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“After 40 years at AKELARRE, our cuisine has never stopped evolving. With Juan Mari Arzak, we are at the very start of new Basque cuisine. I can be happy but I’m never completely satisfied. That has always been my mantra.It’s a cuisine that pays tribute to Basque products, as well as fully integrating all other kinds of quality products. A modern cuisine that takes Basque flavours to new heights.
Menus 150 EUR t. 8% s.i. Carte 140 EUR t. 8% s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Gourmet restaurant/“Aula de cocina”: dinner from Sunday to Tuesday, Monday noon, Tuesday noon (from January to June), Monday and Sunday evening (from July to December).
Gourmet restaurant/“Aula de cocina”: February and from the beginning of October to mid-October. Hotel: from December 17th to February 28th.