Luxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoLuxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoAkelarre – Restaurant & anchors its reputation on a restaurant holding three Michelin stars, founded in 1974 by Chef Pedro Subijana. The cuisine represents new Basque traditions, drawing on local seafood and regional ingredients prepared with contemporary technique. A second on-site restaurant and an extensive wine collection complement the fine dining experience.
Check availability Official websiteAkelarre restaurant holds three Michelin stars as of 2026 and has anchored the property since 2017 as its signature dining venue. Founded in 1974, the restaurant evolved under Chef Pedro Subijana, whose philosophy centres on approaching each dish with the daring of a young chef, the experience of a mature professional, and the wisdom of an elder. Located on Mount Igeldo approximately five minutes from San Sebastián's centre, the dining room commands panoramic views of the Cantabrian Sea.
The cuisine explores new Basque traditions with distinctive preparations: hake and its kokotxa (the collarbone meat considered a delicacy), oyster leaf, and mussel beans represent signature approaches. Subijana's method emphasizes adding a personal touch to traditional recipes, blending innovation with regional heritage. His constant quest for improvement has established him as an ambassador for contemporary Basque gastronomy.
A second dining venue, Oteiza Restaurant, operates within the property. Named after the famous sculptor whose connection to regional cultural life reflects the hotel's integration into Basque heritage, Oteiza provides an alternative dining setting for residents and guests.
The property maintains a wine cellar holding more than 650 reference wines selected from Spain and worldwide producers. This depth of selection supports menus with appropriate pairings and caters to wine-focused guests. Room service throughout the property allows guests to dine privately or enjoy meals in their accommodation while retaining access to the hotel's culinary standards.
As of 2026, Akelarre restaurant holds three Michelin stars for its cuisine and dining experience.
Chef Pedro Subijana founded Akelarre restaurant in 1974 and continues to direct its culinary vision, creating new Basque cuisine.
Akelarre specializes in new Basque cuisine featuring local seafood and regional ingredients. Signature dishes include hake and kokotxa, oyster leaf, and mussel beans, prepared with contemporary technique and personal innovation.
Yes, Oteiza Restaurant operates at the property, named after the famous Basque sculptor.
The property maintains a wine cellar with more than 650 reference wines from Spain and worldwide, supporting wine pairings and guest selection.
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Sources: relaischateaux.com · en.wikipedia.org
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