Amelia by Paulo Airaudo

The story

Crafted with passion, served with love

A Small Space with a Clear Point of View

Amelia by Paulo Airaudo sits inside the Hotel Maria Cristina, facing the bay of La Concha in San Sebastián. The restaurant's own words capture it precisely: "este pequeño espacio en el mundo" — this small space in the world — built with dedication around a love for exceptional ingredients and the craft required to honour them. The sea is the central element, both as inspiration and as the backbone of a menu that leans heavily on fish and shellfish. Plan on at least 90 minutes; the kitchen asks for that time, and the experience earns it.

The Idea Behind the Cooking

Airaudo describes his concept as Omakase Italiano — a phrase that does real work. Italian roots provide the structure and warmth; Japanese sensibility brings precision, restraint, and a respect for the ingredient in its clearest form. The result is a seasonal tasting menu where those two traditions meet without friction, producing combinations that, as the restaurant puts it, "sorprenden y tienen sentido" — surprise you and make sense at the same time. The seasonal menu is the only option served, priced at €372 per person, with wine pairings ranging from the Amelia pairing (€192) to an exceptional selection (€530), and a non-alcoholic pairing at €112.

Paulo Airaudo: The Story Behind the Name

Airaudo was born in Córdoba, Argentina, into a family of Italian immigrants. At 18 he left home and began cooking across Mexico, Peru, and Europe, eventually working at Arzak in San Sebastián, The Fat Duck in London, and Magnolia in Italy. In 2015 he opened La Bottega, a modern Italian trattoria that earned a Michelin star within months. In July 2020 he moved the project to its current address facing La Concha, and within four months the restaurant received its first Michelin star. A second star followed in December 2021. The restaurant is named after his daughter Amélie — a deliberate statement of permanence. After 18 years cooking across the world, he writes, "finally I found my home."

The Team

The kitchen and dining room are led by a young, international group. Executive Chef Richard Zamora, born in Málaga in 1999, has spent five years growing within Amelia under Airaudo's direction. Head Chefs Marina-Selina Sapper (Austria, via Estonia) and Mark Alexander Klaar (Estonia, raised in Sweden) each bring European range and a shared focus on product and technique. The wine programme and dining room are in the hands of Mariana Tapia, a sommelier and manager with over 15 years of experience across Spain and Argentina, including six years as partner and head of service at the two-Michelin-star restaurant Noor in Córdoba, where she was recognised nationally as Best Head of Service in 2019. Wine Spectator awarded Amelia its Best of Award of Excellence in 2023 — recognition that reflects the seriousness with which the cellar and pairing programme are curated.

What to Expect

Every guest receives the same seasonal tasting menu — there is no à la carte. The kitchen's focus on seafood is central enough that the restaurant explicitly advises guests with serious allergies to consider carefully before booking, and requests allergy information at least two weeks in advance. Children under 10 are not recommended. These are the terms of a kitchen that knows exactly what it is doing and asks guests to meet it there.