Akelarre - San Sebastian Donostia

Delicious. we came here for lunch. under the windows is the construction, so that it is not as good as it was earlier. each dish was presented with a mixture of gastronomy and traditional cooking.

Akelarre was a very unforgettable experience. the service and the view are incredible. the eating overall is very good, some highlights, but also some bites were not exceptional. presentations were very pretty, and they can say that many thoughts go in every cursor. I would definitely return here, a great place to have lunch and escape in the inner city of san sebastian. we ordered two different menus and shared everything to get more taste. some highlights from the Aranori menu with caviar and flower charcoal pure (my favorite meal,) squid risotto , sheep milk dessert. from the cats were the lobster salad, rice with chicks, sawed foie grass with salt flakes and chalk pepper (what were they? so good,) the brain with sose fusilli, gin tonikum on a plate, and the bask egg baked with coconut ice cream. very unique techniques, show the gastronomy and creativity of the cook. the food has enjoyed itself here.

Akelare is incomparable in many respects with regard to creativity, atmosphere and natural, food. eating was simply amazing, probably the best fine culinary experience I had. it is hard to believe that I would ever say that a tasting menu of 195 € is a bargain, yet here we are. They offered three tasting menu options. I decided to rehearse the underwriting dishes of the restaurant, my wife ordered the newer creations. I enjoyed eating enormously. the restaurant is also beautifully designed and designed. it is highlighted by spectacular views of the bay of biscay. there is no bad place in the house, and there was not too loud inside. I love akelare.

For me, the ambiance of a restaurant is a huge part of the experience. This restaurant which sits on a cliff overlooking the Bay of Biscay was key in our choice of which one of the 3*s to try in San Sebastian. This was my first 3 Michelin star experience, and we basically planned the itinerary of our entire Spain trip around this meal. was it worth it? Yes. First of all: Make reservation ahead of time. We made ours about a month in advance. Second of all. Start saving. It 's going to set you back a few. After seeing things like their leaf disguised as foie gras, their edible bones, and their broken yogurt desert, I was a bit worried that there would be too much of a focus on innovation here and not necessarily just really great tasting food. I know to get three stars you need more than just good food, but the quality of the dishes remains the most important part for me. And I was not disappointed. I opted for the Aranori tasting menu with a wine paring. The leaves and the Foie gras under the rain: Here 's where they made a leaf out of foie gras and disguised it in your salad. Love it. A vegetarian 's nightmare. Very clever, but most importantly. Delicious. Green Broth Infusión, Scampi and Smoke Monkfish: Here you have a real bare bones broth made fresh from the head of the monkfish you get on a separate plate. I could appreciate the freshness and way the whole dish is self contained and straightforward, but it was a bit uninspired to me. Not super flavorful. Very thin and Light Beef Tartare, new Potato Soufflé and Aromatic Herb Bread: Now we 're kicking it up a notch. This was the best tartare i 've ever had, and the serving size was generous. Sea Bass Umami : The menu gets better and better at this point. This melts in your mouth and now you truly are beginning to experience why this is a 3*. I 've not had fresher or better prepared fish. Roasted baby Pig Bone and Iberic 's emulsion: So this was the main event. Aaaand, i actually ordered the other option veal), not this one... so kind of a slip up on their part, but luckily, it was fantastic. Really tender and flavorful, and certainly not overdone. Oh yeah, you can eat the bone I think its sugar or something nice touch). The Broken Jar of Yogurt, Gatzatua and Berries: So this was probably the most unique part of the meal. It 's an edible jar of yogurt which is broken on the plate, with the contents spilling out. As the waitress brought it out, she timidly said sir, we 've had an accident! as it was being set down. I half wanted to screw with her and tell her to take it back and give me one that wasn 't broken, but i didnt have the heart. Anyways, great end to a great meal. Fresh berries, the actual jar isn 't very tasty, but it was a fun touch. Amazing meal in my favorite town in the world. You will not be disappointed.

Originally pursuing a career in medicine before circumstances saw an interest in hospitality develop late in school. Pedro Subijana 's resume bears little resemblance to those of contemporaries who honed their skills in the best kitchens of France, but continuing to develop a distinctive style since taking over Akelarre in 1975 there is little doubt forty years later that some things are written in the stars, the Chef and his seaside restaurant continuously holding Three from Michelin since the 2006 guide. Writing its own story in a land where Basque traditions often mingle with modernist flare, arrival at Akelarre is not dissimilar to that of other fine dining destinations but with the two-tiered room placing some along the windows while other are elevated at its center the choice is really a matter of preference, an afternoon overlooking the ocean probably the ideal though those who prefer to witness the service spectacle may wish to peer down from above. Divided into three eight-course tastings, a classics menu suggested as the best way to witness Subijana 's evolution throughout the years, large parties are encouraged to choose differently with a focus on sharring, the Berkarki menu plus one classic addition proving the most compelling option for myself. Opening at 20h30 with a total of eighteen items offered along with four housemade breads when accounting for canape, mignardises, and palate cleansing sorbet suffice it to say that two hours at Akelarre features no lack of action, the opening quartet offering but a glimpse of the Chef 's willingness to elaborate on familiar flavors with discrepant ingredients and textures as the mussel croquette featured a surprising sweetness amidst brine and butter, the **** Mary an airy meringue that quickly flooded the palate and just as soon dissipated. Impressed by the sort of bread that will challenge diners not to overindulge, both the spelt and hearty baton particularly great with curls of butter, course one of the tasting featured jumbo prawns cooked tableside over flames of Brandy, and coming out perfectly tender despite the directed heat all three were picked and sucked clean of their carapace with curls of green beans cleanring the palate between bites. Again embracing the region in course two, fleshy hake throat delicately fried with a bit of spice and garlic adding nuance without overwhelming the gelatinous core, its follow-up showed signs of whimsy amidst textbook execution of duck liver, the salt and pepper haphazardly tossed over top by my server actually flavored like cocoa and vanilla as the bittersweet juxtaposition enhanced a silky center beneath the caramelized sear. Returning to the fish from prior with a meaty fillet dusted in dried plankton that was as flaky as it was moist it was with suggestions to prepare the palate with a single Oyster Leaf that the evening marched on, the jet-black dish served next not containing a single grain of rice but virtually indistinguishable from the most delicate traditional versions given the finely chopped cephalopod and creamy stock further bolstered by butter. Rounding out the savories with a very special presentation of acorn-only fed Iberico Pig lightly grilled and as intense as any charcuterie seen to date, it was again riffing on a classic American Cocktail that the mouth was transitioned to sweetness, the airy notes of lime and mint far more appealing to me than the actual drink. No doubt a worldly man, hints at Americana not subtle in a Melting cupcake that tasted as though buttercream frosting was whipped via ISI-Container with fruit and then chilled, the Orange Tocino de Cielo was a return to Spanish flavors with a thin custard that tasted similar to a Carballon tinged in walnuts with light floral notes. Intrigued by the broken jar of Yoghurt but told that The Different Apple Tart was a dish that should not be missed it was in the later that the meal reached its ending, the mignardises probably good though I reall don 't remember as the caramelized tart tatin on an all-butter shortbread was as intricate in flavor as it was in its look.