ĀMALUR is a modern Basque restaurant tucked above street level near Bangkok’s Thonglor. An intimate eight-seat chef’s counter faces an open kitchen and wood-fired grill, while minimalist, warm interiors and a private dining room create a calm, refined setting. Rooted in Basque tradition and seasonal Thai produce, the ever-changing menu pairs with natural wines for a focused, craft-driven dining experience.

OVERVIEW

ĀMALUR is a contemporary Basque restaurant located in the heart of Bangkok, just moments away from the vibrant Thonglor district. Hidden on the second floor, the space offers a more intimate and unexpected dining experience, away from the city’s fast pace.

At the center of the restaurant is an eight-seat chef’s counter facing a fully open kitchen and wood-fired grill, allowing guests to experience the energy, craftsmanship, and precision of the team up close. The design is minimalist and understated, drawing inspiration from European speakeasies and modern bistros, where natural materials, warm lighting, and honest details create a relaxed yet refined atmosphere.

Beyond the main dining area, ĀMALUR features a private dining room for exclusive gatherings, as well as two outdoor balconies that bring additional character and versatility to the space.

Rooted in Basque culinary philosophy and a deep respect for seasonal ingredients, ĀMALUR offers a constantly evolving menu that bridges the traditions of Northern Spain with the exceptional produce and culture of Thailand. The experience is completed by a carefully curated selection of natural wines, creating a restaurant designed for those seeking authenticity, craftsmanship, and genuine hospitality in Bangkok.

AMBIENCE

Hidden above one of Bangkok’s most vibrant and energetic streets, ĀMALUR feels almost like a secret waiting to be discovered. The contrast is intentional: outside, the neighborhood is alive with movement, street culture, bars, music, and the constant rhythm of the city. Inside, guests step into a completely different world.

Inspired by the atmosphere of European speakeasies, neighborhood bistros, and contemporary bistronomy, the space combines raw materials with understated elegance. Natural wood, stone, steel, textured walls, and warm lighting create an environment that feels honest, intimate, and timeless. Nothing is excessive; every element is designed to let the food, wine, and hospitality take center stage.

The dining room is centered around an eight-seat chef’s counter overlooking the open kitchen and grill, allowing guests to experience the energy, precision, and craftsmanship of the team at work. Around it, small European-style bistro tables create a relaxed yet refined atmosphere, blurring the line between casual dining and fine dining.

ĀMALUR is not about white tablecloths or formality. It is about delivering the same level of care, technique, and attention to detail found in the world’s best restaurants, but in a setting that feels warm, approachable, and alive. The menu evolves constantly according to seasonality, market availability, and the inspiration of the kitchen, reflecting a commitment to creativity and respect for ingredients.

Every service is slightly different. Every menu tells a new story. Guests are invited to sit back, watch the chefs work just a few steps away, discover new flavors, and experience a restaurant that combines the soul of a neighborhood gathering place with the ambition and precision of a modern fine dining kitchen.

MUST TRY

For a true taste of ĀMALUR, look to the grill. Whole fish, a cornerstone of Basque gastronomy, are cooked simply over fire to highlight their natural flavor and texture. Depending on the season and availability, guests may find turbot, Dover sole, wild fish from local waters, or other exceptional catches prepared with the respect and precision that define the Basque table.

The charcoal grill also brings life to beautifully aged beef chops, seasonal mushrooms, and tomatoes at their peak, transformed through fire into dishes that celebrate the ingredient rather than disguise it. These are the flavors of the Basque Country: honest, product-driven, and deeply connected to the traditions of coastal fishing villages and countryside grill houses.

Simple at first glance, unforgettable in execution. At ĀMALUR, the best ingredients, fire, and time-honored techniques come together to create dishes that capture the essence of Basque cooking.

FOOD

The cuisine at ĀMALUR is deeply rooted in the flavors and traditions of the Basque Country, while embracing the exceptional ingredients and diversity of Southeast Asia. The menu is designed to be shared, explored, and enjoyed at a relaxed pace, moving between raw preparations, seafood, vegetables, grilled specialties, and larger dishes intended for the center of the table.

Guests can expect a strong connection to the sea, with dishes showcasing pristine fish and shellfish through techniques such as curing, marinating, grilling, and gentle cooking over charcoal. Delicate broths, emulsions, pil-pils, and seafood reductions bring depth and intensity while always respecting the purity of the product.

Vegetables play an equally important role. Seasonal produce is often treated with the same care and attention traditionally reserved for premium proteins, whether lightly grilled over charcoal, dressed simply with exceptional olive oil, or accompanied by sauces and preparations inspired by the Basque kitchen. Tomatoes, mushrooms, peas, peppers, and market vegetables regularly become some of the most memorable dishes on the menu.

Fire sits at the heart of the restaurant. The charcoal grill is used throughout the menu, bringing texture, aroma, and character to seafood, meats, and vegetables alike. Whole fish, dry-aged beef chops, seasonal mushrooms, and other market-driven specialties are prepared with a philosophy that values restraint, precision, and respect for ingredients above unnecessary complexity.

Alongside the larger dishes, guests will find smaller bites and signature preparations inspired by the pintxos culture of Northern Spain. These dishes combine bold flavors, acidity, salinity, and texture, creating a dynamic experience that encourages discovery throughout the meal.

The flavor profile of ĀMALUR balances richness and freshness, tradition and creativity. Expect deep seafood flavors, carefully developed sauces, bright herbal notes, subtle fermentations, smoky touches from the grill, and the unmistakable influence of great olive oil, vinegar, and seasonal produce. Every dish aims to deliver clarity, balance, and emotion, creating a dining experience that feels both familiar and surprising.

The menu changes constantly according to seasonality, availability, and inspiration, ensuring that no two visits are exactly the same. What remains unchanged is the commitment to exceptional ingredients, meticulous execution, and a style of cooking that celebrates the essence of Basque gastronomy through a contemporary lens.

PRICING

At ĀMALUR, every service is unique. Because our menu evolves daily based on seasonality and the finest products available, pricing naturally varies according to what each guest chooses to experience. Some guests may join us for a relaxed dinner of seasonal dishes and a few glasses of wine, while others may build their meal around whole grilled fish, premium seafood, exceptional cuts of meat, and rare bottles from our cellar. The experience is entirely tailored to individual preferences. As a general guide, the average guest spends approximately THB 3,000++ per person including food and beverages, though the final bill can range considerably depending on the selection of dishes and wines. Our philosophy is simple: offer outstanding ingredients and allow every guest to choose the experience that suits them best.

ABOUT Chef Iñaki Bolumburu

Born in the Basque Country, Chef Iñaki Bolumburu is the founder and chef-owner of ĀMALUR in Bangkok. His culinary journey has been shaped by some of the world’s most respected restaurants, having trained and worked in renowned kitchens such as Azurmendi, Noma, Mugaritz, Nerua and Venta Moncalvillo.

Recognized by The Best Chef Awards, Iñaki has built an international reputation through a series of successful pop-ups and collaborations across Europe and Asia, developing a style that combines Basque culinary heritage with contemporary creativity and a strong connection to local ingredients.

His cooking is rooted in seasonality, craftsmanship, fire, and an obsessive respect for product. Through ĀMALUR, he brings a personal vision of modern Basque cuisine to Bangkok, creating a restaurant where authenticity, precision, and hospitality come together in an ever-evolving dining experience inspired by both his origins and his travels around the world.