Akelaŕe

The story

Akelaŕe, Donostia / San Sebastián: Three-Star Basque Avant-Garde Dining

Akelaŕe sits at Paseo del Padre Orcolaga 56 in Donostia / San Sebastián, where chef Pedro Subijana cooks Basque avant-garde food and the restaurant holds three Michelin stars in the 2026 guide. It is one of the few three-star restaurants in the world with its own hotel.

A kitchen on Mount Igeldo

Akelaŕe opened in 1970 on the slope of Mount Igeldo. It spent 25 years with two Michelin stars before reaching a third in 2007, and it has kept that rating since. Subijana has been here for over fifty years, and the restaurant links its anniversary year to half a century of New Basque Cuisine. The Green Guide has also marked Akelaŕe with 2 Radishes (2026).

Two tasting menus

The menu is split into Aranori, named for the plant behind pacharán, and Bekarki, the rocket leaf. Both start with the same run of small plates: Krema butter, three-flavour bread, duck micro-foie with salt flakes and peppercorns, and salt cod curd with violet potato and caviar. Aranori then moves to red prawn with Txakoli and sea water, a Tolosa bean "pilota" and roast lamb loin. Bekarki offers lobster under Venere rice, grilled sea bream and a citrus gin and tonic. Diners can mix dishes between the two menus. Each is listed at 395 euros, drinks extra.

Cellar, terraces and hotel

The restaurant keeps a wine cellar and runs a cooking classroom. Since 2017 the property has also had rooms, a spa and Espazio Oteiza, a bar-restaurant with large terraces facing the Bay of Biscay.