Restaurante Akelaŕe
Restaurant of a Grand Chef Relais & Châteaux in the country
“Successful creations start with the best products; each dish must be approached with the daring of a young chef, the experience of a mature man and the wisdom of an elder”. The personality of Pedro Subijana, his determination to always do better and his constant quest for innovation have made him an ambassador of new Basque cuisine. He takes traditional recipes and always adds his own “twist”, such as in his turbot with “kokotxka” or his strawberry cream with frozen yogurt pearls for dessert. So many delicacies to be savoured, while looking out over the immense Atlantic, located just five minutes from the centre of Saint-Sebastian. ...Read more
Spain, San Sebastián

Restaurante Arzak
Restaurant of a Grand Chef Relais & Châteaux in town
Juan Mari and his daughter Elena are inventors of dishes, but also of movements. It was Juan Mari who in 1977, with other great chefs, founded the new Basque cuisine - the vanguard in terms of creativity and techno-cuisine and a revolutionary way of inviting the region to take pride of place on the plate. His daughter Elena accompanies him on this gourmet adventure, adding her own touch to all the recipes. “I’m an old rock’n’roller and she’s more heavy metal”, jokes Juan Mari. Their “musical” collaboration produces marvels culminating in dishes featuring local hake, line-caught calamari or beef from the region, as well as a delicious array of aromas from across the world - tamarind, hibiscus, rhubarb, mango, molasses, coconut, roasted chocolate, star anise or liquorice powder. ...Read more
Spain, Donostia San Sebastián

Restaurante Martin Berasategui
Restaurant of a Grand Chef Relais & Châteaux in the country
“Good cuisine, which is written in capitals, is not the property of any one person. It belongs to all those who have worked behind the stoves since the dawn of time…” Martin Berasategui has the wisdom of men born between land and sea. He has turned this restaurant in the Basque Country, close to the pilgrimage route of Compostela, into a culinary temple. His audacious creations feature cheese bonbons with Carabaña oil, chicory, red onion juice and pork cheek or roasted Araiz pigeon, fresh pasta with mushrooms, spring onions and touches of truffle cream. The wine list is equally exceptional. ...Read more
Spain, Lasarte-Oria