AKELARRE Restaurant, personalized by Pedro Subijana, is the work of a team, an extraordinary team, some of whose supporting members have worked side by side with the chef for many years.

Restaurant

QUESTION EVERYTHING. WHY NOT A DIFFERENT WAY?

His true background as a chef began in the Escuela de Hostelería in Madrid and subsequently in the Escuela Euromar in Zarautz, at the hand of his teacher, today his friend, Luis Irizar. After his first professional steps in Tolosa, Hernani, Madrid and Estella, he came to Akelarre as chef and head of the restaurant.

From the magical shores of the Bay of Biscay his artistic capability at the front of the kitchen and his continuous hard work have taken his restaurant to the peak of gastronomy and now his cooking is world renowned.

History

AKELARRE in dates

1948 – Pedro Subijana was born on 5 November in Donostia – San Sebastian

1970 – The AKELARRE opens to the public

1975 – Pedro Subijana starts working at the AKELARRE

1976 – First round table event of the Gastronomy Gourmet Club

1978 – AKELARRE receives its first Michelin star

1979 – National Gastronomy Prize for best chef

1982 – Second Michelin star

1986- The Euro Toques in Brussels. Pedro Subijana is Commissary for Spain

1992 – TV programme “Pedro Subijana’s Kitchen” airs for the first time

2003 – President of Euro-Toques International for 4 years

2007 – Third Michelin star 2015 – Golden Drum award

2015 – The Golden Drum award from the City of San Sebastián

 

 

The building and its spaces

Image gallery

Kitchen

Tasting menu

Pedro Subijana and Félix Echave

Tasting menu

Views from AKELARRE

Views from the dining room

Tasting menu

Team

Sunset from AKELARRE

Tasting menu

Cellar

Equipo

Garden

AKELARRE Restaurant

Inside

Inside

Kitchen

Tasting menu

Pedro Subijana and Félix Echave

Tasting menu

Views from AKELARRE

Views from the dining room

Tasting menu

Team

Sunset from AKELARRE

Tasting menu

Cellar

Equipo

Garden

AKELARRE Restaurant

Inside

Inside