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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.
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Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Restaurante Akelare.

Restaurant of a Grand Chef Relais & Châteaux in the country. Spain,San Sebastián

Pedro Subijana Reza

Restaurante Akelare San Sebastián E-20008

I was born in San Sebastián and studied in Madrid and Zarauz, before setting up my own restaurant in 1975 on Mount Igueldo, in my native town, with a view to turning it into one of the creative hubs of new Basque cuisine.

I strongly believe in an academic training, and teach in European and American institutions as well as Spanish Hotel Management Schools. I also share my experiences with and advise the hotel and catering sector. This love of teaching has allowed me to disseminate my “secrets” through television programmes and a dozen books.

A founder member of Euro-Toques in 1986, I was appointed president in 2003. I continue to work extremely hard so that I can bring to fruition all the projects I feel bubbling up inside. Time will channel them, and others will follow in their wake.

What was your most moving culinary experience?
The thing that excites me the most every day is meeting my guests. And from a personal point of view, it was both winning 3 stars and joining Relais & Châteaux.

The most amusing kitchen incident you ever witnessed?
When I was an apprentice at a hotel in San Sebastián, I had to serve some croquettes with a tomato sauce in a sauce boat. When it came to serving the following meal, I couldn’t find a seafood bisque in the cold room. I looked everywhere for it until I realised that I must have served the croquettes with the seafood bisque... I got a serious telling off from the chef!

Your best piece of advice for amateur chefs?
Do your best to please people. But not necessarily with expensive produce or complicated recipes.