Now for the last menu! The Akelare Classics.
Lobster salad with cider vinegar. A well done lobster salad. Nothing groundbreaking.
Pasta carpaccio, piquillo and iberic, with parmesan shrooms. The ham looking bits are actually pasta! And the pasta tastes like meat even though it’s made from veggies. The texture is, not surprisingly, like pasta once you start chewing.
An add on course of grilled peas and asparagus (the charcoal looking bits). Dad was hoping to relive Asador Exteberri’s marvelous peas, but these came nowhere close. Good, but not quite as life changing.
Rice with snails and periwinkles in tomato and basil film. Snails, rice. About what you’d expect.
Red Mullet with Sauce “Fusili”. The curly bits are sauce in magic. The fish was also very well done.
Carved beef, tail cake with potatoes and peppers. Lumps of beef. With a shredded tail cake. And potato (and pepper, I guess?) chips.
Gin and tonic on a plate. I hate cocktails, but I really liked this dessert. Jelly, juniper sauce and an icecream.
Apple tart with no fresh apples. But I wouldn’t have known if no one told me. :)
Final thoughts about Akelare:
24 dishes tried over three and a half hours. Wow.
If I were a local, I’d come back — but I’d pick my courses:
Prawns in fireplace and foie gras w/ “salt and pepper” from Bekarki
Pasta Carpaccio, maybe the mullet and the gin & tonic from the Classics
and Xaxu & Coconut Mousse from Aranori.