Sommtable

FERMENTATION & PICKLING IN BARTENDING BY SOMM Simon Kistenfeger

Juan Pablo Villota believes colombian coffee should be treated like a great wine. Its terroir, its flavours, its aromas — all of these things should be considered and appreciated.

Sommelier at renowned GUSTU Restaurant teaches us everything we should know about magnificent Bolivian wines.

Alejandro Campos, One of Mexico's greatest gift to the world; Chocolate Award-winning chocolatier Alejandro Campos stands as a shining example of excellence in the world of chocolate craftsmanship, showcased through...

Somm Simon Kistenfeger explains the importance of - do it yourself - fermentation and pickling. Somm Simon Kistenfeger stands at the forefront of culinary education with Sommtable's "Class on Fermentation...

Jose "Pepe" Moquillaza is the liquid storyteller behind Sommtable.com, a platform that transcends the realm of beverages to encapsulate the vibrant narrative of Peruvian culture. With a deep-rooted passion for...

Michelin-starred restaurant 100 Maneiras is a celebration of culinary innovation where Nuno Faria, António Maçanita, and Vítor Adão orchestrate a symphony of flavors. With an unwavering commitment to excellence, their...

António Maçanita and Fita Preta: ‘Making wine the way we think is right’ I met António Maçanita on ‘holy ground,’ literally. He was finishing construction for his new winery in...

Juan Pablo Villota is a Colombian coffee expert whose passion and knowledge are deeply rooted in the world of coffee cultivation and craftsmanship. As a guiding force behind Hacienda San...

Juan Pablo Villota believes colombian coffee should be treated like a great wine. Its terroir, its flavours, its aromas — all of these things should be considered and appreciated.

Mónica Marín is a luminary in the world of Bordeaux wines, a true connoisseur whose expertise shines through her WSET (Wine & Spirit Education Trust) certification. With a deep-rooted passion...

Gustu Bolivia's "Sabores Silvestres" concept comes alive at the renowned GUSTU Restaurant, where culinary artistry and indigenous ingredients harmoniously collide. This innovative approach embraces the rich biodiversity of Bolivia's landscapes,...

Bertil Tøttenborg, the sommelier at GUSTO Restaurant, is a passionate advocate for expanding wine horizons by introducing patrons to the splendor of Bolivian wines. With his deep appreciation for diverse...

Alejandro Campos is the driving force behind Wolter Chocolates, embodying a deep passion and expertise in the world of cacao. As a cacao expert, he orchestrates the delicate process of...