Restaurante Cañadío is the most celebrated traditional restaurant in Santander — a white-tablecloth institution that has been feeding the city's lawyers, politicians, and visitors since the 1970s. The chef Galo Basterra built his reputation on the Cantabrian larder: the seafood arrives from the port in the morning, the vegetables come from valley gardens, and the preparation is classical without being stiff. The kokotxas (cod cheeks), the anchovy dishes, and the seasonal fish of the day are the things to order.
The room has the comfortable confidence of a place that has never needed to reinvent itself — dark wood, white linen, and a clientele that comes back every week. Prices are on the high side for Santander but reasonable for the quality. It is worth booking at least a day ahead, particularly for weekend lunches. The bar counter at the front is open without reservation and serves excellent pintxos at more accessible prices.