Concierge.com's insider take:
Just up the coast from culinary hot spot San Sebastián, the seaside town of Hondarribia has its own star attractions. Leading the charge is Restaurante Alameda, run by the Txapartegi brothers, Mikel (front of house), Kepa (pastry chef), and Gorka, who was recently named chef of the year by the Basque Academy of Gastronomy. Gorka's modern Basque dishes include squid served with spring onion compote, and smoked sardine fillets with sweet pepper salad and olive vinaigrette. Alameda is housed in what was once a simple tavern opened by the boys' grandmother in 1942. Today the space has been completely restored, with hardwood floors, cream paneled walls, and heavy wood-beamed ceilings. On one wall, floor-to-ceiling windows open onto a garden with views to the sea. In summer months, call ahead to book a table on the highly sought-after terrace.—Guy Fiorita
Open Tuesdays through Saturdays 1 to 3 pm, 6:30 to 11 pm, Sundays 1 to 3:30 pm.
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