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By Chris Boyle


Cuisine: Modern Basque

A staple member of the gastronomic elite that litters the small city of San Sebastián, Akelare has championed Basque cuisine for over 35 years.

Striking a delicate balance between tradition and innovation, Relais & Châteaux Chef Pedro Subijana toys with classic Basque dishes by applying avantgarde techniques without ever losing touch with the honest native flavors. Guests can expect playful elements like edible hay or paper, and appetizers that resemble mouthwash and face cream. The passion on the plates is accentuated by stunning panoramic sea views which add romance to an unforgettable meal.


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