About Akelarre: A History, A Relais & Chateaux and Michelin gem and Pedro Subijana’s legacy (the godfather of Basque modern cuisine)
Away from San Sebastian’s crowds, five dramatic slate cubes seamlessly integrate into the Monte Igueldo hillside. Akelarre, the iconic restaurant and hotel, is the realized dream of renown Basque chef and godfather of modern gastronomy, Pedro Subijana. The Relais & Châteaux property offers stunning views of the Cantabrian Sea from each of its 22 rooms and suites. The sea is the connective thread that weaves through this Nordic-tinged architectural beauty.
Inspired by a quiet luxury aesthetic, for which it has earned two Michelin keys, design duo Marta Urtasun and Pedro Rica of Mecanismo, combine minimalist and contemporary details, softened with warm wood panelling, and dramatic curved staircase, accentuating the lush greenery edging the property.
Akelarre Room/ Suites:
At 538 square feet, my sleek superior horizon room with thoughtful touches like separate sitting area and walk-in closet echoes the décor theme. It’s oriented toward the water – have a bath while watching lapping waves, or treat the terrace as a relaxing pied-à-terre.
What is the Dining at Akelarre Like? Is This San Sebastian’s Best Michelin star Restaurant?
Though, it’s the food that global well-heeled gourmands come here for. There’s a choice between the 3-star Michelin gem and a more casual but equally tasty tribute to traditional Basque gastronomy and friend, artist Jorge Oteiza. Chef Álex Bustillo is at the helm of the latter, serving classic dishes like tomato salad with white tuna belly and piparra peppers, velvety spider crab and cockle lasagna and pantxineta (a custard filled puff pastry) with roasted apple ice cream. Young waiters – many from the area – are well-informed and fiercely proud to represent the restaurant, offering exceptional personal service that is genuine.
The Best Cocktail in San Sebastian? It’s at Patxi Troitiño bar at Akelarre.
As expected, even cocktails are far from ordinary, mixologist Patxi Troitiño uses modernist techniques, like cryo-infusion to impart concentrated flavour (and a bit of theatre) to drinks. Watching the sun set over the sea, at the rooftop bar sipping a refreshing, floral cryo-infused gin and tonic will be a core memory. Or, settle in for a soak at the spa before retiring to your room.
This impeccable homage to Basque culture, can be felt throughout, and Subijana’s legacy is entwined in every inch of this unforgettable icon.
Akelarre; Padre Orkolaga Ibilbidea, 56, 20008 Donostia; akelarre.net
Read The Full Article: Deep into Basque Country, Spain
This original article first appeared in the SPRING 2026 issue of City Style and Living Magazine.
Get More Inspiration
from City Style and Living
