Alameda

If you’re on the lookout for a restaurant with a true soul and no little history, you’ll find it at Alameda, where the Txapartegi brothers have transformed this restaurant into a must for food-lovers and where they closely follow the wise words of their grandmother Julia: “the shorter the distance between the soil and the stove, the better”. Choose between two distinct and pleasantly renovated dining spaces: the “taberna” and the gastronomic restaurant itself, the latter boasting a classic, rustic decor but with added attractive and modern features. Gorka and Kepa are at the helm in the kitchen, while Mikel performs sommelier and front-of-house duties. On the à la carte and two appetising set menus (Hondarribia and Gartzinea) they highlight deep-rooted Basque cooking from a more contemporary standpoint, creating what they call “Bidasoa cooking”, which is indelibly linked to the Bidasoa-Txingudi area and its locally produced ingredients. We particularly enjoyed the marinated and smoked Bonito del Norte tuna with onions and citrus fruit.

Cocina del Bidassoa: a micro-regional kitchen philosophy

• Alameda presents itself as the Kitchen of Bidassoa, drawing on ingredients from the Bidasoa valley and carrying the Nueva Cocina Vasca tradition forward with a focus on proximity, land-and-sea produce.

A multi-experience venue in a historic building: garden, terrace, and tavern

• Nestled in a century-old hotel Alameda within a renovated 19th-century building, the site offers a garden and a large terrace overlooking the Bidasoa River plus a gastronomic tavern, delivering restaurant and tavern experiences under one roof.

A family-driven project spanning generations: Gorka Txapartegi and a 1942 origin

• The project is led by Gorka Txapartegi and has been in the family since 1942, now run by the third generation, continuing the Basque culinary tradition with seasonal, local ingredients.

Signature Ingredients

• Hake (merluza): A central element of Alameda’s coastal, proximity-based cuisine. Sourced from the nearby sea and used to express the purity of Basque seafood, hake appears as a recurring focus in the restaurant’s seafood offerings and degustation courses, highlighting the sea’s briny sweetness with precise, refined technique.
• Cod (bacalao): A classic Basque seafood staple that embodies Alameda’s land-and-sea philosophy. Prepared to emphasize clean, briny flavors and delicate textures, cod reflects the Basque coastal tradition and the restaurant’s commitment to seasonal, local produce.
• Mackerel (caballa): A representative fish from the Basque coast, used to showcase freshness and the region’s maritime pantry. Often presented with light preparations and seasonal accompaniments that balance richness with bright, herbaceous notes.
• Foie gras: An upscale ingredient that Alameda incorporates in select courses to add richness and depth. Its use signals the kitchen’s refined Basque influence, pairing luxurious texture with modern Basque techniques.
• Pork jowl (panceta/papada de cerdo): A rustic, flavorful cut that underscores Alameda’s nod to local farming and traditional Basque heritage. Used to provide fat, texture, and savory contrast to seafood elements on the menu.
• Pigeon (paloma/pigeon): A game protein included in some tasting options, illustrating Alameda’s creative, terroir-driven approach and willingness to explore non-traditional pairings with seasonal produce.
• Txakoli (Basque white wine): A signature regional pairing that accompanies seafood dishes, enhancing acidity and balance. The restaurant’s wine program and Basque identity often feature txakoli to complement the coastal menu.
• Seasonal land-and-sea produce: Alameda’s hallmark is sourcing from the surrounding pantry, incorporating a rotating selection of seafood, vegetables, herbs, and small-game. This proximity-driven sourcing defines the restaurant’s identity and ensures dishes reflect the terroir and seasons.

Hondarribia Menu (Tasting Menu)

• Hondarribia Menu: €135
  • Beverage option: +€40 (Total: €175)
  • Wine pairing: +€110 (Total: €245)

Signature dishes (included in tasting menu)

• Foie gras and toffee bonbon
• Lukainka, ancestral sausage
• Kantil hake
• Sardine and salted fish
• Artisan sheep's milk butter with our natural leaven bread
• Cod salad, citrus and leek
• Grilled mushrooms, egg yolk and hazelnut
• Pepper stuffed with duck, and pickled piparras
• Grilled fish of the day
• Baztan beef ribs
• Roasted fig cake
• Chocolate, hazelnut and orange
• Txiki goxuak