A place where souls passed through in the past

 I love the villages on this road.  They are almost clinging together to avoid tumbling down the valley.  Entering them you find clusters of vital service. The vets is the very first building we meet.  Marian Mail was impressed 11 months ago.  ‘Very friendly, they have everything, it doesn't look like a rural pharmacy, long hours and good service’




Next along is the Restaurante Casa Vicente.  Tomas reckoned ‘We can't really say much about the food. We stopped to have some beers and some food. Quick service and very rich portions. A good place to stop after doing activities in the area.’    J.C clearly was not really sympathetic with the idea of a small restaurant catering for a limited clientage.  I feel there one star ‘The food is not bad but you cannot be eating for 2 hours from the time you sit down at the table when there is only a menu with 3 starters and 3 seconds to choose from. They clearly have a limitation in the kitchen. The person waiting on the tables tried to do what he could.’ was a bit unsympathetic to the surroundings.  I mena, for one star you expect ‘ After five hours they finally served a single fish finger and we fought off the rats for it.’

We follow the road through the spectacular scenery. 







San Roque de Riomiera’s cemetery gets a single, unworded, 4 star review.   The next is a land mark.  The Pasaje de las Animas gets a layby and a notice board but I can not find anything out about   Basilio said ‘Magical place that tells a beautiful story of a place where souls passed through in the past…   A website about the region, its lumberjacking and the like, has been made.‘  .https://www.traveler.es/naturaleza/articulos/que-hacer-que-ver-que-comer-en-san-roque-de-riomiera-valles-pasiegos-de-cantabria/19838











We will end at the Restaurante La Vieja Escuela.  Over 700 people have reviewed here.    Peio praised the mountain strew.  Here is a recipe = if not the recipe.

  • 500 grams of white beans

  • 1/2 kilo of cabbage

  • 300 grams of marinated bacon

  • 2 chorizos

  • 1 blood sausage

  • 2 large potatoes

  • 1 onion

  • 2 cloves of garlic

  • 1 bay leaf

  • Salt to taste

  • Extra virgin olive oil

Pour the drained beans and cover with cold water. Add the peeled and quartered onion, peeled garlic cloves, bay leaf and salt. Bring the pot to a boil, then reduce the heat to medium-low and let the beans cook slowly for about 1 1/2 hours or until tender.

While the beans are cooking, peel and cut the potatoes into large chunks and cut the cabbage into thick strips. Then, in a separate pan, heat a little olive oil and add the marinated bacon, chorizos and black pudding. Cook the meats until they are golden and crispy on the outside. Once cooked, remove them from the pan and set aside.



Once the beans are tender, add the potatoes and kale to the pot. Make sure they are covered with liquid. Simmer for another 30-40 minutes or until the potatoes are tender


Leave for a day in the fridge.  Let the flavours soak in. Enjoy.









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