Guest
3 Michelin-starred chef Pedro Subijana, talks about his food style and the evolution of food at Akelaŕe and the Basque region as a whole. He showcases two dishes which typify the cooking at the 3 Michelin-starred restaurant, in San Sebastián, Spain. The first is a simple pasta dish with black truffle and Parmesan, the second is a clever dessert that looks like a broken yoghurt jar. Smashed on a plate, the jar is made from a yoghurt mix filled with fresh seasonal berries. The Staff Canteen, is a website f
