Villa Favorita by Paulo Airaudo

Another star
over the bay

Every detail is essential, as is every mouthful; at Villa Favorita fine eating is present at all times. In the room service, in the restaurant with its Michelin star and at breakfast for the start to a wonderful day… All designed and created with great care, day in day out, by the prestigious chef Paulo Airaudo.

More than just a breakfast

Wakening up to one of the most beautiful city bays, bathed in light and the sea breeze. Thinking back over what you did yesterday or planning the day ahead of you… how can you beat the magic of that moment?

Perhaps by trying a breakfast designed and created for you. A unique experience to start an unrepeatable day.
But if you’d like, we can also offer you breakfast à la carte, made with the healthy local products we put into creating unique and original dishes.

Breakfast menu
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A sip of intimacy

An exclusive, special wine and cocktail menu. Let yourself be advised by a professional expert when choosing the cocktail best suited to each moment, or let them create a combination adapted to your tastes, or something to surprise you, or allow them to introduce you to that wine which was there waiting for you… All in an exclusive setting designed just for you.

Cocktail menu
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Unique flavours

On returning from a stroll around the city. Before leaving to travel. Over the course of a pleasant afternoon or after a dip in the sea. If you feel like having a special bite to eat at any time of day, why not indulge yourself?

The room service menu, like all of the hotel’s gastronomic details, have been designed personally by our chef. To guarantee that every moment of the day also has a special flavour.

Room service menu
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A Michelin-starred
restaurant

The aroma of the rocks at the end of the beach and the echoes of a neighbourhood in Argentina. The texture of Igeldo apple peel and the intense red of a Bangkok street. Snippets of life, of experiences, of flavours. Audacity and diversity. Talent.
Amelia. A Michelin-starred restaurant.

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