Amelia by Paulo Airaudo is in Hotel Villa Favorita, located in the Bay of La Concha. We have an open kitchen where you can appreciate all the elaborations performed by our team. In our room, we have a bar with a capacity of 12 people, two tables for up to 6 people and another one for up to 8. A place where you can enjoy the creativity adapted to an exquisite seasonal menu. Our work philosophy focuses on using seasonal and sustainable raw materials and the revaluation of forgotten products. We work mainly with small producers who share our values and provide us with fresh and top-quality products daily.

Calle Zubieta 26, bajo
20006 San Sebastián, Espagne
T. : +34 943 845 647
info@ameliarestaurant.com
www.ameliarestaurant.com
Instagram : @restaurantamelia

Fleur de Loire, Chef Christophe Hay’s new gastronomic house and 5 stars Relais & Châteaux of 44 rooms and suites hotel located in Blois, is home to the signature restaurant “Christophe Hay”, two Michelin stars and one green star, the “Amour Blanc” restaurant, a pastry kiosk and a Sisley® spa. This 17th century building places hospitality at the heart of its values. The chef has installed a citrus greenhouse and invested in 1.5 hectares of land around the building to be as self-sufficient as possible in the supply of fruits and vegetables.

26, quai Villebois-Mareuil
41000 Blois, France
T. : +33 (0)2 46 68 01 81
restaurant@fleurdeloire.com
www.fleurdeloire.com
Instagram : @christophehaychef

David Toutain had long dreamt of running a small restaurant in a big city. It was in the discreet Rue Surcouf in Paris, a stone’s throw from Les Invalides, that he opened his eponymous restaurant in 2013. A decade later, he is still there every day to welcome guests, staff and producers. Quality produce is king in this thirty-six-seat intimate venue. And the cuisine, working with colours and the seasons, highlights nature in its beautiful simplicity. Two Michelin stars and a Green Star are a testament to David Toutain’s innate talent, his ability to work the produce and his daily commitment.

29, rue Surcouf
75007 Paris, France
T. : +33 (0)1 45 50 11 10
reservations@davidtoutain.com
www.davidtoutain.com
Instagram : @david_toutain

Saison is recognized as the original fine dining establishment in th U.S. to use open hearth cooking. The San Francisco, CA institution launched modestly in 2009 as a pop-up, swiftly scaling into a full time brick and mortar, and then becoming a renowned two-star Michelin restaurant. Saison’s legendary cuisine is focused around wood fire cooking and seasonal ingredients, and prides itself on working directly with fisherman, hunters, gatherers, ranchers, and farmers to source the best products in local existence. Saison’s kitchen and dining room share the same open space, creating a dynamic and intimate exchange between teams and guests.

178 Townsend St
CA 94107 San Francisco, États-Unis
T. : +1 415 828 7990
www.saisonsf.com
info@saisonsf.com
Instagram : @saisonsf

Launched in December 2019, SESAMO, new Italian dining concept set up by the brothers ALAJMO, enriches the culinary offer of Royal Mansour Marrakech. Respecting and spicing up local products without straying too far from traditional Italian cuisine and offering a gourmet, hearty and familiar cuisine, as chef Massimiliano, awarded 3 stars in Michelin guide, is renowned for. SESAMO offers Italian classic dishes but also new recipes with Moroccan spices.

Rue Abou Abbas El Sebti
40000 Marrakech, Maroc
T. : +212 (0)529 80 82 82
restauration@royalmansour.ma
www.royalmansour.com
Instagram : @royalmansour