Chef Airaudo was born in Argentina to a family of Italian immigrants and, since the age of 18, has worked around the world including Mexico, Peru and in a number of European countries. In Europe he gained experience in legendary restaurants such as Arzak (3*Michelin) in San Sebastián, The Fat Duck (3*Michelin) near London and Magnolia (1*Michelin) in Italy.
In May 2015 he opened La Bottega, a forward-thinking modern trattoria in the historic part of Geneva. Just four months later, in October 2015, the restaurant received its first Michelin star, an extraordinary achievement. Now Airaudo has created his first solo restaurant in the global culinary centre of excellence of San Sebastián, taking him back to where his European adventure originally began.
As he explains: My family loves San Sebastián. I love San Sebastián. We’re happy here which is the best possible reason to build this restaurant. At the same time, this magical town has the eyes of global chefs and foodies upon it, which in a way makes it possible for me to offer my food to the world.
After 14 years of cooking and seeking out culinary excellence all over the world, the nomad chef has finally found his home – even naming the ambitious endeavour after his 2-year-old daughter, Amelie, which means this time he’s here to stay. This time, it’s personal.
Our goal is to offer a unique experience, creating perfect harmony between seasonal products and technique in the kitchen, expressing itself to its maximum.
To carry out our mission, we chose to serve tasting menu to all our diners, in two versions.
Seasonal short menu
Our range of drinks is designed to highlight each dish, making sure to perfectly complement this experience.
Short pairing 7 tastings
Full pairing 9 tastings
Amelia pairing 11 tastings
(Our prices don’t include 10% IVA)
To fully enjoy it, we ask that you spend at least 90 minutes with us.
Black garlic glazed spring onion with its own pickles
Summer langostine and tomato essence
Rossini caviar, Zamburiña and vanilla.
Egg yolk confit with cauliflower and mushrooms
Chicken wings & sweet-potatoes
Tuna, beetroot and white cheese
Pigeon with pumpkin and smoked eggplant
Lemon curd, crème fraîche & verben
Figs, white chocolate and walnuts
Please be aware that due to freshness and seasonality, amount of courses are subject to change without prior notice.
If you have allergies or intolerances and inform us in advance, we are be able to adapt the menu to your medical restrictions. For this please email firstname.lastname@example.org. Inform us of your allergy or intolerance no later than one day before your arrival, so the kitchen has time to adapt the menu according to demands.
Cebolleta de primavera glaseada en ajo negro con sus pickles
Cigala de verano y esencia de tomate
Rossini caviar, Zamburiña y aceite de vainilla con hierbas marinas
Yema de huevo confitado con coliflor y hongos
Alitas de pollo & boniato
Bonito, remolacha y fromage blanc
Pichón con calabaza y de berenjena ahumada
Lemon curd creme fraiche y verbena
Higos, chocolate blanco y nueces
El menú es para fines de ejemplo y por lo tanto pueden cambiar en cualquier momento
Si padecen alergias o intolerancias podremos amoldar nuestro menú a sus restricciones medicas siempre que nos informen de ello con pre-aviso. Para ello deberán escribirnos a email@example.com, rogamos que nos informen de su alergia o intolerancia mas tardar un día antes de su reserva, para de ese modo poder informar a la cocina con el tiempo suficiente de poder adaptar el menú de acuerdo a sus exigencias.