Teléfono: (+34)943311209
Dirección: Paseo Padre Orcolaga, 56, San Sebastián Donostia I 20008, España, San Sebastian Donostia, Spain
Ciudad: San Sebastian Donostia
Platos: 9
Reseñas: 9194
"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."
Menú - 9 opciones
Todos los precios son estimados.
Alba
Delicioso. Vinimos aquí para almorzar. Debajo de las ventanas hay una construcción, por lo que no es tan agradable como antes. Cada plato fue presentado con una mezcla de gastronomía y cocina tradicional.
Dirección
Reseñas
Martina
Anelares makes dishes as masterpieces! 3 star Michelin chef Pedro Subijama allows all your senses in that awesome restaurant in that amazing view The experience is complete in all senses This is the true magic of gastronomy! Ideal for lunch and make sure to ask for a window table! Service is flawless! Useless to say! I had a Corton Charlemagne but ask for O Soro an amazing white rare to find that they have in their cave! Definitely ask for the tasting Manu and you can have two different of the three options of their tasting menus so u can share and taste more of that amazing cuisine!
Beatriz
Excellent lunch dining experience. The view here is spectacular so you should request a window seat if you make it out to this remote location. What's unique here is you can get different tasting menus for the table. I would recommend staying away from the classic menu and going with the other two. Service was expedient and attentive but not fawning or excessive. My favorites were the shrimp on fire, the steak tartare, foie gras leaf (the attention to detail to making a fake lead out of foie gras is amazing! , and monkfish. Everything was very well presented and playful. The food was definitely innovative and tasty all around.
Yago
on the cliffs outside of san sebastian with panoramic views of the atlantic, she expects akelare with one of the most spectacular lays of every Michelin class restaurant. eating was extremely good, although less complex than many places with less staring. especially I liked the otopus with tempura and tinten sauce. the couples were spectacular. a tawny white cote de jura 2012 had the most amazing nase every white wine we have tried so far. a cheese and a compott dessert plate was perfectly paired with two sweet white, including one from 1949. the sommelier was well knowledgeable and explained the regions, winzer, grapes and terroirs for each pairing. highly recommended!
Fernando
Akelare es incomparable en muchos aspectos en cuanto a creatividad, ambiente y comida natural. La experiencia gastronómica fue simplemente asombrosa, probablemente la mejor experiencia culinaria que he tenido. Es difícil de creer que alguna vez diría que un menú de degustación de 195 € es una ganga, ¡pero aquí estamos! Ofrecieron tres opciones de menú de degustación. Decidí probar los platos emblemáticos del restaurante, mientras que mi esposa ordenó las creaciones más recientes. Disfruté enormemente de la comida. El restaurante también está bellamente diseñado y decorado. Se destaca por sus espectaculares vistas de la bahía de Bizkaia. No hay un mal lugar en todo el local, y tampoco había d...
Diego
Akelarre fue una experiencia verdaderamente inolvidable. El servicio y la vista son increíbles. La comida en general es muy buena, con algunos platos destacados, pero también hubo algunos bocados que no fueron excepcionales. Las presentaciones eran muy bonitas, y se puede decir que hay mucho pensamiento detrás de cada plato. Definitivamente volvería aquí, es un gran lugar para almorzar y escapar del bullicio del centro de San Sebastián. Pedimos dos menús diferentes y compartimos todo para probar más sabores. Algunos destacados del menú Aranori incluyen caviar y puré de carbón vegetal (mi plato favorito), risotto de calamares y un postre de leche de oveja. De los platos del menú de los gatos,...
Jan
When my wife and I planned a trip to Spain I knew we had to fit in San Sebastián to experience the amazing food this city had to offer. However, our first meal was dinner at Mugaritz which was the most absurdly disappointing meal of my life. We had lunch scheduled at Akelarre the next day and I began to worry that we had made a huge mistake. I couldn 't have been more wrong. Akelarre is one of the two greatest meals I have had the privilege of experiencing. The other being Joel Robuchon. The restaurant is beautiful and situated with spectacular views of the Atlantic. After settling in with a glass of champagne, my wife and I selected the Classic menu. Before we were served any of the dishes...
Encarnación
One of the several 3 Michelin star restaurants in San Sebastián and my 5th experience at a 3 starrer. Excellent food and presentation, beautiful views, and stellar service. Loved how understated this place was wasn 't needing to be showy or fancy and has the confidence to shine. Food: 4.5, Atmosphere: 5, Service: 5 Cost to worth it rating: 3 (175 Euros for a 12 course meal if you include amuses Return worthiness: yes (though I want to try some of the other 3 star ones as well Eve award: stiffest pours for a pre meal cocktail Highlights: Scampi with smoked monkfish and crunchy whole shrimp: a piece of shrimp beautifully placed inside a flower ring of thinly sliced fish and a crunchy whole shr...
Úrsula
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...
Naia
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-...
Categorías
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Pizza Sumérgete en nuestras pizzas perfectamente horneadas, elaboradas con masa lanzada a mano, rica salsa de tomate y una mezcla de quesos gourmet. Cada rebanada estalla con ingredientes frescos, asegurando un bocado delicioso cada vez.
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Europeo
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Internacional Explora un mundo de sabores con nuestra diversa selección de platos internacionales, diseñados para ofrecer un viaje culinario a través de continentes, lleno de sabores vibrantes y auténticos de todo el mundo.
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Contemporáneo La cocina contemporánea abraza técnicas innovadoras y sabores globales, ofreciendo una mezcla creativa de platos tradicionales y modernos diseñados para sorprender y deleitar el paladar.
