Tucked inside the elegant Hotel María Cristina in San Sebastián, Amelia is an intimate twenty-seat dining room built around an open kitchen, where chef and diner share the same space every evening. There are no curtains, no barriers - just a front-row seat to the meticulous choreography of a two-Michelin-starred kitchen at work.

Chef Paulo Airaudo has spent his career absorbing techniques and flavours from markets and kitchens across the Americas, Europe and Asia, and at Amelia he distils that journey into what he calls 'Omakase Italiano' - a single, ever-changing tasting menu that fuses the warmth of Italian roots with the precision of Japanese technique. The sea is the guiding thread, with seasonal ingredients dictating the shape of each dish rather than the other way around.

Guests are encouraged to set aside at least two hours to properly savour the experience, choosing from a seasonal tasting menu paired, if desired, with one of three curated wine or non-alcoholic pairing options. It's a refined yet unpretentious evening out, ideal for those seeking a genuinely creative fine-dining experience in the heart of the Basque Country.