Relais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet restaurants in 60 countries. From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
In all our properties, each maître de maison draws upon his unique experience and passion to share the authentic culture and tastes of his region with every guest.
Magical places and memories of a lifetime: whether it be a romantic weekend or to celebrate the important moments of life such as birthdays, anniversaries, honeymoon or family reunions.
Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world. The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
E-mail : akelare@relaischateaux.com Owner, Maître de Maison and Grand Chef Relais & Châteaux: Pedro Subijana Reza
Weekly closing: Sunday evening, Monday and Tuesday (from January to June), Sunday evening and Monday (from July to December) Annual closing: February and first half of October
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.
Related links
Already been at Restaurante Akelaŕe? We are interested in your opinion
Make a gift of the best restaurants in the world with the Lys Grand Chef offer
This offer encompasses a gourmet lunch or dinner for two (including beverages) in a selection of fine restaurants.
Spain
