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.

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Belén, the latest project by Paulo Airaudo in Chiang Mai, has been officially included in the prestigious MICHELIN Guide Thailand 2025. Set in an intimate space with just 18 seats, the concept blends European technique with local ingredients from northern Thailand—crafted with meticulous attention to detail. Leading the kitchen is Executive Chef Matteo Santalucia, who brings this vision to life with precision, elegance, and depth.

Alongside Belén, Sartoria by Paulo Airaudo, located in Bangkok, also joins the 2025 selection. Under the direction of Executive Chef Aleš Donát, Sartoria presents a refined and contemporary take on Italian cuisine, using exceptional ingredients and flawless execution that reflects Airaudo’s signature style.

These recognitions reaffirm Paulo Airaudo’s vision: contemporary cuisine that crosses borders, engages with its surroundings, and always maintains a clear, personal, and demanding identity.

>> October 2025: 18 New Additions to the MICHELIN Guide Thailand

“Nascosto tra le eleganti mura dell’NH Collection Palazzo dei Dogi, lontano dal trambusto turistico, Da Lorenzo – Al Giardino Segreto è un’oasi di gusto firmata Paulo Airaudo. Qui, ogni piatto è un incontro raffinato tra tecnica culinaria, eleganza e sapori locali, impreziositi da sofisticati accenti giapponesi. Per immergersi nella sua visione gastronomica, gli ospiti possono scegliere tra due percorsi degustazione evocativi: Emozioni e Sensazioni – due esperienze che raccontano, con stile, l’anima di questo indirizzo.”

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During the “Talento Gastro San Sebastián” breakfast event, part of San Sebastian Gastronomika, chef Paulo Airaudo shared his vision on entrepreneurship in the culinary world. With nine businesses in the city and nearly 20 worldwide, Airaudo encouraged attendees to work with passion and self-criticism, stating:
“Do the same thing every day, but always a little better today than yesterday,” and expressed his dream of becoming Donostia’s next three-Michelin-star chef.

His participation was a highlight of an event focused on sharing real experiences and inspiring new talent in the industry.

Photo and article courtesy of Diario Vasco.