Akelarre
HOTEL
There are few things as exciting as seeing great masters transfer their knowledge in one field to a complementary one. And that is precisely what Pedro Subijana, one of the fathers of new Basque cuisine, has done by elevating the experience of his iconic restaurant Akelarre to a luxury hotel.
This hotel’s contemporary architecture –the work of the Mecanismo architecture studio– is the first thing that draws attention upon entering the lobby. A sculptural staircase made in weathering steel acts as the backbone of harmony for the ubiquitous wood that can be found stretched far and wide over the building’s four floors and on the outside.
The 22 rooms overlooking the sea have been influenced by the same minimalist philosophy; a certain elegance and soberness reigns over the entire hotel. All rooms have a kingsized bed featuring the best cotton, a selection of pillows, an audiovisual system by Bang & Olufsen, Apple TV, and a bathroom with a double sink, custom amenities, a tub, and a rain shower. There are a total of 14 double rooms which measure 45 m2, 6 deluxe rooms measuring 65 m2, and 2 exceptional suites that measure 100 m2 and feature a private pool. All have a terrace.
In addition to being able to enjoy a refreshing dip in the suite itself, there is another pool with hydro-massage beds in the Spa and Wellness area: 800 m2 dedicated to pampering and caring for the body which feature a steam bath, sauna, relaxation room, and three massage and treatment areas.
As is to be expected, the hotel’s cuisine is its strong point. The culinary offerings of its iconic restaurant, which has had three Michelin Stars since 2006, are topped off with the newly opened Oteiza – a space with a restaurant and a spectacular terrace with a cocktail bar. There is also a new winery with a tasting room where guests can enjoy the more than 700 international wine varieties which include some of the best labels of the world.
Subijana’s five-star hotel is not just an exclusive place where you can spend the night in San Sebastián; instead, the owner has been able to create with his hotel a destination in and of itself – a contemporary palace where one can dream and eat with the stars.