Akelare!

Whoa. Three stars, three different menus. Plus the option of ordering ala carte or replacing any course with any other course.

We ordered one of each menu, so here’s the first of three posts. Because I’m too lazy to do it all now.

Amuse bouche, for all three menus

Sea garden, prawn sand, oyster leaf, mussel with “shell”, sea urchin sponge, beach pebbles, seaweed coral.

Menu 1: Aranori

The leaves and foie under the rain. Light salad dish with a few “leaves” of foie. (The browner leaves) I ended up with a weird foie to salad ratio and too much foie.

Green broth, smoked monkfish slices (around the side) & langoustine. The spices started out in a little bag that dissolved when the broth was poured over. Very mild dish.

Beef tartar with new potato souffle and aromatic herb bread. This is the lightest tartar I’ve ever had.

Hake and it’s kokotxa with oyster and oyster leaf.

Grouper, cous cous made of prawn, served with ocean foam.

Suckling pig, tomato “bolao” and Iberian emulsion. AND A REALLY CUTE PIG CRACKER. omg. so cute.

Cake filled with custard, surrounded by frozen coconut mousse. This dish was surprisingly not overly sweet. Probably my favorite dessert at Akelare.

The Broken Jar of Yogurt, “Gatzatua” and Berries. A very interesting dish of what’s essentially yogurt and berries with a hard sugar container.

This menu was the mildest of the three. For some of the courses, after tasting the equivalent courses with the other menus, Aranori felt bland. On it’s own I doubt I would have noticed.