MARTIN
MAHORČIČ
As a child, Martin moved among the guests and served them their coffee. Hospitality was placed in his cradle. Today he is forever searching for the perfect balance between kitchen and dining room. A chef by training and an outstanding third-level sommelier, he tends a varied wine list and tells stories through the dishes he serves.
"A good sommelier first has to know how to cook. They need the ability to select first-rate ingredients and bring them together into a dish. Only then can they pair the dish with wine. And even then, it does not work without knowledge, passion and a proper sense of humility. Taste is subjective — there is no arguing about it. When you pick the most suitable bottle from a hundred labels, the guest would rather have a different one. That is why I think it matters less to find a marriage between food and wine, and more to prevent a divorce between them. And which wine wins in the end? The one you finish a pleasant evening with — and would happily start another."