Name: Restaurante Akelare | Pedro Subijana
Address: Padre Orkolaga Ibilbidea, 56, 20008 Donostia, Gipuzkoa, Spain, Donostia / San Sebastián, 20008, ES
Telephone: 943 31 12 09
Price range: $$$

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Donostia / San Sebastián

While many patrons praise Akelare for its stunning location, innovative dishes, and exceptional service, some have expressed concerns about the value for money and the overall dining experience not meeting expectations for a three Michelin-starred restaurant.

En el corazón de Donostia / San Sebastián, se encuentra el aclamado Restaurante Akelare, dirigido por el reconocido chef Pedro Subijana. Este establecimiento no solo es un deleite para los sentidos, sino que también ofrece una experiencia gastronómica única que combina innovación y tradición en cada plato. Con tres estrellas Michelin, Akelare se ha ganado su lugar como uno de los destinos gastronómicos más destacados de España.

El ambiente de Akelare es simplemente espectacular, con vistas panorámicas de la costa vasca que te dejarán sin aliento. Cada elemento del restaurante ha sido diseñado para complementar la comida, desde la decoración elegante hasta el servicio excepcional. La atención al detalle es evidente, haciendo que cada visita sea memorable.

El menú del Restaurante Akelare es un viaje culinario que resalta los sabores locales a través de ingredientes frescos y de calidad. Pedro Subijana es un maestro en la creación de platos que sorprenden y deleitan, combinando texturas y sabores de maneras creativas. Además, el restaurante ofrece opciones vegetarianas y sin gluten, adaptándose a diversas preferencias dietéticas con una atención meticulosa.

Horarios: Martes a Sábado, 13:00 - 14:30 y 20:30 - 21:30.

Estacionamiento disponible para los invitados.

Amplia carta de vinos con más de 650 referencias.

Europe

Spain

En el corazón de Donostia / San Sebastián, el Restaurante Akelare, dirigido por el renombrado chef Pedro Subijana, se erige como un faro de la alta cocina vasca. Con vistas impresionantes al mar Cantábrico, este establecimiento no solo ofrece una experiencia culinaria, sino también un viaje sensorial a través de sabores, texturas y presentaciones artísticas. Desde su apertura, Akelare ha sido un referente en la gastronomía, fusionando tradición e innovación en cada plato.

La experiencia gastronómica en Akelare es simplemente inigualable. Entre sus platos más destacados se encuentra el "Bacalao a la brasa con emulsión de ajo y pimientos asados", una obra maestra que combina la frescura del pescado con la intensidad de los sabores del norte. Otro plato que no te puedes perder es el "Taco de ternera con salsa de trufa", que ofrece una explosión de sabores en cada bocado. Estos platos son solo una muestra de la creatividad y dedicación que el chef Subijana pone en su cocina.

Akelare no solo se destaca por su comida, sino también por su ambiente acogedor y su atención al detalle. Cada mesa ofrece una vista panorámica del océano, creando un entorno perfecto para disfrutar de una cena romántica o una celebración especial. Un dato curioso es que el restaurante cuenta con su propio huerto, donde cultivan muchas de las hierbas y vegetales que utilizan en sus platos, asegurando frescura y calidad en cada bocado.

 Su enfoque en la cocina vasca contemporánea, combinando ingredientes locales con técnicas modernas.

 Se recomienda encarecidamente, especialmente durante la temporada alta.

 No te pierdas el Bacalao a la brasa y el Taco de ternera.

 Abren todos los días de 13:00 a 15:30 y de 20:00 a 22:30.

 Sí, ofrecen un menú degustación vegetariano.

No dejes pasar la oportunidad de vivir una experiencia culinaria única en Akelare. Reserva tu mesa y déjate llevar por una travesía de sabores que te dejarán recuerdos imborrables. ¡Te esperamos!

Tasting menus of inventive, modern dishes, plus wine pairings, in a sleek venue with sea views.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUNIcEluN2NnEAE&d=17924085&t=1

places/ChIJXdMPlZ6wUQ0RgkKFNtNEFXE/reviews/ChZDSUhNMG9nS0VJQ0FnSUNIcEluN2NnEAE

The newly renovated hotel and restaurant are absolutely stunning. However, the lack of atmosphere was noticeable, as the restaurant was less than a third full for lunch, even at the end of July.

We dined here eight years ago and were blown away by the food. While the dishes are still good, they didn’t quite deliver the WOW factor expected at this price point. It’s still worth a visit, but with so many Michelin-starred options now available in San Sebastián, there’s stiff competition.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSURudGRqSk1REAE&d=17924085&t=1

places/ChIJXdMPlZ6wUQ0RgkKFNtNEFXE/reviews/ChZDSUhNMG9nS0VJQ0FnSURudGRqSk1REAE

Amazing experience from the moment we arrived, having champagne outside on the deck to the amazing lunch, service was very attentive and not overly done. We got a look and tour of the kitchen and met the chef himself. Cocktails later that evening made the day complete.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUM3cW9LU0NBEAE&d=17924085&t=1

