Akelaŕe is a Basque restaurant that opened in 1974 in San Sebastian, Spain - my favorite food Mecca in the world. The restaurant has achieved three Michelin stars and it is well known for its local seafood. The chef and owner Pedro Subijana initially planned to study medicine, but switched to a course in hospitality in Madrid and after working at several different restaurants in both Madrid and the Basque, he became chef de cuisine at Akelarre in 1975. Akelarre has a spectacular view over the sea, so is perhaps best enjoyed at lunch in order to appreciate the lovely setting. When we went there a thick fog rolled in over San Sebastian ruining any hope of a great view. Still, hearing the waves roll in hundreds of feet below still makes a great ambiance. The appetizer were very delightful especially the first course, oyster leaf, mussel with a chocolate shell, sponge with sea urchin cream, pebbles of shallot and corn, goose barnacle tempura and prawn "sand", involving some tiny prawns. Fun to nibble on and a great conversation piece to start the menu Go for a tasting menu ( I ordered the Bekarki) and you will bask in plate after plate of food that can be described as visually stunning, familiar meets molecular, clever, playful, and loads of other superlatives, the most important of which is: delicious. One of the highlights of the menu was the Turbot with its "kokotxa". Kokotxas are a meaty cut found in the underside of the head of some fish. No worries though, this course is just a very playful version of Kokotxa. Throughout the meal the service was impeccable - friendly and attentive but without the irritation of the constant questioning about whether we had enjoyed a dish. The team were confident enough in their product to know we would volunteer that information. The tasting menu really ended on a high note. My 17 year old son still holds the dessert to be the best dessert he ever ate, and I am not completely opposite that opinion. The dessert was wonderful fruit sheet of great orange flavors and a beautifully sculpted rose flower. Rich, flavorful and visually appealing, which I personally think is so important for a dessert. It is the last thing you eat at a restaurant and as a chef you really want to leave a lasting impression. Chef Pedro Subijana - we still remember you fondly!!
1 Comment
5/4/2017 09:17:03 pm
He decorated these dishes really amazingly and i appreciate it but its ingredients are more attractive because of taste. We know these decorations of dishes give us proof that he is experienced chief who did special practiced for whole life.
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