Theory Session
Innovations in the dining room and new pairings
A look at innovation on restaurant floors and in food/wine combinations, exploring new ways of being more creative.
Serve or be servile? How should the floor and the wine service operate when the old codes have been torn apart? How can the professional maître approach diners, knowing what they need at all times? On the maxim that the only star on the restaurant floor is the customer, José Antonio Navarrete (Restaurante Quique Dacosta***), Annegret Kühnert, Restaurant Manager at Noma***, Ferran Centelles, formerly sommelier at ElBulli and Bullipedia associate, will try to find answers to these and other queries at a round table moderated by Pau Arenós.
Related talks
Theory Session
Chefs and natural wines
12:00 - 12:45 HRS
Santiago Lastra
Chef at KOL* Restaurant (London, United Kingdom)
Rafa Peña
Chef at Gresca (Barcelona, Spain)
Daniel Ochoa
Chef at Montia* (San Lorenzo del Escorial, Madrid, Spain)
Anthony Gopal
Sommelier at KOL* (London, United Kingdom)
Theory Session
Alternative taverns
13:00 - 13:45 HRS
Miguelanxo Besada
Sommelier and owner of Taberna A Curva (Pontevedra, Spain)
Jesús González
Sommelier and owner of La Tana (Granada, Spain)
Javier Vázquez
Owner of La Caníbal (Madrid, Spain)
