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Avant-garde gastronomy and stays in front of the Bay of Biscay
Cephalopods (Cuttlefish, Squid, Octopus) in different Cookings
Red Mullet, Calendula in Tempura
Label Chicken Slices, little Artichoke and Asparagus Yolk
Kiskilla, Crunchy of their Head with Rice Venere and Salpicón Sorbet
Fried “Frantxineta”, Rhubarb Cream
Dinning Room
Night View of Akelarre from Terraces
Akelarre
Akelarre
Tubers in Herbs Infusion
Pistachio Parfait and Mango sorbet
Hake in seaweed steam with plankton and oyster leaves
Egg with caviar over cauliflower purée and chive butter
Star Dust, Asparagus Slices and Egg
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
To request special press material and documentation please contact prensa@akelarre.net and we will get back to you as soon as possible.