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

908m

Itzuli

Contemporary, Modern Cuisine · ★ Michelin

€€€

Inside the Luze San Sebastián boutique hotel, at the top of Mount Igueldo, this restaurant hides its proposal under a Basque term that could be translated as ‘to return’ or ‘to come back’. Chef Iñigo Lavado, after two decades of success in Irun, has set up the project with his family (his wife, Arantxa Martínez, is in charge of the dining room and one of his sons, Julen, is a professional sommelier), trying to convey to diners, in his own words, a culinary style... ‘of time, stories and a lot of emotion’. In his elegant Belle Époque style dining rooms, with large windows to enjoy the sea views

2.4km

Agorregi

Regional Cuisine

€€

Agorregi has a somewhat unusual setting on the Igara industrial estate, where it offers a contemporary, market-inspired à la carte with its roots in Basque cooking, featuring dishes that are always honest yet with the occasional contemporary detail. This is complemented by two tasting menus (Aisa and Belabarce). Some of the desserts here need to be ordered at the start of your meal so that they can be prepared in time. These include the thin-sliced “erezilla” apple cake with natural yoghurt ice cream, and the chocolate and hazelnut cake with banana ice cream.

3.5km

Rekondo

Basque

€€€

A rustic property along the road up to Mt Igueldo with a history dating back over six decades and a classic-contemporary interior that comes as a pleasant surprise. The focus in the kitchen is on Basque cuisine that is respectful of tradition while at the same time constantly evolving and always based around seasonality. Signature dishes here, such as the baked crab and hake fillets in a parsley sauce, stand alongside more contemporary and elaborate options – we particularly enjoyed the artichokes stuffed with a hollandaise sauce, grilled foie gras, winter truffle and a red wine jus). The exte

3.6km

Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

Harrigain

Guest scores & sentiment

Room types · 2

Apartment

Apartment

Facilities · 19

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