"A good sommelier must have humility, deep wine culture, and know what the customer feels like"

The cuisine of the restaurant located in Puente Colgante Boutique Hotel bears the mark of a great chef: El Paladar by Zuriñe García. A place with a gastronomic proposal inspired by traditional Basque cuisine, with recipes passed down through generations but with a more creative and current vision, could not neglect its cellar. The person responsible for matching each flavor with each tasting note is Manuel Cla, the sommelier. Manuel Cla has developed his professional career over more than 10 years in some of the best restaurants in Spain, including Martín Berasategui, Ola Martín Berasategui, and Azurmendi. 1. When did your interest in wine begin? It started when I entered the hospitality school in Cádiz. It was there that Don Antonio Llamas introduced me to the world of wine and I discovered the wonderful world of Sherry. 2. Describe the perfect wine in three words. Elegance, balance, and emotion. 3. What should a good sommelier bring to a restaurant? A good sommelier must have humility, deep wine culture, and know what the customer feels like having. That combination allows you to create unique moments at the table. 4. Tell us about your favorite wines - White: I love Burgundies and well-made whites from Galicia. - Red: Classic Riojas and aged Ribera del Duero wines. - Special: Sherry wines — they provide unique nuances that, well-paired, can elevate both wine and dish. 5. What should someone with little wine experience focus on? Step out of your comfort zone. Try wines from different regions without prejudice. Every wine has its moment and place. 6. Bust a myth about wine pairing. Reds only with meat. Sherry wines are incredibly versatile for pairing and offer nuances that many don't expect. 7. The wine that surprised you most recently? The Oloroso "encontrado" by Bodegas Sánchez Romate — its oxidative aging drives me crazy. 8. Best value wine you've tried? Finca las Caraballas Verdejo — a very interesting wine that brings great versatility to different types of food.