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TRAVEL
The cuisine aboard the Transcantábrico Gran Lujo is a
celebration of the flavours of northern Spain. Chef Nerea
Fernández, with experience in renowned restaurants, crea-
tes incredible dishes using high-quality local products from
each region the train passes through.
Breakfasts include artisanal pastries, Iberian cured meats,
and regional sweets such as sobaos pasiegos or carballones,
depending on the area being travelled. In addition, passen-
gers enjoy dinners in external Michelin-starred restaurants.
The wine list features a carefully curated selection of deno-
minations of origin from northern Spain, perfectly paired with
each dish.
In short, the gastronomic experience aboard the Transcantá-
brico Gran Lujo is a combination of tradition and sophistica-
tion, allowing passengers to enjoy the very best of northern
Spanish cuisine while travelling through breathtaking lands-
capes in an atmosphere of luxury and comfort.
Dining car and detail of one of the restaurant’s tables
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