The excellent views over the beach, minimalist decoration and a cuisine featuring contemporary presentations, without losing touch with the roots of Cantabrian cuisine, have propped La Cúpula to be at the spotlight. Perfectly constructed dishes showcase a combination of raw ingredients, delicate visual presentation and the chef’s own personal touch. Very complete wine cellar. Open, light dining room. Quick, highly professional service. A must to explore new trends in Cantabrian cuisine. Specialties: scallops on fig and foie comfiture, salt baked sea bass, vegetable and citrus fruits; crunchy pigs trotters stuffed with boletus mushrooms on a bed of Biscay sauce, and cottage cheese tart with frozen yoghurt. Services: cloakroom, tasting menu, café-bar, parking, disabled access.