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, Akelaré has already celebrated its golden jubilee, and continues to impress with its interior design, views of the Bay of Biscay and meticulous cuisine. Its cooking is showcased on a special menu entitled Urteurrena (“anniversary” in Basque), which features options such as crab, talo and curd milk; teardrop peas with a blue pea infusion; and fried red mullet with a beurre blanc and ceviche “in our own style”. The menu adds a magical perspective to contemporary recipes alongside a series of dishes based around reinvented versions of the restaurant’s signature classics.