50 years of Akelarre, a journey through the history of gastronomy

Gastronomy

Subijana during the presentation of her special menu.

Pedro Subijana's restaurant celebrates its half century of life with a special menu made up of its great classics

Akelarre

is one of the greats of Spain, as proven by the three Michelin stars that he has been wearing uninterruptedly since 2006, and this 2020 is being a very special year for him, because he

, something that is available to very few restaurants , especially in a country where the average age of one of these places does not reach a decade.

Located at the top of Mount Igueldo, on the outskirts of San Sebastián, and with breathtaking views,

, one of the fathers of New Basque Cuisine and one of those responsible for Spanish gastronomy is considered, today, one of the greatest in the world.

A chef who when he started was considered avant-garde and over the years has become pure classicism.

To celebrate this anniversary,

has launched a special tasting menu focused on

, which can be enjoyed over the next few weeks at a price of 240 euros per person (drink apart) and which was released on Thursday 8 October during the fourth day of the San Sebastián Gastronomika congress.

A menu that allows you to get closer to some of the milestones that have marked history in not only Spanish but also universal gastronomy.

Gilda 'macaron'.

For example, snacks such as diabolical butter, made with goat's milk to pay 'homage' to the witches who gathered in the coven.

Or the gilda turned into a macaron.

Or the mythical carabineros donut.

Sardine terrine.

Then dishes such as the

.

The vegetable salad from the garden with lobster and its coral dome reminds us that Subijana was one of the first chefs to use this crustacean as an ingredient in haute cuisine.

Lobster 'distilled'.

Perhaps today it is not so surprising but, at the time, in the 80s,

juiced

, left more than one ojiplático.

And what about the gin tonic on the plate, one of the first deconstructions to be made in Spain, or that fried frantxineta with ruibabarbo cream in which Subijana combines the delicate frangipan of French origin with the extremely popular Basque pantxineta.

Although there are many more dishes, these are the highlights of a menu that, for almost three hours, allows you to make

the fifty years of history of Akelarre and, therefore,

.

According to the criteria of

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