We'd add
Suprema de bacalao al pil pil con txangurro a la donostiarra
Bacalao, salt cod, in pil-pil, the olive-oil emulsion, with txangurro, spider crab, the Donostia way. One to share.
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AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstTxipirón fresco troceado guisado en su tinta
Txipirón, small squid, cut up and stewed in its own ink. San Sebastián's classic, and the one we'd go for.
From Bodegón Alejandro's own menu and pages, as we read them in October 2026.
Bodegón Alejandro
Basque · casa de comidas · Donostia classics · Parte Vieja, San Sebastian
Fermín Calbetón Kalea 4, 20003 Donostia-San Sebastián
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A basement casa de comidas, an old eating house, on Fermín Calbetón cooking Donostia's classic dishes from local produce in season. The squid in its ink is the city's own.
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