restaurants

Akelare

Posted by chefdanbell on

Here in a magical location overlooking the Bay of Biscay, his diligence and artistic capacity at the head of the kitchen have earned the restaurant, and his cuisine, a place among the international elite. Pedro Subijana at Akelare, San Sebastian, Spain.

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Sautéed Fresh Foie Gras with “Salt Flakes and grain Pepper”
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Very thin and Light Beef Tartare, new Potato Soufflé and Aromatic Herb Bread

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“Desalted” Cod Box with Shavings

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Lobster salad with Cider vinegar
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Melting Cupcake

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The Broken Jar of Yogurt, “Gatzatua” and Berries

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Chef Pedro Subijana

Published by chefdanbell