Bodegon Alejandro — Restaurant in San Sebastián

4.8/5*

To start off, we were brought out ‘Gazpacho’, a cold Spanish-tomato, onion, garlic, olive oil purée soup. It had intensely ripe tasting tomato’s with a piquant, salty and sweet hit. It was a refreshing delight.

Next came the mussels with marinara sauce, sourced from Mont-Saint-Michel in France. These mussels were creamy and sweet in nature with a perfectly soft bite into the flesh. The marinara sauce was delicately spiced, buttery, perfectly salty, citrusy, with tastes of fresh onion, garlic, tomato’s, capsicum and a splash of white wine.

The Spider crab stew Donosti style and pil pil sauce came with an egg white, fluffy, creamy sauce on the top and a tomato, onion, spider crab flesh sauce on the bottom. The crab was so sweet and delicate, contrasting perfectly with the creaminess, this dish melted beautifully. Pil-pil is onomatopoeic, representing the sound the sauce makes as it bubbles. Pil-pil needs to be cooked very slowly and attentively, not boiling but slowly bubbling.

The marinated anchovy fillet was sweet, salty and very tender. We’ve never had an anchovy so big and juicy, marinaded in a light chilli, very finely cut coriander and topped with a fruity tasting, beautifully pickled cristal pepper. The anchovy was noticeably fresh tasting, also having a woody-smokey aftertaste.

The Leek royal with ham broth had a salty, creamy, rich ham-stock broth. On the bottom of the dish was a béchamel tasting layer which had spicy tastes of nutmeg and cinnamon. We also picked up slight hints of truffle in the broth.

The slow cooked egg, served with Emmental consommé had a beautiful presentation, with delicately placed white mushroom stalks on top and wild truffle tasting mushrooms in the cream. The egg was perfectly cooked with a soft texture, presented on a potato-hash brown boat, textured like a pancake but still carrying a juicy-fried-potato taste. The cream sauce on the bottom was superbly creamy, light, but fulfilling with hints of garlic.

The grilled tuna fillet was sensationally cooked, honestly, bringing a tear to our eyes. A golden caramelised crust with a light Smokey flavour, juxtaposed with a fresh, absolutely stunning, soft-sashimi grade, melting-tuna meat. On the side were caramelised spring-onions which held a fresh, slightly spicy, yet sweet taste. Also sided were confited piquillo peppers which provoked a sweet, fresh and juicy explosion on the palate.

The twice acorn fed Iberian pork loin with mashed potatoes was a melting delicacy. The pork was incredibly fatty, melting in the mouth yet lean at the same time. The meat tasted of a red-wine-garlic marinade with a nutty-wood flavour in the crust. The gravy on top had strong rosemary-thyme notes. The mash potato had the ideal buttery-creamy taste and texture.

The 1kg dry aged Txuleta steak, aged in Galicia and farmed in Germany, packed a sensationally bold-beef flavour. The crust was perfectly golden and thinly-crispy, contrasting with the incredibly marbled, fatty-melting, vibrantly rare meat. The meat was so intensely fatty and rich, that just a sprinkle of salt was needed on top.

For dessert, the seasonal cherry’s came with caramel biscuit and fine mint, being served in a pillow of mascarpone. The cherry’s were noticeably soaked in a sweet wine, having a zesty-like taste. The biscuit had a slightly nutty- pistachio tasting finish. The caramelised french toast had an infused smoke taste, soaked in a beautifully constructed syrup. The toast had a glass-like exterior, a burnt marshmallow tasting-caramelised crust. The interior tasted unbelievably fluffy and soft. The ice cream had a cream-cheese taste, with delicately placed rich-orange-zest on the top.

Overall, this was an exceptionally presented, well constructed, deliciously tasting feed, setting the bar for our...

This place is BY FAR my favorite restaurant the whole time here. Perhaps I had really high expectations of San Sebastian, but I find the three michelin Arzak a little underwhelming, and the popular pinxto bars too chaotic and unpleasant.

This place is nestled in the basement and when we got to dinner, it was a nice mix of locals and tourists. The service was friendly (not a guarantee in this city) and the food omg the food. I had started to lose hope in the food in this city until I tasted the dishes here.

They started with a refreshing gazpacho and beautiful wafers. The wafers were so thin and a little nutty, absolutely delicious. The bread here was stunny, crusty on the outside and moist on the inside - a definite must order as most of their dishes have sauces they are so good you just want to wipe it up with bread.

We ordered ala carte and each dish just left us hungrier - that’s when you know a restaurant is good.

They had baby mussels in season which was served in a homemade marinana sauce - what delicate and sweet mussels, and the sauce was earthy and satisfying.

The spider crab with pil pil foam was equally outstanding - chunks of marinated hot crab meat which blends well with the aromatic garlic flavor of the foam. Heaven.

The squid in its own sauce was another winner - perfectly cooked squid in umami black ink sauce.

My favorite dish of the night was the local ceps mushrooms with runny egg. The mushrooms were so aromatic and exploding with flavors from being cooked in spanish sherry and pepper, such a delightful dish.

They serve a good selection of spanish wines by the glass and dessert was equally outstanding. The pistachio souffle blew me away, rich pistachio cream amidst a light souffle and the figs with cream was very good as well.

Definitely will be back...

If I had to describe Bodegón Alejandro in just one word, it would be "Wow." This restaurant provided an extraordinary dining experience to end our tour of Spain in San Sebastián on a high note.

Ambiance and Setting: Bodegón Alejandro has limited hours, and reservations are a must, but it’s absolutely worth the effort. The interior is tastefully decorated with simple tables and chairs, which might initially seem modest. However, don't be misled by the unassuming decor; you’re here for the incredible food.

Food We sampled a variety of dishes from their exquisite menu, each one showcasing the chef’s skill and creativity.

Crab Stew: This appetizer was a standout. The stew was creamy and packed with flavor, setting a high bar for the rest of the meal.

Perch Cheeks: Delicately prepared in a creamy sauce, these were a delightful surprise with their tender texture and rich taste.

Steak: Cooked to perfection, the steak was juicy and bursting with flavor, demonstrating the kitchen’s mastery over meat dishes.

Pork Tenderloin and Fish Soup: Both dishes were superb, highlighting the restaurant’s ability to elevate simple ingredients to extraordinary levels.

Dessert For dessert, we indulged in the pistachio soufflé and caramelized French toast. While both were delicious, the pistachio soufflé truly stole the show with its amazing flavor and rich creaminess that melted in your mouth

Service The service was impeccable, with attentive staff ensuring that every aspect of our dining experience was flawless

Overall, Bodegón Alejandro is an outstanding restaurant that comes highly recommended. As I write this review, I’ve discovered that it was awarded its first Michelin star in 2024. If the chef continues on the current path, I’m certain more accolades are in...