Iñaxio Valverde

At Bodegón Alejandro, the head chef role puts Iñaxio Valverde in charge of maintaining a clear line of cooking within a city where food culture is part of everyday life. The work here is less about statement and more about continuity—keeping the restaurant’s identity intact through ingredients, timing, and the disciplines that define the kitchen.

As head chef, he shapes a menu that follows the seasons without drifting from the restaurant’s core style. Habitas tiernas salteadas con mollejas de ternera shows that approach plainly: very small, tender broad beans paired with veal sweetbreads, cooked and finished on the plancha. The dish depends on contrast—freshness against richness, softness against structure—and on the kind of control that keeps those elements in balance.

The apple tart stays recognizable, while rosemary diplomat cream and cheese ice cream add a more layered, aromatic finish. The point is not to replace the classic form, but to sharpen it.

Cod pil pil sits at the center of Iñaxio Valverde’s signature work. At Bodegón Alejandro, that choice signals a kitchen that trusts technique over flourish, letting texture, sauce, and timing carry the dish.

The recognition in Valverde’s work comes through the cooking’s own terms: Basque technique, seasonal product, and named dishes that keep the restaurant close to the market and the plancha. The kitchen’s value lies in repetition handled well, in detail, and in a locality that reads clearly on the plate.