The story
In the heart of Saint-Jean-de-Luz, Alcalde brings the bold, smoky flavours of the Basque Country to the table. The restaurant’s ethos is built around cooking over embers, a technique that runs through both the cold and hot starters, the seafood, and the meat dishes. The menu, crafted by Chef Asier Alcalde of the celebrated Ana Mari, is a direct expression of the region’s larder: line-caught merlu, turbot prepared "façon Orio", and txuleta (Basque beef rib) served as grilled boulettes or a côte de bœuf for two.
The space operates as both a restaurant and a comptoir, open daily from midday until late. At the comptoir, you can drop in for a glass of Txakoli Rezabal and a portion of txistorra from Arbizu, or Iberian bellota ham cut by hand. The dining room offers a more composed experience, with starters like gambas braisées with lime mayonnaise or braised artichokes with Iberian ham cream, followed by mains such as chipirons in ink or a 100% Iberian pork with truffle mashed potato.
Seasonal market lunches are offered midweek, written on the slate. Desserts stay close to home: a tarta de queso with artisan tatin ice cream, or caramelised brioche perdue with vanilla ice cream. The wine list leans towards the Basque and Rhône valleys, with several available by the glass.
Alcalde’s cooking has earned it a place in the Michelin guide, recognised for its confident, ingredient-led approach. It is a restaurant that knows exactly what it is: Basque, grilled, generous.
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