Bodegón Alejandro
This was the casual family restaurant where Martín Berasategui won his first Michelin star at the age of 25, and it’s still a destination for gourmets in the know. Now run by chef Inaxio Valverde, Alejandro remains an exemplar of classic Basque cooking and hospitality. While he always offers a version of cod pil pil, Valverde is not a slave to tradition. He’s likely to present the cod as a confit in olive oil with steamed spider crab, for example. His appetizer of sautéed octopus comes with smoked tuna juices and paprika potatoes. And he does a brilliant riff on apple pie, making it with tart green apples sided by cheese ice cream.
This was the casual family restaurant where Martín Berasategui won his first Michelin star at the age of 25, and it’s still a destination for gourmets in the know. Now run by chef Inaxio Valverde, Alejandro remains an exemplar of classic Basque cooking and hospitality. While he always offers a version of cod pil pil, Valverde is not a slave to tradition. He’s likely to present the cod as a confit in olive oil with steamed spider crab, for example. His appetizer of sautéed octopus comes with smoked tuna juices and paprika potatoes. And he does a brilliant riff on apple pie, making it with tart green apples sided by cheese ice cream.
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