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Restaurant

Dinning Room

Night View of Akelarre from Terraces

Akelarre

Akelarre

Tubers in Herbs Infusion

Mimetic octopus

Grilled Iberian “presa”, three versions of pepper seeds and garlic risotto

Spiced milk-fed veal pojarski

Hake in seaweed steam with plankton and oyster leaves

Sea Bass “UMAMI”, Basque Ceviche

Grilled Oyster with Oyster sauce Ibérico Pork Terrine

The other apple pie

Egg with caviar over cauliflower purée and chive butter

Pasta, Piquillo peppers and Iberico carpaccio with mushrooms and Parmesan

Risotto-like squid, butter blossom

Gin-Tonic on a plate

Pigeon Royal with “Morokil”

Cellar

Kitchen

Tasting menu

Pedro Subijana

Dinning room

AKELARRE Hotel entrance