We are thrilled to share some exciting news. The MICHELIN Guide inspectors have identified the key movements that will define haute cuisine in 2026, and Paulo Airaudo Group is taking center stage.

In their latest report on international dining trends, Michelin highlights the consolidation of Bangkok as one of the world’s most vibrant culinary hubs. Within this context, they specifically point to the arrival of our restaurants, Sartoria and Belén, as pivotal examples of this evolution. The Guide underscores our commitment to establishing world-class, enduring concepts that push boundaries across the globe.

It is an honor to be recognized at the forefront of global gastronomy and to continue expanding Paulo Airaudo’s vision across the world’s most demanding culinary stages.

👉 Read the full article on the official MICHELIN Guide website

At the latest Michelin gala, Aleia was awarded its second star, cementing its place as one of the must-visit dining destinations in Barcelona.

As highlighted by El País in its roundup of the most relevant restaurants of the year:

“Enigma, by Albert Adrià, earned its second (a long-anticipated recognition within the industry), while MontBar and Aleia did as well.”

Catalonia remains the region with the most Michelin distinctions in Spain — and Aleia proudly contributes to this stellar gastronomic landscape.

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Amelia hosted a tasting dedicated to Champagne as a wine for the table, for reflection and shared enjoyment. Gathered around the bar and the open kitchen, professionals from different culinary backgrounds came together to exchange perspectives, impressions and experiences around both renowned maisons and lesser-known producers.

The tasting was led by Mariana Tapia (Amelia by Paulo Airaudo) and featured the participation of Martín Flea (Restaurant Ibai), alongside Ander Echebarria (Via Fora), Arantxa Ayala (Laia Erretegia), Estela Velasco (Kokotxa) and Xabier Ruiz (Asador Nicolás de Tolosa).

The session highlighted Champagne’s versatility, its ability to accompany an entire menu, and its balance between tradition, identity and evolution. A calm, open exchange where dialogue and shared curiosity were as essential as the wines themselves.

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The surprising dessert from Amelia by Paulo Airaudo has been selected by the MICHELIN Guide inspectors as one of the most outstanding of the year, alongside creations from El Celler de Can Roca, Martín Berasategui, Cenador de Amós, Molino de Urdániz, and Voro.

A bold combination of flavors —caviar, rum, roasted plantain, and mole poblano— that confirms Amelia as one of the most creative and sophisticated names in haute pastry in Spain.

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A Journey Illuminated by 8 Stars

With the recent award of its second Michelin star, Aleia Restaurant secures its place among the finest culinary destinations. This new recognition reflects the excellence, precision, and passion of the entire team, led by the vision of Paulo Airaudo and the talent of Rafa de Bedoya.

Airaudo now holds 8 Michelin stars across five restaurants worldwide, reaffirming a unique culinary philosophy and a constant commitment to haute cuisine.

Our gratitude goes to the team, our guests, and the Michelin Guide for continuing to inspire us to evolve and perfect every detail.

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The two-Michelin-starred establishment leaves the Villa Favorita on La Concha and will open in March at the five-star hotel

It’s now official: ‘Amelia’ is moving to the María Cristina Hotel. The restaurant with which Argentine chef Paulo Airaudo earned two Michelin stars is leaving its current location at the Villa Favorita Hotel on Paseo de la Concha to move into the space formerly occupied by Saigón at the five-star hotel in San Sebastián. Renovations are already underway at the new location, which involves a complete overhaul of the space, with the aim of opening in March. Saigón, according to sources at this newspaper, is relocating to another premises in San Sebastián’s Old Town.

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A well-deserved recognition of the hard work, vision, and talent of a team that is elevating gastronomy in the heart of Florence.

In the heart of artistic and monumental Florence, you’ll find the elegant setting of the restaurant on the first floor of the La Gemma hotel. A duo of chefs, Cappelletti and Querini, lead the offerings with a concise yet diverse selection of high-quality products and creatively toned recipes. Highlights include goat tagliolini with anchovies, Sorrento lemon, and caviar, pigeon cappelletti, or wagyu beef. For a romantic dinner, request one of the oval tables with a view of the kitchen.

Michelin Guide

We are proud to announce that Da Lorenzo has been selected by Corriere della Sera – Cook as one of the new must-see restaurants opening in October 2025.
An award that celebrates our passion for cuisine.

>> Read the full article here