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Book a table
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By submitting this form, we understand that you accept our privacy and data protection policy.
BOOK A ROOM
Avant-garde gastronomy and stays in front of the Bay of Biscay
Aula de cocina
As you approach a mural painted by local artist Tomás Hernández – an allegory of San Sebastian and the culinary arts -, a door opens into a new space of research, with a more relaxed atmosphere than the main kitchen.
The room has been conceived to be simultaneously a place conducive to experimentation (R & D + r), and a testing ground for new and improved recipes before they make it into the menu. We also host Master Classes (on request, subject to availability and for groups of 8 persons or more) in which we introduce our guests to the ingredients and techniques involved in the preparation of the dishes they will afterwards enjoy in the dining room.
The techniques that can not be replicated due to time constraints will be recorded and screened, the way it is done during professional culinary conferences.
We round up the experience with a practical demonstration and a chat with our R & D team regarding the techniques they have shared.
The guests will then be able to move to the restaurant and use their newly acquired knowledge to recognize the delicate process of putting together a dish and to fully appreciate all the details and nuances.
The guests will then be able to move to the restaurant and use their newly acquired knowledge to recognize the delicate process of putting together a dish and to fully appreciate all the details and nuances.
Each session is about one hour and a half long and it takes place before the tasting menu is served in the main dining room.
Master Class
Book your Master Class by filling out this form. We will get in touch to offer you the available dates.
You can also contact us by email or phone.
T. +34 943 311209
restaurante@akelarre.net
Borja García Argüelles
Borja, a chef who has worked alongside Pedro Subijana since 1995, is the head of Aula de cocina.
He focuses on the development of new dishes, techniques and trials under the supervision of Pedro Subijana. He is also in charge of the courses and demonstrations organized in the Kitchen Workshop, as well as of the external presentations.