Amelia By Paulo Airaudo

very expensive for a degotacion menu and at the top put a shrimp for two when they were two menus, I could see complaints, but I prefer that people know that michelin fatal star those details do a lot.

great food. exceptional. Maybe there were plenty of rides of large hedgehogs and fish that you were going to eat in small quantities. But great food. very loose, scarce and extremely expensive pairing.

Everything is perfect. the experience of dinner in amelia is more than recommended. all delicious, the attention of both chefs and the sommelier barbara. all very friendly. It's definitely something you have to live. View menu

amazing experience from beginning to end. explosion and contrast of flavors with a sublime technique, all accompanied by a very good musical thread according to the local and the chef. team of amelia, the third star approaches! Congratulations

extraordinary cuisine, in a sophisticated atmosphere, and with agile, friendly and fun service. Dinner at the bar is a luxury: you have the kitchen equipment ahead. being in amelia is a very different experience than usual and the gastronomic level is world top.

Excellent. He did it with our expatriates. amazing place and very friendly and professional service. kitchen with Japanese influence among others. We have a lot of the rapper with his delicious sauce, and the pychón that was so tender that it seemed cool foie gras. We were surprised by the caviar ice cream and the whiskey gominola. View menu

hidden in the bass of a hotel, we find this small restaurant with the kitchen sharing space with tables and bar where the diners sit, decorated with freaky motifs (I freak out and with a menu of tasting of many carats. You'll probably have some star more than the current one. to lose your head some dishes like that of the bagna rapp, the bianchetto (of the best pasta I have ever tasted) and the silver-ron ice cream with caviar!

Incresible every bite that you get into the mouth, delicate and subtle flavors. It's a whole show since you get there and sit on the bar looking at how every dish is made and say you know if that's for you, it's important to see how much work is behind each dish. I also got to see how the cooks explain the dishes and the process of doing them. Of several gastronomics that I have visited, this one deserves to meno a star more...at least!Bravo to all the amelia team!

without customers with the empty terrace, you can not take two whites to 7 euros each, to consume inside. the maitre a foreign chavalillo that stays great. beautiful exterior views. Just dinners, except Saturdays dinner, Sunday closed. for guides. update: since google does not allow to answer the owner, I update review: 1-Dudo that such a uncommercial answer is of the owner, rather of the maitre. 2-I have not confused myself of anything: there is only one place to review. a restaurant that only offers dinner is a half restaurant. 3-I do not despise, I judge professional work. here we are accustomed to staff with many years of experience. 4-I haven't seen local public when I've gone. 5-Price... View menu