Perched on the summit of Monte Igueldo above San Sebastián, where the Cantabrian coast curves west toward Getaria, a dark slate-clad structure steps down the hillside in a series of cantilevered volumes that seem less built than carved from the mountain itself. Akelarre — Pedro Subijana's three-Michelin-starred restaurant elevated into a full hotel in 2020 — was designed by the Basque architect Gonzalo Cañas, who clad the building's sharp geometries in local grey slate, letting the roofline terraces and circular timber deck recesses read as a kind of topographic echo of the cliff below. The tension between mineral severity outside and Nordic warmth within is the property's defining move. The 22 rooms are finished in wide-plank pale oak, flush-jointed wall panels in the same timber, and linen-toned upholstery — a restrained palette that keeps every sightline directed toward the floor-to-ceiling glazing and the Atlantic horizon beyond. Dark-framed lounge chairs in the mid-century Basque tradition, visible in several rooms alongside coffee table books on Jorge Oteiza, anchor the interiors in regional cultural identity without sentimentality. The restaurant above continues this language: a teak-lined ceiling, cylindrical pendant shades, and white-clothed tables arranged so that the Bay of Biscay fills every window, cloud and sea merging on grey days into a single unbroken plane of light.

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The hotel has 22 bedrooms, including 2 suites with a private swimming pool. All of them with incredible ocean views. Modern and incredibly spacious, guests can expect contemporary and elegant interiors, a spa and wellness area, a wine cellar and 2 restaurants: Akelarre, with 3 Michelin Stars and Oteiza, which gives a more tradictional proposal and a shorter menu.