Alameda

Alameda Review

Hot young Hondarribia star chefs Gorka and Kepa Txapartegi opened this restaurant in 1997 after working with, among others, Lasarte's master chef Martín Berasategui. The elegantly restored house in upper Hondarribia is a delight, as are the seasonally rotated combinations of carefully chosen ingredients, from fish to duck to vegetables. Both surf and turf selections are well served here, from Ibérico ham to fresh tuna just in from the Atlantic. The terrace is the place to be on balmy summer evenings.