sommelier en menorca
Sara sanchís
My passion for the world of wine was born more than 20 years ago, along with my professional career, in the dining room of restaurants such as Jardí de l’Abadessa, Dos Palillos (where we achieved the Michelin star, while I was training as a Sommellier at the CETT University), or in the recently opened Moritz, where we work with more than 900 wine references.
In love with the island of Menorca, I changed my residence and discovered a unique gastronomy.
On this island I have been lucky enough to work in the dining room of restaurants such as Es Molí de Foc, or Sa Pedrera des Pujol, even venturing to open Bar A Vins Descorcha tus Sentidos, a place that for 6 years showed me what it is to be in charge of a restaurant and that besides making me enjoy myself taught me the importance of teamwork.
How can I help you?
On this island I have been lucky enough to work in the dining room of restaurants such as Es Molí de Foc, or Sa Pedrera des Pujol, even venturing to open Bar A Vins Descorcha tus Sentidos, a place that for 6 years showed me what it is like to be in charge of a restaurant and that besides making me enjoy myself taught me the importance of teamwork.
And as everything requires good basic teamwork, I decided to prepare myself for the teaching job, to continue enjoying the world of wine and to offer tools and knowledge to the staff who are dedicated to customer service in the restaurant.
I collaborate in different projects as a freelance, offering advice for the elaboration of the wine and drinks menu, training restaurant and hotel teams, and managing the wine cellar to achieve a good profitability and stock movement.
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Some of the projects in which I have collaborated are Jardí Ses Bruixes, the restaurant Sa Punta de Es Castell, Sa bodega, el Txoko, Can Pota, etc.
Being part of this island and its current moment as a Gastronomic Region also allows me to collaborate in the Oliaigua Magazine, in the Fira Arrels or in Madrid Fusion.
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sommelier in menorca
It only takes a few tools to differentiate your restaurant or hotel from the rest of the establishments, this is what I offer you, a more motivated team is also more loyal and profitable.