With his impressive CV and distinctive moustache, chef Pedro Subijana is an icon of the restaurant scene and as such commands the utmost respect. As one of the founding fathers of the New Basque Cuisine movement, he believes in constant evolution, and even if the focus here is squarely on creativity and technique his approach is rooted in traditions that should never be forgotten. Located inside the spectacular hotel of the same name on Mt Igueldo (with two Michelin Keys), Akelaré continues to impress with its interior design, views of the Bay of Biscay and meticulous cuisine. After celebrating chef Pedro Subijana's 50th anniversary at the restaurant with his Urteurrena ('anniversary' in Basque) menu, they are looking forward to 2026, commemorating the Golden Anniversary of New Basque Cuisine together with their team, based on a culinary concept that offers a magical perspective on contemporary recipes alongside a series of dishes based around reinvented versions of the restaurant’s signature classics.