In Alenda, Iñaki Gómez and Lola Palacio shape their gastronomic dreams in a stone house with wooden beamsWarm and serene. An intimate dining room where you can let yourself be pampered: by Lola's attentiveness and recommendations in the dining room and by Iñaki's delicate creations in the kitchen.
Alenda's cuisine takes its inspiration from traditional stews and braises and brings them into the present: light, precise, very personal dishesIt is a local and regional cuisine, looking towards the sea and the mountains, and is prepared almost daily: they go to the fish market themselves to choose the best pieces and work with trusted livestock farms. The great jewel of the house is its vegetable garden: more than 500 m² of its own cultivation where vegetables, herbs and edible flowers grow, which are cut and used immediately in some of the passes.
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: Sea and mountain creations 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 letter, but three tasting menus made with local produceThe 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 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
