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Akelare: New Basque Cuisine
After nearly forty years Pedro Subijana the three star Michelin chef and his world-famous restaurant Akelare is at the forefront of the New Basque Cuisine championed in the 70s by Juan Mari Arzak In the words of Subijana 'New Basque Cuisine aims to focus on seasonal products but adding a large dose of imagination and pushing back the frontiers' Above all he says 'Throughout the meal we take care of every last detail to ensure that the occasion is a memorable one' His restaurant Akelare (a Basque word that has entered the Spanish language meaning a coven of witches) is in a spectacular location on the slopes of the Monte Igueldo one of the symbols of the beautiful city of San Sebastian and looks over the Bay of Biscay; it has got to be one of the most special places for a meal anywhere in
the worldHere in this visually stunning production you will find some of the culinary creations of Pedro Subijana from the last ten years and you will find excellence innovation and the avant garde three terms that could define Akelare's style as well as an insight into the work of the kitchen and its extensive team
the worldHere in this visually stunning production you will find some of the culinary creations of Pedro Subijana from the last ten years and you will find excellence innovation and the avant garde three terms that could define Akelare's style as well as an insight into the work of the kitchen and its extensive team
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