"The haute cuisine dishes at Akelarre strike the perfect balance between innovative and comfort food. That’s no surprise considering Chef Pedro Subijana was one of the founders of nueva cocina vasca. His contributions to this movement are still on display on the €350, eight-course tasting menu. Here, traditional Basque dishes, like beans and blood sausage, get a makeover from humble stew to a tiny, perfect black pudding layer cake served with a shot of thick garbanzo consommé. Add floor-to-ceiling views of the Cantabrian Sea and a wine list with rare bottles you can’t get anywhere else in town, like Buisson Renard from Didier Dagueneau, and you have all the ingredients for an unforgettable night." - Marti Buckley
Akelaŕe
