R.AIRE

The story

Crafted with passion, served with love

The Hamptons' Spanish Table

R.AIRE brings the warmth and depth of Spanish Mediterranean cooking to the East End of Long Island, set within the iconic Hampton Maid on Montauk Highway. The concept is rooted in shared plates — tapas, paella, fideuà — and a genuine sense of hospitality that turns a weeknight dinner into something worth remembering.

Chef Alex Bujoreanu

The kitchen is led by Executive Chef Alex Bujoreanu, who began his hospitality career over two decades ago at the school of hospitality and tourism in Lleida, Spain. After working in fine dining across Spain, Sweden, and Italy, he brought his craft to New York City at Boqueria before opening four of his own restaurants — Viaggio, Toro, Coral, and Bota Tapas — earning praise from the New York Times along the way. At R.AIRE, Bujoreanu channels that experience into a menu that is both deeply personal and carefully sourced: ingredients arrive seasonally, either from local farms or imported directly from Spain, and everything from the stocks to the cured meats and fish is made in-house. The kitchen avoids butter and processed flour, letting the quality of the produce carry the food.

What to Eat

The tapas menu covers the full range of Spanish Mediterranean flavors — Gamba al Ajillo with sherry and grilled bread, Octopus with squid ink romesco and pickled red onions, Patatas Bravas, and Pintxo Moruno of lamb tenderloin with couscous and mojo verde. Paellas are built on housemade stock and sofrito with bomba rice, available in Seafood, Meat, or a Land & Sea version featuring wagyu filet mignon and whole grilled lobster. The Mushroom Fideuà, with seasonal mixed mushrooms and aioli, has become a signature in its own right.

The wine list — over 70 varieties, hand-selected by Chef Bujoreanu himself — earned R.AIRE the Wine Spectator Award of Excellence in 2025, a recognition that reflects the seriousness behind the cellar. A sherry and cheese flight offers another way into the Spanish pantry before or after dinner.

Sunday Special & Cooking Classes

Every Sunday, R.AIRE offers paella and a pitcher of sangria for two at $75 — an easy, convivial way to spend an evening. For those who want to go deeper, Chef Bujoreanu leads hands-on cooking classes where guests learn to make classic Spanish tapas and paella, paired with wine throughout, before sitting down to enjoy what they've made.

The six-course tasting menu, featured among the best in the United States, rounds out the offering for guests who want to explore more adventurous ingredients and technique across cultures — a natural extension of the Mediterranean spirit that defines R.AIRE.