Behind a kitchen whose base is the product and the most expressive creations, a wine cellar with more than 800 national and international references could not be missing.
Avant-garde creations that are accompanied by the suggestions of the highly awarded Maria José Huertas, whose baton accompanies an experience that goes beyond sight, smell and taste.
When preparing the wine list, the team of sommeliers performs an analysis of the circumstances and backgrounds that surround it, since it is made around certain common generalities. You always have to think of a showy format, but fundamentally practical, thus avoiding the lack of wines.
The number of references is approximately 800 at present and they are changing, rotating, maintaining or becoming vertical, in such a way that clients always find news under the commitment of constant updating.
The representation of Spanish wines is more or less than 50%. The Menu is made up of Generous, Sparkling, White, Rosé, Red and Sweet Wines.
María José has been working with Paco for more than 20 years and they have achieved a very special connection that is reflected both in the selection of wines and in the exclusive pairings that perfectly accompany the menu.
Maria José Huertas
After being for four years at El Bulli, she took the Sommelier Course at the Madrid Chamber of Commerce, where she was the first of her class.
Since 2000, María José Huertas has been the sommelier at Paco Roncero Restaurant. In this long history, the wine list and its professionalism have grown hand to hand. She started with a very simple and classic list with a mastery of Spanish wine, which has been progressively increased as has her professional career. Recognitions received throughout her career, such as the national gastronomy award in 2003, Sommelier of the Year by Grupo Gourmets, and Metropoli in that same year; Award for the best sommelier in the Community of Madrid, delivered at Madrid Fusión in 2004; for best sommelier, awarded by the International Academy of Gastronomy in 2005, endorse his professionalism. In addition to his work as a sommelier, she is a member of the jury in different sommelier championships, she has participated in tastings such as Decanter and has been preparing those for the La Vanguardia newspaper for more than four years.