Da Lorenzo – Al Giardino Segreto by Paulo Airaudo, located in the historic NH Collection Venezia Grand Hotel Palazzo dei Dogi, has been featured by Revista Hostelería as an essential stop in Minor Hotels’ culinary journey through Italy’s most iconic destinations.

Set within a 17th-century palace overlooking one of Venice’s oldest private gardens, the restaurant—already recommended by the Michelin Guide—offers an experience tied to local identity under the direction of Paulo Airaudo, who currently holds a total of 8 Michelin stars across his portfolio.

“A contemporary Italian cuisine with international influences, where tasting menus reinterpret Venetian legacy through technique, creativity, and a steadfast commitment to seasonality.” — Revista Hostelería

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We are incredibly proud to be included in Gentleman magazine’s selection of the 50 best restaurants of the year.

In their special feature on gastronomic excellence, the publication highlights our new chapter at the Hotel María Cristina, defining our vision as:

“A sure bet for seafood lovers (…) the star restaurant of the Argentine chef in an iconic setting.”

This recognition reinforces our commitment to innovation and the finest Cantabrian produce in our new home in San Sebastián.

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We are proud to announce that the Macarfi Guide has recognized Amelia with the third position in its prestigious TOP of the TOPS Euskadi 2026 ranking.

This recognition arrives at a key moment in our history, coinciding with the transition to our new location at the Hotel Maria Cristina. Being highlighted among the most solid culinary proposals in the Basque Country is a reflection of our team’s discipline and high standards. We would like to thank Macarfi and, above all, the diners who challenge us to be better with every service.

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The context of Madrid Fusión 2026 has been shaped by a necessary dose of economic reality under the slogan “The Diner Takes Control.” In a joint presentation that challenged the congress’s conventions, Ferran Adrià and Paulo Airaudo analyzed the fragility of the fine-dining model, providing shocking figures: only 1.2% of Spaniards are willing to pay more than 70 euros for a menu. Adrià emphasized that the industry needs to attract 54 million international tourists annually for gastronomic restaurants to remain viable, while also denouncing the lack of clear data on real sector income and the low investment in communication, which many entrepreneurs still view as an expense rather than an investment.

Paulo Airaudo’s stance stood out for its radical pragmatism and a business vision that outweighs any romanticism. The Amelia chef directly questioned the event’s slogan, stating that the customer is not in charge; instead, it is the entrepreneur who must identify trends and adapt them to make the numbers work. Airaudo was blunt, noting that “a restaurant is not an NGO” and that if a business is not profitable, it should be closed without hesitation. His focus is on absolute efficiency: arguing that success lies in filling seats with a high-spending audience—primarily luxury tourists—and understanding that creativity is only sustainable if backed by impeccable financial management.

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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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