Alcalde

Alcalde presents Basque gastronomy and lists many dishes that showcase local Basque and Navarrese specialties. The restaurant is SELECTED in the Michelin Guide and the website carries a ©1983 mark for the Alcalde name. The operation comprises a Comptoir and a Restaurant, providing both a casual counter area and a more formal dining room, with seating available as table reservations or at the counter. À‑la‑carte and comptoir formats deliver small portions, shared plates and larger grilled fish and meat pieces intended for two to three people, while cocktails and small plates at the comptoir encourage a convivial, informal experience alongside sit‑down service. The cooking style centers on cuisson à la braise — braising and grilling over embers — with a balance of charred seafood, meats and vegetables presented alongside cold cured items and tapas‑style portions. Emphasis on regional sourcing guides contemporary plated and shared formats, and the wine list includes regional references such as Txakoli plus a curated selection by the glass and bottle to accompany the food. The carte is elaborated by Chef Asier Alcalde, who is identified with the restaurant Ana Mari, linking the menu to his culinary leadership. Specialties include Txistorra d’Arbizu (Navarre); Côte de bœuf à la braise; Turbot façon Orio (large plated fish for two to three); Anchois en salaison with brioche and Espelette butter; Tarta de queso façon Alcalde; and Ossau Iraty from Ferme Erbinia.