In terms of technical excellence and personality, this restaurant is constantly striving to be different, to challenge the palate of its guests, and to be the benchmark eatery on La Concha bay. Housed in the Villa Favorita hotel, this restaurant is presided over by chef Paulo Airaudo, who hails from Córdoba (Argentina). Here, he conjures up creative cuisine that stands out for its excellent fish and seafood, combining the essence of Basque culinary traditions with subtle Spanish, Italian and Asian influences. The decorative backdrop strikes an aesthetic balance between the classic and the modern, with three large tables and a bar where you can eat while watching the chefs at work – the latter also serve the dishes themselves. The single tasting menu with wine-pairing options (including champagne) and wines by the glass is based around premium ingredients from around the world. As a result, a strong international feel is evident in everything that happens here. We loved how they use every part of the lobster, and particularly enjoyed the combination of Banana/Mole/Rum. Before preparing each dish, the staff show guests the ingredients they will be working with.