Carasa (EFE).- Nature, rest, gastronomy and events are the main attractions of Pico Velasco, an old palace fortified by avant-garde architecture that blends in with the green and blue surroundings and is championed by the culinary proposal of the star chef Michelin, Nacho Solana.
It is an 85,000 square meter farm located in Carasa, in Voto, at the foot of the Asón River, in the heart of the Santoña, Victoria and Joyel Marshes Natural Park, which offers accommodation in eleven luxurious rooms, a terrace for snacks with views to infinity, a glass-enclosed facility aimed at events and a privileged restaurant for around thirty diners.
A suitable destination for those who want to search for themselves, try something different in the north of Spain or flee from the mundane technological noise, because it is surrounded by pastured meadows, even by an ‘Angus’ cattle farm that supplies its pantries with meat.
The former CEO of the Volkswagen group, Herbert Diess, during his time as director of the Robert Bosch plant in Treto, was the one who became “infatuated” with the site, bought it and has invested “a significant amount” to rehabilitate the medieval palace that there It was erected in a large house as a “matryoshka”.
“A cube inside another cube”
“A cube within another cube” made with elegant and sober materials, such as concrete, wood and stone, and accompanied by large windows so that the light transforms into “silence”.
This was detailed in an interview with EFE by the director of Pico Velasco, Inés Aguirreburualde, who explains that since the tourist bet officially started in mid-June, there have been constant calls to enjoy the facilities.
“We already have 16 events scheduled with around 200 people between now and November, especially weddings,” Aguirreburualde points out enthusiastically, adding that Pico Velasco’s philosophy is for the newlyweds to give “a gastronomic experience” to their guests. .
All this from the hand of his partner in the project, holder of a Michelin star and two Repsol suns, Nacho Solana, who will be in charge of seducing the palates of diners with “close” Cantabrian products.
He was addressed by Herbert Diess, in 2015, in a first attempt to head the Pico Velasco gastronomic menu, but it was not until after the pandemic that the Cantabrian chef accepted this new adventure.
Two “tierruca-inspired” menus
Solana acknowledges to EFE that he was particularly “excited” to face this “challenge”, because it is not usual to find in the region a chef with a Michelin star who also runs a hotel kitchen.
To do this, he will walk between his original Solana restaurant and the novelty of Pico Velasco. “It’s going to be good for both places.
One to start with a base and the other to feed on freshness”, he maintains.
His proposal for the Pico Velasco restaurant consists of two tasting menus, Albiar and Sincio, inspired by the ‘tierruca’ and its products from the sea, mountains and gardens.
“My essence will be in the dishes, but both the cuisine of the Solana restaurant and that of Pico Velasco will have their own identity”, Solana clarifies.
In addition, they are forming a young and experienced team, not only in kitchen and dining room service, but also in hospitality and events so that Pico Velasco becomes one of the tourist banners in the eastern part of Cantabria.
By Miguel Ramos.
The entry Pico Velasco: An architectural “matryoshka” of rest and with a Michelin star flavor was first published in EFE Noticias.