Hotel Akelarre sits high on the cliffs west of San Sebastián, overlooking the Bay of Biscay. Created by chef Pedro Subijana as part of his wider culinary estate, the hotel is closely tied to one of the defining names in modern Basque gastronomy. Floor-to-ceiling windows open the building out to uninterrupted sea views, while the surrounding hills create a sense of distance from the city. The stay is shaped by the restaurant, with the hotel offering a calm, architectural space to step back between meals.