Sergio Bastard: Redefining Cantabrian Cuisine
Few chefs capture the essence of Cantabria quite like Sergio Bastard. Named Best Chef of Cantabria, he brings a deep connection to the region’s landscape, sourcing ingredients from the Atlantic coast and the lush inland valleys. His work with seaweed, coastal herbs, and forgotten local products has made him a pioneer in sustainable fine dining, earning him a Michelin Green Star. His cooking at La Casona del Judío is a constant evolution—where tradition, innovation, and environmental responsibility shape every dish.
“For me, the future of cuisine is looking at what’s closest—our land, our sea, and the stories they hold.”
Casona del Judío
JREJRE-Jeunes Restaurateurs
Santander, Spain
La Casona del Judío is a true journey through Cantabria’s culinary heritage, elevated by bold creativity. In a 19th-century mansion near Santander’s coast, Chef Sergio Bastard crafts dishes that honour the region’s landscapes, from the rugged sea to the rolling hills. Sustainability is at the heart of every plate, with 90% of ingredients sourced locally, including coastal herbs from the restaurant’s own garden. Awarded with both a Michelin Star and Michelin Green Star, La Casona blends history, innovation, and a deep respect for nature to create a dining experience unlike any other in northern Spain.
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For me, the future of cuisine is looking at what’s closest—our land, our sea, and the stories they hold.
