Belén by Paulo Airaudo at InterContinental Chiang Mai The Mae Ping has become the first restaurant in Chiang Mai, and indeed all of Northern Thailand, to receive a coveted Michelin Star, marking a landmark moment for the region’s culinary scene.
Chiang Mai has officially entered the Michelin-starred dining map. Belén by Paulo Airaudo was awarded one Michelin Star in the MICHELIN Guide Thailand 2027, announced in Bangkok on 10th November, making it the first and, so far, only restaurant in Northern Thailand to receive the prestigious distinction.
The award marks a significant milestone not only for Belén but also for Chiang Mai, a city whose food culture has long been one of its greatest attractions, from its traditional Lanna cuisine and bustling street food scene to an increasingly sophisticated contemporary dining landscape.
Opened on 24th July 2025 at InterContinental Chiang Mai The Mae Ping, Belén is the collaboration between Thai restaurateur Tao Ingudananda and internationally acclaimed Argentine chef Paulo Airaudo. Their shared vision was to create an intimate dining experience that brings contemporary European culinary techniques together with the extraordinary ingredients and food culture of Thailand.
The restaurant is led day to day by Italian Head Chef Matteo Santalucia, whose impressive culinary background includes stints at some of the world’s most respected kitchens, including The Fat Duck, Maison Pic, La Dame de Pic and Alain Ducasse.
Rather than simply importing European fine-dining traditions, Belén has made a point of looking closer to home. Approximately 80 per cent of its ingredients are sourced within Thailand, with seasonal produce from Chiang Mai sitting alongside salt from Nan, pepper from Satun, duck from Korat and seafood from Phang Nga and Phuket. Fermentation, curing and pickling are also central to the kitchen’s approach, allowing the team to explore seasonal ingredients while reducing waste.
Dishes such as Buffalo Laap Tartare and Khao Soi Chicken reflect this meeting of European technique and Thai identity. The Michelin Guide itself singled out the restaurant’s goat’s cheese flan paired with seasonal fruits, describing Belén as a restaurant bringing refined energy to Chiang Mai’s dining scene.
The experience begins in a book-lined lounge, before guests pass through a concealed bookshelf door into the intimate dining room. There, a sculptural chamchuri wood counter faces the open kitchen, allowing diners to watch the chefs at work as the seasonal tasting menu unfolds.
For Paulo Airaudo, whose international restaurant group now spans Europe and Asia, the recognition is particularly meaningful. With Belén’s award, his group reaches a total of ten Michelin Stars across its restaurants, making him the Argentine chef with the most Michelin Stars in the world, according to the group.
But the achievement is one he is keen to share. “This star belongs to Matteo, to Tao and to the whole team, who bring our vision to life every night with care and conviction. It is a proud moment for Chiang Mai,” he said.
Head Chef Matteo Santalucia echoed that sentiment, recognising the farmers, forests and tea gardens of the North that contribute to the restaurant’s identity. The team also acknowledged the many producers, suppliers, front-of-house staff and partners who have helped bring Belén to this point.
The Michelin Guide has included Chiang Mai in its Thailand selection since 2020, but until now the city had never produced a Michelin-starred restaurant. Belén’s achievement is therefore more than an accolade for one restaurant; it is an important moment of recognition for the region’s growing culinary ambitions and the wealth of ingredients and talent found in Northern Thailand.
Belén by Paulo Airaudo is located on the second floor of InterContinental Chiang Mai The Mae Ping, 153 Sridonchai Road. The seasonal tasting menu is priced at THB 5,500, excluding VAT and service charge. Dinner is served Thursday to Tuesday, 5.30pm–11pm. Reservations: www.restaurantbelen.com or +66 96 254 7899.
