Sebastian Zalewski

manager operacyjny / sommelier

For him, the most important thing in the work of a sommelier is the trust and bond he builds with his guests and the broadening of their horizons. He selects the wine with extreme care, taking into account not only the taste of the dish and the guest’s preferences, but also the guest’s temperament, mood and even the weather outside the window, in order to best match what our guest expects at that moment. He prefers to spend the evening with a glass of elegant Left Bank Bordeaux but he will not say no to a Chardonnay from Burgundy which tastes, as he says, “as if you wanted to lay your cheek on a soft cushion”.