AKELARRE

From the top of Mount Igueldo, Pedro Subijana contemplates the history of new Basque cuisines while overlooking the infinite horizon out at sea. Dishes featuring only the finest ingredients, intelligent, contemporary reinterpretation of tradition with an advanced, avant-garde and eminently playful touch.

We offer congress visitors to San Sebastián Gastronomika-Euskadi Basque Country 2019 the opportunity to choose between three tasting menus so they do not restrict themselves to one set menu.

Our entire style is reflected in these three menus (Aranori, Bekarki and Akelarre Classics) from some of the dishes that have made history, right up to our very latest creations.

Address: Pº Padre Orcolaga, 56
City:
Donostia – San Sebastián
Phone number:
943 311 209

www.akelarre.net

Aranori

Egg with Caviar, on Cauliflower purée and Chive butter
The leaves and the Foie under the Rain
Kokotxa, Pumpkin Seeds Emulsion Garlic and Parsley Bread
Green Broth Infusion, Scampi and Smoked Monkfish
Hake in Seaweed steam. Plancton and Oyster Leaf
Squid as a Risotto, Butter Flower
Spiced, Baby Veal Pojarski
Or
Lamb Loin and Fresh Herbs Roll
The Sheep Milk Dessert
Refreshing of Citrus Fruits

225€ (VAT INCLUDED) – drinks separate

Bekarki

Prawns and Green Beans cooked in “Orujo” Flame,and Sea Roes
Little Tear Green Peas in Flower with Marinated Egg Yolk
Mimetic Octopus
Very thin and Light Beef Tartare, new Potato Soufflé
adn Aromatic Herb Bread
“Desalted” Cod Box with Shavings
Sea Bass “UMAMI”
Grilled Iberic “Presa” with Pepper seeds and Garlic in three different versions
Or

Glazed Wild Duck, Spiced Label
A Little bit of Cheese Before The Dessert
The different Apple Tart

225€ (VAT INCLUDED) – drinks separate

The AKELARRE classics

Garden Vegetables and Lobster Salad
Cheakpeas and Violet Potato, not Conventional at all,
with all the Accompaniments
Pasta, Piquillo and Iberico Carpaccio, Mushrooms and Parmesan
Rice with Snails and Periwinkles in Tomato and Basil film
Sautéed Fresh Foie Gras with “Salt Flakes and Grain Pepper”
Whole-Grain Red Mullet with Sauce “Fusili”
Carved Beef, Tendon and lacquered Skin,
“Potatoes and Peppers”
or
Glazed Wild Duck, Spiced Label
Gin-Tonic on a plate
“Xaxu” and foaming Coconut Ice Cream

225€ (VAT INCLUDED) – drinks separate