Amelia by Paulo Airaudo

"In 2022 this was my favorite restaurant experience in Basque country. In 2025, well, nothing has changed. I'm trying really hard to find a crack on the shield. But this dining, unlike the Death Star, was flawless."

"The staff is cheerful, young, energetic and passionate. Exactly the kind of service I'm usually after. The chef and the team did an amazing job."

"In my opinion, this is a three-star restaurant. Only there is just two on the wall."

"The dish is called... The lobster revenge. The claws of the lobster are slightly cooked in a lobster broth. It comes with rice, smoked egg yolk and a touch of a Spanish citrus type. There is again a nice spiciness which comes from the yuzu kosho. Another bullseye."

"We get a glimpse of the main course. Then shortly after, it arrives in its full glory. Grilled pigeon and grilled Wagyu. With wild garlic, asparagus and black truffle. Look at the texture. This meat deserves a blue ribbon. So far this meal is amazing."

"Last of the savoury dishes for today is an homage to Italy. It is cappuccino pasta served with roasted potatoes. Sounds absolutely dietary so far. The sauce is made of eggplant. And the dish is crowned with sea urchin. Let's dig in. I got to say, I am destroyed. This dish is phenomenal."

"This is an ice cream with dauricus caviar, grilled banana and rum. This is next level. Normally the acidity of the caviar is not in the spotlight. But in this dish it is so characteristic. And again the plating. These dishes are gorgeous."

"Then we close the meal with some chocolate bites. For the exit drink I didn't ask for coffee or tea. I picked my old friend. A glass of Krug. I couldn't miss it."