I find some time and I am going to continue the story, if someone interested.
Arrived in Perigord Noir, beautiful area, including castles and forests, we visited Domme, La Roque Gageac 
, Sarlat and the caves of Lascaux II (I think you write well) with its prehistoric 
. The first truly beautiful, the last for a touch of culture that never totally abandons.
Then after the purchase of a certain batch of foie gras, I could not dispense with a fast descent to Lourdes, Manuel was curious to see the shrine and the cave . Skip the commentary on the business behind it, I do not think the place, and it flashes to San Sebastian.
We booked the Hotel Codina, at the end of La Concha, the signal for a 3 star hotel with five finishes and services, value for Q / P. A walk along La Concha
to come to night, and appetite, and then we head to the restaurant by Pedro Subjana Akela 
, the only place that had room for the Saturday evening.
Nice place with a bay window on the top of the mountain Igueldo, the modern decor, but a lot of wood that gives warmth. We are sitting at a nice table near the window, unfortunate that the view in the evening enjoying it, but we did not come to the view
It includes two tasting menus, with no restrictions for the entire table, therefore, they we choose both!
We start with the appetizer, we served a box of silver. It looked like a box of chocolates, but inside there is the tapas of open: Rula de Morcilla (Pasta and cream pudding, a kind of mini baba mushrooms, warm, appetizing), as if to Ostra que Cascara (A frozen oyster, wrapped in seaweed. You eat and you feel whole without crushing blow in the mouth Taste of the Sea), Polvoron de Alcachofa (a kind of spumino crunchy flavor of artichokes, discrete), Zurrukutuna en Buñuel (a croquette with the taste of a hot soup of Bacalar to 'garlic, really delicious).
the start menu, which will list separately to avoid confusion: The first is called
ARANORI menu and is a more traditional kitchen bath revisit the second BEKARKI a menu is a little more experimental, which follows the direction Adrià's kitchen, so to speak.
A: Xangurro frio y caliente en Ensalada with on coral. (The crab meat served cold in salads, but my legs were cooked on the plate, served with vegetables and mushrooms "Fabrication" of its own, great raw material).
B: Porous Perlitas y de Foie de Pan Tostado cacahuete. (A ball with Foie Gras served with a vegetable that I looked like boiled chicory dressed with a vinaigrette and a reduction of hibiscus acidified with crispy bread with peanut, a great pairing sweet-sour).
A: Gambas with the vainas Orujo de Fuego. (Atlantic Prawns cooked in the dining room maitre by using the aguardiente that flamed into a pot of pig iron on its table, a kind of fiammeggiagura. In the same there were some julienne of "passenger compartment," the quotation marks because that is how we call it, I do not know how to call it in Italian, are green leafy vegetables, bean dishes that look like with all the pod, but who eats everything Unlike the beans that are blanched. Simple dish, but tasty, delicious shrimp.)
B: Moluscos en la Red del Pescador. (A plate of shellfish on the open charcoal, then quite dry and without dressing, served on a cream of rice and borage, all covered by a network made of foam with a tempura of algae. Pleasant view, the least interesting dish, clams were a bit too dry and in opening up: there the picture an oyster without water? )
A: Setas with "Pasta Huevo" (a dish of mushrooms, excellent inter alia, chanterelles, porcini and others I can not remember number 4 spaghetti served with a diameter of about 5 cm. Two events with only the red egg and two with just the clear facts, Alternatives to eat to enjoy the different combination).
B: Ravioli de Verdura. (Made ravioli without the pasta but using thin slices of vegetables filled with the same vegetable with a vegetable stock, over all, like parmesan cheese, thin slices of Iberian ham toasted. A plate of hard work but very rewarding, the vegetable broth was too tasty and covered a little taste of each vegetable).
A: Atun with HIlos de Cebolla y Pimiento asado. (A touch of golden outside and red inside tuna served with roasted peppers of various types, all one of my favorite, the master Pimiento, surrounded by chives. Once again we see the high quality of raw material).
B: Salmon with Integral "Fusil de Salsa. (A grilled fillet of red mullet with pralines and "fusilli" made with scraps of fish heads, bones and liver mixed with a sauce made with parsley, garlic, soy and white. Truly a great dish, fusilli bilanciatissimi and pralines, agiiungevano the quid to make a dish to remember).
A: cochinillo Asado with "bola de Tomate y Emulsion de Iberico. (A pork tender, cooked with the broth first and then bake. To be enjoyed with either a ball of tomato and then with the reduction of ham and finally together. Excellent dish even if fairly traditional flavors, excellent construction).
B: Lomo de Cordero Asado en los de la Tisones brazing. (a full rack of lamb fat and cooked to pink, are served a meal of tempura roasted malt which gives the impression of coal ashes and give a toasted flavor to the meat, snakes in a "candy" tomato sgioglie you in the mouth. this too, really good).
A: Leche y Uva, Vino y Queso en Evolucion parallel. (various types of cheese, made with grapes, spices, tomato and various wines. Classico ending with the cheese, and tasty Original Proposal).
B: "Xaxu" with Espumoso Helado de coco. (A classic sweet pastry Tolosana ricteato everyday language with a frothy ice cream made with eggs and almonds, really delicious).
A: Otra Tarta de Manzana. (An apple pie on which see no apple, but who knows more than any apple I've ever eaten).
B: Melocoton "en almibar. (Is served in a transparent jar. (Looks like a fish in alcohol, it is actually a ball of chocolate filled with a cherry sauce and then the syrup-based vebe water sugar and aguardiente. Cute, but not at the level of the other sweets).
whole meal was served with wine by the glass.
Besides water, little, drank 2 glasses of Verdejo Goticos Campos (remember, really impressive), a glass of Rielo Heredad Bodega de San Andrés, some barrels, but excellent, 2 glasses of Ferrer Bobet 2005, Priory , Carignan and Grenache, with the lamb was amazing, a glass of Caligula, Chardonnay botrytizzato, remarkable.
An excellent experience.
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