired oven and the scrap-metal tableware are both his handiwork. The dark, minimalist room centers on a long communal table that nods to the Basque txoko tradition. Everything on the menu pulls from local land and season, cooked over flame with the kind of focus that makes fewer ingredients feel like more.

1. Michelin Guide 1 Star

A sapling of the ancient Tree of Gernika grows at the entrance, which tells you something about how seriously the chef takes the Basque landscape before you've eaten a bite. Azurmendi is a three-Michelin-star tasting-menu restaurant built around the idea that fine dining can be ecologically honest. The meal moves through the building: a picnic by the vertical garden, snacks among recycled materials, kitchen-corridor appetizers. The wine list leans heavily toward small-production bottles.

1. Michelin Guide 3 Stars

A Michelin-starred farmhouse restaurant in the hills above the Ibaizábal valley, Andra Mari sits inside a centuries-old stone building that once fed pilgrims heading to the church next door. The dining rooms lean into the rustic setting without apology, and the kitchen holds closely to the rural and coastal traditions of Vizcaya, pulling from small local producers and reworking classic Basque flavors into something more considered.

1. Michelin Guide 1 Star

A former post office in a small Cantabrian town, this rustic dining room inside an old stone mansion has Michelin Bib Gourmand recognition and a terrace table or two under the balcony where you can watch the village go entirely unbothered. The chef updates traditional regional cooking without stripping out the soul of it, so the food feels considered rather than fussed over. Unpretentious, unhurried, and not the place anyone stumbles upon by accident.

1. Michelin Guide Bib Gourmand

The dining room sits directly above a txakoli wine cellar, in the same building that once housed Azurmendi, which now operates just a few meters away, as if the address couldn't stop producing Michelin-starred restaurants. This is a creative Basque tasting menu restaurant from chef Eneko Atxa, with one menu, open-view kitchens, and a single-minded focus on the region's flavors pushed through serious technique. It holds a Michelin star.

1. Michelin Guide 1 Star

A 17th-century country house outside Bakio that went from blacksmith's forge to maize mill before anyone thought to put tables in it. The old wood-fired ovens are still here, one repurposed as a counter, one heating the dining room. It's a traditional restaurant with a creative lean, serving home-style Basque cooking that occasionally surprises. The baked octopus on potato parmentier is the one dish regulars tend to mention first.

1. Michelin Guide Selected Restaurant

A 15th-century Basque farmhouse, its original wooden bones still intact, set against a valley and mountain backdrop that makes the drive feel like part of the meal. This one-Michelin-star restaurant leans into seasonal, regional cooking, pigeon and wild mushrooms in their moment, grilled hake from the Bay of Biscay when it matters, all of it rooted in a kitchen that apparently believes the team is as important as the plate.

1. Michelin Guide 1 Star

Foxes and roe deer wander past the windows while you work through a tasting menu, which sets the tone for this one-Michelin-starred restaurant inside a Nordic-inflected farmhouse in the Basque hills. The chef builds modern dishes from a regional foundation, and the minimalist room with its oversized windows makes the surrounding countryside feel like part of the meal. À la carte is an option, but surrendering to the tasting menu is the obvious move.

1. Michelin Guide 1 Star

Sitting right on the seafront in Bakio, this family-run Basque restaurant has been passed down through three generations and now belongs to two sisters, one in the kitchen, one running the room. The menu follows the season and the catch, so asking what came in that morning is not a bad move. The terrace table at sunset is the kind of thing locals act casual about while quietly booking weeks ahead.

1. Michelin Guide Selected Restaurant

A 17th-century Basque farmhouse surrounded by vineyards, where the aperitif arrives hidden inside a centuries-old cabinet and the txakoli is poured from their own vines. The fine-dining restaurant upstairs holds a Michelin star, though you can also eat more casually in the ground-floor taberna. The chef's menus lean into farmhouse subsistence cooking, with grilled dishes and locally raised cattle that the team is genuinely eager to talk you through.

1. Michelin Guide 1 Star

Everything here runs through fire. Etxebarri is a grill restaurant tucked into a Basque mountain village so quiet you'll wonder if you've made a wrong turn, but the reservation you booked months ago confirms you haven't. The chef built his own tools and a pulley system to control the flames, burning different woods for different things. It holds a Michelin star and sits at number two on the World's 50 Best Restaurants list, which the pilgrimage-length waitlist will have already suggested.

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3. Michelin Guide 1 Star

The name comes from the Basque word for a log, which tells you something about how seriously this creative tasting-menu restaurant takes its place in the Urdaibai Biosphere Reserve. Set inside a farmhouse hotel a few kilometers outside Bermeo, with valley and sea views through the windows, the chef builds each seasonal menu from the surrounding ecosystem, much of it grown on-site. Over thirty txakolis from Bizkaia make the drink list worth your full attention.

1. Michelin Guide Selected Restaurant

A Japanese chef restored a century-old Basque farmhouse in a village so quiet you can hear it, then started merging Japanese technique with the wood-fired grill traditions of a traditional txoko. The tasting menu changes with the seasons, drawing from a kitchen garden and foraged mountain plants, and opens beside the grill itself before moving to a small, warm dining room. It holds a Michelin star and lands on the World's 50 Best list.

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2. Michelin Guide 1 Star

A farmhouse that's been around forever anchors this Basque restaurant in a valley that makes the drive feel intentional rather than accidental. There are several ways to commit: bar snacks near the entrance, a tavern area, a bistro with a set lunch, and a full dining room for the chef's tasting menus. The cooking leans traditional, with a particular affection for game, and the foie gras terrine with pacharán and crunchy almonds is the kind of dish that explains everything.

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

A farmhouse restaurant perched a few metres from the cliff edge, with a 19th-century church as its nearest neighbour. The chef recites the menu aloud each day because it changes with whatever came in that morning, which sounds precious until you taste the result. Honest, traditionally rooted Cantabrian cooking, the kind where the ingredients do most of the talking and the setting does the rest.

1. Michelin Guide Selected Restaurant

A glass-fronted porch dining room looks out over the Cantabrian countryside, and the other room leans rustic stone and timber, so you pick your mood at the door. This is a family-run restaurant where traditional regional recipes have been quietly modernized by the son of the house, who took over and adjusted things by degrees. The Michelin Guide has it on their list. If you need somewhere to sleep, there are a handful of rooms and apartments on the same property.

1. Michelin Guide Selected Restaurant

A converted salt warehouse perched above salt pans that have been worked since ancient times, Almazen is a tasting-menu restaurant built around an open kitchen with a bar counter circling it. The chef cooks in plain sight, pulling from local organic produce and leaning hard on muera, the salt native to this valley. On fair days the meal opens outside, looking out over the mines, which sets the tone rather perfectly.

1. Michelin Guide Selected Restaurant

A centuries-old farmhouse at the foot of Anboto mountain, with stone walls, wood beams, and a terrace that looks out over the valley like a painting someone forgot to finish. This is a traditional Basque restaurant, the kind that takes grilled dishes and regional ingredients seriously without making a fuss about it. A lunchtime set menu sits alongside the à la carte, and the locals filling the room rarely seem to need a recommendation.

1. Michelin Guide Selected Restaurant