Paulo and the New Era of IBAI

The arrival of Paulo Airaudo marks the beginning of a new chapter in the history of IBAI. After working in some of the most influential kitchens in the world and establishing his personal project, Amelia, in San Sebastián, Paulo takes the lead of the restaurant with a clear vision: to preserve the essence that made IBAI a unique destination while simultaneously driving its gastronomic evolution.

His incorporation represents a natural continuity of Alicio Garro’s legacy. The cuisine maintains an absolute respect for the product and the traditional Basque recipe book, yet it incorporates a contemporary perspective based on technical precision, an eye for detail, and a personal interpretation of timeless flavors. Under his direction, IBAI has undergone a serene but firm evolution, where tradition and technique coexist naturally. The goal has not been to transform its identity, but to refine it: elevating each dish through knowledge, experience, and a deep admiration for the local culinary culture.

This era has been accompanied by significant achievements and recognition within the gastronomic landscape. Most notably, IBAI was awarded its first MICHELIN Star, solidifying the restaurant as one of the city’s great landmarks. This recognition distinguishes Paulo as the only non-Basque chef to reach this milestone at the helm of a restaurant with such deep-rooted Basque heritage. The result is an honest, precise, and profoundly respectful cuisine, executed with the maturity of a chef who, after an international career, has found in San Sebastián the place to continue developing his gastronomic vision.