Amelia by Paulo Airaudo

Review Highlights

Alexander returns to Amelia for the first time since 2022, accompanied by chef Levente — his own restaurant's chef — on an inspirational trip through Basque Country for a new project. They sit at the counter of this two-Michelin-starred restaurant in San Sebastián's Hotel Maria Cristina, where chef Paulo Airaudo serves an Italian-Japanese omakase: a tribute to his Italian roots and his love for Japanese cuisine. The room has Star Wars figurines, classic rock on the speakers, a crackling open kitchen, and a young, energetic team — the menu runs €298 per person, with three wine pairing tiers up to an 'exceptional' €530 option.

• ·Wild trout — served in a delicate basket with shiny sashimi on top, marinated in sake; "nice little acidity and the little trout pieces have a pleasant bite"
• ·Kamato tartare — a fatty cut of toro from the collar of tuna, paired with Palamos shrimp, a subtle touch of wasabi, and crystal caviar on top; "beautiful flavors, a strong start"
• ·Normandy scallop — served with lemon thyme, smoked egg yolk sauce, fried kombu, and a champagne sauce made simply from fresh cream, butter, and champagne; "the presentation and the food is gorgeous, the quality of the ingredients are next level"
• ·Chawanmushi — a perfectly executed Japanese classic with Norwegian king crab, Japanese ginger, and lime guats, finished with a Spanish twist of barracuda pork and smoked eel consommé, garnished with delicate shiso leaves; "soft, creamy, and full of authentic flavors"
• ·Blue lobster — with citrus béarnaise and orange; cooked to perfection, "crunchy and almost creamy at the same time," with fresh citrus flavors giving way to a pleasant spiciness; "unbelievable… this is a perfect dish"
• ·Grilled pigeon and Wagyu — served with wild garlic, asparagus, and black truffle; "this meat deserves a blue ribbon"
• ·Cappacio pasta with sea urchin — served with roast potato and a venjan sauce, crowned with sea urchin; "this dish is phenomenal… the best pasta dish I have ever had in my life, no question about it"; Alexander immediately asks for a second plate
• ·Cheese course — one of Amelia's signature dishes, shaped like a lily, with a texture similar to pannacotta, a nice lemony touch, and drops of 40-year aged balsamic vinegar

In 2022, Amelia was Alexander's favorite restaurant experience in Basque Country; in 2025, "nothing has changed." He struggles to find any flaw — the meal, "unlike the Death Star, was flawless." The staff is young, cheerful, energetic, and passionate, exactly the style of service he looks for. In his opinion, "this is a three-star restaurant" despite only two hanging on the wall. Desserts include an ice cream with caviar, grilled banana, and rum, plus petit fours of caffir lime, soy sauce, pistachio cream, chestnut, and lemon tart, closed with a glass of Krug. Total: €1,450 for two. "May the food be with you."

About

Amelia by Paulo Airaudo is a two-Michelin-starred restaurant in San Sebastián's Hotel Maria Cristina, opened in 2017 and named after the chef's daughter. Chef Paulo Airaudo was born in Argentina to Italian immigrants and left home at 18 to pursue cooking, training in legendary kitchens including Arzak, The Fat Duck, and Mugaritz before earning his first Michelin star at La Bottega in Geneva just four months after opening. Amelia's concept is Italian-Japanese omakase — a reflection of his heritage and his deep respect for Japanese culinary precision — and Airaudo now holds six Michelin stars across his restaurant group.