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Avant-garde gastronomy and stays in front of the Bay of Biscay
Codfish Flower, Brandade and Beetroots
“Baresarian” Suckling Lamb
Gin and Tonic Pie (new version)
Pure Red Prawn in Essence and Pink Grapefruit
Tranche of grilled Turbot
Label Chicken Slices, little Artichoke and Asparagus Yolk
Kiskilla, Crunchy of their Head with Rice Venere and Salpicón Sorbet
Fried “Frantxineta”, Rhubarb Cream
Night View of Akelarre from Terraces
Akelarre
Akelarre
Pistachio Parfait and Mango sorbet
Hake in Seaweed steam with Plankton and Oyster Leave
Cellar
Kitchen
Tasting menu
Pedro Subijana
Dinning room
AkelaŔe Hotel Entrance
To request special press material and documentation please contact prensa@akelarre.net and we will get back to you as soon as possible.