Restaurant of the week: Amelia, the traveling cuisine of San Sebastián
Updated on the day: 12/15/2020. It has just opened a new location in the exquisite Villa Favorita hotel located in La Concha Bay of San Sebastian, a location that requires being at the highest level because it is the first Michelin star restaurant in such an imposing setting . At the head of this project is the chef Paul Airaudo , an Argentine with a strong Italian influence due to family ties who changed Switzerland for Donosti, bringing all this potpourri of cities and cultures to the kitchen of his amelia restaurant.
In addition to this award-winning restaurant, Airaudo has two more in the city: 1985 Cantina Argentina and Da Filippo, to which must be added the Da Terra restaurant in London and another Amelia in Hong Kong. A set of businesses with the same common thread: work with the best product adapting each proposal to the area in which it is located.
But of all its restaurants Amelia is his pretty girl and it shows . The new premises have unified the universal concept of the San Sebastian bar with the room being able to enjoy a direct contact between kitchen and diner from either of the two areas since the kitchen is visible to everyone. Predominate the friendly colors beautiful tiles in the kitchen and cozy living room decor so that the goal is to focus on what's on the plate.
is offered a single tasting menu in which they develop harmony between the seasonal product and one refined cooking technique used to take it to its maximum expression. To do this, they buy the best ingredients that they find that day in the local market and in orchards and farms who work sustainably with the premise that this philosophy reaches the table.
A unique tasting menu at Amelia restaurant
An example of his way of understanding cooking is his smoked king txitxarro with fennel broth that reveals the delicacy of the fish. The bread with butter It is one more pass on the menu on its own merits, a bread made from potatoes and in which the butter consists in smoked chop fat , a delight. Below the red mullet on a beurre blanc of sake and nettles , many nuances achieved based on few ingredients and very worked backgrounds. This is a constant throughout the menu.
follow a lobster and chistorra rice , a daring combination of ingredients that works in perfect synchrony like sea and mountain. In the sweet part, the white chocolate with Jerusalem artichoke and aged balsamic vinegar and the menu is finished off with the banana, caviar and rum where salty and sweet flavors form a unique balance with the wood aroma of the distillate.
The winery is one more value in Amelia, focusing its proposal on biodynamic wines . Its menu includes the main wine regions of the world and a large section of wines by the glass so the fun is guaranteed.
Amelia transmits her traveling soul in each dish , so much so that she even transports you in each bite to France, Italy, Hong Kong or Argentina . Nothing more precious in these vital moments than finding a kitchen that takes us to all the places where we were happy and to which we will return, for sure.
In front of La Concha Bay
DID YOU KNOW THAT... THERE IS A CHEESE CAKE COOKED IN SAN SEBASTIAN THAT EMULATES IN TURKEY?
Address: Zubieta Kalea, 26, 20007 Donostia, Gipuzkoa See map
Telephone: +34943845647
Half price: €190