Belén by Paulo Airaudo is a contemporary European fine dining restaurant located within the InterContinental Chiang Mai The Mae Ping in Northern Thailand. With seating for just 16 guests, the restaurant was created by Michelin-starred chef Paulo Airaudo and restaurateur Tao Ingudanananda, presenting a seasonal tasting menu that combines classical European technique with the finest locally sourced Thai ingredients.
At the heart of Belén is an ingredient-led philosophy shaped by seasonality, sustainability, and a strong sense of place. The menu draws inspiration from Northern Thailand’s exceptional produce, allowing local ingredients to guide a cuisine that balances precision, creativity, and restraint. Each season brings new expressions of the region through a contemporary European lens. The restaurant is brought to life by a talented team that shares a commitment to craftsmanship, hospitality, and attention to detail. Together, they create an experience that celebrates both the product and the stories behind it. Designed around an intimate counter-style dining room, Belén offers guests a direct connection to the kitchen and the creative process behind each dish. The experience begins in a library lounge before moving to the chef’s counter, creating a natural progression that encourages a closer engagement with the food, the team, and the setting. Since opening at the InterContinental Chiang Mai The Mae Ping, Belén has introduced a distinctive fine dining concept to Northern Thailand, bringing together European culinary traditions and local Thai ingredients in a format that is both contemporary and deeply connected to its surroundings.
Chef & Founder
Paulo Airaudo
Chef
Matteo Santalucia
Gallery
Recognition
“Chiang Mai's fine-dining scene has a new benchmark in Belén.”
“Ambitious, intimate and polished, it's tipped to become Chiang Mai's first Michelin-starred restaurant.”
“This confident new face on Chiang Mai’s dining scene brings a refined energy to the table. Local ingredients play a central role – fruit, vegetables, tea, even cheese – and are elevated by sharp European cuisine technique.”
