Akelarre, Gipuzkoa, 8/10/13

entrance
entrance
grounds
grounds

Grounds
Grounds
Model of building
Model of building
China
China
Prawn's Sand: Oyster leaf, Mussel with 'shell', sea urchin sponge, beach pebbles (shallot and corn), codium seaweed Coral (goose barnacles tasting tempura)
Prawn’s Sand: Oyster leaf, Mussel with ‘shell’, sea urchin sponge, beach pebbles (shallot and corn), codium seaweed Coral (goose barnacles tasting tempura)
looking out the window
looking out the window
Prawns ready to cook at the table
Prawns ready to cook at the table
Cooking
Cooking
Plated Prawns and French green beans (and the green beans cream) in
Plated Prawns and French green beans (and the green beans cream) in “Orujo” fireplace
Xangurro in Essence, its Coral Blini and
Xangurro in Essence, its Coral Blini and “Gurullos”: The crustacean’s meat is reinforced by its juice. Accompany with the pasta that looks like rice grains
bread service
bread service
Cuttlefish Roller, rice krispies, mustard herbs
Cuttlefish Roller, rice krispies, mustard herbs
Green broth infusion, red prawn and smoked
Green broth infusion, red prawn and smoked “Salt cured” monkfish.
A little obulato wrap with monkfish crisp
A little obulato wrap with monkfish crisp
Interior
Interior
Interior
Interior
Part that can be shut off
Part that can be shut off
View from the window by the table
View from the window by the table
Pasta Carpaccio, piquillo and iberic with Parmesan shrooms: housemade pasta with Piquillo and Iberic flavour. It feels like eatin gcold meat even though it's vegetable
Pasta Carpaccio, piquillo and iberic with Parmesan shrooms: housemade pasta with Piquillo and Iberic flavour. It feels like eating cold meat even though it’s vegetable
Sauted fresh foie gras with
Sauted fresh foie gras with “Salt flakes and grain pepper”
Turbot with its
Turbot with its “Fake Kototxa”: all Turbot with pil-pil sauce and a crispy chip of its own skin
Hake and its Kokotxa with oyster leaf and
Hake and its Kokotxa with oyster leaf and “Mussel’s beans”
wine front
wine front
wine back
wine back
presentation
presentation
plate with sauce
plate with sauce
sauce
extra sauce
“Desalted” cod with eatable shavings and cod tripes in tomato water
finished product
finished product
Grouper with cous cous with cokles and the foam of the waves as a sauce
Grouper with cous cous with cockles and the foam of the waves as a sauce
Roasted suckling pig with tomato
Roasted suckling pig with tomato “Bolao” and Iberian emulsion
Cute little pig chip
Cute little pig chip
Roasted pigeon with a touch of mole and cocoa
Roasted pigeon with a touch of mole and cocoa
“Xaxu” and coconut iced mousse: Tolosa traditional little cake: egg and almond with a side of foaming coconut ice cream
Milk and grape, cheese and wine in parallel evolution: Grapevine, curded sheep milk and walnut. Powdered fresh cream and chive and grapes. Quark cheese with nutmeg and pink pepper aroma, must of tapioca and tomato. Torta of grape with soaked raisins. Brandy sirop with gorgonzola cheese ice cream
Milk and grape, cheese and wine in parallel evolution: Grapevine, curded sheep milk and walnut. Powdered fresh cream and chive and grapes. Quark cheese with nutmeg and pink pepper aroma, must of tapioca and tomato. Torta of grape with soaked raisins. Brandy sirop with gorgonzola cheese ice cream
More view
More view
Orange
Orange “Tocino de Cielo” sheet with fruit leaves: a sweet dessert, the tocino is, but with the sourness of the orange it gets lighter. The fuite leaves can be taken by hand and the spoon should scratch the bottom of the plate
“Peeling off peaches”: creamy peach slices and the skins that are not skins with almond ice cream
a few extra treats
a few extra treats
coffee
coffee
Chef Pedro Subijana Reza
Chef Pedro Subijana Reza

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