places/ChIJXdMPlZ6wUQ0RgkKFNtNEFXE/reviews/ChZDSUhNMG9nS0VJQ0FnSUM3cW9LU0NBEAE

One of a kind experiences ever, really mind blowing menu. Really feels like something straight out of a movie. The ambience gives this mysterious energy which makes the experience even more daunting. Amazing venue as well, everything is truly remarkable.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUNuNl9HTlpBEAE&d=17924085&t=1

places/ChIJXdMPlZ6wUQ0RgkKFNtNEFXE/reviews/ChZDSUhNMG9nS0VJQ0FnSUNuNl9HTlpBEAE

Fenomenal experience from beginning to end. The quality and presentation of food outstanding. The explanations and overall service great. Enjoyed discovering some new wines thanks to the sommelier. Worth every star!

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUNIbDhPbzZBRRAB&d=17924085&t=1

places/ChIJXdMPlZ6wUQ0RgkKFNtNEFXE/reviews/ChdDSUhNMG9nS0VJQ0FnSUNIbDhPbzZBRRAB

Take a deep dive into the mind of Chef and I wanted off the ride about halfway through. My poor pallette. Let me tell you...I love michelin restaurants and try to go to a few per year. So I know the procedures and what to expect, atleast as much as an amateur can.

The atmosphere was lacking. They were leaning on the view that was provided by the beautiful Atlantic coastline. The interior was a contemporary asthetic that really didn't wow or inspire me in a way that a 3-star michelin restaurant would. I give it 3 stars because of the exterior. We were provided with a table that was not on the window side so all photos that we took included other people and slowly eroded our love for the location.

The service was awful
I tried my best to let the team know before-hand that it was a birthday-honeymoon. They provided us with nothing. Not a big deal but its a detail that I would have appreciated.
We noticed that there was an empty table by the window which we requested when making the reservation, but the service team said we have a large table and wouldn't move us..It started the evening on a little bit of a sour note where were felt dismissed.
We recording the waitstaff because we couldn't understand what they were telling us. They sounded mumbled, and even on the video we can't make out what is being said.
They were unattentive, when they asked how a course was we said we weren't fond of it. The waiter replied "Oh good thank you". Which was his go to response. Another time when we had the razor clams we said it was too ocean-y they responded with.."you need to be radical..." which we didn't really appreciate.
A lot of the times at Michelin and bib restaurants the server guides you through the experience and builds a rapport, which did not happen at all. We were a little surprised by that.
The only good thing the service did was clean our breadcrumbs on a regular basis.
Given the overall lack of care or attentiveness, I really wouldn't be surprised if I never receive a response from them here. It seems to be a trend on the Google Reviews. My thoughts on that are that it shows a business doesn't care.
Finally, what really hit the nail on the coffin for us was when we said we had an allergy and they brought out the wrong dish because of said allergy. They brought out this green-mess of flavors instead of what we had actually ordered. The waiter then quickly returned with the requested dish.
I really felt like I wasn't being guided through an experience so much as being guided to pay the bill.

The food started well. I really enjoyed the beginning dishes.
Flavorfull, complex, overall fantastic.
Then the fish course happened. It all went downhill from there. The razor shelland the iodine content in it completely ruined my pallete. All we tasted after that, even throughout the meat dish was iodine. We were desperate for a pallete cleanser, which never came only more iodine. It ruined both of our courses. The remaining dishes including the duck, and the suckling lamb (which we were most excited for) were too salty for their own good. Imagine having to spend over a thousand dollars on a dinner tasting menu and not being able to taste anything beyond the fifth course.
We kept letting the service team know we needed time or we weren't enjoying a dish and they just kept brushing us off. It was brutal.

Then finally the dessert. We made very well certain that there was an almond allergy at the table. So we stayed away from the Apricot dessert and were given a green-grass mess that I would have been embarrassed to serve.
Finally, after hearing the love-hate of the gin and tonic pie we can absolutely see why people hate it. It was an earthy-pinecone-juniper overload. We left food at the table unfinished and unimpressed.

Finally a man came to see that we pay the bill and we left. Upset and sick of what we just ate.
We would later realize that we were both experienced food poisoning and were toiley-ridden for the next day. We didn't eat anything out of the ordinary that day so we can reasonably say it was Akelarre.

Restaurante Akelare: Cocina de autor en Donostia

Established in 1974 by Chef Pedro Subijana, Akelare has been a pioneer in the New Basque Cuisine movement, earning three Michelin stars for its innovative approach to traditional Basque dishes.

Historia del Restaurante Akelare en Donostia / San Sebastián.

Desde su fundación en 1974, el restaurante Akelare ha sido un referente en la gastronomía de España, destacándose en el innovador movimiento de la Nueva Cocina Vasca. Fundado por el renombrado Chef Pedro Subijana en Igeldo, Gipuzkoa, este establecimiento se ha consolidado como un emblema de la excelencia culinaria, obteniendo tres estrellas Michelin a lo largo de su trayectoria.

Akelare fue fundado por el Chef Pedro Subijana en Igeldo, Gipuzkoa, España.

