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BOOK A ROOM
Avant-garde gastronomy and stays in front of the Bay of Biscay
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
To request special press material and documentation please contact prensa@akelarre.net and we will get back to you as soon as possible.