At Alenda, Iñaki Gómez and Lola Palacio bring their culinary dreams to life in a warm and serene stone house with wooden beams . An intimate dining room where you can be pampered: by Lola's attentive service and recommendations in the dining room, and by Iñaki's exquisite culinary creations.
Alenda's cuisine draws on traditional stews and casseroles, bringing them into the present: light, precise, and highly personal dishes . It's a cuisine rooted in the local environment, with its connection to the sea and the mountains, and is prepared almost daily: they personally visit the fish market to select the finest ingredients and work with trusted livestock farmers. The restaurant's crown jewel is its vegetable garden: over 500 square meters of its own cultivated land where vegetables, herbs, and edible flowers grow, which are harvested and used fresh in some of the courses.
In its beginnings, Alenda offered a traditional menu with bolder touches, which, little by little and encouraged by its own customers, evolved into the current concept: creations of sea and mountain made with technique, care and all the aroma of a garden that arrives on the plate fresh and full of nuances.
Here you won't find a menu, but rather three tasting menus prepared with locally sourced produce . The structure of the menus—the number of courses—remains the same, but the dishes change daily according to what's in season and, especially, what the garden dictates. It's a commitment to sustainability and to a dynamic cuisine, one that first appeals to the eye and then convinces on the palate.
Lola personally tends the vegetable garden: she prepares the soil, plants each seed, and lovingly cares for every plant. This direct connection between the gardener and the cook is evident in every detail of the menu.
Recommended in the Michelin Guide 2025
1 Repsol Sun 2025
