R.AIRE AT THE HAMPTON MAID
Welcome to R.AIRE, the Hamptons’ favorite Spanish escape.
Located at the iconic Hampton Maid, we bring Mediterranean elegance to the Hampton Bays through authentic tapas and signature paellas. Gather for an intimate evening of shared plates and rare wines, where the spirit of Spanish hospitality turns every meal into a storied celebration.
THE FLAVORS OF SPAIN IN THE HAMPTONS
Chef Alex Bujoreanu, who hails from Spain, has created a menu featuring authentic tapas and paella, inspired by his home in the Mediterranean. Products are sourced seasonally, both locally and imported directly from Spain. Everything is as fresh as possible and made in house including all stocks, cured meats and fish. Dishes are prepared in a healthful way, without the use of butter or processed flour. Our exclusive wine selection, consisting of over 70 varieties is hand picked by the Chef himself and features limited edition wines.
HAPPENINGS AT R.AIRE
COOKING CLASS WITH CHEF ALEX
March 22nd | April 12th & 26th
Class time: 3:30-6:30pm
Chef Alex Bujoreanu leads our hands-on class, teaching you how to make classic Spanish tapas and paella, with wine paired along the way. Learn, taste, and then enjoy your creations in our dining room—glass in hand! Perfect for couples, friends, or solo food lovers. A interactive way to spend a Sunday afternoon.
$150pp
- Sold Out -
PAELLA DAY CELEBRATION DINNER
March 27th | 5-9:30pm
Join us for a four-course dinner celebrating paella, a dish at the heart of Spanish culinary tradition, featuring live music by Vito Genna and flamenco dancing by Juana Cala. Because National Paella Day deserves more than just a dinner, it deserves a little flair.
Dinner will be served from 5:00 to 9:30pm and live music and flamenco dancing will take place from 5:30 to 8:00pm.
$55pp
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MOTHER'S DAY DINNER
May 10th | 4pm-8pm
Let Mom unwind into a special evening with a three-course prix fixe dinner featuring seasonal dishes and signature selections, beginning with a complimentary amuse-bouche and a glass of champagne.
An optional wine pairing experience will also be available, highlighting a curated selection of wines from female winemakers in celebration of the occasion.
3-Course Prix Fixe Menu
$85 per adult | $35 per child
TASTING MENU
Embark on a global journey with R.AIRE's tasting menu.
From iconic dishes to inspired modern interpretations, each course is an expression of flavor, technique, and locally sourced ingredients.
Our a six-course tasting menu featured in 19 Of The Best Tasting Menus Across the U.S is for the adventurous foodies who like to try "raire" ingredients while exploring the cuisine of different cultures.
Stay tuned for upcoming 2026 dates.
DINNER MENU
STARTERS
Raw Local Oysters (6) *
chorizo mignonette, fresh grated horseradish
21
Clams on Half Shell (6) *
15
Jumbo Shrimp Cocktail
21
Caesar Salad
charred croutons, manchego cheese & colatura di alici
19
Winter Salad
baby kale, pomegranate, shaved fennel, goat cheese, red onion, charred tomato vinaigrette
20
Charcuterie
prime cheese and charcuterie served with pa tumaca, mixed olives & fruit
39
Fish Board
smoked salmon, cured yellowfin tuna, boquerones, banderillas, capers, crostini
43
TAPAS
Spanish Sardines
deboned fresh sardines, garlic-parsley picada
21
Mussels
Bang Island Maine mussels, coconut milk, green curry, garlic, white wine
22
Gamba al Ajillo
shrimp with garlic, serrano peppers, sherry, grilled bread
24
Octopus
squid ink romesco sauce*, pickled red onions
*contains nuts
25
Calamari a la Romana ◇
lemon aioli, smoked paprika, rice flour
18
Croquetas of the Day ◇
18
Shishito Peppers ◇
bonito flakes, maldon sea salt, smoked peppercorns
13
Patatas Bravas ◇
garlic aioli, salsa brava, smoked paprika
12
Organic Crispy Artichokes ◇
black garlic aioli, pickled onion, sweet gorgonzola, colatura di alici
20
Grilled Chorizo
lemon aioli
17
Meatballs
house ground prime meat and chorizo, tomato sauce, 20 months aged manchego, grilled bread
18
Pintxo Moruno
lamb tenderloin, couscous, mojo verde
23
MAINS
Organic Salmon*
sous vide, roasted rainbow carrots, crispy chickpeas, pickled raisins, fish veloute
36
Sea Scallops
green veloute, king mushroom, fennel
40
Organic Chicken
sous vide, mashed potatoes, broccolini, demi-glace
36
Duck
crescent farm duck breast, crispy spinach polenta, confit pears, citrus fluid gel, fig demi-glace
39
Ibérico Pork
organic acorn fed pork skirt steak, parsnip emulsion,
scallion, port sauce
49
R.AIRE Burger*
house ground prime meat and chorizo, manchego cheese, brava sauce, lettuce, tomato, red onion on a house-made brioche bun served with hand-cut french fries
24
Wagyu Filet Mignon 8oz*
hand cut french fries, haricots verts, mushroom sauce
69
FIDEUÀ
Priced Per Person
Mushroom Fideua
seasonal mixed mushrooms, aioli. Add iberico pork +$10/pp
29
Squid Ink Fideua
calamari, mussels, shrimp, clams, aioli
34
PAELLÀ
housemade stock, sofrito, bomba rice
2-person minimum
Seafood
calamari, mussels, shrimp, clams
36
Land & Sea
wagyu filet mignon*, whole grilled lobster, calamari
48
Meat
chorizo, pork, chicken
32
Wagyu Ribeye*
18oz boneless ribeye, chorizo, maldon sea salt
48
SIDES
Hand Cut French Fries ◇
9
Mashed Potatoes
9
Blistered Green Beans
9
Sautéed Broccolini with Garlic
9
◇ These fried items are traditionally prepared using rendered lard. Canola oil is available upon request.
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
ABOUT OUR CHEF
ALEX BUJOREANU
Executive Chef
Chef Bujoreanu began his career in the hospitality industry over 20 years ago while studying at the school of hospitality and tourism in Lleida, Spain. Inspired by his upbringing,
After working in fine dining establishments in Spain, Sweden, and Italy, Bujoreanu relocated to New York City, working at the Soho location of Boqueria Restaurant. After this career-defining move, Bujoreanu opened four of his own locations, from the Gold Coast to the Empire State. Viaggio, Toro, Coral, and Bota Tapas furthered the introduction of tapas style dining to new regions, with high praise from the public and press, including the New York Times, which called Bujoreanu’s menu a “hands-down winner.”
WE BELIVE IN GIVING BACK
We always look at ways to run our daily operations with environment in mind. For us, this means working closely with local farmers and producers.
Since 1972, everything that is compostable from our restaurant ends up in a compost, which is then used to enrich the soil and grow more beautiful and healthy produce.
Our chefs do their part in limiting waste by using each part of produce they can and by butchering their own meat. Many ingredients are prepared from scratch, from stocks, house-cured meats, bread and more.
Hotel Reservations
631.728.4166 #2
Restaurant Reservations
631.728.4166 #3
Events
631.728.4166 ext. 102
Address
259 East Montauk Highway
Hampton Bays, NY 11946
