Summary
- First Culinary Meetings of Wines and Letters kick off on May 16.
- Hosted at Restaurante Maestral in Alicante, featuring sommelier David Seijas.
- Seijas will present his award-winning book “Confessions of a Sommelier” after a special lunch.
- The menu includes creative dishes inspired by Seijas’ experiences, paired with selected wines.
- attendees can engage in a discussion with Seijas and purchase signed copies of his book.
Experience the Fusion of Wine, Gastronomy, and Literature
On May 16, a unique celebration of wine and literature will commence at the Culinary Meetings of Wines and Letters. Hosted at the well-regarded Restaurante Maestral in alicante, the event will feature distinguished sommelier David Seijas, known for his remarkable work in the world of wine and fine dining. This event marks the beginning of an exciting series organized by the Cátedra Casa Sicilia de Enoturismo y Cultura del Vino at the Universidad Miguel Hernández, in collaboration with the Escuela de Catas de Alicante and Vectalia.
Meet the Sommelier: David Seijas
David Seijas, a prominent figure in the gastronomy and wine community, has a rich background. He served as the sommelier at the celebrated restaurant elBulli for twelve years and has been acknowledged with numerous awards, including the Golden Nose for Best Sommelier in Spain (2006) and the National Gastronomy Prize (2010). In addition to his sommelier role, he is an educator at the universidad Rovira i Virgili of Tarragona and the escuela de Hostelería de Girona.
The Book Presentation: “Confessions of a sommelier”
The highlight of the event is the presentation of Seijas’s autobiographical book, “Confessions of a Sommelier,” recognized for its engaging anecdotes and reflections from his journey in the wine industry. Awarded at the International Wine Challenge Industry Awards 2024, the book explores Seijas’s personal challenges, including his experiences with addiction, notably to alcohol, emphasizing the journey of overcoming adversity while maintaining a passion for wine.
Culinary Delights: The Menu
The lunch will feature a thoughtfully curated menu titled “Gallina de Piel,” showcasing Seijas’s culinary influences. Guests can anticipate the following dishes:
| Course | Description |
|---|---|
| Welcome Cocktail | Fresas Campari, mandarina, albahaca, and sansho |
| Main Dishes | Octopus galician Style, Olives, Watermelon and Beet Skewers, Sunday’s Steak Tartare |
| Specialty plates | Mushroom Pleasures, Spicy Dish, Evolving Paella, Shrimp Sashimi |
| Dessert | Egg Flan with Orange and Lemon, Little Madnesses |
Each dish will be paired with carefully selected wines, including “Manar dos seixas,” “Roca del Crit,” or “Neverwine” from Gallina de Piel, and “Cesilia Rosé La Réserve” from Casa Sicilia 1707.
Engagement and Reservations
Following the meal, attendees will have the opportunity to engage in a discussion with David Seijas about his book and can purchase signed copies. Reservations can be made by calling 965 26 25 85 or emailing eventos@maestral.es.
This event promises to be a delightful blend of sensory experiences—flavorful cuisine, exquisite wines, and compelling narratives—perfect for anyone looking to deepen their thankfulness of wine and literature.
### sources
– [tele Elx](https://teleelx.es/2025/05/13/byd-marcos-automocion-inaugura-su-concesionario-en-elche-y-anuncia-proximas-aperturas-en-torrevieja-y-orihuela/)