Luxury
Left: Pedro Subijana has expanded Akelarre with a boutique hotel, blending gourmet dining and luxurious accommodation.
Below: The Akelarre restaurant has been helmed by chef Subijana since 1975, earning three Michelin stars.
Opposite: The Akelarre hotel accommodation ranges from stylish standard rooms to the expansive Ocean Suites.
surrounding landscape. Set into the hillside, the hotel’s design allows each room to offer ocean views and a sense of seclusion. Each guest room is equipped with a private terrace, creating a seamless indoor-outdoor experience that makes the most of the stunning views over the Bay of Biscay. The hotel offers a range of accommodations, from standard rooms to the spacious Akelarre Ocean Suites. These feature private plunge pools, allowing guests to enjoy an extra touch of privacy and luxury. The interior design emphasises modern comfort, with thoughtful details such as Bang & Olufsen sound systems, large high-definition televisions with Netflix and Apple TV, and a variety of local and sustainable products, including Pur Purr bath amenities. In line with its commitment to sustainability, the hotel incorporates eco-friendly elements throughout the guest experience. QR codes provide access to a range of services and information, from in-room dining options to details on the hotel’s eco-conscious practices. This digital approach enhances convenience while reducing paper waste, aligning with the hotel’s broader environmental initiatives.
Michelin stars with Basque soul At the heart of Akelarre is its three-Michelin-starred restaurant, where chef Subijana presents innovative, seasonally driven menus that celebrate Basque flavours. The restaurant has long attracted food enthusiasts and critics alike, with its intricate, artful dishes and dedication to local ingredients. The culinary experience is designed to showcase both the traditional and modern aspects of Basque cuisine, with a focus on sustainability and ingredient sourcing. For guests seeking a more casual dining option,
or on Mondays when the main restaurant is closed, Akelarre also offers Oteiza, a second on-site restaurant. Named after the Basque sculptor Jorge
Hotel Management International /
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Oteiza, it provides a relaxed environment and a menu featuring Basque classics. Designed with retro- futurist elements, Oteiza’s mid-century-inspired decor includes warm wood panelling, low lighting and expansive windows with cliffside views, creating an inviting yet sophisticated atmosphere. Oteiza’s à la carte menu includes a selection of traditional Basque dishes reimagined with a modern twist. Standout offerings include the egg foam wrapped in Iberico ham, marinated anchovies, fresh tuna belly carpaccio topped with wasabi ice cream, and the roasted suckling pig with crispy puffed potato. The attentive staff provide guidance on menu choices and wine pairings, ensuring a refined yet accessible dining experience. Diners are encouraged
Akelarre
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