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.