Amelia by Paulo Airaudo

Fine dining restaurant · San Sebastian

Amelia by Paulo Airaudo

Fine dining restaurant · San Sebastian

Zubieta Kalea, 26, 20007 Donostia, Gipuzkoa, Spain

Highlights

Artful Japanese-Italian fusion with global ingredients, 2 Michelin stars

Zubieta Kalea, 26, 20007 Donostia, Gipuzkoa, Spain Get directions

ameliarestaurant.com

@restaurantamelia

€100+

Reserve

@michelinguide

"In terms of technical excellence and personality, this restaurant is constantly striving to be different, to challenge the palate of its guests, and to 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 traditions with subtle Spanish, Italian and Asian influences. 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. We loved how they use every part of the lobster, and particularly enjoyed the combination of Banana/Mole/Rum. Before preparing each dish, the staff show guests the ingredients they will be working with." - Michelin Inspector

https://guide.michelin.com/en/pais-vasco/es-donostia-san-sebastian/restaurant/amelia-1191398

View Postcard for Amelia by Paulo Airaudo

@eater

Friends of Eater Miami Share Their Best Restaurant Meal of 2023 | Eater Miami

"Dinner at Amelia in San Sebastián was fantastic — chef Paulo Airaudo’s cooking leans on excellent Basque Country ingredients with thoughtful Japanese and Italian influences (and a touch of Star Wars whimsy)." - Olee Fowler

https://miami.eater.com/2023/12/27/24012871/friendseater-miami-best-restaurant-meal-2023

View Postcard for Amelia by Paulo Airaudo

@michelinguide

The MICHELIN Guide Spain and Portugal 2022 a breakthrough for young talent in all four corners of the Iberian Peninsula

"In Donostia/San Sebastián, the Amelia by Paulo Airaudo restaurant earns two new MICHELIN Stars and is part of local gastronomic scene that is already particularly bright. Within this intimate restaurant with direct access onto La Concha beach, happy customers who are lucky enough to be seated at the counter or at one of the three tables that make up the dining room will appreciate the finesse and audacity of the cuisine from a chef who, through a particularly creative tasting menu, deftly marries Basque gastronomy to culinary influences with an Argentinian, Italian or even Japanese flavor." - Le Guide MICHELIN

https://guide.michelin.com/en/article/news-and-views/the-michelin-guide-spain-and-portugal-2022-a-breakthrough-of-young-talent-in-all-four-corners-of-the-iberian-peninsula

View Postcard for Amelia by Paulo Airaudo

@eater

The 12 Best New Restaurants in San Sebastián, Spain | Eater

"Chef Paulo Airaudo comes to San Sebastián by way of Argentina, and his latest restaurant, Amelia, holds the most recently bestowed Michelin star in the city’s constellation. Here he strives for an international vibe, from the reservations-only, locked-front-door policy (you have to buzz to be let in) to the Italian sommelier Mario Giunti’s diverse wine list. With artful plating and dishes that reflect global trends — like the avocado, caviar, and creme fraiche ice cream starter — this is a restaurant that looks beyond local food in an effort to gain international attention." - Marti Buckley

https://www.eater.com/maps/best-new-restaurants-san-sebastian-spain

View Postcard for Amelia by Paulo Airaudo

Karen Mitchell

Google

This experience was an exceptional opportunity. We were delighted in every aspect. The food was the finest expression of each ingredient, prepared to perfection and then plated to restore all faith and possibly to our soul. The staff is exceptional. We felt welcomed, and taken care of in every way. The level of professionalism and excellence was unmatched. We were mesmerized by the quiet perfection of the open kitchen, the artistry of the plating and service, as well as the wild creativity of the pairing both alcohol and non-alcoholic. Just fabulous.

