Check-In, Estate Tour & Tasting
Akelarre's property experience is shaped by architecture, coastline, and the long culinary history of Pedro Subijana's restaurant. The hotel sits on Mount Igueldo, where the sea view is integral to the sense of place. A tasting on property frames Basque ingredients, local flavors, and the restaurant's connection to New Basque Cuisine. The experience is defined by setting, restraint, and the relationship between hospitality and culinary identity.
Welcome Dinner at Akelarre
Three MICHELIN Stars
Relais & Châteaux
Akelarre is one of San Sebastián's defining three-MICHELIN-star restaurants and a major address in New Basque Cuisine. Pedro Subijana's cooking combines technical creativity with a continued respect for Basque ingredients, memory, and tradition. The dining room's sea-facing position gives the meal a strong relationship to the coastline and the surrounding region. The restaurant's significance comes from longevity, innovation, and a clear culinary point of view rather than spectacle.
Akelarre
Two MICHELIN Keys
Three MICHELIN Stars (Akelarre)
Relais & Châteaux
Daily Breakfast (Espazio Oteiza)
Akelarre is a hotel and restaurant property set above San Sebastián on Mount Igueldo, with sweeping views of the Cantabrian Sea. The hotel is built around Pedro Subijana's three-MICHELIN-star restaurant, making cuisine central to the property's identity. Rooms are spacious and contemporary, with sea-facing architecture and a spa that reflects the same quiet, structured design language. Espazio Oteiza provides breakfast in a setting that keeps the coastline present without distracting from the property's culinary purpose.
Idiazabal Cheese Producer Tour, Tasting & Lunch
Idiazabal is a Basque sheep's milk cheese shaped by mountain pastures, shepherding traditions, and careful maturation. A producer visit focuses on milk quality, curd work, aging, and the optional smoking that gives some versions their distinctive profile. The tasting distinguishes texture, aroma, salt, and the way maturation changes the cheese's structure. Lunch places Idiazabal within the broader Basque table, where dairy craft sits alongside seafood, preserved foods, cider, and wine.
Dinner at Bodegón Alejandro
MICHELIN Selected Restaurant
Bodegón Alejandro is set in San Sebastián's Old Town, in one of the city's most historic quarters. The dining room is simple, rustic, and contemporary, with a calm atmosphere shaped by Donostia's local character. The kitchen focuses on traditional Basque cooking, seasonal products, and familiar dishes handled with care and precision. Fried anchovies, Donostia-style cod with pil-pil and crab, Iberian pork loin, and warm pistachio soufflé with lemon sorbet show the restaurant's commitment to local flavor without unnecessary ornament.
Akelarre
Two MICHELIN Keys
Three MICHELIN Stars (Akelarre)
Relais & Châteaux
Daily Breakfast (Espazio Oteiza)
Akelarre is a hotel and restaurant property set above San Sebastián on Mount Igueldo, with sweeping views of the Cantabrian Sea. The hotel is built around Pedro Subijana's three-MICHELIN-star restaurant, making cuisine central to the property's identity. Rooms are spacious and contemporary, with sea-facing architecture and a spa that reflects the same quiet, structured design language. Espazio Oteiza provides breakfast in a setting that keeps the coastline present without distracting from the property's culinary purpose.
Cantabrian Anchovy Producer Tour, Tasting & Lunch
Cantabrian anchovies are one of the Basque Country's most precise coastal products. A producer visit focuses on salting, curing, cleaning, filleting, and packing, all of which depend on skilled handwork. The tasting shows how texture, salinity, and oil quality separate carefully prepared anchovies from more ordinary versions. Lunch connects the product to the region's pintxos culture, seafood traditions, and direct approach to flavor.
Basque Cooking Class & Dinner
A Basque cooking class gives structure to one of Europe's most distinctive regional cuisines. The session includes seafood, peppers, preserved fish, sauces, market vegetables, and the balance between rustic tradition and modern technique. The focus is practical, with attention to how ingredients are handled and why certain preparations recur across the Basque table. Dinner follows from the class, allowing the techniques to become a complete meal rather than a demonstration.
Akelarre
Two MICHELIN Keys
Three MICHELIN Stars (Akelarre)
Relais & Châteaux
Daily Breakfast (Espazio Oteiza)
Akelarre is a hotel and restaurant property set above San Sebastián on Mount Igueldo, with sweeping views of the Cantabrian Sea. The hotel is built around Pedro Subijana's three-MICHELIN-star restaurant, making cuisine central to the property's identity. Rooms are spacious and contemporary, with sea-facing architecture and a spa that reflects the same quiet, structured design language. Espazio Oteiza provides breakfast in a setting that keeps the coastline present without distracting from the property's culinary purpose.
Txomin Etxaniz Vineyard Tour, Tasting & Lunch
Txomin Etxaniz is a historic Getaria estate closely associated with the modern identity of Txakoli. The family has cultivated vines on the Basque coast for centuries and helped shape the Getariako Txakolina denomination. The wines are built around native varieties, especially Hondarrabi Zuri, with Atlantic salinity, citrus, green apple, and a light natural spritz defining the classic style. A visit connects the vineyards, high pergola-trained vines, coastal weather, and the traditional high pour that brings the wine's freshness into focus.
Farewell Dinner at Arzak
Three MICHELIN Stars
Arzak is a three-MICHELIN-star San Sebastián institution housed in a century-old family building in Alto de Miracruz. Juan Mari Arzak and Elena Arzak represent both lineage and innovation, with a kitchen rooted in Basque tradition and extended through research, technique, and experimentation. The restaurant's laboratory and ingredient work support dishes that are creative without losing regional reference. Its wine program and hospitality reinforce the restaurant's status as one of the Basque Country's essential dining rooms.
Akelarre
Two MICHELIN Keys
Three MICHELIN Stars (Akelarre)
Relais & Châteaux
Daily Breakfast (Espazio Oteiza)
Akelarre is a hotel and restaurant property set above San Sebastián on Mount Igueldo, with sweeping views of the Cantabrian Sea. The hotel is built around Pedro Subijana's three-MICHELIN-star restaurant, making cuisine central to the property's identity. Rooms are spacious and contemporary, with sea-facing architecture and a spa that reflects the same quiet, structured design language. Espazio Oteiza provides breakfast in a setting that keeps the coastline present without distracting from the property's culinary purpose.
Akelarre
Two MICHELIN Keys
Three MICHELIN Stars (Akelarre)
Relais & Châteaux
Daily Breakfast (Espazio Oteiza)
Akelarre is a hotel and restaurant property set above San Sebastián on Mount Igueldo, with sweeping views of the Cantabrian Sea. The hotel is built around Pedro Subijana's three-MICHELIN-star restaurant, making cuisine central to the property's identity. Rooms are spacious and contemporary, with sea-facing architecture and a spa that reflects the same quiet, structured design language. Espazio Oteiza provides breakfast in a setting that keeps the coastline present without distracting from the property's culinary purpose.
