Bilbao and the Basque Country Restaurants

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Akelare Review

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.

    Restaurant Details

  • Reservations essential.
  • Credit cards accepted.
  • Closed Mon. (and Tues Jan.–June.), Feb., and Oct. 1–15. No dinner Sun.
Updated: 03-12-2014

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