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We tasted the Bekarki menu of the Akelarre restaurant, a 3 Michelin star menu.
Located on the slope of one of the most emblematic mountains of Donostia-San Sebastian, Mount Igeldo, the Akelarre restaurant welcomes us with wonderful views over the Cantabrian Sea.
Pedro Subijana, one of the most prestigious chefs of our land and one of the pioneers of Basque haute cuisine, has been developing since 1970 his personal dishes with a marked traditional character that have taken his restaurant to the top of today’s cuisine.
Pedro Subijana
Subijana has created thousands of dishes based on traditional Basque cuisine. Innovation, very present during his career, has helped him to experiment with new flavors, new textures, new presentations, all thinking of cooking as a unique, extraordinary experience. In the Akelarre restaurant, there is the “Aula de cocina”, a corner where you can give free rein to your imagination, a corner where you can develop what one day will be the dishes of an authentic 3 Michelin star menu, a menu with the “Made in Basque Country” seal.
Pedro Subijana recommends opting for one of his 3 tasting menus Why?
AKELARRE RESTAURANT MENUS
ARANORI
- Leaves and Foie in the Rain
- Infusion of Green Broth, Norway Lobster and Smoked Monkfish
- Thin and light Beef Tartare, new Potato Soufflé and Herb Bread
- Hake and its Kokotxa with Oyster Leaves
- Squid as a Risotto, Butter Flower
- Roasted Suckling Pig “Bone in” and Iberian Emulsion or Oxtail with Tigernuts
- Xaxu with Sparkling Coconut Ice Cream
- The Broken Jar of Yogurt, Gatzatua and Red Fruits
BEKARKI
- Prawns with pods cooked in Orujo Fire
- “Pochas con Chorizo” (Vegetable) Steamed bun
- Pan-fried Fresh Foie Gras with “Salt and Peppercorn Flakes”.
- UMAMI” grouper
- Box of “Desalao” Codfish with Shavings
- Presa de Ibérico a la Brasa, Risotto de Semillas de Pimiento y Ajo in three variants or Roasted suckling lamb. Salad in hank. Mushrooms and sweetbreads
- Melting Cupcake
- Orange Bacon Slices with Fruit Leaves
Akelaŕe classics
- Cider Vinegar Lobster Salad
- Carpaccio of Pasta, Piquillo Peppers and Iberico with Mushrooms and Parmesan
- Rice with Snails and Karrakelas in Tomato and Basil film
- Whole Red Mullet with “Fusili” of Sauces
- Beef Tenderloin, Tail Pie, “Potatoes and Peppers” or Roasted Squab with a Touch of Mole and Cocoa
- Gin and tonic on a plate
- The other Apple Tart
Akelarre restaurant is considered a classic in the Basque Country, we have tried it, do you want to know our opinion? Do not miss our argument!
7 pros and cons of Pedro Subijana’s Restaurant Akelarre
In favor: It is easy to find points in favor of Akelarre Restaurant, a 3 Michelin star Restaurant that proves at all times to be worthy of this prestigious accreditation.
Location: Located in front of the Cantabrian Sea, 15 minutes by car from Donostia-San Sebastián, the Akelarre restaurant offers us to enjoy this wonderful gastronomic experience in peace, contemplating nature from one of its many dining rooms.
Quality: It is difficult to explain in detail the quality of all the elements that are part of this culinary experience. For those who like words, we sum it up in 2: “the best” and for those who think that a picture says more than a thousand words, we leave you a picture of one of the dishes:
Akelarre Prawns
Price: The price of the menu is 175 plus VAT. A price according to a restaurant that has been at the top of the Basque and international cuisine for so many years, awarded with 3 Michelin stars and with beautiful views. In short, a good price for a culinary experience of great value in the Basque Country.
Very good value for money
Presentation: The presentation of the dishes at Akelarre restaurant are unmistakable proof of their passion for haute cuisine. It is often said that we eat with our eyes, on this occasion both our palate and our eyes enjoyed this experience.
Orange Bacon Slices with Fruit Leaves, Akelarre
Explanation: Everything around us had an explanation, the dishes, the drinks… everything. Explanations that made our experience at Akelarre Restaurant even more interesting, if possible.
Barbecued Iberian Pork, Pepper and Garlic Seed Risotto, Akelarre Restaurant
TurismoVasco Tiketa: Akelarre Restaurant has been awarded with our exclusive tourist accreditation “TurismoVasco Tiketa”, an accreditation that responds to the long career of Akelarre Restaurant and Pedro Subijana, making known the gastronomic culture of the Basque Country and its great value throughout the world.
Tourism AccreditationVasco Tiketa
Against: Many times we look for defects to services that do not have them, in this case, more than defects are small details that we found and that could be improved.
Bathroom with difficult access for people with reduced mobility: Although we were told that they were taking measures to solve it, we must point out that the bathroom was located on the lower floor of the dining room, making it difficult for people with reduced mobility to enter, a detail to be taken into account.
Akelarre Bathroom
As you can see, the Akelarre Restaurant offers us an unforgettable experience, a luxury experience that unfortunately cannot be enjoyed every day.
Akelarre Restaurant Hours
- From 13:00 to 15:30 and from 20.30 to 23:00.
- From January to June the restaurant will be closed on Sunday evening, Monday and Tuesday.
(Except holidays or holiday eves. In this case it is closed on the following days).
- From July to December the restaurant will be closed on Sunday evening and Monday.
(Except holidays or holiday eves. In this case it is closed on the following days).
- In February and the second half of October, the restaurant is closed for annual rest.
We leave you a video of Pedro Subijana and his vision of Basque gastronomy:
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