{"id":209217,"date":"2023-09-25T09:06:04","date_gmt":"2023-09-25T07:06:04","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=209217"},"modified":"2023-09-25T09:18:01","modified_gmt":"2023-09-25T07:18:01","slug":"tapas-interview-raul-miguel-revilla-best-sommelier-2023-zalacain","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/tapas-interview-raul-miguel-revilla-best-sommelier-2023-zalacain\/","title":{"rendered":"Tapas Interview | Ra\u00fal Miguel Revilla, best sommelier 2023: “(after almost 23 years at Zalaca\u00edn) I have always felt that I was in the best place possible”"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong>
Having been working for almost 23 years in a gastronomic temple like Zalaca\u00edn, automatically confers him the quality of an institution. Ra\u00fal Miguel Revilla, current head sommelier at the emblematic restaurant, joined as an apprentice of Custodio L\u00f3pez Zamarra back in 2022 and has ended up becoming a reference in the world of wine. In fact, he has received great awards such as the recent National Gastronomy Award 2023 for best sommelier. Long gone are those first services where his pulse almost trembled when it came to serving. Although Revilla has not lost any of that desire and love for his profession, and every day he continues to learn something new.<\/p>\n\n\n\n

The jury of the Royal Academy of Gastronomy has recognized his impeccable career, his extensive knowledge of the world of wine and his know-how at the head of such a legendary winery. Coinciding with the restaurant’s 50th anniversary, we visited Zalaca\u00edn to chat with Ra\u00fal and see for ourselves.<\/p>\n\n\n\n

Congratulations on the award. How did you receive the news?<\/strong>
Well, I received the news because Lourdes Plana, president of the Royal Academy of Gastronomy -although last week Luis Su\u00e1rez de Lezo was appointed new president- called me. We were about to start the service and she wrote me a WhatsApp. But of course, we were eating, in our own little moment, and I hadn’t been too shy about it either. Then I saw all the messages, I called her and she told me about it.<\/p>\n\n\n\n

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A post shared by Restaurante Zalaca\u00edn (@restzalacain)<\/a><\/p><\/div><\/blockquote>