Amelia by Paulo Airaudo

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.

• Chef Paulo Airaudo, originally from Córdoba (Argentina).
• Opening hours, Wednesday to Saturday, with Saturday lunch service.
• Guests are shown the ingredients before each dish is prepared.
• The restaurant is listed as relocating to Hotel Maria Cristina (República Argentina Kalea, 4), with booking information and the current address details provided in the FAQ.

Signature Ingredients

• Fish and seafood, with lobster highlighted by the guide
• Premium ingredients sourced internationally
• Banana, mole, and rum, a combination called out as a standout

Tasting menu

• A single tasting menu for all diners, changing with season and product availability.
• Wine-pairing options are available.

Style

• Creative cooking with a strong focus on fish and seafood, combining Basque traditions with Spanish, Italian, and Asian influences.
• Dishes are prepared and served by the kitchen team at the bar and tables.