Bidasoa Kitchen
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.
Tomatoes
Josune Zamora - Pedro Txapartegi, Mattenea Farm (Hondarribia) - Bordatxo Farm (Hondarribia)
Anchovies
Hondarribia Brotherhood, Hondarribia
Fungus
Arrospide Banaketak, Usurbil
Broad beans
Josune Zamora - Pedro Txapartegi, Mattenea Farm (Hondarribia) - Bordatxo Farm (Hondarribia)
White asparagus
Vehortu (Vegetables from Tudela), Tudela
Cow
Carnicas Txogitxu, Martutene
Irati cheese
Maina (Beñat Moity, afinador), Uzkuin
Mushroom
Arrospide Banaketak, Usurbil
Herbs and sprouts
Blasenea Mintegiak, Zarautz
Squid
Small local boats, Hondarribia Brotherhood
Bread
Amona Margarita Bakery, Hondarribia
Goat cheese
Emily (Beñat Moity, afinador), St. Palais
Bamka trout
Trucha de Bamka, Sant Jean de Pied de Port
Atlantic mackerel
Hondarribia Brotherhood, Hondarribia
Pea
Oyster
Iberian dewlap