On the far side of Monte Igueldo (and the far side of culinary tradition, as well) presides chef Pedro Subijana, one of the most respected, creative, and quirky chefs in the Basque Country. Prepare for tastes of all kinds, from Pop Rocks in blood sausage to mustard ice cream on tangerine peels. At the same time, Subijana's "straight," or classical, dishes are monuments to traditional cookery and impeccable: try the venison with apple and smoked chestnuts or the lubina with percebes (goose barnacles). Subijana also offers cooking classes; reserve online.
Sep 11, 2005
Have eaten in a number of San Sebastian's michelin starred restaurants but keep going back to Akelare to pay homage to THE master. Fantastic food, wine and service, unpretentious with a view to die for.
Aug 5, 2004
This is by far one of the best restaurants in the Basque Country, and just about anywhere else, to sit down and enjoy an outstanding meal with an equally outstanding view of the Gulf of Vizcaya. The place settings are eloquent, the service superb, as is to be expected, and the gastronomic menú delightfully filling. Subijana is a master chef, well respected among his peers, of which there are many in this land where food is an important part of
everyday life. Expect the best. Try to make reservations well in advance for lunch or dinner, as they can be difficult to come by at times because of his popularity. Although the restaurant is not that difficult to find, it might be easier taking a taxi from Donostia-San Sebastián if you are not familiar with the area.