Natàlia, head of the dining-room, and Jordi, chef and son of the owner of El Cau del Pescador (a classic seafood restaurant in Sant Feliu), met while working in the Basque Country, specifically in the Bodegón Alejandro, which belongs to the parents of Martín Berasategui, and El Munto, another classic tavern in the old town in San Sebastián. In 2013, back in the Costa Brava, they wanted to make their own interpretation of everything they'd learned, combining it with traditional Catalan cuisine. And they were lucky enough to find the ideal venue, a place in the centre that had previously been a restaurant-tavern and still had a long oak bar.

Hiding in the basement of a timber building in the heart of the Parte Vieja, this restaurant—where world-renowned chef Martín Berasategui cut his teeth—toes the line between traditional and contemporary Basque cuisine. A recent menu included slow-roasted piquillo peppers, tiny de lágrima peas topped with a poached egg and shaved black trufffles, and brûléed torrijas (Spanish "French" toast).

This is a bit like a dungeon, but in a good and glowing way. Its proximity to Mercado de la Bretxa made it the bolthole of choice for traders, a place to tuck in to cheap fish and txakoli (sparkling dry white wine), pork and cider after work. Now very much upgraded, chef Inaxio Valverde still makes good use of the market’s fresh, local and seasonal produce.

€€€ · Traditional Cuisine

Bodegon Alejandro is a renowned restaurant bar located in the heart of the Old Town in San Sebastian, Spain. This family-run establishment has been serving locals and tourists alike for over 70 years, offering a warm and welcoming atmosphere that invites visitors to sit down, relax and enjoy their delicious pintxos and drinks. The bar is famous for its traditional Basque pintxos, made with fresh, high-quality ingredients sourced from local markets and suppliers.

One of San Sebastian’s many Michelin-starred restaurants, Bodegón Alejandro (Calle de Fermín Calbetón, 4) offers authentic Basque cuisine made with local and seasonal produce. Head Chef Iñaxio Valverde cooks up a menu including fillet of cod with spider crab cooked in a pil-pil (herb and olive oil) sauce. There’s also a six-course tasting menu and a seasonal menu, which you can enjoy while looking at a historic 360-degree painting of the city.

When that moment comes, head to the this lovely restaurant in the Old Town. Located in the heart of San Sebastian, in one of the most famous streets of the Old Town, the kitchen of Bodegón Alejandro focuses on the authenticity and classic flavors of Basque cuisine. The chef Iñaxio Valverde cooks essence, tradition and the close ties with the land; a commitment to the seasonal produce that awakes the beats of the authentic Basque cuisine.

Bodegon Alejandro is a Michelin-starred restaurant in San Sebastian that serves Basque tasting menus at reasonable prices. Unfortunately, we had already filled up on pintxos by the time we got here so we settled for dessert. On the left below is their green apple pie with rosemary trifle and lemon thyme ice cream, while on the right is a caramelized french toast served with fresh cheese ice cream.

There's something about Bodegón Alejandro that just seems to make it the right choice on every occasion. It's a spot where you can eat without breaking the bank (daily lunch prix fixe runs you about 30 euros), but where great flavor meets just the right amount of innovation. Bodegón Alejandro has a deep, connected local history, once belonging to the family of famed chef Martín Berasategui.

Bodegón de Alejandro is another place to consider for lunch in Donostia. It's a seasonal cuisine establishment that bases its menu on the classic recipe book of the region and offers its culinary selection through various options such as a tasting menu and a special for groups. We suggest the cod loin glazed in olive oil with crab stew and pil-pil sauce.

Tucked down some steep stairs on the old part’s busiest street, Bodegón Alejandro serves up regional specialties that have just a little bit extra care. The produce they use is of an excellent, seasonal quality. Of course, sometimes I find myself just ordering a bottle of cava and jamón, with one of their incredible torrijas to finish.

In the alley (or ‘kalea’) of Fermín Calbetón you’ll find Michelin starred Bodegon Alejandro clustered with multiple other restaurants—known as Jatexea in the Basque language—such as Jose Mari or Zumeltzegi. Select your budget and choose—it is difficult to be disappointed with food choices and quality here.

On this basis, we decided on what I regarded as pretty much the next best thing in the form of the restaurant, Bodegon Alejandro, which was owned by Martin Berasatequi’s parents, where he initially learned his trade and which he took over before ascending to the (Michelin) stars.

That night we went to one of the nineteen Michelin star restaurants in San Sebastián, Bodegon Alejandro. The city boasts the largest amount of Michelin star restaurants per square kilometer!. We enjoyed a delicious eight-course meal made from seasonal ingredients.

If you're tired of pintxos and want a different insight into Basque food traditions, Sandra says that Bodegón Alejandro in the old town is the place to go for lunch or dinner. Adress: Fermín Calbetón 4

Bodegon Alejandro gives you high-quality dining in the Basque country. You will surely love the tasting menu at this restaurant.