Akelarre.

Perched on the rugged slopes of Mount Igeldo, Akelarre offers a panoramic perspective of the Bay of Biscay that is as much a part of the meal as the food itself. Since 1975, chef Pedro Subijana has used this vantage point to redefine New Basque Cuisine, evolving from a hillside restaurant into a sleek destination integrated into a five-star hotel. The dining room features floor-to-ceiling windows that frame the crashing Cantabrian surf, providing a dramatic backdrop for three distinct eight-course tasting menus. Whether opting for "Classics" like the sautéed fresh foie gras or contemporary inventions involving local octopus and caviar, the focus remains on technical precision and regional ingredients. With a 2,000-bottle cellar and impeccable service, it remains a pillar of San Sebastián’s gastronomic identity.