Restaurants
La Malinche Santander
About La Malinche Santander
An informal restaurant with a clear vocation to sharing portions. Oak wood tables, pallets on the walls, mirrors, desk lamps, various chairs and cushions and even a wooden coil preside over this cozy and eclectic space that has earned a place in the gastronomic scene of Santander. All of this washed down with a modern wine and cocktail list and set to bossa nova, jazz or the best soul.
The restaurant is committed to "Cantabrian fusion" that combines modern concepts brought from different parts of the world with quality raw materials made in Cantabria. The menu brings together Moroccan, Italian and Asian cuisine. And they take advantage of an oak charcoal oven that gives the grilled American cut of T-Bone meat or the charcoal-roasted Iberian secret with apple compote a unique flavor.
In the bar, snacking is the main attraction. Cones of chicken, tails or jalapenos accompany portions of octopus or quinoa salad. To this we must add the new “STREET FOOD” space, where the nachos, the hot dog, the pita bread with curry chicken, the Mexican taco and a quesadilla tasting pay homage to the “food trucks”.
Emilio Gutiérrez, our “Miliuco”, has become one of the gastronomic references in the region. Its cuisine avoids artifice and uses the best products that Cantabria offers. Trained at the Hospitality School, his career began at El Palacio de la Magdalena. Later Nacho Basurto takes him to La Cúpula del Rhin where in just six years he was able to climb to the top. He has traveled all over the world, has trained among other places in El Bulli, and has participated in countless gastronomic conferences throughout Spain. At La Malinche he exploits all the creativity he has inside, fusing trends from all over the planet with quality Cantabrian products.
The restaurant is committed to "Cantabrian fusion" that combines modern concepts brought from different parts of the world with quality raw materials made in Cantabria. The menu brings together Moroccan, Italian and Asian cuisine. And they take advantage of an oak charcoal oven that gives the grilled American cut of T-Bone meat or the charcoal-roasted Iberian secret with apple compote a unique flavor.
In the bar, snacking is the main attraction. Cones of chicken, tails or jalapenos accompany portions of octopus or quinoa salad. To this we must add the new “STREET FOOD” space, where the nachos, the hot dog, the pita bread with curry chicken, the Mexican taco and a quesadilla tasting pay homage to the “food trucks”.
Emilio Gutiérrez, our “Miliuco”, has become one of the gastronomic references in the region. Its cuisine avoids artifice and uses the best products that Cantabria offers. Trained at the Hospitality School, his career began at El Palacio de la Magdalena. Later Nacho Basurto takes him to La Cúpula del Rhin where in just six years he was able to climb to the top. He has traveled all over the world, has trained among other places in El Bulli, and has participated in countless gastronomic conferences throughout Spain. At La Malinche he exploits all the creativity he has inside, fusing trends from all over the planet with quality Cantabrian products.
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Abierto ahora
Lunes
13:00-16:00 · 20:00-00:00
Martes
13:00-16:00 · 20:00-00:00
Miércoles
13:00-16:00 · 20:00-00:00
Jueves
13:00-16:00 · 20:00-00:00
Viernes
13:00-16:00 · 20:00-01:30
Sábado
13:00-16:00 · 20:00-01:30
Domingo
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