Akelarre renovates its gastronomic restaurant to celebrate its 50th anniversary
Akelarre renovates its gastronomic restaurant to celebrate its 50th anniversary
50 years! Akelaŕe, one of the most famous gastronomic restaurants in the world, led by chef Pedro Subijana, has just turned 50 tasty years old. To celebrate this important date, the restaurant’s dining room has been completely renovated by the Mecanismo architecture studio, keeping its spectacular views of the Cantabrian Sea and the Bay of Biscay – you can see to the Cape of Matxitxako on one side and the French coast on the other.
The renovation was carried out using three main materials: brass-coated cylinders, stone, and oak wood. Grigio Alpi limestone and green marble from Guatemala were the stones used for the countertops, in the bathrooms, and on the floor – where the complex puzzle created for the octagonal dining room stands out, which emphasizes the space’s striking geometry. Wood and metalized cylinders have been used for the paneling of the vertical walls. Another highlight is the backlit onyx wall that welcomes diners into the reception area.
This new interior design in which natural, traditional, and sustainable materials play an important role –together with the large windows open to the Cantabrian Sea– create the ideal setting to enjoy signature food that attracts people from all over the world. Pedro Subijana was one of the precursors to the New Basque Cuisine –a movement that has placed the Basque Country at center stage in terms of culinary destinations– and also has been the holder of three Michelin Stars since 2007.
The two tasting menus that diners can enjoy feature nine dishes each and, although the menus vary in each season, it is worth mentioning some of Subijana’s most succulent creations: egg with caviar atop cauliflower puree and chive butter, steamed hake featuring seaweed with plankton and oysterleaf, pigeon à la royale with morokil, and the delicious spiced veal Pojarski.
Haute cuisine must pair with wines that are on par with the food and, in this sense, Akelaŕe’s wine selection is no disappointment: 700 labels from different places around the world – from the crunchiest to the fattiest and roundest white wines, from the finest to the most muscular red wines, as well as a variety of sparkling wines, sweet wines, and sherries with a long history.
In 2017, Akelaŕe raised its culinary experience to new heights by adding a five-star hotel to the complex featuring 22 rooms and a spa, as well as a second gastronomic area called Espazio Oteiza in tribute to the sculptor Jorge Oteiza, a personal friend of Subijana. This space has a bar, restaurant, terrace, and cocktail lounge. In this space, one can enjoy a more informal lunch or dinner than those served in the three-star restaurant and even take in one of the most beautiful sunsets accompanied by the cocktails mixed up in the cocktail lounge.
The five decades over which Akelaŕe has been in operation have been characterized by important changes and innovations as well as by great challenges; and Subijana’s perseverance, resilience and unconditional drive to work in the kitchen promise many more years of success and haute cuisine.
Akelaŕe
Paseo Padre Orcolaga 56, San Sebastián.
Tel.: +34 943 311 209
