Akelarre restaurant menus overview in donostia san sebastian spain elegant basque cuisine by chef pedro subijana
Nestled in the stunning coastal city of Donostia-San Sebastián, Akelarre stands as a beacon of refined culinary artistry. This elegant hotel’s restaurant boasts two exceptional tasting menus that celebrate the rich flavors and creative spirit of Basque cuisine, masterfully crafted by renowned Chef Pedro Subijana.
starters
Begin your culinary journey with delicacies such as the invigorating lobster gazpacho, a vibrant and refreshing blend that awakens the palate. The crab and cockle lasagne offers a luxurious twist on classic comfort food, uniting fresh seafood with rich, layered textures. For those exploring the main tasting menu, savor the subtle seaweed-steamed hake accompanied by plankton and oyster leaf, delivering a taste of the ocean’s essence.
mains
Dive into the heart of Basque flavors with standout mains like the sea bass umami, a dish that balances delicate fish with rich, savory depth. The roast suckling pig served with an Ibérico emulsion offers a sumptuous experience infused with traditional Spanish influences. Alternatively, the Oteiza menu features grilled tuna topped with a sweet and sour sauce that perfectly marries bold and subtle tastes, alongside sirloin tacos complemented by stir-fried vegetables, creating a harmonious and exciting plate.
desserts
Conclude your meal with the indulgent chocolate and coffee millefeuille, a delicate layering of flavors and textures that provides a perfect balance between sweetness and bitterness, showcasing the kitchen's refined pastry expertise.
specials and chef creations
Each menu is a curated narrative of innovation and tradition, highlighting the freshest local ingredients and the chef’s visionary techniques. From the plankton-infused seafood to the Ibérico emulsion, the specials embody Akelarre’s commitment to an elevated Basque dining experience.
drinks and pairings
Complement your meal with a selection of curated drinks designed to elevate each dish’s flavors. The restaurant’s wine list focuses on exquisite Basque and Spanish vintages, thoughtfully paired to enhance the tasting menus and celebrate the region’s rich oenological heritage.
- Starters Lobster gazpacho, Crab and cockle lasagne, Hake in seaweed steam with plankton and oyster leaf.
- Mains Sea bass umami, Roast suckling pig with Ibérico emulsion, Grilled tuna with sweet and sour sauce, Sirloin tacos with stir-fried vegetables.
- Desserts Chocolate and coffee millefeuille.
