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Pedro Nel, chef of the santacrucero restaurant, with Two Repsol Soles and Recommended Michelin Guide, confirms the incorporation of the outstanding sommelier to its team
Practically like sports news, the chef Pedro Nel Restrepo, manager of the multi-distinguished Etéreo (Two Repsol Suns, Michelin Recommended, Best Restaurant Daily Notice Award, as well as the Qué Bueno Guide), confirmed the signing of Erika Sanz as restaurant sommelier.
The bell in these early stages of January took shape with the incorporation of Sanz to which Restrepo will entrust the management of an extraordinary winery, made up of more than 300 references, and in the performance before the clients of the Santacrucero gastronomic space.
“We are both very happy; we have talked a lot and it is that, besides, Pedro and I have known each other for more than two decades.. We are friends and in the past we have worked together in two stages, so when it comes to evaluating and meditating on everything we have considered many common elements. Personally, I came from a season of rest and I had planned the decision for after the holidays., since I wanted to spend Christmas with my mother, something that has not occurred for many years”.
The role of sommelier in Canary Islands, experts agree, has lived different moments, some of true highlight and others perhaps more in the shadows. Today it seems that we are living the best moment and these expert wine professionals are in high demand and essential, as is particularly understood by the winemaker himself. Pedro Nel Restrepo.
Regarding this philosophy, Erika Sanz considers that “sommelier is essential, even more so in a gastronomic restaurant in Corte de Etéreo; Today more than ever this figure is necessary, of the most important, because if you are going to order a wine by the glass chosen 'any way', For example, This will not meet the expectations of the diner and will have an impact on the work of the kitchen and the general feeling that we are going to take away from the establishment.. “You cannot lose at the table what has cost so much in the kitchen.”.
“By the way, speaking of drinks – highlights the sommelier –, I am in love with the ones we have in Etéreo. I really feel motivated to start this fantastic process that, it must also be said, “It has been very thoughtful.”. Sanz She will manage a model winery and that is also a challenge for this Chamber professional who has extensive experience in the world of wine..
Erika Sanz, Etéreo sommelier
An expected reinforcement
“Pedro It offers me that freedom to manage all that privilege in references; I have been a sommelier for many years and mutual trust allows me to develop my criteria while synchronizing them with the room director., Olga eve, charming as a person and extraordinary professional. I sense that we are going to complete an excellent tandem”.
Erika Sanz praise the team Etéreo, con Camilo Galindo in front of the kitchen, y Olga eve in customer service. “I am very happy with the decision and, besides, in that other aspect of achieving the best pairings or harmonies with the specialties of Pedro Nel and in which you have to reach very high levels”
“The culinary proposal is wonderful with those meats, the fish that works, the cheese assortment,…not to mention the distillates available. Formidable”, indicates Sanz.
Reference gastronomic space
Another aspect, and challenge, is the ability to Etéreo to complete capacity from Monday to Sunday. “I have exchanged impressions with Pedro And this particularity stood out to me, which constitutes another challenge and which I find exciting.”.
To the invitation to send a message to youth who aspire to serve as sommeliers in the near future, Erika Sanz consider that, in addition to the effort and dedication, there is the passion but the responsibility of a very demanding task. You should never stop learning because there are always new wines; you have to be up to date on tastings, visits to wineries, talk to customers,…”.
“We must take into account – highlights- that we are participants in the happiness of the people who sit at our table. Besides, our field of action also concerns cheeses, the beers, the infusions, the coffee, the distillates. An exciting world that must be tackled with maximum preparation and attitude.”.