Suhasish Chakraborty

Google

I’ve been to Michelin star restaurants all over the world and it was my second time here. We were a table of 4 but our other friend couldn’t make it as he was admitted in the hospital with a bad flu so we amended the reservation to 3 a couple of days prior to the our dinner. I understand that they charge us for the 4th person which is completely fair but in exchange of that we couldn’t order alcohol for same amount. Their argument is that ingredients were sourced, but they can give us a voucher for future use. They mean to say if we come after 4/5 months they’ll use the same ingredients? This is a joke as they are moving to a new premise. One of the Austrian sympathised with us and she said it was wrong but couldn’t do anything. Spoke to some other people in the same industry and they said it’s overrated and the chef is arrogant as hell. I own two 5 star hotels, I do understand hospitality is tough and a thankless industry but we shouldn’t take our guests for granted. If there’s no guest how can one run the business. The young chefs were wonderful but the French lady who was serving us was so casual, we ask for a dessert wine post dinner and she gets us white wine. There were few such errors during the service. They took everyone’s Polaroid pictures post dinner but not ours since we pointed the errors. The food is good but if it’s this kind of attitude and service one shouldn’t go there. There are better places in San Sebastián and all around the world. Won’t go back to this place!

Sandra Chelly

Google

What an amazing and unforgettable experience! The food was of exceptional quality, and the service was absolutely perfect, every detail was spot on. The owner even came by personally to say hello, which made it feel extra special. The portions were incredibly generous too! I would recommend this place without hesitation.

Fabian Jeronimus

Google

Went to Amelia with my wife and high expectations because of the 2 Michelin stars, got seated by the bar with the Kitchen in front. Great atmosphere and vibe in the restaurant, Chef Paulo and his fresh team really live up to all expectations, and beyond expectations. Seasonal menu with Amelia pairing was so impressive from start to finish, not a second where we lost our attention; Japanese omakase Italian at it’s finest. Only the best products are used in every course, I have become a big fan of Paulo Airaudo. We were so impressed by how smooth everything runs in the restaurant, and by how flavorful and artistic all the courses were, Amazing to have experienced this wonderful evening, we will never forget this, that is for sure. Thank you Paulo and staff! Amazing work (We started with a cocktail at the Blind Pig, which is also a very nice addition to the experience, because we were an hour early.)

Mitch Gordon

Google

This was probably the best meal of my life. Everything was perfect. But in addition to the meal being amazing, the staff were wonderful. They seemed to genuinely be interested in us having an incredible experience. I honestly felt like I was in an episode of The Bear! I will always remember this experience, because it was not just a meal, it was an experience.

E L

Google

Stunning Japanese-Italian fusion. Japanese cooking techniques are tastefully applied to create unique dishes which are as creative as they are hearty and delicious. All round culinary finesse with a wide variety of ingredients from around the world, with the utmost respect given to each ingredient. Chef Airaudo and his team are certainly onto something here.

La Go

Google

It's a bit edgy but thats exactely why we liked it. Situated in a basement with a design inbetween a Japanese izakya, the old Noma in Copenhagen and a London chesterfield sofa club (which are perfect and comfortable for a party of four) the young service was not flawless but personal and sympathic. No annoying upselling at all ! The athmosphere with an open kitchen and a long seating counter was casual professional - the french sommeliere recommendations were excellent and well received. Big thank you. All ingredients were of extraordinary freshness (even in this league remarkable) and the balanced creativity mixing spanish, italian, french and japanese influences was well orchestred and superbly executed. Picking a single highlight dish is difficult but maybe the langustine with foie gras in a champagne sauce or the potato cream stuffed pasta with shrimps or the "counter" lobster with citrus spicy beurre blanc sauce ? Hard to decide. Overall a great composition and a culinary experience sticking out Of course some minor buts as well - music was not everybody's taste and we thought deserved a modern upgrade ... and the air condition was challeneged on this hot summer day.... and i still prefer European Truffles to Tasmanian. Looking forward to come again ! Third star coming soon.

Vaishali Nileshwar

Google

This was THE most amazing experience we had. Yes, a tad pricey- but really well worth the price. You can see why the price is so high. The food here is truly ART. Each and every dish was prepared with care and thought. We were presented with all the ingredients prior to the meal which was really interesting to see. Our favorite was the dessert with the banana puree with the caviar and the leaves made from bananas- exquisite. Our friends and us enjoyed the experience tremendously!