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 tradition. 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 versatile tasting options (Aranori and Bekarki), which enable guests to mix and match dishes between the two menus, are based on well-established house specialities and innovative new recipes, all of which demonstrate an impressive gastronomic flair. One of its latest innovations is a new plated version of its famous Gin & Tonic, which now comes in the form of a Gin & Tonic tartlet.