With his farmstead inspiration, star chef Pedro Subijana prepared the way for the contemporary emphasis on local product. Subijana is not averse to working a little magic in his dishes—the restaurant’s name is “Witches’ Sabbath” in Basque. Three variations of the tasting menu are offered, and the whole table must take the same menu. The menus are constantly updated, but one choice is always based on Akelaŕe classics, such as his foamed foie gras with toasted peanut bread, rice with periwinkles and snails, or “Gin and tonic on a plate,” a refreshing dessert with a juniper berry tang. His roasted wood pigeon is a spectacular little plate of breast pieces glazed with a chocolate mole sauce and dusted in cocoa.
- Frommer's Staff