Amelia By Paulo Airaudo

I put this review 2 years after when we were there, it is the answer that I gave to an email that they sent me asking me about the low score that we gave them. I do it without acrimony but in case someone is useful, because I have not liked the comments and some answers that uqe gives to the reviews that are not to their liking. Good afternoon Irati. Since you ask, I am going to deal with the perspective of two days to argue my score in case it is of any use to you, to say that the food was not bad in general that some dish did pleasantly surprise us, in the same way as some others without further ado . The first two were salty and someone who loves salt says so, and excessive desserts if we also take into account what is taken out with coffee in the cafeteria. Perhaps the expectations were higher. On the other hand, what did not seem up to par at all was the pairing, at least for our taste, the first two acid wines. The champagne was not very funny to us despite the fact that it looked very lively and beautiful in color, the rest with little attractiveness and not at all in line with an excessive price, we were very sorry for not having chosen a good bottle of wine or for the price maybe even two. In turn, we did not know that we would eat at the bar which has its point but we certainly felt intimidated since despite your effort and sympathy we felt self-conscious, somewhat overwhelmed At some point cut off and lacking intimacy something that makes me very sorry because you were kind and more than correct, we thought that we would be offered a table once we had the appetizer and later we thought that it would be a nice experience, so we did not ask for it And one detail that of course we are not going to forgive is that for the foie my partner asked for pepper, the waiter went to talk to Paulo the chef and told him that pepper was not served, something clearly incomprehensible, also being 3 meters from us And since what you want, or at least that 's how it seemed to us, is to offer closeness and for the diner to feel comfortable, it was super embarrassing. The waiter told us with a face and forcing the gesture of bad time that was what we went through. I am very sorry for the comments since I never write them, we prefer to say them or else to keep quiet since we went with great enthusiasm and for us spending that money is an effort that we allow ourselves from time to time in different level rts and it is the first time that we left so disappointed . Cordially.

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I would like to share my poor experience at Amelia. After several unsuccessful attempts to call the restaurant to cancel my reservation, we finally arrived in San Sebastian from Bordeaux. My wife went to the restaurant as soon as we arrived to talk in person to cancel our dinner reservation. Paulo Airaudo informed that if we cancel we would be charge full dinner cost/amount, not a cancelation fee. He also informed they would be serving seafood only that night, which I don’t eat at all. Well, Paulo was very clear that was our fault for not being aware of all of this. We decided to go anyways since we were 4 guests. Our dinner experience was miserable, my wife and friends had course by course eating uncomfortable because I had nothing to eat, basically I was there to watch. This is not a Michelin star standards. Paulo Airaudo was behind the counter near the kitchen watching and did not seem to be worried about is his guests. I basically had one dish, the duck. It was just tense and uncomfortable dinner, we felt like we were being punished for not knowing his rules. I have been to so many Michelin star restaurants such as French Laundry in Napa Valley, CA and Persei in NYC, I’ve never had this poor experience, again just unprofessional and disrespectful. Not a Michelin star restaurant in my opinion. Roger

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Every dish in this seafood-forward restaurant was delicious! The one dish I could do without was the cream pasta. It was a rich plate that didn't quite fit in with the rest of the light, summery menu. While I enjoyed myself thoroughly, I was somewhat confused by the overall direction of the meal. I felt like I was at a Japanese omakase, with random dishes peppered in, to give it the guise of a regular fine-dining tasting menu. I think what I'm saying is that I wanted the meal to either go full out with the Japanese influence, or innovate more with the sashimi dishes, like what he did with the delicious combination of wagyu and squid in the kushiyaki. 1. Squid 2. Salmon 3. Ebi 4. Bonito 5. Tuna 6. Ricciola/Tomato 7. King Crab/Iberic Pork/Truffle 8. The Bread 9. Lobster/Pumpkin 10. Pigeon/Onion/Maitake 11. Talleggio 12. Caviar/Banana/Rum 13. The Flan 14. Apple/Salted Caramel 15. Lemon Tart; Turron; White Chocolate/Kefir Lime; Pistacchio

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A great experience, cozy atmosphere, each dish that you are served surprises you more. Highly recommended. I will repeat. Service: Dine in Meal type: Lunch Food: 5 Service: 5 Atmosphere: 5

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Top!!! Food: 5 Service: 5 Atmosphere: 5

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