Akelaŕe

With his impressive CV and distinctive moustache, chef Pedro Subijana is an icon of the restaurant scene and as such commands the utmost respect. As one of the founding fathers of the New Basque Cuisine movement, he believes in constant evolution, and even if the focus here is squarely on creativity and technique his approach is rooted in tradition. Located inside the spectacular hotel of the same name on Mt Igueldo, Akelaré has already celebrated its golden jubilee, and continues to impress with its interior design, views of the Bay of Biscay and meticulous cuisine. Its versatile tasting options (Aranori and Bekarki), which enable guests to mix and match dishes between the two menus, are based on well-established house specialities and innovative new recipes, all of which demonstrate an impressive gastronomic flair. One of its latest innovations is a new plated version of its famous Gin & Tonic, which now comes in the form of a Gin & Tonic tartlet.

• Pedro Subijana, New Basque Cuisine pioneer: a long-running kitchen built on evolution, technique, and Basque roots.
• Mount Igueldo setting: a sea-facing dining room above the Bay of Biscay, integrated with the Akelarre hotel.
• Menu structure: multiple tasting menus run in parallel, mixing long-standing classics with newer, highly technical dishes.

Signature Ingredients

• Duck foie gras
• Cod (cod curd) with caviar
• Spider crab
• Idiazabal cheese with anchovies
• Prawns cooked in an orujo flame
• Artichoke with foie gras
• Tolosa red beans (with chorizo and black pudding in the menu)
• Scallop, hake kokotxa, red tuna
• Iberian pork shoulder
• Apple pie (dessert signature)

Tasting menus

Two full tasting menus are listed online, each priced at €370 (VAT included), drinks extra.

Menu examples include duck foie gras, cod curd with caviar, spider crab, Idiazabal with anchovies, prawns cooked in orujo flame, artichoke with foie gras, Tolosa red beans, scallop, hake kokotxa, and red tuna.