Having opened Amelia Restaurant in the romantic area of San Sebastián just a month ago the fearless Chef Paulo Airaudo at the same time created San Sebastián Dinner Series; six collaboration dinners extraordinaire a year, each of two days, inviting a diverse range of interesting chefs to the majestic and heavily Michelin-accoladed Basque town tucked into the lagoons of Bay of Biscay.

Having performed two nights of culinary excellence with Latin America’s Best Female Chef Kamilla Seidler in April, Paulo Airaudo now invites a second grand culinary talent; Chef Jonathan Berntsen of “Danish Restaurant of The Year 2016”, 1*Michelin CLOU in Copenhagen.

The two chefs – one being of South American heritage but cooking in Europe, the other of Danish origin but celebrated to excel exquisite Mediterranean cooking in the cradle of Nordic Cuisine – create a joint 10-serving tasting menu where they’ll blend their combined cooking experiences, passions and ideas.

Sunday June 4th and Monday June 5th.

This is your chance to experience not only Airaudo’s culinary translation of his experience around the world into his new Basque surroundings, but to also see how he works with a kitchen defined by Berntsen who’s everything but afraid to break dogmes, blend contemporary with classics, North with South and holds the title of being the youngest person to receive Michelin-accolade in Denmark.

Come taste!






Owner of Clou; a very personal restaurant that quickly makes you feel at home. To this, the personal touch is important. From personal art on the walls, to grand parents’ silverware on the beautiful setted tables.

The food and wine combinations have been key at restaurant since the beginning. In fact it is what’s most important at Clou. Highly unusually the starting point is the wine, and then chefs match the food.

Even more unusual; in Copenhagen – the cradle of Nordic Cuisine – Clou is a local top restaurant with a kitchen inspired by Southern European Cuisine. In fact you could call it Mediterranean.


Danish octopus, celeriac, Yuzu, dill and white Sturgeon caviar.

Chef Berntsen is taught in France and techniques used at Clou are mostly of French, Italian and Spanish origin, though the restaurant also takes great pride in using the best of Danish produce in its cooking, being very oriented to the outstanding fresh sea produce of the Danish region.

Amongst pleased food critics Clou is in general described as a restaurant being “classic with an unusual, extraordinary twist”.

In 2013, Chef Berntsen and his sommelier won the Copa Jerez V – presumably the most prestigious international competition in matching food and wine with Josep Roca, José Carlos Capel and Ángel León amongst the judges.

Clou holds a star in Guide Michelin, consecutive since 2014. Berntsen was the youngest chef in Denmark to ever receive a such.

In 2016, CLOU was announced asRestaurant Of The Year by the Danish Restaurant Guide, succeeding an impressively strong group of fellow nominees including Noma, Relæ, Kadeau and Søllerød Kro.





Paulo Airaudo was born in Argentina to a family of Italian immigrants and, since he was 18, has worked in many parts of the world; in Mexico, Peru and many European countries. In Europe he gained experience in restaurants such as Arzak (3*Michelin) in San Sebastián, The Fat Duck (3*Michelin) near London and Magnolia (1*Michelin) in Italy.

Together with Francesco Gasbarro he opened La Bottega – a forward thinking modern trattoria in the historic part of Geneva. Only four months later, in October 2015, the restaurant received its first Michelin star.

Now Paulo Airaudo has opened his first solo restaurant to open in the heart of San Sebastián, where his European adventure originally began.


Crab salad with pickled cucumber, avocado mousse and dill snow.

Chef Airaudo explains:

“My family loves San Sebastián. I love San Sebastián. We’re happy here which is the main reason to build this restaurant. At the same time this magical town has the eye of chefs and foodies globally upon it, which in a way makes it possible for me to offer my food to the world.”

At Amelia, Paulo Airaudo does not only pay homage to future generations but also the past, as he cites his grandparents as a huge inspiration for his fascination with cooking.

After 14 years of cooking and seeking culinary excellence all over the world, the nomad chef has finally found his home – even naming the ambitious endeavour after his 2-year-old daughter, Amelia, which means this time he’s here to stay.

This time it’s personal.






What: San Sebastián Dinner Series Vol. 2

Who: Jonathan Berntsen (Copenhagen) and Paulo Airaudo (San Sebastián)

When: Sunday June 4th and Monday June 5th

Where: Amelia Restaurant, Calle Moraza, 1B (Ex Prim, 34), San Sebastián

Menu: 10 servings collaboration menu at €90 per person.

Seating times: Reservations begin at 7.30pm until 10.30pm.

Reservations: Through RSVP (press link).






Amelia Restaurant is open for evening service from Tuesday through to Saturday with service beginning 19:30 (7.30pm), as well as for lunch on Friday and Saturday with service beginning 12:30.

The restaurant offers an international, informal but quality driven and modern approach towards cooking, beverages, decor and sound. Amelia serves a constantly changing 10-servings tasting menu at €85, a smaller 7-servings tasting menu at €70, offers a diverse and well-picked winelist, as well as a creatively composed beverage tasting to accompany Chef Airaudo’s menu.

Amelia Restaurant has 50 seats, including 14 open kitchen seats that is offered to diners either as a community seats or for dinner parties.

Amelia Restaurant
Calle Moraza, 1B (Ex. Prim, 34)
20006 Donostia-San Sebastián
+34 943 845 647


The San Sebastián Dinner Series is created in collaboration with:


Bon Vivant Communication is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 2500 luxury diners around the globe.


Hungry for more? Have a look as this article on Amelia by Honest Cooking.

San Sebastian