Akelare amplió su oferta al incluir un hotel de cinco estrellas con 22 habitaciones con vistas a la Bahía de Bizkaia.

Akelare celebrará su 50 aniversario, marcando cinco décadas de excelencia culinaria.

La evolución de Akelare no solo atestigua su compromiso con la innovación y la calidad, sino que también refleja la rica tradición culinaria del País Vasco. Con un enfoque en ingredientes locales y técnicas modernas, el restaurante continúa sorprendiendo a sus comensales con cada plato.

Dine In

Restroom

Outdoor Seating

Parking Options

Serves Wine

Serves Breakfast

Serves Lunch

Serves Dinner

Serves Cocktails

Serves Coffee

Perched high above the radiant coastline of Donostia, Restaurante Akelare is a culinary gem that seamlessly marries breathtaking views with gastronomic artistry. This renowned establishment, helmed by the visionary chef Pedro Subijana, invites diners on an unforgettable journey through the exquisite flavors of Basque cuisine. The ambiance inside echoes the natural beauty outside, with a minimalist design that emphasizes sleek lines and light, creating an atmosphere that is sophisticated yet warm. The culinary experience is just as striking; guests can indulge in a tasting menu that highlights seasonal ingredients, meticulously crafted dishes, and innovative presentations that surprise the palate.

Restaurante Akelare | Pedro Subijana

Experience the essence of Basque cuisine through our meticulously crafted tasting menus, featuring seasonal ingredients and innovative presentations.

Aranori Tasting Menu

Bekarki Tasting Menu

Gin & Tonic Tartlet

Akelare Tasting Menus

Restaurante Akelare | Pedro Subijana en Donostia/San Sebastián.

Descubre la esencia de la cocina vasca a través de nuestros menús de degustación meticulosamente elaborados. En el Restaurante Akelare, cada plato es una obra maestra, combinando ingredientes de temporada con presentaciones innovadoras.

En nuestro menú de degustación, cada bocado es un viaje sensorial.

Los menús de degustación principales incluyen:

, con pescado de temporada, verduras locales y especialidades vascas.

, que ofrece una experiencia igualmente sublime.

Para cerrar la experiencia con un toque dulce, recomendamos especialmente la 

, que combina la frescura del gin y el tónica en una delicada masa.

Acompaña tu comida con una selección de bebidas que realzan cada plato, desde vinos locales hasta cócteles artesanales.

Cada visita a Akelare es una oportunidad de redescubrir la riqueza de la gastronomía vasca. Ven y disfruta de una experiencia culinaria que trasciende lo ordinario.

Descubre la experiencia culinaria única de Restaurante Akelare en Donostia. Sabores exquisitos esperan, ¡reserva tu mesa hoy!

Restaurante Akelare en Donostia | Gourmet con Vistas

Donostia Municipality

Two versatile tasting options, Aranori and Bekarki, allowing guests to mix and match dishes between the two menus.

Tasting Menus

An extensive wine list with over 650 references from Spain and around the world, available for pairing with your meal.

Wine Pairing

Restaurante Akelare | Pedro Subijana en Donostia / San Sebastián.

Ubicado en el corazón de Donostia / San Sebastián, el Restaurante Akelare, dirigido por el chef Pedro Subijana, es una experiencia culinaria excepcional que redefine la alta gastronomía. Con una vista espectacular del océano y un ambiente elegante, este restaurante ofrece a sus visitantes no solo una comida, sino un viaje sensorial a través de sabores y texturas.

Akelare ofrece dos opciones de menús de degustación: Aranori y Bekarki. Con un precio de **309 EUR**, los comensales pueden disfrutar de una experiencia gastronómica única al mezclar y combinar platos de ambos menús, lo que les permite personalizar su experiencia según sus preferencias.

Complementando su oferta gastronómica, Akelare cuenta con una **amplia selección de vinos**. Con más de 650 referencias que abarcan lo mejor de España y el mundo, el maridaje de vinos por **100 EUR** es una opción ideal para realzar cada bocado de su comida.

: Mezcla y combina entre los menús de degustación.

: Disfruta de la belleza del océano mientras comes.

Para los amantes de la gastronomía que buscan una experiencia única en Donostia, Akelare es un destino ineludible. No solo disfrutarás de una comida exquisita, sino que también te sumergirás en un ambiente que celebra la cultura culinaria de España.

Euskadi

Disfruta de la gastronomía vasca en Restaurante Akelare, San Sebastián. Menús de degustación innovadores, vistas panorámicas y reserva imprescindible.

Restaurante Akelare en San Sebastián | Experiencia Culinaria Única

Visita Akelare, un ícono de la gastronomía vasca con tres estrellas Michelin. Degusta platos creativos, vinos premium y disfruta de su lujoso entorno en Donostia.

Guía de Akelare | Cocina Vasca, Vistas al Mar y Sofisticación en Donostia

Experiencia gastronómica en Akelare, San Sebastián. Menús de degustación, maridaje de vinos, ambiente exclusivo y vistas impresionantes del Golfo de Vizcaya.

Hotel Akelarre