Amelia by Paulo Airaudo
Donostia / San Sebastián, Spain
⭐2 Stars
The Experience
From Michelin Guide
In terms of technical excellence and personality, this restaurant is constantly striving to be different, to challenge the palate of its guests and be the benchmark eatery on La Concha bay. Housed in the Villa Favorita hotel, this restaurant is presided over by chef Paulo Airaudo, who hails from Córdoba (Argentina). Here, he conjures up creative cuisine that stands out for its excellent fish and seafood, combining the essence of Basque culinary tradition with subtle Spanish, Italian and Asian influences in dishes that are expressive, intense and beautifully balanced. The decorative backdrop strikes an aesthetic balance between the classic and the modern, with three large tables and a bar where you can eat while watching the chefs at work – the latter also serve the dishes themselves. The single tasting menu with wine-pairing options (including champagne) and wines by the glass, is based around premium ingredients from around the world. As a result, a strong international feel is evident in everything that happens here, from the dishes on the menu to the service and the clientele.
Unique Things
From Visitor Experiences
Unthinkable combinations like ice cream & caviar: Amelia by Paulo Airaudo is known for daring and unique flavor pairings, such as combining ice cream with caviar, which create a distinctive and pleasurable culinary experience.
Playful and modern decor featuring pop culture icons: The restaurant’s interior includes unconventional decorations like Darth Vader and Astro Boy figures, reflecting a playful and creative atmosphere that contrasts with the traditional fine dining scene in San Sebastián.
Open kitchen with direct chef interaction and a basement location: Amelia offers a dining counter where guests can watch the chefs prepare dishes and even have them served directly by the kitchen staff. The restaurant is uniquely situated in the basement of the boutique Hotel Villa Favorita, right on the seafront near La Concha beach.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Amelia by Paulo Airaudo in San Sebastián include:
Scallops: Featured in a top dish paired with Rossini caviar, vanilla oil, and sea herbs, scallops highlight the restaurant's focus on premium seafood and delicate flavor combinations.
Rossini caviar: Used alongside scallops, this luxurious ingredient adds depth and elegance to signature dishes, emphasizing the restaurant's use of exclusive, high-quality products.
Vanilla oil: An unusual but distinctive element that complements the seafood dish, providing a subtle aromatic contrast and showcasing the chef's creative approach to flavor pairing.
Sea herbs: These local herbs enhance the freshness and complexity of seafood dishes, reflecting the restaurant's connection to its coastal location and emphasis on fresh produce.
Chicken wings and crispy chicken skin: Highlighted in a standout main course with a rich reduced chicken stock sauce, demonstrating the chef's skill in elevating humble ingredients through technique and sauce-making.
Paulo Airaudo’s philosophy centers on using fresh, seasonal, and high-quality ingredients without unnecessary processing, focusing on the natural flavors and exceptional sauces to create world-class dishes. The menu evolves with the seasons, incorporating the best available produce such as salmon when in season. This approach ensures that the key ingredients are always showcased at their peak quality and freshness.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Single Tasting Menu: €250
Wine Pairing Options
- Wine Pairing: Additional cost (not specified)
- Champagne Pairing: Additional cost (not specified)