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.
As we work every single day with fresh produce, it’s essential for us to know if you have any intolerances or allergies so we can modify our menu to your requirements.
To accompany the menu, in addition to our wine list, we offer the option of wine pairing. We have selected our wines with the greatest care, not concerned about their origin, but more to the critical importance of the techniques used in their elaboration (namely biological or biodynamic). Ultimately, the intensity and persistence of each of the wines offers a perfect match for our dishes.
7 courses menu
+ 10% VAT
White and green Asparagus & mussels
Tuna & leeks
Pannacotta and and salmon eggs
Chicken wings & celeriac
Razor clam& escabeche
Sweetbread & pumpkin puree
Red mullet, shrimp in butter
Lamp, aubergine, tomate and spinach
Blueberries and cream
Peas and blood
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.
Esparragos blancos, verdes y mejillones
Ventresca de atun y puerro
Panacotta y huevas de salmón
Alitas de pollo y apio nabo
Navajas con escabeche
Mollejas y pure de calabaza
Salmonete de fango y gambas mantequilla marrón
Cordero, berenjena, tomate y espinacas
Arandanos con helado de nata quemada
Guisantes y sangre
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.