Here are the top 20 dished from my incredible meal at Akelare by Pedro Subijana. It was everything I want from a 3* star Michelin meal with all hits and no misses. They showcased creativity and playfulness but always deliciousness first. And for many dishes they were able to extract the best essence of an ingredient, having us remark how this was the best version of x we have ever eaten.
The service was also excellent and they can accommodate young kids who don't want the tasting menus and so we got takeout steak frites for my nieces patiently waiting at the hotel. That is true hospitality.
I can't wait to dine there again.
There were 2 menus is with some choices in each menu.
ARANORI
Marinated Lobster with liquid Salad of Garden Herbs
Composition of lobster, its coral and loin with liquid salad of aromatic herbs and Chardonnay vinegar.
Kiskilla covered by Venere Rice and Salpicón Sorbet
Marinated Huelva Shrimps, crunchy heads and Venere rice juice.
Artichoke Flower and its Soup with Chard and Foie Gras Vegetables in an unconventional way.
Portion of Fresh White Beans and Blood Sausage Sweet and Sour Pepper
Two spoonfuls of traditional white beans that show their origin, with a portion of white bean and black pudding pie; sweet and sour pepper and Espelette pepper.
Hake Steamed in Seaweed. Plancton and Oyster Leaf
Hake is texture, Seaweed and plancton "a la koskera" round it off in flavour.
Red Mullet, "Zurrukutuna" and Pastries Inside
Red mullet fillet cooked by the skin, sauce of its bones and croissant dough stuffed with its
entrails.
Grilled 5J "Presa", with Iberian Pil-Pil and Garlic in three variants
Charcoal-grilled piece of Iberian pork, emulsion of its fat and garlic in cooking.
OR
Barberie Duck and its Consommé With foie pearls, hints of ginger, mustard and liquorice.
Apricot, Tender Almonds and Citrus Sabayon Candied and glazed apricot, tender almond ice cream and hints of citrus and honey.
Gin and Tonic Pie Evolution of the first Gin and tonic on a plate.
Diabolic Butter
Brioche Akelaŕe
Ham Ham
Macaron (Gilda)
Comsomé Gelée with Curry Chicken Cauliflower, Egg and Caviar
BEKARKI
Steamed Red Prawn with Txakoli flavours
Fresh peeled prawns with their heads, cooked in Txakoli steam on a layer of Añana salt. Elements of a Txakoli tasting, in the dish and sauce of their heads.
Codfish Flower Brandade and Beetroots
Cod slices marinated in beetroot juice on top of" brandada".
and various types of beetroot.
Sautéed Foie Gras with "Salt Flakes and Grain Pepper"
Our Sautéed Foie gras with a lot of "Salt and Pepper."
Iberian Pork's Belly and Cabbage's Chessboard.
Pig's Trotters and Spices Reduction
Wrapped green cabbage and cured bacon, unctuous sauce
of pig's trotters and crispy potato.
Barnacles and Mussels Mosaic
with Longueiron (Razor Shell)
Barnacles, Mussels and pig's trotters, with grilled Longueirón and touches of iodine.
Tranche of grilled Turbot
Turbot with its bone and its fish bones, more juicy.
Candied first and cooked in the josper after.
Potato, onion and garlic.
Carved Beef, Mushroom roll. Apple Sauce,
"Poîvrade" Roast Juice
Grilled beef, accompanied by the mycological products of the season
and two contrasting sauces.
OR
"Baresarian" suckling Lamb
Rack of lamb, boneless, cooked at low temperature and roasted in the oven. Pan fried bread with baby milk, endive and kidney
chips.
Coffee, Chocolate and Hazelnut
Chocolate and buttercream trunk with a bitter and perfumed coffee layer; coffee grounds and tiramisu ice cream.
"Frantxineta"
Pantxineta and Frangipane, one or the other. French or Donostiarra origin.
But inspiration, above all.
by jaochu