Espazio Oteiza w Donostia-San Sebastiánie

El Espacio Oteiza de Pedro Subijana, dentro de Akelarre, es un lugar espectacular, con unas instalaciones muy cuidadas y un ambiente elegante. El camino para llegar está bien indicado y, una vez allí, las vistas son realmente de postal. El personal que nos atendió fue muy amable y cercano, aunque un poco desinformado sobre los menús y precios del restaurante Akelarre. La carta ofrece opciones variadas y raciones de tamaño correcto. Probamos los calamares, que estaban algo duros; el tartar de tomate y salmón, con un punto soso y un salmón de sabor algo fuerte; y el bocadillo de presa ibérica, que estaba delicioso. En bebidas, el Moscow Mule fue todo un acierto, mientras que el zumo de tomate preparado resultó bastante sencillo. El espacio de coctelería es muy agradable y merece la pena para alargar la visita, aunque hay que tener en cuenta que el horario es solo hasta el atardecer. Los precios de los snacks rondan los 36 € y los cócteles están entre 17 y 22 €. En resumen, un sitio que merece la visita por su enclave único y la experiencia global, aunque la propuesta gastronómica podría estar más a la altura del entorno.

A memorable celebration in a breathtaking setting We chose Espazio Oteiza to celebrate my wife’s birthday during our stay in San Sebastián, based on a friend’s recommendation—and we couldn’t have made a better choice. We made our reservation several weeks in advance and requested a table with a panoramic view, given the special occasion. Upon arrival, we were immediately struck by the stunning location of the building, perched high above the Bizkaia Bay, with the sun slowly setting over the Atlantic. The architecture—both inside and out—is a tasteful balance of modern design and natural materials that blend beautifully into the surrounding landscape. Since we arrived a bit early, we enjoyed an aperitif on the terrace—cheers with a glass of Philippe Ponard champagne in hand, soaking up the relaxing, chilled atmosphere despite the slightly cool weather. For dinner, we were seated at a wonderful panoramic table inside, which we truly appreciated—thank you again for accommodating our request. As for the food: We began with a mouse bouche of fresh local anchovies, house-cured with excellent texture—though for my personal taste, a touch too mild in salt. The chorizo with crispy egg cream, however, was a perfectly balanced and delightful bite. My starter was a thinly sliced Atlantic bluefin tuna belly, lightly cured and served with a wasabi ice cream. It was evident that this was not ranch-raised fish—the belly had a relatively low fat content, which points to wild catch, yet the dry-aging brought out an intense umami depth that paired harmoniously with the wasabi. My main course—slow-cooked suckling pig with crisp skin—was exactly how it should be. The presentation was refined without being overly artistic: clean, well-thought-out plating. The meat was juicy and tender, and the skin broke like glass—perfectly executed. For dessert, I had the panxineta with baked apple ice cream, and we were pleasantly surprised when it arrived decorated to mark my wife’s birthday, complete with a candle, even though we hadn’t specifically requested it. A thoughtful and touching gesture. We chose a bottle of Albariño "Sin Palabras" from Rías Baixas to accompany the meal—excellent and memorable. The meal concluded with a petit four inspired by a Basque classic: a chorizo-shaped chocolate paired with a mini brioche roll—fun, clever, and delicious. In summary: A stunning minimalist environment with a breathtaking view, attentive and genuinely warm service, and beautifully prepared dishes that are simple—perhaps even a bit too simple for some—but of impeccable quality. Prices are in line with the fine dining experience, but the memory of the evening is absolutely worth it. Highly recommended.