Bidasoa Cuisine
At Alameda we can defend local cuisine in an unquestionable way: 80% of the products we use come from less than 25 km around. And the Bidasoa-Txingudi region is an enclave with extraordinary conditions, and with a wide variety of products of exceptional quality. With this raw material, we recover dishes and flavors from the area, reinterpreting tradition.
Our vegetable garden
We have our own garden, in which our teacher, Pedro, continues to carefully grow vegetables that we use every day in Alameda to prepare our dishes.
Producers and products
Our cuisine would not be possible without all those people committed to quality and good work in the Bidasoa region: baserritarras, arrantzales, artisans from our environment, who bring us the best products in the area every day.
Tomates
Josune Zamora - Pedro Txapartegi, Mattenea Baserria (Hondarribia) - Bordatxo Baserria (Hondarribia)
Anchoas
Cofradía de Hondarribia, Hondarribia
Hongos
Arrospide Banaketak, Usurbil
Habas
Josune Zamora - Pedro Txapartegi, Mattenea Baserria (Hondarribia) - Bordatxo Baserria (Hondarribia)
Espárrago blanco
Vehortu (Verduras y hortalizas de Tudela), Tudela
Vaca
Carnicas Txogitxu, Martutene
Queso de Irati
Maina (Beñat Moity, afinador), Uzkuin
Perretxiko
Arrospide Banaketak, Usurbil
Hierbas y brotes
Blasenea Mintegiak, Zarautz
Chipirón
Pequeñas embarcaciones locales, Cofradía Hondarribia
Pan
Amona Margarita Okindegia, Hondarribia
Queso de cabra
Emily (Beñat Moity, afinador), St. Palais
Trucha de Bamka
Trucha de Bamka, Sant Jean de Pied de Port
Verdel
Cofradía Hondarribia, Hondarribia
Guisante
Ostra
Papada ibérica