If you’re on the lookout for a restaurant with a touch of romanticism and 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 earth and the stove, the better.Choose between two distinct dining spaces: the “taberna” and the gastronomic restaurant itself, with Gorka and Kepa in the kitchen and Mikel performing the 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.