Chef Paulo Airaudo was born in Argentina to a family of Italian immigrants. Since the age of 18 he has worked around the world, including in 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 have chosen to serve a 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.
(Our prices don’t include 10% IVA)
To fully enjoy it, we ask that you spend at least 90 minutes with us.
Scallop red pepper and chard
Venison tartar and bottarga
Celeriac, egg and truffle
Risotto al nero di sepia
Caviar, avocado and burnt cream
Chicken wings and onion
Red mullet, artichoke and shrimp
Sweetbreads black garlic and carrots
Pigeon and beetroot
Apple, fennel & dill
Topinambur, 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.
Vieira pimiento rojo y acelga
Tartartare de ciervo y bottarga
Apio nabo, trufa y huevo
Risotto al nero di seppia
Caviar, aguacate y crema quemada
Alitas de pollo y cebolla
Salmonete, alcachofa y gambas
Mollejas, ajo negro y zanahorias
Pichón y remolacha
Manzana, hinojo y eneldo
Topinambur, 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.